魔芋精粉在微波干制荷花中应用的研究  

Application of Konjak glucomannan to dry lotus in microwave

作　　者：张甫生[1] 庞杰[1] 刘文娟[1] 

机构地区：[1]福建农林大学食品科技学院,350002

出　　处：《广州食品工业科技》2002年第1期37-38,共2页

摘　　要：本实验是以生产荷花茶为目的 ,来研究魔芋精粉的赋形性及其成膜的保鲜作用对微波干制后易折皱、破碎荷花品质的影响 ,得最佳魔芋精粉的浓度为 0 .1%The effects of Konjak glucomannan on the quality of lotus having been dried in microwave were investigated for the purpose of making lotus tea .The study show that the plasticity and filmy property of Konjak glumannan can help to improve the quality of lotus which may be smashed and wrinkled after some treatments of microwave drying.The best consistency of Konjak glucomannan should be used is 0.1 percent.

关 键 词：荷花茶 魔芋精粉 赋形性 成膜 保鲜 微波干制 产品品质 

分 类 号：TS272[农业科学—茶叶生产加工]