Development of a Fubaiju Compound Tea Beverage

• 作者: Jianfeng ZHAN Junfeng SHEN Ling FANG Peng WU Ting HU Weixin WANG Yimin WANG
• 来源期刊: 农业生物技术:英文版
• 学科: 化学
• 关键词: Fubaiju Yunwu tea Compound beverage Production process
• 年，卷（期）: 2020,（6）
• 页码范围: 148-151
• 页数: 4页
• 分类号: O62

摘要

[Objectives]This study was conducted to develop a compound tea beverage with local characteristics.[Methods]A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea as the main raw materials,supplemented by wolfberry,through single factor test and orthogonal test,combined with sensory evaluation.[Results]The final product formula was the volume ratio of Fubaiju extract and Yunwu tea extract 2∶1,wolfberry juice 15%,white sugar 4%,citric acid 0.04%,and xanthan gum 0.05%.The prepared compound chrysanthemum tea beverage had the aroma and taste of Fubaiju,Yunwu tea and wolfberry,and tasted good.[Conclusions]This study provides reference for the deep processing and application of the two local special resources,Fubaiju and Yunwu tea.