摘要
以枸杞鲜叶为原料,在杀青工序前增加室温自然摊放萎凋工序,可明显减轻枸杞叶茶的青腥味,增加枸杞叶中的可溶性糖、游离氨基酸和水浸出物含量,改进枸杞叶茶汤的滋味和香气,提高枸杞叶茶品质;但萎凋也降低了枸杞叶中的类黄酮、多酚和VC等活性成分的含量。试验结果表明枸杞叶的最适萎凋时间为7 h。
Leaf of medlar （L.barbarum L）was used, As follows withering technology by natural spreading at ambient temperature could obviously reduce grass odor, increase contents of soluble sugar, free amino acid and water extraction of medlar leaf, improve taste and aroma of infusion, and enhance quality of medlar leaf tea. But contents of bioactive components such as flavonoid, polyphenol and vitamin C decreased＇during withering. Our study indicated that the best time of withering medlar leaf is 7 hours at ambient temperature.
出处
《食品科技》
CAS
北大核心
2008年第5期68-71,共4页
Food Science and Technology
基金
河北省教育厅2006年科研计划项目
关键词
枸杞叶
茶
萎凋
品质
medlar leaf（L.barbarum L）
tea
wither
quality
