Study on the Effect of Extraction Process of Moringa Instant Tea on Its Sensory Quality

2018 2nd International Workshop on Renewable Energy and Development

能源学;经济学

Dandan, Kang^1,2,3,4 ; Shaodan, Peng^2,3 ; Jihua, Li^2,3 ; Yupo, Cao^2,3

College of Food Science and Technology, Huazhong Agricultural University, Wuhan

430070, China^1

Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong

524001, China^2

Key Laboratory of Tropical Crop Products Processing, Ministry of Agriculture, Zhanjiang, Guangdong

524001, China^3

Agricultural Products Processing Research Institute, No. 48 Renmin Avenue South, Zhanjiang, Guangdong, China^4

关键词: Evaluation criteria;    Extraction process;    Free amino acids;    Moringa oleifera;    Organoleptic evaluation;    Orthogonal experiment;    Sensory qualities;    Volatile components;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/153/2/022026/pdf
DOI  :  10.1088/1755-1315/153/2/022026

来源: IOP

【 摘 要 】

Using Moringa as the raw material, the single factor and orthogonal experiments of the extraction process were performed to study the effect of the extraction process on the content of free amino acids and soluble sugars and the main volatile components in Moringa oleifera leaves, and finally organoleptic evaluation was performed on the color and odor of instant tea, and the effect of extraction process on its quality was analyzed. The results showed that after single-factor and three-factor three-level experiments, different objects were used as evaluation criteria, and the corresponding optimal extraction scheme was selected, which provided a sufficient theoretical basis for the actual production of Moringa instant tea.