Study On The Processing Technology Of Houttuynia Cordata Thunb Herb Drink

Handling Houttuynia cordata Thunb fresh leaves with insolation method, green tea processing method and oolong tea processing method respectively. Among this three handling, analysis show that the sensory quality of Houttuynia cordata Thunb fresh leaves handling with oolong tea processing method is the best one. Under the condition of 100 water, 15 minutes and water:Houttuynia cordata Thunb herb tea=50:1, the content of the extracted flavones, amino acid and water soluble substances from the herbal tea handled with oolong tea processing method are all higher than the other two handled methods. SEM photos also showed that the herbal tea structure related to the hebal tea's quality. In this experiment, we adopted still single level soaking mode. Using this mode, the best extracting parameters are that herbal tea grain's dia is between 30-40 mesh, extracting temperture 83. 5 , extracting time is 24 minutes and extracting ratio of the water to herbal tea is 70:1. The flavor preparation test show that adds 10% coleus extract and 7% cane sugar can improved the flavor of Houttuynia cordata Thunb herb drink. Filtering Houttuynia cordata Thunb herb drink with PAN ultrafiltration membrane can cut off most soluble protein, the best effective aperture of the PAN ultrafiltration membrane to cut off protein is the UF membrane with ability to cutting off 70 thousand relative molecule weight substances. After this handling, the Houttuynia cordata Thunb herb drink will not appear any visible deposition or cloudy substances during storage. 300ppm D-ViC sodium can effectively inhibit brown of Houttuynia cordata Thunb herb drink.