食品科学 ›› 2009, Vol. 30 ›› Issue (22 ): 122-125.doi: 10.7506/spkx1002-6300-200922026
• 工艺技术 • 上一篇 下一篇
张丽晶,林向阳* ,彭树美,李雁晖,娄广庆,朱榕璧,张 宏
收稿日期:
出版日期:
发布日期:
通讯作者:
ZHANG Li-jing,LIN Xiang-yang*,PENG Shu-mei,LI Yan-hui,LOU Guang-qing,ZHU Rong-bi,ZHANG Hong
Received:
Online:
Published:
Contact:
摘要:
采用微波真空干燥绿茶,单因素试验结果表明:微波功率、真空度及干燥时间对茶叶氨基酸得率影响较大;通过响应面回归分析,得到微波真空干燥绿茶的优化工艺条件为微波功率784W、真空度65.8kPa、干燥时间11.3min。在此最优条件下,氨基酸得率为3.75%。
关键词: 绿茶, 微波真空干燥, 氨基酸, 响应面法
Abstract:
Amino acids are believed to be important to green tea quality. In this paper, green tea leaves were dried using microwave under vacuum, and effect of this processing on the amino acids content in the tea leaves was determined. Single-factor experiments showed that amino acids content was influenced by microwave power, vacuum degree and heating time. Through response surface analysis, the optimum drying conditions were obtained as follows: the microwave power 784 W, vacuum degree 65.8 kPa and heating time 11.3 min, with the amino acids content at 3.75% under such conditons.
Key words: green tea, microwave-vacuum drying, amino acid, response surface methodolog
中图分类号:
TS272.4
张丽晶,林向阳*,彭树美,李雁晖,娄广庆,朱榕璧,张 宏. 响应面法优化绿茶微波真空干燥工艺条件[J]. 食品科学, 2009, 30(22 ): 122-125.
ZHANG Li-jing,LIN Xiang-yang*,PENG Shu-mei,LI Yan-hui,LOU Guang-qing,ZHU Rong-bi,ZHANG Hong. Microwave-vacuum Drying of Green Tea Leaves[J]. FOOD SCIENCE, 2009, 30(22 ): 122-125.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6300-200922026
https://www.spkx.net.cn/CN/Y2009/V30/I22 /122