The Development Of Cordyceps Militaris Bagged Tea

Cordyceps militaris is a kind of edible and medicinal fungi with high value,and it is similar to Cordyceps sinensis. The main components of Cordyceps militaris are cordycepin, cordyceps polysaccharide, cordyceps acid, superoxide dismutase (SOD) and other active ingredients, which is preventive and mitigative to various human diseases. As a new food raw material, it is still at the primary stage for the development and utilization of Cordyceps militaris, and the relevant food product is relatively few. In this study, a new type solid tea of cordyceps militaris was developed by using artificial cordyceps militaris and black tea as raw material. The optimal formula of this bagged tea was determined by the single-factor test and orthogonal test. Subsequently we investigated the influence of brewing time, temperature and times on the brewing effect. Finally, the antioxidant activity of the bagged tea was detected. The main study results are as follows:1. By analyzing the main components of the raw materials, the results indicate that the Cordyceps militaris fruiting body contained 0.431 g/100g cordycepin,0.222 g/100g adenosine, 5.445 g/100g cordyceps acid and 7.27 g/100g Cordyceps polysaccharide; the content of tea polyphenols in black tea was 6.47%(all the data above was calculated using the dry weight of cordyceps militaris and black tea).2. By the analysis of single-factor test and orthogonal test, the the optimal formula of cordyceps militaris bagged tea is ingredient:contain 6 g cordyceps militaris raw powder,1.4g ?-cyclodextrin,0.6 g konjac gum,2 g maltodextrin and 4.7 g black tea powder. Using this proportion of cordyceps militaris bagged tea can make the solid tea which have good granulation, clear tea soup, better taste and cordycep militaris raw powder content reaches 40.82%.3. The dosage of cordyceps militaris raw powder is the main factor which can influence the pH value of the bagged tea; the pH value grows with the increasing dosage of cordyceps militaris. The pH value reaches 5.64 when the dosage of Cordyceps militaris raw powderis 6 g. Although the ?-cyclodextrin, maltodextrin and konjac gum also have certain effects on increasing pH value but it is not very obvious; the biggest pH value is 5.37,5.38 and 5.44, and the rangeability is 0.02,0.09 and 0.15, respectively. Cordyceps militaris raw powder also has some positive effects in improving the tea soup's soluble solids content; the soluble solids content increases from 0.6% to 0.8% when the amount reaching at 4 g.4. The dosage of Konjac gum was the main factor which affects the quality and sensory score of bagged tea, and also its brightness L value and turbidity. With the increasing dosage of konjac gum, the indexes of tea soup tend to be the best. When the dosage reaches 0.4 g, the sensory score is higher than or equal to 78.1; the brightness L value and ?T% of tea soup is 91.07 and 2.8 respectively, when the dosage reaches 0.3 g; when the dosage is more than 0.3 g, the indexes of tea soup changes slightly5. The study indicates that the brewing time affects the dissolution for the active ingredient of bagged tea less, but the brewing temperature affects it greatly (a trend of decreasing after increasing). Experimental results show that the longer to brew the tea, the more ingredient will be gained. After brewing for 20 min, the increasing rate of the material content becomes smaller; however, after brewing for 60 min, the cordycepin content is 114.342 mg/100g, the cordyceps acid content is 1.969 g/100g, and the tea polyphenol content reaches 0.495%. On the other hand, The higher temperature to brew the tea, the more content of cordycepin will be gained; Under the brewing temperature and time of 80?,10 min, the dissolubility of cordycepin is 137.825 mg/100g, but few effects are obtained if brewing it continuously. The contents of Cordycepic acid and tea polyphenol decrease with the increasing after increasing firstly; the cordycepic acid and tea polyphenol reach the highest contents of 1.764g/100g and 0.346% when the water temperature is 60?, but with continuously water temperature increasing, those contents begin to decline. Moreover, after brewing for 1-2 times, more than 73% soluble active ingredients can be dissolved. Therefore, it is effective to dissolve out most of the nutrients but also preventive for the active ingredients from being damaged, if we use 80? water to brew the bagged tea for 10-20 min.6. With the increasing concentration of bagged tea, the capability of oxidation resistance is augmenting, but it is of different scavenging ability for different free radical.When the concentration range of the tea soup is 0.4-2 mg/mL, the clearance rate for DPPH free radical is 22.14%-67.98%(a trend of increasing). Comparing with the vitamin C (concentration range of 0.008-0.012 mg/mL), the tea soup (concentration range of 0.8-1.2 mg/mL) is of similar scavenging ability with the former. The hydroxyl radical scavenging rate is in the range of 49.89%-57.34%(a trend of slightly declining) when the bagged tea concentration is 2-10 mg/mL; while the bagged tea with the concentration of 2 mg/mL can scavenge the 57.34% hydroxyl radical, which is of similar scavenging ability with the vitamin C (concentration of 2 mg/mL).