夏枯草復合袋泡茶的制備工藝優(yōu)化及成分測定

打開文本圖片集

Optimization of Preparation Process and Determination of Components for Composite Xiakucao Tea Bags

ZHANG Fang，DAI Mingcheng， ZHANGDan， CHEN Cancan， GUO Jinyun （School ofFood & Environment， Jinzhong College of Information， Jinzhong O3o8o0， China）

Abstract： Baekho Silver Needle and Xiakucao were used as raw materials，sensory evaluation was taken as index，andraw materialratiobrewing temperature，brewingtimeand flushing volume were taken as theinvestigation factors，the processwasoptimized bysingle factor testandorthogonal test，andthe contents of protein，flavonoids， polysaccharides and tea polyphenols were determined. The results showed that the optimal formula and brewing process of Prunella vulgaris tea bags were as follows： Xiakucao 40 mesh，Baekho Silver Needle 50 mesh，Baekho Silver Needle ： Xiakucao =2.0：1.0（g：g） ， brewing temperature 90°C ， brewing time 8min ， and brewing volume 250mL . The protein content was 6.86g/100g ，the flavonoid content was （23.6±0.02）mgcdotg-1 ， the polysaccharide content was 11.4% ， and the tea polyphenol content was 17.54mg?g-1

Keywords： Baekho Silver Needle; Xiakucao; compound tea bags; preparation process

夏枯草，也稱夏枯球、棒柱頭草，燈籠頭草、棒距草，為多年生草本植物，主要分布在國外的歐亞、非洲及北美洲等地，國內(nèi)的陜西、浙江、廣東、四川和云南等地。（剩余4391字）