Process Optimization and Antioxidant Activity of Honey Mulberry Tea Composite Beverage
The honey and mulberry tea,which is a homologue of medicine and food,were used as the main ingredients,and ginger water was used as a supplementary ingredient to develop the honey mulberry tea beverage.Through single factor screening and response surface optimisation,the optimal processing techniques for the extraction of mulberry tea and the honey mulberry tea beverage were determined,and the quality and antioxidant activity of the composite beverage were evaluated.The results showed that the extraction process of mulberry tea was 1∶90(g/mL),85 ℃,and 20 min.The optimal processing process of honey mulberry tea beverage was 1％of mulberry tea,2.3％of honey,5.3％of ginger water,and 15 min of sterilisation at 90 ℃.The product had a pH of 4.13,a sugar content of 7 °Bx,and polyphenol and free amino acid contents of 415.81 mg/kg and 3.79 mg/kg,respectively.1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and hydroxyl radical scavenging rate of 84.41％and 41.07％,respectively,and the reducing power of 0.597.In conclusion,the honey mulberry tea composite beverage is rich in taste and nutrition,with high antioxidant activity,and it has a good development prospect.
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