高瑞飞，史宗义，王昌禄*
（食品营养与安全教育部重点实验室，天津科技大学食品工程与生物技术学院，天津300457）

摘要：目前茶饮料新产品开发在追求茶叶质量、保持茶饮料口感清新的同时，更加突出产品的营养、保健功能等趋势。实验以金盏花、乌龙茶、薄荷叶为原料，研制金盏乌龙茶饮料，采用单因素实验及正交试验对产品制作工艺进行了研究，结果表明添加薄荷叶可增加茶的清香风味，降低浊度；采用一次抽滤、一次超滤效果最佳。金盏乌龙茶的最佳配方为：金盏花0.6%，乌龙茶0.3%，薄荷叶0.1%，蜂蜜0.5%，柠檬酸0.05%，浓缩桃汁0.2%，抗坏血酸0.05%。
关键词：金盏花；保健；配方

Study on Processing Technology of Marigold Oolong Beverage
GAO Rui-fei，SHI Zong-yi，WANG Chang-lu*
（Key Laboratory of Food Nutrition and Safety，College of Food Engineering and Biotechnology，Tianjin University of
Science and Technology，Tianjin 300457，China)

Abstract：A more focused attention is paid to highlight the nutritional and health care function on the new product development of tea drinks while quality of raw material and freshness of tea drinks is guaranteed. In this experiment，the marigold oolong beverage was made from Calendula，oolong and mint leaves. A discussion was carried out on the product manufacturing process with single-factor and orthogonal experiments. The results showed that: adding mint leaves could increase the fragrance of tea flavor and reduce turbidity. The effect of experiment was best with one-time filtration and one-time ultrafiltration. The optimum formula of marigold oolong beverage Calendula 0.6%，oolong 0.3%，mint 0.1%，honey 0.5%，citric acid 0.05%，concentrated peach juice 0.2% and ascorbic acid 0.05%.
Key Words：marigold；health care；formula