摘要
对香菇茶的脱水技术及配方等工艺条件做了进一步的研究,确定了最佳的工艺条件。同时,对在该工艺条件下得到的香菇茶的功能成分进行了分析检测。结果表明:鲜香菇经过处理后,变温烘烤2.0～3.0h,再与绿茶按4:5比例混合,制得的产品品质最好。香菇茶的成分中:游离氨基酸含量为1.38%,粗多糖含量为6.04%,茶多酚含量为10.54%。
The technical conditions of Lentinusedodes healthy tea were studied further, such as the technology of dehydration, formula of the tea etc. And the best technical condition was made. The functional compositions of the tea were determined simultaneously. The results showed that fresh Lentinusedodes were dehydrated with variable temperature for 2.0～3.0 h. The dehydrated Lentinusedodes was mixed with green tea in proportion as 4;5. By this mean, the product had optimum quality. At the same time, the tea was composed of 1.38% dissociative amino acid, 6.04% crude polysaccharide and 10.54% the multiphenol of tea.
出处
《食品研究与开发》
CAS
北大核心
2005年第3期153-155,共3页
Food Research and Development
关键词
香菇茶
游离氨基酸
粗多糖
茶多酚
脱水
配方
Lentinusedodes healthy tea
formula
technical conditions
functional compositions
