红茶桂花蜜果冻的研制

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摘 要：本研究以红茶、桂花蜜为主要原料，采用单因素试验和正交试验方法研制一款红茶桂花蜜果冻。结果表明，红茶桂花蜜果冻的最佳配方为红茶汁添加量25%、桂花蜜添加量14%、复合胶添加量3%、柠檬酸添加量0.08%。在该条件下制得的红茶桂花蜜果冻酸甜适宜，口感细腻，富有红茶香、桂花香味。

关键词：红茶；桂花蜜；果冻；工艺优化

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

红茶是一种全发酵的茶叶，富含天然红色素，经冲泡后的茶汤底色呈红色。（剩余3356字）