毛金蓉，王娟娟，李昀*
（天津农学院食品科学与生物工程学院，天津300392）

摘要：以菊苣根、凤梨、薄荷、荷叶、滇橄榄为原料，研制复合型袋泡茶。通过单因素实验、正交试验、感官评价、固形物含量的测定及QAD图的绘制，确定原料的最佳配比及冲泡工艺。结果以每袋袋泡茶总重计，其最佳配比为：菊苣根：73.38%，凤梨：6.29%，滇橄榄：15.72%，荷叶：4.19%，薄荷：0.42%。当袋泡茶的总质量为9.54g 时，冲泡温度为80℃，用水量为250mL，冲泡时间为5min 时饮用最佳，冲泡次数建议两次为宜。冲泡后茶汤清澈，口感醇厚，清甜回甘，果香悠长。

关键词：菊苣根；袋泡茶；正交试验；单因素实验；感官评价

The Development of Chicory Root Compound Bag Tea

MAO Jin-rong，WANG Juan-juan，LI Yun*
（College of Food and Bioengineering，Tianjin Agricultural University，Tianjin 300392，China）

Abstract: Compound bag tea was prepared with chicory root，pineapple，mint，lotus leaf and fructus phyllanthi as raw materials. The optimum ratio of raw materials and foaming process are determined by single factor test，orthogonal test，sensory evaluation，determination of solid content and drawing of QAD diagram. Calculating by the total weight of teabag per bag，the results show that the optimal proportion is: Chicory root：73.38%，pineapple 6.29%，fructus phyllanthi：15.72%，lotus leaf：4.19%，mint：0.42%. When the total mass of tea in bag is 9.54g，the brewing temperature is 80℃ with 250mL water in 5mins，it is the best to drink. After brewing，the tea is clear，with a nice taste，sweet and sweet，with long fruit aromas. It is suggested that the brewing time should be twice.

Key words: chicory root；tea bag；orthogonal test；single factor test；sensory evaluation

（2020年 第23卷 第3期）