Rearch on Quality Preservation Drying Technology of Salvia Leaves Green Tea
In order to develop Salvia leaf green tea products, the effects of different drying methods on effective components of Salvia leaves were studied in this paper. The optimum technology parameters for hot-air drying and vacuum-freeze drying were obtained by taking Salvianolic acid B and chlorophyll content as indexes, and comparing with the effective ingredients of Salvia leaves. The results showed that the optimal parameters were temperature 60℃, wind speed 0.6 m/s, and material thickness 2 layers for hot-air drying. The optimum processing for vacuum-freeze drying were pre-freezing for 2 h under -25℃, and kept on -25℃, 50 Pa sublimation for 22 h, then 20℃ resolution for 14 h. Experiments showed that vacuum-freeze drying was the best quality preservation method, and the preservation for Salvianolic acid B and chlorophyll were 98.76％ and 82.21％ respectively under these optimal parameters.
Salvia leaf green tea Quality preservation drying Salvianolic acidB Chlorophyll vacuum-freeze drying
Lili Liu Xu Duan Guangyue Ren
Food and Biology Engineering College Henan University of Science & Technology Luoyang, China
国际会议
哈尔滨
英文
389-392
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）