摘要
研究加热对荞麦茶制品的影响。用差热-热重分析(TG-DTA)对荞麦茶制品进行了热分析研究。茶叶开始分解的温度为211.23℃,荞麦与茶混合物开始分解的温度为249.20℃。荞麦茶制品在静态空气气氛下的热分析试验条件为:升温速率为15℃/min,样品质量1～2 mg;加工、炮制温度应控制在250℃以下。
To understand the influence of heating bitter-buckwheat tea from Liangshan of Sichuan province. The thermodynamic properties of bitter-buckwheat tea were studied by TG-DTG method in the static air. The decomposition temperature of tea was 211.23 ℃. The decomposition temperature of bitter-buckwheat tea was 249.20 ℃. The thermal analysis conditions were investigated for bitter-buckwheat tea. The better experimental conditions was 15 ℃/min for the heating rate, the mass of sample was 1 - 2 mg under static state air condition. Among the making processes, the optimum temperature was below 250℃.
出处
《食品工业》
北大核心
2013年第5期121-122,共2页
The Food Industry
基金
西昌学院硕士科研项目(YJSA0608)
