一种低糖黑茶醋饮料的研制
Academic Periodical of Farm Products Processing(2021)
Abstract
以安化黑茶和恒顺9度米醋为主要原料,采用单因素试验和正交试验法研究影响黑茶醋饮料的主要因素(黑茶醋浸提液添加量、异麦芽酮糖添加量、柠檬汁添加量、菠萝汁添加量、维C添加量)并进行优化.结果 表明,当黑茶醋提液添加量为0.4%,异麦芽酮糖添加量为6%,柠檬汁添加量为0.2%,菠萝汁添加量为12%,维C添加量为0.02%时,黑茶醋的口味最佳.
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