Development And And Research On Key Technologies In Instant Mallotus Oblongifolius Processing

Mallotus oblongifolius alternate name of bitter tea,famous mountains for euphorbiaceae wild plants of the genus paulownia,the hainan folk generation with strong local and national characteristics of tea drinks and medicinal plants,known as the "glossy ganoderma" reputation in tea,has now become a representative of hainan area popular tourist commodities.However,at present,the aMallotus oblongifolius industry is characterized by primitive production and processing,low technical level,and only primary product sales.Scholars have also focused on planting,extraction of active ingredients and pharmacological activities,and few studies have been reported on the preparation of instant powder by deep processing.Therefore this topic with Mallotus oblongifolius as raw material,the preparation of instant tea to carry out the experimental study on the key technology and technique to improve the partridge tea industry processing technology,improve product added value and technology content,make up the domestic market blank,diversity of goods and so on has important guiding significance.The water extraction and ultrasonic assisted extraction method were adopted,respectively,the material liquid ratio,extraction time and temperature on the polyphenol extraction yield,the total free amino acids,water extract content,combined with the extract comprehensive sensory evaluation,select the best method.Mallotus oblongifolius instant powder by spray and vacuum freeze drying respectively.The instant Mallotus oblongifolius powder was prepared by water extraction and vacuum freeze drying,and the volatile components before and after tea powder preparation were compared and analyzed by headspace solid phase microextraction technology.Development of Mallotus oblongifolius series marketing products.Using the technology of electronic and human senses,simulation popular health tea flavor profile,compatibility of instant tea best blend ratio,The main research results are as follows:(1)50 min results show that the water extraction time,temperature of 85?,material liquid than 1:20,extracted twice,polyphenol extraction yield was 12.68%,2.03% for total free amino acids,water extract content is 34.77%,Mallotus oblongifolius tea extract pure aroma,taste and refreshing,tang bright.(2)Extracting concentrate inlet air temperature of 165? when adding amount was 11%,maltodextrin,spray the partridge tea instant powder moisture content of 4.41%,after water used wetting and dispersing time is 18.75 s,12.3 s respectively;(2)The extract concentrate to precool temperature-20?,7 h,precool time drying temperature 80?,dry 3 h,secondary drying temperature of 55?,6 h drying,vacuum freeze drying the moisture content of instant powder 4.65%,compound water wetting and dispersing time of 4.3 s and 10.0 s respectively.(3)The results showed that there were 44 volatile components of partridge tea and 52 instant powders.Aldehyde in instant powder material increased by 9.3%,7.22% increase esters,ketones increased by 2.75%,phenols increased by 0.88%,the overall number eight kinds of flavor substances,no difference between the instant tea with the original flavor of tea,flavor of pure taste.(4)The instant Mallotus oblongifolius powder,instant tea powder blend ratio of 7:3,looked bright,taste mellow,more popular.