以青砖茶为原料的果茶饮料制备

Yaoyao LI,Junhai CHEN,Jianrong LI,Xiangwei ZHU,Yundong SHAO,Yong CHENG, Pengcheng LI, Jiaquan DONG,Hao YUAN, Yun LI,Xiaoqiang CHEN

Amino Acids and Biotic Resources（2020）

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Abstract

以青砖茶、新鲜苹果汁、西瓜汁和菠萝汁为主要原料进行果茶饮料的研制,采用单因素试验及正交分析试验对果茶饮料的配方进行工艺优化,以感官评价和吸光值为评定指标,确定果茶饮料的最佳配方.结果表明,体积比分别为8∶2的茶汤与苹果汁的混合汁、5∶5的茶汤与西瓜汁的混合汁和3∶7的茶汤与菠萝汁的混合汁混匀调配出的茶饮料的口感最佳,色泽清透,且香气较佳.本研究为黑茶果茶饮料的研制提供了理论依据.

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