Studies On The Processing Technology Of Instant Tea Of Ampelopsis Grassedentata

Ampelopsis Grossedentata is a kind of natural class tea plants, with high effect suchas liver protection and dealcohol. At present, its processing and using remain in afoundation level. In this study, a new type of health drink-instant tea of AmpelopsisGrossedentata was produced, using Ampelopsis Grossedentata as raw material. Based onthe primary inspection and analysis of the main nutritional and physical, chemicalcomposition, the instant tea processing technology was inspected, then with thecombination of using by green tea, black tea, and the optimized processing parameters,four kinds of instant tea of Ampelopsis Grossedentata were made, and the four productswere analysed in the end of the study.The main nutritional and physical, chemical composition in AmpelopsisGrossedentata were determined, results showed that total flavones, water solublecarbohydrates, the total free amino acids, and water extraction reached at36.91%、4.09%、9.59%、48.04%, respectively.The component of free amino acids, dihydromyricetin (DMY)and caffeine were analysed by HPLC, results showed that there were many compositionkinds of free amino acids in Ampelopsis Grossedentata,7kinds of which were essentialamino acids, with the total amount of4.19mg/g, also8kinds of which were non-essentialamino acid, with the total amount of13.15mg/g; the content of DMY reached at157.31mg/g; the content of caffeine was very low,about0.105mg/g. The volatile oils inAmpelopsis Grossedentata were tested by GC-MS,38kinds were initially indicated, themajor components were Phytol, Geraniol, Myrtenol, Benihinal, Nonanal, α-Pinene,E-Citral, d-longifolene, γ-Terpinen, verbenene etc.Extracting technology: different effect on extracting by water, microwave andultrasonic were analysed with the methods of single factor design, orthogonal design or theresponse surface experimental design, results showed that best extracting technology wasextracting by water, and the optimized extracting parameters were with the ratio of tea andwater at1:25, the extraction temperature at100℃, extraction time at30minutes, andgranularity at20mesh size,3extracting indexes-the total flavones, the total free aminoacids and water extraction content reached at31.60%,2.93%,42.70%, respectively. Theextracting times was also groped and conclusion was that: extract twice, the ratio of tea andwater of the second extracting could be reduced to1:15.Clarify technology: different effect on clarifying by8kinds of clarifying agents and3 kinds of ceramic membrane aperture micro-filtrated clarify were analysed respectively.Results showed that the optimized parameters of clarify agents were:2kinds of clarifyagents used in compound system, with chitosan (adding amount of0.15g/100ml), andpectinase(adding amount of0.02g/100ml), commonly treated for120min in the conditionsof45℃. The optimized parameters of micro-filtrated clarify were: micro-filtrated theextraction liquid by0.2μm aperture of ceramic membrane, and dialysis twice. Suitableclarify technology to of Ampelopsis Grossedentata was to treat the extraction liquid byclarifying agents jointly handle with micro-filtrated clarify.Concentrated and drying technology: concentration efficiency by the methods ofvacuum evaporation and reverse osmosis membrane were compared, and drew thatconcentrated by the reverse osmosis membrane had more advantages, and its effect wasbetter than vacuum evaporation. Two ways for drying (spray drying and vacuum freeze-drying) were also compared, and indications were: the two methods both had advantage,were available for dying to the concentrate of Ampelopsis Grossedentata.Blend: experimenting with Ampelopsis Grossedentata and found that: compared thecolor, aroma and taste after blend with the green tea or black tea to the original productwithout blending, the former was more coordinating, the overall quality was improved a lot.When add green tea or black tea with the proportion of1:0.8、1:0.5, respectively, thefinnal products could get the best quality; the overall coordination of adding black tea wassuperior of green tea.The results of testing with the main nutritional and physical, chemical composition inthe four kind of products showed that: the differences of all the physics and chemistryindexes were not significant, as a whole, freeze drying products were slightly higher thanthe spray drying products, and black tea groups were a bit advantage over green tea groups;Sensory evaluation and colors determination with the four different product showed that:the appearance and essence were all reached the level of qualified instant tea, with goodcolors and luster of the powders, clear and bright of the liquor color, also coordinating inaroma and taste, the trend of comprehensive assessment were consistent with chemicalcomposition above. Multipling the appearance and essence, the best product was black teagroup-freeze drying one, then black tea-spray drying products, green tea–freeze dryingproducts was the third one, green tea-spray drying is the worst, relatively.