毛建草袋泡茶的研制  

The Research of Dracocephalum rupestre Hance Tea Bag

作　　者：王腾飞 赵颖 王志华[2] 唐佳琪 李志刚[1] 王愈[1] WANG Tengfei;ZHAO Ying;WANG Zhihua;TANG Jiaqi;LI Zhigang;WANG Yu(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801;Tourism College,Chongqing University of Arts and Sciences,Yongchuan 402160)

机构地区：[1]山西农业大学食品科学与工程学院,晋中030801 [2]重庆文理学院旅游学院,永川402160

出　　处：《食品工业》2020年第2期118-122,共5页The Food Industry

基　　金：山西省高等学校科技创新项目(2019L0393);山西省优秀博士来晋工作奖励资金科研项目(SXYBKY201712);重庆市高等教育教学改革研究项目(183031);山西农业大学科技创新基金项目(2017YJ32);重庆文理学院2017年度新工科研究与实践重点项目(170103).

摘　　要：以毛建草为原料制作袋泡茶,以感官评价、黄酮含量为评价指标,研究毛建草粒度、袋泡茶包装材料、水温、浸泡时间及加水量对茶品质的影响,在单因素试验基础上通过正交试验对泡制工艺进行优化。结果表明,毛建草粒度40目、茶包选用玉米纤维、冲泡水温90℃、浸泡时间4 min、加水量100 mL、冲泡3次,饮用效果最佳。The effects of sensory evaluation and flavonoid content on the tea quality of Dracocephalum rupestre Hance, the packaging materials, water temperature, soaking time and water addition on the tea quality were studied. On the basis of single factor experiment, the process was optimized by orthogonal experiment. The results showed that the optimum condition was the size 40 meshes of Dracocephalum rupestre Hance, choosing corn fiber as tea bags, water temperature 90 ℃, the immersion time 4 min, adding water 100 mL and brewing 3 times.

关 键 词：毛建草 袋泡茶 黄酮 

分 类 号：TS272.5[农业科学—茶叶生产加工]