Study On The Process Of Tengcha Beverage

Tengcha(Ampelopsis grossedentata W.T.Wang),belongs to Ampelopsis Michx of Vitaceae,which leavies had been usually processed into dry sample to brew and drink. A lots of reports indicated that Tengcha contains rich flavones,which has the effects of resisting blood platelet coagulation and thrombus formation,reducing blood lipids, antioxidation,and sterilization,etc.By far,most attentions on Tengcha have focused on identification and functions of biological components,especially on flavones.In this research,the technics of Tengcha beverage was studied,in order to supply a theoretic envidence for practical production.1 Studies on the extraction of Tengcha juiceThe single factor and orthogonal experiment(L₂₇(3⁴)) revealed that the water temperature and the ratio of tengcha and water have significant influence on total flavones,water extraction and color of infusion with the order of C,A and B.According to the practical processing,the optimized method for extraction was modified to A2B1C2, that is to say,the ratio of tengcha and water is 1:60,extracting at 75℃for 40min.2 The analysis of biochemical components and mineral elements in the CreamAccording to ultraviolet-visible spectrophotometer and AAS,the ingredients of tea deposit have been studied.The results showed that the flavones,protein,amino acid, pectin and compounds of Mn,Ca,Mg are the main cause to cream.And the content of total flavones reaches to 34.99%.In additional,some microbe can cause deposit,too.3 Studies on the techniques against oxidation of flavones and variation of colorIn this part,pH,sucrose,Vc andβ-CD were studied to protect total flavones and infusion color.The optimized methods are as following:pH 3.0-4.5,sucrose 12%-15%, Vc 0.08%-0.12%,β-CD 0.8%-1%.And both sucrose andβ-CD can protect DMY against crystal at low temperature.4 Study on the flavor of Tengcha beverageBase on the orthogonal experiments and comprehensive evaluation,the optimal formulation of the ingredients of tengcha beverage is A1B1C3D3E1 and A2B2C 1D3E1, that is extraction juice 60%,sugar4%,acid0,Vc0.09%,β-CD 0.75%,salt0.05%;and juice 60%,sugar8%,acid0.03%,Vc0.03%,β-CD 0.75%,salt0.05%respectively.Those products,keeping natural nutrition and favor of tengcha,not only taste well situated in its sourness and sweetness,cool and refreshing,but also has favorable healthy protection functions.Analysis indexes indicate that the final product is in accordance with the standard of beverage production,color and qualitatively stable.This product was proved to be preserved for 6 months at room temperature without any antiseptics.