| My country is the country with the largest variety of seabuckthorn plants,with the largest distribution area.Among the products of sea buckthorn,sea buckthorn fruit is an edible part rich in physiological active substances,which is rich in nutrients.As a product of sea buckthorn,sea buckthorn leaves also contain a variety of nutrients,which have edible value and health care functions.And the extraction of other active ingredients and antioxidant analysis,but there is little research on its deep processing.Although there are reports about making sea buckthorn leaves into tea,it focuses on the treatment of young sea buckthorn leaves with traditional tea processing techniques and blending into compound Research on tea beverages and instant tea beverages,etc.,to explore the production process and formula of sea buckthorn leaves,lack of research on the changes of sea buckthorn leaves ingredients,aroma,taste and other official aspects.The annual production of sea buckthorn leaves is abundant,and the resources are abundant.The supplement of the effects on the composition,aroma,and quality characteristics of sea buckthorn leaves during heat treatment has more practical value for the development and utilization of sea buckthorn leaf resources.In this paper,sea buckthorn leaves are used as test materials,and sea buckthorn leaves are baked by heat treatment at different times and temperatures,and their quality characteristics are analyzed.The brewing conditions of sea buckthorn leaves after heat treatment are optimized to determine the best drinking conditions and explore the heat treatment.The influence of flavonoids and quality characteristics of sea buckthorn leaf tea soup.The main findings are as follows:The effect of heat treatment on the quality of seabuckthorn leaves showed that: in terms of color,the measured value of color difference increased gradually with the increase of temperature and treatment time,the value of a gradually increased,the color of seabuckthorn leaves gradually became red,and the color became darker.,Appropriate heat treatment helps to enhance the color sense of sea buckthorn leaves and increase appetite.The extraction rate of flavonoids showed that the extraction rate of the treatment group at 140?2h was the highest,and the extraction rate could reach 56.81mg/g.The change of aroma of heat treatment showed that the aroma of sea buckthorn leaves after heat treatment was significantly increased compared with the original leaves.After heat treatment,the main aroma became olefins,the relative content reached 51.1%,high temperature baking has a direct effect on the aroma of sea buckthorn leaves.Using total flavonoid content,water extract and sensory score as indicators,single factor test and orthogonal test method were used to optimize the brewing conditions of seabuckthorn leaves,and the solid-liquid ratio of seabuckthorn leaves,boiling time and boiling temperature were used as the influencing conditions to determine The best conditions for high-temperature boiling are solid-liquid ratio 1:80,boiling temperature 100?,boiling time 25 min,and the sensory score of seabuckthorn leaf tea beverage is 93.46 points.The effect of heat treatment on the quality of sea buckthorn leaf tea soup is as follows:in terms of color,the measured value of color difference gradually increases as the temperature increases,the value of b and L gradually decrease,and the appearance color also shows that the color of tea soup depends on the baking temperature of the leaves When therise time is prolonged,it becomes red and the color becomes darker.The treatment result at 140? for 2h is better.The tea soup has attractive color and high brightness.With the increase of heat treatment temperature,the extraction rate of flavonoids showed that the highest extraction rate of flavonoids at 140?2h was 0.74mg/g.Under the influence of the p H of the tea soup,both the original leaves and the heat-treated seabuckthorn leaf tea soup were weakly acidic,and the p H was significantly affected by the heat treatment.The seabuckthorn leaf tea soup was closest to neutral when treated at 140? for 2 hours,with a p H value of 6.13.The water extract of tea soup showed that the quality of sea buckthorn leaves was positively correlated with the extract of tea soup.The extract was the most at 140? for 2h,and the extract was 4.23mg/m L.The change of aroma shows that the aroma substances of the tea soup cooked by the heat-treated leaves increase.After roasting,the aroma components of the tea soup are rich.The composition ratio and content of the aroma components give the tea soup a different sense of smell.In terms of taste,compared with the original leaf tea soup,the seabuckthorn leaf tea soup after heat treatment has obvious changes in bitterness and bitterness,and other tastes are not much different.Supplemented by sensory evaluation to evaluate the taste of tea soup,as the temperature and time change,the taste of tea soup is gradually mellow,the bitter taste increases,and there is also a slightly sweet taste.Through this study,the heat treatment conditions suitable for sea buckthorn leaves were established as high temperature baking at 140? for 2h.The aroma is rich and the color is attractive.The best brewing method is a tea-to-water ratio of 1?80,brewing at 100? for 25 min.The tea beverage is fragrant and refreshing with excellent quality and rich and refreshing taste.This study provides a method basis for the processing of sea buckthorn leaves,clarifies the aroma,color difference,flavonoids and sensory qualities of sea buckthorn leaves under heat treatment,and provides a reference for sea buckthorn leaves in terms of aromatization and the use of functional ingredients.Provide new ideas for the research of seabuckthorn leaf tea beverage. |
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