This paper firstly introduces current situations of buckwheat tea industry in Liangshan Prefecture,current situations of intellectual property right of buckwheat tea in whole China,and total flavonoid content in buckw...This paper firstly introduces current situations of buckwheat tea industry in Liangshan Prefecture,current situations of intellectual property right of buckwheat tea in whole China,and total flavonoid content in buckwheat tea. On the basis of these current situations,it analyzes drawbacks of buckwheat tea sold in the market. Finally,it presents development ideas of buckwheat tea industry in Liangshan Prefecture.展开更多
Food safely has always been the focus of consumer＇s attention since the successful accession of China to the WTO ,and many Chinese food processing enterprises have transformed from small workshop into a large-scale m...Food safely has always been the focus of consumer＇s attention since the successful accession of China to the WTO ,and many Chinese food processing enterprises have transformed from small workshop into a large-scale modern enterprises capable of processing continuously ,which requires us to constantly update and improve a series of food safety control system,In this paper,we studied the application of HACCP system in the manufacturing process of tartary buchwheat tea and analyzed hazards in the process of bitter buckwheat tea,and concluded that purchase of raw material,screening and grading ,soaking,cooking ,drying and sterilization ,shelling,packaging and storage of ginished product are eight links as critical control points ,Based on this,corrective measures were proposed,and a detailed HACCP plan was developed.展开更多
鉴于目前市面上果醋产品同质化相对严重,本文以菠萝和苦荞为原料,通过红茶菌发酵开发一种新型红茶菌菠萝苦荞果醋,对其发酵过程中基本理化指标(微生物活菌数、pH、总酸、维生素C)和抗氧化活性进行测定分析。结果表明红茶菌菠萝苦荞果醋...鉴于目前市面上果醋产品同质化相对严重,本文以菠萝和苦荞为原料,通过红茶菌发酵开发一种新型红茶菌菠萝苦荞果醋,对其发酵过程中基本理化指标(微生物活菌数、pH、总酸、维生素C)和抗氧化活性进行测定分析。结果表明红茶菌菠萝苦荞果醋的最佳发酵工艺下果醋中醋酸菌、酵母菌及乳酸菌总活菌数为137.5×10^(3)CFU·mL^(-1),pH为2.75,总酸含量为4.52 g CH_(3)COOH/L,维生素C浓度为0.17 mg·mL^(-1),DPPH自由基和羟基自由基清除率分别为97.22%和55.51%。综合表明红茶菌菠萝苦荞果醋具有风味独特、维生素C含量丰富以及抗氧化活性强的特点,是一种适于大众的健康饮品。展开更多
目的：采用高效液相色谱法测定商品苦荞茶中槲皮素和山柰酚的含量．方法：回流提取法，色谱柱为DIKM A diamonsil（4.6 mm ×250 mm ，5μm），检测波长260 nm ，柱温25℃，流动相为乙腈0.1％磷酸水，梯度洗脱，流速为1 mL /min ．...目的：采用高效液相色谱法测定商品苦荞茶中槲皮素和山柰酚的含量．方法：回流提取法，色谱柱为DIKM A diamonsil（4.6 mm ×250 mm ，5μm），检测波长260 nm ，柱温25℃，流动相为乙腈0.1％磷酸水，梯度洗脱，流速为1 mL /min ．结果：不同类型苦荞茶中黑苦荞全胚茶的槲皮素和山柰酚含量最低（0.704～1.089 mg/g），不同生产地苦荞茶中槲皮素和山柰酚含量差异较大．结论：本试验可为苦荞茶的研究和质量标准建立提供科学依据．展开更多
基金Supported by Key Project of Sichuan Provincial Education Department(07ZA104)Project of Enriching the People and Building up the County in Sichuan Province(10SF003)
文摘This paper firstly introduces current situations of buckwheat tea industry in Liangshan Prefecture,current situations of intellectual property right of buckwheat tea in whole China,and total flavonoid content in buckwheat tea. On the basis of these current situations,it analyzes drawbacks of buckwheat tea sold in the market. Finally,it presents development ideas of buckwheat tea industry in Liangshan Prefecture.
文摘Food safely has always been the focus of consumer＇s attention since the successful accession of China to the WTO ,and many Chinese food processing enterprises have transformed from small workshop into a large-scale modern enterprises capable of processing continuously ,which requires us to constantly update and improve a series of food safety control system,In this paper,we studied the application of HACCP system in the manufacturing process of tartary buchwheat tea and analyzed hazards in the process of bitter buckwheat tea,and concluded that purchase of raw material,screening and grading ,soaking,cooking ,drying and sterilization ,shelling,packaging and storage of ginished product are eight links as critical control points ,Based on this,corrective measures were proposed,and a detailed HACCP plan was developed.
文摘鉴于目前市面上果醋产品同质化相对严重,本文以菠萝和苦荞为原料,通过红茶菌发酵开发一种新型红茶菌菠萝苦荞果醋,对其发酵过程中基本理化指标(微生物活菌数、pH、总酸、维生素C)和抗氧化活性进行测定分析。结果表明红茶菌菠萝苦荞果醋的最佳发酵工艺下果醋中醋酸菌、酵母菌及乳酸菌总活菌数为137.5×10^(3)CFU·mL^(-1),pH为2.75,总酸含量为4.52 g CH_(3)COOH/L,维生素C浓度为0.17 mg·mL^(-1),DPPH自由基和羟基自由基清除率分别为97.22%和55.51%。综合表明红茶菌菠萝苦荞果醋具有风味独特、维生素C含量丰富以及抗氧化活性强的特点,是一种适于大众的健康饮品。
文摘目的：采用高效液相色谱法测定商品苦荞茶中槲皮素和山柰酚的含量．方法：回流提取法，色谱柱为DIKM A diamonsil（4.6 mm ×250 mm ，5μm），检测波长260 nm ，柱温25℃，流动相为乙腈0.1％磷酸水，梯度洗脱，流速为1 mL /min ．结果：不同类型苦荞茶中黑苦荞全胚茶的槲皮素和山柰酚含量最低（0.704～1.089 mg/g），不同生产地苦荞茶中槲皮素和山柰酚含量差异较大．结论：本试验可为苦荞茶的研究和质量标准建立提供科学依据．
