A Development Of A Herbal Tea

As technology advances, people’s living standards tardily improve. The awareness of health protection increases. More and more modern pursuit the lifestyle of "natural, green, nutrition, health". At the same time, the beverage industry is also moving to this direction. Therefore, the beverage trends are changing to light type, tending to sugar sodium, no caffeine, no chemical additives, no synthetic pigment natural beverages. In this study, we choose bolack tea, chrysanthemum, dandelion, wolfberry, cassia, stevia as raw materials, to develop a new type of herbal tea, we use Orthogonal experimental design and Response surface to optimize the herbal tea recipe, we also analyze the ingredients of herbal tea. Finally, we forecast the shelf life of herbal tea. The main results are as follows:1. The optimization of process conditions of the extraction of raw materials. We evaluate black tea in the light of light transmittancey and sensory evaluation, we evaluate chrysanthemum juice in the light of the content of the extraction of the solids, we evaluate dandelion juice in the light of the content of chlorogenic acid, we evaluate wolfberry juice in the light of the content of LBP, we evaluate stevia juice in the light of the content of stevia. The optimum extraction conditions of the raw materials are as follows:the optimum extract condition of dandelion is:the extraction temperature is 80℃, the amount of water is 10 times, the duration is 90min, extracted twice. The optimum extract condition of wolfberry is:the extraction temperature is 70 ℃, the amount of water is 20 times, the duration is 3 h, extracted twice. The optimum extract condition of black tea is:the extraction temperature is 80℃, the amount of water is 75 times, the duration is 60 min. The optimum extract condition of chrysanthemum is:the extraction temperature is 80℃, the amount of water is 60 times, the duration is 30 min. The optimum extract condition of stevia is:the extraction temperature is 80 ℃, the amount of water is 30 times, the duration is 2 h. The extraction condition of cassia is:the amount of water is 20 times, boiling maintain 10 min, filtrating, repeated twice, then combining the filtrate of the three times. The extraction condition of schisandra is:the amount of water is 10 times, adding boiling water then cooling to the room temperature, filtrating to give schisandra juice. The results provide a foundation for the extraction of raw materials in the herbal tea processing technology.2. We research the specific process of the herbal tea. We use Orthogonal experimental design and Response surface to optimize the herbal tea recipe. We fulfill the quality measurement of the herbal tea. The best recipe is(per 200 mL): black tea 16 mL, chrysanthemum juice 6 mL, cassia juice 10 mL, dandelion juice 16 mL, wolfberry juice 16 mL, stevia juice 5 mL, Schisandra juice 6 mL, erythritol 0.6 g, adding water to 200 mL, in the case, we get the highest sensory score. The carbohydrate content of herbal tea is 5.22 mg/L, pH value is 4.8-5.0. The results of health indicators show that total number of colonies is not detected, and coliforms are not detected. They are in line with national standards.3. We know the volatile components of the herbal tea. And we use GC-MS to analysis the volatile components of the herbal tea and the other two drinks. There are five main volatile components in the 1st one. There are twenty main volatile components in the 2ed one. There are forty-seven main volatile components in the herbal tea. The aroma components of the 1 st one are less, the aroma components of the 2ed are more focused, the high levels are esters. In contrast to the three drinks, the species of aroma components of the herbal tea are much more and more dispersed.4. We use the way of ASLT to predict the shelf life of the herbal tea.The shelf life of the herbal tea is 157-160 d.