摘要：研究了牛蒡凉茶制作工艺。通过研究不同配方配比调制出具有最佳口感与保健效果的凉茶饮品，主要材料为牛蒡、仙草、菊花、金银花、甘草、薄荷、山楂。结果表明：牛蒡最佳提取工艺为温度100℃、料液比1:80、时间 30min，糖添加量7％，柠檬酸0.02％，β-环状糊精0.2％。此条件下感官品质最佳，饮品清凉可口、甘甜怡人。各项理化指标为：透光率95.3％、可溶性固形物≥9％、总黄酮含量为0.95％、多糖含量3.492％。
关键词：牛蒡；凉茶；工艺
Abstract:Study in the craftsmanship of the burdock tea; Through the study of different formula and proportioning modulation to make herbal teas with the best taste and health effects. The main material include burdock, immortality, chrysanthemum, honeysuckle, licorice root, peppermint, hawthorn. The results show that Burdock optimum extraction process is temperature 100 ℃, ratio of solid to liquid 1:80, time 30min, the additive amount of sugar 7%, citric acid 0.02%, β - cyclodextrin 0.2%. Under this condition, the organoleptic quality will be the best. The physical and chemical indicators: light transmittance is 95.3%, soluble solids ≥9％, the content of total flavonoids 0.95％, the content of polysaccharide 3.492％.
Keywords：burdock herbal tea craftsmanship
