摘要
用山楂、枸杞子、红茶混合制成的袋泡茶,既具有山楂、枸杞的保健功效,又具有红茶的香气。通过正交试验确定了复方袋泡茶的最佳泡制条件,将成品用350 ml 100℃的水冲泡10 min,产品的色泽、香气、滋味均较为理想。
The hawfruit, medlar and red tea were used to prepare teabag. The product had both the health prorection effect and perfume of red tea simuhaneously. The experiment in the best infusion condition was done. The result showed that the color, perfune and relish of the product all got to the best under the condition of the teabag made with 100 ℃ 35 ml water for 10 min.
出处
《安徽农业科学》
CAS
北大核心
2006年第17期4391-4392,共2页
Journal of Anhui Agricultural Sciences
关键词
复方袋泡茶
温度
时间
泡制工艺
Mixture teabag
Temperature
Time
Infusion technology
