Abstract: After drying the Ganoderma lucidum fermented tea by two different drying methods, hot air drying and microwave drying equipment, the sensory evaluation of the obtained fermented tea was carried out, and the chemical composition and oxidation resistance of the fermented tea were determined.
The results showed that hot air drying and microwave drying had certain effects on the sensory score, chemical composition and oxidation resistance of tea. The fermented tea with high temperature hot air drying and high microwave power was more durable and taste better. Under hot air drying, the fermented tea dried at 90 °C has more active ingredients, and the fermented tea dried at 80 °C has higher oxidation resistance; under microwave drying, the fermented tea is dried with 50W power, and the active ingredient retention is better. Good, high antioxidant resistance.
没有评论:
发表评论