| The paper was took Lactuca indica L.cv.Mengzao as the study object , and referenced to the processing method of green tea, carried on the research for key processing techniques such as the time of raw materials picking,deactivation of enzymes,drying and storage . The conclusion were as follows:(1) Lactuca indica L. was suitable to prepare with processing technology of green tea.(2)Comparatively analyzed relative activities of polyphenol oxidase of Lactuca indica L. in different de-enzyme treatments with spectrophotometry, the results showed that:①The way of pan-fired green was better than evaporating green;②Based on the premise of having no effect in shape and decoction color of Lactuca indica L. tea, Lactuca indica L.was pan-fired 2 minutes at 180℃, which the relative activities of polyphenol oxidase was the lowest and the degradation degree of tea polyphenol was the lowest.(3)Through comprehensive comparing the results of sensory evaluation and physico-chemical analysis, determined drying treatment was the most suitable way of drying.(4)Comparing of tea polyphenols and other nutrient content, determined the period of 30~50cm was the most suitable picking period, which tea polyphenol content was 379mg/L.(5)Comparatively analyzed the sensory and physical-chemical indicators of Lactuca indica L.tea after storage, considered the consequent of iron tube was better than tinfoil and paper tube.(6)Regenerated leaves of Lactuca indica L.were processed to tea and made quality analysis, considered its quality was inferior obviously to the tea of first stubble. |
