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| 银杏草茶加工工艺 | |
| 引用本文： | 梁红,卢水仟,潘伟明,刘忠平,冯颖竹,陈桂林.银杏草茶加工工艺[J].食品工业科技,2007(5):136-137. |
| 作者姓名： | 梁红 卢水仟 潘伟明 刘忠平 冯颖竹 陈桂林 |
| 作者单位： | 1. 仲恺农业技术学院,广东广州,510225 2. 和平县科技局,广东和平,517200 3. 和平县水果研究所,广东和平,517200 |
| 基金项目： | 广东省农业科技攻关项目 |
| 摘 要： | 介绍以银杏叶、柿子叶、松针等为主要原料,通过杀青、脱水、干燥、粉碎和包装等过程,制成银杏草茶(袋泡茶)的工艺流程,并在外观、总黄酮含量、风味等方面与常规制茶工艺生产的银杏茶进行比较。银杏草茶口感和总黄酮含量优于常规工艺制作的银杏茶,是一种四季皆适于饮用的保健茶。 |
| 关 键 词： | 银杏 保健茶 工艺 |
| 文章编号： | 1002-0306(2007)05-0136-02 |
| 修稿时间： | 2006年10月18 |
Processing techniques of ginkgo herb tea |
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| Liang Hong et al.Processing techniques of ginkgo herb tea[J].Science and Technology of Food Industry,2007(5):136-137. | |
| Authors: | Liang Hong |
| Affiliation: | Liang Hong et al |
| Abstract: | This paper introduces a processing technique for ginkgo herb tea. Dry ginkgo leaves, persimmon leaves and masson pine leaves were used as the raw materials. After being bleached in hot water and dried, the dry leaves were crushed into pieces and packed into bag-tea. Comparison between the ginkgo herb tea and regular ginkgo tea showed that the flavour and flavonoid content of the ginkgo herb tea were better than those of regular ginkgo tea, while its colour was lighter than that of regular ginkgo tea. As the ginkgo herb tea contains ginkgo flavonoid and other ingredients beneficial to human body, it will become a healthful tea that can be drunk in four seasons in a year. |
| Keywords: | ginkgo healthful tea processing technique |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |