食品工业科技Issue(4)：295-298,4.
微波辅助干燥荷叶茶的新工艺研究
Study on new technology of lotus leaf tea by microwave-assisted drying
张蕾 1吴华勇 1邓丹雯 1黄赣辉1
作者信息
- 1. 南昌大学食品科学教育部重点实验室,江西,南昌,330047
- 折叠
摘要
Abstract
Using fresh lotus leaf as raw material, after cleaning, grading, cutting, and steam fixation,then drying with microwave. Blow drying was the last program of lotus leaf tea product. The effects of polysaccharides,flavonoids and alkaloids in lotus leaf tea by the new method were studied, then compared with conventional drying. The optimum processes obtained were as follows:stream fixation time was 3min, microwave prower was high-fired,time was 10min,drying the leaves in the oven 0.5 ～ 1.5h at 65℃.Through this processes the one-time dissolution rate reachd 35％ improving over 20％ contrast to conventional way, extraction contents of polysaccharides,fiavonoids and alkaloids were improved,too.关键词
微波/荷叶/荷叶茶/工艺Key words
microwave/ lotus leaf/ lotus leaf tea / technology分类
轻工纺织引用本文复制引用
张蕾,吴华勇,邓丹雯,黄赣辉..微波辅助干燥荷叶茶的新工艺研究[J].食品工业科技,2011,(4):295-298,4.
