紅茶桂花蜜果凍的研制

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摘 要：本研究以紅茶、桂花蜜為主要原料，采用單因素試驗和正交試驗方法研制一款紅茶桂花蜜果凍。結(jié)果表明，紅茶桂花蜜果凍的最佳配方為紅茶汁添加量25%、桂花蜜添加量14%、復(fù)合膠添加量3%、檸檬酸添加量0.08%。在該條件下制得的紅茶桂花蜜果凍酸甜適宜，口感細膩，富有紅茶香、桂花香味。

關(guān)鍵詞：紅茶；桂花蜜；果凍；工藝優(yōu)化

Development of Black Tea and Osmanthus Jelly

MEI Xiuqin1， LUO Yuhua1， LI Xiaomin2

（1.Guangzhou College of Technology and Business， Foshan 528137， China;

2.Foshan University， Foshan 528137， China）

Abstract： This research takes black tea and osmanthus honey as the main raw materials， and adopts single-factor test and orthogonal test methods to develop a black tea and osmanthus jelly. The results show that the best formula for black tea and osmanthus jelly is 25% black tea juice， 14% osmanthus honey， 3% compound gum， and 0.08% citric acid. Under these conditions， the black tea and osmanthus jelly produced is moderately sweet and sour， with a delicate taste， rich in the aroma of black tea and osmanthus.

Keywords： black tea; osmanthus honey; jelly; process optimization

紅茶是一種全發(fā)酵的茶葉，富含天然紅色素，經(jīng)沖泡后的茶湯底色呈紅色。（剩余3356字）