安徽农业大学学报2017，Vol.44Issue(1)：27-32,6.DOI:10.13610/j.cnki.1672-352x.20170208.013
金荞麦叶发酵茶咀嚼片制备工艺研究
Preparation process of chewable tablet of a fermented tea from golden buckwheat (Fagopyrum cymosum) complex leaves
摘要
Abstract
In order to explore the optimal formula for a chewable tablet,fermented tea from golden buckwheat complex leaves was used as the raw material with some additives.The effects of F.esculentum seed powder,microcrystalline cellulose,mannitol,and citric acid on comprehensive tea quality were determined.The formula of the chewable tea tablet was optimized by an orthogonal design.The optimal formula was:26.1％ (W/W)fermented golden buckwheat tea powder,17.4％ (W/W) F.esculentum seed powder,20.0％ (W/W) microcrystalline cellulos,35.0％ (W/W) mannitol,1.0％ (W/W) citric acid,and 0.5％ (W/W) magnesium stearate.关键词
金荞麦茶/咀嚼片/制作工艺/配方Key words
golden buckwheat tea/chewable tablet/production techniques/formula分类
轻工纺织引用本文复制引用
胡涛,黄凯丰,黄小燕,陈庆富..金荞麦叶发酵茶咀嚼片制备工艺研究[J].安徽农业大学学报,2017,44(1):27-32,6.基金项目
国家自然科学基金(31471562,31171609),国家现代农业产业技术体系专项资金(CARS-08-A4),贵州省高层次人才(百层次)培养计划(黔科合人才[2015]4020号)和贵州省荞麦工程技术研究中心(黔科合农G字[2015]4003号)共同资助. （31471562,31171609）
