| With the production and technological progress, the tea concept of the traditional hasalready broken, appear a variety of health tea. Also further improve the economic efficiency ofvarious raw materials, Sedum Aizoon L.as a valuable medicinal plants, the study anddevelopment is small, Mainly as an ornamental plant, a small amount for vegetables, edible andmedicinal, and processed into of Sedum Aizoon L. tea used in people’s daily life. But the Sedumaizoon L.deep processing and drug development is still in its infancy,As an ornamental plantbecause of its rapid growth, should always be pruned as a vegetable or medicinal not keep well,and the resulting waste of resources of fresh leaves. On the basis of understanding thebiological behavior,cultivation characteristics, suitable system of Sedum aizoon L.exploringthe optimal process, it was studied that the effect of different processing methods on the qualityof Sedum aizoon L. tea and the drying temperature could significant affect the flavor, aromaconcentrations and its composition of Sedum Aizoon L. tea. through the deployment whit greentea and Sedum aizoon L. tea to improve and enhance the flavor of Sedum Aizoon L.. The resultsare as follows:1. By sensory evaluation, biochemical compositions and aroma analysis, it was studiedthat the effect of different processing methods on the quality of Sedum Aizoon L. tea. Theresults showed that the different processing methods could affect the the appearance, liquorcolor,aroma and taste of Sedum aizoon L. tea, with “fresh leaves→withering→firstrolling→first drying→second rolling→second drying†processing mode is better. It wasdifferent effect of withering time on various types of biochemical compounds, withering W3resulted is better in the content of biochemical compounds beneficial to quality of Sedumaizoon L. tea.2. By sensory evaluation and GC-M S analysis， it was firstly studied the effect of dryingtemperature on the aroma of Sedum Aizoon L. tea. The results showed that the dryingtemperature could significant affect the flavor, aroma concentrations and its composition ofSedum Aizoon L. tea. With the drying temperature increased, four kinds of flavor appeared inturn: fragrance, fragrance with sweet, cooked sugar flavor and carame flavor, while aldehydeswith low boiling point and highly volatile decreased gradually in the aroma composition,, thecomponents with flavor of sweet and high-fired tended to increase gradually, and specificcomponents with flavor of sweet and high-fired were added. By comprehensive comparativeanalysis, drying method for Sedum Aizoon L. tea should choose the T3(first and second dryingat t2℃) or T4(first drying att3℃, second drying att1℃). 3. With green tea and Sedum Aizoon L tea as the main raw material,study the processing ofSedum aizoon L.-green tea beverage, and adopt the method of single factor and orthogonalexperiments to explore the distribution of Sedum Aizoon L., green tea ratio as well as honey,citric acid. The results showed that processing and flavoring substances have a greater impact onthe quality of tea beverage; Sedum Aizoon L.-green tea beverage best extraction conditions is:the Sedum Aizoon L.water ratio (W/V)1:100, the temperature of85°C,time5min, green teamaterial to water ratio (W/V)1:75, temperature85°C, time5min. The best formula is: greentea soup: Sedum Aizoon L.-green tea was1:2(V/V),12%honey, citric acid0.05%. |
