| 朝鲜蓟发酵茶泡制工艺研究 |
| |
| 引用本文： | 张婷,邓爱华,易梦媛,易明霞,李林峰,李青洋.朝鲜蓟发酵茶泡制工艺研究[J].农产品加工．学刊,2020(4):26-29. |
| |
| 作者姓名： | 张婷 邓爱华 易梦媛 易明霞 李林峰 李青洋 |
| |
| 作者单位： | 湖南文理学院生命与环境科学学院 |
| |
| 基金项目： | 湖南省自然科学基金项目“超临界萃取-溶剂萃取-结晶集成技术分离朝鲜蓟中洋蓟素”（2017JJ4043）;湖南文理学院博士启动基金项目“朝鲜蓟中活性成分的提取分离研究”（17BSQD10）;湖南文理学院大学生创新创业项目“朝鲜蓟中护肝活性成分洋蓟素的分离提取技术”（ZC1709） |
| |
| 摘 要： | 以感官评价为指标,通过单因素试验和响应面试验设计优化朝鲜蓟发酵茶泡制工艺。结果表明,朝鲜蓟发酵茶的最佳泡制工艺为冲泡时间22 min,加水量243 mL,冲泡水温86℃,粉碎度40目,在此条件下感官评分为90分。通过ABTS法和DPPH法检测表明,朝鲜蓟袋泡茶具有明显的抗氧化能力。
|
| 关 键 词： | 朝鲜蓟 发酵茶 泡制 响应面试验 工艺 |
Study on Brewing Technology of Artichoke Fermented Tea |
| |
| ZHANG Ting,DENG Aihua,YI Mengyuan,YI Mingxia,LI Linfeng,LI Qingyang.Study on Brewing Technology of Artichoke Fermented Tea[J].Nongchanpin Jlagong.Xuekan,2020(4):26-29. |
| |
| Authors: | ZHANG Ting DENG Aihua YI Mengyuan YI Mingxia LI Linfeng LI Qingyang |
| |
| Institution: | (College of Life and Environment Science,Hu'nan University of Arts and Science,Changde,Hu'nan 415000,China) |
| |
| Abstract: | In this paper,the sensory score of artichoke tea was taken as the response value,and the preparation process of artichoke tea was optimized by single factor and response surface experiment design.The optimal values of the independent variables were found to be:brewing time 22 min,volume of water 243 mL,brewing water temperature is 86℃,crushing degree of 40 mesh.Under these optimal conditions,sensory score were 90.In addition,ABTS method and DPPH method were used to determine the antioxidant capacity of artichoke tea,the results show that it has good oxidation resistance. |
| |
| Keywords: | artichoke fermented tea brewing response surface experiment technology |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
