ABSTRACT: In order to study the effects of different drying methods on the quality and in vitro antioxidant capacity of okra flower tea, the okra flower was treated by 50 ~C hot air drying, 70 ~C hot air drying, microwave drying equipment and vacuum freeze drying. The appearance quality, color, polysaccharide content, flavonoid content, antioxidant capacity and sensory quality of okra flower tea were analyzed.
The results showed that there was no significant difference in appearance quality and antioxidant capacity between Okra tea and tea dried by 50 ~C hot air drying and 70 ~C hot air drying (P > 0.05), but there was slight difference in polysaccharide and flavonoid content. The okra tea dried by microwave drying had severe shrinkage in appearance, burnt paste in interior and exterior, but strong aroma and high antioxidant capacity in vacuum freeze-drying place. Li’s okra flower tea has symmetrical appearance and bright color. The content of polysaccharides and flavonoids in flower tea and flower tea water is the highest, and the antioxidant ability is the highest. The color of flower tea water is golden and transparent, and the flavor is pure, but the fragrance is mild. The results provide technical guidance for comprehensive utilization and processing quality control of okra tea.
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