金针酸枣袋泡茶制备工艺研究

目的:研究金针酸枣袋泡茶的制备工艺,并优化工艺参数。方法:采用单因素实验和正交实验,以总黄酮含量和色香味感官评分为指标,筛选袋泡茶制作和冲泡的最佳工艺。结果:单因素实验表明,制备最佳工艺为烘干温度为75℃,烘干时间为2小时,粉碎度为10~20目;正交实验表明,茶水比为4:200(g:mL),冲泡水温为沸水,冲泡时间为15分钟,冲泡次数为两次。结论:该工艺合理稳定,可用于金针酸枣袋泡茶的工业化生产。

Study on Preparation Process of JinZhen SuanZao Teabag

Objective:To study the preparation process of JinZhen SuanZao teabag and to improve the process parameters. Methods: The best preparation and brewing process of teabag were screened by single-factor test and or-thogonal test with total flavonoids content and color aroma sensory score as the indexes. Results: The single-factor test showed that the drying temperature was 75℃, the drying time was two hours, the grinding degree was 10 to 20 grids in the best preparation process; and the orthogonal test indicated that the tea to water ratio was 4:200(g:mL), the brewing temperature was the boiling water, the brewing time was 15 min, and the brewing frequencies were two times. Conclusion: The process is rational and stable, which could be used for industrial production of JinZhen SuanZao teabag.