芹菜汁绿茶复合饮料的研制

摘要

以芹菜、绿茶为主要原料,研究了复合饮料的加工工艺.通过正交试验和感官评定,确定了复合饮料的最佳配方.综合比较了澄清型和混浊型复合饮料的感官及理化指标,如透光率、pH值、可溶性固形物含量、总黄酮含量和茶多酚含量等,结果表明澄清型复合饮料色泽鲜亮,口感清爽,且功能性成分含量较丰富.%In this paper, the celery juice and green tea as the main raw materials, the processing technology of compound beverage was studied. The optimal formula was determined by the orthogonal tests and sensory evaluation. The sensory and physical and chemical indicators of clarified beverage were compared with those of turbid beverage, such as transmittance, pH value, soluble solids content, total flavonoids and tea polyphe-nols content, etc. The results show that clarified beverage has bright color, fresh taste and rich functional ingredients.