CN111328904B - Preparation method of functional jasmine tea beverage - Google Patents
Preparation method of functional jasmine tea beverage Download PDFInfo
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Abstract
The invention discloses a preparation method of a functional jasmine tea beverage, and belongs to the technical field of beverage processing. The invention comprises the following steps: s1, preparing a jasmine flower extracting agent; s2, preprocessing jasmine; s3, preparing jasmine flower extract; s4, preparing jasmine flower oligosaccharide; s5, blending the jasmine tea beverage: mixing flos Jasmini sambac extractive solution and flos Jasmini sambac oligosaccharide in distilled water, heating to mix the components, cooling, packaging, and sterilizing to obtain flos Jasmini sambac scented tea beverage. According to the invention, the special extracting agent is prepared and then the jasmine is extracted, so that the fragrance of the jasmine tea beverage can be greatly increased; meanwhile, the jasmine flower oligosaccharide extracted by the invention can replace sweet additives such as white granulated sugar and the like, and the prepared jasmine flower tea beverage can keep the fragrance of jasmine flowers, can regulate intestinal tracts and is a low-energy health product.
Description
[ technical field ] A
The invention belongs to the field of beverage processing, and particularly relates to a preparation method of a functional jasmine tea beverage.
[ background of the invention ]
Jasmine is an important aromatic plant, originates from India, is mainly distributed in Guangxi, yunnan and Fujian, has rich resources, and is mostly limited to scenting scented tea, extracting jasmine extract and aromatic oil at present. According to clinical medical research, the jasmine flower can improve the immunologic function of a human body, and has the effects of oxidation resistance, aging resistance, anti-tumor activity, bacterial virus resistance and the like.
The current jasmine flower processing products comprise jasmine tea, jasmine flower essential oil, jasmine flower spice, jasmine flower beverage and the like. The jasmine tea beverage is prepared by taking jasmine tea juice as a raw material and adding other auxiliary aids to improve the taste, for example, chinese invention patent CN 106923098A discloses a red date and jasmine tea composite beverage which is prepared by taking red date juice and jasmine tea juice as main raw materials and adding auxiliary materials such as citric acid, cane sugar, yellow collagen, sodium alginate and the like; wherein the jasmine tea juice is obtained by directly carrying out water extraction on jasmine tea, and the tea beverage obtained finally has insufficient fragrance, and is high in energy and sugar content due to the addition of sucrose and the like, so that the jasmine tea juice is not suitable for being used by people with hyperglycemia; for example, the Chinese invention patent CN 107432343A discloses a jasmine tea beverage and a preparation method thereof, the jasmine tea beverage is prepared from jasmine extracting solution, snow pear water, tremella extracting solution, green tea water, honey, crystal sugar and the like, the sweet taste is adjusted by adding sugar, the sugar content is more, the jasmine extracting solution is obtained by decocting, the fragrance is insufficient, and the jasmine tea beverage is compounded with other auxiliary materials, so that the final jasmine tea beverage cannot well keep the fragrance of jasmine; for example, chinese patent CN 106260271A discloses a jasmine tea beverage formula, which is prepared by blending jasmine, strawberry, white granulated sugar, momordica grosvenori juice, blueberry and distilled water, and also has the problem of insufficient flavor by adding common sugar and other auxiliary materials.
[ summary of the invention ]
The invention aims to provide a preparation method of a functional jasmine tea beverage aiming at the problems in the prior art, and the preparation method can greatly increase the fragrance of the jasmine tea beverage by preparing a special extracting agent and extracting jasmine; meanwhile, the jasmine flower oligosaccharide extracted by the invention can replace sweet additives such as white granulated sugar and the like, and the prepared jasmine flower tea beverage can keep the fragrance of jasmine flowers, can regulate intestinal tracts and is a low-energy health product.
In order to realize the purpose, the technical scheme of the invention is as follows:
a method for preparing a functional jasmine tea beverage comprises the following steps:
s1, preparing a jasmine flower extracting agent:
(1) Taking the residue after fructus cannabis processing, and drying to obtain fructus cannabis meal; adding crushed grape skin, clear water, pectinase and cellulase into fructus cannabis meal, uniformly mixing to obtain a mixture, standing the mixture at 38-45 ℃ for 2-3h, reducing the temperature to 30-35 ℃, adding aspergillus niger, fermenting for 15-20h, filtering, and taking filtrate to obtain an extracting agent I;
(2) Vacuum freeze drying folium Nelumbinis, and pulverizing to obtain folium Nelumbinis powder; placing the lotus leaf powder in a reaction kettle, adding water and papain for extraction at 50-60 ℃, stirring for extraction for 5-8h, and filtering to obtain filtrate to obtain lotus leaf extract; adding anhydrous ethanol into folium Nelumbinis extractive solution until the final concentration of ethanol is 60-70%, standing at 0-5 deg.C for 6-8 hr, centrifuging, collecting precipitate, and lyophilizing to obtain extractant II;
(3) Mixing extractant I and extractant II in a weight ratio of 60-80:1, uniformly mixing to obtain a jasmine flower extracting agent;
s2, preprocessing jasmine flowers: drying and crushing fresh jasmine to obtain jasmine powder;
s3, preparing a jasmine flower extract: weighing jasmine powder according to a material-liquid ratio of 1:5-10 (g/mL) of the jasmine flower extractant is added into the jasmine flower extractant, the jasmine flower extractant and the subcritical fluid extraction device are uniformly mixed, and the extraction conditions are as follows: extracting at 40-60 deg.C under 0.50-1.0MPa and 50-100L/h for 3-5 times (20-60 min each time) to obtain extract, and separating the extract at 40-60 deg.C under 0.1-0.5MPa to obtain flos Jasmini sambac extractive solution;
s4, preparing jasmine flower oligosaccharide: drying the residual material separated in the step S3, namely the jasmine flower residue, adding ethanol with the volume fraction of 95% into the jasmine flower residue, standing at 0-5 ℃ for 8-10h for alcohol precipitation, and filtering to obtain a precipitate; freeze drying the obtained precipitate to obtain jasmine polysaccharide; adding deionized water into jasmine polysaccharide, heating for dissolving, and filtering to remove insoluble substances to obtain jasmine polysaccharide solution; adding Arab xylanase into flos Jasmini sambac polysaccharide solution, and stirring at 40-50 deg.C for 2-5 hr; inactivating enzyme, filtering to obtain filtrate to obtain jasmine oligosaccharide filtrate, concentrating, and freeze drying to obtain jasmine oligosaccharide;
s5, blending the jasmine tea beverage: mixing flos Jasmini sambac extractive solution and flos Jasmini sambac oligosaccharide in distilled water, heating to mix the components, cooling, packaging, and sterilizing to obtain flos Jasmini sambac scented tea beverage.
Further, in the step (1) of the step S1, the mass ratio of the fructus cannabis meal, the grape skin, the clear water, the pectinase, the cellulase and the aspergillus niger is (1-2): 2-5:40-50:0.3-0.5:0.3-0.5:0.06-0.12.
Further, in the step (2) of the step S1, the mass ratio of the lotus leaf powder, the water and the papain is 1:6-8:0.01-0.02.
Further, in the step S4, the adding amount of the alcohol precipitated 95% ethanol is 2-3 times of the mass of the jasmine flower residue.
Further, in step S4, the weight ratio of the jasmine polysaccharide to the deionized water is 1:3-4; the addition amount of the arabinoxylanase is 5-8% of the weight of the jasmine polysaccharide solution.
Further, in step S5, the mass ratio of the jasmine flower extract, jasmine flower oligosaccharide and distilled water is 2-3:0.5-1:4-5.
Further, in step S2, after the jasmine powder is crushed and sieved, the obtained jasmine powder is put into a plasma activation machine for activation treatment, and is treated by plasma gas for 250-300S under the conditions that the pressure is 60-80 Pa and the activation power is 100-150W, and the gas flow in the treatment process is 1.0-1.5L/min.
Further, the plasma gas is one or any mixture of carbon dioxide, air and nitrogen.
Has the advantages that:
according to the preparation method, the special jasmine flower extractant is used for extracting jasmine flowers, firstly, hemp seed meal and grape skin are extracted and fermented to obtain the extractant I, the jasmine flowers are extracted by using the extractant I, so that the fragrance substances of the jasmine flowers can be greatly reserved, the jasmine flower fragrance of the jasmine tea beverage is increased, the bitter taste is removed, meanwhile, the extractant I is rich in nutrient substances, and the nutrient components of the final tea beverage can be improved; the preparation method comprises the following steps of extracting lotus leaves to obtain an extracting agent II, wherein the extracting agent II contains more substances such as quercetin and the like, and also contains flavonoid aglycone, so that the tea beverage extracted from jasmine flowers can be protected, the appearance transparency of the jasmine tea beverage can be comprehensively improved, the prepared jasmine tea beverage is more transparent, and the better chromaticity is kept. The extracting agent I, the extracting agent II and subcritical fluid extraction under proper conditions, so that the obtained jasmine flower extract can well retain the beneficial components and aromatic substances of the jasmine flower.
Before the jasmine flower powder is extracted, the jasmine flower powder is activated under the conditions of certain pressure and power, and high-speed impact is carried out on the jasmine flower powder through plasma gas, so that the internal structure of the jasmine flower powder can be appropriately damaged, a foundation is laid for later extraction, the extraction efficiency is improved, and the aromatic substances are dissolved out.
After extracting the jasmine pollen, recovering jasmine flower residues and continuously extracting to prepare jasmine flower oligosaccharide, preparing the jasmine flower oligosaccharide by using the arabinanase after alcohol precipitation, and performing directional enzymolysis on the jasmine flower oligosaccharide to obtain various functional oligosaccharides such as fructooligosaccharide, xylooligosaccharide, mannan oligosaccharide and the like. The jasmine flower oligosaccharide has certain sweetness, can replace common sweeteners such as white granulated sugar and the like to regulate the taste of tea drinks, has low energy, can control the rise of blood sugar compared with common drinks, is suitable for a wide range of people, and can be drunk by people suffering from diabetes, obesity, middle-aged and old people for a long time. In addition, the jasmine tea beverage prepared from jasmine oligosaccharide and jasmine extract can regulate the intestinal environment of human bodies, and is a healthy beverage.
The jasmine tea beverage disclosed by the invention is not added with other components for compounding, can keep the original unique flavor of jasmine, is clear in appearance, strong in fragrance, proper in sweetness, low in energy, good in taste, nutritional and healthy.
[ detailed description ] embodiments
The following examples are provided to further illustrate the embodiments of the present invention.
Example 1
A preparation method of a jasmine tea beverage comprises the following steps:
s1, preparing a jasmine flower extracting agent:
(1) Taking the residue after the hemp seed is processed, and drying to obtain hemp seed meal; adding crushed grape skin, clear water, pectinase and cellulase into fructus cannabis meal, uniformly mixing to obtain a mixture, placing the mixture at 40 ℃ for 2.5h, reducing the temperature to 32 ℃, adding aspergillus niger, fermenting for 18h, filtering, and taking filtrate to obtain an extracting agent I;
the fructus cannabis meal, the grape skin, the clear water, the pectinase, the cellulase and the aspergillus niger are mixed according to a mass ratio of 1.5:4:45:0.4:0.4:0.09.
(2) Vacuum freeze drying folium Nelumbinis, and pulverizing to obtain folium Nelumbinis powder; placing the lotus leaf powder in a reaction kettle, adding water and papain for extraction at 55 ℃, stirring and extracting for 6 hours, and filtering to obtain filtrate to obtain lotus leaf extract; adding absolute ethyl alcohol into the lotus leaf extracting solution until the final concentration of the ethyl alcohol is 65%, standing for 7 hours at the temperature of 2 ℃, centrifuging, taking the precipitate, and freeze-drying to obtain an extracting agent II;
the mass ratio of the lotus leaf powder to the water to the papain is 1:7:0.01.
(3) Extracting agent I and extracting agent II according to the weight ratio of 70:1, uniformly mixing to obtain a jasmine flower extracting agent;
s2, drying and pretreating jasmine flower: drying fresh flos Jasmini sambac at 40-45 deg.C under solar-heat pump drying condition until water content is below 5%, and pulverizing with low temperature micronizer to obtain flos Jasmini sambac powder; putting the obtained jasmine pollen powder into a plasma activation machine for activation treatment, and treating for 280s with plasma gas carbon dioxide under the conditions that the pressure is 70Pa and the activation power is 150W, wherein the gas flow in the treatment process is 1.5L/min;
s3, preparing a jasmine flower extract: weighing the jasmine flower powder treated in the step S2, wherein the weight ratio of materials to liquid is 1:8 (g/mL) is added into the jasmine flower extracting agent, the jasmine flower extracting agent and the subcritical fluid extraction device are added after being uniformly mixed for extraction, and the extraction conditions are as follows: extracting at 50 deg.C under 0.8MPa for 4 times (40 min each) at 80.8L/h for 4 times to obtain extract, and separating at 50 deg.C under 0.3MPa to obtain flos Jasmini sambac extract;
s4, preparing jasmine flower oligosaccharide: drying the residual material separated in the step S3, namely the jasmine flower residue, adding ethanol with the volume fraction of 95% into the jasmine flower residue, standing at 2 ℃ for 9 hours for alcohol precipitation, and filtering to obtain a precipitate, wherein the addition amount of the ethanol with the volume fraction of 95% is 2.5 times of the mass of the jasmine flower residue; freeze-drying the obtained precipitate to obtain jasmine polysaccharide; adding deionized water into jasmine polysaccharide, wherein the weight ratio of the jasmine polysaccharide to the deionized water is 1:3.5, heating to dissolve, and filtering to remove insoluble substances to obtain a jasmine polysaccharide solution; adding arabinoxylanase into the jasmine polysaccharide solution, wherein the addition amount of the arabinoxylanase is 6% of the weight of the jasmine polysaccharide solution, and stirring for 3h at a constant temperature of 45 ℃; inactivating enzyme, filtering to obtain filtrate to obtain jasmine oligosaccharide filtrate, concentrating, and freeze drying to obtain jasmine oligosaccharide;
s5, blending the jasmine tea beverage: taking a jasmine flower extract and jasmine flower oligosaccharide, adding into distilled water, and mixing, wherein the mass ratio of the jasmine flower extract to the jasmine flower oligosaccharide to the distilled water is 2.5:0.6:4.5; heating to mix the components uniformly, cooling, filling, and sterilizing to obtain the jasmine tea beverage.
Example 2
A preparation method of a jasmine tea beverage comprises the following steps:
s1, preparing a jasmine flower extracting agent:
(1) Taking the residue after fructus cannabis processing, and drying to obtain fructus cannabis meal; adding crushed grape skin, clear water, pectinase and cellulase into fructus cannabis meal, uniformly mixing to obtain a mixture, placing the mixture at 42 ℃ for 2.5h, reducing the temperature to 31 ℃, adding aspergillus niger, fermenting for 16h, filtering, and taking filtrate to obtain an extracting agent I;
the fructus cannabis meal, the grape skin, the clear water, the pectinase, the cellulase and the aspergillus niger are mixed according to a mass ratio of 1.5:4:48:0.4:0.3:0.09.
(2) Freeze-drying folium Nelumbinis, and pulverizing to obtain folium Nelumbinis powder; placing lotus leaf powder into a reaction kettle, adding water and papain for extraction at the extraction temperature of 55 ℃, stirring and extracting for 7 hours, and filtering to obtain filtrate to obtain lotus leaf extract; adding absolute ethanol into folium Nelumbinis extractive solution until the final concentration of ethanol is 65%, standing at 3 deg.C for 6.5h, centrifuging, collecting precipitate, and lyophilizing to obtain extractant II;
the mass ratio of the lotus leaf powder to the water to the papain is 1:7.5:0.02.
(3) Extracting agent I and extracting agent II according to the weight ratio of 65:1, uniformly mixing to obtain a jasmine flower extracting agent;
s2, preprocessing jasmine flowers: drying the dried jasmine flower to constant weight, crushing and sieving with a 30-mesh sieve to obtain jasmine flower powder; and (3) putting the obtained jasmine pollen powder into a plasma activation machine for activation treatment, and treating for 260s with plasma gas nitrogen under the conditions that the pressure is 80Pa and the activation power is 150W, wherein the gas flow in the treatment process is 1.2L/min.
S3, preparing a jasmine flower extract: weighing the jasmine flower powder treated in the step S2, wherein the weight ratio of the materials to the liquid is 1:6 (g/mL) is added into a jasmine flower extracting agent, the jasmine flower extracting agent and the subcritical fluid extraction device are added after being uniformly mixed for extraction, and the extraction conditions are as follows: extracting at 55 deg.C under 0.6MPa for 4 times (50 min each) at extraction temperature and extraction pressure of 90.6 MPa for 90L/h to obtain extract, and separating at 55 deg.C under 0.4MPa to obtain flos Jasmini sambac extract;
s4, preparing jasmine flower oligosaccharide: taking the residual material separated in the step S3, namely the jasmine flower residue, drying, adding ethanol with the volume fraction of 95% into the jasmine flower residue, standing at 1 ℃ for 9 hours for carrying out alcohol precipitation, and filtering to obtain a precipitate, wherein the addition amount of the ethanol with the volume fraction of 95% is 2.5 times of the mass of the jasmine flower residue; freeze-drying the obtained precipitate to obtain jasmine polysaccharide; adding deionized water into jasmine polysaccharide, wherein the weight ratio of the jasmine polysaccharide to the deionized water is 1:3.5, heating to dissolve, and filtering to remove insoluble substances to obtain a jasmine polysaccharide solution; adding arabinoxylanase into the jasmine polysaccharide solution, wherein the addition amount of the arabinoxylanase is 7% of the weight of the jasmine polysaccharide solution, and stirring for 3h at a constant temperature of 45 ℃; inactivating enzyme, filtering to obtain filtrate to obtain jasmine oligosaccharide filtrate, concentrating, and freeze drying to obtain jasmine oligosaccharide;
s5, blending the jasmine tea beverage: taking a jasmine flower extract and jasmine flower oligosaccharide, adding into distilled water, and mixing, wherein the mass ratio of the jasmine flower extract to the jasmine flower oligosaccharide to the distilled water is 2.8:0.6:4.5; heating to mix the components uniformly, cooling, filling, and sterilizing to obtain the jasmine tea beverage.
Example 3
A preparation method of a jasmine tea beverage comprises the following steps:
s1, preparing a jasmine flower extracting agent:
(1) Taking the residue after fructus cannabis processing, and drying to obtain fructus cannabis meal; adding crushed grape skin, clear water, pectinase and cellulase into fructus cannabis meal, uniformly mixing to obtain a mixture, standing the mixture at 38 ℃ for 3h, reducing the temperature to 30 ℃, adding aspergillus niger, fermenting for 20h, filtering, and taking filtrate to obtain an extracting agent I;
the fructus cannabis meal, the grape skin, the clear water, the pectinase, the cellulase and the aspergillus niger are in a mass ratio of 1:2:40:0.3:0.3:0.06.
(2) Freeze-drying folium Nelumbinis, and pulverizing to obtain folium Nelumbinis powder; placing lotus leaf powder in a reaction kettle, adding water and papain for extraction at 50 ℃, stirring and extracting for 8 hours, and filtering to obtain filtrate to obtain lotus leaf extract; adding anhydrous ethanol into folium Nelumbinis extractive solution until the final concentration of ethanol is 60%, standing at 5 deg.C for 6 hr, centrifuging, collecting precipitate, and lyophilizing to obtain extractant II;
the mass ratio of the lotus leaf powder to the water to the papain is 1:6:0.01.
(3) Mixing an extracting agent I and an extracting agent II according to a weight ratio of 60:1, uniformly mixing to obtain a jasmine flower extracting agent;
s2, jasmine flower pretreatment: drying flos Jasmini sambac to constant weight, pulverizing and sieving to obtain flos Jasmini sambac powder;
s3, preparing a jasmine flower extract: weighing jasmine powder according to a material-liquid ratio of 1:5 (g/mL) is added into a jasmine flower extracting agent, the jasmine flower extracting agent and the subcritical fluid extraction device are added after being uniformly mixed for extraction, and the extraction conditions are as follows: extracting at 60 deg.C under 1.0MPa for 100L/h for 3 times (60 min each time) to obtain extract, and separating at 60 deg.C under 0.5MPa to obtain flos Jasmini sambac extract;
s4, preparing jasmine flower oligosaccharide: taking the residual material separated in the step S3, namely the jasmine flower residue, drying, adding ethanol with the volume fraction of 95% into the jasmine flower residue, standing at 5 ℃ for 8 hours for alcohol precipitation, and filtering to obtain a precipitate, wherein the addition amount of the ethanol with the volume fraction of 95% is 2 times of the mass of the jasmine flower residue; freeze-drying the obtained precipitate to obtain jasmine polysaccharide; adding deionized water into jasmine polysaccharide, wherein the weight ratio of the jasmine polysaccharide to the deionized water is 1:4, heating to dissolve, and filtering to remove insoluble substances to obtain a jasmine polysaccharide solution; adding arabinoxylanase into the jasmine polysaccharide solution, wherein the addition amount of the arabinoxylanase is 5% of the weight of the jasmine polysaccharide solution, and stirring at the constant temperature of 40 ℃ for 5 hours; inactivating enzyme, filtering to obtain filtrate to obtain jasmine oligosaccharide filtrate, concentrating, and freeze drying to obtain jasmine oligosaccharide;
s5, blending the jasmine tea beverage: taking a jasmine flower extract and jasmine flower oligosaccharide, adding into distilled water, and mixing, wherein the mass ratio of the jasmine flower extract to the jasmine flower oligosaccharide to the distilled water is 2:0.5:4; heating to mix the components uniformly, cooling, filling, and sterilizing to obtain the jasmine tea beverage.
Example 4
A preparation method of a jasmine tea beverage comprises the following steps:
s1, preparing a jasmine flower extracting agent:
(1) Taking the residue after the hemp seed is processed, and drying to obtain hemp seed meal; adding crushed grape skin, clear water, pectinase and cellulase into fructus cannabis meal, uniformly mixing to obtain a mixture, standing the mixture at 45 ℃ for 2h, reducing the temperature to 35 ℃, adding aspergillus niger, fermenting for 15h, filtering, and taking filtrate to obtain an extractant I;
the fructus cannabis meal, the grape skin, the clear water, the pectinase, the cellulase and the aspergillus niger are in a mass ratio of 2:5:50:0.5:0.5:0.12.
(2) Freeze-drying folium Nelumbinis, and pulverizing to obtain folium Nelumbinis powder; placing the lotus leaf powder in a reaction kettle, adding water and papain for extraction at the extraction temperature of 60 ℃, stirring and extracting for 5 hours, and filtering to obtain filtrate to obtain lotus leaf extract; adding absolute ethyl alcohol into the lotus leaf extracting solution until the final concentration of the ethyl alcohol is 70%, standing for 8 hours at the temperature of 0 ℃, centrifuging, taking the precipitate, and freeze-drying to obtain an extracting agent II;
the mass ratio of the lotus leaf powder to the water to the papain is 1:8:0.02.
(3) Extracting agent I and extracting agent II according to the weight ratio of 80:1, uniformly mixing to obtain a jasmine flower extracting agent;
s2, jasmine flower pretreatment: drying flos Jasmini sambac to constant weight, pulverizing and sieving to obtain flos Jasmini sambac powder;
s3, preparing a jasmine flower extract: weighing jasmine powder according to a material-liquid ratio of 1:10 (g/mL) is added into a jasmine flower extracting agent, the jasmine flower extracting agent and the jasmine flower extracting agent are uniformly mixed and then added into a subcritical fluid extraction device for extraction, and the extraction conditions are as follows: extracting at 40 deg.C under 0.50MPa for 5 times (20 min each) at 50L/h flow rate for 5 times to obtain extract, and separating at 40 deg.C under 0.1MPa to obtain flos Jasmini sambac extract;
s4, preparing jasmine oligosaccharide: drying the residual material separated in the step S3, namely the jasmine flower residue, adding ethanol with the volume fraction of 95% into the jasmine flower residue, standing at 0 ℃ for 10 hours for alcohol precipitation, and filtering to obtain a precipitate, wherein the addition amount of the ethanol with the volume fraction of 95% is 3 times of the mass of the jasmine flower residue; freeze drying the obtained precipitate to obtain jasmine polysaccharide; adding deionized water into jasmine polysaccharide, wherein the weight ratio of the jasmine polysaccharide to the deionized water is 1:3, heating to dissolve, and filtering to remove insoluble substances to obtain a jasmine polysaccharide solution; adding arabinoxylanase into the jasmine polysaccharide solution, wherein the addition amount of the arabinoxylanase is 8% of the weight of the jasmine polysaccharide solution, and stirring at the constant temperature of 50 ℃ for 2 hours; inactivating enzyme, filtering to obtain filtrate to obtain jasmine oligosaccharide filtrate, concentrating, and freeze drying to obtain jasmine oligosaccharide;
s5, blending the jasmine tea beverage: taking a jasmine flower extract and jasmine flower oligosaccharide, adding into distilled water, and mixing, wherein the mass ratio of the jasmine flower extract to the jasmine flower oligosaccharide to the distilled water is 3:1:5; heating to mix the components uniformly, cooling, filling, and sterilizing to obtain the jasmine tea beverage.
Comparative example 1
A preparation method of a jasmine tea beverage is basically the same as that in example 1, and is different from the following steps: the extractant I is replaced by absolute ethyl alcohol.
Comparative example 2
A preparation method of a jasmine tea beverage is basically the same as that in example 1, and is different from the following steps: the extractant II is replaced by absolute ethyl alcohol.
Comparative example 3
A preparation method of a jasmine tea beverage is basically the same as that in example 1, and is different from the following steps: the jasmine flower extractant is replaced by absolute ethyl alcohol.
Comparative example 4
A preparation method of a jasmine tea beverage is basically the same as that in example 1, and is different in that: the jasmine oligosaccharide is replaced by sucrose, and the addition amount of the sucrose is 5% of the weight of the jasmine beverage.
In order to verify the performance of the jasmine tea beverage of the present invention, the inventors made the following analyses:
1. the results of the detection of aromatic substances in tea beverages are shown in Table 1.
TABLE 1
Tests prove that the jasmine tea beverage can show excellent natural flower fragrance only after the content values of the methyl anthranilate, the linalool and the benzyl alcohol reach a certain amount and proportion. Tests prove that the jasmine tea beverage prepared in the example 1 has basically unchanged fragrance in half a year no matter the jasmine tea beverage is stored at normal temperature or low temperature, and the change rates of methyl anthranilate, linalool and benzyl alcohol are less than 5%; in comparative examples 1 to 3, the fragrance of jasmine was significantly reduced and the fragrance was significantly reduced within half a year due to the decrease in the contents of methyl anthranilate, linalool, and benzyl alcohol and the unsuitable ratio.
2. The jasmine tea beverage has the effect on controlling sugar.
(1) In vitro small intestine carbohydrate digestive enzyme activity evaluation: according to the invention, after the jasmine tea beverage is diluted by 10 times, the blood sugar controlling capability of the jasmine tea beverage is reflected by measuring the inhibition rate of the jasmine tea beverage on alpha-glucosidase and beta-glucosidase, and the specific test data are shown in table 2.
TABLE 2
The larger the inhibition rates of alpha-glucosidase and beta-glucosidase, the stronger the ability of controlling blood sugar. As can be seen from table 2, the jasmine tea beverage prepared in example 1 has a high inhibition rate of α -glucosidase and β -glucosidase, has a good ability to control blood glucose activity, is a healthy health beverage, and is suitable for people with hyperglycemia and the like. The activity of other groups can be reduced due to the change of extraction environment.
(2) The blood sugar control test after drinking the jasmine tea beverage comprises the following steps: 8 testers with high blood sugar are selected to drink the jasmine tea beverages prepared in the examples 1-4 and the comparative examples 1-4, the testers drink 500mL of jasmine tea beverage every day, other diets are kept consistent, fasting blood sugar values are recorded every day, if the blood sugar is found to be increased by 3mmol/L relative to the initial value, drinking is stopped immediately, and specific test data are shown in a table 3.
TABLE 3
As can be seen from the data in table 3, after drinking the jasmine tea beverage prepared in examples 1 to 4 of the present invention, the blood sugar level is substantially unchanged, which indicates that the jasmine tea beverage of the present invention can well control blood sugar, and there is no fear of blood sugar increase after long-term administration. Meanwhile, after the jasmine tea beverage in example 1 is drunk for one month, the blood sugar can be reduced from 8.2mmol/L to 6.7mmol/L (the normal value of the blood sugar is 3.9-6.1mmol/L of fasting blood sugar, and diabetes is diagnosed when the blood sugar is higher than 7.0 mmol/L), which shows that the jasmine tea beverage also has the function of reducing the blood sugar.
Comparative example 4 since sucrose was used instead of the jasmine oligosaccharide of the present invention, blood glucose level was increased more than 3mmol/L five days after the test subjects used them, and thus the use was terminated less than half a month.
The above description is for the purpose of illustrating the preferred embodiments of the present invention, but the present invention is not limited thereto, and all changes and modifications that can be made within the spirit of the present invention should be included in the scope of the present invention.
Claims (7)
1. A preparation method of a functional jasmine tea beverage is characterized by comprising the following steps:
s1, preparing a jasmine flower extracting agent:
(1) Taking the residue after fructus cannabis processing, and drying to obtain fructus cannabis meal; adding crushed grape skin, clear water, pectinase and cellulase into fructus cannabis meal, uniformly mixing to obtain a mixture, standing the mixture at the temperature of 38-45 ℃ for 2-3h, reducing the temperature to 30-35 ℃, adding aspergillus niger, fermenting for 15-20h, filtering, and taking filtrate to obtain an extracting agent I;
(2) Vacuum freeze drying folium Nelumbinis, and pulverizing to obtain folium Nelumbinis powder; placing the lotus leaf powder into a reaction kettle, adding water and papain for extraction at the extraction temperature of 50-60 ℃, stirring and extracting for 5-8h, and filtering to obtain filtrate to obtain lotus leaf extract; adding anhydrous ethanol into folium Nelumbinis extractive solution until the final concentration of ethanol is 60-70%, standing at 0-5 deg.C for 6-8 hr, centrifuging, collecting precipitate, and lyophilizing to obtain extractant II;
(3) Mixing extractant I and extractant II in a weight ratio of 60-80:1, uniformly mixing to obtain a jasmine flower extracting agent;
s2, jasmine flower pretreatment: drying, crushing and sieving fresh jasmine flowers, putting the obtained jasmine pollen into a plasma activation machine for activation treatment, and treating the jasmine pollen for 250-300 s by using plasma gas under the conditions that the pressure is 60-80 Pa and the activation power is 100-150W, wherein the gas flow in the treatment process is 1.0-1.5L/min;
s3, preparing a jasmine flower extract: weighing jasmine powder according to a material-liquid ratio of 1:5-10 (g/mL) of the extract is added into a jasmine flower extractant, the mixture is uniformly mixed and then added into a subcritical fluid extraction device for extraction, and the extraction conditions are as follows: extracting at 40-60 deg.C under 0.50-1.0MPa and 50-100L/h for 3-5 times (20-60 min each time) to obtain extract, and separating at 40-60 deg.C under 0.1-0.5MPa to obtain flos Jasmini sambac extract;
s4, preparing jasmine flower oligosaccharide: drying the residual material separated in the step S3, namely the jasmine flower residue, adding ethanol with the volume fraction of 95% into the jasmine flower residue, standing at 0-5 ℃ for 8-10h for alcohol precipitation, and filtering to obtain a precipitate; freeze-drying the obtained precipitate to obtain jasmine polysaccharide; adding deionized water into the jasmine polysaccharide, heating for dissolving, and filtering to remove insoluble substances to obtain a jasmine polysaccharide solution; adding Arab xylanase into flos Jasmini sambac polysaccharide solution, and stirring at 40-50 deg.C for 2-5 hr; inactivating enzyme, filtering to obtain filtrate to obtain jasmine oligosaccharide filtrate, concentrating, and freeze drying to obtain jasmine oligosaccharide;
s5, blending the jasmine tea beverage: mixing flos Jasmini sambac extractive solution and flos Jasmini sambac oligosaccharide in distilled water, heating to mix the components, cooling, packaging, and sterilizing to obtain flos Jasmini sambac scented tea beverage.
2. The method for preparing a functional jasmine tea beverage according to claim 1, wherein the functional jasmine tea beverage comprises the following steps: in the step (1) of the step S1, the mass ratio of the fructus cannabis meal, the grape skin, the clear water, the pectinase, the cellulase and the Aspergillus niger is (1-2): 2-5:40-50:0.3-0.5:0.3-0.5:0.06-0.12.
3. The method for preparing a functional jasmine tea beverage according to claim 1, wherein the functional jasmine tea beverage comprises the following steps: in the step (2) of the step S1, the mass ratio of the lotus leaf powder, water and papain is 1:6-8:0.01-0.02.
4. The method for preparing a functional jasmine tea beverage according to claim 1, wherein the functional jasmine tea beverage comprises the following steps: in the step S4, the adding amount of the alcohol precipitated 95% ethanol is 2-3 times of the mass of the jasmine flower residue.
5. The method for preparing a functional jasmine tea beverage according to claim 1, wherein the functional jasmine tea beverage comprises the following steps: in the step S4, the weight ratio of the jasmine polysaccharide to the deionized water is 1:3-4; the addition amount of the arabinoxylanase is 5-8% of the weight of the jasmine polysaccharide solution.
6. The method for preparing a functional jasmine tea beverage according to claim 1, wherein the functional jasmine tea beverage comprises the following steps: in the step S5, the mass ratio of the jasmine flower extract to the jasmine flower oligosaccharide to the distilled water is 2-3:0.5-1:4-5.
7. The method for preparing a functional jasmine tea beverage according to claim 1, wherein the functional jasmine tea beverage comprises the following steps: the plasma gas is one or any mixture of carbon dioxide, air and nitrogen.
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