Study On The Production Technology Of The Solid Beverage Of The Rabdosia Serra Black Tea

Objective:As a kind of medicinal homologous variety,Rabdosia serra is not only an important part of broad herbal tea,but also a clinically important drug for the treatment of hepatobiliary diseases.Yingde black tea has excellent taste and also has certain health care effect.will be the same as Guangdong Qingyuan area of the two advantages of products to compound and research and development of a Rabdosia serra black tea solid beverage,so that it has a good taste,but also to play the effect of health care function,the market has not appeared in the joint development of the products of the Rabdosia serra black tea,so there is a very broad market prospects.Methods:1.Optimization of extraction technology of Rabdosia serra black tea.Using the method of water extraction,the effect of single factor Test and orthogonal experiment on the ratio,extraction temperature,extraction time and water multiples of total phenol yield,total flavonoids yield and sensory evaluation of Rabdosia serra black tea were studied,and the optimum extraction technology was obtained and the process was verified.2.Study on spray drying technology of solid beverage of Rabdosia serra black tea.The drying mode of solid beverage Rabdosia serra black tea was selected by spray drying,and the effect of material concentration,malt paste addition,beta-cyclodextrin addition and soluble starch addition on the powder collection rate was studied by means of uniform optimization design,and the combination of factors was obtained by using DPS software to design the test table and analyzing the highest expectation of powder collection rate.The response surface optimization method is used to optimize the spray drying process parameters,take the spray drying wind temperature,feed speed and air flow as the test factors,take the single factor test first,and then optimize the response surface of the factor level on the basis of single factor test.The optimum spray Drying process parameters are obtained by using the design expert 8.0.6.1 software and software analysis.3.The solid beverage of fluidity,water content,solubility,ash and other indexes in the production of spray drying process were tested and sensory evaluated,and compared with the solid beverage produced by vacuum freeze-drying process,the feasibility of spray drying to produce the solid beverage of Rabdosia serra black tea was judged synthetically.Results:1.On the basis of single factor test results,orthogonal optimization test was carried out,and the index of each test group was comprehensively scored by comprehensive weighted scoring method.The results of orthogonal test and variance analysis show that the extraction temperature,the ratio of raw materials and the extraction time have great influence on the index,and the order of the influence of each factor is the The ratio of the raw material>extraction time>The addition of water multiples,and the parameter of obtaining the best extraction results is 1:5 for the quality ratio of the Rabdosia serra black tea Add 18 times times the water to extract 45min under 100℃.At this time,the total phenol yield was11.25%,the total flavonoids yield was 0.915%,and the sensory score was84.22.2.In the optimal test of the concentration of the material before spray drying and the proportion of the drying agent added,the DPS software was used to analyze the experimental results by two polynomial stepwise regression,and the regression equations of the powder collection rate and thefactorswereobtainedasfollows:Y=52.2490+1.4535X₃-2.4218X₄-0.1460X₃*X₃,The regression equation is remarkable and the fitting error between the observed value and the fitting value is very small.Using software program Optimization processing most expected when the various factors are combined into x₁=14.2154,X₂=40.2342,X₃=5.2302,X₄=1.0000,at this time Y’s expectation is Y=53.4355.The rate of set powder measured by optimization condition is53.4500%,which is basically consistent with the predicted value,which shows that the optimization condition is reliable.On the basis of single factor test,the spray drying parameters are optimized to the corresponding surface,and the two polynomial regression equations of the powder collecting rate to each factor are y=56.76+0.65A-1.26B+0.39C+0.60AB-0.08BC-0.74A²-2.62B²-1.07C²（R²=0.9471）The regression model and the spray drying powder collection rate of the actual fitting degree is high,the model and regression equation can be used instead of the experimental real point to analyze and predict the experimental results.The results of response surface analysis are the best spray drying parameters:The air inlet temperature of 173.55℃,the injection speed is 14.39ml/min,the compressed air flow is 718.95l/h,and the set powder rate of the verified test is 57.29%,which is close to the predicted value.3.Comparing the results of solid beverage and sensory evaluation and vacuum freeze-drying solid beverage of spray drying Rabdosia serra black tea,it is found that the fluidity and drying degree of solid beverage produced by spray drying process in index analysis are higher than that of vacuum freeze-drying process,and the vacuum freeze-drying process is better than spray drying.In the aspect of sensory evaluation,vacuum freeze-drying process has an advantage on the color and aroma retention of solid beverage,but the solid beverage tissue morphology produced by spray drying process is good and there is no significant difference between taste and vacuum freezing process.Considering that the solid beverage obtained by vacuum freeze-drying has strong moisture absorption,which is not conducive to storage,and the vacuum freeze-drying process takes a long time,high energy consumption and expensive equipment.The solid beverage of spray drying process is better in index and sensory evaluation,and the spray drying method has advantages from the consideration of product quality and economic cost.Conclusion:Spray drying process production of creek yellow Grass black tea solid beverage feasible and effective,the production of solid beverage has a good taste and index performance.The process of optimizing the solid beverage of the river Yellow grass black tea has certain production reference value.