中国茶叶2026，Vol.48Issue(8)：107-115,9.
元江特色芒果茉莉花水果茶研制与品质分析
Research and Development of Yuanjiang Specialty Mango Jasmine Fruit Tea and Its Quality Analysis
摘要
Abstract
Using jasmine tea,mango puree,and lemon as the main ingredients,the brewing conditions for the jas-mine tea infusion were optimized through orthogonal experiments based on single-factor experiments.Subsequent-ly,the formulation ratios for the novel mango jasmine fruit tea were optimized via single-factor experiments and Box-Behnken design combined with response surface methodology.The results show that the optimal brewing con-ditions were a brewing time of 6 min,a brewing temperature of 80℃,and a ratio of tea leaves to water to ice of 1∶30∶10.The optimal formulation of flavoring ingredients for the mango jasmine fruit tea was determined as lemon juice at 20 g/L,mango puree at 270 g/L,and sucrose syrup at 180 g/L.The mango jasmine fruit tea prepared under these optimized conditions exhibited an orange-yellow color,a harmonious aroma and taste of mango and jasmine tea,a moderate sweet-and-sour balance,a clear appearance,a uniform texture,and no precipitation,achieving a sen-sory score of 90.93.关键词
茉莉花茶/水果茶/调制工艺/正交试验/响应面法Key words
jasmine tea/fruit tea/modulation process/orthogonal test/response分类
农业科技引用本文复制引用
陈星竹,赵留春,彭磊,周玲..元江特色芒果茉莉花水果茶研制与品质分析[J].中国茶叶,2026,48(8):107-115,9.基金项目
云南省"兴滇英才支持计划"首席技师(YNWR-SXJS-2018-034)、云南省元江县特色水果产业科技特派团(202404BI090012)、云南省基础研究重大专项(202101BC070002) （YNWR-SXJS-2018-034）
