牛蒡茶加工技術改進之研究
Other Title
A Study on the Processing Technique of Great Burdock Tea
Journal
農特產品加工研討會專刊
Part Of
農業試驗所特刊第56號
Pages
242-246
ISBN
957-00-6655-5
Date Issued
1995-12
Date
1995-12
Author(s)
陳榮五
陳鴻彬
林棟樑
Yung-Wu Chen
Hung-Bin Chen
Doung-Liang Lin
Abstract
牛蒡(ArctiumlappaL.)為二年生草本根菜類蔬菜，含有高量的菊糖、鈣、鐵及纖維質等成份，素為日本人所喜愛，近年來由於栽培技術改進及採收機械的引進，全省栽培面積增加至1000公頃左右。鮮食市場主要以外銷日本為主，內銷數量有限，然利用外銷剩餘產品及次級品為原料加工製成牛蒡片用以烹煮牛蒡茶則廣為國內消費者喜愛。本研究結果發現牛蒡先以0~5℃低溫冷藏l~2個月，使全可溶性糖增加，再取出切片成厚約l.7mm，此切片先以日光乾燥或60℃熱風乾燥至水份含量30％以下，再放入滾筒式炒菁爐以160℃高溫炒約16分鐘除可去除腥味外，更可增加其香味。烹煮時以50g牛蒡片加約l公升水煮30分鐘即可得最佳風味之牛蒡茶。
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.
Event(s)
農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
Subjects
牛蒡
牛蒡茶
貯藏
品質
總醣
澱粉
qreat burdock
qreat burdock tea
storage
quality
sugar
starch
Publisher
農業試驗所
Type
conference paper
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