学士毕业论文蜂蜜红茶饮料的研究

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1、东北农业大学学士学位论文学号：A10110483蜂蜜红茶饮料的研究学生姓名：李指导教师：吴瑕所在院系：食品学院所学专业：粮食工程研究方向：粮食工程东北农业大学中国·哈尔滨2015年6月NortheastAgriculturalUniversityBachelorDegreePaperRegisterNumber：A10110483StudyonBlackTeaBeveragewithHoneyCandidate:LiSupervisor:WuXiaDepartmentandfaculty:FoodCollegeMajor:GrainEngineeri

2、ngOrientation:GrainEngineeringNortheastAgriculturalUniversityHarbinChinaJune,2015蜂蜜红茶饮料的研究摘要红茶和蜂蜜具有十分丰富的资源且营养丰富，本课题以红茶为主蜂蜜为辅，对红茶饮料的工艺参数和流程加以确认，研究蜂蜜红茶饮料的生产工艺，然后制出该饮料，该红茶饮品滋味酸甜，口味香醇。对不同浸提条件下红茶饮料的香气、色泽和吸光度进行对比研究，得知浸提温度、时间、水茶的质量比及添加剂等因素对蜂蜜红茶饮料制备存在很大影响。本试验研究了不同澄清剂种类对蜂蜜红茶饮料稳定性的影响。最后表

3、明，十分钟的浸提时间，2%的浸提茶水比，浸提温度选为90℃时最佳，同时浸提液的pH值为5.0，再配以2%的复合澄清剂Ⅱ效果更佳。关键词:蜂蜜红茶饮料工艺-I-蜂蜜红茶饮料的研究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-蜂蜜红茶饮料的研究目录摘要......................................................................................................

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