模糊数学法应用于玫瑰茄复合袋泡茶的工艺研究  

Study on the Process of Fuzzy Mathematics Applied in Roselle Compound Teabag

作　　者：杨浩 姚瑶 孙博瑞 包善思 王文杰 焦士蓉 YANG Hao;YAO Yao;SUN Bo-rui;BAO Shan-si;WANG Wen-jie;JIAO Shi-rong(College of Food bioengineering,Xihua University,Chengdu 610039,China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039

出　　处：《饮料工业》2022年第1期45-50,共6页Beverage Industry

摘　　要：本文采用玫瑰茄、玫瑰花、草莓、甜叶菊为原料制成复合果茶袋泡,并以感官评价及DPPH自由基清除率为指标,采用模糊数学法综合评定并与感官评价相比较,确定了复合袋泡茶的最佳配方及冲泡条件,即玫瑰茄:玫瑰的原料配比为1.5∶1,冻干草莓、甜叶菊添加量分别为茶袋内容物总质量的50.0%和1.4%,冲泡热水温度为70℃,冲泡热水量为350mL,冲泡时间为4min。在最佳冲泡条件下,袋泡茶汤色呈现玫瑰色,具有草莓和玫瑰花甜香味,滋味酸甜可口。袋泡茶不仅具有玫瑰茄及玫瑰花的活性功能,同时维生素C含量达到0.29mg/mL,对DPPH自由基清除率大于50.0%,浸出茶汤在稀释25倍后在40min内能保护荧光指示剂在过氧自由基攻击下保持荧光特性不变。In this paper,roselle,rose flower,strawberry,and stevia are used as raw materials to make composite fruit tea bags.Sensory evaluation and DPPH free radical scavenging rate are used as indicators.The fuzzy mathematical method is used to comprehensively evaluate and compare with sensory evaluation to determine the composite.The best formula and brewing conditions for the teabag,namely,the ratio of roselle:rose raw materials is 1.5∶1,and the addition amount of freeze-dried strawberry and stevia are respectively 50%and 1.4%of the total mass of the teabag contents.The temperature of the hot water is 70℃,the amount of hot water for brewing is 350mL,and the brewing time is 4minutes.Under the best brewing conditions,the teabag soup is rosy,with the sweet fragrance of strawberries and roses,and the taste is sweet and sour.Teabag not only has the active function of roselle and rose flower,but the VC content reaches 0.29g/mL,and the scavenging rate of DPPH free radical is greater than 50.0%.The leaching tea soup can protect the fluorescent indicator in 40 minutes after being diluted by 25 times.The fluorescence characteristics remain unchanged under the attack of peroxy free radicals,indicating that the tea soup can still maintain strong antioxidant activity after repeated brewing.

关 键 词：玫瑰茄 袋泡茶 抗氧化活性 感官评价 模糊数学法 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]