摘要
研究不同热风烘干工艺下的枇杷花茶的色、香、味与齐墩果酸、熊果酸、总黄酮类以及微生物的变化情况,为枇杷花茶制作提供技术参考。采用感官评分法、高效液相色谱法与分光光度法以及微生物检测方法对各项指标进行评判。结果表明：采用70℃/2.5 h的热风烘干工艺制作出来的枇杷花茶,其色、香、味俱佳,齐墩果酸含量0.096%、熊果酸含量0.388%、总黄酮类含量8.550%,菌落总数为4.7×10^3 cfu/g,大肠菌群〈3 MPN/g,霉菌为3.8×10^2 cfu/g。该工艺制作出的枇杷花茶各项指标综合评价最优,可作为枇杷花茶的参考烘干工艺。
To study the different hot air drying process of loquat tea color, aroma, taste and oleanolic acid, ursolic acid, total flavones and microbial changes, provide technical reference for loquat tea production. The indexes were evaluated by the methods of sensory evaluation, high performance liquid chromatography, spectrophotometry and microbial detection. The results showed that the loquat scented tea was made by using the 70 ℃/2.5 h hot-air drying process, its color, aroma and taste were well, oleanolic acid content to 0.096%, the content of ursolic acid 0.388%, total flavonoids content 8.550%. The total number of colonies is 4.7×10~3 cfu/g, coliform3 MPN/g, mold for 3.8×10~2 cfu/g. The index of loquat tea comprehensive evaluation of the process to produce the optimal, could be used as reference for the drying process of loquat tea.
出处
《食品科技》
CAS
北大核心
2016年第10期79-82,共4页
Food Science and Technology
关键词
枇杷花
品质
微生物
烘干工艺
loquat flower
quality
microorganism
drying process
