中国茶叶2026，Vol.48Issue(9)：66-74,9.
安吉白茶茶粉压片糖果配方优化及其品质研究
Formulation Optimization and Quality Evaluation of Anji White Tea Powder Tablet Candy
摘要
Abstract
To optimize the formulation of Anji white tea theanine tablet candy and improve its sensory quality and preparation stability,Anji white tea powder was used as the main raw material.By combining single factor and orthogonal experiments,sorbitol was determined as the optimal sweetener and vitamin C as the optimal acidulant.On this basis,with the content of Anji white tea powder,the content of magnesium stearate,and the ratio of the composite flavoring agents(vitamin C and mogroside)as variables,the effects of each factor on key indicators such as sensory score,tablet molding quality,and theanine dissolution were systematically investigated.By comprehensively considering sensory quality and physical properties of the tabet,the optimal process conditions were determined as:Anji white tea powder content 9%,magnesium stearate content 1.6%,and vitamin C to mogroside ratio 5∶1.The quality index test results show that the optimized product's drying loss met the industry standard.关键词
安吉白茶/茶氨酸/压片糖果/感官品质Key words
Anji white tea/theanine/pressed candy/sensory quality分类
农业科技引用本文复制引用
李莹,梅佳宝,潘珏,柳丽萍,王姗姗,刘政权,潘元清..安吉白茶茶粉压片糖果配方优化及其品质研究[J].中国茶叶,2026,48(9):66-74,9.基金项目
湖州市农业新质生产力研发与推广项目(2025XZZD06)、浙江省科技计划项目(2025C01093) （2025XZZD06）
