摘要
以干玛咖片及普洱茶为原料,在单因素试验的基础上,通过正交试验优化玛咖普洱茶复合饮料的配方。结果表明,玛咖片在120℃条件下高温处理15 min后,玛咖香气更为突出;玛咖普洱茶复合饮料最佳配方为:玛咖片添加量1.5%,普洱茶添加量1.0%,蔗糖添加量5%,柠檬酸添加量0.20%,按最佳配方调配的玛咖普洱茶复合饮料,综合了玛咖与普洱茶特有的香气,酸甜适口,风味独特,感官品质评分为88分。
In this experiment, the dry maca tablets and Pu＇er tea were used as raw materials to develop the nutri- ent-rich maca Pu＇er tea compound beverage by single and orthogonal tests. The results showed that, rnaca aroma of the product was outstanding when maca tablets were treated at 120 ℃ for 15 minutes, the optimal formulae of the compound beverage were as followed： maca tablet adding amount 1.5%, Pu＇er tea adding amount 1.0%, sucrose adding amount 5%, and citric acid adding amount 0.20%. The maca Pu＇er tea compound beverage had typical aroma of both maca and Pu＇er tea, sweet and sour taste, and unique flavor. The sensory evaluation score reached 88.
作者
冯丽莎
樊丹敏
FENG Li-sha FAN Dan-rain(Lijiang Teachers College, Lijiang 674100, China)
出处
《保鲜与加工》
CAS
北大核心
2017年第1期70-74,共5页
Storage and Process
基金
丽江市科技计划项目(2016LJSFK016)
关键词
玛咖
普洱茶
复合饮料
研制
感官品质
maca
Purer tea
compound beverage
development
sensory quality
