共查询到19条相似文献,搜索用时 500 毫秒
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夏天偏热多湿的气候容易使人肠胃失调,再加上有的人嗜食辛辣、味重食物,难免会不同程度的出现上火、口舌生疮、咽喉肿痛、食欲不佳等症状。这里,我来介绍一种消夏饮品———凉茶,相信它可以让你度过清凉一夏。凉茶是珠江三角洲地区群众经常饮用的一种饮料,在广东一带,到处都有出售凉茶的凉茶铺。凉茶是指将药性寒凉和能消解内热的中草药煎水作饮料喝,以消除夏季人体内的暑气,或冬天因干燥引起的喉咙疼痛等疾患,以达到清热解毒、去湿生津、清火明目、散结消肿、治疗感冒喉痛之功效。所以,凉茶跟我们平常喝的茶有很大区别。凉茶品种很多,著名的有王老吉凉茶、三虎堂凉茶、黄振龙凉茶、廿四味凉茶、葫芦茶、健康凉茶、金银菊五花茶、罗汉果凉茶、苦瓜干凉茶等。在药店里,还有专门配好的各种凉茶供人们选用。这里,我给大家介绍一些简便易做的凉茶品种。 相似文献
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一种保健型凉茶饮料的研制 总被引:1,自引:0,他引:1
利用金银花、淡竹叶、桑叶、蒲公英、菊花、甘草、薄荷等为主要原料,添加了蔗糖及其它辅料,研制出了口味独特、质量稳定的复合保健凉茶。阐述了该凉茶的制备方法,并初步研究了三片罐涂层对凉茶品质的影响。 相似文献
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喝凉茶已蔚然成风,然而问及“为什么喝凉茶”、“喝凉茶有什么好处”时,“降火”和“消署解渴”似乎成了消费者统一好的正确答案,无一例外。 相似文献
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为获得一款具强抗氧化活性的高保健性金银花叶发酵凉茶,以金银花叶为原材料,通过单因素实验和正交试验,研究了发酵时间、发酵温度、保加利亚乳酸杆菌(L. plantarum 758)接种量及糖的添加量(葡萄糖与蔗糖质量比为3:2)对金银花叶凉茶抗氧化活性的影响并对工艺条件进行了优化,还对比了金银花叶凉茶与市场上常见三种凉茶在抗氧化性及挥发性成分上的差异。结果表明,乳酸杆菌发酵金银花叶凉茶的最佳发酵条件为:发酵时间24 h、发酵温度38℃、接种量4%及糖添加量7%,在此发酵条件下所获得的金银花叶凉茶绿原酸含量达到7.11%,总黄酮含量为22.51%,DPPH自由基清除率为84.23%±3.32%,ABTS自由基清除率为85.30%±2.14%,均显著高于市场上的三种凉茶(P<0.05);金银花叶凉茶中共有挥发性物质32种,其种类和含量都较其它对比组高。总体表明,保加利亚乳酸杆菌(L. plantarum 758)发酵的金银花叶凉茶抗氧化能力突出,具有较高的营养价值和实用功能性。 相似文献
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目的研究HACCP在以本草植物为原料生产出的罐装凉茶中的应用,确保凉茶的食品安全。方法基于HACCP体系的基本原理,对广东某著名凉茶企业进行实地调查,以罐装凉茶为研究对象,对罐装凉茶的整个生产过程制定危害评价程序,确定关键控制点,并采用相应的控制措施。结果将HACCP体系应用到罐装凉茶生产的各个环节中,本草原料验收,过滤,封口和杀菌这4个关键控制点最为重要。结论本研究建立的HACCP体系能够有效预防和控制凉茶生产过程中的食品安全问题。 相似文献
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Hirao Kohno Katsuyasu Kouda Rikio Tokunaga Yoshiaki Sonoda 《European Food Research and Technology》2007,225(5-6):913-920
Herbal teas have become popular as alternatives to caffeinated beverages during past two decades. However, toxicological studies
of herbal teas have been limited and the safety of herbal teas thus remains unknown. We focused on the estrogenic activities
of herbal teas since some of their ingredients are similar to those used in herbal remedies for menopause relief and therefore
contain phytoestrogens. To investigate the potential estrogenic activity of extracts prepared from herbal tea mixtures commercially
available and to provide useful information for the safety assessment of those products, we initially screened the estrogenic
activity in extracts of 15 different herbal teas by an assay using recombinant yeast cells expressing the human estrogen receptor
(YES). A distinct estrogenic activity was thus detected in the ethanolic extracts from four herbal tea mixtures. Licorice
root was specified as a ingredient responsible for the estrogenic activity in those extracts. In contrast, the aqueous extracts
of all herbal tea mixtures we tested exhibited distinct estrogenic activity in YES, thus suggesting the existence of various
ingredients that contain estrogenic constituents extractable with water. Among them, the extract of peppermint tea exhibited
the highest estrogenic activity. The estrogenic activity in extracts of herbal tea mixtures and specified ingredients were
thereafter confirmed by a reporter assay system using transiently transfected HEK293 cells. 相似文献
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目的 基于表面增强拉曼光谱法(surface enhanced Raman spectroscopy, SERS),建立了一种快速检测凉茶中甲硝唑的方法。方法 以乙腈为提取剂,以十八烷基键合硅胶固定相和N-丙基乙二胺为净化剂对凉茶样品进行提取净化获得凉茶样品待测液。利用光还原原理,在太阳光照下通过甲醇还原四氯金酸合成了金纳米颗粒。将合成的金纳米颗粒作为基底材料,对凉茶样品待测液进行表面增强拉曼光谱分析。结果 在0.05~3.00 g/L范围内,甲硝唑的特征峰强度和浓度具有良好的线性关系,相关系数为0.9991,方法检出限为0.05 g/L,方法成功应用于凉茶样品中甲硝唑的检测,回收率为92.1%~102%,相对标准偏差为3.8%~8.5%。结论 本方法准确度高、操作简单快速,满足凉茶中甲硝唑的快速检测要求,在凉茶中非法添加物现场快速检测方面具有良好的应用潜力。 相似文献
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ABSTRACT
This paper focuses on the effects of three thermal drying methods (microwave‐, oven‐ and sun‐drying) and one nonthermal drying method (freeze‐drying) on the AOP of leaves of Vitex negundo and Vitex trifolia, which are consumed traditionally as herbal tea. Microwave‐drying and freeze‐drying were found to be able to maintain the AOP of the leaves but oven‐drying and sun‐drying resulted in deterioration of AOP. Microwave‐drying has the advantage of short drying time and low water activity. AOP of Vitex herbal tea leaves that are microwave‐dried and freeze‐dried were not affected by storage up to 30 days.PRACTICAL APPLICATIONS
Tea, one of the most widely consumed beverages apart from water, has long been known for its health‐promoting benefits in terms of its antioxidant properties due to its high phenolic content. Much of such studies, however, focus on green tea (Camellia sinensis). Although V. negundo and V. trifolia have been consumed traditionally as herbal tea, understanding of its antioxidant properties remains scarce. Drying serves as a vital part of tea processing, affecting its antioxidant content and appearance which in turn affects the commercial value of the tea. This study therefore serves as an important work in providing insights into the antioxidant properties of Vitex species and the best drying method of its leaves as herbal tea for commercial purpose. In addition, this study also provides insights into the effect of different drying methods on the storage of the leaves which is of value to the tea processing industry. 相似文献16.
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Comparison of NO-scavenging and NO-suppressing activities of different herbal teas with those of green tea 总被引:1,自引:0,他引:1
Oxidative stress caused by the production of excess nitric oxide (NO) during infection or inflammation has been implicated in the pathogenesis of several diseases, including cancer, diabetes and renal disease. Accordingly, the scavenging of NO radical or/and suppression of NO production by mitogen-activated cells may be promising indicators in screening healthy food. In this work, the NO-scavenging and NO-suppressing activities of different herbal teas were determined and compared with those of green tea. All of the tested herbal teas revealed NO-scavenging and NO-suppressing activities. The NO-scavenging activity of herbal teas can be ranked by the IC50, the concentration of the tested herbal tea required to quench 50% of NO radicals released by sodium nitroprusside. The activities follow the order: green tea > rosemary, sweet osmanthus, rose and lavender > jasmine, lemongrass and daisy. The NO-suppressing activity was evaluated, based on the suppressing effect of herbal teas on the production of NO by LPS-activated RAW 264.7 macrophages. Experimental results indicated that green tea and rosemary had IC50 values of less than 500 μg/ml, and were proven to be good NO-suppressors, whereas lavender, sweet osmanthus, lemongrass, rose, daisy and jasmine had IC50 values that exceeded 500 μg/ml, and were classified as rather poor NO-suppressors. In conclusion, consumption of herbal teas promotes the NO-scavenging and NO-suppressing activities of the diet, even though their activities are weaker than that of green tea. 相似文献
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目的 采用超高效液相色谱-串联质谱法(UPLC-MS/MS)测定饮料中对乙酰氨基酚的含量,进行不确定度分析。方法 依据BJS 201713《饮料、茶叶及相关制品中对乙酰氨基酚等59种化合物的测定》,采用超高效液相色谱-串联质谱法(UPLC-MS/MS)测定对乙酰氨基酚的含量,并构建不确定度评定的模型,分析不确度分量的来源,对各分量进行不确定度评定。结果 饮料中对乙酰氨基酚含量为0.406mg/kg,其测量扩展不确定度为U=0.022mg/kg,k=2。结论 该研究可为实验室饮料中对乙酰氨基酚含量的测定结果质量提供参考,其中标准溶液配制、标准曲线拟合、重复性实验是标准不确定度的重要影响分量。 相似文献
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Rheological characteristics and physicochemical properties of ice cream mix flavored with black tea or some herbal teas and sensory profile of flavored ice cream was investigated. In this respect, black tea and three different herbal tea samples (sage, chamomile, and linden) were used to produce a new ice cream formulation. Some physicochemical properties and sensory characteristics of samples were determined. Total phenolic content of ice cream samples increased with the use of tea or herbal teas and it was in the range of 123.37–415.20 mg kg?1. Incorporation of black tea and herbal tea except chamomile decreased the sensory scores of ice cream compared to control sample. The apparent viscosities of samples were measured as a function of shear rate and consistency coefficient and flow behavior index were calculated by using power law model. All ice cream mix samples showed non-Newtonian pseudoplastic behavior. The apparent viscosities of ice cream mixes treated with no tea at the shear rate of 50 s?1 were 1.13, 0.91, and 0.76 Pa s at 10, 20, and 30 °C, respectively. The activation energy for the viscosity change of the samples ranged between 10.87–20.25 J?mol?1 at 50 s?1. 相似文献