VP苦荞凉茶基料的研制  

Development of the Base Material Used for the VP Buckwheat Herbal Tea

作　　者：巩发永[1] 张忠[1] 肖诗明[1] 

机构地区：[1]西昌学院,四川西昌615013

出　　处：《农产品加工（下）》2013年第5期17-21,共5页Farm Products Processing

基　　金：四川省科技厅富民强县项目(10SF003)

摘　　要：以苦荞茶中总黄酮含量较高的VP茶为主要原料,研究VP苦荞茶的原配料、原配料微波加热处理、原配料烤箱加热处理和成品VP苦荞茶,在电炉加热浓缩、水浴旋转加热真空浓缩条件下,对VP苦荞凉茶基料的营养成分及感官特性的影响。结果表明,苦荞凉茶基料制备方法为选用VP茶原配料为原料,采用煮沸10 min,抽滤取其滤液,用60℃水浴旋转加热浓缩。制得的VP苦荞凉茶基料具有清纯麦香味、色泽透明、低温贮藏时间较长等特点。The VP tea with a higher total flavonoid content was used as the main raw material in this experiment to study the influence of its raw ingredients, raw ingredients by microwave heat treatment, raw ingredients by oven heat treatment, finished VP tea concentrated in heating furnace, water bath rotary heating vacuum on components and sensory properties. The results show that： selection of dimension Ptea ingredients as raw material, boiled for 10 minutes, then filtered, finally the filtrate washed with 60 ℃ water bath is the most suitable method for buckwheat method for the VP tea. The the VP Buckwheat herbal tea prepared as described above has pure wheat flavor, color transparent, cold storaze lonzer.

关 键 词：VP茶 凉茶基料 感官评价 低温贮藏 成分分析 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]