摘要
以葛根皮为原料,采用微波和锅炒两种提香工艺制备葛根茶,从感官质量、有机物质含量和体外抗氧化能力等3个方面探讨了不同提香工艺对葛根茶品质的影响。结果表明,微波提香茶的感官品质、水浸出物、游离氨基酸、可溶性糖、总黄酮含量以及体外清除.OH和DPPH.的能力均显著高于锅炒工艺。
Comparison of microwave and pan-firing processing on Kudzu tea making from sensory quality, organic matter content and vitro antioxidant capacity was investigated. The pueraria tea with microwave treatment had been proved significantly better than the pan-firing tea in not only sensory quality, water extract, free amino acid, soluble sugar and total flavonoids, but also clearing o OH and DPPH o in vitro.
出处
《食品与发酵科技》
CAS
2012年第3期47-49,共3页
Food and Fermentation Science & Technology
基金
广东省教育部产学研结合项目(2009B090300460)
关键词
葛根茶
微波提香
锅炒提香
工艺优化
pueraria tea
microwave baking
pan firing baking
process optimization
