Development Process Of New Compound Mulberry Leaf Tea Drinks

In order to achieve the good taste and high nutritional value of the composite mulberry leaf tea beverage,the experiment adopted the composite ratio tea with mulberry leaf tea,Green Tea,Gynostemma pentaphyllum.The extraction process was optimized through RSM(response surface methodology),which was used for mulberry leaf tea and green tea separately.The RSM results of the mulberry leaf tea showed that the best extraction temperature was 89 ?,the best water tea ratio was 87 mL/g,and the best extraction time was 16 min.The RSM results of the green tea showed that the best extraction temperature was 80 ?,the best water tea ratio was 110 mL/g,and the best extraction time was 21.5 min.Under these conditions the extraction amount of mulberry leaf tea's free amino acid was 21.46 mg/g and that of the mulberry leaf polyphenol was 14.32 mg/g,the extraction amount of green tea's free amino acid was 24.646 mg/g and that of the green tea's polyphenol was 35.132 mg/g,which were close to the theoretical values and obtained through the previous experiment,indicating the quadratic polynomial mathematical model which was built by Design-Expert software was accurate and feasible.There are few different multiple groups of three kinds of material in the compound proportion,the optimal ratio obtained by sensory evaluation through rigorous evaluation criteria of mulberry leaf tea extract 54%,green tea extract 42%,Gynostemma pentaphyllum extract 4%,the ratio of mulberry leaf tea compound under these conditions of bright yellow color,with a rich aroma of mulberry leaves and green tea,light taste sweet,all standards are better performance,and polyphenols' mass concentration is 16.4mg/g.After that,the proportioned 20L composite mulberry tea was clarificated by microfiltration,the results which were investigated the effect of temperature and operating pressure on membrane flux and turbidity show that the optimal operating conditions of the operating temperature of 20?,operating pressure 0.35MPa,the clarity and efficiency were optimal under the conditions.Finally,using nanofiltration method to concentrate on the compound tea which was clarificated by microfiltration,the experiment which were investigated the changes of the flux,amount of dehydration and the polyphenol concentration loss rate under the influence of operating pressure shows that the optimal operating parameters for the operating pressure of 3 MPa according to three conditions which were membrane flux,the amount of dehydration and the concentration of polyphenols,the compound mulberry leaf tea has a good quality under the conditions,and the concentration ratio of 11.16,which contain polyphenols concentration of 173.54mg/g.Through a series of experiments,optimized operation technology was proved to be stable and reliable,and the study provides a reference for the related research of mulberry leaf tea drink development.