Development Of New Technology,New Products And Determination Of Functional Nutrients In Health Preserving Tea And Superfine Powder

With the improvement of people's living,people love of diet gradually towards nature,the ecological health of green food,organic food,health care products,etc.,and this is becoming more and more obvious.Vegetable jute as high selenium high calcium with high potassium,vitamin and dietary fiber of green vegetables,loved by everyone.This study summarized the pollution-free cultivation technology and superfine powder processing technology in the process of vegetable jute cultivation,and analyzed its nutritional components.The quality and nutritional components of jute health tea under different tea processing technology were compared.The results were as follows:1.The vegetables are jute,annual plants,high temperature and dry climate conditions,high temperature resistance,cold resistance,strong eold resistance,not waterlogging,it is a short sunshine effect.The main points of non-public nuisance cultivation:?Choose the right time to sow seeds.The southern region recommends planting in early April to mid-may,and the area north of the Yangtze river basin is recommended to be planted from early may to early June.?choose land with fertile soil,good air circulation and convenient irrigation.?Daily management in the field.Reapply the base fertilizer,timely weeding,the seedling should be fertilized more after transplanting;?When the plant grows to about 30cm,it can be harvested from the top of the top of the bud,and it helps the top of the head.2.Through the experimental analysis,we found that the vegetables are rich in nutrients in jute superfine powder.Among them,the protein content of 21.4g/100 g,total dietary fiber content is 42.5 g/100 g,beta carotene content is 144 mg/kg,vitamin C content is 14.8 m g/100 g,total saponin content is 371 mg/100 g and chlorogenic acid content is 0.67 mg/kg,calcium content is 1.7*104 mg/kg,selenium content is 0.02 mg/kg,total amino acid content of 184 g/kg.Dishes with jute,and several common vegetable in daily life are compared,and nutrient composition of we find food with jute on protein,dietary fiber,vitamin E content is significantly higher than control of vegetables such as broccoli,cabbage,asparagus,mustard.The content of calcium,phosphorus content,potassium content,magnesium content and selenium content in jute are much higher than broccoli,Chinese cabbage,asparagus and mustard.At the same time,you can see that the food in the table is generally lower than the other vegetables.As a result,the comprehensive utilization of dishes with jute,new product processing,highlighting its health care function.3.This study made on Oolong Tea,Black Tea,Green Tea three kinds of tea production of jute health-care tea,its nutritional components were determined and analyzed,and review on the sensory quality,to explore the characteristics of different production process of jute health-care tea.?This study prepared jute black tea,which has bright color,dark green and bright,rich aroma and fruity flavor.It has the characteristics of fresh taste and sweet taste.And after the processing of finished product can be stored for a long time and drink tea This study was made from the use of jute as raw material,which was made from fresh jute leaves after being selected,and then dried,fermented,fermented,anti-qing,twisted and dried.? Preparation of jute green tea,this study has a feature of tight and thin strip round straight,tea foam,fragrance lasting,pale green,and not only keep the food with a variety of nutrients of jute,and it's more convenient to store.The production process is simple,the tender leaf is selected,spread green,killing,twisting,first drying,drying titian,can be made.Compared with traditional green tea making process,the processed jute green tea leaves are more compact,the color is green,the aroma and taste are obvious,and the processing time of green tea is shortened.?The tea is made from black tea and it's sweet and sweet and fruity;The tea made from green tea has a distinct flavor of the hemp,with a slight green taste.The two production techniques differ significantly in sensory evaluation.? Through the determination of the nutrient content of the three kinds of tea processing technology,the contents of the three kinds of tea were found to be significantly different,the three levels including:the protein content of jute oolong tea>jute>jute tea;The carbohydrate content of jute green tea is>jute black tea,>jute and oolong tea;The dietary relief of jute black tea is>jute green green tea>jute oolong tea.The fat content of jute oolong tea>jute green tea>jute black tea;The total sugar content of green tea was>yellow sesame oolong tea.The contents of>jute black tea>jute oolong tea.In vitamin A,three kinds of tea produced by the processing of tea leaves have not been detected.In the content of beta carotene and vitamin B2,the contents of>jute black tea of jute.The content of vitamin Bl content of jute black tea is>yellow jute oolong tea>.In vitamin C content,jute green tea is the highest;In vitamin E and vitamin K,the content of jute oolong tea is>.The products of different tea leaves produced by different tea leaves are the finished products,and its water content is close.The difference of tea polyphenols is very small,and in the aspects of ash,the green tea is the lowest.In the content of green,jute green tea is the highest,jute black tea is the lowest.? Three different tea production process made of Ma tea are common 17 kinds of amino acids,of which there are 7 kinds of essential amino acids.The total amount of amino acids contained in different processing techniques:jute oolong tea>jute green tea>jute black tea.It can also be seen that the human body must contain the highest amino acid content,followed by jute green tea and the lowest content of jute black tea.The content of glutamic acid in the three samples is higher than that of other amino acids.