Postprandial blood glucose can be reduced by inhibiting the α-amylase activity. In order to obtain a kind of blended jasmine tea with hypoglycemic effect and excellent quality, blending process of the jasmine tea has been optimized based on the inhibition rate of α-amylase activity. Single factor and response surface experiments showed that the ability of reaction system to detect the activity of α-amylase was the strongest, when the amount of DNS reagent was 1.23 mL, the concentration of α-amylase was 5.6 g/L and the reaction time was 20 min. Thus a reaction system for screening α-amylase inhibitor in vitrowas established and applied to optimize the blending process of jasmine tea. As a result, the optimal blending ratio of jasmine tea was mass ratio of jasmine Dabaihao, jasmine Maofeng and jasmine Yinhao 2.8︰2.5︰2.2. After the blending, the hypoglycemic effect and sensory score of blended jasmine tea have been improved to some extent, the average inhibition rate of α-amylase activity of the blended jasmine tea was 69.88%, and the quality evaluation score of the blended jasmine tea was 93.15.
The Food Industry