|Title:||牛蒡茶加工技術改進之研究||Other Titles:||A Study on the Processing Technique of Great Burdock Tea||Authors:||陳榮五
|Keywords:||牛蒡;牛蒡茶;貯藏;品質;總醣;澱粉;qreat burdock;qreat burdock tea;storage;quality;sugar;starch||Issue Date:||Dec-1995||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第56號||Start page/Pages:||242-246||Source:||農特產品加工研討會專刊||Conference:||農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
Great burdock (Arctium lappa L.) belongs to the family Compsitae. It is a root vegetable. It has high content of inulin, calcium, iron and fiber. Thus, it is good for health and favored by Japanese. In recent years, with culture and harvest techniques of great burdock were improved, the planted area increased to around one thousand hectars in Taiwan. The less qualified roots can be used for processing of great burdock tea which good flavor are favored by domestic consumers. The improved processing methods are described as follows: The roots were harvested, washed and stored at 2-5C for 1-2 months for the transformation of starch to sugar. They were then cut into 1.7mm slices. The thin slices was dried with hot air 2-3 hours at 60C and then blanched at 160C for 16 minutes. The best great burdock tea broth was obtained by 50 gm of dried slices in l000ml of boiling water for 30 minutes.
|Appears in Collections:||農業化學組|
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