| 普洱茶果冻的研制 |
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| 引用本文： | 普洱茶果冻的研制[J]. 食品工业科技, 2012, (21): 261-264. DOI: 10.13386/j.issn1002-0306.2012.21.054 |
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| 作者姓名： | 刘家奇 邵宛芳 易水娟 刘路梅 侯艳 |
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| 作者单位： | 云南农业大学龙润普洱茶学院,云南昆明,650201 |
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| 基金项目： | 现代农业产业技术体系建设专项资金，国家科技支撑计划课题 |
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| 摘 要： | 研制一种普洱茶果冻食品,并对其工艺条件进行优化。将普洱茶经浸提、减压真空浓缩后,通过单因素实验和正交实验得出工艺配方,结合感官审评和理化指标的检测筛选出工艺的最佳配方为:茶水比1∶30,琼脂1.0%,卡拉胶0.05%,柠檬酸0.05%,白砂糖15%,食盐0.05%,蜂蜜1.5%。通过上述优化工艺制作普洱茶果冻。
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| 关 键 词： | 普洱茶 果冻 |
| 收稿时间： | 2012-04-09 |
Research on the preparation of Pu-erh tea jelly |
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| Research on the preparation of Pu-erh tea jelly[J]. Science and Technology of Food Industry, 2012, (21): 261-264. DOI: 10.13386/j.issn1002-0306.2012.21.054 |
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| Authors: | LIU Jia-qi SHAO Wan-fang YI Shui-juan LIU Lu-mei HOU Yan |
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| Affiliation: | (College of Pu-erh Tea Yunnan Agricultural University,Kunming 650201,China) |
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| Abstract: | Introduced the pu-erh tea jelly food, and optimized the technological conditions of the pu-erh tea jelly food. After decompressing pu-erh tea, vacuum concentrating the leaching mention, in the single factor experiment’s foundation, through the orthogonal test and the sensory evaluation of pu-erh tea jelly, the best formula:tea proportion was 1∶ 30, agar was 1. 0%, carrageenan was 0. 05%, citric acid was 0. 05%, sugar was 15%, honey was 1. 5%, salt was 0. 05%. |
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| Keywords: | Pu-erh tea jelly |
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