Study On The Development And Stability Of Teng Cha Beverage With Protecting Liver And Sobering Up

Ampelopsis grossedentata belongs to Ampelopsis Michx of Vitaceae.Recent studies found that the main active component of Tengcha are flavonoids and dihydromyricetin,which have a variety of important pharmacological activities,such as anti-oxidation,anti-hypertens-ion,protection of liver,anti-tumor and so on.Now main studies focused on the active components extraction and effect,tea drink less.This paper study processing technology of the beverage,which takes Zhangjiajie Ampelopsis grossedentata as raw material including the extraction of Tengcha,taste distribution and stability of the product storage's quality.This lays the foundation for application development of Tengcha drink.(1)High performance liquid chromatography(HPLC)and ultraviolet spectrophotometric assay methods were established to detect contents of tengcha flavonoids and DMY.By comparing of five kinds of optimal tea liquor extraction method from the literature,to determine the optimal extraction method.That is Temperature: 80?,solid-liquid ratio: 1:100 min.(2)Orthogonal and response surface experiments respectively determine the best formula of drink about the sucrose and "sugar free".The best formula of drink with sucrose is 10% of sucrose/glucose(10:1),0.02% of citric acid/malic acid(4:1),0.03% of salt(NaCl)and 0.04% of sodium erythorbate/Vc(1:1).The best formula of drink with "Sugar free" is 9.05% of xylitol,0.03%of citric acid/malic acid(4:1),0.03% of salt(NaCl)and 0.04% of sodium antioxidant /Vc(1:1).(3)Studied the influence of major taste additives on the stability of quality of storage tea liquor,the results show that adding sugar and citric acid help improve the stability of beverage.When add 9%of sugar and 0.06% of citric acid,DMY survival rate increased to 88% and 85%,respectively,Browning value to 0.312.(4)Studied the influence of major antioxidants on the stability of quality of storage tea liquor,the results show that adding Vc and sodium erythorbate help improve the stability of beverage.When add 0.06%of Vc and 0.08% of sodium erythorbate,DMY survival rate increased to 87% and 88% respectively,Browning value to 0.312 and 0.272.(5)Through the study of tea liquor quality stability adding five kinds of stabilizer,we active three stabilizers to mix which are HP-?-CD,sodium alginate,EDTA.Through the orthogonal experiment on the basis of single factor,the optimal parameters are 0.7% of HP-?-CD,0.6% of sodium alginate and 0.015% EDTA and the comprehensive score is 95.78.(6)The paper study tea drinks with four indexes of sensory evaluation,nutrients,active ingredients and trace elements.Allocate and no allocation are found has a great influence on sensory evaluation,soluble sugar and protein content and the content of flavones and DMY.Storage temperature has no obvious effect on the product.products conforms with standard of beverage products and the test results of harmful substances is less than index in national standard.