| 茶年糕加工技术初步研究及茶叶功能成分分析 |
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| 引用本文： | 孙志栋,陈国,潘巨忠,薛旭初,丁伟红.茶年糕加工技术初步研究及茶叶功能成分分析[J].安徽农学通报,2007,13(3):127-128. |
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| 作者姓名： | 孙志栋 陈国 潘巨忠 薛旭初 丁伟红 |
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| 作者单位： | 宁波市农科院农产品加工所,浙江宁波,315040;宁波市农科院作物研究所,浙江宁波,315040 |
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| 基金项目： | 浙江省宁波市科技局资助项目 |
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| 摘 要： | 本文主要对茶叶功能成分及茶叶年糕的品质特性进行了分析,并对新型茶叶年糕加工技术作了初步探索.结果表明,选择新鲜宁波产优质粳米为主,辅助添加优质黑糯,添加茶叶及其它植物提取物,开发出的新型茶叶年糕在色、香、味及营养诸方面均有较大改进,可丰富年糕的种类,而且可延长年糕的保质期和货架期.
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| 关 键 词： | 茶叶 年糕 加工 |
| 文章编号： | 1007-7731(2007)03-127-02 |
| 修稿时间： | 2006年12月4日 |
Preliminary Study on Tea-rice Cake Processing Technique and Analysis on Function Ingredient of Tea |
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| Sun Zhidong,Chenguo,Pan Juzhong,Xue Xuchu,Ding Weihong.Preliminary Study on Tea-rice Cake Processing Technique and Analysis on Function Ingredient of Tea[J].Auhui Agricultural Science Bulletin,2007,13(3):127-128. |
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| Authors: | Sun Zhidong Chenguo Pan Juzhong Xue Xuchu Ding Weihong |
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| Abstract: | The function ingredient of tea and quality characteristic of tea-rice cake was analyzed,and the novel tea-rice cake processing technology was preliminary studied in this paper.Results show that the novel developed tea-rice cake has much improved in colors,tastes and scents which high quality japonica rice produced in Ningbo as main raw material,and high quality blackglutinous as assistance one and adding extract of tea and else plants.It can not only enrich rice-cake kinds but also lengthen its shelf life. |
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| Keywords: | Tea Rice cake Processing |
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