武夷学院学报
武夷學院學報
무이학원학보
JOURNAL OF WUYI UNIVERSITY
2014年
2期
29-34
,共6页
山药多糖%水仙%接受性检验
山藥多糖%水仙%接受性檢驗
산약다당%수선%접수성검험
yam polysaccharide%narcissus%acceptance test
利用武夷岩茶水仙为原料，通过消费者接受性检验法，以消费者接受性综合评分为指标，采用单因素试验确定影响复合茶饮料消费接受性的适宜条件后，通过正交试验确定饮料的最佳配方为山药多糖浓度0.7%、茶汤浓度13%、蔗糖浓度11%、柠檬酸浓度0.03%。风味剖面分析该复合茶饮料的感官特征为：色泽鲜亮，风味独特，酸甜适中，清香纯正。
利用武夷巖茶水仙為原料，通過消費者接受性檢驗法，以消費者接受性綜閤評分為指標，採用單因素試驗確定影響複閤茶飲料消費接受性的適宜條件後，通過正交試驗確定飲料的最佳配方為山藥多糖濃度0.7%、茶湯濃度13%、蔗糖濃度11%、檸檬痠濃度0.03%。風味剖麵分析該複閤茶飲料的感官特徵為：色澤鮮亮，風味獨特，痠甜適中，清香純正。
이용무이암다수선위원료，통과소비자접수성검험법，이소비자접수성종합평분위지표，채용단인소시험학정영향복합다음료소비접수성적괄의조건후，통과정교시험학정음료적최가배방위산약다당농도0.7%、다탕농도13%、자당농도11%、저몽산농도0.03%。풍미부면분석해복합다음료적감관특정위：색택선량，풍미독특，산첨괄중，청향순정。
Using the Tea Narcissus as the raw material, then through a consumer acceptance test and taking consumers acceptance comprehensively grades as a standard. Besides, making a single factor experiment to define the suitable condition which affects the con-sumption acceptance of compound tea drink . Finally, it is confirmed that the best radio of that drink is yam polysaccharide occupies 0.7%and the proportion of tea is 13% then the concentration of sucrose is 11%, last but not least the concentration of citric acid is 0.03%. As far as the compound tea drink’s flavor is concerned, it tastes pleasantly in term of the level of sweetness and sourness, at the same time the drink gives off a delicate fragrance.
