葛根袋泡茶的配方及冲泡参数优化

Study on Formula of Pueraria Teabag and Optimization of Brewing Parameters

以感官评分和葛根素含量的综合评分作为评价标准,研究了以枸杞子、金银花为辅料的葛根袋泡茶配方,以及浸泡时间、温度和用水量对袋泡茶综合评分的影响。最佳配方为葛根皮∶葛根肉=4∶1(质量比),枸杞子∶金银花=1∶4(质量比)。通过单因素试验和正交试验对冲泡参数进行了优化。葛根袋泡茶在50 m L 80℃的水浸泡13 min时,其冲泡饮用效果最好。

Formula of pueraria teabag and the effet of time, temperature and water yield were studied, and use the sensory score and score of puerarin content as the evaluation standards. The best formula of pueraria is pueraria peel：pueraria flesh= 4：1 （mass ratio） ,the fruit of Chinese wolfberry ： honeysuckle =1：4（mass teabag ratio ）. Through single factor test and orthogonal test, optimize the brewing parameters, the best brewing parameters wasl3 min, 80 ℃ and 50 mL.