月季香型木棉花花茶窨制工艺研究  

Study on the Scenting Process of Kapok(Bombax malabaricum DC.) Flower Tea with Rose Flavor

作　　者：农志荣[1] 黄夏[1] 陆璐[1] 梁雅婷[1] 黎义凤[1] 曾健[1] 

机构地区：[1]广西农业职业技术学院食品工程系,广西南宁530007

出　　处：《安徽农业科学》2012年第20期10600-10602,共3页Journal of Anhui Agricultural Sciences

基　　金：广西教育厅科研项目"木棉花落花加工利用的研究"

摘　　要：[目的]研究窨制工艺对月季香型木棉花花茶产品质量的影响,为月季香型木棉花花茶的加工提供参考依据。[方法]以新鲜的木棉花落花为原料,经75℃恒温干燥制成干花后作为茶坯,以香水月季的鲜花作为赋香花,按传统花茶的窨制工艺制作月季香型木棉花花茶产品。[结果]单因素试验筛选了在月季香型木棉花花茶窨制工艺中的适宜的香花配花量、窨制温度、窨制时间和窨花次数,正交试验得出了月季香型木棉花花茶的最佳窨制工艺条件为香花配花量70%,窨制温度40℃,窨制时间12 h,窨花次数为二窨一提。[结论]在最佳工艺条件下得到的月季香型木棉花花茶感官指标均较佳。[Objective] To study the impact of scenting technology on the quality of kapok flower tea with rose flavor,so as to provide references for its processing.[Method] The fresh kapok flower was dried at 75 ℃ constant temperature to be the basic tea,with the fragrance of fresh rose flower,the kapok flower tea was processed with the traditional scenting method.[Result] The optimal dose of rose flower,scenting temperature,scenting duration and scenting times were determined by the single factor test,and the best scenting conditions were obtained by orthogonal experiment,which were 70% of rose flower,40 ℃ of scenting temperature,12 h of scenting duration and twice of scenting.[Conclusion] The kapok flower tea with rose flavor processed under the best conditions had high sensory quality.

关 键 词：木棉花 月季花鲜花 窨制 花茶 

分 类 号：S571.1[农业科学—茶叶生产加工]