| 荷叶复合袋泡茶的研制 |
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| 引用本文： | 朱珍,吴晖,安辛欣,李晓凤,余以刚.荷叶复合袋泡茶的研制[J].食品与机械,2009,25(4). |
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| 作者姓名： | 朱珍 吴晖 安辛欣 李晓凤 余以刚 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东,广州,510640
2. 南京农业大学食品科技学院,江苏,南京,210095 |
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| 摘 要： | 以荷叶为主料,将其与绞股蓝、西洋参复配,研制出功能性袋泡茶配方.通过感官评定和模糊综合评价的方法对产品的感官质量进行评价,筛选出最佳配方.结果表明:当荷叶、绞股蓝和西洋参的比例为1.8:0.2:0.2(W:W)时所得袋泡茶的感官品质最佳,荷叶苦涩味被掩盖,有效成分黄酮含量较纯荷叶高.
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| 关 键 词： | 荷叶 袋泡荼 模糊评价 绞股蓝 西洋参 |
Preparation of a compound teabag with lotus leaf |
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| ZHU Zhen,WU Hui,AN Xin-xin,LI Xiao-feng,YU Yi-gang.Preparation of a compound teabag with lotus leaf[J].Food and Machinery,2009,25(4). |
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| Authors: | ZHU Zhen WU Hui AN Xin-xin LI Xiao-feng YU Yi-gang |
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| Abstract: | A functional teabag was prepared using lotus leaf, Gynosreturns,and Panax quinquefolium as raw materials. The best formula was determined by sensory evaluation and fuzzy comprehensive assessment of the product. Results showed that, with the optimum lotus leaf-Gynostemma-Panax quinquefolium ratio of 1.8 : 0.2 : 0. 2(W : W : W), the teabag was achieved with the highest sensory quality, which flavonoid content was higher than pure lotus leaf . Besides, bitness and astringency of lotus leaf were covered up. |
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| Keywords: | Lotus leaf Teabag The fuzzy evaluation Gynostemma Panax quinquefolium L |
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