Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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JIE Xiao, CHENG Fang-yun. Study on processing technology of tree peony tea[J]. Science and Technology of Food Industry, 2017, (12): 239-242. DOI: 10.13386/j.issn1002-0306.2017.12.043
Citation: JIE Xiao, CHENG Fang-yun. Study on processing technology of tree peony tea[J]. Science and Technology of Food Industry, 2017, (12): 239-242. DOI: 10.13386/j.issn1002-0306.2017.12.043
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Study on processing technology of tree peony tea

    Abstract
  • Using peony petals as the raw material, by comparing the influence of different processing combinations on the contents of flavone, tea polyphenol and reducing sugar in the petal, this study located the optimal processing combination for producing peony tea as follows: petals in the morning of peak blossom period was collected, microwave in 700 W for 60 s and the petals was dried in hot air at the temperature of 80 ℃. Part of composition of peony tea thus produced was 2.79% of flavone, 16.32% of tea polyphenol and 4.97% of reducing sugar.Such peony tea had fine quality and high sensory evaluation.
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