FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (10): 123-125.
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ZHOU Jian-Qin, LUO Jian-Ping, ZHU Yu
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Abstract: This paper concerns with the development process of a functional beverage for middle- and old-aged persons withGanoderma lucidum, Lycium barbarum and green tea as the raw material. With the polysaccharide content and sensory evaluationas the evaluation criterion, the optimal recipe was 30.8% Ganoderma lucidum of the total raw material, 23.1% Lycium barbarumand 46.1% green tea. The free-radical scavenging activities were investigated for Ganoderma lucidum tea and it is found that thebeverage showed high hydroxyl radical and superoxide radical scavenging activities.
Key words: Ganoderma lucidum tea, recipe, free-radical scavenging activities
ZHOU Jian-Qin, LUO Jian-Ping, ZHU Yu. Development and Functional Properties of the Ganoderma lucidum Tea[J]. FOOD SCIENCE, 2004, 25(10): 123-125.
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