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Position: Home > Articles > Optimization of Production Process for Kudzu Root Slice Tea FOOD SCIENCE 2012,33 (20) 7-10

葛根片茶生产工艺条件研究

作  者:
顾仁勇;李佑稷;银永忠
单  位:
吉首大学化学化工学院
关键词:
葛根;片茶;生产工艺
摘  要:
以葛根为主要原料,研究一种新型葛根片茶产品的生产工艺,确定影响产品品质的关键工序,采用单因素和正交试验对关键工艺条件进行初步探讨。结果表明:浸糖和焙烤为葛根片茶生产的关键工序;葛根片在质量分数4.0%、温度65℃的蜂蜜液中恒温浸糖35min,再于130℃焙烤36min,制得的葛根片茶产品品质最佳。
译  名:
Optimization of Production Process for Kudzu Root Slice Tea
作  者:
GU Ren-yong,LI You-ji,YIN Yong-zhong(College of Chemistry and Chemical Engineering,Jishou University,Jishou 416000,China)
关键词:
kudzu root;kudzu root slice tea;production process
摘  要:
The key stages in the production process that influence the quality of kudzu root slice tea were identified and optimized by one-factor-at-a-time and orthogonal array design method.The results showed that sugar dipping and baking were key to producing kudzu root slice tea.The kudzu root slice tea produced by dipping in 4.0% honey constantly at 65 ℃ for 35 min and then baking at 130 ℃ for 36 min showed the best quality.

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