Abstract:

The effects of tea sort, processing technology and sterilization condition on quality of apple-tea beverage were studied to provide the basis for apple-tea beverage development. The optimal processing conditions for apple-tea beverage are as following: the ratio of black tea and water is 1:100 (W/V); tea is extracted at the temperature of 95 ℃ for 5 min; The apple juice is added to the tea infusion at a ratio of 1:3 (V/V) and then sucrose, citric acid and salt are added by the percentage of 6%, 0.2% and 0.15% respectively. Finally, the product is sterilized by instant ultrahigh temperature sterilizer at the temperature of 130 ℃ for 5 s.

Key words: apple, tea, beverage