拼配型枇杷花茶袋泡茶的加工及冲泡条件研究

Studies on condition of processing and brewing mixed loquat flower teabag

对拼配型枇杷花茶袋泡茶的加工工2艺及冲泡条件展开研究。结果表明：杀青和干燥工艺对新鲜枇杷花主要化学成分及感官审评结果影响较大，新鲜枇杷花不需要杀青，直接经热风或远红外线40℃干燥，粉碎，过孔径0．425-1．180mm筛后，与大宗炒青绿茶按质量比5：12拼配、装袋，所得袋泡茶的主要化学成分及感官品质均优于原枇杷花与茶叶；该袋泡茶最佳冲泡条件为用90-100℃的水冲泡2min后饮用，冲泡2次。

The processing technology and brewing condition of mixed loquat flower teabag were studied. The results showed that the fixing technology and drying technology significantly affected the main chemical components and the organoleptic quality of fresh loquat flower. After dried at 40℃ direct ly with hot air or far-infrared ray,loquat flowers were grinded and sieved to 0. 425-1. 180 mm,then blen- ded with staple baking green tea at the ratio of 5 ： 12 and bagged. Chemical components and sensory quality of the mixed teabag were better than that of loquat flower or that of tea. The optimum condition was brewing teabag with 90-100 ℃ water for 2 rain twice.