The Processing Of Loquat Flower Scented Tea And Its Tea-bag

The processing of loquat flower scented tea and its tea-bag was studied. The study didn’t only provide a new idea and theoretical foundation for comprehensive utilization of loquat resource, but also enriched tea types. The main results are as follows:1 The effects of solid-liquid ratio, temperature and time on the extraction of water-soluble active components were studied through single-factor and orthogonal experiment. The results stated that the optimal extraction condition was with 1:25 of solid-liquid ratio, at 100℃, for 7min.2 The effects of de-enzyming and drying methods on the sensory quality and the chemical quality were studied. The results stated that the de-enzyming technology was not applied to the processing of loquat flower scented tea, and the optimal processing of loquat flower scented tea was at 40℃for the flowers drying (oven or far infrared) to constant weight after gathering flowers.3 Based on these results, single and mixed loquat flower scented tea-bag were conducted, then the brewing condition were studied. The results stated that the optimal particle of single loquat flower scented tea-bag was 16 to 40 mesh; The optimal brewing condition of single loquat flower scented tea-bag was with potable water for 2 or 3 times, at 100℃, for 3min; The optimal flower-tea ratio of mixed loquat flower scented tea-bag was 5:12 to 6:12; The optimal brewing condition of mix loquat flower scented tea-bag was with potable water, for 2 times, at 90 to 100℃, for 2min. The results of the aroma of tea-bag stated that volatile substances of single loquat flower scented tea-bag were mainly aldehydes and aromatic compounds; volatile substances of mixed loquat flower scented tea-bag contained more types than single loquat flower scented tea-bag, and the volatile substances was mainly as follow:aldehydes, alcohols and aromatic. The type and content of heterocyclic compounds were more than that of single loquat flower scented tea-bag.