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膨化苦荞麦茶泡茶特性研究
引用本文:龚丽,胡光华,毛新,蒋爱民,黄利华,杨磊.膨化苦荞麦茶泡茶特性研究[J].食品科技,2011(5):117-121.
作者姓名:龚丽  胡光华  毛新  蒋爱民  黄利华  杨磊
作者单位:广东省农业机械研究所;华南农业大学食品学院;广州城市职业学院建筑环境与食品工程学院;
基金项目:广东省科技攻关项目(2007A02030000-3)
摘    要:以高温短时气流膨化苦荞麦茶为原料,以感官评分、黄酮浓度和DPPH清除率为指标,研究其泡茶方法和茶水放置条件对苦荞麦茶水性质的影响。结果表明,料液比、冲泡温度、冲泡时间和冲泡次数对苦荞麦茶水感官品质、黄酮浓度和DPPH抗氧化活性有显著影响,在料液比为1:25,用100℃沸水第1次冲泡15min时茶水的品质最好。同时研究表明,膨化苦荞麦茶可进行多次冲泡,且冲泡8h内茶水中黄酮及其功能性对光照具有良好的稳定性。

关 键 词:苦荞麦  膨化    泡茶特性

The research of character of tartary buckwheat tea produced by puffing
GONG Li,HU Guang-hua,MAO Xin,JIANG Ai-min,HUANG Li-hua,YANG Lei.The research of character of tartary buckwheat tea produced by puffing[J].Food Science and Technology,2011(5):117-121.
Authors:GONG Li    HU Guang-hua  MAO Xin  JIANG Ai-min  HUANG Li-hua  YANG Lei
Affiliation:GONG Li1,2,HU Guang-hua1,MAO Xin2,JIANG Ai-min2*,HUANG Li-hua3,YANG Lei2 (1.Guangdong Agri-machinery Research Institute,Guangzhou 510630,2.College of Food Science,South China Agriculture University,Guangzhou 510642,3.School of Architecture,Environment and Food Engineering,Guangzhou City Polytechnic,Guangzhou 510405)
Abstract:Used the puffed buckwheat tea and the sense score, flavone concentration and clearance rate of DPPH as the indexes, researched the method of making tea and place conditions influenced in character of buckwheat tea water in this experiment. The result shows that the material liquid rate, temperature, time and number of times influenced significantly in the sense quality, flavone concentration and clearance rate of DPPH. While the best quality of tea water made by the material liquid rate as 1:25, with boiled...
Keywords:tartary buckwheat  puffing  tea  character of tea  
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