CN113367217A - Dendrobium officinale leaf compound tea bag and preparation method thereof - Google Patents

Dendrobium officinale leaf compound tea bag and preparation method thereof Download PDF

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CN113367217A
CN113367217A CN202110724444.XA CN202110724444A CN113367217A CN 113367217 A CN113367217 A CN 113367217A CN 202110724444 A CN202110724444 A CN 202110724444A CN 113367217 A CN113367217 A CN 113367217A
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leaves
dendrobium officinale
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drying
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陈莉
杨双全
孟洋
卢红梅
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Guizhou University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
    • A61K36/605—Morus (mulberry)
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    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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    • A—HUMAN NECESSITIES
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    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/898—Orchidaceae (Orchid family)
    • A61K36/8984—Dendrobium
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    • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
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    • A61P39/06—Free radical scavengers or antioxidants

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Abstract

The invention discloses a dendrobium officinale leaf compound tea bag and a preparation method thereof, wherein 7-9 parts of dendrobium officinale leaves, 1-2 parts of lotus leaves and 1-2 parts of mulberry leaves are counted by weight. The preparation method comprises the following steps: respectively taking the cleaned dendrobium officinale leaves for enzyme deactivation, and drying the enzyme-deactivated dendrobium officinale leaves until the water content of the dendrobium officinale leaves is 5-7%; drying the cleaned fresh folium Mori at 60 deg.C to water content of 10-12%; pulverizing dried Dendrobium officinale leaf, purchased lotus leaf and dried mulberry leaf, wherein the pulverizing mesh number is 60-80 meshes; and uniformly mixing 7-9 parts of crushed dendrobium officinale leaves, 1-2 parts of lotus leaves and 1-2 parts of mulberry leaves, and bagging. The invention has good efficacy and mouthfeel, high nutritive value and high added value.

Description

Dendrobium officinale leaf compound tea bag and preparation method thereof
Technical Field
The invention belongs to the technical field of tea bags, and particularly relates to a dendrobium officinale leaf compound tea bag and a preparation method of the dendrobium officinale leaf compound tea bag.
Background
In recent years, with the continuous expansion of the planting area of the dendrobium officinale, the yield of dendrobium officinale leaves is continuously increased, but at present, the research and utilization of the dendrobium officinale leaves are less, the developed product form is single, the consumer groups are limited, and the waste of dendrobium resources is easily caused.
Disclosure of Invention
The invention aims to overcome the defects and provide the dendrobium officinale leaf compound tea bag which has good efficacy and taste, high nutritional value and high additional value and the preparation method thereof.
The purpose of the invention and the main technical problem of solving the invention are realized by adopting the following technical scheme:
a dendrobium officinale leaf compound tea bag comprises, by weight, 7-9 parts of dendrobium officinale leaves, 1-2 parts of lotus leaves and 1-2 parts of mulberry leaves.
A preparation method of a dendrobium officinale leaf compound tea bag comprises the following steps:
(1) deactivating enzyme; removing the green of the cleaned fresh dendrobium officinale leaves, wherein the green removing time is 110-130 s;
(2) drying; drying the de-enzymed dendrobium officinale leaves until the water content of the dendrobium officinale leaves is 5-7%; drying the cleaned fresh folium Mori at 60 deg.C to water content of 10-12%;
(3) crushing; respectively crushing the dried dendrobium officinale leaves, the purchased lotus leaves and the dried mulberry leaves, wherein the crushing meshes are 60-80 meshes;
(4) compounding; and uniformly mixing 7-9 parts of crushed dendrobium officinale leaves, 1-2 parts of lotus leaves and 1-2 parts of mulberry leaves, and bagging.
The water removing method in the step (1) comprises three water removing methods, including one of the three water removing methods of microwave 800W water removing, steam water removing and 90 ℃ thermal water removing.
The drying mode in the step (2) mainly comprises one of five modes of drying at 60 ℃, microwave drying at 800W, light wave drying at 850W, microwave vacuum drying at 3KW, 40 ℃ and vacuum degree at 0.05Mpa and drying in the sun.
Compared with the prior art, the invention has obvious beneficial effects; the technical scheme shows that: the dendrobium officinale leaf compound tea bag prepared by the de-enzyming, drying, crushing and compounding ways has higher content of effective components in tea soup, wherein lotus leaves (dry products) are purchased from Bozhou city of Anhui province and forest sunshine brand management limited company, mulberry leaves (dry products) are prepared by drying cleaned fresh mulberry leaves at 60 ℃ until the water content is 10-12%, and the polysaccharide content and the flavone content of the compound tea bag are 46.85 mg/100mL and 11.45 mg/100mL respectively. The dendrobium officinale leaf compound tea bag prepared by the de-enzyming, drying, crushing and compounding modes has more functions, the DPPH free radical clearance rate, superoxide anion free radical clearance rate, hydroxyl free radical clearance rate, iron reduction capacity and ABTS + free radical clearance rate respectively reach (39.94%, 67.19%, 87.93%, absorbance value 0.57 and 52.25%), and the inhibition rate of the hypoglycemic activity of the dendrobium officinale leaf compound tea bag can reach (43.31% and 21.09%) through activity inhibition tests on alpha-glucosidase and alpha-amylase. The dendrobium officinale leaf compound tea bag prepared by the de-enzyming, drying, crushing and compounding ways is totally 6765 kinds of fragrant substances which are mainly divided into alkane compounds, alkene compounds, alcohol compounds, aldehyde compounds, ester compounds, ketone compounds, acid compounds, phenol compounds, benzene compounds and other fragrant components. The volatile substances with high relative content mainly comprise n-valeraldehyde, 1-penten-3-one, 2, 4-di-tert-butylphenol, n-octanol, n-octanal, lauryl alcohol and ethyl acetate, and the relative content is respectively 7.34%, 5.49%, 5.12%, 2.11%, 2.00% and 1.89%. The pineapple-flavored spicy rice mainly presents pineapple-flavored, koji-flavored, spicy, flower-flavored, fatty and other flavors. Compounding proportion of the dendrobium officinale leaf compound tea bag: the obtained tea powder is compounded according to different test groups in the table 1, the content change of polysaccharide and flavone is measured, and the optimal compounding mode of the dendrobium officinale leaf compounded tea bag is obtained by combining comprehensive analysis of sensory evaluation.
TABLE 1 simple shape lattice design of compounding tea bag of Dendrobium officinale leaf
Table 1Dendrobium officinaleleaves compound tea bag simplex lattice design
Test No X1: dendrobium officinale leaf (g) X2: lotus leaf (g) X3: mulberry leaf (g)
S1 0.67 0.17 0.17
S2 0.70 0.20 0.10
S3 0.63 0.13 0.23
S4 0.80 0.10 0.10
S5 0.60 0.30 0.10
S6 0.60 0.10 0.30
S7 0.70 0.10 0.20
S8 0.63 0.23 0.13
S9 0.73 0.13 0.13
S10 0.60 0.20 0.20
Table 2 lists the contents of polysaccharides and flavones in the aqueous extract of the tea bag of the dendrobium officinale leaf complex tea, and the test results are subjected to secondary multiple regression fitting to respectively establish regression models of the polysaccharides and flavones, wherein the equation of the regression model is as follows:
y polysaccharide =45.87X1+12.85X2+16.18X3
Y flavone =11.75X1+20.80X2+13.26X3
TABLE 2 compounding test results
Table 2 Mixing test results
Test No Polysaccharide (mg/100 mL) Flavone (mg/100 mL)
S1 22.75 16.22
S2 25.69 16.68
S3 19.48 15.18
S4 46.85 11.45
S5 15.20 19.89
S6 14.44 12.76
S7 37.19 11.58
S8 19.48 18.45
S9 33.33 13.54
S10 15.28 16.94
As can be seen from Table 2, the highest polysaccharide content in the S4 test group reaches 46.85 mg/100mL, the lowest polysaccharide content in the S6 test group (14.44 mg/100 mL) is obtained, and the difference between the two is 32.41 mg/100 mL; the content of flavone in the S5 test group is the highest and reaches 19.89 mg/100mL, the content of flavone in the S4 test group is the lowest (11.45 mg/100 mL), and the difference between the two is 8.44 mg/100 mL.
The equation of the regression model of the content of the polysaccharide in the dendrobium officinale leaf compound tea bag is Y polysaccharide =45.87X1+12.85X2+16.18X3, and as can be seen from Table 3, the F value of the regression equation is 47.95, F0.05 (2, 7) =4.74, the determination coefficient R2=0.9320, and the correction coefficient R2(adj) =0.9125, which indicates that the regression equation of the model is very significant when α =0.05, and the regression model of the content of the polysaccharide in the dendrobium officinale leaf compound tea bag has good fitting degree and can be used for response value prediction. The equation of the regression model of the flavone content in the dendrobium officinale leaf compound tea bag is Y flavone =11.75X1+20.80X2+13.26X3, and as can be seen from Table 4, the F value of the regression equation is 60.09, F0.05 (2, 7) =4.74, R2=0.9450, and R2(adj) =0.9292, which indicates that the regression equation of the model is very significant when α =0.05, and the regression model of the flavone content in the dendrobium officinale leaf compound tea bag has good fitting degree and can be used for response value prediction.
TABLE 3 polysaccharide content regression model analysis of variance
Table 3 Variance analysis of polysaccharide content regression model
Source of variation Sum of squares Degree of freedom Mean square F value F0.05（2，7） Significance of
Model (model) 991.54 2 495.77 47.95 4.74 **
Linear mixing 991.54 2 495.77 47.95
Residual error 72.37 7 10.34
Total variation 1063.91 9
Note: r2=0.9320，R2(adj)=0.9125
TABLE 4 analysis of variance of regression model for flavone content
Table 4 Variance analysis of regression model for flavonoids content
Source of variation Sum of squares Degree of freedom Mean square F value F0.05（2，7） Significance of
Model (model) 70.54 2 35.27 60.09 4.74 **
Linear mixing 70.54 2 35.27 60.09
Residual error 4.11 7 0.59
Total variation 74.65 9
Note: r2=0.9450，R2(adj)=0.9292
Referring to fig. 1, fig. 1 shows three compounding raw materials of a dendrobium officinale leaf compounding tea bag; the response surface and contour map of the polysaccharide content model of dendrobium officinale leaves, lotus leaves and mulberry leaves show that the maximum value of the polysaccharide content is 46.85 mg/100mL according to the response surface map in fig. 1. The invention optimizes the fixation mode, the drying mode, the crushing mesh number and the compounding ratio, the prepared dendrobium officinale leaf compound tea bag shows that the dendrobium officinale leaf contains components similar to the stem of the dendrobium officinale, the polysaccharide and the flavone content of the dendrobium officinale leaf compound tea bag are intermediate in the whole dendrobium officinale plant, the dendrobium officinale leaf compound tea bag has good effects of resisting oxidation, reducing blood sugar and the like, has development prospects of functional food and new food raw materials, the mulberry leaf and lotus leaf also contain rich effective components such as flavone, alkaloid and the like, the dendrobium officinale leaf, the mulberry leaf and lotus leaf are compounded, the synergistic effect of the active components of the three can be fully exerted, the taste and the mouth feel of the dendrobium officinale leaf compound tea product are enriched, the compound tea product with outstanding effect, rich mouth feel and unique style is prepared, and an effective way is provided for fully utilizing dendrobium officinale resources and developing the dendrobium officinale product in a diversified manner, and the preparation method is easy to operate, the production cost is low, the standardized, normalized and industrialized production is easy to realize, the good effect and taste are realized, the nutritive value is high, and the additional value is high.
Drawings
FIG. 1 is a response surface and contour map of polysaccharide content model of Dendrobium officinale leaf, Lotus leaf and mulberry leaf.
Detailed Description
The details of the embodiments, structures, features and functions according to the present invention are set forth in the accompanying drawings and the preferred embodiments.
Example one
A dendrobium officinale leaf compound tea bag comprises 7 parts of dendrobium officinale leaves, 1 part of lotus leaves and 1 part of mulberry leaves according to parts by weight.
A preparation method of a dendrobium officinale leaf compound tea bag comprises the following steps:
(1) deactivating enzyme; taking the cleaned fresh dendrobium officinale leaves for enzyme deactivation, and carrying out microwave enzyme deactivation at 800W for 110 s;
(2) drying; drying the deactivated dendrobium officinale leaves at 60 ℃ until the water content of the dendrobium officinale leaves is 5%; drying the cleaned fresh mulberry leaves at 60 ℃ until the water content is 10%;
(3) crushing; respectively crushing the dried dendrobium officinale leaves, the purchased lotus leaves and the dried mulberry leaves, wherein the crushing meshes are 60 meshes;
(4) compounding; and (3) uniformly mixing 7 parts of crushed dendrobium officinale leaves, 1 part of lotus leaves and 1 part of mulberry leaves, and bagging.
Example two
A dendrobium officinale leaf compound tea bag comprises, by weight, 8 parts of dendrobium officinale leaves, 1.5 parts of lotus leaves and 1.5 parts of mulberry leaves.
A preparation method of a dendrobium officinale leaf compound tea bag comprises the following steps:
(1) deactivating enzyme; taking the cleaned fresh dendrobium officinale leaves, and performing steam de-enzyming for 120 s;
(2) drying; performing microwave drying 800W treatment on the deactivated dendrobium officinale leaves until the water content of the dendrobium officinale leaves is 6%; drying the cleaned fresh mulberry leaves at 60 ℃ until the water content is 11%;
(3) crushing; respectively crushing the dried dendrobium officinale leaves, the purchased lotus leaves and the dried mulberry leaves, wherein the crushing meshes are 70 meshes;
(4) compounding; and uniformly mixing 7-9 parts of crushed dendrobium officinale leaves, 1-2 parts of lotus leaves and 1-2 parts of mulberry leaves, and bagging.
EXAMPLE III
A dendrobium officinale leaf compound tea bag comprises, by weight, 9 parts of dendrobium officinale leaves, 2 parts of lotus leaves and 2 parts of mulberry leaves.
A preparation method of a dendrobium officinale leaf compound tea bag comprises the following steps:
(1) deactivating enzyme; heating the cleaned fresh dendrobium officinale leaves at 90 ℃ for enzyme deactivation for 130 s;
(2) drying; performing light wave drying 850W treatment on the deactivated dendrobium officinale leaves until the water content of the dendrobium officinale leaves is 7%; drying the cleaned fresh mulberry leaves at 60 ℃ until the water content is 12%;
(3) crushing; respectively crushing the dried dendrobium officinale leaves, the purchased lotus leaves and the dried mulberry leaves, wherein the crushing meshes are all 80 meshes;
(4) compounding; and uniformly mixing 9 parts of crushed dendrobium officinale leaves, 2 parts of lotus leaves and 2 parts of mulberry leaves, and bagging.
Example four
A dendrobium officinale leaf compound tea bag comprises, by weight, 8 parts of dendrobium officinale leaves, 1 part of lotus leaves and 1 part of mulberry leaves.
A preparation method of a dendrobium officinale leaf compound tea bag comprises the following steps:
(1) deactivating enzyme; taking the cleaned fresh dendrobium officinale leaves, and carrying out microwave enzyme deactivation on the fresh dendrobium officinale leaves at 800W for 120 s;
(2) drying; performing microwave vacuum drying on the deactivated Dendrobium officinale leaves for 3KW at 40 deg.C under vacuum degree of 0.05Mpa until the water content of the Dendrobium officinale leaves is 6%; drying the cleaned fresh mulberry leaves at 60 ℃ until the water content is 11%;
(3) crushing; respectively crushing the dried dendrobium officinale leaves, the purchased lotus leaves and the dried mulberry leaves, wherein the crushing meshes are 70 meshes;
(4) compounding; and uniformly mixing 8 parts of crushed dendrobium officinale leaves, 1 part of lotus leaves and 1 part of mulberry leaves, and bagging.
EXAMPLE five
A dendrobium officinale leaf compound tea bag comprises, by weight, 9 parts of dendrobium officinale leaves, 2 parts of lotus leaves and 2 parts of mulberry leaves.
A preparation method of a dendrobium officinale leaf compound tea bag comprises the following steps:
(1) deactivating enzyme; taking the cleaned fresh dendrobium officinale leaves, and performing steam de-enzyming for 130 s;
(2) drying; drying the de-enzymed dendrobium officinale leaves in the sun until the water content of the dendrobium officinale leaves is 7%; drying the cleaned fresh mulberry leaves at 60 ℃ until the water content is 11%;
(3) crushing; respectively crushing the dried dendrobium officinale leaves, the purchased lotus leaves and the dried mulberry leaves, wherein the crushing meshes are 70 meshes;
(4) compounding; and uniformly mixing 9 parts of crushed dendrobium officinale leaves, 2 parts of lotus leaves and 2 parts of mulberry leaves, and bagging.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.

Claims (4)

1. A dendrobium officinale leaf compound tea bag comprises, by weight, 7-9 parts of dendrobium officinale leaves, 1-2 parts of lotus leaves and 1-2 parts of mulberry leaves.
2. A preparation method of a dendrobium officinale leaf compound tea bag comprises the following steps:
(1) deactivating enzyme; removing the green of the cleaned fresh dendrobium officinale leaves, wherein the green removing time is 110-130 s;
(2) drying; drying the de-enzymed dendrobium officinale leaves until the water content of the dendrobium officinale leaves is 5-7%; drying the cleaned fresh folium Mori at 60 deg.C to water content of 10-12%;
(3) crushing; respectively crushing the dried dendrobium officinale leaves, the purchased lotus leaves and the dried mulberry leaves, wherein the crushing meshes are 60-80 meshes;
(4) compounding; and uniformly mixing 7-9 parts of crushed dendrobium officinale leaves, 1-2 parts of lotus leaves and 1-2 parts of mulberry leaves, and bagging.
3. The method for preparing the dendrobium officinale leaf compounded tea bag according to claim 2, wherein the water-removing mode in the step (1) comprises three water-removing modes, including one water-removing mode of microwave 800W water-removing, steam water-removing and thermal water-removing at 90 ℃.
4. The preparation method of the dendrobium officinale leaf compounded tea bag according to claim 2, wherein the drying mode in the step (2) mainly comprises one of five modes of drying at 60 ℃, microwave drying at 800W, light wave drying at 850W, microwave vacuum drying at 3KW, 40 ℃, vacuum degree at 0.05Mpa and sun drying.
CN202110724444.XA 2021-06-29 2021-06-29 Dendrobium officinale leaf compound tea bag and preparation method thereof Pending CN113367217A (en)

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Application publication date: 20210910