CN115005304A - Freeze-dried active ginseng tea and preparation method thereof - Google Patents
Freeze-dried active ginseng tea and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a freeze-dried active ginseng tea and a preparation method thereof. The preparation method comprises primary constant temperature extraction and secondary constant temperature extraction, adopts 55-65 deg.C water temperature vibration rolling extraction to replace traditional high temperature high pressure extraction, and adopts a vibrator to make ginseng vibrate and roll in warm water, thereby greatly improving production efficiency and reducing energy consumption. And then, auxiliary materials are added, quick-frozen for 1-2 hours at the temperature of-35 ℃, and then vacuum freeze-dried for 6-10 hours under the conditions that the vacuum degree is 40-75Pa and the temperature is 50-60 ℃ to obtain the freeze-dried ginseng tea. The invention simultaneously solves the problems that the diseases such as liver fire exuberance and the like are easy to cause by long-term consumption of ginseng and the defects of the prior ginseng tea process, fills the market blank of the instant brewing freeze-dried active ginseng tea, and thus improves the market competitiveness of the freeze-dried active ginseng tea.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to freeze-dried active ginseng tea and a preparation method thereof.
Background
Ginseng is a precious medicinal plant, and the alias of traditional chinese medical books is human title, ghost, spermatorrhea, hyssop, blood ginseng, soil essence, human minium, jade essence, yellow ginseng, marine vessel, young stone, cyrtomium fortunei, jinjing magnolia and child ginseng, and is known as "king of herbage". From ancient times to the present, ginseng has been pursued by people, and is recorded in the compendium of materia medica: ginseng, sweet in taste, slightly bitter and warm in nature, enters spleen and lung meridians. Has the functions of tonifying, strengthening, invigorating qi, relieving depletion, tonifying lung and invigorating spleen. Modern medicine believes that ginseng can tonify five internal organs, has strong effects of resisting fatigue and improving the metabolism and the immune function of an organism, and can lighten the body and prolong the life after being taken for a long time. Ginseng belongs to traditional Chinese medicinal materials, and is used as a raw material of traditional Chinese medicines and health-care foods. The health department of 8.29.2012 issued the 17 th announcement of 2012, approved that ginseng (artificially planted) in 5 and less than 5 years is a new resource food, and officinal ginseng formally leaves a special cabinet for medicinal materials and health food as a food raw material, and becomes one of the favorite delicious dishes of common people.
Tremella is a rare nourishing product, and the tremella is regarded as a product for prolonging life by royal families all over the past. Modern medicine proves that the main pharmacological effective component of tremella is polysaccharide, tremella polysaccharide is the most important component of tremella, accounts for 60% -70% of dry weight of tremella, and is an important bioactive substance, so that the tremella polysaccharide can enhance the immune function of a human body and has the effects of strengthening the body resistance and consolidating the constitution. Tremella contains abundant protein, contains 17 amino acids, and 7 of 8 amino acids essential for human body, and is good protein source.
The fetal chrysanthemum is the top-grade chrysanthemum, can dispel wind and heat, calm the liver, improve eyesight, clear away heat and toxic materials, is a top-grade chrysanthemum tea, has pure taste and is popular with people. Modern pharmacological research shows that chrysanthemum has a plurality of pharmacological effects of resisting bacteria, inflammation and oxidation, relaxing blood vessels, reducing blood fat, resisting tumors, expelling lead and the like. The main components of the chrysanthemum morifolium ramat with pharmacological characteristics are volatile oil, flavonoid, amino acid and other trace elements, and the chrysanthemum morifolium ramat is often used for treating diseases of some patients, and has the main effects of dispelling wind, clearing heat, calming the liver and improving eyesight.
At present, most ginseng tea products in the market still exist in the form of tea bags, consumers need to brew and extract the ginseng tea products by boiled water, the leaching rate of functional components is low, and ginseng is not prepared into instant brewed and directly drunk products in the market. The reason is that the ginseng is mostly boiled at high temperature or high temperature and high pressure in the production process, the loss of ginseng aroma and the damage of functional components are easily caused by the high temperature or high temperature and high pressure, and the aroma and the leaching rate of the functional components are lower when the ginseng tea is directly brewed and drunk. The problem of flavor change caused by overhigh temperature also often occurs in the process of purely adopting the freezing vacuum drying. The product of the ginseng matched with the fetal chrysanthemum and the white fungus is also the first example, and due to the medicinal effect factors of the ginseng, if the ginseng is eaten for a long time, diseases such as vigorous liver fire and the like are easily caused, while the fetal chrysanthemum is slightly cold in nature, has the effects of clearing liver, improving eyesight and clearing heat and toxic materials, and is neutralized by the fetal chrysanthemum and the white fungus, and the auxiliary of various amino acids in the white fungus is added, so that the effect is greatly improved, and the diseases such as vigorous liver fire and the like are not easily caused after long-term use.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides a freeze-dried active ginseng tea prepared by matching ginseng, chrysanthemum bud and tremella and a preparation method thereof, and solves the problems in the background art.
One of the technical schemes adopted by the invention for solving the technical problems is as follows: a preparation method of freeze-dried active ginseng tea is provided, which comprises the following steps:
1) raw material pretreatment: pulverizing Ginseng radix, flos Chrysanthemi, and Tremella;
2) primary constant-temperature extraction: mixing 40 parts of ginseng, 5 parts of chrysanthemum, 50 parts of tremella, 0.4 part of pectinase and 500 parts of water in parts by mass in an extraction device, controlling the water temperature at 60-65 ℃, starting a vibrator, and vibrating at a frequency of 50HZ, so that the raw materials are continuously vibrated, rolled and extracted in constant-temperature water for 60-65min to obtain first-time extraction liquid and first-time material residues;
3) secondary constant-temperature extraction: mixing the first-time material residue with 500 parts of water in an extraction barrel, controlling the water temperature at 55-60 ℃, starting a vibrator, vibrating at a frequency of 50HZ, continuously vibrating and rolling the raw materials in constant-temperature water for extraction for 60-65min, and collecting the second-time extraction liquid;
4) preparing materials: mixing the auxiliary materials with water and then cooking to obtain a mixed material;
5) and (3) cooling: cooling the mixture and mixing with the first extraction liquid and the second extraction liquid;
6) and (3) drying: and spreading the mixed materials on a plate for forming, quickly freezing for 1-2h at-35 ℃, and then carrying out vacuum freeze drying for 6-10 h under the conditions that the vacuum degree is 40-75Pa and the temperature is 50-60 ℃ to obtain the freeze-dried ginseng tea.
In a preferred embodiment of the invention, in the step 1), the ginseng, the chrysanthemum and the tremella are subjected to ultrafine grinding to reach the particle size of 280-290 μm after impurities are removed.
In a preferred embodiment of the invention, in the step 4), 3-8 parts by mass of the medlar, 4-8 parts by mass of the red dates and 30-50 parts by mass of water are mixed and then cooked for 110-130s at 90-100 ℃ to obtain the mixed material.
In a preferred embodiment of the invention, in the step 5), the mixed material is put into a cooling tank, cooled to 40-50 ℃, added with 4-6 parts of honey, and then uniformly mixed with the cooled material.
In a preferred embodiment of the invention, the method also comprises a step 7) of unloading the freeze-dried ginseng tea, and obtaining a final finished product after selection, metal detection and packaging.
The second technical scheme adopted by the invention for solving the technical problems is as follows: provides a freeze-dried active ginseng tea which is a brewing direct drinking product prepared by the method.
In a preferred embodiment of the invention, the composition comprises the following components in parts by mass:
in a preferred embodiment of the present invention, the solid particles have a particle size of no greater than 285 μm.
The invention takes medicinal and edible plants as research objects, establishes a high-flux extraction activity screening and effective component separation and purification platform of medicinal and edible products, researches the freeze-drying wall-breaking technology process by combining wall-breaking, superfine grinding, biological enzymolysis and other technologies, researches the optimal extraction temperature, extraction time, pH value and material fineness required by extracting different biological active components, more completely extracts the effective components in the products, and improves the health care value of large health products such as freeze-dried active ginseng tea and the like. Compared with the traditional ginseng tea, the production method of the high-quality freeze-dried active ginseng tea provided by the invention is mainly improved in the following three aspects to solve the problems of serious loss of aroma and active ingredients of the freeze-dried ginseng tea and unstable product quality:
1) adopts 55-65 ℃ water temperature vibration rolling extraction to replace the traditional high-temperature high-pressure extraction
The traditional high-temperature high-pressure extraction is easy to cause loss of ginseng fragrance and damage of functional components, and the extraction mode of ginseng liquid directly influences the quality of the freeze-dried ginseng tea, so that the extraction mode is very important, and the traditional high-temperature high-pressure extraction is actually combined with the countercurrent extraction and low-temperature extraction mode by adopting 55-65 ℃ water temperature vibration rolling extraction; repeated experiments show that the extraction effect is optimal when the extraction temperature is 55-65 ℃, the extracted juice at the temperature of more than 70 ℃ is much lower than the ginsenoside content at the temperature of 55-65 ℃, and a bubbling machine is adopted to shake and roll ginseng in warm water at the same temperature, so that the production efficiency is greatly improved, the energy consumption is reduced, the extraction can be finished once only within 8 hours originally, and only 60-65min is needed;
2) reasonable freeze-drying curve to make the product effect reach optimum
The unreasonable freeze-drying curve is easy to cause serious fragrance loss of the product, or the temperature rise speed is too high, so that a large amount of water cannot be discharged in time, the temperature of the product exceeds the eutectic point to melt and collapse, the weight vacuum degree of a freeze-drying furnace is controlled to be 40-75Pa, and the temperature is 50-60 ℃, so that the quality of the product can be ensured to be in the best state;
3) reasonable matching of ginseng, fetal chrysanthemum and tremella
The ginseng is warm in nature, is easy to cause diseases such as liver fire exuberance and the like after being eaten for a long time, the chrysanthemum bud is slightly cold in nature, has the functions of clearing liver and improving eyesight, and clearing heat and detoxicating, and the tremella provides high-quality protein and various amino acids, so that the tremella is not easy to cause diseases such as liver fire exuberance and the like due to the combination of the tremella, the tremella and the amino acids, and can also provide high-quality nutrients for nourishing, and the freeze-dried active ginseng tea is fully developed;
compared with the traditional ginseng tea, the ginseng tea has the following advantages:
1) the invention solves the problems that the product is convenient to eat, the traditional ginseng tea can be brewed with boiled water for half an hour to have more than the taste, the brewing is troublesome, the freeze-dried ginseng tea is convenient to carry, the product can be eaten immediately after opening the bag and can also be drunk after being brewed with warm water, and the product can be dissolved immediately after being placed in the warm water for 5s, namely the product can be drunk immediately after being brewed;
2) the invention solves the problems of poor retention of the flavor of the ginseng and lower leaching rate of functional components, adopts non-high-temperature stewing and extraction with proper warm water, greatly retains the flavor and the effective components, has reasonable taste blending, strong pre-blended ginseng flavor, mild nourishing, long-lasting middle blended chrysanthemum flavor, slightly sweet medlar and natural aftertaste, and is pleasant;
3) the extraction technology combines ultramicro pulverization and biological enzymolysis technology to extract, separate and purify ginsenoside and polysaccharide components.
Detailed Description
Examples
The embodiment provides a preparation method of freeze-dried active ginseng tea, which comprises the following steps:
1) processing ginseng, chrysanthemum and tremella: removing impurities, cobblestones and the like from ginseng, chrysanthemum and tremella, and carrying out superfine grinding (the grain size of the ground grains is about 285 mu m);
2) primary constant-temperature extraction: mixing 40 parts of ginseng, 5 parts of chrysanthemum, 50 parts of tremella, 0.4 part of pectinase and 500 parts of water in parts by mass in an extraction device, controlling the water temperature at 60-65 ℃, starting a vibrator, vibrating at a frequency of 50HZ, and continuously vibrating, rolling and extracting the raw materials in constant-temperature water for 60-65min to obtain first-time extraction liquid and first-time material residues;
3) secondary constant-temperature extraction: mixing the first-time material residues with 500 parts of water in an extraction barrel, controlling the water temperature at 55-60 ℃, starting a vibrator with the vibration frequency of 50HZ, continuously vibrating, rolling and extracting the raw materials in constant-temperature water for 60-65min, and collecting second-time extraction liquid;
4) preparing materials: mixing 5 parts of medlar and 5 parts of red date with 40 parts of water according to the mass parts, and steaming and boiling the mixture for 110-130 seconds at the temperature of 90-100 ℃ to obtain a mixed material;
5) and (3) cooling: pulping the mixed materials in the step 4, putting into a cooling tank, cooling to 40-50 ℃, adding 4-6 parts of honey, and then uniformly mixing the ginseng, chrysanthemum and tremella extract with the cooled materials;
6) and (3) drying: and spreading the mixed materials on a plate for forming, quickly freezing for 1-2h at-35 ℃, and then drying for 6-10 h under vacuum degree of 40-75Pa and temperature of 55 ℃ to obtain the freeze-dried ginseng tea (semi-finished product).
7) And unloading the semi-finished product, selecting, detecting metal, and packaging to obtain a final finished product.
The particle size of the solid particles of the finished product is not more than 285 mu m, and the moisture content is not more than 5 percent. The components by mass are as follows:
first, the relation table of the first extraction temperature and time and the extracted ginsenoside content (the ginsenoside content is detected by high performance liquid chromatography)
Watch 1
In the experiment, the experimental conditions are fixed, ginseng, chrysanthemum and tremella are subjected to superfine grinding of 285 mu m, 0.1 part of pectinase is added, the frequency of a vibrating machine is 50HZ, the time and the temperature are used as the variation conditions of extraction, the relation between the extraction temperature and time and the content of ginsenoside is tested, and the experimental result shows that the extraction temperature is 60-65 ℃, and the extraction effect is optimal when the extraction time is 60-65 min.
Second, the relationship table of the second extraction temperature and time and the extracted ginsenoside content (the ginsenoside content is detected by high performance liquid chromatography)
Watch two
In the experiment, the experimental conditions are fixed, ginseng, chrysanthemum and tremella are subjected to superfine grinding of 285 mu m, 0.1 part of pectinase is added, the frequency of a vibrating machine is 50HZ, the time and the temperature are used as the variation conditions of extraction, the relation between the secondary extraction temperature and time and the content of ginsenoside is tested, and the experimental result shows that the extraction temperature is 55-60 ℃, and the extraction effect is optimal within 60-65 min.
Third, the relationship table of the third extraction temperature and time and the saponin content in the extracted ginseng (the ginsenoside content is detected by high performance liquid chromatography)
Watch III
In the experiment, the experimental conditions are fixed, ginseng, chrysanthemum and tremella are subjected to superfine grinding of 285 mu m, 0.1 part of pectinase is added, the frequency of a vibrating machine is 50HZ, the time and the temperature are used as the variation conditions of extraction, the relation between the third extraction temperature and time and the content of saponin in the third ginseng is tested, the experimental result shows that the extraction temperature is 55-60 ℃, the extraction time is 60-65min is optimal, but the content of the third extraction is very low, and the extraction is performed twice in consideration of economic benefits.
Fourthly, a relation table of the vibration frequency and the content of the ginsenoside in the extraction process (the content of the ginsenoside is detected by high performance liquid chromatography)
Watch four
In the experiment, the experimental conditions are fixed, ginseng, chrysanthemum and tremella are subjected to superfine grinding of 285 mu m, 0.1 part of pectinase is added, the extraction temperature is 55-60 ℃, the extraction time is 60-65min, the vibration frequency is used as the variation condition of extraction, the purpose is to test the relation between the vibration frequency and the content of ginsenoside in the extraction process, and the experimental result shows that the vibration frequency of 50HZ has the best extraction effect.
Fifthly, the influence of different temperatures and vacuum degrees in the freeze-drying furnace on the rehydration of the product
Watch five
The experiment aims at testing the influence of different temperatures and vacuum degrees on the rehydration of the freeze-dried ginseng tea under the vacuum state, and the experiment result shows that the rehydration of the freeze-dried ginseng tea is optimal at 40-50 ℃ or 50-60 ℃ under the vacuum degree of 40-75pa, but the product lyophilization energy consumption is greatly increased compared with 50-60 ℃ under the temperature of 40-50 ℃, so that the vacuum degree of 40-75pa and the optimal temperature of 50-60 ℃ are finally determined.
Sixthly, a relation table of different particle sizes of the superfine grinding and the content of the ginsenoside (the content of the ginsenoside is detected by a high performance liquid chromatography)
Watch six
The experiment fixes the experimental conditions, adds 0.1 part of pectinase, has the extraction temperature of 55-60 ℃, the extraction time of 60-65min and the vibration frequency of 50HZ, takes different sizes of the ginseng crushed particles as the variation conditions, aims to test the relation between different particle sizes and the content of ginsenoside, and shows that the extraction effect is best when the particle size is 285 mu m.
Seventh, adding different enzyme preparations and relationship table of ginsenoside content (detecting ginsenoside content by high performance liquid chromatography)
Watch seven
In the experiment, the experimental conditions of ultrafine grinding of ginseng, chrysanthemum and tremella to 285 mu m, vibration frequency of 50HZ, extraction temperature of 55-60 ℃ and extraction time of 60-65min are fixed, different enzyme preparations are added and the amount of the enzyme preparations is changed, the relation between different enzyme preparations and ginsenoside content is tested, and the experimental result shows that the extraction effect is optimal when 0.4 part of pectinase is added.
Eight, comparison table of different addition amount ratios of tremella and chrysanthemum and whether exuberance of liver fire is easily caused
Table eight
The symptoms of exuberant liver fire are manifested by red face and eyes, more eye secretion, fullness and headache of head, dysphoria, irritability, insomnia, yellow urine, constipation, red tongue and yellow coating. After drinking for one week, the patient shows two or more symptoms, and the patient is judged to have exuberant liver fire
200 volunteers are selected for continuously drinking ginseng beverage for 1 week for testing, the volunteers have no symptom of liver fire exuberance before drinking, the test is divided into 20 groups, 40 persons in each group respectively test whether the symptom of liver fire exuberance appears when drinking different chrysanthemum and tremella, according to a test table, 5 parts of chrysanthemum and more than 50 parts of tremella are best, and in consideration of the production cost relationship, the formula uses 5 parts of chrysanthemum and 50 parts of tremella to cause the minimum probability of liver fire exuberance.
The product prepared by the embodiment has uniform and consistent color in a dry state, is the unique color of the product, is in a block shape as a whole, has the rehydration time of 5s at the water temperature of 50 ℃, has rich ginseng fragrance in the former adjustment, is mild for nourishing, has lingering chrysanthemum taste in the middle adjustment, has slightly sweet medlar and is natural and sweet after adjustment, and is pleasant to the mind.
The above examples are only intended to illustrate the technical solution of the present invention, and not to limit it; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (8)
1. A preparation method of freeze-dried active ginseng tea is characterized by comprising the following steps: the method comprises the following steps:
1) pretreatment of raw materials: pulverizing Ginseng radix, flos Chrysanthemi, and Tremella;
2) primary constant-temperature extraction: mixing 40 parts of ginseng, 5 parts of chrysanthemum, 50 parts of tremella, 0.4 part of pectinase and 500 parts of water in parts by mass in an extraction device, controlling the water temperature at 60-65 ℃, starting a vibrator, and vibrating at a frequency of 50HZ, so that the raw materials are continuously vibrated, rolled and extracted in constant-temperature water for 60-65min to obtain first-time extraction liquid and first-time material residues;
3) secondary constant-temperature extraction: mixing the first-time material residue with 500 parts of water in an extraction barrel, controlling the water temperature at 55-60 ℃, starting a vibrator, vibrating at a frequency of 50HZ, continuously vibrating and rolling the raw materials in constant-temperature water for extraction for 60-65min, and collecting the second-time extraction liquid;
4) preparing materials: mixing the auxiliary materials with water and then cooking to obtain a mixed material;
5) and (3) cooling: cooling the mixture and mixing with the first extraction liquid and the second extraction liquid;
6) and (3) drying: and spreading the mixed materials on a plate for forming, quickly freezing for 1-2h at-35 ℃, and then carrying out vacuum freeze drying for 6-10 h under the conditions that the vacuum degree is 40-75Pa and the temperature is 50-60 ℃ to obtain the freeze-dried ginseng tea.
2. The method for preparing a lyophilized active ginseng tea according to claim 1, wherein: in the step 1), impurities of ginseng, chrysanthemum and tremella are removed, and the ginseng, chrysanthemum and tremella are subjected to superfine grinding until the particle size is 280-290 mu m.
3. The method for preparing a lyophilized active ginseng tea according to claim 1, wherein: in the step 4), 3-8 parts of medlar, 4-8 parts of red dates and 30-50 parts of water are mixed according to the parts by mass, and then the mixture is cooked for 110 and 130 seconds at the temperature of 90-100 ℃ to obtain the mixed material.
4. The method for preparing a lyophilized active ginseng tea according to claim 1, wherein: in the step 5), the mixed material is put into a cooling tank, cooled to 40-50 ℃, added with 4-6 parts of honey, and then uniformly mixed with the cooled material.
5. The method for preparing a lyophilized active ginseng tea according to claim 1, wherein: also comprises a step 7) of unloading the freeze-dried ginseng tea, selecting, detecting metal and packaging to obtain a final finished product.
6. A freeze-dried active ginseng tea is characterized in that: is a brewed direct drinking product prepared by the method of any one of claims 1 to 5.
7. The lyophilized active ginseng tea according to claim 6, wherein: the adhesive comprises the following components in parts by mass:
8. the lyophilized active ginseng tea according to claim 6, wherein: the particle size of the solid particles is not more than 285 mu m.
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| CN116584599A (en) * | 2022-10-29 | 2023-08-15 | 黄佩纯 | Preparation method of freeze-dried ginseng tremella drink |
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