| 绞股蓝荷叶复配茶包研发 |
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| 引用本文： | 高毓溪,廉秀颖,韩佳彤,仲丛慧. 绞股蓝荷叶复配茶包研发[J]. 现代食品, 2022, 28(1): 51-54. DOI: 10.16736/j.cnki.cn41-1434/ts.2022.01.015 |
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| 作者姓名： | 高毓溪 廉秀颖 韩佳彤 仲丛慧 |
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| 作者单位： | 吉林农业科技学院 食品工程学院,吉林 吉林 132101 |
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| 基金项目： | 吉林农业科技学院大学生科技创新项目“抗疲劳荷叶绞股蓝复配茶包研发”(吉农院合字2020第084号)。 |
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| 摘 要： | 以荷叶和绞股蓝为主要原料,对荷叶与绞股蓝复配比例、过筛目数、水的添加量和冲泡时间4个因素进行单因素试验,并根据单因素试验结果,设计L9 (34)正交试验。结果表明,绞股蓝荷叶复配茶包最佳工艺配方为:荷叶添加量与绞股蓝添加量的比例为1:4、过筛目数为70μm、水添加量为150 mL、冲泡时间为7 min,此条件下的荷叶绞股蓝复配茶包感官评分最高,为95分。
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| 关 键 词： | 荷叶 绞股蓝 茶包 正交试验 |
Research and Development of Gynostemma Pentaphyllum Lotus Leaf Compound Tea Bag |
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| GAO Yuxi,LIAN Xiuying,HAN Jiatong,ZHONG Conghui. Research and Development of Gynostemma Pentaphyllum Lotus Leaf Compound Tea Bag[J]. Modern Food, 2022, 28(1): 51-54. DOI: 10.16736/j.cnki.cn41-1434/ts.2022.01.015 |
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| Authors: | GAO Yuxi LIAN Xiuying HAN Jiatong ZHONG Conghui |
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| Affiliation: | (School of Food Engineering,Jilin Agricultural Science and Technology University,Jilin 132101,China) |
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| Abstract: | Taking lotus leaf and Gynostemma pentaphyllum as the main raw materials,the four factors of lotus leaf and Gynostemmapentaphyllum compound ratio,sieving mesh number,water addition amount,and brewing time are used as single factor experiments.According to the single factor experiment results,design L9(34) orthogonal test.The results show that the best technological formula of Gynostemma pentaphyllum and lotus leaf compound tea bag is that the ratio of lotus leaf to Gynostemmapentaphyllum is 1:4,the sieving mesh number is 70 μm,the amount of water added is 150 mL,and the brewing time is 7 minutes.The sensory score of the Gynostemmapentaphyllum compound tea bag under this condition is the highest,which is 95 points. |
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| Keywords: | lotus leaf Gynostemma pentaphyllum tea bag orthogonal experiment |
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