NL2034680A - Baking and brewing process for walnut flower tea description - Google Patents
Baking and brewing process for walnut flower tea description Download PDFInfo
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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- 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
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Abstract
Walnut flowers have abundant nutrition and biological active components, but most of existing walnut flowers are discarded and not fully utilized. Baked walnut flower tea 5 has better aroma and taste than untreated walnut flower tea, and an optimal baking process is as follows: dried walnut flowers are crushed and sieved with a 20-mesh sieve, baking temperature is 130°C, and baking time is 25 min. Then polyphenol content, DPPH free radical scavenging rate, ABTS free radical scavenging capacity, ferric ion reducing antioxidant power (FRAP) and sensory score are used as 10 parameters to analyze the effect of brewing temperature, brewing time and a ratio of tea to water on brewed walnut flower tea. A result shows that an optimal brewing process for walnut flower tea is as follow: temperature is 100°C, time is 25 min, and a ratio oftea to water is 1:110.
Description
BAKING AND BREWING PROCESS FOR WALNUT FLOWER TEA
[DI] Walnuts are a plant in the genus Juglans, family Juglandaceae, and are widely planted and have an abundant yield in the world. As a main by-product of the walnuts, walnut flowers have the yield equivalent to that of the walnuts. The walnut flowers have abundant nutrition including protein, minerals, vitamins, etc. The walnut flowers contain biological active components of polyphenols, flavonoids, etc., which have the effect of scavenging free radicals and play diverse roles including antioxidation, anti- aging, blood lipid reduction, prevention of cardiovascular and cerebrovascular diseases, etc.
[02] In order to improve utilization of walnut flowers and increase comprehensive development of the walnut flowers, the present invention provides a baking and brewing process for walnut flower tea. Specific contents are as follows:
[03] a baking process for walnut flower tea includes:
[04] (1) selecting fresh walnut flowers, washing walnut flowers, draining washed walnut flowers, and placing drained walnut flowers in a dry and cool place for later use; and
[05] (2) spreading cooled and dried walnut flowers in a dish, placing the dish in an electrothermal blowing drying oven, baking the dish for 20 min-40 min at 120°C- 160°C, and grinding and sieving baked walnut flowers.
[06] A brewing process for walnut flower tea 1s as follows: a temperature of water is 60°C-100°C, brewing time is 10 min-30 min, and a ratio of water to tea is 70 mL-g’ 120 mL-g!.
[07] Beneficial effects
[08] 1. The baking process for walnut flower tea is as follows: a temperature is
130°C, time of 25 min, grinding and collecting the particles passing through a 20- meshe sieve.
[09] 2. The brewing process for walnut flower tea is as follows: the temperature is 100°C, the time is 25 min, and the ratio of tea to water is 1:110.
[10] In this case, the walnut flowers have excellent sensory quality and nutrition characteristics.
[11] FIG. 1 is the effect of different particle size on total phenol content, DPPH free radical scavenging rate, DPPH free radical scavenging rate (FRAP) and ABTS antioxidant capacity of walnut flowers;
[12] FIG. 2 is the effect of different baking time on total phenol content, DPPH free radical scavenging rate, FRAP and ABTS antioxidant capacity of walnut flower tea;
[13] FIG. 3 is the effect of baking temperatures on total phenol content, DPPH free radical scavenging rate, FRAP and ABTS antioxidant capacity of walnut flower tea; and
[14] FIG. 4 is the effect of brewing time on total phenol content, DPPH free radical scavenging rate, FRAP and ABTS antioxidant capacity of walnut flower tea.
[15] 1.1 Test material
[16] Fresh walnut flower was selected, washed, drained and placed in a dry and cool place until a moisture content was about 9% for later use.
[17] 1.2 Test method
[18] 1.2.1 Preparation of walnut flower tea
[19] cooled and dried walnut flowers were spread in a dish, the dish was placed into an electrothermal blowing drying oven, and walnut flowers were baked at a certain temperature for a certain time, ground and sieved for later use.
[20] 1.2.2 Determination of main antioxidant components of walnut flower
[21] (1) Determination of total phenol content
[22] Foline-phenol colorimetric method™ was used for determining total phenol content, a standard curve was drawn with gallic acid as a standard substance, and the results were expressed as gallic acid equivalents (mg-g' dry matter). A specific operation was as follows: 5.0 mg of gallic acid was weighed, and dissolved into 100 mL of distilled water, 0, 0.1, 0.2, 0.3, 0.4 and 0.5 mL of solution were sucked into a test tube respectively, the test tube was supplemented to 0.5 mL with distilled water, then 0.5 mL of Folin-Ciocalteu reagent and 2.0 mL of distilled water were sequentially added into the test tube, the test tube stood for 6 min, then 5 mL of 7% anhydrous sodium carbonate solution and 4 mL of distilled water were sequentially added into the test tube for light avoidance reaction at a room temperature for 90 min, absorbance of the test tube was measured at 760 nm, and measurement was repeated for three times to draw a standard curve. 0.4 mL of sample solution was placed into the test tube, 0.4 mL of Folin-Ciocalteu reagent and 1.6 mL of distilled water were added into the test tube, the test tube stood for 6 min, then 5 mL of 7% anhydrous sodium carbonate solution and 3.2 mL of distilled water were sequentially added into the test tube for light avoidance reaction at a room temperature for 90 min, absorbance of the sample in test tube was measured at 760 nm, and with reference to the standard curve, the total phenol content in the sample was computed.
[23] (2) Determination of DPPH free radical scavenging capacity
[24] According to improvement of a Li Xucan’s research method", 1 mg of DPPH was weighed, and dissolved into 24 mL of absolute ethanol, when a solution was dark purple, 0.2 mL of Trolox ethanol solution was transferred into the test tube, 2 mL of
DPPH solution and 0.8 mL of absolute ethanol were added into the test tube, the test tube was fully and uniformly mixed, and stood for 30 min, and absorbance of the sample in test tube was measured at 517 nm.
[25] (3) Determination of ABTS free radical scavenging capacity
[26] According to improvement of the Li Xucan’s research method!°!, 3 mg of
ABTS was weighed, and dissolved into 0.8 mL of distilled water, 1 mg of potassium persulfate was weighed, and dissolved into 1.5 mL of distilled water, an ABTS solution and a potassium persulfate solution were mixed in a ratio of 1:1, a solution stood for 12 h-16 h under light avoidance, and was diluted by 40 times-60 times with absolute ethanol, and an ABTS working solution was prepared at absorbance of 0.700+0.02. 0.2 mL of Trolox ethanol solution was transferred into the test tube, 2 mL of ABTS working solution was added into the test tube, 0.8 mL of anhydrous ethanol was supplemented into the test tube for oscillation and uniform mixing, the sample in test tube was stood for 30 min to measure absorbance at 734 nm.
[27] (4) Determination of ferric ion reducing antioxidant power (FRAP)
[28] With reference to improvement of a Benzie's research method!”!, an FRAP working solution was prepared: 300 mmol L*! acetate buffer having a pondus hydrogenii (pH) of 3.6: 0.364 g of anhydrous sodium acetate+3.2 mL of glacial acetic acid were filled to a volume of 200 mL, and 1 mol: Lt NaOH was used for adjusting the pH to 3.6;
[29] 25 mL of 10 mmol -L* TPTZ solution: 0.0312 g of TPTZ was filled to a volume of 10 mL with 10 mmol L™! hydrochloric acid solution; and
[30] 50 mL of 20 mmol L"! FeCI;-6H-O solution: 0.54 g was filled to a volume of 100 mL with RO water; and the above solutions were mixed in a ratio of 10:1:1.
[31] 0.1, 0.2, 0.4, 0.6, 0.8 and 1.0 mmol-L! FeSOa standard solution were sucked separately to be added into 3 mL of FRAP stock solution, then 0.3 mL of water was added for uniform mixing to accurately react for 10 min, absorbance of the solution is measured at 593 nm, ultrapure water is used for adjusting the solution to zero to draw antioxidant activity (FRAP value) of the standard curve sample, so as to achieve millimole expression of FeSOs required to reach the same absorbance, so as to obtain the standard curve.
[32] 0.1 mL of Trolox ethanol solution was transferred into the test tube, 3.0 mL of
FRAP reagent was added into the test tube for water-bath reaction for 10 min at 37°C, and absorbance of the sample in test tube was measured at 593 nm.
[33] 1.2.3 Single factor experiment and response surface optimization experiment
[34] For a preparation experiment of walnut flower tea, the effect of a walnut flower shape, a baking temperature and baking time on polyphenols and an antioxidant capacity were investigated separately. With reference to configuration of factors for 5 baking tartary buckwheat of Guai Huai ®! et al, a process was as follows: whole walnut flowers were ground into particles, the particles passed through a 20-mesh sieve, a 40-mesh sieve and a 60-mesh sieve separately, and walnut flower tea was prepared under a baking temperature (120°C, 130°C, 140°C, 150°C and 160°C) and baking time (20 min, 25 min, 30 min, 35 min and 40 min). 2.00+/-0.01 g of walnut flower tea was weighed, brewed in a corn fiber tea bag and filtered, and a certain volume of solution was transferred.
[35] For a brewing experiment of the walnut flower tea, the effect of brewing time, brewing temperature and a ratio of tea to water on the polyphenols and the antioxidant capacity was investigated separately. 2.00+/-0.01 g of walnut flower tea was weighed into a corn fiber tea bag, and was brewed and filtered under the conditions of time (10 min, 15 min, 20 min, 25 min and 30 min), a temperature (60°C, 70°C, 80°C, 90°C and 100°C), and the ratio of tea to water (70mL-g”, 80 mL-g™!, 90 mL-g™!, 100 mL-g™, 110 mL:g7 and 120 mL-g), and a certain volume of solution was transferred to analyze and compare determination results of different levels of each factor.
[36] On the basis of a single factor experiment, Box-Behnken experimental design was used, and three factors and three levels were used for response surface optimization analysis. Test factors and levels of the walnut flower tea referred to Table 1.
[37] Table 1 Factors and levels of brewing process for walnut flower tea
Level
Factor — -1 0 1
Temperature (°C) 8 9% 100
Time (min) 15 20 25
Ratio of water to tea 90 100 110
(mL-g™)
[38] 1.2.3 Sensory evaluation method
[39] For sensory evaluation, walnut flowers were placed into a cup, boiling water was added into the cup in a ratio of 100 mL-g™!, and walnut flower tea was brewed for 20 min, and then drained. An evaluation team consisted of 10 assessors including 5 women and 5 men, which were aged between 18 years and 35 years. Sensory evaluation of the walnut flower tea referred to GB/T23776-2018 Methods for Sensory
Evaluation of Tea 1. In combination with characteristics of the walnut flower tea, tea color, aroma and taste were used as important parameters of the quality of the walnut flower tea, and total scores were computed according to 30%, 30% and 40% respectively. A sensory evaluation table (Table 2) suitable for the test was formulated.
Each sensory quality parameter was scored between 0 score and 10 scores, 0 score meant none, and 10 score meant optimal. Results were analyzed after evaluation was completed.
[40] Table 2 Sensory evaluation scoring standard of walnut flower bag tea brewing
Sensory parameter Sensory evaluation content Score
The tea color was turbid and not bright =
The tea color was clear, bright
Tea color 3-8 and brown
The tea color was bright and 9-10 rufous
There was no obvious aroma, or burnt smell 3
There were baked aroma and
Aroma 3-8 sweet taste that were non-obvious
There were obvious burnt aroma, sweet taste and rich fragrance 519
There were heavy bitter taste, and
Taste <3 stringent feeling at the time of mouth inlet
There were slight bitter taste and stringent feeling at the time of 3-8 mouth inlet
There were excellent sweet taste, and smoothness feeling at the 9-10 time of mouth inlet
[41] 1.3 Statistical analysis
[42] The experimental data was expressed as mean+standard deviation (x=£s), and each processing was repeated for three times. The experimental data was processed and analyzed by SPSS 26.0, Origin 8.6, and Expert-Design 8.0.6.
[43] 2 Result and analysis
[44] 2.1 Single factor experiment result
[45] 2.1.1 Result of preparation process for walnut flower tea
[46] (1) Effect of grinding degree on total phenols and antioxidant capacity of walnut flower tea
[47] It may be seen from FIG. 1 that there were significant differences in DPPH free radical scavenging capacity, FRAP, ABTS free radical scavenging capacity and total phenol content of walnut flowers having different degrees of grinding and different particle morphology (P<0.05). It may be seen from the figure that with increase of the mesh number, trends of an FRAP equivalent, an ABTS equivalent and a total phenol content were the same, and showed a trend of gradual reduction, which may be because the higher the mesh number was, the greater a degree of contact between the walnut flowers and air was, such that some of effective components are prone to oxidization. The larger the mesh number was, the higher a grinding degree was, and the higher irreversible damage of effective substances in a grinding process was. The DPPH free radical scavenging capacity showed a trend of increase and then reduction, which may be because a degree of grinding was increasingly high, contact area with water was increased, and a void ratio was increased to shorten time of water molecules entering powder, and a dissolution rate of some of antioxidant substances was increased, but the degree of grinding was increasingly high, the increasingly sufficient pulverization of the sample also made the effective substances oxidized.
[48] (2) Effect of baking time on total phenols, antioxidant capacity and taste of walnut flower tea
[49] It may be seen from FIG. 2 that there were significant differences in the
DPPH free radical scavenging capacity, the FRAP, the ABTS free radical scavenging capacity and the total phenol content of the walnut flower tea having different baking time (P<0.05). It may be seen from the figure that with increase of baking time, the
FRAP equivalent, the ABTS equivalent and the total phenol content showed a trend of increase and then reduction that reached a peak at 25 min of baking time, which may be because the moisture content was gradually reduced with increase of time, such that retention of antioxidant activity was increased, but with increase of time, high temperature destroyed antioxidant substances, and the DPPH free radical scavenging rate showed a trend of reduction and then increase, which may be because the longer the time was, products of Maillard reaction were increasingly increased gradually, and a wide range of products had strong antioxidant capacity HOI! With increase of time, burnt smell of walnut flowers become gradually obvious, but over time, the burnt smell produced by the Maillard reaction become obvious.
[50] A baking temperature was configured to 120°C, and the sensory scoring table of walnut flower tea baked for different time was shown above. It was seen from the table that differences between evaluation results of aroma and taste were the most obvious. The differences were optimal when the baking time was 25 min. A score trend of aroma and taste was increase and then reduction, and the trend was consistent. It may be that with increase of time, flavor substances formed by the Maillard reaction were increased, but the longer the time was, the more complete caramelization reaction was, excessive substances having burnt taste influenced the aroma and taste of walnut flower tea, and bitterness become increasingly obvious. The difference in evaluation results of the tea color was not obvious, which may be because the walnut flowers had a wide range of soluble pigments, and the difference in the color of samples having different baking time dissolved in water was small. It was obtained in combination with the total score that sensory evaluation of the walnut flower tea was optimal when the baking time was 25 min, and the results were the same as those of the polyphenol content and the antioxidant capacity.
[51] Table 3 Sensory scoring result of walnut flower tea at different baking time "baking time (min) Teacolor Aroma Taste Total score 20 88 75 75 804 25 8.6 8.5 8 8.51 30 8.9 7.2 7.8 8.19 35 8.3 3.8 3.8 5.21 40 8.1 2.1 2.3 3.95
[52] (3) Effect of baking temperatures on total phenols, antioxidant capacity and taste of walnut flower tea
[53] It was seen from FIG. 3 that there were significant differences in DPPH free radical scavenging capacity, FRAP, ABTS free radical scavenging capacity and total phenol content of walnut flower tea at different baking temperatures (P<0.05). Under the condition of baking time of 25 min, with increase of the baking temperature, the
DPPH free radical scavenging rate, the FRAP equivalent, the ABTS equivalent, and the total phenol content showed a trend of increase and then reduction, which may be because with increase of temperature, the Maillard reaction accelerated, some of products of the Maillard reaction had antioxidant activity, but the excessively high temperature destroyed effective substances, and there was a trend of overall reduction.
Moreover, with increasing increase of the temperature, the burnt taste of walnut flowers become increasingly obvious. The trend of the FRAP equivalent, the ABTS equivalent and the total phenol content was consistent, which all reached a peak at 130°C, and the DPPH free radical scavenging rate reached a peak at 150°C, which may be because some of antioxidant substances generated by Maillard reaction were not damaged temporarily at a high temperature !!2l or because all reducing agents influenced DPPH, and there was a deviation in actual antioxidant capacity measurement 1
[54] Table 4 Sensory score of walnut flower tea at different baking temperatures “Baking temperature (°C) Tea color Aroma Taste Total score 120 88 711 75 804 130 8.6 85 8 8.51 140 8.9 7.9 7.8 8.19 150 8.3 3.6 3.8 5.21 160 8.1 2.1 23 3.95
[55] Baking time was configured to 25 min, and the sensory scoring table of baked walnut flower tea at different temperatures was shown above. It was seen from the table that the difference between evaluation results of aroma and taste was the most obvious, and a trend was increase and then reduction and was consistent, which may be because within a certain range, the temperature was increasingly high, non- enzymatic browning reaction was increasingly fast, flavor substances were increasingly accumulated, but the temperature was increasingly high, high-fire and burnt flavor substances were increasingly generated, and the taste was increasingly bitter. There was no significant difference in the score of the teat color, which may be because walnut flower tea had increasingly many soluble pigments, and a small color difference, but with the increase of temperature, the score was gradually reduced from 140°C to 160°C, which may be because impurities generated at high temperature were gradually increased, and the tea color was increasingly turbid. It was obtained in combination with the total score that sensory evaluation of walnut flower tea was optimal when the baking temperature was 130°C, and the results were the same as those of polyphenol content and antioxidant capacity.
[56] 2.1.2 Result of brewing process for walnut flower tea
[57] (1) Effect of brewing time on total phenols, antioxidant capacity and sensory evaluation
[58] It was seen from Table 4 that there was significant differences in the DPPH free radical scavenging capacity, FRAP, the ABTS free radical scavenging capacity and the total phenol content of walnut flower tea at different brewing time (P<0.05). With extension of time, dissolution amount of polyphenols and antioxidant substances was gradually increased. The total phenol content and the antioxidant capacity were increased and then stabilized with increase of brewing time. The DPPH free radical scavenging capacity and the FRAP equivalent reached a peak in 20 min, the total phenol content and ABTS equivalent reached a peak in 25 min, and then there was no longer a trend of increase.
[59] Sensory scoring results of the brewing time of walnut flower tea were shown in Table 5. The differences in tea color, aroma and taste scores were obvious in 10 min to 20 min, which because in the time range, pigments and flavor substances in walnut flowers were continuously dissolved in the time period, and basically reached a stable state in about 20 min, the difference in aroma and taste was not obvious in the following time, and the tea color score was low at 40 min, which may be because brightness of the tea color was slightly reduced due to dissolution of impurities. The total score of sensory scoring was optimal at 25 min, and optimal brewing time was 25 min in combination with nutritional parameters.
[60] Table 5 Sensory score of walnut flower tea at different brewing time
Brewing time (min) Tea color Aroma Taste Total score 10 el 69 53 602 15 7.4 8.1 6.7 7.07 8.3 8.4 7.1 7.79 84 8.6 7.4 8.12 8.6 8.4 7.6 8.11 8.4 8.5 7.1 7.85 7.9 8.7 7.3 8.02
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397162A (en) * | 2017-05-19 | 2017-11-28 | 贾丽娜 | The edible exploitation of walnut male flower |
| CN112155079A (en) * | 2020-10-28 | 2021-01-01 | 山西省农业科学院经济作物研究所 | Walnut flower tea manufacturing process and rocking device for manufacturing walnut flower tea |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397162A (en) * | 2017-05-19 | 2017-11-28 | 贾丽娜 | The edible exploitation of walnut male flower |
| CN112155079A (en) * | 2020-10-28 | 2021-01-01 | 山西省农业科学院经济作物研究所 | Walnut flower tea manufacturing process and rocking device for manufacturing walnut flower tea |
Non-Patent Citations (1)
| Title |
|---|
| CAO ZHIXIANG ET AL: "Optimization of the extraction techniques of the main dissolvable substances from walnut staminate flower tea using response surface method", HEBEI-NONGYE-DAXUE-XUEBAO = JOURNAL OF AGRICULTURAL UNIVERSITY OF HEBEI, vol. 43, no. 6, 1 January 2020 (2020-01-01), CN, pages 67 - 74, XP093094221, ISSN: 1000-1573, DOI: 10.13320/j.cnki.jauh.2020.0114 * |
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