摘要
乌龙茶浸提后离心制得茶汤;糙米经过烘烤、粉碎、糊化后酶解、离心后取其上清液得米汤,然后将米汤和茶汤以一定比例混合,并添加一定的配料而研制成一种既营养又符合消费者口味的健康饮料。实验结果表明,茶(g)水(mL)比为1∶50,米(g)水(mL)比为1∶10时,茶汤和米汤以1∶3混合,并添加0.2%的CMC-Na,0.05%的柠檬酸,0.03%的甘草酸制备的饮料口感细腻润滑,入口圆润滋美,酸甜可口,回味清甜,茶香米香协调,色泽橙黄。
The Oolong tea was infused and centrifuged to make tea brew; The unpolished rice was baked, smashed, dextrinized, enzymic degradated and centrifuged to make rice water. The tea brew and rice water were mixed in a certain proportion. Several kinds of addictives were added into the mixture drink. The results indicated that the optimal proportion of tea （g） and water （mL） was 1：50, that of rice （g） and water （mL） was 1：10, that of tea brew and rice water was 1：3. CMC-Na was added to the concentration of 0.2%, citric was added to 0.05% and glycyrrhizic acid was added to 0.03 %. The taste of this drink was delicious. The taste and perfume of tea and unpolished rice were harmonious. The color of the drink was orange yellow.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第7期134-136,139,共4页
Science and Technology of Food Industry
关键词
乌龙茶
糙米
茶米饮料
Oolong tea
unpolished rice
tea rice drink
