菏泽柿叶茶制作及品质评价  

Production and Quality Evaluation of Persimmon Leaf Tea in Heze

作　　者：肖金隆 史琳 耿珊珊 史冬燕[1] XIAO Jinlong;SHI Lin;GENG Shanshan;SHI Dongyan(College of Agriculture and Biologineering,Heze University,Heze Shangdong 274015)

机构地区：[1]菏泽学院农业与生物工程学院,山东菏泽274015

出　　处：《现代农业科技》2022年第10期167-170,共4页Modern Agricultural Science and Technology

基　　金：2017国家级大学生创新创业项目(201710455260);菏泽学院校重点教改项目(2018103)。

摘　　要：以“二糙”柿叶为材料,通过6种不同柿叶茶制作方法,对叶茶感官、总黄酮和维生素C含量进行了比较。结果表明,6种制作方法中,萎干2 d、100℃水煮10 s、自然晾干的处理叶茶总黄酮含量最高,为438.79 mg/g,其次是萎干2 d、50℃烘干1 h的处理,总黄酮含量为432.63 mg/g。萎干1 d、100℃水煮10 s、自然晾干的处理维生素C最高,为93.54 mg/g;其次是萎干2 d、50℃烘干1 h的处理,维生素C含量为88.40 mg/g。叶茶感官方面,萎干2 d、50℃烘干1 h的处理和自然晾干处理所得叶茶色泽翠绿,其余处理叶色发黄。综合上述分析,萎干2 d、50℃烘干1 h的柿叶茶制作方法最好。This paper compared sensory,the content of total flavonoids and vitamin C in″Ercao″persimmon leaf tea produced by six different methods.The results showed that among the six production methods,leaf tea with 2 days of wilting,boiled at 100℃for 10s,and natural air drying had the highest total flavonoid content,which was 438.79 mg/g,followed by 2 days of wilting,and 1 hour of drying at 50℃,and the total flavonoid content was 432.63 mg/g.The leaf tea with 1 day of wilting,boiled at 100℃for 10 s,and natural air drying had the highest vitamin C content,which was 93.54 mg/g,followed by 2 days of wilting,and 1 hour of drying at 50℃,and the vitamin C content was 88.40 mg/g.In terms of leaf tea sensory,leaf tea obtained by treatment of 2 days of wilting,1 hour of drying at 50℃and treatment of natural air drying was emerald green,and the color of leaf tea in other treatments was yellow.Based on the comprehensive analysis,the best method to make persimmon leaf tea was 2 days of wilting,and 1 hour of drying at 50℃.

关 键 词：柿叶茶 维生素C 总黄酮 品质评价 山东菏泽 

分 类 号：TS272.4[农业科学—茶叶生产加工]