Study On The Effect Of Extraction Process Of Moringa Instant Tea On Its Sensory Quality

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.