大麦嫩叶保健茶的研制  

Study and preparation of barley tea

作　　者：李晖[1] 陆苹[1] 孙建和[1] 

机构地区：[1]上海交通大学农业与生物学院,上海201101

出　　处：《上海交通大学学报（农业科学版）》2002年第z1期78-80,共3页Journal of Shanghai Jiaotong University(Agricultural Science)

基　　金：上海市教委基金(98E031)

摘　　要：大麦幼苗幼嫩茎叶,经清洗、日晒、60℃烘干后制成茶粉,与薄荷、荷叶、紫苏等辅料按一定配比制成具有清凉保健功效的袋泡茶。Yong barley leaves were harvested when it was 20 - 30 cm. After cleaning and sun shining, it was dried at 60℃ and made into powder. Then according to certain ratio, it was mixed with other ancillary material, such as peppermint, lotus leaves, perilla and so on, to make bag tea which has the effect of cool and health.

关 键 词：大麦嫩叶 袋泡茶 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]