| 邹秀容，朱建华，李丽燕.米胚芽袋泡茶加工及冲泡条件研究[J].广东农业科学,2016,43(8):138-142 |
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米胚芽袋泡茶加工及冲泡条件研究 |
| Research on processing and brewing conditions of tea bag with rice germ |
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| DOI：10.16768/j.issn.1004-874X.2016.08.023 |
| 中文关键词: 米胚芽 袋泡茶 冲泡 |
| 英文关键词: rice germ tea bag brewing |
| 基金项目:广东省高等学校高层次人才项目（粤财教[2013]246 号）；韶关市科技计划项目（韶科[2014]115 号，韶科[2015]72 号，韶科[2016]44 号） |
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| 摘要点击次数: 1704 |
| 全文下载次数: 208 |
| 中文摘要: |
| 米胚芽营养成分丰富，富含生理活性物质。以米胚芽和红茶为原料制成新型袋泡茶，通过单因素试验和正交试验确定最适加工条件和冲泡条件。结果表明，米胚芽袋泡红茶的最适加工条件为：焙烤温度150℃、时间2.5 h、粒度0.42mm。单因素试验表明，冲泡条件显著影响袋泡茶的感官品质，以90～100℃、120 mL 的水冲泡5 min 为宜，以第1 次冲泡效果最佳，茶汤香气浓郁，并具有独特米胚芽焦香，色泽清澈金黄，滋味纯正。 |
| 英文摘要: |
| Rice germ is rich in nutrients and physiological active substances. With rice germ and black tea as raw materials，a new type tea bag was prepared. Through single factor test and orthogonal experiment，the optimal processing conditions were confirmed: baking at 150℃，baking for 2.5 h，particle size of 0.42 mm. Single factor experiment showed that brewing condition also obviously influenced the organoleptic quality of the tea bag. At 90-100℃，in 120 mL water brewing 5 minutes，the product showed rich smell，and held the unique fragrance of rice germ，clear golden color，pure taste. |
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