芦笋茶制备工艺和护绿方法研究  

The Preparation Process and Method of Green Asparagus Tea

作　　者：张艳明[1] 胡传银[1] 

机构地区：[1]徐州工业职业技术学院,江苏徐州221140

出　　处：《农产品加工（下）》2014年第5期44-45,49,共3页Farm Products Processing

摘　　要：以芦笋的嫩尖为原料,采用真空微波低温干燥法,研制出风味独特、口感清香、营养丰富的芦笋保健茶。通过试验探讨芦笋的护绿方法,结果表明采用0.1%的异VC钠、1.3%的氯化钠、0.2%的柠檬酸复合护色液浸泡10 min,芦笋的护绿效果最好。Asparagus tender tip as raw material, using microwave vacuum low temperature drying method, developed a unique flavor, fragrance taste, nutrient rich asparagus health tea. Through the experiment and discusses the method of green asparagus, the results show that： using 0.1%sodium ISO VC, 1.3%sodium chloride, 0.2%citric acid compound reagent for 10 minutes, the best effect of green asparagus.

关 键 词：芦笋 护绿 生产工艺 

分 类 号：TS272.5[农业科学—茶叶生产加工]