摘要
以新疆沙棘叶与雪菊为原料,通过对原料的配比、填充量、颗粒度及其袋泡茶的包装材料进行研究,采用感官评定及正交试验的研究方法,来研制出嗜好性最优的配方,并且通过对产品的营养成分的测定,优选出口感好,又富含营养的产品。通过试验可得出沙棘雪菊袋泡茶的最佳配方为:沙棘叶与雪菊最佳颗粒度为80目,最佳配比为9︰1,最适填充量为1.5 g,用薄滤纸进行包装,测得黄酮含量为36.65μg/mg。
Sea buckthorn leaves and snow daisy were used as raw materials, the ratio of the two materials, f iller content, particle size and teabag packaging materials were researched with sensory evaluation and orthogonal experiment to develop the best preference recipes. By measuring the nutritional composition of the product, products of good taste and nutrition were found out. The results showed that the optimum particle size of Sea buckthorn leaves and snow daisy was 80 mesh, the best ratio was 9︰1, the optimum f illing content was 1.5 g, the packaging material was thin f ilter paper, and falconoid content was determined to be 36.65 μg/mg.
出处
《食品工业》
CAS
北大核心
2015年第12期52-55,共4页
The Food Industry
关键词
沙棘叶
雪菊
黄酮
sea buckthorn leaf
snow daisy
flavone
