Abstract: The effects of different drying techniques on the sensory quality (morphology, aroma, taste and tea color) of scented tea were compared. The acute toxicity and genotoxicity of the samples were studied. The results showed that the polyphenol oxidase and peroxidase enzymes in thistle flower could be killed by microwave pretreatment.
Morphologically, freeze-dried scented tea is the best; aroma is best dried by microwave drying at 420 W; taste is also best for freeze-drying. From the comprehensive score, the freeze-dried scented tea has the best sensory quality, followed by microwave drying equipment, and the sensory scores of vacuum drying and hot air drying are not much different. The effect of the drying method on the color L*, a*, b* of the tea soup was basically consistent with the sensory evaluation index. The acute toxicity and genotoxicity results of thistle were negative.
没有评论:
发表评论