枣花果茶的制备及其抗氧化活性  

Studies on Preparation and Antioxidant Activities of Jujube Fruit Flower Tea

作　　者：卢晓敏 江南[1] 雷壮 张叶[1] 李鹏炜 赵智慧[1] 

机构地区：[1]河北农业大学园艺学院,河北保定071001 [2]河北农业大学园林与旅游学院,河北保定071001

出　　处：《河北科技师范学院学报》2017年第4期41-44,共4页Journal of Hebei Normal University of Science & Technology

基　　金：河北农业大学创新创业资助项目(项目编号:2015075)

摘　　要：为了进一步丰富枣的产品种类,以冷冻干燥技术为手段,选用优质鲜枣、干枣、枣花及其他果品和花茶进行加工配伍,通过对其感官评价的测定,得到了口感和色泽都比较适宜的枣花果茶配方,并对枣花果茶的糖、酸、抗坏血酸等理化指标和抗氧化活性进行了测定。结果表明,试验所得花果茶配方的总糖、多糖、抗坏血酸等质量分数和清除自由基能力均高于市售花果茶,具有高抗氧化活性且有枣独特口感。A feasible processing product of jujube fruits and jujube flowers were studied in order to enrich the jujube＇s products. The high-quality fresh jujube fruits, dried fruits, jujube flowers and other fruits or flowers were selected as the materials and the freeze-drying technology was used as a dry method. Two recipes of jujube fruit flower tea with better taste and color performance were obtained through the sensory evaluation. Meanwhile, the physieoehemical indexes including acidity, reducing sugar, soluble sugar, polysaeeharide, aseorbie acid and antioxidant activities of jujube fruit flower tea were determined. The results showed that the total acid, reducing sugar, ascorbie acid and the scavenging capacity of the jujube fruit flower tea extract were higher than those of the commercial fruit flower tea.

关 键 词：枣花果茶 理化指标 抗氧化活性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]