一种银杏叶茶的加工新工艺

A new processing technology of ginkgo biloba tea

【目的】为进一步开发安全、质优的银杏叶新产品提供理论依据。【方法】以自然阴干和常规红茶加工工艺为对照,对银杏叶鲜叶进行冷冻预处理,参照红茶加工工艺制作成银杏叶茶;对样品茶分别进行主要品质因子总黄酮含量、银杏酸含量的分析,并进行感官审评。【结果】自然阴干银杏叶银杏叶黄酮含量远大于其他加工工艺的银杏叶产品;其次是冷冻后发酵2h银杏叶红茶,以常规发酵4h的银杏叶红茶银杏黄酮含量最低。三种加工工艺银杏叶茶银杏酸含量,以自然阴干银杏叶银杏酸含量最高,其次是常规发酵银杏叶红茶(2h),冷冻后发酵银杏叶红茶(发酵2h)银杏酸含量最低。冷冻后发酵银杏叶红茶的香气和滋味优于常规发酵银杏叶红茶,而自然阴干银杏叶红茶成品香气闷,滋味有青腥味。【结论】冷冻后发酵工艺可降低银杏叶中的有毒成分银杏酸的含量,改善银杏叶茶的口感和风味;冷冻后发酵工艺与自然阴干银杏叶茶相比,银杏叶茶中的黄酮含量有所降低,但高于传统红茶工艺制作的银杏叶茶。

【Objective】To provide the theoretical basis for further development of safe and high quality of ginkgo biloba tea.【Method】Conducted comparing treatment, applying processing black tea technology of natural air- dried and regular for reference, treat fresh leaves of ginkgo biloba with freezing pretreatment,make out to ginkgo biloba tea with reference of black tea processing.【Results】Among samples of three kinds of process technology, for content of flavonoids, the samples of processing natural air- dried technology is higher than others; For content of ginkgo acid,the samples of processing natural air- dried technology is higher than others; for smell and taste, the samples of processing fermentation after frozen is better than normal fermentation, while naturally air- dried ginkgo biloba tea with disadvantage of stuffy incense smell and green smell taste.【Conclusion】The study show that the technology of processing fermentation after frozen can reduce the content of toxic components of ginkgo biloba acid, improve the taste and flavor of ginkgo biloba tea;compared with naturally air- dried technology, the content of flavonoids has been decrease,but higher than traditional black tea production process.