摘要
以核桃加工的副产物分心木为试验材料,以冲泡液中黄酮的含量为评价指标,研究核桃分心木袋泡茶的制作工艺,在单因素试验基础上,应用响应面中心组合设计理论进行核桃分心木袋泡茶冲泡工艺优化试验。结果表明,核桃分心木原料经45℃干燥、粉碎后,采用木浆纸泡茶袋包装,粉碎度20目,每袋装3 g,制成的袋泡茶冲泡效果最佳;冲泡时间对冲泡液中黄酮含量的影响最大,加水量次之,冲泡温度最小;冲泡时间9 min、冲泡温度95℃、用水量160 mL、冲泡2次,冲泡效果最佳,冲泡液中实际黄酮含量达到51.311 mg/g,接近预测值52.488 mg/g。研究为核桃加工副产物的综合开发利用提供新方法,丰富袋泡茶种类,为实际生产提供理论依据。
The by-product of walnut processing,Diaphragma juglandis Fructus was used as the experimental material,and the content of flavonoids in the brewing solution was used as the evaluation index to study the processing technology of Diaphragma juglandis Fructus teabag.On the basis of single factor experiment,the optimization experiment of the brewing technology of Diaphragma juglandis Fructus teabag was carried out by using the theory of response surface center combination design.The results showed that the Diaphragma juglandis Fructus was dried at 45℃,crushed and packed in wood pulp-paper tea bags with a crushing degree of 20 mesh and 3 g per bag.The best brewing effect was obtained.In addition,the influence of brewing time on flavonoid content was greatest,followed by the amount of water and the minimum brewing temperature.Meanwhile,the best brewing effect was obtained when the brewing time of 9 min,the temperature of 95℃,the water consumption of 160 mL and the number of brewing times of twice.The actual flavonoid content in the brewing solution reached 51.311 mg/g,which was close to the predicted value of 52.488 mg/g.A new method for the comprehensive development and utilization of by-products of walnut processing was provided,to enrich the types of tea bags,and provided a theoretical basis for actual production.
作者
石建春
段雅洁
李志刚
王愈
王腾飞
SHI Jianchun;DUAN Yajie;LI Zhigang;WANG Yu;WANG Tengfei(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801)
出处
《食品工业》
CAS
北大核心
2020年第6期93-97,共5页
The Food Industry
基金
山西农业大学校级创新项目(J4412579)。
关键词
核桃
分心木
袋泡茶
黄酮
响应面
walnut
Diaphragma juglandis Fructus
tea bag
flavonoids
response surface
