Tender wormwood powder with high active substance content and preparation method thereof

Abstract

The invention relates to the technical field of plant extracts, and discloses tender wormwood powder with high active substance content and a preparation method thereof, and the preparation method comprises the following steps: step 1, raw material selection: selecting tender wormwood tips in the Qingming season as a raw material; step 2, color protection treatment: carrying out high-temperature blanching color protection or microwave fixation color protection; step 3, drying and crushing; and step 4, carrying out velvet separation treatment on the wormwood powder. According to the technical scheme, through raw material screening and process optimization, the high content of nutrient substances in the raw materials is guaranteed, and meanwhile the tender wormwood powder prepared through the high-temperature blanching and NaHCO3 debitterizing process not only retains nutrient components and pharmacological effects of wormwood, but also has unique taste and flavor. The wormwood powder can be used for processing and seasoning various foods, such as pastries, drinks and soup bases, and unique wormwood fragrance and nutritional value are added to the foods.

Description

Technical Field

[0001] The invention relates to the technical field of plant extracts, and in particular to young wormwood powder with high active substance content and a preparation method thereof. Background Art

[0002] Mugwort (scientific name: Artemisia argyi), also known as mugwort, mugwort leaf, wormwood leaf, etc., is a common perennial herb belonging to the genus Artemisia of the Asteraceae family (Compositae). Mugwort has a long history and is widely used in Asia, especially in China. It not only plays an important role in traditional Chinese medicine, but also has a wide range of applications in food, spices and other fields. In my country, as a traditional Chinese medicinal material, mugwort has been widely used in traditional Chinese medicine treatment since ancient times. It has many functions such as warming the meridians to stop bleeding, dispelling cold and relieving pain, and removing dampness and relieving itching.

[0003] In recent years, with the improvement of people's health awareness and their preference for natural ingredients, the application of mugwort in the food field has gradually received attention. Mugwort tea, mugwort green balls, mugwort rice cakes, etc. have been popular in recent years. However, these traditional methods of eating mugwort are still limited to directly using the juice after freshly picking tender mugwort. This method is not only inefficient, but the growth of mugwort is affected by factors such as season, soil, and climate, resulting in differences in the quality of different batches of mugwort, which brings challenges to the selection and processing of raw materials and is difficult to meet the supply needs throughout the year. In order to solve this problem, mugwort powder came into being.

[0004] However, the current processing of wormwood powder mainly involves crushing and drying wormwood. During the drying process, since wormwood contains a variety of active ingredients, too high a drying temperature may lead to the loss of active ingredients, while too low a temperature will prolong the drying time and affect production efficiency. Summary of the invention

[0005] The present invention aims to provide a young wormwood powder with a high content of active substances and a preparation method thereof, so as to solve the problem of unsatisfactory content of active ingredients in the preparation process of wormwood powder in the prior art.

[0006] To achieve the above purpose, the present invention adopts the following technical scheme: a kind of young wormwood powder with high active substance content is made from the young wormwood tips in Qingming Festival as raw materials, which are color-protected, dried and crushed.

[0007] Preferably, as an improvement, the Qingming Festival is 5 days before and after Qingming Festival.

[0008] Preferably, as an improvement, a method for preparing young wormwood powder with high active substance content comprises the following steps:

[0009] Step 1: Selection of raw materials: Select tender wormwood tips from the Qingming Festival as raw materials;

[0010] Step 2: Color protection treatment: Use high temperature blanching to protect the color or microwave to kill the green to protect the color;

[0011] Step 3, drying and crushing;

[0012] Step 4: Separate the mugwort powder into powder.

[0013] Preferably, as an improvement, in step 2, during the high-temperature blanching color protection treatment, the material-liquid ratio is 1:10-20, the blanching time is 1-2 minutes, and NaHCO3 is added to the boiling water at the same time.

[0014] Preferably, as an improvement, the amount of NaHCO3 added is 0.4-0.5% of the mass of boiling water.

[0015] Preferably, as an improvement, in step 2, during the microwave killing and color protection treatment, the temperature is 80° C., the microwave frequency is 1800 MHz, the treatment time is 1 to 2 minutes, and the killing times are 2 to 3 times.

[0016] Preferably, as an improvement, after the microwave killing and color protection treatment is completed, the wormwood is placed at 50° C. to 80° C. and dried for 8 to 10 hours.

[0017] Preferably, as an improvement, the color protection treatment is a high-temperature blanching treatment.

[0018] Preferably, as an improvement, in step four, the dried mugwort powder is passed through a 24-32 mesh sieve to separate the mugwort powder fluff and non-flush parts, and the non-flush part is the mugwort powder food raw material.

[0019] Preferably, as an improvement, the method further comprises step five, storage and use: the prepared young wormwood powder is placed in a sealed container, kept away from light, and kept for later use.

[0020] The principle and advantages of this solution are: in actual application, in this technical solution, in view of the problem of unsatisfactory content of active ingredients in the preparation process of wormwood powder in the prior art, the inventors have considered the raw materials, preparation process and storage method from multiple dimensions: first of all, from the selection of raw materials, the inventors found that the types and quantities of active ingredients synthesized by wormwood in different periods are quite different, and the accumulation of nutrients is also different. This technical solution selects the tender wormwood tips during the Qingming Festival as raw materials, and comprehensively compares the nutrient content of the tender wormwood tips and the middle and lower sections before, during and after the Qingming Festival. The results show that the technical solution selects the tender wormwood tips during the Qingming Festival as raw materials. The total flavonoids, polysaccharides and polyphenols are relatively high, and the composition and proportion of essential amino acids are close to the provisions of the Food and Agriculture Organization of the United Nations, which meets the human body's demand for amino acids; in addition, in the detection of volatile substances, the use of tender wormwood tips during the Qingming Festival can also ensure a lower content of wormwood terpenes (even lower than the minimum detection limit of GC-MS), thereby reducing the bitter taste of wormwood powder and reducing cytotoxicity. In terms of optimization of the preparation process, this technical solution adopts high-temperature blanching combined with NaHCO3 treatment, which can remove the bitterness to a large extent while maintaining the color of the wormwood powder. Reverse analysis of its cause: the bitterness of wormwood is mainly caused by flavonoids, and high-temperature blanching combined with NaHCO3 has a dissociative effect on the phenolic hydroxyl groups of flavonoids, thus reducing the bitterness. During the technical research and development stage, the inventors also tried to dry and powder the wormwood after killing the green, and then disperse the wormwood powder in water and add β-cyclodextrin at room temperature to remove the bitterness, but the effect was not good; due to the addition of β-cyclodextrin during the high-temperature blanching process, β-cyclodextrin will denature, and the effect is also very poor. In addition, the inventors have also tried to replace NaHCO3 with table salt (NaCl), but the bitterness removal effect is not ideal.

[0021] In addition, this technical solution also further studied and optimized the mugwort raw materials during the Qingming Festival. The uniformity, dispersibility, solubility and color of the moxa wool part in the moxa powder will affect the final quality of the moxa powder. After screening and separation, it was found that the nutritional and pharmacologically active ingredients of the non-wool part of the moxa powder were higher than those of the moxa wool part. Therefore, this technical solution selects the non-wool part of the moxa powder as a food raw material, which can ensure high nutrition and biological activity while avoiding the many factors that affect the quality of the final product when moxa wool is used as a raw material.

[0022] In summary, the beneficial effect of the technical solution is that the technical solution not only ensures the high content of raw material nutrients by optimizing the raw materials and processes, but also the tender wormwood powder prepared by high-temperature blanching and NaHCO3 debittering process not only retains the nutrients and pharmacological effects of wormwood, but also has a unique taste and flavor. The wormwood powder can be used for processing and seasoning of various foods, such as cakes, drinks, soups, etc., to add a unique wormwood aroma and nutritional value to food. The present invention has the advantages of high efficiency, simplicity, safety, and environmental protection, provides new ideas and methods for the application of wormwood in the field of food, and provides a new healthy food material for the food industry. At the same time, the entire preparation process focuses on environmental protection and safety, which meets the modern people's pursuit of healthy diet. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a comparison chart of flavonoid contents in different parts of mugwort harvested at different times in the embodiments of the present invention.

[0024] Figure 2 This is a comparison chart of polysaccharide content in different parts of Artemisia argyi at different picking periods in the embodiments of the present invention.

[0025] Figure 3 This is a comparison chart of polyphenol content in different parts of mugwort at different picking periods in the embodiments of the present invention.

[0026] Figure 4 This is a comparison chart of the protein content of the tender tips of wormwood picked at different times in the embodiments of the present invention.

[0027] Figure 5 This is a comparison chart of dietary fiber content in the tender tips of wormwood picked at different times in the embodiments of the present invention.

[0028] Figure 6 This is a comparison chart of the vitamin content of the tender tips of wormwood picked at different times in the embodiments of the present invention.

[0029] Figure 7 This is a comparison chart of total terpenes and essential oil contents in the tender tips of Artemisia argyi picked at different times in the embodiments of the present invention.

[0030] Figure 8 This is the GC-MS spectrum of total terpenoids in the liquid nitrogen ground mugwort powder during the Qingming Festival in the embodiments of the present invention.

[0031] Fig. 9 This is the GC-MS spectrum of total terpenoid substances in the dried and ground mugwort powder during the Qingming Festival in the embodiments of the present invention.

[0032] Fig.10 1 is a comparison chart of different color protection methods in the embodiments of the present invention.

[0033] Fig.11 This is a physical picture of the non-velvet parts of the mugwort before it is crushed in an embodiment of the present invention. DETAILED DESCRIPTION

[0034] The following is further described in detail through specific implementations, but the implementation of the present invention is not limited thereto. Unless otherwise specified, the technical means used in the following implementations are conventional means well known to those skilled in the art; the experimental methods used are all conventional methods; the materials, reagents, etc. used can all be obtained from commercial channels.

[0035] The invention discloses young wormwood powder with high active substance content, which is prepared by taking young wormwood tips in Qingming Festival as raw materials and undergoing color protection, drying and crushing.

[0036] A method for preparing young wormwood powder with high active substance content comprises the following steps:

[0037] Step 1: Selection of wormwood raw materials: Select tender wormwood tips during the Qingming Festival (5 days before and after the Qingming Festival) as raw materials;

[0038] Step 2: Color protection treatment: Use high temperature blanching to protect the color or microwave to kill the green to protect the color;

[0039] High-temperature blanching to protect color: Place tender wormwood tips in boiling water at a material-liquid ratio of 1:10, add food-grade NaHCO3 at 0.4-0.5% of the amount of water, stir evenly, blanch for 1-2 minutes until the wormwood turns green and becomes unripe, remove and cool to room temperature in cold water;

[0040] Microwave sterilization and color protection: spread the tender wormwood tips in a microwave sterilization drying device, treat at 80℃ and microwave frequency 1800MHz for 1-2 minutes; then spread in a constant temperature oven and dry at 80℃ for 30-60 minutes until the wormwood is dehydrated;

[0041] Step 3: Drying and crushing: Place the color-protected wormwood in a constant temperature oven and lay it flat at 50°C to 80°C for 8 to 10 hours until it is crisp, and use a crusher to grind it into fine and uniform powder;

[0042] Step 4: Separation of wormwood powder into fluff: Pass the dried wormwood powder through a 30-mesh sieve to separate the wormwood powder fluff and non-fluff part, wherein the non-fluff part is the final wormwood powder food raw material of the present invention;

[0043] Step 5. Storage and use: Put the prepared young wormwood powder into a sealed container, keep it away from light and set aside.

[0044] Experimental Example 1 Detection of active ingredients in wormwood from different picking periods and different parts

[0045] The flavonoids content, polysaccharide content, and polyphenol content of the tender tips and middle and lower sections of mugwort before (20 days), during, and after the Qingming Festival (20 days) were tested. The total flavonoids were tested by spectrophotometry with rutin as the standard, the polysaccharide content was tested by anthrone sulfate method with glucose as the standard, and the polyphenols were tested by Folin reagent UV spectrophotometry with gallic acid as the standard. The test results are as follows: Figure 1-3 The results showed that compared with the wormwood samples 20 days before and after the Qingming Festival, the total flavonoids content in the wormwood powder during the Qingming Festival was the highest, the polysaccharide content was slightly lower than that of the samples after the festival, and the accumulation of polyphenols was higher after the festival. The total flavonoids, polysaccharides, and polyphenols in the tender tip segment were higher than those in the middle and lower segments.

[0046] Experimental Example 2: Detection of nutritional components and amino acid composition of young wormwood tips

[0047] The protein content, dietary fiber content, vitamin content and amino acid composition of the young tips of Artemisia argyi before Ming Festival (20 days), during Qingming Festival and after Qingming Festival (20 days) were analyzed. The protein content was detected by Coomassie Brilliant Blue method, the vitamin content was detected by liquid chromatography, the dietary fiber content was detected with reference to GB5009.88-2014, Dietary Fiber in Food Detection Method, and the amino acid composition was detected by amino acid analyzer. The test results are as follows: Figure 4-6 As shown in Table 1: Compared with the mugwort samples 20 days before and after the Qingming Festival, the protein content, vitamin C, vitamin B1, and B2 content of mugwort powder during the Qingming Festival are the highest. Dietary fiber increases with the extension of the growth time of mugwort, but as a food raw material, the increase in dietary fiber content means that it is not easy to chew and digest. Due to the high protein content of mugwort powder during the Qingming Festival, we used an amino acid analyzer to detect the content of 17 amino acids in the mugwort powder samples during this period. The total amino acid content was 141.794 mg / g dry powder. Among the 8 essential amino acids, except for tryptophan, the other 7 contents were distributed, accounting for 36.60%. The Food and Agriculture Organization of the United Nations stipulates that the proportions of the 8 essential amino acids for the human body are: leucine 17.2%, isoleucine 12.9%, valine 14.1%, lysine 12.5%, threonine 10%, methionine 10.7%, phenylalanine 19.5%, and tryptophan 3.1%. The proportions of leucine, phenylalanine, and valine are relatively high in this regulation. The present invention does not consider the factor of undetected tryptophan in the mugwort powder sample during the Qingming period, and its essential amino acid composition and proportion are close to the provisions of the Food and Agriculture Organization of the United Nations, which meets the needs of the human body for amino acids.

[0048] Table 1 Amino acid content of wormwood powder during the Qingming Festival

[0049]

[0050] Experimental Example 3 Detection of volatile substances in wormwood powder from tender wormwood tips at different stages

[0051] The main reason for the special aroma of wormwood is that it contains volatile substances, including many terpenoid compounds, which have the functions of expectorant, cough suppressant, wind-repellent, sweating, insect repellent and analgesic, and are the main functional components of wormwood as an external medicine. However, the presence of terpenoids and essential oils makes wormwood taste bitter, and some sesquiterpenes are even cytotoxic. As a food, the total terpene content should be strictly monitored.

[0052] The total terpene content and essential oil content of the tender tips of Artemisia argyi at different stages were tested. The results are as follows: Figure 7 As shown: The terpene content of mugwort is low during the Qingming Festival, while the essential oil content increases with the growth time.

[0053] Experimental Example 4 Analysis of volatile substances in different flour making methods

[0054] Treatment ①: Grind the mugwort from Qingming period with liquid nitrogen to make powder;

[0055] Process ②: The mugwort from the Qingming period is dried at high temperature according to the technical solution and then ground into powder.

[0056] The terpenoids in the tender tip of Artemisia argyi powder produced by different milling methods were analyzed by GC-MS. Figure 8 , Fig. 9 As shown: Figure 8 The results show that the terpene spectrum of the fresh wormwood sample liquid nitrogen ground powder (without high temperature drying) shows that the relative peak area of ​​caryophyllene and its oxides is about 12.4% of the total terpene peak area; while the terpene substances of the wormwood powder sample dried and powdered by the technical scheme are as follows Fig. 9 As shown, harmful sesquiterpenes such as caryophyllene and its oxides have been removed by high-temperature drying, and their abundance has been reduced to below the lower limit of 120,000 detected by the GC-MS instrument. The instrument stipulates that substances with an abundance less than 120,000 in the mass spectrum cannot be identified. It can be seen that a very small amount of sesquiterpenes in the wormwood powder dried at 50°C to 80°C have volatilized.

[0057] Experimental Example 5: Comparison of the effects of different color protection methods

[0058] Treatment ①: Microwave sterilization and color protection, spread the tender wormwood tips in a microwave sterilization drying device, treat at 80℃, microwave frequency 1800MHz for 1-2 minutes; then spread in a constant temperature oven at 80℃ and dry for 30-60 minutes until the wormwood is dehydrated;

[0059] Treatment ②: high temperature blanching + NaHCO3 color protection, put the tender wormwood tips in boiling water according to the material-liquid ratio of 1:10, and add food-grade NaHCO3 at 0.4-0.5% of the added water, stir evenly, blanch for 1-2 minutes until the wormwood turns green and removes the raw material, remove and cool to room temperature in cold water;

[0060] Treatment ③: Direct drying;

[0061] Process ④: Blanch at high temperature to protect the color. Place the tender wormwood tips in boiling water at a material-liquid ratio of 1:10. Blanch for 1 to 2 minutes until the wormwood turns green and loses its color. Remove from the water and cool to room temperature.

[0062] The active ingredients and sensory evaluation of wormwood powder were analyzed for each of the above treatment groups. The results are shown in Tables 2-3 and Fig.10 As shown: The wormwood powder obtained by high-temperature blanching process is more conducive to the release of active ingredients such as flavonoids and polysaccharides, and its protein content reaches 30.46%, while the microwave blanching treatment has less damage to polyphenols and proteins. After tasting the wormwood powder obtained by the four treatment methods and dispersing it in water, the bitterness becomes lighter. Adding 0.4% to 0.5% NaHCO3 during high-temperature blanching is conducive to preserving the color of the wormwood powder and removing the bitterness to a large extent. The bitterness of wormwood is mainly caused by flavonoids. High-temperature blanching and adding NaHCO3 have a dissociative effect on the phenolic hydroxyl groups of flavonoids, thus reducing the bitterness.

[0063] Table 2 Comparison of active ingredient content of wormwood powder obtained by different processing techniques of wormwood samples

[0064]

[0065] Table 3 Quality evaluation of wormwood powder obtained by different processing techniques of wormwood samples

[0066]

[0067] Experimental Example 6 Detection of active ingredient content in the moxa part and the moxa non-moxa part of the moxa fraction

[0068] The moxa powder is sieved to obtain the moxa fluff part and the non-moxa fluff part (such as Fig.11 As shown, the left is the wormwood before crushing, and the right is the non-velvet part of the wormwood). After the wormwood is separated into wool, the active ingredient content of the wormwood wool part and the wormwood non-velvet part is detected, and the amino acid content is detected. The results are shown in Table 4 and Table 5:

[0069] Table 4 Comparison of active ingredient contents in the wool and non-wool parts of mugwort powder

[0070] Element Moxa Aifeirong protein(%) 15.713 20.079 Total dietary fiber (%) 51.99 41.41 Insoluble dietary fiber (%) —— 31.55 Soluble dietary fiber (%) —— 9.86 Polysaccharide (g / kg) 46.29 70.51 Polyphenols (g / kg) 13.19 17.38 Flavonoids (g / kg) 25.05 36.78 Vitamin B1 (ug / g) 183.19 707.28 Vitamin B2 (ug / g) 15.89 13.61 Vitamin C (ug / g) 6.68 8.74

[0071] Table 5 Comparison of amino acid content in the fluff and non-flush parts of mugwort powder (mg / g)

[0072]

[0073]

[0074] From Table 5 and Figure 6 It can be seen that, except for polyphenols, dietary fiber and vitamin B2, the content of other active ingredients in the non-velvet part of wormwood is much higher than that in the wool part of the same sample. Studies have shown that wormwood flavonoids, wormwood polysaccharides and wormwood polyphenols have pharmacological effects such as antioxidant, anti-tumor, antibacterial and antiviral, while essential oils and terpenoids are mainly distributed in wormwood wool. In the market, moxibustion for removing dampness and cold and unblocking meridians mainly uses wormwood wool. This further shows that the non-velvet part of wormwood powder has more nutritional and health value and is more suitable for consumption.

[0075] In summary: wormwood flavonoids, wormwood polysaccharides, and wormwood polyphenols have good antioxidant properties. The wormwood nutrition during the Qingming Festival is rich in protein, a full range of amino acids, and a high vitamin content. The content of active ingredients such as flavonoids, polysaccharides, and polyphenols is high, and the taste is fresh and tender. This technical solution selects the tender green tips of wormwood plants during the Qingming Festival (5 days before and after) for picking as raw materials, and adopts high-temperature blanching to protect the color and drying and powder making processes to ensure the sensory color, taste (removing bitterness), and nutrients and volatile substances of wormwood powder.

[0076] The above is only an embodiment of the present invention, and the common knowledge such as the known specific technical solutions and / or characteristics in the solution is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the present invention, several modifications and improvements can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A tender wormwood powder with high active substance content, Features: It is made from the tender tips of mugwort during the Qingming Festival, which are color-protected, dried and crushed.

2. The young wormwood powder with high active substance content according to claim 1, Features: The Qingming Festival refers to the 5 days before and after the Qingming Festival.

3. A method for preparing young wormwood powder with high active substance content according to claim 1 or 2, It is characterized in that The steps include: Step 1: Selection of raw materials: Select tender wormwood tips from the Qingming Festival as raw materials; Step 2: Color protection treatment: Use high temperature blanching to protect the color or microwave to kill the green to protect the color; Step 3, drying and crushing; Step 4: Separate the mugwort powder into fluff.

4. A method for preparing young wormwood powder with high active substance content according to claim 3, Features: In step 2, during the high-temperature blanching and color protection treatment, the material-liquid ratio is 1:10-20, the blanching time is 1-2 minutes, and NaHCO is added to the boiling water. 3 .

5. A method for preparing young wormwood powder with high active substance content according to claim 4, Features: NaHCO 3 The amount added is 0.4-0.5% of the mass of boiling water.

6. A method for preparing young wormwood powder with high active substance content according to claim 3, Features: In step 2, during the microwave killing and color protection treatment, the temperature is 80° C., the microwave frequency is 1800 MHz, the treatment time is 1 to 2 minutes, and the killing times are 2 to 3 times.

7. A method for preparing young wormwood powder with high active substance content according to claim 4 or 6, Features: After the microwave killing and color protection treatment is completed, the wormwood is placed at 50℃~80℃ and dried for 8~10 hours.

8. The method for preparing young wormwood powder with high active substance content according to claim 3, Features: The color protection treatment is a high-temperature blanching treatment.

9. The method for preparing young wormwood powder with high active substance content according to claim 7, Features: In step 4, the dried mugwort powder is passed through a 24-32 mesh sieve to separate the mugwort powder fluff and non-flush parts, and the non-flush part is the mugwort powder food raw material.

10. A method for preparing young wormwood powder with high active substance content according to claim 9, Features: The method also includes step five: storage and use: putting the prepared tender wormwood powder into a sealed container, keeping it away from light, and setting it aside for later use.

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