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《Journal of Anhui Agricultural Sciences》 2007-24
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Effect of the Different Processing Technology on Tea Flavor and Flavone Content of Obtusifolia

WANG Peng(Zhengzhou College of Animal Husbandry,Zhengzhou,Henan 450018)  
The purpose of the research was to screen the best processing technology of cassia seed tea and supply references for its scientific processing.The effects of treating technology of different processing temperatures and time on tea flavor and water-soaked flavone content of cassia seeds,through treating the cassia seeds with constant temperature electric heating airing drying oven.The seeds treated at 170 ℃ for 75 or 90 min had more concentrated aroma before infusing.The uncomminuted cassia seeds for infusion became brown and deep brown and tasted savory after 3 min and tasted more savory after 10 min.The samples treated at 160 ℃ for 75,90 and 105 min and at 170 ℃ for 60,75,90 min,the comminuted seeds for infusion became concentrated coffee color at once and had concentrated aroma.The seeds treated at 160 ℃ for 105 min,at 170 ℃ for 75,105 min and at 180 ℃ for 75 min,the flavone contents in infusion of uncomminuted seeds were 1.108 8,1.138 1,1.012 6 and 1.544 0 mg/g.The seeds treated at 160 ℃ for 60,75 and 90 min and at 170 ℃ for 90,105 min and at 180 ℃ for 105 min,the flavone contents in infusion of comminuted seeds were 1.795 1,2.029 5,1.987 7,1.544 0,1.598 5 and 1.736 6 mg/g.The processing technology at 170 ℃ for 75 min was best for uncomminuted seeds and that at 160 ℃ for 75,90 min was best for comminuted seeds.
【Fund】: 2006年郑州牧专校研项目
【CateGory Index】: TS272
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Chinese Journal Full-text Database 10 Hits
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