芒果叶茶的加工工艺  

The Processing Technology of Mango Leaves Tea

作　　者：黄娇丽 蒋平香[3] 李玉萍 HUANG Jiaoli;JIANG Pingxiang;LI Yuping(Hunan Agricultural University,Changsha 410128;Baise University,Baise 533000;Guilin Food and Drug Inspection Institute,Guilin 541000)

机构地区：[1]湖南农业大学,长沙410128 [2]百色学院,百色533000 [3]桂林市食品药品检验所,桂林541000

出　　处：《食品工业》2020年第12期167-171,共5页The Food Industry

基　　金：广西自然科学基金青年项目(2017JJB130027);广西高校中青年教师基础能力提升项目(2018KY0576)。

摘　　要：以新鲜、成熟的芒果叶为原料,参照绿茶的加工工艺制作芒果叶茶,并对制茶过程的工艺进行优化。通过单因素试验研究不同护色剂浓度、漂烫时间、软化时间、干燥温度对芒果叶茶制作工艺的影响。正交试验对芒果叶茶最佳工艺条件进行优化,得出芒果叶茶的最佳制作条件为NaCl浓度3%、漂烫1.5 min、软化2.5 h、干燥温度85℃。在此条件下,芒果叶茶的感官品质最优为89.67分,汤色清亮,有浓郁的芒果叶清香,醇厚清爽。Mango leaves were chosen as raw materials,and the green tea processing technology was optimized to make mango leaves tea.The effect of different color-protecting agent concentration,blanching time,softening time,and drying temperature on the manufacturing process of mango leaves tea were studied through a single factor experiment.The results showed that the optimal conditions processing the tea were on the concentration of 3%of the NaCl,blanching and sterilization for 1.5 min,softening for 2.5 h,and drying by the 85 degrees.Under this condition,the sensory quality score were 89.67,and the soup color was clear.It had a strong fragrance of mango leaves,which was mellow and refreshing.

关 键 词：芒果叶茶 单因素 制作工艺 正交试验 

分 类 号：TS272.4[农业科学—茶叶生产加工]