一种紫斑牡丹全花茶的制作工艺研究

Study on the Production Technique of Paeonia suffruticosa Andrews var.Papaveracea(Andrews)Kerner Whole Flower Tea

为开发提升紫斑牡丹市场价值,研究紫斑牡丹全花茶制作工艺。通过清理、护型、干燥等方法对紫斑牡丹全花进行加工,研究了烘干、微波干燥以及真空冷冻干燥方法对紫斑牡丹全花的干燥效果,从紫斑牡丹全花的色泽、形态、气味比较不同制作工艺,并测定最佳工艺下紫斑牡丹全花茶的营养成分。结果表明:选择初花期的紫斑牡丹全花,以纸杯护型的方法采用真空冷冻干燥法进行干燥,以程序为冷冻阶段-40℃,9.25 h→-30℃,3 h→-20℃,2 h→-10℃,1.5 h,升华干燥阶段0℃,2.5 h→5℃,2.5 h→10℃,2 h→15℃,2 h→20℃,2 h→30℃,2 h→35℃,2 h→40℃,5 h制得的全花茶效果最佳,其全花色泽靓丽、形态挺立,花茶口感醇正、感官评价高,营养成分丰富,其中可溶性蛋白、总酚、总黄酮、VC及亚麻酸等主要营养成分的含量均高于其他干燥工艺制作的牡丹花茶。

In order to improve the market value of Paeonia suffruticosa Andrews var.Papaveracea(Andrews)Kerner,the production technique of Paeonia suffruticosa Andrews var.papaveracea(Andrews)Kerner whole flower tea was in⁃vestigated.The whole flower of Paeonia suffruticosa Andrews var.papaveracea(Andrews)Kerner was processed by cleaning,protecting shape and drying methods to study the drying effect of drying,microwave drying and vacuum freeze drying methods on the whole flower,the different production techniques were compared from the color,shape and smell of Paeonia suffruticosa Andrews var.papaveracea(Andrews)Kerner whole flower,and the nutrient composi⁃tion of the whole flower tea prepared under the optimal processing technique was determined.The results showed that,Paeonia suffruticosa Andrews var.Papaveracea(Andrews)Kerner whole flowers choosed from early flowering period were dried by vacuum freeze drying with paper cup protecting shape,and the process procedure was as followed:in freezing stage:from-40℃for 9.25 h to-30℃for 3 h to-20℃for 2 h to-10℃for 1.5 h,in sublimation drying stage:from 0℃for 2.5 h to 5℃for 2.5 h to 10℃for 2 h to 15℃for 2 h to 20℃for 2 h to 30℃for 2 h to 35℃for 2 h to 40℃for 5 h.The Paeonia suffruticosa Andrews var.papaveracea(Andrews)Kerner whole flower tea prepared with the above technique had the best effect,with beautiful color,straight shape,mellow taste and high sensory evaluation and rich nutrients.Among which the content of the main nutrients such as soluble protein,total phenols,total flavo⁃noids,vitamin C and linolenic acid was all higher than that in the peony flower teas prepared by other drying tech⁃niques.