Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Food Science and Technology》 2009-07
Add to Favorite Get Latest Update

Developmental research of green orchid fragrance aroma healthy tea

CAI Lie-wei, HUANG Qi-liang, GAO Ai-hong(HuBei Three Gorges Vocational and Technical College, Yichang 443000)  
Health care tea is a major reagent type of medicine tea treatment.The research indicates that green orchid tea which is made of green tea, fiveleaf gynostemma herb and aloes according to the proportion of 8 ∶1 ∶1 is qualify for health care, the sensory quality is basically reach the equal rank tea standard.Biochemistry component and nutritional function better than the equal rank tea.In the further research and development it is necessary to improve product outward appearance and the mouthfee quality.
【CateGory Index】: TS272.55
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
Chinese Journal Full-text Database 10 Hits
1 GAO Han (Henan Institute of Science and Technology,Xinxiang,Henan 453003);Study on the Infusion Technology of Mixture Tea-bag[J];Journal of Anhui Agricultural Sciences;2006-17
2 LIU Shi-ping et al (Chemistry and Life Science College,Three Gorges University,Yichang,Hubei 443002);Study on Gel Juice Processing Technique of Aloe vera L[J];Journal of Anhui Agricultural Sciences;2006-18
3 ZHOU Ji-rong et al (College of Horticulture and Forestry Sciences,Huazhong Agricultural University,Wuhan,Hubei 430070);Primary Studies on the Green-Removing Technologies in Green Eucommia Tea[J];Journal of Anhui Agricultural Sciences;2008-10
4 YUAN Xin-yue et al(Key Laboratory of the Product Processing and Quality Control of Tea and Beverage Crop,MOA;Tea Research Institute,CAAS,Hangzhou,Zhejiang 310008);Research on the Immobilization of Polyphenol Oxidase with Different Resin Materials[J];Journal of Anhui Agricultural Sciences;2009-07
5 LI Liang et al(Tea Research Institute,Chinese Academy of Agricultural Sciences,Key Laboratory of Tea Chemical Engineering of Ministry of Agriculture,Hangzhou,Zhejiang 310008);Situation Analysis of Tea Health Foods Registered from 2003 to 2007[J];Journal of Anhui Agricultural Sciences;2009-10
6 SHEN Dan-yu et al(Tea Research Institute,Chinese Academy of Agricultural Sciences,National Engineering and Technical Research Center for Tea Industry,Key Laboratory of Product Processing and Quality Control of Tea and Beverage Plants,Ministry of Agriculture,Hangzhou,Zhejiang 310008);Influences of Biochemical Components in the Fresh Leaf from Different Tea Cultivars on the Ferment Effect of Black Tea[J];Journal of Anhui Agricultural Sciences;2009-19
7 Dong Dexian Yuan Fangtin Yang Xiaoping Yu Jin (Huazhong Agricultural University,Wuhan 430070);A Preliminary Study on Manufacturing Methods of Canned Green Tea Drinks[J];JOURNAL OF ANHUI AGRICULTURAL UNIVERSITY;1999-04
8 WANG Li-xia~1, JI Ke-wen~2, LU Zheng~3,LIN Qi-xun~3,LU Ze-jian~3 (1.College of Science Life, Fujian Agriculture and Forestry University,Fuzhou 350002; 2.College of Horticulture, Fujian Agriculture and Forestry University,Fuzhou 350002; 3.College of Food Science, Fujian Agriculture and Forestry University,Fuzhou 350002);Analysis of the Factors for Producing Green Tea by Controlled Atmosphere Drying and Optimization of Its Processing Parameters[J];Journal of Anhui Agricultural University;2004-02
9 NING Jing-ming, ZHOU Tian-shan,FANG Shi-hui,XI Tao technology of Anhui Agricultural University, Anhui Province and Ministry of Science and Technology,Hefei 230036);Effects of Different Extracting Ways on Production of Green Tea Drink[J];Journal of Anhui Agricultural University;2004-03
10 WANG Tong-he,ZHOU Jie,DU Li-gen(Key Laboratory of Tea Biochemistry & Biotechnology,Ministry of Agriculture,Anhui Agricultural University,Heifei 230036);Color indicator of green tea and color card of sensory test[J];Journal of Anhui Agricultural University;2006-02
China Proceedings of conference Full-text Database 10 Hits
1 ZHANG Ling-yun, ZHANG Yan-zhong, YE Han-zhong (Department of Tea Science South China Agric. Univ., Guangzhou 510642, China: Guangdong Chaozhou Tianyu Teazhai Tea Company, Chaozhou 521012,China);Effect of Different Plucking Season on Aroma Constituents in Lingtoudancong Oolong Tea[A];[C];2006
2 Luo Longxin;Flavor Loss and Its Improvement Techniques During Instant Tea and Tea Drink Process[A];[C];2006
3 Li Lixiang, Wang Renyue, Dong Ruixia, Huang Nanshan Key Laboratory of Tea Biochemistry & Biotechnology, Ministry of Agricultural, Anhui Agriculture University, Hefei, 230036, China; Department of Tea Science, Anhui Agriculture University, Hefei, 230036, China;Analysis of color of black tea liquor[A];[C];2006
4 YE Nai-xing (1. College of Horticulture,2. Institute of Science,Technology and Economics of Tea Industry, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002);Analysis of Key Parents and Genealogy for Breeding of Tea Plant[A];[C];2007
5 Guo Gui-yi1,Liu Hai-fang2,1,Chen Yan-biao1,Luo Na1 (1.Xinyang Agricultural College,Henan Xinyang 464000,China;2.Zhejiang University; Hangzhou 310038 China);The differences of the main chemical composition in varieties of Tongbaiyuye tea[A];[C];2007
6 GUO Li1 ,GUO Ya-ling1*,DENG Chang-hai2 (1., Horticulture College of Fujian Agriculture and Forestry University ,Fuzhou 350002, China ; 2. Zhangping Agriculture Bureau of Fujian Province, Zhangping 364400 ,China);The Effect of Different Drying Technics on Catechins and its Oxide in Shuixian Cake Tea[A];[C];2007
7 Guo Gui-yi1,Hu Qiang2,1﹡ (1.Xinyang Agricultural College,Henan Xinyang 464000,China;2.College of Food Science;Southwest University; Chongqing 400716 China);Study on Chemical Compounds in Xinyangmaojian Tea in Different Times of Spring[A];[C];2007
8 YANG Xiao-ping, CUI Jian-guo, ZHOU Li-ting, LIN Yu-hua (Department of Tea Science,College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, China);Study on processing technique of tea juice cake[A];[C];2007
9 GONG Zi-ming,WANG Xue-ping,GAO Shi-wei ﹙Institute of Fruit & Tea,Hubei Academy of Agricultural Sciences,Wuhan 430209,China﹚;Analysis of Aromatic Components of Famous Tea in Hubei by GC-MS[A];[C];2008
10 MIAO Ai-qing1, CHENG Yue2, WANG Dong-mei2, ZHAO Chao-yi1 , LING Cai-jin1, PANG Shi1 (1.Tea Research Institute, Agricultural Science Academy of Guangdong Province, Yingde 513000; 2. School of Pharmaceutical Sciences, Sun Yat-sen University, Guangzhou, 510080);HPLC-MS/MS Analysis of Polyphenols in Different Fermented Type Tea Products Prepared from Camellia sinensis var.Baiye Dancong[A];[C];2008
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved