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。
A functional teabag was prepared using lotus leaf, Gynos- temma,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.
出处
《食品与机械》
CSCD
北大核心
2009年第4期141-143,159,共4页
Food and Machinery
关键词
荷叶
袋泡茶
模糊评价
绞股蓝
西洋参
Lotus leaf
Teabag
The fuzzy evaluation
Crynostezn ma
Panax quinquefoliurn L.
作者简介
朱珍（1987-），女，华南理工大学轻工与食品学院在读硕士研究生。E-mail：qiehehaitun@163．com
