CAJ | 학술논문

采用炒制杀青、蒸汽杀青和微波杀青3种不同方法处理五味子叶,干燥后制成五味子叶茶,测定毛茶感官指标和生化指标,研究不同加工工艺对五味子叶保健绿茶品质的影响,结果显示:与传统炒制杀青加工工艺相比,蒸汽杀青和微波杀青两种处理方法加工的五味子叶保健绿茶的品质感官指标综合得分在85分以上,其营养成分和药用成分溶出率也显著(p<0.05)提高.
채용초제살청、증기살청화미파살청3충불동방법처리오미자협,간조후제성오미자협다,측정모다감관지표화생화지표,연구불동가공공예대오미자협보건록다품질적영향,결과현시:여전통초제살청가공공예상비,증기살청화미파살청량충처리방법가공적오미자협보건록다적품질감관지표종합득분재85분이상,기영양성분화약용성분용출솔야현저(p<0.05)제고.
@@@@Used three kinds of methods of frying fixation ,steam fixation and microwave fixation to process Schisandra chinensis leaves ,after dried to make Schisandra chinensis tea ,which sensory indexes and biochemical indexes were determined ,and researched the effects of different process‐ing on the quality of health green tea made by Schisandra chinensis leaves ,the results showed :Compared with traditional frying fixation processing ,the quality sensory indexes of health green tea made by Schisandra chinensis leaves processed by steam fixation processing and microwave fixation processing comprehensively scored more than 85 points ,which nutrition and medicinal components dissolving rate were also improved .