普洱茶风味的青稞茶配方研制

摘要

The formulation of hulless barley tea with Pu'er tea flavor was investigated using hulless barley and Pu'er tea by Central Composite Design/response surface methodology based on single faetor experiments and sensory evaluation.The results showed that the optimal formulation of hulless barley tea with Pu'er tea flavor were concentration of highland barley and tea material ratio 6.5 g / 100 mL,soaking time t5 min,baking temperature 207°C and baking time 10.6 min.It provided scientific basis for production of hulless barley tea with Pu'er tea flavor.%以青稞、普洱茶为主要原料,以感官评价为评定指标,对青稞与茶汤料液比、浸泡时间、烘烤温度、烘烤时间4个主要影响因素进行单因素试验,采用Central Composite Design设计方法,对普洱茶风味青稞茶进行4因素5水平的响应面试验设计,得到普洱茶风味青稞茶的最佳配方.结果表明:普洱茶风味青稞茶的最佳配方为青稞与茶汤料液比6.5 g/100 mL、浸泡时间15 rain、烘烤温度207℃、烘烤时间10.6 min,为普洱茶风味青稞茶的工业化生产提供了科学依据.