Optimization of the extraction process of Pomegranate flowers and development of black tea beverage

With Pomegranate flowers as the raw material,the methods of developing the beverage of Pomegranate flowers black tea was studied.The effects of extraction temperature,extraction time and solid-to-liquid ratio on the character of Pomegranate flowers extract were investigated by single-factor experiment,and then the extraction conditions were optimized by orthogonal experimental design.The results showed that the best extraction conditions were extraction temperature of 87 ℃,extraction time of 10 min and solid-to-liquid ratio of 1∶12( w/v).Under the optimum conditions,the extracts rate was up to 281.0 mg/g in the experiment.Another orthogonal experimental design was also used to obtain the best formulation of the beverage of Pomegranate flowers black tea.The results showed that under the conditions of 70% Pomegranate flowers extract,25% glucose,0.1% citric acid,and the sore was 88.1,the beverage of Pomegranate flowers black tea had soft taste,unique flavor,and each index was accorded with the quality level request in Chinese Tea beverages GB / T 21733-2008,and this processing technology will provide academic and theoretic ground for the beverage of Pomegranate flowers black tea production.