| 蓝莓果茶的研制 |
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| 引用本文： | 张根生,石慧,岳晓霞.蓝莓果茶的研制[J].中国林副特产,2012(5):35-38. |
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| 作者姓名： | 张根生 石慧 岳晓霞 |
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| 作者单位： | 哈尔滨商业大学 食品工程学院 ,省高校食品科学与工程重点实验室 ,哈尔滨 150076 |
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| 摘 要： | 以蓝莓果为主要原料,生产蓝莓果茶;通过预实验确定影响蓝莓果茶的质量的主要因素有：蓝莓果汁添加量、果胶添加量、白砂糖添加量、果糖添加量及柠檬酸添加量。以感官评价为指标,采用单因素试验及正交试验,确定了蓝莓果茶最佳配方为：蓝莓果汁35%、蔗糖25%、果糖5%、柠檬酸0.15%、果胶0.25%、纯净水34.6%。
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| 关 键 词： | 蓝莓果茶 配方优化 感官评价 |
Development of Blueberry Tea |
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| Zhang Gensheng,Shi Hui,Yue Xiaoxia.Development of Blueberry Tea[J].Forest By-product and Speciality in China,2012(5):35-38. |
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| Authors: | Zhang Gensheng Shi Hui Yue Xiaoxia |
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| Institution: | (Key Laboratory of Food Science and Engineering,College of Food Engineering,Harbin University of Commerce,Harbin 150076) |
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| Abstract: | This experiment with blueberry fruit as the main raw material,production blueberry fruit nectar,through the pre-test to determine the quality of blueberry tea main factors: blueberry fruit to add volume,pectin content,the amount of sugar added,add the amount of fructose and citric acid addition.Based on the single factor tests and orthogonal tests,regarding sense evaluation as main indexes,the results showed that the best formula of blueberry tea are: blueberry 35%,sugar 25%,fructose 5%,citric acid 0.15%,pectin 0.25%,pure water 34.5%. |
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| Keywords: | Blueberry Tea Formulation optimization Sensory evaluation |
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