CN110024890A - Walnut and the compound early tea powder of pueraria lobata - Google Patents
Walnut and the compound early tea powder of pueraria lobata Download PDFInfo
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- 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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Abstract
The present invention is equipped with the white foodstuff such as ginkgo powder, shiny-leaved yellowhorn powder using walnut powder and kudzu-vine root powder as main material, develops compound early tea powder, and detect to its safety.Using sensory evaluation as index, orthogonal experiment method determines compound early tea powder mix proportion scheme；The sanitary standard of nutritional meal replacement powder detects the key index in compound early tea powder according to country.And it obtains using walnut powder and kudzu-vine root powder as the optimum formula of the compound early tea powder of primary raw material.Moisture content is 6.5g/100g, content of ashes 1.45g/100g, protein content 5.8g/100g, fat content 15.1g/100g in early tea powder.According to " national standard of instant flour ", moisture, ash content and protein content are within the scope of national limit standard.Total plate count, mould, Escherichia coli and staphylococcus aureus within the scope of national limit standard, do not detect Escherichia coli and staphylococcus aureus.
Description
Technical field
The invention belongs to food development and processing technique field, specially one kind be related to " white " walnut and pueraria lobata it is compound
Early tea powder.
Background technique
About the development of early tea powder, domestic there are many experiment for preparing type meal replacement powder and finished products, but develop pueraria lobata
The compound early tea powder such as powder almost without not thering is related data to show.Most of is all to develop how to be replaced with novel meal replacement powder
Food is to achieve the purpose that weight-reducing, however the compound early tea powder main purpose that the present invention develops is to prevent curing the disease to have additional nutrients
Bitterly, to achieve the purpose that replace breakfast.
Summary of the invention
It about the compound early tea powder that walnut powder and kudzu-vine root powder are primary raw material is white powder object of the present invention is to develop,
What white represented in food is basic motive power, and optimistic, positive phychology can make people think deeply.
The present invention is achieved by the following technical scheme:
A kind of walnut and the compound early tea powder of pueraria lobata, the raw material including following weight proportion: 5 parts of walnut powder, 3 ~ 5 parts of kudzu-vine root powder, text
1 part of fruit powder, 0.5 ~ 1 part of ginkgo powder of hat.
Preferably, the walnut powder is 42%, and the kudzu-vine root powder is 42%, and the shiny-leaved yellowhorn powder is 6%, and the ginkgo powder is
10%。
The present invention program belongs to white food, and in the saying of health, white food can contribute to lose weight, especially
Modest belly.And the absorption of the mood of the adjustable people of food of white and increase calcium.
Walnut, the elderly, which often eats walnut, can prevent senile dementia, and child, which often eats walnut, can be enhanced intelligence.
Pueraria lobata belongs to leguminous plant.Kudzu-vine root powder is Wild Pueraria through over cleaning, the slurries left after adding pigment broken, is passed through
Dry the cake mass to be formed.Wild Pueraria and Gan Ge are distributed in national many places, belong to very common species, and
Belong to the plant of food and medicament dual-purpose, nutritive value is comparable abundant.
Ginkgo nut, grinding is in yellow powder after drying.But ginkgo nut also has certain toxicity, needs to be cooked before edible.
Shiny-leaved yellowhorn can prevent various diseases, such as prevention of arterial sclerosis, blood pressure lowering etc..
Moreover, Wild Pueraria powder can reduce blood pressure；Ginkgo nut is tasted, and some are bitter；Shiny-leaved yellowhorn possesses dispelling wind and eliminating dampness, detumescence
Analgesic, main beriberoid pyretic arthralgia, the effect of arthralgia and myalgia；The phosphatide that walnut powder contains can be with brain healthy.
The present invention program is equipped with the white foodstuff such as ginkgo powder, shiny-leaved yellowhorn powder, develops using walnut powder and kudzu-vine root powder as main material
Compound morning tea powder, and its safety is detected.Using sensory evaluation as index, orthogonal experiment method determines compound early tea powder proportion
Scheme；The sanitary standard of nutritional meal replacement powder detects the key index in compound early tea powder according to country.As a result it shows
Show: being walnut powder 42%, kudzu-vine root powder 42%, Wen Guan using walnut powder and kudzu-vine root powder as the optimum formula of the compound early tea powder of primary raw material
Fruit powder 6%, ginkgo powder 10%.Moisture content is 6.5g/100g, content of ashes 1.45g/100g, protein content in early tea powder
For 5.8g/100g, fat content 15.1g/100g.According to " national standard of instant flour ", moisture, ash content and protein
For content within the scope of national limit standard, fat content has exceeded national limit standard 2.1g/100g.Microbe colony sum
Quantity be 7.5 × 103Cfu/mL, the quantity of mould are 3.7 × 103Cfu/mL does not detect Escherichia coli and golden yellow grape
Coccus.Total plate count, mould, Escherichia coli and staphylococcus aureus are within the scope of national limit standard.
The present invention has rational design, has good application value.
Detailed description of the invention
Fig. 1 shows walnuts and the compound early morning tea powder preparation technique flow chart of pueraria lobata.
Fig. 2 indicates protein standard curve.
Fig. 3 indicates influence of the ginkgo powder additive amount to sensory evaluation scores.
Fig. 4 indicates influence of the kudzu-vine root powder additive amount to sensory evaluation scores.
Fig. 5 indicates influence of the kudzu-vine root powder additive amount to sensory evaluation scores.
Fig. 6 indicates influence of the walnut powder additive amount to sensory evaluation scores.
Specific embodiment
Specific embodiments of the present invention are described in detail with reference to the accompanying drawing.
The compound early tea powder of the walnut and pueraria lobata of preparation of the embodiment of the present invention, is made of: walnut the raw material of following weight proportion
5 parts of powder, 3 ~ 5 parts of kudzu-vine root powder, 1 part of shiny-leaved yellowhorn powder, 0.5 ~ 1 part of ginkgo powder.
Concrete scheme is as follows.
1, materials and methods
1.1, instrument, reagent and raw material
1.1.1, instrumentation table
Table 1 tests instrument
1.1.2, reagent table
Table 2 tests agents useful for same
1.1.3, stock chart
Table 3 is tested raw materials used
1.2, the experimental method of compound early tea powder
1.2.1, process flow it is as shown in Figure 1.
1.2.2, the formulating of compound early tea powder
I, optimal proportion single factor experiment
In single factor experiment, investigates add various mass fraction ginkgo powders, shiny-leaved yellowhorn powder, kudzu-vine root powder to early tea powder quality respectively
It influences.Successively test influence of the additive amount to product sensory quality and sensory evaluation of ginkgo powder, shiny-leaved yellowhorn powder, kudzu-vine root powder.
(1) experiment of single factor of ginkgo powder:
The invariable number of other raw materials, ginkgo powder are added according to five horizontal additive amounts of 0.5g, 1g, 1.5g, 2g, 2.5g.
(2) experiment of single factor of kudzu-vine root powder:
The invariable number of other raw materials, kudzu-vine root powder are added according to five horizontal additive amounts of 3g, 5g, 8g, 10g, 13g.
(3) experiment of single factor of shiny-leaved yellowhorn:
The invariable number of other raw materials, shiny-leaved yellowhorn powder are added according to five horizontal additive amounts of 0.5g, 1g, 1.5g, 2g, 2.5g.
(4) experiment of single factor of walnut powder:
The invariable number of other raw materials, walnut powder are added according to five horizontal additive amounts of 3g, 5g, 7g, 9g, 11g.
The sensory evaluation criteria of compound morning tea powder is shown in Table 4.
4 sensory evaluation criteria of table
II, Orthogonal Experiment and Design
On the basis of experiment of single factor, in order to further determine walnut powder, kudzu-vine root powder, shiny-leaved yellowhorn powder and the ginkgo in early tea powder
The additive amount of powder finds out the ingredient for being more suitable for early tea powder, selects the mode of orthogonal experiment.It is mark with the sensory evaluation scores of early tea powder
Standard, kudzu-vine root powder, walnut powder, shiny-leaved yellowhorn powder and ginkgo powder are optimizing factors to carry out experimental study, are shown in Table 5.
5 positive quadraturing design test factor of table and level design
1.2.3, quality index detection
(1), the detection of moisture
According to GB10769-2010, moisture (g/100g)≤8.0.
Detection method: direct drying method.
Operating procedure: clean flat weighing bottle is dry, and to constant weight, precision weighs 2g sample in weighing bottle, and 105 DEG C
It uncaps in baking oven 2 hours dry, covers taking-up and be put into precision weighing after drier cooling, calculate.
Moisture in early tea powder calculates according to the following formula.
(1)
Wherein: the mass fraction of moisture, g/100g in X--- sample；
m1--- the quality of weighing bottle and style, g；
m2--- the quality after weighing bottle and style are dry, g；
m3--- the quality of weighing bottle, g.
(2), the detection of ash content
According to GB5009.3, ash content (g/100g)≤5.0.
Operating procedure: crucible calcination (550 DEG C, 0.5h), precise after being cooled to 200 DEG C claim two groups of sample 3g(, precisely
It is placed in inside crucible to 0.0001g), charing is placed in 550 DEG C of calcination 4h in Muffle furnace, case mouth is cooling to smokeless on electric hot plate
1min(prevents crucible quenching cracking) taking-up is placed in drier cooling 20min, precise, then is placed in chamber type electric resistance furnace and burns
Burning 1h(with no carbon granules is eventually), precise is no more than 0.5mg as constant weight to weigh to deviate twice, calculates total ash content X.
It is calculated as follows:
(2)
Wherein: the mass fraction of ash content, g/100g in X--- sample；
m1--- the quality of crucible and ash content, g；
m2--- the quality of crucible, g；
m3--- the quality of crucible and sample, g.
(3), the detection of protein
According to GB5009.4, protein (g/100g) >=5.0.
Standard protein quality sample (acid hydrolyzed casein that total nitrogen content is 8%) 1g is accurately weighed, 5mmol/mL hydrogen-oxygen is dissolved in
Change in potassium solution, to it, distilled water is settled to 100mL after completely dissolution, and standard protein solution (5mg/mL) is made, inhales respectively
Take above-mentioned solution 0mL, 1mL, 2mL, 3mL, 4mL, 5mL in the 25mL colorimetric cylinder of label, 1mL CCl is added in every pipe4With
15mL biuret reagent, pure water are settled to 20mL(and disregard carbon tetrachloride), each pipe is placed in oscillator and shakes 10min, is placed
1h measures absorbance value under 560nm wavelength, is shown in Table 6 not add the biuret reagent of casein as reference liquid.
6 standard sample absorbance value testing result of table
Absorbance A, respectively 0.699,0.690,0.730 are measured at wavelength 560nm.And then thus acquire protein concentration point
Not Wei 5.7487mg/mL, 5.6746mg/mL, 6.004mg/mL, take three concentration average value be 5.8091mg/mL.
Result treatment:
(3)
In formula: protein content in X--- sample, mg/100g；
M--- is by the protein quality that checks on standard curve, mg；
W--- sample quality, g.
(4), fatty detection
According to GB/T5009.6, fatty (g/100g)≤13.0.
Sample pretreating: early tea powder crosses 40 meshes, and the early tea powder that the quantity for preparing 3 parts is 2g all puts into filtration paper cylinder.
Filtration paper cylinder is put into the extracting barrel of determinator for crude fats, receiving bottle is connected, the quality of receiving bottle is respectively
108.4076g, 117.2977g and 112.2049g.It pours into 65mL petroleum ether respectively in receiving bottle, is then heated in water-bath,
Petroleum ether is set not stop extracting (6 ~ 8 times), Shi Changwei 6h.
After extracting 6h, the crude fat in sample has been fully fallen in receiving bottle, and it is straight that continuation is evaporated petroleum ether in water-bath
To not until the smell of petroleum ether, receiving bottle being then placed on ventilative place in receiving bottle and is air-dried, allow in receiving bottle containing only
There is crude fat.
As a result it calculates:
(4)
Wherein: the mass fraction of crude fat, g/100g in X--- sample；
m1--- the quality of receiving bottle and crude fat, g；
m0--- the quality of receiving bottle, g；
m2--- the quality of sample, g.
1.2.4, safety index detection
I, the detection of total plate count
(1) production of plate count agar (PCA) culture medium
Ingredient is shown in Table 7:
Table 7 (PCA) agar medium ingredient
Production method: the above element is added in pure water, and heating is boiled to thawing, makes pH to 7.0 ± 0.2.Conical flask is dispensed, it is high
15min is sterilized in pressure steam sterilization pan.
(2) sterile saline makes
Ingredient is shown in Table 8:
8 sterile saline ingredient of table
Production method: weighing 8.5g NaCl and be dissolved in 1000mL distilled water, and sterilize 15min in high-pressure steam sterilizing pan, makes
It is sterilized simultaneously with culture medium later.
(3) dilution of compound early tea powder:
Compound morning tea powder 25g, is added 225mL physiological saline, fullys shake, match the even liquid of sample of 1:10.Mark 1:10.
The even liquid of sample of identical method proportion 1:100 and 1:1000, carries out label.
(4) plate is made:
Each dilution is put into the even liquid of 1mL sample in sterilized petri dishes, averagely makees two plates, marks.Do two blank
Plate.By plate rotate it is several under, uniformly.
(5) bacterium colony is cultivated:
After agar solidification, the agar of one layer of 4mL is poured on the whole, by Flat plate turnover, 36 DEG C of culture 48h after solidification.Observation is simultaneously
Record result.
(6) bacterium colony counts:
Bacterium colony counts and method for reporting: with reference to the counting of GB 4789.2-2016 bacterium colony and method for reporting.
II, the detection of mould:
(1) potato-agar medium production
Ingredient is shown in Table 9:
9 potatos of table-agar medium ingredient
Production method: peeling potatoes are cut into small pieces, and are added 1000mL pure water to boil to boiling 20min, are filtered, added with cotton gauze
Glucose and agar are added after pure water to 1000mL, is put into conical flask after heating for dissolving, sealing brown paper is steamed into high pressure
Vapour retort 15min.
(2) sterile saline makes: method is same as above.
(3) dilution of compound early tea powder: with above-mentioned.
(4) plate is made: with above-mentioned.
(5) bacterium colony is cultivated:
After agar solidification, positive horizontalization plate, the time of the incubator culture 5 days at 28 DEG C.Observe and record result.
(6) mold colony counts:
Bacterium colony counts and method for reporting: referring to GB 4789.15-2016 mould and yeast counts method.
2, result and analysis
2.1, experiment of single factor interpretation of result
2.1.1, influence of the ginkgo powder additive amount to product sensory quality
As shown in figure 3, the increase of the additive amount with ginkgo powder, when the additive amount of ginkgo powder scores highest between 0.5g ~ 1g,
It will affect entire mouthfeel more than 2g, the special odor weighting of ginkgo powder is difficult to receive.Continue to add ginkgo powder meeting after 2g
Continue to influence the mouthfeel of integrally early tea powder, and color can also be laid particular stress on, so the additive amount of most suitable ginkgo powder is in 1g or so.
2.1.2 influence of the additive amount of kudzu-vine root powder to product sensory quality
As shown in figure 4, when between 3g ~ 5g, scoring is increased with the increase of kudzu-vine root powder additive amount, score out after 5g
Now continue to decline, it can be seen that the additive amount optimum of kudzu-vine root powder when 5g, so the most suitable additive amount of kudzu-vine root powder is 5g.
2.1.3, influence of the additive amount of shiny-leaved yellowhorn powder to product sensory quality
As shown in figure 5, influence of the shiny-leaved yellowhorn powder to organoleptic quality is from high to low, from the whole taste of shiny-leaved yellowhorn after the additive amount of 1g
Road is laid particular stress on, and taste is obvious after especially 3g, covers the fragrance of walnut script, the only special odor of shiny-leaved yellowhorn.And
And fat content is heavier after shiny-leaved yellowhorn grinds, additive amount will lead to entirety too much and be unable to powdering product.So shiny-leaved yellowhorn
The most suitable additive amount of powder is 1g.
2.1.4, influence of the additive amount of walnut powder to product sensory quality
Highest, after 5g, walnut as shown in fig. 6, influence of the walnut powder to organoleptic quality is scored when 5g or so
Taste is laid particular stress on, other very little substances of the additive amount of walnut will cover the fragrant of walnut.After the too high mixing of the amount of walnut powder
It is not easy powdering, because the fat content of walnut is higher.So the most suitable additive amount of walnut powder is 5g.
2.2, orthogonal experiments are analyzed
10 range analysis of orthogonal experiment result of table
By range analysis table 10 it is found that when inspection target is sensory evaluation criteria thus each factor primary and secondary A > B > C > D may be used
See, the principal element for influencing early tea powder is walnut powder, followed by kudzu-vine root powder, shiny-leaved yellowhorn powder and ginkgo powder.According to K value it is found that A1
Compare A2And A3It is good, B2Compare B1And B3It is good, C1Compare C2And C3It is good, D3Compare D1And D2It is good.So it can be concluded that compound morning the more excellent of tea powder is matched
It is A than scheme1B2C1D3, walnut powder 5g, the additive amount of kudzu-vine root powder is 5g, and the additive amount of shiny-leaved yellowhorn powder is 0.8g, ginkgo powder
Additive amount is 1.2g.
2.3, optimization formula determines
The optimum proportion scheme of compound morning tea powder is walnut powder 5g(42%), kudzu-vine root powder 5g(42%), shiny-leaved yellowhorn powder 0.8g(6%) and, silver
Apricot powder 1.2g(10%).
2.4, further verifying is formulated result
In conjunction with above-mentioned experiment, further confirmatory experiment is carried out to the more excellent formula of compound early tea powder.
11 optimum formula verification result table of table
2.5, quality index testing result
2.5.1, the testing result of moisture
Weighing bottle m3Quality after dry for the first time is respectively 16.7978g, 18.1369g, 16.3148g；
Weighing bottle m3Last quality is 16.7976g, 18.1369g, 16.3148g；
M after weighing bottle and sample drying2Quality be respectively 18.6585g, 19.9733g, 18.1093g.
The mass fraction of the moisture of three early tea powder styles is respectively as follows:
X1=0.1281/1.9888×100=6.4g/100g
X2=0.1307/1.9644×100=6.6g/100g
X3=0.1246/1.9164×100=6.5g/100g
X=6.5g/100g
Conclusion: absolute difference is not above the 5% of arithmetic average, so the moisture content mass fraction of compound morning tea powder is
6.5g/100g is less than national standard 8.0g/100g, meets national standard limitation.
2.5.2, the testing result of ash content
The quality m of crucible2Respectively 18.1793g and 21.4446g；
The quality m of crucible and sample3Respectively 21.2395g and 24.4524g；
The quality m of crucible and ash content1Respectively 18.2272g and 21.4883g.
The mass fraction of the ash content of two early tea powder styles is respectively as follows:
X1=0.0479/3.0602×100=1.5g/100g
X2=0.0437/3.0078×100=1.4g/100g
X=1.45g/100g
Conclusion: the content of ashes that detected in compound early tea powder is 1.45g/100g, is less than 5g/100g in national standard, because
This meets national standard.
2.5.3, the testing result of protein
The protein quality score of early tea powder style are as follows:
X=5.8091×20/2000×100=5.8mg/100g
Conclusion: detected protein in compound early tea powder is 5.8mg/100g, is higher than national standard, therefore meet the requirements.
2.5.4, fatty testing result
The quality for weighing three receiving bottles containing crude fat is respectively 108.6981g, 117.5770g and 112.5439g.
The fat content of three early tea powder styles is respectively as follows:
X1=(108.6981–108.4076)/2×100=14.5g/100g
X2=(117.5770–117.2977)/2×100=13.9g/100g
X3=(112.5439–112.2049)/2×100=16.9g/100g
X=15.1g/100g
Conclusion: the content that detected crude fat in early tea powder is 15.1g/100g, has exceeded national standard 2.1g/100g.
2.6, safety index testing result
2.6.1, total plate count testing result
N=∑ C/(n1+0.1n2) d=(89+62+6+8)/(2+0.1 × 2) × 10-2=7500
After above-mentioned number carries out the revision of the convention, it is expressed as 7.5 × 103cfu/mL。
12 bacterium colony of table counts
2.6.2, mould testing result
N=∑ C/(n1+0.1n2) d=(32+43+3+5)/(2+0.1 × 2) × 10-2=3772.7
After above-mentioned number is carried out the revision of the convention, it is expressed as 3.7 × 103cfu/mL。
13 mold count of table
Conclusion: the total plate count and mould quantity that detected all meet national limit standard.
3, conclusion
3.1, it is formulated interpretation of result
According to sensory evaluation and experiment of single factor and orthogonal test the results show that using walnut powder and kudzu-vine root powder as primary raw material
The optimum formula of compound early tea powder be walnut powder 5g(42%), kudzu-vine root powder 5g(42%), shiny-leaved yellowhorn powder 0.8g(6%), ginkgo powder
1.2g(10%).According to further confirmatory experiment, it was demonstrated that the formulation stable is feasible.
3.2, quality index interpretation of result
Detect that moisture content is 6.5g/100g, content of ashes 1.45g/100g, protein content 5.8g/ in early tea powder
100g, fat content 15.1g/100g.Wherein moisture, ash content and protein content be within the scope of national limit standard,
The national limit standard of fat content is to have exceeded national limit standard 2.1g/100g less than or equal to 13g/100g.The present embodiment
The raw material that the compound early tea powder that experiment is developed mainly uses are equipped with ginkgo nut and shiny-leaved yellowhorn for walnut and kudzu-vine root powder.Walnut and
Shiny-leaved yellowhorn belongs to the very high fruit of fat content, and the exceeded reason of fat content is the adding too much because of walnut.
3.3, safety index interpretation of result
In the detection of microorganism, detect that the quantity of total plate count is 7.5 × 103Cfu/mL, the quantity of mould is 3.7 ×
103cfu/mL.Total plate count and mould are within the scope of national limit standard.Mould quantity in food may generate too much
Toxin, to cause to poison by food, bacterium can not be killed completely, so wanting the quantity of fungi in strict control food.
Embodiments above only does illustrative explanation to the present invention, and the case study on implementation detail is merely to explanation
The present invention does not represent whole technical solutions under present inventive concept, any that essentially identical technology is solved based on the present invention
Problem, or realize essentially identical technical effect, made ground simple change, equivalent replacement or modification etc. belong to this hair
In bright protection scope.
Claims (2)
1. a kind of walnut and the compound early tea powder of pueraria lobata, it is characterised in that: the raw material including following weight proportion: 5 parts of walnut powder, Pueraria lobota
3 ~ 5 parts of root powder, 1 part of shiny-leaved yellowhorn powder, 0.5 ~ 1 part of ginkgo powder.
2. walnut according to claim 1 and the compound early tea powder of pueraria lobata, it is characterised in that: the walnut powder is 42%, described
Kudzu-vine root powder is 42%, and the shiny-leaved yellowhorn powder is 6%, and the ginkgo powder is 10%.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485039A (en) * | 2010-12-01 | 2012-06-06 | 张宏丽 | Nutrition powder having functions of maintaining beauty, nourishing beauty and protecting health |
| CN102687779A (en) * | 2011-03-24 | 2012-09-26 | 湖北葛娃食品有限公司 | Instant kudzu powder milk tea |
-
2019
- 2019-04-18 CN CN201910313390.0A patent/CN110024890A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485039A (en) * | 2010-12-01 | 2012-06-06 | 张宏丽 | Nutrition powder having functions of maintaining beauty, nourishing beauty and protecting health |
| CN102687779A (en) * | 2011-03-24 | 2012-09-26 | 湖北葛娃食品有限公司 | Instant kudzu powder milk tea |
Non-Patent Citations (2)
| Title |
|---|
| 吴丽清等: "文冠果营养成分分析及食用价值研究", 《农产品加工学刊》 * |
| 沈勇: "《保健中药的甄别与应用》", 31 October 2005 * |
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Application publication date: 20190719 |