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投稿时间：2017-05-17
投稿时间：2017-05-17
中文摘要: 以龙井茶和雪梨为主要原料，对雪梨龙井复合茶饮料的加工工艺进行研究。在对茶水比、浸提温度、浸提时间3个主要因素进行单因素试验的基础上，通过正交试验方法优化茶汤浸提条件，最终确定茶汤的最优浸提条件为茶水比1∶110（g/mL），浸提温度为85℃，浸提时间10 min。以茶汤和雪梨汁的体积比、白砂糖添加量、柠檬酸添加量为3个因素，在单因素试验的基础上，通过正交试验方法，根据茶多酚含量和感官评价，确定雪梨龙井复合茶饮料的最佳复配配方：龙井茶汤与雪梨汁的体积比为6∶4，白砂糖5%，柠檬酸0.10%。
Abstract:Snowflake pear and longjing tea were used as main raw materials，the processing technology of composite beverage of longjing tea and snowflake pear was studied.Orthogonal array was designed concerning three factors （tea to liquid ratio，extraction temperature and extraction time）on the basis of single-factor test to optimize tea extraction conditions.Results showed that the optimum technology were the tea to liquid ratio 1∶110（g/mL），extraction temperature 85 ℃ and extraction time 10 min.Beside，orthogonal array was designed concerning three factors （ratio of longjing tea and snowflake pear juice，sugar content and citric acid content）on the basis of single-factor test to optimize processing technology of composite beverage of longjing tea and snowflake pear.Results showed that the optimum technology were：6 ∶4 of longjing tea to snowflake pear juice ratio，5%of sugar，0.10%of citric acid.
文章编号：201723021 中图分类号： 文献标志码：
基金项目:廊坊市科技支撑计划项目（2014012007）
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