| 苹果-绿茶复合饮料的研制 |
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| 引用本文： | 张锋,金杰,韩梦如,吴昊. 苹果-绿茶复合饮料的研制[J]. 食品研究与开发, 2020, 41(5): 171-176 |
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| 作者姓名： | 张锋 金杰 韩梦如 吴昊 |
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| 作者单位： | 徐州工业职业技术学院，江苏徐州221140；江苏省徐州医药高等职业学校，江苏徐州221116 |
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| 基金项目： | 徐州市生化资源高效综合利用工程研究中心项目（XZGCYJ201806-04） |
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| 摘 要： | 以苹果和绿茶为主要原料,采用单因素和正交试验优化苹果-绿茶复合饮料的制作工艺,并进行质量评价。研究结果表明:苹果绿茶复合饮料的最佳配方为:苹果汁与茶汁体积比为25∶75、柠檬酸添加量0.15%、蔗糖添加量8%,食盐的添加量0.04%。在最佳条件下得到的苹果绿茶复合饮料产品为黄绿色,澄清度高、酸甜适口、果香和茶香风味兼具,其检验结果符合GB/T 21733-2008《茶饮料》标准要求。
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| 关 键 词： | 苹果 绿茶 复合饮料 感官评价 正交试验 |
| 收稿时间： | 2019-04-25 |
Development of the Apple-Tea Compound Beverage |
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| ZHANG Feng,JIN Jie,HAN Meng-ru,WU Hao. Development of the Apple-Tea Compound Beverage[J]. Food Research and Developent, 2020, 41(5): 171-176 |
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| Authors: | ZHANG Feng JIN Jie HAN Meng-ru WU Hao |
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| Affiliation: | (Xuzhou Industrial Vocational and Technical College,Xuzhou 221140,Jiangsu,China;Jiangsu Xuzhou College of Medical Vocation,Xuzhou 221116,Jiangsu,China) |
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| Abstract: | Apple and green tea were used as the main raw materials,apple-green tea beverage was studied by single factor and orthogonal test,and the quality was evaluated. The results showed that the optimum formula of apple green tea compound beverage was as follows:apple juice and tea juice volume ratio was 25 ∶ 75,sucrose8 %,citric acid 0.15 %,salt 0.04 %. Under the optimum conditions,the compound beverage of apple green tea was yellowish green,high clarity,sour and sweet with both fruit and tea flavor,and the test results met the requirements of GB/T 21733-2008. |
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| Keywords: | apple green tea compound beverage sensory evaluation orthogonal test |
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