Study on the Effect of Extraction Process of Moringa Instant Tea on Its Sensory Quality
[摘要] Using Moringa as the raw material, the single factor and orthogonal experiments of the extraction process were performed to study the effect of the extraction process on the content of free amino acids and soluble sugars and the main volatile components in Moringa oleifera leaves, and finally organoleptic evaluation was performed on the color and odor of instant tea, and the effect of extraction process on its quality was analyzed. The results showed that after single-factor and three-factor three-level experiments, different objects were used as evaluation criteria, and the corresponding optimal extraction scheme was selected, which provided a sufficient theoretical basis for the actual production of Moringa instant tea.
[发布日期] [发布机构] College of Food Science and Technology, Huazhong Agricultural University, Wuhan; 430070, China^1;Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong; 524001, China^2;Key Laboratory of Tropical Crop Products Processing, Ministry of Agriculture, Zhanjiang, Guangdong; 524001, China^3;Agricultural Products Processing Research Institute, No. 48 Renmin Avenue South, Zhanjiang, Guangdong, China^4
[效力级别] 经济学 [学科分类]
[关键词] Evaluation criteria;Extraction process;Free amino acids;Moringa oleifera;Organoleptic evaluation;Orthogonal experiment;Sensory qualities;Volatile components [时效性]
