山葵叶茶加工工艺研究

The processing of wasabi tea

消费者对山葵调味品的喜爱促进了山葵产业的迅速发展,同时也会导致大量山葵叶产生,因此如何对其加工利用具有重要意义。以新鲜山葵叶为原料,研究了其代用茶加工工艺,重点探讨了漂烫杀青以及热风干燥对产品质量的影响。结果表明,90℃热水漂烫60 s后,叶片过氧化物酶活(Peroxidase,POD)可钝化95%以上,Vc与叶绿素的相对含量均高于80%;经100℃热风干燥2.5 h,叶片含水率为5.8%,复水比为5.9,且营养成分得到较大保留。研究结果丰富了山葵产品的种类,对山葵代用茶的开发具有一定的参考意义。

The preference for wasabi condiments by consumers has contributed to the rapid development of wasabi industry, which also lead to a large number of wasabi leaves wasted. In this study, the leaves were processed into a kind of tea for the multiple utilization of wasabi resource, and the key problem about blanching and drying has been discussed. Results showed that more than 95% of POD activity was passivated, and more than 80% of Vc and chlorophyll were kept after being blanched at 90℃ for 60 s. The moisture content of produced wasabi tea was 5.8%, and the rehydration ratio was 5.9, while the nutrient compositions were mostly retained after drying treatment by hot air at 100℃ for 2.5 h. The study variegates the types of the wasabi products, and provides theoretical guidance for the development of wasabi tea.