| 葛根片茶生产工艺条件研究 |
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| 引用本文： | 顾仁勇,李佑稷,银永忠. 葛根片茶生产工艺条件研究[J]. 食品科学, 2012, 33(20): 7-10 |
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| 作者姓名： | 顾仁勇 李佑稷 银永忠 |
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| 作者单位： | 吉首大学化学化工学院 |
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| 基金项目： | “十二五”国家科技支撑计划项目(2011BAD10B01) |
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| 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。
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| 关 键 词： | 葛根 片茶 生产工艺 |
| 收稿时间： | 2012-04-13 |
Optimization of Production Process for Kudzu Root Slice Tea |
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| GU Ren-yong,LI You-ji,YIN Yong-zhong. Optimization of Production Process for Kudzu Root Slice Tea[J]. Food Science, 2012, 33(20): 7-10 |
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| Authors: | GU Ren-yong LI You-ji YIN Yong-zhong |
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| Affiliation: | (College of Chemistry and Chemical Engineering,Jishou University,Jishou 416000,China) |
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| Abstract: | 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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| Keywords: | kudzu root kudzu root slice tea production process |
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