Studys On The Technology For Eucommia Ulmoides Male Flower Tea

This paper, took eucommia staminate male flower as material, green-maintaining and drying technology as main aim, the content of functional and nutritional components as reference, studied the processing technology of eucommia staminate male flower tea so as to resolve the blackening problem of liquor and background. The main results are listed as follows.1. Designed a mathematical model of the green-protecting process with Central Composite pattern of the Design-Expert software which can analyze the process and forecast its result. The best green-maintaining technological process is that: choosing the male flowers, leaching it with running water for 1 min, airing it until the moisture content is about 60% and then spraying 0.04% Zn²⁺and 0.4% citric acid aqueous solution on the male flowers with the ratio of 1:10 (ml/g); finally, steam the male flower for 40 seconds. With the help of this technology, the browning and quality decreasing of the male flower tea could be effectively avoided.2. Drying technology of Eucommia flower tea were determined.The microwave technological process is that: microwave Eucommia flower 3min under 560W with the thickness of 0.5cm. Bake technological process is that: baking the male flowers for 1 hours under 120℃with the thickness of 0.5cm. Microwave drying or traditional baked drying process can get good results on its color,shape,aroma and organoleptic quality. The brown color, carbony smell, its small pieces shape and the poor organoleptic quality during traditional roast process could be effectively avoided.3. Ensure the variation laws of functional components and nutrition content by different green-protecting processing. The functional components content caused by different green-protecting processing is prominent. Treated by the following reagent (5.00%Na+, 0.05%Ca²⁺, 0.03%Cu²⁺, 0.15%Vc, 0.05%Mg²⁺, 0.1% Citric acid, 0.3% Citric acid), the tea's content of total Flavonoids is obviously higher than other samples which is treated by other ways; The content of Geniposidic acid in the tea which is processed by 0.03% Cu²⁺, 0.01% Zn²⁺ and steamed by 3min, 1min, 30s is significantly more than other treatment; The content of Chlorogenic acid in the tea which is steamed by 3min, 1min and sprayed by 0.03%Mg²⁺ is higher than other processing ways; The content of Aucubin in the tea which is steamed by 0.03% Citric acid and Cu²⁺ is notably higher than other processing ways. Expecting of scalding green-protecting, the contents of reducing sugar, soluble sugar, and crude fat are obviously lower than other tests. Besides, there are no significant differences in the content of these components in others treatment this paper used.4. Ensure the variation laws of functional components and nutrition content by different drying processing. The functional components content caused by different drying processing is also prominent. The content of total Flavonoids, Geniposidic acid and Chlorogenic acid in the baked male flowers is obviously higher than the sample which is roasted. The affection of Flavonoids content caused by baking 1h under 120℃is not significant prominent ,but the affection of Geniposidic acid and Chlorogenic acid content caused by this processing is prominent. The difference of the aucubin's content is not prominent between traditional roast and bake drying process and both of them decreased with the increasing of temperature. Treat the flower 3min and 560W in the microwave oven, the content of all kinds of functional components is not significant prominent. There are no significant differences in the content of nutrition content in all drying processes this paper used.5. Taking the organoleptic quality into prior consideration, the optimal technique processing of Eucommia male flower tea are that, choosing the male flowers, leaching with running water for 1min, airing it until the moisture content is about 60%, next spraying 0.04% Zn²⁺and 0.4% citric acid aqueous solution on the male flowers with the ratio of 1:10 (ml/g), and then steaming the male flower for about 40s, air drying quickly in shady place, and roasting it for 1h in the air dry oven under 120℃, or baking 3min under 560W.6. Taking the content of functional components into prior consideration, the optimal technique processing of Eucommia male flower tea are that, chooseing the male flowers, leaching it with running water for 1min, airing it until the moisture content is about 60%, spraying 0.3% citric acid aqueous solution on the male flowers with the ratio of 1:10 (ml/g) and then steam the male flower for about 1min. After getting it out, air drying it quickly in shady place, roasting 2h in the air dry oven under 90℃, or baking 3min under 560W .