Analysis On Processing Technology And Quality Of Sibiraea Angustata (Rehd.) Hand.-Mazz.Tea (Willow Tea) In Qinghai Province

Sibiraea angustata(Rehd.)Hand.-Mazz.are characteristic wild plants in northwest China,which are rich in polysaccharides,terpenoids and other components.Modern pharmacological studies have found that Sibiraea angustata(Rehd.)Hand.-Mazz.have the medicinal value of clearing stomach heat,promoting digestion,regulating lipid metabolism,antioxidant and anti-aging,anti-liver injury,improving immunity,anti-tumor and antibacterial.However,the current utilization of Sibiraea angustata(Rehd.)Hand.-Mazz.is simple and single,which cannot effectively use resources.Therefore,it is necessary to explore a new utilization method according to the conditions of Sibiraea angustata(Rehd.)Hand.-Mazz.and the simple utilization method of local people.In this study,we noticed the regulating lipid metabolism,anti-oxidation,anti-tumor and many other effects of Sibiraea angustata(Rehd.)Hand.-Mazz.As the local residents have the way to use their leaves to cook tea,we used Sibiraea angustata(Rehd.)Hand.-Mazz.as raw materials,combined with green tea,black tea processing technology,through the analysis of sensory quality,polysaccharide content and terpenoids content changes to explore the processing technology of willow tea,the results are as follows :1.The results of the Wok-fixing experiment showed that the suitable conditions for the Wok-fixing of willow tea were as follows : the Wok-fixing temperature was220 °C and the Wok-fixing time was 4 min.Under these conditions,the sensory score of willow tea was 86.9,the polysaccharide content was 12.70 %,and the terpenoids content was 1.77 %.2.The results of Steam-fixing experiment showed that the suitable conditions for Steam-fixing of willow tea were as follows : the Steam-fixing time was 4 min,the sensory score of willow tea was 90.3,the polysaccharide content was 12.61 %,and the terpenoids content was 1.44 %.3.The results of Microwave-fixing experiment showed that the optimum conditions for Microwave-fixing of willow tea were as follows : Microwave-fixing time 150 s,sensory score 80.4,polysaccharide content 11.62 %,terpenoids content1.44 %.4.Through the longitudinal comparison of willow tea obtained by the best conditions of Wok-fixing,Steam-fixing and Microwave-fixing,it is found that among the three methods of Wok-fixing,Steam-fixing and Microwave-fixing,the comprehensive performance from high to low is : Wok-fixing,Steam-fixing,Microwave-fixing.At the same time,it was found that the content of willow tea obtained under the optimal conditions of the three methods was higher than that of the control group.In the terpenoids content,there is a certain loss in the terpenoids content of willow tea obtained by three methods.5.Three main factors of willow tea fermentation : fermentation temperature,fermentation time and fermentation humidity。The experimental study of various conditions found that the influence degree of willow tea score from high to low was : fermentation temperature,fermentation humidity,fermentation time.According to the experimental results,the optimal fermentation conditions were : temperature 40 °C,humidity 100 %,time 12 h.Under the optimum fermentation conditions,the sensory evaluation score of willow tea was88.2,the polysaccharide content was 20.13 %,and the terpenoids content was 3.67 %.