摘要
为研制具有独特风味、营养丰富的茶包,以牛蒡为主要原料,辅以山楂、枸杞,并采用单因素试验和正交试验筛选出茶包的最佳配方。结果表明,每个茶包质量为5.0 g,其中牛蒡2.0 g,山楂1.5 g,枸杞1.5 g。茶包冲泡后滋味微酸,呈淡棕红色,口感适中,具有一定保健作用和开发前景。
In order to develop tea bags with unique flavor and nutrition,burdock was used as the main raw material mixed with hawthorn and wolfberry.Single factor test and orthogonal test were used to optimize the formula of tea bags.The results showed that the weight of each tea bag was 5.0 g,including burdock 2.0 g,hawthorn 1.5 g and wolfberry 1.5 g.After brewing,the tea bags tast slightly acidic and moderate,with the colour of pale brown-red.The tea bags had certain health functions and development prospects.
作者
王飞
于潇淳
吴迪
王林岐
史春萍
王东旭
WANG Fei;YU Xiaochun;WU Di;WANG Linqi;SHI Chunping;WANG Dongxu(Department of Food Science and Engineering,Tonghua Normal University,Tonghua,Jilin 134002,China;Development Engineering Center of Edible Plant Resources of Changbai Mountain,Tonghua Normal University,Tonghua,Jilin 134002,China)
出处
《农产品加工》
2020年第7期17-18,21,共3页
Farm Products Processing
基金
吉林省大学生创新创业训练计划项目(201810202061)。
关键词
牛蒡
山楂
枸杞
保健茶
研制
burdock
hawthorn
wolfberry
health care tea
development
