摘要
为了优选菊苣葛根袋泡茶的原料配方,采用L9(34)正交试验法,以产品冲泡后茶汤的色泽、表观、气味和口感质量指标的综合评分为考查指标,固定菊苣用量,研究葛根用量、甜茶用量、五指毛桃用量和橘皮用量4个因素对产品茶汤感官品质的影响。结果表明,橘皮用量>葛根用量>五指毛桃用量>甜茶用量,优选较佳的配方为以菊苣用量为100 g计,葛根用量80 g,甜茶用量60 g,五指毛桃用量50 g,橘皮用量10 g,在此条件下,制备的菊苣葛根袋泡茶,冲泡后茶汤色泽淡黄清亮透明、口感微甜回甘、香气纯正柔和,色香味俱佳。
In order to optimize the raw material formula of chicory pueraria teabag,the L9(34)orthogonal test method was applied to evaluate the such quality indices as appearance,smell and taste,with comprehensive score method to determine the quantity of pueraria,rubus aurantiaeus leaves,Ficus hirta Vabl and orange peel.Studying the influence of the above mentioned ingredients upon the quality of tea soup.The results showed that:orange peel>pueraria>Ficus hirta Vabl>rubus aurantiaeus leaves.The optimum formula were found as follows:chicory 100 g,pueraria 80 g,rubus aurantiaeus leaves 60 g,Ficus hirta Vabl 50 g and orange peels 10 g.Thus processed,the chicory and pueraria tea was light yellow,clear and transparent,slightly sweet after taste,pure and soft in aroma,being good in color,aroma and taste.
作者
黄维安
蒙毅
赖祥椿
魏小明
黄坤英
滕广
HUANG Wei'an;MENG Yi;LAI Xiangchun;WEI Xiaoming;HUANG Kunying;TENG Guang(Guangxi Yulin Ju'an Health Products Co.,Ltd.,Yulin,Guangxi537001,China;Guangxi Yulin Pharmaceutical Group Co.,Ltd.,Yulin,Guangxi 537001,China)
出处
《农产品加工》
2021年第8期8-11,共4页
Farm Products Processing
关键词
菊苣
葛根
袋泡茶
研制
正交试验法
chicory
pueraria
teabag
development
orthogonal test
