Study On Processing Technology Of Seabuckthorn Leaf Tea

Hippophae Elaeagnaceae acid thorn is genus of deciduous shrubs, has the characteristics of wind resistance, drought tolerance, could survive in saline alkali land. Planting seabuckthorn can be beneficial for soil and water conservation. The fruit is edible and medicinal resources,is in the people’s Republic of China pharmacopoeia. According to the literature review, seabuckthorn leaves than fruit, also contains rich nutrients and bioactive substances. So it is necessary to the development and utilization of seabuckthorn leaves.Based on the analysis of the nutrient content of seabuckthorn leaves in different growth period, to determine the optimal harvest time of microwave heating and baking; fixing the two fixing technology,seabuckthorn leaf tea de enzyming and optimal process parameters were determined; effects of seabuckthorn leaf tea, brewing conditions on the particle size of seabuckthorn leaves extract and tea the sensory characteristics, determine the optimum particle size and preparation parameters, the main research conclusion is as follows:(1) From June to October in seabuckthorn leaves of seabuckthorn leaf water content between58.07%~68.02%, seabuckthorn leaf water content is the highest in June.In September, the flavonoids,soluble sugar, soluble protein, vitamin C and amino acid content was higher.The seabuckthorn leaf as raw material of seabuckthorn leaf tea fresh leaves in September as the best harvest time.(2) The best process conditions optimization of fixing that microwave heating of seabuckthorn leaves by orthogonal test: the leaf weight was 40 g, fixing time was 90 s, microwave power was 60%,determination of the relative activity of POD was 1.690%, the tea polyphenol content was 16.981% and the flavone content of dissolved out was 2.340mg/g. The microwave heating technology, can shorten the fixing time, after fixing the seabuckthorn leaf color green, tea fragrance, microwave heating is an ideal heating process in Hippophae rhamnoides tea production process.(3) Hippophae rhamnoides tea brewing in the main component in the process of dissolution, the sensory index as the evaluation index of the brewing, brewing temperature of Hippophae rhamnoides tea extract nutrients content and sensory quality of the tea.Preferably in seabuckthorn leaves the best brewing conditions were as follows: the ratio of tea to water was 1:75, the water temperature of 100℃soaked 15 min of water extract, tea polyphenol content was 20.2087%, the dissolution of 24.7530mg/g and the flavone content of dissolved out was 2.4314mg/g.(4) The flavonoids in seabuckthorn leaves tea after brewing tea in the dissolution rate and sensory quality as evaluation index of particle size of tea. The choice of the results showed that: 40 purpose that made tea which is the best effect. The best of the flavone content of dissolved out is 5.2702mg/g, the sensory evaluation score was 94.9.(5) Based on the laboratory experiments, the baking roasting process scale-up experiments. Through the comparative analysis of baking technology on relative activity of POD, content of tea polyphenol and flavonoid dissolution effect, the results show that: the baking after fixing the seabuckthorn leaf relative activity of POD basic loss of activity, the contents of tea polyphenols is 14.16%~16.73%, and the flavone content of dissolved out is 2.56mg/g~3.22mg/g.