蒲公英银耳茶饮料的研制

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

The Beverage Industry（2018）

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Abstract

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.

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