摘要
为系统地探究灵芝红茶的制作工艺,采用灵芝提取物和遵义顶级红茶为主要原料,以感官评价为主要评价指标,以单因素试验研究灵芝提取物用量、烘烤温度、烘烤时间对灵芝红茶得分的影响,采用响应面分析法和BoxBehnken试验优化灵芝红茶的最佳工艺参数,同时对灵芝红茶中主要活性成分茶多酚和多糖的含量进行测定。结果显示:灵芝提取物用量为0.93 g,烘烤温度为79℃,烘烤时间为61 min,以此工艺制备的灵芝红茶在响应面法中感官评价得分预测最大值为87.2,实测值为86.1。灵芝红茶产品中茶多酚含量为136.0 mg/g,多糖含量为36.39 mg/g,水分含量为5.38%。灵芝红茶产品外形优美,色泽乌润均匀,口感醇厚,具有灵芝甜香与红茶的混合香味。
To systematically optimize the manufacture of Ganoderma lucidum black tea, Ganoderma lucidum and top black tea of Zunyi was used as the raw material. By setting sensory evaluation as the criteria, the formula was preliminarily determined by using the single factor test and then was further optimized by Box-Behnken de sign and response surface methodology, and determinated the content of the main active ingredient in Ganoder ma lucidum black tea products. The optimized conditions as follow ： The content of Ganoderma lucidum extract was 0.93 g, baking temperature 79 ℃, bake for 61 min. The sensory score of Ganoderma lucidum black tea made by using this optimal formula was 86.1, approximating to the predicted value of 87.2. Content of tea polyphenol and polysaccharide in Ganoderma lucidum black tea was 136.0 rag/g, 36.39 mg/g respectively, moisture content of 5.38 %. This product showed appearance exquisite, colour lustre, taste mellow, sweetness with Ganoderma lucidum mixed with black tea aroma.
出处
《食品研究与开发》
CAS
北大核心
2017年第5期100-105,共6页
Food Research and Development
基金
贵州省贵州师范大学研究生创新基金项目(研创2015021号)
贵州省中药现代化科技产业研究开发专项项目(黔科合中药字[2013]5001号)
贵州省高层次创新人才培养项目(黔科合人才(2015)4033号)
关键词
灵芝红茶
工艺
Box-Behnken响应面优化
茶多酚
多糖
Ganoderma lucidum black tea
manufacture
polyphenols
polysaccharides Box-Behnken design and response surface
tea
