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The study was about the Fuzhuan tea composition and its corresponding effervescent granules. Fuzhuan tea polysaccharide content being the evaluation index, the effects of ethanol concentration, solid-liquid ratio, alcohol precipitation time, and extract concentration ratio on the ethanol precipitation process of Fuzhuan tea polysaccharides were investigated through single factor and response surface experiments. The optimal composition ratio of the Fuzhuan tea composition (polysaccharides, fine powder, and extract) was determined based on in vitro activity and sensory evaluation. Using the Fuzhuan tea composition as the main raw material, the excipient ratio for acid-base granules was optimized through single-factor and response surface experiments. The formulation was comprehensively evaluated based on integrated scoring indicators, including granule appearance, ease of granulation, molding rate, and dissolution properties. The results demonstrated that the optimal alcohol precipitation process for Fuzhuan tea polysaccharides was as follows: the extract was concentrated 4-fold, with an ethanol concentration of 100%, a liquid-to-material ratio of 4 (mL:g), and an alcohol precipitation duration of 48 h. In the conditions, the polysaccharide content was 2.78±0.12 mg/g, confirming the feasibility of the process. The Fuzhuan tea composition (5% polysaccharides, 20% fine powder, 75% extract) demonstrated potent bioactivity, with scavenging rates of 84.49%±3.45% (DPPH), 78.52%±0.47% (hydroxyl), and 75.26%±1.10% (superoxide anion). The α-glucosidase inhibition rate was 89.98%±0.17%, the α-amylase inhibition rate was 42.24%±0.21%, and the bile salt binding capacity was 75.09%±0.73%. The optimal formula for Fuzhuan tea effervescent granules was 1:2 for acid-alkali source (sodium bicarbonate and citric acid), 45% effervescent and 5% PVPK 30 ethanol solution for binder, the average comprehensive score of the prepared Fuzhuan tea effervescent granules was 94.7±0.26. The Fuzhuan tea effervescent granules exhibited uniform texture, an angle of repose of 32.37°, a moisture content of 4.2%, and a rapid dissolution time of 133 s, with favorable sensory evaluation and stable quality. This study provides novel insights for developing innovative edible forms of Fuzhuan tea.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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