Based on the combination of sensory evaluation and the measurement of functional constituents contents, a comparative study was carried out on the effects of different drying processes on the quality of Eucommia ulmoides male flower tea. The results showed that microwave drying exhibited high efficiency. The functional constituents in the flower could be farthest maintained. The sensory quality was also satisfactory, making it the first choice in drying Eucommia ulmoides male flower tea. Oven drying could also keep the functional constituents in the flower. The sensory quality was also sound, but its efficiency was low, making it the second choice in drying Eucommia ulmoides male flower tea. Pan parching, a traditional method to process conventional tea, seriously destroyed the functional constituents, the sensory quality was poor, and the process was difficult to control, indicating that it was not suitable to dry Eucommia ulmoides male flower tea.%以感官评价和功能性成分含量检测相结合,研究了微波工艺与传统炒制、热风干燥方法对杜仲雄花茶品质的影响.结果表明,微波干燥方法效率高,可最大程度地保持杜仲雄花中的功能性成分,干燥的杜仲雄花茶的感官品质佳,可作为生产杜仲雄花茶的首选方法；热风干燥方法也可保持杜仲雄花中的功能性成分,干燥的杜仲雄花茶感官品质较佳,但效率较低,可作为生产杜仲雄花茶的可选方法；传统制茶工艺中的炒制干燥方法对杜仲雄花茶中的功能性成分破坏较大、感官品质差、操作不易控制,不适宜于杜仲雄花茶的干燥.
展开▼
