The Study On Fu Tea Beverage And Evaluation Of The Efficacy Of Anti-Radiation

Fu tea, is called Fuzhuan tea, belongs to one of the China’s tea-black tea and also is a kind of after-fermentation tea which is of many kinds of health care functions, such as weight loss, digestion, anti-cancer, lipid-lowering, regulate blood sugar level, coordinating intestines and stomach, anti-diarrhea. Up to now, Fu tea research mainly focused on the identification of chemical composition, the evaluation of its pharmacological functions and Eurotium cristatum study, etc. For its comprehensive exploitation and utilization is less, especially the development of liquid drink at home and abroad are much rarer. This article is aim at the characteristic of Fu tea, carried the exploration on the raw materials formula, processing technology, texture optimization and function evaluation of Fu tea drink, developed a certain effect, convenient, natural, healthy characteristics Fu tea drinks.1、Study on the extraction process of Fu teaUse distilled water with electrical conductivity<5us/cm2as extractant, start with tea color, aroma, taste, etc, sensory evaluation as standard for evaluation, choose ratio of tea to water, extraction time, extraction temperature, pH value, the four influential factors for the beverage to do single factor experiment, seek the optimal level, and then through the L9(3^3)orthogonal experiment and variance analysis, to determine the optimal extraction conditions. The results shows that the PH value has little effect on Fu tea, the impact of other factors on the Fu tea extract are:ratio of tea to water>extraction time>extraction temperature. The optimal extraction condition of Fu tea:ratio of tea to water is1:55,extracting time and temperature is60minutes and90℃respectively, extracting PH value is5.2、 Study on the clarification of Fu tea extractsIn order to maximize the retention of effective essence components in Fu tea, and get better sensory quality, use the turbidity of extraction liquid and the removal status of tea cream, as the evaluation indicators of filtering effect, different centrifugal separation velocity contrast tests have been carried out on the cooled extraction liquid of Fu tea. The results show that by5000r/min speed centrifugal filtration, while maintaining the inherent flavor of the tea, tea cream is further removed.3、Study on the flavor of Fu tea beverageIn order to remove the unpleasant taste flavor in Fu tea, and make it become the majority of consumers favorite drink. Through the orthogonal experiment combined with the actual production and the production cost, and also the market research, the preparation of the Fu tea improved scientificly. Get the optimal allocation scheme:citric acid0.03%, bitter stevia sugar0.04%,VC0.03%.This tea drink for the public consumers who has health care consciousness, not only keep the bacteria incense, peculiar flavor of the Fu tea, but also has a good health care function. After the detection of the relevant authorities, the drink line with the targets specified in the beverage general standard, and its stable physical and chemical properties, in the case of no preservatives added can still keep6months without metamorphism, mellow taste, long aftertaste, amber color and crystal clear.4、 Study on the sterilization of Fu tea beverageSterilization great influence on tea quality and shelf life, in order to improve the color quality of Fu tea drink.On the bases of the existing research, Fu tea beverage sterilization technology was further explored, selected105℃(Ml);108℃(M2);110℃(M3);116℃(M4);116℃(M5);121℃(M6);121℃(M7) seven sterilization methods, explores the Fu different sterilization methods on the physical traits of tea and the microbe was cultured. The results showed that the optimal method of sterilization is116℃sterilized (M4)(rise temperature8min, constant temperature10min, reduce temperature8min), Under the sterilization conditions the best quality Fu tea beverage consolidated.5、 Evaluation of anti-radiation effect of Fu teaobjective To study the effect of Fu Tea Beverage on radiation-induced celluar oxidative damage in L929cells. Methods Various concentration of Fu Tea Beverage to ultraviolet (UVB) fibroblasts (L929) induced24h cell injury in vitro radiation model, The cell viability was detected by MTT assay. SOD, GSH-Px, CAT and the content of MDA were measured by colorimetric assay. Results pre-incubated with Fu Tea Beverage showed a protective effect against UVB-induced oxidative damage in L929cells.