Study On The Processing Technology And Quality Of Chinese Flowering Quince Tea

With the continuous improvement of people’s living standards, the demand for the typeof health care tea is increasing. The chinese flowering quince contens active substances suchas oleanolic acid and something else, which shows its high nutritional and health value, andfully meets the condition to be a health product development objects. The valuable resourcesare not promoted and utilized fully because of long growth cycle and heavy pruning work inproduction management with limiting the enthusiasm of farmers cultivation and promotionand just as ornamental and fruit smells to be used. In order to take full advantage of chineseflowering quince resources, enrich the types of health tea and increase economic efficiency,also meeting the growing demand for health tea, this paper to chinese flowering quince newshoots materials,determines the growth laws and quality characteristics,clears fresh leavesharvested standards,optimizes the chinese flowering quince leaf green tea processingtechnology and obtains the quality characteristics of chinese flowering quince lesf tea bysensory evaluation, physical and chemical composition and aroma components analysis. Themain results are as follows:1.Three times growth peak and a growth cessation arose on chinese flowering quincenew shoots throughout the year.The growth peaks appeared in late May, mid-July and earlyAugust.The growth cessation appeared in the mid and late June.The growth was concentratedin the first growing season.The quality of chinese flowering quince new shoots was optimalwith good exploitation and utilization value, in which more quantity of polyphenol, flavonoidand oleanolic acid saponin than flower and fruit.2. During development, the quantity of nutritional and functional components wasdifferent on new shoots from different tenderness and period, and in sum, the more quantityarose between June and August, the quantity of polyphenol and oleanolic acid saponin rose asmaturity levels and the most in three leaves and a bud. Consequently, choosing three leavesand a bud of chinese flowering quince between June and August is quite suitable forexploitation and utilization of alternative health care tea.3. De-enzyme way and rolling method affected the endoplasmic of chinese floweringquince leaf tea significantly and diying adopted high-temperature better. By comprehensivecomparative analysis, the result was that the better way of chinese flowering quince leaf teawas de-enzyme C1, rolling D3and dry T6(t3°C), or T3(duplicate baking t3°C).4. The chinese flowering quince leaf tea had distinctive quality, curl shape, significantcents, chaelegant aroma, olivine and bright soup, fresh and dense taste, big and fleshy, soft, olivine and light leaf dregs. It was characterized by the content of polyphenol, flavonoid andoleanolic acid saponin reached15%,2%and5%. Aromatic components of chinese floweringquince leaf tea were assayed by gas chromatogram-mass spectrum methods.79volaileconstituents were identified to account for87.69%in total aromatic components, including43hydrocarbons,10alcohols,9aldehydes,5ketones,5esters,2phenol,2oxygen containingcompounds,1acid,1nitrogen containing compounds and1sulfur containing compounds andthe contents of aliphatic hydrocarbons and all were aliphatic compounds.