Composite tea capable of assisting in reducing blood sugar and blood lipid, tea powder of composite tea and preparation method of tea powder

Abstract

The invention relates to the technical field of tea substitutes, and particularly discloses composite tea capable of assisting in reducing blood sugar and blood lipid, tea powder of the composite tea and a preparation method of the tea powder. The compound tea is prepared from the following components in parts by weight: 5-25 parts of haws, 5-25 parts of lotus leaves, 4-20 parts of mint leaves, 2-10 parts of Chinese wolfberry fruits, 3-15 parts of dried orange peel, 3-15 parts of chrysanthemums and the balance of medium yellow No.1 green tea. The mouth feel of a finished product solution obtained by brewing the compound tea can be accepted by more users compared with the mouth feel of tea water brewed by pure Zhonghuang No.1 pure tea leaves; in a finished product solution prepared from brewed materials (namely the composite tea powder or the common tea leaves) with the same mass, the oxidation resistance and the blood sugar reducing property of the composite tea finished product solution are similar to those of a common tea finished product solution, namely, the composite tea can realize the functions of reducing blood sugar, reducing blood fat and the like similar to those of the common tea leaves by using a smaller amount of the medium yellow No.1; the use cost of the medium yellow No.1 is reduced, and the popularization and use of the compound tea are facilitated.

Description

Technical Field

[0001] The invention relates to the technical field of tea substitutes, and in particular to a compound tea for assisting in reducing blood sugar and blood lipids, tea powder thereof and a preparation method of the tea powder. Background Art

[0002] In recent years, the health benefits of tea have gradually become known to the public. Tea polyphenols contained in tea have high antioxidant activity, which can remove free radicals in the body and delay cell aging; at the same time, tea polyphenols, catechin polymers, tea polysaccharides and other substances in tea can regulate blood sugar and blood lipids, and reduce blood sugar and blood lipids; and the polysaccharide compounds contained in tea can significantly regulate the immune system and enhance the body's immune function.

[0003] In China, Zhonghuang No. 1 tea is a high-quality yellow green tea variety that has the above-mentioned advantages. In recent years, it has gradually emerged in the tea market and is loved by consumers. However, on the one hand, Zhonghuang No. 1 tea has excellent quality but limited production, so its price is often high, which has prevented it from being widely spread; on the other hand, Zhonghuang No. 1 tea has a lower content of tea polyphenols than other common green teas, but a higher content of amino acids than common green teas, which leads to a slightly different taste, especially freshness, from common green teas. Some consumers may have reservations about its taste or aroma. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a composite tea for assisting in lowering blood sugar and lipids. The composite tea takes Zhonghuang No. 1 as the core and is matched with other auxiliary materials to retain the functions of Zhonghuang No. 1 in lowering blood sugar and lipids, while improving its taste so that it can be accepted by most consumers, thereby contributing to the promotion and use of the composite tea.

[0005] The present invention is achieved through the following technical solutions.

[0006] A compound tea for assisting in reducing blood sugar and blood lipids. The components required for preparing the compound tea are 100 parts by weight, including: 5-25 parts of hawthorn, 5-25 parts of lotus leaves, 4-20 parts of mint leaves, 2-10 parts of wolfberries, 3-15 parts of tangerine peels, 3-15 parts of chrysanthemums, and the remainder is Zhonghuang No. 1 green tea.

[0007] As a further improvement of the present invention, the components required for preparing the composite tea are 100 parts by weight in total, preferably comprising: 5-15 parts of hawthorn, 15-25 parts of lotus leaves, 4-20 parts of mint leaves, 2-10 parts of wolfberry, 9-15 parts of tangerine peel, 3-15 parts of chrysanthemum, and the remainder is Zhonghuang No. 1 green tea.

[0008] As a further improvement of the present invention, the finished solution obtained by brewing according to the component ratio also contains 1 to 3 parts of sweetener.

[0009] As a further improvement of the present invention, the sweetener is xylitol.

[0010] In a second aspect, the present invention provides a method for preparing a compound tea powder that assists in lowering blood sugar and lipids. The compound tea powder is prepared according to the above-mentioned raw material combination ratio, and the preparation steps include: S1. Weighing the raw materials according to the proportion and drying them at a constant temperature to constant weight to obtain a first mixture; S2. Chopping and sieving the first mixture to obtain a second mixture; S3. Transferring the second mixture to a sealed bag for sterilization to obtain a final product.

[0011] As a further improvement of the present invention, in S1, the drying temperature is 30-40°C.

[0012] As a further improvement of the present invention, in S2, the screening mesh number is 40-60 meshes.

[0013] As a further improvement of the present invention, in S2, the broken tea leaves need to be air-selected after sieving to finally obtain the second mixture. The air-selector utilizes the difference in suspension speed between the material and the impurities to separate the impurities from the tea leaves through wind force. Sand, grass, hair and other debris in the tea leaves can be effectively removed to improve the purity and sanitary quality of the tea powder.

[0014] As a further improvement of the present invention, in S3, the sterilization is carried out by irradiation sterilization or ultraviolet sterilization.

[0015] In a third aspect, the present invention provides a compound tea powder for assisting in lowering blood sugar and lipids, which is prepared by the above-mentioned preparation method of the compound tea powder for assisting in lowering blood sugar and lipids.

[0016] The beneficial effects of the present invention are: (1) The taste of the finished solution of compound tea is more acceptable to more users than the taste of tea brewed from pure Zhonghuang No. 1 tea leaves; (2) The finished solutions prepared from the same mass of brewed materials (i.e., compound tea powder or ordinary tea leaves) showed better antioxidant, hypoglycemic and lipid-lowering functions than those of ordinary green tea. In other words, compound tea can achieve the same or even better hypoglycemic and lipid-lowering functions as ordinary green tea with a smaller amount of Zhonghuang No. 1. This is conducive to reducing the cost of using Zhonghuang No. 1 and promoting the use of compound tea. DETAILED DESCRIPTION

[0017] The present invention is further described in detail below based on implementation cases.

[0018] In order to make the purpose, technical scheme and advantages of the present invention more clear, the present invention is further described in detail in combination with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] Embodiment 1: The content of each component in the compound tea is converted into weight percentage, and the total of one compound tea is 100%.

[0020] S1. According to the ratio: 5% hawthorn, 25% lotus leaf, 20% mint leaf, 10% wolfberry, 15% tangerine peel, 15% chrysanthemum, 10% tea, weigh the raw materials and dry them at a constant temperature of 35 ° C to constant weight to obtain a first mixture; S2. The first mixture is chopped and sieved using a chopper to obtain 50 mesh broken tea, followed by air separation to obtain a second mixture; S3. The second mixture is transferred into a sealed bag and sterilized by irradiation for 24 hours to obtain the final product.

[0021] Embodiment 2: The difference between this embodiment and embodiment 1 is that the content of each component in the composite tea is as follows: hawthorn 15%, lotus leaf 15%, mint leaf 20%, wolfberry 2%, tangerine peel 9%, chrysanthemum 3%, tea 36%.

[0022] Embodiment 3: The difference between this embodiment and embodiment 1 is that the content of each component in the composite tea is as follows: hawthorn 5%, lotus leaf 15%, mint leaf 4%, wolfberry 2%, tangerine peel 9%, chrysanthemum 9%, tea 56%.

[0023] Sensory evaluation: 100g of the composite tea in Examples 1 to 3 were soaked to obtain the corresponding finished solution, each group of finished solution was evenly divided into two parts, and 2 wt% of xylitol was added to one of the parts to obtain a total of six groups of finished solutions A1 to A6. A1 to A3 were xylitol-free finished solutions obtained by brewing the composite tea in Examples 1 to 3, and A4 to A6 were xylitol-containing finished solutions obtained by brewing the composite tea in Examples 1 to 3. The taste of the six groups of finished solutions A1 to A6 was evaluated, and the sensory evaluation score was 100 points, of which the soup color accounted for 20%, the aroma accounted for 30%, and the comprehensive taste accounted for 50%. The taste evaluation results are shown in Table 1: Table 1 Taste evaluation results serial number Soup color aroma Overall taste Total score <![CDATA[A1]]> 13 26 43 82 <![CDATA[A2]]> 15 24 44 83 <![CDATA[A3]]> 17 24 44 85 <![CDATA[A4]]> 14 26 47 87 <![CDATA[A5]]> 15 27 46 88 <![CDATA[A6]]> 17 27 47 91 As can be seen from Table 1, sweetness is a taste that everyone likes, so after adding xylitol, the total sensory evaluation scores of the three finished solutions have been greatly improved and can be accepted by the public. In the finished solution without sweeteners, the sensory evaluation of the composite tea can reach more than 80, and the sensory evaluation fluctuates less with the adjustment of the content in the ratio, that is, the taste of the composite tea prepared under the ratio combination of the present invention is always relatively stable and can also be accepted by the public. If an appropriate amount of sweeteners such as xylitol are added to the finished solution, the audience area can be further expanded, which is conducive to the promotion and use of composite tea.

[0024] Nutritional function test: 100 g of the composite tea in Examples 1 to 3 and 100 g of commercially available Longjing green tea were respectively soaked to obtain corresponding finished solutions which were respectively recorded as B1 to B4. The antioxidant properties and blood sugar and lipid lowering abilities of the finished solutions were tested.

[0025] The detection of antioxidant performance depends on antioxidant indicators, which include the ability to scavenge DPPH free radicals, scavenge ABTS free radicals, scavenge hydroxyl free radicals and reducing power. The detection of blood sugar and lipid-lowering ability depends on the in vitro blood sugar-lowering index, that is, the ability of the sample to inhibit glucosidase, and the in vitro lipid-lowering index, that is, the ability of the sample to inhibit pancreatic cholesterol lipase.

[0026] The method for determining the ability to scavenge DPPH free radicals is as follows: prepare 0.2mmol / L DPPH-95% ethanol solution, then mix it with the sample in a ratio of 1:1, react in the dark for 30 minutes, and then measure the absorbance at 517 nm. The scavenging rate is , where A0 is the absorbance of DPPH solution + pure water, A1 is the absorbance of sample + DPPH solution, and A2 is the absorbance of sample + pure water.

[0027] The method for determining the ability to scavenge ABTS free radicals is as follows: prepare 7 mmol / L ABTS stock solution and 2.45 mmol / L potassium persulfate solution. Before use, mix the two solutions in a 1:1 ratio and let them stand at room temperature for 16 hours. Dilute with phosphate buffer (5 mmol / L, PH=7.4) until the absorbance at 734 nm is 0.7±0.02, which is the ABTS free radical solution. The prepared ABTS free radical solution and the sample solution need to be mixed in equal volumes, and the absorbance at 734 nm is measured after the reaction is allowed to stand at room temperature for 10 minutes. The scavenging rate is , where A0 is the absorbance of ABTS solution + pure water, A1 is the absorbance of sample + ABTS solution, and A2 is the absorbance of sample + pure water.

[0028] The method for determining the ability to scavenge hydroxyl free radicals is as follows: add 1 mL of 6 mmol / L salicylic acid-anhydrous ethanol solution, 1 mL of 6 mmol / L ferrous sulfate solution, and 1 mL of 0.1% hydrogen peroxide solution to 1 mL of sample solution, add distilled water to make the total volume reach 5 mL, place in a water bath at 37°C for 30 min, cool with cold water, and finally measure the absorbance at 510 nm. VC was used as a control. Its free radical scavenging rate is , where A0 is the blank control (no sample added), A1 is the absorbance with sample added, and A2 is the absorbance without the color developer hydrogen peroxide added.

[0029] The steps for reducing power determination are as follows: take 1 mL of sample solution, mix it with 2.5 mL of phosphate buffer (0.2 mol / L, pH 6.6) and 2.5 mL of potassium ferrocyanide (1%), keep it at 50 °C for 20 min, add 2.5 mL of 10% trichloroacetic acid, and centrifuge it at 5000 r / min. Take 2.5 mL of supernatant, add 2.5 mL of distilled water and 0.5 mL of FeCl3 (0.1%), mix it, let it stand at room temperature for 10 min, and read the absorbance at 700 nm. The greater the absorbance, the stronger the reducing power. Vc was used as a control, and three groups of each sample were measured in parallel.

[0030] The specific steps for the in vitro glucose-lowering index determination are as follows: add 50 μL of sample and 50 μL of α-glucosidase solution (1U / mL) to a 96-mesh plate, react at 37°C for 30 min with continuous shaking, then add 100 μL of PNPG (4 mM), react at 37°C for 10 min, and finally measure the absorbance value A of the mixture at 405 nm. The inhibition rate calculation formula is: in: A sample ——Absorbance value of sample+PNPG+α-glucosidase mixture; A control ——Absorbance value of phosphate buffer + α-glucosidase; A blank ——Absorbance value of phosphate buffer + PNPG + α-glucosidase.

[0031] The specific steps for the in vitro lipid-lowering index determination are as follows: 4-nitrophenyl butyrate (PNPB, 4 mmol / L) was pre-dissolved in acetonitrile, stored at -20°C, and taken out when used. All reactions were carried out in a phosphate buffer solution (0.1 mol / L, pH=7.0) containing sodium taurocholate (5.16 mmol / L) and NaCl (0.1 mmol / L). 1 mL of buffer, 100 μL of cholesterol esterase (1 U / mL), 100 μl of sample and 50 μL of PNPB were added to the test tube, reacted at 25°C for 30 min, and the absorbance was measured at 405 nm. The inhibition rate was Among them, A1 is the absorbance of phosphate buffer + cholesterol esterase + PNPB; A2 is the absorbance of phosphate buffer + cholesterol esterase; A3 is the absorbance of buffer + sample + cholesterol esterase + PNPB; A4 is the absorbance of buffer + sample + cholesterol esterase.

[0032] The test results of each index are shown in Table 2, where the results of scavenging ability of DPPH free radical, ABTS free radical and hydroxyl free radical are expressed as scavenging rate. The higher the scavenging rate, the stronger the scavenging ability. The results of reducing power determination are expressed as absorbance. The higher the absorbance, the stronger the reducing power. The results of in vitro glucose-lowering and lipid-lowering index determination are expressed as the half-inhibitory concentration (IC 50 ) in mg / mL, IC 50 The lower it is, the better the effect of lowering blood sugar and lipids.

[0033] Table 2 Nutritional function test results serial number DPPH free radical scavenging ability ABTS free radical scavenging ability Hydroxyl radical scavenging ability Reducing power determination In vitro glucose-lowering index determination <![CDATA[B1]]> 39.7% 32.1% 32.7% 0.41 3.26 <![CDATA[B2]]> 79.0% 66.0% 54.1% 0.66 1.06 <![CDATA[B3]]> 88.9% 74.4% 44.3% 0.76 0.55 <![CDATA[B4]]> 38.4% 28.7% 28.8% 0.35 4.05 In this test, the same mass of different proportions of compound tea and ordinary commercial green tea were used to brew finished solutions and conduct corresponding tests. Therefore, the amount of Zhonghuang No. 1 green tea, the core of the compound tea, is much lower than that of ordinary commercial green tea.

[0034] However, as shown in the test results of B1~B3 finished solutions in Table 2, the antioxidant capacity and hypoglycemic and lipid-lowering capacity of B1 finished solution are significantly weaker than those of B2 and B3 finished solutions, but still stronger than B4 finished solution. That is, although the performances of each component solution of the composite tea are different, they can all reflect the antioxidant performance and hypoglycemic and lipid-lowering capacity similar to or better than the commercially available ordinary Longjing green tea finished solution. Among them, the test data of the two components of B2 and B3 finished solutions further reflect the composite tea shown in the present invention, which can play a nutritional function far stronger than ordinary Longjing green tea with a small amount of Zhonghuang No. 1 green tea, ensuring that the composite tea provides higher nutritional functions while maintaining a low production cost, which is conducive to the promotion and use of composite tea and its core Zhonghuang No. 1 green tea.

[0035] Combining the test results in Tables 1-2, it can be seen that the composite teas in Examples 1-3 can all be based on Zhonghuang No. 1 as the core. After adding various auxiliary materials, the composite teas can ensure that the taste is good while retaining or even further exerting the excellent properties of Zhonghuang No. 1 such as antioxidant, hypoglycemic and lipid-lowering properties, thereby achieving effective utilization of Zhonghuang No. 1 tea leaves, which is generally beneficial to the promotion and use of composite teas.

[0036] Finally, it should be noted that the above implementation cases are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned implementation cases, those skilled in the art should understand that they can still modify the technical solutions recorded in the aforementioned implementation cases, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the implementation cases of the present invention.

Claims

1. A compound tea for assisting in reducing blood sugar and lipid, characterized in that: The components required for preparing the compound tea, in total 100 parts by weight, include: Hawthorn: 5-25 parts, lotus leaf 5-25 parts, mint leaf 4-20 parts, wolfberry 2-10 parts, tangerine peel 3-15 parts, chrysanthemum 3-15 parts, and the rest is Zhonghuang No. 1 green tea.

2. The composite tea for assisting in reducing blood sugar and lipids according to claim 1, characterized in that: The components required for preparing the composite tea preferably include 100 parts by weight in total: Hawthorn: 5-15 parts, lotus leaf 15-25 parts, mint leaf 4-20 parts, wolfberry 2-10 parts, tangerine peel 9-15 parts, chrysanthemum 3-15 parts, and the rest is Zhonghuang No. 1 green tea.

3. A composite tea for assisting in reducing blood sugar and lipids according to any one of claims 1 to 2, characterized in that: The finished solution obtained by brewing according to the component ratio also contains 1 to 3 parts of sweetener.

4. The composite tea for assisting in reducing blood sugar and lipids according to claim 3, characterized in that: The sweetener is xylitol.

5. A method for preparing a composite tea powder for assisting in reducing blood sugar and lipids, characterized in that: The composite tea powder is prepared according to the combination ratio described in any one of claims 1 to 2, and the preparation steps include: S1. Weigh the raw materials in proportion and dry them at a constant temperature to constant weight to obtain a first mixture; S2. chopping and sieving the first mixture to obtain a second mixture; S3. Transfer the second mixture into a sealed bag for sterilization to obtain the final product.

6. The method for preparing a composite tea powder for assisting in reducing blood sugar and lipids according to claim 5, characterized in that: In the step S1, the drying temperature is 30-40°C.

7. The method for preparing a composite tea powder for assisting in reducing blood sugar and lipids according to claim 5, characterized in that: In the S2, the sieving mesh number is 40 to 60 meshes.

8. The method for preparing a composite tea powder for assisting in lowering blood sugar and blood lipids according to claim 5, characterized in that: In S2, the broken tea leaves need to be air-selected after sieving to finally obtain the second mixture.

9. The method for preparing a composite tea powder for assisting in reducing blood sugar and blood lipids according to claim 5, characterized in that: In S3, the sterilization is carried out by irradiation sterilization or ultraviolet sterilization.

10. A composite tea powder for assisting in reducing blood sugar and lipid, characterized in that: The compound tea powder for assisting in lowering blood sugar and blood lipids is prepared by the preparation method of any one of claims 5 to 9.

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