牡丹花冠茶加工工艺

Research of Processing Technology about The Peony Corolla Tea

摘要: 为比较加工工艺对牡丹花冠茶干燥效果的影响,本文采用阴干、热风干燥、真空干燥及真空冷冻干燥方法对牡丹花冠进行干燥。通过比较不同加工工艺下的含水率、总黄酮含量、复水性、细胞形态及成品花冠茶的外形、香味等得出最佳加工工艺。结果显示:真空冻干的牡丹花冠颜色亮丽,最保真,体积最大,复水性最好,茶汤外观和口感最佳,但是黄酮的含量最低。而45℃热风干燥的牡丹花冠黄酮的含量最高,营养性较好。

Abstract: Researches used drying in the shade,warm air drying,vacuum drying and vacuum freeze drying method to compare the effect of processing technology on peony corolla tea drying. Through the comparison of different processing technology under the water rate,total flavonoid content,rehydration,cell morphology,peony corolla tea appearance and scent,the optimum processing conditions were obtained. The results showed,the flower crown of the peony with vacuum drying and freezing was brightly colored,with the best authenticity,the largest volume and the best water rehydration. The tea made with dried flowers had the best appearance and taste but the content of flavonoids was the lowest. However,the 45 degrees of hot air drying was most effective,with the highest flavonoid content had the better nubrition.