荷花茶制作工艺的研究  

The study on the technology of producing Lotus tea

作　　者：陈明木[1] 庞杰[1] 陈绍军[1] 曾绍校[1] 郭正松[1] 张脯生[1] 

机构地区：[1]福建农林大学食品科技学院,福州350002

出　　处：《广州食品工业科技》2002年第4期25-27,共3页

摘　　要：本实验是以生产荷花茶为目的 ,研究荷花的护色、护香工艺。实验结果表明最佳护色、护香工艺为 :可食性涂膜 + 0 .5 %柠檬酸 + 0 .0 2 5 %Vc + 0 .0 5 0 %CaCl2 ;浸泡时间为 6min。最佳护味配方为 0 .10 %魔芋葡苷聚糖 + 0 .15 %β -环状糊精。在此条件下干制的荷花色、香。Experiment studied the technology of protection lotus color and protection lotus aroma on the purpose of producing lotus tea.The results showed that the best constitute for protecting lotus color was in compose of edible coating,0.5% lemon squash,0.25% Vc,and 0.05% CaCl 2,the most appropriate soaking time was 6 minutes;the best constitute for protesting lotus aroma was 0.10% glucomannan and 0.15% β-cyclodextrin.Under this condition,the color aroma shape of drying lotus tea can approach that of fresh lotus

关 键 词：荷花茶 制作工艺 荷花 干制 护色 护味 形状 配方 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]