一种复方藤茶的研制  

Preparation of Compound Ampelopsis grossedentata W.T. Wang Tea

作　　者：江芳 林菁 吴晓青 JIANG Fang;LIN Jing;WU Xiaoqing(Fujian Vocational College of Bioengineering,Fuzhou 350007)

机构地区：[1]福建生物工程职业技术学院,福州350007

出　　处：《食品工业》2021年第4期47-50,共4页The Food Industry

基　　金：福建省教育厅项目(JAT171013);福建健康养老应用技术协同创新中心。

摘　　要：以藤茶、玉米须、多穗柯甜茶为主要原料,研究了一种拼配袋泡茶的制备方法。通过单因素试验和正交试验,以感官评价法得到拼配袋泡茶最佳工艺配方。结果表明,当藤茶、玉米须、多穗柯甜茶经粉碎、过筛后,以15︰25︰25的质量比混合时,所得产品的感官品质最佳,茶汤呈茶黄色,香气自然柔和,滋味醇厚,有藤茶特有的回甘,且总黄酮含量达到63 mg/g,总多糖含量达到117 mg/g。该试验为消费者不能接受藤茶苦味这一难题提供了有力的技术支撑。A compound teabag was prepared with Ampelopsis grossedentata W.T. Wang, corm silk and Lithocarpus polystachyus Rehd as raw materials. The optimum technology parameters were obtained through single factor experiment and orthogonal experiment as well as sensory perception analysis of the product. The results showed that, with the optimum Ampelopsis grossedentata W.T. Wang, corm silk and Lithocarpus polystachyus Rehd ratio of 15︰25︰25, the teabag was achieved with the highest sensory quality. Besides, the content of total flavonoids was 63 mg/g, and the content of total polysaccharide was 117 mg/g. The experiment provided a strong technical support for consumers to accept the bitter taste of Ampelopsis grossedentata W.T. Wang.

关 键 词：藤茶 玉米须 多穗柯甜茶 

分 类 号：TS272.59[农业科学—茶叶生产加工]