作　　者： ; ; ;

机构地区： 广东工业大学轻工化工学院

出　　处： 《华南农业大学学报》 2004年第2期108-110,共3页

摘　　要： 通过对比不同浸提条件下红茶饮料的色泽、香气和光密度,发现浸提温度、时间、水茶质量比及添加剂等因素对红茶饮料的制备有很大影响.重点研究了不同种类澄清剂对茶饮料稳定性的影响.结果表明,最佳浸提条件为:浸提时间10min,浸提水茶质量比50∶1,浸提温度90℃,浸提液pH为5 5～6 0,添加2%(φ)的复合澄清剂Ⅱ. By comparison of the color, fragrance and optical density obtained under different extracting conditions, it was discovered that extracting time, concentration, temperature and compound clarifying agents had important influence on the preparation of black tea beverage. The focus of the study was the effect of various clarifying agents on beverage stability. The results demonstrated that the conditions for optimal extraction conditions were: extraction time 10 min, water to tea ratio 50, extraction temperature 90 ℃, pH value of the liquid about 5.5～6.0, and 2% of the composite clarifying agents II used in the study.

关 键 词： 红茶饮料 提取工艺 稳定性 澄清剂 浸提条件

领　　域： [轻工技术与工程] [轻工技术与工程]