Study On Processing Technology Of Mint Leaves' Tea

Mint leaves have the upper nutritional value and medical care function. Mint leaves have the medical care function of antimicrobial and diminish inflammation, blow away one's fever, make someone fell sober-minded, fresh the breath, wet one's lung, anticancer and protection against the cancer. Therefore the exploitation of mint leaves has aroused people's recognition.This paper is to choose the highest active composition contents of mint leaves to manufacture green mint leaves' tea by studing their chemistry composition contents. The technical parameters during the manufacturing process were also studied. The results are showed as follows:(1) Through separately gathers the different number of the mint leaves (1~3,4~6,7~9) new sample, determines in the fresh type the nutrient content content, the contrast determination result, obtains picks the spot best: The number of leaves is 4~7 mint leaves. Pick a different time on the pennyroyal content of peppermint leaves a greater impact, by measuring the time under different picking mint leaves of peppermint oil content, to determine the optimal harvesting time for sunny days eleven to fourteen o'clock.(2) Withering can increase the contents of soluble sugar, dissociative amino acid and water extract,but it can also decrease the contents of flavonoid and polyphenol.So we must control the withering time to obtain the aim of ameliorating aroma and flavor of green mint leaves' tea. The results showed that the optimum withering time of mint leaves was about three hours.(3) The different fixing methods,different leaves dealing ways and different fixing technology on the major components, organoleptic qualities of green mint leaves'tea were discussed. It showed that green mint leaves fixed by steam were much better and the fixing condition of five hundreds grams, three point five minutes was the best.(4) Rolling can increase the percentage of cell damage of green mint leaves' tea, than the content of water extract increases and will benefit to the draw well of the green mint leaves'tea. So we take rolling before drying is obligatory.(5) Green mint leaves' tea can have higher main components by drying. Green mint leaves' tea has olivine colour, dense aroma, delightfully fresh taste, uniform residue, mint leaves tea is also to maintain the active ingredient at a higher level, and has the best organoleptic qualities.The optimum drying conditions were as follows:Tile thickness of one centimeter, the temperature is one hundred centigrades, the time is sixty minute, and also in the process of regular turn over.(6) The packaging choose the composite material of tinfoil and plastic. The result showed that main nutrition component can be preserved well during six months. It was proved that the technique is better.(7) Soaking tea in water is making temperature and time for laboratorial factors,the trial of tea's color, taste and aroma to carry out comprehensive assessment, obtained better conditions for the brew: The ratio of tea to water is one to seventy-five, brew temperature is ninety centigrades, brewing time is ten minutes.