Research On Production Technology And Product Development Of Lemon Herbal Beverage

There were thousands of years of herbal tea in China owing to its unique pharmacological value. It's one of the most popular drinks in Chinese soft beverage. In this study, the recipe and conditions of herbal tea were explored and the extraction of soluble solids content was optimized. The herbal recipe was researched according to the taste, color and smell, and so on. In order to improve the transmittance of lemon herbal beverage, the clarification technology was studied on different enzymes or clearing agents. Five main indicators of lemon herbal beverage changed, when stored at different temperatures.According to the changes and the Arrhenius equation, a shelf prediction mode was built. The relevance of nine kinds of tea drinks were researched and discussed. It designed the lemon herbal beverage line of producing 2000 bottles per hour. The main equipments were selected by the productivity. It established the lemon herbal beverage of product quality standards. The conclusions were following:Herbal formula was determined: wolfberry, houttuynia, chrysanthemum, mulberry,licorice, houeysuckle, immortality, prunella were mixing ratio of 4:2:2:1:1:1:1:1:0.5. By orthogonal and extracting experiments of concoction, the optimum extraction conditions were:extraction temperature of 100°C, 40 times the amount of water, extraction time 60 min. The ratio of water soluble solids was significantly correlated. The best deployment process of lemon herbal beverage: traditional Chinese medicine juice in a 1: 2 dilution with water, added lemon juice 7%, 8% sugar, 0.06% citric acid complex salt. It was extremely significant both lemon juice to sensory score and sugar to organoleptic score. The optimum clarification was:pectinase 150U/100 m L, 1% chitosan addition amount of 0.3m L/100 m L, incubation temperature 45°C, incubation time 75 min.The transmission rate of herbal tea was 97.98%under the optimum conditions.Compared the storage lemon herbal beverage during the sensory index, ascorbic acid index, pH, browning index and degree of stability, it determined the relation the pH between temperature by the Arrhenius equation and predicted the shelf life of lemon herbal beverage was 373 days by prediction model. Researched on eight kinds of marketed herbal tea and lemon herbal beverage, it measured total antioxidant capacity, DPPH radical scavenging,ABTS radical scavenging, Total phenols and flavonoids. By comparing the nine kinds of tea beverages, it found that lemon herbal beverage was the strongest antioxidant capacity and total value 1257.23 mmol Fe2+/ L. The strongest rate of DPPH radical scavenging was up to95.38% and free of ABTS clearance rate 82.24%, which was ranked the second in the same tea drinks. The correlation coefficients, which the total antioxidant value, DPPH radicalscavenging, ABTS radical scavenging and total phenol, total flavonoids, were positive and a positive correlation trend.It designed the lemon herbal beverage line of producing 2000 bottles per hour and standareized the production techniques. By calculating material balance, it got the demand of shift and annual production. According to lemon herbal beverage production per hour, the main process equipments were chosen.The product quality standards of lemon herbal beverage were developed for the first time, which laid on greatly foundation for large-scale industrial production.