Wolfberry sugar stopping tea

Abstract

The invention provides Chinese wolfberry tea capable of stopping sugar. The Chinese wolfberry tea is prepared from Chinese wolfberry, radix puerariae, fructus gardeniae, American ginseng and folium mori according to a certain proportion. The raw materials of medlar, kudzuvine root, cape jasmine, American ginseng and mulberry leaf are treated through the steps of treatment, mixing, micro-fermentation, drying and the like. According to the Chinese wolfberry fruit sugar-stopping tea, peculiar smell is removed, and the dissolution content of effective components is increased.

Description

Technical Field

[0001] The invention relates to a substitute tea, in particular to wolfberry sugar tea. Background Art

[0002] Hyperglycemia usually refers to blood sugar levels that are continuously higher than the normal range. Long-term hyperglycemia not only affects the quality of life, but may also cause a series of serious complications, posing a serious threat to human health. The current situation of hyperglycemia is becoming increasingly severe worldwide. With the improvement of living standards and changes in eating habits, the number of patients with diabetes and hyperglycemia has increased year by year. The hazards of hyperglycemia are mainly reflected in the following aspects: damage to the cardiovascular system, retinopathy, kidney damage, neuropathy, immune system damage, in addition, hyperglycemia may also cause acute complications, such as diabetic ketoacidosis, and even lead to coma, threatening the patient's life. At the same time, long-term hyperglycemia will also have adverse effects on multiple organ systems throughout the body, including the digestive system, cerebrovascular system, etc.

[0003] Generally speaking, lowering blood sugar can be achieved through healthy living.

[0004] At the same time, there are some health products that have an inhibitory effect on blood sugar, such as wolfberry sugar-stopping tea, which has a certain inhibitory effect on hyperglycemia. As a substitute tea containing wolfberry, kudzu root, gardenia, American ginseng, mulberry leaves and other ingredients, wolfberry sugar-stopping tea has a certain auxiliary therapeutic effect on hyperglycemia. Its therapeutic effect mainly comes from the various active ingredients in the substitute tea. Wolfberry is rich in wolfberry polysaccharides (LBP), an active ingredient with a significant hypoglycemic effect. Lycium barbarum polysaccharides mainly lower blood sugar levels by promoting the release of insulin from pancreatic islet cells. In addition, wolfberry is also rich in vitamins, trace elements and minerals, which help regulate the body's metabolism and enhance immunity. Pueraria contains a variety of flavonoids such as puerarin, which have the effect of dilating blood vessels and improving microcirculation, helping to reduce blood viscosity and reduce the risk of atherosclerosis. Gardenia contains a variety of alkaloids and flavonoids, which have antioxidant and anti-inflammatory effects, and help to reduce oxidative stress and inflammatory reactions caused by hyperglycemia. Ginsenosides and other ingredients in American ginseng have the effects of regulating blood sugar and enhancing immunity, which can help lower blood sugar levels and improve the overall condition of the body. Mulberry leaves contain anti-lipid peroxidation ingredients that can remove harmful peroxides and oxygen free radicals in the body, soften blood vessels, reduce lipid deposition, and thus prevent and treat related complications. Summary of the invention

[0005] In view of the shortcomings of the prior art, the present invention provides a wolfberry candy tea. To achieve the above purpose, the present invention adopts the following scheme:

[0006] The invention discloses a wolfberry sugar tea, which is composed of wolfberry, kudzu root, gardenia, American ginseng and mulberry leaf in a certain proportion.

[0007] Furthermore, the wolfberry, kudzu root, gardenia, American ginseng and mulberry leaf raw materials are first cleaned and pre-treated; the treated raw materials are mixed in a certain proportion; the mixed raw materials are micro-fermented; the micro-fermented raw materials are dried; and the dried products are packaged.

[0008] Furthermore, the kudzu root processing step includes: cleaning the dirt and impurities on the surface of the kudzu root, cutting it into thin slices with a thickness of 0.5-1 mm using a slicer or manually, and then placing it in a dry and ventilated place for use.

[0009] Furthermore, the gardenia processing step includes: selecting gardenia fruits with complete appearance, bright yellow color and smooth peel, washing, steaming and chopping, and then spraying a bacterial solution of a specific concentration on the surface thereof, fermenting under constant temperature conditions, and controlling the fermentation time and temperature within a specific range; after the fermentation is completed, placing the gardenia slices in a ventilated and dry place for standby use.

[0010] Furthermore, the gardenia fermentation treatment specifically includes: spreading the washed gardenia on a steaming plate, putting it in a steamer and steaming it for 3-5 minutes for killing green; chopping the steamed gardenia fruit by machine to form slices with a thickness of 2-3 mm; spraying a concentration of 1×10 -6 CFU / mL of plant lactobacillus liquid, the total spraying mass of the liquid and the mass of gardenia fruit are in a ratio of 1:2-3. After evenly stirring, ferment at a constant temperature of 32-35°C for 3-5 hours.

[0011] Furthermore, the American ginseng processing step includes: cleaning the soil and impurities on the surface of the American ginseng, cutting it into thin slices with a thickness of 0.5-1 mm using a slicer or manually, and then placing it in a dry and ventilated place for use.

[0012] Furthermore, the mulberry leaf processing steps include: picking fresh mulberry leaves without pests and contamination after frost, washing, drying, cutting off leaf stalks, and slicing; then steaming, removing astringency, standing reaction and drying, repeating the steaming and drying steps during the drying process, and controlling the final moisture content.

[0013] Furthermore, the mulberry leaf drying process specifically includes: spreading the mulberry leaf strips on a steaming plate, steaming for 3-5 minutes after steam is generated to perform a withering process, and then spreading them out to dry; spraying 50%-95% of the weight of the mulberry leaf strips with coix seed fermentation material, kneading and stirring them evenly, and then spreading them in a sealed container, and standing them for reaction at 20-40°C for 4-12 hours; then performing hot air drying, with the drying temperature controlled at 60-65°C and the drying time at 110-150 minutes, repeating the above steaming and drying steps twice, and drying them for the last time until the moisture content is below 5%.

[0014] Furthermore, the micro-fermentation treatment includes: mixing the reserved wolfberry slices, kudzu slices, gardenia slices, American ginseng slices and mulberry leaf strips in a specific proportion; spraying a specific concentration of lactic acid bacteria fermentation liquid evenly on the surface of the mixed raw materials, the spraying amount and the mass ratio of the mixed raw materials is 1:3-4, and the raw materials are shaken while spraying to ensure uniform coverage; performing micro-fermentation under specific conditions, and the fermentation time is 2-3 hours.

[0015] Furthermore, the mixing and lactic acid bacteria micro-fermentation step specifically includes: uniformly mixing the reserved wolfberry slices, kudzu slices, gardenia slices, American ginseng slices and mulberry leaf strips in a mass ratio of 1:3:2:1:2; uniformly spraying a concentration of 2×10 -7 The lactic acid bacteria fermentation liquid with a concentration of CFU / mL is sprayed while the raw materials are shaken apart; the sprayed mixed raw materials are placed in a fermentation container and micro-fermented at 30-40°C.

[0016] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0017] Innovative fermentation technology: Gardenia fruit is steamed, chopped, and then sprayed with Lactobacillus plantarum for fermentation, which helps remove odor and may increase the flavor and nutritional value of the product. Mulberry leaves are processed to remove odor. The mixed raw materials are micro-fermented with lactic acid bacteria, which helps further enhance the nutritional value and taste of the product and may increase the bioactive ingredients of the product. DETAILED DESCRIPTION

[0018] In order to make the technical problems solved by the present invention, the technical solutions adopted and the technical effects achieved clearer, the technical solutions of the embodiments of the present invention are further described in detail 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 those skilled in the art without creative work are within the scope of protection of the present invention.

[0019] As a substitute tea containing multiple ingredients such as wolfberry, kudzu root, gardenia, American ginseng, mulberry leaf, etc., wolfberry sugar tea has a certain auxiliary therapeutic effect on hyperglycemia. Wolfberry is rich in wolfberry polysaccharide (LBP), kudzu root contains puerarin and other flavonoid compounds, gardenia contains a variety of alkaloids and flavonoid components, American ginseng contains ginsenosides, and mulberry leaves contain anti-lipid peroxidation components. In addition to these ingredients, gardenia and mulberry leaves are materials that are not commonly eaten by humans. The components such as cyclopentadiene ether terpenes (such as gardenia glycoside), monoterpenes, diterpenes, triterpenes and volatile oils in gardenia, and the components such as mulberry leaf total flavonoids, alkaloids, volatile oils in mulberry leaves have obvious peculiar smell and grassy taste after soaking in water, resulting in a poor taste and poor acceptance of wolfberry sugar tea. The present invention needs to solve the above problems.

[0020] The present invention provides a wolfberry candy tea-stopping tea, and the following is a method for manufacturing the wolfberry candy tea-stopping tea.

[0021] Embodiment 1:

[0022] Step 1: Processing raw materials.

[0023] 1. Processing of wolfberries. Choose wolfberries that are free of pests and pollution, and thoroughly wash the dirt and impurities attached to the surface with clean water. Then dry them naturally or use a low-temperature dryer for quick drying to avoid high temperatures from destroying the nutrients in the wolfberries. Use a slicer to slice the dried wolfberries to destroy the overall structure of the wolfberries. Then set aside.

[0024] 2. Pueraria root processing: Clean the dirt and impurities on the surface of Pueraria root, slice it with a slicer or manually, and control the thickness to between 0.5-1mm, and then set aside.

[0025] 3. Gardenia treatment

[0026] Select gardenia fruits that are intact, bright yellow, and have smooth skin. Place the selected gardenias in clean water and gently stir to remove dust and impurities on the surface. Rinse with running water and drain. Spread the washed gardenias flat on a steaming tray, add the gardenias, and steam for 3-5 minutes to remove some of the green taste.

[0027] Use a machine to chop the steamed gardenia fruits into thick slices.

[0028] Spray the bacterial solution on the surface of the flaky gardenia fruit.

[0029] The bacterial solution was prepared by adding Lactobacillus plantarum to physiological saline for activation, with a concentration of 1×10 -6 CFU / mL.

[0030] The ratio of the total spraying mass of the bacterial liquid to the mass of the gardenia fruit is 1:2-3. After evenly stirring, adjust the temperature to ferment at a constant temperature of 32-35℃ for 3-5 hours.

[0031] After fermentation is completed, the gardenia slices are set aside.

[0032] 4. American ginseng treatment

[0033] Clean and slice. Clean the dirt and impurities on the surface of the American ginseng, and slice it with a slicer or by hand to a thickness of 0.5-1mm. Set aside.

[0034] 5. Mulberry leaf treatment

[0035] Picking and pretreatment: Pick fresh mulberry leaves that are free of pests and contamination after frost, wash them with clean water and dry them in the air, remove the leaf stalks, and cut the leaves into strips of appropriate width.

[0036] Steaming: Spread the mulberry leaves on a steaming tray, steam for 3-5 minutes after the steam comes up, and then spread them out to dry to remove some moisture and inactivate enzyme activity.

[0037] Treatment for removing astringency: Spray 50%-95% of the weight of mulberry leaf strips with the fermented coix seed evenly, knead and stir evenly, and then spread it in a sealed container.

[0038] Standing reaction and drying: Standing reaction at 20-40℃ for 4-12 hours, then hot air drying, temperature controlled at 60-65℃, drying time 110-150 minutes. Repeat the above steaming and drying steps twice, the last drying to the water content below 5%. Then set aside.

[0039] Step 2: Mix and ferment with lactic acid bacteria.

[0040] The reserved wolfberry, kudzu root, gardenia, American ginseng and mulberry leaves are shaken in a certain proportion to form a mixed raw material. The mass ratio of wolfberry, kudzu root, gardenia, American ginseng and mulberry leaves is 1:3:2:1:2.

[0041] Spray lactic acid bacteria fermentation liquid on the mixed raw materials at a concentration of 2×10 -7 CFU / mL, shake it while spraying. The mass ratio of the sprayed lactic acid bacteria fermentation liquid to the mixed raw materials is 1:3-4; the fermentation temperature is controlled at 30-40℃, and the fermentation time is 2-3 hours.

[0042] Step 3, drying.

[0043] The mixed raw materials after lactic acid bacteria micro-fermentation are evenly spread in the drying equipment and dried by low-temperature hot air drying. The temperature is controlled between 40-50℃. The drying time is controlled between 90-120 minutes until the moisture content of the mixed raw materials drops to the safe storage standard, usually not more than 5%. The raw materials need to be turned over regularly during the drying process to ensure uniform drying and avoid local overheating or moisture. After drying, the raw materials are taken out and cooled to room temperature for the next step of packaging.

[0044] Step 4, packaging.

[0045] The finished wolfberry sugar tea is packaged, and moisture-proof and light-proof packaging materials are selected to ensure that the product is not affected by external factors during storage.

[0046] The dried products were tested and found to contain 1-5 grams of wolfberry polysaccharides (LBP) per 100 grams; 0.6-1.9 grams of puerarin and other ingredients per 100 grams; 0.3-0.9 grams of alkaloids and flavonoids in gardenia per 100 grams; 0.1-0.5 grams of ginsenosides in American ginseng per 100 grams; and 0.15-0.29 grams of anti-lipid peroxidation agents in mulberry leaves per 100 grams.

[0047] Comparative Example 1:

[0048] Based on Example 1, the processing methods of gardenia and mulberry leaves in Comparative Example 1 were adjusted as follows:

[0049] Changes in the treatment of Gardenia:

[0050] After steaming the gardenia fruits for 3-5 minutes, they are chopped directly for later use without undergoing lactic acid bacteria fermentation.

[0051] Changes in mulberry leaf processing methods:

[0052] The mulberry leaves are not subjected to any de-astringency treatment, but are directly steam-sterilized, left to react and dried.

[0053] After testing, the wolfberry sugar tea prepared in Comparative Example 1 contains 1.2 grams of wolfberry polysaccharide (LBP) per 100 grams; 0.8 grams of puerarin per 100 grams; since gardenia is not fermented, its alkaloid and flavonoid content is reduced, and 100 grams contains only 0.15 grams; ginsenosides in American ginseng contain 0.3 grams per 100 grams; since mulberry leaves are not treated to remove astringency, their anti-lipid peroxidation content is also affected, and only 0.10 grams are contained per 100 grams. Compared with Example 1, the contents of gardenia alkaloids and flavonoids and the anti-lipid peroxidation content of mulberry leaves in Comparative Example 1 are reduced.

[0054] For the solutions of Example 1 and Comparative Example 1, a manual drinking and scoring method was adopted to test the taste.

[0055] Appearance: Score based on the color and uniformity of the product, with a maximum of 20 points. Aroma: Score based on whether the product's aroma is natural and fresh, with a maximum of 20 points. Taste: Score based on whether the product tastes sweet and has any peculiar smell, with a maximum of 40 points. Overall evaluation: Give an overall evaluation based on the comprehensive performance of the above items and convert it into a score.

[0056]

[0057] It can be seen from the above examples and comparative examples that the difference in treatment process leads to different contents of components in the examples and comparative examples.

[0058] The content of ingredients in the products of the examples is relatively stable and abundant. For example, the content of Lycium barbarum polysaccharides (LBP), puerarin, alkaloids and flavonoids in Gardenia jasminoides, ginsenosides in American ginseng, and anti-lipid peroxidation in mulberry leaves are all maintained within a certain range.

[0059] The content of ingredients in the products of the comparative examples was affected, specifically, the content of alkaloids and flavonoids in gardenia was reduced, and the content of anti-lipid peroxidation in mulberry leaves was also reduced.

[0060] Differences in sensory quality. The products in the examples are usually of good sensory quality due to careful processing. For example, the wolfberry sugar tea in Example 1 showed obvious no odor, fresh and natural aroma, and sweet taste in the artificial tasting test.

[0061] The sensory quality of the products in the comparative examples may be affected due to the imperfect processing technology. For example, the wolfberry sugar tea in comparative example 1 showed a serious odor in the tasting test.

[0062] In summary, the embodiments of the present invention not only retain the beneficial components in the raw materials, but also improve the sensory quality of the product, thereby enhancing the overall value of the product.

[0063] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the technical principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A wolfberry candy tea, characterized in that It is composed of wolfberry, kudzu root, gardenia, American ginseng and mulberry leaves in a certain proportion.

2. The wolfberry candy tea according to claim 1, firstly, the wolfberry, kudzu root, gardenia, American ginseng and mulberry leaf raw materials are cleaned and pre-treated; the treated raw materials are mixed in a certain proportion; and the mixed raw materials are subjected to micro-fermentation treatment; Drying the raw materials after micro-fermentation; The dried product is packaged.

3. The wolfberry candy tea according to claim 2, characterized in that The kudzu root processing step comprises: cleaning the soil and impurities on the surface of the kudzu root, cutting it into thin slices with a thickness of 0.5-1 mm using a slicer or manually, and then placing it in a dry and ventilated place for standby use.

4. The wolfberry candy tea according to claim 2 or 3, characterized in that: The gardenia processing steps include: washing, steaming, and chopping the gardenia fruits, spraying a bacterial solution of a specific concentration on the surface of the gardenia fruits, and fermenting under a constant temperature condition, wherein the fermentation time and temperature are controlled within a specific range; after the fermentation is completed, placing the gardenia slices in a ventilated and dry place for standby use.

5. The wolfberry candy tea according to claim 4, characterized in that: The gardenia fermentation treatment specifically comprises: spreading the washed gardenia on a steaming plate, and steaming the washed gardenia in a steamer for 3-5 minutes for killing green; chopping the steamed gardenia fruit by a machine to form a sheet with a thickness of 2-3 mm; and uniformly spraying a concentration of 1×10 - 6 CFU / mL of plant lactobacillus liquid, the ratio of the total spraying mass of the liquid to the mass of the gardenia fruit is 1:2-3, after evenly stirring, ferment at a constant temperature of 32-35°C for 3-5 hours.

6. The Chinese wolfberry candy tea according to any one of claims 2 to 5, characterized in that: The American ginseng processing steps include: cleaning the soil and impurities on the surface of the American ginseng, cutting it into thin slices with a thickness of 0.5-1 mm using a slicer or manually, and then placing it in a dry and ventilated place for use.

7. The Chinese wolfberry candy tea according to any one of claims 2 to 6, characterized in that: The mulberry leaf processing steps include: picking fresh mulberry leaves without pests and diseases and pollution after frost, washing, drying, cutting off leaf stalks, and slicing; then steaming, removing astringency, standing reaction and drying, and controlling the final water content during the drying process.

8. The wolfberry candy tea according to claim 7, characterized in that: The mulberry leaf drying process specifically comprises: spreading mulberry leaf strips on a steaming plate, steaming for 3-5 minutes after steam is generated to perform a withering process, and then spreading the strips to dry; spraying 50%-95% of the weight of the mulberry leaf strips with coix seed fermentation material, kneading and stirring the strips to uniformity, and then spreading the strips in a sealed container, and standing them for reaction at 20-40° C. for 4-12 hours; and then performing hot air drying, with the drying temperature controlled at 60-65° C. and the drying time being 110-150 minutes, repeating the above steaming and drying steps twice, and drying the strips to a moisture content of less than 5% for the final time.

9. The Chinese wolfberry candy tea according to any one of claims 2 to 8, characterized in that: The micro-fermentation treatment includes: mixing the reserved wolfberry slices, kudzu slices, gardenia slices, American ginseng slices and mulberry leaf strips evenly in a specific proportion; spraying a lactic acid bacteria fermentation liquid of a specific concentration evenly on the surface of the mixed raw materials, with the spraying amount and the mass ratio of the mixed raw materials being 1:3-4, and shaking the raw materials while spraying to ensure uniform coverage; performing micro-fermentation under specific conditions, and the fermentation time is 2-3 hours.

10. The wolfberry candy tea according to claim 9, characterized in that The mixing and lactic acid bacteria micro-fermentation step specifically includes: uniformly mixing the reserved wolfberry slices, kudzu slices, gardenia slices, American ginseng slices and mulberry leaf strips in a mass ratio of 1:3:2:1:2; uniformly spraying a concentration of 2×10 -7 The lactic acid bacteria fermentation liquid with a concentration of CFU / mL is sprayed while the raw materials are shaken apart; the sprayed mixed raw materials are placed in a fermentation container and micro-fermented at 30-40°C.

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