文档介绍：攮要桷杞时是一种药食兼用的蔬菜,其功能成分及特性正在逐渐被开发应用,是一种具有很大开发前景的蔬菜。枸杞叶具有较高的营养价值和医疗保健作用。枸杞叶含有丰富的维生素C、黄***甙、类胡萝卜素、多种氨基酸及铁、锌、钙等对人体健康有益蠡冬营养成分。褥杞叶具有抗菌消炎、生津止渴、清热解毒、润肺强心、美容养颜、抗癌防癌等多种医疗保健功能。所以枸杞叶的开发利用就引起了人们的重视。本课题对枸杞叶化学成分进行分析,以选取活性成分含量最高的枸杞叶为原料, 并对枸耗时绿茶加1I过程的工艺参数进行控制,以便开发含有较高活性成分的优质保健枸杞叶茶,充分利用枸杞叶资源。研究结果如下: (1)通过对枸杞叶分别采集不同叶片数(1~3,¨,8~10)的新鲜样品,测定鲜样中营养成分含量,对比测定结果,得出最佳采攮部位:叶片数为4--,7的构杞叶。(2)萎凋增加了枸杞叶的可溶性糖、游离氨基酸和水浸出物含量,但是同时它也降低了类黄***和茶多酚的含量,因此要注意萎凋时间的长短,从而达到即改进枸杞叶绿茶的香气、滋味,又不会极大地影响枸杞时的活性成分。本试验通过对各指标的综合研究得出,枸杞叶的最适合萎凋时间为7h左右。(3)通过对枸杞叶绿茶杀青方法和不同的杀青工艺条件对枸杞叶绿茶主要成分和感宫品质的分析,得蹬构杞鲜时蒸汽杀青最好,其最佳杀青工艺条件为:杀青叶量 5009、 min。(4)揉捻会增加枸杞叶绿茶的细胞破损率,从而也使绿茶的水浸出物含量增加, 有利予提高枸杞时绿茶的可冲泡性。(5)枸杞叶绿茶采用烘千能够得到较适宜的主成分含量,而且经过烘干的枸杞叶绿茶,色泽黄绿、柿叶香浓厚、滋味鲜醇回甘、叶底绿匀,感官评分高。(6)产品质量稳定性的研究结果表明产品在6个月内,其主要营养成分能够很好地保存,从而使较优工艺条件得到验证。关键词:枸杞叶;枸杞叶茶;化学成分;加工工艺 Study on Processing Technology ofMedlar Leaves’Tea Author:LIU Jing Superviser:FIE Jun-ping Abstract ne medlar leaves used as food andmedicine,whose function ingredient and the characteristic锄℃being graduallydeveloped,has higher nutritional value and healthful efficiency,and therefore has leaves have theupper nutritionalvalue andmedical leaveshave abundant nutriments such as vitamin C, flavonol,carotenoid,mufti-amino acids,iton,zinc,calcium themedical care function ofantimicmbialand diminish inflammation,satisfy one’S thirst, detoxifcation,wet onets lung andcardiotonic,hairdressing, anticancer andprotection against theexploitation ofpersimmon leaves hasaroused people’S recognition。删s paper is tochoose thehighest position contents ofmedlar leaves to inanufacture greenmedlar leaves‘tea bystuding position technicalparameters during themanufacturing process were are showed as follows: (1)Through separatelygathers thedifferentnumber of themedlarleaves(1~3,”, 8—1o)new sample,determines inthefreshtype thenutrientcontentcontent,thecontrast determination result,obtains picks thespot best:11舱numbe