|Table of Contents|

Development of Raspberry Leaf Fermented Tea(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年04期
Page:
116-119
Research Field:
Publishing date:

Info

Title:
Development of Raspberry Leaf Fermented Tea
Author(s):
HAN ZhuoLIU Li-ziLOU Qiu-yanSUN Han-ju
School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei,Anhui 230009
Keywords:
raspberry leafhealth care functionfermented tealipids
PACS:
TS 255.36
DOI:
-
Abstract:
Taking raspberry leaf as raw material to develop a fermented tea with function of lipid-lowering.A sensory score as an evaluation index,single factor test and L9(33) orthogonal test were used with blanching time,canning quality,fementation temperature as factors to obtain the best formula of raspberry leaf fermented tea,meanwhile health care function were tested to raspberry leaf fermented tea through animal experiments in mice.The results showed that the best formula of raspberry leaf fermented tea was as following:blanching time 5 min,canning quality 160 g,fermentation temperature 40℃.Validating under the best conditions,the sensory score was 94,absorbency of clarity was 0.158,and the repeatability was good.The effect of the fermented tea on lowering lipid of mice was also proved.This study will provide a new way to develop the processing of raspberry leaf and the categories of tea.

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Last Update: 2014-08-08