REARCH ON QUALITY PRESERVATION DRYING TECHNOLOGY OF SALVIA LEAVES GREEN TEA

摘要：

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 oC 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.

关键词： Salvia leaf green tea hot air drying salvianolic acid B chlorophyll vacuumfreeze drying

作者: LIU Lili YANG Xieli ZHU Wenxue REN Guangyue DUAN Xu

作者单位: Food and Bioengineering College,Henan University of Science and Technology,48Xiyuan Road,Luoyang 471 Food and Bioengineering College,Henan University of Science and Technology,48 Xiyuan Road,Luoyang 47

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-7

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）