Study On Nutrition And Functional Characteristics Of Meng Ju Tea And Its Application In Whey Tea Beverage

In this paper,the nutrients and bioactive components of different varieties Meng Ju Tea(Meng Ju Hua Tea,Qing Piao Ling Tea,Meng Ju Tea Cake)were detected and analyzed.And the flavonoid extraction conditions of each Meng Ju Tea were optimized,and the functional properties of flavone extract(antioxidant activity,Uric acid lowering function)were discussed.Then,a kind of whey tea beverage was developed by using the mixture of whey and Meng Ju Tea with high flavonoid content.The results of the study are as follows:(1)The contents of water,protein,fat,ash and carbohydrate in the tea were 8.20±0.86%,13.73±2.01%,4.11±0.13%,6.19±0.82%and 67.77±2.20%,respectively.17?18 kinds of amino acids(including 8 kinds of essential amino acids for human body)were detected from 3 kinds of Meng Ju Tea,and the total content was 11.30±0.69 g/100g;A total of 21?22 fatty acids were detected,including linoleic acid(22.82±6.31%)and alpha-linolenic acid(7.49±1.28%)with physiological health effects.The SFA/UFA(1.02)of Qing Piao Ling Tea was relatively small,so its nutritional value was relatively high.(2)There were significant differences in the bioactive components of the three kinds of Meng Ju Tea except caffeine(P<0.05).The content of flavonoids and tea polyphenols were the highest in Meng Ju Hua Tea(10.74±0.15%and 21.17±0.15%,respectively).The highest content of water extract was 52.03%,and the tea soup was mellow.The highest soluble sugar content was Qing Piao Ling Tea(1.48±0.04%),and the tea soup was sweet and mellow.(3)Three tea(Meng Ju Hua Tea,Qing Piao Ling Tea,Meng Ju Tea Cake)medium yellow ketone extraction conditions of optimization results,the optimal flavonoids extraction conditions are:material liquid than:1:80 g/mL?1:40 g/mL and 1:80 g/mL,ethanol volume fraction:60%,60%and 50%,the extracting time 1 h,extraction temperature were 70?.The flavonoids content was 13.68±0.38%,7.02±0.25%and 11.30±0.23%respectively.The results showed that there were significant differences in flavonoids content between different varieties(P<0.05).(4)The flavonoids extracted from the three kinds of Meng Ju Tea all have certain antioxidant activity and uric acid lowering function,among which the DPPH·scavenging rate(88.58±1.81%),·OH scavenging rate(62.73±1.05%)and reducing power(2.58±0.03)are the highest at 10 mg/mL,and there is a extremely significant positive correlation with their flavonoids content(P<0.01).The inhibition rate of XOD was the highest,67.38±1.86%.(5)Select Meng Ju Tea as the raw material to develop the whey Meng Ju Tea beverage.As a result,the optimal extraction conditions of tea juice are:Microwave extraction power:261 w?extraction time:3 min?solid-liquid ratio:1:63 g/mL,and soak for 3 min after microwave extraction.The optimal formula of whey Meng Ju Tea beverage is:tea juice 42.66%?whey 10.66%?water 42.66%?sugar 3,84%?citric acid 0.03%and CMC-Na 0.15%.The best quality was obtained by this formula.The physicochemical and microbial indicators are in line with the national standards,and it is a kind of low-caffeine beverage with certain functional characteristics.