Flavonoid glycoside compound tea and preparation method thereof

Abstract

The invention relates to the technical field of tea processing, and particularly discloses flavanonoid glycoside compound tea which is characterized by being prepared from the following raw materials: fresh ampelopsis grossedentata, fresh pericarp, finished tea leaves and a glycosidase compound enzyme preparation, the processing method of the dihydroflavonoid glycoside compound tea comprises the following steps: preparing a glycosidase compound enzyme, preparing a fruit and tea mixture, quickly drying, and slowly fermenting and shaping. According to the method, the raw materials are treated by adopting a composite enzymolysis technology, and the dihydroflavonoid glycoside is released from the raw materials under the action of the composite glycosidase, so that the content of the dihydroflavonoid glycoside in the product can be increased.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, and in particular to a flavone glycoside compound tea and a preparation method thereof. Background Art

[0002] Chinese people have a habit of drinking tea, especially some fermented tea, which is deeply loved by everyone because of its softer taste. After fermentation, tea polyphenols, catechins, etc. in fermented tea are oxidized, forming the unique color, aroma and taste quality of fermented tea. Dihydroflavonoid glycosides are a natural compound present in many fruits and vegetables. They have multiple functions such as antioxidant, anti-inflammatory, anti-cancer, and anti-aging. They are widely studied and applied in the fields of health food and medicine. Dihydroflavonoid glycosides can effectively inhibit the growth of enterococci and enterobacteria in the intestines, and can effectively promote the growth of intestinal probiotics bifidobacteria and lactobacilli, significantly improving the intestinal environment and flora. Dihydroflavonoid glycosides are structures formed by plant secondary metabolites and sugars. Tea contains a certain amount of dihydroflavonoid compounds and tea polysaccharides, but the content of dihydroflavonoid glycosides is not high. In the preparation process of small green citrus tea on the market, tea and tangerine peel are simply soaked in combination, and the effective ingredients are relatively independent, and the effect of one plus one is greater than two cannot be achieved. Summary of the invention

[0003] In view of the above technical problems, the present invention provides a dihydroflavonoid glycoside compound tea and a preparation method thereof. The compound tea has a high dihydroflavonoid glycoside content and has better nutritional value and health care effects.

[0004] To achieve the above object, the present invention is implemented through the following technical solutions: A dihydroflavonoid glycoside compound tea, characterized in that the raw materials for preparing the dihydroflavonoid glycoside compound tea are: fresh rattan tea, fresh fruit peel, finished tea leaves, and glycosidase compound enzyme preparation.

[0005] Preferably, the finished tea leaves are a mixture of one or more of black tea, Pu'er tea and dark tea.

[0006] Preferably, the fresh peel is one or more of citrus peel, grapefruit peel, and grape peel.

[0007] Preferably, the glycosidase complex enzyme preparation is a mixture of glucosidase, galactosidase, xylosidase and rhamnosidase in equal mass ratios.

[0008] Preferably, the raw materials for preparing the dihydroflavonoid glycoside compound tea are: 70-80 parts by weight of fresh rattan tea, 5-10 parts of fresh peel, 10-20 parts of finished tea leaves, and 3-5 parts of glycosidase compound enzyme preparation.

[0009] A method for preparing a dihydroflavonoid glycoside compound tea, characterized in that it comprises the following steps: Preparation of glycosidase complex enzyme: glucosidase, galactosidase, xylosidase and rhamnosidase are mixed uniformly in equal weight ratio to obtain a glycosidase complex enzyme preparation; Preparation of fruit tea mixture: after evenly mixing fresh rattan tea, finished tea leaves and fresh fruit peel, a fruit tea mixture is obtained and set aside; Rapid drying: Rapidly drying the fruit tea mixture in step (2) to a moisture content of 30-40%; Temperature and humidity controlled fermentation: adding the glycosidase complex enzyme preparation prepared in step (1) to the fruit tea mixture, fermenting at a temperature of 50-60°C, reducing the moisture by 3%-6% every 24 hours until the moisture content of the fermented material is less than 15%, and then stopping the fermentation; Slow fermentation and shaping: Ferment for 7-10 days at a temperature of 25-30°C and a relative humidity of 40-50% until a large amount of white crystals appear on the surface to obtain the dihydroflavonoid glycoside compound tea.

[0010] Preferably, infrared drying or microwave drying is used in the rapid drying process of step (3).

[0011] Preferably, in step (2), the fresh peel is first shredded and then mixed with fresh rattan tea and finished tea leaves.

[0012] Preferably, during the temperature and humidity controlled fermentation process in step (4), the complex enzyme and the fruit tea mixture need to be kneaded.

[0013] Preferably, a drying process is required after the slow fermentation and shaping.

[0014] Compared with the prior art, the beneficial effects of the present invention are as follows: 1) The present invention adopts composite enzymatic hydrolysis technology to process different fruit and vegetable raw materials, and utilizes the action of composite glycosidase to release dihydroflavonoid glycosides from the fruit and vegetable raw materials, which can increase the content and utilization rate of dihydroflavonoid glycosides. The present invention uses fresh rattan tea, black tea, Pu'er tea, dark tea and other fermented teas, as well as citrus peel, grapefruit peel, grape peel and other peels as raw materials, and makes full use of the fermentation process to fully react the polysaccharides and dihydroflavonoid compounds in the tea leaves and peels, which not only improves the taste of the product but also increases the content of dihydroflavonoid glycosides in the product. 2) In the preparation process, the present invention innovatively adopts two composite fermentation processes. The first step is to control temperature and humidity, so that the product is fully fermented, and the effective ingredients in the tea leaves and peels are fully integrated. The second step is slow fermentation, and the effective components in the product are analyzed out, which can effectively increase the content of dihydroflavonoid glycosides in the tea product. DETAILED DESCRIPTION

[0015] The present invention is further explained in the form of specific embodiments below. It should be pointed out that the following embodiments are only illustrative of the present invention, but the protection scope of the present invention is not limited thereto. That is to say, in some embodiments of the present invention, some details are not necessary. Example 1

[0016] A dihydroflavonoid glycoside compound tea, wherein the raw materials for preparing the tea are, by weight, 80 parts of fresh rattan tea, 10 parts of peel, 10 parts of finished tea leaves, and 3 parts of glycosidase compound enzyme preparation. The finished tea leaves are a mixture of black tea and Pu'er tea. The peel is citrus peel. The glycosidase compound enzyme preparation is a mixture of glucosidase, galactosidase, xylosidase and rhamnosidase in equal weight ratios. Example 2

[0017] A dihydroflavonoid glycoside compound tea, wherein the raw materials for preparing the tea are, by weight, 95 parts of fresh rattan tea, 5 parts of peel, 5 parts of finished tea leaves, and 5 parts of glycosidase compound enzyme preparation. The finished tea leaves are Pu'er tea. The peel is grapefruit peel. The glycosidase compound enzyme preparation is a mixture of glucosidase, galactosidase, xylosidase and rhamnosidase in equal weight ratios. Example 3

[0018] A dihydroflavonoid glycoside compound tea, wherein the raw materials for preparing the tea are, by weight, 88 parts of fresh rattan tea, 8 parts of peel, 5 parts of finished tea leaves, and 4 parts of glycosidase compound enzyme preparation. The finished tea leaves are a mixture of Pu'er tea and dark tea. The peel is grape peel. The glycosidase compound enzyme preparation is a mixture of glucosidase, galactosidase, xylosidase, and rhamnosidase in equal weight ratios. Example 4

[0019] A method for preparing a dihydroflavonoid glycoside compound tea, wherein the raw materials are the same as those in Example 1, and the preparation method comprises the following steps: (1) Preparation of glycosidase complex enzyme: glucosidase, galactosidase, xylosidase and rhamnosidase are mixed uniformly in equal mass ratios to obtain a glycosidase complex enzyme preparation; (2) Preparation of fruit tea mixture: weigh 160 g of fresh rattan tea, 20 g of peel, and 20 g of finished tea leaves, wherein the peel is first shredded, and then mixed evenly to obtain a fruit tea mixture, which is set aside; (3) Rapid drying: The fruit tea mixture of step (2) is dried by infrared drying to quickly dry the mixture to a moisture content of 30-40%; (4) Fermentation under controlled temperature and humidity: 6 g of the glycosidase complex enzyme preparation prepared in step (1) is added to the fruit tea mixture, and the mixture is kneaded repeatedly until the complex enzyme preparation is fully in contact with the fruit tea mixture. The mixture is fermented at a temperature of 50-60° C. and a pH of 5-7, and the moisture content is reduced by 5% every 24 hours until the moisture content is less than 15%, and then the fermentation is stopped; (5) Slow fermentation and shaping: Ferment for 7-10 days at a temperature of 25-30°C and a relative humidity of 40-50% until a large amount of white crystals appear on the surface; (6) Drying: The product obtained by slow fermentation and shaping is dried by hot air until the moisture content is less than 10%, and then packaged and stored to obtain the dihydroflavonoid glycoside compound tea. Example 5

[0020] A method for preparing a dihydroflavonoid glycoside compound tea, wherein the raw materials are the same as those in Example 2, and the preparation method comprises the following steps: (1) Preparation of glycosidase complex enzyme: glucosidase, galactosidase, xylosidase and rhamnosidase are mixed uniformly in equal mass ratios to obtain a glycosidase complex enzyme preparation; (2) Preparation of fruit tea mixture: weigh 190 g of fresh rattan tea, 10 g of peel, and 10 g of finished tea leaves, wherein the peel is first shredded, and then mixed evenly to obtain a fruit tea mixture, which is set aside; (3) Rapid drying: The fruit tea mixture of step (2) is dried by microwave to rapidly dry the mixture to a moisture content of 30-40%; (4) Fermentation under controlled temperature and humidity: 10 g of the glycosidase complex enzyme preparation prepared in step (1) is added to the fruit tea mixture, and the mixture is repeatedly kneaded until the complex enzyme preparation is fully in contact with the fruit tea mixture. The mixture is fermented at a temperature of 50-60° C. and a pH of 5-7, and the moisture content is reduced by 6% every 24 hours until the moisture content is less than 15%, and then the fermentation is stopped; (5) Slow fermentation and shaping: Ferment for 7-10 days at a temperature of 25-30°C and a relative humidity of 40-50% until a large amount of white crystals appear on the surface; (6) Drying: The product obtained by slow fermentation and shaping is dried by hot air until the moisture content is less than 10%, and then packaged and stored to obtain the dihydroflavonoid glycoside compound tea. Example 6

[0021] A method for preparing a dihydroflavonoid glycoside composite tea, wherein the raw materials for preparation are the same as those in Example 3, and the specific preparation method is as follows: (1) Preparation of glycosidase complex enzyme: glucosidase, galactosidase, xylosidase and rhamnosidase are mixed uniformly in equal mass ratios to prepare a glycosidase complex enzyme preparation; (2) Preparation of fruit tea mixture: weigh 176 g of fresh rattan tea, 10 g of peel, and 10 g of finished tea leaves, wherein the peel is first shredded, and then mixed evenly to obtain a fruit tea mixture, which is set aside; (3) Rapid drying: The fruit tea mixture of step (2) is dried by microwave to rapidly dry the mixture to a moisture content of 30-40%; (4) Temperature and humidity controlled fermentation: Weigh 8 g of the complex enzyme preparation prepared in step (1) and add it to the fruit tea mixture. Knead repeatedly until the complex enzyme preparation and the fruit tea mixture are fully in contact. Ferment at a temperature of 50-60°C and a pH of 5-7. Reduce the moisture content by 3% every 24 hours until the moisture content is less than 15%, and then stop fermentation. (5) Slow fermentation and shaping: Ferment for 7-10 days at a temperature of 25-30°C and a relative humidity of 40-50% until a large amount of white crystals appear on the surface; (6) Drying: The product obtained by slow fermentation and shaping is dried by hot air until the moisture content is less than 10%, and then packaged and stored to obtain the dihydroflavonoid glycoside compound tea. Example 7

[0022] This embodiment provides a composite tea for comparison, which is prepared by the method of Example 4, but does not include the temperature and humidity controlled fermentation and slow fermentation shaping steps. Example 8

[0023] The content of dihydroflavonoid glycosides in the dihydroflavonoid glycosides compound tea prepared by the method of the present invention is determined.

[0024] 1. Experimental instruments Waters ACQUITY UPLC chromatograph (2996 PDA detector, version 4.1 Empour workstation), Waters, USA, equipped with Waters ACQUITY UPLC BEH C18 analytical column (2.1 mm × 100 mm, 1.7 μm) (qualitative and quantitative analysis of flavonoids and phenolic acids); Milli-Q Advantage A10 ultrapure water device, Millpore, USA; XS205 electronic balance (sensitivity 0.01 mg), PB3002-S / FACT analytical balance (sensitivity 0.01 g), Mettler-Toledo, Switzerland; 0.22 μm organic phase needle filter, Shanghai Anpu Scientific Instrument Co., Ltd.; 3K15 high-speed refrigerated centrifuge, Sigma-Aldrich, USA; WD-12 nitrogen blowdown instrument, Hangzhou Aosheng Instrument Co., Ltd.

[0025] 2. Main reagents Dihydroflavonoid glycosides (hesperidin, purity 98.0%), Dr. Ehrenstorfer GmbH, Germany; methanol and dimethyl sulfoxide, CNW Technologies Co., Ltd., Germany, all of chromatographic grade; acetic acid, Chongqing Chuandong Chemical (Group) Co., Ltd., all of chromatographic grade; sodium hydroxide and hydrochloric acid, Sinopharm Chemical Reagent Co., Ltd., all of analytical grade.

[0026] 3. Standard working solution Accurately weigh 10 mg of dihydroflavonoid glycoside standard substance into a 10 mL volumetric flask, dissolve it in methanol and dilute to the mark to prepare a 1000 mg / L standard stock solution. The above standard stock solutions are stored in brown bottles and stored at -80 °C for future use.

[0027] 4. Sample preparation Take samples of Example 4, Example 5, and Example 6, and use Example 7 as a comparison, put each sample into a food processor and grind it thoroughly, weigh 5 g of the sample into a centrifuge tube, add 10 mL of methanol and dimethyl sulfoxide (v / v=1:1), ultrasonically extract for 30 min, centrifuge at 10000 r / min for 10 min, collect the supernatant, repeat the above operation once, combine the supernatants extracted twice, centrifuge at 10000 r / min for 10 min, make the volume to 25 mL, filter through 0.22 μm microporous organic filter membrane, and then detect on the machine.

[0028] 5. Instrument conditions Chromatographic column: ACQUITY UPLC BEHC18 analytical column (2.1 mm × 100 mm, 1.7 μm); mobile phase: 0.2% acetic acid aqueous solution (A) and methanol (B), gradient elution, elution program see Table 1; flow rate: 0.30 mL / min, column temperature: 35 ° C; injection volume: 3.0 μL; wavelength scanning range: 200-400 nm; detection wavelength: 283 nm. Qualitative analysis was performed based on retention time and UV-visible spectra, and quantitative analysis was performed using the external standard method.

[0029] Table 1 Mobile phase elution program

[0030] 6. Test results The contents of dihydroflavonoid glycosides in the composite teas prepared in Examples 4, 5, 6 and 7 are as follows: Table 2 Determination results of dihydroflavonoid glycosides

[0031] As can be seen from the above table, the present invention innovatively adopts two composite fermentation processes, namely, the first step of temperature and humidity controlled fermentation, so that the product is fully fermented and the effective ingredients in the tea leaves and peels are fully integrated, and then the second step of slow fermentation is performed to finalize the product, and the effective ingredients in the product are analyzed out. The content of dihydroflavonoid glycosides in the prepared composite tea can be as high as 0.79-0.84 mg / g, which is about 3 times that of the conventional process.

Claims

1. A flavonoid glycoside compound tea, characterized in that: The raw materials for preparing the dihydroflavonoid glycoside compound tea are: fresh rattan tea, fresh fruit peel, finished tea leaves and glycosidase compound enzyme preparation.

2. The flavonoid glycoside compound tea according to claim 1, characterized in that: The finished tea leaves are a mixture of one or more of black tea, Pu'er tea and dark tea.

3. A dihydroflavonoid glycoside compound tea as claimed in claim 1, characterized in that: The fresh peel is one or more of citrus peel, grapefruit peel and grape peel.

4. A dihydroflavonoid glycoside compound tea as claimed in claim 1, characterized in that the glycosidase compound enzyme preparation is a mixture of glucosidase, galactosidase, xylosidase and rhamnosidase in an equal mass ratio.

5. A dihydroflavonoid glycoside compound tea as described in claim 1, characterized in that the raw materials for preparing the dihydroflavonoid glycoside compound tea are: 70-80 parts by weight of fresh rattan tea, 5-10 parts of fresh peel, 10-20 parts of finished tea leaves, and 3-5 parts of glycosidase complex enzyme preparation.

6. A method for preparing a dihydroflavonoid glycoside compound tea, characterized in that: The following steps are involved: Preparation of glycosidase complex enzyme: glucosidase, galactosidase, xylosidase and rhamnosidase are mixed uniformly in equal weight ratio to obtain a glycosidase complex enzyme preparation; Preparation of fruit tea mixture: Mix fresh rattan tea, finished tea leaves and fresh fruit peels evenly to obtain a fruit tea mixture for later use; Rapid drying: Rapidly drying the fruit tea mixture in step (2) to a moisture content of 30%-40%; Temperature and humidity controlled fermentation: adding the glycosidase complex enzyme preparation prepared in step (1) to the fruit tea mixture, fermenting at a temperature of 50-60°C, reducing the moisture by 3%-6% every 24 hours until the moisture content of the fermented material is less than 15%, and then stopping the fermentation; Slow fermentation and shaping: Ferment for 7-10 days at a temperature of 25-30°C and a relative humidity of 40%-50% until a large amount of white crystals appear on the surface to obtain the dihydroflavonoid glycoside compound tea.

7. The method for preparing a dihydroflavonoid glycoside compound tea according to claim 6, characterized in that: In the step (3) the rapid drying process adopts infrared drying or microwave drying.

8. The method for preparing a dihydroflavonoid glycoside compound tea according to claim 6, characterized in that: In the step (2), the fresh peel is first shredded and then mixed with the fresh rattan tea and the finished tea leaves.

9. The method for preparing a dihydroflavonoid glycoside compound tea according to claim 6, characterized in that: During the temperature and humidity controlled fermentation process in step (4), the complex enzyme and the fruit tea mixture need to be kneaded.

10. The method for preparing a dihydroflavonoid glycoside compound tea according to claim 6, characterized in that: After slow fermentation and shaping, drying is required.

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