辣木杆猫须草袋泡茶制备工艺研究

Research on Preparation Technology of Moringa and Clerodendranthus Spicatus Tea Bag

以辣木秆、猫须草为原料,开展袋泡茶制备工艺研究,筛选出最佳制备工艺。采用烘干粉碎制茶,通过分析不同复配比、冲泡次数、茶水配比、冲泡时间、冲泡温度等理化指标以及感官评定,得出最佳制备工艺;利用正交试验,对茶汤亮度、色度差、浸出物检测进行复检验证,得出袋泡茶最佳复配比为辣木秆∶猫须草=1.4∶0.6,最优茶饮参数为A2B2C3D1,即茶水配比为2 g/100 mL,浸泡水温为100℃,浸泡时间为10 min,浸泡次数为1次。

The research was conducted on the preparation technology of tea bags with moringa stalk and clerodendranthus spicatus as raw material,through which the optimum technology was screened.Tea was made by drying and pulverizing the stalk.Factors influencing the quality of tea bag were analyzed,including different ratios of moringa and Clerodendranthus spicatus,brewing frequency,proportion of tea and water,brewing time and brewing temperature.By measuring physicochemical index content,combined with sensory evaluation,the optimum preparation technology was obtained.The tea soup brightness,chrominance difference and extract were verified with the method of orthogonal experiment.It turned out that the optimal blending proportion of moringa and Clerodendranthus spicatus was 1.4:0.6;the optimum drinking parameters were A2B2C3D1,under the condition of a tea-water ratio of 2:100(g:mL),a brewing temperature of 100℃,a brewing time of 10 mins and a brewing frequency of one time.