CN112931653A - Tea beverage composition with antioxidant effect and application thereof in preparing tea bag - Google Patents
Tea beverage composition with antioxidant effect and application thereof in preparing tea bag Download PDFInfo
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Images
Classifications
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of health-care tea, and particularly relates to a tea drink composition with an antioxidant effect and application thereof in preparing tea bags. The composition can be prepared into tea bags after low-temperature drying, crushing, mixing, subpackaging and packaging, the obtained tea soup of the tea bags is pure in color, clear and bright, has the fragrance of a single group of tea, the mellow taste and the special fungus fragrance of Fuzhuan tea, has the characteristic of sweet return of broadleaf holly leaves, has faint fragrance, fresh and sweet return taste, and also has the health-care effects of resisting oxidation, promoting the secretion of saliva to quench thirst, diminishing inflammation, reducing pathogenic fire and the like. In addition, the tea bag takes medicinal and edible plants and traditional Chinese medicine plants as main raw materials, does not contain additional additives, can be brewed with boiled water, is convenient to drink, has a simple preparation process, is suitable for wide crowds, and has good popularization and application values.
Description
Technical Field
The invention belongs to the technical field of health-care tea, and particularly relates to a tea beverage composition with an antioxidant effect and application thereof in preparation of tea bags.
Background
With the development and progress of society, the life rhythm of modern people is gradually accelerated, and the life pressure is increased day by day. Under the environmental background, the sub-health body state caused by unhealthy diet and living habits such as spicy fried food, night sleep and the like has great hidden trouble for the health of people. In the process of contacting with the outside, the human body can continuously generate free radicals in the human body due to the influence of various factors. Numerous studies have shown that most diseases, such as aging and cancer, are associated with the production of excess free radicals. Therefore, the development of daily health-care food with antioxidant effect is very important.
The broadleaf holly leaf is a substitute tea drunk by people in south and east regions of China, is rich in multiple active substances such as polyphenol, flavone, saponin, amino acid and the like, has multiple pharmacological functions of dispelling wind heat, refreshing the head, promoting the production of body fluid to quench thirst, helping digestion and refreshing, diminishing inflammation, sterilizing, relieving itching, losing weight, reducing blood pressure and the like, and also has strong oxidation resistance, but the broadleaf holly leaf has bitter taste and poor taste, and is not very popular as a health-care product which is directly used for daily oxidation resistance and needs to be drunk for a long time.
Tea leaves are firstly utilized by human beings due to medicinal values of the tea leaves, are also known as one of three major nonalcoholic beverages in the world, have a long history in China, and are also accepted by people as healthy medicinal and edible daily beverages and foods at present. A large number of researches show that the tea has the health-care effects of resisting oxidation and cancers, relieving diabetes, reducing blood pressure and the like. The tea leaves can be divided into six kinds of tea according to the processing technology and the fermentation degree, wherein the single tea is half-fermented oolong tea between fully fermented black tea and unfermented green tea, and the single tea has unique fragrance and fresh and cool taste and is widely accepted. Fuzhuan tea belongs to post-fermented black tea, and is tea fermented by taking black raw tea as a raw material through a unique flower growing process, so that the Fuzhuan tea has unique quality and golden yellow bacterial colony which is Eurotium cristatum, commonly called as golden flower fungus, and the golden flower fungus not only endows the Fuzhuan tea with special aroma and mellow and mild taste, but also brings health-care effects of reducing blood sugar, regulating blood fat, resisting oxidation, losing weight and the like.
The health tea is prepared from tea as basic raw material, and medicinal and edible or Chinese medicinal materials are added to enhance part of health promotion effect based on the knowledge background of scientific research, so as to obtain the final product with health promotion effect. Therefore, on the basis of the traditional Chinese tea, the development of the health-care tea drink with the anti-oxidation health-care effect and good taste for nursing the body is of great significance.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides the tea composition, the tea soup of the tea bag prepared from the composition is clear, has flower fragrance and fungus fragrance, good taste and sweet aftertaste, has the health-care effects of resisting oxidation, promoting the production of body fluid to quench thirst, diminishing inflammation, reducing pathogenic fire and the like, and is suitable for wide crowds.
In order to achieve the purpose, the invention adopts the technical scheme that:
the invention provides a tea drink composition which comprises the following components in parts by weight:
40-60 parts of oolong tea, 6-10 parts of dark tea and 1-2 parts of broadleaf holly leaf.
As a preferred embodiment of the present invention, the tea beverage composition comprises the following components in parts by weight:
50 parts of oolong tea, 8 parts of dark tea and 1.5 parts of broadleaf holly leaf.
Preferably, the oolong tea is a single clump of tea. Further, the oolong tea is white leaf tea.
Preferably, the dark tea is Fuzhuan tea. Further, the Fuzhuan tea is golden flower Fuzhuan tea which is aged for more than 3 years.
The invention also provides application of the tea beverage composition in preparing tea bags.
The invention also provides a preparation method of the tea bag with health care efficacy, which comprises the following steps: the tea composition is prepared by drying at low temperature, pulverizing, mixing, packaging, and making into teabag.
Preferably, the black tea in the tea drink composition is heated by microwave of 500W with medium fire for 1-2 minutes before being dried at low temperature, so that the brick tea is loosened, and the loss of the golden flower in the brick tea in the physical crushing process is reduced.
Preferably, the low temperature drying is drying at 40-60 ℃ to a moisture content of less than 10%.
Preferably, the tea bag is a corn fiber tea bag.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides a tea drink composition, which is prepared by scientifically mixing oolong, dark tea and ilex latifolia thumb according to a proper proportion. The composition can be prepared into tea bags after low-temperature drying, crushing, mixing, subpackaging and packaging, the obtained tea soup of the tea bags is pure in color, clear and bright, has the fragrance of a single group of tea, the mellow taste and the special fungus fragrance of Fuzhuan tea, has the characteristic of sweet return of broadleaf holly leaves, has faint fragrance, fresh and sweet return taste, and also has the health-care effects of resisting oxidation, promoting the secretion of saliva to quench thirst, diminishing inflammation, reducing pathogenic fire and the like. In addition, the tea bag takes medicinal and edible plants and traditional Chinese medicine plants as main raw materials, does not contain additional additives, can be brewed with boiled water, is convenient to drink, has a simple preparation process, is suitable for wide crowds, and has good popularization and application values.
Drawings
FIG. 1 is an external view of a variety of tasting tea;
FIG. 2 shows the measurement results of DPPH free radical scavenging rate (A is IC of DPPH scavenging rate of tea bag, white tea, golden flower Fuzhuan tea and ilex50The values, a-d, indicate significant differences between different samples, the letters are identical indicating no significant difference between the two groups, and the letters are different indicating significant differences (p)<0.05); b is the DPPH clearance rate of the tea bag; c is the DPPH clearance rate of the white leaf single plexus; d is the DPPH clearance rate of the golden flower Fuzhuan tea; e is the DPPH clearance rate of the broadleaf holly leaves; f is the clearance of Vc to DPPH);
FIG. 3 is a graph showing the measurement results of ABTS free radical clearance shown in FIG. 1 (A is IC of ABTS clearance of teabag, white tea, golden flower Fuzhuan tea and Kuding tea)50The values, a-d, indicate significant differences between different samples, the letters are identical indicating no significant difference between the two groups, and the letters are different indicating significant differences (p)<0.05); b is the ABTS clearance rate of the teabag; c is the clearance of the white leaf single plexus on ABTS; d is the clearance rate of the golden flower Fuzhuan tea on ABTS; e is the clearance rate of ilex latifolia to ABTS; f is Vc clearance to ABTS).
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The experimental procedures in the following examples were carried out by conventional methods unless otherwise specified, and the test materials used in the following examples were commercially available by conventional methods unless otherwise specified.
Example 1 tea drink composition and use thereof
(1) The tea drink composition is composed of the following raw materials in parts by weight:
50kg of white leaf tea, 8kg of golden flower brick tea (aged for 3 years) and 1.5kg of broadleaf holly leaf.
(2) A teabag with health promotion effect is prepared by the following steps:
1) putting the brick tea of the golden flower Fuzhuan tea into a microwave oven, and heating for 1 minute by microwave medium fire (500W);
2) mixing white tea, golden flower Fuzhuan tea and broadleaf holly leaf to obtain a tea drink composition, and drying at 40 ℃ until the water content is 7%;
3) pulverizing the tea beverage composition into coarse particles of 2.5 meshes by using a plant pulverizer;
4) after being uniformly mixed, the mixture is subpackaged according to the specification of 3g, and the corn fiber bag is used for packaging to form a tea bag.
Example 2 tea drink composition and use thereof
(1) The tea drink composition is composed of the following raw materials in parts by weight:
40kg of white leaf tea, 6kg of golden flower brick tea (aged for 4 years) and 1kg of broadleaf holly leaf.
(2) A teabag with health promotion effect is prepared by the following steps:
1) putting the brick tea of the golden flower Fuzhuan tea into a microwave oven, and heating for 1 minute and half minute by microwave medium fire (500W);
2) mixing white tea, golden flower Fuzhuan tea and broadleaf holly leaf to obtain a tea beverage composition, and drying at 50 ℃ until the water content is 9%;
3) crushing the tea drink composition into coarse particles of 2 meshes by using a plant crusher;
4) after being uniformly mixed, the mixture is subpackaged according to the specification of 3g, and the corn fiber bag is used for packaging to form a tea bag.
Example 3 tea drink composition and use thereof
(1) The tea drink composition is composed of the following raw materials in parts by weight:
60kg of white leaf tea, 10kg of golden flower brick tea (aged for 5 years) and 2kg of broadleaf holly leaf.
(2) A teabag with health promotion effect is prepared by the following steps:
1) putting the brick tea of the golden flower Fuzhuan tea into a microwave oven, and heating for 2 minutes and half minutes by microwave medium fire (500W);
2) mixing white tea, golden flower Fuzhuan tea and broadleaf holly leaf to obtain a tea drink composition, and drying at 60 ℃ until the water content is 5%;
3) crushing the tea drink composition into coarse particles of 3 meshes by using a plant crusher;
4) after being uniformly mixed, the mixture is subpackaged according to the specification of 3g, and the corn fiber bag is used for packaging to form a tea bag.
Comparative example 1 tea drink composition and use thereof
(1) The tea drink composition is composed of the following raw materials in parts by weight:
50kg of white leaf tea, 8kg of golden flower brick tea and 3kg of broadleaf holly leaf.
(2) A teabag with health promoting effect is prepared by the same method as in example 1.
Comparative example 2 tea drink composition and use thereof
(1) The tea drink composition is composed of the following raw materials in parts by weight:
50kg of white leaf tea, 4kg of golden flower brick tea and 1.5kg of broadleaf holly leaf.
(2) A teabag with health promoting effect is prepared by the same method as in example 1.
Comparative example 3 tea drink composition and use thereof
(1) The raw material composition of the tea drink composition was the same as in example 1.
(2) A teabag with health promotion effect is prepared by the following steps:
1) mixing white tea, golden flower Fuzhuan tea and broadleaf holly leaf to obtain a tea drink composition, and drying at 40 ℃ until the water content is 7%;
2) pulverizing the tea beverage composition into coarse particles of 2.5 meshes by using a plant pulverizer;
3) after being uniformly mixed, the mixture is subpackaged according to the specification of 3g, and the corn fiber bag is used for packaging to form a tea bag.
Experimental example 1 sensory evaluation of tea leaves
1. Materials and methods
(1) Materials and reagents
Tea bags, white leaf single clumps, golden flower Fuzhuan tea and ilex latifolia of example 1 and comparative examples 1 and 2.
(2) Experimental methods
And (3) carrying out sensory evaluation by adopting a GB/T23776-.
2. Sensory evaluation results of tea
As can be seen from the appearance diagram of the tea samples in the figure 1 and the sensory evaluation results in the table 1, the tea bags are obtained by scientifically mixing the white leaf single bush, the golden flower Fuzhuan tea and the broadleaf holly leaf according to a proper proportion and a reasonable preparation process, the tea bags have orange and bright intrinsic soup color and have the fragrance of the flower of the single bush tea, the mellow mouthfeel and special fungus fragrance of the Fuzhuan tea, and the sensory evaluation score is higher than that of the white leaf single bush, the golden flower Fuzhuan tea, the broadleaf holly leaf and the tea bags in the comparative examples 1 and 2. Therefore, the tea drink composition provided by the invention obviously improves the bitter taste of the broadleaf holly leaf, and has the advantages of mellow taste, pure mouthfeel, sweet aftertaste and good mouthfeel.
TABLE 1 sensory evaluation of tea leaves
Remarking: the scoring coefficient of each quality factor of the tea bag is 10% of the appearance, 20% of the liquor color, 30% of the aroma, 30% of the taste and 10% of the leaf bottom; the scoring coefficient of each quality factor of the white leaf single bundle is 20 percent of appearance, 15 percent of liquor color, 25 percent of fragrance, 30 percent of taste and 10 percent of leaf bottom; the Fuzhuan tea has the quality factor scoring coefficients of 20% of appearance, 10% of liquor color, 30% of aroma, 35% of taste and 5% of leaf bottom; the ilex latifolia thunb is scored according to the quality factors of the compressed tea, and the scoring coefficient of each quality factor is 20 percent of the appearance, 10 percent of the liquor color, 30 percent of the aroma, 35 percent of the taste and 5 percent of the leaf bottom.
Experimental example 2 antioxidant Effect of tea bag sample
1. Materials and methods
(1) Materials and reagents
1) The teabag samples of example 1, white leaf simple clumps, golden flower fu brick tea, broadleaf holly leaves, and Vc;
the tea bag sample, the white leaf single clump, the golden flower Fuzhuan tea and the broadleaf holly leaf are prepared into a tea soup leaching liquor before use: accurately weighing 1.500g of crushed tea, placing the crushed tea in a triangular flask, adding 225mL of boiling distilled water, placing the mixture in a boiling water bath for leaching for 45min, stirring for 2-3 times in the middle, performing suction filtration when the mixture is hot after leaching is finished, transferring the filtrate into a 250mL volumetric flask, cooling, and adding distilled water to fix the volume.
2) DPPH radical (1, 1-diphenyl-2-propylhydrzyl), ABTS radical [ 2,2-azinobis- (3-ethylbenzyzoline-6-sulfonate) ] were purchased from Sigma company, USA.
(2) Experimental methods
1) General component analysis
The water content of a tea bag sample is determined by a 103 ℃ constant weight method (refer to GB/T8304-.
2) DPPH radical scavenging Rate determination
Dissolving DPPH in a small amount of absolute ethyl alcohol, preparing 0.1g/L solution by 50% ethanol, then adding 2mL of tea water solution to be detected into 2mL of DPPH solution to make the total volume be 4mL, shaking up, placing in a water bath at 25 ℃ for 30min, pouring into a cuvette with the optical diameter of 1cm, detecting the absorbance at 517nm, and taking the tea water solution to be detected of the white tea, the golden flower poria brick tea and the ilex and Vc as positive controls, wherein the clearance rate of the tea water composition on DPPH is calculated by the following formula:
wherein A is0Absorbance of DPPH solution + 50% ethanol, A1Absorbance of DPPH solution + tea sample, A2Absorbance of the tea sample + 50% ethanol.
3) ABTS free radical clearance assay
Preparing a mixed solution with the final concentration of ABTS of 7mmol/L and the final concentration of potassium persulfate of 2.45mmol/L, standing overnight (12h) at room temperature under the condition of keeping out of the sun to prepare an ABTS free radical storage solution, and diluting the ABTS free radical storage solution with water to an application solution with the absorbance of 0.70 +/-0.02 at 734nm when in use.
During measurement, 3mL of ABTS application liquid is added into 100 mu L of tea bag tea water to-be-measured liquid, the mixture is fully mixed, the absorbance at 734nm (the absorbance is stable within 10 min) is measured after the mixture is placed at room temperature and is reacted in a dark place for 6min, distilled water is used for replacing sample liquid to serve as a blank control, the tea water to-be-measured liquid of white tea leaves, golden flower Fuzhuan tea and ilex and Vc serve as positive controls, and the ABTS free radical calculation formula is as follows:
ABTS free radical scavenging ratio (%) - (A)Control-AAssay sample)/AControl×100。
2. Results and analysis
(1) Biochemical component analysis of teabag samples
The results of the content of each active ingredient in the teabag samples are shown in table 1. Tea polyphenol is a general term of various phenolic substances in tea leaves, is the most main component determining the liquor color and the taste of the tea leaves, the tea polyphenol content in the tea bag of the example 1 is about 21.37%, the delicate flavor substances in the tea soup are mainly amino acids, the soluble sugar and part of the amino acids are the main sweet flavor substances in the tea soup, the free amino acid content in the tea bag is about 3.55%, and the soluble sugar content in the tea bag is about 7.11. A great deal of research has already shown that tea polyphenol and soluble sugar substances in tea have good health efficacy, and the tea bag provided by the invention has fresh and sweet taste and health care attributes.
TABLE 1 active ingredients of teabag samples
The research shows that the monomer with the function of scavenging free radicals in the tea polyphenol has the highest activity of EGCG, and in order to further determine the active ingredients of the tea bag sample, 8 tea element monomers are further detected by using an HPLC method, and the detection results are shown in Table 2. Ester type catechin is the main flavor development component in the tea soup, has strong bitterness and astringency, non-ester type catechin is weak in bitterness and astringency, and can generate good taste when properly combined with ester type catechin. The ratio of the ester-type catechin to the total amount of catechin in the teabag of example 1 was 68.8% and the non-ester-type catechin to the total amount of catechin was 29.4%, and the results showed that EGCG was the highest-content catechin component in the teabag. A great deal of research reports that EGCG is used as a natural active ingredient of a plant source and has good health effects of oxidation resistance, inflammation resistance, blood sugar reduction, blood fat reduction, cancer resistance and the like, and further suggest that the bagged tea can be used as a daily drink with the health effect.
TABLE 2 composition of catechins in teabag samples
(3) Clearance rate of bagged tea sample on DPPH free radical
As can be seen from FIG. 2, the teabag samples of the present invention have a good ability to scavenge DPPH free radicals, wherein IC of white leaf single clump50The value is obviously lower than that of ilex and golden flower Fuzhuan tea, while the IC of the bagged tea sample and the white leaf single cluster of the invention50The values are relatively close, which indicates that the tea single clump tea is the main contributing tea for eliminating DPPH free radical in the tea bag sample of the invention.
(4) Clearance rate of teabag sample on ABTS free radical
As can be seen from FIG. 3, the inventive teabag sample has excellent ABTS radical scavenging activity and IC50The value is obviously lower than that of ilex and golden flower Fuzhuan tea, and is closer to that of white tea simplex tea, and the tea simplex tea is the main contribution tea for eliminating ABTS free radicals of the tea bag sample.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (10)
1. The tea drink composition is characterized by comprising the following components in parts by weight:
40-60 parts of oolong tea, 6-10 parts of dark tea and 1-2 parts of broadleaf holly leaf.
2. The tea beverage composition according to claim 1, comprising the following components in parts by weight:
50 parts of oolong tea, 8 parts of dark tea and 1.5 parts of broadleaf holly leaf.
3. A tea beverage composition according to claim 1 or claim 2 wherein the oolong tea is a single clump of tea.
4. A tea beverage composition according to claim 3 wherein the oolong tea is white tea monobusta.
5. The tea beverage composition according to claim 1 or 2, wherein the dark tea is Fuzhuan tea.
6. The tea beverage composition according to claim 5, wherein the Fuzhuan tea is golden flower Fuzhuan tea aged for more than 3 years.
7. Use of the tea composition according to any one of claims 1 to 6 for the preparation of a teabag.
8. A method for preparing teabag with health-care effect, characterized in that the tea composition of any claim 1-6 is prepared by drying at low temperature, pulverizing, mixing, packaging and packaging into teabag.
9. The method for preparing teabag with health promoting effect according to claim 8, wherein the black tea in the tea composition is heated with 500W microwave at middle fire for 1-2 min before being dried at low temperature.
10. The method for preparing teabag with health-care efficacy according to claim 7, wherein the low-temperature drying is drying at 40-60 ℃ until the water content is less than 10%.
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| CN114831197A (en) * | 2022-05-23 | 2022-08-02 | 湖南楚茗茶业有限公司 | Composite dark tea and preparation method and application thereof |
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