甜菊苷
弗洛斯
品味
数学
风味
食品科学
化学
色谱法
芦丁
生物化学
医学
病理
替代医学
抗氧化剂
作者
Fang-Hong Shang,Longyun Li,Song Xuhong,Jun Tan,Jirui Wang,Gang Chen
标识
DOI:10.15586/ijfs.v33i1.1977
摘要
This study aimed to optimize the stir-baked technology for Flos Sophorae Immaturus tea (FSIT) and evaluate the quality of FSIT. The optimum stir-baked conditions were found to be as follows: amount, 3.9 kg; rotation speed, 400 r/min; and time required to reach the temperature of 120°C, 5 min and maintained for 3.9 min after adding 15 mL of 1% stevioside. The machine-made FSIT soup was clear and golden in color, with charred taste, no bitterness, no peculiar smell, and improved sensory quality under the above-mentioned conditions. Heavy metal contents and microorganisms did not exceed the national standards.
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