CN116138331A

CN116138331A - Method for preparing fermented pseudo-ginseng flower white tea beverage

Info

Publication number: CN116138331A
Application number: CN202211647620.5A
Authority: CN
Inventors: 骆扬; 宋江丽
Original assignee: WENSHAN UNIVERSITY
Current assignee: WENSHAN UNIVERSITY
Priority date: 2022-12-21
Filing date: 2022-12-21
Publication date: 2023-05-23

Abstract

The invention discloses a preparation method of a fermented pseudo-ginseng flower white tea beverage, which takes pseudo-ginseng flowers as raw materials, adds white tea soup, white granulated sugar, citric acid and vitamin C into extract liquid obtained by fermenting pseudo-ginseng flowers for blending, and obtains the optimal proportion of the fermented pseudo-ginseng flower white tea beverage through single factor and orthogonal experiments: the addition amount of the notoginseng flower fermentation liquor is 9g, the addition amount of the white tea soup is 38g, the addition amount of sugar is 8g, the addition amount of citric acid is 0.1g, the addition amount of vitamin C is 1g, and the addition amount of water is 100g, so that the prepared beverage under the condition is light yellow, has the flavor of tea and notoginseng flowers in sweet and sour taste, and can be well blended.

Description

Method for preparing fermented pseudo-ginseng flower white tea beverage

Technical Field

The invention relates to the technical field of foods, in particular to a preparation method of a fermented pseudo-ginseng flower white tea beverage.

Background

Notoginseng flower is sweet and slightly bitter in taste, cool in nature, contains flavonoids, polysaccharides, volatile oils, inorganic matters, vitamins and the like, is the part with the highest saponin content in the Notoginseng, has the effects of clearing heat, calming the liver and reducing blood pressure, and has obvious pharmacological effects in the aspects of treating arrhythmia, reducing blood lipid, dizziness, tinnitus and the like. The overground parts of pseudo-ginseng such as pseudo-ginseng flowers are listed in a medicine-food homologous catalog in 2016, and research of Yang Guang and the like shows that the anti-nutritional factors contained in the pseudo-ginseng flowers have no health risk under recommended dosage, and further proves the edible safety of the pseudo-ginseng flowers. Liu Pingping et al show that the Notoginseng radix fermentation polysaccharide can reduce intracellular active oxygen level, and provide theoretical basis for further development and utilization of Notoginseng radix product.

Disclosure of Invention

In order to solve or partially solve the problems existing in the related art, the invention provides a preparation method of a fermented pseudo-ginseng flower white tea beverage, which comprises the following steps:

(1) Treatment of raw and auxiliary materials

Weighing 15-25 g of white tea and 800-1200 g of water, placing the white tea into a constant-temperature water bath kettle at 70 ℃ for water bath heat preservation for 40-50 min, repeatedly leaching twice, and taking filtrate for standby after suction filtration;

pulverizing cleaned and dried flos Notoginseng with pulverizer, and sieving;

taking 15-25 g of pseudo-ginseng pollen and 800-1200 g of water, adding 15% of white granulated sugar by the total mass of the pseudo-ginseng pollen and the water, uniformly stirring to obtain pseudo-ginseng pollen suspension, rapidly heating to 80 ℃, carrying out constant-temperature water bath at 80 ℃ for 10-15 min, taking out, cooling to room temperature, adding edible fungus, wherein the inoculation amount of the fungus is 3% of the mass of the pseudo-ginseng pollen suspension, uniformly stirring, sealing by using a preservative film, and fermenting for 3d at room temperature;

filtering, heating the filtrate to 60-70 ℃, keeping for 30-40 min, and then cooling for standby;

(2) Blending

Mixing the pseudo-ginseng flower fermentation liquor obtained in the step (1) with the white tea soup, adding white granulated sugar, citric acid and vitamin C, adding water for quantification, and filtering to obtain a beverage preform;

(3) Sterilization

Sterilizing the pre-product at high temperature, and cooling to obtain the final product.

Further, in the step (1), the sieving is a 100-mesh sieving.

Further, in the step (1), the edible fungus is lactobacillus.

Further, in the step (1), the preservative film is 3 layers.

Further, the addition amount of each component in the step (2) is as follows in parts by weight: 9 parts of pseudo-ginseng flower fermentation liquor, 38 parts of white tea soup, 8 parts of sugar, 0.1 part of citric acid and 1 part of vitamin C.

Further, the high temperature sterilization condition in the step (3) is that the temperature is kept at 85 ℃ for 25min.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention as claimed.

The beneficial technical effects of the invention are as follows:

according to the invention, after the notoginseng flower is fermented, the bitter taste of the notoginseng flower is reduced, and the bitter taste of the notoginseng flower is further covered by the compound of the notoginseng flower and the tea soup, so that the palatability of the notoginseng flower is greatly improved, and the method has a good reference significance for developing notoginseng flower food products.

Detailed Description

Alternative embodiments of the present application will be described in more detail below. While alternative embodiments of the present application have been described, it should be understood that the present application may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art.

The terminology used in the present application is for the purpose of describing particular embodiments only and is not intended to be limiting of the present application. As used in this application and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should also be understood that the term "and/or" as used herein refers to and encompasses any or all possible combinations of one or more of the associated listed items.

A preparation method of a fermented pseudo-ginseng flower white tea beverage comprises the following steps:

(1) Treatment of raw and auxiliary materials

pulverizing cleaned and dried flos Notoginseng with pulverizer, and sieving;

(2) Blending

(3) Sterilization

In one embodiment of the present application, the sieving in step (1) is a 100 mesh sieve.

In one embodiment of the present application, the edible fungus in step (1) is a lactic acid bacterium.

In one embodiment of the present application, the preservative film in step (1) is 3 layers.

In one embodiment of the present application, the amount of each component added in step (2) is as follows in parts by weight: 9 parts of pseudo-ginseng flower fermentation liquor, 38 parts of white tea soup, 8 parts of sugar, 0.1 part of citric acid and 1 part of vitamin C.

In one embodiment of the present application, the high temperature sterilization condition in step (3) is to maintain at 85 ℃ for 25min.

For clarity, the following examples are provided in detail.

Example 1

1 processing raw and auxiliary materials

Tea soup: weighing 20g of white tea and 1000g of water, placing the white tea into a constant-temperature water bath kettle at 70 ℃ for water bath heat preservation for 45min (repeated leaching for two times), and taking filtrate for standby after suction filtration. The content of tea polyphenol in the tea soup is 1201.59mg/kg.

Notoginseng flower fermentation liquor: pulverizing cleaned and dried flos Notoginseng with pulverizer, and sieving with 100 mesh sieve. Taking 20g of pseudo-ginseng pollen and 1000g of water, adding 15% of white granulated sugar (1020 g) of the total mass of the pseudo-ginseng pollen and the water, uniformly stirring to obtain pseudo-ginseng pollen suspension, rapidly heating to 80 ℃, performing constant-temperature water bath at 80 ℃ for 10min, taking out, and cooling to room temperature for standby. 6 parts of pseudo-ginseng pollen suspension is prepared by the same method, six strains are respectively added, the inoculation amount of the strains is 3% of the mass of the pseudo-ginseng pollen suspension, the mixture is uniformly stirred, 3 layers are covered by preservative films for sealing, and the mixture is placed in room temperature (25 ℃) for fermentation for 3d. Filtering, heating the filtrate to 65 ℃, maintaining for 30min, and cooling for standby. Respectively obtaining fermentation liquor of 6 strains of notoginseng flowers.

2 blending

The notoginseng flower fermentation liquid with the best taste is selected through sensory evaluation, and is evenly mixed with ingredients such as white tea soup, white granulated sugar, citric acid, vitamin C and the like, and then water is added for quantification, and the addition amount of each component is as follows by weight: 9 parts of pseudo-ginseng flower fermentation liquor, 38 parts of white tea soup, 8 parts of sugar, 0.1 part of citric acid and 1 part of vitamin C. Filtering to obtain beverage preform.

3 sterilizing

Sealing the preform, keeping at 85deg.C for 25min, and cooling to obtain the final product.

Example 2

1 processing raw and auxiliary materials

Tea soup: weighing 15g of white tea and 800g of water, placing into a constant-temperature water bath kettle at 70 ℃ for water bath heat preservation for 40min (repeated leaching for two times), and taking filtrate for standby after suction filtration.

Notoginseng flower fermentation liquor: pulverizing cleaned and dried flos Notoginseng with pulverizer, and sieving with 100 mesh sieve. Taking 15g of pseudo-ginseng pollen and 800g of water, adding 15% white granulated sugar of the total mass of the pseudo-ginseng pollen and the water, uniformly stirring to obtain pseudo-ginseng pollen suspension, rapidly heating to 80 ℃, performing constant-temperature water bath at 80 ℃ for 10min, taking out, and cooling to room temperature for standby. 6 parts of pseudo-ginseng pollen suspension is prepared by the same method, six strains are respectively added, the inoculation amount of the strains is 3% of the mass of the pseudo-ginseng pollen suspension, the mixture is uniformly stirred, 3 layers are covered by preservative films for sealing, and the mixture is placed in room temperature (25 ℃) for fermentation for 3d. Filtering, heating the filtrate to 60 ℃, maintaining for 35min, and cooling for standby. Respectively obtaining fermentation liquor of 6 strains of notoginseng flowers.

2 blending

The notoginseng flower fermentation liquid with the best taste is mixed with ingredients such as white tea soup, white granulated sugar, citric acid, vitamin C and the like through sensory evaluation, water is added for quantification, and the beverage pre-finished product is obtained after filtration.

3 sterilizing

Example 3

1 processing raw and auxiliary materials

Tea soup: weighing 25g of white tea and 1200g of water, placing into a constant-temperature water bath kettle at 70 ℃ for water bath heat preservation for 45min (repeated leaching for two times), and taking filtrate for standby after suction filtration.

Notoginseng flower fermentation liquor: pulverizing cleaned and dried flos Notoginseng with pulverizer, and sieving with 100 mesh sieve. Taking 25g of pseudo-ginseng pollen and 1200g of water, adding 15% white granulated sugar of the total mass of the pseudo-ginseng pollen and the water, uniformly stirring to obtain pseudo-ginseng pollen suspension, rapidly heating to 80 ℃, carrying out constant-temperature water bath at 80 ℃ for 10min, taking out, and cooling to room temperature for standby. 6 parts of pseudo-ginseng pollen suspension is prepared by the same method, six strains are respectively added, the inoculation amount of the strains is 3% of the mass of the pseudo-ginseng pollen suspension, the mixture is uniformly stirred, 3 layers are covered by preservative films for sealing, and the mixture is placed in room temperature (25 ℃) for fermentation for 3d. Filtering, heating the filtrate to 70 ℃, maintaining for 40min, and cooling for standby. Respectively obtaining fermentation liquor of 6 strains of notoginseng flowers.

2 blending

3 sterilizing

Example 3

1 processing raw and auxiliary materials

2 blending

3 sterilizing

Test examples

1 Experimental method

1.1 Single factor experiment

Determination of fermentation strains: 6 different strains (yellow wine yeast, aspergillus niger, rhizopus oryzae, fruit wine yeast, lactobacillus and river white yeast) commonly used in food fermentation are selected for fermentation at room temperature (25 ℃), and the optimal fermentation strain is selected from the strains through sensory evaluation.

Determination of the addition amount of white tea soup: under the conditions that the addition amount of the notoginseng flower fermentation liquor is 8g, the addition amount of the white granulated sugar is 8g, the addition amount of the vitamin C is 1g and the addition amount of the citric acid is 0.1g, the addition amounts of the white tea soup are 25g,30g,35g and 40g, respectively, the water is respectively added for quantification to 100g, and the optimal addition amount of the tea soup is obtained through sensory comparison.

Determination of the addition amount of white granulated sugar: under the condition that the addition amount of the pseudo-ginseng flower fermentation liquid is 8g, the white tea soup is 35g, the vitamin C is 1g, and the citric acid is 0.1g, the addition amounts of the white granulated sugar are considered to be 6g,8g,10g and 12g, the water is respectively added to be quantified to 100g, and the optimal addition amount of the white granulated sugar is obtained through sensory comparison.

Determination of the amount of citric acid added: under the conditions that 8g of notoginseng flower fermentation liquor is added, 35g of white tea soup is added, 1g of vitamin C is added and 8g of white granulated sugar is added, the optimal adding amount of citric acid is obtained by considering that the adding amount of citric acid is respectively added to 100g under the levels of 0.05g,0.1g,0.15g and 0.2g and by sensory comparison.

1.2 orthogonal experiments

Through a single-factor experiment, four factors of notoginseng flower fermentation liquid, tea soup, white granulated sugar and citric acid are subjected to an orthogonal experiment to determine the optimal formula of the compound beverage, and the level of the orthogonal experimental factors is shown in the table 1 below.

TABLE 1 orthogonal experiment factor level Table for fermented Notoginseng flower white tea beverage

2 sensory evaluation and detection of finished products

2.1 sensory evaluation of Notoginseng fermentation broth

6 strains are used for fermenting the pseudo-ginseng flowers, and the pseudo-ginseng flower fermentation liquid is evaluated in three aspects of color, taste and bitter taste, so that the fermentation strains are selected. The fermentation evaluation was according to the following table 2.

TABLE 2 sensory evaluation criteria for Notoginseng fermentation broths

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2.2 organoleptic evaluation of the finished beverage

The finished beverage is subjected to sensory evaluation mainly from three aspects of taste, color and aroma, and the evaluation criteria are shown in Table 3.

TABLE 3 sensory evaluation criteria for fermented Notoginseng flower white tea beverages

2.3 method for measuring physical and chemical indexes of finished products

Determination of tea polyphenol content: the detection method of tea polyphenol in GB/T21733-2008 annex A is used for measurement.

Determination of acidity: GB 12456-2021 phenolphthalein indicator method.

Determination of crude polysaccharide: SN/T4260-2015 phenol-sulfuric acid process.

3 results and analysis

3.1 determination of Notoginseng fermentation Strain

After fermentation, 6 fermentation strains were screened by sensory evaluation, 100 minutes was used for sensory evaluation, and 10 scoring staff performed sensory evaluation on the 6 fermentation broths, and the average value was taken as the final score, and the results are shown in table 4 below.

TABLE 4 evaluation Table of fermented Notoginseng flowers of different strains

From the fermentation effect of 6 strains, the fermentation effect of Aspergillus niger and Rhizopus oryzae is not ideal, the fermentation liquid is turbid, the surface of the liquid has mildew spots, and the smell is accompanied with mildew; the sweetness of the yellow wine yeast fermentation liquor is low, the flavor of the pseudo-ginseng flower is weak, and the bitter taste is slightly heavy; the fruit wine yeast fermentation liquor has weak bitter taste and excessive wine taste, and affects the blending of the beverage; the bitter taste of the pseudo-ginseng flower is weakened after the fermentation of the river white yeast, but the sour taste is too heavy, and the flavor is poor; the lactic acid bacteria fermented notoginseng flower fermentation liquid has outstanding sour flavor and proper sweet taste, and maintains the bitter taste of part of notoginseng flowers, the whole fermentation flavor is coordinated, the fermentation liquid is clear and transparent, the sensory score is larger than that of other strains, and the measured soluble solid of the fermentation liquid is 11 percent and the pH value is 4.53.

3.2 determination of tea soup addition

The white tea soup has weak bitter and astringent taste, and the taste of the tea soup is popular, and the flavor of the finished beverage is greatly improved after the white tea soup is added. The sensory impact of the amount added on the finished beverage is shown in table 5 below.

TABLE 5 influence of white tea soup addition on fermented Notoginseng flower white tea beverage

From Table 5, it can be seen that the color of the fermented beverage is not greatly different with the gradual increase of the addition amount of the white tea soup, but has a great influence on the flavor and bitter taste of the pseudo-ginseng flower. The tea soup with too little addition has too heavy flavor of the pseudo-ginseng flowers, the flavor of the tea soup is weaker, when the addition of the tea soup reaches 40g, the acidity is as low as 1.98g/L, the tea flavor is very intense at the moment, the flavor of the pseudo-ginseng flowers is covered, when the addition of the tea soup is 35g, the acidity is 2.18g/L, the color of the beverage is yellowish, the sour and sweet are moderate, the bitter taste is lighter, and the sensory score is highest.

3.3 determination of the addition amount of the Notoginseng flower fermentation liquor

After the notoginseng flower is fermented, the bitter taste is weakened to a certain extent, and after the notoginseng flower is compounded with tea soup, the taste of the beverage can be further blended, and the sensory influence of the addition amount of the notoginseng flower fermentation liquid on the finished product is shown in the following table 6.

TABLE 6 influence of addition of Notoginseng fermentation broth on fermented Notoginseng white tea beverage

From Table 6, it is found that the acidity of the compound beverage increases with the increase of the addition amount of the notoginseng flower fermentation liquor, and when the addition amount of the notoginseng flower fermentation liquor is 13g, the acidity value reaches the maximum value, and is 2.24g/L, the bitter taste is too heavy, other flavors are covered, and the flavor of the notoginseng flower is outstanding; the bitter taste is heavy when the addition amount of the notoginseng flower fermentation liquor is 10g, and the sweet taste is heavy, the sour feel is light, the bitter taste is not obvious, and the flavor of the notoginseng flower is weak when the addition amount of the fermentation liquor is 5 g; when the addition amount of the notoginseng flower fermentation liquor is 8g, the acidity is 2.18g/L, the color of the beverage is light yellow, the acid feel is moderate, the notoginseng flower flavor is realized, the notoginseng flower flavor is light bitter, and the flavor is relatively coordinated.

3.4 determination of the amount of white granulated sugar added

The addition of white granulated sugar can better harmonize the acid generated in the fermentation, and can improve the taste of the beverage, and the influence of the addition amount on the beverage is shown in the following table 7.

TABLE 7 influence of white granulated sugar addition on fermented Notoginseng flower white tea beverage

From Table 7, when the addition amount of white granulated sugar reaches 10g, the beverage has too heavy sweetness and better masking the bitter taste, but has sweet and greasy feeling; when the addition amount is 6g, the sweet taste is lighter, and the aftertaste is heavy; when the addition amount is 8g, the sweet and sour taste is moderate, the bitter taste is light, and the sensory score is highest.

3.5 determination of the amount of citric acid added

The addition of citric acid can adjust the acidity of the beverage, enrich the sour feel of the beverage, improve the flavor of the beverage, and the sensory effect of the addition amount of citric acid on the finished beverage is shown in the following table 8.

TABLE 8 influence of citric acid addition on fermented Notoginseng white tea beverage

As can be seen from Table 8, as the citric acid content is gradually increased, the acidity is also increased, and reaches a maximum value of 2.82g/L when reaching 0.2g, so that the bitter taste is well covered, but the sour taste is too heavy; when the addition amount is 0.15g, the sour taste is slightly heavy, and the aftertaste is slightly bitter; at an addition amount of 0.05g, the sweet taste is heavy, the sour taste is light, and the bitter taste cannot be covered; the addition amount is 0.1g, and the sweet and sour ratio is moderate, and the bitter taste is light.

3.6 orthogonal test

3.6.1 orthogonal test

The four factors of notoginseng flower fermentation liquid (A), tea soup (B), white granulated sugar (C) and citric acid (D) are obtained through a single factor experiment, and orthogonal experiments are carried out according to an orthogonal factor level table. By L ₉ (3 ⁴ ) Orthogonal table, full score of sensory score was 100 points, 3 replicates were scheduled for averaging, and specific analysis results are shown in table 9 below.

TABLE 9 orthogonal experiment table for fermented pseudo-ginseng flower white tea beverage

As can be seen from the R values of Table 9, the sensory impact factors of the fermented pseudo-ginseng flower white tea beverage are ranked as A>B>C>D, namely, the notoginseng flower fermentation liquid is more than tea soup is more than white granulated sugar is more than citric acid. A, the optimal proportion of the fermented pseudo-ginseng flower white tea beverage through the k value ₃ B ₃ C ₃ D ₂ The addition amount of the pseudo-ginseng flower fermentation liquid is 9g, the addition amount of the white tea soup is 38g, the addition amount of sugar is 12g, the addition amount of citric acid is 0.1g, the addition amount of the fixed vitamin C is 1g, and the beverage is prepared by quantifying to 100g by using drinking water and fully and uniformly stirring.

Group 9A in orthogonal experiments ₃ B ₃ C ₂ D ₁ Highest scoring with optimal combination A ₃ B ₃ C ₃ D ₂ Different, verification tests were performed, the result being A ₃ B ₃ C ₂ D ₁ Sensory score 86.80 < k value selecting optimal combination A ₃ B ₃ C ₃ D ₂ The final ratio was selected as A with the sensory score 88.03 of (A) ₃ B ₃ C ₃ D ₂ 。

3.6.2 analysis of variance

In order to determine whether there is a significant difference between the levels of the factors in the orthogonal test, the analysis of variance was performed using the LSD method with SPSS software, and the significance of the factors was obtained, and the specific analysis results are shown in table 10 below.

TABLE 10 sensory evaluation analysis of variance table for fermented pseudo-ginseng flower white tea beverage

Note that: * Is extremely significant (P < 0.01), is significant (P < 0.05)

The analysis of variance can know that three factors of the notoginseng flower fermentation liquid, the white tea soup and the white granulated sugar have very obvious influence (P < 0.01) on the fermented notoginseng flower white tea beverage, and the influence of citric acid on the compound beverage is not obvious. The F value can be used for obtaining the order of the influence of each factor on the fermented pseudo-ginseng flower white tea beverage: the addition of the notoginseng flower fermentation liquor is more than the addition of the white tea soup, the addition of the white granulated sugar is more than the addition of the citric acid, and the results obtained by the R value of the orthogonal experiment are consistent.

3.7 evaluation of product quality

3.7.1 physicochemical index

The measurement results of the physical and chemical indexes of the fermented pseudo-ginseng flower white tea beverage are shown in table 11 below.

Table 11 physical and chemical index detection results of fermented pseudo-ginseng flower white tea beverage

3.7.2 microbial indicators

Sampling and detection results are shown in Table 12 according to GB 29921-2022 standard.

Table 12 microbial detection results of fermented Notoginseng flower white tea beverage

4. Conclusion(s)

In the test, the pseudo-ginseng flower fermentation liquid and the white tea are used as main raw materials for making tea beverage, and white granulated sugar and citric acid are used for seasoning to obtain a finished product. The addition amount of the notoginseng flower fermentation liquid is 9g, the white tea soup is 38g, the sugar is 8g, the citric acid is 0.1g, and the vitamin C is 1g, so that the notoginseng flower tea beverage with light yellow color, moderate sour and sweet taste, slight bitter taste and tea flavor is finally obtained. Provides reference for the future development of pseudo-ginseng flower food.

Claims

1. The preparation method of the fermented pseudo-ginseng flower white tea beverage is characterized by comprising the following steps of:

(1) Treatment of raw and auxiliary materials

Weighing 15-25 g of white tea and 800-1200 g of water, placing the white tea into a constant-temperature water bath kettle at 70 ℃ for water bath heat preservation for 40-50 min, repeatedly leaching for two times, and taking filtrate for standby after suction filtration;

pulverizing cleaned and dried flos Notoginseng with pulverizer, and sieving;

taking 15-25 g of pseudo-ginseng pollen and 800-1200 g of water, adding 15% of white granulated sugar by the total mass of the pseudo-ginseng pollen and the water, uniformly stirring to obtain pseudo-ginseng pollen suspension, rapidly heating to 80 ℃, carrying out constant-temperature water bath for 10-15 min at 80 ℃, taking out, cooling to room temperature, adding edible strains, wherein the inoculation amount of the strains is 3% of the mass of the pseudo-ginseng pollen suspension, uniformly stirring, sealing by using a preservative film, and fermenting for 3d at room temperature;

(2) Blending

(3) Sterilization

2. The method of claim 1, wherein the sieving in step (1) is a 100 mesh sieve.

3. The method of claim 1, wherein the edible fungus in step (1) is a lactic acid bacterium.

4. The method of claim 1, wherein the preservative film in step (1) is 3 layers.

5. The manufacturing method according to claim 1, wherein the addition amount of each component in the step (2) is as follows in parts by weight: 9 parts of pseudo-ginseng flower fermentation liquor, 38 parts of white tea soup, 8 parts of sugar, 0.1 part of citric acid and 1 part of vitamin C.

6. The method of claim 1, wherein the high temperature sterilization in step (3) is performed in an environment of 85 ℃ for 25 minutes.