麦冬芦根保健茶饮料工艺研究  

Study on the Processing Technique of Ophiopogon Root and Rhizoma Phragmitis Health Tea

作　　者：蒋忠君[1] 黎驰雨[1] 刘伟松[1] 罗明华[1] 

机构地区：[1]绵阳师范学院生命科学与技术学院,四川绵阳621000

出　　处：《绵阳师范学院学报》2010年第8期56-60,共5页Journal of Mianyang Teachers＇ College

基　　金：绵阳师范学院创新实践课课程建设科研项目(mnu-cx09016);绵阳师范学院引进人才科研启动基金(MQD2007A005)

摘　　要：该文介绍研究麦冬芦根保健茶饮料的工艺,并分析了几个因素对茶汤颜色和口味影响,通过正交试验及对茶饮料的外观进行感官检验,确定最佳的浸提和调配参数。结果表明:最佳制备条件为:浸提温度80℃;浸提时间为120m in;料液比为1:50。最佳配比为:麦冬芦根汤占80%,甜叶菊浸提液和薄荷浸提液各占10%。该产品具有麦冬、芦根的清香和甜味,清凉爽口,为浅棕黄色的澄清液体,具有清热消暑等作用。This experiment mainly introduces the processing technique of health tea with ophiopogon root and rhizoma phragmitis as ingredient, and discusses how to keep the colour and taste of the tea. Through orthogonal experiment, a sensory evaluation has been conducted on the appearance of the drinks, the optimum parameters for the lixiviation of the tea is determined. The result shows that the best extracting condition for preparing the health tea is water - adding volume by 50 times, temperature of 80 ℃, time of 120 min. The optmium formula of this compound beverage is 80% of ophiopogon root and rhizoma phragmitis liquor, 10% of stevia rebaudiana liquor and 10% of the peppermint liquor. It tastes moderately with a delectable flavour and has functions of relieving heat, clearing lung, etc.

关 键 词：麦冬 芦根 保健茶 加工工艺 

分 类 号：TS272.5[农业科学—茶叶生产加工]