摘要
实验以甘薯叶和香草为实验材料,研究了薯叶香草茶的微粉碎工艺。通过对甘薯叶的加工处理,制成薯叶香草茶,并对加入香草前后的理化成分进行测定比较。通过对其理化成分和感官评价的测定,得到甘薯与香草质量比为1:0.4最适宜。实验发现,薯叶香草茶中包含很多营养物质,其中黄酮含量为95.57 mg/100 mL、游离氨基酸含量为91.42 mg/100 mL、多酚含量为538.80 mg/100 mL、水浸出物含量为30.52%,感官评价也取得了良好的效果。这说明薯叶香草茶含有丰富的对人体具有保健作用的活性成分,有广阔的应用前景。该种袋泡茶的生产也填补了薯叶利用的空缺。
This topic is use sweet potato leaves and vanilla which were processed as experimental material to made into sweet potato leaf herbal tea by researched and used micro- grinding process, Determination the physical and chemical composition which added vanilla or not. By measuring its physical and chemical composition and sensory evaluation, get sweet potatoes with vanilla optimum mass ratio of 1：0.4. Experimental analysis shows that sweet potato leaf herbal tea contains much nutrient. Which flavonoid content 95.57 mg/100 mL, free amino acid content 91.42 mg/100 mL, and polyphenol content 538.80 mg/100 mL, Water extract content 30.52%. It＇s great smell also make a good effect, this shows sweet potato leaf herbal tea contain much active nutrient which are good for humans＇ body and it will has a good development prospect. This kind of tea production also fill the vacancy sweet potato leaf utilization.
出处
《食品科技》
CAS
北大核心
2014年第11期62-67,共6页
Food Science and Technology
基金
浙江省农业重大专项(2012C12902-3)
现代农业产业技术体系建设专项
关键词
甘薯叶
香草
理化指标
微粉碎
sweet potato leaves
vanilla
physical and chemical indicators
micro-grinding
