Medicinal and edible Miao tea and preparation process thereof

Abstract

The invention relates to the technical field of health-care food, in particular to medicinal and edible seedling tea and a preparation technology thereof.The medicinal and edible seedling tea is prepared from, by weight, 30-40 parts of ampelopsis grossedentata leaves, 8-12 parts of chicory roots, 10-15 parts of radix puerariae, 5-8 parts of folium mori, 5-10 parts of honeysuckle flowers, 8-12 parts of fructus lycii, 5-10 parts of hawthorn fruits, 3-5 parts of poria cocos, 3-5 parts of lotus leaves, 2-4 parts of fructus momordicae, 3-5 parts of rhizoma polygonati and 1-2 parts of licorice roots. The method has the beneficial effects that the content of active ingredients is remarkably increased, and the content of total flavonoids reaches 328.5 mg / g and is increased by 148% compared with a traditional process; the content of dihydromyricetin is increased by 95.6%, the content of puerarin is increased by 84.6%, and chlorogenic acid (12.6 mg / g) is detected for the first time; the retention rates of total flavonoids and puerarin respectively reach 82.1% and 78.9% by combining a drying technology (hot air and microwave), and are improved by more than 30% compared with the traditional hot air drying technology; in a diabetic mouse model, the fasting blood glucose of the group (1.0 g / kg / d) is reduced to 12.6 mmol / L, the insulin sensitivity index is increased to-2.05, the blood glucose reducing effect reaches 82% (pgt, 0.05) of that of a positive drug (metformin), and the compound has remarkable clinical potential.

Description

Technical Field

[0001] The invention relates to the technical field of health-care foods, in particular to a medicinal and edible seedling tea and a preparation process thereof. Background Art

[0002] Most of the Miao tea products currently on the market use traditional preparation processes, which have the following significant problems:

[0003] Serious loss of active ingredients: In traditional processes, high temperatures are often used in the fixing and drying steps, resulting in significant degradation of heat-sensitive ingredients (such as flavonoids and puerarin). The total flavonoid retention rate is only 62.3%, and the puerarin retention rate is less than 60%, seriously affecting product efficacy.

[0004] Complex process and high energy consumption: Although traditional freeze-drying technology can retain active ingredients, it consumes as much as 8.6 kW·h / kg of energy and has a comprehensive cost of 38.7 yuan / kg, making it difficult to achieve large-scale production;

[0005] Low taste and acceptance: In sensory evaluations, traditional Miao tea received low scores for aroma, flavor, and tea color (average scores of 6.2, 5.8, and 7.1, respectively), with an overall acceptance rate of only 63%, making it difficult to meet consumer demand.

[0006] Safety risks: Some processes have insufficient control over heavy metals and microorganisms, posing a risk of excessive lead and arsenic residues, and acute toxicity has not been systematically verified.

[0007] Therefore, we propose a medicine and food homologous seedling tea and a preparation process thereof to solve the above problems. Summary of the Invention

[0008] In view of the problems existing in the prior art, the present invention discloses a medicinal and edible seedling tea and a preparation process thereof. The technical scheme adopted is that the tea is composed of the following raw materials in parts by weight: 30-40 parts of ampelopsis grossedentata leaves, 8-12 parts of chicory roots, 10-15 parts of kudzu roots, 5-8 parts of mulberry leaves, 5-10 parts of honeysuckle, 8-12 parts of wolfberry, 5-10 parts of hawthorn, 3-5 parts of poria cocos, 3-5 parts of lotus leaves, 2-4 parts of momordica grosvenori, 3-5 parts of polygonatum and 1-2 parts of liquorice.

[0009] As a preferred technical solution of the present invention, the invention is composed of the following raw materials in parts by weight: 30 parts of Ampelopsis grossedentata leaves, 8 parts of chicory roots, 10 parts of Pueraria root, 5 parts of mulberry leaves, 5 parts of honeysuckle, 8 parts of wolfberry, 5 parts of hawthorn, 3 parts of Poria cocos, 3 parts of lotus leaves, 2 parts of Momordica grosvenori, 3 parts of Polygonatum sibiricum and 1 part of licorice.

[0010] As a preferred technical solution of the present invention, the invention is composed of the following raw materials in parts by weight: 35 parts of ampelopsis leaves, 10 parts of chicory roots, 12.5 parts of kudzu roots, 6.5 parts of mulberry leaves, 7.5 parts of honeysuckle, 10 parts of wolfberry, 7.5 parts of hawthorn, 4 parts of poria, 4 parts of lotus leaves, 3 parts of momordica grosvenori, 4 parts of polygonatum and 1.5 parts of licorice.

[0011] As a preferred technical solution of the present invention, the invention is composed of the following raw materials in parts by weight: 40 parts of ampelopsis leaves, 12 parts of chicory roots, 15 parts of kudzu roots, 8 parts of mulberry leaves, 10 parts of honeysuckle, 12 parts of wolfberry, 10 parts of hawthorn, 5 parts of poria, 5 parts of lotus leaves, 4 parts of momordica grosvenori, 5 parts of polygonatum and 2 parts of licorice.

[0012] As a preferred technical solution of the present invention, a preparation process of a medicinal and edible seedling tea is characterized by comprising the following steps:

[0013] S1. Raw material pretreatment

[0014] ① Cleaning and removing impurities: soak all raw materials in 0.1% sodium bicarbonate solution for 10 minutes, and rinse with water 3 times;

[0015] ② Slicing and crushing: Cut rhizomes (chicory, kudzu root) into 3mm slices, and chop leaves (amphibians leaves, mulberry leaves) into 1cm segments;

[0016] ③ Microwave killing: Use microwave treatment (800W, 1 minute) to inactivate oxidase and retain active ingredients.

[0017] S2. Integrated enzymatic hydrolysis and fermentation

[0018] ① Enzymatic hydrolysis: Add 0.5% of the total weight of the raw materials to the complex enzyme (cellulase: pectinase = 1:1), the mixing conditions are 50℃, pH 5.0 and stirring speed 50 rpm, and continue stirring for 2 hours;

[0019] ② Fermentation: Inoculate 5% composite bacteria (Lactobacillus plantarum: yeast = 3:1), incubate at 30℃ for 48 hours, or until the pH drops to 4.2±0.2.

[0020] S3. Combined drying

[0021] ① Hot air drying: initial drying at 60℃ to a moisture content of 20%;

[0022] ② Microwave-assisted: intermittent microwave (800W, on 10 seconds / off 30 seconds) until the moisture content is ≤5%.

[0023] Beneficial effects of the present invention:

[0024] 1. Significantly increase the content of active ingredients:

[0025] The total flavonoid content reached 328.5 mg / g, a 148% increase compared to traditional processes; the dihydromyricetin content increased by 95.6%, and the puerarin content increased by 84.6%. Chlorogenic acid (12.6 mg / g) was also detected for the first time. The combined drying technology (hot air + microwave) achieved total flavonoid and puerarin retention rates of 82.1% and 78.9%, respectively, an increase of more than 30% compared to traditional hot air drying.

[0026] 2. Highly effective blood sugar-lowering function: In a diabetic mouse model, the fasting blood sugar of the present invention group (1.0 g / kg / d) was reduced to 12.6 mmol / L, and the insulin sensitivity index was improved to -2.05. The blood sugar-lowering effect reached 82% of that of the positive drug (metformin) (p>0.05), showing significant clinical potential;

[0027] 3. Optimization of production costs and energy consumption: The overall cost was reduced by 26.6%, of which the raw material cost decreased by 24.3% and the energy consumption cost decreased by 43.9%. The energy consumption of the combined drying technology was only 4.1 kW·h / kg, which was 52.3% lower than that of the freeze-drying technology.

[0028] 4. Improved sensory quality and safety: Aroma, flavor, and soup color scores increased by 37.1%, 43.1%, and 22.5%, respectively, with an overall acceptance rate of 89%. Lead and arsenic residues were 0.08 mg / kg and 0.12 mg / kg, respectively, well below national standards. The acute toxicity LD50 was >15.0 g / kg, placing it at a non-toxic level.

[0029] 5. Process integration and standardization: The integrated enzymatic hydrolysis-fermentation technology simplifies the production process and reduces manual intervention; microwave sterilization and standardized parameters (such as pH 4.2±0.2) ensure batch stability and are suitable for industrial production. DETAILED DESCRIPTION

[0030] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0031] Example 1

[0032] The invention discloses a medicinal and edible seedling tea and a preparation process thereof. The technical scheme adopted is that the tea is composed of the following raw materials in parts by weight: 30 parts of ampelopsis grossedentata leaves, 8 parts of chicory roots, 10 parts of kudzu roots, 5 parts of mulberry leaves, 5 parts of honeysuckle flowers, 8 parts of wolfberries, 5 parts of hawthorns, 3 parts of poria cocos, 3 parts of lotus leaves, 2 parts of momordica grosvenori, 3 parts of polygonatum and 1 part of liquorice.

[0033] As a preferred technical solution of the present invention, the preparation process of the medicinal and edible seedling tea is characterized by comprising the following steps:

[0034] S1. Raw material pretreatment

[0035] ① Cleaning and removing impurities: soak all raw materials in 0.1% sodium bicarbonate solution for 10 minutes, and rinse with water 3 times;

[0036] ② Slicing and crushing: Cut rhizomes (chicory, kudzu root) into 3mm slices, and chop leaves (amphibians leaves, mulberry leaves) into 1cm segments;

[0037] ③ Microwave killing: Use microwave treatment (800W, 1 minute) to inactivate oxidase and retain active ingredients.

[0038] S2. Integrated enzymatic hydrolysis and fermentation

[0039] ① Enzymatic hydrolysis: Add 0.5% of the total weight of the raw materials to the complex enzyme (cellulase: pectinase = 1:1), the mixing conditions are 50℃, pH 5.0 and stirring speed 50 rpm, and continue stirring for 2 hours;

[0040] ② Fermentation: Inoculate 5% composite bacteria (Lactobacillus plantarum: yeast = 3:1), incubate at 30℃ for 48 hours, or until the pH drops to 4.2±0.2.

[0041] S3. Combined drying

[0042] ① Hot air drying: initial drying at 60℃ to a moisture content of 20%;

[0043] ② Microwave-assisted: intermittent microwave (800W, on 10 seconds / off 30 seconds) until the moisture content is ≤5%.

[0044] Example 2

[0045] The invention discloses a medicinal and edible seedling tea and a preparation process thereof. The technical scheme adopted is that the tea is composed of the following raw materials in parts by weight: 35 parts of ampelopsis grossedentata leaves, 10 parts of chicory roots, 12.5 parts of kudzu roots, 6.5 parts of mulberry leaves, 7.5 parts of honeysuckle, 10 parts of wolfberry, 7.5 parts of hawthorn, 4 parts of poria, 4 parts of lotus leaves, 3 parts of momordica grosvenori, 4 parts of polygonatum and 1.5 parts of liquorice.

[0046] As a preferred technical solution of the present invention, the preparation process of the medicinal and edible seedling tea is characterized by comprising the following steps:

[0047] S1. Raw material pretreatment

[0048] ① Cleaning and removing impurities: soak all raw materials in 0.1% sodium bicarbonate solution for 10 minutes, and rinse with water 3 times;

[0049] ② Slicing and crushing: Cut rhizomes (chicory, kudzu root) into 3mm slices, and chop leaves (amphibians leaves, mulberry leaves) into 1cm segments;

[0050] ③ Microwave killing: Use microwave treatment (800W, 1 minute) to inactivate oxidase and retain active ingredients.

[0051] S2. Integrated enzymatic hydrolysis and fermentation

[0052] ① Enzymatic hydrolysis: Add 0.5% of the total weight of the raw materials to the complex enzyme (cellulase: pectinase = 1:1), the mixing conditions are 50℃, pH 5.0 and stirring speed 50 rpm, and continue stirring for 2 hours;

[0053] ② Fermentation: Inoculate 5% composite bacteria (Lactobacillus plantarum: yeast = 3:1), incubate at 30℃ for 48 hours, or until the pH drops to 4.2±0.2.

[0054] S3. Combined drying

[0055] ① Hot air drying: initial drying at 60℃ to a moisture content of 20%;

[0056] ② Microwave-assisted: intermittent microwave (800W, on 10 seconds / off 30 seconds) until the moisture content is ≤5%.

[0057] Example 3

[0058] The invention discloses a medicinal and edible seedling tea and a preparation process thereof. The technical scheme adopted is that the tea is composed of the following raw materials in parts by weight: 40 parts of ampelopsis grossedentata leaves, 12 parts of chicory roots, 15 parts of kudzu roots, 8 parts of mulberry leaves, 10 parts of honeysuckle flowers, 12 parts of wolfberries, 10 parts of hawthorns, 5 parts of poria cocos, 5 parts of lotus leaves, 4 parts of momordica grosvenori, 5 parts of polygonatum and 2 parts of liquorice.

[0059] As a preferred technical solution of the present invention, the preparation process of the medicinal and edible seedling tea is characterized by comprising the following steps:

[0060] S1. Raw material pretreatment

[0061] ① Cleaning and removing impurities: soak all raw materials in 0.1% sodium bicarbonate solution for 10 minutes, and rinse with water 3 times;

[0062] ② Slicing and crushing: Cut rhizomes (chicory, kudzu root) into 3mm slices, and chop leaves (amphibians leaves, mulberry leaves) into 1cm segments;

[0063] ③ Microwave killing: Use microwave treatment (800W, 1 minute) to inactivate oxidase and retain active ingredients.

[0064] S2. Integrated enzymatic hydrolysis and fermentation

[0065] ① Enzymatic hydrolysis: Add 0.5% of the total weight of the raw materials to the complex enzyme (cellulase: pectinase = 1:1), the mixing conditions are 50℃, pH 5.0 and stirring speed 50 rpm, and continue stirring for 2 hours;

[0066] ② Fermentation: Inoculate 5% composite bacteria (Lactobacillus plantarum: yeast = 3:1), incubate at 30℃ for 48 hours, or until the pH drops to 4.2±0.2.

[0067] S3. Combined drying

[0068] ① Hot air drying: initial drying at 60℃ to a moisture content of 20%;

[0069] ② Microwave-assisted: intermittent microwave (800W, on 10 seconds / off 30 seconds) until the moisture content is ≤5%.

[0070] Core active ingredient testing data

[0071] Table 1 Comparison of the content of main active ingredients (n=6)

[0072] Element Traditional process (mean ± SD) Process of the present invention (mean ± SD) Improvement rate Detection method Total flavonoids (mg / g) 132.5±8.7 328.5±12.3** 148% Aluminum nitrate colorimetric method (GB / T 22244) Dihydromyricetin (%) 18.2±1.1 35.6±2.4** 95.6% HPLC (Chinese Pharmacopoeia 2020) Puerarin (mg / g) 22.7±1.8 41.9±3.1** 84.6% UV-Vis (GB / T 22244) Chlorogenic acid (mg / g) Not detected 12.6±0.9** - LC-MS / MS

[0073] Note: ** indicates p < 0.01 vs. traditional process (t-test).

[0074] Functional verification experiment

[0075] Table 2 Hypoglycemic effect (STZ-induced diabetic mice, n=10)

[0076] Group Dosage (g / kg / day) Fasting blood glucose (mmol / L) Insulin Sensitivity Index (ISI) Model Group - 23.8±2.1 -4.12±0.35 The present invention group 1.0 12.6±1.3** -2.05±0.28** Positive drug group Metformin 0.2 10.7±0.9** -1.89±0.21**

[0077] Conclusion: The hypoglycemic effect of the present invention group reached 82% of that of the positive drugs (p>0.05).

[0078] Process optimization and verification

[0079] Table 3 Effects of different drying methods on active ingredients (n=3)

[0080] Drying method Total flavonoid retention rate Puerarin retention rate Energy consumption (kW·h / kg) Cost (yuan / kg) Hot air drying 62.3%±3.1% 58.7%±2.8% 2.8 12.5 Freeze-dried 89.5%±2.4% 85.1%±3.2% 8.6 38.7 Combined drying of the present invention 82.1%±2.7%** 78.9%±2.5%** 4.1** 18.3**

[0081] Note: Combined drying (hot air + microwave) achieves the best balance between retention rate and cost.

[0082] Safety data

[0083] Table 4 Safety test results

[0084] Test items Test results National Standards Detection method Lead (mg / kg) 0.08±0.02 ≤1.0 GB 5009.12 Arsenic (mg / kg) 0.12±0.03 ≤0.5 GB 5009.11 Total colony count (CFU / g) 320±45 ≤1000 GB 4789.2 Acute toxicity LD50 >15.0g / kg (non-toxic grade) >5.0g / kg is safe GB 15193.3

[0085] Consumer sensory evaluation

[0086] Table 5 Sensory scores (n=50 subjects)

[0087] index Traditional Miao tea (average) Seedling tea of ​​the present invention (average) Improvement rate aroma 6.2±1.1 8.5±0.8** 37.1% taste 5.8±1.3 8.3±0.7** 43.1% Soup color 7.1±0.9 8.7±0.6** 22.5% Overall acceptance 63% 89%** 41.3%

[0088] Note: Ratings are based on a 9-point scale (1 = very poor, 9 = excellent).

[0089] Economic analysis

[0090] Table 6 Comparison of production costs (annual output of 100 tons)

[0091] project Traditional crafts Process of the present invention Cost reduction rate Raw material costs ￥2.18 million ￥1.65 million 24.3% Energy costs ￥570,000 ￥320,000 43.9% Labor costs ￥450,000 ￥380,000 15.6% Comprehensive cost ￥3.2 million ￥2.35 million 26.6%

[0092] Experimental design description

[0093] Authoritative testing methods: All data are tested by CMA certified laboratories and refer to national standards or pharmacopoeia methods.

[0094] Statistical analysis: Data were analyzed using SPSS 26.0. ** indicates p < 0.01, and * indicates p < 0.05.

[0095] Components not described in detail herein are prior art.

[0096] Although the specific embodiments of the present invention have been described in detail above, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by ordinary technicians in this field, various changes can be made without departing from the purpose of the present invention. Modifications or deformations that do not involve creative work are still within the scope of protection of the present invention.

Claims

1. A medicinal and edible seedling tea, characterized in that: The invention is composed of the following raw materials in parts by weight: 30-40 parts of ampelopsis grossedentata leaves, 8-12 parts of chicory roots, 10-15 parts of kudzu roots, 5-8 parts of mulberry leaves, 5-10 parts of honeysuckle flowers, 8-12 parts of wolfberries, 5-10 parts of hawthorns, 3-5 parts of poria cocos, 3-5 parts of lotus leaves, 2-4 parts of momordica grosvenori, 3-5 parts of polygonatum and 1-2 parts of liquorice.

2. The medicinal and edible seedling tea according to claim 1, characterized in that The invention is composed of the following raw materials in parts by weight: 30 parts of Ampelopsis grossedentata leaves, 8 parts of chicory roots, 10 parts of Pueraria root, 5 parts of mulberry leaves, 5 parts of honeysuckle, 8 parts of wolfberry, 5 parts of hawthorn, 3 parts of Poria cocos, 3 parts of lotus leaves, 2 parts of Momordica grosvenori, 3 parts of Polygonatum sibiricum and 1 part of liquorice.

3. The medicinal and edible seedling tea according to claim 1, characterized in that The invention is composed of the following raw materials in parts by weight: 35 parts of Ampelopsis grossedentata leaves, 10 parts of chicory roots, 12.5 parts of Pueraria root, 6.5 parts of mulberry leaves, 7.5 parts of honeysuckle, 10 parts of wolfberry, 7.5 parts of hawthorn, 4 parts of Poria cocos, 4 parts of lotus leaves, 3 parts of Momordica grosvenori, 4 parts of Polygonatum sibiricum and 1.5 parts of liquorice.

4. The medicinal and edible seedling tea according to claim 1, characterized in that The invention is composed of the following raw materials in parts by weight: 40 parts of ampelopsis grossedentata leaves, 12 parts of chicory roots, 15 parts of kudzu roots, 8 parts of mulberry leaves, 10 parts of honeysuckle flowers, 12 parts of wolfberries, 10 parts of hawthorns, 5 parts of poria cocos, 5 parts of lotus leaves, 4 parts of momordica grosvenori, 5 parts of polygonatum and 2 parts of liquorice.

5. The preparation process of the edible and medicinal seedling tea according to any one of claims 1 to 4, characterized in that: The steps include: S1. Raw material pretreatment ① Cleaning and removing impurities: soak all raw materials in 0.1% sodium bicarbonate solution for 10 minutes, and rinse with water 3 times; ② Slicing and crushing: Cut rhizomes (chicory, kudzu root) into 3mm slices, and chop leaves (amphibians leaves, mulberry leaves) into 1cm segments; ③ Microwave killing: Use microwave treatment (800W, 1 minute) to inactivate oxidase and retain active ingredients. S2. Integrated enzymatic hydrolysis and fermentation ① Enzymatic hydrolysis: Add 0.5% of the total weight of the raw materials to the complex enzyme (cellulase: pectinase = 1:1), the mixing conditions are 50℃, pH 5.0 and stirring speed 50 rpm, and continue stirring for 2 hours; ② Fermentation: Inoculate 5% composite bacteria (Lactobacillus plantarum: yeast = 3:1), incubate at 30℃ for 48 hours, or until the pH drops to 4.2±0.

2. S3. Combined drying ① Hot air drying: initial drying at 60℃ to a moisture content of 20%; ② Microwave-assisted: intermittent microwave (800W, on 10 seconds / off 30 seconds) until the moisture content is ≤5%.