CAJ | 학술논문

为开发苦丁茶饮料提供依据，通过设置不同的原料组合,采用以感官审评为主，结合测定茶汤化学成分和物理性状的方法，对加工苦丁茶饮料的原料配伍进行了筛选.结果表明，采用苦丁茶、绞股蓝、乌龙茶的质量比10∶10∶80配制，以1∶120的茶水比进行浸提，有利于改善苦丁茶的感官品质及其饮料加工、贮藏中的保鲜性能.
위개발고정다음료제공의거，통과설치불동적원료조합,채용이감관심평위주，결합측정다탕화학성분화물이성상적방법，대가공고정다음료적원료배오진행료사선.결과표명，채용고정다、교고람、오룡다적질량비10∶10∶80배제，이1∶120적다수비진행침제，유리우개선고정다적감관품질급기음료가공、저장중적보선성능.
The screening experiment of material combination was carried out for Kudingcha drink,and the best material combination was chosen mainly according to sensory evaluation and the determination of chemical composition and physical properties.The results show that,when Kudingcha∶Gynostemma pentaphyllum Makino∶ Wulong tea =10∶10∶80 and the ratio of tea／water is 1∶120,it is more beneficial to the improvement of organoleptic quality and keeping-fresh during the process and storage of Kudingcha drink.