Dark tea-polygonatum sibiricum-polygonatum cyrtonema synergistic tea cake and processing technology thereof

Abstract

The invention discloses a black tea-polygonatum sibiricum-polygonatum cyrtonema synergistic tea cake and a processing technology thereof, the tea cake takes black tea, polygonatum sibiricum and polygonatum cyrtonema as main raw materials, and is prepared by optimizing the raw material ratio and innovating the processing technology. The black tea comprises the following raw materials in percentage by weight: 60-70% of black tea, 15-20% of rhizoma polygonati and 10-15% of polygonatum cyrtonema. The processing technology comprises the following steps: performing steaming, slicing and low-temperature baking treatment on rhizoma polygonati and polygonatum cyrtonema, then mixing with dark green tea powder, adding a composite adhesive prepared from malt syrup and konjaku flour, and finally performing compression molding and low-temperature aging. The tea cake is regular in appearance and not prone to loosening, tea soup is transparent and bright in color after being brewed, the tea cake has the aged fragrance of the dark tea and the fresh and sweet taste of the rhizoma polygonati, the theabrownin and the rhizoma polygonati polysaccharide have the synergistic effect, the oxidation resistance and intestinal tract conditioning effects can be enhanced, and the tea cake is suitable for being popularized as portable health-care tea.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of tea cake processing, and in particular to a black tea- polygonatum- polygonatum multiflorum synergistic tea cake and a processing technology thereof. BACKGROUND

[0002] Tea, as a traditional beverage, has a long history in China, with a history of thousands of years of consumption and processing. Traditional tea cakes are mainly made of single tea such as green tea, black tea or dark tea as raw material, through simple cake pressing process. Such tea cakes have advantages in portability and storage, but their ingredients are relatively single, and their health care functions are limited. Modern consumers' demand for tea has gone beyond quenching thirst and refreshing, and they are pursuing multi-functional health care effects such as antioxidant and intestinal regulation. However, traditional tea cakes are difficult to meet these demands because of their single raw material, which cannot realize the synergistic effect of multiple active ingredients.

[0003] Black tea, as one of the six major tea types in China, is known for its unique post-fermentation process. The main producing areas of black tea include Hunan, Hubei and other places, and its processing process involves pile fermentation, resulting in the formation of theabrownin and other components, with the characteristics of rich aged aroma. Black tea is believed to have health benefits such as reducing fat and aiding digestion, but single black tea cakes still have deficiencies in taste and health diversity. Polygonatum is a traditional Chinese medicinal material belonging to the lily family, and its main components include polygonatum polysaccharide and saponin, which have the effects of tonifying the spleen and moistening the lungs, and tonifying qi and nourishing yin. Polygonatum multiflorum, as a variant of polygonatum, has higher polysaccharide content and more sweet and sweet flavor. The combination of polygonatum and polygonatum multiflorum with black tea is expected to achieve complementary health care functions, but there are many problems in existing technologies.

[0004] In terms of raw material ratio, traditional compound tea cakes often do not undergo scientific optimization, resulting in the masking of the sweet and clean taste of polygonatum when the proportion of black tea is too high, or the decrease in the compactness of the tea cake when the proportion of polygonatum is too high, which is prone to loose phenomenon. In terms of processing technology, polygonatum and black tea are prone to taste stratification when mixed. In existing technologies, polygonatum raw materials are usually only sliced or dried, without pre-treatment by steaming and low-temperature baking, resulting in the retention of irritating components and insufficient sweet and sweet flavor. At the same time, the components are not fully integrated after mixing, and the tea cake is prone to loose after forming, resulting in turbid soup color during brewing.

[0005] In addition, traditional tea cakes often use single substances such as syrup or water as adhesive, but these adhesives cannot provide sufficient adhesion and stability, resulting in the easy breakage of tea cakes during transportation and storage.

[0006] These problems not only affect the sensory quality of tea cakes, but also limit their application as portable health tea products. With the improvement of people's health consciousness, the market demand for composite tea cakes with multiple health functions is increasing. Therefore, it is necessary to optimize the ratio of raw materials, improve the pretreatment process, introduce composite binders and low-temperature aging, etc. to solve the shortcomings of traditional tea cakes, realize the synergistic effect of ingredients, and improve the overall quality and health value of tea cakes. SUMMARY

[0007] This section is intended to summarize some aspects of the embodiments of the present application and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the abstract and title of the specification to avoid obscuring the purpose of this section, the abstract and the title, and such simplifications or omissions cannot be used to limit the scope of the present application.

[0008] In view of the problems in the prior art, the present inventors have proposed the present application.

[0009] Therefore, the purpose of the present application is to overcome the shortcomings of the prior art and provide a black tea- polygonatum- polygonatum multiflorum synergistic tea cake and its processing technology.

[0010] To solve the problems of single component, insufficient health function of traditional tea cakes and easy separation of taste when mixing polygonatum and black tea, the present application provides a black tea- polygonatum- polygonatum multiflorum synergistic tea cake and its processing technology.

[0011] The tea cake comprises the following raw materials in percentage by weight: 60%-70% of black tea, 15%-20% of polygonatum and 10%-15% of polygonatum multiflorum. Further, it also comprises a composite binder which is proportionally compounded by malt syrup and konjac flour.

[0012] The processing technology of the tea cake comprises the following steps: (1) steam and slice polygonatum and polygonatum multiflorum respectively, and then low-temperature bake to reduce irritating components and improve sweet flavor; (2) mix the treated polygonatum and polygonatum multiflorum with black tea powder, add composite binder and stir evenly; (3) mold the mixed materials; (4) low-temperature age the molded tea cake to promote ingredient fusion.

[0013] Preferably, in step (1), the steaming temperature is 100-120℃, the time is 30-60 minutes; the slice thickness is 2-5mm; the low-temperature baking temperature is 50-70℃, and the time is 2-4 hours.

[0014] Preferably, in step (2), the ratio of maltose syrup to konjac powder in the composite adhesive is 1:1 to 3:1, and the total amount added is 5%-10% of the total weight of the raw materials.

[0015] Preferably, in step (3), the molding pressure is 0.5-1.0 MPa and the time is 5-10 minutes.

[0016] Preferably, in step (4), the low-temperature aging temperature is 5-10℃ and the time is 15-20 days.

[0017] The beneficial effects of this invention are as follows: By scientifically optimizing the weight percentage ratio of black tea, Polygonatum sibiricum, and Polygonatum multiflorum, a synergistic effect of the three raw materials is achieved. Black tea provides fermentation products such as theabrownins, which have a mellow aroma and aid digestion; Polygonatum sibiricum and Polygonatum multiflorum are rich in polysaccharides and saponins, contributing a sweet taste and nourishing the body. This ratio avoids the problem of a single raw material dominating, ensuring that the tea cake has comprehensive health benefits, such as enhanced antioxidant capacity and intestinal conditioning effects. Experiments show that the synergistic effect of theabrownins and Polygonatum sibiricum polysaccharides can increase the DPPH free radical scavenging rate, improve the overall antioxidant level, and simultaneously promote the growth of beneficial intestinal bacteria, thus improving the intestinal microecology.

[0018] The steaming-slicing-low-temperature baking pretreatment of Polygonatum and Polygonatum multiflorum effectively reduces irritating components, such as astringent substances produced by polysaccharide degradation, while releasing sweet-tasting compounds through gentle heating, thus improving the sensory compatibility of the raw materials. This pretreatment is gentler than traditional direct slicing, avoiding nutrient loss caused by high temperatures. The composite binder is made from maltose syrup and konjac powder. The maltose syrup provides sweetness and viscosity, while the konjac powder enhances gelling properties. No additional additives are needed, ensuring the tea cake has a regular shape and does not easily crumble, improving product stability and portability.

[0019] Overall, this invention addresses the pain points of traditional tea cakes and enhances the product's market competitiveness. As a portable health tea product, this tea cake is suitable for daily consumption and promotion, and its processing technology is simple, controllable, and suitable for industrial production. Detailed Implementation

[0020] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the examples in the specification.

[0021] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0022] Secondly, the term "an embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places throughout this specification does not necessarily refer to the same embodiment, nor is it a single embodiment or an embodiment selectively excluded from other embodiments.

[0023] Example 1 This embodiment provides a tea cake with synergistic effects of black tea, Polygonatum odoratum, and Polygonatum multiflorum, as well as its processing technology.

[0024] Specifically, take 65 kg of black tea, 17 kg of Polygonatum sibiricum, and 13 kg of Polygonatum sibiricum.

[0025] First, place the Polygonatum rhizome in a steaming device, control the temperature at 110℃, and steam for 45 minutes to ensure even distribution of internal moisture and soften the tissue, making it easier to slice later. This step can effectively reduce the content of irritating components in Polygonatum rhizome, such as certain acidic substances, through steam permeation to achieve preliminary degradation.

[0026] Then, the steamed Polygonatum sibiricum is sliced, with the slice thickness controlled at 3mm to ensure uniformity and facilitate even heat transfer during baking.

[0027] Next, low-temperature baking is carried out at 60℃ for 3 hours. During this process, the sweet flavor substances of Polygonatum, such as sugar compounds, are gradually released, while the residual moisture evaporates, further reducing its irritation.

[0028] Similarly, the same treatment was applied to Polygonatum multiflorum: steaming at 110℃ for 45 minutes, slicing to a thickness of 3mm, followed by low-temperature baking at 60℃ for 3 hours. Polygonatum multiflorum has a high polysaccharide content, and this pretreatment helps it complement the Polygonatum sibiricum, enhancing the overall sweet flavor.

[0029] The processed Polygonatum and Polygonatum multiflorum are mixed with black tea powder. The black tea powder needs to be pre-sieved to ensure uniform particle size for easy mixing. 7 kg of a composite binder is added. This binder is made by mixing maltose syrup and konjac powder in a 2:1 ratio. The maltose syrup is first heated to a fluid state, then mixed with the konjac powder until a gel-like consistency is formed. When mixing the ingredients, the speed should be controlled at low to avoid excessive damage to the raw material structure. The mixing time is approximately 10 minutes, until homogeneous.

[0030] The mixture is placed in a molding machine, a pressure of 0.7 MPa is applied, and the time is 7 minutes to ensure that the tea cake is formed tightly and has a regular shape.

[0031] Finally, the shaped tea cakes are placed in a constant temperature environment (5°C) and aged for 18 days. This aging process promotes the fusion of theaflavins and polysaccharides in the dark tea, and the antioxidant effect of theaflavins and the intestinal conditioning effect of the polysaccharides are synergistically enhanced.

[0032] The resulting tea cake is well-shaped, smooth, and not easily crumbled, with a diameter of approximately 10cm and a thickness of 2cm. After brewing, the tea soup is bright and amber in color, with an aroma that blends the aged fragrance of dark tea with the sweetness of Solomon's seal, and a mellow taste without any layering.

[0033] Testing revealed that the theabrownin content was 8.5%, and the polysaccharide content was 12.3%. Further analysis showed that the fermentation products of dark tea formed hydrogen bonds with the polysaccharides, enhancing stability and synergistically increasing antioxidant capacity by over 20%. Compared to a single dark tea cake, the intestinal promotion rate of this embodiment increased by 30%, demonstrating the synergistic effect of the components.

[0034] Example 2 This embodiment provides a tea cake with synergistic effects of black tea, Polygonatum odoratum, and Polygonatum multiflorum, as well as its processing technology.

[0035] Specifically, take 60 kg of black tea, 20 kg of Polygonatum sibiricum, and 15 kg of Polygonatum sibiricum.

[0036] First, the Polygonatum is steamed at 100℃ for 60 minutes. This combination of lower temperature and longer steaming time is suitable for softening the Polygonatum and avoids the loss of polysaccharides caused by overheating.

[0037] Slices are 2mm thick; thin slices facilitate rapid baking. Low-temperature baking at 50℃ for 4 hours maximizes the retention of active ingredients while enhancing sweetness.

[0038] The processing of Polygonatum multiflorum is the same: steaming at 100℃ for 60 minutes, slicing to 2mm, and baking at 50℃ for 4 hours. The addition of Polygonatum multiflorum enhances the sweetness of Polygonatum, and the synergistic effect is more pronounced when the proportion is higher.

[0039] The mixed raw materials and black tea fragments are combined with 5kg of a composite binder, which is made by mixing malt syrup and konjac powder in a 1:1 ratio. This ratio provides even viscosity, and the material becomes a paste after thorough mixing.

[0040] Compression molding is performed at a pressure of 0.5 MPa for 10 minutes to ensure slow molding and avoid air bubbles. Low-temperature aging at 10°C for 15 days promotes slow fusion.

[0041] The resulting tea cake was intact and well-compressed. After brewing, the tea soup was clear, with a predominantly sweet aroma and a smooth taste. The content of theaflavins was 7.8%, and the content of Polygonatum polysaccharides was 13.5%.

[0042] Analysis showed that the higher proportion of Polygonatum enhanced the polysaccharide content, which, in synergy with theaflavins, increased the DPPH clearance rate to 85%. The synergistic effect of the components made the intestinal conditioning effect superior to traditional compound teas, with a gut microbiota promotion rate of 130%.

[0043] Example 3 This embodiment provides a tea cake with synergistic effects of black tea, Polygonatum odoratum, and Polygonatum multiflorum, as well as its processing technology.

[0044] Specifically, take 70 kg of black tea, 15 kg of Polygonatum sibiricum, and 10 kg of Polygonatum sibiricum. Steam the Polygonatum sibiricum at 120℃ for 30 minutes, slice it into 5 mm pieces, and bake it at 70℃ for 2 hours.

[0045] High-temperature, rapid processing is suitable for situations where the proportion of black tea is high.

[0046] The same treatment was applied to Polygonatum odoratum. After mixing, 10 kg of composite binder was added, along with a maltose syrup:konjac powder ratio of 3:1, to provide strong adhesion.

[0047] Molding pressure 1.0 MPa, 5 minutes. Aging at 8℃, 20 days.

[0048] The tea cake is uniform and not easily broken. It produces a bright, clear brew with a rich, aged aroma.

[0049] Theabrownin 9.2% and polysaccharide 11.8% were detected.

[0050] Furthermore, when black tea dominates, the aroma and sweetness are balanced, antioxidant effects are synergistically enhanced by 15%, and gut health is improved by 25%.

[0051] Example 4 Specifically, take 62 kg of black tea, 19 kg of Polygonatum sibiricum, and 14 kg of Polygonatum sibiricum. Steam the Polygonatum sibiricum at 105℃ for 50 minutes, slice it into 4 mm pieces, and bake it at 55℃ for 3.5 hours.

[0052] Same as Polygonatum multiflorum. 6 kg of composite adhesive, ratio 1.5:1.

[0053] Molding pressure 0.6MPa, 8 minutes, aging at 6℃, 16 days.

[0054] The tea cake is compact, has good storage properties, and produces a clear, sweet brew.

[0055] The detection showed that theabrownins accounted for 8.1% and polysaccharides for 12.7%, further indicating that the interaction between polysaccharides and theabrownins improved stability, resulting in an antioxidant rate of 88% and a gut-promoting effect of 135%.

[0056] Example 5 Take 68 kg of black tea, 16 kg of Polygonatum sibiricum, and 11 kg of Polygonatum sibiricum. Steam the Polygonatum sibiricum at 115℃ for 40 minutes, slice it into 2.5 mm pieces, and bake it at 65℃ for 2.5 hours.

[0057] Same as Polygonatum multiflorum. 9 kg of composite adhesive, ratio 2.5:1.

[0058] Molding pressure 0.9MPa, 6 minutes, aging at 9℃, 19 days.

[0059] The tea cakes are standardized, easy to carry, and provide even and long-lasting brewing.

[0060] Theabrownin 8.9% and polysaccharide 12.0% were detected.

[0061] Further explanation: balanced formula, synergistic peak, 90% antioxidant, 140% gut health.

[0062] Comparative Example 1 Take 80kg of dark tea, 10kg of Polygonatum sibiricum, and 5kg of Polygonatum odoratum. Slice directly, without steaming or baking, mix without binders, and mold at 0.7MPa for 7 minutes, without aging.

[0063] The tea cake is loose and fragile, and when brewed, it produces a cloudy, layered brew with a strong stimulating effect.

[0064] The test results showed that theabrownins were 6.2%, polysaccharides were 8.4%, antioxidants were 60%, and intestinal flora was 80%.

[0065] Compared with the examples, the lack of pretreatment resulted in residual irritation, weak synergy, and poor quality.

[0066] Comparative Example 2 Take 65 kg of black tea, 17 kg of Polygonatum sibiricum, and 13 kg of Polygonatum multiflorum. Steam, slice, and bake as in Example 1, but add 7 kg of single maltose syrup and age at room temperature for 5 days.

[0067] The tea cake is quite loose. The brewed tea is slightly cloudy, does not blend well, and has a slightly astringent taste.

[0068] The content of theabrownins was 7.1%, polysaccharides 10.2%, synergistic effect insufficient, antioxidant 70%, and intestinal tract 100%.

[0069] Compared with the example, the composite adhesive and low-temperature aging were missing, resulting in poor fusion and weakened effect.

[0070] Comparative Example 3 Take 50kg of dark tea, 25kg of Polygonatum sibiricum, and 20kg of Polygonatum multiflorum. Steam, slice, and do not bake. Add 7kg of compound binder and age at low temperature.

[0071] The tea cake is well-formed, but lacks sweetness. The brewed tea is clear and bright, but leaves a lingering pungent aftertaste. The test results showed that theabrownins were 7.5%, polysaccharides 11.0%, antioxidants 65%, and intestinal flora 90%.

[0072] In contrast, the lack of baking leads to stimulation and incomplete synergy.

[0073] Further performance testing and analysis: In sensory evaluation, the examples scored an average of 90+ points, while the comparative examples scored 70-. Antioxidant performance: Examples achieved 85-90%, while the comparative examples achieved 60-70%.

[0074] Intestinal tract: Example 120-140%, Comparative Example 80-100%.

[0075] Surface: Optimized and balanced ingredients, pretreatment to reduce irritation, adhesive to enhance firmness, aging to promote fusion, overall synergistic enhancement of health benefits, superior to traditional methods.

[0076] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A tea cake with synergistic effects of black tea, Polygonatum odoratum, and Polygonatum multiflorum, characterized in that: The ingredients include the following percentages by weight: 60%-70% dark tea, 15%-20% Polygonatum odoratum, and 10%-15% Polygonatum multiflorum.

2. The tea cake with synergistic effects of black tea, Polygonatum odoratum, and Polygonatum multiflorum as described in claim 1, characterized in that: It also includes a composite binder, which is made by mixing malt syrup and konjac powder in a ratio of 1:1 to 3:1, with a total addition amount of 5%-10% of the total weight of the raw materials, in order to improve the compactness and stability of the tea cake.

3. The processing technology of a tea cake with synergistic effects of black tea, Polygonatum odoratum, and Polygonatum multiflorum as described in claim 1, characterized in that: Includes the following steps: (1) Steam and slice Polygonatum sibiricum and Polygonatum floridum separately, and then bake at low temperature to reduce the irritating components and enhance the sweetness; (2) Mix the processed Polygonatum sibiricum and Polygonatum floridum with black tea powder, add a compound binder and stir evenly; (3) Mold the mixture into shape; (4) Ag the shaped tea cake at low temperature to promote the fusion of components.

4. The processing technology of a tea cake with synergistic effects of black tea, Polygonatum odoratum, and Polygonatum multiflorum as described in claim 1, characterized in that: In step (1), the steaming temperature is 100-120℃ and the time is 30-60 minutes, in order to soften the raw materials and initially degrade the irritating substances.

5. The processing technology of a tea cake with synergistic effects of black tea, Polygonatum odoratum, and Polygonatum multiflorum as described in claim 1, characterized in that: In step (1), the slice thickness is 2-5mm to ensure uniform baking in the subsequent process.

6. The processing technology of a tea cake with synergistic effects of black tea, Polygonatum odoratum, and Polygonatum multiflorum as described in claim 1, characterized in that: In step (1), the low-temperature baking temperature is 50-70℃ and the time is 2-4 hours to release the sweet flavor and retain the active ingredients.

7. The processing technology of a tea cake with synergistic effects of black tea, Polygonatum odoratum, and Polygonatum multiflorum as described in claim 1, characterized in that: In step (2), the composite adhesive is made by mixing malt syrup and konjac powder without any additional additives, providing balanced bonding force.

8. The processing technology of a tea cake with synergistic effects of black tea, Polygonatum odoratum, and Polygonatum multiflorum as described in claim 1, characterized in that: In step (3), the molding pressure is 0.5-1.0 MPa and the time is 5-10 minutes to ensure that the tea cake has a regular shape.

9. The processing technology of a tea cake with synergistic effects of black tea, Polygonatum odoratum, and Polygonatum multiflorum as described in claim 1, characterized in that: In step (4), the low-temperature aging temperature is 5-10℃ and the time is 15-20 days to promote the slow fusion of theaflavins and polysaccharides.

10. A tea cake with synergistic effects of black tea, Polygonatum odoratum, and Polygonatum multiflorum as described in claim 1 or 2, characterized in that: The tea cake is well-shaped and not easily broken. After brewing, the tea soup is bright and clear, combining the aged aroma of black tea with the sweet taste of Solomon's seal. The theabrownins and Solomon's seal polysaccharides work together to enhance the antioxidant and intestinal conditioning effects.