Purple Bud tea leaves are purple because of its high content of anthocyanins, green bud tea in 0.01% , purple bud tea can be up to 0.5% ~ 1% , the most important components are anthocyanin, hibiscus anthocyanin and auxin. The formation and accumulation of anthocyanins in tea are closely related to the growth and development of tea plants and environmental conditions. Anthocyanins belong to flavonoid derivatives, is a safe non-toxic natural food coloring. In recent years, the nutritional and pharmacological effects of anthocyanins have gradually attracted people's attention. Fang Zhongxiang et al reported the physiological functions of anthocyanins, such as anti-oxidation, anti-mutation and alleviating liver dysfunction, it was found that anthocyanins play an important role in the prevention of cancer, cardiovascular and neurological diseases. Anthocyanins are also effective in treating eye and circulatory disorders and inflammation, and can reduce the risk of coronary heart disease. With People's pursuit of health, the development and research of food and beverage rich in anthocyanins have been paid more and more attention.
Licorice, a low-calorie sweetener, is 50-100 times sweeter than sucrose. Its sweetness comes mainly from the licorice root and stem of licorice. Licorice is an acidic saponin substance, it has emulsifying and dispersing effect. Adding licorice juice to the beverage can improve its clarity. Glycyrrhizin has a wide range of physiological activities, to improve human health, prolong life plays a non-negligible role, in addition to the well-known anti-inflammatory, anti-allergic, detoxification and liver protection, it also has anti-arteriosclerosis, lipid-lowering, cholesterol-lowering and chemical-carcinogenic effects. Therefore, licorice used in beverages, not only can enhance flavor, but also can strengthen the body, strengthen the body's prevention and resistance.
Stevioside, extracted from the leaves of stevia perennial plant, is 120-150 times sweeter than sucrose. It has been reported that stevioside and glycyrrhizin have synergistic effects on sweetness. It can effectively mask the bitter and astringent taste of anthocyanins in purple bud tea to improve the flavor of health drinks. In the extraction process of tea juice, the extraction rate of soluble components and main chemical components of tea increased with the increase of time and temperature, the extraction time was short, the amount of water was less, which was unfavorable to the dissolution of tea flavor substances, and the extraction time was too long, if the amount of water is too much, the tannin in the tea leaves will easily dissolve and precipitate, and the tea aroma will be lost too much, and if the temperature is too high, theaflavins and theophylls will be decomposed, and the structure of Carotenoid and chlorophyll will change, it has adverse effect on the color of tea soup and easy to cause the loss of tea aroma. And low-temperature extraction, but also to extend the extraction time, easy to cause the oxidation of tea ingredients, produce bitter taste, soup brown. In this paper, the combination of cold and hot leaching was used to prepare the extract, and a good result was obtained. The tea juice filtered by ultrafiltration is limpid and transparent, and the nutritional components and flavor substances in tea are basically retained. The color of anthocyanins varies with pH, red under acidic conditions, purple under neutral conditions, and blue under alkaline conditions, therefore, the color of tea beverage can be improved by adjusting the pH value of the beverage. In addition, according to its color-changing characteristics can also be developed by children's favorite color-changing drinks.
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