【摘要】 文章对传统菊花加工工艺进行改进,以安徽滁菊为材料,保留花瓣部分,参照红茶的加工工艺进行工艺创新,制作出AD(萎凋发酵干燥)、AB1CD(萎凋轻揉发酵干燥)、AB2CD(萎凋中揉发酵干燥)、AB3CD(萎凋重揉发酵干燥)四种不同的新工艺菊花,测定黄酮含量和清除DPPH自由基能力,进行感官审评,并与传统整菊烘干的菊花(Z)比较。结果表明,新工艺菊花的感官评分高于传统工艺菊花,其中AD的评分最高;黄酮含量和自由基清除能力都是AD和Z最高,且显著高于其他处理。因此选用新工艺AD加工的菊花和不同种类的茶进行拼配,按5:1的茶菊比例分别拼配了菊花祁红、菊花白茶、菊花滇红和菊花普洱四种菊花茶新产品,感官审评的结果为:菊花白茶(93.22)>菊花祁红(92.28)>菊花滇红(91.50)>菊花普洱(90.42),新工艺菊花更适合与白茶和祁红拼配,综合品质相对更好。更多还原

【Abstract】 In this paper, the traditional chrysanthemum processing technology was improved, Anhui Chuju was used as the material, the petals were preserved, and the process innovation was carried out with reference to the black tea processing. Four new processes of chrysanthemum, AD(withering, fermentation, drying), AB1CD(withering, gently rolling, fermentation, drying), AB2CD(withering, moderate rolling, fermentation, drying) and AB3CD(withering, heavy rolling, fermentation, drying), were produced, and the flavonoids content and DPPH free radical scavenging ability were determined. And compared with the traditional dried whole chrysanthemum Z. The results showed that the sensory evaluation of the four new process chrysanthemums were all higher than those of the traditional process chrysanthemum, among which the score of AD was the highest. And the flavonoid content and free radical scavenging ability of AD and Z were the highest. Therefore, chrysanthemum processed by the new process AD were selected and blended with different kinds of tea, according to the proportion of 5:1. The results of sensory evaluation were as follows: chrysanthemum white tea > chrysanthemum Qihong > chrysanthemum Dianhong > chrysanthemum Pu’er tea.The new process chrysanthemum was suitable for blending with white tea and Qihong. The comprehensive quality of chrysanthemum white tea and chrysanthemum Qihong new products is relatively better.更多还原