Burdock tea beverage and preparation method thereof

Abstract

The invention belongs to the technical field of food, and particularly relates to a burdock tea beverage and a preparation method thereof. The preparation technology of the burdock tea drink comprises the four steps of pretreatment, primary extraction, secondary extraction and mixing and seasoning. The burdock tea drink disclosed by the invention is high in nutrient substance content, has the advantages of resisting oxidation, resisting inflammation, reducing blood sugar, protecting liver, improving cardiovascular health and the like, and is beneficial to improving the overall health level, improving the body immune function and preventing various chronic diseases after being drunk for a long time. In addition, the burdock tea drink disclosed by the invention is mellow in taste, fresh, sweet and fragrant, and low in mouth astringency, and the taste experience is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a burdock tea beverage and a preparation method thereof. Background Art

[0002] Burdock, a biennial herb belonging to the Asteraceae family, is rich in a variety of nutrients, including inulin, cellulose, protein, minerals such as calcium, phosphorus, iron, and a variety of vitamins, such as vitamins A, B, and C, as well as special biologically active ingredients such as arctiin and arctiol. These ingredients give burdock a variety of health functions. For example, inulin helps regulate intestinal flora and promote intestinal health; arctiin has antioxidant and anti-inflammatory physiological activities and has a certain regulatory effect on the human immune system; cellulose can promote gastrointestinal motility and prevent digestive system problems such as constipation.

[0003] In traditional ways of eating and using burdock as medicine, burdock is mostly eaten fresh, prepared into Chinese medicine, or simply processed into dried products and boiled in water for drinking. However, fresh burdock is obviously restricted by season and region, and has a short storage time, making it difficult to preserve and transport. Although dried burdock products have solved the storage problem to a certain extent, the method of boiling water for drinking is relatively cumbersome, and the taste is relatively monotonous, which is difficult to meet the needs of modern consumers for convenient, delicious and health-promoting drinks in the fast-paced lifestyle.

[0004] The Chinese patent with publication number CN 104872347 A discloses a burdock tea beverage and its preparation method, which includes, by mass percentage, 1-3% burdock powder, 0.1-0.3% jasmine tea, 1-3% white sugar, 26-29% food additives, and the rest is water. The preparation method is: slice the burdock, bake at 120 degrees for 3-5 hours, crush into burdock powder, soak the burdock powder in 50-degree water, adjust the solution pH to 5.0-6.0, add pectinase for degradation for 15 minutes, adjust the solution pH to 6.0-7.0, the temperature to 75-80 degrees, add jasmine tea extraction; add food additives and white sugar, filter, sterilize, cool, can, and package.

[0005] A Chinese patent with publication number CN 104489168 A discloses a method for preparing a tea beverage, which is composed of burdock, scutellaria baicalensis, wolfberry, licorice and brown sugar. The preparation process comprises the following steps: putting the burdock, scutellaria baicalensis and wolfberry in a distillation bottle, adding 10 times of clean water, boiling until the water in the distillation bottle is evaporated, collecting water vapor, re-liquefying the water vapor to obtain a primary liquid, putting licorice and brown sugar into a juicer to fully squeeze the juice, taking the licorice liquid for standby use, mixing the licorice liquid and the primary liquid, heating them to a temperature of 70°C and storing them for 2-3 hours, then adding 300% pure water, bottling and sterilizing them.

[0006] At present, the existing burdock tea beverages have serious nutritional loss, poor taste, poor stability and other problems, making it difficult to form a competitive product. Therefore, it is urgent to develop a burdock tea beverage that can fully retain the nutritional components and health functions of burdock, and has a good taste, is convenient to drink, and is easy to store and transport. Summary of the invention

[0007] The present invention overcomes the deficiencies of the prior art, improves the preparation process, and provides a burdock tea beverage with high arctiin content and rich taste.

[0008] The preparation method of the burdock tea beverage comprises the following steps:

[0009] (1) Pretreatment: Wash and slice the burdock, soak it in a chitosan-citric acid-ethanol aqueous solution for 1 to 2 hours, wash it and set aside;

[0010] (2) Primary extraction: Take 100 parts by weight of burdock slices, add 6 to 10 times the volume of water and 1 to 5 parts by weight of hexanol, extract at 45°C to 55°C for 4 to 6 hours, and extract at 70°C to 80°C for 4 to 6 hours, filter, and remove the hexanol by vacuum rotary evaporation of the filtrate to obtain extract A, and use the filter residue for later use;

[0011] (3) Secondary extraction: After the filter residue is dried, it is baked at 160°C to 180°C for 0.5 to 1 h, crushed, and added with a 60% to 75% ethanol aqueous solution, extracted at 80°C to 90°C for 1 to 3 h, and then vacuum-evaporated in a water bath at a temperature of 30°C to 45°C to remove the organic solvent to obtain extract B;

[0012] (4) Mixing and seasoning: Mix the extract A and the extract B, filter, and add a flavoring agent and water to obtain the product.

[0013] Hexanol, as an organic solvent, has strong selectivity and can effectively extract the active ingredients in burdock, especially glycosides (arctilin). Experiments have shown that compared with pure water or highly polar solvents (such as methanol), adding a small amount of hexanol can more selectively extract arctilins without extracting too many impurities.

[0014] Furthermore, the ethanol aqueous solution in step (1) is ethanol and water in a volume ratio of 1 to 4:10, and the mass fraction of chitosan in the chitosan-citric acid-ethanol aqueous solution is 1.2% to 3.5%. The amount of citric acid used is to adjust the pH of the chitosan-citric acid-ethanol aqueous solution to 5.5±0.5. The preparation method of the chitosan-citric acid-ethanol aqueous solution is: first prepare an ethanol aqueous solution with a volume ratio of 1 to 4:10 by ethanol and water, add an appropriate amount of citric acid to adjust the pH of the ethanol aqueous solution to 5.5, and finally add chitosan so that the mass fraction of chitosan in the whole system is 1.5% to 4.5%. It should be noted that the chitosan described in the present invention is water-soluble chitosan.

[0015] Furthermore, the temperature of the reduced pressure rotary evaporation in step (2) is 70° C. to 80° C. (the temperature is gradually increased).

[0016] Furthermore, the flavoring agent is selected from one or more of sucrose, sucralose, xylitol, and honey, in order to increase the flavor of the burdock tea beverage.

[0017] Meanwhile, the present invention also provides a burdock tea beverage obtained by the above preparation method.

[0018] Compared with the prior art, the technical effects of the present invention are:

[0019] (1) During the soaking process, chitosan absorbs the bitter substances in burdock, reducing the bitterness of the burdock itself, thereby reducing the bitterness of the final drink. At the same time, this adsorption effect is relatively mild and will not excessively affect other flavor substances in burdock, helping to maintain a balanced taste of the drink.

[0020] (2) Ethanol has a certain degree of permeability and can increase cell permeability. The acidic environment provided by citric acid can cooperate with chitosan to promote the initial release of arctiin, thereby obtaining a higher content of arctiin in the subsequent extraction process. It should be noted that the soaking time is also the best time selected through experiments. If the soaking time is too short, the effect of removing bitterness is not good. If the soaking time is too long, arctiin will also be leached out.

[0021] (3) Arctiin is a natural active ingredient with multiple health benefits. The burdock tea beverage of the present invention has a high content of nutrients and has advantages in anti-oxidation, anti-inflammation, hypoglycemic, liver protection, and cardiovascular health improvement. Long-term drinking helps improve overall health, improve body immune function, and prevent a variety of chronic diseases. In addition, the burdock tea beverage of the present invention has a mellow, sweet and fragrant taste with low astringency, which improves the taste experience, helps to improve consumer loyalty and repurchase rate, and provides commercial value. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1: The content of arctiin in the burdock tea beverages of Examples 1 to 3 and Comparative Examples 1 to 5.

[0023] Figure 2 : Taste scores of the burdock tea beverage of Example 1, the burdock tea beverage of Comparative Example 1, and the burdock tea beverage of Comparative Example 5. DETAILED DESCRIPTION

[0024] In order to make the purpose and technical solution of the present invention clearer, the present invention is further described below in conjunction with embodiments, but the protection scope of the present invention is not limited to these embodiments, and the embodiments are only used to explain the present invention. It should be understood by those skilled in the art that any changes or equivalent substitutions that do not deviate from the concept of the present invention are included in the protection scope of the present invention.

[0025] Example 1 Burdock tea beverage and preparation method

[0026] (1) Pretreatment: First, prepare an ethanol-water solution with a volume ratio of 1:5 by ethanol and water, add an appropriate amount of citric acid to adjust the pH of the ethanol-water solution to 5.5, and finally add chitosan to make the mass fraction of chitosan in the whole system 2.0%. Wash and slice the burdock, soak it in the above solution for 1.5 hours, wash it, and set it aside;

[0027] (2) Primary extraction: Take 100 g of burdock slices, add 8 volumes of water and 3 g of hexanol, extract at 50° C. for 5 h, extract at 75° C. for 5 h, filter, and remove the hexanol by vacuum rotary evaporation at 70° C. to 80° C. (the temperature is gradually increased) to obtain extract A, and set aside the residue;

[0028] (3) Secondary extraction: After the filter residue is dried, it is baked at 170°C for 0.8 h, crushed, and added with a 70% ethanol aqueous solution, extracted at 85°C for 2 h, and then vacuum evaporated in a water bath at a temperature of 30°C to 45°C (the temperature is gradually increased) to remove the organic solvent to obtain extract B;

[0029] (4) Mixing and seasoning: Mix the extract A and the extract B, filter, add 0.40 g of sucralose, and then add water to 1500 ml.

[0030] Example 2 Burdock tea beverage and preparation method

[0031] (1) Pretreatment: First, prepare an ethanol-water solution with a volume ratio of 1:10 by ethanol and water, add an appropriate amount of citric acid to adjust the pH of the ethanol-water solution to 5.5, and finally add chitosan to make the mass fraction of chitosan in the whole system 1.2%. Wash and slice the burdock, soak it in the above solution for 2 h, wash it, and set it aside;

[0032] (2) Primary extraction: Take 100 g of burdock slices, add 6 volumes of water and 1 g of hexanol, extract at 45°C for 4 h, extract at 70°C for 4 h, filter, and remove the hexanol by vacuum rotary evaporation at 70°C to 80°C (the temperature is gradually increased) to obtain extract A, and set aside the residue;

[0033] (3) Secondary extraction: After the filter residue is dried, it is baked at 160°C for 0.5 h, crushed, and added with a 60% ethanol aqueous solution, extracted at 80°C for 1 h, and then vacuum evaporated in a water bath at a temperature of 30°C to 45°C (the temperature is gradually increased) to remove the organic solvent to obtain extract B;

[0034] (4) Mixing and seasoning: Mix the extract A and the extract B, filter, add 30 g of xylitol, and then add water to 1500 ml.

[0035] Example 3 Burdock tea beverage and preparation method

[0036] (1) Pretreatment: First, prepare an ethanol-water solution with a volume ratio of 2:5 by ethanol and water, add an appropriate amount of citric acid to adjust the pH of the ethanol-water solution to 5.5, and finally add chitosan to make the mass fraction of chitosan in the whole system 3.5%. Wash and slice the burdock, soak it in the above solution for 1 hour, wash it, and set it aside;

[0037] (2) Primary extraction: Take 100 g of burdock slices, add 10 times the volume of water and 5 g of hexanol, extract at 55° C. for 6 h, extract at 80° C. for 6 h, filter, and remove the hexanol by vacuum rotary evaporation at 70° C. to 80° C. (the temperature is gradually increased) to obtain extract A, and set aside the residue;

[0038] (3) Secondary extraction: After the filter residue is dried, it is baked at 180°C for 1 h, crushed, and added with a 75% ethanol aqueous solution, extracted at 90°C for 3 h, and then vacuum evaporated in a water bath at a temperature of 30°C to 45°C (the temperature is gradually increased) to remove the organic solvent to obtain extract B;

[0039] (4) Mixing and seasoning: Mix the extract A and the extract B, filter, add 20g of sucrose and 15g of honey, and then add water to 1500ml.

[0040] Comparative Example 1 Burdock tea beverage and preparation method

[0041] (1) Pretreatment: first prepare an ethanol-water solution with a volume ratio of 1:5 by ethanol and water, add an appropriate amount of citric acid to adjust the pH of the ethanol-water solution to 5.5, wash and slice the burdock, soak it in the above solution for 1.5 hours, wash and set aside;

[0042] (2) Primary extraction: Take 100 g of burdock slices, add 8 volumes of water and 3 g of hexanol, extract at 50° C. for 5 h, extract at 75° C. for 5 h, filter, and remove the hexanol by vacuum rotary evaporation at 70° C. to 80° C. (the temperature is gradually increased) to obtain extract A, and set aside the residue;

[0043] (3) Secondary extraction: After the filter residue is dried, it is baked at 170°C for 0.8 h, crushed, and added with a 70% ethanol aqueous solution, extracted at 85°C for 2 h, and then vacuum evaporated in a water bath at a temperature of 30°C to 45°C (the temperature is gradually increased) to remove the organic solvent to obtain extract B;

[0044] (4) Mixing and seasoning: Mix the extract A and the extract B, filter, add 0.40 g of sucralose, and then add water to 1500 ml.

[0045] Comparative Example 2 Burdock tea beverage and preparation method

[0046] (1) Pretreatment: prepare pure water, add appropriate amount of citric acid to adjust the pH of ethanol aqueous solution to 5.5, then add chitosan to make the mass fraction of chitosan in the whole system 2.0%, wash and slice burdock, soak it in the above solution for 1.5 hours, wash and set aside;

[0047] (2) Primary extraction: Take 100 g of burdock slices, add 8 volumes of water and 3 g of hexanol, extract at 50° C. for 5 h, extract at 75° C. for 5 h, filter, and remove the hexanol by vacuum rotary evaporation at 70° C. to 80° C. (the temperature is gradually increased) to obtain extract A, and set aside the residue;

[0048] (3) Secondary extraction: After the filter residue is dried, it is baked at 170°C for 0.8 h, crushed, and added with a 70% ethanol aqueous solution, extracted at 85°C for 2 h, and then vacuum evaporated in a water bath at a temperature of 30°C to 45°C (the temperature is gradually increased) to remove the organic solvent to obtain extract B;

[0049] (4) Mixing and seasoning: Mix the extract A and the extract B, filter, add 0.40 g of sucralose, and then add water to 1500 ml.

[0050] Comparative Example 3 Burdock tea beverage and preparation method

[0051] (1) Pretreatment: First, prepare an ethanol-water solution with a volume ratio of 1:5 by ethanol and water, add an appropriate amount of citric acid to adjust the pH of the ethanol-water solution to 5.5, and finally add chitosan to make the mass fraction of chitosan in the whole system 2.0%. Wash and slice the burdock, soak it in the above solution for 1.5 hours, wash it, and set it aside;

[0052] (2) Primary extraction: Take 100 g of burdock slices, add 8 times the volume of water, extract at 50°C for 5 h, extract at 75°C for 5 h, filter, and remove hexanol by vacuum rotary evaporation at 70°C to 80°C (the temperature is gradually increased) to obtain extract A, and set aside the residue;

[0053] (3) Secondary extraction: After the filter residue is dried, it is baked at 170°C for 0.8 h, crushed, and added with a 70% ethanol aqueous solution, extracted at 85°C for 2 h, and then vacuum evaporated in a water bath at a temperature of 30°C to 45°C (the temperature is gradually increased) to remove the organic solvent to obtain extract B;

[0054] (4) Mixing and seasoning: Mix the extract A and the extract B, filter, add 0.40 g of sucralose, and then add water to 1500 ml.

[0055] Comparative Example 4 Burdock tea beverage and preparation method

[0056] (1) Pretreatment: First, prepare an ethanol-water solution with a volume ratio of 1:5 by ethanol and water, add chitosan so that the mass fraction of chitosan in the whole system is 2.0%, wash and slice the burdock, soak it in the above solution for 1.5 h, wash and set aside;

[0057] (2) Primary extraction: Take 100 g of burdock slices, add 8 volumes of water and 3 g of hexanol, extract at 50° C. for 5 h, extract at 75° C. for 5 h, filter, and remove the hexanol by vacuum rotary evaporation at 70° C. to 80° C. (the temperature is gradually increased) to obtain extract A, and set aside the residue;

[0058] (3) Secondary extraction: After the filter residue is dried, it is baked at 170°C for 0.8 h, crushed, and added with a 70% ethanol aqueous solution, extracted at 85°C for 2 h, and then vacuum evaporated in a water bath at a temperature of 30°C to 45°C (the temperature is gradually increased) to remove the organic solvent to obtain extract B;

[0059] (4) Mixing and seasoning: Mix the extract A and the extract B, filter, add 0.40 g of sucralose, and then add water to 1500 ml.

[0060] Comparative Example 5 Burdock tea beverage and preparation method

[0061] (1) Wash and slice the burdock, soak it in water for 1.5 hours, wash it and set aside;

[0062] (2) Extraction: Take 100 g of burdock slices, bake at 170° C. for 1.5 h, crush, add 70% ethanol aqueous solution by mass, extract at 85° C. for 5 h, then perform vacuum rotary evaporation in a water bath at 30° C. to 45° C. (the temperature is gradually increased) to remove the organic solvent to obtain an extract, filter, add 0.40 g of sucralose, and then add water to 1500 ml.

[0063] Arctiin content determination

[0064] The content of arctiin in the burdock tea beverages of Examples 1 to 3 and Comparative Examples 1 to 5 was determined by high performance liquid chromatography. Chromatographic conditions and system suitability test: octadecylsilane bonded silica gel was used as filler; methanol-water (1:1.1) was used as mobile phase; the detection wavelength was 280nm. The number of theoretical plates calculated based on the arctiin peak should not be less than 1500. Preparation of reference solution: Take an appropriate amount of arctiin reference substance, accurately weigh it, add methanol to make a solution containing 0.5mg per 1ml, and obtain it. Preparation of test solution: Take about 0.5g of the powder of this product (passed through a No. 3 sieve), accurately weigh it, put it in a 50ml volumetric bottle, add about 45ml of methanol, ultrasonically treat (power 150W, frequency 20kHz) for 20 minutes, cool it, add methanol to the scale, shake it well, filter it, and take the filtrate to obtain it. Determination method: Accurately pipette 10 μl of reference solution and test solution respectively, inject into liquid chromatograph, and determine.

[0065] Figure 1 The contents of arctiin in the burdock tea beverages of Examples 1 to 3 and Comparative Examples 1 to 5 are shown in Table 1. By comparison, it can be seen that the present invention optimizes the preparation process of the burdock tea beverage, especially the soaking treatment of burdock and the secondary extraction process technology, which significantly improves the content of arctiin in the burdock tea beverage. The high content of arctiin in the burdock tea beverage of the present invention indicates that it has more prominent health effects in terms of anti-inflammatory, antiviral, anti-oxidation, regulating blood lipids and anti-tumor. Long-term drinking of such burdock tea helps to enhance the body's immunity and prevent various diseases. It is especially suitable for middle-aged and elderly people and people with weak immunity, and meets their needs for healthy and wellness beverages.

[0066] Burdock drink taste rating

[0067] Invite 20 volunteers to taste burdock tea beverages. Ask the volunteers to score the burdock tea beverage of Example 1, the burdock tea beverage of Comparative Example 1, and the burdock tea beverage of Comparative Example 5. The scoring items include freshness, mellowness, aftertaste, richness, and bitterness. Each item is scored from 0 to 10 points. After statistics, a radar chart is drawn.

[0068] Figure 2 The taste scores of the burdock tea beverage of Example 1, the burdock tea beverage of Comparative Example 1, and the burdock tea beverage of Comparative Example 5 are given. It can be seen that the burdock tea beverage of the present invention has a mellow and fresh taste, a sweet and rich taste, and a low bitter taste, which indicates that the preparation process of the present invention significantly improves the taste of the burdock tea beverage, reduces the exudation of bitter substances in the burdock, and improves the drinking experience.

Claims

1. A method for preparing a burdock tea beverage, characterized in that: The preparation method of the burdock tea beverage comprises the following steps: (1) Pretreatment: Wash and slice the burdock, soak it in chitosan-citric acid-ethanol aqueous solution for 1 to 2 hours, wash it, spare; (2) Primary extraction: Take 100 parts by weight of burdock slices, add 6 to 10 times the volume of water and 1 to 5 parts by weight of hexanol, extract at 45°C to 55°C for 4 to 6 hours, and extract at 70°C to 80°C for 4 to 6 hours, filter, and remove the hexanol by vacuum rotary evaporation of the filtrate to obtain extract A, and use the filter residue for later use; (3) Secondary extraction: After the filter residue is dried, it is baked at 160°C to 180°C for 0.5 to 1 h, crushed, and added with a 60% to 75% ethanol aqueous solution, extracted at 80°C to 90°C for 1 to 3 h, and then vacuum-evaporated in a water bath at a temperature of 30°C to 45°C to remove the organic solvent to obtain extract B; (4) Mixing and seasoning: Mix the extract A and the extract B, filter, and add a flavoring agent and water to obtain the product.

2. The method for preparing the burdock tea beverage according to claim 1, characterized in that: The ethanol-water solution in step (1) is ethanol and water in a volume ratio of 1 to 4:

10.

3. The method for preparing the burdock tea beverage according to claim 1, characterized in that: The mass fraction of chitosan in the chitosan-citric acid-ethanol aqueous solution is 1.2% to 3.5%.

4. The method for preparing the burdock tea beverage according to claim 1, characterized in that: The mass fraction of chitosan in the chitosan-citric acid-ethanol aqueous solution is 2.0%.

5. The method for preparing the burdock tea beverage according to claim 1, characterized in that: The amount of the hexanol used is 3 parts by weight.

6. The method for preparing the burdock tea beverage according to claim 1, characterized in that: The temperature of the reduced pressure rotary evaporation in the step (2) is 70°C to 80°C.

7. The method for preparing the burdock tea beverage according to claim 1, characterized in that: The baking temperature is 170°C.

8. The method for preparing the burdock tea beverage according to claim 1, characterized in that: The dosage of the citric acid is to adjust the pH of the chitosan-citric acid-ethanol aqueous solution to 5.5±0.

5.

9. The method for preparing the burdock tea beverage according to claim 1, characterized in that: The flavoring agent is selected from one or more of sucrose, sucralose, xylitol and honey.

10. A burdock tea beverage, characterized in that: The burdock tea beverage is obtained by any one of the preparation methods of claims 1 to 9.

Images