| 摘要 |
[Objectives] To investigate the optimal preparation process for lemon-flavored solid instant tea. [Methods] The formulation process was optimized through a single-factor combined orthogonal test, utilizing large-leaf Pu’er tea as the primary raw material and perfume lemon as the auxiliary ingredient. Sensory scores and the effectiveness of the spray drying process served as the key indicators for this investigation. [Results] The optimal formulation for lemon-flavored solid instant tea was established as follows: 15 g of Pu’er tea, 25 g of perfume lemon, a solid-liquid ratio of 1：20 (g/mL), an extraction temperature of 90 ℃, an extraction duration of 30 min, and air inlet and outlet temperatures of 200 ℃ and 80 ℃, respectively. This formulation produced the most favorable flavor profile for the perfume lemon-flavored solid instant tea, which was characterized by a stable texture and a sensory evaluation score of 91.97 points. [Conclusions] This study has the potential to enhance the development and utilization of large-leaf Pu’er tea and perfume lemon resources. |
