| Pu’er tea is a traditional C hinese tea with a long history.In recent years,there have been more and more researches on the comprehensive processing of Pu’er tea,but the changes in the active substances o f Pu’er tea during the processing are not well understood.In order to explore the changing laws of the active ingredients in the comprehensive processing of Pu’er tea and the corresponding processing technology requirements,this article studies the follo wing items:(1)The effect of processing conditions of Pu’er tea paste on health ingredients : This chapter uses orthogonal experiments to prepare tea creams under the conditions of different material-to-liquid ratios,extraction time,extraction temperature,and concentration temperature.The content of phenol,caffeine,protein and free amino acids)was determined.The results showed that under the test conditions of 1:20 ratio of material to liquid,extraction time of 20 minutes,extraction temperature o f 90℃,and concentration temperature of 80℃,the contents of tea polyphenols,caffeine,protein and free amino acids in the tea paste were higher,10.57 %,5.71%,4.11%,8.61% respectively.(2)The effect of enzymatic hydrolysis technology on the health-care components of tea ointment: This chapter studies the effects of pectinase,cellulase,acid protease and trypsin on the health-care components of tea ointment,and discusses the effect of tannins on the turbidity of tea soup,using single factor Experiments and orthogonal experiments have determined the technological parameters of the optimal compound enzyme.The results showed that: using pectinase: cellulase=1:2,adding 0.3%,and enzymatic hydrolysis temperature of 45℃ as the reaction conditions,the content of tea polyphenols increased by 5.4%;acid protease: trypsin=1:2.The optimal addition amount of complex enzyme 0.08%is the reaction conditions for enzymolysis for 1.5 hours,and the free amino acid content has increased by 4.46%;when the reactio n conditions are the addition amount of tanninase0.15%,enzymatic hydrolysis temperature 40℃,enzymatic hydrolysis time 30 min,The turbidity decreased by 0.16 Abs.(3)The influence of spray drying technology and ordinary hot air drying technology on the health ingredients of tea paste: This chapter studies the influence of spray dryer technology and ordinary hot air drying technology on the health ingredients of tea paste.The results showed that: when the drying temperature was 160℃,the effect was the best.The tea polyphenol content of the tea extract increased by 1.72%,the caffeine content increased by 0.19%,the protein content increased by 1.87%,and the free amino acid content increased by 2.27%.(4)Research and development of Pu’er tea extract e ffervescent tablets: In this chapter,the Pu’er tea extract prepared by spray drying is used as the basic raw material,mixed with various auxiliary materials to make effervescent tablets.The acid-base ratio,the amount of effervescent agent,and the amount of aspartame were used as the four factors of the orthogonal test,and finally the best process parameters of the effervescent tablet were obtained: the amount of Pu’er tea powder added was 40%,and the acid-base ratio was 1.4:1,The addition amount of effervescent agent is 50%,and the addition amount of aspartame is2%.Through quality inspection,the disintegration time of the effervescent tablet was 164 s,the foaming amount was 0.095,the pH was 6.16,the hardness was 86.3,and the sensory evaluation was 4.24.(5)Animal experiment study on the laxative effect of Pu’er tea dregs: This chapter takes female ICR mice as the test subjects.The experimental group is fed with different proportions of tea dregs,and the control group is not added with tea dre gs.After two weeks of feeding,the defecation speed,5h defecation quality,small intestine propulsion rate and blood lipids of mice were used as evaluation indicators to study the effect of tea residue on the intestines and blood lipids of mice,and the Pu’er tea residue dietary fiber was developed based on the experimental results.C hewable tablets.The results showed that the addition of Pu’er tea dregs in the feed significantly improved the defecation speed and 5h defecation quality of mice,the intestinal advancement rate could increase by 38.27%,the total cholesterol content could be reduced by 2.69mmol/L,and low-density lipoprotein.The maximum cholesterol content can be reduced by 0.18 mmol/L,and the high-density lipoprotein cholesterol content can be increased by 0.49 mmol/L.The best formula for chewable tablets is as follows: Pu’er tea residue is added at 25.12%,citric acid is added at 6.98%,micro The addition amount of crystalline cellulose was 25.12%,and the sensory evaluation was 84.37 points. |
