【摘要】 以玛卡粉为主要功效成分,辅以桂花、枣片和柠檬草,开发一种玛卡花果茶。以感官评价为主要检测指标,在单因素实验的基础上,进行4因素二次正交旋转实验,优化玛卡花果茶的配方。结果表明,最佳配方为每份花果茶中各原料的量为玛卡粉0.75g、柠檬草1.00g、桂花0.70g、枣片7.00g,该配方用200mL开水冲泡5min后,添加5.00g蜂蜜,口感最佳。更多还原

【Abstract】 The maca herbal tea was developed by maca powder as main functional ingredient, and osmanthus fragrans, zaopian and lemon grass as assisted ingredients. Using the sensory evaluation as the main detection index, four factors quadratic rotation experiment was performed to optimize the formula of maca herbal tea on the single-factor experiments. The results indicated that the optimum composition of per serving was maca powder 0.75 g, lemon grass 1.00 g, osmanthus fragrans 0.70 g, zaopian 7.00 g, and the taste of this formula was the best under the drinking conditions: brewing by 200 mL boiled water for 5 min and then adding 5.00 g honey.更多还原