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1、東北農(nóng)業(yè)大學(xué)學(xué)士學(xué)位論文學(xué)號(hào)：A10110483蜂蜜紅茶飲料的研究學(xué)生姓名：李指導(dǎo)教師：吳瑕所在院系：食品學(xué)院所學(xué)專業(yè)：糧食工程研究方向：糧食工程?hào)|北農(nóng)業(yè)大學(xué)中國(guó)·哈爾濱2015年6月NortheastAgriculturalUniversityBachelorDegreePaperRegisterNumber：A10110483StudyonBlackTeaBeveragewithHoneyCandidate:LiSupervisor:WuXiaDepartmentandfaculty:FoodCollegeMajor:GrainEngineeri
2、ngOrientation:GrainEngineeringNortheastAgriculturalUniversityHarbinChinaJune,2015蜂蜜紅茶飲料的研究摘要紅茶和蜂蜜具有十分豐富的資源且營(yíng)養(yǎng)豐富，本課題以紅茶為主蜂蜜為輔，對(duì)紅茶飲料的工藝參數(shù)和流程加以確認(rèn)，研究蜂蜜紅茶飲料的生產(chǎn)工藝，然后制出該飲料，該紅茶飲品滋味酸甜，口味香醇。對(duì)不同浸提條件下紅茶飲料的香氣、色澤和吸光度進(jìn)行對(duì)比研究，得知浸提溫度、時(shí)間、水茶的質(zhì)量比及添加劑等因素對(duì)蜂蜜紅茶飲料制備存在很大影響。本試驗(yàn)研究了不同澄清劑種類對(duì)蜂蜜紅茶飲料穩(wěn)定性的影響。最后表
3、明，十分鐘的浸提時(shí)間，2%的浸提茶水比，浸提溫度選為90℃時(shí)最佳，同時(shí)浸提液的pH值為5.0，再配以2%的復(fù)合澄清劑Ⅱ效果更佳。關(guān)鍵詞:蜂蜜紅茶飲料工藝-I-蜂蜜紅茶飲料的研究AbstractTherearecertainfunctionalcomponentsinhoneyandblacktea,andtheirresourcesareveryabundant.Someresearcheswereconductedonthemanufacturingtechniqueofblackteabeveragemixedwithhoney.Majortec
4、hnologicalparametersandproductionprocessweredeterminedsoastodevelopmellowandsavouryblackteabeveragewithrichnutrition.Bycomparisonofthefragrance,colorandabsorptivityobtainedunderdifferentextractingconditions,itcouldbediscoveredthatextractingtime,temperature,concentrationandcompo
5、undclarifyingagentshadimportantinfluenceonthepreparationofblackteabeveragemixedwithhoney.Theanotherfocusofthepaperwastheinfluenceofvariousclarifyingagentsonthestabilityofthebeverage.Theresultsdemonstratedthattheconditionsforoptimalextractionconditionswere:extractiontime10min,wa
6、tertotearatio50,extractiontemperature90℃,pHvalueoftheliquidabout5.0,and2%ofthecompositeclarifyingagentsIIusedinthestudy.Keywords:HoneyBlackTeaBeverageTechnique-II-蜂蜜紅茶飲料的研究目錄摘要......................................................................................................
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