【摘要】 以鹧鸪茶、绿茶与杭白菊为原料,采用正交试验设计,对鹧鸪茶复合饮料的制作工艺进行优化研究。结果表明:鹧鸪茶、绿茶与杭白菊的比例为5∶4∶1,提取工艺为目数40目~60目,料液比1∶80(g/mL),超声波提取功率1100W,提取时间60 min,经过500 nm陶瓷膜过滤澄清,添加D-异抗坏血酸钠0.02%、VC0.01%、六偏磷酸钠0.02%作为稳定剂,加入蜂蜜0.4%、白砂糖1.4%、三氯蔗糖0.001%、β-CD0.03%调味,经过135℃、5 s高温瞬时杀菌时产品茶多酚含量最高,感官品质最优。更多还原

【Abstract】 The optimum extraction technology for the production of the compound beverage was decided by the orthogonal test,taking Mallotus oblongifolius,green tea and Chrysanthemum monfolium as key material.The optimal results were obtained under the following parameters: the proportion of Mallotus oblongifolius、green tea and Chrysanthemum monfolium was 5∶4∶1 through a 40 to 60 mesh,the optimum extraction process determined combining with the contents of tea polyphenols and sensory evaluation was immersed in water by ultrasonic with the output power 1 100 W for 60 min and was clarified by the membrane of 500 nm,the most appropriate ratio of dosage liquor was 1 ∶ 80(g/mL),adding 0.02 % D-sodium erythorbate,0.01 % VC,0.02 % sodium hexametaphosphate,0.4 % honey,1.4 % sugar,0.001 % sucralose,0.03 %β-CD.更多还原