微波辅助干燥荷叶茶的新工艺研究  

Study on new technology of lotus leaf tea by microwave-assisted drying

作　　者：张蕾[1] 吴华勇[1] 邓丹雯[1] 黄赣辉[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品工业科技》2011年第4期295-298,共4页Science and Technology of Food Industry

摘　　要：以去梗的新鲜荷叶为原料,在清洗、分级、切割和蒸汽杀青后,微波干燥处理,最后鼓风干燥成荷叶茶产品。与常规干燥处理比较,考察新工艺对荷叶多糖、荷叶黄酮和荷叶生物碱等的影响。结果表明,进料后,蒸汽杀青3min,高火微波处理10min,然后用烘箱在65℃条件下烘干0.5～1.5h。此法得到的微波荷叶茶的一次性溶出率可达35%,相比常规处理,一次溶出率可提高20%以上,荷叶多糖、荷叶黄酮和荷叶生物碱的浸出含量均随新工艺的使用大有提高。Using fresh lotus leaf as raw material, after cleaning, grading, cutting, and steam fixation,then drying with microwave.Blow drying was the last program of lotus leaf tea product.The effects of polysaccharides,flavonoids and alkaloids in lotus leaf tea by the new method were studied, then compared with conventional drying. The optimum processes obtained were as follows： stream fixation time was 3min, microwave prower was high-fired, time was 10min,drying the leaves in the oven 0.5-1.5h at 65~C.Through this processes the one-time dissolution rate reachd 35% improving over 20% contrast to conventional way, extraction contents of polysaccharides, flavonoids and alkaloids were improved,too.

关 键 词：微波 荷叶 荷叶茶 工艺 

分 类 号：TS272.59[农业科学—茶叶生产加工]