2023年8月Aug.2023第47卷第4期Vol.47，No.4热带农业工程TROPICALAGRICULTURALENCINEERING辣木杆猫须草袋泡茶制备工艺研究徐通杨朴丽张祖兵徐荣（云南省热带作物科学研究所云南景洪666100）摘要以辣木秆、猫须草为原料，开展袋泡茶制备工艺研究，筛选出最佳制备工艺。采用烘干粉碎制茶，通过分析不同复配比、冲泡次数、茶水配比、冲泡时间、冲泡温度等理化指标以及感官评定，得出最佳制备工艺；利用正交试验，对茶汤亮度、色度差、浸出物检测进行复检验证，得出袋泡茶最佳复配比为辣木秆∶猫须草＝1.4∶0.6，最优茶饮参数为A2B2C3D1，即茶水配比为2g/100mL，浸泡水温为100℃，浸泡时间为10min，浸泡次数为1次。关键词辣木；猫须草；袋泡茶；制备工艺中图分类号TS272.59ResearchonPreparationTechnologyofMoringaandClerodendranthusSpicatusTeaBagXUTongYANGPuliZHANGZubingXURong(YunnanInstituteofTropicalCrops,Jinghong,Yunnan666100)AbstractTheresearchwasconductedonthepreparationtechnologyofteabagswithmoringastalkandclerodendranthusspicatusasrawmaterial,throughwhichtheoptimumtechnologywasscreened.Teawasmadebydryingandpulverizingthestalk.Factorsinfluencingthequalityofteabagwereanalyzed,includingdifferentratiosofmoringaandClerodendranthusspicatus,brewingfrequency,proportionofteaandwater,brewingtimeandbrewingtemperature.Bymeasuringphysicochemicalindexcontent,combinedwithsensoryevaluation,theoptimumpreparationtechnologywasobtained.Theteasoupbrightness,chrominancedifferenceandextractwereverifiedwiththemethodoforthogonalexperiment.ItturnedoutthattheoptimalblendingproportionofmoringaandClerodendranthusspicatuswas1.4:0.6;theoptimumdrinkingparameterswereA2B2C3D1,undertheconditionofatea-waterratioof2:100(g:mL),abrewingtemperatureof100℃,abrewingtimeof10minsandabrewingfrequencyofonetime.KeywordsMoringa;clerodendranthusspicatus;teabag;preparationtechnology辣木（MoringaAdans.）属多年生植物，全株富含总黄酮、总多糖、蛋白质、维生素、氨基酸、矿物质等多种营养成分［1-2］。研究表明，辣木中黄酮、多酚和多糖类物质具有较强的抗氧化活性，对•OH、•O2-和DPPH都具有较好的清除作用，能有效降低血糖［3-4］。近年来，为改善辣木产品口感和风味，开展了生产工艺的研究...
