摘要
概述白茶的保健作用及开发价值,检测白茶的主要功效成分:茶多酚含量为24.98%,茶多糖4.53%,氨基酸1.16%;介绍白茶保健凉茶的生产工艺,研究其稳定性,确定最佳配方:每100mL计为白茶0.8g,菊花0.4g,金银花0.4g,枸杞0.2g,甘草0.2g,低聚异麦芽糖12g,六偏磷酸钠50mg,VC50mg,山梨酸钾50mg。
Brief introduction of the protective action of white tea and its value of development, and detection of its major function elements were involved in this article：tea polyphenols 24.98 %,tea polysaccharide 4.53 %, amino acid 1.16 %; the processing technique of herb tea with protective function were introduced and the taste and stability of it were discussed also. Finally, the best recipe was determined：per 100 milliliters counted as white tea 0.8 g, chrysanthemum 0.4 g, honeysuckle 0.4 g, medlar 0.2 g, liquorice 0.2 g, isomaltooligosaccharide 12 g, SHMP 50 mg, Vitamin C 50 mg, potassium sorbate 50 mg.
出处
《食品研究与开发》
CAS
北大核心
2010年第7期121-123,共3页
Food Research and Development
关键词
白茶
功效成分
生产工艺
稳定性
white tea
function elements
processing technique
stability
