The Processing Technology Research Of Willow Wintersweet Blending Tea And The Instant Powder

Willow wintersweet is one of the traditional plant both for medicine and eating in She ethnic,it is abundant in China.More and more people are familiar with the plant resources because of its high medicinal value and healthy function.These years the majority surveys of willow wintersweet have been restricted to the volatile oil,while few surveys about the deep processing.In order to meet the market demand and improve the utilization rate and marketing value of willow wintersweet,developing a series of products has the profound significance.Therefore,through the study on the proportion of crushed mesh,spell and brewing conditions of products,one new willow wintersweet teabag was developed with the proper blending of tea.In addition,by using ultrasonic extraction,membrane concentration and spray drying technology on the study of the processing technology and product for mulaone wintersweet instant powder was developed.The main results are as follows:1 By the sensory evaluation when willow wintersweet and cinnamon tea were crushed to 15-20 mesh and with the ratio of 2:3 produced the best effect.With flavonoids as the index,we determined the best conditions for brewing:adding 150mL water with the temperature of 90?-95? into 2g samples,brewing 5-6mins and repeat two or three times,the aroma of the tea products was more abundant than the single tea,and with the highest nutrients.2 Using tea polyphenols,flavonoids and soluble sugar as index by the methods of single factor experiment and L9(34)orthogonal test to analysis the the wintersweet leaves with ultrasonic extraction technology.By orthogonal analysis,the optimum extraction parameters were:rate of liquid and wintersweet with 1:24,ultrasonic power with 250 w frequency with 28KHZ,repeat 2 times,with the temperature of 50? extraction 40 mins.After this process we extract that polyphenol content was 3.5%,the content of flavones and soluble sugar was 11.27mg/g,6.45%,respectively.3 Through the optimal ultrasonic extraction process we get the willow wintersweetextract.By means of low temperature centrifugation,fine filtration and reverse osmosis we get the concentrate.Through orthogonal test,fuzzy comprehensive evaluation method to optimize out the ratio of flavoring of instant powder of willow wintersweet:maltodextrin with 50%,xylitol with 15%,PH between 5.8-6.2 with sodium citrate.(The content of soluble solids content of the material)4 On the basis of optimized formulation and taking the flour yield and water content as index,we determined the optimum process conditions of preparing willow wintersweet instant powder spray drying process:the soluble solids content of feed was 15%,the feed amount was 350-400mL/h,and the inlet air temperature between 140-145?.Under these conditions,the yield of the product was 70.05%and the water content was 4.01%.The regulation conditions were as follows:the flushing water temperature was 80?,the flushing water is 1:80-1:90 g/mL.