Study on Processing Technology and Active Components of Flavonoids and Polysaccharide of Artemisia Selengensis Turcz Tea
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Abstract:
The processing technology for Artemisia selengensis Turcz-Tea was studied．Based on sensory evaluation and content of flavonoids and polysaccharides from extraction of Artemisia selengensis Turcz-Tea on different treating conditions，the effect of blanching method，drying temperature and steeping temperature were also studied. The results showed that the best processing technology was blanching the fresh Artemisia selengensis Turcz by re-drying machinery for 8 minutes，drying it at 70 ℃~90 ℃, cutting them into 2 centimeter-long segments and then adding them into boiling water．
