Research On Development Of Barley-black Tea Effervescent Tablets And Its Antioxidant

The effervescent tablets of solid beverage, with high utilization rate of active ingredient, is convenient for using and carrying, and it has a good market prospect in the food industry on account of combining the advantages of liquid and solid preparation. The theme of this paper was about the developing of a new type of solid beverage called barley black tea effervescent tablets. The extraction condition of barley tea was determined through the single factor experiment. The factor level of the ratio of main and accessory materials was determined by analysing on the ratio of disintegrating agent and the dosage of freeze-dried barley powder and instant black tea powder, both of which are main raw materials of barley black tea effervescent tablets. The taste, clarity and disintegration time limit were chosen as the examining index, with main and accessory materials optimized based on orthogonal experiment and the main research results, following the research of quality standard and antioxidant activity in vitro of effervescent tablets of barley black tea, were as follows:1. The extraction process of freeze-dried barley powder was investigated by three factors of extraction temperature, ratio of feed liquid (water:barley tea), extraction time, and flour yield of freeze-dried barley powder was used as the evaluation index. The barley tea was put into water to be lixiviated after being crushed, and then filtered with 170 mesh filter cloth filter when leaching liquor cooled. The filter liquor was frozen and dried after it has been concentrated into cream at 50℃. Result showed that freeze-dried barley powder’s highest flour yield, which was 26.99%,was gained based on conditions of extraction time 60minutes, liquid ratio (barley tea:water) 1:30 and extraction temperature 75℃.2. The preparation technology of barley tea effervescent tablets, based on the main and assistance material optimized in the orthogonal experiment, was confirmed by means of major factor’s investigation for the preparation technology of effervescent tablets. The result indicated that the optimal formula of effervescent tablets was as follows:baking soda 36.7%, freeze-dried black tea powder 2.0%, aspartame 9.2%, freeze-dried barley powder 18.1%, polyethylene glycol 60001.0%, citric acid 33.0%. The water solution of barley black tea effervescent tablets showed yellowish-brown, tasted good and rich in barley tea aroma.3. The quality of barley black tea effervescent tablets was researched by investigation on its conventional standard and product stability, etc. And the simple test method, which was available for determination of total phenol’s content in barley black tea effervescent tablets, was established. The results were as follows:the moisture content of barley black tea effervescent tablets was 1.5%, and the lead (calculated as Pb) content was 0.42mg/kg, both of them were in line with the requirement of GB7101-2003. Three groups of small sample of barley black tea effervescent tablets were investigated at room temperature for 6 months to observe their stability, and all indexes met the requirement, which showed that quality stability of barley black tea effervescent tablets produced by this process was good. The method, in which the gallic acid was used as the standard sample to determinate total phenol content in barley black tea effervescent tablets, was confirmed. The result showed that there would be a good linear relationship between gallic acid and its absorbance when 0.2 mol/L Folin Cioealteu reagen (1.0mL) has reacted with 1.18 mol/L sodium carbonate solution (2.0mL) for 40 minutes at room temperature and the concentration of gallic acid was kept in the range of 0.2-1.2μg/mL. This method has good reproducibility, high recovery rate, and was easy to operate.4. Reducing power, inhibition of linoleic acid’s oxidation and the DPPH free radical scavenging capacity of barley black tea effervescent tablets were measured to discuss trfe anti-oxidation of barley black tea effervescent tablets. Result of test showed that the effervescent tablets of barley black tea have good oxidation resistance.