| 苦荬菜制茶杀青工艺的对比研究 |
| |
| 引用本文： | 王文娟,格根图,贾玉山.苦荬菜制茶杀青工艺的对比研究[J].安徽农业科学,2009,37(8):3765-3766. |
| |
| 作者姓名： | 王文娟 格根图 贾玉山 |
| |
| 作者单位： | 内蒙古农业大学生态环境学院,内蒙古呼和浩特,010018 |
| |
| 基金项目： | 苦荬菜综合加工技术研究项目 |
| |
| 摘 要： | 目的]确定制备苦荬菜保健茶的最佳杀青工艺。方法]采用分光光度法测定炒青和蒸青两种杀青方式下蒙早苦荬莱多酚氧化酶（Polyphenol oxidase，PPO）的相对活性，并进行对比分析。结果]结果表明，苦荬菜茶适宜采用绿茶加工工艺制取；炮制苦荬菜茶，炒青方法好于蒸青方法；在不影响苦荬菜茶外形和成茶汤色等感官指标的前提下，苦荬菜在180℃条件下炒青2min，其多酚氧化酶相对活性最低，对茶多酚的降解程度最低。结论]该研究为苦荬莱的高效利用提供科学依据。
|
| 关 键 词： | 苦荬菜 制茶 炒青 蒸青 多酚氧化酶 |
Study on Fixing Processing Technology of Lactuca indica L.Tea |
| |
| WANG Wen-juan et al.Study on Fixing Processing Technology of Lactuca indica L.Tea[J].Journal of Anhui Agricultural Sciences,2009,37(8):3765-3766. |
| |
| Authors: | WANG Wen-juan |
| |
| Institution: | WANG Wen-juan et al(Inner Mongolia Agricultural University,Hohhot,Inner Mongolia 010018) |
| |
| Abstract: | Objective] The purpose of this research was to determine the best fixing technology of Lactuca indica L.health tea.Method]The relative activities of polyphenol oxidase of Lactuca indica L.between pan-fired green and evaporating green with spectrophotometry were determined,then comparative analysis was done.Result]The results showed that Lactuca indica L.tea was suitable for being prepared with the processing technique of green tea.The way of pan-fired green was better than evaporating green in processing... |
| |
| Keywords: | Lactuca indica L Tea processing Pan-fired green Evaporating green Polyphenol oxidase |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
