Study On The Processing Technology And Quality Of Lonicerae Joponicae Thunb. Tea With Two Styles

Lonicerae joponicae Thunb. is one of the species of 38 kinds of chinese medicinal materials, contain a variety of healthy ingredients, pharmacological effects is very broad. Lonicerae joponicae Thunb.'s healthy ingredients mainly include organic acids (organic acids), flavonoids and volatile oil (volatile oils), etc; pharmacological effects, mainly include antibacterial, antiviral, anti-inflammatory, anti-oxidation, improving immunity, eczema, protect liver, fall hematic fat, and so on. In recent years, Lonicerae joponicae Thunb. as a substitute of daily health drink, the research of tea product has attracted people's attention, new products also increased gradually. But at present honeysuckle tea mainly selected from medicinal Lonicerae joponicae Thunb. recorded in the production of after fire and into, color is dark in appearance and flavor taste bitter, brewing sinking fast and cold sex bias. Based on tea processing theory and technology, this issue from the raw material selection, technological process and technological parameter optimization of honeysuckle tea products recorded in the systemic research on the processing technology, The main results are as follows:1. Different flowering of Lonicerae joponicae Thunb. in appearance significant differences on colour and lustre and biochemical component content, different flavor quality of flos lonicerae substitute material, tea should be reasonable. The type of green tea, Lonicerae joponicae Thunb. tea substitute appearance should select colour and lustre is green, the health care ingredients (flavonoids) high content of Y1; Fermentation type alternative honeysuckle tea should select high water extract and soluble sugar content of Y3.2.Green tea honeysuckle, the optimal processing technology is put Y1(A1?A2, B2?B3)-S2-B/J-S2 drying-titian (C2N D2).Its product has the appearance of tight junction, fresh green color, rich aroma fragrance lasting, looked pale green and bright, taste mellow and flower quality characteristics of form a complete, which contain flavonoids,3?5% 15?25% soluble sugar, soluble protein 1?2%, free amino acid of 200?300 mg/100 g.3. Black tea type Lonicerae joponicae Thunb., the optimal processing technology for Y3 withering sun (the withering modest standard unceasingly for the cylinder to fold) and rolling (after rolling filaments are linked together, the flowers into a ball, block) should be timely solution to fermentation (E2?E3)-S2 drying-titian (G2?H2?H3.The product shape brown in color, fragrant, sweet and pure taste. Main biochemical component content is:34.5-48.0% soluble sugar,1?3% flavonoids, free amino acid of 670?770 mg/100 g. Is a kind of warm, unique taste, suitable for daily consumption, and health care function of the new plant.