玫瑰红茶复合饮料的研制

324201110JournalofInnerMongoliaAgriculturalUniversityVol．32No．4Oct．2011*010018、、。、。0．4%80℃15min0．4%60℃20min。232．0%。4%。TS275．2A1009－3575201104－0202－03DEVELOPMENTOFCOMPOSITEBEVERAGEOFROSEANDBLACKTEAYANGFei－yunJIAYuanCollegeofFoodScienceandEngineeringInnerMongoliaAgriculturalUniversityHuhhot010018ChinaAbstractThecompositebeverageofroseandblackteawasprocessedwithroseblackteaandsugarasthemainmaterials．Theop-timumextractionformulaofrosewasadding0．4%rosepowderandextractingat80℃for15minutes．Theoptimumextractionformu-laofblackteawasadding0．4%blackteapowderandextractingat60℃for20minutes．Theoptimumformulaofthecompositebev-eragewasadding2．0%sugarinthemixedsolutiontheextractingsolutionofroseblacktea=23．Theproducthadroseflavorandblackteaaromaswhichsolublesolidlevelwas4%．KeywordsRoseblackteacompositebeverageoptimumformula“”、。·《》“”1。2080。282。、、、、1。、、3。。、、、。、、、、、、、、4。、、、、、。、、、、。*2011－07－141979－．4。、、。11．1。1．2、、、、pH。1．31．3．1。。1．3．2、→→→→→→→、→、→、→→。1．3．31．3．3．1。1．3．3．2、、、。1．3．3．3、、。1．3．3．4、、。1．3．3．54。。1．3．3．6、1860℃100。。1．3．3．7、。60℃。1．3．3．8、85℃～90℃10min～15min。1．3．4pHpH。、、、。22．1、、3、、1。1Tab．1ResultsofOrthogonalTestfortheOptimumExtractionFormulaofBlackTeaTestNoABC100110．2%110min180℃82．221215min260℃85．631320min340℃70420．．3%1278．6522371．1623183．6730．4%1386．1832188．9933290．6169．371．374．9267．871．974．9378．571．465．7R10．70．99．2302460℃20min0．4%。。、。、。2．2、、2。2Tab．2ResultsofOrthogonalTestfortheOptimumExtractionFormulaofRoseTestNoABC100110．2%110min180℃62．921215min260℃65．831320min340℃64．2420．3%1272．5522364．6623175．4730．4%1369．6832186．7933277．5154．358．365260．862．461．9367．962．456．1R13．64．18．980℃15min0．4%。。。2．3、、3。23。。23。3Tab．3TheRatiooftheExtractingSolutionofRoseandBlackTeamLmL1001104080．82203088．83252588．14302077．15401056．32．4。4。2．0%。。2．0%。40220114Tab．4TheQuantityofSugar123451．0%1．5%2．0%2．5%3．0%100405090604033．1。。3．24%pH5．4。44．120min0．4%60℃。4．215min0．4%80℃。4．3232．0%。1．〔J〕．200911229－32．2．〔J〕．2004652－53．3．〔J〕．200822438－42．4．〔J〕．2008454－55．5．〔J〕．2000367－11．6．〔M〕．2002245．5024