Study On Processing Technology Of Allium Victorialis Tea

Allium Victorialis L.AV is a traditional Chinese wild vegetable,which contains a total of flavonoids,total sugar,polyphenols,protein and other functional ingredients with good health effects,and has a unique flavor quality,for the development of new Allium Victorialis food to make it more convenient for people to eat,so it was developed as a substitute tea raw material.In this study,the Allium Victorialis was made into three kinds of tea products:non-fermented tea,fermented tea and instant tea.The best parameters of the preparation process of three kinds of Allium Victorialis tea were studied,and the quality,amino acid composition and active ingredients of three kinds of cold onion tea were analyzed.And to coordinate it,the research results were as follows:1.The best processing technology for non-fermented Allium Victorialis tea was:the method of killing was to kill,the time of killing was 5 min,the time of rolling was 3 min,the drying temperature was 45?,and the quality of non-fermented Allium Victorialis tea obtained under this condition was the most good,with bright yellow,rich taste,with a unique aroma and taste of cold,but with a cold aftertaste.The moisture,ash,water-soluble ash,acid-insoluble ash,water extract content and crude fiber content were all in accordance with the physical and chemical indicators of GB/T 14456.1-2017 green tea basic requirements,and the nitrite content was 6.16mg/kg.Non-fermented Allium Victorialis tea contained 7 essential amino acids,accounting for 45.46%of the total amino acid content.The content of astilbin in flavonoids was 1308.85 ?g/g,and the content of alizarin in phenolic substances was 3723.10 ?g/g.The ratio of non-fermented Allium Victorialis tea to barley tea was 2:3.the taste was mellow,the aftertaste was removed,and the color was yellow and bright.2.The best processing technology of fermented Allium Victorialis tea was:fermentation temperature was 30?.fermentation time was 14 h.fermentation humidity was 90?95%,the fermented Allium Victorialis tea obtained under this condition has the best sensory quality,the soup color was yellow,and the taste was mellow.But with a slight fermentation smell.The moisture,ash,water-soluble ash,acid-insoluble ash,water extract content and crude fiber content were all in line with the basic physical and chemical indicators in GB/T 13738.2-2017,and the nitrite content was 6.98mg/kg.The essential amino acids in fermented Allium Victorialis tea accounted for 57.29%of the total amino acid content,the content of astilbin in flavonoids was 1300.20 ?g/g,and the content of alizarin in phenolic substances was 3156.42 ?g/g.Fermented Allium Victorialis tea and bitter tea were blended at a ratio of 2:3,which was full-bodied,masking the fermentation odor,and the color was dark yellow.3.The best processing technology of Allium Victorialis instant tea was as follows:extraction method was enzyme-assisted extraction method,extraction temperature was 60?,pH was 6.0,protease dosage was 0.3%,cellulase addition was 0.25%,extraction time was 2 h;drying process selects freeze drying method.The content of instant tea phenolic substance prepared by the best process was 1.23%,the content of flavonoid was 0.93%,the content of free amino acid was 21.52%,the extraction rate of instant tea was 40.31%,and the unique aroma of cold onion was suitable.Other odors,unique taste,no unpleasant taste and aftertaste.The total amino acid content of the essential tea in the instant tea was 141.81 mg/g,accounting for 57.84%of the total amino acid content.The highest content of astilbin in flavonoids was 1920.56 ?g/g and the highest content of alizarin in phenolic compounds was 4249.41 ?g/g.