Research And Control Of The Influence Factors Of Black Tea Drink Muddy After Cold

The black tea beverage is made of black tea leaves through crushing,brewing,sterilization,canning and other processes which with natural,nutrition,health and other characteristics.However,during the processing of black tea beverage,the new components,such as thearubigins and theaflavins,produced by the oxidation of tea-polyphenols,are prone to complex and oxidation reactions.It is a technical bottleneck in the production of black tea beverage,which affects the quality and consumption and seriously restricts the development of the industry.In this paper,on the basis of exploring the principal components of the black tea beverage that lead to the cold muddy,the relevant model was established to discuss its occurrence mechanism.At the same time,the extraction temperature,time,the ratio of tea to water were studied to establish the best processing technology.The composition test of black tea beverage showed that the tea beverage contained tea-polyphenols,caffeine,polysaccharides,proteins,and minerals such as Mg,Ca and Cu.At the same time,tea polyphenols include thearubigins,theaflavin,theabrownin,catechin,etc.The comparison of turbidity samples showed that thearubigins?caffeine and theaflavins were the main muddy factors,but catechins,polysaccharides,proteins and minerals had no significant effect.Frozen centrifugation was carried out on the muddy black tea beverage,and then the precipitate was redissolved and the composition was analyzed.Results showed that in the formation of the whole body muddy transition process the tea thearubigins increased by 39.59%,caffeine increased 24.86%,theaflavins increased 152.0%,all three of them accounted for 88.4%of total precipitates.The results of the single factor experiment with the addition of muddy factors showed that when the amount of thearubigins in the sample of 240mg/kg tea polyphenols increased from 100mg/L to 200mg/L,the amount of sediment increased from 3.20mg/L to 7.54mg/L.Under the same conditions,the amount of caffeine increased from 40 mg/L to 120mg/L,and the amount of sediment increased to 4.96 mg/L.Theaflavins content increased from 10 mg/L to 30mg/L,and sediment content increased to 4.31 mg/L.The results showed that theophylline had the strongest muddy action,followed by theobromine and theaflavinThe results of the study on the interaction model between thearubigins and caffeine:When the added amount of thearubigins in the system increased from 100mg/L to 200mg/L.the added amount of caffeine increased from 40mg/L to 120mg/L.and the precipitate increased from 13.6mg/L to 42.8mg/L.an increase of 2.14 times.The results showed that the black tea materials with low content of thearubigins and caffeine should be selected as far as possible in processing black tea beverage,so as to avoid the formation of black tea beverage cream down.The results of the interaction model of the muddy factors thearubigins-caffeine-theaflavins:The highest precipitate was 44.7mg/L in the combination of 200mg/L thearubigins.120mg/L caffeine and 20mg/L theaflavins,When the combination of thearubigins(100mg/L).caffeine(80mg/L)and theaflavins(20mg/L),the lowest precipitate was 2.8mg/L.The results showed that the components of thearubigins,caffeine and theaflavins were constantly forming,and the macromolecular pedicle complex was gradually formed,which led to the formation of the cryogenic complex.It was suggested that reducing thearubigins content by half and caffeine content by 1/3 would be the best wav to control the tea creamFrom high to low,the turbidity caused by black tea beverage was as follows:[thearubigins+caffeine+theaflavins]>[thearubigins+caffeine]>[thearubigins+theaflavins]>thearubigins>[caffeine+theaflavins]>caffeine>theaflavins.In the processing of black tea beverage,extraction conditions have important influence on the content of muddy factors.Through orthogonal test leaching temperature 80?,30 min.1:80,leaching time tea than appearance under the conditions of the of tea drinks,low turbidity was 0.151(equivalent to the amount of sediment 2.67 mg/L).At this time,the black tea beverage was bright and transparent full in color and has the best sensory quality,which could effectively delay the black tea beverage cream down during the storage period and maintain the stable quality.The results of storage experiment showed that the shelf life of black tea beverage could be prolonged by 50%by optimizing tea extraction process.