Blended peony flower tea

Abstract

The invention relates to the technical field of scented tea processing, and discloses blended peony flower tea which comprises the following raw materials: peony flowers and green tea. The preparation method of the paeonia lactiflora comprises the following steps: picking plump and bright paeonia lactiflora petals with uniform size, uniformly spraying a freeze-drying agent on the surfaces of the petals, and then freeze-drying; the freeze-drying agent is prepared from trehalose and theanine; according to blending, peony flowers and green tea are blended into tea according to a certain proportion, principle analysis and test exploration show that after the freeze-drying agent specially developed by the invention is sprayed on the surfaces of peony flower petals, freeze drying is carried out, and the obtained peony flowers are blended with the green tea, so that the cooked and stuffy taste and the bitter taste of the peony flowers can be eliminated; the active ingredients such as tea polyphenol, catechol, paeoniflorin and flavone which are beneficial to human bodies and dissolved out after the peony flower tea is brewed are increased, the soup color, aroma, taste and leaf bottom form of the brewed peony flower tea are improved, and the product quality is remarkably improved.

Description

Technical Field

[0001] The invention relates to the technical field of scented tea processing, in particular to a blended peony scented tea. Background Art

[0002] At present, people have a deep understanding of the importance of daily self-health management, so health tea has entered the public's field of vision. Common health teas include chrysanthemum tea, rose tea, wolfberry tea, honeysuckle tea, cassia seed tea, astragalus and codonopsis tea, five-flavor red date tea, longan and red date tea, etc. These health teas have their own characteristics and are suitable for different health needs.

[0003] Peony flowers have the effects of clearing away heat and detoxifying, relieving pain, detoxifying and reducing swelling, regulating blood sugar, and anti-oxidation. The details are as follows: Clearing away heat and detoxifying: Peony flowers have significant effects of clearing away heat and detoxifying, and have significant effects on treating symptoms such as fever and oral ulcers; Analgesic effect: Peony flowers contain substances such as tannins and paeoniflorin, which have a certain effect on relieving pain, and are especially suitable for painful symptoms such as menstrual dysmenorrhea and stomach pain; Detoxification and swelling: Peony flowers can promote blood circulation, accelerate detoxification, and at the same time eliminate edema, improve local blood stasis, and make the skin more delicate; Regulating blood sugar: Peony flowers have a certain regulating effect on blood sugar and can be used as an auxiliary treatment for diabetes; Anti-oxidation: Peony flowers are rich in a variety of antioxidants, which can protect the body from damage by free radicals and help prevent diseases such as aging and cancer.

[0004] Peony flower tea is mainly made from peony flowers, raw rehmannia and green tea as the main ingredients. Peony flowers have a certain cooked and bitter taste, which leads to poor taste and mouthfeel of peony flower tea. At the same time, testing has shown that the content of tea polyphenols and catechins in peony flower tea is low, and important nutrients in tea are lost.

[0005] At present, there is a lack of research on the nutritional components and flavor and taste improvement of peony flower tea. Therefore, it is urgent to propose a new peony flower tea and a preparation method thereof to improve the taste of peony flower tea, retain more nutrients, and expand the practical application of peony flower tea. Summary of the invention

[0006] In order to solve the above-mentioned existing problems, the present invention discloses a blended peony flower tea, wherein the blending is to blend peony flowers and green tea into tea according to a certain ratio. Through principle analysis and experimental exploration, it is found that after the peony flower petals are sprayed with a lyophilizer specially developed by the present invention and then freeze-dried, the obtained peony flowers are blended with green tea, which can eliminate the cooked and bitter taste of the peony flowers, increase the active ingredients beneficial to the human body such as tea polyphenols, catechol, paeoniflorin and flavonoids dissolved in the peony flower tea after brewing, improve the soup color, aroma, taste and leaf bottom morphology of the peony flower tea after brewing, and significantly improve the product quality.

[0007] On the one hand, the present invention provides a blended peony flower tea, comprising raw materials: peony flowers and green tea; the preparation method of the peony flowers comprises: picking plump, bright and uniformly sized peony flower petals, spraying a lyophilizer evenly on the surface of the petals and then freeze-drying; the lyophilizer comprises trehalose and theanine.

[0008] The traditional scented tea preparation process adopts the steps of scented flower processing, camellia flower mixing, scenting, flower clearing, collecting and scenting, flower removal, scenting and re-firing, and weaving. The heat treatment or drying treatment often destroys the active ingredients in the flowers. Compared with the traditional scented tea preparation process, the freeze-drying method can retain the active ingredients in the flowers, but the retention of various ingredients also has adverse effects. For example, substances that have antagonistic effects on tea flavor and nutrients are also retained, and the scented tea finally obtained has poor taste and low nutritional content. If it is necessary to improve the taste and nutrition of scented tea, it is not advisable to simply freeze-dry, and targeted research is required. Therefore, the present invention proposes a freeze-dried agent.

[0009] Although sugars and amino acids are commonly used to prepare freeze-drying protective agents, the freeze-dried agent selected in the present invention is different from the freeze-dried protective agents commonly used in the biological field and has a completely different mechanism of action; the existing freeze-dried protective agents protect proteins during the freeze-drying process to prevent protein denaturation, etc.; while the freeze-dried agent of the present invention acts on petals, and when preparing scented tea, protein is usually not considered, but active ingredients and flavor are considered; the freeze-dried agent of the present invention mainly regulates the permeability of the cell membrane and cell wall of petal cells to specific substances, thereby achieving: The small molecules with odor or taste related to the cooked, stuffy and bitter taste in the medicinal flowers are discharged during the freeze-drying process, which improves the taste and flavor of peony flower tea. In addition, it can also increase the permeability of cell membranes and cell walls to active molecules such as paeoniflorin and flavonoids, promote their dissolution during brewing, and improve the nutrition of peony flower tea. In addition, there is a complex antagonistic mechanism between active biological molecules. The freeze-drying process with the help of freeze-drying agents may reduce the permeability of substances in peony flowers that are antagonistic to tea polyphenols and catechols, thereby making the tea polyphenols and catechols in green tea better dissolve into the tea sample.

[0010] The experiment verified that not all combinations of sugars and amino acids have such an effect, which is related to the composition of peony petal cells and the specific chemical composition of the freeze-dried agent. From the perspective of principle, one possible principle is that the cell wall is partially destroyed during the freeze-drying process, providing an opportunity for trehalose to bind to certain channels on the cell membrane, and such binding is obviously related to the spatial configuration of trehalose. Theanine molecule has two amide units and has a stronger binding tendency to trehalose and related substances on the cell membrane. Such a chemical structure may promote the above mechanism. In addition, after trehalose binds to certain channels, based on the self-regulation process of the cell, theanine may be able to bind to certain other channels, and its mechanism is based on the presence of trehalose. It is worth noting that such a mechanism can only be achieved during the freeze-drying process, and can only be achieved when trehalose and theanine are used in combination. In other words, trehalose and theanine have a synergistic effect in the freeze-drying process of peony flowers for blending with green tea.

[0011] The related mechanism described in the present invention is only one of the explanations for the synergistic effect of trehalose and theanine in the process of freeze-drying peony flowers for blending with green tea. It is understandable that the same phenomenon is often the product of the joint action of multiple mechanisms, and there may be upgraded iterations for mechanism research. Therefore, the present invention does not exclude other theoretical explanations based on the above experimental conclusions, as well as adjustments or further supplements to the mechanism described in the present invention.

[0012] Finally, the present invention also blends the above-mentioned freeze-dried peony flowers with black tea, and finds that the nutritional content and flavor taste are not good. The reason is that the ingredients in green tea and black tea are different, and the interactions with the ingredients in the freeze-dried peony flowers are different. In addition, it can be understood that green tea from different sources and peony petals from different sources usually have similar biological structures and chemical composition, which does not hinder the action of the above-mentioned mechanism. Therefore, green tea from different sources and peony petals from different sources can be prepared into blended peony tea with improved nutritional content and quality through the scheme of the present invention.

[0013] In some embodiments, the freeze-drying temperature change program is set to: freeze-drying at -15°C to -10°C for 90 minutes, and freeze-drying at -40°C to -35°C for 30 minutes.

[0014] Multi-stage freeze-drying treatment is very important for the above mechanism to work, because the biochemical processes of cells at different freeze-drying temperatures are completely different. First, experiments have found that freeze-drying at relatively low temperatures (-15℃~-10℃) is necessary to achieve the synergistic mechanism of trehalose and theanine. Secondly, freeze-drying at low temperatures (-40℃~-35℃) is conducive to stabilizing the results of the above mechanism, and further thorough freeze-drying is conducive to the formation of the blended peony flower tea and the improvement of taste and flavor.

[0015] In some embodiments, the lyophilized agent comprises 5-15 wt % trehalose and 1-3 wt % theanine.

[0016] In some embodiments, the mass ratio of the peony flower to the green tea is 1:1 to 1:5.

[0017] In another aspect, the present invention provides a processing technology for blended peony flower tea, comprising the steps of: S1, picking full, bright and uniform peony flower petals, spraying a lyophilizing agent evenly on the surface of the petals and freeze-drying them; the lyophilizing agent includes trehalose and theanine; S2, mixing green tea with the freeze-dried peony flower petals obtained in step S1.

[0018] In some embodiments, the freeze-drying temperature change program is set to: freeze-drying at -15°C to -10°C for 90 minutes, and freeze-drying at -40°C to -35°C for 30 minutes.

[0019] In some embodiments, the lyophilized agent comprises 5-15 wt % trehalose and 1-3 wt % theanine.

[0020] In some embodiments, the mass ratio of the peony flower to the green tea is 1:1 to 1:5.

[0021] On the other hand, the present invention provides a use of a freeze-dried agent for preparing peony flower tea with improved nutrient content, wherein the nutrient is the nutrient in a tea sample after the peony flower tea is brewed, and the nutrient includes one or more of tea polyphenols, catechins, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate, paeoniflorin and flavonoids, and the freeze-dried agent includes trehalose and theanine; the processing technology of the peony flower tea includes picking plump, bright and uniform peony flower petals, spraying the freeze-dried agent evenly on the surface of the petals and then freeze-drying them.

[0022] On the other hand, the present invention provides a use of a lyophilized agent for preparing peony flower tea with improved quality, the lyophilized agent comprising trehalose and theanine; the processing technology of the peony flower tea comprises picking plump, bright and uniformly sized peony flower petals, spraying the lyophilized agent evenly on the surface of the petals and then freeze-drying them; the quality comprises the soup color, aroma, taste and leaf bottom morphology of the brewed peony flower tea.

[0023] In summary, the present invention has the following beneficial technical effects: the present invention discloses a blended peony flower tea, wherein the blending is to blend peony flowers and green tea into tea according to a certain ratio. Through principle analysis and experimental exploration, it is found that after the peony flower petals are sprayed with the lyophilizer specially developed by the present invention, freeze-dried, and the obtained peony flowers are blended with green tea, the cooked and stuffy taste and bitter taste of the peony flowers are eliminated, and the active ingredients beneficial to the human body such as tea polyphenols, catechol, paeoniflorin and flavonoids dissolved in the peony flower tea after brewing are increased, and the soup color, aroma, taste and leaf bottom morphology of the peony flower tea after brewing are improved, and the product quality is significantly improved. DETAILED DESCRIPTION

[0024] The present invention is further described in detail below in conjunction with specific examples, which are only used to explain the present invention and are not used to limit the scope of the present invention. The materials, reagents, etc. used in the following examples are reagents and materials that can be obtained from commercial sources unless otherwise specified. The basic experimental methods involved in the following examples are experimental methods in existing textbooks or literature unless otherwise specified, and routine adjustments in the experimental methods do not affect the experimental results. Example 1

[0025] Pick plump, bright-colored, and uniform-sized peony petals, prepare a freeze-drying agent according to the mass fraction of 15wt% trehalose and 3wt% theanine, use a spray bottle to evenly spray the freeze-drying agent on the surface of the peony petals, and put them into a freeze dryer for freeze-drying. Set the freeze-drying program to freeze-dry at -15℃ for 90min and freeze-dry at -35℃ for 30min. After freeze-drying, take out the petals, and it is found that the shape and color of the freeze-dried petals are well maintained.

[0026] Take green tea of ​​the variety "White Leaf No. 1" grown and produced at the Lingyun Mountain Organic Tea Base, and blend it in a mass ratio of peony flower (freeze-dried) to green tea of ​​1:3 to obtain blended peony flower tea. Example 2

[0027] The process was carried out in the manner of Example 1, except that the lyophilized agent contained 5 wt % trehalose and 3 wt % theanine. Example 3

[0028] The process was carried out in the manner of Example 1, except that the lyophilized agent contained 15 wt % trehalose and 1 wt % theanine. Example 4

[0029] The process was carried out in the manner of Example 1, except that the freeze-drying program was set to -10°C freeze-drying for 90 min and -35°C freeze-drying for 30 min. Example 5

[0030] The method of Example 1 was followed, except that the freeze-drying program was set to -15°C freeze-drying for 90 min and -40°C freeze-drying for 30 min. Example 6

[0031] The method of Example 1 is followed, except that the mass ratio of peony flower (freeze-dried) to green tea is 1:1. Example 7

[0032] The method of Example 1 is followed, except that the mass ratio of peony flower (freeze-dried) to green tea is 1:5. Example 8

[0033] The method of Example 1 was followed, except that the green tea was of the variety "Longjing 43" produced in the West Lake Longjing Tea Garden. Comparative Example 1

[0034] Pick plump, bright-colored, and uniform-sized peony petals, bake and dry them in a 60°C oven, and take green tea, which is the variety "White Leaf No. 1" grown and produced at the Lingyun Mountain Organic Tea Base, and blend them in a mass ratio of peony flower (after drying) to green tea of ​​1:3 to obtain the blended peony flower tea. Comparative Example 2

[0035] The method of Example 1 was followed, except that no lyophilizing agent was used before lyophilization. Comparative Example 3

[0036] The process was carried out in the same manner as in Example 1, except that the lyophilized agent contained only 15 wt % trehalose. Comparative Example 4

[0037] The process was carried out in the manner of Example 1, except that the lyophilized agent contained only 3 wt % theanine. Comparative Example 5

[0038] The process was carried out in the manner of Example 1, except that the lyophilized agent contained 15 wt % sucrose and 3 wt % theanine. Comparative Example 6

[0039] The process was carried out in the same manner as in Example 1, except that the lyophilized agent contained 15 wt % trehalose and 3 wt % glutamic acid. Comparative Example 7

[0040] The method of Example 1 was followed, except that the mixture was freeze-dried at -35°C for 2 h. Comparative Example 8

[0041] Pick plump, bright-colored, and uniform-sized peony petals, prepare a freeze-drying agent according to the mass fraction of 15wt% trehalose and 3wt% theanine, use a spray bottle to evenly spray the freeze-drying agent on the surface of the peony petals, and put them into a freeze dryer for freeze-drying. Set the freeze-drying program to freeze-dry at -15℃ for 90min and freeze-dry at -35℃ for 30min. After freeze-drying, take out the petals, and it is found that the shape and color of the freeze-dried petals are well maintained.

[0042] Take another black tea, which is the tea tree variety "Jiukeng Tea Tree", Jiuquhongmei produced in Shuangpu Town, Xihu District, Hangzhou, and blend it according to the mass ratio of peony flower (freeze-dried) and black tea 1:3 to obtain the blended peony flower tea.

[0043] The following is the detection method and result analysis: 1. Nutritional analysis of blended peony flower tea The ingredients of the blended peony flower tea obtained in the above examples and comparative examples were detected. The raw materials were all from the same batch. It is worth noting that the liquid obtained after the peony flower tea was brewed was actually consumed. Therefore, the brewing was carried out according to 1g tea: 100ml water, and the brewing water temperature was strictly controlled to be uniformly 80±1°C. After it was cooled to room temperature, part of the supernatant was taken and sampled, and repeated three times.

[0044] According to the HPLC method of "Test Method for Tea Polyphenols and Catechins in Tea (GB / T 8313-2008)", catechin (C), epicatechin (EC), gallocatechin (GC), epigallocatechin (EGC), catechin gallate (CG), epicatechin gallate (ECG), gallocatechin gallate (GCG) and epigallocatechin gallate (EGCG) were determined. The average of three parallel tests was taken, and the test results are shown in Table 1.

[0045] .

[0046] Examples 1-3 mainly focus on the changes in the concentration of components in the lyophilized agent. It can be seen that the lyophilized agents of 5-15wt% trehalose and 1-3wt% theanine can increase the content of tea polyphenols and catechins in the blended peony flower tea after brewing; compared with comparative examples 2-6, it can be seen that in the absence of a lyophilized agent, a lyophilized agent containing only one component, and a lyophilized agent composed of neither trehalose nor theanine, the peony flower petals are freeze-dried, and the tea polyphenols and catechins content of the peony flower tea obtained after brewing is extremely low, especially the concentration of EGCG is extremely low. The reason may be that, during the freeze-drying process, trehalose and theanine have a synergistic effect, affecting the properties of the cell walls and cell membranes of the petals, thereby enhancing the permeability of some biologically active substances in the petals and weakening the permeability of other biologically active substances, which happens to weaken the permeability of related substances that are antagonistic to the active ingredients of tea, so that more tea polyphenols and catechins in the tea are released and stabilized in the solution. The above is only one possible principle and does not exclude other possible principles; in addition, such an effect is strongly correlated with the chemical structure and properties of trehalose and theanine, as well as the cell structure of peony petals. Arbitrary replacement and reduction will result in the loss of the synergistic effect.

[0047] Comparing Example 1, Examples 4-5 with Comparative Example 1 and Comparative Example 7, it can be seen that the freeze-drying treatment method is very critical to the above-mentioned tea polyphenols and catechins content, and only by freeze-drying under a suitable freeze-drying procedure can peony flower tea with high tea polyphenols and catechins content after brewing be obtained; the principle may be that in the multi-stage freeze-drying, each stage of freeze-drying has its corresponding effect.

[0048] By comparing Examples 1 and 8 with Comparative Example 8, it can be seen that only green tea can be blended with freeze-dried peony petals to obtain peony flower tea with high content of tea polyphenols and catechins after brewing. The variety of green tea is not limited, because green tea leaves often have similar ingredients, and the ingredients in black tea may have antagonistic effects with the ingredients in peony flowers. The final blended peony flower tea has extremely low content of tea polyphenols and catechins after brewing.

[0049] The above-mentioned retained samples were taken out again to detect the content of paeoniflorin and the total flavonoids content by HPLC. The average of three parallel tests was taken. The final results are shown in Table 2.

[0050] .

[0051] According to the above results, the contents of paeoniflorin and total flavonoids in the blended peony flower tea after brewing have a similar trend to the contents of tea polyphenols and catechins. It can be seen that freeze-drying and the lyophilizing agent before freeze-drying have a key influence on increasing the contents of paeoniflorin and total flavonoids in the blended peony flower tea after brewing. The reason is that, on the one hand, freeze-drying combined with the lyophilizing agent can protect paeoniflorin from being destroyed, and on the other hand, it can regulate the permeability of peony flower petal cells to paeoniflorin compounds and promote the dissolution of paeoniflorin.

[0052] 2. Sensory evaluation of blended peony flower tea The blended peony flower tea obtained in the above embodiment and comparative example was brewed according to 1g tea: 100ml water, and the water temperature for brewing was strictly controlled to be uniformly 80±1°C. A total of 71 volunteers were recruited. Without knowing which cup corresponds to which preparation process and composition, the volunteers evaluated the soup color, aroma, taste and leaf bottom of each tea sample with a score of 0-10. The reference scoring standard is as follows: Soup color: bright red 0 points, bright yellow 3 points, still bright green 5 points, relatively bright green 7 points, bright green 10 points; Aroma: obvious cooked and stuffy smell of flowers 0 points, cooked and stuffy smell of flowers 3 points, no floral fragrance 5 points, floral fragrance 7 points, obvious fresh floral fragrance 10 points; Taste: obvious bitterness of flowers 0 points, slight bitterness 3 points, no bitterness 5 points, mellow and refreshing 7 points, fresh and refreshing 10 points; Leaf bottom: messy 0 points, relatively even 3 points, even 5 points, relatively even 7 points, even 10 points.

[0053] The corresponding scores were matched with the corresponding cup sources and the embodiments or comparative examples, all the scores were counted and the average was calculated, and the final result is shown in Table 3.

[0054] .

[0055] It can be seen that the soup color, aroma, taste and leaf bottom of Examples 1-8 were highly evaluated, while the soup color, aroma, taste and leaf bottom of Comparative Examples 1-6 were similar, and the evaluation results were poor, which shows that the flavor and taste of the final tea samples were poor when non-lyophilized treatment methods or freeze-drying without adding freeze-drying agents or freeze-drying agents that do not contain trehalose and theanine at the same time were adopted. This is related to the treatment method of the petals. Trehalose and theanine may be the odor compounds that make the bitter and cooked smell of peony petals released as much as possible during the freeze-drying process without being brought into the final peony flower tea. Therefore, it also has the effect of significantly improving the flavor and taste.

[0056] Comparing different types of green tea and black tea, it can be seen that black tea and peony flowers are obviously incompatible, and all scores are low. Therefore, it is better to choose green tea. The protective freeze-drying of trehalose and theanine is likely to release the flavor substances in the peony petals that conflict with green tea in advance during the freeze-drying process, making the final peony flower tea taste harmonious.

[0057] The above description is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto, and any equivalent modifications or substitutions that can be easily thought of by any technician familiar with the technical field within the technical scope disclosed by the present invention should be included in the protection scope of the present invention.

Claims

1. A blended peony flower tea, characterized in that: The raw materials include peony flowers and green tea. The preparation method of the peony flowers includes picking full, bright and uniform-sized peony flower petals, spraying a lyophilizer evenly on the surface of the petals and then freeze-drying them. The lyophilizer includes trehalose and theanine.

2. The blended peony flower tea according to claim 1, characterized in that: The temperature change program of the freeze drying is set as: freeze drying at -15°C to -10°C for 90 minutes, and freeze drying at -40°C to -35°C for 30 minutes.

3. The blended peony flower tea according to claim 1, characterized in that: The lyophilized agent comprises 5-15wt% trehalose and 1-3wt% theanine.

4. The blended peony flower tea according to claim 1, characterized in that: The mass ratio of the peony flower to the green tea is 1:1-1:

5.

5. A processing technology for blended peony flower tea, characterized in that: Includes steps: S1, picking full, bright and uniform peony flower petals, spraying a lyophilizing agent evenly on the surface of the petals and freeze-drying them; the lyophilizing agent includes trehalose and theanine; S2, mixing green tea with the freeze-dried peony flower petals obtained in step S1.

6. The processing technology of the blended peony flower tea as claimed in claim 5, characterized in that: The temperature change program of the freeze drying is set as: freeze drying at -15°C to -10°C for 90 minutes, and freeze drying at -40°C to -35°C for 30 minutes.

7. The processing technology of the blended peony flower tea according to claim 5, characterized in that: The lyophilized agent comprises 5-15wt% trehalose and 1-3wt% theanine.

8. The processing technology of the blended peony flower tea according to claim 5, characterized in that: The mass ratio of the peony flower to the green tea is 1:1-1:

5.

9. A use of a freeze-dried agent for preparing peony flower tea with improved nutrient content, characterized in that: The nutritional ingredients are the nutritional ingredients in the tea sample after the peony flower tea is brewed, and the nutritional ingredients include one or more of tea polyphenols, catechins, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate, paeoniflorin and flavonoids. The lyophilized agent includes trehalose and theanine. The processing technology of the peony flower tea includes picking plump, bright and uniform peony flower petals, spraying the lyophilized agent evenly on the surface of the petals and then freeze-drying them.

10. A use of a freeze-dried agent for preparing peony flower tea with improved quality, characterized in that: The freeze-dried agent includes trehalose and theanine; the processing technology of the peony flower tea includes picking plump, bright and uniformly sized peony flower petals, spraying the freeze-dried agent evenly on the surface of the petals and then freeze-drying them; the quality includes the soup color, aroma, taste and leaf bottom morphology of the brewed peony flower tea.