A Study On The Processing Technology Of Eucommia Ulmoides Functional Tea

Eucommia Ulmoides Oliv.is a precious Chinese herbal medicine which is widespread across many provinces of our country.Studies have found that the leaves and bark of Eucommia Ulmoides share similar chemical components and pharmacological effcts.The leaves of Eucommia Ulmoides are easy to get.If they are processed to be Eucommia Ulmoides functioanl tea,it will be helpful to expanse their using range and produce huge economic and social benefits.This paper is based on the following process: to take the leaves of Eucommia Ulmoides as raw material,and then produce functional tea through processing technology such as pretreatment,fixing technology and desiccation;then the sensory quality and components of the tonic tea produced through different processing technology were assessed;next,the influence of different processing technology on the quality of the functional tea were studied and therefore to screen out a processing technology which produces the functional tea that contains higher functional component,nutrient content and has a better sensory quality.This paper will provide the basis for the high value development and utilization of the leaves of Eucommia Ulmoides.This study has mainly obtained the following results:1.To study the influence of different pretreament methods such as sun drying,shade drying and drying with different temperatures on the components and sensory quality of the functional tea.Then to combine sensory assessment(configuration,liquor color,fragrance,flavour and infused leaves)and a comprehensive rating which uses multi-index weight analysis method to determine the component(functional components: chlorogenic acid;total flavonoids;aucubin;nutrient component: soluble sugar,soluble protein,total amino acids,total chlorophyll,aqueous extract)content of the leaves of Eucommia Ulmoides as an index to evaluate different functional tea which were produced through different pretreament methods.The results show that the functional tea contains higher functional component,nutrient content and has a better sensory quality when applying sun drying as the pretreament method.2.To compare the influence of fixing time on the components and sensory quality of the functional tea.Then to combine sensory assessment and a comprehensive rating which uses multi-index weight analysis method to determine the component content of the leaves of Eucommia Ulmoides as an index to evaluate different functional tea which were produced through different fixing time.The results show that the functional tea contains higher functional component,nutrient content and has a better sensory quality when the fixing time is 3 min.3.To study the influence of hot air drying and stir-frying drying on the components and sensory quality of the functional tea.Then to combine sensory assessment and a comprehensive rating which uses multi-index weight analysis method to determine the component content of the leaves of Eucommia Ulmoides as an index to evaluate different functional tea which were produced through different drying methods.The results show that the functional tea contains higher functional component,nutrient content and has a better sensory quality when applying the hot air drying method under 120℃ or stir-frying method under 150℃.Therefore the hot air drying method under 120℃ or stir-frying method under 150℃ can be applied to produce Eucommia Ulmoides functional tea.4.The processing technology of Eucommia Ulmoides functional tea is: to dry the fresh Eucommia Ulmoides leaves in the sun;then to steam them for 3 min and roll them when they get cool;finally to fry them in a pan under 150℃ or dry them with hot air in a drying oven under 120℃.Eucommia Ulmoides functional tea produced through the process above has a better sensory quality and contains higher functional component and nutrient component.