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《Food & Machinery》 2009-04
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Preparation of a compound teabag with lotus leaf

ZHU Zhen1WU Hui1AN Xin-xin2LI Xiao-feng1YU Yi-gang1(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou,Guangdong 510640,China;2.College of Food Science and Technolegy,Nanjing Agricultural University,Nanjing,Jiangsu 210095,China)  
A functional teabag was prepared using lotus leaf,Gynostemma,and Panax quinquefolium as raw materials.The best formula was determined by sensory evaluation and fuzzy comprehensive assessment of the product.Results showed that,with the optimum lotus leaf-Gynostemma-Panax quinquefolium ratio of 1.8∶0.2∶0.2(W∶W∶W),the teabag was achieved with the highest sensory quality,which flavonoid content was higher than pure lotus leaf.Besides,bitness and astringency of lotus leaf were covered up.
【CateGory Index】: TS272
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