摘要
研究高粱茶加工过程中各加工单元对高粱中多酚含量的影响。结果表明,正交实验优化的最佳工艺参数为:浸泡料液比1∶10,浸泡温度10℃,浸泡时间4h,蒸料时间45min,干燥温度为100℃,干燥时间为1h,焙烤温度为185℃,焙烤时间为35min。高粱茶产品的色泽呈土黄色,具有焙烤的焦糊香气,多酚物质保留多,表现出较强的抗氧化能力。
The effects of processing parameters on the content of polyphenols in sorghum during processing were studied.The results showed that the optimum process parameter optimized by orthogonal experiment were:ratio of material to liquid was 1∶10,soaking temperature was 10℃for 4 h,steaming time was 45 min,drying temperature was 100℃for 1 h,baking temperature was 185℃for 35 min.The sorghum tea produced under these conditions looks golden,with baking coke cream aroma,contains polyphenol substances as much as possible with strong antioxidant activity.
作者
闫巧珍
郝旭
王晓闻
柳青山
朱俊玲
YAN Qiao-zhen;HAO Xu;WANG Xiao-wen;LIU Qing-shan;ZHU Jun-ling(Shanxi Functional Food Research Institute,School of food science and engineering,Shanxi Agricultural University,Taigu Shanxi 030801;Sorghum Research Institute,Shanxi Academy of Agricultural Sciences,Jinzhong Shanxi 030600)
出处
《粮油食品科技》
2019年第5期26-32,共7页
Science and Technology of Cereals,Oils and Foods
基金
山西省重点研发计划重点项目（201703D211001-06-01）
国家谷子高粱产业技术体系（CARS-06-13.5-A30）
山西省重点研发计划重点项目（201703D211012-2）
关键词
高粱茶
加工单元
多酚物质
抗氧化能力
sorghum tea
processing unit
polyphenols
antioxidant capability
