Processing method and application of digestion-aiding tea bag

Abstract

The invention belongs to the technical field of health-care food, and particularly relates to a processing method and application of a digestion-aiding tea bag. The digestion-aiding tea bag is prepared from the following raw materials in parts by weight: 25 to 35 parts of fructus crataegi, 15 to 25 parts of pericarpium citri reticulatae, 10 to 20 parts of poria cocos, 5 to 15 parts of liquorice root, 10 to 20 parts of medicated leaven and 10 to 20 parts of fructus hordei germinatus. The prepared tea bag can significantly improve pepsin activity, shorten gastric emptying time and improve symptoms such as postprandial abdominal distension and inappetence, and is especially suitable for high-fat diet people and functional dyspepsia patients.

Description

Technical Field

[0001] The invention belongs to the technical field of health-care foods, and particularly relates to a processing method and application of a digestion-aiding tea bag. Background Art

[0002] With the improvement of people's living standards and changes in eating habits, the increase in high-fat diet intake and irregular eating habits are becoming more and more common. The number of patients with functional dyspepsia continues to rise, manifesting as symptoms such as postprandial fullness, early satiety, upper abdominal pain, and a burning sensation in the upper abdomen, which seriously affects the quality of life. Currently, most digestive aids on the market are based on chemical synthetic drugs, which can easily lead to drug resistance and adverse reactions with long-term use. Traditional digestive tea bags mostly use simple processes such as raw material crushing, mixing, and water extraction. The active ingredients in the raw materials are difficult to fully release, and their bioavailability is low, making it difficult to meet the modern population's demand for natural and effective digestive aids.

[0003] Therefore, there is an urgent need to develop a digestive tea bag that is based on natural medicinal and edible ingredients and uses advanced processing technology to significantly improve digestive function and overcome the shortcomings of existing products. Summary of the Invention

[0004] The purpose of the present invention is to provide a processing method and application of a digestive tea bag. The prepared tea bag can significantly increase the activity of pepsin, shorten the gastric emptying time, and improve symptoms such as postprandial abdominal distension and loss of appetite. It is particularly suitable for people with a high-fat diet and patients with functional dyspepsia.

[0005] A digestive tea bag, the ingredients of which include hawthorn, tangerine peel, poria cocos, liquorice, Shenqu and malt.

[0006] The digestion-aiding tea bag comprises the following raw materials in parts by weight: 25-35 parts of hawthorn, 15-25 parts of dried tangerine peel, 10-20 parts of poria cocos, 5-15 parts of liquorice, 10-20 parts of Shenqu, and 10-20 parts of malt.

[0007] A processing method for a digestion-promoting tea bag comprises the following steps: weighing raw materials according to a ratio, removing impurities, washing with water and then drying the surface moisture, crushing and sieving, and then mixing evenly to obtain an enzymatic substrate, performing enzymatic hydrolysis and then fermentation and sterilization, and finally performing solid-liquid separation, concentrating, and drying to obtain the tea bag.

[0008] Preferably, the raw materials, calculated by weight, include 25-35 parts of hawthorn, 15-25 parts of dried tangerine peel, 10-20 parts of poria, 5-15 parts of liquorice, 10-20 parts of Shenqu, and 10-20 parts of malt.

[0009] By selecting specific six kinds of raw materials for compounding, and controlling the addition amount of each raw material, it is possible to increase pepsin activity and promote digestion. This may be because hawthorn, Shenqu, malt compounding can strengthen the release of organic acid and flavonoids, improve the activation rate of pepsin, and dried tangerine peel and Poria form a coordinated function of regulating qi and removing dampness, dried tangerine peel volatile oil promotes gastrointestinal motility, and Poria polysaccharide regulates intestinal flora, and the two composites promote intestinal propulsion rate, promote gastrointestinal motility, improve intestinal function, and promote digestion. In addition, the organic acid in hawthorn and the glycyrrhizin in liquorice can cover the astringent feeling of fermentation acid production, improve tea bag taste acceptance. By the functional complementation of several medicinal and edible homologous ingredients of the present invention, the various active ingredients such as flavonoids, polysaccharides, volatile oils formed constitute a network effect, and by "promoting digestive juice secretion-regulating flora-protecting gastric mucosa" multi-pathway collaboration, greatly improve the overall efficacy of tea bag. However, the extraction method of various raw materials on the market is simpler, and the effective ingredient content is less, and good efficacy cannot be achieved.

[0010] Preferably, the specific steps of the enzymatic hydrolysis are: adding water to the enzymatic substrate, stirring, adjusting the pH, heating, adding a composite enzyme for enzymatic hydrolysis, adjusting the pH, cooling, adding a neutral protease, continuing the enzymatic hydrolysis, inactivating the enzyme, and obtaining an enzymatic hydrolysis product.

[0011] Preferably, the specific steps of the enzymatic hydrolysis are: adding deionized water to the enzymatic substrate, stirring to form a uniform slurry, adjusting the pH to 4.5-5.0, heating to 48-52°C, adding a complex enzyme for enzymatic hydrolysis for 2-3 hours, adjusting the pH to 7-7.5, cooling to 43-47°C, adding a neutral protease, continuing the enzymatic hydrolysis for 1-2 hours, inactivating the enzyme, and obtaining an enzymatic hydrolysis product.

[0012] Preferably, the material-liquid ratio of the enzymatic substrate to deionized water is 1 g: (10-15) mL.

[0013] Preferably, the complex enzyme includes one or more of cellulase, pectinase, and α-amylase; more preferably, it is cellulase, pectinase, and α-amylase.

[0014] Preferably, the added amounts of the cellulase, pectinase and α-amylase are 32-38 U / g enzymatic substrate, 42-48 U / g enzymatic substrate and 32-38 U / g enzymatic substrate, respectively.

[0015] Preferably, the amount of the neutral protease added is 10-15 U / g enzymatic substrate.

[0016] The use of enzymes to hydrolyze each raw material powder in sections, and regulating the pH value and temperature during the hydrolysis, can promote the decomposition of macromolecules in the raw materials into small molecules, increase the content and quality of effective ingredients in the product, and improve the appetizing and digestive effect of the tea bag. This may be because first, through the compound enzyme compounding, cellulase and pectinase are compounded, targeting the pectin-cellulose composite structure of hawthorn, tangerine peel, etc., the cell wall damage rate of the raw materials is increased, thereby increasing the dissolution rate of effective ingredients such as flavonoids. Then, through the segmented action of α-amylase and neutral protease, starch is first decomposed under acidic conditions, and then protein is hydrolyzed under neutral conditions, which improves the product utilization rate compared to one-step enzymatic hydrolysis. The acidic stage enzymatic hydrolysis is first used, pectinase and α-amylase are adapted, and pectin and starch are preferentially decomposed, providing a usable sugar source for probiotics. Then, the neutral stage activates the neutral protease, decomposing the protein into small peptides as a nitrogen source for probiotics, thereby improving the activity of probiotics in the fermentation broth.

[0017] Preferably, the specific steps of the fermentation are: adjusting the pH of the enzymatic hydrolysis product to 6-6.5 to obtain a fermentation substrate, adding sucrose and yeast extract to the fermentation substrate, stirring evenly and inoculating the composite probiotics, and after anaerobic fermentation at 37°C for 30 hours, sampling and monitoring every 2 hours until the pH drops to 4.6-4.8, thereby obtaining a fermentation product.

[0018] Preferably, the added amount of sucrose is 2%-3% of the fermentation substrate mass.

[0019] Preferably, the added amount of the yeast extract is 0.5%-1% of the fermentation substrate mass.

[0020] Preferably, the composite probiotics include one or more of Lactobacillus plantarum, Lactobacillus paracasei subsp. casei, and Bifidobacterium bifidum; further preferably, they include Lactobacillus plantarum, Lactobacillus paracasei subsp. casei, and Bifidobacterium bifidum.

[0021] Preferably, the inoculation amounts of Lactobacillus plantarum, Lactobacillus paracasei subspecies casei, and Bifidobacterium bifidum are 0.5×10 8 ~1.5×10 8 CFU / mL fermentation substrate, 4×10 7 ~6×10 7 CFU / mL fermentation substrate, 0.5×10 7 ~1.5×10 7 CFU / mL fermentation substrate.

[0022] By combining three probiotics, the content of short-chain fatty acids can be increased, thereby improving intestinal function and promoting digestion. This may be because Lactobacillus plantarum efficiently produces lactic acid, lowers pH, and inhibits miscellaneous bacteria, Lactobacillus casei secretes lipase, which helps decompose triglycerides in high-fat diets and promotes oil consumption, and Bifidobacterium bifidum produces short-chain fatty acids and promotes intestinal peristalsis. The three are inoculated and compounded in a specific ratio, which greatly increases the content of short-chain fatty acids in the final tea bag. In addition, by adding a little yeast extract to supplement the unit nitrogen source and vitamin B group, the growth of probiotics is accelerated, and anaerobic fermentation ensures the metabolic activity of strict anaerobic bacteria such as Bifidobacterium, increases the content of antimicrobial peptides in metabolites, and enhances the antibacterial ability of the intestine.

[0023] Preferably, the specific steps of the sterilization are: sterilizing at 70-75°C for 10-15s, and then rapidly cooling to 0-4°C.

[0024] Preferably, the specific steps of the solid-liquid separation are: a rotation speed of 3000-4000 rpm and a centrifugation time of 15-20 min.

[0025] Preferably, the specific conditions of the vacuum concentration are: vacuum degree of 0.08-0.09 MPa, concentration temperature of 60° C., and concentration to a solid content of 25%-30%.

[0026] Preferably, the drying is spray drying, and the specific conditions are: air inlet temperature is 170-180°C, air outlet temperature is 80-85°C, and atomization pressure is 0.2-0.3MPa.

[0027] The digestion-promoting tea bag is used in health-care foods or medicines for improving postprandial abdominal distension or loss of appetite.

[0028] Compared with the prior art, the advantages and beneficial effects of the present invention are: 1. The present invention provides a processing method and application of a digestive tea bag. By enzymatically hydrolyzing the raw materials and then fermenting them with probiotics, the raw materials' macromolecular substances can be decomposed into small molecular substances, which has an appetizing and digestive effect. On the other hand, the introduced probiotics also have the function of promoting digestion, improving intestinal function, and promoting digestion. 2. The tea bag of the present invention can significantly increase the activity of pepsin, shorten gastric emptying time, and improve symptoms such as postprandial abdominal distension and loss of appetite. It is particularly suitable for people who eat a high-fat diet and patients with functional dyspepsia.

[0029] 3. The present invention can activate pepsin and promote digestion by selecting six specific raw materials for compounding and controlling the addition amount of each raw material.

[0030] 4. The present invention promotes the decomposition of macromolecular substances in the raw materials into small molecular substances by using enzymes to hydrolyze each raw material powder in sections and regulating the pH value and temperature during the hydrolysis, thereby increasing the content and quality of effective ingredients in the product and improving the appetizing and digestive effect of the tea bag.

[0031] 5. The present invention can increase the content of short-chain fatty acids by compounding three probiotics, thereby improving intestinal function and promoting digestion. DETAILED DESCRIPTION

[0032] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all 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.

[0033] The raw materials used in the present invention are all commercially available, specifically: Cellulase, enzyme activity is about 11000U / g; pectinase, enzyme activity is about 60000U / g; α-amylase, enzyme activity is about 64000U / g; neutral protease, enzyme activity is about 110000U / g; all are from Ningxia Xiasheng Industrial Group Co., Ltd.

[0034] Yeast extract was from Xuzhou Saifu Biotechnology Co., Ltd.

[0035] Lactobacillus plantarum, strain number CICC 25125; Lactobacillus paracasei subsp. casei, strain number CICC6113; Bifidobacterium bifidum, strain number CICC 6173; all from the China Industrial Culture Collection Center of Microorganisms.

[0036] Example 1 The present embodiment provides a digestive tea bag, and the processing method of the digestive tea bag comprises the following steps: weighing raw materials according to a ratio, removing impurities, washing with deionized water and drying the surface moisture, crushing through a 60-mesh sieve and mixing evenly to obtain an enzymatic substrate, performing enzymatic hydrolysis and then fermentation and sterilization, and performing solid-liquid separation, concentrating, and drying to obtain the product.

[0037] The raw materials, calculated by weight, include 30 parts of hawthorn, 20 parts of dried tangerine peel, 15 parts of poria, 10 parts of liquorice, 15 parts of Shenqu, and 15 parts of malt.

[0038] The specific steps of the enzymatic hydrolysis are: adding deionized water to the enzymatic substrate, stirring to form a uniform slurry, adjusting the pH to 4.8, heating to 50° C., adding a composite enzyme for enzymatic hydrolysis for 2.5 hours, adjusting the pH to 7, cooling to 45° C., adding a neutral protease, continuing the enzymatic hydrolysis for 1.5 hours, inactivating the enzyme, and obtaining an enzymatic hydrolysis product.

[0039] The material-liquid ratio of the enzymatic substrate and deionized water is 1 g:12 mL.

[0040] The complex enzyme is cellulase, pectinase and α-amylase.

[0041] The added amounts of the cellulase, pectinase and α-amylase are 35 U / g enzymatic substrate, 45 U / g enzymatic substrate and 35 U / g enzymatic substrate respectively.

[0042] The added amount of the neutral protease is 12 U / g enzymatic substrate.

[0043] The specific steps of the fermentation are: adjusting the pH of the enzymatic hydrolysis product to 6.2 to obtain a fermentation substrate, adding sucrose and yeast extract to the fermentation substrate, stirring evenly and inoculating the composite probiotics, and after anaerobic fermentation at 37°C for 30 hours, sampling and monitoring every 2 hours until the pH drops to 4.6, stopping the fermentation, and obtaining the fermentation product.

[0044] The added amount of the sucrose is 2.5% of the fermentation substrate mass.

[0045] The added amount of the yeast extract is 0.8% of the fermentation substrate mass.

[0046] The composite probiotics are Lactobacillus plantarum, Lactobacillus casei subspecies casei, and Bifidobacterium bifidum.

[0047] The inoculation amounts of Lactobacillus plantarum, Lactobacillus casei subspecies casei, and Bifidobacterium bifidum were 1×10 8 CFU / mL fermentation substrate, 5×10 7 CFU / mL fermentation substrate, 1×10 7 CFU / mL fermentation substrate.

[0048] The specific steps of the sterilization are: sterilizing at 72° C. for 12 seconds and then rapidly cooling to 4° C.

[0049] The specific steps of the solid-liquid separation are: rotation speed of 3500 rpm, and centrifugation time of 15 minutes.

[0050] The specific conditions of the vacuum concentration are: vacuum degree of 0.085 MPa, concentration temperature of 60° C., and concentration to a solid content of 30%.

[0051] The drying is spray drying, and the specific conditions are: air inlet temperature is 175° C., air outlet temperature is 80° C., and atomization pressure is 0.25 MPa.

[0052] Example 2 The difference between this embodiment and embodiment 1 is that the raw materials, calculated by weight, include 32 parts of hawthorn, 18 parts of dried tangerine peel, 12 parts of Poria cocos, 12 parts of liquorice, 15 parts of Shenqu, and 15 parts of malt.

[0053] Comparative Example 1 The difference between this comparative example and Example 1 is that the raw materials, calculated by weight, include 30 parts of hawthorn, 20 parts of Poria cocos, 10 parts of liquorice, 15 parts of Shenqu, and 15 parts of malt.

[0054] Comparative Example 2 The difference between this comparative example and Example 1 is that the raw materials, calculated by weight, include 30 parts of hawthorn, 20 parts of dried tangerine peel, 15 parts of poria, 10 parts of liquorice, and 30 parts of red dates.

[0055] Comparative Example 3 The difference between this comparative example and Example 1 is that the specific steps of the enzymatic hydrolysis are: deionized water is added to the enzymatic hydrolysis substrate, stirred into a uniform slurry, adjusted to pH 4.8, heated to 50°C, added α-amylase and hydrolyzed for 2.5 hours, then adjusted to pH 7, cooled to 45°C, added neutral protease, continued enzymatic hydrolysis for 1.5 hours, inactivated the enzyme, and obtained an enzymatic hydrolysis product.

[0056] The added amount of the α-amylase is 35 U / g enzymatic substrate.

[0057] Comparative Example 4 The specific steps of the enzymatic hydrolysis are: adding deionized water to the enzymatic substrate, stirring to form a uniform slurry, adjusting the pH to 4.8, heating to 50° C., adding a composite enzyme for enzymatic hydrolysis for 2.5 hours, adjusting the pH to 7, cooling to 45° C., adding a neutral protease, continuing the enzymatic hydrolysis for 1.5 hours, inactivating the enzyme, and obtaining an enzymatic hydrolysis product.

[0058] The complex enzyme is cellulase and pectinase.

[0059] The added amounts of the cellulase and pectinase are 35 U / g enzymatic substrate and 45 U / g enzymatic substrate respectively.

[0060] Comparative Example 5 The difference between this comparative example and Example 1 is that the specific steps of the enzymatic hydrolysis are: adding deionized water to the enzymatic substrate, stirring to form a uniform slurry, adjusting the pH to 4.8, heating to 50°C, adding a composite enzyme for enzymatic hydrolysis for 4 hours, and then inactivating the enzyme to obtain an enzymatic hydrolysis product.

[0061] The complex enzyme is cellulase, pectinase, α-amylase and neutral protease.

[0062] The addition amounts of the cellulase, pectinase, α-amylase and neutral protease are 35 U / g enzymatic substrate, 45 U / g enzymatic substrate, 35 U / g enzymatic substrate and 12 U / g enzymatic substrate, respectively.

[0063] Comparative Example 6 The difference between this comparative example and Example 1 is that the composite probiotics are Lactobacillus plantarum and Lactobacillus paracasei subspecies casei.

[0064] The inoculation amounts of the plant lactobacillus and the casei subspecies casei were 1×10 8 CFU / mL fermentation substrate, 5×10 7 CFU / mL fermentation substrate.

[0065] Performance Testing Refer to GB / T 20574-2006 to test the content of flavonoids in tea bags. Refer to GB 5009.168-2016 to test the content of short-chain fatty acids in tea bags.

[0066] A rat experiment was conducted to test the gastric emptying ability of the tea bag. Healthy adult SD rats were selected for the experiment, with a body weight controlled within the range of 200-220g. They were fasted for 12 hours before the experiment to ensure the uniformity of gastric emptying status, but had free access to water. The rats were randomly divided into multiple experimental groups (tea bags prepared in Examples 1-2 and Comparative Examples 1-6) and a control group, with at least 24 rats in each group to reduce the influence of individual differences on the results. At the beginning of the experiment, the rats were gavaged with 0.5% phenol red-labeled paste feed, with a gavage volume of 2mL / 100g body weight. 30 minutes before gavage, the rats in the experimental group were pre-gavaged with a tea bag at a dose of 100mg / kg body weight, while the control group was given an equal volume of normal saline. After gavage, the rats were killed in batches at four time points: 15, 30, 45 and 60 minutes, with 6 rats in each batch. The gastric contents were completely transferred to a centrifuge tube, centrifuged, and the supernatant was taken for measurement. The gastric emptying residual rate (%) at each time point was calculated as (absorbance of the experimental group / absorbance of the non-emptying control group) × 100. Finally, a gastric emptying kinetic curve was plotted with time as the horizontal axis and residual rate as the vertical axis. Nonlinear regression was used to calculate the half-emptying time (T50), the time required for 50% of the gastric contents to be emptied. A shorter T50 indicates a more significant prokinetic effect of the tea bag extract. Pepsin activity was measured using the Anson method. The results are shown in Table 1.

[0067] Table 1 Measurement results Flavonoid content / (mg / g) Short-chain fatty acid content / (mg / g) Pepsin activity / (U / g) T50 / min Example 1 9.52 18.52 268 28.5 Example 2 9.65 17.86 272 28.2 Comparative Example 1 7.84 13.16 215 35.8 Comparative Example 2 9.31 10.48 230 32.6 Comparative Example 3 6.53 10.87 184 42.3 Comparative Example 4 7.92 12.36 207 37.5 Comparative Example 5 7.31 11.55 196 39.1 Comparative Example 6 7.92 13.28 227 34.6 According to statistics, the digestive tea bags prepared in Examples 1 and 2 of the present invention have high contents of flavonoids and short-chain fatty acids. Mouse experiments show that after taking the tea bags, the time required for gastric emptying is short, the gastric motility effect is significant, and the protease activity is high. Comparative Example 1 does not add tangerine peel, Comparative Example 2 replaces Shenqu and malt with equal amounts of red dates, Comparative Example 3 does not add cellulase and pectinase, Comparative Example 4 does not add α-amylase, Comparative Example 5 does not adjust the enzymatic hydrolysis pH and temperature, and Comparative Example 6 does not add Bifidobacterium bifidum. The tea bags prepared are all poor in various indicators. At the same time, the sugar content in the reference tea bag is 4.0g / 100g, the saturated fatty acid content is 0.354g / 100g, there is no trans fatty acid, the sodium content is 7.11g / 100g, the protein content is 9.58g / 100g, the fat content is 0.8g / 100g, the energy is 1491kJ / 100g, and the carbohydrate content is 76.4g / 100g, indicating that the tea bag prepared using the raw materials and methods described in this application has high effective ingredients and excellent digestive performance, can shorten gastric emptying time, and improve symptoms such as postprandial abdominal distension and loss of appetite. It is particularly suitable for people with high-fat diets and patients with functional dyspepsia.

[0068] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A digestive aid tea bag, characterized in that: The ingredients include hawthorn, tangerine peel, poria cocos, licorice, Shenqu and malt.

2. A digestive aid tea bag according to claim 1, characterized in that: The raw materials include 25-35 parts of hawthorn, 15-25 parts of dried tangerine peel, 10-20 parts of poria, 5-15 parts of liquorice, 10-20 parts of Shenqu and 10-20 parts of malt in parts by weight.

3. The method for processing a digestive aid tea bag according to claim 1 or 2, characterized in that: The following steps are involved: According to the amount described, hawthorn, tangerine peel, poria, liquorice, Shenqu and malt are weighed, impurities are removed, the products are washed with water and then surface moisture is wiped off, the products are crushed and sieved and then mixed evenly to obtain an enzymatic substrate, which is first enzymatically hydrolyzed and then fermented and then sterilized, and then solid-liquid separation, concentration and drying are performed to obtain the product.

4. The method for processing the digestive aid tea bag according to claim 3, characterized in that: The enzymatic hydrolysis comprises the following steps: adding water to the enzymatic substrate, stirring, adjusting the pH, heating, adding a composite enzyme for enzymatic hydrolysis, adjusting the pH, cooling, adding a neutral protease, continuing the enzymatic hydrolysis, inactivating the enzyme, and obtaining an enzymatic hydrolysis product.

5. The method for processing the digestive aid tea bag according to claim 3, characterized in that: The complex enzyme comprises one or more of cellulase, pectinase and α-amylase.

6. The method for processing the digestive aid tea bag according to claim 5, characterized in that: The addition amounts of the cellulase, pectinase and α-amylase are 32-38 U / g enzymatic substrate, 42-48 U / g enzymatic substrate and 32-38 U / g enzymatic substrate respectively; the addition amount of the neutral protease is 10-15 U / g enzymatic substrate.

7. The method for processing the digestive aid tea bag according to claim 3, characterized in that: The specific steps of the fermentation are: adjusting the pH of the enzymatic hydrolysis product to obtain a fermentation substrate, adding sucrose and yeast extract to the fermentation substrate, stirring evenly, inoculating composite probiotics, and performing anaerobic fermentation to obtain a fermentation product.

8. The method for processing the digestive aid tea bag according to claim 7, characterized in that: The composite probiotics include one or more of Lactobacillus plantarum, Lactobacillus casei subspecies casei, and Bifidobacterium bifidum.

9. The method for processing the digestive aid tea bag according to claim 8, characterized in that: The inoculation amounts of Lactobacillus plantarum, Lactobacillus casei subspecies casei, and Bifidobacterium bifidum were 0.5×10 8 ~1.5×10 8 CFU / mL fermentation substrate, 4×10 7 ~6×10 7 CFU / mL fermentation substrate, 0.5×10 7 ~1.5×10 7 CFU / mL fermentation substrate.

10. Use of the digestive aid tea bag according to claim 1 or 2 in the preparation of health food or medicine for improving postprandial abdominal distension or loss of appetite.