| 玫瑰花、玫瑰茄、滇红茶、绿茶复合饮料的研制 |
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| 引用本文： | 周慧恒,吴荣书,王亚沉. 玫瑰花、玫瑰茄、滇红茶、绿茶复合饮料的研制[J]. 饮料工业, 2011, 14(7): 25-27. DOI: 10.3969/j.issn.1007-7871.2011.07.008 |
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| 作者姓名： | 周慧恒 吴荣书 王亚沉 |
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| 作者单位： | 云南农业大学食品科学与技术学院,云南,昆明,650201 |
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| 基金项目： | 科技部星火计划项目（2010GA830038） |
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| 摘 要： | 以玫瑰花、红茶、绿茶、玫瑰茄为主要原料研制复合饮料。采用L2(556)正交试验和感观评定的方法确定了饮料的最佳配方及加工工艺。试验表明添加红茶4g·L-1、绿茶g·L-1、玫瑰花8g·L-1、玫瑰茄10g·L-1、白糖120g·L-1、柠檬酸0.2g·L-1,饮料感观品质最好。
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| 关 键 词： | 玫瑰花 玫瑰茄 滇红 绿茶 饮料 工艺 |
Development of a compounded rose-roselle-black tea-green tea beverage |
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| ZHOU Hui-heng,WU Rong-shu,WANG Ya-chen. Development of a compounded rose-roselle-black tea-green tea beverage[J]. Beverage Industry, 2011, 14(7): 25-27. DOI: 10.3969/j.issn.1007-7871.2011.07.008 |
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| Authors: | ZHOU Hui-heng WU Rong-shu WANG Ya-chen |
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| Affiliation: | (College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China) |
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| Abstract: | Rose,roselle,black tea and green tea were used as the main materials to make a compounded beverage.By L25（56） orthogonal experiments and sensory evaluations,the optimum formula and processing technology were determined.The results of experiments showed that black tea 4 g/L,green tea 4 g/L,rose 8 g/L,roselle 10 g/L sugar 120 g/L and citric acid 0.2 g/L gave a beverage with best sensory quality. |
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| Keywords: | rose roselle Dianhong Black Tea green tea beverage technology |
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