Study On Processing Technology And Brewing Methods Of Dandelion Root Tea And Its Antioxidant Effect In Vitro

Taraxacum mongolicum is a medicinal and edible plant which has many good health effects like antioxidant,anti-inflammatory,hepatoprotective,immune modulating,anti-cancer effects.Tea made with Taraxacum mongolicum root is a healthful drink.Taraxacum mongolicum root has broad development and utilization prospects in the food field.In order to prepare a Taraxacum mongolicum root tea with good quality,high content of functional ingredients,and strong antioxidant effect in vitro,In this study,the processing technology of Taraxacum mongolicum root tea was studied,and the best process for making Taraxacum mongolicum root tea was obtained and the quality analysis of Taraxacum mongolicum root tea was carried out.The best brewing method is obtained.The antioxidant effects in vitro of the finished Taraxacum mongolicum root tea water extract and Taraxacum mongolicum root water extract were measured and compared.The research results are as follows:1.According to the changes of Taraxacum mongolicum roots water content during different temperatures drying,changes in drying rate and the content of total phenols,total flavonoids and polysaccharides in the dried products,the optimal drying temperature of dandelion roots was 50℃.According to the content of total phenol,total flavonoids,polysaccharides and solids leached in water,determine the frying process.The best processing technology for Taraxacum mongolicum root tea is:pick fresh Taraxacum mongolicum roots free of rotting insects and rinse them.Drying at 50℃ for 3.98 h.Steaming for 20 min in a steamer.Frying at 240℃ for 15 min and wrap it up.2.The IC50 value of DPPH free radical scavenging rate of Taraxacum mongolicum root tea water extract is 0.692 mg/mL.The IC50 value of hydroxyl radical scavenging rate of Taraxacum mongolicum root tea water extract is 0.732 mg/mL.The IC50 value of superoxide anion radical scavenging rate of Taraxacum mongolicum root tea water extract is 0.659 mg/mL.Both of them are higher than Taraxacum mongolicum root water extract.The water extract of Taraxacum mongolicum root tea has higher antioxidant capacity than the water extract of Taraxacum mongolicum root.3.The finished Taraxacum mongolicum root tea and the Taraxacum mongolicum root tea from Changbai on the market meet the basic physical and chemical index requirements in China’s green tea basic requirements GB/T14456.1-2017.The leached solids content and total phenol content of the finished Taraxacum mongolicum root tea were significantly higher than the Taraxacum mongolicum root tea on the market.The best brewing method of Taraxacum mongolicum root tea obtained by the brewing experiment is that brewing each 1 g of Taraxacum mongolicum root tea with 20 mL of water at 100℃ for 9 min.The Taraxacum mongolicum tea soup which brewed by this method has a high score of sensory.It’s sensory score of tea soup color is 91.20.It’s sensory score of tea aroma is 92.40.It’s sensory score of tea soup taste is 95.40.It’s total sensory score is 93.56.