摘要
以苦丁茶、多穗柯甜茶、绿茶为主要原料,研究了一种拼配袋泡茶的制备方法。采用正交试验设计、感官评价法得到拼配袋泡茶最佳工艺参数:m(苦丁茶)︰m(多穗柯甜茶)︰m(绿茶)=2︰5︰5,粉碎后20～60目过筛搅拌混匀后于热风循环烘箱中60℃左右烘干,此时产品感官品质最佳。所得袋泡茶呈茶黄色、滋味醇厚,有苦丁茶特有的回甘。
A compound teabag was prepared with llex kudingcha, Lithocarpus polystachyus Rehd and green tea as raw materials. The optimum technology parameters were obtained through orthogonal analysis as well as sensory perception analysis of the product. Results showed that, with the optimum llex kudingcha, Lithocarpus polystachyus Rehd and green tea ratio of 2 ： 5 ： 5, sifted through a 20 to 60 mesh sieve to mix and dried about 60 ℃, the teabag was achieved with the highest sensory quality. Besides, bitter and astringency of Ilex KuDingcha were covered up.
出处
《食品工业》
北大核心
2012年第9期78-79,共2页
The Food Industry
基金
国家科技支撑计划课题(2007BAD76B05-01)
关键词
苦丁茶
多穗柯甜茶
绿茶
袋泡茶
Ilex kuDingcha
Lithocarpus polystachyus Rehd
green tea
teabag
