摘要
以福鼎白茶、梨、黄瓜为主要原料,研究白茶、梨、黄瓜复合饮料的加工工艺和产品配方。以感官评价为指标,通过单因素和正交试验确定了复合饮料的最佳配方为:梨汁添加量为13%,黄瓜汁添加量为25%,白茶茶汤添加量为35%,白砂糖添加量为10%。该复合饮料色泽美观,香气协调,酸甜爽口,口感细腻柔和。
A compound beverage from Fuding white tea, pear and cucumber was developed, the technology and the formula of the compound beverage were also researched. Though single factor experiment and orthogonal experiment, the optimal formula ascertained that the content of pear juice, cucumber juice, white tea soup and sugar was 13%, 25%, 35% and 10%, respectively. The compound beverage was featured by attractive color, harmonious fragrance, proper acid-sweet flavor, and tasted soft and delicate.
出处
《山西农业科学》
2016年第6期840-842,共3页
Journal of Shanxi Agricultural Sciences
关键词
白茶
梨
黄瓜
复合饮料
white tea
pear
cucumber
compound beverage
