蒲公英根复合袋泡茶的研制及功能性成分测定

Preparation of Dandelion Root Compound Tea Bag and Determination of Its Functional Components

以蒲公英根为主料,玫瑰花、茉莉花、红枣、枸杞为辅料,研制蒲公英根复合袋泡茶。以感官评分为指标,通过单因素结合正交试验,确定蒲公英根复合袋泡茶的最佳配方和冲泡条件。结果表明,蒲公英根复合袋泡茶最佳配方为蒲公英根添加量3.25 g、枸杞添加量2.00 g、玫瑰花与茉莉花质量比0.60∶0.85、茉莉花添加量0.85 g、红枣添加量2.25 g,加水量300 mL,冲泡时间15 min,该条件下产品感官评分最高,能量1 540 kJ/100 g、蛋白质含量20%、脂肪含量3%、总碳水化合物含量25%、钠含量6%、多糖含量7.22 mg/g、黄酮含量0.27 mg/g、茶多酚含量17.52 mg/g。蒲公英根复合袋泡茶香气纯正、口感柔和,功能性成分含量较高。

With dandelion root as the main ingredient,and roses,jasmine,jujube,and goji berries as auxiliary materials,dandelion root compound bag tea was prepared.Taking sensory evaluation as the index,the optimal formula and brewing conditions of dandelion root compound bag tea were determined by single factor and orthogonal experiment.The results showed that the best formula is to add 3.25 g of dandelion root,2.00 g of goji berry,0.60 ∶ 0.85 of the mass ratio of rose to jasmine,2.25 g of jujube and 300 mL of water,and the tea was brewing for 15 min.The sensory score was the highest in this condition.It has 1 540 kJ/100 g energy,20% protein,3% fat,25% total carbohydrates,6% of sodium,7.22 mg/g of polysaccharide content,0.27 mg/g of flavonoid content,17.52 mg/g of tea polyphenol content.The dandelion root compound bag tea has pure aroma,soft taste,and high content of functional ingredients.