1) Pachyrhizus leaf
红薯叶饮料
2) purple sweet potato beverage
甘薯饮料
1.
Chemical compositions and control method of after-cloudiness from purple sweet potato beverage;
紫肉甘薯饮料后混浊成分分析和控制
3) sweet potato leaves
红薯叶
1.
Studies on comprehensive utilization and deep processing techniques of sweet potato and sweet potato leaves;
红薯及红薯叶综合利用及深加工技术
2.
Study on extraction of flavonoids from sweet potato leaves and its antioxidant effect;
红薯叶黄酮类化合物提取及其抗氧化作用研究
3.
Tea and sweet potato leaves to extract as raw materials for the fermentation of lactic acid bacteria.
以红薯叶和茶叶浸提液为原料,进行乳酸茵的发酵,通过一系列正交试验确定了最佳工艺参数,红薯叶:茶叶(1:1),糖度为20%,乳酸菌接入量为5%,发酵时间为48h。
4) sweet potato leaf
红薯叶
1.
Research on compound beverage of sweet potato leaf and three-coloured amaranth;
红薯叶苋菜复合饮料的研究
2.
Study on compound beverage of sweet potato leaf and purslane;
红薯叶和马齿苋复合饮料的研究
3.
Wine development using sweet potato leaf and tea;
红薯叶茶酒的开发及酿造工艺
5) sweet potato stem and leaf
红薯茎叶
1.
Bacteriostasis of flavonoids extractive of sweet potato stem and leaf;
红薯茎叶黄酮提取物抑菌活性的研究
2.
Anti-inflammation effect of extract from sweet potato stem and leaf (ESPSL) were studied in mice.
为了解红薯茎叶提取物抗炎作用和效果,以昆明种小鼠为对象,研究六种红薯茎叶提取物对二甲苯诱导小鼠耳肿胀、醋酸所致小鼠皮肤毛细血管通透性升高和棉球所致小鼠肉芽肿的影响。
3.
The paper studied the antioxidant activity of the extracts of sweet potato stem and leaf (SPSL) by using the assays of DPPH radical, reducing power, hydroxyl radical and lipid peroxidation of linoleic acid (LA) was studied in this paper.
本文主要研究红薯茎叶提取物的抗氧化活性。
6) sweet potato stalk stem and leaf
红薯梗、茎、叶
1.
The antioxidant activation of extraction from sweet potato stalk stem and leaf was determined by DPPH methods.
用DPPH法分别测定了红薯梗、茎、叶提取物的抗氧化活性,用分光光度法测定了它们的总黄酮含量,并比较了两者的相关性。
补充资料：红薯叶保健茶
红薯叶含有丰富的蛋白质、维生素、矿物质，具有增强免疫功能、提高机体抗病能力、促进新陈代谢、延缓衰老等功能。
一、红薯叶保健茶
(一)工艺流程
原料选择→清洗→切碎→杀青→烘干→配料→粉碎→过筛→包装→成品。
(二)加工要点
1．原料选择及处理 选择品种优良、成熟适度的鲜嫩红薯叶，剔除老叶、黄叶、虫蛀叶和腐烂斑伤叶，收获时不浸水捆扎，以专用塑料篮散装并及时运输加工。除去叶柄，用清水洗去红薯叶上的泥土、尘沙等污物，沥干水分。再用机器或手工轧切成的0.5厘米见方的小片。
2．杀青 用紫苏、陈皮为药料。经烘干、制末，以纱布包装后熬制汁液。然后按照1.25％的重量比将杀青液喷洒在碎薯叶上，使其多酚氧化酶钝化。
3．烘干 将上述处理好的红薯叶在25-40℃的烘房中烘28-30个小时。
4．茶叶复火 市售的茶叶一般水分较多，所以应投入炒茶锅中复火1次，炒至含水量6％-7％即可，同时也可使茶叶的风味提高。
5．拼配 按重量比以茶叶59.4％、红薯叶40％和杀青药料0.6％(喷洒在薯叶上)进行拼配。
6．粉碎、过筛、包装 利用粉碎机对拼配料进行粉碎，要求粒度全部通过16目并留存在60目筛上，应尽量少产生粉末并去除粉末。用茶叶包装机包装成50-250克袋装，密封，经检验合格即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条