| Bitter Melon is a vegetable with high medicinal value and edible value which is widely planted in southern of China, and modern scientific research has shown that Bitter Melon saponins have a great role in the hypoglycemic and anti-tumor. The tea in China has a very long history of drinking, and Ilex which has a unique taste is rich in caffeine, tannins, flavonoids, polyphenols and other bioactive components, and the content of flavonoids is much higher than other teas which has a significant preventive and therapeutic effects on high blood sugar, high blood pressure and high cholesterol. Tartary buckwheat tea belongs to grain tea which can greatly combined with tea or Bitter Melon Juice because its mellow after be baked,especially suitable for compound beverage. So in this paper, taking these three together to exploit a compound beverage with vegetable and tea, in which inclouds functional components such as flavonoids, saponins and tea polyphenols. By the way, adding some excipient for flavoring, and taking certain measures to keep the color and shape of beverage stable. The conclusions of the study were as follows:(1) With the total flavonoids extraction rate as an index, using orthographic experiments and Box-Behnken response surface methodology based on single factor investigations, and the optimum conditions of Tartary buckwheat extraction process were defined as follows:the ratio of solid to liquid (v/w)1:40, extracting temperature 85℃, extracting time 105 min,and the total flavonoids extraction rate was about 52.13±0.3mg/g. The optimum conditions of Ilex extraction process were defined as follows:the ratio of solid to liquid (v/w)1:33, extracting temperature 63℃, extracting time 129 min, and the total flavonoids extraction rate was about 34.656±0.16mg/g.(2) Through single factor experiments and orthogonal experiment, we optimized the processing of color protection techniques:Using 0.01% Zinc gluconate and 0.075% D-Vc-Na as the color protection agent, burned in 85℃ for 2min.Under this condition, The color of Bitter Melon Juice was similar with the fresh Juice, NBS value is 1.4 which showed that the effect of color protecting was better.(3) Then with the juice rate of Bitter Melon as the index, obtained the juice rate of direct squeezing was 62.1%±3.1%, and the juice rate of with Pectinase was 73%±3.5%, and measured the average content of saponins in Bitter Melon juice was 44.43±0.65mg/g.(4) Through orthographic experiments showed that the optimal formula of compound beverage were:tartary buckwheat tea 40%, Kuding juice 7%, Bitter Melon Juice 6%, sugar 7%, salt 0.01%, licorice juice 0.05%, sodium citrate 0.03%, honey 0.05%, caramel 0.01%. The final compound beverage tasted sweet with bitterness, smelled very natural and good and the color was bright.(5) According to the lightness, red-green and yellow-blue of compound beverage, obtained that D-Vc-Na and β-CD had function on color protection, and the color protecting effect were best when the adding amount of D-Vc-Na and P-CD were 0.01% and 0.015%, But overall, D-Vc-Na was better than p-CD. The content of flavonoids, polyphenols and saponins stabilized when D-Vc-Na was 0.01%.(6) With the transmittance as the index, determined the Effect of chitosan on tran-smittance was the best,When 0.6g/L chitosan was added at PH 3.5 and temperature 50℃, the transmittance was 93.2±0.5%,tne contain of protein, flavonoid content, saponins, polyphenols, pectin content were 10.71 ± 0.35mg/L,457.59±0.05mg/L, 48.1±0.03mg/L,128.92±0.64mg/L,47.42 ± 4.23mg/L.(7) Putting the compound beverage at 4℃,25℃ and 37℃ to do the storage experiment, after three month,the total number of bacteria in the drink were increased, the 4℃ was the slowest and 37℃ was the fastest, but all less than 100CFU/mL; transmittance, functional components both declined slightly, but the rate of decline was very small, especially in the condition of 4℃, the compound beverage quality remained stable. |
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