中国食品添加剂2026，Vol.37Issue(9)：63-74,12.DOI:10.19804/j.issn1006-2513.2026.9.008
基于硒保留与感官评价的含硒苦荞茶制备及冲泡工艺优化
Optimization of preparation and brewing process of selenium-enriched Fagopyrum tataricum tea based on selenium retention and sensory evaluation
摘要
Abstract
Selenium-enriched Fagopyrum tataricum from Qinghai province was utilized as the raw material to systematically optimize its processing and brewing parameters.Using selenium content and sensory evaluation as evaluation indicators,response surface methodology(RSM)coupled with single-factor experiments was employed to optimize the preparation process of the Fagopyrum tataricum tea.Subsequently,the brewing conditions of the resulting tea bags were investigated using a combination of orthogonal design and fuzzy mathematics-based sensory evaluation.The results indicated that the optimal preparation parameters were a steaming time of 15 min and a baking temperature of 137℃for 54 min.Under these conditions,the prepared tea achieved a sensory score of(88.13±1.21)and a selenium content of 0.0385 μg/g.The optimal brewing conditions for the corn fiber tea bags were determined to be a material-to-liquid ratio of 1∶20(g/mL)and steeping at 80℃for 10 min.The resulting infusion exhibited a clear color,a distinct buckwheat aroma,a sensory score of 88.45,and a selenium content of 0.00523 μg/g.This study introduces a novel approach for the high-value utilization of Qinghai Fagopyrum tataricum and establishes a theoretical foundation for its industrial production.关键词
苦荞/苦荞茶/工艺优化/硒含量/感官评价Key words
Fagopyrum tataricum/Fagopyrum tataricum tea/process optimization/selenium content/sensory evaluation分类
轻工纺织引用本文复制引用
祁菊芳,刘敦华,王秀菊,赵璐璐..基于硒保留与感官评价的含硒苦荞茶制备及冲泡工艺优化[J].中国食品添加剂,2026,37(9):63-74,12.基金项目
宁夏中央引导地方科技发展专项项目(2024FRD05089) （2024FRD05089）
青海高等职业技术学院2025年院级科研课题(GZYKY2025001) （GZYKY2025001）
