Quinoa hypoglycemic tea and preparation method thereof

Abstract

The application belongs to the technical field of food processing, and specifically provides a quinoa blood sugar reducing tea, which comprises a fermented liquid of lycoris radiata, medlar and quinoa in a mass ratio of (10-20):(20-30):(50-70); the fermented liquid of quinoa comprises quinoa pulp and a compound microbial agent; the compound microbial agent comprises 0.5-0.8% of monascus, 1-2% of acetic acid bacteria and 0.8-1.2% of yeast bacteria, based on the mass of the quinoa pulp. The quinoa blood sugar reducing tea provided by the application is rich in quinoa polyphenols, organic acids, peptides, amino acids, soluble dietary fiber, enzymes and probiotics, can promote the absorption of phenolic components, thereby quickly inhibiting the activity of alpha-amylase and alpha-glucosidase, and plays a role in reducing blood sugar. In addition, by compounding inulin, erythritol and gamma-cyclodextrin, the bitter and astringent taste of natural polyphenol substances can be well covered, the sweet and sour is coordinated, the taste is delicate, and the palatability is improved. The application also provides a preparation method of the above-mentioned quinoa blood sugar reducing tea, which is simple in process, does not need to add an organic solvent for extraction, is safe and efficient, and is suitable for industrial production.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing, and particularly relates to a quinoa blood glucose lowering tea and a preparation method thereof. BACKGROUND

[0002] The key to preventing and controlling the above diseases lies in scientific and reasonable diet. The human body ingests easily digestible starch or high glycemic index (GI) food, which can cause blood glucose to rise sharply, promote the secretion and release of insulin, accelerate the conversion of blood glucose into storage fat which is not easy to utilize, thereby causing high blood lipids and obesity, and obesity is a high risk factor for diseases such as hypertension and diabetes. Compared with common blood glucose lowering drugs, the product developed by using plant raw materials or medicinal and edible raw materials as basic raw materials has high safety and no side effects; the product contains multiple blood glucose lowering active ingredients; the product is stable in nature and mild in action. However, there are also problems such as unclear efficacy components and action mechanisms of the product, many raw materials not playing a role, and lack of scientific and effective evaluation methods.

[0003] Quinoa is nutritious, balanced in amino acid ratio, rich in dietary fiber, vitamins, and minerals, and secondary metabolites such as phenolic acids, flavonoids, terpenes, steroids, and nitrogen-containing compounds. Quinoa has multiple physiological functions such as antibacterial, antioxidant, anti-diabetic, and anti-inflammatory. The phenolic substances in quinoa mainly play a role in lowering blood glucose by inhibiting gastrointestinal digestive enzymes. After polysaccharides are ingested by the human body, they are hydrolyzed into monosaccharides by gastrointestinal enzymes. Alpha-amylase and alpha-glucosidase are key enzymes for the digestion and absorption of gastrointestinal carbohydrates. Quinoa phenolic compounds can bind to the active sites of alpha-glucosidase and alpha-amylase, change the spatial conformation of the active center, affect the intermolecular affinity, inhibit the enzyme activity, hinder the degradation of polysaccharides, and delay the absorption of carbohydrates in the intestinal tract, so as to reduce blood glucose in this way.

[0004] The excellent properties of quinoa have attracted increasing attention. More and more foods are developed by using quinoa as raw material, and the research on quinoa in the beverage field is also increasing. However, the current research mainly focuses on the nutritional components, planting conditions, and functional properties of quinoa. Overall, the quinoa industry in China started late, the research is not deep enough, and there are still deficiencies in the processing and application of quinoa. Quinoa products are still in a relatively blank stage in the consumer market. SUMMARY

[0005] The purpose of the present application is to develop a quinoa blood glucose lowering product with clear components, rich in plant polyphenols, stable efficacy, high utilization, and in line with dietary habits, to further expand the development direction of quinoa products and realize the high-value utilization of quinoa.

[0006] To this end, the application provides a quinoa blood sugar reducing tea, comprising a fermented liquid of platycodon grandiflorum, medlar and quinoa in a mass ratio of (10-20):(20-30):(50-70); the fermented liquid of quinoa comprises quinoa pulp and a compound microbial agent; the compound microbial agent comprises 0.5-0.8% of monascus, 1-2% of acetic acid bacteria and 0.8-1.2% of yeast bacteria, in terms of the mass of the quinoa pulp.

[0007] Specifically, the above-mentioned quinoa blood sugar reducing tea further comprises a flavoring agent; the mass percentage of the flavoring agent is 7%-9%, in terms of the total mass of the platycodon grandiflorum, medlar and quinoa fermented liquid.

[0008] Specifically, the flavoring agent comprises 5-7% of inulin, 1-2% of erythritol and 1-2% of γ-cyclodextrin, in terms of the total mass of the platycodon grandiflorum, medlar and quinoa fermented liquid.

[0009] The application further provides a preparation method of the above-mentioned quinoa blood sugar reducing tea, comprising the following steps:

[0010] (1) quinoa pretreatment, preparation of quinoa pulp, addition of a compound microbial agent to the quinoa pulp for fermentation, to obtain a quinoa fermented liquid;

[0011] (2) taking platycodon grandiflorum and medlar, crushing, mixing with the quinoa fermented liquid according to the ratio, and uniformly mixing, and then microwave treatment;

[0012] (3) placing the microwave-treated mixed liquid, filtering, concentrating, drying and sterilizing, to obtain the quinoa blood sugar reducing tea.

[0013] Specifically, the quinoa pretreatment in the above-mentioned step (1) is specifically as follows: after the quinoa is cleaned, it is soaked and softened with acidic water, drained, and then microwave treated; the microwave-treated quinoa is ground into quinoa pulp, and a compound microbial agent is added to the quinoa pulp for fermentation, to obtain a quinoa fermented liquid.

[0014] Specifically, the microwave power in the above-mentioned microwave treatment process is 200 W, and the treatment time is 40 s-60 s.

[0015] Specifically, the acidic water is an acetic acid solution with a pH of 6.0-6.5, and the soaking time is 10 h-12 h.

[0016] Specifically, the fermentation temperature in the above-mentioned step (1) is 28-30℃, and the fermentation time is 26-35 h.

[0017] Specifically, the microwave treatment temperature in the above-mentioned step (2) is 28-30℃, the microwave power is 300 W, the microwave time is 60 s, and the next microwave treatment is performed after an interval of 15 s every 20 s of treatment.

[0018] Specifically, the mixed liquid in the above-mentioned step (3) is placed at 15℃-18℃ for 12-24 h.

[0019] Compared with the prior art, the present application has the following advantages and beneficial effects:

[0020] (1) The quinoa blood sugar lowering tea provided by the present application is rich in quinoa polyphenols, organic acids, peptides, amino acids, soluble dietary fiber, enzymes and probiotics, which can promote the absorption of phenolic components, thereby rapidly inhibiting the activity of alpha-amylase and alpha-glucosidase, and playing a role in lowering blood sugar. In addition, by compounding inulin, erythritol and gamma-cyclodextrin, the bitter and astringent taste of natural polyphenol substances can be well masked, the sweet and sour is in harmony, the taste is delicate, and the palatability is improved.

[0021] (2) The preparation method of the quinoa blood sugar lowering tea provided by the present application is simple, does not need to add organic solvents for extraction, is safe and efficient, and is suitable for industrial production. Through softening treatment, microwave treatment and microbial fermentation, the combined phenols of quinoa polyphenols are gradually released, and the content of phenolic compounds is further enriched. After the quinoa is fermented by the combination of monascus, acetic acid bacteria and yeast, the content of acetic acid and enzymes in the fermentation liquor is rich. The wolfberry and the jingang are crushed and mixed with the quinoa fermentation liquor, and then subjected to low-temperature extraction under the combined action of microwave and acidic environment. Through the combined action of organic acids, enzymes, microorganisms and low-temperature stress, the dissolution of polyphenols and polysaccharides in jingang and wolfberry is greatly increased, and the content of plant polyphenols and polysaccharides in wolfberry and jingang is greatly improved. At the same time, the starch, protein, cellulose and other macromolecular or insoluble components in quinoa, wolfberry and jingang are also decomposed and converted into small molecular components such as organic acids, peptides, amino acids and soluble dietary fiber in this process. Through freeze-drying, organic acids, enzymes and probiotics are preserved, and prebiotics beneficial to the intestinal tract are compounded. The synergistic effect of these components promotes the absorption of phenolic components, thereby rapidly inhibiting the activity of alpha-amylase and alpha-glucosidase, and playing a role in lowering blood sugar. DETAILED DESCRIPTION

[0022] The technical solutions of the present application will be described below in conjunction with the embodiments. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Although the representative embodiments of the present application have been described in detail, those skilled in the art will understand that various modifications and changes can be made to the present application without departing from the scope of the present application. Therefore, the scope of the present application should not be limited to the embodiments, but should be defined by the appended claims and their equivalents.

[0023] The application provides a quinoa blood sugar reducing tea, which comprises jingjeng, medlar, quinoa fermentation liquor and a flavoring agent; the mass ratio of jingjeng, medlar and quinoa fermentation liquor is (10-20):(20-30):(50-70); the quinoa fermentation liquor comprises quinoa pulp and a compound microbial agent; the compound microbial agent comprises 0.5-0.8% of monascus, 1-2% of acetic acid bacteria and 0.8-1.2% of yeast bacteria, and the amount is based on the mass of the quinoa pulp; the flavoring agent comprises 5-7% of inulin, 1-2% of erythritol and 1-2% of gamma-cyclodextrin, and the amount is based on the total mass of jingjeng, medlar and quinoa fermentation liquor.

[0024] The quinoa is whole quinoa, and the type is any one of white quinoa, red quinoa or black quinoa.

[0025] Jingjeng is the dried root of a plant in the jingjeng family, which is a traditional Chinese medicinal material in China and was first recorded in Shennong Bencao Jing; jingjeng can promote lung function, benefit the throat, expel phlegm and pus; jingjeng contains various active components, including saponins, flavonoids, polyphenols, polysaccharides and the like, and has the effects of anti-tumor, anti-inflammatory, anti-oxidation, immune regulation and the like.

[0026] Medlar is derived from the mature fruits of a medlar plant, and medlar has a long history of medicinal use; the earliest written record of medlar can be found in Shennong Bencao Jing; according to the theory of traditional Chinese medicine, medlar is sweet in taste and neutral in nature, and enters the liver and kidney channels, and can also stop diabetes and treat labor injury; medlar is rich in various active components, including medlar polysaccharide, total flavonoids of medlar, betaine, carotenoids, various vitamins and amino acids, trace elements (K, Na, Ca, Mg, Cu), minerals and the like; medlar polysaccharide is a water-soluble polysaccharide, and has the effects of anti-oxidation, anti-tumor, anti-radiation, immune regulation and reducing inflammatory reactions; total flavonoids of medlar have the effects of removing free radicals, regulating blood lipids, reducing blood sugar, anti-aging and treating cardiovascular and cerebrovascular diseases.

[0027] The application further provides a preparation method of the above-mentioned quinoa blood sugar reducing tea, which comprises the following steps:

[0028] (1) Quinoa pretreatment: clean and wash clean and complete quinoa, then soak the quinoa in an acetic acid solution with a pH of 6.0-6.5 at room temperature for 10-12 hours to make the quinoa absorb water and soften.

[0029] After the quinoa is drained, microwave treatment is performed on the quinoa, and the microwave power is 200 W, and the treatment time is 40-60 seconds.

[0030] Add water to the quinoa after microwave treatment according to a ratio of 1:(3-5) to grind the quinoa into quinoa pulp; heat the quinoa pulp to 28-30 DEG C; inoculate the quinoa pulp with the compound microbial agent that has been cultured to perform fermentation, and the fermentation time is 26-35 hours to obtain quinoa fermentation liquor.

[0031] The quinoa phenolic substances mainly exist in free state, soluble ester state and insoluble combined state. The free state phenol in quinoa mainly exists in the vacuoles of cells, and the combined state phenol is combined with sugar, organic acid or alcohol in the form of monomer, dimer or oligomer through covalent bond such as ester bond and ether bond. The combined phenol of quinoa polyphenol is gradually released by softening treatment, microwave treatment and microbial fermentation, and the content of phenolic compounds is further enriched.

[0032] (2) Fresh lycianthes root is cleaned, peeled, dried to 10-15%, crushed and passed through a 40-mesh sieve to obtain lycianthes powder; fresh lycium chinense is cleaned, dried to 10-15%, and crushed to obtain lycium chinense powder.

[0033] The lycianthes powder, lycium chinense powder and quinoa fermentation liquor are uniformly mixed in proportion, and microwave treatment is carried out at 28-30℃, the microwave power is 300W, the microwave time is 60s, and the next microwave treatment is carried out after an interval of 15s every 20s.

[0034] After the quinoa is fermented by the combined fermentation of monascus, acetic acid bacteria and yeast, the content of acetic acid and enzymes in the fermentation liquor is rich. After the lycium chinense and lycianthes are crushed and mixed with the quinoa fermentation liquor, the microwave and the low-temperature extraction in the acidic environment are combined, and the dissolution of the polyphenols and polysaccharides in the lycium chinense and lycianthes is greatly increased through the combined action of organic acids, enzymes, microorganisms and low-temperature stress, so that the content of plant polyphenols and polysaccharides in the lycium chinense and lycianthes is greatly improved.

[0035] (3) The mixed liquid after microwave treatment is placed at 15-18℃ for 12-24h to obtain a mixed extraction liquid, wherein the content of reducing sugar is ≤5g / 100g, the pH is ≤3.5, the total acid content is ≥0.3g / 100g, and the polyphenol content is ≥800mg / 100g.

[0036] The mixed extraction liquid is filtered to remove the filter residue to obtain a mixed extraction clear liquid, and then the mixed extraction clear liquid is concentrated by ultrafiltration to obtain a mixed extraction concentrated liquid. Flavoring agents are added to the mixed extraction concentrated liquid, and after uniform mixing, the mixed extraction concentrated liquid is freeze-dried to obtain a mixed extraction powder with high plant polyphenol content, and the moisture content of the mixed extraction powder is ≤7%.

[0037] The mixed extraction powder is sterilized by ultraviolet radiation, and then filled to obtain a quinoa blood sugar lowering tea rich in plant polyphenols and high in human body utilization. During storage, vacuum packaging can be used.

[0038] The effect of the quinoa blood sugar lowering tea and the preparation method thereof will be studied through specific examples.

[0039] Example 1:

[0040] The embodiment provides a quinoa blood sugar reducing tea, which comprises a total of 10 parts of an anemarrhena asphodeloides, 20 parts of a medlar and 50 parts of a quinoa fermentation liquor by mass ratio; the quinoa fermentation liquor comprises a quinoa slurry and a compound microbial agent; the compound microbial agent comprises 0.8% of monascus, 2% of acetic acid bacteria and 1.2% of yeast bacteria by mass of the quinoa slurry.

[0041] The quinoa blood sugar reducing tea provided by the embodiment is prepared through the following steps:

[0042] (1) Quinoa pretreatment: clean and full red quinoa is cleaned, then soaked in an acetic acid solution with a pH value of 6.0 at room temperature for 10 hours, so that the quinoa is softened by absorbing water.

[0043] After the quinoa is drained, microwave treatment is performed, the microwave power is 200 W, and the treatment time is 40 s.

[0044] Water is added to the quinoa after microwave treatment in a proportion of 1:5 to grind into a quinoa slurry. The temperature is raised to 30 DEG C, 0.8% of monascus, 2% of acetic acid bacteria and 1.2% of yeast bacteria are inoculated into the quinoa slurry for fermentation, the fermentation time is 26 hours, and the quinoa fermentation liquor is obtained.

[0045] (2) Fresh anemarrhena asphodeloides roots are cleaned, peeled and dried to 15% of moisture, then crushed through a 40-mesh sieve to obtain anemarrhena asphodeloides powder; fresh medlars are cleaned, dried to 10% of moisture and crushed to obtain medlar powder.

[0046] The anemarrhena asphodeloides powder, the medlar powder and the quinoa fermentation liquor are uniformly mixed in a mass ratio of 10:20:50, and microwave treatment is performed at 28-30 DEG C, the microwave power is 300 W, the total microwave time is 60 s, and the next microwave treatment is performed after an interval of 15 s every 20 s.

[0047] (3) The mixed liquid after microwave treatment is placed at 15 DEG C for 24 hours to obtain a mixed extraction liquid, wherein the content of reducing sugar is 4.63 g / 100 g, the pH value is 3.05, the content of total acid is 0.87 g / 100 g, and the content of polyphenol is 824 mg / 100 g.

[0048] The mixed extraction liquid is filtered through a plate and frame to remove filter residue, and a mixed extraction clear liquid is obtained, which is concentrated through ultrafiltration to obtain a mixed extraction concentrated liquid, and the mixed extraction concentrated liquid is freeze-dried to obtain a mixed extraction powder with high content of plant polyphenol, and the moisture content of the mixed extraction powder is ≤7%.

[0049] The mixed extraction powder is subjected to ultraviolet sterilization, and the quinoa blood sugar reducing tea rich in plant polyphenol and high in human body utilization is obtained.

[0050] Example 2:

[0051] The embodiment provides a quinoa hypoglycemic tea, which comprises jingel, medlar, quinoa fermentation liquor and a flavoring agent; the mass ratio of jingel, medlar and quinoa fermentation liquor is 10:20:50; the quinoa fermentation liquor comprises quinoa pulp and a compound microbial agent; the compound microbial agent comprises 0.8% monascus, 2% acetic acid bacteria and 1.2% yeast bacteria, and the amount is based on the mass of the quinoa pulp; the flavoring agent comprises 5% inulin, 1% erythritol and 1% γ-cyclodextrin, and the amount is based on the total mass of jingel, medlar and quinoa fermentation liquor.

[0052] The embodiment provides a quinoa hypoglycemic tea, which comprises jingel, medlar, quinoa fermentation liquor and a flavoring agent; the mass ratio of jingel, medlar and quinoa fermentation liquor is 10:20:50; the quinoa fermentation liquor comprises quinoa pulp and a compound microbial agent; the compound microbial agent comprises 0.8% monascus, 2% acetic acid bacteria and 1.2% yeast bacteria, and the amount is based on the mass of the quinoa pulp; the flavoring agent comprises 5% inulin, 1% erythritol and 1% γ-cyclodextrin, and the amount is based on the total mass of jingel, medlar and quinoa fermentation liquor.

[0053] (1) Quinoa pretreatment: clean and full intact red quinoa is cleaned, then soaked in an acetic acid solution with a pH of 6.0 at room temperature for 10 hours to make the quinoa absorb water and soften.

[0054] After the quinoa is drained, microwave treatment is performed, and the microwave power is 200W, and the treatment time is 40s.

[0055] Water is added to the quinoa after microwave treatment at a ratio of 1:5 to grind into quinoa pulp. The temperature is raised to 30℃, and 0.8% monascus, 2% acetic acid bacteria and 1.2% yeast bacteria are inoculated into the quinoa pulp for fermentation, and the fermentation time is 26h, thereby obtaining quinoa fermentation liquor.

[0056] (2) Fresh jingel roots are cleaned, dried to 15% moisture content after peeling, crushed through a 40-mesh sieve to obtain jingel powder; fresh medlar is cleaned, dried to 10% moisture content, and crushed to obtain medlar powder.

[0057] The jingel powder, medlar powder and quinoa fermentation liquor are mixed uniformly at a mass ratio of 10:20:50, and microwave treatment is performed at 28-30℃, the microwave power is 300W, and the total microwave time is 60s, and the next microwave treatment is performed after an interval of 15s every 20s.

[0058] (3) The mixed liquid after microwave treatment is placed at 15℃ for 24h to obtain a mixed extraction liquid, wherein the content of reducing sugar is 4.63g / 100g, the pH is 3.05, the content of total acid is 0.87g / 100g, and the content of polyphenol is 824mg / 100g.

[0059] The mixed extraction liquid is filtered through a plate and frame to remove filter residue to obtain a mixed extraction clear liquid, and then the mixed extraction clear liquid is concentrated through ultrafiltration to obtain a mixed extraction concentrated liquid. 5% inulin, 1% erythritol and 1% γ-cyclodextrin are added to the mixed extraction concentrated liquid, and then the mixture is uniformly mixed and freeze-dried to obtain a mixed extraction powder with high plant polyphenol content, and the moisture content of the mixed extraction powder is ≤7%.

[0060] The mixed extraction powder is subjected to ultraviolet sterilization, and then filled to obtain a quinoa hypoglycemic tea rich in plant polyphenols and high in human body utilization.

[0061] Example 3

[0062] The present example provides a quinoa hypoglycemic tea, comprising jingel, medlar, quinoa fermentation liquor and flavoring agent; the mass ratio of jingel, medlar and quinoa fermentation liquor is 20:20:60; the quinoa fermentation liquor comprises quinoa slurry and compound microbial agent; the compound microbial agent comprises 0.5% Monascus, 1.2% acetic acid bacteria and 0.8% yeast, based on the mass of quinoa slurry; the flavoring agent comprises 5% inulin, 2% erythritol and 2% γ-cyclodextrin, based on the total mass of jingel, medlar and quinoa fermentation liquor.

[0063] The quinoa hypoglycemic tea provided by the present example is prepared by the following steps:

[0064] (1) Quinoa pretreatment: clean and wash the clean, full and complete black quinoa, then soak it in acetic acid solution with pH of 6.5 at room temperature for 10 hours to make the quinoa absorb water and soften.

[0065] After the quinoa is drained, microwave treatment is performed, with microwave power of 200W and treatment time of 40s.

[0066] Add water to the quinoa after microwave treatment in a ratio of 1:4 to grind it into quinoa slurry. Increase the temperature to 30℃, inoculate 0.5% Monascus, 1.2% acetic acid bacteria and 0.8% yeast into the quinoa slurry for fermentation, with fermentation time of 32h, to obtain quinoa fermentation liquor.

[0067] (2) Clean and wash fresh jingel roots, then dry them to 10% moisture content after peeling, crush them through a 40-mesh sieve to obtain jingel powder; clean and wash fresh medlar, then dry them to 10% moisture content and crush them to obtain medlar powder.

[0068] Mix the jingel powder, medlar powder and quinoa fermentation liquor uniformly in a mass ratio of 20:20:60, and keep them at 28-30℃ for microwave treatment, with microwave power of 300W and total microwave time of 60s, and interval of 15s between each 20s of microwave treatment.

[0069] (3) Place the mixed liquid after microwave treatment at 15℃ for 24h to obtain mixed extraction liquid, with reducing sugar content of 4.81g / 100g, pH of 3.36, total acid content of 0.67g / 100g and polyphenol content of 809mg / 100g.

[0070] Remove the filter residue from the mixed extraction liquid by plate and frame filtration to obtain mixed extraction clear liquid, then concentrate it by ultrafiltration to obtain mixed extraction concentrate. Add 5% inulin, 2% erythritol and 2% γ-cyclodextrin to the mixed extraction concentrate, mix them uniformly, then freeze-dry them to obtain mixed extraction powder with high plant polyphenol content, with water content of the mixed extraction powder ≤7%.

[0071] The mixed extraction powder is sterilized by ultraviolet, and the quinoa tea is obtained by filling.

[0072] Comparative Example 1

[0073] The comparative example provides a quinoa tea, and the preparation method is as follows:

[0074] (1) Quinoa pretreatment: clean and full red quinoa is cleaned, soaked in an acetic acid solution with a pH of 6.0 at room temperature for 10 hours to make the quinoa absorb water and soften. The soaked quinoa is ground into quinoa slurry at a ratio of 1:5.

[0075] (2) Fresh platycodon root is cleaned, dried to 15% after peeling, and ground through a 40-mesh sieve to obtain platycodon powder. Fresh medlar is cleaned and dried to 10%, and then ground into medlar powder.

[0076] The platycodon powder, medlar powder and quinoa slurry are mixed uniformly at a mass ratio of 10:20:50, and microwave treatment is carried out at 28-30°C, with a microwave power of 300W and a total microwave time of 60s. The next microwave treatment is carried out after an interval of 15s every 20s.

[0077] (3) The mixed solution after microwave treatment is placed at 15°C for 24 hours to obtain a mixed extraction solution, wherein the content of reducing sugar is 9.72g / 100g, the pH is 6.05, and the content of polyphenol is 268mg / 100g.

[0078] The mixed extraction solution is filtered through a plate and frame to remove the filter residue to obtain a mixed extraction clear solution. After being concentrated by ultrafiltration, a mixed extraction concentrated solution is obtained. 5% chrysanthemum powder, 1% erythritol and 1% γ-cyclodextrin are added to the mixed extraction concentrated solution, which is uniformly mixed and then freeze-dried to obtain a mixed extraction powder with high content of plant polyphenols. The moisture content of the mixed extraction powder is ≤7%. The mixed extraction powder is sterilized by ultraviolet, and the quinoa tea is obtained by filling.

[0079] Comparative Example 2

[0080] The comparative example provides a quinoa tea, and the preparation method is as follows:

[0081] (1) Quinoa pretreatment: clean and full red quinoa is cleaned, soaked in an acetic acid solution with a pH of 6.0 at room temperature for 10 hours to make the quinoa absorb water and soften. The soaked quinoa is ground into quinoa slurry at a ratio of 1:5.

[0082] The mixed solution after microwave treatment is placed at 15°C for 24 hours to obtain a mixed extraction solution, wherein the content of reducing sugar is 9.72g / 100g, the pH is 6.05, and the content of polyphenol is 268mg / 100g.

[0083] (2) Take the fresh luffa root and clean it, then dry it to 15% moisture content after peeling, crush it through a 40 mesh sieve to get luffa powder; take the fresh medlar and clean it, then dry it to 10% moisture content, crush it to get medlar powder.

[0084] Mix the luffa powder, medlar powder and quinoa fermentation liquor uniformly in a mass ratio of 10:20:50, keep it at 28-30°C for microwave treatment, the microwave power is 300W, the total microwave time is 60s, and the next microwave treatment is performed after 15s interval for every 20s treatment.

[0085] (3) Place the mixed liquor after microwave treatment at 15°C for 24h to get mixed extraction liquor, wherein the reducing sugar content is 5.6g / 100g, the pH is 3.22, the total acid content is 0.62g / 100g, and the polyphenol content is 479mg / 100g.

[0086] Remove the filter residue from the mixed extraction liquor by plate and frame filtration to get mixed extraction clear liquor, then concentrate it by ultrafiltration to get mixed extraction concentrate. Add 5% chrysanthemum powder, 1% erythritol and 1% γ-cyclodextrin to the mixed extraction concentrate, mix uniformly, then freeze-dry to get mixed extraction powder with high plant polyphenol content, the moisture content of the mixed extraction powder is ≤7%. Ultraviolet sterilize the mixed extraction powder, then fill it to get quinoa tea.

[0087] Comparative Example 3:

[0088] This comparative example provides a quinoa tea, and the preparation method is as follows:

[0089] (1) Select clean, full and complete red quinoa, clean it, then drain it, and grind it into quinoa slurry with water in a ratio of 1:5.

[0090] (2) Take the fresh luffa root and clean it, then dry it to 15% moisture content after peeling, crush it through a 40 mesh sieve to get luffa powder; take the fresh medlar and clean it, then dry it to 10% moisture content, crush it to get medlar powder.

[0091] Mix the luffa powder, medlar powder and quinoa slurry uniformly in a mass ratio of 10:20:50, keep it at 28-30°C for microwave treatment, the microwave power is 300W, the total microwave time is 60s, and the next microwave treatment is performed after 15s interval for every 20s treatment.

[0092] (3) Place the mixed liquor after microwave treatment at 15°C for 24h to get mixed extraction liquor, wherein the reducing sugar content is 5.6g / 100g, the pH is 3.22, the total acid content is 0.62g / 100g, and the polyphenol content is 479mg / 100g.

[0093] The mixed leaching liquid is filtered through a plate and frame filter to remove the filter residue, to obtain a mixed leaching liquor, and then concentrated by ultrafiltration to obtain a mixed leaching concentrate. 5% chrysanthemum powder, 1% erythritol, and 1% γ-cyclodextrin are added to the mixed leaching concentrate, and after being uniformly mixed, the mixed leaching powder with high plant polyphenol content is obtained by freeze-drying. The moisture content of the mixed leaching powder is ≤7%. The mixed leaching powder is sterilized by ultraviolet rays, and the quinoa tea is obtained by filling.

[0094] Comparative Example 4:

[0095] The present comparative example provides a quinoa tea, and the preparation method is as follows:

[0096] (1) Quinoa pretreatment: select clean, full and complete red quinoa, wash it clean, and then soak it in an acetic acid solution with a pH of 6.0 at room temperature for 10 hours to make the quinoa absorb water and soften.

[0097] After the quinoa is drained, microwave treatment is performed, with a microwave power of 200W and a treatment time of 40s.

[0098] The microwave-treated quinoa is added with water in a ratio of 1:5 to grind into quinoa slurry. The temperature is raised to 30°C, and 0.8% Monascus, 2% acetic acid bacteria, and 1.2% yeast are inoculated into the quinoa slurry for fermentation. The fermentation time is 26 hours, and the quinoa fermentation liquor is obtained.

[0099] (2) Fresh platycodon root is washed clean, dried to 15% moisture content after peeling, and then crushed to pass through a 40-mesh sieve to obtain platycodon powder. Fresh medlar is washed clean, dried to 10% moisture content, and then crushed to obtain medlar powder.

[0100] The platycodon powder, medlar powder, and quinoa fermentation liquor are uniformly mixed in a mass ratio of 10:20:50, and kept at 28-30°C for 90s.

[0101] (3) The mixed liquid of step (2) is placed at 15°C for 24 hours to obtain a mixed leaching liquid, wherein the reducing sugar content is 5.35g / 100g, the pH is 3.15, the total acid content is 0.64g / 100g, and the polyphenol content is 426mg / 100g.

[0102] The mixed leaching liquid is filtered through a plate and frame filter to remove the filter residue, to obtain a mixed leaching liquor, and then concentrated by ultrafiltration to obtain a mixed leaching concentrate. 5% chrysanthemum powder, 1% erythritol, and 1% γ-cyclodextrin are added to the mixed leaching concentrate, and after being uniformly mixed, the mixed leaching powder with high plant polyphenol content is obtained by freeze-drying. The moisture content of the mixed leaching powder is ≤7%. The mixed leaching powder is sterilized by ultraviolet rays, and the quinoa tea is obtained by filling.

[0103] Comparative Example 5:

[0104] The present comparative example provides a quinoa tea, and the preparation method is as follows:

[0105] (1) Quinoa pretreatment: select clean and full intact red quinoa, wash clean, soak in acetic acid solution with pH 6.0 at room temperature for 10 h, so that quinoa absorbs water and softens.

[0106] After the quinoa is drained, microwave treatment is performed, with microwave power of 200 W and treatment time of 40 s.

[0107] The quinoa after microwave treatment is added with water in a ratio of 1:5 to be ground into quinoa slurry. The temperature is raised to 30°C, and 0.8% of monascus, 2% of acetic acid bacteria and 1.2% of yeast are inoculated into the quinoa slurry for fermentation, with fermentation time of 26 h, to obtain quinoa fermentation liquor.

[0108] (2) Fresh luffa root is cleaned, dried after peeling to moisture content of 15%, and crushed through a 40-mesh sieve to obtain luffa powder; fresh medlar is cleaned, dried to moisture content of 10%, and crushed to obtain medlar powder.

[0109] The luffa powder, medlar powder and quinoa fermentation liquor are mixed uniformly in a mass ratio of 10:20:50, and microwave treatment is performed at 28-30°C, with microwave power of 300 W and total microwave time of 60 s.

[0110] (3) The mixed liquor after microwave treatment is placed at 15°C for 24 h to obtain mixed extraction liquor, with reduced sugar content of 4.65 g / 100 g, pH of 3.08, total acid content of 0.79 g / 100 g and polyphenol content of 619 mg / 100 g.

[0111] The mixed extraction liquor is filtered through a plate and frame filter to remove filter residue, to obtain mixed extraction clear liquor, which is concentrated through ultrafiltration to obtain mixed extraction concentrate. 5% chrysanthemum powder, 1% erythritol and 1% γ-cyclodextrin are added to the mixed extraction concentrate, which is mixed uniformly and freeze-dried to obtain mixed extraction powder with high plant polyphenol content, with water content of the mixed extraction powder ≤7%. The mixed extraction powder is subjected to ultraviolet sterilization, and filled to obtain quinoa tea.

[0112] Example 4:

[0113] The quinoa tea prepared in Examples 1-3 and Comparative Examples 1-5 is detected, and the results are shown in Table 1.

[0114] The polyphenol content is detected by Folin-Ciocalteu colorimetry: 0.200 g of sample is dissolved and diluted to 100 mL in a volumetric flask with deionized water, and is ready for use. 0.1 mL of the above dilution is taken, 0.2 mL of Folin phenol reagent, 0.6 mL of sodium carbonate solution (8%) and 0.1 mL of distilled water are added, and vortex mixed, and the absorbance is measured at 760 nm after the mixture is placed at 30°C for 1 h in the dark; a standard curve is prepared with gallic acid as the standard, and the results are expressed as the equivalent of gallic acid contained in 100 g of mixed extraction powder, with the unit of mg / 100 g.

[0115] The flavonoid content of the sample was determined by the NaNO2-Al(NO3)3 method: an appropriate amount of sample diluent was added to 200 μL of NaNO2(5 g / 100 mL) solution, mixed uniformly, and then reacted in the dark for 6 min, 200 μL of Al(NO3)3(10 g / 100 mL) solution was added and reacted for 6 min, 2 mL of NaOH(4 g / 100 mL) solution and 2.5 mL of distilled water were added, mixed uniformly, and then reacted in the dark at room temperature for 15 min, and the absorbance was determined at 510 nm. Rutin was used as a standard sample to prepare a standard curve, and the results were expressed in milligrams of rutin equivalent per 100 grams of sample, with the unit being mg / 100 g.

[0116] Inhibition of α-glucosidase and α-amylase activity

[0117] 50 μL of the sample to be tested at a series of dilution concentrations was taken in a 96-well plate, 50 μL of 10 U / mL α-glucosidase solution (pH 6.8, prepared with 0.1 mol / L PBS) was added, and then taken out after being placed in a 37°C constant temperature incubator for 10 min, 50 μL of 0.5 mmol / L pNPG solution was added and mixed uniformly, and then placed in a 37°C constant temperature incubator for 30 min, 50 μL of 1 mol / L sodium carbonate solution was added to terminate the reaction, and the absorbance value (A value) was determined at 405 nm using an enzyme marker. Acarbose was used as a positive control, and the enzyme activity inhibition rate was calculated according to the following formula.

[0118] The enzyme activity inhibition rate was calculated according to the following formula:

[0119] Enzyme activity inhibition rate (%) = [1-(Aa-Ab) / (Ac-Ad)] x 100%,

[0120] In the formula, Aa is the absorbance of the sample group; Ab is the absorbance of the sample background group (the same volume of buffer solution instead of enzyme solution); Ac is the absorbance of the control group (the same volume of buffer solution instead of sample solution); and Ad is the absorbance of the control background group (the same volume of buffer solution instead of sample and enzyme solution).

[0121] 50 μL of the sample to be tested at a series of dilution concentrations was taken in a 96-well plate, 50 μL of 10 U / mL α-glucosidase solution (pH 6.8, prepared with 0.1 mol / L PBS) was added, and then taken out after being placed in a 37°C constant temperature incubator for 10 min, 50 μL of 0.5 mmol / L pNPG solution was added and mixed uniformly, and then placed in a 37°C constant temperature incubator for 30 min, 50 μL of 1 mol / L sodium carbonate solution was added to terminate the reaction, and the absorbance value (A value) was determined at 405 nm using an enzyme marker. Acarbose was used as a positive control, and the enzyme activity inhibition rate was calculated according to the following formula.

[0122] Table 1 Quinoa tea test results

[0123]

[0124] The above examples are only illustrative of the present application and do not constitute a limitation to the scope of protection of the present application. Any design identical or similar to the present application falls within the scope of protection of the present application.

Claims

1. A quinoa blood sugar lowering tea for assisting in lowering blood sugar, characterized in that: The fermentation liquor of the plantain, the Chinese wolfberry and the quinoa comprises the plantain, the Chinese wolfberry and the quinoa in a mass ratio of (10-20):(20-30):(50-70); the fermentation liquor of the quinoa comprises the quinoa paste and the compound microbial inoculum; the compound microbial inoculum comprises 0.5-0.8% of the monascus, 1-2% of the acetic acid bacteria and 0.8-1.2% of the yeast, based on the mass of the quinoa paste; The preparation method of the fermentation liquor of the quinoa comprises the following steps: after the quinoa is cleaned, the quinoa is soaked in the acidic water, softened, drained and then subjected to the microwave treatment; the quinoa subjected to the microwave treatment is ground into the quinoa paste; the compound microbial inoculum is added into the quinoa paste for fermentation, so that the fermentation liquor of the quinoa is obtained; the acidic water is the acetic acid solution with a pH of 6.0-6.5, and the soaking time is 10-12 hours; the microwave power is 200 W during the microwave treatment, and the treatment time is 40-60 seconds; the fermentation temperature is 28-30 DEG C, and the fermentation time is 26-35 hours.

2. The blood sugar reducing quinoa tea for assisting in reducing blood sugar according to claim 1, characterized in that: The flavoring agent is further included; the mass percentage of the flavoring agent is 7-9%, based on the total mass of the fermentation liquor of the plantain, the Chinese wolfberry and the quinoa.

3. The blood sugar reducing quinoa tea for assisting in reducing blood sugar according to claim 2, characterized in that: The flavoring agent comprises 5-7% of the inulin, 1-2% of the erythritol and 1-2% of the gamma-cyclodextrin, based on the total mass of the fermentation liquor of the plantain, the Chinese wolfberry and the quinoa.

4. The method for preparing quinoa hypoglycemic tea as described in any one of claims 1-3, characterized in that, The method comprises the following steps: (1) the quinoa pretreatment, the preparation of the quinoa paste, the addition of the compound microbial inoculum into the quinoa paste for fermentation, so that the fermentation liquor of the quinoa is obtained; (2) the plantain and the Chinese wolfberry are taken, crushed, mixed with the fermentation liquor of the quinoa according to the ratio and uniformly, and subjected to the microwave treatment; (3) the mixture subjected to the microwave treatment is placed, filtered, concentrated, dried and sterilized, so that the quinoa antidiabetic tea is obtained.

5. The method of preparing the quinoa blood sugar lowering tea as claimed in claim 4, wherein, The quinoa pretreatment in the step (1) comprises the following steps: after the quinoa is cleaned, the quinoa is soaked in the acidic water, softened, drained and then subjected to the microwave treatment; the quinoa subjected to the microwave treatment is ground into the quinoa paste; the compound microbial inoculum is added into the quinoa paste for fermentation, so that the fermentation liquor of the quinoa is obtained.

6. The method of preparing the quinoa blood sugar lowering tea as claimed in claim 5, wherein the said method comprises the steps of: The microwave power is 200 W during the microwave treatment, and the treatment time is 40-60 seconds.

7. The preparation method of the quinoa hypoglycemic tea as described in claim 5, characterized in that: The acidic water is the acetic acid solution with a pH of 6.0-6.5, and the soaking time is 10-12 hours.

8. The method of preparation of the quinoa blood sugar lowering tea as claimed in claim 4, wherein: The fermentation temperature is 28-30 DEG C in the step (1), and the fermentation time is 26-35 hours.

9. The method of preparation of the quinoa blood sugar lowering tea as claimed in claim 4, wherein: The microwave treatment temperature is 28-30 DEG C in the step (2), the microwave power is 300 W, the microwave time is 60 seconds, and the next microwave treatment is performed after an interval of 15 seconds every 20 seconds.

10. The method of preparation of the quinoa blood sugar lowering tea as claimed in claim 4, wherein: The mixture is placed at 15-18 DEG C for 12-24 hours in the step (3).

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