Development Of Herbal Tea Beverage And Study On Quality Control System

Five herbal tea is one kind of traditional Chinese folk drink with five herbal flowers, which is very popular among Cantonese. The herbal tea tastes a little bitter with many functional activities. Considering the shortages of commercial available five herbal tea products and customer needs in functional drinks, a new kind of five herbal tea product was preparaed with five editable herbal flowers and its production parameters were optimized. Besides, its physical and chemical properties, nutrients, storage stability and antioxidant properties were investigated. Moreover, the quality control system of the herbal tea beverage was established in this dissertation. The main contents and results are as follows:(1)Five editable flowers, chrysanthemum, honeysuckle, sophora japonica.L, seville orange flower and flos lablab album, were selected as the main raw materials and the product was evaluated using sensory scores as indicators and combining with fuzzy comprehensive evaluation method. Then a mixture design in Minitab was applied deriving the prediction model. Finally, based on this formula optimization, this paper figure out the optimal formula of the five herbal tea beverage(mass of raw material/total mass): The best proportions of chrysanthemum, sophora japonica.L, flos lablab album, honeysuckle and seville orange flower in the herbal tea were shown to be 0.50, 0.18, 0.15, 0.12 and 0.05, respectively.(2)Accelerated ageing test was used to study the storage stability of the herbal tea beverage in 25℃ and 37℃ chamber. The result showed that the clarity(T590), pH value, soluble solids value, sensory evaluation, the shape of can and microbiological property of the five herbal tea beverage were maintained at normal levels when it was stored for 90 days in different temperature.(3)The flavonoid content, DPPH radical-scavenging activity, Fe3+ reducing power, sensory evaluation and shelf life of sixteen kinds of herbal tea from the market were compared. The herbal tea made by the author which contains five kinds of herbal flowers has higher flavonoid content, DPPH radical-scavenging activity, Fe3+ reducing power and sensory evaluation than most of herbal teas which were obtained from supermarket. The herbal teas obtained from traditional herbal tea shops has higher flavonoid content, DPPH radical-scavenging activity, Fe3+ reducing power than those obtained from supermarket, but the sensory evaluation is lower and shelf life is much shorter than those herbal teas obtained from supermarket.(4)The quality control system of herbal tea beverage production was established, including GMP system, SSOP system, HACCP plan and quality control standard.The production technique and quality management system of optimized herbal tea beverage has been successfully used in the production and the beverage is loved by consumers.