CN113712099A - Color retention and fragrance retention method of plum blossom tea and quality evaluation method of plum blossom tea - Google Patents
Color retention and fragrance retention method of plum blossom tea and quality evaluation method of plum blossom tea Download PDFInfo
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01D—MEASURING NOT SPECIALLY ADAPTED FOR A SPECIFIC VARIABLE; ARRANGEMENTS FOR MEASURING TWO OR MORE VARIABLES NOT COVERED IN A SINGLE OTHER SUBCLASS; TARIFF METERING APPARATUS; MEASURING OR TESTING NOT OTHERWISE PROVIDED FOR
- G01D21/00—Measuring or testing not otherwise provided for
- G01D21/02—Measuring two or more variables by means not covered by a single other subclass
Abstract
A method for retaining color and fragrance of plum scented tea and evaluating quality thereof is provided. The invention discloses a method for preserving color and fragrance of plum blossom tea, which comprises the steps of pretreating plum blossom buds, drying the plum blossom buds for 0.5-1min by hot air, and then carrying out vacuum freeze drying and mixed drying agent treatment at the pressure of 0.1Pa, the temperature of-60 ℃ and the treatment time of 18 h. The invention also discloses an evaluation method of the plum blossom tea quality, screens out a preparation method of the plum blossom tea with better color retention and fragrance retention, can be widely applied in the production process of the plum blossom tea, and is an important way for expanding and popularizing the plum blossom tea. The evaluation method of the plum blossom tea quality establishes an all-dimensional evaluation system by evaluating and scoring 11 properties of the plum blossom tea in a multi-dimensional and multi-level manner, and can be widely applied to evaluation of the plum blossom tea quality.
Description
Technical Field
The invention relates to the field of scented tea manufacturing and evaluation, in particular to a method for preserving color and fragrance of plum scented tea and a method for evaluating quality of plum scented tea.
Background
Plum (Prunus mume) is an important ornamental plant of Prunus of Rosaceae, and has high processing value and health promotion function. The plum blossom mainly contains flavonoids, phenylpropanoids, organic acids, volatile components, etc., and has effects of resisting oxidation, depression, melanogenesis, and platelet aggregation. Plum blossom is commonly used for preparing plum blossom tea, and has the effects of beautifying and whitening, soothing liver-qi stagnation, regulating qi and stomach and regulating nerves.
In recent years, the market development prospect of Chinese scented tea is wide, and most of the Chinese scented tea is chrysanthemum tea, rose tea, jasmine tea and the like. The plum blossom has rich flower color and strong flower fragrance, is an ideal scented tea material, and has great development value. However, the flower color and the fragrance of the dried plum blossom cannot be well preserved, so that the application and the market development of the plum blossom tea are limited. In addition, the traditional natural drying method influences the color, the taste and the nutrition of the plum blossom tea product, and the color, the taste and the storage quality of the product are difficult to ensure, so that the commodity rate of the plum blossom tea is low. At present, an effective treatment method capable of keeping color and fragrance is not available in the plum blossom tea drying treatment.
Disclosure of Invention
The invention aims to provide a preparation method of plum blossom tea with better color retention and fragrance retention.
The invention also aims to provide a multi-dimensional and multi-level plum blossom tea quality evaluation method.
The invention also provides a screening method of the plum blossom tea color retention and fragrance retention method.
A method for preserving color and fragrance of plum blossom tea comprises pretreating plum blossom buds, drying with hot air for 0.5-1min, and treating with vacuum freeze drying and mixed drying agent under 0.1Pa at-60 deg.C for 18 hr.
The method for preserving color and fragrance of plum blossom tea, disclosed by the invention, is characterized in that the air speed of hot air drying is 0.1-2.0m/s, the temperature is 40-50 ℃, and the mass ratio of the mixed drying agent is 1: 1, the mass ratio of the plum blossom buds to the mixed desiccant is 3: 1.
The method for preserving color and fragrance of plum blossom tea, disclosed by the invention, is characterized in that plum blossom buds are 'small green calyx', 'dark plum' or 'three-wheel jade butterfly'.
A method for evaluating the quality of plum blossom tea comprises the following steps:
(1) respectively measuring the color difference of the flower, the diameter of the flower, the shrinkage rate of the petals, the retention rate of floral components and the retention rate of nutritional components of the plum blossom tea; the flower fragrance ingredients comprise benzyl acetate, benzyl alcohol, benzaldehyde and eugenol, and the nutrient ingredients comprise total flavonoids, anthocyanins, ascorbic acid and total phenols;
(2) establishing an all-directional evaluation system, constructing a hierarchical structure relationship by utilizing an analytic hierarchy process and determining the weight values of all character indexes of the plum blossom tea, wherein the weight values are shown in a table 1;
TABLE 1 weight values of various character indexes of plum blossom tea
(3) Obtaining the score C of each influence factor according to the quality grade scoring standard of the dried plum blossom tea in the table 2;
TABLE 2 Scoring standard of dried plum blossom tea
And multiplying the score C of each influence factor by the corresponding weight W to obtain the score P of each character, and summing the scores P of all the characters to obtain the comprehensive character score P 'of the plum blossom tea, wherein the higher the score P', the better the quality of the plum blossom tea is.
The invention relates to a method for evaluating the quality of plum blossom tea, which comprises the following steps:
the method for measuring the color difference of the flower comprises the following steps: taking off the dried petals of the treated flower by using tweezers, measuring the color of the petals by using a color difference meter, and repeatedly testing each sample for 5 times, wherein the calculation formula is as follows:
wherein Δ E represents a total difference, L represents brightness, a represents redness, b represents yellowness; l is0*、a0*、b0Values measured for fresh flowers, L, a, b values measured for dried flowers;
the method for measuring the flower diameter comprises the following steps: measuring the diameter of the dried flower by using a vernier caliper, and taking an average value for 6 biological repetitions;
the petal shrinkage rate measuring method comprises the following steps: weighing 3g of plum blossom tea sample, placing in 100mL of water at 60 ℃, measuring the volume change after 30s, and calculating the mass volume fraction rho, wherein the formula is as follows:
ρ＝W/(V1－V0)
in the formula: rho is mass volume fraction (kg/m)3) W is the sample mass (g), V0、V1The volume (mL) of water in the measuring cylinder before and after the sample is put in is respectively obtained;
the dry basis water content calculation formula is as follows:
Mt＝(mt-mg)/mg
in the formula, MtIs the dry basis water content, m, of the sample dried to the time ttMass of sample dried to time t, mgMass when the sample was dried to constant mass;
the shrinkage calculation formula is as follows:
S＝(ρ0/ρt)·[(Mt+1)/(M0+1)]
wherein S is the shrinkage; rho0And ρtThe mass volume fractions (kg/m) of the fresh sample and the dried sample, respectively2)；M0And MtRespectively the dry basis moisture content of the fresh sample and the dried sample; the smaller the S value, the larger the sample volume shrinkage.
The method for evaluating the quality of the plum blossom tea comprises the following steps of:
quickly transferring the dried plum blossom to a 22mL sampling bottle by using a forceps, sealing the bottle by using a sealing film, balancing the bottle for 15min, inserting an SPME fiber head into the sampling bottle, adsorbing for 30min at a position 2cm above the flower, performing 3 parallel repeated experiments, and inserting an extraction head which adsorbs the flower fragrance into a sample inlet of a GC-MS combination instrument for analysis;
GC-MS analysis conditions: chromatography column HP-5MS (50mm 0.25mm 0.33 μm); helium flow rate 1mL min-1(ii) a Initial column temperature 50 deg.C, holding for 3min at 5 deg.C.min-1Raising the temperature to 120 ℃, and then heating the mixture at the temperature of 6 ℃ for min-1Heating to 260 ℃, and keeping for 15min, wherein the electric mode is EI, and the electronic energy is 70 Ev; the ion trap temperature is 230 ℃, and the mass spectrum scanning range is 20-660 amu;
automatically retrieving and analyzing mass spectrum data of each component by using a NIST05/NIST05s standard general library of a GC-MS (gas chromatography-mass spectrometer) combination instrument computer, comparing the mass spectrum data with retention time and retention index to finish qualitative and quantitative analysis of the flower fragrance components, and calculating the relative content of each fragrance component by an area normalization method according to the average peak area of each spectrum peak of total ion current;
retention of floral component (mg/g) in dried sample/mg/g in fresh sample x 100%;
and respectively measuring the retention rates of the benzyl acetate, the benzyl alcohol, the benzaldehyde and the eugenol in the plum blossom tea sample.
The method for evaluating the quality of the plum blossom tea comprises the following steps of:
the content of total flavonoids is as follows: extracting petal 0.1g, red flower color pigment with 1% concentrated hydrochloric acid methanol, extracting white flower color pigment with methanol, diluting to 50mL, and collecting 5mL and 10mL of 1.0% AlCl3·6H2Reacting in an O methanol solution; measuring by using a spectrophotometer, and calculating the total flavone content of the pigment according to a standard curve equation;
the content of anthocyanin: taking 0.1g of petals, extracting red anthocyanidin with methanol containing 1% concentrated hydrochloric acid, extracting white anthocyanidin with methanol, diluting to 50mL, immediately scanning within the range of 200-700 nm, and calculating anthocyanin content of the anthocyanidin;
ascorbic acid content: the determination is carried out according to a 2, 6-dichloroindophenol titration method in GB 5009.86-2016 (determination of ascorbic acid in food safety national standard food);
total phenol content: according to Folin-Ciocalteu colorimetric method;
the nutrient component retention rate is the content of nutrient components (mg/g) of the dried sample/the content of nutrient components (mg/g) of the fresh sample
A screening method of a method for preserving color and fragrance of plum blossom tea comprises the following steps:
(1) preparing plum blossom tea by adopting different drying methods;
(2) the plum blossom tea samples prepared by different drying methods are evaluated and scored by adopting the evaluation method for the plum blossom tea quality, and are sorted from high to low according to the scores, and the first ranking is the best drying method.
The screening method of the present invention, wherein the drying method in step (1) is shown in table 3:
TABLE 3 different treatment modes
The pretreatment time is 0.5-1min, and the mass ratio of the mixed drying agent is 1: 1, the mass ratio of the plum blossom buds to the mixed desiccant is 3: 1; the plum blossom buds are 'small green calyx', 'dark plum' or 'three-wheel jade butterfly'.
The difference between the invention and the prior art is that:
the preparation method of the plum blossom tea with good color retention and fragrance retention is screened out, can be widely applied in the production process of the plum blossom tea, and is an important way for expanding and popularizing the plum blossom tea. At present, the quality evaluation of the dried plum blossom tea only stays on artificial subjective evaluation, and a unified standard and index do not exist, so that the difference of drying methods among different varieties is large, and the product quality is uneven; according to the plum blossom tea quality evaluation method, 11 properties of the plum blossom tea are evaluated and scored in a multi-dimensional and multi-level mode, differences of subjective evaluation among different people are avoided, each evaluation index is objectively evaluated, an all-round evaluation system is established, the method can be widely applied to evaluation of the quality of the plum blossom tea, and the quality and the commodity rate of products can be well improved.
The method for color retention and fragrance retention of plum blossom tea and quality evaluation thereof will be further explained with reference to the accompanying drawings.
Drawings
FIG. 1 is a schematic view of the evaluation hierarchy structure of dried plum blossom tea in the present invention;
FIG. 2 is an appearance form diagram of different plum blossom varieties after the T1 composite drying method in the invention;
FIG. 3 is an appearance shape diagram of different varieties of plum blossom before composite drying in the invention;
fig. 4 is a graph showing the influence of different composite drying methods on the contents of anthocyanins and flavonoids in plum blossom, wherein A, B: 'dark plum'; C. d: 'Small green calyx'; E. f: 'three-wheeled jade butterfly';
fig. 5 is a graph showing the influence of different composite drying methods on the retention rate of plum blossom Vc and total phenols in the present invention, wherein A, B: 'dark plum'; C. d: 'Small green calyx'; E. f: 'three-wheel jade butterfly'.
Detailed Description
First, pretreatment before mining
a. Fertilizing: the soil fertilization needs to be performed deeply in the early season, and organic fertilizers (stable manure, compost, cake fertilizers and the like) are applied as base fertilizers in autumn after the growth of the new tips of the plum trees stops. The leaf fertilizer can be applied in the growth period of the plum trees, and mainly trace elements such as boron, magnesium, zinc and the like or quick-acting fertilizers are sprayed, and the leaf fertilizer is preferably sprayed for 2-3 times per month; before the plum blossom buds obviously grow to develop color, the compound fertilizer is applied every 5 days, so that the flowers of the plum blossom can bloom with bright color and fragrant taste.
b. Water content management: in the flower bud differentiation period, water retaining measures are adopted properly to improve the concentration of sap, promote the flower bud differentiation and promote the blooming in late spring.
Second, post-mining treatment
1. Treatment method
(1) The plum blossom cultivars were selected as follows: 'three-wheeled jade butterfly' (Prunus mume 'Sanlunyudie'), 'Small Green calyx' (Prunus mume 'Xiaooleve') and 'dark plum' (Prunus mume 'Wumei'). The flower is picked in the early blooming period (the period that the buds are just opened and the petals are not unfolded), and the freshness of the flower is ensured without diseases, insect pests, sundries, rot and the like.
(2) Firstly, pre-drying the flower buds for 0.5-1min by adopting hot air, and then respectively adopting the following drying modes: vacuum freeze drying; vibration rotary microwave-airflow puffing drying and hot air (wind speed is 1.5m/s, 60 ℃) drying, storing in 25g of mixed drying agent (food grade silica gel: food grade calcium chloride is 1: 1), wherein the mass ratio of the flower bud sample to the mixed drying agent is 3:1 in each part of treatment, repeating for at least 4 times in each treatment, and comprehensively screening out the most suitable drying mode of the plum blossom tea, so that the plum blossom tea can retain color and fragrance to the maximum extent, and the plum blossom quality and commodity rate are improved.
The specific treatment is shown in table 3:
TABLE 3 different treatment modes
The appearance form diagram of different plum blossom varieties after the T1 composite drying method is shown in figure 2, and the appearance form diagram of different plum blossom varieties before composite drying is shown in figure 3.
2. Determination of composition and content
(1) Color uniformity measurement (color difference measurement): the petals of the treated flower were removed by tweezers after drying, and the color of the petals was measured using a color difference meter (CM-700d1, Japan) and the test was repeated 5 times for each sample. The calculation formula is as follows:
wherein Δ E represents the total difference, L represents the brightness, a represents the redness, b represents the yellowness; l is0*、a0*、b0Values measured for fresh flowers, L, a, b for dried flowers in different ways.
(2) Measurement of flower diameter and petal contraction
a. And (3) measuring the flower diameter: the diameter of the dried flower was measured using a vernier caliper, and the average was taken for 6 biological replicates.
b. And (3) shrinkage rate measurement:
weighing 3g of sample, placing the sample in 100mL of water at 60 ℃, measuring the volume change after 30s, and calculating the mass volume fraction rho according to the following formula:
ρ＝W/(V1－V0)
in the formula: rho is mass volume fraction (kg/m)3) W is the sample mass (g), V0、V1The volume of water (mL) in the cylinder before and after the sample was placed was measured.
The dry basis water content calculation formula is as follows:
Mt＝(mt-mg)/mg
in the formula, MtIs the dry basis water content, m, of the sample dried to the time ttMass of sample dried to time t, mgIs the mass of the sample when it is dried to a constant mass.
The shrinkage calculation formula is as follows:
S＝(ρ0/ρt)·[(Mt+1)/(M0+1)]
wherein S is the shrinkage; rho0And ρtThe mass volume fractions (kg/m) of the fresh sample and the dried sample, respectively2)；M0And MtAre respectively fresh samplesThe dry basis water content of the product and the dried sample. The smaller the S value, the larger the sample volume shrinkage.
(3) Floral composition and assay
Detecting the components and the content of the fragrance of the dried flowers by using a GC-MS (gas chromatograph-mass spectrometer): the dried plum blossom was quickly transferred to a 22mL sampling bottle with tweezers, the bottle cap was sealed with a sealing film and equilibrated for 15min, and the SPME fiber head (Supelco, USA) was inserted into the sampling bottle and adsorbed for 30min at a position 2cm above the flower. 3 replicates were performed. And inserting the extraction head which adsorbs the flowery odour into a sample inlet of a GC-MS combined instrument for analysis. GC-MS analysis conditions: chromatography column HP-5MS (50mm 0.25mm 0.33 μm); helium flow rate 1mL min-1(ii) a Initial column temperature 50 deg.C, holding for 3min at 5 deg.C.min-1Raising the temperature to 120 ℃, and then heating the mixture at the temperature of 6 ℃ for min-1Heating to 260 ℃, and keeping for 15min, wherein the electric mode is EI, and the electronic energy is 70 Ev; the ion trap temperature was 230 ℃ and the mass spectrometry scan ranged from 20-660 amu. And (3) automatically searching and analyzing mass spectrum data of each component by using a NIST05/NIST05s standard library of a GC-MS (gas chromatography-mass spectrometer) combination instrument computer, and comparing the data by combining retention time and retention index to finish qualitative and quantitative analysis of the flower fragrance components. And calculating the relative content of each aroma component by an area normalization method according to the average peak area of the chromatographic peaks of the total ion current.
The retention rate of the floral component is the content of a certain component (mg/g) in a dried sample/the content of a certain component (mg/g) in a fresh sample multiplied by 100%, and the retention rates of benzyl acetate, benzyl alcohol, benzaldehyde and eugenol in the plum blossom tea sample are respectively measured.
(4) Determination of nutrient content
The content of total flavonoids is as follows: extracting petal 0.1g, red flower color pigment with 1% concentrated hydrochloric acid methanol, extracting white flower color pigment with methanol, diluting to 50mL, and collecting 5mL and 10mL of 1.0% AlCl3·6H2Reacting in an O methanol solution; the total flavone content of the pigment was calculated from a standard curve equation by measurement using a spectrophotometer (UV-6300, Shanghai Meida instruments Co., Ltd.).
The content of anthocyanin: taking 0.1g of petals, extracting red anthocyanidin with methanol containing 1% concentrated hydrochloric acid, extracting white anthocyanidin with methanol, diluting to 50mL, immediately scanning within the range of 200-700 nm, and calculating anthocyanin content of the anthocyanidin.
Ascorbic acid (VC) content: the determination is carried out according to the 2, 6-dichloroindophenol titration method in GB 5009.86-2016 (determination of ascorbic acid in food safety national standard food).
Total phenol content: according to Folin-Ciocalteu colorimetry.
The nutrient component retention rate is the content of nutrient components (mg/g) of the dried sample/the content of nutrient components (mg/g) of the fresh sample
Third, experimental results and analysis
1. Establishment of multi-level evaluation system
The quality of the plum blossom tea determines the commodity value of the plum blossom tea, and an omnibearing evaluation system is established by multi-dimensional and multi-level evaluation of the plum blossom tea, so that the high-quality plum blossom tea can be more accurately screened. Hierarchical structure relationship is constructed by using Analytic Hierarchy Process (AHP) and each property index weight of the special variety is determined (table 1). According to the plum blossom tea grade scoring standard, scoring each influence factor of the selected excellent plant one by one, multiplying the score C of the influence factor by the corresponding weight W to obtain the score P of each character, adding the scores P of the 11 characters, summing up to calculate the comprehensive character score P 'of each variety, and finally sorting according to the comprehensive character score P'.
P＇＝P1+……+P11＝C1﹡W1+……+C11﹡W11
The evaluation hierarchical structure of the dried plum blossom tea is shown in figure 1, and the quality grade evaluation standard of the dried plum blossom tea is shown in table 2.
TABLE 1 weight values of various character indexes of plum blossom tea
TABLE 2 quality grade score of dried plum blossom tea
2. Influence of different composite drying methods on plum blossom appearance quality
The flowers of the three varieties of 'small calyx glaucocalyx', 'dark plum' and 'three-wheeled jade butterfly' were dried by 7 different drying methods, and the color difference, the size of the flower diameter and the shrinkage of the petals were measured (table 4). In the 'small calyx glaucocalyx' variety, under the conditions that the wind speed is 0.1-2.0m/s and the temperature is 40-50 ℃ for pretreatment, the flower diameter of a T1 group is obviously larger than that of a control group (CK) and other treatment groups (T2 and T3); the color difference is an important index for evaluating the uniform color of the petals, and compared with a CK group, the color difference of T1 and T2 treatment groups is smaller, which indicates that the color is uniform after drying; the plum petals shrink most after T1 and T2 treatments, indicating that the petals shrink least in volume during drying by T1 and T2. Under the conditions of wind speed of 2.0-3.0m/s and pretreatment at the temperature of 60-80 ℃, the difference between the flower diameter and petal shrinkage rate of T4, T5 and T6 treatment and a control group is not obvious; in addition, the T4 color difference is small, and the difference between T5 and T6 and the control group is not obvious. After drying treatment, the diameters, color differences and petal shrinkages of the other two varieties of 'dark plum' and 'three-wheel jade butterfly' are similar to those of 'small green calyx'. The results show that the drying mode of T1 (namely, the wind speed is 0.1-2.0m/s, the temperature is 40-50 ℃ for pretreatment, and the vacuum freeze drying and the mixed drying agent) can better maintain the appearance quality of plum blossom.
TABLE 4 influence of different composite drying methods on the diameter and color of plum blossom
2. Influence of different composite drying methods on content of main components of plum blossom flower fragrance
The preservation of the aroma is very important for the quality of the plum blossom tea and is also an important index for improving the commodity rate of the plum blossom tea. Through GC-MS determination, the plum blossom flower fragrance composition comprises 25 plum blossom flower fragrance compositions, specifically comprises 9 esters, 6 alcohols, 2 aldehydes and 8 phenols. According to the reports at present, the main components of the plum blossom fragrance are benzyl acetate, benzyl alcohol, benzaldehyde and eugenol, and the relative flowery fragrance contents of different varieties are shown in table 5. Four main components can be detected in three varieties after the treatment of T1, and only two substances, namely benzyl alcohol and benzaldehyde, of the main components can be detected in the treatment groups of T3, T4, T5 and T6. In summary, it can be shown that the T1 treatment is able to preserve the plum blossom fragrance component well, and other treatments are relatively high in the preservation loss of plum blossom fragrance.
TABLE 5 Retention of floral key ingredients after drying by different methods
3. Influence of different composite drying methods on nutrient content of plum blossom petals
(1) Flavonoid and anthocyanin content
The main anthocyanin components in plum blossom are flavonoid and anthocyanin, and the flavonoid and the anthocyanin components in the petals can be better preserved in different plum blossom varieties compared with a control group by treating the main anthocyanin components in plum blossom in different drying modes, as shown in figure 4, a T1 treatment group can better preserve the flavonoid and the anthocyanin components in the petals; the other treatment groups did not differ significantly from the control or were present at a lower level than the control. In addition, the nutrient retention of flavonoids and anthocyanins after T1 treatment was significantly higher than that of the other groups. Flavonoid and anthocyanin retention rates are shown in table 6.
TABLE 6 Retention rates of Flavonoids and anthocyanins after drying by different methods
(2) Vc and total phenol content
The nutrient retention rate was calculated by measuring the content of Vc and total phenols in the plum blossom petals, as shown in fig. 5. In the three varieties and compared with the control, the Vc component in the petals can be effectively reserved by the T1 combined drying mode, and other treatment modes have influence on the Vc content. The total phenol shows different characteristics in different varieties, and in the dark plum, the content of the total phenol is higher than that of other treatment modes after the treatment of T1; in the 'small calyx glaucocalyx' and 'three-wheel butterfly', all treatments showed no significant difference in total phenol content. Vc and total phenol retention are shown in Table 7.
TABLE 7 Vc and Total phenol Retention after drying by different methods
4. Comprehensive evaluation
The indexes are subjected to comprehensive scoring evaluation by using an analytic hierarchy process, and as shown in table 8, the T1 treatment mode has the highest comprehensive score among the three varieties, namely 22.41, 17.12 of dark plum fruit and 19.21 of three-wheel jade butterfly in 'small green calyx'.
In conclusion, the T1 has better effects on color protection and fragrance retention of plum blossom by adopting a vacuum freeze drying and drying agent mixing mode under the wind speed of 0.1-2.0m/s and the temperature of 40-50 ℃.
TABLE 8 comprehensive evaluation of plum blossom tea quality
The above-mentioned embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solution of the present invention by those skilled in the art should fall within the protection scope defined by the claims of the present invention without departing from the spirit of the present invention.
Claims (9)
1. A method for preserving color and fragrance of plum blossom tea is characterized by comprising the following steps: firstly, pretreating plum blossom buds, drying the plum blossom buds by hot air for 0.5-1min, and then treating the plum blossom buds by vacuum freeze drying and mixed drying agents at the pressure of 0.1Pa and the temperature of-60 ℃ for 18 h.
2. The method for preserving color and fragrance of plum blossom tea as claimed in claim 1, wherein: the wind speed of the hot air drying is 0.1-2.0m/s, the temperature is 40-50 ℃, and the mass ratio of the mixed drying agent is 1: 1, the mass ratio of the plum blossom buds to the mixed desiccant is 3: 1.
3. The method for preserving color and fragrance of plum blossom tea as claimed in claim 1, wherein: the plum blossom buds are 'small green calyx', 'dark plum' or 'three-wheel jade butterfly'.
4. A method for evaluating the quality of plum blossom tea is characterized by comprising the following steps: the method comprises the following steps:
(1) respectively measuring the color difference of the flower, the diameter of the flower, the shrinkage rate of the petals, the retention rate of floral components and the retention rate of nutritional components of the plum blossom tea; the flower fragrance ingredients comprise benzyl acetate, benzyl alcohol, benzaldehyde and eugenol, and the nutrient ingredients comprise total flavonoids, anthocyanins, ascorbic acid and total phenols;
(2) establishing an all-directional evaluation system, constructing a hierarchical structure relationship by utilizing an analytic hierarchy process and determining the weight values of all character indexes of the plum blossom tea, wherein the weight values are shown in a table 1;
TABLE 1 weight values of various character indexes of plum blossom tea
(3) Obtaining the score C of each influence factor according to the quality grade scoring standard of the dried plum blossom tea in the table 2;
TABLE 2 Scoring standard of dried plum blossom tea
And multiplying the score C of each influence factor by the corresponding weight W to obtain the score P of each character, and summing the scores P of all the characters to obtain the comprehensive character score P 'of the plum blossom tea, wherein the higher the score P', the better the quality of the plum blossom tea is.
5. The method for evaluating the quality of plum blossom tea as claimed in claim 4, wherein:
the method for measuring the color difference of the flower comprises the following steps: taking off the dried petals of the treated flower by using tweezers, measuring the color of the petals by using a color difference meter, and repeatedly testing each sample for 5 times, wherein the calculation formula is as follows:
wherein Δ E represents a total difference, L represents brightness, a represents redness, b represents yellowness; l is0*、a0*、b0Values measured for fresh flowers, L, a, b values measured for dried flowers;
the method for measuring the flower diameter comprises the following steps: measuring the diameter of the dried flower by using a vernier caliper, and taking an average value for 6 biological repetitions;
the petal shrinkage rate measuring method comprises the following steps: weighing 3g of plum blossom tea sample, placing in 100mL of water at 60 ℃, measuring the volume change after 30s, and calculating the mass volume fraction rho, wherein the formula is as follows:
ρ＝W/(V1－V0)
in the formula: rho is mass volume fraction (kg/m)3) W is the sample mass (g), V0、V1The volume (mL) of water in the measuring cylinder before and after the sample is put in is respectively obtained;
the dry basis water content calculation formula is as follows:
Mt＝(mt-mg)/mg
in the formula, MtIs the dry basis water content, m, of the sample dried to the time ttMass of sample dried to time t, mgMass when the sample was dried to constant mass;
the shrinkage calculation formula is as follows:
S＝(ρ0/ρt)·[(Mt+1)/(M0+1)]
wherein S is the shrinkage；ρ0And ρtThe mass volume fractions (kg/m) of the fresh sample and the dried sample, respectively2)；M0And MtRespectively the dry basis moisture content of the fresh sample and the dried sample; the smaller the S value, the larger the sample volume shrinkage.
6. The method for evaluating the quality of plum blossom tea as claimed in claim 4, wherein: the method for measuring the retention rate of the floral components comprises the following steps:
quickly transferring the dried plum blossom to a 22mL sampling bottle by using a forceps, sealing the bottle by using a sealing film, balancing the bottle for 15min, inserting an SPME fiber head into the sampling bottle, adsorbing for 30min at a position 2cm above the flower, performing 3 parallel repeated experiments, and inserting an extraction head which adsorbs the flower fragrance into a sample inlet of a GC-MS combination instrument for analysis;
GC-MS analysis conditions: chromatography column HP-5MS (50mm 0.25mm 0.33 μm); helium flow rate 1mL min-1(ii) a Initial column temperature 50 deg.C, holding for 3min at 5 deg.C.min-1Raising the temperature to 120 ℃, and then heating the mixture at the temperature of 6 ℃ for min-1Heating to 260 ℃, and keeping for 15min, wherein the electric mode is EI, and the electronic energy is 70 Ev; the ion trap temperature is 230 ℃, and the mass spectrum scanning range is 20-660 amu;
automatically retrieving and analyzing mass spectrum data of each component by using a NIST05/NIST05s standard spectrum library of a GC-MS (gas chromatography-mass spectrometer) combination instrument computer, comparing the data with retention time and retention index to finish qualitative and quantitative analysis of the fragrance components, and calculating the relative content of each fragrance component by an area normalization method according to the average peak area of each spectrum peak of total ion flow;
retention of floral component (mg/g) in dried sample/mg/g in fresh sample x 100%; and respectively measuring the retention rates of the benzyl acetate, the benzyl alcohol, the benzaldehyde and the eugenol in the plum blossom tea sample.
7. The method for evaluating the quality of plum blossom tea as claimed in claim 4, wherein: the method for measuring the retention rate of the nutrient components comprises the following steps:
the content of total flavonoids is as follows: collecting petal 0.1g, and red pigment with 1% concentrated hydrochloric acidExtracting white anthocyanidin with methanol, diluting to 50mL, and collecting 5mL and 10mL of 1.0% AlCl respectively3·6H2Reacting in an O methanol solution; measuring by using a spectrophotometer, and calculating the total flavone content of the pigment according to a standard curve equation;
the content of anthocyanin: taking 0.1g of petals, extracting red anthocyanidin with methanol containing 1% concentrated hydrochloric acid, extracting white anthocyanidin with methanol, diluting to 50mL, immediately scanning within the range of 200-700 nm, and calculating anthocyanin content of the anthocyanidin;
ascorbic acid content: the determination is carried out according to a 2, 6-dichloroindophenol titration method in GB 5009.86-2016 (determination of ascorbic acid in food safety national standard food);
total phenol content: according to Folin-Ciocalteu colorimetric method;
the retention rate of nutrient components is the content of nutrient components (mg/g) of the dried sample/the content of nutrient components (mg/g) of the fresh sample multiplied by 100 percent, and the retention rates of total flavonoids, anthocyanins, ascorbic acid and total phenols are respectively measured.
8. A screening method of a method for preserving color and fragrance of plum blossom tea is characterized in that: the method comprises the following steps:
(1) preparing plum blossom tea by adopting different drying methods;
(2) the method for evaluating the quality of the plum blossom tea as claimed in claim 4 is adopted to evaluate and score the plum blossom tea samples prepared by different drying methods, and the plum blossom tea samples are ranked from high to low according to the scores, and the first drying method is the best drying method.
9. The screening method according to claim 8, wherein: the drying method in step (1) is shown in table 3:
TABLE 3 different treatment modes
The pretreatment time is 0.5-1min, and the mass ratio of the mixed drying agent is 1: 1, the mass ratio of the plum blossom buds to the mixed desiccant is 3: 1; the plum blossom buds are 'small green calyx', 'dark plum' or 'three-wheel jade butterfly'.
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