摘要
为促进荷叶资源的开发利用,选用前期研究制备的荷叶茶、菊花和金银花调配成一种荷叶凉茶产品。先分别确定加入荷叶茶中的菊花和金银花的适宜范围,再通过正交试验优化获得最佳配比。结果表明,荷叶茶、菊花和金银花的质量比为90∶7∶4最有利于提高荷叶凉茶的香气品质,质量比为93∶13∶7最有利于荷叶凉茶汤色品质的形成,质量比为87∶10∶4最有利于荷叶凉茶滋味品质的形成,质量比为90∶7∶7最有利于提高荷叶凉茶的综合品质。
In order to promote the development and utilization of lotus leaf resources, lotus leaf tea, chrysanthemum and honeysuckle were mixed to process a new lotus herbal tea with cooling and refreshing function. Based on the appropriate pro- portion range obtained firstly, orthogonal test was conducted to optimize the formula. The results showed that the optimum mass ratio of lotus leaf tea, chrysanthemum and honeysuckle for aroma quality of lotus herbal tea was 90：7：4, for taste qual- ity was 93：13：7, for liquor color quality was 87：10：4; and for comprehensive sense quality was 90：7：7.
出处
《湖北农业科学》
北大核心
2013年第15期3639-3641,3646,共4页
Hubei Agricultural Sciences
关键词
荷叶茶
菊花
金银花
凉茶
配方
lotus leaf tea
chrysanthemum
honeysuckle
herbal tea
formula
