刘云竹

（上海康识食品科技有限公司，上海 201103）

摘要：以红葡萄浓缩汁、大红袍茶叶、白砂糖、柠檬酸为原料研制开发出葡萄大红袍果茶饮料，以感官评价为指标，通过单因素和正交试验，确定大红袍茶叶的最佳萃取条件为：萃取温度80℃，萃取时间10min，茶水比1∶30，并最终确定了果茶饮料的最佳配方为：红葡萄浓缩汁2%，大红袍萃取液25%，白砂糖12%，柠檬酸0.2%，得到一款香气馥郁，口感丰富协调的果茶饮料。

关键词：葡萄；大红袍；萃取；果茶；饮料

Development of Grape and Dahongpao Fruit Tea Beverage

LIU Yun-zhu

（Shanghai Kangshi Food Tech. Co. Ltd.，Shanghai 201103，China）

Abstract: This paper aims to develop a fruit tea beverage with grape juice concentration，Dahongpao tea，sugar andcitric acid. With sensory evaluation as the index，the optimal extraction conditions and formula was determined bysingle factor test and orthogonal test. The best extract condition was：water temperature 80℃，time 10min，tea-waterratio 1∶30. The optimal formula was：grape juice concentration 2%，Dahongpao extrac 25%，sugar 12%，citric acid0.2%. The beverage has rich plate，and coordinate taste.

Key words: grape；Dahongpao tea；extraction；fruit tea；beverage

中图分类号：TS275.2     文献标志码：A       文章编号：1007-7871（2022）03-0068-05

2022，Vol.25，No.3