苦苣菜茶萎凋与微波杀青工艺研究  

Research of Collapsing and Microwave Fixing Technological of Sonchus oleraceus L.

作　　者：何俊萍[1,2] 李静[1] 张先周[1] 陈辉[1] 李海丽[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]河北省农产品加工工程技术研究中心,保定071000

出　　处：《食品工业》2012年第11期74-77,共4页The Food Industry

摘　　要：通过测定不同萎凋时间下苦苣菜中化学成分的含量,综合分析确定最佳萎凋时间;通过考虑单因素(杀青火力A、杀青时间B、杀青厚度C),确定因素水平,然后进行正交试验确定苦苣菜茶微波杀青最优工艺条件。由K得到的最佳组合为A3B3C1,进行验证试验后证实了最佳组合为A3B3C1,即最佳微波杀青工艺条件为杀青火力100%,杀青时间90 s,杀青厚度5 mm。Through the determination of collapsing under different time remained in Sonchus oleraceus L. in the chemical composition of the content; to determine the optimal remained the accumulation of time via the comprehensive analysis. First consider the single factor （the fixing power A, the fixing time B, the fixing thickness C） and determine the level of each factor. Then orthogonal experiment method was used to determine the best microwave fixing technological condition ofSonchus oleraceus L. tea. The optimal group was A3B3C1 by the combination of K. After verification test, the best group was AaB3C1. The best microwave fixing technological condition was the fixing power 100%, the fixing time 90 s, the fixing thickness 5 ram.

关 键 词：苦苣菜 茶 萎凋 微波杀青 工艺条件 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]