Study On Processing Protocol And Nutrient Analysis Of Tree Peony Flower Tea

Tree peony(Paeonia Sect.Moutan)is a famous and traditional ornamental and medical plant in China.Tree peony is the oilseed woody edible oil plant that country concentrating on developing,and the related industries have been developed rapidly."Whole plant using" has become an important way of carrying out comprehensive development and improving the planting benefit.Specifically,the peony flower tea development has received widespread attention.For further utilization of tree peony flowers,the study investigated the processing technology of tree peony flower tea in picking,fixations and drying.Then it screened the suitable tree peony tea varieties.Moreover,in order to get the best processing combination for producing peony tea,color difference analysis,sensory evaluation and basic nutritive components were used to evaluate the overall quality of peony tea.The main results in this study are as follows:1.The results showed that the nutrition of peak blossom period is higher during peony petal of florescence and flower senescence.In the daily variation,eollecting petals at 7-8 o’clock in the morning,tree peony tea not only fias high nutritional,but also is easy to make tea production.2.By comparing the influence of different fixations methods of tea nutrition components,tea color difference and tea aroma,combined tea sensory quality results showed that microwave fixation not only maintains the shape and color of petal,but also maintains the nutrient of petal.This study indicated that the optimal fixations methods for producing peony tea is microwave in high-heat mode,time of 60s.3.By comparing the influence of different drying ways on tea nutrition components,combined the evaluation on tea sensory showed that the petals dried in hot air at the temperature of 80oC not only maintains the nutrient of petal but also has high sensory evaluation.The microwave drying way is difficult to control the drying time and easy to make the petal burnt,affecting the tea sensory quality.Although natural drying way has fine quality,but the drying time is too long,and easy to carry bacteria,the best drying way is hot air at the temperature of 80℃.4.In order to find out suitable conditions for tea brewing which can preserve the most nutrition in the tree peony flower tea,the order of the factors affecting infusion efficiency was:the ratio of tea to water is 1:50 then came water temperature and infusing time and the best combination of the infusing factors were:the ratio of tea to water is 1:50,water temperature is 90,infusing time is 15 minutes.5.Contrast the nutrition component of 36 peony cultivars,the results showed that the nutrition component in P.rockii cultivars was higher than in other cultivars,indicating that they had a high development value.By calculating mean membership index value of nutritional and active component indicator in each tree peony cultivar and then analyzing the index value,the comprehensive nutritional quality of 36 cultivars can be evaluated.It showed that ’Shu Sheng Peng Mo’,’Hong Lian’not only have fine nutritional quality,but also have high sensory evaluation.