摘要
为开发苦丁茶饮料提供依据 ,通过设置不同的原料组合 ,采用以感官审评为主 ,结合测定茶汤化学成分和物理性状的方法 ,对加工苦丁茶饮料的原料配伍进行了筛选 .结果表明 ,采用苦丁茶、绞股蓝、乌龙茶的质量比10∶ 10∶ 80配制 ,以 1∶ 12 0的茶水比进行浸提 ,有利于改善苦丁茶的感官品质及其饮料加工。
The screening experiment of material combination was carried out for Kudingcha drink,and the best material combination was chosen mainly according to sensory evaluation and the determination of chemical composition and physical properties.The results show that,when Kudingcha∶ Gynostemma pentaphyllum Makino∶ Wulong tea =10∶10∶80 and the ratio of tea/water is 1∶120,it is more beneficial to the improvement of organoleptic quality and keeping fresh during the process and storage of Kudingcha drink.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2001年第3期221-223,共3页
Journal of Hunan Agricultural University(Natural Sciences)
基金
湖南省科技厅重点攻关项目 (0 1- 95 1- 0 2 - 2)
