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摘要：本课题的主要研究内容为调配出一款复合型、兼具酸梅和红茶香气的香精，并探究其在饮料中的应用，开发一款香气和谐，口感天然的酸梅红茶饮料。通过查阅文献资料，分香韵拟定酸梅和红茶的香精配方，利用合成香原料，结合调配法分别模拟酸梅和红茶的香气，最后利用加香实验确定酸梅红茶香精的复配比例。通过正交实验，最终确定红茶浸提液的最佳浸提条件为：浸提温度90℃，pH为6.0，茶水比为1:10，浸提时间为20min，该浸提条件下的红茶浸提液，其清甜感、发酵感、特征强度和浓郁度在感官品评中的得分均较高，将其与香精配伍，作为风成分应用到饮料配方中，让风物质在饮料中提供新鲜酸梅和广东英德红茶的香气效果，弥补浓缩果汁和红茶在热加工处理后缺失的特征香气。42715
毕业论文关键词： 酸梅红茶香精；红茶浸提液；饮料。
The preparation and application of green plum and black tea flavor
Abstract: The main objective of the project is to compound a new-type flavor with a odor profile of both green plum and black tea, followed by the research on application of the flavor in beverage which is natural and harmony in olfaction and taste. The preliminary recipe of the green plum and black tea flavor is drawn up through consulting literature materials, and then the recipe is optimized through repeated modification and compounding until the flavor is pleasing and natural. The optimum condition of black tea infusion (the extraction temperature: 90℃, pH: 6.0, ratio of tea and water: 1:10, time: 20min) which is used as a flavor with green plum and black tea flavor in beverage and gets the high score in sweet, fermented, characteristic and rich note is determined by orthogonal test. The flavor will give a natural feature of fresh plum and British black tea, which can make up for lost volatiles of natural components during heating process.
KeyWord: green plum and black tea flavor; black tea infusion; beverage.
目 录
1 前言 1
1.1 茶饮料市场现状和发展趋势 1
1.2 香精在茶饮料中的应用 2
1.3 所配制的饮料香精香型 2
1.4 本课题研究的目的与意义 3
2 实验原理与内容 4
2.1 实验原理 4
2.1.1 酸梅香精香韵的构成 5
2.1.2 红茶香精香韵的构成 6
2.2 实验方法与步骤 6
2.2.1 调香方法与要求 7
2.2.2 水溶性香精的制备 7
2.2.3 香精加香实验方法 7
2.2.4 红茶浸提液的制备和评价方法 8
2.2.5 实验步骤 8
2.3 实验原料、仪器 8
2.3.1 配制香精需要的原料 8
2.3.2 制作红茶浸提液需要的原料 10
2.3.3 制作酸梅红茶饮料需要的原料 10
2.3.4 实验仪器设备 10
3 实验结果与讨论 11
3.1 所用香原料综合描述 11