姜花纯花茶的加工工艺研究
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摘要
为开发姜花纯花茶,采用单因素多水平的试验设计方法,以感官审评为主,探索通过烘干、微波干燥及真空冷冻干燥加工姜花纯花茶的方法。获得的最优加工工艺为:(1)烘干法,漏斗期或蝶形期花朵→保留完整花冠管→立体卡口摊放→温度70℃;(2)微波干燥法,漏斗期花朵→保留完整花冠管→微波6 kW、60℃下杀青3 min,2 kW、60℃下干燥30 min;(3)真空冷冻干燥法,蝶后期花朵→保留完整花冠管→-23℃预冷冻2 h,-12℃升华15 h,5℃解析干燥18 h。通过感官审评,真空冷冻干燥姜花品质最优,花茶色泽微黄、均匀,花形立体,香气纯正清香,滋味鲜爽。但从生产成本来讲,烘干法较适宜进行规模化生产。
To develop the optimal processing technology of Hedychium coronarium tea,a single factor and multi-level experimental design method was adopted,and the method of sensory evaluation was used to explore the method of processing Hedychium coronarium tea by oven drying,microwave drying and vacuum-freeze drying. The optimal processing techniques for each of the three methods were as follows:(1)for oven drying,picking "funnel" period or "butterfly-shaped" period flowers → retaining the complete corolla tube → placing the flowers vertically in the oven → drying at 70 ℃;(2)for microwave drying,picking "funnel" period flowers→ retaining the complete corolla tubes → microwave de-enzyming at 6 kW,60 ℃ for 3 min,then drying at2 kW,60 ℃ for 30 min;(3)for vacuum-freeze drying,picking "fully open" period flowers → retaining the complete corolla tubes → pre-freezing at-23 ℃ for 2 h,sublimation drying at-12 ℃ for 15 h,then desorption drying at 5 ℃ for 18 h. Through sensory evaluation,the quality of Hedychium coronarium tea obtained by vacuum freeze-drying is the best. The color of the best Hedychium coronarium tea was yellowish and uniform,the flower shape was three-dimensional,the aroma was pure and fragrant,and the taste was fresh and refreshing. However,in terms of production cost,the oven drying method is more suitable for large-scale production.
To develop the optimal processing technology of Hedychium coronarium tea,a single factor and multi-level experimental design method was adopted,and the method of sensory evaluation was used to explore the method of processing Hedychium coronarium tea by oven drying,microwave drying and vacuum-freeze drying. The optimal processing techniques for each of the three methods were as follows:(1)for oven drying,picking "funnel" period or "butterfly-shaped" period flowers → retaining the complete corolla tube → placing the flowers vertically in the oven → drying at 70 ℃;(2)for microwave drying,picking "funnel" period flowers→ retaining the complete corolla tubes → microwave de-enzyming at 6 kW,60 ℃ for 3 min,then drying at2 kW,60 ℃ for 30 min;(3)for vacuum-freeze drying,picking "fully open" period flowers → retaining the complete corolla tubes → pre-freezing at-23 ℃ for 2 h,sublimation drying at-12 ℃ for 15 h,then desorption drying at 5 ℃ for 18 h. Through sensory evaluation,the quality of Hedychium coronarium tea obtained by vacuum freeze-drying is the best. The color of the best Hedychium coronarium tea was yellowish and uniform,the flower shape was three-dimensional,the aroma was pure and fragrant,and the taste was fresh and refreshing. However,in terms of production cost,the oven drying method is more suitable for large-scale production.
引文
[1]肖望,涂红艳,邓崇会,等.姜花属植物生物技术研究进展[J].广东第二师范学院学报,2011,31(5):73-77
[2]刘光华,胡秀.今夏,相约去吃花[J].中国农村科技,2016(7):34-37
[3]张倍宁,周文凯,赖健.姜花酸奶加工工艺的研究[J].食品科技,2011(4):54-57
[4]李瑞红,范燕萍.白姜花不同开花时期的香味组分及其变化[J].植物生理学通讯,2007(1):176-180
[5]员梦梦.11种香花植物鲜花香气成分及香型分类研究[D].新乡:河南科技学院,2016:13-21,29
[6]陈梅春,朱育菁,刘晓港,等.茉莉鲜花[Jasminum sambac(L.)Aiton]香气成分研究[J].热带作物学报,2017,38(4):747-751
[7]黄文艺,苏流坤,刘婷琳,等.姜花香气成分的SPME-GC-MS分析[J].分析测试学报,2004,23(z1):93-94
[8]龙小琴,秦华珍,黄燕琼,等.姜科五属中药性效与亲缘关系相关性研究进展[J].中国药房,2016,27(23):3301-3304
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[10]ENDRINGER D C,TAVEIRA F S N,KONDRATYUK T P,et al.Cancer chemoprevention activity of labdane diterpenes from rhizomes of Hedychium coronarium[J].Revista Brasileira De Farmacognosia,2014,24(4):408-412
[11]RAY A,JENA S,DASH B,et al.Chemical diversity,antioxidant and antimicrobial activities of the essential oils from Indian populations of Hedychium coronarium Koen[J].Industrial Crops&Products,2018,112:353-362
[12]何尔扬.白姜花食用及药理实验研究[J].时珍国医国药,2000(12):1077-1078
[13]NAKAMURA S,OKAZAKI Y,NINOMIYA K,et al.Medicinal flowers.XXIV.Chemical structures and hepatoprotective effects of constituents from flowers of Hedychium coronarium[J].Chemical&Pharmaceutical Bulletin,2008,56(12):1704-1709
[14]LU Y,ZHONG C X,WANG L,et al.Anti-inflammation activity and chemical composition of flower essential oil from Hedychium coronarium[J].African Journal of Biotechnology,2009,8(20):5373-5377
[15]PANDYA C V,JADEJA A J,GOLAKIYA B A.Antifungal activity of crude extracts of Hedychium coronarium[J].International Journal of Research in Phytochemistry&Pharmacology.2014,3(4):163-165
[16]刘丽娟,闫素君.姜花属植物中化学成分的研究进展[J].中山大学研究生学刊(自然科学.医学版),2002(2):6-12
[17]杨晨雪,江顺.探索未来花茶市场的走向[J].北京农业,2015(34):150-151
[18]FERNANDES L,CASAL S,PEREIRA J A,et al.Edible flowers:Areview of the nutritional,antioxidant,antimicrobial properties and effects on human health[J].Journal of Food Composition&Analysis,2017,60:38-50
[19]戴素贤.姜花茶窨制技术[J].广东茶业,1996(1):30-32,28
[20]程远霞,陈素芝,谢秀英.食品共晶点和共熔点试验研究[J].食品工业,2004(1):49-50
[21]农业部工人技术培训教材编审委员会.茶叶初(精)制茶技术[M].北京:中国农业出版社,1994:222-224
[22]刘家文,陈燕,李晖,等.香水睡莲花茶制作工艺探索[J].农业研究与应用,2014(5):30-31
[23]董娟娥,付卓锐,马希汉,等.不同干燥方法对杜仲雄花茶品质的影响[J].农业机械学报,2011,42(8):131-137
[24]揭晓,成仿云.牡丹花茶制作工艺研究[J].食品工业科技,2017,38(12):239-242
[25]刘琼琼.枇杷花茶的加工及其袋泡茶的试制[D].武汉:华中农业大学,2011:27-35
[26]王登飞,周赞虎.热风烘干工艺对枇杷花茶的品质及微生物指标的影响[J].食品科技,2016,41(10):79-82
[27]应震,韩琴,于勇杰,等.连蕊茶花的干燥工艺研究[J].宁波大学学报(理工版),2014(3):18-23
[28]李宁,王建平,章朝晖.不同干燥方法对茉莉花品质影响分析[J].食品工程,2012(3):41-44,49
[2]刘光华,胡秀.今夏,相约去吃花[J].中国农村科技,2016(7):34-37
[3]张倍宁,周文凯,赖健.姜花酸奶加工工艺的研究[J].食品科技,2011(4):54-57
[4]李瑞红,范燕萍.白姜花不同开花时期的香味组分及其变化[J].植物生理学通讯,2007(1):176-180
[5]员梦梦.11种香花植物鲜花香气成分及香型分类研究[D].新乡:河南科技学院,2016:13-21,29
[6]陈梅春,朱育菁,刘晓港,等.茉莉鲜花[Jasminum sambac(L.)Aiton]香气成分研究[J].热带作物学报,2017,38(4):747-751
[7]黄文艺,苏流坤,刘婷琳,等.姜花香气成分的SPME-GC-MS分析[J].分析测试学报,2004,23(z1):93-94
[8]龙小琴,秦华珍,黄燕琼,等.姜科五属中药性效与亲缘关系相关性研究进展[J].中国药房,2016,27(23):3301-3304
[9]LIM T K.Hedychium coronarium.In:Edible Medicinal and Non Medicinal Plants[M].Springer:Dordrecht,2014:847-856
[10]ENDRINGER D C,TAVEIRA F S N,KONDRATYUK T P,et al.Cancer chemoprevention activity of labdane diterpenes from rhizomes of Hedychium coronarium[J].Revista Brasileira De Farmacognosia,2014,24(4):408-412
[11]RAY A,JENA S,DASH B,et al.Chemical diversity,antioxidant and antimicrobial activities of the essential oils from Indian populations of Hedychium coronarium Koen[J].Industrial Crops&Products,2018,112:353-362
[12]何尔扬.白姜花食用及药理实验研究[J].时珍国医国药,2000(12):1077-1078
[13]NAKAMURA S,OKAZAKI Y,NINOMIYA K,et al.Medicinal flowers.XXIV.Chemical structures and hepatoprotective effects of constituents from flowers of Hedychium coronarium[J].Chemical&Pharmaceutical Bulletin,2008,56(12):1704-1709
[14]LU Y,ZHONG C X,WANG L,et al.Anti-inflammation activity and chemical composition of flower essential oil from Hedychium coronarium[J].African Journal of Biotechnology,2009,8(20):5373-5377
[15]PANDYA C V,JADEJA A J,GOLAKIYA B A.Antifungal activity of crude extracts of Hedychium coronarium[J].International Journal of Research in Phytochemistry&Pharmacology.2014,3(4):163-165
[16]刘丽娟,闫素君.姜花属植物中化学成分的研究进展[J].中山大学研究生学刊(自然科学.医学版),2002(2):6-12
[17]杨晨雪,江顺.探索未来花茶市场的走向[J].北京农业,2015(34):150-151
[18]FERNANDES L,CASAL S,PEREIRA J A,et al.Edible flowers:Areview of the nutritional,antioxidant,antimicrobial properties and effects on human health[J].Journal of Food Composition&Analysis,2017,60:38-50
[19]戴素贤.姜花茶窨制技术[J].广东茶业,1996(1):30-32,28
[20]程远霞,陈素芝,谢秀英.食品共晶点和共熔点试验研究[J].食品工业,2004(1):49-50
[21]农业部工人技术培训教材编审委员会.茶叶初(精)制茶技术[M].北京:中国农业出版社,1994:222-224
[22]刘家文,陈燕,李晖,等.香水睡莲花茶制作工艺探索[J].农业研究与应用,2014(5):30-31
[23]董娟娥,付卓锐,马希汉,等.不同干燥方法对杜仲雄花茶品质的影响[J].农业机械学报,2011,42(8):131-137
[24]揭晓,成仿云.牡丹花茶制作工艺研究[J].食品工业科技,2017,38(12):239-242
[25]刘琼琼.枇杷花茶的加工及其袋泡茶的试制[D].武汉:华中农业大学,2011:27-35
[26]王登飞,周赞虎.热风烘干工艺对枇杷花茶的品质及微生物指标的影响[J].食品科技,2016,41(10):79-82
[27]应震,韩琴,于勇杰,等.连蕊茶花的干燥工艺研究[J].宁波大学学报(理工版),2014(3):18-23
[28]李宁,王建平,章朝晖.不同干燥方法对茉莉花品质影响分析[J].食品工程,2012(3):41-44,49