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丹参红茶袋泡茶的配方及冲泡参数优化

GAO Panpan, ZHANG Tiantian,LI Tian, ZHAO Xin,ZHANG Chenlu

Modern Food（2021）

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Abstract
以丹参和红茶为原料,研制一款具有保健功能的袋泡茶.根据感官评价确定袋泡茶配方,再由正交试验确定最佳饮用参数,结果显示,丹参与红茶的最佳配比为3:7,每袋为3.5 g时感官评价最佳,饮用参数为水温85℃,冲泡15 min,加水量100 mL时有较高的饮用价值.测定样品中水分、灰分和水浸出物的含量分别为4.5％、5.3％和44.9％,均符合《袋泡茶》(GB/T 24690—2018)规定.
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