红茶桂花蜜果冻的研制
Development of Black Tea and Osmanthus Jelly
梅秀芹 1罗愉华 1黎晓敏2
作者信息
- 1. 广州工商学院,广东佛山 528137
- 2. 佛山大学,广东佛山 528137
- 折叠
摘要
本研究以红茶、桂花蜜为主要原料,采用单因素试验和正交试验方法研制一款红茶桂花蜜果冻.结果表明,红茶桂花蜜果冻的最佳配方为红茶汁添加量 25%、桂花蜜添加量 14%、复合胶添加量 3%、柠檬酸添加量 0.08%.在该条件下制得的红茶桂花蜜果冻酸甜适宜,口感细腻,富有红茶香、桂花香味.
Abstract
This research takes black tea and osmanthus honey as the main raw materials,and adopts single-factor test and orthogonal test methods to develop a black tea and osmanthus jelly.The results show that the best formula for black tea and osmanthus jelly is 25%black tea juice,14%osmanthus honey,3%compound gum,and 0.08%citric acid.Under these conditions,the black tea and osmanthus jelly produced is moderately sweet and sour,with a delicate taste,rich in the aroma of black tea and osmanthus.
关键词
红茶/桂花蜜/果冻/工艺优化Key words
black tea/osmanthus honey/jelly/process optimization引用本文复制引用
基金项目
2021年广东省自然科学基金培育项目(KABS202107)
出版年
2024
NETL
NSTL
万方数据