Development of the Compound Beverage of Low-sugar Chrysanthemum Yellow Tea
Using yellow tea as main raw material and chrysanthemum as the auxiliary material,this article describes the development of a low-sugar chrysanthemum yellow tea beverage with a distinctive yellow tea flavor and health benefits.The optimal infusion conditions for chrysanthemum yellow tea were determined through sensory evaluation combined with single-factor and orthogonal experiments,resulting in the following parameters:3 g of yellow tea,0.78 g of chrysanthemum,a tea-to-water ratio of 1∶30,extraction temperature of 75℃and extraction time of 60 min.On this basis,the leaching solution was diluted according to a certain concentration ratio,the optimal dilution was determined and then blended to select the best formula for the beverage:30%chrysanthemum yellow tea infusion,3.5%white sugar.Physicochemical tests of the low-sugar chrysanthemum yellow tea compound beverage showed the following results:tea polyphenol content of 1158.61 mg/kg,caffeine content of 308.95 mg/kg,flavone content of 123.69 mg/kg,pH value of 5.30,and turbidity of 19.6.The compound beverage produced by this technology has bright orange color,mellow taste,and distinct aromas of crispy rice and chrysanthemum.The findings of this research can serve as a theoretical basis for the development of low-sugar compound beverages using yellow tea.
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