CN113712099B - Plum blossom tea color and aroma retention and quality evaluation method thereof - Google Patents
Plum blossom tea color and aroma retention and quality evaluation method thereof Download PDFInfo
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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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Investigating Or Analysing Materials By Optical Means (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A method for evaluating color and aroma retention of plum blossom tea and its quality. The invention discloses a method for retaining color and fragrance of plum blossom tea, which comprises the steps of firstly, preprocessing plum blossom buds, drying for 0.5-1min by hot air, and then adopting vacuum freeze drying and mixed drying agent treatment, wherein the pressure is 0.1Pa, the temperature is-60 ℃, and the treatment time is 18h. The invention also discloses an evaluation method of plum blossom tea quality, and the preparation method of plum blossom tea which better retains color and fragrance is screened out, so that the plum blossom tea can be widely applied in the plum blossom tea production process, and is an important way for expanding and popularizing plum blossom tea. The method for evaluating the quality of plum blossom tea disclosed by the invention is used for evaluating and scoring 11 characters of plum blossom tea in a multi-dimensional and multi-level manner, so that an omnibearing evaluation system is established, and the method can be widely applied to evaluating the quality of plum blossom tea.
Description
Technical Field
The invention relates to the field of manufacturing and evaluating scented tea, in particular to a method for retaining color and fragrance of plum blossom tea and a method for evaluating quality of plum blossom tea.
Background
The prune (prune name) is an important ornamental plant of prune genus of Rosaceae family, and the flower has high processing value and health care function. The chemical components in the plum blossom mainly comprise flavonoids, phenylpropanoids, organic acids, volatile components and the like, and have the functions of resisting oxidization, depression, melanin generation, platelet aggregation and the like. Plum blossom is commonly used for preparing plum blossom tea, and has the effects of beautifying and whitening, soothing liver and relieving depression, regulating qi and regulating stomach and regulating nerves.
In recent years, china flower tea has wide market development prospect, and most of Chinese flower tea, such as chrysanthemum tea, rose tea, jasmine tea and the like. The plum blossom flower has rich flower colors and rich flower fragrance, is an ideal scented tea material, and has great development value. However, the flower color and fragrance of the plum blossom cannot be well preserved after the plum blossom is dried, so that the application and market development of the plum blossom tea are limited. In addition, the traditional natural drying method has influence on the color, taste and nutrition of plum tea products, and the color, taste and storage quality of the plum tea products are difficult to ensure, so that the commodity rate of the plum tea is low. At present, no effective treatment method capable of retaining color and fragrance exists in the plum tea drying treatment.
Disclosure of Invention
The invention aims to provide a preparation method of plum flower tea with good color and fragrance retention.
The invention further aims at providing a multi-dimensional and multi-layer plum blossom tea quality evaluation method.
The invention also provides a screening method of the plum blossom tea color and aroma retention method.
A method for retaining color and fragrance of plum blossom tea includes pretreating plum blossom bud, hot air drying for 0.5-1min, vacuum freeze drying and mixing with drier, and treating at-60 deg.C under 0.1Pa for 18 hr.
The method for retaining color and fragrance of the plum blossom tea, disclosed by the invention, comprises the following steps of drying by hot air at a wind speed of 0.1-2.0m/s and a temperature of 40-50 ℃, wherein the mass ratio of the mixed drying agent is 1:1 and food-grade calcium chloride, wherein the mass ratio of the plum blossom buds to the mixed drying agent is 3:1.
The plum flower tea color and fragrance retaining method provided by the invention is characterized in that plum flower buds are 'little green calyx', 'dark plum fruit' or 'three-wheeled jade butterfly'.
A plum blossom tea quality evaluation method comprises the following steps:
(1) Respectively measuring the flower color difference, the flower diameter, the petal shrinkage, the flower fragrance component retention rate and the nutrient component retention rate of the plum flower tea; the floral components comprise benzyl acetate, benzyl alcohol, benzaldehyde and eugenol, and the nutritional components comprise total flavonoids, anthocyanin, ascorbic acid and total phenols;
(2) Establishing an omnibearing evaluation system, constructing a hierarchical structure relationship by using a analytic hierarchy process and determining the weight value of each character index of the plum blossom tea, wherein the weight value is shown in table 1;
TABLE 1 weight values of various Properties and indices of plum blossom tea
(3) Obtaining the score C of each influence factor according to the quality grade scoring standard of the plum blossom tea in table 2 after drying;
TABLE 2 quality grade scoring criteria after plum blossom tea is dried
The score C of each influence factor is multiplied by the corresponding weight W to obtain the score P of each character, the scores P of all characters are summed to obtain the comprehensive character score P 'of the plum blossom tea, and the higher the P' is, the better the quality of the plum blossom tea is.
The invention relates to a plum blossom tea quality evaluation method, wherein:
the method for measuring the chromatic aberration of the flowers comprises the following steps: taking off the dried petals of the treated flowers by forceps, measuring the colors of the petals by using a color difference meter, and repeating the test for 5 times for each sample, wherein the calculation formula is as follows:
wherein Δe represents the total difference, L represents brightness, a represents redness, and b represents yellowness; l (L) 0 *、a 0 *、b 0 * A measurement value of fresh flowers, L, a, b, a measurement value of dried flowers;
the method for measuring the flower diameter comprises the following steps: measuring the diameter of the dried flowers by using a vernier caliper, taking an average value, and repeating for 6 times biologically;
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 according to the following formula:
ρ＝W/(V 1 －V 0 )
wherein: ρ is the mass-volume fraction (kg/m) 3 ) W is the mass (g) of the sample, V 0 、V 1 The volume (mL) of water in the measuring cylinder before and after the sample is put into the measuring cylinder;
the dry basis water content calculation formula is as follows:
M t ＝(m t -m g )/m g
in which M is t The dry basis water content of the sample is equal to the dry basis water content at the time t, m t For the mass of the sample dried to time t, m g The mass at which the sample was dried to a constant mass;
the shrinkage is calculated as follows:
S＝(ρ 0 /ρ t )·[(M t +1)/(M 0 +1)]
wherein S is shrinkage; ρ 0 And ρ t The mass volume fractions (kg/m of fresh sample and dried sample, respectively 2 )；M 0 And M t The dry basis water content of the fresh sample and the dried sample are respectively; the smaller the S value, the greater the sample volume shrinkage.
The invention relates to a method for evaluating quality of plum blossom tea, wherein the method for measuring the retention rate of fragrance components comprises the following steps:
transferring the dried plum blossom to a 22mL sampling bottle by using tweezers, sealing a bottle cap with a sealing film for balancing for 15min, inserting an SPME fiber head into the sampling bottle, adsorbing for 30min at a position 2cm above a flower, performing 3 times of parallel repeated experiments, and inserting an extraction head with adsorbed flower fragrance into a sample inlet of a GC-MS combined instrument for analysis;
GC-MS analysis conditions: chromatographic column HP-5MS (50 mm x 0.25mm x 0.33 μm); helium flow rate 1 mL/min -1 The method comprises the steps of carrying out a first treatment on the surface of the The initial column temperature is 50 ℃ and kept for 3min at 5 ℃ for min -1 Heating to 120deg.C, and then cooling to 6deg.C for min -1 Heating to 260 ℃, keeping for 15min, wherein the electric power mode is EI, and the electronic energy is 70Ev; the temperature of the ion trap is 230 ℃, and the scanning range of the mass spectrum is 20-660amu;
the mass spectrum data of each component is automatically searched and analyzed by using NIST05/NIST05s standard general library of a GC-MS combined instrument computer, the retention time and the retention index are combined for comparison, the qualitative and quantitative analysis of the floral components is completed, the average peak area of each chromatographic peak of the total ion flow is used, and the relative content of each fragrance component is calculated by an area normalization method;
retention of floral components = content of a component of the dried sample (mg/g)/content of a component of the fresh sample (mg/g) x 100%;
and respectively measuring the retention rates of benzyl acetate, benzyl alcohol, benzaldehyde and eugenol in the plum blossom tea sample.
The invention relates to a method for evaluating quality of plum blossom tea, wherein the method for measuring the retention rate of nutrient components comprises the following steps:
total flavone content: petal 0.1g, red colorExtracting pigment with methanol containing 1% concentrated hydrochloric acid, extracting white pigment with methanol, and fixing volume to 50mL, 5mL and 10mL of 1.0% AlCl respectively 3 ·6H 2 O methanol solution is reacted; measuring by using a spectrophotometer, and calculating the total flavone content of the pigment according to a standard curve equation;
anthocyanin content: extracting petal 0.1g with methanol containing 1% concentrated hydrochloric acid, extracting white anthocyanin pigment with methanol, fixing volume to 50mL, immediately scanning within 200-700 nm, and calculating anthocyanin content of pigment;
ascorbic acid VC content: according to the titration method of 2, 6-dichloro indophenol in GB 5009.86-2016 (determination of ascorbic acid in food safety national Standard food);
total phenol content: according to Folin-Ciocalteu colorimetric assay;
nutrient retention = sample nutrient content after drying (mg/g)/fresh sample nutrient content (mg/g)
100% and the retention of total flavonoids, anthocyanins, ascorbic acid and total phenols were measured separately.
A screening method of a plum blossom tea color and fragrance retention method comprises the following steps:
(1) Different drying methods are adopted to prepare plum flower tea;
(2) The plum blossom tea quality evaluation method provided by the invention is used for evaluating and scoring plum blossom tea samples prepared by different drying methods, and ranking the plum blossom tea samples according to the score from high to low, wherein the first drying method is the best drying method.
The screening method of the present invention, wherein the drying method in step (1) is as shown in table 3:
TABLE 3 different treatments
Wherein the pretreatment time is 0.5-1min, and the mass ratio of the mixed drying agent is 1:1, wherein the mass ratio of the plum blossom buds to the mixed drying agent is 3:1; the plum flower bud is 'little green calyx', 'dark plum' or 'three-wheeled jade butterfly'.
The invention differs from the prior art in that:
the preparation method of the plum flower tea with good color retention and fragrance retention is screened out, can be widely applied in the plum flower tea production process, and is an important way for expanding and popularizing plum flower tea. At present, the quality evaluation of dried plum blossom tea only stays on artificial subjective evaluation, and the quality of the dried plum blossom tea is uneven due to the fact that the drying methods of different varieties are large in difference due to the fact that no unified standard and index exist; according to the plum blossom tea quality evaluation method, 11 characters of plum blossom tea are evaluated and scored in multiple dimensions and multiple layers, subjective evaluation differences among different people are avoided, objective evaluation is carried out on each evaluation index, an omnibearing evaluation system is established, the plum blossom tea quality evaluation method can be widely applied to evaluating the quality of plum blossom tea, and the quality and commodity rate of products can be well improved.
The method for evaluating the color retention and the aroma retention of the plum blossom tea and the quality of the plum blossom tea is further described below with reference to the accompanying drawings.
Drawings
FIG. 1 is a schematic diagram of an evaluation hierarchical structure of plum blossom tea after drying;
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 form diagram of different types of plum blossom before composite drying in the invention;
FIG. 4 is a graph showing the effect of various complex drying methods on the anthocyanin and flavonoid content of plum blossom in accordance with the present invention, wherein A, B: 'dark plum'; C. d: 'Small green calyx'; E. f: 'three-wheeled jade butterfly';
fig. 5 is a graph showing the effect of different composite drying methods on the retention of plum blossom Vc and total phenol, wherein A, B: 'dark plum'; C. d: 'Small green calyx'; E. f: 'three-wheeled butterfly'.
Detailed Description
1. Pre-harvest treatment
a. And (3) fertilization: the soil fertilization needs to be performed deeply in advance, and organic fertilizers (stable manure, compost, cake fertilizer and the like) are applied as base fertilizers in autumn after the growth of new shoots of plum trees is stopped. The foliar fertilizer can be applied in the growing period of plum trees, and trace elements such as boron, magnesium, zinc and the like or quick-acting fertilizers are mainly sprayed, preferably 2-3 times per month; before the plum blossom buds start to obviously grow until the color development, the compound fertilizer is applied every 5 days, so that the flowers of the plum blossom can be made to develop bright color and fragrance.
b. And (3) water management: the water-buckling measures are properly adopted in the flower bud differentiation period so as to improve the sap concentration and promote the flower bud differentiation and blossom more in spring.
2. Post-mining treatment
1. Treatment mode
(1) The plum blossom varieties were selected as follows: ' Yuzhe (Prunus name ' Sanlunyuiej '), ' Xiaojing ' (Prunus name ' Xiaaolve ') and ' dark plum ' (Prunus name ' Wumei '). The flowers in the initial blooming period (the period when the buds are just opened and the petals are not yet unfolded) are collected, picked up, and have no diseases and insect pests, sundries, decay and the like, so that the freshness of the flowers is ensured.
(2) Firstly, the buds are pre-dried for 0.5 to 1min by hot air, and then the following drying modes are adopted respectively: vacuum freeze drying; vibration rotary microwave-airflow puffing drying and hot air (wind speed 1.5m/s,60 ℃) drying, storing in 25g of mixed drying agent (food grade silica gel: food grade calcium chloride=1:1), wherein in each treatment, the mass ratio of flower bud sample to mixed drying agent is 3:1, repeating at least 4 times per treatment, comprehensively screening out the most suitable drying mode of plum blossom tea, so that the plum blossom tea can retain color and fragrance to the greatest extent, and the quality and commodity rate of plum blossom are improved.
The specific treatment modes are shown in table 3:
TABLE 3 different treatments
The appearance morphology of different types of plum blossom after the T1 composite drying method is shown in figure 2, and the appearance morphology of different types of plum blossom before composite drying is shown in figure 3.
2. Component and content determination
(1) Color uniformity measurement (color difference measurement): the dried petals were removed from the treated flowers with tweezers, and the color of the petals was measured using a color difference meter (CM-700 d1, japan), and the test was repeated 5 times for each sample. The calculation formula is as follows:
wherein Δe represents the total difference, L represents brightness, a represents redness, and b represents yellowness; l (L) 0 *、a 0 *、b 0 * The measured values of fresh flowers are indicated, and L, a, b indicate measured values of flowers dried in different ways.
(2) Flower diameter and petal shrinkage rate measurement
a. Flower diameter measurement: the diameter of the dried flowers was measured using a vernier caliper, averaged and biologically repeated 6 times.
b. Shrinkage measurement:
3g of sample is weighed and placed in 100mL of water at 60 ℃, the volume change is measured after 30s, and the mass volume fraction rho is calculated according to the following formula:
ρ＝W/(V 1 －V 0 )
wherein: ρ is the mass-volume fraction (kg/m) 3 ) W is the mass (g) of the sample, V 0 、V 1 The volume of water (mL) in the cylinder before and after sample placement, respectively.
The dry basis water content calculation formula is as follows:
M t ＝(m t -m g )/m g
in which M is t The dry basis water content of the sample is equal to the dry basis water content at the time t, m t For the mass of the sample dried to time t, m g Is the mass of the sample when it is dried to a constant mass.
The shrinkage is calculated as follows:
S＝(ρ 0 /ρ t )·[(M t +1)/(M 0 +1)]
wherein S is shrinkage; ρ 0 And ρ t The mass volume fractions (kg/m of fresh sample and dried sample, respectively 2 )；M 0 And M t The dry basis water content of the fresh sample and the dried sample are respectively. The smaller the S value, the greater the sample volume shrinkage.
(3) Determination of fragrance component and content
Detecting the components and the content of the fragrance of the dried flowers by using a gas chromatograph-mass spectrometer: the dried plum blossom was quickly transferred to a 22mL sampling bottle with forceps, the bottle cap was sealed with a sealing film and equilibrated for 15min, and an SPME fiber head (Supelco, usa) was inserted into the sampling bottle and placed 2cm above the flower for 30min. 3 replicates were run. And (5) inserting the extraction head with the adsorbed flower fragrance into a sample inlet of a GC-MS combined instrument for analysis. GC-MS analysis conditions: chromatographic column HP-5MS (50 mm x 0.25mm x 0.33 μm); helium flow rate 1 mL/min -1 The method comprises the steps of carrying out a first treatment on the surface of the The initial column temperature is 50 ℃ and kept for 3min at 5 ℃ for min -1 Heating to 120deg.C, and then cooling to 6deg.C for min -1 Heating to 260 ℃, keeping for 15min, wherein the electric power mode is EI, and the electronic energy is 70Ev; the ion trap temperature was 230℃and the mass spectrum was scanned in the range of 20-660amu. And (3) automatically searching and analyzing mass spectrum data of each component by using NIST05/NIST05s standard general library of a GC-MS combined instrument computer, and comparing by combining retention time and retention index to finish qualitative and quantitative analysis of the floral components. And calculating the relative content of each aroma component according to the average peak area of each chromatographic peak of the total ion flow and by an area normalization method.
Retention of floral components = content of certain component (mg/g) of dried sample/content of certain component (mg/g) of fresh sample x 100%, and retention of benzyl acetate, benzyl alcohol, benzaldehyde and eugenol in plum blossom tea sample was measured respectively.
(4) Determination of the nutritional ingredient content
Total flavone content: extracting petal 0.1g with methanol containing 1% concentrated hydrochloric acid, extracting white pigment with methanol, and fixing volume to 50mL, 5mL and 10mL of 1.0% AlCl respectively 3 ·6H 2 O methanol solution is reacted; the total flavone content of the pigment was determined using a spectrophotometer (UV-6300, shanghai Meinada instruments Co., ltd.) and calculated according to the standard curve equation.
Anthocyanin content: extracting red anthocyanin pigment with methanol containing 1% concentrated hydrochloric acid with petal 0.1g, extracting white anthocyanin pigment with methanol, fixing volume to 50mL, scanning at 200-700 nm, and calculating anthocyanin content of pigment.
Ascorbic acid (VC) content: according to the titration method of 2, 6-dichloro indophenol in GB 5009.86-2016 (determination of ascorbic acid in food safety national Standard food).
Total phenol content: according to Folin-Ciocalteu colorimetry.
Nutrient retention = sample nutrient content after drying (mg/g)/fresh sample nutrient content (mg/g)
100% and the retention of total flavonoids, anthocyanins, ascorbic acid and total phenols were measured separately.
3. Experimental results and analysis
1. Multi-level evaluation system establishment
The quality of the plum blossom tea determines the commodity value, and an omnibearing evaluation system is established by multi-dimensional and multi-layer evaluation of the plum blossom tea, so that the plum blossom tea with high quality is more accurately screened. Hierarchical relationships were constructed using analytic hierarchy process (Analytic Hierarchy Process, AHP) and individual trait index weights were determined for the specialized varieties (table 1). Scoring each influence factor of the selected optimal plant one by one according to the plum blossom tea grade scoring standard, multiplying the score C of the influence factor by the corresponding weight W to obtain the score P of each character, adding and summing the scores P of 11 characters to calculate the comprehensive character score P 'of each variety, and finally sequencing according to the comprehensive character scores P'.
P＇＝P 1 +……+P 11 ＝C 1 ﹡W 1 +……+C 11 ﹡W 11
The hierarchical structure of the dried plum blossom tea is shown in figure 1, and the quality grade grading standard of the dried plum blossom tea is shown in table 2.
TABLE 1 weight values of various Properties and indices of plum blossom tea
Table 2 quality grade scoring after drying of plum blossom tea
2. Influence of different composite drying methods on appearance quality of plum blossom
Flowers of three varieties of 'small green calyx', 'dark plum' and 'three-wheeled jade butterfly' were dried by 7 different drying methods, and the color difference, the flower diameter size and the petal shrinkage were measured (table 4). In the 'small calyx' variety, under the pretreatment of the wind speed of 0.1-2.0m/s and the temperature of 40-50 ℃, the flower diameter of the T1 group is obviously larger than that of the control group (CK) and other treatment groups (T2 and T3); the color difference is an important index for evaluating the uniformity of the color of petals, and compared with a CK group, the color difference of a T1 and T2 treatment group is smaller, so that the color difference is uniform after drying; after T1 and T2 treatment, the contraction rate of the plum blossom petals is maximum, which indicates that the petal volume contraction is minimum in the T1 and T2 drying process. Under the pretreatment of the air speed of 2.0-3.0m/s and the temperature of 60-80 ℃, the differences of the flower diameter and petal shrinkage rate of the T4, T5 and T6 treatment and the control group are not obvious; in addition, the T4 chromatic aberration is smaller, and the differences between T5 and T6 and the control group are not obvious. After the drying treatment, the flower diameters, color differences and petal shrinkage rates of the other two varieties 'dark plum' and 'tricuspid' are similar to those of 'small green calyx'. The result can be obtained in conclusion that the T1 drying mode (namely, the air speed is 0.1-2.0m/s, the temperature is 40-50 ℃ for pretreatment, and the appearance quality of plum blossom can be better maintained through vacuum freeze drying and mixing of a drying agent).
TABLE 4 influence of different composite drying modes on diameter and color of plum blossom
2. Influence of different composite drying methods on main component content of plum blossom fragrance
The preservation of aroma is important to the quality of plum blossom tea and is also an important index for improving the commodity rate of plum blossom tea. The GC-MS method is used for measuring 25 plum blossom fragrance components, and the plum blossom fragrance components specifically comprise 9 esters, 6 alcohols, 2 aldehydes and 8 phenols. According to the current report, the main components of the plum blossom fragrance are benzyl acetate, benzyl alcohol, benzaldehyde and eugenol, and the relative content of the flower fragrance of different varieties is shown in table 5. Four main components can be detected in three varieties after T1 treatment, and only two substances of benzyl alcohol and benzaldehyde of the main components can be detected in T3, T4, T5 and T6 treatment groups. In conclusion, the T1 treatment can well preserve the components of the fragrance and the floral fragrance of the plum blossom, and other treatments have serious preservation loss of the floral fragrance of the plum blossom.
TABLE 5 retention of essential floral components 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 the plum blossom are flavonoid and anthocyanin, and the flavonoid and anthocyanin components in the petals can be better preserved by the T1 treatment group compared with the control group in different plum blossom varieties through different drying modes, as shown in figure 4; the other treatment groups were not significantly different from the control or had lower levels than the control. In addition, nutrient retention of flavonoids and anthocyanins was significantly higher after T1 treatment than in the other groups. The flavonoid and anthocyanin retention are shown in table 6.
TABLE 6 flavonoid and anthocyanin retention after various methods of drying
(2) Vc and Total phenol content
Nutrient retention was calculated by measuring the Vc and total phenol content of the plum petals as shown in FIG. 5. Compared with the control, the T1 combined drying mode can effectively retain Vc components in petals in three varieties, and other treatment modes have influence on Vc content. The total phenol shows different characteristics in different varieties, and in 'dark plum', after T1 treatment, the total phenol content is higher than that of other treatment modes; in the 'small glaucocalyxin' and 'tricuspid', no significant differences in total phenol content occurred for all treatments. 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 above indexes were comprehensively scored and evaluated by using an analytic hierarchy process, and as shown in table 8, the T1 treatment mode was highest in the three varieties, 22.41 in ' small green calyx ', ' dark plum ', '17.12 and ' three rounds of jade butterfly '19.21.
The plum blossom tea can be obtained in a comprehensive way, and T1 has better effect on color protection and fragrance retention of plum blossom by adopting a mode of vacuum freeze drying and mixing with a drying agent at the air speed of 0.1-2.0m/s and the temperature of 40-50 ℃.
Table 8 comprehensive evaluation of quality of plum blossom tea
The above examples are only illustrative of the preferred embodiments of the present invention and are not intended to limit the scope of the present invention, and various modifications and improvements made by those skilled in the art to the technical solution of the present invention should fall within the scope of protection defined by the claims of the present invention without departing from the spirit of the present invention.
Claims (5)
1. 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 flower color difference, the flower diameter, the petal shrinkage, the flower fragrance component retention rate and the nutrient component retention rate of the plum flower tea; the floral components comprise benzyl acetate, benzyl alcohol, benzaldehyde and eugenol, and the nutritional components comprise total flavonoids, anthocyanin, ascorbic acid and total phenols;
(2) Establishing an omnibearing evaluation system, constructing a hierarchical structure relationship by using a analytic hierarchy process and determining the weight value of each character index of the plum blossom tea, wherein the weight value is shown in table 1;
TABLE 1 weight values of various Properties and indices of plum blossom tea
(3) Obtaining the score C of each influence factor according to the quality grade scoring standard of the plum blossom tea in table 2 after drying;
TABLE 2 quality grade scoring criteria after plum blossom tea is dried
The score C of each influence factor is multiplied by the corresponding weight W to obtain the score P of each character, the scores P of all characters are summed to obtain the comprehensive character score P 'of the plum blossom tea, and the higher the P' is, the better the quality of the plum blossom tea is.
2. The method for evaluating the quality of plum blossom tea according to claim 1, wherein:
the method for measuring the chromatic aberration of the flowers comprises the following steps: taking off the dried petals of the treated flowers by forceps, measuring the colors of the petals by using a color difference meter, and repeating the test for 5 times for each sample, wherein the calculation formula is as follows:
wherein Δe represents the total difference, L represents brightness, a represents redness, and b represents yellowness; l (L) 0 *、a 0 *、b 0 * Measured values of fresh flowers are represented by L, a and bMeasurement of flowers after drying;
the method for measuring the flower diameter comprises the following steps: measuring the diameter of the dried flowers by using a vernier caliper, taking an average value, and repeating for 6 times biologically;
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 according to the following formula:
ρ＝W/(V 1 －V 0 )
wherein: ρ is the mass volume fraction kg/m 3 W is the mass g, V of the sample 0 、V 1 The volume of water in the measuring cylinder before and after the sample is put into the measuring cylinder is mL;
the dry basis water content calculation formula is as follows:
M t ＝(m t -m g )/m g
in which M is t The dry basis water content of the sample is equal to the dry basis water content at the time t, m t For the mass of the sample dried to time t, m g The mass at which the sample was dried to a constant mass;
the shrinkage is calculated as follows:
S＝(ρ 0 /ρ t )·[(M t +1)/(M 0 +1)]
wherein S is shrinkage; ρ 0 And ρ t Mass volume fraction kg/m of fresh sample and dried sample, respectively 2 ；M 0 And M t The dry basis water content of the fresh sample and the dried sample are respectively; the smaller the S value, the greater the sample volume shrinkage.
3. The method for evaluating the quality of plum blossom tea according to claim 1, wherein: the method for measuring the retention rate of the floral components comprises the following steps:
transferring the dried plum blossom to a 22mL sampling bottle by using tweezers, sealing a bottle cap with a sealing film for balancing for 15min, inserting an SPME fiber head into the sampling bottle, adsorbing for 30min at a position 2cm above a flower, performing 3 times of parallel repeated experiments, and inserting an extraction head with adsorbed flower fragrance into a sample inlet of a GC-MS combined instrument for analysis;
GC-MS analysis conditions: chromatographic column HP-5MS 50mm*0.25mm*0.33 μm; helium flow rate 1 mL/min -1 The method comprises the steps of carrying out a first treatment on the surface of the The initial column temperature is 50 ℃ and kept for 3min at 5 ℃ for min -1 Heating to 120deg.C, and then cooling to 6deg.C for min -1 Heating to 260 ℃, keeping for 15min, wherein the electric power mode is EI, and the electronic energy is 70Ev; the temperature of the ion trap is 230 ℃, and the scanning range of the mass spectrum is 20-660amu;
the mass spectrum data of each component is automatically searched and analyzed by using a NIST05/NIST05s standard spectrum library of a GC-MS combined instrument computer, the retention time and the retention index are combined for comparison, the qualitative and quantitative analysis of the floral components is completed, the average peak area of each chromatographic peak of the total ion flow is used, and the relative content of each fragrance component is calculated by an area normalization method;
and respectively measuring the retention rates of benzyl acetate, benzyl alcohol, benzaldehyde and eugenol in the plum blossom tea sample.
4. The method for evaluating the quality of plum blossom tea according to claim 1, wherein: the method for measuring the nutrient component retention rate comprises the following steps:
total flavone content: extracting petal 0.1g with methanol containing 1% concentrated hydrochloric acid, extracting white pigment with methanol, and fixing volume to 50mL, 5mL and 10mL of 1.0% AlCl respectively 3 ·6H 2 O methanol solution is reacted; measuring by using a spectrophotometer, and calculating the total flavone content of the pigment according to a standard curve equation;
anthocyanin content: extracting petal 0.1g with methanol containing 1% concentrated hydrochloric acid, extracting white anthocyanin pigment with methanol, fixing volume to 50mL, immediately scanning within 200-700 nm, and calculating anthocyanin content of pigment;
ascorbic acid VC content: according to the titration method of 2, 6-dichloro indophenol in GB 5009.86-2016 (determination of ascorbic acid in food safety national Standard food);
total phenol content: according to Folin-Ciocalteu colorimetric assay;
the retention of total flavonoids, anthocyanins, ascorbic acid and total phenols were measured separately.
5. A screening method of a plum blossom tea color and fragrance retention method is characterized by comprising the following steps: the method comprises the following steps:
(1) Different drying methods are adopted to prepare plum flower tea;
(2) The plum blossom tea quality evaluation method of claim 1 is adopted to evaluate and score plum blossom tea samples prepared by different drying methods, and the plum blossom tea samples are ranked from high score to low score, and the first drying method is ranked as the best drying method.
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