摘要：研究了牛蒡涼茶制作工藝。通過研究不同配方配比調制出具有最佳口感與保健效果的涼茶飲品，主要材料為牛蒡、仙草、菊花、金銀花、甘草、薄荷、山楂。結果表明：牛蒡最佳提取工藝為溫度100℃、料液比1:80、時間 30min，糖添加量7％，檸檬酸0.02％，β-環狀糊精0.2％。此條件下感官品質最佳，飲品清涼可口、甘甜怡人。各項理化指標為：透光率95.3％、可溶性固形物≥9％、總黃酮含量為0.95％、多糖含量3.492％。

關鍵詞：牛蒡；涼茶；工藝

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