一种蜂蜜银耳茶饮料的制备工艺研究

作者:贾凤娟[1];弓志青[1];崔文甲[1];王延圣[2];王文亮[1] 刊名:农产品加工(上) 上传者:邱少波

【摘要】为开发-种蜂蜜银耳茶饮料,以银耳、绿茶和蜂蜜等为原料,以感官评分为指标,通过单因素试验和正交试 验设计的方法优化了蜂蜜银耳茶饮料的配方为蜂蜜添加量1 .5%,银耳添加量2 .5% ,茶提取液添加量1 0% ,白砂糖 添加量3.5%,CMC-Na添加量0 .1 0%,琼脂添加量0 .1 5%.在此配方条件下制得的蜂蜜银耳茶饮料味觉丰富、润滑 爽口,具有蜂蜜和绿茶特有的香味.

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第 4 期 (总第429期) 2017年 4 月 农产品加工 Farm Products Processing No.4 Apr. 文章编号:1671-9646 (2017) 04a-0030-03 一种蜂蜜银耳茶饮料的制备工艺研究 贾凤娟,弓志青,崔文甲,王延圣, 王文亮 ( 1 .山东省农业科学院农产品研究所,山 东 济 南 250100; 2 .山东省农产品精深加工技术重点实验室,山 东 济 南 250100) 摘要:为开发一种蜂蜜银耳茶饮料,以银耳、绿茶和蜂蜜等为原料,以感官评分为指标,通过单因素试验和正交试 验设计的方法优化了蜂蜜银耳茶饮料的配方为蜂蜜添加量1.5% ,银耳添加量2 .5 % ,茶提取液添加量1 0% ,白砂糖 添加量3.5% ,CM C-Na添加量0.10% ,琼脂添加量0.15% 。在此配方条件下制得的蜂蜜银耳茶饮料味觉丰富、润滑 爽口,具有蜂蜜和绿茶特有的香味。关键词:蜂蜜;银耳;绿茶;饮料;工艺 中图分类号:TS275.4 文献标志码: A doi : 10.16693/j.cnki. 1671-9646(X ).2017.04.010 Study on Formula Technology of Honey Tremella Juciformis Tea Drink JIA Fengjuan, GONG Zhiqing, GUI Wenjia, WANG Yansheng, *WANG Wenliang (1. Institute of Agro-Products Processing Science and Technology, SAAS, Ji'nan, Shandong 250100, China; 2. Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Ji'nan, Shandong 250100, China) Abstract: In this paper, the optimal formula technology of honey tremella fuciformis tea drink has been studied using honey, tremella fuciformis and green tea as basic material. Take sensory evaluation as indicators the single factor experiments and orthogonal experiments are used in this study in order to develop honey tremella fuciformis tea drink. The results show that the optimal formula of honey tremella fuciformis tea drink is honey 1.5%, tremella fuciformis 2.5%, tea extract 10% , white sugar 3.5% , CMC-Na 0.10% , agar 0.15%. Under the optimum conditions, the taste of honey tremella fuciform tea drink is rich, lubrication and refreshing, hav

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