| 枳椇新颖袋泡茶的研制 |
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| 引用本文： | 康孟利,王建军,凌建刚,林旭东,朱麟,俞静芬.枳椇新颖袋泡茶的研制[J].农产品加工．学刊,2010(6). |
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| 作者姓名： | 康孟利 王建军 凌建刚 林旭东 朱麟 俞静芬 |
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| 作者单位： | 宁波市农科院农产品加工研究所宁波市农产品加工研究中心;浙江省宁波市林业局林特种苗繁育中心; |
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| 基金项目： | 宁波市农科教结合项目(2007NK29); 宁波市林业科技项目(2006L04) |
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| 摘 要： | 选用新鲜枳椇果为主要原料,配伍不同比例葛花,对其生化成分以及感官评定结果进行综合评价。结果表明,以枳椇袋泡茶原料20~40目,葛花控制在5%为佳,新颖袋泡茶适宜的冲饮次数为3次。
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| 关 键 词： | 枳椇 袋泡茶 配方 工艺研制 |
Development of New Tea Bag on EHD |
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| Kang Mengli,Wang Jianjun,Ling Jiangang,Lin Xudong,Zhu Lin,Yu Jingfen.Development of New Tea Bag on EHD[J].Nongchanpin Jlagong.Xuekan,2010(6). |
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| Authors: | Kang Mengli Wang Jianjun Ling Jiangang Lin Xudong Zhu Lin Yu Jingfen |
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| Institution: | Kang Mengli1,Wang Jianjun2,Ling Jiangang1,Lin Xudong1,Zhu Lin1,Yu Jingfen1 (1. Agricultural Products Processing Research Center,Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Science,Ningbo,Zhejiang 315040,China,2. Ningbo Forestry Bureau,Zhejiang 315012,China) |
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| Abstract: | The use of fresh orange fruit as the main raw material, combined with different proportions Gehua (flower of kudzuvine), from the biochemical composition and sensory evaluation results of a comprehensive evaluation. The results showed that tea bag materials extracted with 20 to 40 meshes,Gehua control at 5% better,it is recommended to brewed into tea, new tea bag 3 times better. |
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| Keywords: | orange tea bag formula process development |
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