SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Research on process of polyphenol-rich sorghum tea
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    Abstract:

    The effects of processing parameters on the content of polyphenols in sorghum during processing were studied. The results showed that the optimum process parameter optimized by orthogonal experiment were: ratio of material to liquid was 1∶10, soaking temperature was 10 ℃ for 4 h, steaming time was 45 min, drying temperature was 100 ℃ for 1 h, baking temperature was 185 ℃ for 35 min.The sorghum tea produced under these conditions looks golden, with baking coke cream aroma, contains polyphenol substances as much as possible with strong antioxidant activity.

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History
  • Received:
  • Revised:
  • Adopted:
  • Online: September 19,2019
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