摘要
本试验采用两因素四水平完全交叉试验设计研究实际生产过程加热温度和时间对茶多酚损失的影响，不同温度处理为80℃、100℃、120℃、140℃和不同加热时间处理为60min、90min、120min、150min。试验结果表明，加热时间控制在60min以内，加热温度100℃至140℃，茶多酚的损失率可控制在15％以内。
The present experiment was conducted to determine influence of different heating temperature and heating time on loss rate of tea polyphenols. Two factors four levels completed cross experimental design was adopted in this experiment. Heating temperature and heating time were 80℃, 100℃ , 120℃ , 140℃ and 60min, 90min, 120min, 150min, respectively. It could be concluded from results that the loss rate of tea polyphenols was less 15% when heating temperature was controlled under 100℃ to 140℃ and heating time was less 60min.
出处
《中国饲料添加剂》
2009年第1期15-17,共3页
China Feed Additive
关键词
茶多酚
损失率
加热温度
加热时间
tea polyphenols
loss rate
heating temperature
heating time
