绿茶工艺应用于脱水莴苣的可行性探索

Feasibility of green tea making technology applied in dehydrated lettuce

用绿茶工艺中的晒青、炒青方法对莴苣进行脱水加工处理,通过对复水率的分析及感官评价,将所得产品与普通脱水莴苣进行比较。结果表明:这种工艺制作的脱水莴苣不仅可用于烹饪,也有一定的饮用价值,并各有自身的特点。其中,晒青烘干的莴苣口感清甜脆爽,汤色较淡;晒青炒干的香气浓郁,汤色微黄;炒青烘干的香浓味甜,汤色微黄;炒青炒干的香气浓郁,但微有苦味。

The drying technology of green tea making, sun drying and stir withering was introduced for making of dehydrated lettuce. The rehydration rate and sensory characteristics were evaluated. The results showed that the products could be used for not only cooking, but also drinking. The sun withered and hot air dried lettuce tasted sweet and crispy with clear immersion and the bake drying method gave the product fragrant aroma and yellow immersion with a slight bitter taste.