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蒲公英银耳茶饮料的研制

张祖旺,杨娜娜,张力,周荣雪,王子天,张伟,杨倩,贾丽娜*

(河北农业大学理工学院,河北沧州061100)

摘要:以蒲公英、绿茶、银耳为原料,辅以冰糖和柠檬酸等调味剂,研制蒲公英银耳茶饮料。在采用单因素实验和正交试验的基础上,通过对饮料的色泽、气味、滋味、组织状态进行感官评定,确定最佳配方。结果表明,蒲公英银耳茶饮料的最佳配方为:蒲公英汁:绿茶汁1.5∶1、银耳提取液添加量30%、冰糖添加量10%、柠檬酸添加量0.5%、D-异抗坏血酸钠添加量0.4%。所得产品色泽为淡黄色,有蒲公英和绿茶天然的清香,入口清凉爽口,还有银耳提取液所带来的温和细腻之感,喝完后唇齿间略有草香味。

关键词:蒲公英;绿茶;银耳;茶饮料

Development of Dandelion White Fungus Tea Beverage

ZHANG Zu-wang,YANG Na-na,ZHANG Li,ZHOU Rong-xue,WANG Zi-tian,ZHANG Wei,YANG Qian,JIA Li-na*

(Institute of Technology,Hebei Agricultural University,Cangzhou 061100,China)

Abstract: In this experiment,dandelion,green tea,and white funguswere used as rawmaterials,supplemented withflavoringagents such as rock sugar and citric acid to develop dandelion white fungus tea beverage. Based on the single factor testand the orthogonal test,the sensory evaluation of the color,smell,taste,and clarity of the beverage was performed todetermine the best formula. The results showed that the best formula of dandelion tremella tea beverage was: dandelionjuice: green tea juice 1.5∶1,white fungus extract 30%,rock sugar 10%,citric acid 0.5%,sodium erythorbate 0.4%.The resulting product has a pale yellow color,a natural fragrance of dandelion and green tea,a refreshing andrefreshing mouth,and a mild and delicate sensation of the white fungus extract.

Key words: dandelion;green tea;tremella;tea drink

(2018年第21卷第6期)

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