Optimization of fermentation technology of functional lotus leaf tea by response surface-principal component analysis
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, initi...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-10-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-211.pdf |