安徽农业科学2009，Vol.37Issue(31)：15410-15411,15416,3.
普洱茶(熟茶)提取物泡腾片主体配方的研究
Study on the Main Formula of Effervescent Tablets Made from Extracts of Puer Ripe Tea
周斌星 1王燕 1周增志1
作者信息
- 1. 云南农业大学龙润普洱茶学院,云南昆明,650201
- 折叠
摘要
Abstract
[ Objective ] The study aimed to prepare a new type of solid beverage-effervescent tablets of Puer ripe tea. [ Method ] A new type of solid beverage was prepared with high-quality Puer ripe tea as main raw material and its optimum formula was conformed through orthogonal experiment. [ Result] The influence of sour additive on the whole formula was greatest, that of alkaline matters was secondary and that of the mass proportion of tea to malt dextrin was least. The optimum main formula was as follows: the proportion of tea to malt dextrin was 5:2 and the addition amounts of sour additive, soda flavor additive and sweetener were 10% , 6.5% andl.0% resp. The effervescent tablets of Pu-Er ripe tea produced according to this formula were dark brown, round tablets with smooth surface and moderate hardness. Their water solution was moderate sour and sweet and had heavy tea aroma and no abnormal flavor and impurity. Their contents of tea polyphenol and caffeine were 120 and 28 mg/kg resp. and their volume of crabon deoxide gas was 2.0. Their disintrgration time was shorter than 5 min and their water content was lower than 3%. Their sensory evaluation scores were above 9.5 points. [ Conclusion]The study laid a foundation for developing new products of Puer ripe tea.关键词
普洱茶(熟茶)/泡腾片/配方Key words
Puer ripe tea/ Effervescent tablets/ Formula分类
轻工纺织引用本文复制引用
周斌星,王燕,周增志..普洱茶(熟茶)提取物泡腾片主体配方的研究[J].安徽农业科学,2009,37(31):15410-15411,15416,3.
