摘要
开发以玉米须和绿茶为主料,以甘草、山楂、荷叶为辅料的玉米须保健袋泡茶,并评价其抗氧化能力。采用煎煮、提取、喷揉法制备玉米须袋泡茶,采用正交法、感官评价法得到袋泡茶最佳工艺参数,采用铝比色法测定总黄酮含量,采用DPPH自由基清除法和总还原力法测定产品的抗氧化能力。最佳配料配方中每份含玉米须69%,绿茶20%、山楂7.0%、荷叶3.7%、甘草0.7%,产品总黄酮含量较高并且具有良好的抗氧化能力。玉米须袋泡茶中含有黄酮等功效成分具有较好保健效果。
The aim of this work is to develop a kind of sanitarian tea bag using Stigma Maydis as well as green tea,liquorice,hawthorn and lotus leaf.The antioxidative ability of the tea bag was also analyzed.The Stigma Maydis Sanitarian tea bag was prepared by decotion,extraction,spraying and malaxating.The optimum technology parameters were obtained through orthogonal analysis as well as sensory perception analysis.Total content of flavone was determined by aluminum colorimetry assay.For antioxidant activity,DPPH radical scavenging activity and reducing power of the product were evaluated.The optimum compositions was as following： 69% Stigma Maydis,20% green tea,7.0% hawthorn,3.7% lotus leaf and 0.7% liquorice.High level of total flavone content and strong antioxidation ability was found in the product.The Stigma Maydis tea bag contains functional contents including flavone and suggests good health effects.
出处
《现代食品科技》
EI
CAS
2011年第7期831-834,共4页
Modern Food Science and Technology
关键词
玉米须
袋泡茶
加工工艺
感官评价
抗氧化
stigmata maydis
tea bag
processing technology
sensory evaluation
anti-oxidation
