HAN Zhuo,LIU Li-zi,LOU Qiu-yan,et al.Development of Raspberry Leaf Fermented Tea[J].Northern Horticulture,2014,38(04):116-119.
覆盆子叶发酵茶的开发
- Title:
- Development of Raspberry Leaf Fermented Tea
- 文章编号:
- 1001-0009(2014)04-0116-04
- Keywords:
- raspberry leaf; health care function; fermented tea; lipids
- 分类号:
- TS 255.36
- 文献标志码:
- A
- 摘要:
- 以覆盆子叶为主要原料，以感官评分为评价指标，考察了发酵温度、烫漂时间、装罐质量单因素试验和3因素3水平正交实验对发酵茶澄清度的影响，研究了覆盆子叶发酵茶的最佳工艺，并通过小鼠动物试验研究了覆盆子叶发酵茶的保健功能。结果表明：覆盆子叶发〖JP4〗酵茶的最佳工艺为烫漂时间5 min，装罐质量160 g，发酵温度40℃；在最佳条件下进行验证，发酵茶的感官评价得分为94分，澄清度的吸光度值为0.158，重复性良好；同时利用小鼠对照试验验证了覆盆子发酵茶具有降血脂功效。该研究结果为覆盆子叶的深加工及丰富茶的种类提供了新的途径。
- 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.
参考文献/References:
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备注/Memo
第一作者简介：韩卓（1980-），女，辽宁锦州人，硕士，中级工程师，研究方向为食品科学与工程。E-mail:kanahan80@163.com.