菏泽柿叶茶制作及品质评价

Production and Quality Evaluation of Persimmon Leaf Tea in Heze

以“二糙”柿叶为材料,通过6种不同柿叶茶制作方法,对叶茶感官、总黄酮和维生素C含量进行了比较。结果表明,6种制作方法中,萎干2 d、100℃水煮10 s、自然晾干的处理叶茶总黄酮含量最高,为438.79 mg/g,其次是萎干2 d、50℃烘干1 h的处理,总黄酮含量为432.63 mg/g。萎干1 d、100℃水煮10 s、自然晾干的处理维生素C最高,为93.54 mg/g;其次是萎干2 d、50℃烘干1 h的处理,维生素C含量为88.40 mg/g。叶茶感官方面,萎干2 d、50℃烘干1 h的处理和自然晾干处理所得叶茶色泽翠绿,其余处理叶色发黄。综合上述分析,萎干2 d、50℃烘干1 h的柿叶茶制作方法最好。

This paper compared sensory,the content of total flavonoids and vitamin C in″Ercao″persimmon leaf tea produced by six different methods.The results showed that among the six production methods,leaf tea with 2 days of wilting,boiled at 100℃for 10s,and natural air drying had the highest total flavonoid content,which was 438.79 mg/g,followed by 2 days of wilting,and 1 hour of drying at 50℃,and the total flavonoid content was 432.63 mg/g.The leaf tea with 1 day of wilting,boiled at 100℃for 10 s,and natural air drying had the highest vitamin C content,which was 93.54 mg/g,followed by 2 days of wilting,and 1 hour of drying at 50℃,and the vitamin C content was 88.40 mg/g.In terms of leaf tea sensory,leaf tea obtained by treatment of 2 days of wilting,1 hour of drying at 50℃and treatment of natural air drying was emerald green,and the color of leaf tea in other treatments was yellow.Based on the comprehensive analysis,the best method to make persimmon leaf tea was 2 days of wilting,and 1 hour of drying at 50℃.