Acanthopanax fruit and leaf composite tea bag and preparation method thereof

Abstract

The invention provides an acanthopanax fruit and leaf composite tea bag and a preparation method thereof, treated deastringency fruits and high-aroma fried leaves are compounded according to the precise ratio of the fruits to the fried leaves being 1: (0.75-1.2), and syringin in the fruits and syringin, flavone and other components in the leaves generate the best synergistic interaction effect through precise compounding of the fruits and the leaves. Meanwhile, aiming at high astringent taste of the fruits, a low-temperature wall breaking process of less than or equal to 40 DEG C is adopted, and directional astringent taste removal is performed on the premise of retaining activity; and for the leaves, segmented temperature-controlled stir-frying (de-enzyming at 180 DEG C + slow baking at 120 DEG C) is adopted, so that the contradiction between aroma enhancement and glycoside retention is balanced. By improving the processing technology and optimizing the fruit and leaf compounding ratio, the product has the characteristics of reservation of high-activity components, high antioxidant activity and the like, has remarkable and predictable effects, has a solid material basis for health-care functions such as fatigue resistance and the like, and has extremely high market competitiveness.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of tea processing, and specifically relates to a combination tea bag of fruit and leaf of acanthopanax and a preparation method thereof. BACKGROUND

[0002] Acanthopanax is a medicinal plant of the family Araliaceae. Its roots and barks are used in traditional Chinese medicine. Acanthopanax has the functions of invigorating qi, strengthening the spleen, and tonifying the kidney and calming the nerves. However, the related products on the market have single functions and insufficient core ingredient content. Most of the commercially available acanthopanax teas are made of only leaf blades. The content of the anti-fatigue core functional ingredient, syringin, in the leaf blades is generally low, usually between 1.2 mg / g and 1.6 mg / g, which limits the anti-fatigue function of the product and weakens its market competitiveness. The single raw material has weak functions. The existing technology can only enhance the functions by simply compounding other medicinal materials, but cannot essentially improve the content of the core functional ingredient of acanthopanax itself.

[0003] In terms of flavor, although a few products such as fruit wine and beverages have been developed by using acanthopanax fruits, the fruit extract is used alone in most cases, and flavoring agents are added to mask the astringency, which destroys the natural properties of the product. More importantly, the existing technology cannot realize the synergistic effect of the nutritional ingredients such as flavonoids in a specific ratio of acanthopanax fruits and acanthopanax leaves, and lacks improvement in the processing technology. The existing technology cannot scientifically compound the fruits and fried leaves, and cannot verify or utilize the synergistic effect of the ingredients between the fruits and the fried leaves. The acanthopanax fruits rich in syringin but astringent and the acanthopanax leaves with good aroma but less syringin have contradictions in processing characteristics and ingredients. The traditional technology cannot balance and synergize the taste and functions of the two. This results in the difficulty in balancing the taste and functions of acanthopanax beverages and the lack of synergistic effect of the combination.

[0004] At present, the health tea products developed from acanthopanax as raw materials have the following characteristics: (1) Highly centralized use of raw materials: Most acanthopanax tea products on the market only use its leaves as raw materials, and some products will be supplemented with its roots and stems. Due to traditional cognition, processing technical bottlenecks such as difficulty in removing astringency, unstable composition, and insufficient efficacy research, the fruit has been regarded as waste for a long time, with an annual utilization rate of less than 5%, resulting in serious waste of resources; (2) Single and homogeneous product efficacy: Due to the use of only leaves, the product efficacy components are limited to acanthopanax saponins B, E, etc. contained in the leaves, and the high content of syringin in the fruit, which has been proven to be the core component of anti-fatigue and blood lipid reduction, is not utilized, resulting in product function claims mainly focusing on improving sleep and assisting in enhancing immunity, and serious homogenization competition, lacking market differentiation competitiveness; (3) Traditional and extensive processing technology: Leaf processing mostly uses single-temperature drying or frying process, and the temperature control is not accurate, making it difficult to balance the relationship between fixation and enzyme inactivation and the retention of heat-sensitive active ingredients, resulting in degradation of some glycosides, affecting the aroma and efficacy of the product; (4) Outdated quality control system: Product quality control is mostly focused on sensory indicators, moisture content, total saponin or single glycoside content determination. There is a lack of direct, rapid and quantifiable quality control indicators related to the terminal anti-fatigue health care function, and the efficacy verification completely relies on long-cycle, high-cost and ethically controversial animal experiments, which cannot be used to guide production and rapid product evaluation. For example, patent document CN101103756A discloses a health tea of acanthopanax and a preparation method thereof, which uses acanthopanax leaves, seeds, stems and branches mixed with other medicinal and edible materials, and is subjected to single-temperature drying treatment at 80-120°C. The single-temperature drying process cannot meet the different needs of leaf aroma extraction and fruit glycoside preservation. The raw materials are only a physical mixture, and whether there is a synergistic effect between fruit and leaf and how to stimulate 1+1>2 has not been deeply studied. Patent document CN112136938A discloses an acanthopanax tea and a preparation method thereof: made from the following raw materials in a certain proportion: acanthopanax cooked tender leaves 35-45 parts; acanthopanax cooked fruit 10-25 parts; cooked abrus seed 5-10 parts; sugar 2-5 parts; honey 2-8 parts; citric acid 0.5-0.8 parts. This technology does not fundamentally solve the technical problems of bitter and astringent taste of acanthopanax fruit and heat-sensitive components prone to degradation, and the formula is complex and the process is vague.

[0005] Therefore, the existing acanthopanax tea has certain defects in product efficacy, processing technology and quality evaluation, and a method for synergistically improving product efficacy components while improving flavor and taste, and saving energy and improving efficiency is urgently needed. SUMMARY

[0006] In view of the problems in the prior art, the present application provides a compound tea bag of fruit and leaf of acanthopanax senticosus and a preparation method thereof, which fundamentally removes the astringency of the fruit by a compounding process, maximally retains and synergizes the core effective components in the fruit and leaf of acanthopanax senticosus, and significantly improves the anti-fatigue effect of the product by using the fruit and leaf combination with the optimal compounding ratio; and provides a set of accurate, efficient and stable processing technology suitable for industrialized standard production. One of the purposes of the present application is to provide a synergistic processing technology of fruit and leaf of acanthopanax senticosus; and the second purpose of the present application is to provide a compound tea bag of fruit and leaf of acanthopanax senticosus with high activity and low astringency.

[0007] In order to achieve the above-mentioned purposes, the present application adopts the following technical solutions: In one aspect, the present application provides a preparation method of a compound tea bag of fruit and leaf of acanthopanax senticosus, which fries acanthopanax leaf blades by segmental temperature control and processes acanthopanax fruit by low-temperature wall breaking.

[0008] Further, the segmental temperature control includes high-temperature fixation and medium-low-temperature slow baking, the temperature of the high-temperature fixation is 180±5℃, the temperature of the medium-low-temperature slow baking is 120±2℃, and the temperature of the low-temperature wall breaking is ≤40℃.

[0009] In terms of process concept and path, the present application discards the one-size-fits-all processing mode such as roasting and drying and the idea of relying on the addition of flavoring agents to cover up defects in the prior art. In view of the characteristics of heavy astringency and strong heat sensitivity of acanthopanax fruit, the present application first creates a low-temperature wall breaking technology below 40℃, which destroys the cell wall by mechanical force and activates endogenous enzymes to physically degrade tannic acid in a targeted manner; and in view of the requirement of leaf blade to be fragrant and glycoside-preserved, a segmental frying process of 180℃ instantaneous fixation combined with 120℃ slow baking is designed. This not only solves the problem from the root, but also ensures the efficient retention of the core components.

[0010] The technical principle of low-temperature wall breaking of acanthopanax fruit is that, in a low-temperature environment of ≤40℃, the shearing force and collision force generated by high-speed machinery are used to instantaneously destroy the cell wall of acanthopanax fruit, so that the contents are released. At the same time, the low-temperature environment provides ideal conditions for the efficient action of the inherent tannic acid-degrading enzyme in the fruit, so that it can specifically catalyze the decomposition of tannic acid, and the destruction of heat-sensitive components such as syringin by high temperature is avoided.

[0011] For the segmented temperature control frying of Acanthopanax leaves, it is divided into two continuous stages: the first stage is high-temperature fixation, which needs to be processed at a temperature of 180±5℃ for 30±5 seconds. The instantaneous high temperature is used to quickly and completely inactivate the activities of polyphenol oxidase (PPO) and peroxidase (POD). The loss of enzyme activity prevents the enzymatic browning reaction and the hydrolysis of glycosides, laying the foundation for preserving glycosides, so as to achieve the purpose of instantaneous enzyme inactivation and browning prevention; the second stage is medium-low temperature slow baking, which needs to be processed at a temperature of 120±2℃ for 15±2 minutes. At a lower temperature, the internal water of the leaves is uniformly diffused and evaporated, and the Maillard reaction and caramelization reaction are stimulated to generate pleasant aroma substances such as pyrazine and furan. This temperature range can not only solidify the quality, but also avoid the excessive volatilization of aroma components or the thermal decomposition of active ingredients, so as to fully develop the aroma, remove the water and solidify the quality.

[0012] Further, the method comprises the following steps: S1: The Acanthopanax leaves are first placed at 180±5℃ for fixation, and then placed at 120±2℃ for slow baking; S2: The Acanthopanax fruits are treated by low-temperature wall breaking; S3: The leaves fried in step S1 and the fruit powder wall broken in step S2 are compounded.

[0013] Further, the residual heat of the fixation in step S1 is recycled for pre-drying of the Acanthopanax fruits in step S2.

[0014] In the production mode and efficiency, the prior art usually adopts the mode of fruit and leaf separate processing, which has high energy consumption and low efficiency. The present application integrates the production line and optimizes the time sequence through the central controller to accurately coordinate the production rhythm of the fruit wall breaking line and the leaf frying line, so that the residual heat generated when the leaf fixation is finished can be recycled immediately. The residual heat recovery is to guide the high-temperature waste gas (120-140℃) generated in the leaf fixation process to the fruit pre-treatment area through a pipeline for pre-drying of the fruit raw materials. This reduces the energy consumption required for preheating before the fruit wall breaking. This link creatively integrates two completely different processes to realize collaborative production on a single production line, thereby reducing the comprehensive energy consumption by more than 30%, greatly improving the production efficiency and reducing the cost.

[0015] Further, in step S2, the mass ratio of the fruit powder to the fried leaves is 1: (0.75-1.2).

[0016] The processed astringent-removed fruits and high-aromatic stir-fried leaves are compounded in a precise ratio of fruits: stir-fried leaves = 1: (0.75-1.2), in which range, the synergetic effect of the syringin in the fruits and the flavone component in the leaves is optimal, and the technical problem of high astringency of the fruit of acanthopanax senticosus and the problem of insufficient efficacy addition of simple compounding are unexpectedly solved, and under the premise of not introducing any chemical additives, the unity of health care efficacy and good palatability is achieved. The formula design is a pure acanthopanax formula, focusing on scientific compounding of fruits and leaves, reducing multi-herbal compounding, and highlighting the core value of acanthopanax. After compounding, 10-30 parts of neutral auxiliary materials such as hawthorn and chrysanthemum can be selected to adjust the flavor, but the neutral auxiliary materials do not rely on taste correction or bear the main efficacy.

[0017] In another aspect, the present application provides an acanthopanax fruit and leaf composite tea bag prepared by the preparation method as described above.

[0018] Further, the content of fruit tannic acid in the tea bag is ≤2.5 mg / g, and the content of syringin in the 70% ethanol extract is ≥5 mg / g.

[0019] In the acanthopanax fruit and leaf composite tea bag prepared by the processing technology of the present application, the content of fruit tannic acid is ≤2.5 mg / g, and the content of syringin in the 70% ethanol extract is ≥5 mg / g, solving the problems of heavy astringency of the fruits and easy loss of efficacy components during processing. Moreover, the DPPH free radical scavenging rate IC 50 ≤35 μg / mL, enabling the product to achieve high retention of active ingredients, strong antioxidant activity, and other characteristics, and the efficacy is significant and predictable, and the health care functions such as anti-fatigue have a solid material basis, and have strong market competitiveness.

[0020] In some embodiments, the present application also provides an evaluation system for evaluating the anti-fatigue efficacy of the acanthopanax fruit and leaf composite tea, taking the content of syringin and the DPPH free radical scavenging rate IC 50 as double-effect evaluation indexes, and the discrimination criteria are as follows: when the content of syringin is ≥5 mg / g and the DPPH free radical scavenging rate IC 50 ≤35 μg / mL, it is determined that the acanthopanax tea has anti-fatigue efficacy; and when the content of syringin is not ≥5 mg / g and the DPPH free radical scavenging rate IC 50When the DPPH value is less than or equal to 35 μg / mL, it is determined that the acanthopanax tea does not have the anti-fatigue effect. Syringa is the core material basis of anti-fatigue, providing antioxidant, muscle cell protection and other functions; DPPH reflects the overall antioxidant activity, ensuring that the ingredients can effectively scavenge free radicals. If the DPPH value meets the standard but the syringa is insufficient, it may be that other ingredients contribute to the antioxidant activity, which is unrelated to the characteristics of acanthopanax; conversely, if the syringa meets the standard but the DPPH value is too high, it indicates that the ingredients may be inactivated or have low bioavailability. Both are indispensable and jointly constitute the sufficient and necessary conditions for the anti-fatigue effect. This numerical value is a reliability threshold that ensures a high correlation between in vitro antioxidant activity and in vivo anti-fatigue effect. The two thresholds jointly constitute a mutually verifying and indispensable evaluation system.

[0021] In another aspect, the present application provides the use of acanthopanax fruits and leaves for preparing a reagent for improving the antioxidant activity and health care effect of a tea bag, wherein the leaves are prepared by segmental temperature control frying, and the fruits are prepared by low-temperature wall breaking treatment.

[0022] Further, the mass ratio of the fruits and leaves is 1: (0.75-1.2).

[0023] Further, the content of tannic acid in the tea bag is less than or equal to 2.5 mg / g, and the content of syringa is greater than or equal to 5 mg / g.

[0024] In another aspect, the present application provides an acanthopanax fruit and leaf composite tea bag, comprising acanthopanax fruits and leaves, and the mass ratio of the fruits and leaves is 1: (0.75-1.2).

[0025] Further, the content of syringa in the tea bag is greater than or equal to 5 mg / g, and the content of tannic acid is less than or equal to 2.5 mg / g.

[0026] Further, the acanthopanax fruits are treated by low-temperature wall breaking, and the acanthopanax leaves are prepared by segmental temperature control frying.

[0027] In another aspect, the present application provides a preparation method of the acanthopanax fruit and leaf composite tea bag as described above, comprising the following steps: S1: frying acanthopanax leaves by segmental temperature control; S2: treating acanthopanax fruits by low-temperature wall breaking; S3: compounding the leaves after frying in step S1 and the fruits after wall breaking in step S2.

[0028] Further, in step S1, the segmental temperature control comprises high-temperature fixation and medium-low-temperature slow baking, the temperature of the high-temperature fixation is 180±5℃, the temperature of the medium-low-temperature slow baking is 120±2℃, and the temperature of the low-temperature wall breaking is less than or equal to 40℃.

[0029] Further, the high-temperature fixation time is 30±5 s, and the low-temperature baking time is 15±2 min.

[0030] Further, the fixation residual heat in step S1 is recycled for pre-drying the acanthopanax fruit in step S2.

[0031] In another aspect, the present application provides the use of the acanthopanax fruit for preparing a tea bag with reduced tannin content and increased syringin content, wherein the acanthopanax fruit is subjected to low-temperature wall breaking treatment at a temperature ≤40℃.

[0032] In another aspect, the present application provides the use of the acanthopanax fruit for preparing a reagent with improved antioxidant activity, wherein the acanthopanax fruit is subjected to low-temperature wall breaking treatment at a temperature ≤40℃.

[0033] Further, the reagent has a syringin content ≥5 mg / g and a DPPH free radical scavenging rate IC 50 ≤35 μg / mL.

[0034] In another aspect, the present application provides the use of the acanthopanax fruit for preparing a tea bag, wherein the acanthopanax fruit is subjected to low-temperature wall breaking treatment at a temperature ≤40℃, the tea bag has a tannin content ≤2.5 mg / g, a syringin content ≥5 mg / g, and a DPPH free radical scavenging rate IC 50 ≤35 μg / mL.

[0035] The present application has the following beneficial effects: 1. The acanthopanax fruit is subjected to low-temperature wall breaking treatment at a temperature ≤40℃, which directionally degrades tannin and achieves astringency removal from the root cause, avoiding masking seasoning by adding sugar and acid; at the same time, it avoids the decomposition of heat-sensitive components such as syringin in the fruit; the tannin content of the fruit is ≤2.5 mg / g, and the syringin retention rate is >90%; 2. The present application creates a segmented roasting process of acanthopanax leaf pieces with 180℃ instantaneous fixation and 120℃ slow baking, accurately controls the roasting temperature and time, achieves the purpose of instantaneous enzyme inactivation and preservation of syringin and sufficient aroma development at low temperature, and realizes high retention rate of syringin and total flavonoids and other health functional ingredients; at the same time, it fully develops aroma, removes moisture, and solidifies quality; 3. The golden ratio of fruit and leaf compound is determined as fruit: leaf = 1: (0.75-1.2), within this range, the syringin in the fruit and the flavonoids and other ingredients in the leaf produce the best synergistic effect, significantly improving the health efficacy and antioxidant activity of the product, and 10-30 parts of neutral auxiliary materials such as hawthorn and chrysanthemum can be selected to adjust the flavor; the product has a syringin content ≥5 mg / g and a DPPH free radical scavenging rate IC 50 ≤35 μg / mL, with significant anti-fatigue efficacy; 4. The production line is integrated and the timing control is realized to realize the cooperative production, the fruit leaf processing is integrated, the waste heat generated in the leaf fixation stage is efficiently recovered, and is used for the pre-drying link of the fruit, so that the comprehensive energy consumption is reduced by 30%, the production process is shortened, the efficiency is improved, and the energy consumption and cost are greatly reduced. BRIEF DESCRIPTION OF DRAWINGS

[0036] Figure 1 Effect comparison of the processing technology provided by the traditional process and the present application.

[0037] Figure 2 Influence of different slow-baking temperatures on the content of active ingredients.

[0038] Figure 3 Formula optimization comparison of the fruit-leaf compound tea bag of Acanthopanax senticosus.

[0039] Figure 4 Influence of fruit-leaf compound ratio on the content of syringin and total flavonoids.

[0040] Figure 5 Influence of fruit-leaf compound ratio on in-vitro antioxidant activity and tannin content. DETAILED DESCRIPTION

[0041] In order to make the purposes, technical solutions and beneficial effects of the present application clearer, the present application will be further described below in combination with examples. It should be understood that the examples are only used to explain the present application and are not used to limit the scope of the application. If there is no special description, the test methods used in the following examples are conventional methods, and those skilled in the art can easily understand other advantages and effects of the present application from the content disclosed in the description.

[0042] The following examples facilitate better understanding of the present application. If there is no special description, the experimental methods in the following examples are conventional methods. If there is no special description, the experimental materials used in the following examples are obtained from conventional biochemical reagent stores.

[0043] Example 1: Preparation of the fruit-leaf compound tea bag of Acanthopanax senticosus provided by the present application This example takes the production of 1 kg of the fruit-leaf compound tea bag of Acanthopanax senticosus as an example, and the specific preparation steps are as follows: (1) Preparation of raw materials Select 5 kg of mature, non-rotten Acanthopanax senticosus fresh fruit, wash clean, and drain the surface moisture; select 3.5 kg of tender green, non-diseased Acanthopanax senticosus fresh leaves, wash clean, and drain the surface moisture.

[0044] (2) Treatment of raw materials 1. Leaf segment temperature control frying treatment a) Put the drained Acanthopanax senticosus leaves into an intelligent electric heat air-frying tea machine.

[0045] b) First stage (high-temperature fixation): quickly raise the pan temperature to 182°C, and after putting in the leaves, quickly stir-fry for 28 seconds. After observing that the leaves become soft and the aroma is released, immediately take out the pan.

[0046] c) Second stage (low-temperature slow baking): quickly transfer the fixed leaves to another tea stir-frying machine set at 118°C, and slowly stir-fry for 16 minutes until the leaves become crisp and the aroma is rich.

[0047] d) After the tea leaves are cooled to room temperature, take samples. The retention rate of syringin is 92.6% measured by HPLC.

[0048] 2. Low-temperature wall-breaking and astringency-removing treatment of fruits: a) The residual heat of the fixed leaves is introduced into the fruit treatment area through the control system to pre-dry the fruit of Acanthopanax senticosus. After drying, the fruit is sent to an ultra-micro low-temperature wall-breaking machine; b) Set the core parameters of the equipment: the temperature control is set to 38°C, the main shaft speed is set to 28000 rpm, and the processing time is set to 6 minutes; c) After processing, take samples for detection. The tannin content is measured by Folin-phenol method, which is 2.1 mg / g, reaching the expected standard (≤2.5 mg / g).

[0049] (3) Compound 1. Weigh 400 g of processed Acanthopanax senticosus fruit pulp and 300 g of Acanthopanax senticosus stir-fried leaves according to a weight ratio of 40:30. To adjust the flavor, add 200 g of dried hawthorn powder and 100 g of chrysanthemum powder as auxiliary materials.

[0050] 2. Mix the above-mentioned raw materials in a three-dimensional mixer for 15 minutes until uniform to obtain Acanthopanax senticosus fruit and leaf compound tea bags.

[0051] Example 2: Quality control detection of Acanthopanax senticosus fruit and leaf compound tea bags This example aims to conduct quality control detection on the Acanthopanax senticosus fruit and leaf compound tea bags prepared in Example 1, including total flavonoid content determination, syringin content determination, DPPH free radical scavenging rate determination, and energy consumption detection. The methods are as follows: (1) Syringin content determination First, take the uniformly mixed sample and heat it with 70% ethanol to extract it by reflux to prepare a sample solution. The syringin content is detected by high performance liquid chromatography (HPLC). The chromatographic conditions are as follows: mobile phase A: 100% pure acetonitrile solution; mobile phase B: 0.1% (V / V) phosphoric acid aqueous solution; column temperature: 30°C; sample size: 10 μL; detection wavelength: 220 nm; flow rate: 1.0 mL / min; elution gradient as shown in Table 1.

[0052] Table 1 Syringin gradient elution conditions

[0053] The measured sample syringin content was 5.8 mg / g, and the retention rate was 92.6%.

[0054] (2) Total flavonoid content determination a) Preparation of sample: 50 mL of 70% ethanol was added to the sample, weighed, and ultrasonically extracted for 20 minutes, and cooled to room temperature. The extract was filtered with a 0.45 μm microporous filter membrane, and the filtrate was transferred to a 50 mL volumetric flask, which was diluted to the mark with 70% ethanol, shaken well, and the supernatant was obtained after the sample was extracted.

[0055] b) Preparation of standard curve: 10.0 mg of rutin standard was accurately weighed, placed in a 100 mL volumetric flask, dissolved and diluted to the mark with 70% ethanol, shaken well, and a 0.1 mg / mL rutin standard stock solution was obtained. 0.0 mL, 1.0 mL, 2.0 mL, 3.0 mL, 4.0 mL, and 5.0 mL of the standard stock solution were taken and placed in 10 mL stoppered test tubes, and 70% ethanol was added to each to 5 mL and shaken well.

[0056] c) Color reaction: 0.5 mL of sample extract was taken and placed in a 10 mL stoppered test tube, 70% ethanol was added to 5 mL, and shaken well. To each test tube, 1 mL of 5% aluminum nitrate solution and 1 mL of pH 5.5 sodium acetate-acetic acid buffer were added in turn, and finally diluted to 10 mL with 70% ethanol, gently inverted to mix, and placed in a 25°C constant temperature water bath for 15 minutes. With a 1 cm cuvette, the absorbance of each standard solution at 510 nm was measured with the blank test tube as the blank.

[0057] The concentration of rutin standard solution (mg / mL) was taken as the abscissa, and the absorbance was taken as the ordinate, and linear regression was performed to obtain the standard curve equation. According to the standard curve equation, the sample absorbance (A sample) was substituted to calculate the concentration of flavonoids in the sample extract (C sample, mg / mL): The total flavonoid content of the sample (mg / g) was: ; In the formula: C sample: the concentration of flavonoids in the sample extract (mg / mL); V 提取液 : the total volume of the sample extract (mL); m: the mass of the sample (g).

[0058] The measured total flavonoid content of the sample was 49.25 mg / g.

[0059] (3) DPPH free radical scavenging rate IC 50 value determination Half-inhibitory concentration, the concentration of a drug or sample required to inhibit a certain biological activity (such as free radical scavenging) by 50%. IC 50 The lower the value, the stronger the antioxidant activity. It is a key parameter for quantifying the DPPH free radical scavenging capacity. First, take the uniformly mixed sample, heat and reflux extract with 70% ethanol to prepare the sample solution. The DPPH free radical scavenging rate IC 50 = 33.1 μg / mL.

[0060] According to the determination standard of the anti-fatigue effect of the acanthopanax tea provided by the present application: the syringin content is ≥5 mg / g and the DPPH free radical scavenging rate IC 50 ≤ 35 μg / mL, the acanthopanax fruit and leaf composite tea bag prepared by the preparation method of the present embodiment is a qualified product, has the anti-fatigue effect, and can be used for subsequent tea bag packaging.

[0061] (4) Energy consumption comparison In order to verify the energy saving effect of the integrated process of the present application, a comparison test was carried out. A 0.5-grade three-phase electric energy meter was used to measure the total electric energy consumed by the traditional step-by-step process and the integrated process of the present application to produce 10 kg of qualified tea bag semi-finished products. The energy consumption detection method of the integrated process of the present application is: 1. Ensure that the equipment is running stably under no load. Record the initial reading E_start (kW·h) of the electric energy meter. Weigh the weight of the acanthopanax fruits W_fruit (kg) and the weight of the leaves W_leaf (kg) to be processed in this batch.

[0062] 2. Production running stage: start the integrated production line, and continuously and stably produce according to the process parameters of the present application (fruit ≤40℃ broken wall, leaf 180℃→120℃ segmented frying). After completing a complete batch of production, stop the equipment immediately. Record the end reading E_end (kW·h) of the electric energy meter. Weigh the total weight W_product (kg) of the uniformly mixed tea bag semi-finished products obtained.

[0063] 3. Data calculation Total energy consumption: E_total = E_end - E_start (kW·h) Unit product comprehensive energy consumption: e = E_total / W_product (kW·h / kg) The traditional distributed process is to process the same weight (W_fruit and W_leaf) of raw materials on the same fruit breaking machine and leaf frying machine (but independent equipment, not integrated). Then add the energy consumptions of the two devices under their respective standard processes measured by the electric energy meter.

[0064] The calculation formula is E_total_traditional = E_fruit_machine + E_leaf_machine. The unit energy consumption is e_traditional = E_total_traditional / W_product.

[0065] The results show that the total energy consumption of the traditional process is 13.7 kW·h, and the unit product comprehensive energy consumption is 1.37 kW·h / kg. The total energy consumption of the process provided by the application is 9.6 kW·h, and the unit product comprehensive energy consumption is 0.96 kW·h / kg, and the energy consumption reduction rate is 29.9%. The waste heat (about 120℃) generated by the leaf fixation accounts for 45% of the heat required for the pre-drying of the fruit, and the pre-drying energy consumption is reduced by 45% through waste heat recovery, which is the main factor for the reduction of comprehensive energy consumption. The energy-saving effect is mainly due to the cascade utilization of process waste heat and the optimization of process integration, which significantly reduces the production cost.

[0066] The comparison results of the traditional process and the processing process provided by the application are shown in Figure 1 .

[0067] Example 3: Optimization of fruit wall breaking treatment process Because the tannic acid content of acanthopanax senticosus fruit is high, the astringency is heavy, and the heat-sensitive effective ingredient syringin contained therein is easily lost in the processing process, therefore, optimizing the processing process of the fruit is particularly important for improving the taste and quality of the acanthopanax senticosus fruit and leaf composite tea bag. In this embodiment, the acanthopanax senticosus fruit is treated by different processing processes to investigate the influence of the fruit treatment process on the quality of the composite tea bag.

[0068] The preparation method of the acanthopanax senticosus fruit and leaf composite tea bag provided in this embodiment is basically the same as that in Example 1, wherein the fruit is subjected to wall breaking treatment at low temperatures of 25℃, 40℃, 55℃ and 70℃, respectively. The tea bag samples prepared by different methods are measured for tannic acid content, syringin content, total flavonoid content, and DPPH free radical scavenging rate IC 50 value according to the method of Example 2. The detection results are shown in Table 2.

[0069] Table 2 Influence of fruit wall breaking treatment temperature on tea bag quality

[0070] From the results in Table 2, it can be found that when the temperature of low-temperature wall breaking is ≤40℃, the tannic acid content in the tea bag is less than 2.5 mg / g, the syringin content is more than 5.5 mg / g, the total flavonoid content is 48~49 mg / g, and the DPPH IC 50The value was less than 35 μg / mL. However, as the temperature gradually increased from 40℃ to 70℃, the content of syringin and total flavonoids gradually decreased, while the tannic acid content increased to over 3 mg / g, and the DPPH IC... 50 The concentration reached 45.6 μg / mL, indicating that cell wall disruption treatment of Acanthopanax senticosus fruit at temperatures below 40℃ yielded the best results, significantly increasing the content of active ingredients and antioxidant activity while reducing astringent substances. This is because the heat-sensitive active ingredient syringin in the fruit is easily degraded at high temperatures; therefore, a low-temperature process is necessary. After cell wall disruption at ≤40℃, the fruit cell walls are broken down, releasing the contents. The low temperature provides the necessary conditions for the activity of the fruit's inherent tannin-degrading enzymes, promoting the enzyme's catalytic decomposition of tannins. Simultaneously, the low-temperature cell wall disruption process promotes the synergistic release of various components and forms a full-spectrum antioxidant hierarchy, resulting in a multiplied activity and thus increasing the content of active ingredients and antioxidant activity of the product. Therefore, a low-temperature cell wall disruption process at ≤40℃ is preferred for treating Acanthopanax senticosus fruit.

[0071] Example 4: Optimization of Leaf Stir-frying Process Traditional processing methods for Acanthopanax senticosus leaves are often crude, lacking strict control over temperature and time, resulting in significant loss of active ingredients and poor tea bag quality. Therefore, this invention explores and optimizes the leaf processing method to improve the quality of Acanthopanax senticosus fruit and leaf compound tea bags.

[0072] First, the preparation method of the Acanthopanax senticosus fruit and leaf compound tea bag provided in this embodiment is basically the same as that in Embodiment 1, except that the leaf frying stage adopts high-temperature frying, medium-low temperature frying, and segmented temperature-controlled frying respectively: 1. High-temperature stir-frying: Stir-fry at 180℃ until the leaves are crisp to the touch and have a rich aroma. 2. Low-temperature stir-frying: Stir-fry at 120℃ until the leaves are crisp to the touch and have a rich aroma. 3. Segmented temperature control stir-frying: Stir-fry quickly at 180℃ for 30 seconds. After observing that the leaves soften and the aroma is released, quickly transfer to 120℃ and stir-fry slowly for 16 minutes until the leaves feel crispy to the touch and have a rich aroma. Remove from the pan.

[0073] Then, the active ingredients in different compound tea bags were determined according to the method in Example 2, and the results are shown in Table 3.

[0074] Table 3. The Influence of Leaf Processing Technology on Tea Bag Quality

[0075] As shown in Table 3, the compound tea bags prepared by high-temperature or medium-low-temperature frying methods had a syringin content of only about 3 mg / g and a total flavonoid content of only 30-32 mg / g, with DPPH IC50 content of only 30-32 mg / g.50 The content of syringin in the tea bag is > 5 mg / g, and the content of total flavonoids is > 48 3 mg / g, and the DPPH IC 50 The content of syringin in the tea bag is > 5 mg / g, and the content of total flavonoids is > 48 3 mg / g, and the DPPH ICThe content of syringin in the tea bag is > 5 mg / g, and the content of total flavonoids is > 48 3 mg / g, and the DPPH IC

[0076] From the above results, it can be seen that the low-temperature baking process is the key process for retaining various active ingredients including syringin, therefore, the baking effects of different temperatures are also investigated. The processing method of the fruit and leaf of acanthopanax is basically the same as that in example 1, wherein the low-temperature baking temperature of the leaf is 100℃, 120℃, 140℃ and 160℃ respectively. Then the content of syringin and total flavonoids in the sample is determined, and the results are shown in Figure 2

[0077] It can be seen that when the temperature is set to 120℃, the contents of syringin and total flavonoids are the highest, and when the baking temperature exceeds 120℃, the contents of syringin and total flavonoids in the tea bag gradually decrease, because the critical decomposition temperature of syringin is about 120℃, and when the temperature is significantly higher than 120℃, syringin is significantly decomposed, and flavonoids also begin to degrade. Moreover, under the condition of 120℃, the internal moisture of the leaf can be uniformly diffused and evaporated, and Maillard reaction and caramelization reaction can be stimulated to generate pleasant aroma substances such as pyrazine and furan, which can achieve better results compared to low temperature of 100℃. This temperature range can not only solidify the quality, but also avoid excessive volatilization of aroma components or thermal decomposition of active ingredients, which has a significant promoting effect on improving the quality of the compound tea bag.

[0078] In summary, the high-temperature fixation of 180±5℃ and the low-temperature baking of 120±2℃ for processing the leaf of acanthopanax have a significant synergistic effect in improving the health care efficacy of the compound tea bag of acanthopanax.

[0079] Example 5: Synergistic effect of fruit and leaf compounding In order to stimulate the synergistic effect between the active ingredients in the fruits and leaves of Acanthopanax senticosus, the present application not only optimizes and improves the processing technology of the fruits and leaves, but also investigates the influence of the compounding ratio of the fruits and leaves on the quality of the final product. In this embodiment, the fruits and leaves of Acanthopanax senticosus are processed according to the method of embodiment 1, and in the last compounding stage, single fruits or single leaves or different compounding ratios are used to obtain tea bags with different raw material compositions. The specific grouping is as follows: 1. Fruit group: 100% Acanthopanax senticosus fruit powder; 2. Leaf group: 100% Acanthopanax senticosus fried leaf powder; 3. P1 group: the mass ratio of fruits to fried leaves is 1:0.5; 4. P2 group: the mass ratio of fruits to fried leaves is 1:0.75; 5. P3 group: the mass ratio of fruits to fried leaves is 1:1; 6. P4 group: the mass ratio of fruits to fried leaves is 1:1.2; 7. P5 group: the mass ratio of fruits to fried leaves is 1:1.5.

[0080] At the same time, the quality of tea bags prepared by the traditional process is compared. The preparation method of the traditional process is as follows: the fruits of Acanthopanax senticosus are dried by blowing air at 65-75°C and then crushed regularly, and the leaves are fried at 165°C for 18 minutes at a time to complete fixation and drying. The content of tannic acid, the content of syringin, the content of total flavonoids, and the DPPH free radical scavenging rate IC 50 value of each group of samples are determined by the same method as in embodiment 2. The detection results are shown in Figures 3-5 .

[0081] As shown in the Figure 3 results, compared with the traditional process, the content of syringin and the content of total flavonoids in the Acanthopanax senticosus fruit and leaf composite tea bags prepared by the method of the present application are higher, and the content of tannic acid and the IC 50 value are lower, indicating that the process method of the present application effectively retains the active substances (syringin and total flavonoids) in the product, removes the astringent components tannic acid in the fruits, and significantly improves the antioxidant activity of the product. Compared with the single fruit group, the single leaf group, and other compounding ratio groups, the composite tea bags prepared by the method of the present application still have the highest content of active ingredients and the best antioxidant activity, indicating that through the compounding of fruits and leaves and the use of the optimal compounding ratio, the product quality can be synergistically improved.

[0082] At the same time, from the results of Figure 4 and Figure 5 , it can be found that when the compounding ratio of fruits and fried leaves increases from 1:0.5 to 1:1.5, the content of syringin and the content of total flavonoids in the product show a trend of first increasing and then decreasing, while the content of tannic acid and the DPPH IC 50The value is first reduced and then increased, and in the mass ratio range of fruit: leaf = 1: (0.75-1.2), the content of syringa and total flavonoids is the highest, the content of tannic acid and IC 50 The value is the lowest, which indicates that the compounding ratio of fruit and leaf can only play the best synergistic effect in this range, so as to significantly improve the content of active ingredients and antioxidant activity of the product and reduce the astringent taste of the tea bag. Therefore, the compounding ratio of fruit and leaf is preferably 1: (0.75-1.2).

[0083] In summary, the fruit and leaf of acanthopanax senticosus are compounded, and the mass ratio is fruit: leaf = 1: (0.75-1.2), so that the product quality can be significantly improved, and the syringa content, total flavonoid content and antioxidant activity in the compound tea bag have the best synergistic effect.

[0084] Although the present application has been disclosed with the preferred embodiments as above, it is not intended to limit the present application, and any modification and change made by those skilled in the art without departing from the spirit and scope of the present application shall fall within the protection scope of the present application.

Claims

1. A compound tea bag containing Acanthopanax senticosus fruit and leaves, characterized in that, It includes Acanthopanax senticosus fruit and leaves, with the mass ratio of fruit to leaves being fruit:leaves = 1: (0.75-1.2).

2. The Acanthopanax senticosus fruit and leaf compound tea bag as described in claim 1, characterized in that, The tea bag contains syringin content ≥5 mg / g and tannic acid content ≤2.5 mg / g.

3. The Acanthopanax senticosus fruit and leaf compound tea bag as described in claim 2, characterized in that, The Acanthopanax senticosus fruit is subjected to low-temperature cell wall breaking treatment, and the Acanthopanax senticosus leaves are stir-fried in stages with controlled temperature.

4. The method for preparing the Acanthopanax senticosus fruit and leaf compound tea bag according to any one of claims 1-3, characterized in that, Includes the following steps: S1: Stir-fry Acanthopanax senticosus leaves by segmented temperature control; S2: Low-temperature cell wall breaking treatment is used for Acanthopanax senticosus fruit; S3: Combine the leaves stir-fried in step S1 with the fruit powder broken in step S2.

5. The preparation method according to claim 4, characterized in that, In step S1, the segmented temperature control includes high-temperature blanching and medium-low temperature slow roasting. The temperature of the high-temperature blanching is 180±5℃, the temperature of the medium-low temperature slow roasting is 120±2℃, and the temperature of the low-temperature cell wall breaking is ≤40℃.

6. The preparation method according to claim 5, characterized in that, The high-temperature blanching time is 30±5 s, and the medium-low temperature slow roasting time is 15±2 min.

7. The preparation method according to claim 6, characterized in that, The residual heat from the blanching process in step S1 is recovered for the pre-drying of the Acanthopanax senticosus fruit in step S2.

8. The use of Acanthopanax senticosus fruit in the preparation of tea bags with reduced tannin content and increased syringin content, characterized in that... The fruit of Acanthopanax senticosus undergoes low-temperature cell wall disruption treatment, wherein the temperature of the low-temperature cell wall disruption is ≤40℃.

9. The use of Acanthopanax senticosus fruit in the preparation of reagents to enhance antioxidant activity, characterized in that, The fruit of Acanthopanax senticosus undergoes low-temperature cell wall disruption treatment, wherein the temperature of the low-temperature cell wall disruption is ≤40℃.

10. The use of Acanthopanax senticosus fruit in the preparation of Acanthopanax senticosus tea bags, characterized in that, The Acanthopanax senticosus fruit underwent low-temperature cell wall disruption treatment at a temperature ≤40℃. The resulting tea bag contained tannins ≤2.5 mg / g, syringin ≥5 mg / g, and DPPH free radical scavenging rate IC50. 50 ≤35 μg / mL.

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