| 绿茶微波真空干燥工艺的优化 |
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| 引用本文： | 张丽晶,林向阳,ROGER RUAN,张宏,朱榕壁,吴佳.绿茶微波真空干燥工艺的优化[J].食品与机械,2010,26(2). |
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| 作者姓名： | 张丽晶 林向阳 ROGER RUAN 张宏 朱榕壁 吴佳 |
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| 作者单位： | 1. 福州大学生物科学与工程学院,福建,福州,350108
2. 明尼苏达大学生态系统与农业工程系,美国,明尼苏达州圣保罗市,55108 |
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| 基金项目： | 福建省新世纪优秀人才支持计划，福建省青年科技人才创新项目 |
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| 摘 要： | 采用微波真空技术干燥绿茶, 研究微波功率、真空度对茶叶色泽、水浸出物、复水性的影响,并通过中心组合设计优化绿茶微波真空干燥工艺条件.结果表明,微波真空干燥绿茶的最佳工艺条件为功率400 W,真空度73.8 kPa,时间10 min.
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| 关 键 词： | 绿茶 微波真空干燥 感官质量 工艺 |
Process optimization on microwave vacuum green tea |
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| HANG Li-jing,LIN Xiang-yang,ROGER RUAN,ZHANG Hong,ZHU Rong-bi,WU Jia.Process optimization on microwave vacuum green tea[J].Food and Machinery,2010,26(2). |
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| Authors: | HANG Li-jing LIN Xiang-yang ROGER RUAN ZHANG Hong ZHU Rong-bi WU Jia |
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| Affiliation: | ZHANG Li-jing 1 LIN Xiang-yang1 Roger Ruan2ZHANG Hong1 ZHU Rong-bi1 WU Jia1(1.College of Biological Science , Engineering,Fuzhou University,Fuzhou,Fujian 350108,China,2.Department of Bioproducts , Biosystems Engineering,University of Minnesota,St.Paul MN 55108) |
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| Abstract: | The Green tea was dried by microwave vacuum. And the results showed that microwave power, microwave vacuum affected the tea color, tea water extracts, rehydration capability. The tea color, tea water extracts, rehydration capability would be much better with higher vacuum. While, higher power was disadvantaged for the color. Through the central composite design, the optimum drying conditions were confirmed by sensory evaluation of green tea quality. The optimum drying conditions: the microwave power is 400 ... |
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| Keywords: | green tea microwave vacuum sense technology |
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