现代农业科技Issue(24)：283-284,2.
山蜡梅叶复合茶饮品的配方与加工工艺研究
Study on Formula and Processing Technology of Chimonanthus nitens Oliv. Leaf Compound Beverage
摘要
Abstract
Taking Chimonanthus nitens Oliv. and Sweet Tea as main raw material,a rational formula and tehnology of processing a compound beverage of Chimonanthus nitens Oliv. leaf were established by orthogonal test and sensory evaluation. The optimum technological parameters were determined as follows:lixiviate temperature 85℃,lixiviate time 30 min,the proportion of Chimonanthus nitens Oliv. leaf and Sweet Tea leaf were 3∶1, the dosage of chrysanthemum and peppermint were 5%,sterilizing temperature and time were 135℃and 5 s,the dosage of pectinase were 0.06%.关键词
山腊梅叶/甜茶/复合饮料/配方/加工工艺Key words
Chimonanthus nitens Oliv. leaf/Sweet Tea/compound beverage/formula/processing technology分类
轻工纺织引用本文复制引用
李雅晶,胡其英,叶素丹..山蜡梅叶复合茶饮品的配方与加工工艺研究[J].现代农业科技,2014,(24):283-284,2.基金项目
农村流通领域团队科技特派员项目；学院创新项目（14CX03）。 （）
