茉莉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 of Jasmine Flavor

作　　者：农志荣[1] 陆璐[1] 黄夏[1] 农蕾[1] 陈燕燕[1] 刘淑涛[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：《食品研究与开发》2012年第11期119-122,共4页Food Research and Development

基　　金：广西自治区教育厅桂教科研[2007]34号立顶文件(200708LX294)

摘　　要：采用新鲜木棉花落花为原料经75℃恒温干燥制成干花后作为茶坯,以茉莉花鲜花作为赋香花,按传统花茶的窨制工艺制作茉莉花香型木棉花花茶产品。单因素试验筛选了在窨制工艺中适宜的香花配花量、窨制温度、窨制时间和窨花次数。正交试验得出了最佳窨制工艺条件为:香花配花量40%,窨制温度35℃,窨制时间11 h,窨制次数为二窨一提。Used fresh Kapok falling flower for the raw materials by 75 ℃ constant temperature drying is made of dried flowers after, for the material of making tea, and as endowed with fragrant flowers of fresh flowers of jasmine, which it is processed the products of Kapok （Bombax malabaricum DC.） flower tea of jasmine flavor according to the traditional flower tea scenting process. Through single-factor test, appropriate adding the contents of fragrant flowers, the scenting temperature, the scenting time, and the numbers of scenting flowers were screened at the scenting process. The results of orthogonal test showed that the best scenting process conditions were 40 % adding fragrant flowers, 35 ℃ scenting temperature, 11 h scenting time, and two times scenting flower one time mentioning flower.

关 键 词：木棉花 茉莉花鲜花 窨制 花茶 

分 类 号：TS272[农业科学—茶叶生产加工]