为了开发出一款功能型袋泡茶,采用单因素试验和响应面法优化袋泡茶配方:以干桑叶、干淮山片作为原料,经过打粉、过筛、装袋、冲泡后,以感官评定和体外降糖抑制率作为评价指标,分别探讨了桑叶产地、每包净重、桑叶粒度和桑淮质量比对桑淮袋泡茶的的影响;在感官评定优秀的基础上,再通过Box-Behnken响应面法优化分析每包净重、桑叶粒度和桑淮质量比对桑淮袋泡茶体外降糖抑制率的影响.结果表明:用广东产地的干桑叶,每包净重4.14 g,桑叶粒度为18目,桑淮质量比5:1确定为桑淮袋泡茶的研制配方.%In order to develop a functional teabag tea, single factor experiments and response surface method-ology were used to optimize the teabag recipe:the dry mulberry leaves and dried yam slices were used as raw materials. After the powder, sieving, bagging and brewing, sensory evaluation and in vitro hypoglycemic inhibi-tion rate were used as evaluation indexes. The effects of mulberry leaf origin , net weight per pack, mulberry leaf grain size and mulberry and yam quality ratio on mulberry-yam tea were discussed respectively.Then , based on the excellent method of sensory evaluation, the effects of net weight per bag, mulberry leaf size and mulberry quality on the hypoglycemia inhibition rate of mulberry-yam tea were analyzed by Box-Behnken response sur-face method.The results showed that the dry mulberry leaves in Guangdong were 4.14 g per bag, and the grain size of mulberry leaves was 18 mesh. The quality ratio of mulberry leaves and yam was 5:1.
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