消暑薄荷茶的配方工艺研究

Study on the Formula and Technology of Peppermint Tea for Relieving Heat

以干制的薄荷叶为主要原料,通过单因素试验和正交试验对薄荷茶进行研究。结果表明,规定茶包3.5 g,茉莉花0.5 g、金银花0.5 g、薄荷叶0.5 g及枸杞2 g,茶量与水比例为1∶100即水量为350 mL,泡制水温95℃,泡制时间5 min后开始饮用。

Taking the dried mint leaf as the main raw material, the mint tea was studied by single factor test and orthogonal test. The final experimental results showed that the tea bag was 3.5 g, jasmine 0.5 g, honeysuckle 0.5 g, mint leaf 0.5 g and wolfberry 2 g, the ratio of tea amount to water was 1 ∶ 100, i.e. the water amount was 350 mL, the brewing water temperature was 95 ℃, and the tea was drunk after 5 minutes.