摘要
以沙棘叶与白茶浓缩液为原料,通过单因素和多因素正交试验的方法,以感官审评和生化成分含量为主要依据,探讨浓缩液添加量、浓缩液配比、甜味剂和酸味剂添加量等因素对沙棘叶白茶饮料品质的影响。结果表明,浓缩液添加量为100m L·L-1、沙棘叶与白茶浓缩液配比为3∶2、甜味剂添加量为0.10 g·L-1和酸味剂添加量为0.15 g·L-1时,沙棘叶白茶复合饮料品质风味最佳。
Using white tea eoneentrate and seabuekthom lead＂ eoneentrate as raw materials, the single factorand multi-factor orthogonal test methods were used to evaluate the effect of the amount of concentrate, concentrate ratio, amount of sweetener, or amount of aeidifier on the quality of beverage product from seabuekthom leaf and white tea by sensory evaluation and biochemical constituent contents. The test results showed that when the concentrate addition amount was 100 mL· L^-1 , the ratio of seabuekthom leaf concentrate to white tea concentrate was 3 ： 2, the sweetener addition amount was 0.10 g · L^-1 , and the aeidifier amount was 0.15 g · L^-1 , the seabuekthorn leaf and white tea compound beverage drinks had the best quality and flavor.
作者
毕婉君
李磊磊
丁康毅
姚知灵
孙云
BI Wanjun;LI Leilei;DING Kangyi;YAO Zhiling;SUN Yun(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)
出处
《亚热带农业研究》
2018年第3期198-202,共5页
Subtropical Agriculture Research
基金
国家现代农业(茶叶)产业技术体系专项(CARS-19)资助项目
关键词
白茶
沙棘叶
饮料
感官审评
生化成分
white tea
seabuekthorn leaf
beverage
sensory elvaluation
biochemical component
