| China has rich resources of sea buckthorn leaves,rich in functional ingredients have good health utility flavonoids,polysaccharides,polyphenols,protein and fat,as well as having a unique flavor quality is good suitable for development of alternative raw tea.This study determined the biochemical composition of leaves of different varieties,plant types,and harvesting stages of the Dalter Banner area in Ordos,selected seabuckthorn leaves for tea making and deep-processing raw materials,and analyzed the preparation parameters of seabuckthom leaf tea,and developed biochemical components.To study the dynamic changes in tea process,to clarify the kinetics model of total flavonoids and crude polysaccharides in the fixation process,to explore the process of instant tea leaves in the seabuckthorn leaves,to optimize the extraction process parameters,and to analyze the influence of reverse osmosis concentration and decompression concentration on the quality of concentrates;To study the process and raw material blending technology of green tea and white tea with different flavors of tea flavored instant sea buckthorn leaf tea,explore the influence of different process parameters on quality of different tea flavor sea buckthorn instant powder,and provide development ideas for the development and utilization of seabuckthorn leaves in depth.Theoretical basis.The results of this study are as follows:1 Determination of seabuckthorn leaf picking periodSelect the seabuckthom leaves of different varieties and plant types during the picking period in the middle of June to October in Ordos region.After biochemical composition determination,the total flavonoid content of male plants of Russian seabuckthorn leaves reached the highest 1.72 ± 0.04%in July,and the male plants of Chinese seabuckthorn leaves were rough.The highest content of polysaccharides in July was 3.74± 0.08%.The highest level of caffeine in male plants of Chinese seabuckthorn was 0.82 ±0.02%in August.The content of total flavonoids in male plants of Russian seabuckthorn plants reached 15.37± 0.69%in August.Considering the content of each functional ingredient,it was determined that the seabuckthorn leaves of the male fruit of Russia's big fruit in July were used as seabuckthorn leaf tea raw materials,and the main functional ingredients contained 1.72 ± 0.11%of total flavonoids,3.62 ± 0.27%of crude polysaccharides and 0.68 of caffeine.± 0.02%,total polyphenol content 15.7 ± 1.23%.2 Optimization of dynamic changes of major nutrient components in seabuckthorn leaf tea technology and tea production processSelect the fresh leaves of the male fruit of seabuckthorn in Russia in mid-July,and research the quality of the three kinds of fixation by hot air fixation,microwave fixation and baking green.After the determination of major biochemical components and sensory evaluation,optimize the process parameters and establish the fixation of the sea buckthorn with hot air.Leaf tea the best fixation process.Seabuckthorn leaf tea has the best quality,with bright orange,strong taste,and good quality with pleasant fruit fragrance.At the same time,the initial processing of the seabuckthorn leaf tea was optimized,and the hot air fixation process parameters of 120 seconds fixation time,fixation temperature 180?,and 1.5 kg leaf volume were established.After 20 minutes of drying,the drying process used 2 kg of drying,120 minutes of drying time,and 80 drying temperatures process parameters.In the process of seabuckthorn leaf tea processing,the content of total flavonoids and crude polysaccharides in the fixation process was more loss,which decreased by 5.81%and 13.3%,respectively.Based on the kinetic model of two main nutrients,it was shown that the total flavonoids and crude polysaccharides in the process of fixation were more in line with the zero-order reaction kinetics model,and the activation energy of total flavonoids was lower than that of the crude polysaccharides,indicating that the total flavonoids were more easily accessible to the outside world.Response occurs under stress.The loss of caffeine,crude protein and crude fat in the rubbing process was greater,which was 0.18 ± 0.02%,1.65 ± 0.11%,and 0.39 ±0.04%,respectively.3 Construction of Instant Seabuckthorn Leaf Tea PowderTechnologyThe production process of instant seabuckthorn leaf tea powder was constructed.The technological process was:seabuckthorn leaf tea ? extraction(twice)?filtration,cooling(0.45 ?m,20 ?)? dish centrifugal ?reverse osmosis concentration(normal temperature)? freeze-drying(-5? frozen 4h,105 ? dried 8h)? milling(60 mesh sieve)? packaging ? finished product.The content of total flavonoids in instant tea leaves was 4.29 ± 0.03%,crude polysaccharide content was 7.71 ±0.03%,caffeine content was 0.42±0.01%,and total polyphenol content was 22.18 ± 0.04%.In the extraction process of seabuckthorn leaf tea,the single factor test and response surface method were used to optimize the sensory quality.The optimized production parameters were:extraction temperature of 81 ?,extraction time of 29.50 min,and liquid-to-liquid ratio of 19.50 mL/g.By comparing the biochemical composition of reverse osmosis concentration and decompression concentration with sensory evaluation,the utilization of concentrated flavonoids in reverse osmosis concentrate was significantly higher than that of vacuum concentration.The reverse osmosis concentration and freshness of the concentrates are higher than that of the vacuum concentrates,and the sweetness,astringency,and twist are lower than the vacuum concentrates.4 Construct and optimize green tea flavored instant seabuckthorn leaf tea powder technologyThrough the sensory evaluation and the determination of the main biochemical components of the green tea powder and the seabuckthorn leaf tea powder in different proportions,it was shown that the flavor of the green tea powder in the tea powder blending process was more mellow and more irritant,so the green tea was selected as the raw material.With the green tea raw materials in the extraction process,the optimal production parameters of the raw material mix extraction were optimized by response surface methodology,and the sensory score was higher than that of the tea powder blending process after testing.The fitting equation of the raw material blending process is:Y=92.78+0.15A-0.16B+0,049C+0.91D-2.53AB-0.60AC+0.075AD+0.82BC+0.72BD-1.24CD-7.78A2-1.01B2-1.31C2-1.93D2The raw material combination extraction process was selected as the production process of instant tea flavored seabuckthom leaf tea with green tea flavor,namely,the ratio of the ingredients was 1.50,the ratio of water to tea was 19.50 mL/g,the extraction temperature was 74.50?.,and the extraction time was 26.00 min.Tea powder has yellow translucent tea,fresh fruit,taste with a good stimulant,with Hui Gan quality characteristics.5 Construction and optimization of white tea flavor instant seabuckthorn leaf tea powder technologyTea powder and seabuckthom leaf tea of different colors were used for tea-powder blending and raw material extraction.In response to surface analysis,the sensory evaluation was compared with the determination of major biochemical components to determine the use of tea from white peony and seabuckthorn leaf tea as raw materials.The powder blending process uses raw material blending technology when Shoumei and seabuckthorn leaf tea are used as raw materials.That is,the blending ratio of white peony powder and sea buckthorn leaf tea powder is 1.5,and the quality is expressed as fresh and cool.The optimum technological parameters for the blending of Shoumei and seabuckthorn leaf tea raw materials were as follows:the ingredient ratio was 1.5,the extraction temperature was 90?,the extraction time was 40 minutes,and the tea powder was characterized by strong alcohol and sweetness.The fitting equation obtained by response surface method is:Yss=94.79-0.15A-0.42B+1.2C-2.12AB+1.04AC-0.18BC-4.21A2-2.81B2-3.7C2. |
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