摘要
为合理开发和利用我国的沙棘资源,探讨了沙棘叶保健茶的研制。通过研究不同加工处理方法对沙棘叶总黄酮浸出率的影响以及沙棘保健茶的复配方法,最后确定沙棘保健茶配方为:沙棘叶1g(120℃烘培)搭配以菊花、决明子、绿茶、枸杞各0.5g。
The functional tea made by leaves of Sea Buckthorn was studied here and it was found to be suited for the preparation because the flavones could be soaked out mostly by boiled water. The result showed that the sea buckthorn functional tea was composed by 1 g leaves of Sea Buckthorn tea （baked under 120 ℃） and chrysanthe mum, Cassia obtusifolia L., green tea, and medlar 0.5 g for each.
出处
《食品研究与开发》
CAS
北大核心
2008年第2期82-85,共4页
Food Research and Development
关键词
沙棘叶
保健茶
黄酮
leaves of Sea Buckthorn
functional tea
flavones
