CN104365918A - Flavone-lobed kudzuvine root tea and preparation method thereof - Google Patents
Flavone-lobed kudzuvine root tea and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of food processing, and relates to a flavone-lobed kudzuvine root tea and a preparation method thereof. A purpose of the present invention is to provide a technical method so as to solve the problems of the waste of agricultural product processing resources, and the reliability and the safety of the functional food. The flavone-lobed kudzuvine root tea is characterized in that the lobed kudzuvine root leftover produced during a processing process and solid waste are adopted as main materials, Maoyan enzyme, citrus peel or other plant materials suitable for preparing tea and having the high flavone compound content are adopted as component adjusting assisted materials, licorice root or other plant materials with medical and edible dual-purpose is adopted as a sweetener, and moderate raw material crushing, baking flavor distilling, scientific compatibility, low temperature impurity removing on the extraction solution, component adjusting and other processes are adopted to obtain the tea bag type, liquid type and instant type flavone-lobed kudzuvine root tea series products with characteristics of reliable function, excellent color, excellent aroma and excellent taste. With daily consumption of the product, health effects of prevention and mitigation of climacteric syndrome (especially osteoporosis), mitigation of cough, asthma, bronchitis, liver protection, heat clearing, detoxification, reduction of blood pressure, blood sugar and blood fat, and the like can be provided.
Description
Technical field
The invention belongs to food processing technology field, relate to flavones kudzu root tea and preparation method thereof.
Background technology
Flavone compound (flavonoids) is the large compounds that vegetable metabolic process produces, and is distributed in each histoorgan of plant.Its molecular structure is with C
6-C
3-C
6for the 2-phenyl chromone of skeleton, exist with two kinds of forms of aglycon and glucosides.Flavone compound is very extensive in plant kingdom's distribution, as soybean, the root of kudzu vine, ginkgo, hawthorn, sea-buckthorn, cynarrhodion, matrimony vine, the bark of eucommia, tealeaves, oranges and tangerines, the Mao Yan certain kind of berries etc., is the medicine food dual purpose plant resource that flavonoid content is high.
Pueraria lobota is that a kind of perennial pulse family Pueraria lobota belongs to liana, and existing 35 kinds are identified.Pueraria lobota plant adaptability is strong, and drought-resistant, resistance to ridge is thin, the vigorous easy cultivation of growing power, has outstanding effect activity and nutritive value, is subject to the whole world and pays close attention to.The main edible part of Pueraria lobota plant is the root of kudzu vine, and isoflavonoid content is the highest in known plants, and fixed kind reaches 48 kinds, and Puerarin is its exclusive isoflavonoid, and content ratio of components is also the highest.
Kudzuvine root isoflavone have improve people and animals immunity, suppress pathogen breeding, promote the effects such as newborn rate, 97.6% is reached to the cure rate of cardiovascular and cerebrovascular disease.In recent years research proves that kudzuvine root isoflavone also has and regulates Bone m etabolism effect, in effect of prevention climacteric metancholia, and other vegetable material super far away.
The root of kudzu vine utilizes form mainly Gegen tablets, pueraria starch and converted products thereof, kudzu root tea or beverage, pueraria root health care liquor etc. on food.But with external like product compares, generally lack the quality standard of functional component.At present advocate according to national food logistics the intake being carried out supplementing flavonoids national every day by modes such as health foods in the world, to safeguard national health, state's regulation intake such as American-European is 150mg/ day, Japanese 75mg/ day.
The speciality of agricultural product raw material self, with the difference of kind, growing environment, period, time, tissue site, quality is different.Produce the reliable processed finished products of steady quality, require that processing enterprise possesses the technology of height and a large amount of long-term technical parameter accumulation.These agricultural byproducts processing enterprises of Dou Shi China lack most, so the mass discrepancy of product is large, the quality stability of identical product and poor reliability, the life cycle of product is short, and the market share is little, has a strong impact on the development of related industry.
The utilization of the root of kudzu vine on medicine is mainly raw material with Wild Pueraria, main to cultivate the root of kudzu vine for raw material on food.But no matter be medicine processing or food processing, the skin slag accessory substance all with about 70-80% generates.The utilization rate of resource is all very low, causes severe contamination to environment.
A large amount of investigation shows, the part root of kudzu vine discarded in processing and skin slag are still containing abundant nutritional labeling, polysaccharide and isoflavonoid.By suitable processing process, the product of high additive value can be produced completely.
The Mao Yan certain kind of berries (formal name used at school ampelopsis grossdentata Ampelopsis grossedentata) is the herbaceous plant of growth at Zhangjiajie of Hunan Province area virgin forest, to its research with utilize seldom, rarely known by the people.Health tea in this area traditionally as preventing cold, cough, asthma, the infection of the upper respiratory tract, acute/chronic pharyngitis and chronic bronchitis is used.Prove according to the study the Mao Yan certain kind of berries have anti-oxidant, protect the liver, regulate human blood-pressure, reduce the effects such as blood pressure and blood lipoid.
Oranges and tangerines are the citrous ripening fruits of Rutaceae, and the dry pericarp of oranges and tangerines is medicinal material dried orange peels, have regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm, anti-inflammatory, anti-oxidant, antiallergy, norcholesterol, prevent the effect of cardiovascular and cerebrovascular disease.
According to statistics first of China's oranges and tangerines planted area Yi Ju world, account for 18% of the total planted area of world's oranges and tangerines, annual production reaches more than 1,000 ten thousand tons, and account for that the world always produces 11.79%, at the third place after being only positioned at Brazil, the U.S..And the skin slag accessory substance that Orange Producing is processed with about 30-50% generates.These accessory substances are carried out landfill disposal or are processed into animal feed by traditional processing industry on the one hand, are then directly as domestic rubbish disposal on the other hand.Landfill disposal causes severe contamination to environment, and is processed into feed, and cost high economic benefit is low.
Therefore, to not utilize or the low resource that utilizes carries out high-tech exploitation, huge economic and social benefit will be produced.
Summary of the invention
The object of the invention is to, the root of kudzu vine material do not utilized in scientific development process, and the residue production produced in process, by high not the utilizing or the plant material of low utilization of compatibility flavonoid content, for solving the processing of farm products wasting of resources, and the reliability and security problem of functional food quality provides a kind of technical method.
Technical scheme of the present invention is as follows:
Select the root of kudzu vine scrap material do not utilized in root of kudzu vine secondary industry, and one or more of the residue production produced in process are as main material; Select Mao Yan enzyme, orange peel, and one or more of the high vegetable material of the flavonoid content of other applicable tea making, as flavone compound adjustment of formula auxiliary material; Select Radix Glycyrrhizae, and one or more of other medicine-food two-purpose sweet-tasting plant material are as sweetening material.Realized the efficiency utilization of resource by scientific compatibility, and the reliability of flavones kudzu root tea ingredient components, security and color, smell and taste unification.
The preparation method of flavones kudzu root tea, comprises the following steps:
1), after raw material impurity elimination thing, suitably chop up respectively and dry or dry.
2) dry raw material are pulverized respectively, make meal and fine powder two kinds of powder stocks.
3) powder stock bakes process.
4) meal and meal compatibility, fine powder and fine powder compatibility, mix.
5) meal that compatibility is good, after sterilizing, is distributed into tea bag bag, packs, obtain a bag bag tea finished product.
6) fine powder that compatibility is good, through poach, stand at low temperature, filtration, obtains flavones kudzu root tea extract.
7) extract is after composition adjustment, sterilizing, packaging, obtains liquid-type flavones kudzu root tea finished product.
8) extract is after composition adjustment, by spraying dry, obtains the former powder of water-soluble flavone kudzu root tea.
9) former powder is after aseptic packaging, obtains Instant flavones kudzu root tea finished product.
Flavones kudzu root tea preparation method step 2), the granularity of meal and fine powder is respectively below 40 ~ 60 orders and 60 orders.
Flavones kudzu root tea preparation method step 3), baking temperature is 110 ~ 120 DEG C, and the time of baking is 9 ~ 12 minutes.
Flavones kudzu root tea preparation method step 4), the compatibility of major ingredient/auxiliary material/sweetening material is 10/3 ~ 6/3 ~ 5 according to mass ratio range.General flavone content index is 15 ~ 30mg/g, and wherein isoflavone content index is 3 ~ 6mg/g.
Flavones kudzu root tea preparation method step 5), the compatibility powder size of bag bag tea is 40 ~ 60 orders, and often bag net weight specification is 2g.
Flavones kudzu root tea preparation method step 6), compatibility powder size is below 60 orders, and the ratio of powder and water is 1 to 5 ~ 10 according to mass ratio range, boils 10 ~ 30 minutes, and less than 10 DEG C leave standstill 24 ~ 48 hours, filtering accuracy less than 1.2 microns.
Flavones kudzu root tea preparation method step 7), flavor enhancement comprise extract, sweetener, acid, anticorrisive agent, vitamins, milk powder, vegetable protein, inorganic or organic calcium one or more, final total solids content more than 3%, more than general flavone content 10mg/100ml.
Flavones kudzu root tea preparation method step 8), flavor enhancement comprise extract, sweetener, acid, vitamins, milk powder, vegetable protein, inorganic or organic calcium one or more.The total solids content of adjustment stoste reaches 10 ~ 12%, more than general flavone content 15mg/100ml.Spray-dired inlet temperature is 170 ~ 190 DEG C.
Beneficial effect: the efficiency utilization promoting agricultural resource, the manufacturing technology of improved function food, provides steady quality, safe and reliable, convenient good to eat health food.The daily of this flavones kudzu root tea is drunk, and has preventing cold, climacteric metancholia, osteoporosis, the symptoms such as relieving cough, asthma, bronchitis, and protect liver, clearing heat and detoxicating, three high health-care effects fall.
Detailed description of the invention
Embodiment 1: the preparation method of bag bag tea
1) root of kudzu vine skin slag pressure is after meticulous impurity elimination, is suitably cut into 2cm stick, dries after 2 hours, dry 2 hours at 105 DEG C at 50 DEG C.The dried product meeting national safety standard selected from the market by the Mao Yan certain kind of berries, Radix Glycyrrhizae, moisture less than 10%.
2) each dry raw material get 100kg respectively.Coarse crushing granularity is below 2mm.Secondary is pulverized, below granularity 40 order.Fine powder is removed with 60 mesh sieve sieves.Collect 40 ~ 60 objects as raw material.Below 60 orders as extraction raw material for standby.
3) after each powder stock bakes 10 minutes respectively in 115 DEG C of Electric heat ovens, cooling.
4) from the following powder of 60 order, randomly draw analysis sample, each raw material extracts 3 increment product, heavy about the 10g of every increment product.General nutrient components measures according to AOAC method.General flavone content is according to NY1295-2007-T colorimetric method for determining.Isoflavone content adopts 70% alcohol to return to slip extraction and analysis sample, Syrups by HPLC.
5) compatibility is carried out according to each raw material general flavone and isoflavone content.Final index is general flavone content 15 ~ 30mg/g, wherein isoflavone content 3 ~ 6mg/g.Be respectively 0.7%, 4.0%, 0.7% for the general flavone content of root of kudzu vine skin slag, the Mao Yan certain kind of berries, Radix Glycyrrhizae, the proportioning of the root of kudzu vine skin slag/Mao Yan certain kind of berries/Radix Glycyrrhizae is 100kg/50kg/30kg.
6) fully mix in the mixer of suitable capacity.
7) adopt air duct conveying, sterilizing 5 ~ 10 seconds at 135 DEG C, requires below bacterial population 100CFU/g, fungi count below 1CFU/g.
8) pack on the metering packaging machine of desinfection chamber, specification is 2g/ bag.
9) bag bag tea is packed with tinfoil paper film further, obtains flavones root of kudzu vine tea bag bag tea finished product.
Embodiment 2: the preparation method of bag bag tea
1) root of kudzu vine skin slag pressure is after meticulous impurity elimination, is suitably cut into 2cm stick, dries after 2 hours, dry 2 hours at 105 DEG C at 50 DEG C.Orange peel, Radix Glycyrrhizae select the dried product meeting national safety standard from the market, moisture less than 10%.
2) each dry raw material get 100kg respectively.Coarse crushing granularity is below 2mm.Secondary is pulverized, below granularity 40 order.Fine powder is removed with 60 mesh sieve sieves.Collect 40 ~ 60 objects as raw material.Below 60 orders as extraction raw material for standby.
3) after kudzu-vine root powder powder stock bakes 10 minutes in 115 DEG C of Electric heat ovens, cooling.
4) from the following powder stock of 60 order, randomly draw analysis sample, each raw material extracts 3 increment product, heavy about the 10g of every increment product.General nutrient components measures according to AOAC method.General flavone content is according to NY1295-2007-T colorimetric method for determining.Isoflavone content adopts 70% alcohol to return to slip extraction and analysis sample, Syrups by HPLC.
5) compatibility is carried out according to raw material general flavone content.Final index is general flavone content 15 ~ 30mg/g, wherein isoflavone content 3 ~ 6mg/g.Be respectively 0.7%, 4.0%, 0.7% for the general flavone content of root of kudzu vine skin slag, orange peel, Radix Glycyrrhizae, the proportioning of root of kudzu vine skin slag/orange peel/Radix Glycyrrhizae is 100kg/50kg/30kg.
6) fully mix in the mixer of suitable capacity.
7) air duct conveying is adopted, 135.Sterilizing 5 ~ 10 seconds at DEG C, requires below bacterial population 100CFU/g, fungi count below 1CFU/g.
8) pack on the metering packaging machine of desinfection chamber, specification is 2g/ bag.
9) bag bag tea is packed with tinfoil paper film further, obtains flavones root of kudzu vine tea bag bag tea finished product.
Embodiment 3: the preparation method of liquid-type flavones kudzu root tea
1) the following fine powder of 60 order that Example 1 is produced is raw material.
2) after baking 10 minutes in 115 DEG C of Electric heat ovens, cooling.
3) compatibility is carried out according to raw material general flavone content.Final index is general flavone content 15 ~ 30mg/g, wherein isoflavone content 3 ~ 6mg/g.Be respectively 0.7%, 4.0%, 0.7% for the general flavone content of root of kudzu vine skin slag, orange peel, Radix Glycyrrhizae, the proportioning of the root of kudzu vine skin slag/Mao Yan certain kind of berries/Radix Glycyrrhizae is 100kg/50kg/30kg.
4) get compatibility raw material 100kg, put into 1 ton of capacity tank, add boiling water 800kg, heat and stir 20 minutes, mixer rotating speed 60 revs/min.
5) slurries are transported in airtight storage tank, at 10 DEG C, leave standstill 24 ~ 48 hours.
6) after stirring evenly, slurries are transported to the centrifugal chiller of 1000 ~ 2500 order filter bags, rotating speed 1200 revs/min, centrifugal 10 minutes.
7) filtrate is transported to the filtration of fine filter group, obtains more than 600kg flavones kudzu root tea stoste.Residue collection is dried and is made feed or feed addictive.
8) stoste is transported to material-compound tank, gets 1ml stoste, detects flavonoid content with high-efficient liquid phase technique.
9) according to testing result, with dextrin, sweetener, acid, anticorrisive agent, vitamins, milk powder, plant protein powder, inorganic or organic calcium one or more adjust this original liquid component composition, final solid content reaches more than 3%, and flavonoid content reaches more than 10mg/100ml.
10) this adjustment stoste is transported to sterilizing unit, sterilizing 10 ~ 15 seconds at 135 DEG C.
11) canned one-tenth 310ml/ bottle or 500ml/ bottle, obtains liquid-type flavones kudzu root tea finished product.
Embodiment 4: the preparation method of Instant flavones kudzu root tea
1) the flavones kudzu root tea stoste produced of Example 3.
2) according to testing result, with dextrin, sweetener, acid, vitamins, milk powder, plant protein powder, inorganic or organic calcium one or more, adjust this stoste solid content and reach 10-12%, flavonoid content reaches more than 15mg/100ml.
3) this adjustment stoste is transported to spraying dry unit, and the inlet temperature of stoste is 180 DEG C.Obtain water-soluble flavone kudzu root tea powder.
4) pack with tinfoil paper film on the metering packaging machine of desinfection chamber, specification is 20g/ bag, obtains Instant flavones kudzu root tea finished product.
Claims (11)
1. flavones kudzu root tea, is characterized in that, selects not utilize material in root of kudzu vine secondary industry, and the residue production produced in process is as main material; Select the high vegetable material such as Mao Yan enzyme, orange peel of flavonoid content as the auxiliary material of adjustment flavone compound component; Select the medicine food dual purpose plant materials such as Radix Glycyrrhizae as sweetening material.Realize the unification of the efficiency utilization of resource, the ingredient components reliability of product, security and color, smell and taste.
2. the preparation method of flavones kudzu root tea, is characterized in that, it comprises the following steps:
1), after raw material impurity elimination thing, suitably chop up respectively and dry or dry.
2) dry raw material are pulverized respectively, make meal and fine powder two kinds of powder stocks.
3) powder stock bakes process.
4) meal and meal compatibility, fine powder and fine powder compatibility, mix.
5) meal that compatibility is good, after sterilizing, is distributed into tea bag bag, packs, obtain a bag bag tea finished product.
6) fine powder that compatibility is good, through poach, stand at low temperature, filtration, obtains flavones kudzu root tea stoste.
7) stoste is after composition adjustment, sterilizing, packaging, obtains liquid-type flavones kudzu root tea finished product.
8) stoste is after composition adjustment, by spraying dry, obtains the former powder of water-soluble flavone kudzu root tea.
9) former powder is after aseptic packaging, obtains Instant flavones kudzu root tea finished product.
3. flavones kudzu root tea according to claim 1, is characterized in that, main material comprises wild with the root of kudzu vine of cultivation and one or more of the skin slag of root of kudzu vine industry process.
4. flavones kudzu root tea according to claim 1, is characterized in that, flavonoid component regulates auxiliary material to comprise Mao Yan enzyme, orange peel, and one or more of other similar high flavones content vegetable material.
5. flavones kudzu root tea according to claim 1, it is characterized in that, sweetening material comprises Radix Glycyrrhizae, and one or more of other medicine-food two-purpose sweet-tasting plant material.
6. flavones kudzu root tea preparation method step 3 according to claim 2), it is characterized in that, baking temperature is 110 ~ 120 DEG C, and the time of baking is 9 ~ 12 minutes.
7. flavones kudzu root tea preparation method step 4 according to claim 2), it is characterized in that, the compatibility of major ingredient/auxiliary material/sweetening material is 10/3 ~ 6/3 ~ 5 according to mass ratio range.General flavone content index is 15 ~ 30mg/g, and wherein isoflavone content index is 3 ~ 6mg/g.
8. flavones kudzu root tea preparation method step 5 according to claim 2), it is characterized in that, the compatibility powder size index of bag bag tea is 40 ~ 60 orders, and often bag net weight specification is 2g.
9. flavones kudzu root tea preparation method step 6 according to claim 2), it is characterized in that, compatibility powder particle size is below 60 orders, the ratio of compatibility fine powder and water is 1 to 5 ~ 10 according to mass ratio range, boil 10 ~ 30 minutes, less than 10 DEG C leave standstill 24 ~ 48 hours, filtering accuracy less than 1.2 microns.
10. flavones kudzu root tea preparation method step 7 according to claim 2), it is characterized in that, flavor enhancement comprise extract, sweetener, acid, anticorrisive agent, vitamins, milk powder, vegetable protein, inorganic or organic calcium one or more, final total solids content reaches more than 3%, and general flavone content reaches more than 10mg/100ml.
11. flavones kudzu root tea preparation method steps 8 according to claim 2), it is characterized in that, flavor enhancement comprise extract, sweetener, acid, vitamins, milk powder, vegetable protein, inorganic or organic calcium one or more.The total solids content of adjustment stoste reaches 10 ~ 12%, and general flavone content reaches more than 15mg/100ml.Spray-dired inlet temperature is 170 ~ 190 DEG C.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904934A (en) * | 2015-05-15 | 2015-09-16 | 周新福 | A hepatitis B preventing health-care tea |
| CN108850343A (en) * | 2018-06-22 | 2018-11-23 | 贵州黔百农业科技有限公司 | A kind of Moringa tea and preparation method thereof |
| CN109845862A (en) * | 2019-04-16 | 2019-06-07 | 上海大学 | A kind of Pueraria lobota mandarin orange tea and preparation method thereof |
| CN113812621A (en) * | 2020-07-14 | 2021-12-21 | 广东轻工职业技术学院 | Compound plant wall-breaking powder and preparation method and application thereof |
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| CN1282523A (en) * | 1999-07-29 | 2001-02-07 | 刘桂云 | Pueraria root tea and its preparing process |
| CN101595927A (en) * | 2008-06-06 | 2009-12-09 | 刘泳宏 | A kind of natural lung-nourishing lipopenicillinase, hypoglycemic, blood-pressure decreasing tea and preparation method |
| CN102349950A (en) * | 2011-10-20 | 2012-02-15 | 中山火炬职业技术学院 | Food, health product or pharmaceutical composition as well as preparation method and application thereof |
| CN103168881A (en) * | 2011-12-26 | 2013-06-26 | 镇江市丹徒区南山溪园茶叶专业合作社 | Production technology of kudzuvine root tea rich in pueraria flavones |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1282523A (en) * | 1999-07-29 | 2001-02-07 | 刘桂云 | Pueraria root tea and its preparing process |
| CN101595927A (en) * | 2008-06-06 | 2009-12-09 | 刘泳宏 | A kind of natural lung-nourishing lipopenicillinase, hypoglycemic, blood-pressure decreasing tea and preparation method |
| CN102349950A (en) * | 2011-10-20 | 2012-02-15 | 中山火炬职业技术学院 | Food, health product or pharmaceutical composition as well as preparation method and application thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904934A (en) * | 2015-05-15 | 2015-09-16 | 周新福 | A hepatitis B preventing health-care tea |
| CN108850343A (en) * | 2018-06-22 | 2018-11-23 | 贵州黔百农业科技有限公司 | A kind of Moringa tea and preparation method thereof |
| CN109845862A (en) * | 2019-04-16 | 2019-06-07 | 上海大学 | A kind of Pueraria lobota mandarin orange tea and preparation method thereof |
| CN113812621A (en) * | 2020-07-14 | 2021-12-21 | 广东轻工职业技术学院 | Compound plant wall-breaking powder and preparation method and application thereof |
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Application publication date: 20150225 |