菊花型清香苦荞茶的研制

以苦荞麦麸和菊花为原料,经混合、粉碎、烘烤等工序加工生产的苦荞茶,泡制的茶汤清澈明黄色,具有明显的菊花和苦荞麦的风味,制品较好的利用了苦荞麦麦麸中所含的芦丁等保健成分,具有较好的市场前景.采用模糊数学感观质量评价方法对其配方及生产工艺进行优选,确定产品中菊花的添加量为2.4%,采用苦荞麦麦麸和菊花混合后再进行烤制的工艺所制成的产品感观质量最佳.

Study on Processing of the Faint Chrysanthemum Perfume Bitter- buckwheat Tea

This paper focuses on the development of the faint chrysanthemum perfume tea from bitter-buck- wheat bran and chrysanthemum.It is produced by the process of blending,comminuting and roasting.The soup is limpid and maize,has the distinct flavors of chrysanthemum and bitter buckwheat.The tea make use of the Rutin in bitter- buckwheat hygienical composition,There are better market prospects.We utilized fuzzy mathematical method to obtain the optimization process that is raw materials blinding,comminuting and roasting and optimization proportion that is chrysanthemum 2.4%.