Study On The Preparation Of Diaphragma Juglandis Fructus Teabag

The paper concentrated on the low level of comprehensive utilization and less related product development of walnut by-products. The processing technology of diaphragma juglandis fructus was studied and optimized its parameters, formulated the diaphragma juglandis fructus teabag and the brewing technology, developed the products of diaphragma juglandis fructus teabag, prepared product was inspected on its quality. The experiment laid a foundation for the industrial production of diaphragma juglandis fructus teabag, the added value of products was improved. The main results were as follows:(1) Compared the main components and sensory quality of diaphragma juglandis fructus by microwave drying, pan fried drying and bake drying 3 kinds of drying, the best drying method was determined. Combined with the analysis of single factor and response surface experiments, the optimum conditions were: the drying temperature 74℃, drying thickness 4cm, drying time 21 min, the moisture content of diaphragma juglandis fructus 7.31%.(2) Compared with the water extraction content and the soup L value of different grinding degree of diaphragma juglandis fructus powder, determined the best crushing degree was 80 mesh.(3) Used of non-woven bags, paper bags and nylon fiber bags 3 bags of material appeared precipitation time and influenced on water extraction content, 3cm×3cm paper bag was determined as the best bag material of diaphragma juglandis fructus powder, the best bag net content was 2g sample.(4) Through single factor experiment combined with orthogonal experiment optimization, optimal brewing process conditions were determined as follows: the temperature of brewing water 80℃, the brewing time 3min, added water 185 mL, brewing 1 times, the water extraction of diaphragma juglandis fructus teabag was 67.71%.(5) The production of diaphragma juglandis fructus teabag which made by optimum parameters was tested on its quality. The brewing liquid water extraction content was 68.6%, total flavonoids content was 5.62%, the content of polysaccharide was 4.74%, the content of heavy metal met the requirement of food safety and national standard, and microbial content did not exceed bid, complied with the health(functional) food inspection project in the general standard. 27 kinds of flavor ingredients were contained in the diaphragma juglandis fructus teabag, which constituted the tea fragrance. The more content of flavor substances were linalool accounted for 4.035%, limonene accounted for 3.412%, gamma terpinene accounted for 1.541%, myrcene accounted for 1.821%, furfural accounted for 1.053%.