摘要
以灵芝、茶、枸杞为主要原料研制了一种适合中老年人群的保健饮品。在正交试验的基础上,以多糖含量和感官评价为考察指标确定了灵芝茶的最佳配方为:灵芝30.8%、枸杞23.1%、绿茶46.1%,最佳生产工艺条件为:温度90℃,提取4h。研究了灵芝茶在体外清除羟基自由基和超氧自由基的能力,结果表明灵芝茶具有较好的清除自由基的活性。
This paper concerns with the development process of a functional beverage for middle- and old-aged persons withGanoderma lucidum, Lycium barbarum and green tea as the raw material. With the polysaccharide content and sensory evaluationas the evaluation criterion, the optimal recipe was 30.8% Ganoderma lucidum of the total raw material, 23.1% Lycium barbarumand 46.1% green tea. The free-radical scavenging activities were investigated for Ganoderma lucidum tea and it is found that thebeverage showed high hydroxyl radical and superoxide radical scavenging activities.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第10期123-125,共3页
Food Science
关键词
灵芝茶
配方
清除自由基
Ganoderma lucidum tea
recipe
free-radical scavenging activities
