【摘要】 以八月瓜幼果为原料,研究一种新型八月瓜茶产品的加工工艺。采用单因素和正交试验,优选了产品护色方案、干燥条件及烘烤条件。结果表明:果条用质量分数0.2%的Na2SO3溶液浸泡45min,再于90℃热烫3.0min,能有效防止褐变;55℃下干燥3.5h,再于200℃烘烤4.5min,果茶品质最佳。更多还原

【Abstract】 Production process for new holboellia latifolia tea was studied by using young holboellio latifolia fruit as the raw materials. The process condition such as protecting color,drying and baking was prioritized by single factor test and orthogonal test. Results indicated that holboellia latifolia had been kept from browning by being dipped in 0. 2% Na2SO3 solution for 45 min and being heated at 90℃ for 3 minutes. The optimal process conditions were drying temperature of55℃,drying time of 3. 5h and baking temperature of 200℃,baking time of 4. 5 min.更多还原