CN107149633B - Assorted vine tea and preparation method and application thereof - Google Patents
Assorted vine tea and preparation method and application thereof Download PDFInfo
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- CN107149633B CN107149633B CN201710366798.5A CN201710366798A CN107149633B CN 107149633 B CN107149633 B CN 107149633B CN 201710366798 A CN201710366798 A CN 201710366798A CN 107149633 B CN107149633 B CN 107149633B
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/46—Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/331—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using water, e.g. cold water, infusion, tea, steam distillation or decoction
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- A61K2236/30—Extraction of the material
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- A—HUMAN NECESSITIES
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- A61K2236/50—Methods involving additional extraction steps
- A61K2236/51—Concentration or drying of the extract, e.g. Lyophilisation, freeze-drying or spray-drying
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Abstract
A novel assorted vine tea and a preparation method and application thereof comprise the following raw materials by weight: vine tea A (1-3); mixing extract B (0.5-1); 2. preparation of mixed extract B: 3-5 parts of vine tea, 0.5-1.5 parts of dark plum fruit and 0.3-1 part of liquorice, according to the weight ratio, the vine tea, the dark plum fruit and the liquorice are boiled and extracted for 2 times in 1 st time by adding 12 times of water by weight at 100 ℃, filtrate is obtained by filtration, 10 times of water by weight is added at 2 nd time, the vine tea and the dark plum are boiled and extracted for 2 hours at 100 ℃, filtrate is obtained by filtration, and the 2 filtrates are combined and concentrated to the relative density of 1.1-1.2, so that a mixed extract B is obtained; 3. fermenting and solidifying, uniformly spraying 0.5-1 part of the mixed extract B into 1-3 parts of the vine tea A, putting into a container, keeping the temperature at 25-30 ℃, fermenting for 3-16 hours, and drying at 60-70 ℃ to obtain the novel assorted vine tea. The assorted vine tea has good shape, good taste and good effect, can save resources, improve the utilization rate of vine tea and fully exert economic and social effects.
Description
Technical Field
The invention relates to the technical field of health products, in particular to assorted vine tea and a preparation method and application thereof.
Background
The tea is an old oriental beverage, gives off different flavors at each time interval and expresses different emotions. With the development of society, chronic diseases become a main problem threatening human health, most of the diseases are related to life style, self-health care can improve the health degree of people, so that the disease incidence is reduced, self-health care is promoted globally, and self-health care days are established, namely international self-health care days of 7 months and 24 days every year, so that the improvement of self-health care consciousness is promoted, and the health of people is guaranteed. At present, people drink tea not only for quenching thirst but also for preserving health, and the tea is popular among people as a health-preserving product. In order to seek for healthy drinks, the tea is developed from the following three aspects.
Firstly, the tea drink varieties are continuously innovated. At present, tea made of various flowers and plants, such as gynostemma pentaphylla tea, honeysuckle tea, willow tea, rose tea, vine tea and the like, exists in the market, wherein the vine tea is a great revolution of tea products and is a new tea product. It is different from green tea, black tea, dark tea and the like which are frequently drunk by people, does not belong to the family of tea, but belongs to the family of Vitaceae, namely the ampelopsis grossedentata of the genus Vitaceae, and belongs to a new resource food. Mainly grows in various regions of the south and the south of China, and different places have different names. Such as: hakka white tea (Hakka in Guangdong, Fujian and Jiangxi), Maoyi tea (Yunnan, Guangxi, Sichuan and the like), Gancao tea (Zhejiang and Hunan), Chengmen tea (Hakka), Tujia Shen tea (Fujian), white tea cake (Jiangxi, Guangdong and Australian Hakka), Jiaobei tea (Jiangxi Longnan, Dingnan and Quannan), and mannitol tea (Hainan).
The vine tea contains different components from the tea which is drunk frequently, the common tea contains theophylline, catechin, coffee pharynx, aromatic oil and the like, has the effects of fragrance and excitation and refreshment, does not contain dihydromyricetin (a flavone beneficial to the human body), has the effects of scavenging free radicals, resisting oxidation, diminishing inflammation, clearing away heat and toxic materials, protecting the liver, dispelling the effects of alcohol and the like, and can adjust the influence of factors such as overnight stay, excessive drinking, overeating, medicine taking, infection, high pressure of life, depression, dissatisfaction, complaint of hate, environmental pollution and the like on the human body.
The ampelopsis grossedentata does not contain coffee pharynx, and is suitable for people who need to drink tea, but are afraid of drinking tea to be excited and influence sleep.
The vine tea is slightly bitter and sweet, has the effects of moistening the throat and the lung, helping digestion and relaxing the bowels, is suitable for people of all ages, and is particularly suitable for people with air pollution, more haze weather, dry throat and itching throat, and is better to drink.
Secondly, the tea is mixed with flowers, fruits and other herbs by applying the theory of traditional Chinese medicine, so as to improve the taste and the efficacy.
Thirdly, modern technologies such as solidification, soaking, extrusion, fermentation and the like are applied to the processing of the tea, so that the shape and the effective components of the tea are kept in the optimal state, and the ornamental value and the nutritional value of the product are improved.
2. Prior art solutions
The vine tea is a great revolution of tea products. According to the related regulations of the food safety law of the people's republic of China and the safety examination and management method of new food raw materials, the Ampelopsis grossedentata leaves are approved as new resource food in 24 days 12 months in 2013 by the national Weijiu. Since the national sanitation committee, 12 months and 24 days in 2013, the food is approved as a new resource food, and is recognized, used and researched by more and more people from 2014 to date, and the food is mainly drunk singly.
The processing method of the single-drinking ampelopsis grossedentata is generally along with the traditional tea processing technology, (1) a direct sun drying method is adopted, natural sun is used for drying, and the ampelopsis grossedentata processed and produced in the way is full-leaf, no white crystal is separated out on the surface, the tea color is light green, the taste is light and not mellow, no aftertaste exists, and the functional effect is poor. (2) The vine tea produced by the processing method has an unsightly appearance, light yellow green color, white crystals, light taste, slightly astringent taste and poor functional effect. (3) The vine tea processed by the method has more white crystals separated out, more lost effective components, light and sweet taste, sweet aftertaste, certain sour taste and poor functional effect. (4) The processing method is characterized by comprising the steps of selecting tender branches and leaves of vine tea, kneading the tender branches and leaves into strips, fermenting the strips for one to two days in a piling and retting process, scattering the strips into a frying pan, and frying the strips to be dry to obtain finished products.
In summary, because Ampelopsis grossedentata leaves, unlike conventional tea, in the usual conventional tea processing methods, the product exhibits the following disadvantages:
firstly, compared with the shape of the traditional tea in the current market, the appearance of the white cream which is externally spotted and peeled is hard to see, and the quality of the white cream is difficult to distinguish from the appearance.
Secondly, the taste is astringent, sour and so on compared with the prior traditional tea, which is not acceptable by some people.
Thirdly, from the perspective of modern health preservation, the tea is drunk singly, and the effect is good if the tea is used in a mixed way, for example, Pu' er tea, green tea and the like in the market are mixed with other flowers, plants, fruits and the like, so that the health preservation effect of the tea is improved.
For the above reasons, the present invention is solved from the following two aspects: firstly, the ampelopsis grossedentata is prepared into assorted tea (also called mixed tea) by a scientific formula, so that the defects of single-drinking tea are overcome, the taste is improved, the health-care effect is improved, and the like. Secondly, the preparation process is not simple mixing, but utilizes the solidification and fermentation technology to ensure that the vine tea has the plant shape similar to the traditional tea in shape, so that people can intuitively feel the quality of the tea, and the vine tea is convenient for people to accept and use.
Disclosure of Invention
The invention aims to provide assorted vine tea prepared from vine tea, dark plum and liquorice, which has good appearance, good taste and good health-care effect compared with singly-drunk vine tea.
The technical scheme of the invention is as follows:
an assorted vine tea is prepared from the following raw materials in parts by weight: 1. 1-3 parts of vine tea A and 0.5-1 part of mixed extract B.
Wherein the preparation method of the mixed extract (B) comprises the following steps: 3-5 parts of vine tea, 0.5-1.5 parts of dark plum fruit and 0.3-1 part of liquorice, according to the weight ratio, the vine tea is boiled and extracted for 2 times, 12 times of water by weight is added for 1 time, the boiling and extraction is carried out for 2 hours at 100 ℃, filtrate is obtained by filtration, 10 times of water by weight is added for 2 times for 2 hours at 100 ℃, filtrate is obtained by filtration, and the 2 filtrates are combined and concentrated to the relative density of 1.1-1.2 (measured at 60 ℃) to obtain the mixed extract B.
The preparation method of the assorted vine tea comprises the fermentation and solidification technologies, and comprises the following specific steps: uniformly spraying 0.5-1 part of the mixed extract B into 1-3 parts of the vine tea A according to the weight ratio, putting the vine tea A into a container, keeping the temperature at 25-30 ℃, fermenting for 3-16 hours, and drying at 60-70 ℃ to obtain the assorted vine tea.
The vine tea A is the leaf of vine tea, namely the leaf left after removing branches and stems.
The invention is clinically combined according to the theory of traditional Chinese medicine, ampelopsis grossedentata is taken as the monarch, dark plum and liquorice are taken as assistant components, the action of promoting the secretion of saliva is assisted by the action of promoting the secretion of saliva of dark plum, and the sour taste of dark plum is utilized to highlight the sour taste so as to cover the rancid taste of the original single ampelopsis grossedentata. The liquorice has the functions of tonifying spleen and qi, clearing heat and removing toxicity, eliminating phlegm and stopping cough, relieving spasm and pain and harmonizing the effects of the other drugs, and the liquorice can make the sweet taste of the vine tea more lasting and harmonize the taste of the vine tea, thereby strengthening the effects of clearing heat and removing toxicity, moistening lung and stopping cough of the vine tea. The three components are mixed according to a certain proportion, so that the taste and the efficacy are better than those of the single use, and the quality of the vine tea is improved.
The invention adopts fermentation and solidification technology, so that the vine tea keeps the shape of the traditional tea, has golden color, does not have the original white cream and pellagra phenomenon, can be separated from each other, and is convenient to eat and drink.
The assorted vine tea of the invention can be independently packaged by 1-2.5 g/bag or stored in bulk of 200-500 g/bag or in barrel of 50-100 kg/barrel. Or pressing into tea cake by squeezing method, and drinking according to need. It has the following mouthfeel: is sour, cool, tasty and refreshing, slightly bitter and sweet, and is superior to single-drinking vine tea. The effects of promoting the production of body fluid to quench thirst, clearing heat from throat, moistening lung and protecting liver are superior to that of single-drinking vine tea, the appearance of the product is similar to that of the traditional tea, and the tea smells the tea and has the fragrance of green qi; the tea is brewed by boiling water, and the water color is attractive to yellow orange.
The assorted vine tea has good tea shape, good taste and good effect, can save resources, improve the utilization rate of vine tea and fully exert economic and social effects.
Drawings
FIG. 1 shows a standard curve (Trolox) of the FRAP method.
Detailed Description
Example 1
An assorted vine tea, which is prepared by the following steps:
preparation of mixed extract B: weighing 400.0g of vine tea, 100.0g of dark plum and 50.0g of liquorice. Adding 12 times of water and 6600ml into the mixture at the 1 st time, heating to 100 ℃, decocting and extracting for 2 hours, filtering to obtain a filtrate (1), adding 5500ml of water into filter residue, heating to 100 ℃, decocting and extracting for 2 hours, filtering, discarding the filter residue to obtain a filtrate (2), combining the filtrate (1) and the filtrate (2), concentrating to a relative density of 1.1 (measured at 60 ℃), and obtaining 535g of a mixed extract B.
Selecting 216.0g of Ampelopsis grossedentata A (purchased in market, stem and branch are removed, only leaf is needed), spraying 73.5g of the prepared mixed extract B, mixing uniformly, fermenting for 7 hours at 25-30 ℃ in a container, drying at 60-70 ℃, measuring moisture content, and obtaining 238.0g of the assorted Ampelopsis grossedentata. Packaging with aluminum plastic bags according to a ratio of 1.5 g/bag to obtain 150 bags, and brewing with boiling water for several times until the water is only slightly sweet after brewing, and discarding the tea residue.
Example 2
An assorted vine tea, which is prepared by the following steps:
preparation of mixed extract B: weighing 400.0g of vine tea, 100.0g of dark plum and 75.0g of liquorice. Adding 12 times of water and 6900ml into the mixture at the 1 st time, heating to 100 ℃, decocting and extracting for 2 hours, filtering to obtain a filtrate (1), adding 5750ml of water into filter residues, heating to 100 ℃, decocting and extracting for 2 hours, filtering, discarding the filter residues to obtain a filtrate (2), combining the filtrate (1) and the filtrate (2), concentrating to a relative density of 1.1 (measured at 60 ℃), and obtaining 560g of a mixed extract B.
Selecting Ampelopsis grossedentata A (purchased from market, stem and branch are removed, only leaf is needed) 150.0g, spraying the prepared mixed extract B127.0g, mixing uniformly, fermenting at 25-30 deg.C for 7 hr in a container, oven drying at 60-70 deg.C, measuring water content, and obtaining the assorted Ampelopsis grossedentata 185.0 g. Pressing into 1.5g each tablet by extrusion method, wrapping with aluminum platinum paper to obtain 110 tablets, drinking one tablet each time, and brewing with boiling water for several times until the water is only slightly sweet after brewing, and discarding tea residue.
The assorted ampelopsis grossedentata prepared in the examples 1 and 2 has sour and cool mouthfeel, is slightly bitter and sweet, and is superior to single-drinking ampelopsis grossedentata; the product has the appearance similar to that of the traditional tea, smells the tea and has the fragrance of green; soaking in boiling water to make the water color yellow orange attractive; the effects of promoting the production of body fluid to quench thirst, clearing heat from throat, moistening lung and protecting liver are also superior to that of single-drinking ampelopsis grossedentata.
The following comparative experiments on the antioxidant capacity of the assorted vine tea obtained in examples 1 and 2 and the commercially available single-drink vine tea selected for the preparation of the assorted vine tea:
the evaluation of the antioxidant capacity is carried out by various different methods aiming at different types of antioxidant components and antioxidant mechanisms, and the different methods have certain differences in the measurement results due to different principles. The most recognized and accepted methods include DPPH, which evaluates free radical scavenging capacity, and FRAP, which evaluates total antioxidant capacity. In order to comprehensively and accurately evaluate the product obtained by the invention, the oxidation resistance of the product is evaluated by adopting DPPH and FRAP methods.
1.1DPPH free radical scavenging experiment; according to the fact that DPPH free radicals have single electrons and have strong absorption at 517nm, alcoholic solutions of DPPH free radicals have the characteristic of being purple. When the free radical scavenger exists, the purple color is weakened and disappears due to the pairing with single electrons of the free radical scavenger, and the fading degree of the free radical scavenger is in quantitative relation with the quantity of the electrons received by the free radical scavenger, so that the fast quantitative analysis can be carried out by a spectrophotometer.
Percent clearance ═ 1- (Asample-Ablank)/Acontrol) × 100%
The greater the clearance rate, the greater the antioxidant capacity.
1.2 Total Oxidation Capacity test (FRAP method): the antioxidant can reduce Fe under acidic condition3+TPTZ produces Fe in blue2+TPTZ, followed by determination of blue Fe at 593nm2+TPTZ gives the total antioxidant capacity in the sample.
1.3 selection of positive controls: samples were evaluated for antioxidant capacity using Trolox as a control. Trolox is a strong antioxidant, has a structure and antioxidant capacity similar to those of vitamin E, has good water solubility, and is one of the very classic positive controls in antioxidant evaluation.
1.4 methods of operation
1.4.1 sample preparation:
pulverizing 0.1g sample, dissolving in 5ml 50% ethanol solution (1:50, w/v), ultrasonic treating at 50 deg.C for 0.5h to help dissolve, centrifuging at 2000r/min for 5min, and collecting supernatant. Diluting with 50% ethanol solution to 0.5 mg/ml.
1.4.2DPPH method:
DPPH solution: 0.1mM ethanol DPPH solution
Control group: 0.1ml ethanol +3ml DPPH solution
Sample group: 0.1ml sample (0.5mg/ml supernatant extract) +3ml DPPH solution
Blank group: 0.1ml sample (0.5mg/ml supernatant extract) +3ml ethanol solution
Positive Control group: 0.1ml of 0.5mg/ml Trolox solution +3ml ethanol solution
Mixing the above solutions, keeping away from light, keeping at 37 deg.C for 2min,5min,10min, and measuring absorbance at 517nm after 15min, and obtaining final measured value when absorbance is stable.
1.4.3FRAP Process
Solution 1: 300mM acetate buffer, pH 3.6
Solution 2: TPTZ hydrochloric acid solution, 10mM TPTZ dissolved in 40mM hydrochloric acid solution
Solution 3: 20mM FeCl3·6H2O
FRAP working solution: solution 1: solution 2: solution 3 the ratio of 10: 1: 1, and keeping the temperature at 37 ℃.
Preparing a standard curve: accurately weighing a proper amount of Trolox in a volumetric flask, dissolving 1ml of methanol, and fixing the volume with water to obtain 1000 mu M Trolox stock solution.
After dilution in gradient, 800, 500, 400, 200, 100. mu.M Trolox standard solution is obtained.
Sample solution: 0.25mg/ml supernatant extract.
Mixing 0.1ml of each of the standard curve solution and the sample solution with 3ml of FRAP working solution, reacting at 37 ℃ for 1, 2, 3 and 4min, and measuring absorbance at 593nm until the solution is stable, thus obtaining the final measured value. The blank solution is FRAP working solution and sample solution. Each sample was assayed in triplicate.
2. The experimental results are as follows:
2.1DPPH method:
clearance calculated from absorbance values measured by microplate reader according to the formula Scavenging% (1- (Asample-ablak)/Acontrol) × 100%. Each sample was assayed in triplicate.
From the above data, the free radical scavenging rate of 0.5mg/ml of the extract of the assorted vine tea of the invention is respectively 80.27% and 83.54%, and is obviously superior to that of singly drinking vine tea, which shows that the extract of the assorted vine tea has excellent free radical scavenging capability, namely good oxidation resistance.
2.2FRAP method:
the standard curve of the Trolox standard curve is shown in figure 1.
| Absorbance of the solution | Abs1 | Abs2 | Abs3 | Average FRAP value (μ M) |
| Example 1 | 0.467 | 0.488 | 0.483 | 655.9 |
| Example 2 | 0.483 | 0.491 | 0.487 | 668.7 |
| Single-drink vine tea | 0.416 | 0.429 | 0.425 | 562.6 |
From the above data, it is understood that the total antioxidant capacity of 0.25mg/ml extract of the assorted vine tea of the present invention is equivalent to 655.9. mu.M and 668.7. mu.M Trolox solutions (0.16mg/ml), respectively, and the antioxidant capacity is good.
3. Conclusion
The assorted vine tea obtained by the invention has good antioxidant activity and is superior to single-drinking vine tea.
The above examples are only for describing the preferred embodiments of the present invention, and do not limit the concept and scope of the present invention, and various modifications and improvements of the technical solution of the present invention made by those skilled in the art should fall into the protection scope of the present invention without departing from the design solution of the present invention.
Claims (5)
1. An assorted vine tea is characterized by being prepared from the following raw materials: ampelopsis grossedentata A and a mixed extract B extracted from Ampelopsis grossedentata, dark plum fruit and liquorice, wherein the Ampelopsis grossedentata A is leaf of Ampelopsis grossedentata.
2. The assorted vine tea of claim 1, characterized in that the preparation method of the mixed extract B is: 3-5 parts of vine tea, 0.5-1.5 parts of dark plum fruit and 0.3-1 part of liquorice, according to the weight ratio, the vine tea is boiled and extracted for 2 times, 12 times of water by weight is added for 1 time, the boiling and extraction is carried out for 2 hours at 100 ℃, filtrate is obtained by filtration, 10 times of water by weight is added for 2 times, the boiling and extraction is carried out for 2 hours at 100 ℃, filtrate is obtained by filtration, and the 2 filtrates are combined and concentrated to the relative density of 1.1-1.2, so that the mixed extract B is obtained.
3. The assorted vine tea of claim 1, which is prepared from the following raw materials by weight:
1-3 parts of vine tea A and 0.5-1 part of mixed extract B.
4. Assorted vine tea according to claim 1 or 2 or 3, characterized in that the assorted vine tea is prepared by the following method: 0.5-1 part of the mixed extract B is evenly sprayed into 1-3 parts of the vine tea A, the vine tea A is put into a container, the temperature is kept at 25-30 ℃, after 3-16 hours of fermentation, the vine tea B is dried at 60-70 ℃ to obtain the assorted vine tea.
5. The assorted vine tea of claim 4, which is characterized in that the assorted vine tea is individually packaged in 1-2.5 g/bag or stored in bulk or in a barrel with a weight of 50-100 kg/barrel of 200-500 g/bag; or pressing into tea cake by squeezing method, and drinking according to need.
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| CN106106942A (en) * | 2016-07-27 | 2016-11-16 | 长江师范学院 | A kind of Ampelopsis grossedentata health-care composite beverage and preparation method thereof |
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