铁皮石斛叶保健袋泡茶的研制  

Development of Health Care Tea Bag with Dendrobium officinale Leaves

作　　者：罗洺楚 谢文佩[1] LUO Mingchu;XIE Wenpei(Department of Food Science,Guangxi University of Traditional Chinese Medicine,Nanning 530200)

机构地区：[1]广西中医药大学食品科学系,南宁530200

出　　处：《食品工业》2021年第9期38-43,共6页The Food Industry

基　　金：广西中医药大学科研项目(2017QN009)。

摘　　要：通过探究铁皮石斛叶粉碎粒径大小对袋泡茶的酸度、可溶性固形物、水浸出物、多糖类物质浸出率以及黄酮类物质浸出率的影响,确定铁皮石斛叶的粉碎粒径。在此基础上,以铁皮石斛叶粉配以广西特产的茉莉花和罗汉果,制作一款芬芳味甘的铁皮石斛叶保健袋泡茶。结果表明:铁皮石斛叶粉粒径为0.250 mm的铁皮石斛叶粉综合品质最好,冲泡后汤色棕黄,香气宜人,酸涩味柔和,滋味醇厚;水浸出率为53%,多糖类物质的浸出率为9.52%,黄酮类物质浸出率为0.58%。响应面试验结果表明,罗汉果粉、茉莉花粉以及铁皮石斛叶粉添加量分别为0.9 g, 0.7 g和1.6g (以3.2 g计)时冲泡出的茶汤汤色棕褐均匀,香气浓郁怡人,滋味酸甜适中,有回甘。By exploring the influence of the pulverized particle size of Dendrobium candidum leaves on the acidity,soluble solids,water extracts,leaching rate of polysaccharides and flavonoids,the pulverized particle size of Dendrobium candidum leaves was determined.On this basis,Dendrobium candidum leaf powder was combined with Guangxi specialty jasmine and Luohanguo to make a fragrant and sweet Dendrobium candidum leaf health teabag.The results showed that the overall quality of 0.250 mm Dendrobium candidum leaf powder was the best.After brewing,the soup was brown-yellow,with pleasant aroma,soft sour,astringent taste,and mellow taste;The water extraction rate was 53%,the extraction rate of polysaccharides was 9.52%,and the leaching rate of the flavonoids similar substances was 0.58%.Response surface test results showed when the addition amount of Luohanguo powder,jasmine pollen and Dendrobium officinale leaf powder was 0.9,0.7 and 1.6 g(calculated as 3.2 g),the tea soup was made with uniform brown color and rich and pleasant aroma.The taste was moderately sweet and sour,with back sweetness.

关 键 词：铁皮石斛叶 罗汉果 茉莉花 袋泡茶 响应面 

分 类 号：TS272.59[农业科学—茶叶生产加工]