以临泽小枣粉和铁观音茶叶粉为主要原料，添加辅料白砂糖、柠檬酸和食盐，在单因素试验的基础上，采用L9(34)正交试验，对袋装枣茶粉配方进行了优选，并对成品部分指标进行了测定。结果表明，袋装枣茶粉最佳配方为枣茶粉84.7%(红枣粉:茶叶粉=20 ∶ 1)、白砂糖11.5%、柠檬酸0.4%、食盐0.5%、乳酸钙2.0%、麦芽糊精0.2%等。成品粉末水分含量13.62%，8 g/250 mL液体可溶性固形物含量为3.2%，pH 4.65(20 ℃)，维生素C 0.33 mg/100 g，菌落总数为1.2 CFU/mL，霉菌＜1 CFU/mL，酵母菌＜1 CFU/mL。

The Linze thread jujube and Tieguanyin tea as the main raw materials， the formula of jujube and Tieguanyin tea bag is studied . Via single factor experiment， combined with orthogonal experiment of L9(34) and the analysis of data， to confirm the best proportion of jujube powder/tea powder， the content of sugar， citric acid optimum technology conditions of the jujube tea bag are: adding jujube powder and tea powder with a ratio of 20 ∶ 1， sugar， citric acid and salt are added by the percentage of 11.5， 0.4 and 0.5， jujube flavor 0.2%， maltodextrin 0.2%. ect the moisture content is 13.62%， the soluble solids are 3.2%， pH is 4.65 when the temperature is 20 ℃， the content of Vc is 0.33 mg/100 g， the content of aerobic plate is 1.2 CFU/mL， moulds and yeasts less than 1 CFU/mL .

TS275.5