【作者】 李凤英；

【Author】 Li Fengying (Hebei Agrotechnical Teachers College, Changli 066600)

【机构】 河北农业技术师范学院食品工程系；

【摘要】 本试验通过对酸枣叶制茶工艺的研究,确定了酸枣叶茶的最佳杀青方法,并以花茶、大枣、枸杞、黄芩、蜂蜜为辅料进行调配,解决了酸枣叶茶青草臭气浓、口感差的问题,并利用正交试验确定了主料和辅料的最佳配比。更多还原

【Abstract】 Technology of making tea from the leaves of sour jujube having been studied, the optimization of green-killed was determined. Scented tea, Chinese date, scutellaria baica, the fruit of lycium Chinese and honey were used as extra material to increase lensis perfume of sour jujube leaf-tea and make it very nice to drink. The best proportion of material and solution was defined by orthogonal experiment.更多还原