Brewing type tea powder and preparation method thereof

Abstract

The invention provides brewing type tea powder and a preparation method thereof, and belongs to the technical field of fermented tea powder.The brewing type tea powder is prepared from, by weight, 30-40 parts of lithocarpus euphorbiae steam extract, 4-7 parts of turmeric-ginger fermentation extract and 2-3 parts of compound modified VC powder; the turmeric-ginger fermentation extract is prepared by fermenting a mixture of turmeric and ginger with mixed bacteria and then extracting with water vapor; the mixed bacteria comprise the following components: lactobacillus plantarum, the viable count of a bacteria solution is 106-107 CFU / mL, and the volume of the bacteria solution corresponding to every 100g of the mixture of turmeric and ginger is 2-2.5 mL; the viable count of the bacterial liquid is 106-107 CFU / mL, and the volume of the used bacterial liquid corresponding to every 100g of the mixture of the turmeric and the ginger is 1-1.2 mL; the ratio of the viable count of the lactobacillus plantarum to the viable count of the acetobacter aceti is 10: (2-5). The brewing type tea powder prepared by the preparation method disclosed by the invention has excellent dissolution stability, taste and antioxidant function.

Description

Technical Field

[0001] The invention belongs to the technical field of fermented tea powder, and particularly relates to brewing tea powder and a preparation method thereof. Background Art

[0002] Brewed tea powder, also known as instant tea powder or quick-dissolved tea powder, is a product made by processing tea raw materials into powder through a specific process. It is easy to carry and brew quickly, meeting the needs of modern people for convenient drinks in their fast-paced lives. Depending on the type of tea, brewed tea powder can be divided into black tea powder, green tea powder, oolong tea powder and other types, each type of tea powder has its own unique flavor and health benefits.

[0003] As the pace of modern life accelerates, brewed tea powder, as a convenient and fast way to drink tea, has been loved by more and more consumers. However, despite its undoubted convenience, brewed tea powder still has some problems to be solved in terms of solubility, taste and antioxidant function. These problems not only affect consumers' drinking experience, but also limit its application potential in a wider market. Summary of the invention

[0004] In order to solve the problems existing in the background technology, the present invention provides an infusion type tea powder and a preparation method thereof, which ensures that the infusion type tea powder has excellent dissolution stability, taste and antioxidant function.

[0005] In order to achieve the above-mentioned object, in a first aspect, the present invention provides an infusion type tea powder, comprising, by weight, 30-40 parts of a water vapor extract of Elaeagnus chinensis, 4-7 parts of a fermented turmeric-ginger extract, and 2-3 parts of a composite modified VC powder;

[0006] The turmeric-ginger fermented extract is prepared by fermenting a mixture of turmeric and ginger with mixed bacteria and then extracting it with steam;

[0007] The mixed bacteria include the following components:

[0008] Lactobacillus plantarum, the number of viable bacteria in the culture solution is 10 6 -10 7 CFU / mL, the volume of bacterial solution used for every 100g of turmeric and ginger mixture is 2-2.5mL;

[0009] Acetobacter, viable count of bacterial solution is 10 6 -10 7 CFU / mL, the volume of bacterial solution used for every 100g of turmeric and ginger mixture is 1-1.2mL;

[0010] The ratio of the live bacteria count of the plant lactobacillus to that of acetic acid bacteria is 10:(2-5).

[0011] Furthermore, the preparation method of the turmeric-ginger fermented extract is as follows:

[0012] A1. Mix turmeric and ginger, crush them, put them into a fermentation tank together with mixed bacteria, mix them, and ferment them in a sealed tank to obtain a turmeric-ginger fermentation product;

[0013] A2, putting the turmeric-ginger fermentation product obtained in A1 into a distillation kettle, adding 70-80°C water 3-5 times the mass of the turmeric-ginger fermentation product, soaking for 1-2 hours, then adding 8-10 times the mass of the turmeric-ginger fermentation product water, distilling and refluxing for 8-10 hours to obtain extract liquid a;

[0014] A3. Concentrate the extract liquid a obtained in A2 to 3-3.5 times the mass of the turmeric-ginger fermentation product, let it stand for 10-12 hours to precipitate, take the supernatant and concentrate it under reduced pressure to a relative density of 1.17 at 60° C., spray dry, collect powder, and grind to obtain the turmeric-ginger fermentation extract.

[0015] Furthermore, the mass ratio of turmeric to ginger is 3:(1-2).

[0016] Furthermore, in A1, the temperature of the closed fermentation is controlled at 27±2°C, and the fermentation time is 5-7 days.

[0017] Furthermore, the preparation method of the water vapor extract of the Herba Lycopodii is as follows: after crushing the Herba Lycopodii, put it into a distillation kettle, add 50-55°C water 3-4 times the mass of the Herba Lycopodii, soak for 3-5 hours, then add 8-10 times the mass of the Herba Lycopodii, distill and reflux for 6-8 hours to obtain the extract liquid b; then concentrate the extract liquid b to 4-4.5 times the mass of the Herba Lycopodii, let it stand for 12-15 hours, precipitate, take the supernatant and concentrate it under reduced pressure to a relative density of 1.18 at 60°C, spray dry, collect powder, and crush to obtain the water vapor extract of the Herba Lycopodii.

[0018] Furthermore, the preparation method of the composite modified VC powder is as follows:

[0019] B1. Dissolve cyclodextrin in a 0.05 mol / L acetate buffer solution containing 5% ethanol and pH 5.0 to obtain a saturated solution;

[0020] B2. Dissolve VC powder in water and drip into the saturated solution at a rate of 10 drops / min, while nitrogen protection is applied, and react for 3 hours. Through this method, VC can be effectively embedded in the cavity of cyclodextrin to form a stable inclusion complex.

[0021] B3. After the inclusion compound obtained in B3 is allowed to settle for 12-18 hours, it is filtered, freeze-dried and crushed to obtain composite modified VC powder.

[0022] Furthermore, in B2, the mass concentration of VC powder dissolved in water is 0.8-1%.

[0023] Furthermore, in B2, the mass ratio of VC solution to saturated solution is (2-3):1.

[0024] Furthermore, in B3, the specific parameters of freeze drying are: freezing temperature is -30°C to -40°C, freezing time is 8-12h; sublimation drying pressure is 0.04-0.06mbar, and the heating temperature of sublimation drying is set to 0-10°C.

[0025] In a second aspect, the present invention provides a method for preparing the above-mentioned brewing tea powder, which comprises uniformly mixing the steam extract of Schisandra chinensis, the fermented extract of turmeric-ginger and the composite modified VC powder.

[0026] This application has the following beneficial effects:

[0027] 1. The present invention uses the steam extract of the Herba Lysimachiae as the main component, and adds turmeric-ginger fermented extract and composite modified VC powder to prepare brewed tea powder. In the preparation of the turmeric-ginger fermented extract, turmeric is used as the raw material basis, and fermentation can significantly improve the antioxidant property. The addition of ginger can also improve the antioxidant property to a small extent. Moreover, there is a synergistic effect between the two, which can synergistically improve the antioxidant property of the brewed tea powder. After the VC powder is made into a composite modified VC powder and then used, it can not only further improve the antioxidant property of the brewed tea powder, but also offset the negative impact of the VC powder on the dissolution stability and the comprehensive taste, and further improve the dissolution stability and comprehensive taste of the brewed tea powder. Moreover, it has been verified by experiments that the co-addition of turmeric-ginger fermented extract and composite modified VC powder can produce a synergistic effect, and the two can synergistically improve the antioxidant property of the brewed tea powder.

[0028] 2. In the preparation of turmeric-ginger fermented extract, curcumin in raw turmeric has antioxidant effect, and the ingredients such as 6-gingerol and gingerol contained in raw ginger also have significant antioxidant activity. When ginger and turmeric are fermented together by Lactobacillus plantarum and Acetobacter acetobacter, the antioxidant components of the two produce a synergistic effect, further enhancing the antioxidant capacity. At the same time, the fermentation process can effectively remove the slight bitterness of turmeric on the basis of spiciness, reduce the pungent smell of turmeric, and thus improve the overall taste. The mixed bacteria used are mainly Lactobacillus plantarum fermentation strains to dominate the above effects; Acetobacter acetobacter is used as the auxiliary fermentation strain, which can produce acetic acid during the fermentation process, which helps to maintain the acidity of the fermentation environment, promote the growth of beneficial microorganisms, and inhibit the activities of harmful microorganisms, thereby improving the fermentation effect. In addition, the use of Acetobacter acetobacter can also increase the acidity of the fermented product, improve the taste, and improve the overall taste of the brewed tea powder.

[0029] 3. In the preparation of composite modified VC powder, VC powder itself has antioxidant properties. VC powder is composite modified with cyclodextrin. The formation of inclusion complex not only improves the water solubility of VC, but also enhances its stability, making it more stable in the subsequent brewed tea, not easily oxidized or decomposed, thereby improving the solubility stability and antioxidant properties; the addition of cyclodextrin can also improve the taste and texture, making the product more delicate, thereby improving the overall taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 , a comparative trend chart of the dissolution stability and the average scores of the comprehensive taste test scores of the brewed tea powders obtained in Examples 1-5 of the present invention and Comparative Examples 1-9;

[0031] Figure 2 , a trend chart showing a comparison of the antioxidant properties (DPPH scavenging rate) test data of the brewed tea powders prepared in Examples 1-5 of the present invention and Comparative Examples 1-9. DETAILED DESCRIPTION

[0032] The present application is further described in detail below with reference to the embodiments.

[0033] Unless otherwise specified, the raw materials used in the examples and comparative examples of the present application are all commercially available.

[0034] Example 1: (1) Preparation of turmeric-ginger fermented extract, the preparation method thereof is as follows:

[0035] A1. Mix turmeric and ginger in a mass ratio of 3:1.3, crush them, put them into a fermentation tank together with the mixed bacteria, mix them, and ferment them in a closed tank. The temperature is controlled at about 27°C and the fermentation time is 6 days to obtain a turmeric-ginger fermentation product.

[0036] The mixed bacteria include the following components: Lactobacillus plantarum, and the number of live bacteria in the bacterial solution is 4*10 6 CFU / mL, the volume of bacterial solution used for every 100g of turmeric and ginger mixture is 2mL; Acetobacter, the number of viable bacteria in the bacterial solution is 2*10 6 CFU / mL, the volume of bacterial solution used for every 100g of turmeric and ginger mixture is 1mL. The ratio of the number of viable bacteria of Lactobacillus plantarum and Acetobacter is about 4:1. Lactobacillus plantarum (JK_C1223) was purchased from Shanghai Jingkang Bioengineering Co., Ltd. Acetobacter (xkjz0324) was purchased from Shanghai Xuanke Biotechnology Co., Ltd.

[0037] A2. The turmeric-ginger fermentation product obtained in A1 was put into a distillation kettle, and 75°C water of 4 times the mass of the turmeric-ginger fermentation product was added. After soaking for 1.5 hours, 9 times the mass of the turmeric-ginger fermentation product was added. The mixture was distilled and refluxed for 9 hours to obtain an extract solution a.

[0038] A3. The extract solution a obtained in A2 was concentrated to 3.2 times the mass of the turmeric-ginger fermentation product, allowed to stand for 11 hours to precipitate, the supernatant was concentrated under reduced pressure to a relative density of 1.17 at 60° C., spray-dried, powdered, and crushed to obtain a turmeric-ginger fermentation extract.

[0039] (2) Preparation of composite modified VC powder, the preparation method is as follows:

[0040] B1. Dissolve cyclodextrin in a 0.05 mol / L acetate buffer solution containing 5% (mass fraction) ethanol at pH 5.0 to obtain a saturated solution. Specifically, 1.85 g of cyclodextrin is dissolved in every 100 mL of the solution.

[0041] B2. Dissolve VC powder in water. The mass concentration of VC powder dissolved in water is 0.9%. VC solution is obtained. Add it dropwise into the saturated solution at a rate of 10 drops / min. At the same time, nitrogen is filled for protection. The mass ratio of VC solution and saturated solution is 2.5:1. React for 3 hours. Through this method, VC can be effectively embedded in the cavity of cyclodextrin to form a stable inclusion complex.

[0042] B3. The inclusion compound obtained in B3 was allowed to settle for 15 hours, then filtered and freeze-dried. The specific parameters of freeze-drying were as follows: freezing temperature was -35°C, freezing time was 10 hours; sublimation drying pressure was 0.05 mbar, and the heating temperature of sublimation drying was set to 5°C; and the composite modified VC powder was obtained by crushing.

[0043] Among them, VC powder (100 mesh, food grade) was purchased from Hefei Pinshengyuan Food Ingredients Co., Ltd. Cyclodextrin (100 mesh, food grade) was purchased from Henan Yiduoyuan Biotechnology Co., Ltd.

[0044] (3) The steam extract of the Herba Lycopodii is prepared by the following method: the Herba Lycopodii is crushed and put into a distillation kettle, 3.5 times the mass of the Herba Lycopodii is added with 50°C water, and the mixture is soaked for 4 hours. Then, 9 times the mass of the Herba Lycopodii is added with water, and the mixture is distilled and refluxed for 7 hours to obtain an extract solution b; the extract solution b is then concentrated to 4.2 times the mass of the Herba Lycopodii, allowed to stand for 12 hours, and precipitated. The supernatant is concentrated under reduced pressure to a relative density of 1.18 at 60°C, spray dried, powdered, and crushed to obtain the steam extract of the Herba Lycopodii.

[0045] Among them, Qianjinshike, also known as Ligusticum chuanxiong, contains 9-14% flavonoids and has multiple functions such as anti-oxidation; Ligusticum chuanxiong, as the main ingredient of the brewing tea powder of this application, has the health functions of "one health, one moisturizing, and one awakening (stomachic, lung moisturizing, and sobering up)", "three anti-oxidation (anti-cancer, and allergy)", and "four reductions (blood pressure reduction, blood sugar reduction, lipid reduction, and cholesterol reduction)".

[0046] (4) Prepare the brewing tea powder, the preparation method of which is as follows: take 35 parts of the steam extract of the Herba Eupatorii, 5 parts of the fermented extract of turmeric and ginger, and 2.5 parts of the composite modified VC powder, by weight, and mix the three (stir at a stirring speed of 300 r / min for 10 minutes).

[0047] Example 2: The difference between this example and Example 1 is that: (1) a turmeric-ginger fermented extract is prepared, and the preparation method thereof is as follows:

[0048] A1. Mix turmeric and ginger in a mass ratio of 3:1, crush them, put them into a fermentation tank together with mixed bacteria, mix them, and ferment them in a closed tank. The temperature is controlled at about 27°C and the fermentation time is 5 days to obtain a turmeric-ginger fermentation product.

[0049] A2. The turmeric-ginger fermentation product obtained in A1 was put into a distillation kettle, and 70°C water was added in an amount 3 times the mass of the turmeric-ginger fermentation product. After soaking for 1 hour, 8 times the mass of the turmeric-ginger fermentation product was added with water, and the mixture was distilled and refluxed for 8 hours to obtain an extract solution a.

[0050] A3. The extract solution a obtained in A2 was concentrated to 3 times the mass of the turmeric-ginger fermentation product, allowed to stand for 10 hours to precipitate, the supernatant was concentrated under reduced pressure to a relative density of 1.17 at 60° C., spray-dried, powdered, and crushed to obtain the turmeric-ginger fermentation extract.

[0051] Example 3: The difference between this example and Example 1 is that: (1) a turmeric-ginger fermented extract is prepared, and the preparation method thereof is as follows:

[0052] A1. Mix turmeric and ginger in a mass ratio of 3:2, crush them, put them into a fermentation tank together with the mixed bacteria, mix them, and ferment them in a closed tank. The temperature is controlled at 27° C. The fermentation time is 7 days to obtain a turmeric-ginger fermentation product.

[0053] A2. The turmeric-ginger fermentation product obtained in A1 was put into a distillation kettle, and 80°C water of 5 times the mass of the turmeric-ginger fermentation product was added. After soaking for 2 hours, water of 10 times the mass of the turmeric-ginger fermentation product was added, and distillation reflux extraction was performed for 10 hours to obtain an extract liquid a.

[0054] A3. Concentrate the extract liquid a obtained in A2 to 3.5 times the mass of the turmeric-ginger fermentation product, let it stand for 12 hours to precipitate, take the supernatant and concentrate it under reduced pressure to a relative density of 1.17 at 60° C., spray dry, collect powder, and grind to obtain the turmeric-ginger fermentation extract.

[0055] Example 4: The difference between this example and Example 1 is that: (4) preparing an infusion type tea powder, the preparation method thereof is as follows: taking 30 parts by weight of the steam extract of the Herba Eupatorii, 4 parts of the fermented turmeric-ginger extract and 2 parts of the composite modified VC powder, and mixing the three.

[0056] Example 5: The difference between this example and Example 1 is that: (4) preparing brewing tea powder, the preparation method thereof is as follows: taking 40 parts of the steam extract of the Herba Eupatorii, 7 parts of the fermented extract of turmeric-ginger and 3 parts of the composite modified VC powder by weight, and mixing the three.

[0057] Comparative Example 1: The difference between this comparative example and Example 1 is that the turmeric-ginger fermented extract is replaced by turmeric-ginger extract; that is, no fermentation is performed.

[0058] Specifically, a turmeric-ginger extract is prepared, and the preparation method thereof is as follows:

[0059] A1. Mix turmeric and ginger in a mass ratio of 3:1.3, crush them to obtain a mixed crushed material, put them into a distillation kettle, add 75°C water 4 times the mass of the mixed crushed material, soak for 1.5 hours, then add water 9 times the mass of the mixed crushed material, distill and reflux for 9 hours to obtain extract liquid a.

[0060] A3. The extract liquid a obtained in A1 was concentrated to 3.2 times the mass of the mixed crushed material, allowed to stand for 11 hours to precipitate, the supernatant was concentrated under reduced pressure to a relative density of 1.17 at 60°C, spray-dried, powdered, and crushed to obtain turmeric-ginger extract.

[0061] Comparative Example 2: This comparative example differs from Example 1 in that the turmeric-ginger fermented extract is replaced with turmeric fermented extract, i.e. ginger is deleted.

[0062] Specifically, the preparation method of turmeric fermented extract is as follows:

[0063] A1. Crush the turmeric and put it into a fermentation tank together with the mixed bacteria, mix well, and ferment in a sealed tank. The temperature is controlled at about 27° C. The fermentation time is 6 days to obtain a turmeric fermentation product.

[0064] The mixed bacteria include the following components: Lactobacillus plantarum, and the number of live bacteria in the bacterial solution is 4*10 6 CFU / mL, the volume of bacterial solution used for every 100g of turmeric and ginger mixture is 2mL; Acetobacter, the number of viable bacteria in the bacterial solution is 2*10 6 CFU / mL, the volume of bacterial solution used for every 100g of turmeric and ginger mixture is 1mL. The ratio of the number of live bacteria of Lactobacillus plantarum and Acetobacter is about 4:1.

[0065] A2. The turmeric fermented material obtained in A1 was put into a distillation kettle, and 75°C water of 4 times the mass of the turmeric fermented product was added. After soaking for 1.5 hours, 9 times the mass of the turmeric fermented product was added with water, and the mixture was distilled and refluxed for 9 hours to obtain an extract liquid a.

[0066] A3. Concentrate the extract liquid a obtained in A2 to 3.2 times the mass of the turmeric fermentation product, let it stand for 11 hours to precipitate, take the supernatant and concentrate it under reduced pressure to a relative density of 1.17 at 60°C, spray dry, collect powder, and grind to obtain the turmeric fermentation extract.

[0067] Comparative Example 3: This comparative example differs from Example 1 in that the turmeric-ginger fermented extract is replaced with turmeric extract, i.e. ginger is deleted and fermentation is not performed.

[0068] Specifically, the preparation method of turmeric extract is as follows:

[0069] A1. Grind turmeric to obtain a single crushed material, put it into a distillation kettle, add 75°C water 4 times the mass of the single crushed material, soak for 1.5 hours, then add water 9 times the mass of the single crushed material, distill and reflux for 9 hours to obtain extract liquid a.

[0070] A3. Concentrate the extract liquid a obtained in A1 to 3.2 times the mass of a single crushed material, let it stand for 11 hours to precipitate, take the supernatant and concentrate it under reduced pressure to a relative density of 1.17 at 60°C, spray dry, collect powder, and grind to obtain turmeric extract.

[0071] Comparative Example 4: The difference between this comparative example and Example 1 is that in the preparation of the turmeric-ginger fermented extract, the mixed bacteria is replaced by Lactobacillus plantarum; that is, Acetobacter is deleted.

[0072] Specifically, (1) preparing turmeric-ginger fermented extract, the preparation method thereof is as follows:

[0073] A1. Mix turmeric and ginger in a mass ratio of 3:1.3, crush them, put them into a fermentation tank together with Lactobacillus plantarum, mix them, and ferment them in a closed tank. The temperature is controlled at about 27°C and the fermentation time is 6 days to obtain a turmeric-ginger fermentation product.

[0074] Among them, the number of live bacteria in the Lactobacillus plantarum solution is 4*10 6 CFU / mL, the volume of bacterial solution used for every 100g of turmeric and ginger mixture is 2.5mL.

[0075] A2. The turmeric-ginger fermentation product obtained in A1 was put into a distillation kettle, and 75°C water of 4 times the mass of the turmeric-ginger fermentation product was added. After soaking for 1.5 hours, 9 times the mass of the turmeric-ginger fermentation product was added. The mixture was distilled and refluxed for 9 hours to obtain an extract solution a.

[0076] A3. The extract solution a obtained in A2 was concentrated to 3.2 times the mass of the turmeric-ginger fermentation product, allowed to stand for 11 hours to precipitate, the supernatant was concentrated under reduced pressure to a relative density of 1.17 at 60° C., spray-dried, powdered, and crushed to obtain a turmeric-ginger fermentation extract.

[0077] Comparative Example 5: The difference between this comparative example and Example 1 is that in the preparation of the turmeric-ginger fermented extract, the mixed bacteria is replaced by Acetobacter, that is, Lactobacillus plantarum is deleted.

[0078] Specifically, (1) preparing turmeric-ginger fermented extract, the preparation method thereof is as follows:

[0079] A1. Mix turmeric and ginger in a mass ratio of 3:1.3, crush them, put them into a fermentation tank together with acetic acid bacteria, mix them, and ferment them in a closed tank. The temperature is controlled at about 27°C and the fermentation time is 6 days to obtain a turmeric-ginger fermentation product.

[0080] Among them, the number of live bacteria in the acetic acid bacteria solution is 2*10 6 CFU / mL, the volume of bacterial solution used for every 100g of the mixture of turmeric and ginger is 5mL.

[0081] A2. The turmeric-ginger fermentation product obtained in A1 was put into a distillation kettle, and 75°C water of 4 times the mass of the turmeric-ginger fermentation product was added. After soaking for 1.5 hours, 9 times the mass of the turmeric-ginger fermentation product was added. The mixture was distilled and refluxed for 9 hours to obtain an extract solution a.

[0082] A3. The extract solution a obtained in A2 was concentrated to 3.2 times the mass of the turmeric-ginger fermentation product, allowed to stand for 11 hours to precipitate, the supernatant was concentrated under reduced pressure to a relative density of 1.17 at 60° C., spray-dried, powdered, and crushed to obtain a turmeric-ginger fermentation extract.

[0083] Comparative Example 6: This comparative example differs from Example 1 in that the turmeric-ginger fermented extract is deleted.

[0084] Specifically, the brewing tea powder is prepared by the following method: taking 35 parts of the steam extract of the Herba Eupatorii and 2.5 parts of the composite modified VC powder by weight, and mixing them evenly to obtain the tea powder.

[0085] Comparative Example 7: The difference between this comparative example and Example 1 is that the composite modified VC powder is replaced by VC powder.

[0086] Specifically, the brewing tea powder is prepared by the following method: by weight, 35 parts of the steam extract of the Herba Eupatorii, 5 parts of the fermented extract of turmeric and ginger, and 2.5 parts of VC powder are mixed evenly to obtain the tea powder.

[0087] Comparative Example 8: The difference between this comparative example and Example 1 is that the composite modified VC powder is deleted.

[0088] Specifically, the brewing tea powder is prepared by the following method: taking 35 parts of the steam extract of the Herba Eupatorii and 5 parts of the fermented extract of turmeric and ginger by weight, and mixing them evenly to obtain the tea powder.

[0089] Comparative Example 9: This comparative example differs from Example 1 in that turmeric-ginger fermented extract and composite modified VC powder are deleted.

[0090] Specifically, the brewing tea powder is a steam extract of the Herba Lycopodii.

[0091] Test example 1: Test objects: Examples 1-5 and Comparative Examples 1-9.

[0092] Test item: dissolution stability.

[0093] Test method: Accelerated test was conducted under conditions of 45±1℃ and 75±5% relative humidity. Physical appearance was visually evaluated at 30 days, 60 days and 90 days, including sedimentation and suspended / floating matter. The scoring method is shown in Table 1. The higher the score, the better the solubility stability (performance).

[0094] Table 1. Scoring method of test example 1

[0095] Scoring / points Sediment Suspended / floating matter 1 Strong dark precipitation obvious suspended matter, obvious floating matter 2 Dark precipitation Obvious suspended matter and a little floating matter 3 Slight dark precipitation Obvious suspended matter 4 Slightly dim blur A little suspended matter 5 No precipitation No suspended / floating matter

[0096] Test results: See Table 2.

[0097] Test example 2: Test objects: Examples 1-5 and Comparative Examples 1-9.

[0098] Test item: overall taste.

[0099] Test method: 10 industry professionals tasted and compared the astringency, sweetness, sourness, and smell, and gave an overall favorable rating (1-5 points), and calculated the average score. The higher the score, the better the overall taste.

[0100] Test results: See Table 2.

[0101] Test example 3: Test objects: Examples 1-5 and Comparative Examples 1-9.

[0102] Test item: Antioxidant properties.

[0103] Test method: Prepare 0.4 mg / mL solution samples of tea powder of each test object with ionized water, take 2 mL of each solution, add 2 mL of the prepared DPPH solution (0.004 g of DPPH powder is added to a 50 mL volumetric flask, fixed to volume with 95% ethanol, and stored at 4°C in the dark), mix well, store at room temperature in the dark for 30 minutes, centrifuge at 10000 rpm for 10 minutes, take the supernatant and measure the absorbance A at 517 nm i In addition, the absorbance A of 2 mL of each solution sample plus 2 mL of 95% ethanol was measured. j ; Measure the absorbance A of 2mL DPPH solution plus 2mL distilled water 0 DPPH clearance rate (%) = [1-(A i -A j ) / A 0 ]×100%. The larger the value, the better the antioxidant property.

[0104] Test results: See Table 2.

[0105] Table 2. Test data of test examples 1-3

[0106]

[0107]

[0108] Result analysis: Analyze Examples 1-5 and combine the data in Table 2 and Figure 1-2 It can be seen that the brewed tea powder prepared by the present invention has good dissolution stability, good comprehensive taste, excellent antioxidant property, and a DPPH scavenging rate of more than 93.1%.

[0109] Analyze Example 1 and Comparative Examples 1-5 and combine the data in Table 2 and Figure 1-2 From the comparison between Example 1 and Comparative Example 6, it can be seen that in the preparation of the brewing tea powder of the present invention, the addition of turmeric-ginger fermented extract can significantly improve the antioxidant property, but will lead to a decrease in the overall taste.

[0110] By comparing Example 1 with Comparative Examples 4-6, it can be seen that in the preparation of the turmeric-ginger fermented extract, the use of Lactobacillus plantarum can mainly significantly improve the antioxidant activity, while the use of Acetobacter can assist in improving the antioxidant activity, that is, the effect of Lactobacillus plantarum on improving the antioxidant activity is significantly greater than that of Acetobacter; and in terms of improving the taste, the use of turmeric and ginger will lead to a decrease in the taste, but the use of Acetobacter can greatly reduce the decrease in the taste. At the same time, the use of Lactobacillus plantarum can also assist in reducing the decrease in the taste, that is, the effect of Acetobacter on improving the overall taste is significantly greater than that of Lactobacillus plantarum.

[0111] From the comparison between Example 1 and Comparative Examples 1-3, it can be seen that in the preparation of turmeric-ginger fermented extract, turmeric is used as the raw material, and fermentation can significantly improve the antioxidant activity. The addition of ginger can also slightly improve the antioxidant activity. Moreover, there is a synergistic effect between the two, which can synergistically improve the antioxidant activity of the prepared brewed tea powder.

[0112] Analyze Example 1 and Comparative Examples 7-8 and combine the data in Table 2 and Figure 1-2 It can be seen that the addition of VC powder can improve the antioxidant property, but will lead to a decrease in the solubility stability and the overall taste; adding VC powder after it is made into the composite modified VC powder of the present invention can further improve the antioxidant property of the prepared brewed tea powder, and can offset the negative impact of VC powder on the solubility stability and the overall taste, and improve the solubility stability and the overall taste of the prepared brewed tea powder.

[0113] Analyze Example 1 and Comparative Examples 6, 8 and 9 and combine the data in Table 2 and Figure 1-2 It can be seen that the co-addition of turmeric-ginger fermented extract and composite modified VC powder can produce a synergistic effect and synergistically improve the antioxidant properties of the prepared brewed tea powder.

[0114] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

[0115] In addition, various embodiments of the present invention may be arbitrarily combined, and as long as they do not violate the concept of the present invention, they should also be regarded as the contents disclosed by the present invention.

Claims

1. A brewing tea powder, It is characterized in that By weight, it comprises 30-40 parts of water vapor extract of Elaeagnus chinensis, 4-7 parts of turmeric-ginger fermented extract and 2-3 parts of composite modified VC powder; The turmeric-ginger fermented extract is prepared by fermenting a mixture of turmeric and ginger with mixed bacteria and then extracting it with steam; The mixed bacteria include the following components: Lactobacillus plantarum, the number of viable bacteria in the culture solution is 10 6 -10 7 CFU / mL, the volume of bacterial solution used for every 100g of turmeric and ginger mixture is 2-2.5mL; Acetobacter, viable count of bacterial solution is 10 6 -10 7 CFU / mL, the volume of bacterial solution used for every 100g of turmeric and ginger mixture is 1-1.2mL; The ratio of the live bacteria count of the plant lactobacillus to that of acetic acid bacteria is 10:(2-5).

2. The brewed tea powder according to claim 1, It is characterized in that The preparation method of the turmeric-ginger fermented extract is as follows: A1. Mix turmeric and ginger, crush them, put them into a fermentation tank together with mixed bacteria, mix them, and ferment them in a sealed tank to obtain a turmeric-ginger fermentation product; A2, putting the turmeric-ginger fermentation product obtained in A1 into a distillation kettle, adding 70-80°C water 3-5 times the mass of the turmeric-ginger fermentation product, soaking for 1-2 hours, then adding 8-10 times the mass of the turmeric-ginger fermentation product water, distilling and refluxing for 8-10 hours to obtain extract liquid a; A3. Concentrate the extract liquid a obtained in A2 to 3-3.5 times the mass of the turmeric-ginger fermentation product, let it stand for 10-12 hours to precipitate, take the supernatant and concentrate it under reduced pressure to a relative density of 1.17 at 60° C., spray dry, collect powder, and grind to obtain the turmeric-ginger fermentation extract.

3. The brewed tea powder according to claim 2, It is characterized in that The mass ratio of turmeric to ginger is 3:(1-2).

4. The brewed tea powder according to claim 2, It is characterized in that In A1, the temperature of the closed fermentation was controlled at 27±2°C and the fermentation time was 5-7 days.

5. The brewed tea powder according to claim 1, It is characterized in that The preparation method of the water vapor extract of the Herba Lycopodii is as follows: after crushing the Herba Lycopodii, put it into a distillation kettle, add 50-55°C water 3-4 times the mass of the Herba Lycopodii, soak for 3-5 hours, then add 8-10 times the mass of the Herba Lycopodii water, distill and reflux for 6-8 hours to obtain the extract liquid b; then concentrate the extract liquid b to 4-4.5 times the mass of the Herba Lycopodii, let it stand for 12-15 hours, precipitate, take the supernatant and concentrate it under reduced pressure to a relative density of 1.18 at 60°C, spray dry, collect powder, and crush to obtain the water vapor extract of the Herba Lycopodii.

6. The brewed tea powder according to claim 1, It is characterized in that The preparation method of the composite modified VC powder is as follows: B1. Dissolve cyclodextrin in a 0.05 mol / L acetate buffer solution containing 5% ethanol and pH 5.0 to obtain a saturated solution; B2, dissolve VC powder in water to obtain VC solution and drip it into the saturated solution obtained in B1 at a rate of 10 drops / min, while nitrogen protection is applied, react for 3 hours to obtain the inclusion compound; B3. After the inclusion compound obtained in B3 is allowed to settle for 12-18 hours, it is filtered, freeze-dried and crushed to obtain composite modified VC powder.

7. The brewed tea powder according to claim 6, It is characterized in that In B2, the mass concentration of VC powder dissolved in water is 0.8-1%.

8. The brewed tea powder according to claim 7, It is characterized in that In B2, the mass ratio of VC solution and saturated solution is (2-3):

1.

9. The brewed tea powder according to claim 6, It is characterized in that In B3, the specific parameters of freeze drying are: freezing temperature is -30°C to -40°C, freezing time is 8-12h; sublimation drying pressure is 0.04-0.06mbar, and the heating temperature of sublimation drying is set to 0-10°C.

10. A method for preparing the brewed tea powder according to any one of claims 1 to 9, It is characterized in that The steam extract of Schisandra chinensis, the fermented extract of turmeric-ginger and the composite modified VC powder are mixed evenly to obtain the product.

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