姜花纯花茶的加工工艺研究

Processing Technology of Hedychium Coronarium Tea

为开发姜花纯花茶,采用单因素多水平的试验设计方法,以感官审评为主,探索通过烘干、微波干燥及真空冷冻干燥加工姜花纯花茶的方法。获得的最优加工工艺为:(1)烘干法,漏斗期或蝶形期花朵→保留完整花冠管→立体卡口摊放→温度70℃;(2)微波干燥法,漏斗期花朵→保留完整花冠管→微波6 kW、60℃下杀青3 min,2 kW、60℃下干燥30 min;(3)真空冷冻干燥法,蝶后期花朵→保留完整花冠管→-23℃预冷冻2 h,-12℃升华15 h,5℃解析干燥18 h。通过感官审评,真空冷冻干燥姜花品质最优,花茶色泽微黄、均匀,花形立体,香气纯正清香,滋味鲜爽。但从生产成本来讲,烘干法较适宜进行规模化生产。

To develop the optimal processing technology of Hedychium coronarium tea, a single factor and multi-level experimental design method was adopted, and the method of sensory evaluation was used to explore the method of processing Hedychium coronarium tea by oven drying, microwave drying and vacuum- freeze drying. The optimal processing techniques for each of the three methods were as follows:(1)for oven drying, picking "funnel" period or "butterfly-shaped" period flowers → retaining the complete corolla tube → placing the flowers vertically in the oven → drying at 70 ℃;(2)for microwave drying, picking "funnel" period flowers → retaining the complete corolla tubes → microwave de-enzyming at 6 kW, 60 ℃ for 3 min, then drying at 2 kW, 60 ℃ for 30 min;(3)for vacuum- freeze drying, picking "fully open" period flowers → retaining the complete corolla tubes → pre-freezing at -23 ℃ for 2 h, sublimation drying at -12 ℃ for 15 h, then desorption drying at 5 ℃ for 18 h. Through sensory evaluation, the quality of Hedychium coronarium tea obtained by vacuum freeze-drying is the best. The color of the best Hedychium coronarium tea was yellowish and uniform, the flower shape was three-dimensional, the aroma was pure and fragrant, and the taste was fresh and refreshing. However, in terms of production cost, the oven drying method is more suitable for large-scale production.