Preparation of a fruit juice - flavored herbal tea and its product

Abstract

The present invention relates to the field of food technology, and particularly relates to the preparation of a herbal tea with a fruit juice flavor and its product. By selecting a specific combination of traditional Chinese medicines, the components of the present invention have a synergistic effect. At the same time, combined with enzymatic hydrolysis and fermentation processes, the prepared herbal tea not only has a better flavor, but also has a significant effect on enhancing immunity.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to the preparation of a fruit-flavored herbal tea and its product. Background Art

[0002] Herbal tea is a general term for traditional Chinese herbal plant-based beverages. Guangdong herbal tea is a representative of traditional Chinese herbal tea culture. Herbal tea is made by decocting Chinese herbal medicines with cold properties and the ability to dispel internal heat in the human body into beverages to eliminate the summer heat in the human body, the internal heat caused by staying up late or overworking usually, or the rising liver fire, or to condition discomfort such as sore throat caused by dryness in winter.

[0003] However, due to its bitter taste, herbal tea is not highly accepted among contemporary young people. To increase the palatability of herbal tea, some herbal tea beverages add fruit juice. However, a relatively large amount of addition is required to better cover up the bitterness of the Chinese herbal medicine components in herbal tea, which undoubtedly affects the efficacy of herbal tea itself.

[0004] There is a need in this field to improve the formula and preparation process of herbal tea to enhance its palatability. Summary of the Invention

[0005] To solve the above problems, the present invention provides a fruit-flavored herbal tea and its preparation method. The herbal tea prepared by the method of the present invention greatly reduces the bitter taste of Chinese herbal medicines to a large extent, and does not require a high amount of fruit juice addition, which is suitable for popularization and application.

[0006] Specifically, the present invention provides a preparation method of a fruit-flavored herbal tea, which includes the following steps:

[0007] (1) Mix houttuynia cordata, prunella vulgaris, liquorice, momordica grosvenori, kudzu root,hovenia dulcis and stevia rebaudiana, and then pulverize and sieve through a 40-60 mesh sieve to obtain a herbal tea composition;

[0008] (2) Add the herbal tea composition to water, add a complex enzyme for enzymatic hydrolysis, sterilize at 121 °C for 15-20 min, filter, and keep the filter residue for use. The filtrate is the enzymatic hydrolysis product;

[0009] (3) Add the filter residue in step (2) to water and heat for extraction to obtain an extraction mixture;

[0010] (4) Combine the enzymatic hydrolysis product and the extraction mixture, inoculate with fermentation bacteria, ferment and culture, sterilize, and filter. The filtrate is the fermentation product;

[0011] (5) Mix the fermentation product with fruit juice to obtain the fruit-flavored herbal tea.

[0012] Further, the herbal tea composition in step (1) comprises 3 - 6 parts by weight of Houttuynia cordata, 4 - 6 parts by weight of Prunella vulgaris, 4 - 6 parts by weight of Glycyrrhiza glabra, 5 - 8 parts by weight of Momordica grosvenori, 2 - 5 parts by weight of Pueraria lobata, 3 - 5 parts by weight of Hovenia dulcis, and 5 - 10 parts by weight of Stevia rebaudiana.

[0013] Further, in step (2), the mass ratio of the herbal tea composition, water, and the complex enzyme is 10:50 - 80:0.1 - 0.5.

[0014] Further, the complex enzyme comprises cellulase and pectinase with a mass ratio of 2 - 3:1, the enzymatic hydrolysis temperature is 40 - 45°C, and the time is 2 - 3 h.

[0015] Further, the amount of water added in step (3) is 3 - 5 times the mass of the filter residue, the temperature for heating extraction is 80 - 100°C, and the time is 2 - 4 h.

[0016] Further, the fermenting bacteria are activated seed solutions of Saccharomyces cerevisiae and Zymomonas mobilis.

[0017] Further, the preparation method of the activated seed solution is as follows: Saccharomyces cerevisiae and Zymomonas mobilis are respectively inoculated into YPD medium and Zymomonas mobilis medium, and each is cultured at 30 - 35°C and 50 - 100 r / min for 12 - 18 h under micro - anaerobic conditions. The micro - anaerobic conditions are 3 - 5 v / v% carbon dioxide, 8 - 12 v / v% oxygen, and the balance nitrogen, to obtain an activated seed solution with a bacterial content greater than 1×10 8 cfu / mL.

[0018] As used herein, YPD medium is well - known in the art, and its components are: 10 g of yeast extract, 20 g of peptone, 20 g of glucose, made up to 1 L with distilled water, and sterilized at 121°C for 15 min.

[0019] As used herein, the components of Zymomonas mobilis medium are: 100 g of glucose, 5 g of yeast extract powder, 1 g of (NH4)2SO4, 1 g of KH2PO4, 0.5 g of MgSO4·7H2O, made up to 1 L with distilled water, pH 7.0, and sterilized at 121°C for 15 min.

[0020] Further, the inoculation amount of the activated seed solution of Saccharomyces cerevisiae is 1 - 2 wt%, and the inoculation amount of the activated seed solution of Zymomonas mobilis is 2 - 3 wt%. The conditions for fermentation culture are under micro - anaerobic conditions, at 30 - 35°C, and 50 - 100 r / min for 24 - 48 h. The micro - anaerobic conditions are 3 - 5 v / v% carbon dioxide, 8 - 12 v / v% oxygen, and the balance nitrogen.

[0021] Further, the mass ratio of the fermentation product to the fruit juice in step (5) is 10:1 - 2.

[0022] Further, the fruit juice can be the juice obtained by juicing any suitable fruit, including but not limited to orange juice, apple juice, pear juice, blueberry juice, cherry juice, etc. Preferably, the fruit juice can be sterilized, for example, by microwave sterilization, irradiation sterilization, etc.

[0023] The present invention also provides a fruit - flavored herbal tea prepared by the method described herein.

[0024] Advantages of the present invention

[0025] (1) The herbal tea prepared by the present invention using Houttuynia cordata, Prunella vulgaris, Glycyrrhiza uralensis, Momordica grosvenori, Pueraria lobata, Hovenia dulcis, and Stevia rebaudiana as raw materials has good effects of reducing internal heat and enhancing immunity; the effects of each component are as follows: Houttuynia cordata has the effects of clearing heat and detoxifying, eliminating carbuncles and discharging pus, and promoting diuresis and relieving stranguria; Prunella vulgaris has the effects of clearing away heat, improving eyesight, dissipating nodules, and reducing swelling, and can be used for red and swollen eyes, headache and dizziness; Glycyrrhiza uralensis has anti - inflammatory, antiviral, liver - protecting and detoxifying, and enhancing immune function; Momordica grosvenori has the effects of moistening the lungs and relieving cough, facilitating constipation due to intestinal dryness, treating loss of appetite and indigestion, and preventing respiratory infections; Pueraria lobata has the effects of relieving muscle fever, inducing eruption, promoting the production of body fluid and quenching thirst, and raising yang and stopping diarrhea; Hovenia dulcis has the effects of clearing away heat and promoting diuresis, quenching thirst and relieving sore throat, and detoxifying alcohol.

[0026] (2) The herbal tea prepared by the present invention has a relatively small bitterness and good palatability. The present invention attempts to add Stevia rebaudiana to cover up the bitterness of the Chinese herbal medicine components in the herbal tea and reduce the addition amount of fruit juice to improve the palatability of the herbal tea. However, the present invention has found that simply adding Stevia rebaudiana is difficult to effectively cover up the bitterness of the herbal tea, and it is necessary to combine the fermentation of Saccharomyces cerevisiae and Zymomonas mobilis to achieve a better bitterness masking effect. Specific embodiments

[0027] The following specific examples are used to further illustrate the present invention, but the examples do not limit the present invention in any form. Unless otherwise specified, the reagents, methods, and equipment used in the present invention are conventional reagents, methods, and equipment in the technical field.

[0028] Cellulase, S10042 - 100g, 4000U / g, pectinase, S10007 - 25g, 5000U / g, were purchased from Beijing Kezhan Biotechnology Co., Ltd.; Saccharomyces cerevisiae, China Center of Industrial Culture Collection CICC 32883; Zymomonas mobilis, China Center of Industrial Culture Collection CICC 41465.

[0029] YPD medium: 10 g of yeast extract, 20 g of peptone, 20 g of glucose, made up to 1 L with distilled water, sterilized at 121 °C for 15 min.

[0030] Zymomonas mobilis medium: 100 g of glucose, 5 g of yeast extract powder, 1 g of (NH4)2SO4, 1 g of KH2PO4, 0.5 g of MgSO4·7H2O, made up to 1 L with distilled water, pH 7.0, sterilized at 121 °C for 15 min.

[0031] Example 1

[0032] A fruit - flavored herbal tea, and its preparation method includes the following steps:

[0033] (1), By weight, mix 6 parts of Houttuynia cordata, 4 parts of Prunella vulgaris, 4 parts of Glycyrrhiza uralensis, 5 parts of Momordica grosvenori, 2 parts of Pueraria lobata, 3 parts of Hovenia dulcis, and 10 parts of Stevia rebaudiana, then crush and sieve through a 60 - mesh sieve to obtain a herbal tea composition;

[0034] (2), Add 10 parts by weight of the said herbal tea composition to 50 parts by weight of water, add 0.1 part by weight of a composite enzyme (including cellulase and pectinase with a mass ratio of 3:1), enzymolyze at 45 °C for 2 h, sterilize at 121 °C for 15 min, filter, keep the filter residue for use, and the filtrate is the enzymolysis product;

[0035] (3), Add the filter residue in step (2) to water with 5 times its mass, heat to 100 °C and extract for 3 h to obtain an extraction mixture;

[0036] (4), Combine the enzymolysis product and the extraction mixture, inoculate 1 wt% of Saccharomyces cerevisiae activated seed liquid and 3 wt% of Zymomonas mobilis activated seed liquid (the inoculation amounts are both based on the weight of the combined liquid of the enzymolysis product and the water extract), under micro - anaerobic conditions (including 5 v / v% of carbon dioxide, 10 v / v% of oxygen, and the balance is nitrogen), at 32 °C, 50 r / min for 48 h, sterilize at 121 °C for 15 min, filter, and the filtrate is the fermentation product;

[0037] The preparation method of the said activated seed liquid is: Inoculate Saccharomyces cerevisiae and Zymomonas mobilis into YPD medium and Zymomonas mobilis medium respectively, and culture them under micro - anaerobic conditions (including 5 v / v% of carbon dioxide, 10 v / v% of oxygen, and the balance is nitrogen) at 32 °C, 50 r / min for 12 h to obtain an activated seed liquid with a bacterial content of 5×10 8 cfu / mL;

[0038] (5), Mix the fermentation product and irradiated - sterilized apple juice at a mass ratio of 10:1 to obtain the fruit - flavored herbal tea.

[0039] Example 2

[0040] A fruit - flavored herbal tea, and its preparation method comprises the following steps:

[0041] (1) Mix 3 parts of Houttuynia cordata, 6 parts of Prunella vulgaris, 6 parts of Glycyrrhiza glabra, 8 parts of Momordica grosvenori, 5 parts of Pueraria lobata, 5 parts of Hovenia dulcis, and 5 parts of Stevia rebaudiana by weight, then pulverize them to 60 - mesh to obtain a herbal tea composition;

[0042] (2) Add 10 parts by weight of the said herbal tea composition to 80 parts by weight of water, add 0.5 part by weight of a composite enzyme (including cellulase and pectinase with a mass ratio of 2:1), enzymolyze at 45 °C for 2 h, sterilize at 121 °C for 15 min, filter, keep the filter residue for use, and the filtrate is the enzymolysis product;

[0043] (3) Add the filter residue in step (2) to water with a mass 3 times that of the filter residue, heat to 100 °C and extract for 3 h to obtain an extraction mixture;

[0044] (4) Combine the enzymolysis product and the extraction mixture, inoculate 2 wt% of an activated seed liquid of Saccharomyces cerevisiae and 3 wt% of an activated seed liquid of Zymomonas mobilis (the inoculation amounts are both based on the weight of the combined liquid of the enzymolysis product and the water extract), under micro - anaerobic conditions (including 5 v / v% carbon dioxide, 8 v / v% oxygen, and the balance being nitrogen), culture at 35 °C and 100 r / min for 24 h, sterilize at 121 °C for 15 min, filter, and the filtrate is the fermentation product;

[0045] The preparation method of the said activated seed liquid is: Inoculate Saccharomyces cerevisiae and Zymomonas mobilis into YPD medium and Zymomonas mobilis medium respectively, and culture them under micro - anaerobic conditions (including 5 v / v% carbon dioxide, 10 v / v% oxygen, and the balance being nitrogen) at 32 °C and 50 r / min for 12 h to obtain an activated seed liquid with a bacterial content of 5×10 8 cfu / mL;

[0046] (5) Mix the fermentation product with irradiated apple juice at a mass ratio of 10:2 to obtain the fruit - flavored herbal tea.

[0047] Comparative Example 1

[0048] A fruit - flavored herbal tea, its preparation method is the same as that of Example 1, the difference is that the herbal tea raw materials do not include Stevia rebaudiana, and do not include the fermentation in step (4), but directly mix the enzymolysis product and the water extract with apple juice to obtain the fruit - flavored herbal tea.

[0049] Comparative Example 2

[0050] A fruit - flavored herbal tea, its preparation method is the same as that of Example 1, the difference is that the herbal tea raw materials do not include Stevia rebaudiana.

[0051] Comparative Example 3

[0052] A fruit - flavored herbal tea has the same preparation method as in Example 1, except that it does not include the fermentation in step (4), but filters the enzymatic hydrolysis product and the obtained extraction mixture, and mixes them with apple juice to obtain the fruit - flavored herbal tea.

[0053] Comparative Example 4

[0054] A fruit - flavored herbal tea has the same preparation method as in Example 1, except that in step (4), only 4 wt% of the activated Saccharomyces cerevisiae seed liquid is inoculated, and the activated Zymomonas mobilis seed liquid is not inoculated.

[0055] Comparative Example 5

[0056] A fruit - flavored herbal tea has the same preparation method as in Example 1, except that in step (4), only 4 wt% of the activated Zymomonas mobilis seed liquid is inoculated, and the activated Saccharomyces cerevisiae seed liquid is not inoculated.

[0057] Comparative Example 6

[0058] A fruit - flavored herbal tea has the same preparation method as in Example 1, except that in step (4), 1 wt% of the activated Saccharomyces cerevisiae seed liquid and 3 wt% of the activated Lactobacillus rhamnosus seed liquid are inoculated.

[0059] Experimental Example:

[0060] Twenty subjects, half male and half female, were selected to conduct a sensory evaluation on the herbal teas prepared in the examples and comparative examples. The scoring criteria are shown in Table 1. The highest score is 10 points, and a score of 5 points or less is considered unacceptable. The final sensory scoring results are shown in Table 2.

[0061] Table 1: Sensory Scoring Criteria for Herbal Tea

[0062] Score Sensory characteristics 8 - 10 points Almost no bitterness, easy to swallow 6 - 8 points Slightly bitter, relatively easy to swallow 5 - 6 points Tolerable bitterness, not easy to swallow 1 - 5 points Intolerable bitterness, difficult to swallow

[0063] Table 2: Sensory Scoring Results for Herbal Tea

[0064] Herbal tea Average score Example 1 8.8 Example 2 9.1 Comparative example 1 3.2 Comparative example 2 4.1 Comparative example 3 6.2 Comparative example 4 6.8 Comparative example 5 7.4 Comparative example 6 8.1

[0065] As can be seen from Table 2, compared with Comparative Example 2 of the herbal tea without added stevia, the herbal tea prepared in Example 1 has significantly lower bitterness and is more easily acceptable to the population, indicating the indispensability of stevia for improving the palatability of the herbal tea; compared with Comparative Example 3 of the unfermented herbal tea, the herbal tea prepared in Example 1 has significantly lower bitterness, indicating the indispensability of the fermentation process of the present invention; compared with Comparative Examples 4-6 of the herbal tea fermented with different fermentation bacteria, the herbal tea prepared in Example 1 has significantly lower bitterness, indicating the unique effect of the fermentation process adopted by the present invention. In addition, the taste is also improved when comparing Comparative Example 2 with Comparative Example 1, indicating that even without adding stevia, the fermentation process of the present invention can reduce the bitterness of the herbal tea and thus improve the taste.

[0066] In addition, the stevioside content in the herbal teas of the examples and comparative examples was also tested, and the results are shown in Table 3, which shows that the stevioside content in the herbal teas of the examples is significantly higher than that of the comparative examples, playing a certain role in improving the taste of the herbal tea.

[0067] Table 3: Stevioside content

[0068] Herbal tea Sweet glycoside content (mg / l) Example 1 13.8 Example 2 14.2 Comparative example 1 3.2 Comparative example 2 6.3 Comparative example 3 9.5 Comparative example 4 10.1 Comparative example 5 11.3 Comparative example 6 12.5

[0069] It should be noted that the description of the present invention gives preferred embodiments of the present invention. However, the present invention can be implemented in many different forms and is not limited to the embodiments described in this specification. These embodiments do not serve as additional limitations to the content of the present invention. The purpose of providing these embodiments is to make the understanding of the disclosed content of the present invention more thorough and comprehensive. Moreover, the above-mentioned technical features continue to be combined with each other to form various embodiments not listed above, all of which are regarded as within the scope described in the description of the present invention; further, for those of ordinary skill in the art, improvements or changes can be made according to the above description, and all such improvements and changes should fall within the protection scope of the appended claims of the present invention.

Claims

1. Use of the activated seed solutions of Saccharomyces cerevisiae CICC 32883 and Zymomonas mobilis CICC 41465 in synergistically enhancing the content of sweet glycosides in fruit-flavored herbal tea, characterized in that: The preparation method of the activated seed liquid is as follows: Saccharomyces cerevisiae and Zymomonas mobilis are respectively inoculated into YPD medium and Zymomonas mobilis medium, and each is cultured at 30 - 35°C and 50 - 100 r / min for 12 - 18 h under micro-anaerobic conditions; the micro-anaerobic conditions are 3 - 5 v / v% carbon dioxide, 8 - 12 v / v% oxygen, and the balance is nitrogen; an activated seed liquid with a bacterial content greater than 1×10 8 cfu / mL is obtained; The preparation method of the fruit-flavored herbal tea includes: (1) Mix 3 - 6 parts by weight of Houttuynia cordata, 4 - 6 parts of Prunella vulgaris, 4 - 6 parts of Glycyrrhiza uralensis, 5 - 8 parts of Momordica grosvenori, 2 - 5 parts of Pueraria lobata, 3 - 5 parts of Hovenia dulcis, and 5 - 10 parts of Stevia rebaudiana, and then crush them into 40 - 60 meshes to obtain a herbal tea composition; (2) Add the herbal tea composition into water, add a complex enzyme for enzymatic hydrolysis, sterilize at 121 °C for 15 - 20 min, filter, keep the filter residue for use, and the filtrate is the enzymatic hydrolysis product; (3) Add the filter residue into water, heat and extract to obtain an extraction mixture; (4) Combine the enzymatic hydrolysis product and the extraction mixture, inoculate with fermentation bacteria, carry out fermentation culture, sterilize, filter, and the filtrate is the fermentation product; (5) Mix the fermentation product and the fruit juice at a mass ratio of 10:1 - 2 to obtain the fruit-flavored herbal tea; The fermentation bacteria are the activated seed solutions of Saccharomyces cerevisiae CICC 32883 and Zymomonas mobilis CICC 41465; the inoculation amount of the activated seed solution of Saccharomyces cerevisiae is 1 - 2 wt%, and the inoculation amount of the activated seed solution of Zymomonas mobilis is 2 - 3 wt%; The conditions for fermentation culture are under micro-anaerobic conditions, at 30 - 35 °C, 50 - 100 r / min for 24 - 48 h, and the micro-anaerobic conditions include 3 - 5 v / v% of carbon dioxide, 8 - 12 v / v% of oxygen, and the balance is nitrogen.

2. Use of the activated seed solutions of Saccharomyces cerevisiae CICC 32883 and Zymomonas mobilis CICC 41465 in synergistically enhancing the sensory properties of fruit-flavored herbal tea, where the sensory properties include bitterness and swallowing degree, characterized in that: The preparation method of the activated seed liquid is as follows: Saccharomyces cerevisiae and Zymomonas mobilis are respectively inoculated into YPD medium and Zymomonas mobilis medium, and each is cultured at 30 - 35 °C and 50 - 100 r / min for 12 - 18 h under micro-anaerobic conditions; the micro-anaerobic conditions are 3 - 5 v / v% of carbon dioxide, 8 - 12 v / v% of oxygen, and the balance is nitrogen; an activated seed liquid with a bacterial content greater than 1×10 8 cfu / mL is obtained; The preparation method of the fruit-flavored herbal tea includes: (1) Mix 3 - 6 parts by weight of Houttuynia cordata, 4 - 6 parts of Prunella vulgaris, 4 - 6 parts of Glycyrrhiza uralensis, 5 - 8 parts of Momordica grosvenori, 2 - 5 parts of Pueraria lobata, 3 - 5 parts of Hovenia dulcis, and 5 - 10 parts of Stevia rebaudiana, and then crush them into 40 - 60 meshes to obtain a herbal tea composition; (2) Add the herbal tea composition into water, add a complex enzyme for enzymatic hydrolysis, sterilize at 121 °C for 15 - 20 min, filter, keep the filter residue for use, and the filtrate is the enzymatic hydrolysis product; (3) Add the filter residue into water, heat and extract to obtain an extraction mixture; (4) Combine the enzymatic hydrolysis product and the extraction mixture, inoculate with fermentation bacteria, carry out fermentation culture, sterilize, filter, and the filtrate is the fermentation product; (5) Mix the fermentation product and the fruit juice at a mass ratio of 10:1 - 2 to obtain the fruit-flavored herbal tea; The fermentation bacteria are the activated seed solutions of Saccharomyces cerevisiae CICC 32883 and Zymomonas mobilis CICC 41465; the inoculation amount of the activated seed solution of Saccharomyces cerevisiae is 1 - 2 wt%, and the inoculation amount of the activated seed solution of Zymomonas mobilis is 2 - 3 wt%; The conditions for fermentation culture are under micro-anaerobic conditions, at 30 - 35 °C, 50 - 100 r / min for 24 - 48 h, and the micro-anaerobic conditions include 3 - 5 v / v% of carbon dioxide, 8 - 12 v / v% of oxygen, and the balance is nitrogen.

3. The application according to claim 1 or 2, characterized in that, In step (2), the mass ratio of the herbal tea composition, water, and the complex enzyme is 10:50 - 80:0.1 - 0.

5.

4. The application according to claim 1 or 2, characterized in that, The complex enzyme includes cellulase and pectinase with a mass ratio of 2 - 3:

1. The enzymolysis temperature is 40 - 45 °C, and the time is 2 - 3 h.

5. The application according to claim 1 or 2, characterized in that, In step (3), the amount of water added is 3 - 5 times the mass of the filter residue. The temperature for heating extraction is 80 - 100 °C, and the time is 2 - 4 h.