Study Of Kudingcha Carbonated Beverage

With the people's life raising, health protection consciousness is boosted up. Now the consumers not only pursue brand,packaging,tasting, but also pay more attention to health care. Because Kudingcha has been drunk for more than two thousand years in China, its functions such as clearing hot,diminishing inflammation and detoxifcation,lowering grease and blood pressure,embellishing intestines and defaecation,brighten eyes etc have been proved,thus it becomes quite active about new Kudingcha development. Much report about the Kudingcha functional drink has been published,but that of how to make the Kudingcha carbonated beverage was so rare,carbonated beverage was popular in that its clearing hot,lowering body temperature,distinct taste etc,the traditional mode of Kudingcha is boiling rinse, but the Kudingcha leaf cutin layer is quite thick, the dry tea effective composition are amino acid,polyphenols,flavone and carbohydrate etc, these availability components of Kudingcha leaf generally closed by cell wall. Due to these defects, the study adopted the three different enzymes-Cellulase, Papain, Pectinase to investigate the output efficiency, finally, the extracting process was analyzed and the Kudingcha carbonated beverage recipe was optimized. The optimum conditions of extracting Kudingcha by adding cellulase, papain and pectinase were for 30-40min,45-50℃,pH5.5 and 0.1-0.3% cellulase; 40-50min, 55℃,pH6.0 and 0.4-0.5% papain; 30-50min,45-50℃,pH 5.0-6.0 and 0.2-0.3% pectinase respectively. The optimum condition of extracting Kudingcha by the combination of the exogenous enzymes was for 40-50min,55-60℃, pH5.5-6.0 and the combination of cellulase, papain and pectinase. The results shows the effect of extracting Kudingcha by the single exogenous enzyme was better than the traditional mode without enzymes, the combination of the exogenous enzymes was better than that of extracting Kudingcha by adding one exogenous enzyme. Therefore, when producing Kudingcha carbonated beverage main element, the technology of enzyme combination during boiling rinse was choosed. The research shows the main elements of Kudingcha are prepared by 5% cane sugar, 0.01% aspartanc, 0.15% citric acid, , the Kudingcha carbonated beverage had favorable acid and sweet taste, harmony color and lure bright, perfume flavor.The extracting process through adding mix exogenous enzyme, comparing with normal boiling rinse by hot water, not only promote the effective components of Kudingcha output, but also avoid the defects such as more easily oxidized, odor flavor, sediment, discolor, the application of the three combined enzymes has the obviously advantages in Kudingcha carbonated beverage.