芦笋茶的研制  

Study on the asparagus tea

作　　者：刘娜丽 郭春燕 郭芸 LIU Nali;GUO Chunyan;GUO Yun(Shanxi pharmaceutical vocational college,Shanxi Taiyuan 030006,China;Shanxi biological research institute Co.,Ltd.,Shanxi Taiyuan 030031,China)

机构地区：[1]山西药科职业学院,山西太原030031 [2]山西省生物研究院有限公司,山西太原030006

出　　处：《食品工程》2019年第4期21-23,43,共4页Food Engineering

摘　　要：以芦笋为原料,研制一款具有保健功能的芦笋茶。通过试验,确定芦笋茶的最佳生产工艺。试验结果表明,芦笋茶采用湿法杀青,最佳杀青条件为:0.3%柠檬酸,杀青温度82℃、杀青时间为2 min^3 min;最佳烘干温度70℃,烘干时间8 h;粉碎粒度控制在20~40目冲调效果较好。Asparagus tea with health function was developed from asparagus.The optimum production technology of asparagus tea was determined by experiments.The results showed that asparagus tea was green by wet method,and the best green conditions were:0.3%citric acid,the green temperature was 82℃,and the green time was 2~3 min.Optimum drying temperature 70℃,drying time 8 h;Pulverized particle size control in 20~40 mesh impact adjustment effect is better.

关 键 词：新鲜芦笋 芦笋茶 最佳生产工艺 

分 类 号：TS272.2[农业科学—茶叶生产加工]