荷叶复合袋泡茶的研制  

Preparation of a compound teabag with lotus leaf

作　　者：朱珍[1] 吴晖[1] 安辛欣[2] 李晓凤[1] 余以刚[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品与机械》2009年第4期141-143,159,共4页Food and Machinery

摘　　要：以荷叶为主料,将其与绞股蓝、西洋参复配,研制出功能性袋泡茶配方。通过感官评定和模糊综合评价的方法对产品的感官质量进行评价,筛选出最佳配方。结果表明:当荷叶、绞股蓝和西洋参的比例为1.8∶0.2∶0.2(W∶W)时所得袋泡茶的感官品质最佳,荷叶苦涩味被掩盖,有效成分黄酮含量较纯荷叶高。A functional teabag was prepared using lotus leaf, Gynos- temma,and Panax quinquefolium as raw materials. The best formula was determined by sensory evaluation and fuzzy comprehensive assessment of the product. Results showed that, with the optimum lotus leaf-Gynostemma-Panax quinquefolium ratio of 1.8 ： 0.2 ： 0.2（W W ： W）, the teabag was achieved with the highest sensory quality, which flavonoid content was higher than pure lotus leaf . Besides, bitness and astringency of lotus leaf were covered up.

关 键 词：荷叶 袋泡茶 模糊评价 绞股蓝 西洋参 

分 类 号：TS272[农业科学—茶叶生产加工]