Study Of The Processing Technology Of Perilla Leaf Tea

Perilla frutescens(L.)Britt,has high nutrition value and health care efficacy.In the present study,the differences of sensory quality and physicochemical value among green tea,black tea and white tea produced by perilla fresh leaves of the same species were studied.The processing technology of green and black perilla tea was explored.The effect of aroma of the same species with different drying methods on the perilla tea was investigated.The main conclusions of this study were as follows:(1)There were no significant differences of sensory score among perilla green tea,black tea and white tea.The content of water extract content,soluble sugar was the highest in perilla green tea,and there were no significant differences between white tea and green tea in the same indicators of value.The perilla white tea and green tea showed the highest content of free amino acid and polyphenol.The perilla black tea showed the lowest content of water extract,soluble sugar,free amino acids and phenol content,compared with green tea and white tea.(2)To optimize the process parameters of perilla green tea.The results showed that the fixing temperature 390°C was better for the improved quality of perilla green tea,the best rolling time was gently 10min-10min-10 min,the better drying methods was hot air drying.The aroma components of perilla green tea was treated by different drying methods sun drying,shade drying and hot air drying.Results showed that the aroma components of three different drying methods,were 71 kinds with 318.09 μg/g,49 kinds with 515.88 μg/g and 41 kinds with 459.09 μg/g.The effects of different varieties of perilla(half green,all green and violet)on the aroma components of green tea were studied.Results showed that the aroma components of the three varieties of perilla tea were detected for 41 kinds(459.09 μg/g),52kinds(199.44 μg/g),62 kinds(190.52 μg/g)of compounds.among the three kinds of varieties,the type of aroma components was the highest in violet,and the total content of aroma components was the highest in half-green variety.(3)The process parameters of perilla tea were optimized.The results showed that the optimum time for the withering was 18 h,the first pressing gently and rolling of 10min-10min-10 min could get higher quality of perilla black tea,the optimum fermentation temperature was 26°C,the best fermentation humidity was 95%,optimum fermentation time was 3.0-3.5 h,the optimum drying temperature is 100°C.The effects of different varieties of perilla(half green,all green and violet)on the aroma components of red tea were studied.Results showed that aroma components of the three varieties were 62 kinds,75 species,78 kinds,the corresponding total contents were 541.25 μg/g,465.76 μg/g and 236.83 μg/g,respectively;among the three kinds of varieties,the type of aroma components was the highest in violet,and the total content of aroma components was the highest in half-green variety.