普洱茶饮料的研制
目的 探索一种普洱茶饮料配方。方法 以普洱熟茶为原料, 辅以白砂糖、柠檬酸钠和VC等调味剂, 研制普洱茶饮料。采用响应面优化分析筛选配方后, 通过感官评价, 加入不同调味剂如白糖、柠檬酸钠和VC, 以测试这些因素对普洱茶饮料的味道、香气、颜色和组织状态的不同影响, 测定相应理化指标和微生物指标, 筛选出普洱茶饮料的最佳配方。结果 普洱茶饮料最佳配方为: 茶水比1:60(g/mL), 浸提温度90 ℃, 浸提时间在25 min, 白糖4%, 感官评分为81.1547。结论 所得产品色泽均匀一致, 汤色明亮呈深红色, 有原料(普洱茶)特有香气, 香气宜人, 酸甜爽口, 滋味宜人。
Objective To explore a formula of Pu'ertea beverage. Methods Pu'er tea beverage was prepared with Pu'er tea as raw material and flavoring agents such as sugar, sodium citrate and VC. After selecting the formula by response surface optimization analysis, different flavoring agentssuch as white sugar, sodium citrate and VC were added through sensory evaluation to test the different effects of these factors on the taste, aroma, color and tissue state of Pu'er tea beverage, and to determine the corresponding physical and chemical indicators and microbial indicators to explore the best formula of Pu'er tea beverage. Results The best formula of Pu'er tea drink was as follow: tea ratio 1:60 (g/mL), extraction temperature 90℃, extraction time 25 min, white sugar 4%. The sensory score was 81.1547. Conclusion The product is uniform in color, the soup color is bright and deep red, with the special aroma of the raw material (Pu'er tea), pleasant aroma, sweet and sour, pleasant taste.
标题：普洱茶饮料的研制
英文标题：Development of Pu'er tea beverage
作者：
张智芳 云南农业大学食品科学技术学院
舒悦 云南农业大学龙润普洱茶学院
肖蓉 云南农业大学食品科学技术学院
朱婷婷 云南农业大学龙润普洱茶学院
杨莉 云南农业大学食品科学技术学院
黄斯琦 云南农业大学食品科学技术学院
谢桂华 云南农业大学龙润普洱茶学院
侯艳 云南农业大学龙润普洱茶学院
中文关键词:普洱茶,饮料,响应面法,
英文关键词:Pu'er tea,soft drinks,response surface methodology,
发表日期：2019-12-20
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