ABSTRACT: The biochemical constituents of tea flowers and fresh tea leaves are basically the same. They are rich in tea polyphenols, tea polysaccharides, free amino acids, superoxide dismutase (SOD) and caffeine, and have very high value for development and utilization. The effects of vacuum freeze drying, constant temperature oven drying and microwave drying equipment on the quality of dried tea flower were studied.
(1) Vacuum freeze-dried dried tea tree flowers better preserve the shape, aroma and color of tea tree flowers; dried tea tree flowers are relatively natural in shape, darker in color and sweeter in fragrance; microwave dried tea tree flowers are shrunken in shape, dark in color, long in sweet fragrance, and have the fragrance of meritorious service.
(2) The water extract content, soluble sugar, tea polysaccharide, tea polyphenols, tea saponin and free amino acid content of dried flower of tea tree dried by vacuum freeze-drying were the highest; the water extract content, tea polysaccharide and tea polyphenol content of dried flower of tea tree dried by microwave drying were higher than that of dried flower of tea tree, and the soluble sugar content was lower than that of dried flower of tea tree; the caffeine and total flavonoids content of dried flower of tea tree dried by three processing methods were higher than that of dried flower There was no significant difference in quantity.
没有评论:
发表评论