摘要
以丹参和甘草为原料,考察甘草添加量、炒制温度和炒制时间对丹参茶感官品质的影响,研究并确定丹参茶的加工工艺和质量标准。通过正交试验可知丹参茶的较优配方为:甘草添加量5%,炒制温度90℃,炒制时间30 min。本研究所制得的丹参茶香气浓郁,口感良好,茶汤色泽棕黄清亮,质量合格。
Salvia miltiorrhiza Bge. and Glycyrrhiza uralensis Fisch. as raw materials, research the effects of ratio of raw materials, frying temperature and frying time on the sensory quality of Salvia miltiorrhiza Bge. tea, key parameters of production process and product quality standard were determined. By single factor experiments and orthogonal test, the optimum technological conditions were as follows： addition of Glycyrrhiza uralensis Fisch. 5 % ,frying temperature 90℃ and frying time 30 min.The Salvia miltiorrhiza Bge. tea was brown yellow and transparent, it had the unique style of Salvia miltiorrhiza Bge. with the strong fragrance and in accordance with the relevant regulations.
出处
《食品研究与开发》
CAS
北大核心
2017年第12期67-70,共4页
Food Research and Development
基金
河北省农林科学院青年基金项目(A2015050101)
河北省农林科学院财政项目(F17R02-01)
河北省科学技术研究与发展计划项目(11231005D)
河北省科技计划项目(17227101D)
河北省中药材产业体系项目(11232025D)
关键词
丹参
甘草
工艺
质量标准
Salvia miltiorrhiza Bge.
Glycyrrhiza uralensis Fisch.
production process
quality standard
