Optimization of an Instant Hawk Tea Formulation Using Fuzzy Mathematics-based Sensory Evaluation and Response Surface Methodology
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Abstract:
Instant Hawk tea was produced using extraction, concentration, and spray-drying processes, and its formulation was further optimized by means of fuzzy mathematics-based sensory evaluation, single-factor experiments, and the response surface methodology. Additionally, functional components in the tea were identified. The optimal amounts of Hawk tea powder, Chinese licorice extract, and mint extract in the instant tea formulation are determined to be 0.3, 0.03, and 0.05 g, respectively. The instant Hawk tea has a cool and sweet taste. The mass fractions of polyphenols, free amino acids, soluble sugars, and total flavonoids are 4.11%, 3.95%, 5.86%, and 6.83%, respectively. HPLC analysis detected 16 free amino acids in total, with serine (5.88 mg/g), aspartic acid (1.70 mg/g), glutamic acid (1.64 mg/g), and γ-aminobutyric acid (0.21 mg/g) being predominant. Moreover, 11 polyphenols, including catechin (9.26 mg/g), myricetin (1.53 mg/g), rutin (1.22 mg/g), epicatechin (1.09 mg/g), quercetin (0.48 mg/g), and kaempferol (0.44 mg/g), were detected. In conclusion, a good-flavored instant Hawk tea rich in active ingredients such as flavonoids and amino acids was successfully developed and is expected to have promising market potential.
