Effervescent tablet weight-reducing tea and preparation method thereof

Abstract

The invention discloses effervescent tablet weight-reducing tea and a preparation method thereof, and relates to the technical field of food, and the effervescent tablet weight-reducing tea comprises the following raw materials: cassia seeds, mulberry leaves, lotus leaves, an alkaline material, an acidic material, sucralose, silicon dioxide, leucine, mannitol, citric acid, sodium citrate, neotame, adenosine monophosphate, conjugated linoleic acid powder, a preservative and miscellaneous fruity essence microcapsules. The synthesized preservative is obtained by coating natamycin with a wall material obtained by introducing a feruloyl amide structure to the outer surface of beta-cyclodextrin. The synthesized miscellaneous fruit fragrance essence microcapsule is a product obtained by introducing hindered phenol into a composite wall material formed by modified resistant starch and silicon dioxide and then coating miscellaneous fruit essence. The effervescent tablet weight-reducing tea disclosed by the invention has excellent corrosion resistance and fragrance, is obvious in weight-reducing effect and is worthy of popularization and application.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to an effervescent slimming tea and a preparation method thereof. Background Art

[0002] With the rapid development of science and technology, people's lifestyles are undergoing earth-shaking changes. While high-tech makes people's lives more convenient, long working hours lead to people's lack of exercise, and high-calorie and delicious foods increase the body's digestive burden. These have led to obesity becoming a common social phenomenon, and obesity can lead to hyperlipidemia. Hyperlipidemia is recognized to be able to cause atherosclerosis, coronary heart disease, hypertension, cerebrovascular disease, diabetes, fatty liver and many other diseases, which pose a huge threat to people's health.

[0003] In order to maintain their own health and beautiful figure, health products with weight loss effects such as effervescent tablets and slimming tea are favored by people. Effervescent tablets and slimming tea are mainly aimed at promoting energy conversion and increasing fat metabolism rate. Regular drinking can effectively promote metabolism in the body and help people achieve good weight loss and slimming effects. Effervescent tablets usually include acid sources, alkali sources, fillers, adhesives, lubricants and flavoring agents. In the prior art, food preservatives are also added to effervescent tablets to avoid the growth of microorganisms and extend the shelf life of the product. Natamycin is mainly used to inhibit filamentous fungi such as yeast and mold, and can prevent the production of fungal toxins. It has natural, broad-spectrum, high-efficiency and safe characteristics, and is mainly used in the production and storage of foods such as dairy products, meat products, fermented wine, beverages, etc. However, natamycin has poor solubility and insufficient light stability, which limits its use in effervescent tablets and slimming tea.

[0004] Fruit flavors can be added to effervescent tablets to improve the aroma. Fruit flavors are mainly composed of alcohols such as butanol, pentanol, hexanol and their esters. These components are easily volatile, resulting in a decrease in the taste and flavor of the effervescent tablets. In addition, some ingredients in fruit flavors are easily oxidized by light and oxygen, resulting in aroma degradation. Therefore, the use of fruit flavors in effervescent tablets is limited.

[0005] In summary, a suitable modification method is needed to improve the solubility and photostability of natamycin, and to improve the volatility and antioxidant properties of fruit flavors, so that the effervescent tablets have excellent preservative properties and aroma, and enhance the market competitiveness of effervescent slimming tea. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides an effervescent slimming tea and a preparation method thereof.

[0007] The purpose of the present invention can be achieved through the following technical solutions:

[0008] An effervescent slimming tea comprises the following raw materials in parts by weight: 78-82 parts of cassia seeds, 0.7-0.9 parts of mulberry leaves, 0.7-0.9 parts of lotus leaves, 2.0-3.0 parts of alkaline materials, 2.9-3.3 parts of acidic materials, 0.04-0.06 parts of sucralose, 0.6-0.8 parts of silicon dioxide, 0.5-0.7 parts of leucine, 4-6 parts of mannitol, 0.8-1.2 parts of citric acid, 0.08-0.12 parts of sodium citrate, 0.04-0.06 parts of neotame, 0.9-1.1 parts of adenosine monophosphate, 1.5-2.0 parts of conjugated linoleic acid powder, 0.03-0.05 parts of preservatives and 3.0-3.5 parts of mixed fruit essence microcapsules; the alkaline material is sodium bicarbonate, and the acidic material is citric acid;

[0009] The preparation of the effervescent slimming tea comprises the following steps:

[0010] Step S1: Mix Cassia seed, mulberry leaf and lotus leaf and add deionized water in a mass volume ratio of 1-1.5 g: 8-12 mL, boil at 85-90° C. for 2-2.5 hours, filter, add deionized water equal to the previous amount, boil again, filter, mix the juices obtained by the two filtrations, evaporate and concentrate at 100-110° C. for 1-2 hours to obtain an extract, stir and mix the extract with ethanol in a volume ratio of 1-1.5:1-1.5 for 10-15 minutes, let stand for 24-26 hours, evaporate the extract after standing for 4-6 hours, and obtain an extract;

[0011] Step S2: stirring the alkaline material, the extract accounting for 60% of the mass of the extract and half of the mannitol for 2-3 hours, drying at 70-75° C. for 3-3.5 hours, and then sifting through a 60-80 mesh sieve to obtain an alkaline powder; stirring the acidic material, the remaining extract and the remaining mannitol for 2-3 hours, drying at 70-75° C. for 3.5-4 hours, and then sifting through a 60-80 mesh sieve to obtain an acidic powder;

[0012] Step S3: stirring and mixing the acid powder, alkaline powder, sucralose, silicon dioxide, leucine, mannitol, citric acid, sodium citrate, neotame, adenosine monophosphate, conjugated linoleic acid powder, preservatives and fruit flavor microcapsules for 15-25 minutes, then wetting with deionized water, granulating, passing through a 60-80 mesh sieve, and tableting, coating and packaging to obtain an effervescent tablet;

[0013] Step S4: Before use, 3-4 effervescent tablets are brewed with 200-270 mL of water at a temperature of 50-60° C. and stirred for 3-5 minutes to obtain effervescent tablet slimming tea.

[0014] The preparation of the mixed fruit essence microcapsules comprises the following steps:

[0015] Step A1: After mixing anhydrous ethanol and deionized water, add tetraethyl orthosilicate and a coupling agent in a water bath at 35-45° C., stir and react for 2-3 hours, then add miscellaneous fruit flavor and surfactant, stir at 500-600 r / min for 35-45 minutes, then add sodium hydroxide solution, stir and react at 30-35° C. and 700-800 r / min for 24-26 hours to obtain a coated product;

[0016] Furthermore, the dosage ratio of anhydrous ethanol, deionized water, tetraethyl orthosilicate, coupling agent, miscellaneous fruit flavor, surfactant, and sodium hydroxide solution is 10-15mL: 20-30mL: 8-10mL: 4-6mL: 15-20g: 1.5-2.0mol: 5-7mL, the coupling agent is selected from one of YDH-171, A151, and A-173, the mass ratio of sweet orange flavor, strawberry flavor, and banana flavor in the miscellaneous fruit flavor is 1-1.5g: 1-1.5g: 2-3g, the surfactant is hexadecyltrimethylammonium bromide, and the mass fraction of the sodium hydroxide solution is 25-30%;

[0017] In the reaction process of step A1, the mixed fruit flavor is embedded in the wall material using the hydrolysis-condensation product of tetraethyl orthosilicate and a coupling agent by a sol-gel method to obtain a coated product of the mixed fruit flavor coated with organic modified silica containing alkenyl groups on the surface;

[0018] Step A2: Plasma-treating the resistant starch for 60-90 seconds at a discharge voltage of 5-7 kV, a frequency of 6-8 kHz, and air as a gas source to obtain modified resistant starch; adding the coated product to ethanol, stirring, and then adding a hydrogen peroxide solution, stirring and reacting at room temperature for 4-5 hours to obtain an epoxidized product; adding the epoxidized product and the modified resistant starch to glycerol, and then adding sodium hydroxide, and refluxing and stirring at 100-120° C. for 3-4 hours to obtain a hydroxyl product;

[0019] Furthermore, the dosage ratio of the coated product, ethanol, and hydrogen peroxide solution is 5-7 g: 50-60 mL: 15-20 mL, and the mass fraction of the hydrogen peroxide solution is 27.5-35%; the dosage ratio of the epoxidized product, modified resistant starch, glycerol, and sodium hydroxide is 6-8 g: 20-30 g: 60-70 mL: 0.1-0.2 g;

[0020] During the reaction of step A2, the surface of the resistant starch is activated so that the resistant starch forms more active groups such as hydroxyl groups to obtain modified resistant starch; the olefin groups on the surface of the coated product are oxidized to epoxy groups to obtain an epoxy product; the epoxy groups of the epoxy product react with the hydroxyl groups in the modified resistant starch to obtain a hydroxyl product, and the modified resistant starch is coated on the periphery of the coated product to form a composite wall material with silicon dioxide to coat the fruit flavor, thereby preventing the flavor from leaking prematurely due to the unsealed pore size of silicon dioxide and losing the aroma;

[0021] Step A3: In an ice water bath and a protective gas atmosphere, add the carboxylic acid and hydroxyl product containing hindered phenol to anhydrous ethanol, continue stirring for 10-15 minutes, then dropwise add a dehydrating agent, and continue stirring and reacting at 28-32° C. for 72-74 hours after the dropwise addition is completed, to obtain mixed fruit flavor microcapsules;

[0022] Further, the dehydrating agent is obtained by adding dicyclohexylcarbodiimide to anhydrous ethanol and stirring for 5-10 minutes, and the usage ratio of dicyclohexylcarbodiimide to anhydrous ethanol is 0.2-0.25 mol: 100-110 mL; the carboxylic acid containing hindered phenol is selected from one of 3,5-di-tert-butyl-4-hydroxybenzoic acid, 3,5-di-tert-butyl-4-hydroxyphenylacetic acid, and 3,5-di-tert-butyl-4-hydroxyphenylpropionic acid, and the usage ratio of the carboxylic acid containing hindered phenol, the hydroxyl product, anhydrous ethanol, and the dehydrating agent is 0.2-0.25 mol: 10-12 g: 800-850 mL: 110-120 mL;

[0023] During the reaction of step A3, the carboxylic acid containing hindered phenol reacts with the hydroxyl product to obtain a product containing hindered phenol on the surface, wherein the modified resistant starch and silicon dioxide form a composite wall material to encapsulate the mixed fruit flavor, namely, mixed fruit flavor microcapsules.

[0024] The preparation of the preservative comprises the following steps:

[0025] Step B1: in a protective gas atmosphere, add methyl ferulate to ethanol, stir and mix, heat to 60-70° C., add cyclodextrin compound, then add sodium hydroxide, stir and react for 24-26 hours to obtain a wall material;

[0026] Further, the preparation process of the cyclodextrin compound refers to the synthesis process of CDen (ethylenediamine cyclodextrin) in Section 2.2.1 of the paper "Synthesis of degradable amphiphilic polyesters containing amine-modified beta-cyclodextrin and its controlled release of proteins and anticancer drugs"; the dosage ratio of methyl ferulate, ethanol, cyclodextrin compound, and sodium hydroxide is 21-25g: 70-80mL: 12-13g: 0.4-0.6g;

[0027] During the reaction of step B1, methyl ferulate reacts with the amino group of the cyclodextrin compound, namely ethylenediamine cyclodextrin, to generate a wall material, and introduces a ferulic acid amide structure into the outer surface of the cyclodextrin, so that the cyclodextrin has the antioxidant and anti-ultraviolet effects of ferulic acid;

[0028] Step B2: adding the wall material to distilled water, stirring at 50-60° C. for 25-30 minutes to obtain a wall material solution; then stirring and mixing natamycin and the wall material solution at 55-60° C. for 2-2.5 hours, and then freeze-drying, crushing, and sieving to obtain a preservative;

[0029] Further, the usage ratio of the wall material and distilled water is 5-7 g: 100-110 mL; the usage ratio of natamycin and the wall material solution is 4-6 g: 120-130 mL;

[0030] During the reaction of step B2, the wall material coats natamycin to obtain a preservative.

[0031] Beneficial effects of the invention: The invention discloses an effervescent slimming tea and a preparation method thereof. The effervescent slimming tea comprises raw materials such as cassia seed, mulberry leaf, lotus leaf, alkaline material, acidic material, sucralose, silicon dioxide, leucine, mannitol, citric acid, sodium citrate, neotame, adenosine monophosphate, conjugated linoleic acid powder, preservatives and mixed fruit essence microcapsules.

[0032] The synthesized fruit flavor microcapsules are products of fruit flavors coated with a composite wall material formed by modified resistant starch and silicon dioxide containing hindered phenols. After the fruit flavors are coated with silicon dioxide, the fruit flavors have good thermal stability. The composite wall material formed by coating with resistant starch can avoid the rapid loss of aroma due to premature leakage caused by the unclosed pore size of silicon dioxide, improve the volatility of the fruit flavors, and allow the fruit flavors to be slowly released to maintain the good aroma of the effervescent tablet slimming tea; hindered phenols are introduced into the composite wall material to enhance the antioxidant properties of the flavors and avoid aroma degradation caused by poor oxidation; the resistant starch in the wall material can enhance satiety after drinking, and its slow absorption helps to reduce fasting and postprandial blood sugar, enhance insulin sensitivity, improve intestinal health, and regulate lipid metabolism, and is suitable for use in effervescent tablet slimming tea.

[0033] The synthesized preservative is obtained by coating natamycin with a wall material obtained by introducing a ferulic acid amide structure into the outer surface of β-cyclodextrin. Due to the introduction of the ferulic acid amide structure, β-cyclodextrin has the antioxidant and anti-ultraviolet effects of ferulic acid, which can improve the antioxidant and anti-ultraviolet properties of β-cyclodextrin, thereby improving the photostability of natamycin; and after the modification of β-cyclodextrin, its solubility is enhanced, which enhances the solubility of the preservative; therefore, the synthesized preservative improves the shortcomings of poor solubility and insufficient photostability of natamycin.

[0034] The effervescent tablet slimming tea of ​​the invention has good antiseptic property and aroma, obvious slimming effect, strong market competitiveness and is worthy of popularization and use. DETAILED DESCRIPTION

[0035] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0036] Example 1

[0037] A kind of mixed fruit essence microcapsule, the preparation of which comprises the following steps:

[0038] Step A1: After mixing anhydrous ethanol and deionized water, add tetraethyl orthosilicate and YDH-171 in a water bath at 35°C, stir and react for 2h, then add miscellaneous fruit flavor and CTAB, stir at 500r / min for 35min, then add sodium hydroxide solution, stir and react at 30°C and 700r / min for 24h, remove unreacted tetraethyl orthosilicate, YDH-171, CTAB, and sodium hydroxide to obtain a coated product; the dosage ratio of anhydrous ethanol, deionized water, tetraethyl orthosilicate, YDH-171, miscellaneous fruit flavor, CTAB, and sodium hydroxide solution is 10mL: 20mL: 8mL: 4mL: 15g: 1.5mol: 5mL, the mass ratio of sweet orange flavor, strawberry flavor, and banana flavor in the miscellaneous fruit flavor is 1g: 1g: 2g, and the mass fraction of sodium hydroxide solution is 25%;

[0039] Step A2: Plasma-treat the resistant starch RS2 for 60 seconds at a discharge voltage of 5 kV, a frequency of 6 kHz, and air as a gas source to obtain a modified resistant starch; add the coated product to ethanol, start stirring, then add a hydrogen peroxide solution, stir and react at room temperature for 4 hours, remove the unreacted hydrogen peroxide to obtain an epoxidized product; add the epoxidized product and the modified resistant starch to glycerol, then add sodium hydroxide, reflux and stir at 100°C for 3 hours, remove the unreacted sodium hydroxide to obtain a hydroxyl product; the amount ratio of the coated product, ethanol, and hydrogen peroxide solution is 5g:50mL:20mL, and the mass fraction of the hydrogen peroxide solution is 27.5%; the amount ratio of the epoxidized product, modified resistant starch, glycerol, and sodium hydroxide is 6g:20g:60mL:0.1g;

[0040] Step A3: In an ice water bath and nitrogen atmosphere, 3,5-di-tert-butyl-4-hydroxybenzoic acid and hydroxyl product are added to anhydrous ethanol, and the mixture is stirred for 10 minutes before adding a dehydrating agent dropwise. After the addition is completed, the mixture is stirred and reacted at 28° C. for 72 hours to remove the unreacted dehydrating agent and 3,5-di-tert-butyl-4-hydroxybenzoic acid, thereby obtaining mixed fruit flavor microcapsules; the dehydrating agent is obtained by adding dicyclohexylcarbodiimide to anhydrous ethanol and stirring for 5 minutes, and the amount ratio of dicyclohexylcarbodiimide to anhydrous ethanol is 0.2 mol: 100 mL; the amount ratio of 3,5-di-tert-butyl-4-hydroxybenzoic acid, hydroxyl product, anhydrous ethanol, and dehydrating agent is 0.2 mol: 10 g: 800 mL: 110 mL.

[0041] Example 2

[0042] A kind of mixed fruit essence microcapsule, the preparation of which comprises the following steps:

[0043] Step A1: After mixing anhydrous ethanol and deionized water, add tetraethyl orthosilicate and A151 in a 40° C. water bath, stir and react for 2.5 hours, then add miscellaneous fruit flavor and CTAB, stir at 500 r / min for 40 minutes, then add sodium hydroxide solution, stir and react at 30° C. and 700 r / min for 25 hours, remove unreacted tetraethyl orthosilicate, A151, CTAB, and sodium hydroxide to obtain a coated product; the dosage ratio of anhydrous ethanol, deionized water, tetraethyl orthosilicate, A151, miscellaneous fruit flavor, CTAB, and sodium hydroxide solution is 12 mL: 25 mL: 9 mL: 5 mL: 18 g: 1.7 mol: 6 mL, the mass ratio of sweet orange flavor, strawberry flavor, and banana flavor in the miscellaneous fruit flavor is 1.3 g: 1.3 g: 2.5 g, and the mass fraction of sodium hydroxide solution is 28%;

[0044] Step A2: Plasma-treat the resistant starch RS2 for 60 seconds at a discharge voltage of 6 kV, a frequency of 7 kHz, and air as a gas source to obtain a modified resistant starch; add the coated product to ethanol, start stirring, then add a hydrogen peroxide solution, stir and react at room temperature for 4.5 hours, remove the unreacted hydrogen peroxide to obtain an epoxidized product; add the epoxidized product and the modified resistant starch to glycerol, then add sodium hydroxide, reflux and stir at 110°C for 3.5 hours, remove the unreacted sodium hydroxide to obtain a hydroxyl product; the amount ratio of the coated product, ethanol, and hydrogen peroxide solution is 6 g: 55 mL: 18 mL, and the mass fraction of the hydrogen peroxide solution is 27.5%; the amount ratio of the epoxidized product, modified resistant starch, glycerol, and sodium hydroxide is 7 g: 25 g: 65 mL: 0.15 g;

[0045] Step A3: In an ice-water bath and nitrogen atmosphere, 3,5-di-tert-butyl-4-hydroxyphenylacetic acid and hydroxyl product are added to anhydrous ethanol, and the mixture is stirred for 13 minutes, followed by dropwise addition of a dehydrating agent. After the addition is completed, the mixture is stirred for 73 hours at 30° C., and the unreacted dehydrating agent and 3,5-di-tert-butyl-4-hydroxybenzoic acid are removed to obtain mixed fruit flavor microcapsules; the dehydrating agent is obtained by adding dicyclohexylcarbodiimide to anhydrous ethanol and stirring for 7 minutes, and the amount ratio of dicyclohexylcarbodiimide to anhydrous ethanol is 0.23 mol: 105 mL; the amount ratio of 3,5-di-tert-butyl-4-hydroxyphenylacetic acid, hydroxyl product, anhydrous ethanol, and dehydrating agent is 0.23 mol: 11 g: 820 mL: 115 mL.

[0046] Example 3

[0047] A kind of mixed fruit essence microcapsule, the preparation of which comprises the following steps:

[0048] Step A1: After mixing anhydrous ethanol and deionized water, add tetraethyl orthosilicate and A-173 in a water bath at 45°C, stir and react for 3h, then add miscellaneous fruit flavor and CTAB, stir at 600r / min for 45min, then add sodium hydroxide solution, stir and react at 35°C and 800r / min for 26h, remove unreacted tetraethyl orthosilicate, A-173, CTAB, and sodium hydroxide to obtain a coated product; the dosage ratio of anhydrous ethanol, deionized water, tetraethyl orthosilicate, A-173, miscellaneous fruit flavor, CTAB, and sodium hydroxide solution is 15mL:30mL:10mL:6mL:20g:2.0mol:7mL, the mass ratio of sweet orange flavor, strawberry flavor, and banana flavor in the miscellaneous fruit flavor is 1.5g:1.5g:3g, and the mass fraction of sodium hydroxide solution is 30%;

[0049] Step A2: Plasma-treat the resistant starch RS2 for 90 seconds at a discharge voltage of 7 kV, a frequency of 8 kHz, and air as a gas source to obtain a modified resistant starch; add the coated product to ethanol, start stirring, then add a hydrogen peroxide solution, stir and react at room temperature for 5 hours, remove the unreacted hydrogen peroxide to obtain an epoxidized product; add the epoxidized product and the modified resistant starch to glycerol, then add sodium hydroxide, reflux and stir at 120°C for 4 hours, remove the unreacted sodium hydroxide to obtain a hydroxyl product; the amount ratio of the coated product, ethanol, and hydrogen peroxide solution is 7g:60mL:15mL, and the mass fraction of the hydrogen peroxide solution is 35%; the amount ratio of the epoxidized product, modified resistant starch, glycerol, and sodium hydroxide is 8g:30g:70mL:0.2g;

[0050] Step A3: In an ice water bath and nitrogen atmosphere, 3,5-di-tert-butyl-4-hydroxybenzenepropionic acid and hydroxyl product are added to anhydrous ethanol, and the mixture is stirred for 15 minutes before adding a dehydrating agent dropwise. After the addition is completed, the mixture is stirred and reacted at 32° C. for 74 hours to remove the unreacted dehydrating agent and 3,5-di-tert-butyl-4-hydroxybenzoic acid, thereby obtaining mixed fruit flavor microcapsules; the dehydrating agent is obtained by adding dicyclohexylcarbodiimide to anhydrous ethanol and stirring for 10 minutes, and the amount ratio of dicyclohexylcarbodiimide to anhydrous ethanol is 0.25 mol: 110 mL; the amount ratio of 3,5-di-tert-butyl-4-hydroxybenzenepropionic acid, hydroxyl product, anhydrous ethanol, and dehydrating agent is 0.25 mol: 12 g: 850 mL: 120 mL.

[0051] Example 4

[0052] A preservative, the preparation of which comprises the following steps:

[0053] Step B1: In a nitrogen atmosphere, add methyl ferulate to ethanol and stir to mix, heat to 60°C, add cyclodextrin compound, then add sodium hydroxide, stir to react for 24 hours, remove unreacted sodium hydroxide to obtain the wall material; the preparation process of cyclodextrin compound refers to the synthesis process of CDen (ethylenediamine cyclodextrin) in section 2.2.1 of the paper "Synthesis of degradable amphiphilic polyester containing amino-modified beta-cyclodextrin and its controlled release of proteins and anticancer drugs"; the dosage ratio of methyl ferulate, ethanol, cyclodextrin compound and sodium hydroxide is 21g:70mL:12g:0.4g;

[0054] Step B2: adding the wall material to distilled water, stirring at 50°C for 25 minutes to obtain a wall material solution; stirring and mixing natamycin and the wall material solution at 55°C for 2 hours, and then freeze-drying, crushing and sieving to obtain a preservative; the usage ratio of the wall material to distilled water is 5g:100mL; the usage ratio of natamycin to the wall material solution is 4g:120mL.

[0055] Example 5

[0056] A preservative, the preparation of which comprises the following steps:

[0057] Step B1: In a nitrogen atmosphere, add methyl ferulate to ethanol and stir to mix, heat to 65°C, add cyclodextrin compound, then add sodium hydroxide, stir to react for 25 hours, remove unreacted sodium hydroxide to obtain the wall material; the preparation process of cyclodextrin compound refers to the synthesis process of CDen (ethylenediamine cyclodextrin) in section 2.2.1 of the paper "Synthesis of degradable amphiphilic polyester containing amino-modified beta-cyclodextrin and its controlled release of proteins and anticancer drugs"; the dosage ratio of methyl ferulate, ethanol, cyclodextrin compound and sodium hydroxide is 23g:75mL:12.5g:0.5g;

[0058] Step B2: adding the wall material to distilled water, stirring at 55° C. for 27 minutes to obtain a wall material solution; stirring and mixing natamycin and the wall material solution at 58° C. for 2.3 hours, and then freeze-drying, crushing, and sieving to obtain a preservative; the usage ratio of the wall material to distilled water is 6 g:105 mL; the usage ratio of natamycin to the wall material solution is 5 g:125 mL.

[0059] Example 6

[0060] A preservative, the preparation of which comprises the following steps:

[0061] Step B1: In a nitrogen atmosphere, add methyl ferulate to ethanol and stir to mix, heat to 70°C, add cyclodextrin compound, then add sodium hydroxide, stir to react for 26 hours, remove unreacted sodium hydroxide to obtain the wall material; the preparation process of cyclodextrin compound refers to the synthesis process of CDen (ethylenediamine cyclodextrin) in section 2.2.1 of the paper "Synthesis of degradable amphiphilic polyester containing amino-modified beta-cyclodextrin and its controlled release of proteins and anticancer drugs"; the dosage ratio of methyl ferulate, ethanol, cyclodextrin compound and sodium hydroxide is 25g:80mL:13g:0.6g;

[0062] Step B2: adding the wall material to distilled water, stirring at 60°C for 30 minutes to obtain a wall material solution; stirring and mixing natamycin and the wall material solution at 60°C for 2.5 hours, and then freeze-drying, crushing and sieving to obtain a preservative; the usage ratio of the wall material to distilled water is 7g:110mL; the usage ratio of natamycin to the wall material solution is 6g:130mL.

[0063] Example 7

[0064] An effervescent slimming tea comprises the following raw materials in parts by weight: 78 parts of cassia seeds, 0.7 parts of mulberry leaves, 0.7 parts of lotus leaves, 2.0 parts of alkaline materials, 2.9 parts of acidic materials, 0.04 parts of sucralose, 0.6 parts of silicon dioxide, 0.5 parts of leucine, 4 parts of mannitol, 0.8 parts of citric acid, 0.08 parts of sodium citrate, 0.04 parts of neotame, 0.9 parts of adenosine monophosphate, 1.5 parts of conjugated linoleic acid powder, 0.03 parts of preservatives and 3.0 parts of mixed fruit essence microcapsules; the alkaline material is sodium bicarbonate, and the acidic material is citric acid;

[0065] The preparation of the effervescent slimming tea comprises the following steps:

[0066] Step S1: Mix Cassia seed, mulberry leaf and lotus leaf and add deionized water in a mass volume ratio of 1g:8mL, boil at 85°C for 2h, filter, add deionized water equal to the previous amount, boil and filter again, mix the juices obtained by the two filtrations, evaporate and concentrate at 100°C for 1h to obtain an extract, stir and mix the extract with ethanol in a volume ratio of 1:1 for 10min, let stand for 24h, evaporate the extract after standing for 4h, and obtain an extract;

[0067] Step S2: stirring the alkaline material, the extract accounting for 60% of the mass of the extract and half of the mannitol for 2 hours, drying at 70°C for 3 hours, and then passing through a 60-mesh sieve to obtain an alkaline powder; stirring the acidic material, the remaining extract and the remaining mannitol for 2 hours, drying at 70°C for 3.5 hours, and then passing through a 60-mesh sieve to obtain an acidic powder;

[0068] Step S3: stirring and mixing the acid powder, alkaline powder, sucralose, silicon dioxide, leucine, mannitol, citric acid, sodium citrate, neotame, adenosine monophosphate, conjugated linoleic acid powder, preservatives and fruit flavor microcapsules for 15 minutes, then wetting with deionized water, granulating, passing through a 60-mesh sieve, and tableting, coating and packaging to obtain effervescent tablets;

[0069] Step S4: Before use, 3 effervescent tablets are brewed with 200 mL of water at a temperature of 50° C. and stirred for 3 minutes to obtain effervescent tablet slimming tea.

[0070] Example 8

[0071] An effervescent slimming tea comprises the following raw materials in parts by weight: 80 parts of cassia seeds, 0.8 parts of mulberry leaves, 0.8 parts of lotus leaves, 2.5 parts of alkaline materials, 3.1 parts of acidic materials, 0.05 parts of sucralose, 0.7 parts of silicon dioxide, 0.6 parts of leucine, 5 parts of mannitol, 1.0 parts of citric acid, 0.10 parts of sodium citrate, 0.05 parts of neotame, 1.0 parts of adenosine monophosphate, 1.8 parts of conjugated linoleic acid powder, 0.04 parts of preservatives and 3.3 parts of mixed fruit essence microcapsules; the alkaline material is sodium bicarbonate, and the acidic material is citric acid;

[0072] The preparation of the effervescent slimming tea comprises the following steps:

[0073] Step S1: Mix Cassia seed, mulberry leaf and lotus leaf and add deionized water in a mass volume ratio of 1.2 g:9.6 mL, boil at 87° C. for 2.3 h, filter, add deionized water equal to the previous amount, boil again, filter, mix the juices obtained by the two filtrations, evaporate and concentrate at 105° C. for 1.5 h to obtain an extract, stir and mix the extract with ethanol in a volume ratio of 1.2:1.2 for 12 min, let stand for 25 h, evaporate the extract after standing for 5 h, and obtain an extract;

[0074] Step S2: stirring the alkaline material, the extract accounting for 60% of the mass of the extract and half of the mannitol for 2-3 hours, drying at 70°C for 3.2 hours, and then passing through a 60-mesh sieve to obtain an alkaline powder; stirring the acidic material, the remaining extract and the remaining mannitol for 2.5 hours, drying at 70°C for 3.7 hours, and then passing through a 60-mesh sieve to obtain an acidic powder;

[0075] Step S3: stirring and mixing the acid powder, alkaline powder, sucralose, silicon dioxide, leucine, mannitol, citric acid, sodium citrate, neotame, adenosine monophosphate, conjugated linoleic acid powder, preservatives and fruit flavor microcapsules for 20 minutes, then wetting with deionized water, granulating, passing through a 60-mesh sieve, and tableting, coating and packaging to obtain effervescent tablets;

[0076] Step S4: Before use, 3 effervescent tablets were brewed with 200 mL of water at a temperature of 55° C. and stirred for 4 minutes to obtain effervescent tablet slimming tea.

[0077] Example 9

[0078] An effervescent slimming tea comprises the following raw materials in parts by weight: 82 parts of cassia seeds, 0.9 parts of mulberry leaves, 0.9 parts of lotus leaves, 3.0 parts of alkaline materials, 3.3 parts of acidic materials, 0.06 parts of sucralose, 0.8 parts of silicon dioxide, 0.7 parts of leucine, 6 parts of mannitol, 1.2 parts of citric acid, 0.12 parts of sodium citrate, 0.06 parts of neotame, 1.1 parts of adenosine monophosphate, 2.0 parts of conjugated linoleic acid powder, 0.05 parts of preservatives and 3.5 parts of mixed fruit essence microcapsules; the alkaline material is sodium bicarbonate, and the acidic material is citric acid;

[0079] The preparation of the effervescent slimming tea comprises the following steps:

[0080] Step S1: Mix Cassia seed, mulberry leaf and lotus leaf and add deionized water in a mass volume ratio of 1.5 g:12 mL, boil at 90° C. for 2.5 h, filter, add deionized water equal to the previous amount, boil again, filter, mix the juices obtained by the two filtrations, evaporate and concentrate at 110° C. for 2 h to obtain an extract, stir and mix the extract with ethanol in a volume ratio of 1.5:1.5 for 15 min, let stand for 26 h, evaporate the extract after standing for 6 h, and obtain an extract;

[0081] Step S2: stirring the alkaline material, the extract accounting for 60% of the mass of the extract and half of the mannitol for 3 hours, drying at 75° C. for 3.5 hours, and then sifting through an 80-mesh sieve to obtain an alkaline powder; stirring the acidic material, the remaining extract and the remaining mannitol for 3 hours, drying at 75° C. for 4 hours, and then sifting through an 80-mesh sieve to obtain an acidic powder;

[0082] Step S3: stirring and mixing the acid powder, alkaline powder, sucralose, silicon dioxide, leucine, mannitol, citric acid, sodium citrate, neotame, adenosine monophosphate, conjugated linoleic acid powder, preservatives and fruit flavor microcapsules for 25 minutes, then wetting with deionized water, granulating, passing through an 80-mesh sieve, and tableting, coating and packaging to obtain effervescent tablets;

[0083] Step S4: Before use, 4 effervescent tablets are brewed with 270 mL of water at a temperature of 60° C. and stirred for 5 minutes to obtain effervescent tablet slimming tea.

[0084] Comparative Example 1

[0085] Compared with Example 9, the fruit flavor microcapsules were replaced with the coated product obtained in step A1 of Example 3, i.e., the product obtained by coating the fruit flavor with silicon dioxide, i.e., the coated product, and the rest was exactly the same as in Example 9 to prepare an effervescent slimming tea.

[0086] Comparative Example 2

[0087] Compared with Example 9, the fruit flavor microcapsules were replaced with the hydroxyl product obtained in step A2 of Example 3, i.e., the product obtained by coating the fruit flavor with a composite wall material formed by silicon dioxide and resistant starch, i.e., the hydroxyl product, and the rest was exactly the same as in Example 9 to prepare an effervescent slimming tea.

[0088] Comparative Example 3

[0089] Compared with Example 9, the wall material in step B2 of Example 3 was replaced with common β-cyclodextrin, and the rest was exactly the same as Example 9 to prepare an effervescent slimming tea.

[0090] Comparative Example 4

[0091] Compared with Example 9, the wall material in step B2 of Example 3 was replaced with the cyclodextrin compound in step B1 of Example 3, and the rest was exactly the same as in Example 9 to prepare an effervescent slimming tea.

[0092] The effervescent tablet slimming tea prepared by the present invention is further tested for its effect, and the test results are as follows.

[0093] For the effervescent slimming tea obtained in Examples 7-9 and Comparative Examples 1-4, Candida albicans (supplier: Testol Biotech, item number: TS280024) and Aspergillus flavus (supplier: Testol Biotech, item number: TS277508) were used as the tested strains to determine the antibacterial rate; for the effervescent slimming tea obtained in Examples 7-9 and Comparative Examples 1-4, the aroma was evaluated; the effervescent slimming tea obtained in Examples 7-9 and Comparative Examples 1-4 was placed in an ultraviolet radiation with an intensity of 0.89 W / m 2 After treatment at a temperature of 50°C and an aging time of 48h, the antibacterial rate after aging and the aroma evaluation were carried out; the results are recorded in Table 1;

[0094] Table 1: Test results 1

[0095]

[0096]

[0097] In order to test the weight loss effect of the effervescent tablet slimming tea obtained in the present invention, the effervescent tablet slimming tea obtained in Example 9 was tested with reference to the method for determining body fat percentage in the specific implementation method of the patent with the authorization announcement number CN103054127B, and the body fat percentage reduction after two months of using the effervescent tablet slimming tea obtained in Example 9 was determined. The results are recorded in Table 2;

[0098] Table 2: Test results 2

[0099]

[0100] According to the data in Table 1, the effervescent tablet slimming tea of ​​the present invention has excellent corrosion resistance and aroma. As shown in Example 9 compared with Comparative Example 1, the product obtained by coating the fruit essence with ordinary silica, i.e., the coated product, does not introduce resistant starch to form a composite wall material, and cannot effectively avoid the rapid loss of aroma due to premature leakage caused by the unclosed silica pore size, and the aroma duration is shortened; hindered phenols are not introduced to enhance antioxidant properties, and the fruit aroma is weakened after aging and the aroma duration is shortened. As shown in Example 9 compared with Comparative Example 2, the composite wall material formed by silica and resistant starch is used to coat the fruit essence, and hindered phenols are not introduced into the wall material, and the fruit aroma is weakened after aging. As shown in Example 9 compared with Comparative Example 3, only ordinary β-cyclodextrin is used to coat natamycin, which fails to improve the shortcomings of insufficient solubility and photostability of natamycin, the antibacterial rate decreases, and the antiseptic property of the preservative decreases; the antibacterial rate decreases more after aging, and the antiseptic property of the preservative decreases more. Comparison of Example 9 with Comparative Example 4 shows that the use of cyclodextrin compounds to coat natamycin without the introduction of ferulic acid amide structure fails to improve the disadvantage of insufficient photostability of natamycin, and the antibacterial rate decreases after aging, and the antiseptic property of the preservative decreases. According to the data in Table 2, the body fat rate of the subjects decreased significantly after using the effervescent slimming tea of ​​the present invention, indicating that the effervescent slimming tea of ​​the present invention has an excellent slimming effect.

[0101] The above contents are merely examples and explanations of the concept of the present invention. The technicians in this technical field may make various modifications or additions to the specific embodiments described or replace them in a similar manner. As long as they do not deviate from the concept of the invention or exceed the scope defined by the claims, they should all fall within the protection scope of the present invention.

Claims

1. An effervescent slimming tea, characterized in that: The invention comprises the following raw materials in parts by weight: 78-82 parts of cassia seeds, 0.7-0.9 parts of mulberry leaves, 0.7-0.9 parts of lotus leaves, 2.0-3.0 parts of alkaline materials, 2.9-3.3 parts of acidic materials, 0.04-0.06 parts of sucralose, 0.6-0.8 parts of silicon dioxide, 0.5-0.7 parts of leucine, 4-6 parts of mannitol, 0.8-1.2 parts of citric acid, 0.08-0.12 parts of sodium citrate, 0.04-0.06 parts of neotame, 0.9-1.1 parts of adenosine monophosphate, 1.5-2.0 parts of conjugated linoleic acid powder, 0.03-0.05 parts of preservatives and 3.0-3.5 parts of mixed fruit flavor microcapsules; The preparation of the mixed fruit essence microcapsules comprises the following steps: Step A1: After mixing anhydrous ethanol and deionized water, add tetraethyl orthosilicate and a coupling agent, stir, then add miscellaneous fruit essence and a surfactant, continue stirring, then add sodium hydroxide solution, stir and react to obtain a coated product; Step A2: treating the resistant starch with plasma to obtain modified resistant starch; The coated product is added into ethanol, and then into hydrogen peroxide solution, and stirred for reaction at room temperature to obtain the epoxy product; The epoxy product and the modified resistant starch are added to glycerol, and then sodium hydroxide is added, and the mixture is refluxed and stirred to react to obtain a hydroxyl product; Step A3: In an ice-water bath and a protective gas atmosphere, add the carboxylic acid and hydroxyl product containing hindered phenol into anhydrous ethanol, add a dehydrating agent dropwise after stirring, and stir to react to obtain the mixed fruit flavor microcapsules.

2. The effervescent slimming tea according to claim 1, characterized in that: The alkaline material is sodium bicarbonate, and the acidic material is citric acid; in step A1, the dosage ratio of anhydrous ethanol, deionized water, tetraethyl orthosilicate, coupling agent, miscellaneous fruit essence, surfactant, and sodium hydroxide solution is 10-15mL: 20-30mL: 8-10mL: 4-6mL: 15-20g: 1.5-2.0mol: 5-7mL.

3. The effervescent slimming tea according to claim 1, characterized in that: In step A1, the coupling agent is selected from one of YDH-171, A151, and A-173, the mass ratio of sweet orange flavor, strawberry flavor, and banana flavor in the mixed fruit flavor is 1-1.5g: 1-1.5g: 2-3g, and the mass fraction of the sodium hydroxide solution is 25-30%.

4. The effervescent slimming tea according to claim 1, characterized in that: In step A2, the usage ratio of the coated product, ethanol and hydrogen peroxide solution is 5-7 g: 50-60 mL: 15-20 mL, and the mass fraction of the hydrogen peroxide solution is 27.5-35%.

5. The effervescent slimming tea according to claim 1, characterized in that: In step A2, the usage ratio of the epoxidation product, the modified resistant starch, the glycerol and the sodium hydroxide is 6-8 g: 20-30 g: 60-70 mL: 0.1-0.2 g.

6. The effervescent slimming tea according to claim 1, characterized in that: In step A3, the carboxylic acid containing hindered phenol is selected from one of 3,5-di-tert-butyl-4-hydroxybenzoic acid, 3,5-di-tert-butyl-4-hydroxyphenylacetic acid, and 3,5-di-tert-butyl-4-hydroxyphenylpropionic acid, and the amount ratio of the carboxylic acid containing hindered phenol, the hydroxyl product, anhydrous ethanol, and the dehydrating agent is 0.2-0.25 mol: 10-12 g: 800-850 mL: 110-120 mL.

7. The effervescent slimming tea according to claim 1, characterized in that: The preparation of the preservative comprises the following steps: Step B1: in a protective gas atmosphere, add methyl ferulate to ethanol, stir and mix, heat to 60-70° C., add cyclodextrin compound, then add sodium hydroxide, stir and react for 24-26 hours to obtain a wall material; Step B2: adding the wall material to distilled water, stirring at 50-60° C. for 25-30 minutes to obtain a wall material solution; then stirring and mixing natamycin and the wall material solution at 55-60° C. for 2-2.5 hours, and then freeze-drying, crushing, and sieving to obtain a preservative.

8. The effervescent slimming tea according to claim 7, characterized in that: In step B1, the usage ratio of methyl ferulate, ethanol, cyclodextrin compound and sodium hydroxide is 21-25 g: 70-80 mL: 12-13 g: 0.4-0.6 g.

9. The effervescent slimming tea according to claim 7, characterized in that: In step B2, the usage ratio of the wall material and distilled water is 5-7 g: 100-110 mL; the usage ratio of natamycin and the wall material solution is 4-6 g: 120-130 mL.

10. A method for preparing the effervescent slimming tea according to any one of claims 1 to 9, characterized in that: The steps include: Step S1: Mix Cassia seed, mulberry leaf and lotus leaf and add deionized water in a mass volume ratio of 1-1.5 g: 8-12 mL, boil at 85-90° C. for 2-2.5 hours, filter, add deionized water equal to the previous amount, boil again, filter, mix the juices obtained by the two filtrations, evaporate and concentrate at 100-110° C. for 1-2 hours to obtain an extract, stir and mix the extract with ethanol in a volume ratio of 1-1.5:1-1.5 for 10-15 minutes, let stand for 24-26 hours, evaporate the extract after standing for 4-6 hours, and obtain an extract; Step S2: stirring the alkaline material, the extract accounting for 60% of the mass of the extract and half of the mannitol for 2-3 hours, drying at 70-75° C. for 3-3.5 hours, and then sifting through a 60-80 mesh sieve to obtain an alkaline powder; stirring the acidic material, the remaining extract and the remaining mannitol for 2-3 hours, drying at 70-75° C. for 3.5-4 hours, and then sifting through a 60-80 mesh sieve to obtain an acidic powder; Step S3: stirring and mixing the acid powder, alkaline powder, sucralose, silicon dioxide, leucine, mannitol, citric acid, sodium citrate, neotame, adenosine monophosphate, conjugated linoleic acid powder, preservatives and fruit flavor microcapsules for 15-25 minutes, then wetting with deionized water, granulating, passing through a 60-80 mesh sieve, and tableting, coating and packaging to obtain an effervescent tablet; Step S4: Before use, 3-4 effervescent tablets are brewed with 200-270 mL of water at a temperature of 50-60° C. and stirred for 3-5 minutes to obtain effervescent tablet slimming tea.

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