The Study Of Fixing Craft Of Composite And Functional Eucommia Tea

Green eucommia tea and composite eucommia tea were fixed by different craft and usingthe eucommia and tea fresh leaves in spring as raw material in Shaanxi Xixiang County.Content determination about the active components and sensory evaluation of eucommia tea awere made, in order to explore the best green eucommia tea and composite eucommia teafixing craft.Processing green eucommia tea by using caldron type, steaming and microwave heatingways. Green eucommia tea was fixed by microwave heating, fixing power and speed were theexperimental factors. Fixing power was designed as two levels, A₁:6kw, A₂:4kw. Fixing speedwas designed as three levels, B₁:350r/min, B₂:300r/min, B3:250r/min. The green eucommiatea was fixed in different conditions, including A₁B₁, A₁B₂, A₁B3, A₂B₁, A₂B₂, A₂B3. Thecontents of amino acid, chlorogenic acid, flavonoids, soluble carbohydrate, water extracts andchlorophyl were determined, and sensory evaluation about green eucommia tea was made.Eucommia and tea fresh leaves were mixed with proportion of9:1,7:3,5:5,3:7,1:9toprocess. Processing composite eucommia tea by using caldron type, steaming and microwaveheating ways with the same mixing proportion. Composite eucommia tea was fixed bymicrowave heating with the same mixing proportion, fixing power and speed were theexperimental factors. Fixing power was designed as two levels, A₁:6kw, A₂:4kw. Fixing speedwas designed as three levels, B₁:350r/min, B₂:300r/min, B3:250r/min. The compositeeucommia tea was fixed in different conditions, including A₁B₁, A₁B₂, A₁B3, A₂B₁, A₂B₂,A₂B3. The contents of tea polyphenols, amino acid, chlorogenic acid, flavonoids, waterextracts, caffeine, soluble carbohydrate and chlorophyl were determined, and sensoryevaluation about composite eucommia tea was made.The content of active components of composite eucommia tea is highest and theorganoleptic qualities are best when eucommia and tea fresh leaves are mixed with3:7proportion. It is helpful to increase the content of active components and the organolepticqualities of eucommia tea fixed by microwave heating. Fixing power and speed, especiallythe reasonable collocation have significant effect on the content of active components of eucommia tea. It is beneficial to reduce the loss of the active components and improve theorganoleptic qualities of eucommia tea in the fixing condition of6kw and300r/min.