黄精袋泡茶的制备及配方优化

The Preparation and Formula Optimization of Compound Polygonati Rhizome Tea Bag

以药食两用资源黄精为主要原料研制一款袋泡茶。采用发酵法对黄精进行预加工,经微生物的生物转化作用,黄精刺激性得到有效改善,对HUVEC人脐静脉血管内皮细胞氧化损伤的保护作用显著提高。进一步应用D-最优混料设计法研究黄精袋泡茶的最优配方,建立复配的各原料配比与目标值的回归模型,得到各原料最优添加比例:发酵黄精50.00%、枸杞11.59%、陈皮18.66%、绿茶19.75%,此配方下所得袋泡茶各项指标值为多糖含量545.23mg/g,茶多酚含量603.34 mg/g,黄酮含量38.78 mg/g,感官评分83.40分。此袋泡茶口感甘醇,富含各种活性成分,能满足大众追求"绿色、天然、健康、便捷"的日常保健需求。

A kind of tea bag was developed with Polygonati Rhizome as main raw material,and the material was a medicinal and edible resource.Firstly,the Polygonati Rhizome was treated by fermentation method,as a result,the irritation of the material was improved effectively,and its protective effect on oxidative damage of HUVEC cells was increased obviously under the condition of biotransformation.In order to research the optimum formula of the tea bag,the D-optimum mixture design method was used to establish the regression model of the raw materials ratio and target value.Finally,the optimum proportion of the compound materials was obtained as follows:fermented Polygonati Rhizome 50.00%,medlar 11.59%,tangerine peel 18.66%,and green tea 19.75%.Under the formula,the quality parameters of product obtained were polysaccharide content 545.23 mg/g,tea polyphenols content 603.34 mg/g,and flavonoid content 38.78 mg/g,and the sensory score 83.40.The tea bag tastes sweetness,and it was rich in various of active compounds.This product could meet the routine care of publics with the demand for"green,natural,healthy,convenient".