造粒型黄精苦荞代用茶的研究

Study on Substitute Tea of Granulating Polygonatum kingianum and Tartary Buckwheat

【目的】黄精、苦荞、甜叶菊均可食药两用,对"三高"均有功效,以此为原料研发造粒型代用茶。【方法】用冲泡后颗粒的完整性、汤色、香气、滋味为指标,通过单因素、正交试验,确定最佳配料比和成型工艺。以粗多糖、总黄酮、水溶性成分含量为指标,进一步通过单因素试验确定烘烤温度与时间。【结果】苦荞粉∶滇黄精粉∶水∶甜叶菊粉按1∶1∶0.8∶0.004(质量比)配比,搅拌混合均匀,密封放置20~30 min,挤压造粒成型,用160℃烘烤140~180 min,取出冷却,得品质最佳的造粒型黄精苦荞代用茶。【结论】其特点是沸水冲泡颗粒完整、汤色红润清亮、口感甜润、气味焦香,粗多糖、总黄酮、水可溶性成分含量均大于12%、1%、50%。适合"三高"人群冲泡饮用。

【Objective】Polygonatum kingianum,Tartary buckwheat and stevia rebaudiana could be edible and medicinal value,all have ther-apeutic effect on hyperglycemic,hyperlipidemic and hypertensive people,so the research on the substitute tea was carried out with them as raw materials.【Method】The best ratio of ingredients and processing technology were determined by taking the granules integrity,color,aro-ma and taste as indexes after brewing through single factor and orthogonal experiment.Based on the single factor experiment,the temperature and time of baking were determined with the content of crude polysaccharide,total flavonoids and water-soluble components as indexes.【Result】The results showed that the optimum technical parameters were summed up as follow:The mass ratio of tartary buckwheat powder,Polygonatum kingianum powder,H2O and Stevia rebaudiana powder was 1∶1∶0.8∶0.004,going through the process of well blending,seal-ing at room temperature for 20-30 min,squeezing as granulation molding,baking at 160℃for 140-180 min,and finally cooling at room temperature,we could get the substitute tea of granulating Polygonatum kingianum and tartary buckwheat of best quality.【Conclusion】It had complete granules in boiled water brewing,presents ruddy and clear color,tastes sweet and smooth,and smells burnt aroma,and the crude polysaccharide,total flavonoids,water soluble substance were more than 12%,1%and 50%.It was suitable for hyperglycemic,hy-pertensive and hyperlipidemic people to drink.