摘要
[目的]对荷叶茶水浸提技术进行优化。[方法]以绿茶型荷叶茶为原料,利用单因素试验和正交试验分析了不同浸提条件对荷叶茶水理化品质的影响。[结果]荷叶茶水的最适浸提条件为浸提温度80℃、浸提水量80 ml/g、浸提时间20 min。[结论]该研究为荷叶茶饮料的规模化生产提供了参考。
[ objective] To optimize the extraction technology of lotus leaf tea. [ Method] By using the single factor test and orthogonal experi- ment, the impact of different extraction conditions on the physico-chemical quality of green lotus leaf tea was analyzed. [ Result ] It was best to extract the lotus leaf tea in 80 ml/g water at 80 ℃ for 20 min. [ Conclusion] The study provides references for the mass production of lotus leaf tea beverage.
出处
《安徽农业科学》
CAS
2012年第14期8235-8237,共3页
Journal of Anhui Agricultural Sciences
关键词
荷叶茶水
浸提
理化成分
影响
正交试验
Lotus leaf tea
Extraction
Physico-chemical quality
Effect
Orthogonal experiment
