桑荷袋泡茶的研制-农业机械化专业毕业论文.docxVIP

摘要山东 摘要 山东理工大学硕士毕业论文 万方数据 万方数据 摘要 以桑叶为主料，将其与荷叶、柠檬复配，并加以甜叶菊、刺五加、螺旋藻 调味，研制出功能性袋泡茶配方。通过测定产品浸出液吸光度、黄酮量，结合 感官评分，筛选出桑荷茶的最佳配方。结果表明：袋泡茶质量以 2.5g 为宜，桑 叶：荷叶为 7:3，刺五加 10%，柠檬 9%，甜叶菊 5%。该配比下袋泡茶的感官 评定茶汤绿色清澈、香气清新、口感纯正，是比较理想的配比组合。桑叶的青 臭气、荷叶的苦涩味被掩盖，通过对袋泡茶产品浸泡 10min 后，测得有效成分 总黄酮含量较纯桑叶高，达到 6.537mg/100ml。杀青工艺、冲泡次数等因素对袋 泡茶茶水品质有较大的影响，通过试验得出采用蒸青方法，产品的黄酮含量更 高；冲泡第二次后茶汤香气清新、汤色青绿、味道纯正；原料要求新鲜无霉变、 品质纯正，确保袋泡茶的质量。 关键词：桑叶；袋泡茶；正交试验；黄酮含量 Ⅰ 山东理 山东理工大学硕士毕业论文 Abstract Abstract A functional teabag was developed using mulberry as based materials with lotus leaf, lemon, Stevia, Acanthopanax and Spirulina seasoning recipe. By measuring the absorbance of products, flavonoids content, combined with sensory evaluation, the best formula of the tea was chosen. The results showed that the quality of the 2.5g tea bag is appropriate, mulberry leaves:lotus leaf was 7:3, Acanthopanax 10%, 9% in lemon, stevia 5%. The sensory quality evaluation under the tea bag showed that tea green clear, fresh fragrance and pure taste. The formula is an ideal ratio combination. The smell of mulberry tea is perfect and the leaves of the bitter taste masked. The active ingredient content of total flavonoids was higher than the pure mulberry leaves, reaching 6.537mg/100ml. Processing method and the Soak number factors on the tea bag brewing tea has great influence on the quality. Using steamed green methods, obtained higher flavonoid content in products. The tea aroma after the second fresh green soup, pure taste. The raw material required fresh and free from mildew, pure quality to ensure the quality of the tea bag. Key words: mulberry leaf，teabag，Orthogonal experiment，Content of Flavonoids Ⅱ 山东理 山东理工大学硕士毕业论文 目录 目 录 摘要 ..........................................................................................错误！未定义书签。 ABSTRACT.............................................................................错误！未定义书签。 目 录 ......................................................................................错误！未定义书签。 第一章 综