| 山药多糖和武夷水仙复合饮料工艺优化研究 |
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| 引用本文： | 孙辉,鲍言平,陈宗道.山药多糖和武夷水仙复合饮料工艺优化研究[J].南平师专学报,2014(2):29-34. |
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| 作者姓名： | 孙辉 鲍言平 陈宗道 |
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| 作者单位： | 武夷学院茶与食品学院,福建 武夷山354300 |
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| 摘 要： | 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。
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| 关 键 词： | 山药多糖 水仙 接受性检验 |
A Study on the Optimized Process of a Beverage Made from Yam Polysaccharide and Wuyi Narcissus |
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| SUN Hui,BAO Yanping,CHEN Zongdao.A Study on the Optimized Process of a Beverage Made from Yam Polysaccharide and Wuyi Narcissus[J].Journal of Nanping Teachers College,2014(2):29-34. |
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| Authors: | SUN Hui BAO Yanping CHEN Zongdao |
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| Institution: | (School of Tea and Food Science,Wuyi University, Wuyishan, Fujian 354300) |
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| Abstract: | 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. |
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| Keywords: | yam polysaccharide narcissus acceptance test |
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