摘要
以冲泡水量、加工方式、冲泡水温以及冲泡时间为因素,通过感官评价试验表明,在观察的区域中冲泡水量是最为关键因素,在冲泡水量(ml):鲜品金线莲或转化成鲜品量(g)=3-6最好;而加工方式(鲜品、烘干、冻干)是第二影响因素;冲泡水温在90-100℃的范围内要明显好于80-90℃,在冲泡时间上则可以选择6-10min。本试验可以为企业开发金线莲茶产品提供一定的开发思路以及制定金线莲茶饮用标准提供适当的技术参考依据。
This experiment through sensory evaluation test showed that in the four effects of parameters the brewing water, the processing form of Anoectochilus, brewing temperature and brewing time, brewing water is the most critical factor.The brewing water （ ml ）： the weight of fresh Anoectochilus or transformed into fresh （ g ） =3 - 6 was best; processing methods （fresh, dried, frozen dry ） is the second influence factors; brewing temperature at 90-100℃ is better than 80 - 90℃;and the brewing time should be chose 6 - 9 minutes. This experiment can provide some ideas for enterprise developing Anoectochilus tea products and establishing Anoectochjlus tea drinking standard.
出处
《漳州职业技术学院学报》
2013年第1期27-31,共5页
Journal of Zhangzhou Institute of Technology
基金
漳州职业技术学院科研计划资助项目(ZZY1115)
关键词
金线莲
感官评价
冻干
烘干
鲜品
Anoectochilus
sensory evaluation
freeze drying
dried
fresh
