玫瑰茄花茶饮料工艺优化

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摘 要：为丰富花茶饮料品种，本文通过单因素以及正交试验优化玫瑰茄花茶汤汁和玫瑰茄花茶饮料的工艺条件。结果表明，在玫瑰茄添加量0.6 g、浸提时间40 min、浸提温度80 ℃的前提下，玫瑰茄花茶饮料调配的最佳工艺条件为柠檬酸添加量0.03 g、白砂糖添加量12 g、蜂蜜添加量1.8 g。

关键词：玫瑰茄花茶；工艺优化；正交试验；感官评分

Optimization of Rose Eggplant Flower Tea Beverage Process

XUE Juanping， QIN Yaohong， ZHANG Liang

（Guangxi Eco-Engineering Vocational & Technical College， Liuzhou 545004， China）

Abstract： In order to enrich the variety of flower tea beverage， this paper optimizes the technological conditions of rose eggplant flower tea soup and rose eggplant flower tea beverage by single factor and orthogonal test. The results showed that under the premise of adding 0.6 g of rose eggplant， extracting for 40 minutes， and extracting at

80 ℃， the optimal process conditions for the preparation of rose eggplant flower tea beverage were 0.03 g of citric acid， 12 g of white sugar， and 1.8 g of honey.

Keywords： rose eggplant flower tea; process optimization; orthogonal test; sensory score

玫瑰茄是一种药食两用的植物，其花萼为深红偏紫黑色，经水浸泡后所得茶汤色泽鲜艳并具有清新怡人的香气。（剩余3816字）