玉米须袋茶制备工艺的研究

Study the Preparation Technology of Teabag of Corn Silk

以玉米须为主要原料,菊花和甘草为辅料,研制袋泡茶。首先探讨玉米须、菊花和甘草的添加量对袋泡茶口感的影响,采用人工品尝最佳工艺参数,即玉米须1.8 g,菊花0.9 g,甘草0.3 g。在此基础上采用单因素试验的方法确定冲泡参数的范围。最后利用响应面法优化最佳冲泡条件为:冲泡次数2.21次,冲泡时间33.53 min,加水量171.56mL时,所测多糖含量66.22 mg/g,黄酮含量2.26 mg/g。研制的产品口感淡雅、色泽均一,在确定的冲泡工艺条件下能最大程度保留活性成分含量,是一种具有开发前景的功能性产品。

A teabag was made from com silk by using chrysanthemums and licorice to improve its flavor. Effects of the taste of teabag, amount of corn silk, chrysanthemums and licorice were discussed. The optimum technology parameters were determined by artificial tasting, namely corn silk of 1.8 g, chrysanthemum of 0.9 g, licorice of 0.3 g. The brew parameters were determined by the single-factor experiments. The best condition for the brewing process by the response surface methods was the number of brew 2.21 times, brew time 33.53 min, water 171.56 mL. The polysaccharide content was 66.22 mg/g and flavonoids 2.26 mg/g in teabag. The product had high quality and good flavor. The active ingredient content was maximum retention in the brewing process condition. It was a development prospect of functional products.