朱 玲，游新侠

（郑州科技学院，河南 郑州 450064）

摘要：本文以留兰香、红茶为主要原料，同时添加蔗糖、增稠剂等，研制一种留兰香红茶复合饮料，探究留兰香红茶复合饮料的最优配方。通过单因素实验、正交试验，以饮料的感官评分和理化指标为最终标准，确定留兰香红茶复合饮料的最佳配方为：以留兰香汁和红茶汁混合汁的总质量为基准，留兰香汁与红茶汁质量配比为1∶3，白砂糖添加量为10％，柠檬酸添加量为0.2％，羧甲基纤维素钠添加量为0.02％。开发出一种营养丰富，酸甜合适，组织均匀，液体澄清，具有留兰香和红茶独特香气的新型饮料。

关键词：留兰香；红茶；复合饮料

Development of Spearmint Black Tea Compound Beverage

ZHU Ling，YOU Xin-xia

（Zhengzhou University of Science and Technology，Zhengzhou 450064，China）

Abstract: In this paper，a compound beverage was developed by using spearmint and black tea as main rawmaterials，and adding sucrose and thickener at the same time，the main purpose of which was to study the optimumformula of compound beverage of spearmint and black tea.Through single factor test，orthogonal test and validationtest，taking the sensory score and physical and chemical index of the product as the standard， the optimum formulaof the compound beverage of spearmint black tea wasdetermined as follows：Based on the total quality of the juicemixture of spearmint and black tea，the ratio of spearmint juice and black tea juice was 1∶3，sugar was10%，citricacid was 0.2%，CMC-NA was 0.02%. Thus，a new beverage with rich nutrition，sweet and sour taste，uniformityand special fragrance of spearmint and black tea was developed.

Key words: spearmint；black tea；compound beverage

中图分类号：TS27                                 文献标志码：A                     文章编号：1007-7871（2022）06-0044-05

2022，Vol.25，No.6