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OA

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.