桔柚正山小种复合饮料的加工工艺研究

以闽北特色建阳桔柚和武夷山红茶正山小种为原料，进行桔柚正山小种复合饮料的加工工艺研究。本文通过单因素试验和正交试验对正山小种茶汤的浸提工艺、桔柚正山小种复合饮料最佳配方进行优化。结果表明，茶汤最佳浸泡工艺为浸泡温度85℃，料液比1∶80（g∶mL），浸泡时间5min；桔柚正山小种复合饮料最佳加工工艺为桔柚汁添加量为15%，白砂糖添加量10%，柠檬酸添加量0.4%。

Study on Processing Technology of Small Variety Compound Beverage inZhengshan of Citrus pomelo

The processing technology of small compound beverage of Zhengshan orange pomelo and Wuyis?han black tea was studied with the characteristics of north Fujian as raw materials. In this paper, single factortest and orthogonal test were used to optimize the extraction technology of Zhengshan small tea soup and thebest formula of orange pomelo Zhengshan small mixed beverage. The results showed that the best soakingtechnology of tea soup was soaking temperature 85℃, feed liquid ratio 1∶80(g∶mL), soaking time 5 min; andthe best processing technology of small compound beverage of Zhengshan small species of orange pomelojuice was 15%, sugar added 10%, citric acid added 0.4%.