Research on process of polyphenol-rich sorghum tea

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.

Keywords

• sorghum tea
• processing unit
• polyphenols
• antioxidant capability