摘要
结合临床用药配方,以连翘叶、薄荷、大枣为原料开发研究一款清热利咽功能性袋泡茶。采用模糊数学综合评价法建立原料配方与感官品质之间的回归模型,经响应优化器优化,确定袋泡茶的最佳配方。通过正交试验设计,以模糊数学感官评价值和水浸出物含量为指标,确定袋泡茶最佳冲泡工艺。以茶汤沉淀物、色泽扩散速度和感官评价值为指标,筛选适宜的包装袋材质和原料粉碎度。建立的回归模型拟合度良好(R^(2)=0.9999,P<0.0001),可用于连翘叶-薄荷-大枣袋泡茶的感官品质预测和分析。袋泡茶最佳配方比例为连翘叶0.300,薄荷0.020,大枣0.680,原料配方粉碎至20目,5 cm×7 cm无纺布袋包装,内容物2 g。所得袋泡茶最佳冲泡工艺为时间10 min,温度80℃,茶水比1:100。冲泡后茶汤金黄清透,带有淡淡清香味,口感醇厚,回味甘甜,富含多种活性成分,能有效缓解慢性咽炎患者咽干、咽痒、咽痛、咽异物症状。
In combination with clinical prescription,a kind of functional teabag for clearing heat and throat soreness was developed with Forsythia leaves,Mint and Jujube as raw materials.The regression model between raw material formula and sensory quality was established by using fuzzy comprehensive evaluation method.The optimal formula of teabag was determined by response optimizer optimization.The best brewing technology of teabag was determined by orthogonal experiment,with the sensory evaluation value of fuzzy mathematics and the content of water extract as indexes.Appropriate packaging bag material and raw material crushing degree were selected by using the sediment,color diffusion rate and sensory evaluation value of tea soup.The regression model had a good fit(R^(2)=0.9999,P<0.0001),which could be used to predict and analyze the sensory quality of Forsythia leaf-Mint-Jujube teabag.The best formula of teabag was Forsythia leaf 0.300,mint 0.020,jujube 0.680,the raw material formula was crushed to 20 mesh,and packed in 5 cm×7 cm non-woven bag,the content 2 g.The best brewing process was as follows:time 10 min,temperature 80℃,ratio of tea to water 1:100.After brewing,the tea soup is golden and clear,with light fragrance,mellow taste,sweet aftertaste,rich in a variety of active ingredients,which can effectively relieve the symptoms of dry pharynx,itchy pharynx,pharyngalgia and foreign matter in patients with chronic pharyngitis.
作者
杨丽霞
郭政港
梁正辉
冯婷婷
齐铮
YANG Lixia;GUO Zhenggang;LIANG Zhenghui;FENG Tingting;QI Zheng(Institute of Pharmaceutical and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong 030619,China;The Second Clinical College of Shanxi University of Chinese Medicine,Jinzhong 030619,China)
出处
《包装与食品机械》
CAS
北大核心
2022年第1期14-20,共7页
Packaging and Food Machinery
基金
国家自然科学基金资助项目(82003925)
山西省应用基础研究计划项目(201901D211539)
山西中医药大学科技创新能力培育计划项目(2020PY-YC-34)。
关键词
连翘叶
薄荷
袋泡茶
混料设计
模糊数学综合评价
forsythia leaf
mint
teabag
mixture design
fuzzy mathematics comprehensive evaluation
作者简介
杨丽霞(1979),女,硕士,副教授,研究方向为功能性食品开发及活性成分研究,通信地址:030619山西省高校园区大学街121号山西中医药大学,E-mail:yanglixiagao@163.com。
