杭白菊干制工艺优化及产品商品性评价

Process Optimize of Chrysanthemum morifolium Dry and Commercial Evaluation of Products

为了优化干制杭白菊的方法,设置了10种干制工艺,并对3种形态杭白菊进行了商品性评价。结果表明,800 W微波炉高火杀青3 min+烘干4 h(45℃)对花瓣完全舒展的杭白菊干制效果最好;800 W微波炉高火杀青3 min+晾干2 d对花瓣舒展平直、花心有70%～80%成散开的杭白菊干制效果最好;800 W微波炉中低火干燥7 min对花瓣直立、未舒展的杭白菊干制效果最好。该3种干制方法获得的杭白菊干制产品形态整齐,品质优良,花瓣不易掉落,泡茶后茶水汤色通透、馨香扑鼻、口感甘醇,后期储藏没有霉变,干制时间合适,有效成分含量较高,可用于中试生产。此外,花瓣舒展平直、花心有70%～80%散开的杭白菊泡茶后感官评价效果最佳,建议采摘时以该阶段为主要收获对象。

To optimize the method of dry Chrysanthemum morifolium production,ten different dry processes were set up in this experiment,and the corresponding products were evaluated for their commercial properties.The results showed that microwave oven sterilization for 3 min(800 W microwave oven high fire)and drying for 4 hours(45 ℃)had the best drying effect on Chrysanthemum morifolium with fully stretched petals.Drying Chrysanthemum morifolium in 800 W microwave oven for 3 min and drying for 2 d had the best effect on petals stretching and flower hearts spreading 70%-80%.Drying Chrysanthemum morifolium with erect petals and unexpanded petals under low temperature for 7 min in 800 W microwave oven had the best drying effect.The above-mentioned Chrysanthemum morifolium products are neat in shape and of high quality,and the petals are not easy to drop.After tea-soaking,the soup is transparent,fragrant and sweet,the goods has no mildew in later storage,the drying time is appropriate,the content of active ingredients is higher,so it can be used for pilot production.In addition,the effect of sensory evaluation was the best,when the petals were stretched straight and the flower heart was scattered with 70%-80% of Chrysanthemum morifolium tea.It is recommended that this stage is be the main harvesting object in harvesting.