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China Brewing. 2024, (10) Core

Optimization of fermentation technology of functional lotus leaf tea by response surface-principal component analysisChinese Full TextEnglish Full Text (MT)

MIAO Yuanxin;BI Jinhua;PENG Xinyu;GAO Jia;WANG Jiaying;OUYANG Qianqian;Research Institute of Agricultural Biotechnology, Jingchu University of Technology;Hubei Engineering Research Center for Specialty Flowers Biological Breeding, Jingchu University of Technology;

Abstract: Using lotus leaf as raw material, a functional lotus leaf tea was prepared by fermentation with strong-flavor（Nongxiangxing） Daqu. Using the total flavonoids content, total phenols content and sensory score as evaluation indexes, the effect of Daqu inoculum, fermentation time and temperature, initial sugar content on the quality of the functional lotus tea were analyzed by single factor tests and the response surface method-principal component analysis. The results showed that the optimal fermen... More
Keywords：

lotus leaf; fermentation; strong-flavor Daqu; functional lotus leaf tea;

  • Series：

    (B) Chemistry/ Metallurgy/ Environment/ Mine Industry

  • Subject：

    Light Industry, Handicraft Industry

  • Classification Code：

    TS272.5;TS205.5

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