| The medlar leaves used as food and medicine, whose function ingredient and the characteristic are being gradually developed, has higher nutritional value and healthful efficiency, and therefore has a great future.Medlar leaves have the upper nutritional value and medical care function. Medlar leaves have abundant nutriments such as vitamin C, flavonol, carotenoid, mufti-amino acids, iron, zinc, calcium and etc. Medlar leaves have the medical care function of antimicrobial and diminish inflammation, satisfy one's thirst, detoxifcation, wet one's lung and cardiotonic, hairdressing, anticancer and protection against the cancer. Therefore the exploitation of persimmon leaves has aroused people's recognition.This paper is to choose the highest active composition contents of medlar leaves to manufacture green medlar leaves' tea by studing their chemistry composition contents. The technical parameters during the manufacturing process were also studied. The results are showed as follows:(1) Through separately gathers the different number of the medlar leaves (1～3, 4～7, 8～10) new sample, determines in the fresh type the nutrient content content, the contrast determination result, obtains picks the spot best: The number of leaves is 4～7 medlar leaves.(2)Withering can increase the contents of soluble sugar, dissociative amino acid and water extract, but it can also decrease the contents of flavonoid and polyphenol.So we must control the withering time to obtain the aim of ameliorating aroma and flavor of green medlar leaves' tea. The results showed that the optimum withering time of medlar leaves was about seven hours.(3)The different fixing methods, different leaves dealing ways and different fixing technology on the major components, organoleptic qualities of green medlar leaves'tea were discussed. It showed that green medlar leaves fixed by steam were much better and the fixing condition of 500g, 2.5min was the best.(4)Rolling can increase the percentage of cell damage of green medlar leaves' tea, than the content of water extract increases and will benefit to the draw well of the green medlar leaves'tea. (5)Green medlar leaves' tea can have higher main components by drying. Green medlar leaves' tea has olivine colour, dense aroma, delightfully fresh taste, uniform residue and better organoleptic qualities.(6) The result showed that main nutrition component can be preserved well during six months. It was proved that the technique is better. |
