食品科学
• 工艺技术 • 上一篇 下一篇
许勇泉,尹军峰,谭俊峰,袁海波,林 智
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XU Yong-quan,YIN Jun-feng,TAN Jun-feng,YUAN Hai-bo,LIN Zhi
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摘要:
以总固形物、茶多酚及γ-氨基丁酸的浸提得率,以及茶汤色差L、a、b值、浊度和感官品质(汤色、香气和滋味)为评价指标,采用单因素和正交试验优化γ-氨基丁酸速溶茶浸提参数。采用SPSS 13.0软件进行数据处理分析。结果表明,γ-氨基丁酸速溶茶最优浸提参数为浸提温度60℃、浸提时间20min;原料为γ-氨基丁酸烘青绿茶。
关键词: &gamma, -氨基丁酸速溶茶, 浸提, 正交试验
Abstract:
One-factor-at-a-time and orthogonal array design were employed to optimize water temperature, infusion time and tea type ( pan fried green, roasted green or green leaves) for γ-aminobutyric acid instant tea based on total solid yield, the contents of tea polyphenols and γ-aminobutyric acid in tea infusion, color parameters L, a and b, turbidity and sensory quality (color, aroma and taste). Data analysis with SPSS 13.0 software showed that the optimal infusion conditions for γ-aminobutyric acid instant tea were 20 min infusion of roasted green tea with 60 ℃ water.
Key words: &gamma, -aminobutyric acid instant tea;infusion;orthogonal array design
许勇泉,尹军峰,谭俊峰,袁海波,林 智. γ-氨基丁酸速溶茶最佳浸提参数研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201312007.
XU Yong-quan,YIN Jun-feng,TAN Jun-feng,YUAN Hai-bo,LIN Zhi. Optimal Infusion Conditions for γ-Aminobutyric Acid Instant Tea[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201312007.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201312007
https://www.spkx.net.cn/CN/Y2013/V34/I12/32