赶黄草保健袋泡茶的配方及冲泡工艺优化  

Optimization of the Formula and Brewing Technology of Health Care Teabag with Penthorum chinense Pursh

作　　者：杜鹤阳 詹儒君 徐应丽 杨艳 DU Heyang;ZHAN Rujun;XU Yingli;YANG Yan(Department of Laboratory Science of Public Health,School of Public Health,Southwest Medical University,Luzhou 646000,China)

机构地区：[1]西南医科大学公共卫生学院卫生检验与检疫教研室,四川泸州646000

出　　处：《现代食品》2023年第1期42-47,共6页Modern Food

基　　金：泸州市重点研发科技计划项目(2018-NYF-17)。

摘　　要：目的:以赶黄草、红枣和菊花为原料,研制一款具有保健功能、口味协调的袋泡茶。方法:根据感官评价确定袋泡茶配方,再以冲泡液中黄酮含量为指标,以加水量、冲泡温度、冲泡时间为因素进行单因素试验和响应面试验,确定赶黄草保健袋泡茶最佳冲泡工艺。结果:赶黄草、红枣与菊花的最佳配比为7∶2∶1;每袋为4 g时,加水量250 mL,冲泡温度90℃,冲泡时间25 min,冲泡效果最佳,此条件下冲泡液中黄酮含量达到6.970 mg。结论:本研究为赶黄草在食品生产中的开发和利用提供理论依据。Objective: Developing a teabag with health function and harmonious taste using Penthorum chinense Pursh, dried dates and dried chrysanthemums as raw materials. Method: The formula of tea bag is determined according to the sensory evaluation, and the content of flavonoids in the brewing solution is taken as the index. Single factor test and response surface test were carried out with water addition, brewing temperature and brewing time as the factors to determine the best brewing process of Penthorum chinense Pursh health tea bag. Result: The optimal ratio of Penthorum chinense Pursh, dried dates and dried chrysanthemums was 7∶2∶1, and the best brewing effect was obtained when the tea to water consumption of 250 m L, the brewing temperature of 90 ℃, the brewing time of 25 min when each bag is 4 g. With this brewing parameters, the flavonoid content in the brewing solution reached 6.970 mg. Conclusion: This study would provide a theoretical basis for the development and utilization of Penthorum chinense Pursh in food production.

关 键 词：赶黄草 袋泡茶 配方 黄酮 冲泡工艺 

分 类 号：TS272.5[农业科学—茶叶生产加工]