摘要
采用微波真空干燥绿茶,单因素试验结果表明:微波功率、真空度及干燥时间对茶叶氨基酸得率影响较大;通过响应面回归分析,得到微波真空干燥绿茶的优化工艺条件为微波功率784W、真空度65.8kPa、干燥时间11.3min。在此最优条件下,氨基酸得率为3.75%。
Amino acids are believed to be important to green tea quality.In this paper,green tea leaves were dried using microwave under vacuum,and effect of this processing on the amino acids content in the tea leaves was determined.Single-factor experi-ments showed that amino acids content was influenced by microwave power,vacuum degree and heating time.Through response surface analysis,the optimum drying conditions were obtained as follows:the microwave power 784 W,vacuum degree 65.8 kPa and heating time 11.3 min,with the amino acids content at 3.75% under such conditons.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第22期122-125,共4页
Food Science
关键词
绿茶
微波真空干燥
氨基酸
响应面法
green tea
microwave-vacuum drying
amino acid
response surface methodolog