CN102210367B - Stevioside-rich stevia rebaudianum tea and processing method thereof - Google Patents

Stevioside-rich stevia rebaudianum tea and processing method thereof Download PDF

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Publication number
CN102210367B
CN102210367B CN2011101958527A CN201110195852A CN102210367B CN 102210367 B CN102210367 B CN 102210367B CN 2011101958527 A CN2011101958527 A CN 2011101958527A CN 201110195852 A CN201110195852 A CN 201110195852A CN 102210367 B CN102210367 B CN 102210367B
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stevia
tea
processing
stevia rebaudianum
airing
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CN102210367A (en
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袁弟顺
郑金贵
李静
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Fujian Agriculture and Forestry University
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Fujian Agriculture and Forestry University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/34Tea substitutes, e.g. matè; Extracts or infusions thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30Artificial sweetening agents
    • A23L27/33Artificial sweetening agents containing sugars or derivatives
    • A23L27/36Terpene glycosides

Abstract

The invention discloses a method for processing stevioside-rich stevia rebaudianum tea, and belongs to the technical field of agricultural product processing. The method is characterized by comprising the following steps of: spreading fresh stevia rebaudianum leaves, removing green, kneading and drying. The high-stevioside-rich stevia rebaudianum tea with pleasant fragrance and mellow taste is made by using the method; and compared with the stevia rebaudianum leaves unprocessed by the method, the stevia rebaudianum leaves processed by the method have relative airing rates of stevioside, rebaudioside and total glucoside of the stevia rebaudianum tea of respectively higher than 42.40 percent, 31.21 percent and 32.71 percent. The processing method is simple, convenient, feasible, economic and practical, can remarkably improve the stevioside content of the stevia rebaudianum tea, and has good sensory quality.

Description

A kind of stevia rebaudiana tea and processing method thereof that is rich in steviol glycoside
Technical field
The present invention relates to the processing of farm products field, more specifically relate to a kind of stevia rebaudiana tea and processing method thereof that is rich in steviol glycoside.
Background technology
Stevia rebaudianum is a kind of wild catananche that originates in Paraguay, all contains pleasantly sweetly with complete stool, especially contains higher steviol glycoside with blade and gains the name.Steviol glycoside is a kind of natural sweetener, is the 3rd kind of natural sugar source after sucrose, beet sugar.Its sugariness is 250 ~ 300 times of sucrose, but calorific value is only 1/300 of sucrose.Therefore be described as " natural asccharin " " best natural sweetener ".Separate at present the glucosides that obtains 10 kinds of different sugarinesses from stevia rebaudianum, wherein most important glucosides is steviol glycoside and rebaudioside A.The sugariness of steviol glycoside is 270 ~ 280 times of sucrose, the long and little hardship of pleasant impression; The rebaudioside A sugariness is 450 times of sucrose, and sweet taste is the optimum part of sweet taste in the stevia rebaudianum trial product near sucrose.Low in calories, high sugariness that steviol glycoside has, high stability, nontoxic, the advantage such as have no side effect.Simultaneously can regulate blood lipid metabolism, invigorating spleen and reinforcing stomach promotes mineral absorption, and hypertension, diabetes, obesity patient is had certain pharmacological action.
There are China and some countries of South America in the main country of artificial growth stevia rebaudianum at present, and the stevia rebaudianum of plantation is mainly used in extracting steviol glycoside.Directly use the product of stevia rebaudian leaf seldom, although STEVIA REBAUDIANA juice is arranged, the report of stevia rebaudiana tea, but said stevia rebaudiana tea is exactly to use the stevia rebaudian leaf that directly dries or mix some other draft to form, and its shortcoming has green grass highly seasoned, and the soup look more shallow, flavour is thin, and Glycosides Contents is low and be difficult for brewing etc.Therefore, the technological development such as this patent uses airing, completes, kneads, oven dry go out that steviol glycoside content is high, good smell, stevia rebaudiana tea that flavour is mellow, not only can directly brew and drink, and can be used as sweetener and the food additives raw material is further developed, have very high Social benefit and economic benefit.
Summary of the invention
In order to address the above problem, the invention provides a kind of stevia rebaudiana tea and processing method thereof that is rich in steviol glycoside, the method completes by airing, kneads, and the steps such as oven dry can significantly improve the steviol glycoside content in stevia rebaudiana tea, improve the stevia rebaudianum organoleptic quality.
The present invention implements by following technical solution:
A kind of stevia rebaudiana tea processing method that is rich in steviol glycoside comprises the steps:
(1) bright leaf: select fresh stevia rebaudian leaf;
(2) airing: with the stevia rebaudian leaf airing;
(3) complete: the stevia rebaudian leaf of airing is completed;
(4) knead: the stevia rebaudian leaf after completing is kneaded;
(5) oven dry: the stevia rebaudian leaf oven dry after kneading.
The temperature of described airing is 20-35 ℃, relative humidity 65-85%.
The described temperature that completes is 300-360 ℃, and fixation time is 120-250 s.
The described preferred temperature that completes is 320 ℃, and the preferred time is 210s.
The described preferred equipment that completes is roller fixation machine.
Described kneading preferably kneaded in kneading machine.
The described preferred time of kneading is 10-15min.
The temperature of described oven dry is dried to the moisture content of stevia rebaudian leaf and is reached 5-7% between 80-120 ℃.
Preferred 100 ℃ of the temperature of described oven dry.
Described stevia rebaudiana tea is to be prepared from by described processing method.
The invention is characterized in: traditional stevia rebaudiana tea is just used the stevia rebaudian leaf that directly dries or dry, but the present invention has increased airing, completes, kneads, stoving process.It is characterized in that:
(1) with the airing under suitable temperature, damp condition of bright leaf, bright leaf moisture evaporation is under the plurality of enzymes effect, complicated chemical change has occured in its inclusion, wherein stevioside, rebaudioside A content begin to descend, but begin to rise after 4 hours, and reach peak in the time of 6 hours in airing.
(2) completing is exactly to utilize high temperature, makes that in bright leaf, various biology enzymes lose activity, and stops the further degraded of the compositions such as stevioside, rebaudioside A.The evaporation of part moisture simultaneously makes blade become soft, is convenient to moulding.High temperature can also make some lower boiling fragrance and bad smell volatilization in addition, promotes new fragrance to form, thereby has improved quality of finished.
(3) rolling and modeling utilizes External Force Acting to destroy the stevia rebaudian leaf cell, makes stevia rebaudian leaf juice excessive, invests the tealeaves surface, is convenient to quick brewing, improves millet paste concentration.Knead in addition and make the curling slivering of stevia rebaudian leaf, reduced volume, mould profile, be convenient to packing, storage and assorted.
(4) utilize stevia rebaudian leaf after the higher temperature drying is kneaded, not only reduce its water content, stop the non-enzymatic oxidation deterioration of biochemical component, extend storage period; And high temperature action further improves finished product fragrance, the raising quality.
Advantage of the present invention: the one, can significantly improve the steviol glycoside content of stevia rebaudiana tea, the stevia rebaudiana tea that processes through this method has improved respectively 68.3%, 44.1%, 52.1% relatively than the content of the total glycosides of the stevia rebaudianum in the stevia rebaudiana tea that dries on the market, steviol glycoside, Lai Baodi glycosides A.The 2nd, significantly improved the tealeaves organoleptic quality, just make stevia rebaudiana tea flavour alcohol, the soup coloured gold is yellow bright, and is emerald green at the bottom of leaf.This simple and convenient processing method is row, economical and practical easily.Improve the steviol glycoside content of stevia rebaudiana tea, and have good organoleptic feature.
Description of drawings
Fig. 1 is the Glycosides Contents impact that spreads stevia rebaudiana tea;
Fig. 2 is the factor level table setting that completes;
Fig. 3 is the impact of temperature and time on steviol glycoside content that complete;
Fig. 4 is that the time of kneading is on the impact of stevia rebaudiana tea Glycosides Contents;
Fig. 5 is that bake out temperature is on the impact of stevia rebaudiana tea Glycosides Contents;
The organoleptic quality review result of stevia rebaudiana tea under the different bake out temperatures of Fig. 6.
The specific embodiment
Embodiment one: with the bright leaf of stevia rebaudianum at 20 ℃-35 ℃, airing 0h, 2h, 4h, 6h, 8h in the environment of relative humidity 65%-85%.Result shows with the prolongation that spreads the time, each constituent content of steviol glycoside is and first reduces the trend that rises afterwards, and all when spreading 4 h, each constituent content of steviol glycoside has all reached minimum, reach the highest when 6 h, the content of stevioside, Lai Baodi glycosides A, Lai Baodi glycosides C, total glucosides has Duoed respectively 88.45%, 56.87%, 88.45%, 60.34% when minimum.Spread Fig. 1 is seen in the Glycosides Contents impact of stevia rebaudiana tea.
Embodiment two: bright leaf spreads after 6 h fully mixing, then complete in 6CST-30 type cylinder continuous de-enzyming machine, complete and establish two factors of temperature and time, four levels of temperature setting complete, the fixation time element is established three levels, adopts Random Design, and each is processed three times and repeats, the each processing with bright leaf 2kg, other term harmonization.The factor level table that completes arranges sees Fig. 2.
Result is presented at 280 ℃ of 120 s, 280 ℃ of 165 s and completes under processing, and green grass gas all appears in institute's tea making sample, and flavour is thin, and the deficiency that completes is described.At 400 ℃, 165 s, complete under 400 ℃ of 210 s, institute's tea making sample has burnt flavour outward, and the soup look dim, and the excess Temperature that completes does not meet the famous high quality tea water-removing quality requirement.And the tea sample flavour alcohol that 320 ℃ of 210 s, 360 ℃ of 120 s, 360 ℃ of 165 s three process to make just, and fragrance is aloof from politics and material pursuits, and Tang Seming is yellow, meets the quality of famous tea requirement.Consider steviol glycoside, main biochemical component and sensory review think that the optimum temperature of roller fixation is that 320 ℃ of optimum times are 210 s.The temperature and time that completes is seen Fig. 3 to the impact of steviol glycoside content.
Embodiment three: the stevia rebaudian leaf after completing is placed in kneading machine and kneads.Along with the prolongation of the time of kneading, steviol glycoside is on a declining curve, and namely each glycosides is all that not knead content high, reaches minimum after kneading 30min, the highest higher by 79.20% than minimum difference, 31.50%, 71.09%, 33.69%.Moulding in conjunction with the stevia rebaudiana tea finished product needs, and therefore the time of kneading was advisable with 5-10 minute.If but finished product does not have modeling requirement, can not knead and directly enter baking operation.The time of kneading is seen Fig. 4 to the impact of stevia rebaudiana tea Glycosides Contents.
Embodiment four: the stevia rebaudian leaf after kneading is placed in the dryer baking of 60 ℃, 80 ℃, 100 ℃, 120 ℃, 140 ℃ to foot dried (moisture is about 6%-7%).Result shows the rising along with temperature, the content of steviol glycoside is in rising trend, process under 140 ℃ of oven dry stevioside, Lai Baodi glycosides A, Lai Baodi glycosides C, total glucosides of stevia rebaudiana tea increased by 42%, 39%, 18%, 31% than the stevia rebaudiana tea of 60 ℃ of oven dry respectively.Bake out temperature is seen Fig. 5 to the impact of stevia rebaudiana tea Glycosides Contents
Under different bake out temperatures, the organoleptic quality review result of stevia rebaudiana tea is seen Fig. 6.
The present invention does not limit to above-mentioned preferred forms, and anyone can draw other various forms of stevia rebaudiana teas under enlightenment of the present invention.All equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.

Claims (4)

1. stevia rebaudiana tea processing method that is rich in steviol glycoside, it is characterized in that: described processing method comprises the steps:
(1) bright leaf: select fresh stevia rebaudian leaf;
(2) airing: with the stevia rebaudian leaf airing;
(3) complete: the stevia rebaudian leaf of airing is completed;
(4) knead: the stevia rebaudian leaf after completing is kneaded;
(5) oven dry: the stevia rebaudian leaf oven dry after kneading;
The temperature of described airing is 20-35 ℃, and relative humidity is 65-85%;
The time of described airing is 6h;
The described temperature that completes is 320 ℃, and the time is 210s;
The described time of kneading is 5-10min;
The temperature of described oven dry is 100 ℃, dries to the moisture content of stevia rebaudian leaf to reach 5-7%.
2. a kind of stevia rebaudiana tea processing method that is rich in steviol glycoside according to claim 1, it is characterized in that: the described equipment that completes is roller fixation machine.
3. a kind of stevia rebaudiana tea processing method that is rich in steviol glycoside according to claim 1, it is characterized in that: described kneading in kneading machine kneaded.
4. stevia rebaudiana tea as claim 1,2 or 3 described processing methods preparations, it is characterized in that: described stevia rebaudiana tea is to be prepared from by described processing method.
CN2011101958527A 2011-07-13 2011-07-13 Stevioside-rich stevia rebaudianum tea and processing method thereof Active CN102210367B (en)

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PCT/CN2011/082402 WO2013007072A1 (en) 2011-07-13 2011-11-18 Stevia tea rich in steviol glycosides and processing method thereof

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Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102210367B (en) * 2011-07-13 2013-06-05 福建农林大学 Stevioside-rich stevia rebaudianum tea and processing method thereof
CN102499297B (en) * 2011-12-30 2013-11-27 昆明振华制药厂有限公司 Chinese gentihealth-care tea and preparation method thereof
US20140082768A1 (en) * 2012-09-17 2014-03-20 Mcneil Nutritionals, Llc. Enhanced natural sweetener
CN103798906B (en) * 2012-11-08 2015-07-15 中国科学院寒区旱区环境与工程研究所 Processing technology and application of stevia leaf used for drink
CN103005107A (en) * 2013-01-08 2013-04-03 南京师范大学 Method for processing stevia rebaudiana dark green tea
CN106615420A (en) * 2016-11-03 2017-05-10 明光市大全甜叶菊专业合作社 Preparation method of stevia rebaudiana tea
CN107494854B (en) * 2017-09-25 2021-02-19 山东中医药大学 Prunus humilis stevia rebaudiana tea and preparation method thereof

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