霍山石斛花茶加工方法研究

目的]研究霍山石斛花茶的最佳加工方法。方法]以霍山石斛花茶的感官等级、含水量、石斛多糖含量和总挥发油含量为评价指标,比较传统炒制法、真空干燥法、微波干燥法和冷冻干燥法等4种加工方法制备的霍山石斛花茶的品质。结果]冷冻干燥法制备的霍山石斛花茶的感官综合评级为特级;水分含量为5.9%,完全符合产品标准;石斛多糖含量为6%,明显高于其他生产工艺产品;总挥发油的含量为0.79%,是传统炒制法的20倍。结论]冷冻干燥法是加工霍山石斛花茶的最佳方法,为霍山石斛花茶的大规模生产提供了依据。

Study on the Production Method for Dendrobium Huoshanness Flower Tea

Objective ] To explore the best production method for Dendrobium Huoshanness flower tea. Method ] The effect of different drying methods, including traditional saute, vacuum drying , microwave assisted drying and freeze drying, on the sensory grades, water content, pol- ysaccharide content and volatile oil content of Dendrobium Huoshanness flower tea, was evaluated. Result] The results showed that compre-hensive index from freeze drying method is better than the others, with which the content of the water, polysaccharide, volatile oil is 5.9% , 6% , and 0.79% respectively. It was in accordance with technological standards and showed advantages over traditional methods. Conclu-sion ] Freeze drying method is the best methods among the tested four procedures, and lays the foundation for the large-scale production of Den-drobium Huoshanness flower tea.