CAJ | 학술논문

以山蜡梅叶、甜茶为主要原料，采用正交试验和感官评定方法确定了产品的合理配方和加工工艺。最佳工艺参数为：山蜡梅叶、甜茶浸提温度85℃，浸提时间30 min，山蜡梅叶与甜茶比例3∶1，菊花、薄荷用量5%，杀菌温度135℃，时间5 s，果胶酶用量0.06%。
이산사매협、첨다위주요원료，채용정교시험화감관평정방법학정료산품적합리배방화가공공예。최가공예삼수위：산사매협、첨다침제온도85℃，침제시간30 min，산사매협여첨다비례3∶1，국화、박하용량5%，살균온도135℃，시간5 s，과효매용량0.06%。
Taking Chimonanthus nitens Oliv. and Sweet Tea as main raw material,a rational formula and tehnology of processing a compound beverage of Chimonanthus nitens Oliv. leaf were established by orthogonal test and sensory evaluation. The optimum technological parameters were determined as follows:lixiviate temperature 85℃,lixiviate time 30 min,the proportion of Chimonanthus nitens Oliv. leaf and Sweet Tea leaf were 3∶1, the dosage of chrysanthemum and peppermint were 5%,sterilizing temperature and time were 135℃and 5 s,the dosage of pectinase were 0.06%.