以金樱子、绞股蓝、绿茶为原料,研制复合型袋泡茶.通过响应面设计及感官品评的方法,确定出最佳原料用量配比为:金樱子0.4 g,绞股蓝0.2 g,绿茶0.6 g(以1.2g计).所得复合型袋泡茶色泽黄绿清透,具有淡淡的蜂蜜香,具有绞股蓝和绿茶复合的清香,味微带甘甜.%A kind of compound tea bag was developed with Rosa laevigata,Gynostemma pentaphyllum and green tea as raw material.Response surface design and sensory evaluation were used to determine the optimum composition of tea bag.And the optimal combination of tea bag was 0.4 g Rosa laevigata,0.2 g Gynostemma pentaphyllum and 0.6 g green tea (in 1.2 g).When brewed,the compound tea bag turned out to be yellow-green and clear,with a hint of honey and fresh smell and left a sweet aftertaste.
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