红枣姜茶饮料的制备工艺研究

本实验以红茶粉、生姜粉和浓缩红枣汁为主要原料,制备一种复合茶饮料。并通过单因素实验和正交试验对复合茶饮料的制备工艺进行了研究。结果表明,最佳的制备工艺参数为红茶粉0.1%、生姜粉0.1%、浓缩枣汁1%、白砂糖9%、柠檬酸0.6%。同时采用几种不同的护色剂进行护色实验,结果发现采用0.3g/L Vc+0.3g/L的D-异抗坏血酸钠复配护色效果最好。所制的产品色泽鲜明,姜味与枣味突出,风味宜人。

Study on Preparation of red Jujube and Ginger Tea Beverage

A compound beverage was made from tea powder, ginger powder and concentrated juice as the main raw materials. The study of its optimal process was based on single-factor and orthogonal experiment. The results showed that black tea powder content was 0.1%, ginger powder 0.1%, concentrated jujube juice 1%, sugar 9% and citric acid 0.6%. In addition, several color fixative were tested. The results showed that the best color protection was 0.3g/L Vc ＋ 0.3g/L of D-sodium erythorbate complex. The prepared product has distinctive color and strong flavor of ginger and jujube.