期刊论文

Processing Technology of Fuzhuan Health Tea Drink

中文

农产品加工

1671-9646

2014

2

8-11

10.3969/jissn.1671-9646(X).2014.02.032

本校为第一机构

研究茯砖茶保健饮料的基本生产工艺流程，并试制定茯砖茶保健饮料的质量标准。通过试验确定最佳工艺配方为茶水质量比1∶55，浸提时间60 min，浸提温度90℃，浸提pH值5；柠檬酸0.03%，脱苦甜菊糖0.04%，抗坏血酸（VC）0.03%，灭菌温度121℃，灭菌时间12 min。该工艺条件下，得到口味甘甜适中、汤色红黄明净、带有独特菌香的茯砖茶饮料。

The basic production processing of beverage tea material prepared from Fuzhuan tea is studied and its quality standard is established. The results show that the optimum conditions are as follows: the ratio of tea 1∶55, extraction time 60 min, extraction temperature 90 ℃, extraction pH 5; after extraction, 0.03% citric acid, 0.04% stevia sugar and 0.03% VC are added, and sterilization condition is 121 ℃ for 12 min. On these conditions, the Fuzhuan tea drink with color of red and yellow that is delicious,...