CN116941696A - Processing method for synchronously preparing ampelopsis grossedentata leaf flavone powder and strawberry tea beverage - Google Patents
Processing method for synchronously preparing ampelopsis grossedentata leaf flavone powder and strawberry tea beverage Download PDFInfo
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- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/028—Flow sheets
- B01D11/0284—Multistage extraction
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D2011/002—Counter-current extraction
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The application aims to provide a processing method for synchronously preparing ampelopsis grossedentata leaf flavone powder and a strawberry tea beverage, which comprises the following steps: single-stage, 2-stage and 3-stage cross-flow extraction; step 2: 4-stage countercurrent extraction; the 4-stage countercurrent extraction process was repeated: cooling the filtrate for crystallization, cooling the 1 st stage extractive solution in 4 stage countercurrent extraction process to room temperature in standing state, crystallizing solid substances such as flavone, standing for 2 hr, completely precipitating, and separating precipitate from mother liquor (filtrate) with centrifuge or filter; freeze drying the crystal precipitate, and spray drying mother liquor; freeze-drying the crystal, and drying the crystal precipitate by a freeze dryer to obtain the blueberry tea flavone powder with high flavone content; and (3) combining the filtrate obtained by single-stage, 2-stage and 3-stage cross-flow extraction in the step (1) with the mother liquor obtained by crystallizing the filtrate in the step (3) to prepare the strawberry tea beverage.
Description
Technical Field
The application relates to the field of application of strawberry tea, in particular to a processing method for synchronously preparing ampelopsis grossedentata leaf flavone powder and a strawberry tea beverage.
Background
The research shows that the berry tea is rich in flavone physiological active ingredients such as dihydromyricetin, has the functions of resisting oxidation, inhibiting bacteria, regulating immunity, reducing blood fat, scavenging free radicals, resisting thrombus, resisting tumor, diminishing inflammation, inhibiting growth of prostate cancer cells and liver cancer cells and the like, and the processing of the berry tea flavone powder is mainly produced by spray drying of berry tea extract, and the content of protein, sugar and other impurities of the flavone powder produced by the method is higher, and the content of flavone such as dihydromyricetin is lower. The chromatographic column separation method for preparing the flavone can improve the flavone content, but has low production efficiency, large raw material loss and low economic benefit.
The tea has the medicinal effects of clearing heat and detoxicating, dispelling wind-damp, strengthening tendons and bones, and the like, and the tender stem leaves of the tea can be prepared into tea for treating symptoms such as cold and fever, sore throat, icteric hepatitis, scar furuncle, and the like. This approach has three disadvantages: firstly, the added value of the strawberry tea is not high, secondly, the taste of the strawberry tea is bitter, the taste is poor, thirdly, the tea is not completely extracted, the waste of raw materials is large, the protein content of the dried strawberry tea reaches about 16%, the protein content in the extracting solution after flavone is separated is high, and the vegetable protease is adopted to hydrolyze the extract into polypeptide and amino acid, so that the taste of the strawberry tea beverage can be improved.
In summary, in order to increase the flavone content of the blueberry tea flavone powder, prepare the blueberry tea beverage at the same time, improve the flavor of the beverage, reduce the loss rate of raw materials, and increase the added value and economic benefit of the blueberry tea, the inventor of the patent invents a method for synchronously preparing the blueberry tea flavone powder and the blueberry tea beverage through long-term experimental study, so as to solve the problems faced by the current deep processing of the blueberry tea and promote the development of the blueberry tea industry.
Disclosure of Invention
The application aims to provide a processing method for synchronously preparing ampelopsis grossedentata leaf flavone powder and a blueberry tea beverage, which takes dried blueberry tea as a raw material, improves the flavone content of the blueberry tea flavone powder, simultaneously prepares the blueberry tea beverage, improves the flavor of the beverage, reduces the loss rate of the raw material, improves the added value and the economic benefit of the blueberry tea, solves the problems faced by the current blueberry tea deep processing, and promotes the development of the blueberry tea industry.
In order to achieve the above purpose, the application adopts the following technical scheme: the processing method for synchronously preparing the ampelopsis grossedentata leaf flavone powder and the strawberry tea beverage comprises the following steps:
the first step: single-stage, 2-stage and 3-stage cross-flow extraction;
single-stage extraction: mixing the dried strawberry tea with a water extraction tank, heating for extraction, filtering and separating to obtain an extracting solution and filter residues, and reserving the extracting solution;
2-stage cross-flow extraction: mixing the dried strawberry tea with water in an extraction tank, heating for extraction, filtering and separating to obtain an extracting solution and filter residues, extracting the filter residues once according to the process, and combining the two cross-flow extracting solutions for later use;
3-stage cross-flow extraction: mixing the dried strawberry tea with water in an extraction tank, heating for extraction, filtering and separating to obtain an extracting solution and filter residues, extracting the filter residues twice according to the process, and combining the three cross-flow extracting solutions for later use;
step 2: 4-stage countercurrent extraction;
countercurrent stage 4 extraction: mixing the filter residue of the 3-level cross-flow extraction with a water extraction tank, heating for extraction, filtering and separating to obtain an extracting solution and filter residue, discarding the filter residue after filtering for comprehensive utilization, and allowing the filtrate to enter a countercurrent 3-level extraction;
countercurrent 3 rd stage extraction: mixing the filtrate of the 4 th stage countercurrent extraction with the filter residue of the 2 nd stage of the cross flow in an extraction tank, heating for extraction, filtering and separating to obtain an extracting solution and filter residue, and leaving the filter residue in the extraction tank of the stage after filtering, wherein the filtrate enters the 2 nd stage countercurrent extraction;
countercurrent stage 2 extraction: mixing the filtrate of the 3 rd stage countercurrent extraction with the filter residue of the cross-flow 1 st stage in an extraction tank, heating for extraction, filtering and separating to obtain an extracting solution and filter residue, and leaving the filter residue in the stage extraction tank after filtering, wherein the filtrate enters the countercurrent 1 st stage extraction;
countercurrent stage 1 extraction: mixing the filtrate extracted in the 2 nd stage countercurrent with a dry strawberry tea extraction tank, heating at the temperature for extraction, filtering and separating to obtain an extracting solution and filter residues, and leaving the filter residues in the stage extraction tank after filtering, wherein the filtrate enters a cooling crystallization process;
the 4-stage countercurrent extraction process was repeated: adding water into a countercurrent 3 rd extraction tank, heating for extraction, separating filtrate from filter residues to finish 4 th countercurrent extraction, filtering and separating filtrate and filter residues after extraction, comprehensively utilizing the filter residues, enabling the filtrate to enter a 2 nd countercurrent extraction tank to finish countercurrent 3 rd extraction, sequentially carrying out 2 nd and 1 st extraction in the 1 st countercurrent extraction tank and the 4 th countercurrent extraction tank, and finishing a 4 th countercurrent extraction circulation process, thus repeating the circulation; the object of the 4 th extraction of each cycle is the 3 rd filter residue of the last cycle, the 1 st extraction of each cycle is the dried tea leaves, and the extraction is carried out in the 4 th extraction tank of the last cycle;
step 3: cooling and crystallizing the filtrate, cooling the 1 st stage extract in the 4 stage countercurrent extraction process to room temperature in a standing state, crystallizing solid substances such as flavone, continuously standing for 2 hours, completely precipitating the crystal, and separating the precipitate from mother liquor (filtrate) by using a centrifuge or a filter; freeze drying the crystal precipitate, and spray drying mother liquor;
step 4: freeze-drying the crystal, and drying the crystal precipitate by a freeze dryer to obtain the blueberry tea flavone powder with high flavone content;
step 5: combining the filtrate of the single-stage, 2-stage and 3-stage cross-flow extraction in the step 1 with the mother liquor after the filtrate in the step 3 is crystallized to prepare the strawberry tea beverage, wherein the preparation method of the strawberry tea beverage comprises the following steps:
step one: the filtrate is subjected to enzymolysis, the filtrate is fed into an enzymolysis tank, papain and bromelain hydrolysis filtrate are selected, the mass of the filtrate is calculated as the reference, the addition amount of the papain is 0.5%, the addition amount of the bromelain is 0.5%, the enzymolysis temperature is 40-50 ℃, the enzymolysis pH is 5-7, and the enzymolysis time is 1.5-h-2.0-h;
step two: filtering, namely filtering the beverage by using ultrafiltration equipment capable of sterilizing;
step three: and (5) degassing and packaging, namely degassing the beverage by using a degasser, and filling in time after degassing.
Preferably, in the cross-flow extraction and countercurrent extraction processes, the heating extraction temperature is 70-80 ℃, and the heating extraction time is 50-60 min.
Preferably, in the cross-flow extraction, the mass ratio of the dried strawberry tea leaves to the water in each stage of cross-flow extraction is 1 to 16.
Preferably, in the 4 th-stage countercurrent extraction, the mass ratio of the filter residues of the 3 rd-stage cross-flow extraction to water is 1 to 16; the mass ratio of the filtrate extracted by the 2-stage countercurrent is 16 to 1 when the filtrate is mixed with the dried strawberry tea leaves; the mass of water added into the countercurrent 3 rd extraction tank in the repeated 4-stage countercurrent extraction process is 16 times of that of filter residues.
The core principle involved in the method of the application is a crystallization process, and the basic principle is as follows: the solubility of the compound increases with increasing temperature, the higher the temperature the greater the solubility and the lower the temperature the less the solubility; the maximum solute amount which can be dissolved by the solvent at a certain temperature is the saturated solubility of the compound, and if the concentration of the solution exceeds the saturated solubility, the supersaturation degree is obtained, so that the saturated solution can lead the solution to separate out crystals through cooling, the crystallization amount is related to the supersaturation degree, the larger the supersaturation degree is, the larger the crystallization amount is, and the high-purity compound can be prepared by using the crystallization method.
The method of the application is creatively embodied in the following aspects:
1. the multistage countercurrent extraction process is advanced compared with the multistage cross-flow process, the multistage cross-flow extraction liquid is large in quantity and small in flavone concentration, concentration is improved after concentration is needed for crystallization, the concentration process greatly increases processing cost, and the activity and content of the flavone compounds can be reduced through high-temperature evaporation concentration; in contrast, the concentration of the extracting solution obtained by the multistage countercurrent extraction process is high, concentration is not needed, and crystallization can be directly carried out, so that the cost is reduced, and the product quality and the production efficiency are improved.
2. The determination of key parameters of multistage countercurrent extraction is carried out on the basis of a large number of experimental researches, the extraction temperature is 70-80 ℃, the extraction time is 50-60 min, the extraction stage number is 4, the ratio between the tea leaves of the blueberry tea and the water of the extractant is 1:16 (mass ratio), if the ratio is smaller, the extraction stage number is increased, the equipment cost is increased, the production time is prolonged, the production efficiency is reduced, if the ratio is larger, although the extraction stage number is reduced, the concentration of the extract of stage 1 is small, the crystallization amount is small and even the crystallization cannot be carried out, and the residual rate of flavone in the raw materials is below 5 percent under the conditions.
3. The flavone content of the blueberry tea powder is very high, not all compounds have good crystallization behavior, and in the long-term blueberry tea processing research process, the flavone is found to have good crystallization characteristics, and can be crystallized at room temperature, so that a practical foundation is laid for preparing high flavone content by a crystallization method, and the flavone content prepared by the method reaches 70% -80%.
4. Synchronously preparing the strawberry tea beverage, preparing high-content (70% -80%) flavone powder by freeze drying, simultaneously combining the single-stage, 2-stage and 3-stage cross-flow extraction filtrate of the step 1 and the mother liquor after crystallization of the filtrate extracted by the step 2 and 4-stage countercurrent 1, and synchronously preparing the strawberry tea beverage by hydrolyzing protein in the filtrate by protease.
The application has the beneficial effects that:
1. compared with a chromatographic column chromatography, the method for preparing the high-content blueberry tea flavone powder by crystallization of the multistage countercurrent extracting solution has the advantages of high purity of flavone, high yield and greater economic benefit.
2. The method has the advantages that the blueberry tea beverage and the high-content flavone powder are synchronously prepared, and the beverage production and the fine and deep processing of the high-flux bioactive component flavone are combined, so that the equipment investment and the energy consumption cost are reduced, the labor cost is reduced, and the production profit is increased.
3. The blueberry tea beverage processed by the traditional method is bitter, has poor taste and is not suitable for drinking. The application adopts the enzymolysis method to hydrolyze the protein into amino acid and polypeptide, which not only improves the taste and flavor of the beverage, but also improves the nutritive value of the beverage.
4. The method has no sewage discharge in the production process of the product, and is beneficial to environmental protection.
Drawings
FIG. 1 is a schematic diagram of a single stage, 2, 3 stage cross-flow extraction process.
Figure 2 is a four stage countercurrent extraction process flow.
Detailed Description
The following detailed description of the application is provided for exemplary and explanatory purposes only and should not be construed as limiting the scope of the application, as it is intended to provide a better understanding of the application as defined by the appended claims.
Example 1
The processing method for synchronously preparing the ampelopsis grossedentata leaf flavone powder and the strawberry tea beverage is characterized by comprising the following steps of:
the first step: single-stage, 2-stage and 3-stage cross-flow extraction;
single-stage extraction: mixing dried herba Myrtilli tea with water at a ratio of 1:16 (mass ratio) in an extraction tank, heating and extracting at 70deg.C for 50min, filtering and separating to obtain extractive solution and residue, and collecting extractive solution;
2-stage cross-flow extraction: mixing dried herba Myrtilli tea with water at a ratio of 1:16 (mass ratio) in an extraction tank, heating and extracting at 70deg.C for 50min, filtering and separating to obtain extractive solution and residue, extracting residue according to above process once again, and mixing the two extractive solutions;
3-stage cross-flow extraction: mixing dried herba Myrtilli tea with water at a ratio of 1:16 (mass ratio), heating at 70deg.C for 50min, filtering, separating to obtain extractive solution and residue, extracting the residue twice by above process, and mixing the three extractive solutions;
step 2: 4-stage countercurrent extraction;
countercurrent stage 4 extraction: mixing the filter residue of the 3-level cross-flow extraction with water according to the ratio of 1:16 (mass ratio), heating and extracting for 50min at 70 ℃, filtering and separating to obtain an extracting solution and filter residue, discarding the filter residue after filtering for comprehensive utilization, and allowing the filtrate to enter a countercurrent 3 rd-level extraction;
countercurrent 3 rd stage extraction: mixing the filtrate of the 4 th stage countercurrent extraction with the filter residue of the 2 nd stage of the cross flow in an extraction tank, heating and extracting for 50min at 70 ℃, filtering and separating to obtain an extracting solution and filter residue, and leaving the filter residue in the extraction tank of the stage after filtering, wherein the filtrate enters the 2 nd stage countercurrent extraction;
countercurrent stage 2 extraction: mixing the filtrate of the 3 rd stage countercurrent extraction with the filter residue of the 1 st stage of the cross flow in an extraction tank, heating and extracting for 50min at 70 ℃, filtering and separating to obtain an extracting solution and filter residue, and leaving the filter residue in the extraction tank of the stage after filtering, wherein the filtrate enters the 1 st stage countercurrent extraction;
countercurrent stage 1 extraction: mixing the filtrate extracted in the 2 nd stage countercurrent with the dried strawberry tea leaves in a ratio of 16:1 (mass ratio) in an extraction tank, heating and extracting for 50min at 70 ℃, filtering and separating to obtain an extracting solution and filter residues, and leaving the filter residues in the extraction tank after filtering, wherein the filtrate enters a cooling and crystallizing process;
the 4-stage countercurrent extraction process was repeated: adding 16 times of water of the quality of filter residues into a countercurrent 3 rd extraction tank, heating and extracting for 50min at 70 ℃, separating filtrate from filter residues to finish 4 th countercurrent extraction, filtering and separating filtrate and filter residues after extraction, comprehensively utilizing the abandoned filter residues, enabling the filtrate to enter a 2 nd countercurrent extraction tank to finish countercurrent 3 rd extraction, sequentially carrying out 2 nd and 1 st extractions in the 1 st countercurrent extraction tank and the 4 th countercurrent extraction tank to finish a 4 th countercurrent extraction cycle process, and repeating the cycle; the object of the 4 th extraction of each cycle is the 3 rd filter residue of the last cycle, the 1 st extraction of each cycle is the dried tea leaves, and the extraction is carried out in the 4 th extraction tank of the last cycle;
step 3: cooling and crystallizing the filtrate, cooling the 1 st stage extract in the 4 stage countercurrent extraction process to room temperature in a standing state, crystallizing solid substances such as flavone, continuously standing for 2 hours, completely precipitating the crystal, and separating the precipitate from mother liquor (filtrate) by using a centrifuge or a filter; freeze drying the crystal precipitate, and spray drying mother liquor;
step 4: freeze-drying the crystal, drying the crystal precipitate by a freeze-dryer to obtain high-flavone-content blueberry tea flavone powder, measuring the flavone content in the blueberry tea brass powder by a rutin (flavonoid glycoside) standard curve spectrophotometry, wherein the flavone content is 72% after measurement;
step 5: combining the filtrate of the single-stage, 2-stage and 3-stage cross-flow extraction in the step 1 with the mother liquor after the filtrate in the step 3 is crystallized to prepare the strawberry tea beverage, wherein the preparation method of the strawberry tea beverage comprises the following steps:
step one: the filtrate is subjected to enzymolysis, the filtrate is fed into an enzymolysis tank, papain and bromelain are selected for hydrolysis, the mass of the filtrate is calculated as the reference, the addition amount of the papain is 0.5%, the addition amount of the bromelain is 0.5%, the enzymolysis temperature is 40 ℃, the enzymolysis pH is 5, and the enzymolysis time is 1.5 h;
step two: filtering, namely filtering the beverage by using ultrafiltration equipment capable of sterilizing;
step three: and (5) degassing and packaging, namely degassing the beverage by using a degasser, and filling in time after degassing.
Examples 2-4, compared with example 1, only differ in time and temperature of cross-flow extraction and countercurrent extraction and in enzymolysis temperature, enzymolysis pH and enzymolysis time when preparing the strawberry tea beverage in step 5;
specific parameters for cross-flow extraction and countercurrent extraction are as follows:
| examples | Extraction temperature (. Degree. C.) | Extraction time (min) | Flavone content (%) |
| Example 1 | 70 | 50 | 72 |
| Example 2 | 75 | 55 | 75 |
| Example 3 | 78 | 58 | 78 |
| Example 4 | 80 | 60 | 78 |
The parameters of the step 5 preparation of the strawberry tea beverage are shown in the following table
| Examples | Enzymolysis temperature (. Degree. C.) | Enzymatic pH | Enzymolysis time (h) |
| Example 1 | 40 | 5 | 1.5 |
| Example 2 | 43 | 5.5 | 1.7 |
| Example 3 | 47 | 6 | 1.8 |
| Example 4 | 50 | 7 | 2 |
In conclusion, the process can obtain the high-content blueberry tea flavone powder with the flavone content of 70-80%, and compared with the existing process, the process has obvious improvement, and can also synchronously prepare the blueberry tea beverage, so that the process is creative and can be popularized.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The principles and embodiments of the present application have been described herein with reference to specific examples, the description of which is intended only to facilitate an understanding of the method of the present application and its core ideas. The foregoing is merely illustrative of the preferred embodiments of this application, and it is noted that there is objectively no limit to the specific structure disclosed herein, since numerous modifications, adaptations and variations can be made by those skilled in the art without departing from the principles of the application, and the above-described features can be combined in any suitable manner; such modifications, variations and combinations, or the direct application of the inventive concepts and aspects to other applications without modification, are contemplated as falling within the scope of the present application.
Claims (4)
1. The processing method for synchronously preparing the ampelopsis grossedentata leaf flavone powder and the strawberry tea beverage is characterized by comprising the following steps of:
the first step: single-stage, 2-stage and 3-stage cross-flow extraction;
single-stage extraction: mixing the dried strawberry tea with a water extraction tank, heating for extraction, filtering and separating to obtain an extracting solution and filter residues, and reserving the extracting solution;
2-stage cross-flow extraction: mixing the dried strawberry tea with water in an extraction tank, heating for extraction, filtering and separating to obtain an extracting solution and filter residues, extracting the filter residues once according to the process, and combining the two cross-flow extracting solutions for later use;
3-stage cross-flow extraction: mixing the dried strawberry tea with water in an extraction tank, heating for extraction, filtering and separating to obtain an extracting solution and filter residues, extracting the filter residues twice according to the process, and combining the three cross-flow extracting solutions for later use;
step 2: 4-stage countercurrent extraction;
countercurrent stage 4 extraction: mixing the filter residue of the 3-level cross-flow extraction with a water extraction tank, heating for extraction, filtering and separating to obtain an extracting solution and filter residue, discarding the filter residue after filtering for comprehensive utilization, and allowing the filtrate to enter a countercurrent 3-level extraction;
countercurrent 3 rd stage extraction: mixing the filtrate of the 4 th stage countercurrent extraction with the filter residue of the 2 nd stage of the cross flow in an extraction tank, heating for extraction, filtering and separating to obtain an extracting solution and filter residue, and leaving the filter residue in the extraction tank of the stage after filtering, wherein the filtrate enters the 2 nd stage countercurrent extraction;
countercurrent stage 2 extraction: mixing the filtrate of the 3 rd stage countercurrent extraction with the filter residue of the cross-flow 1 st stage in an extraction tank, heating for extraction, filtering and separating to obtain an extracting solution and filter residue, and leaving the filter residue in the stage extraction tank after filtering, wherein the filtrate enters the countercurrent 1 st stage extraction;
countercurrent stage 1 extraction: mixing the filtrate extracted in the 2 nd stage countercurrent with a dry strawberry tea extraction tank, heating at the temperature for extraction, filtering and separating to obtain an extracting solution and filter residues, and leaving the filter residues in the stage extraction tank after filtering, wherein the filtrate enters a cooling crystallization process;
the 4-stage countercurrent extraction process was repeated: adding water into a countercurrent 3 rd extraction tank, heating for extraction, separating filtrate from filter residues to finish 4 th countercurrent extraction, filtering and separating filtrate and filter residues after extraction, comprehensively utilizing the filter residues, enabling the filtrate to enter a 2 nd countercurrent extraction tank to finish countercurrent 3 rd extraction, sequentially carrying out 2 nd and 1 st extraction in the 1 st countercurrent extraction tank and the 4 th countercurrent extraction tank, and finishing a 4 th countercurrent extraction circulation process, thus repeating the circulation; the object of the 4 th extraction of each cycle is the 3 rd filter residue of the last cycle, the 1 st extraction of each cycle is the dried tea leaves, and the extraction is carried out in the 4 th extraction tank of the last cycle;
step 3: cooling and crystallizing the filtrate, cooling the 1 st stage extract in the 4 stage countercurrent extraction process to room temperature in a standing state, crystallizing solid substances such as flavone, continuously standing for 2 hours, completely precipitating the crystal, and separating the precipitate from mother liquor (filtrate) by using a centrifuge or a filter; freeze drying the crystal precipitate, and spray drying mother liquor;
step 4: freeze-drying the crystal, and drying the crystal precipitate by a freeze dryer to obtain the blueberry tea flavone powder with high flavone content;
step 5: combining the filtrate of the single-stage, 2-stage and 3-stage cross-flow extraction in the step 1 with the mother liquor after the filtrate in the step 3 is crystallized to prepare the strawberry tea beverage, wherein the preparation method of the strawberry tea beverage comprises the following steps:
step one: the filtrate is subjected to enzymolysis, the filtrate is fed into an enzymolysis tank, papain and bromelain hydrolysis filtrate are selected, the mass of the filtrate is calculated as the reference, the addition amount of the papain is 0.5%, the addition amount of the bromelain is 0.5%, the enzymolysis temperature is 40-50 ℃, the enzymolysis pH is 5-7, and the enzymolysis time is 1.5-h-2.0-h;
step two: filtering, namely filtering the beverage by using ultrafiltration equipment capable of sterilizing;
step three: and (5) degassing and packaging, namely degassing the beverage by using a degasser, and filling in time after degassing.
2. The method for synchronously preparing the ampelopsis grossedentata leaf flavone powder and the strawberry tea beverage according to claim 1, wherein in the cross-flow extraction and the countercurrent extraction, the heating extraction temperature is 70-80 ℃ and the heating extraction time is 50-60 min.
3. The method for synchronously preparing the ampelopsis grossedentata leaf flavone powder and the strawberry tea beverage according to claim 2, wherein in the cross-flow extraction, the mass ratio of the dry strawberry tea leaves to the water in each stage of cross-flow extraction is 1 to 16.
4. The process for synchronously preparing a powder of ampelopsis grossedentata leaf flavone and a tea beverage according to claim 3, wherein in the 4 th stage countercurrent extraction, the mass ratio of the filter residues of the 3 rd stage crosscurrent extraction to water is 1 to 16; the mass ratio of the filtrate extracted by the 2-stage countercurrent is 16 to 1 when the filtrate is mixed with the dried strawberry tea leaves; the mass of water added into the countercurrent 3 rd extraction tank in the repeated 4-stage countercurrent extraction process is 16 times of that of filter residues.
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