玫瑰茄花茶飲料工藝優(yōu)化

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摘 要：為豐富花茶飲料品種，本文通過單因素以及正交試驗(yàn)優(yōu)化玫瑰茄花茶湯汁和玫瑰茄花茶飲料的工藝條件。結(jié)果表明，在玫瑰茄添加量0.6 g、浸提時(shí)間40 min、浸提溫度80 ℃的前提下，玫瑰茄花茶飲料調(diào)配的最佳工藝條件為檸檬酸添加量0.03 g、白砂糖添加量12 g、蜂蜜添加量1.8 g。

關(guān)鍵詞：玫瑰茄花茶；工藝優(yōu)化；正交試驗(yàn)；感官評分

Optimization of Rose Eggplant Flower Tea Beverage Process

XUE Juanping， QIN Yaohong， ZHANG Liang

（Guangxi Eco-Engineering Vocational & Technical College， Liuzhou 545004， China）

Abstract： In order to enrich the variety of flower tea beverage， this paper optimizes the technological conditions of rose eggplant flower tea soup and rose eggplant flower tea beverage by single factor and orthogonal test. The results showed that under the premise of adding 0.6 g of rose eggplant， extracting for 40 minutes， and extracting at

80 ℃， the optimal process conditions for the preparation of rose eggplant flower tea beverage were 0.03 g of citric acid， 12 g of white sugar， and 1.8 g of honey.

Keywords： rose eggplant flower tea; process optimization; orthogonal test; sensory score

玫瑰茄是一種藥食兩用的植物，其花萼為深紅偏紫黑色，經(jīng)水浸泡后所得茶湯色澤鮮艷并具有清新怡人的香氣。（剩余3816字）