Development And Quality Analysis Of Compound Tartary Buckwheat Tea

Tartary buckwheat has a long history and rich in functional ingredients such as flavonoids and active polypeptides.It has such effects as antioxidant and hypoglycemic.It is a rare medicinal and food homology multigrain crop with antioxidant,hypoglycemic,and lipid-lowering functions.Dandelion contains many active ingredients such as dandelion sterol,choline and flavone,which provides dandelion with good antioxidant,anti-inflammatory,antibacterial and immunity regulating effects.In recent years,people undoubtedly pay more and more attention to dandelion.Tartary buckwheat tea is the earliest beverage of Tartary buckwheat.At present,Its products are single,unable to provide consumers with a variety of product requirements.To change this situation,increase the utilization rate of Tartary buckwheat and dandelion.In order to improve the use value of Tartary buckwheat and dandelion,compound Tartary buckwheat and Tartary buckwheat into tea,not only to solve the problem of single form of Tartary buckwheat tea to a certain extent,increase the flavor and taste of compound Tartary buckwheat tea,but also to play the synergistic effect of the two and make better use of its functional ingredients,which has a huge potential market.Tartary buckwheat was used as the main material and Dandelion as the supplementary material,in this paper,the conditions of flavonoid enrichment in Tartary Buckwheat,the optimization of processing technology of Tartary Buckwheat Tea,the formula of compound tartary buckwheat tea,the brewing characteristics of compound tartary buckwheat tea,and the quality evaluation of unenriched flavonoid tartary buckwheat tea,enriched flavonoid tartary buckwheat tea and compound tartary tea were compared,a kind of compound tartary buckwheat tea with health function was developed.The specific content of the study is as follows:(1)Study on flavonoid enrichment technology of Tartary buckwheat.The seed soaking conditions of Tartary buckwheat seeds were studied.The flavonoids content and DPPH free radical scavenging ability of Tartary buckwheat were affected by different soaking temperature,soaking time and calcium ion concentration.The optimized process of flavonoid-enriched Tartary buckwheat was as follows: the seeding time was 6h,the seeding temperature was 46?,and the calcium ion concentration was 0.7mmol/L.At this time,the total flavonoid-enriched Tartary buckwheat reached the maximum of 31.75±0.67mg/g,which increased by 20.76% compared with the total flavonoid-enriched Tartary buckwheat.(2)Study on processing technology of Tartary Buckwheat tea.The effects of cooking time,baking temperature and baking time on total flavonoids content,DPPH free radical scavenging rate and sensory evaluation of tartary buckwheat tea were studied.The optimum processing conditions of Tartary Buckwheat Tea were: steaming time was 17 min,baking temperature was 130 °C,Baking time was 60 min,and the overall quality score of Tartary Buckwheat Tea was 0.73±0.01 points.The content of total flavonoids was 23.59 mg/g,which was 25.70% less than that of tartary buckwheat.However,compared with tartary buckwheat without flavonoid enrichment,the content of total flavonoid was higher.(3)Optimization of compound tartary buckwheat tea formula.The effects of net weight,particle size and proportion of tartary buckwheat and Taraxacum Mongolicum on the total flavonoids extraction,DPPH free radical scavenging rate and sensory evaluation were studied.The optimum conditions of compound tartary buckwheat tea were as follows: net weight 4g,grain size 20 mesh,ratio of tartary buckwheat to dandelion 9:1.The total flavonoids in compound tartary buckwheat tea reached the maximum,18.15±0.04 mg/100 mL.(4)Study on brewing technology of compound Tartary buckwheat tea.Taking compound Tartary buckwheat tea as raw material,the optimized tea-making process is as follows: the ratio of material to liquid is 40:1,the tea-making temperature is 81?,and the tea-making time is 16 min.At this time,the sensory evaluation of compound Tartary buckwheat tea reached the maximum 84.12±1.32 points.(5)The quality of non-flavonode-enriched Tartary buckwheat tea,flavonode-enriched Tartary buckwheat tea and compound Tartary buckwheat tea were compared,and the three groups were evaluated by sensory evaluation,total flavonoid content,antioxidant properties,in vitro glucose-lowering condition,electronic tongue,color difference,aroma components and other quality evaluation methods.The results showed that sensory evaluation,total flavonoid extraction,DPPH free radical scavenging rate and in vitro glucose-lowering inhibition rate of Tartary buckwheat tea with compound Tartary buckwheat tea were superior to those without flavonoid Tartary buckwheat tea.The salty and sweet taste of compound Tartary buckwheat tea is the heaviest,while the astringent,bitter and sour taste is the lightest.The sweet and umami taste are similar,and the overall taste is better.The compound Tartary buckwheat tea was darker yellow and greenish yellow than the other two groups.There were differences in the composition of volatile matter among the three groups of tea,Safety conforms to the national standard.