摘要
对蕨菜茶的加工工艺进行了研究,根据感官评定结果和利用分光光度法测定不同处理条件下蕨菜茶所浸提出的黄酮含量确定选择适宜的杀青方法、干燥温度、切段长度及冲泡温度。结果表明,将新鲜的蕨菜采用蒸汽杀青5min,在110～130℃条件下烘干,并剪切成2cm长度是适宜的加工方法,加沸水冲泡饮用较好。
The processing technology of Pteridium aquilinum var. latiusculum-Tea was studied in this article. A suitable blaching method, drying temperature, cutting segment length and steeping temperature were chosen according to the results of sensory evaluation and the comparation with the content of flavonoids mensurated by spectrophotometry on different dealing conditions. The results showed ： the effect was better upon condition that the fresh Pteridium aquilinum vat. latiusculum was blanched by steam for 5 minutes, dried at 110℃-130℃ cut into 2-centimeter-long segments and then added boiling water.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第3期125-128,共4页
Food and Fermentation Industries
关键词
蕨菜
茶
黄酮
加工工艺
Pteridium aquilinum var. latiusculum, tea, flavonoids, processing technology
作者简介
陈乃富 学士,教授.
