羽衣甘蓝苹果柠檬复合茶饮料的加工工艺研究

打开文本图片集

Research on the Processing Technology of Compound Tea Beverage with Kale， Apple and Lemon

WANG Xinyue，WUHui （Guangzhou College of Technologyand Business， Guangzhou 51o850， China）

Abstract： Using kale，apples，lemons as raw materials， jasmine tea as the base，sensory evaluation as the assessment indicator，and theaddition amounts of kale，apples，lemonsand sucrose as the examined factors，through single-factor experiments and orthogonal experiments，the optimal processing technologyof the kale-apple-lemon composite tea beverage was explored，and the product quality was determined.The results showed thatthe optimal process parameters for the kale-apple-lemon composite tea beverage were as follows： based on the total volume of 100mL of the beverage， the addition amount of kale was 5.5% ，the addition amount of apples was 30% ，the addition amount of lemons was 2.0% ，and the addition amount of sucrose was 7% .This formula produced a composite tea beverage with a pleasant taste，naturaland healthy，with theunique flavor of kale，withan sensory scoreof 96.2，a total acidity of 0.35% ，a sugar content of 6.9， and a pH value of 5.O7. This research provided theoretical basis and technical support for the development of kale-based composite tea beverages.

Keywords： kale; apple; lemon; composite tea beverage; processing technology

我国饮料行业发展始于20世纪80年代，当时市场上产品种类较为单一。（剩余5039字）