摘要
灵芝普洱茶复合饮料是以灵芝和普洱茶为主要原料所制作的营养饮料,采用单因素实验和正交试验相结合的方法对灵芝汁添加量、普洱茶汁添加量、白砂糖添加量以及柠檬酸添加量等影响复合饮料的主要因素进行分析,优化出最佳工艺参数。结果表明:灵芝普洱茶复合饮料最佳工艺参数为灵芝汁、普洱茶汁、柠檬酸和白砂糖添加量分别为6%、12%、0.13%和6%,在此条件下,灵芝普洱茶复合饮料经过感官检验员感官评价得到最终分值为96.83分。此灵芝普洱茶复合饮料口感好,风味协调、纯正,状态均一、稳定、透明,营养丰富。
This compound nutritional drink is produced with Ganoderma lucidum and Pu＇er tea as the main raw material.The main factors influencing the compound beverage were analyzed by the combination of single factor experiment and orthogonal test,and the optimum technological parameters were optimized by adding the amount of Ganoderma juice,the adding amount of Pu＇er tea juice,the amount of white sugar and the amount of citric acid. The results showed that the optimum technological parameters of Ganoderma lucidum tea compound beverage were 6%,12%,0.13% and 6% of Ganoderma juice,Pu＇er tea juice,citric acid and white sugar,respectively. Under these conditions,Ganoderma lucidum tea compound Drinks were sensed by sensory inspectors to a final score of 96.83 points. This Ganoderma lucidum tea compound drink tastes good with coordinated flavor. It is pure, uniform,stable,transparent,and nutrient-rich.
出处
《饮料工业》
2017年第4期24-27,共4页
Beverage Industry
基金
吉林农业科技学院大学生科技创新资助项目(吉农院合字[2017]第2017085号)
关键词
灵芝
普洱茶
饮料
工艺研究
Ganoderma lucidum
Pu＇er tea
drinks
technology research
