摘要
荷叶是我国药食两用的植物资源,荷叶茶因其独特的生理作用和药理作用,很受消费者欢迎,但因其加工方法没有形成比较规范的操作化程序,得到的产品标准不一,产品混乱,品质难以保证。该文对荷叶茶的加工方法,包括选料、摊放、杀青、揉捻、干燥、贮藏等对荷叶茶品质的影响进行探讨,希望能为提高荷叶茶品质提供一定的理论参考。
Lotus leaves are a homology of medicine and food plant resource in China.Lotus leaf tea is popular in consumers because of its unique physiological and pharmacological functions.However,standard processing methods are not formed so that the qualities of the obtained product are different and the standards are confusing.The paper mainly discussed the effects of the processing methods on the qualities of lotus leaf tea,including the selection of materials,spreading,deactivation of enzymes,rolling,drying and storage,in order to offer theoretical direction for improving the qualities of lotus leaf tea.
作者
蒋美华
郭春延
薛晶晶
张楠
楚建周
姚晓芹
JIANG Meihua;GUO Chunyan;XUE Jingjing;ZHANG Nan;CHU Jianzhou;YAO Xiaoqin(College of Life Sciences,Hebei University(Baoding 071002))
出处
《食品工业》
CAS
北大核心
2019年第4期240-243,共4页
The Food Industry
基金
国家自然科学基金资助项目(31300321)
河北省自然科学基金(C2012201080)
河北大学白洋淀荷花资源利用技术研究
河北大学大学生创新创业项目(2018108)
关键词
荷叶茶
加工方法
杀青
揉捻
干燥
贮藏
lotus leaf tea
processing methods
deactivation of enzymes
rolling
drying
storage
