薄荷茶加工工艺研究

Study on Three Deactivation Technologies of Mint Tea

为探索薄荷茶的最佳杀青工艺,本研究以3种杀青工艺将新鲜薄荷制成薄荷茶,对其进行感官品质和有效活性成分分析。结果表明,采用蒸汽杀青方式时其感官品质最佳,薄荷茶色泽绿润匀整,汤色绿红明亮,滋味醇厚、回甘,香气浓厚且持久,评分88.2;在主要有效活性成分上蒸汽杀青的薄荷茶的内含成分十分丰富水浸出物含量为26.80%,游离氨基酸含量为3.10%,右旋柠檬烯含量为2.60%,O-(四癸酰磷酰)胆碱含量为26.85%,顺式二氢香芹酮含量为1.83%,水杨酸甲酯含量为2.58%,右旋香芹酮含量为22.99%。因此基于本实验得出薄荷茶的最佳杀青方式为蒸汽杀青。

In this study,the best deactivation technology of mint tea was obtained.Mint tea was made from fresh mint by three deactivation processes,and its sensory quality and active ingredients were analyzed.The results showed that the sensory quality of mint tea was the best when steam water-removing method was used,and the mint tea was green in color,red and bright in soup,mellow in taste,soft,sweet,strong and mild in aroma,with a score of 88.2;Among the main active ingredients,steam-deactivated mint tea is rich in content,including 26.80%of water extract,3.10% of free amino acid,2.60% of D-limonene,26.85% of O-(tetradecyl phosphoryl) choline,1.83% of cis-dihydrocarvone,2.58% of methyl salicylate,22.99% of D-carvone.Therefore,based on this experiment,it is concluded that the best way to deactivate mint tea is steam deactivation.