A Preliminary Study On Material Changes And Efficacy During The Processing Of Moringa Fuzhuan Brick Tea

Moringa oleifera is known as the "miracle tree" by many western countries for its unique health benefits and nutritional value.It has been developed in China as a new resource food.The phenolic compounds contained in Moringa oleifera and its secondary metabolites have the same effects as the anti-oxidation,fat-reducing and hypoglycemic properties of Fuzhuan tea,but due to the obvious spicy taste of Moringa oleifera,it is directly consumed as green tea on the taste and smell It is difficult for consumers to accept.Moringa has been greatly improved in taste and aroma after the processes of pile pile,fight and flower.In this study,Moringa oleifera was first made into Moringa oleifera black tea according to the processing technology of black hair tea,and then mixed with super-grade Tianjian,and then processed into moringa tea with brick tea process.Through the comparative study of the newly developed Moringa oleifera brick tea with different proportions of raw materials,combined with the detection of the main biochemical components,antioxidant capacity,antibacterial performance,fungal microbial community and other dynamic changes and correlation analysis of tea samples at different flowering periods,The purpose is to provide reference and accumulate basic data for Moringa oleifera Fucha brick tea to be processed into a new type of functional food by adding "Maozhi" into "black hair" tea.The main conclusions are as follows:1.Through the different raw materials L1(Moringa black hair tea 10% +traditional black hair tea 90%),L2(Moringa black hair tea 15% + traditional black hair tea 85%),L3(Moringa black hair tea 20% + traditional black hair tea 80%)and the main quality chemical composition analysis and sensory evaluation of processed Moringa oleifera brick tea finished tea bricks,the comprehensive score of L2 matching processed Moringa oleifera brick tea has the best quality.2.A complex biochemical reaction occurred during the processing of Moringa oleifera brick tea,by screening samples,flower patterns(4d,6d,8d,10 d,12d,14d)and finished tea samples,amino acids,caffeine,tea polyphenols,soluble The contents of sugar and water extract all showed a decreasing trend.There are three peaks in the changing trend during the flowering process.The changing trends of L1,L2,and L3 are the same,and the changes are slightly different.3.Through the principal component analysis of L2 series horseradish Fu brick tea,caffeine,theobromine,gallic acid,DLC,EC are the main change substances in the process of flower development of horseradish Fu brick tea.Among them,the samples of l2f8,l2f10 and l2f12 are very close,and the material composition is relatively similar.4.By cluster analysis of the material changes in the processing of L2 series horseradish Fu brick tea,the blooming process of horseradish Fu brick tea can be roughly divided into three categories: the first is the mixed sample before blooming(l2f0)and the second day of blooming(l2f2);the second is the middle and later stage of blooming(l2f4,l2f6,l2f8,l2f10,l2f12);the third is the finished tea sample after drying.5.The amino acid composition of 8 samples in the process of blooming was detected.The results showed that the content of amino acid decreased first in the general trend,and the lowest point appeared on the sixth or eighth day of blooming,and then increased gradually with the increase of drying time.6.The results showed that the antioxidant activity in the blooming process was not the trend of increasing or decreasing,but a trend of fluctuating change.On the10 th day of blooming,the ability of iron reduction was the weakest,the ability of DPPH free radical scavenging was the weakest,the ability of ABTS free radical scavenging was the weakest on the 4th and 12 th day of blooming,and the ability of ABTS free radical scavenging was the weakest on the 6th day of blooming It is suggested that catechins,propionic acid,butyric acid,isovaleric acid,valeric acid and hexanoic acid may be the main components of the change of antioxidant capacity during the blooming process of horseradish Poria brick tea.7.The change of antibacterial effect during the flowering process of Moringa oleifera brick tea shows that the second day of flowering is the period with the strongest antibacterial effect,and the sixth day of flowering is the period with the weakest antibacterial effect;for Staphylococcus aureus The inhibitory effect is slightly stronger than that of Escherichia coli;it is speculated that the antibacterial ability of Moringa oleifera brick tea during the flowering process is related to the contents of tea polyphenols,propionic acid,butyric acid,isovaleric acid,valeric acid and acetic acid.8.The results of the diversity of fungi and microorganisms in the blooming process of horseradish Porphyra brick tea showed that the bacterial species were relatively rich on the fourth day of blooming,followed by screening samples,and finally on the sixth day of blooming.The overall trend of L1,L2 and L3 tea samples is that the number of species,species richness and evenness are higher before and after flowering,and the number of species,species richness and evenness decrease from the beginning of flowering,but the small peak appears on the fourth day of flowering(C period),and then decreases sharply in the process of flowering.9.According to the relative abundance of fungi and microorganisms at genus level,the top 20 fungi were selected and the Heatmap heat map was obtained by cluster analysis.The species of L1,L2,L3 in the process of flowering were obviously clustered into 6 branches.10.In the first 20 genera of fungi,free amino acids,water extracts,acetic acid,isobutyric acid,butyric acid and valeric acid showed different degrees of correlation.