Phyllanthus emblica fruit tea and preparation method thereof

Abstract

The invention discloses phyllanthus emblica fruit tea and a preparation method thereof, and the preparation method comprises the following steps: selecting ripe phyllanthus emblica fruits, cleaning, steaming for three times, drying in the sun for three times, denucleating to obtain phyllanthus emblica pulp, soaking the phyllanthus emblica pulp with a debitterizing solution, and cutting into particles; preparing fresh phyllanthus emblica fruits into a polyphenol concentrated solution, atomizing and spraying the polyphenol concentrated solution on the tea leaves, drying the sprayed tea leaves, and finally, filling phyllanthus emblica fruit granules and the phyllanthus emblica fruit polyphenol composite tea leaves into tea bags in a layered manner in proportion; the pulp can be softened and the sour and astringent taste of the phyllanthus emblica can be reduced through a three-steaming and three-drying process; the phyllanthus emblica polyphenol concentrated solution is sprayed on the surfaces of the tea leaves in a high-pressure spraying mode, so that the tea leaves can absorb a proper amount of phyllanthus emblica fruit fragrance and slightly sour taste, and the layering sense and drinking interest of the tea leaves are improved; the emblic leafflower fruit powder is subjected to acid-base modification treatment, and the porosity of the emblic leafflower fruit powder can be increased, so that the adsorption effect of the emblic leafflower fruit powder on EGCG and other substances in the tea leaves is improved, the bioavailability of the emblic leafflower fruit powder is improved, and the health effect of the tea drink is enhanced.

Description

Technical Field

[0001] The invention relates to the field of emblica fruit tea, in particular to emblica fruit tea and a preparation method thereof. Background Art

[0002] In recent years, as people's health awareness continues to improve, tea drinks have been favored by more and more consumers due to their natural ingredients and rich health benefits. In addition, tea contains rich catechins, including epigallocatechin gallate (EGCG), which have significant antioxidant, anti-inflammatory and chronic disease prevention functions. However, modern consumers' demand for tea drinks is no longer limited to the taste of tea alone. Functional and complex tea drinks have gradually become a popular choice in the market, especially tea products that combine natural ingredients such as fruits and herbs, which have attracted a large number of consumers who pursue health and taste.

[0003] Emblica officinalis is a natural plant rich in polyphenols, vitamin C and other active ingredients. It has a wide range of medicinal and health functions, such as antioxidant, anti-inflammatory, immunomodulatory and liver protection effects. However, because it contains bitter substances, the taste of emblica fruit is poor when eaten directly, which limits its wide application in tea products. In addition, the polyphenols in emblica fruit are sensitive to external conditions such as temperature and pH value, and are easily degraded during processing, resulting in reduced activity of its functional ingredients. Although there are some emblica fruit tea related products on the market, most of them are still limited to extracting emblica fruit juice or adding a small amount of emblica fruit ingredients. It is difficult to take into account the functionality of emblica fruit and the traditional flavor of tea at the same time. Therefore, how to optimize the combination of emblica fruit and tea, increase the content of functional ingredients in tea, and how to maintain the biological activity of product nutrients through process improvements are still technical problems that need to be urgently solved in the field of tea.

[0004] Therefore, the prior art has defects and needs to be improved. Summary of the invention

[0005] The technical problem to be solved by the present invention is to provide a kind of emblica fruit tea with improved drinking taste, high bioavailability and unique flavor and a preparation method thereof.

[0006] To achieve this object, the present invention adopts the following technical solutions:

[0007] A kind of emblica fruit tea and preparation method thereof, comprising the following steps:

[0008] S1. Fruit selection and cleaning: fresh emblica fruits with a maturity of 80-90% are selected, the surface of which is cleaned with running water, and then immersed in a sodium bicarbonate solution with a concentration of 0.7-1.2 mol / L for 5-10 min. After the immersion is completed, the fruits are cleaned with pure water;

[0009] S2, three-steaming and three-drying treatment: putting the washed emblica fruit into a steamer, treating it with 100-120° C. steam for 10-15 min, then taking it out and spraying it with cold water for 10-20 s, and then putting it into a drying oven for drying. After repeating the steaming and drying treatment three times, the fruit core is removed to obtain the emblica pulp;

[0010] S3, debittering treatment: putting the emblica pulp obtained in step S2 into a debittering solution for infiltration and debittering treatment, the infiltration time is 40 to 50 minutes, then crushing the emblica pulp into 0.2 to 0.6 cm pieces in a crusher, and obtaining emblica fruit pieces after drying;

[0011] The components and weight proportions of the debittering solution are as follows: 2-4% sodium chloride, 0.2-1% sodium bicarbonate, 0.1-0.3% citric acid, 0.2-0.6% pectinase, and the balance is water;

[0012] S4, preparing polyphenol concentrate: after removing the core of fresh emblica fruit with a maturity of 60-80%, put it into a blender, add an appropriate amount of water into the blender, and stir for 15-25 minutes to obtain emblica fruit pulp, then put the emblica fruit pulp into a constant temperature bath through a container, then add 60-70% ethanol solution at a solid-liquid ratio of 1:10, adjust the pH value to 4-6, stir evenly, then filter the solution in the container to obtain a polyphenol mother liquor, and evaporate the polyphenol mother liquor to obtain an emblica fruit polyphenol concentrate;

[0013] S5, atomization spraying: the tea leaves are spread on a conveyor belt, and then the emblica polyphenol concentrate is evenly sprayed on the surface of the tea leaves through a high-pressure spray device. After the spraying is completed, the tea leaves are dried to obtain emblica polyphenol composite tea leaves;

[0014] S6, layered mixing: filling the emblica fruit particles obtained in step S3 into the bottom of the tea bag at a weight ratio of 20-30% to form a first layer of filling material, and then filling the emblica polyphenol composite tea leaves obtained in step S5 into the tea bag at a weight ratio of 70-80% to form a second layer of filling material to obtain emblica fruit tea.

[0015] Using the above technical solution, in step S5, the moisture content of the tea is 8-12%, and the relative humidity of the environment is 40-60%; the conveying speed of the conveyor belt is 0.5-1.5m / min, the atomized particle size is 20-50μm, the spraying flow rate is 0.2-1L / min, and the spraying distance is 20-60cm.

[0016] Using the above technical solutions, in step S6, the tea bag is a double-compartment tea bag, and the double-compartment tea bag is made of food-grade non-woven fabric or plant fiber film;

[0017] The double-compartment tea bag comprises a first compartment and a second compartment, wherein the volume ratio between the first compartment and the second compartment is 1:2-4; the first compartment and the second compartment are isolated by a closed line, the first layer of filling material is located in the first compartment, and the second layer of filling material is located in the second compartment.

[0018] Using the above technical solutions, in step S4, the mass ratio between fresh emblica fruit and water is 1:2-3, and the stirring speed of the stirrer is 800-1500 rpm;

[0019] The temperature of the thermostatic bath is controlled at 45-60° C., the mixing time of the emblica pulp and the ethanol solution is 30-50 minutes, and the pH value of the mixed solution of the emblica pulp and the ethanol is adjusted by citric acid or lactic acid;

[0020] The polyphenol mother liquor is evaporated by vacuum evaporation equipment, the temperature is controlled at 45-50°C, the pressure is set at 0.08-0.1MPa, and the evaporation time is 40-70min, so as to evaporate and concentrate the volume of the polyphenol mother liquor to 1 / 20-1 / 30 of the original volume.

[0021] By adopting the above-mentioned technical solutions, in step S4, before adding the ethanol solution to the emblica pulp, the glutathione solution is slowly added to the emblica pulp, and the weight ratio of glutathione to the emblica pulp is 0.01-0.05%.

[0022] By adopting the above technical solutions, the tea leaves are one of cooked Pu'er tea, raw Pu'er tea, white tea or green tea.

[0023] By adopting the above-mentioned technical solutions, when the tea is cooked Pu'er tea, in step S6, after completing the filling of the second layer of filling material, the emblica fruit powder is also filled into the second compartment of the tea bag and mixed evenly, and the weight ratio of the emblica fruit powder to the second layer of filling material is 1:7-10.

[0024] Using the above technical solutions, the preparation process of the emblica fruit powder is as follows:

[0025] Part of the emblica fruit particles prepared in step S3 are dried to control the moisture content of the emblica fruit particles to 5-8%, and then the emblica fruit particles are crushed by a jet mill. During the crushing process of the jet mill, the feed rate of the emblica fruit particles is adjusted to 5-10 kg / h, the crushing pressure is 0.6-0.8 MPa, the ambient temperature is 0-30° C., and the particle size of the emblica fruit powder obtained is 75-150 μm.

[0026] By adopting the above-mentioned technical schemes, the amla powder is subjected to acid-base modification treatment, and the specific process flow is: soaking the amla powder in 3 to 4 times the volume of 0.1 to 0.2 mol / L citric acid, bathing in water at 75 to 85°C for 60 to 70 minutes, filtering out the solution, washing the amla powder with ultrapure water until neutral, and then immersing the amla powder in 3 to 4 times the volume of 0.1 to 0.2 mol / L sodium bicarbonate, bathing in water at 75 to 85°C for 60 to 70 minutes, and then washing with ultrapure water until neutral, and collecting to obtain the amla powder subjected to acid-base modification treatment.

[0027] The technical solution also provides a kind of emblica fruit tea, and the emblica fruit tea is prepared by adopting the above technical solution.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The invention uses a three-steaming and three-drying process to soften the pulp with steam and reduce the sour taste of the emblica fruit, thereby optimizing the taste of the emblica fruit; uses a debittering solution to remove the sour taste and bitterness in the emblica fruit, thereby making it more suitable for tea drinking and effectively improving the texture and flavor of the emblica fruit; sprays the emblica fruit polyphenol concentrate on the surface of tea leaves in a high-pressure spraying manner; the emblica fruit polyphenol concentrate not only has an antioxidant effect, but also contains rich fruity aroma and sour taste; through the uniform spraying of tiny particles, the tea leaves can absorb an appropriate amount of emblica fruit aroma and slightly sour taste, thereby giving the tea leaves a unique flavor. Different from traditional tea products, it increases the layering of tea and the fun of drinking. The layered mixing method of the double-compartment tea bag can release the ingredients of the amla and tea leaves in stages during the brewing process, first releasing the fruity aroma and sourness, followed by the tea aroma and tea polyphenols. This not only improves the layering of the tea, but also increases the drinking pleasure of consumers and meets the demand for different flavors. The porosity of the amla powder can be increased by acid-base modification of the amla powder, thereby improving its adsorption effect on substances such as EGCG in tea leaves, improving its bioavailability, and enhancing the health benefits of tea. DETAILED DESCRIPTION

[0030] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention. In addition, the description of the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" described below means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms is not necessarily for the same embodiment or example. Moreover, the technical features involved in each embodiment of the present invention can be combined with each other as long as they do not conflict with each other.

[0031] The invention provides a kind of emblica fruit tea and a preparation method thereof, comprising the following steps:

[0032] S1. Fruit selection and cleaning: fresh emblica fruit with a maturity of 80-90% is selected, and after surface cleaning with running water, it is immersed in a sodium bicarbonate solution with a concentration of 0.7-1.2 mol / L for 5-10 minutes, and after immersion, it is cleaned with pure water; the sodium bicarbonate solution is weakly alkaline and can effectively remove dirt on the surface of the emblica fruit, while the emblica fruit has a strong sour taste, and the alkalinity of the sodium bicarbonate solution can partially neutralize the acidic substances on the surface of the fruit, making its taste softer.

[0033] S2. Three-steaming and three-drying treatment: the cleaned emblica fruit is placed in a steamer, treated with steam at 100-120°C for 10-15 minutes, then taken out and sprayed with cold water for 10-20 seconds, and then placed in a drying oven for drying. After repeating the steaming and drying treatment three times, the core is removed to obtain the emblica pulp. The high-temperature steam treatment can soften the emblica pulp, making it easier to remove the core and process it later to avoid damaging the pulp. At the same time, steam heating can also reduce the sour taste of the fruit and improve the taste. In addition, the emblica fruit contains more astringent components such as tannins. Through repeated steaming and drying, these bitter components can be effectively decomposed, making the taste of the fruit milder. At the same time, the nutritional components of the emblica fruit can be maintained to a certain extent, and the moisture of the fruit can be moderately volatilized to concentrate its nutrition.

[0034] S3, debittering treatment: the emblica pulp obtained in step S2 is placed in a debittering solution for infiltration and debittering treatment, the infiltration time is 40 to 50 minutes, and then the emblica pulp is crushed into 0.2 to 0.6 cm particles in a crusher, and after drying treatment, the emblica fruit particles are obtained; wherein the components and weight proportions of the debittering solution are: sodium chloride 2 to 4%, sodium bicarbonate 0.2 to 1%, citric acid 0.1 to 0.3%, pectinase 0.2 to 0.6%, and the balance is water. The debittering solution can reduce the bitterness and astringency of the amla fruit. Sodium chloride can increase the osmotic pressure of the solution to release the bitter tannin substances in the amla pulp. Sodium bicarbonate, as a weak alkaline substance, can neutralize some of the acidic substances in the amla fruit, such as organic acids, thereby reducing the sourness and astringency of the fruit. Citric acid can increase the solubility of the solution to dissolve and remove some bitter components in the amla fruit. Pectinase can partially decompose the cell walls in the pulp tissue to improve the texture of the pulp, reduce astringency and bitterness, and enhance the taste.

[0035] S4. Preparation of polyphenol concentrate: fresh emblica fruit with a maturity of 60-80% is pitted and placed in a blender, and a proper amount of water is added to the blender. After stirring for 15-25 minutes, emblica fruit pulp is obtained. Subsequently, the emblica fruit pulp is placed in a constant temperature bath through a container, and then 60-70% ethanol solution is added at a solid-liquid ratio of 1:10, and the pH value is adjusted to 4-6, and then stirred evenly. Subsequently, the solution in the container is filtered to obtain a polyphenol mother liquor, and the polyphenol mother liquor is evaporated to obtain an emblica fruit polyphenol concentrate. The polyphenol compounds in the emblica fruit polyphenol concentrate have a strong antioxidant effect, can neutralize free radicals in the body, slow down cell aging and oxidative stress, and have the potential to prevent chronic diseases such as cardiovascular disease and cancer. In addition, polyphenols can also improve metabolic function, promote the regulation of blood sugar and blood lipids, and help prevent metabolic diseases such as diabetes and hypertension. Using ethanol solution as a solvent can effectively extract polyphenols from the amla fruit. Adjusting the pH value to 4-6 to create an acidic environment can prevent the degradation of polyphenols, thereby improving the extraction efficiency and the stability of the polyphenol mother liquor. Through evaporation treatment, the polyphenol mother liquor can be further concentrated to remove excess water and ethanol to obtain the amla polyphenol concentrate.

[0036] S5, atomization spraying: the tea leaves are spread flat on the conveyor belt, and then the concentrated solution of emblica polyphenols is evenly sprayed on the surface of the tea leaves through a high-pressure spray device. After the spraying is completed, the tea leaves are dried to obtain the emblica polyphenol composite tea leaves; the concentrated solution of emblica polyphenols is evenly sprayed on the surface of the tea leaves in the form of tiny particles through the high-pressure spray device to ensure that each tea leaf can evenly absorb the emblica polyphenol solution; the concentrated solution of emblica polyphenols has a strong antioxidant effect. After combining with the tea polyphenols in the tea leaves, it can significantly improve the overall antioxidant capacity of the tea leaves. Drinking this composite tea can reduce the damage of free radicals to the body, play a role in delaying aging and preventing chronic diseases; at the same time, the concentrated solution of emblica polyphenols is rich in vitamin C, and it will also be partially retained in the tea leaves after spraying, so that in addition to the original tea nutrition, the composite tea leaves can also provide vitamin C, thereby enhancing the nutritional diversity of the tea leaves; in addition, the emblica polyphenols have a unique flavor characteristic. When sprayed on the tea leaves, it can give the tea leaves a slightly sour and fruity taste, thereby enhancing the drinking experience and bringing consumers a flavor change different from traditional tea leaves;

[0037] S6, layered mixing: Fill the emblica fruit particles obtained in step S3 into the bottom of the tea bag at a weight ratio of 20-30% to form a first layer of filling material, and then fill the emblica polyphenol compound tea leaves obtained in step S5 into the tea bag at a weight ratio of 70-80%, and form the second layer of filling material to obtain emblica fruit tea. When the emblica fruit tea is brewed, the hot water first contacts the emblica fruit particles at the bottom of the tea bag, and these emblica fruit particles will release fruit acid, fruity aroma and the unique flavor of emblica fruit at the first time, forming a slightly sour and fruity basic tea soup, thereby increasing the saliva secretion in the oral cavity during the initial brewing, making the taste of tea drinking more smooth and comfortable; and with the further soaking of hot water, the emblica polyphenol compound tea leaves on the upper layer will release tea aroma, tea polyphenols and caffeine and other ingredients, so that the flavor layers of the tea leaves brewed later gradually appear, and blend with the fruity aroma of emblica fruit, thereby bringing a richer and more layered tea drinking experience. This layered mixing method allows the flavor of the tea to change gradually, from the early fruit acid to the later tea aroma and complex flavor, forming a unique drinking experience. Consumers can experience the gradual change from fruit flavor to tea aroma during the drinking process, which increases the fun of tea drinking.

[0038] Furthermore, in step S5, the moisture content of the tea leaves is 8-12%, and the relative humidity of the environment is 40-60%; the conveying speed of the conveyor belt is 0.5-1.5 m / min, the atomized particle size is 20-50 μm, the spraying flow rate is 0.2-1 L / min, and the spraying distance is 20-60 cm. Controlling the moisture content of the tea leaves at 8-12% can keep the surface of the tea leaves moderately moist, making it easier for the atomized polyphenol concentrate of emblica to be adsorbed on the surface of the tea leaves, and the liquid will not be difficult to distribute evenly due to the excessive dryness of the tea leaves; at a relative humidity of 40-60%, the tea leaves will not lose water and become brittle due to the excessive dryness of the air, nor will they absorb too much water due to the excessive humidity of the environment, thereby maintaining an ideal physical state; the conveyor belt speed of 0.5-1.5 m / min ensures that the tea leaves have enough time to fully contact and absorb the atomized polyphenol concentrate. The atomized particle size of 20 to 50 μm is very small, which can form a fine mist liquid, so that the concentrated polyphenols of the emblica fruit can evenly cover every surface area of ​​the tea leaves without forming large drops of water, avoiding uneven distribution due to excessive droplets. The spraying distance of 20 to 60 cm allows the atomized particles to have enough diffusion space when reaching the tea leaves, thereby covering the surface of the tea leaves. A distance that is too close can easily lead to excessive concentration of atomized particles, resulting in excessive local liquid deposition. A distance that is too far can easily lead to excessive diffusion of atomized particles, making it difficult to effectively cover the surface of the tea leaves.

[0039] Further, in step S6, the tea bag is a double-compartment tea bag, which is made of food-grade non-woven fabric or plant fiber film; the double-compartment tea bag has a first compartment and a second compartment, and the volume ratio between the first compartment and the second compartment is 1:2-4; the first compartment and the second compartment are isolated by a closed line, the first layer of filling material is located in the first compartment, and the second layer of filling material is located in the second compartment. The double-compartment tea bag separates two different materials by a closed line, so that hot water first contacts the emblica fruit particles located in the first compartment, and then gradually penetrates into the composite tea leaves in the second compartment. Such a setting can realize the release of the two components in sequence, avoid their simultaneous mixing, ensure that the fruity aroma and sour taste of the emblica fruit are released first, make the taste of the first tea soup more inclined to sour aroma, facilitate the release of human saliva secretion, make the taste of tea drinking more smooth and comfortable, and then the tea aroma and polyphenol components of the tea leaves are gradually leached out, thereby bringing a deeper flavor change, this experience change increases the fun of tea drinking and also improves the quality of tea drinking.

[0040] Furthermore, in step S4, the mass ratio of fresh emblica fruit to water is 1:2-3, and the stirring speed of the agitator is 800-1500 rpm; the temperature of the constant temperature bath is controlled at 45-60°C, the mixing time of the emblica fruit pulp and the ethanol solution is 30-50 min, and the pH value of the mixed solution of the emblica fruit pulp and the ethanol is adjusted by citric acid or lactic acid; the polyphenol mother liquor is evaporated by a vacuum evaporation device, the temperature is controlled at 45-50°C, the pressure is set to 0.08-0.1 MPa, and the evaporation time is 40-70 min, so as to evaporate and concentrate the volume of the polyphenol mother liquor to 1 / 20-1 / 30 of the original volume. Mixing the amla fruit with water in a mass ratio of 1:2-3 can ensure a larger contact area between the amla pulp and water, so that the polyphenols and other effective ingredients in the amla fruit can be fully dissolved in the water during the initial stirring stage; the temperature of the constant temperature bath is set at 45-60°C, which can promote the dissolution of polyphenols and improve the extraction efficiency; adjusting the pH value of the mixed solution to 4-6 by citric acid or lactic acid can keep the polyphenols in a relatively stable acidic environment, thereby improving the solubility of polyphenol compounds; under a vacuum state, the boiling point of the solution is reduced. With this setting, excess water and ethanol can be effectively evaporated under low temperature conditions, preventing the degradation or inactivation of heat-sensitive components such as polyphenols.

[0041] Furthermore, in step S4, before adding the ethanol solution to the emblica pulp, the glutathione solution is slowly added to the emblica pulp, and the weight ratio of glutathione to the emblica pulp is 0.01-0.05%. Glutathione (GSH) is an antioxidant. The polyphenols in the emblica pulp are easily oxidized by oxygen during the processing, resulting in reduced activity. By adding glutathione before adding the ethanol solution, polyphenols and other active ingredients can be effectively prevented from being oxidized during the processing, thereby retaining their antioxidant properties and nutritional value; specifically, glutathione can react with free radicals in polyphenols to inhibit oxidation chain reactions, thereby improving the stability of polyphenols in the entire extraction process.

[0042] Furthermore, the tea is one of cooked Pu'er tea, raw Pu'er tea, white tea or green tea. After post-fermentation, cooked Pu'er tea has a deep aged aroma and a mellow taste. It is combined with the slightly sour fruit aroma of the emblica fruit to form a strong, rich and rounded taste. The sourness of the emblica fruit can balance the heaviness of cooked Pu'er tea, making the tea drink softer and layered; raw Pu'er tea tastes fresher and has a certain sense of stimulation and astringency. The fruit acid and polyphenols of the emblica fruit can effectively alleviate this stimulation, making the tea drink softer and reducing the bitterness in raw Pu'er tea. At the same time, the fragrance of the emblica fruit and the floral aroma of raw Pu'er tea are combined. The aroma complements each other and enhances the overall flavor of the tea. The flavor of white tea is relatively light and delicate, with natural floral fragrance and sweetness. Combined with the refreshing fruity aroma of the amla fruit, it can create a fresh and elegant flavor. The sourness of the amla fruit can add a unique sense of layering to the white tea and enrich its taste. Green tea has a fragrant and fresh flavor, but often has a certain bitterness. The sourness of the amla fruit can neutralize the astringency of green tea, improve the taste of the tea, and make the tea more refreshing and have a more balanced flavor.

[0043] Furthermore, when the tea is cooked Pu'er tea, in step S6, after the filling of the second layer of filling material is completed, the emblica fruit powder is also filled into the second compartment of the tea bag and mixed evenly, and the weight ratio of the emblica fruit powder to the second layer of filling material is 1:7-10. After fermentation, cooked Pu'er tea has a mellow taste, with aged fragrance and woody fragrance, but lacks sour and sweet refreshing feeling. Mixing the emblica fruit powder with cooked Pu'er tea can increase the fruity aroma and slightly sour freshness in the tea soup, so that the tea soup maintains the thick and mellow taste of cooked Pu'er tea, while adding the unique fruity aroma and sour and sweet of emblica fruit, making the overall flavor more layered.

[0044] Furthermore, the preparation process of the emblica fruit powder is as follows: taking part of the emblica fruit particles prepared in step S3 and drying them to control the water content to 5-8%, and then crushing the emblica fruit particles by a jet mill. During the crushing process, the feeding speed of the emblica fruit particles is adjusted to 5-10 kg / h, the crushing pressure is 0.6-0.8 MPa, and the ambient temperature is 0-30° C., and the particle size of the emblica fruit powder is 75-150 μm. Controlling the water content of the emblica fruit particles to 5-8% can reduce the water content in the emblica fruit particles, ensuring that the powder will not stick or agglomerate due to excessive water content when crushed in the jet mill; controlling the particle size of the emblica fruit powder to 75-150 μm can make the emblica fruit powder have better solubility and dispersibility, and can release polyphenols, vitamin C and other effective ingredients faster when brewing.

[0045] Furthermore, the amla powder is treated with acid and alkali modification, and the specific process flow is: soaking the amla powder in 3 to 4 times the volume of 0.1 to 0.2 mol / L citric acid, bathing in water at 75 to 85° C. for 60 to 70 minutes, filtering out the solution, washing the amla powder with ultrapure water until it is neutral, and then immersing the amla powder in 3 to 4 times the volume of 0.1 to 0.2 mol / L sodium bicarbonate, bathing in water at 75 to 85° C. for 60 to 70 minutes, and then washing with ultrapure water until it is neutral, and collecting to obtain the amla powder treated with acid and alkali modification. When tea leaves come into contact with hot water, tea polyphenols such as EGCG will dissolve from tea leaves cells. Studies have shown that EGCG is a powerful antioxidant that can neutralize free radicals in the body and prevent oxidative stress and cell damage caused by free radicals. It plays a key role in preventing cardiovascular disease, cancer, diabetes and other diseases related to oxidative stress. EGCG can also exert its anti-cancer effect by inhibiting cancer cell proliferation and promoting cancer cell apoptosis. The surface structure of the modified amla powder after acid-base treatment will change, increasing its porosity, thereby improving the adsorption capacity of the amla powder for EGCG molecules. At this time, the amla powder can be used as a carrier to promote the absorption of EGCG in the intestine, thereby improving the bioavailability of EGCG.

[0046] Example 1

[0047] Embodiment 1 of the present invention provides a kind of emblica fruit tea and its preparation method, comprising the following steps:

[0048] S1. Fruit selection and cleaning: fresh emblica fruits with a maturity of 90% are selected, the surface is cleaned with running water, and then immersed in a 0.7 mol / L sodium bicarbonate solution for 10 min. After the immersion is completed, the fruits are cleaned with pure water;

[0049] S2, three-steaming and three-drying treatment: putting the washed emblica fruit into a steamer, treating it with 100° C. steam for 15 min, then taking it out and spraying it with cold water for 20 s, and then putting it into a drying oven for drying. After repeating the steaming and drying treatment three times, the fruit core is removed to obtain the emblica pulp;

[0050] S3, debittering treatment: the emblica pulp obtained in step S2 is placed in a debittering solution for infiltration and debittering treatment, the infiltration time is 50 minutes, and then the emblica pulp is crushed into 0.2 cm pieces in a crusher, and after drying treatment, the emblica fruit pieces are obtained;

[0051] The components and weight proportions of the debittering solution are as follows: 2% sodium chloride, 0.2-1% sodium bicarbonate, 0.1% citric acid, 0.2% pectinase, and the balance water;

[0052] S4, preparing polyphenol concentrate: after removing the core of fresh emblica fruit with a maturity of 80%, put it into a blender, add an appropriate amount of water into the blender, and stir for 25 minutes to obtain emblica fruit pulp, then slowly add glutathione solution into the emblica fruit pulp, the weight ratio of glutathione to the emblica fruit pulp is 0.01%, then put the emblica fruit pulp into a constant temperature bath through a container, and finally add 60% ethanol solution at a solid-liquid ratio of 1:10, adjust the pH value to 4, stir evenly, then filter the solution in the container to obtain a polyphenol mother liquor, and evaporate the polyphenol mother liquor to obtain an emblica fruit polyphenol concentrate;

[0053] Among them, the mass ratio between fresh amla and water is 1:3, and the stirring speed of the agitator is 800rpm; the temperature of the constant temperature bath is controlled at 45°C, the mixing time of amla pulp and ethanol solution is 30min, and the pH value of the mixed solution of amla pulp and ethanol is adjusted by citric acid or lactic acid; the polyphenol mother liquor is evaporated by vacuum evaporation equipment, the temperature is controlled at 45°C, the pressure is set to 0.08MPa, and the evaporation time is 70min, so as to evaporate and concentrate the volume of the polyphenol mother liquor to 1 / 30 of the original.

[0054] S5, atomization spraying: the tea leaves are spread on a conveyor belt, and then the emblica polyphenol concentrate is evenly sprayed on the surface of the tea leaves through a high-pressure spray device. After the spraying is completed, the tea leaves are dried to obtain emblica polyphenol composite tea leaves;

[0055] The tea leaves are ripe Pu'er tea, the moisture content of the tea leaves is 8%, and the relative humidity of the environment is 40%; the conveying speed of the conveyor belt is 0.5 m / min, the atomized particle size is 20 μm, the spraying flow rate is 0.2 L / min, and the spraying distance is 20 cm;

[0056] S6, layered mixing: filling the emblica fruit particles obtained in step S3 into the bottom of the tea bag at a weight ratio of 20% to form a first layer of filling material, and then filling the emblica fruit polyphenol composite tea obtained in step S5 into the tea bag at a weight ratio of 80% to form a second layer of filling material, and then filling the emblica fruit powder and mixing evenly to obtain emblica fruit tea, wherein the weight ratio of the emblica fruit powder to the second layer of filling material is 1:7;

[0057] The tea bag is a double-compartment tea bag, which is made of food-grade non-woven fabric; the double-compartment tea bag has a first compartment and a second compartment, and the volume ratio between the first compartment and the second compartment is 1:4; the first compartment and the second compartment are isolated by a closed line, the first layer of filling material is located in the first compartment, and the second layer of filling material is located in the second compartment.

[0058] The preparation process of the emblica fruit powder is as follows: taking part of the emblica fruit particles prepared in step S3 and drying them to control the water content to 5%, and then crushing the emblica fruit particles by a jet mill. During the crushing process of the jet mill, the feeding speed of the emblica fruit particles is adjusted to 10 kg / h, the crushing pressure is 0.6 MPa, and the ambient temperature is 30° C., and the particle size of the emblica fruit powder obtained is 75 μm;

[0059] Among them, the amla powder is also subjected to acid-base modification treatment, and the specific process flow is: soak the amla powder in 3 times the volume of 0.1 mol / L citric acid, bathe in water at 75°C for 60 minutes, filter out the solution, wash the amla powder with ultrapure water until it is neutral, and then immerse the amla powder in 3 times the volume of 0.1 mol / L sodium bicarbonate, bathe in water at 75°C for 60 minutes, and then wash with ultrapure water until it is neutral, and collect the amla powder that has been subjected to acid-base modification treatment.

[0060] Example 2

[0061] Embodiment 2 of the present invention provides a kind of emblica fruit tea and its preparation method, comprising the following steps:

[0062] S1. Fruit selection and cleaning: fresh emblica fruits with a maturity of 80% are selected, the surface of which is cleaned with running water, and then immersed in a 1.2 mol / L sodium bicarbonate solution for 5 min, and then washed with pure water after the immersion is completed;

[0063] S2, three-steaming and three-drying treatment: putting the washed emblica fruit into a steamer, treating it with 120° C. steam for 10 min, then taking it out and spraying it with cold water for 10 s, and then putting it into a drying oven for drying. After repeating the steaming and drying treatment three times, the fruit core is removed to obtain the emblica pulp;

[0064] S3, debittering treatment: the emblica pulp obtained in step S2 is placed in a debittering solution for infiltration and debittering treatment, the infiltration time is 50 minutes, and then the emblica pulp is crushed into 0.6 cm pieces in a crusher, and after drying treatment, the emblica fruit pieces are obtained;

[0065] The components and weight proportions of the debittering solution are: 4% sodium chloride, 1% sodium bicarbonate, 0.3% citric acid, 0.6% pectinase, and the balance is water;

[0066] S4, preparing polyphenol concentrate: after removing the core of fresh emblica fruit with a maturity of 60%, put it into a blender, add an appropriate amount of water into the blender, and stir for 15 minutes to obtain emblica fruit pulp, then slowly add glutathione solution into the emblica fruit pulp, the weight ratio of glutathione to the emblica fruit pulp is 0.05%, then put the emblica fruit pulp into a constant temperature bath through a container, and finally add 70% ethanol solution at a solid-liquid ratio of 1:10, adjust the pH value to 6, stir evenly, then filter the solution in the container to obtain a polyphenol mother liquor, and evaporate the polyphenol mother liquor to obtain an emblica fruit polyphenol concentrate;

[0067] Among them, the mass ratio between fresh amla and water is 1:2, and the stirring speed of the agitator is 1500rpm; the temperature of the constant temperature bath is controlled at 60°C, the mixing time of amla pulp and ethanol solution is 50min, and the pH value of the mixed solution of amla pulp and ethanol is adjusted by citric acid or lactic acid; the polyphenol mother liquor is evaporated by vacuum evaporation equipment, the temperature is controlled at 50°C, the pressure is set to 0.1MPa, and the evaporation time is 40min, so as to evaporate and concentrate the volume of the polyphenol mother liquor to 1 / 20 of the original.

[0068] S5, atomization spraying: the tea leaves are spread on a conveyor belt, and then the emblica polyphenol concentrate is evenly sprayed on the surface of the tea leaves through a high-pressure spray device. After the spraying is completed, the tea leaves are dried to obtain emblica polyphenol composite tea leaves;

[0069] The tea leaves are raw Pu'er tea, the moisture content of the tea leaves is 12%, and the relative humidity of the environment is 60%; the conveying speed of the conveyor belt is 1.5 m / min, the atomized particle size is 50 μm, the spraying flow rate is 1 L / min, and the spraying distance is 60 cm;

[0070] S6, layered mixing: filling the emblica fruit particles obtained in step S3 into the bottom of the tea bag at a weight ratio of 30% to form a first layer of filling material, and then filling the emblica polyphenol composite tea leaves obtained in step S5 into the tea bag at a weight ratio of 70% to form a second layer of filling material to obtain emblica fruit tea;

[0071] Among them, the tea bag is a double-compartment tea bag, which is made of plant fiber membrane; the double-compartment tea bag has a first compartment and a second compartment, and the volume ratio between the first compartment and the second compartment is 1:2; the first compartment and the second compartment are isolated by a closed line, the first layer of filling material is located in the first compartment, and the second layer of filling material is located in the second compartment.

[0072] Comparative Example 1

[0073] The method for preparing the emblica fruit tea of ​​Comparative Example 1 is different from that of Example 1 in that in step S2, the emblica fruit is only steamed and dried once.

[0074] Comparative Example 2

[0075] The method for preparing the emblica fruit tea of ​​Comparative Example 2 is different from that of Example 1 in that in step S3, the emblica fruit pulp is not immersed in a debittering solution for debittering.

[0076] Comparative Example 3

[0077] The method for preparing the emblica fruit tea of ​​Comparative Example 3 is different from that of Example 1 in that in step S4, glutathione solution is not added to the emblica fruit pulp.

[0078] Comparative Example 4

[0079] The method for preparing the emblica bud tea of ​​Comparative Example 4 is different from that of Example 1 in that in step S5, the tea leaves are not sprayed with the emblica bud polyphenol concentrate.

[0080] Comparative Example 5

[0081] The method for preparing the emblica fruit tea of ​​Comparative Example 5 is different from that of Example 2 in that: in step S5, the tea leaves are oolong tea.

[0082] Comparative Example 6

[0083] The preparation method of the emblica fruit tea of ​​Comparative Example 6 is different from that of Example 1 in that: in step S6, the emblica fruit particles and the emblica polyphenol composite tea leaves are mixed and filled into a tea bag.

[0084] Comparative Example 7

[0085] The method for preparing the emblica fruit tea of ​​Comparative Example 7 is different from that of Example 1 in that in step S6, the emblica fruit powder is not subjected to acid-base modification treatment.

[0086] Comparative Test 1: Sensory Evaluation: The emblica fruit tea prepared in Examples 1-2 and Comparative Examples 1-7 was subjected to sensory evaluation using the method in national standard GB / 23776. The evaluation results are shown in Table 1.

[0087]

[0088] Table 1 Sensory evaluation score table of emblica fruit tea of ​​each embodiment and comparative example

[0089] Comparative Test 2, determination of content: iodine titration method was used to determine the content of vitamin C in tea samples, ninhydrin colorimetry was used to determine the content of free amino acids in tea samples; ferrous tartrate colorimetry was used to determine the content of tea polyphenols in tea samples; ethanol thermal extraction method was used to determine the content of flavonoids in tea. The measurement results are shown in Table 2.

[0090] Serial number Vitamin C (%) Free amino acids (%) Tea polyphenols (%) Flavonoids(%) Example 1 0.08 6.47 27.12 21.36 Example 2 0.07 6.18 26.34 22.84 Comparative Example 1 0.06 6.24 25.68 20.67 Comparative Example 2 0.09 6.32 25.72 21.18 Comparative Example 3 0.05 5.89 25.97 21.48 Comparative Example 4 0.01 4.72 20.45 18.36 Comparative Example 5 0.07 4.88 23.68 24.58 Comparative Example 6 0.06 6.22 26.28 21.72 Comparative Example 7 0.06 5.84 19.68 20.63

[0091] Table 2 Content determination table of each embodiment and comparative example

[0092] According to Table 1 and Table 2 above, it can be seen that in the prepared emblica fruit tea of ​​Example 1 and Example 2, the steam can be used to soften the pulp and reduce the sour taste of the emblica fruit through the three-steaming and three-drying process, thereby optimizing the taste of the emblica fruit; the sour taste and bitterness in the emblica fruit are removed by the debittering solution, making it more suitable for tea drinking, and effectively improving the texture and flavor of the emblica fruit; the emblica fruit polyphenol concentrate is sprayed on the surface of the tea leaves by high-pressure spraying. The emblica fruit polyphenol concentrate not only has an antioxidant effect, but also contains rich fruity aroma and sour taste. The tea leaves can absorb an appropriate amount of emblica fruit aroma and slightly sour taste through uniform spraying of tiny particles. It gives tea a unique flavor, making it different from traditional tea products, increasing the layering and drinking interest of tea; the layered mixing method of the double-compartment tea bag can release the ingredients of the amla and tea leaves in stages during the brewing process, first releasing the fruity aroma and sourness, followed by the tea aroma and tea polyphenols, which not only improves the layering of the tea drink, but also increases the drinking pleasure of consumers and meets the demand for different flavors; the porosity of the amla powder can be increased by acid-base modification of the amla powder, thereby improving its adsorption effect on substances such as EGCG in tea leaves, improving its bioavailability, and enhancing the health benefits of tea drinks.

[0093] In Comparative Example 1, the emblica fruit contains more tannins, bitter and astringent components. The emblica fruit is only steamed and dried once, resulting in that the bitter substances such as tannins cannot be completely decomposed and removed, thereby affecting the taste of the tea sample, which tastes bitter and astringent, affecting the drinking experience of consumers; and the emblica fruit has a strong sour taste, and the steaming and drying treatment once cannot reduce the sour effect of the emblica fruit, resulting in excessive sourness in the tea sample, affecting the overall flavor balance of the tea drink;

[0094] In Comparative Example 2, the undebittered emblica fruit has too strong sour and astringent taste, which masks the natural aroma of the tea, causing the flavors of the tea and the emblica fruit to lose balance, affecting the overall flavor performance of the tea drink;

[0095] In Comparative Example 3, glutathione was not added to the amla pulp, which would result in the polyphenols being exposed to the air and being affected by oxygen to undergo an oxidation reaction, causing these active ingredients to be degraded or lose their effectiveness, greatly reducing the nutritional value and health benefits of the amla fruit; in addition, the oxidation of polyphenols would cause the color of the amla pulp to deepen, and become brown or darker, thereby affecting the appearance of the finished tea, making the tea soup darker and less bright, affecting consumers' acceptance of the product.

[0096] In Comparative Example 4, the emblica polyphenol concentrate is rich in important antioxidant ingredients such as polyphenols and vitamin C, which have significant health benefits such as antioxidant, anti-inflammatory and anti-cancer. If the tea leaves are not sprayed with the emblica polyphenol concentrate, these beneficial ingredients will not be able to be integrated into the tea leaves, resulting in a significant reduction in the health functionality of the product, and the tea leaves will lack the aroma of emblica, have a relatively single taste, and cannot provide a unique composite flavor experience.

[0097] In comparative example 5, the brewing process of oolong tea is relatively complicated, and multiple brewings are required to release its unique aroma and flavor. The combination of oolong tea and emblica fruit results in an unbalanced flavor release during the brewing process. The fruit acid and fruity aroma of emblica fruit are usually released in the first brewing, while the aroma and taste of oolong tea gradually increase in the last few brews. This results in an incoherent flavor change of the tea soup during the brewing process, affecting the overall brewing experience.

[0098] In Comparative Example 6, mixing and filling tea bags causes the emblica fruit particles and the emblica polyphenol composite tea to release their flavor components simultaneously during brewing, lacking the effect of layered release, resulting in the tea soup flavor losing its layered sense, and the taste becoming monotonous, failing to reflect the gradual drinking experience of first fruit aroma and then tea aroma;

[0099] In Comparative Example 7, the amla powder was not subjected to acid-base modification treatment, which would result in poor surface adsorption capacity of the amla powder, making it unable to fully adsorb the functional ingredient EGCG in tea, thereby affecting the release of effective ingredients in the tea soup, resulting in low bioavailability, affecting the taste of the tea when brewing and the stability of the nutritional components.

[0100] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing emblica fruit tea, characterized in that: The following steps are involved: S1. Fruit selection and cleaning: fresh emblica fruits with a maturity of 80-90% are selected, the surface of which is cleaned with running water, and then immersed in a sodium bicarbonate solution with a concentration of 0.7-1.2 mol / L for 5-10 min. After the immersion is completed, the fruits are cleaned with pure water; S2, three-steaming and three-drying treatment: putting the washed emblica fruit into a steamer, treating it with 100-120° C. steam for 10-15 min, then taking it out and spraying it with cold water for 10-20 s, and then putting it into a drying oven for drying. After repeating the steaming and drying treatment three times, the fruit core is removed to obtain the emblica pulp; S3, debittering treatment: putting the emblica pulp obtained in step S2 into a debittering solution for infiltration and debittering treatment, the infiltration time is 40 to 50 minutes, then crushing the emblica pulp into 0.2 to 0.6 cm pieces in a crusher, and obtaining emblica fruit pieces after drying; The components and weight proportions of the debittering solution are as follows: 2-4% sodium chloride, 0.2-1% sodium bicarbonate, 0.1-0.3% citric acid, 0.2-0.6% pectinase, and the balance is water; S4, preparing polyphenol concentrate: after removing the core of fresh emblica fruit with a maturity of 60-80%, put it into a blender, add an appropriate amount of water into the blender, and stir for 15-25 minutes to obtain emblica fruit pulp, then put the emblica fruit pulp into a constant temperature bath through a container, then add 60-70% ethanol solution at a solid-liquid ratio of 1:10, adjust the pH value to 4-6, stir evenly, then filter the solution in the container to obtain a polyphenol mother liquor, and evaporate the polyphenol mother liquor to obtain an emblica fruit polyphenol concentrate; S5, atomization spraying: the tea leaves are spread on a conveyor belt, and then the emblica polyphenol concentrate is evenly sprayed on the surface of the tea leaves through a high-pressure spray device. After the spraying is completed, the tea leaves are dried to obtain emblica polyphenol composite tea leaves; S6, layered mixing: filling the emblica fruit particles obtained in step S3 into the bottom of the tea bag at a weight ratio of 20-30% to form a first layer of filling material, and then filling the emblica polyphenol composite tea leaves obtained in step S5 into the tea bag at a weight ratio of 70-80% to form a second layer of filling material to obtain emblica fruit tea.

2. The method for preparing the emblica fruit tea according to claim 1, characterized in that: In step S5, the moisture content of the tea leaves is 8-12%, and the relative humidity of the environment is 40-60%; the conveying speed of the conveyor belt is 0.5-1.5 m / min, the atomized particle size is 20-50 μm, the spraying flow rate is 0.2-1 L / min, and the spraying distance is 20-60 cm.

3. The method for preparing the emblica fruit tea according to claim 1, characterized in that: In step S6, the tea bag is a double-compartment tea bag, and the double-compartment tea bag is made of food-grade non-woven fabric or plant fiber film; The double-compartment tea bag comprises a first compartment and a second compartment, wherein the volume ratio between the first compartment and the second compartment is 1:2-4; the first compartment and the second compartment are isolated by a closed line, the first layer of filling material is located in the first compartment, and the second layer of filling material is located in the second compartment.

4. The method for preparing the emblica fruit tea according to claim 1, characterized in that: In step S4, the mass ratio between the fresh emblica fruit and water is 1:2-3, and the stirring speed of the stirrer is 800-1500 rpm; The temperature of the thermostatic bath is controlled at 45-60° C., the mixing time of the emblica pulp and the ethanol solution is 30-50 minutes, and the pH value of the mixed solution of the emblica pulp and the ethanol is adjusted by citric acid or lactic acid; The polyphenol mother liquor is evaporated by vacuum evaporation equipment, the temperature is controlled at 45-50°C, the pressure is set at 0.08-0.1MPa, and the evaporation time is 40-70min, so as to evaporate and concentrate the volume of the polyphenol mother liquor to 1 / 20-1 / 30 of the original volume.

5. The method for preparing the emblica fruit tea according to claim 1, characterized in that: In step S4, before adding the ethanol solution to the emblica pulp, the glutathione solution is slowly added to the emblica pulp, and the weight ratio of glutathione to the emblica pulp is 0.01-0.05%.

6. The method for preparing the emblica fruit tea according to claim 3, characterized in that: The tea leaves are selected from the group consisting of cooked Pu'er tea, raw Pu'er tea, white tea and green tea.

7. The method for preparing the emblica fruit tea according to claim 6, characterized in that: When the tea is cooked Pu'er tea, in step S6, after the filling of the second layer of filling material is completed, the emblica fruit powder is also filled into the second compartment of the tea bag and mixed evenly, and the weight ratio of the emblica fruit powder to the second layer of filling material is 1:7-10.

8. The method for preparing the emblica fruit tea according to claim 7, characterized in that: The preparation process of the emblica fruit powder is as follows: Part of the emblica fruit particles prepared in step S3 are dried to control the moisture content of the emblica fruit particles to 5-8%, and then the emblica fruit particles are crushed by a jet mill. During the crushing process of the jet mill, the feed rate of the emblica fruit particles is adjusted to 5-10 kg / h, the crushing pressure is 0.6-0.8 MPa, the ambient temperature is 0-30° C., and the particle size of the emblica fruit powder obtained is 75-150 μm.

9. The method for preparing the emblica fruit tea according to claim 8, characterized in that: The emblica fruit powder is subjected to acid-base modification treatment, and the specific process flow is as follows: The amla powder is soaked in 3 to 4 times the volume of 0.1 to 0.2 mol / L citric acid, and the mixture is placed in a water bath at 75 to 85° C. for 60 to 70 minutes. The solution is filtered off, and the amla powder is washed with ultrapure water until it is neutral. The amla powder is then immersed in 3 to 4 times the volume of 0.1 to 0.2 mol / L sodium bicarbonate, and the mixture is placed in a water bath at 75 to 85° C. for 60 to 70 minutes. The mixture is then washed with ultrapure water until it is neutral, and the acid-base modified amla powder is obtained.

10. A kind of emblica fruit tea, characterized in that: The tea is prepared by the method for preparing the emblica oleifera fruit tea according to any one of claims 1 to 9.

Images