摘要
柿叶含有多种对人体有益的营养成分,是一种备受关注的新型植物资源。本文以柿叶为原料,采用独特的工艺,以最大限度地保留原料中的活性成份,去除柿叶青草味,突出柿叶独特芳香,提高活性成份的溶出率,保证了柿叶茶加工工艺及良好的感官特性的实现。
Persimmon leaf is a new resource that contains many kinds of nutritional ingredients. With unique processing technology, the main bioactive components, were reserved , special flavor of persimmon leaf produced, dissolution of active components increased. The processed persimmon leaf tea possesses good sensory character.
出处
《食品工业》
CAS
北大核心
2002年第6期46-48,共3页
The Food Industry
关键词
柿叶茶
加工技术
活性成分
persimmon leaf tea processing active components
