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基于模糊数学法的罗布麻无花果叶复合茶包配方优化

Sensory Quality of Optimized Venetron-Fig Leaf Teabags

    摘要
  • 摘要:
    目的 研制一款复合功能性保健茶包。
    方法 以罗布麻茶和无花果叶作为主要原材料，通过单因素实验和正交试验对罗布麻茶无花果复合茶包进行工艺优化，采用模糊数学法对罗布麻茶无花果叶复合茶包的色泽、滋味、香气和风格进行感官评分。
    结果 确定的最佳工艺参数为无花果叶杀青5 min，无花果叶与罗布麻茶复配比为1∶3，包装材料为玉米纤维，感官评分最高为84分，香气均衡，口感柔和，无苦涩感。
    结论 采用本法研制的罗布麻茶无花果叶复合茶包成品香气浓郁，而且工艺稳定可靠。

     

    Abstract:
    Objective The formulation and processing of a health tea product of Apocynum venetum and fig leaves were optimized.
    Method An herbal teabag of A. venetum and fig leaves was formulated and processed with single factor and orthogonal optimization experiments according to the resulting color, taste, aroma, and appeal of the product evaluated by a sensory panel and analyzed using a fuzzy mathematical method.
    Result The finalized formula blended 3 parts of A. venetum leaves and one part of fig leaves that had been blanched for 5 min. The mixture was then packed in packets made of corn fiber. The brewed beverage from the teabags received a high sensory score of 84 and was judged to be well-balanced on aroma with a smooth taste and free of astringency.
    Conclusion The venetron-fig leaf teabag developed under this study was sensory appealing, and suitable for commercialization.

     

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