鹿蹄草保健茶工艺技术的研究  

作　　者：刘存海[1] 杨淑英[2] 张增强[2] 

机构地区：[1]西北轻工业学院化工系,陕西咸阳712081 [2]西北农业大学基础科学系

出　　处：《国土与自然资源研究》1998年第2期73-76,共4页Territory & Natural Resources Study

基　　金：杨陵基金

摘　　要：以鹿蹄草的保健功能、有效成分及民间应用为依据、将鹿蹄草研制成一种保健茶。通过实验．改进了传统的制茶方法．确定了工艺流程、选择了杀青、揉捻、干燥等过程的适宜温度和发酵时间等条件。结果表明．工艺方法的改进可显著提高产品的质量。并能有效地保持产品的营养保健成分。Pyrola rotundifolia L. can be made into the healthy tea on the basis of the healthy function and the effection composition and application of common people for it. The tradition way of making tea has been improved through experiment. the technology process has been determined, the technology conditions of temperature to kill off green and rub. fermention time. dryness temperature, etc. have been choosed. The result show that technology way improved can raise character of product remarkably and preserves composition of nutrition and healthy protection effectively.

关 键 词：鹿蹄草 保健茶 工艺 饮料 

分 类 号：Q949.91[生物学—植物学] TS272[农业科学—茶叶生产加工]