CN114831195A - Preparation method of anoectochilus roxburghii health-preserving tea - Google Patents
Preparation method of anoectochilus roxburghii health-preserving tea 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
- A23F3/12—Rolling or shredding tea leaves
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of anoectochilus roxburghii health tea, aiming at improving the sensory flavor and effectively utilizing the functional components of the anoectochilus roxburghii tea, processing fresh leaves of the anoectochilus roxburghii into the anoectochilus roxburghii tea by a specific process, and further organically combining the anoectochilus roxburghii with other ingredients, wherein the preparation method comprises the following steps of: the weight ratio of the selfheal balls to the white tea to the anoectochilus formosanus is 2: 3; summer withered balls, white tea, anoectochilus formosanus and dried orange peel in a ratio of 5.5:5.6:11.3: 2; the ratio of anoectochilus roxburghii, the gastrodia tuber slices and the red medlar is 4:6: 5; the ratio of the anoectochilus roxburghii, the golden camellia and the red medlar is 4:6: 5; the ratio of black tea, anoectochilus roxburghii and red medlar is 1:1, wherein the anoectochilus roxburghii is prepared by spreading fresh leaves of the anoectochilus roxburghii, deactivating enzymes, rolling and drying. The invention fully reserves the soluble solid, amino acid, total sugar, tea polyphenol, total flavone and other effective components in anoectochilus formosanus and other ingredients, and has the effects of resisting aging, reducing blood fat, reducing blood pressure, preventing and treating diabetes, protecting liver, resisting nicotine and sobering up, improving immunity and the like.
Description
Technical Field
The invention relates to the field of health-preserving and health-care tea, and particularly relates to a preparation method of anoectochilus formosanus health-preserving tea.
Background
Anoectochilus roxburghii is a rare plant of Anoectochilus roxburghii of Orchidaceae, and can be used as both medicine and food. Also named Jinxianlan, Jinxiancao, Guangxi, etc., which are distributed mainly in Fujian, Taiwan, Zhejiang, Guangxi provinces in south China, etc., and are the traditional famous and precious Chinese herbal medicines of Futai characteristics, folk vegetarian has the reputation of "Yaowang" and "Jincao". Anoectochilus roxburghii has a long history of use among people, has a wide range, has a very obvious curative effect on various diseases, has the medicinal effects recorded in the book of Chinese medicine dictionary, national Chinese herbal medicine compilation, Chinese materia medica, materia medica pickup and Fujian medicine record and the like, has sweet taste and mild property, and has the effects of clearing heat and cooling blood, dispelling wind and promoting diuresis, detoxifying, relieving pain, relieving cough and the like. Modern researches show that the anoectochilus formosanus mainly contains chemical components such as anoectochilus formosanus glycoside, flavone, polysaccharide, alkaloid, volatile oil, triterpenes, sterol, amino acid, trace elements and the like, and the functional components have important effects on human health, such as immunity enhancement, liver injury resistance, blood sugar reduction, oxidation resistance and the like.
Patent 201010242106.4 discloses a anoectochilus roxburghii beverage and its preparation method, mixing anoectochilus roxburghii with white sugar and Glycyrrhrizae radix to improve the taste of anoectochilus roxburghii, but the processing method comprises pulping anoectochilus roxburghii and mineral water, stirring uniformly, destroying the original nutritional components, and having single taste.
Disclosure of Invention
The invention aims to provide a preparation method of anoectochilus roxburghii health tea, which is characterized in that anoectochilus roxburghii is compounded with other tea leaves, so that tea soup prepared from the anoectochilus roxburghii is clear, mellow in taste, heavy in fragrance, sweet in taste and obvious in health care effect, and effective substances such as tea polyphenol, amino acid, total sugar, total flavone and soluble solid in the anoectochilus roxburghii health tea are fully reserved.
In order to realize the purpose, the invention provides the following technical scheme:
a preparation method of anoectochilus formosanus health-preserving tea is prepared by compounding Prunella vulgaris balls, white tea and anoectochilus formosanus in a weight ratio of 2:3:3, and comprises the following steps:
spreading, deactivating enzyme, rolling and drying picked fresh leaves of Anoectochilus roxburghii to obtain the Anoectochilus roxburghii for later use, weighing the Prunella vulgaris bulb and the white tea in sequence according to the weight ratio, uniformly mixing the Prunella vulgaris bulb and the white tea with the Anoectochilus roxburghii, and cutting the mixture into 16-20 meshes.
A preparation method of anoectochilus formosanus health tea is prepared by compounding Prunella vulgaris balls, white tea, anoectochilus formosanus and dried orange peel according to the weight ratio of 5.5:5.6:11.3:2, and comprises the following steps:
spreading, deactivating enzyme, rolling and drying picked fresh leaves of Anoectochilus roxburghii to obtain the Anoectochilus roxburghii for later use, weighing the Prunella vulgaris bulb, the white tea and the dried orange peel in sequence according to the weight ratio, uniformly mixing the weighed mixture with the Anoectochilus roxburghii, and cutting the mixture into 16-20 meshes.
A preparation method of anoectochilus roxburghii health tea is prepared by compounding black tea, anoectochilus roxburghii, rhizoma gastrodiae and lycium barbarum in a weight ratio of 4:6:5:5, and comprises the following steps:
spreading picked fresh leaves of Anoectochilus roxburghii, deactivating enzyme, rolling, and drying to obtain the above Anoectochilus roxburghii for use, weighing black tea, rhizoma Gastrodiae slice, and fructus Lycii in the above weight ratio, mixing with the above Anoectochilus roxburghii uniformly, and cutting into 16-20 mesh.
A preparation method of anoectochilus roxburghii health tea is prepared by compounding black tea, anoectochilus roxburghii, golden camellia and lycium barbarum in a weight ratio of 4:6:5:5, and comprises the following steps:
spreading, deactivating enzyme, rolling, and drying picked fresh leaves of herba Anoectochili Roxburghii to obtain the above herba Anoectochili Roxburghii for use, weighing black tea, Camellia nitidissima and fructus Lycii in the above weight ratio, mixing with the above herba Anoectochili Roxburghii uniformly, and cutting into 16-20 mesh.
A preparation method of anoectochilus roxburghii health tea is prepared by compounding black tea, anoectochilus roxburghii and lycium barbarum in a weight ratio of 1:1:1, and comprises the following steps:
spreading picked fresh leaves of Anoectochilus roxburghii, deactivating enzymes, rolling, and drying to obtain the above Anoectochilus roxburghii for use, weighing black tea and fructus Lycii in the above weight ratio, mixing with the above Anoectochilus roxburghii uniformly, and cutting into 16-20 mesh.
Preferably, the fresh leaves of anoectochilus formosanus are placed at room temperature for 60min when being spread until the water content of the fresh leaves of the anoectochilus formosanus is reduced to 50-60%.
Preferably, the anoectochilus formosanus water-removing process adopts stir-frying water-removing, the water-removing temperature is 185-215 ℃, the used water-removing machine is a 60-type roller water-removing machine, and the time is 10 min.
Preferably, the rolling time of Anoectochilus roxburghii is 10min, the rolling machine is 55 type rolling machine, and the pressure is medium pressure.
Preferably, the Anoectochilus formosanus drying method is segmented drying, the first-segment drying temperature is 120-130 ℃ for 10min, the second-segment drying temperature is 100-110 ℃ for 15min, and the third-segment drying temperature is 80-90 ℃ for 30 min.
The invention has the beneficial effects that:
(1) the anoectochilus roxburghii health tea prepared by different combinations has the advantages that the taste difference of the formula is larger, the different ingredients are organically combined by combining the taste characteristics of the different ingredients, and the anoectochilus roxburghii health tea prepared by the combination has clear and transparent soup color, mellow taste, more aromatic flavor and sweet taste.
(2) By selecting the components of the anoectochilus roxburghii health tea formula, controlling the component proportion and combining with a preferred preparation process, the anoectochilus roxburghii health tea provided by the invention contains more tea polyphenol, amino acid, total sugar, total flavone and soluble solid, and has excellent health-care effects, such as multiple effects of maintaining beauty and keeping young, resisting aging, reducing blood fat, reducing blood pressure, preventing and treating diabetes, protecting liver, resisting nicotine and sobering up, improving immunity and the like.
Drawings
FIG. 1 shows the effect of the content of soluble solid (A), amino acid (B), total sugar (C) and total flavone (D) in Anoectochilus roxburghii in different drying modes;
FIG. 2 shows the effect of the content of soluble solid (A), amino acid (B), total sugar (C) and total flavone (D) in Anoectochilus roxburghii in different pan-frying time;
FIG. 3 shows the effect of the content of soluble solid (A), amino acid (B), total sugar (C) and total flavone (D) in Anoectochilus roxburghii at different rolling times.
Detailed Description
The technical solution of the present invention is further described below with reference to the accompanying drawings and examples.
Examples 1 to 1
The anoectochilus roxburghii health-care tea is prepared by compounding withered balls in summer, white tea and anoectochilus roxburghii in a weight ratio of 2:3, and picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 55%; parching at 200 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first-stage frying temperature is 125 ℃ for 10min, the second-stage frying temperature is 105 ℃ for 15min, the third-stage frying temperature is 85 ℃ for 30min, the anoectochilus formosanus is obtained for later use after frying, the rest ingredients are sequentially weighed according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 18 meshes, so that the product is uniform and more attractive, and the leaching rate is controllable.
Examples 1 to 2
The anoectochilus roxburghii health-care tea is prepared by compounding withered balls in summer, white tea and anoectochilus roxburghii in a weight ratio of 2:3, and fresh leaves of the picked anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 50%; parching at 185 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 120 ℃ for 10min, the second stage frying temperature is 100 ℃ for 15min, the third stage frying temperature is 80 ℃ for 30min, the anoectochilus formosanus is obtained for later use after frying, the rest ingredients are sequentially weighed according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 16 meshes, so that the product is uniform and more attractive, and the leaching rate is controllable.
Examples 1 to 3
The anoectochilus roxburghii health-care tea is prepared by compounding withered balls in summer, white tea and anoectochilus roxburghii in a weight ratio of 2:3, and picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 60%; parching at 215 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first-stage frying temperature is 130 ℃ for 10min, the second-stage frying temperature is 110 ℃ for 15min, the third-stage frying temperature is 90 ℃ for 30min, the anoectochilus formosanus is obtained for standby after frying, the rest ingredients are sequentially weighed according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 20 meshes, so that the product is uniform and more attractive, and the leaching rate is controllable.
3g of the anoectochilus roxburghii health tea in the embodiment 1-1 is taken out of a brewing cup, 150mL of boiling water is added, and the tea is brewed for 4.5min and can be drunk. The anoectochilus formosanus health tea prepared in the experimental example has mellow taste, is old and has tea flavor, and has higher contents of tea polyphenol and total flavonol, and has the effects of resisting bacteria, oxidation and aging and removing free radicals. The effective components in the anoectochilus formosanus health-preserving tea water are measured according to the following detection method, wherein the content of tea polyphenol is 320.000mg/L, the content of total flavone is 24.333 mu g/mL, and the free radical clearance rate in the ABTS detection result is 98.969%.
Example 2-1
The anoectochilus roxburghii health-care tea is prepared by compounding withered ball in summer, white tea, anoectochilus roxburghii and dried orange peel in a weight ratio of 5.5:5.6:11.3:2, and the picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 55%; parching at 200 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 125 ℃ for 10min, the second stage frying temperature is 105 ℃ for 15min, the third stage frying temperature is 85 ℃ for 30min, the anoectochilus formosanus is obtained for later use after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 18 meshes.
Examples 2 to 2
The anoectochilus roxburghii health-care tea is prepared by compounding withered balls in summer, white tea, anoectochilus roxburghii and dried orange peel in a weight ratio of 5.5:5.6:11.3:2, and the picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 50%; parching at 185 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 120 ℃ for 10min, the second stage frying temperature is 100 ℃ for 15min, the third stage frying temperature is 80 ℃ for 30min, the anoectochilus formosanus is obtained for standby after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 16 meshes.
Examples 2 to 3
The anoectochilus roxburghii health-care tea is prepared by compounding withered ball in summer, white tea, anoectochilus roxburghii and dried orange peel in a weight ratio of 5.5:5.6:11.3:2, and the picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 60%; parching at 215 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 130 ℃ for 10min, the second stage frying temperature is 110 ℃ for 15min, the third stage frying temperature is 90 ℃ for 30min, the anoectochilus formosanus is obtained for standby after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 20 meshes.
3g of the clematis chinensis health tea in the embodiment 2-1 is taken and put into a brewing cup, 150mL of boiling water is added, and the tea is brewed for 4.5min and can be drunk. The anoectochilus roxburghii health-preserving tea prepared in the experimental example has mellow and slightly cooked taste and higher amino acid content, and the amino acid in the tea can participate in enzymes, hormones and partial vitamins which are necessary for a human body, plays a role in nitrogen balance, can improve the immune function and the oxidation resistance of skin, and enhances the toxin expelling function of a lymphatic system. The effective components in the anoectochilus roxburghii health-preserving tea water are measured according to the following detection method, wherein the amino acid content is 311.185 mg/L.
Example 3-1
The anoectochilus roxburghii health tea is prepared by compounding black tea, anoectochilus roxburghii, rhizoma gastrodiae and red medlar in a weight ratio of 4:6:5, and the picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 55%; parching at 200 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 125 ℃ for 10min, the second stage frying temperature is 105 ℃ for 15min, the third stage frying temperature is 85 ℃ for 30min, the anoectochilus formosanus is obtained for later use after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 18 meshes.
Examples 3 to 2
The anoectochilus roxburghii health tea is prepared by compounding black tea, anoectochilus roxburghii, rhizoma gastrodiae and red medlar in a weight ratio of 4:6:5, and the picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 50%; parching at 185 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 120 ℃ for 10min, the second stage frying temperature is 100 ℃ for 15min, the third stage frying temperature is 80 ℃ for 30min, the anoectochilus formosanus is obtained for standby after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 16 meshes.
Examples 3 to 3
The anoectochilus roxburghii health-preserving tea is prepared by compounding black tea, anoectochilus roxburghii, rhizoma gastrodiae and red wolfberry at a weight ratio of 4:6:5, and the picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 60%; parching at 215 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 130 ℃ for 10min, the second stage frying temperature is 110 ℃ for 15min, the third stage frying temperature is 90 ℃ for 30min, the anoectochilus formosanus is obtained for standby after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 20 meshes.
3g of the clematis chinensis health tea in the embodiment 3-1 is taken and put into a brewing cup, 150mL of boiling water is added, and the tea is brewed for 4.5min and can be drunk. The anoectochilus formosanus health tea prepared in the experimental example has good sensory quality, mellow and harmonious integral taste, obvious sweet taste, and slightly sour and bitter taste.
Example 4-1
The anoectochilus roxburghii health tea is prepared by compounding black tea, anoectochilus roxburghii, golden camellia and red medlar in a weight ratio of 4:6:5, and the picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 55%; parching at 200 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 125 ℃ for 10min, the second stage frying temperature is 105 ℃ for 15min, the third stage frying temperature is 85 ℃ for 30min, the anoectochilus formosanus is obtained for later use after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 18 meshes.
Example 4 to 2
The anoectochilus roxburghii health tea is prepared by compounding black tea, anoectochilus roxburghii, golden camellia and red medlar in a weight ratio of 4:6:5, and the picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 50%; parching at 185 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 120 ℃ for 10min, the second stage frying temperature is 100 ℃ for 15min, the third stage frying temperature is 80 ℃ for 30min, the anoectochilus formosanus is obtained for standby after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 16 meshes.
Examples 4 to 3
The anoectochilus roxburghii health-preserving tea is prepared by compounding black tea, anoectochilus roxburghii, golden camellia and red wolfberry at a weight ratio of 4:6:5, and the picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 60%; parching at 215 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 130 ℃ for 10min, the second stage frying temperature is 110 ℃ for 15min, the third stage frying temperature is 90 ℃ for 30min, the anoectochilus formosanus is obtained for standby after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 20 meshes.
3g of the anoectochilus roxburghii health tea in the embodiment 4-1 is taken out of the brewing cup, 150mL of boiling water is added, and the tea is brewed for 4.5min and can be drunk. The anoectochilus formosanus health tea prepared in the experimental example has mellow and pure taste, golden camellia flavor and high total sugar content. The saccharides in the tea can improve taste, and has effects of enhancing immunity, resisting radiation, resisting blood coagulation, and promoting urination. The effective components in the anoectochilus formosanus health-preserving tea water are measured according to the following detection method, wherein the total sugar content is 220.933 mg/L.
Example 5-1
The anoectochilus roxburghii health tea is prepared by compounding black tea, anoectochilus roxburghii and red medlar in a weight ratio of 1:1, and the picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 55%; parching at 200 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 125 ℃ for 10min, the second stage frying temperature is 105 ℃ for 15min, the third stage frying temperature is 85 ℃ for 30min, the anoectochilus formosanus is obtained for later use after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 18 meshes.
Examples 5 and 2
The anoectochilus roxburghii health tea is prepared by compounding black tea, anoectochilus roxburghii and red medlar in a weight ratio of 1:1, and the picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 50%; parching at 185 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 120 ℃ for 10min, the second stage frying temperature is 100 ℃ for 15min, the third stage frying temperature is 80 ℃ for 30min, the anoectochilus formosanus is obtained for standby after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 16 meshes.
Examples 5 to 3
The anoectochilus roxburghii health tea is prepared by compounding black tea, anoectochilus roxburghii and red medlar in a weight ratio of 1:1, and the picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 60%; parching at 215 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 130 ℃ for 10min, the second stage frying temperature is 110 ℃ for 15min, the third stage frying temperature is 90 ℃ for 30min, the anoectochilus formosanus is obtained for standby after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 20 meshes.
3g of the anoectochilus roxburghii health-preserving tea in the embodiment 5-1 is taken in a brewing cup, 150mL of boiling water is added, and the tea is brewed for 4.5min and can be drunk. The anoectochilus formosanus health tea prepared in the experimental example has rich taste and high content of soluble solid. The active ingredients in the anoectochilus formosanus health-preserving tea water are measured according to the following detection method, wherein the content of soluble solids is 0.351%.
Comparative example 1
The anoectochilus roxburghii health-preserving tea is prepared by compounding withered ball in summer, white tea, anoectochilus roxburghii and dried orange peel in a weight ratio of 4: 3: 6:5, and picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 55%; parching at 200 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 125 ℃ for 10min, the second stage frying temperature is 105 ℃ for 15min, the third stage frying temperature is 85 ℃ for 30min, the anoectochilus formosanus is obtained for later use after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 18 meshes. And (3) putting the anoectochilus roxburghii health tea in a brewing cup, adding 150mL of boiling water, and brewing for 4.5 min.
Comparative example 2
The anoectochilus roxburghii health-preserving tea is prepared by compounding withered summer balls, white tea, anoectochilus roxburghii and lophatherum gracile in a weight ratio of 64: 43: 129: 30, and the picked fresh leaves of the anoectochilus roxburghii are spread for 60min at room temperature until the water content of the fresh leaves is reduced to 55%; parching at 200 deg.C for 10min with 60-type roller de-enzyming machine; rolling for 10min under medium pressure by using a 55-type rolling machine; and (3) frying in a sectional manner, wherein the first stage frying temperature is 125 ℃ for 10min, the second stage frying temperature is 105 ℃ for 15min, the third stage frying temperature is 85 ℃ for 30min, the anoectochilus formosanus is obtained for later use after frying, the rest ingredients are weighed in sequence according to the weight ratio, are uniformly mixed with the anoectochilus formosanus, and are cut into 18 meshes. And (3) putting the anoectochilus roxburghii health tea in a brewing cup, adding 150mL of boiling water, and brewing for 4.5 min.
The fresh leaves of Anoectochilus roxburghii adopt Jinkang I.
The method for detecting the effective components in the anoectochilus formosanus health-preserving tea prepared in the above examples and comparative examples is as follows:
firstly, preparing tea soup: 3g of the prepared tea leaves are placed in a brewing cup, 150mL of boiling water is added, brewing is carried out for 4.5min, and tea soup is filtered out for standby.
Secondly, a sensory evaluation method comprises the following steps: the anoectochilus formosanus health-preserving tea is subjected to sensory evaluation, and an evaluation person consists of 5 high-grade tea evaluators and is used for evaluating and describing the overall taste, bitterness, astringency, sweetness and sourness of the health-preserving tea respectively.
Thirdly, the determination method of the effective components: the biochemical component indexes mainly measured in the test are soluble solid content (Brix), tea polyphenol, amino acid, total sugar, total flavone, DPPH and ABTS. The content of soluble solids (Brix) is measured by a refractometer; the content of tea polyphenol is determined by reference GB/T8313-2002 'determination of tea polyphenol'; the amino acid content determination refers to GB/T8314-2013 determination of total amount of free amino acids in tea; the total sugar content is measured by a 3.5-dinitrosalicylic acid colorimetric method; the content of total flavone is determined by aluminum trichloride colorimetry, DPPH and ABTS; three replicates were made for each sample.
TABLE 1 Anoectochilus roxburghii health tea active ingredient detection results
TABLE 2 Anoectochilus roxburghii health tea sensory evaluation results
The overall taste score is 0-100, the higher the score is, the better the taste is, the taste score is 0-5, and the higher the score is, the corresponding taste is heavier.
As can be seen from Table 1, the anoectochilus formosanus health tea with different formulas has obvious differences of tea polyphenol content, amino acid content, soluble solid content, total sugar content, total flavone content, ABTS and DPPH. The highest content of tea polyphenol is the highest content in the embodiment 1-1, and the content is 320.000 mg/L; the highest amino acid content is the example 2-1, the content is 311.185mg/L, the lowest amino acid content is the matching proportion 2, the content is 106.597 mg/L; the highest total sugar content was example 4-1, at a level of 220.933 mg/L; the highest content of total flavonoids was example 1-1, with a content of 24.333 μ g/mL; the highest soluble solids content was found in example 5-1, which was 0.351%. The oxidation resistance is detected by using two detection methods, namely ABTS and DPPH. In the ABTS detection results, the highest free radical clearance is that of the embodiment 1-1, which reaches 98.969%; the result of DPPH measurement showed that the free radical scavenging rate was 95.378% as compared with example 1-1. Table 2 shows the sensory evaluation results of the anoectochilus formosanus health tea of different formulations, from which it can be seen that example 3-1 has the best sensory quality, and the overall taste is pure and harmonious, and has an obvious sweet taste, slightly sour taste and bitter taste. The anoectochilus roxburghii health-preserving tea is prepared from different ingredients according to a certain proportion, and each health-preserving tea contains clearer active ingredients and has more obvious health-care effect, so that the health-preserving tea can be selected by people with different requirements.
Comparative example 3
The anoectochilus formosanus raw material in the anoectochilus formosanus health-preserving tea adopts the following preparation method:
(1) placing fresh leaves of herba Anoectochili Roxburghii at room temperature, and spreading for 60min until water content of the fresh leaves is reduced to 55%;
(2) the spreading-out Anoectochilus roxburghii leaves adopt a frying type de-enzyming process, the de-enzyming temperature is 200 ℃, the used de-enzyming machine is a 60-type roller de-enzyming machine, and the de-enzyming time is 10 min;
(3) twisting the deactivated Anoectochilus roxburghii leaves for 10min, wherein the twisting machine is 55 type, and the pressure is medium pressure;
(4) drying the rolled anoectochilus formosanus leaves in a freeze-drying mode.
Comparative example 4
The anoectochilus formosanus raw material in the anoectochilus formosanus health-preserving tea adopts the following preparation method:
(1) placing fresh leaves of herba Anoectochili Roxburghii at room temperature, and spreading for 60min until water content of the fresh leaves is reduced to 55%;
(2) the spreading-out Anoectochilus roxburghii leaves adopt a frying type de-enzyming process, the de-enzyming temperature is 200 ℃, the used de-enzyming machine is a 60-type roller de-enzyming machine, and the de-enzyming time is 10 min;
(3) twisting the deactivated Anoectochilus roxburghii leaves for 10min, wherein the twisting machine is 55 type, and the pressure is medium pressure;
(4) drying the rolled anoectochilus formosanus leaves at 60 ℃.
Comparative example 5
The anoectochilus formosanus raw material in the anoectochilus formosanus health-preserving tea adopts the following preparation method:
(1) placing fresh leaves of herba Anoectochili Roxburghii at room temperature, and spreading for 60min until water content of the fresh leaves is reduced to 55%;
(2) the spreading-out Anoectochilus roxburghii leaves adopt a frying type de-enzyming process, the de-enzyming temperature is 200 ℃, the used de-enzyming machine is a 60-type roller de-enzyming machine, and the de-enzyming time is 10 min;
(3) twisting the deactivated Anoectochilus roxburghii leaves for 10min, wherein the twisting machine is 55 type, and the pressure is medium pressure;
(4) drying the rolled anoectochilus formosanus leaves at 100 ℃.
The results of evaluating Anoectochilus roxburghii prepared in comparative examples 3-5 and 1-1 by the above detection method are shown in FIG. 1 and Table 3:
TABLE 3 Anoectochilus roxburghii tea soup sensory evaluation results
The results of the four drying methods of the anoectochilus formosanus tea soup are shown in table 3 after sensory evaluation. The anoectochilus formosanus tea prepared by different drying modes has certain differences in color, aroma and taste, wherein the color and luster of the anoectochilus formosanus tea prepared by the drying mode are fuller than those of the anoectochilus formosanus tea prepared by other modes, and the aroma of the anoectochilus formosanus tea is more sufficient and has high-fire aroma. The anoectochilus formosanus tea prepared by freeze-drying and drying at 100 ℃ also has anoectochilus formosanus fragrance, but other fragrance is single. In taste, the anoectochilus formosanus tea prepared by the freeze-drying mode has obvious sour taste and inconsistent sour and sweet mouthfeel, the tea prepared by the drying modes of 60 ℃ and 100 ℃ has coordinated sour and sweet mouthfeel, and the special flavor of the anoectochilus formosanus is insufficient. The anoectochilus formosanus tea prepared by the stir-frying method is sweet and mellow, has obvious coordination with the anoectochilus formosanus taste, and has certain difficult fire flavor. The comparison of the anoectochilus formosanus tea soup obtained by the 4 drying methods was overall, and the sensory evaluation of the anoectochilus formosanus tea obtained by the stir-drying method was considered to be the best.
As can be seen from FIG. 1, the influence of different drying on the contents of soluble solid, amino acids, total sugars and total flavonoids of Anoectochilus roxburghii tea is inconsistent, and the total comparison shows that the content of the effective components of Anoectochilus roxburghii prepared by the stir-drying method is obviously higher than that of Anoectochilus roxburghii prepared by other three methods. As can be seen from FIG. 1A, the lowest soluble solid content (Brix) of Anoectochilus roxburghii tea soup is in direct drying mode, and there is no difference between the tea obtained in drying mode at 60 deg.C and 100 deg.C, and the soluble solid content of Anoectochilus roxburghii tea obtained by freeze-drying is higher than that of drying mode, but is obviously lower than that of parching mode. As can be seen from B in FIG. 1, the same difference exists between the amino acid content and the soluble solid content between different drying modes, and the maximum amino acid content of Anoectochilus roxburghii tea prepared by the stir-drying mode is 1.00 mg/mL. As can be seen from C in FIG. 1, the total sugar content of the parched Anoectochilus roxburghii tea is 0.58mg/mL, and there is no significant difference in the total sugar content of the Anoectochilus roxburghii tea prepared by freeze-drying at 60 ℃ and 100 ℃. From the whole content, the total flavone content of the anoectochilus formosanus tea prepared by the four drying modes is lower, and the total flavone content is 18.22-26.56 mu g/mL, which is related to the flavone content of the anoectochilus formosanus. It can be seen from D in FIG. 1 that there is a difference between the different modes, the total flavone content of the Anoectochilus roxburghii tea prepared by parching and drying at 100 deg.C is highest, the direct drying mode has a significant difference between 60 deg.C and 100 deg.C, the Anoectochilus roxburghii tea dried at 60 deg.C has a significantly lower content of 21.93 μ g/mL and 25.63 μ g/mL under the drying condition at 100 deg.C. The content of the total flavone in the anoectochilus formosanus tea prepared by the freeze-drying mode is 18.22 mu g/mL at the lowest, the content of the total flavone dissolved out from the anoectochilus formosanus tea is possibly related to the drying temperature, and the higher the drying temperature is, the higher the content of the total flavone dissolved out from the anoectochilus formosanus tea is. Therefore, the difference of the effective components of the Anoectochilus roxburghii tea prepared by 4 different drying modes can be seen, and the comprehensive comparison shows that the stir-drying mode is the optimal drying mode for preparing the Anoectochilus roxburghii tea.
Comparative example 6
The anoectochilus formosanus raw material in the anoectochilus formosanus health-preserving tea adopts the following preparation method:
(1) placing fresh leaves of herba Anoectochili Roxburghii at room temperature, and spreading for 60min until water content of the fresh leaves is reduced to 55%;
(2) the spreading-out Anoectochilus roxburghii leaves adopt a frying type de-enzyming process, the de-enzyming temperature is 200 ℃, the used de-enzyming machine is a 60-type roller de-enzyming machine, and the de-enzyming time is 7 min;
(3) twisting the deactivated Anoectochilus roxburghii leaves for 10min, wherein the twisting machine is 55 type, and the pressure is medium pressure;
(4) drying the twisted Anoectochilus roxburghii leaves in a sectional type frying manner, wherein the first stage frying temperature is 125 ℃ for 10min, the second stage frying temperature is 105 ℃ for 15min, and the third stage frying temperature is 85 ℃ for 30 min.
Comparative examples 7 to 9
Comparative examples 7 to 9 were prepared by adjusting the stir-frying time to 8 minutes, 11 minutes and 12 minutes, respectively, based on the method of comparative example 6.
The effective components in the anoectochilus formosanus prepared in the examples 1-1 and the comparative examples 7-9 are detected by adopting the evaluation method, and the results are shown in fig. 2, the influence of different pan-frying time on the contents of different effective components is different, particularly the content change trend of total flavonoids, the pan-frying time is the optimal pan-frying time for 10min, and the contents of soluble solids (Brix), total sugar, amino acid and total flavonoids in the anoectochilus formosanus tea soup are highest.
Comparative example 10
The anoectochilus formosanus raw material in the anoectochilus formosanus health-preserving tea adopts the following preparation method:
(1) placing fresh leaves of herba Anoectochili Roxburghii at room temperature, and spreading for 60min until water content of the fresh leaves is reduced to 55%;
(2) the spreading-out Anoectochilus roxburghii leaves adopt a frying type de-enzyming process, the de-enzyming temperature is 200 ℃, the used de-enzyming machine is a 60-type roller de-enzyming machine, and the de-enzyming time is 10 min;
(3) twisting the deactivated Anoectochilus roxburghii leaves for 5min by using a twisting machine of type 55 under medium pressure;
(4) drying the twisted Anoectochilus roxburghii leaves in a sectional type frying manner, wherein the first stage frying temperature is 125 ℃ for 10min, the second stage frying temperature is 105 ℃ for 15min, and the third stage frying temperature is 85 ℃ for 30 min.
Comparative example 11
Comparative example 11 the rolling time was adjusted to 15 minutes on the basis of the method of comparative example 10.
The effective components in the Anoectochilus roxburghii prepared in example 1-1 and comparative examples 10 and 11 were tested by the above evaluation method, and the results are shown in FIG. 3, the different rolling times have different effects on the contents of the different effective components, the effective component of Anoectochilus roxburghii tea is the highest at 10min of rolling, the content of soluble solid (Brix) is 0.40%, the content of amino acid is 1.00mg/mL, the content of total sugar is 0.63mg/mL, and the content of total flavone is 7.48 μ g/mL.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (9)
1. A preparation method of anoectochilus formosanus health tea is characterized by comprising the following steps of compounding Prunella vulgaris, white tea and anoectochilus formosanus in a weight ratio of 2:3:
spreading, deactivating enzyme, rolling and drying picked fresh leaves of Anoectochilus roxburghii to obtain the Anoectochilus roxburghii for later use, weighing the Prunella vulgaris bulb and the white tea in sequence according to the weight ratio, uniformly mixing the Prunella vulgaris bulb and the white tea with the Anoectochilus roxburghii, and cutting the mixture into 16-20 meshes.
2. The preparation method of the anoectochilus formosanus health-preserving tea is characterized by comprising the following steps of compounding Prunella vulgaris, white tea, anoectochilus formosanus and dried orange peel in a weight ratio of 5.5:5.6:11.3: 2:
spreading, deactivating enzyme, rolling and drying picked fresh leaves of Anoectochilus roxburghii to obtain the Anoectochilus roxburghii for later use, weighing the Prunella vulgaris bulb, the white tea and the dried orange peel in sequence according to the weight ratio, uniformly mixing the weighed mixture with the Anoectochilus roxburghii, and cutting the mixture into 16-20 meshes.
3. A preparation method of anoectochilus roxburghii health tea is characterized by comprising the following steps of compounding black tea, anoectochilus roxburghii, rhizoma gastrodiae and lycium barbarum in a weight ratio of 4:6:5:
spreading picked fresh leaves of Anoectochilus roxburghii, deactivating enzyme, rolling, and drying to obtain the above Anoectochilus roxburghii for use, weighing black tea, rhizoma Gastrodiae slice, and fructus Lycii in the above weight ratio, mixing with the above Anoectochilus roxburghii uniformly, and cutting into 16-20 mesh.
4. The preparation method of the anoectochilus roxburghii health tea is characterized by comprising the following steps of compounding black tea, anoectochilus roxburghii, golden camellia and lycium barbarum in a weight ratio of 4:6:5:
spreading, deactivating enzymes, twisting and drying picked fresh leaves of Anoectochilus roxburghii to obtain the Anoectochilus roxburghii for later use, weighing black tea, golden camellia and red medlar in sequence according to the weight ratio, uniformly mixing the black tea, the golden camellia and the red medlar with the Anoectochilus roxburghii, and cutting the mixture into 16-20 meshes.
5. The preparation method of the anoectochilus roxburghii health tea is characterized by compounding black tea, anoectochilus roxburghii and red medlar in a weight ratio of 1:1:1, and comprises the following steps:
spreading picked fresh leaves of Anoectochilus roxburghii, deactivating enzymes, rolling, and drying to obtain the above Anoectochilus roxburghii for use, weighing black tea and fructus Lycii in the above weight ratio, mixing with the above Anoectochilus roxburghii uniformly, and cutting into 16-20 mesh.
6. The method for preparing Anoectochilus roxburghii health tea as claimed in any one of claims 1 to 5, wherein the fresh Anoectochilus roxburghii leaves are kept at room temperature for 60min until the water content of the fresh Anoectochilus roxburghii leaves is reduced to 50-60%.
7. The method for preparing Anoectochilus roxburghii health tea as claimed in any one of claims 1 to 5, wherein the water-removing process of Anoectochilus roxburghii adopts stir-frying type water-removing at 185-215 deg.C, and the used water-removing machine is 60-type roller water-removing machine for 10 min.
8. The method for preparing Anoectochilus roxburghii health tea according to any one of claims 1-5, wherein the rolling time of Anoectochilus roxburghii is 10min, the rolling machine is 55 type, and the pressure is medium pressure.
9. The method for preparing Anoectochilus roxburghii health tea as claimed in any one of claims 1 to 5, wherein the Anoectochilus roxburghii drying method is step-wise parching, the first stage parching temperature is 120-.
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