摘要
以开花期'红河1号'金花茶茶花为材料,研究烘干、晒干、干燥剂干燥、蒸汽杀青+烘干、萎凋+烘干等五种加工工艺对其制品感观品质和主要生化成分的影响.结果表明,不同加工工艺对金花茶茶花的感官品质和主要生化成分均有不同程度的影响,其中感官品质以萎凋+烘干工艺制得的产品最好,感官评分达87.68分,表现为花茶色泽均匀,花型饱满,香气清香,滋味鲜爽;蒸汽杀青+烘干较好,感官评分达85.53分;晒干在外形方面较差,仅80.25分;干燥剂干燥在汤色方面较差,仅82.13分;烘干工艺的产品感官评分最差,总分仅80.78分,表现为花朵产生色变,花瓣皱缩,气味刺鼻,滋味苦涩.主要生化成分中水浸出物、可溶性糖、游离氦基酸、儿茶素与黄酮类化合物含量以萎凋+烘干的工艺最高,含量分别为43.01％、6.26％、2.76％、5.07 mg/g、2.47 mg/g,晒干的均最低;矿质元素含量以萎凋+烘干的工艺最高,总含量达5279.33 mg/kg,烘干及干燥剂干燥的较低.因此,萎凋+烘干工艺最适合加工金花茶,为后续金花茶花茶产品的生产及金花茶茶花资源的合理开发利用提供了理论依据.
Abstract
Using flowers of'Honghe No.l'(Camellia nitidissima Chi)as the materials,in this study,the effects of five processing technologies,including baking,sunning,desiccant drying,steaming+baking,and withering+baking,on the organoleptic quality of the products and the main biochemical compositions.The results showed that different processing technologies had different degrees of influence on the sensory quality and the main biochemical composition of C.nitidissima,in which the sensory quality of the products produced by the process of withering+baking was the best,the sensory score was 87.68 with the uniform flower color,full flower,fragrant aroma,and fresh taste.The process of steaming+baking was the second,the sensory score was 85.53.Sunning in the appearance of poor,and the score was only 80.25.Desiccant drying was worse in terms of soup colour,and the score was only 82.13.The sensory score of the baking was the worst,with a total score of only 80.78,which showed that the flowers were discolored,the petals were shriveled,the smell was pungent and the taste was bitter.The contents of main biochemical components,including water extract,soluble sugar,free amino acids,catechins,and flavonoids,were the highest by the process of withering+baking,the contents were 43.01％,6.26％,2.76％,5.07 mg/g,2.47 mg/g respectively,while the lowest by the process of sunning.The contents of minerals expect were the highest by the process of withering+baking,the total content was 5279.33 mg/kg,while they were at a low level by the process of baking or desiccant drying.Therefore,the withering+baking process was the most suitable for processing C.nitidissima,which would provide a theoretical basis for the subsequent production of C.nitidissima and the rational development and utilization of C.nitidissima resources.
基金项目
云南省教育厅科学研究基金资助项目(2024Y587)
国家重点研发计划课题(2019YFD1001005)
维普
万方数据