维吾尔保健茶茶汤的制备工艺研究

Study on the Preparation of Uygur Health Tea Soup

通过实验考察浸提温度、浸提时间、加水量对维吾尔保健茶茶汤中茶多酚和总黄酮浓度的影响。由实验结果得知,维吾尔保健茶汤制备优化工艺条件为浸提温度92℃、浸提时间40 min、加水量208 m L,总黄酮浓度达62.247μg/m L。

The Uygur health tea was studied in this experiment.The effects of extraction temperature,extraction time and water volume on the concentration of tea polyphenols and total flavonoids in Uygur health tea tea were investigated through experiments.The experimental results show that the optimum conditions for the preparation of Uygur health tea soup are as follows：the extraction temperature is 92℃,the extraction time is 40 min,the amount of water is 208 m L,the concentration of total flavonoids is 62.247 μg/m L.