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投稿时间：2020-11-26
投稿时间：2020-11-26
中文摘要: 为改善茶叶风味，提高藏茶的市场接受度，以适应更多消费群体的感官需要，该研究以藏茶为主要原料，配以甜叶菊、水蜜桃浓缩汁、食用香精等辅料，通过单因素试验和二次旋转正交试验，以感官审评结果为评价指标并结合模糊数学综合评价法对配方进行评价，研究蜜桃藏茶的最佳配方。结果表明：蜜桃藏茶最佳配比为每100 g藏茶中添加水蜜桃浓缩汁3 mL、甜叶菊0.85 g、复合食用香精0.6 mL，在此配方条件下，制成的蜜桃藏茶滋味甜醇、蜜桃香浓郁持久，风味优于传统藏茶。
Abstract:This study investigates the ideal composition of peach flavored Tibetan tea in order to improve the flavor，increase market acceptance，and meet the sensory needs of a more diverse group of consumers.The study used Tibetan tea as the main raw material and combined it with stevia，peach juice concentrate，edible flavors，and other auxiliary materials，through a single factor test and a second rotation orthogonal test.The sensory evaluation result was used as the evaluation index，combined with the fuzzy mathematics comprehensive evaluation method，to evaluate the best formula of peach flavored Tibetan tea.The results showed that the best ratio of peach flavored Tibetan tea entailed 3 mL of peach juice concentrate，0.85 g of stevia，and 0.6 mL of compound flavor for every 100 g of Tibetan tea.Under this formula，the prepared tea tastes sweet and mellow，the peach aroma is strong and lasting，and the flavor is better than traditional Tibetan tea.
keywords: peach Tibetan tea edible flavor flavored tea single factor test quadratic rotation orthogonal test
文章编号：202124014 中图分类号： 文献标志码：
基金项目:四川省重点研发项目（19ZDYF2794）
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