膨化苦荞麦茶泡茶特性研究  

The research of character of tartary buckwheat tea produced by puffing

作　　者：龚丽[1,2] 胡光华[1] 毛新[2] 蒋爱民[2] 黄利华[3] 杨磊[2] 

机构地区：[1]广东省农业机械研究所,广州510630 [2]华南农业大学食品学院,广州510642 [3]广州城市职业学院建筑环境与食品工程学院,广州510405

出　　处：《食品科技》2011年第5期117-121,共5页Food Science and Technology

基　　金：广东省科技攻关项目(2007A02030000-3)

摘　　要：以高温短时气流膨化苦荞麦茶为原料,以感官评分、黄酮浓度和DPPH清除率为指标,研究其泡茶方法和茶水放置条件对苦荞麦茶水性质的影响。结果表明,料液比、冲泡温度、冲泡时间和冲泡次数对苦荞麦茶水感官品质、黄酮浓度和DPPH抗氧化活性有显著影响,在料液比为1:25,用100℃沸水第1次冲泡15min时茶水的品质最好。同时研究表明,膨化苦荞麦茶可进行多次冲泡,且冲泡8h内茶水中黄酮及其功能性对光照具有良好的稳定性。Used the puffed buckwheat tea and the sense score, flavone concentration and clearance rate of DPPH as the indexes, researched the method of making tea and place conditions influenced in character of buckwheat tea water in this experiment. The result shows that the material liquid rate, temperature, time and number of times influenced significantly in the sense quality, flavone concentration and clearance rate of DPPH. While the best quality of tea water made by the material liquid rate as 1：25, with boiled water when brewing tea for the first time and 15 minutes. And the tea could be brewed many times, the flavone and function of tea water is stable under the light during 8 h.

关 键 词：苦荞麦 膨化 茶 泡茶特性 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]