Lily and spina date seed tea

Abstract

The invention provides lily and spina date seed tea. The lily and spina date seed tea is prepared through the following steps of raw material preparation and cleaning, drying treatment, crushing treatment, co-fermentation and freeze-drying treatment. The lily and spina date seed tea is high in effective component content, tea bag raw materials can be directly observed, and the experience of consumers is improved.

Description

Technical Field

[0001] The invention relates to a substitute tea, in particular to lily and jujube seed tea. Background Art

[0002] Lily and Chinese jujube seed tea is a tea drink that combines two Chinese medicinal materials, lily and Chinese jujube seed, and has multiple effects. For example, it can calm the nerves. Since both Chinese jujube seed and lily contain ingredients with sedative effects, these ingredients can help relieve tension and improve sleep quality. Some ingredients in Chinese jujube seed can inhibit the central nervous system and play a sedative and hypnotic role; while lily has the effect of clearing the mind and calming the nerves, which helps relieve negative emotions such as anxiety and irritability. For example, Chinese jujube seed is flat in nature, sweet and sour in taste, and enters the liver meridian, which has the effect of nourishing blood and calming the nerves; lily is cold in nature, sweet in taste, and enters the lung and heart meridians, which has the effect of nourishing yin and moistening the lungs, clearing the mind and calming the nerves. The combination of the two can nourish the heart, stabilize the spirit, and make people feel comfortable. For example, moistening the lungs and relieving coughs, lily belongs to the lung meridian, and has the effects of clearing heat and resolving phlegm, moistening dryness and relieving coughs. It can effectively relieve the symptoms of cough caused by respiratory inflammation, and has a good relieving effect on symptoms such as dry cough due to lung dryness and yin deficiency cough.

[0003] The main active ingredients of lily include: steroidal saponins, which are an important class of biologically active substances in lily, with multiple pharmacological effects such as sedation and hypnosis, hypoxia resistance and anti-fatigue. Steroidal saponin compounds can shorten the time to fall asleep and improve and enhance sleep quality. Lily polysaccharides are another important class of active ingredients, with biological activities such as immunomodulation, anti-aging, antioxidant, hypoglycemic, and anti-tumor. The safe and non-toxic characteristics of polysaccharide ingredients make them of great value in the field of big health. Lily also contains a variety of alkaloids, which also contribute to the pharmacological effects of lily. Other ingredients such as phenolic acid glycerides, flavonoids, amino acids, phospholipids, etc., together constitute the rich nutritional ingredients and pharmacological basis of lily.

[0004] The main active ingredients of Chinese jujube seeds include: saponins. The saponins in Chinese jujube seeds are mainly triterpenoid compounds, such as Chinese jujube saponins A and B. These ingredients have multiple functional activities such as sedation, improvement of sleep, and neuroprotection. Among them, Chinese jujube saponin A is the most important active ingredient in Chinese jujube seeds, which has a significant sedative and hypnotic effect and can increase the expression of GABA receptor subtypes in hippocampal neurons, thereby improving sleep. Alkaloids. The alkaloid components in Chinese jujube seeds include jujube alkaloid K, shanfan alkaloid, magnolia alkaloid, etc. These components play an important role in antidepressant effects, mainly acting on targets such as calmodulin and epidermal growth factor receptors, and multi-component-multi-target-multi-pathway antidepressant effects. Flavonoid compounds in Chinese jujube seeds, such as spinosin, also have certain pharmacological activities. Chinese jujube seeds are also rich in protein, amino acids, fatty acids, vitamins, and trace elements, which together constitute the nutritional and pharmacological basis of Chinese jujube seeds.

[0005] As a substitute tea, ordinary lily and jujube seed tea has many problems such as slow dissolution of effective ingredients and poor taste. Summary of the invention

[0006] In view of the deficiencies of the prior art, the present invention provides a lily and jujube seed tea. To achieve the above purpose, the present invention adopts the following scheme:

[0007] A lily and wild jujube kernel tea comprises lily and wild jujube kernel, wherein the lily and wild jujube kernel are processed through the following steps: raw material preparation and cleaning, drying treatment, crushing treatment, co-fermentation and freeze-drying treatment.

[0008] Furthermore, the raw material preparation and cleaning step further includes cleaning with clean water at 20-25°C, and using an ultrasonic cleaning machine to assist in removing tiny impurities and pesticide residues on the surface of the raw material.

[0009] Furthermore, the drying step further includes using an oven or a dryer and controlling the drying temperature between 60-70° C. until the moisture content of the raw material drops below 10%, and hot air circulation drying is used at the same time.

[0010] Furthermore, the pulverizing step further includes using a high-speed pulverizer to pulverize into fine powder, with the particle size controlled at about 2-3 mm, and the pulverizer speed is controlled at 2000-3000 rpm.

[0011] Furthermore, the co-fermentation step further includes mixing the crushed lily and jujube kernel in a ratio of 2-3:1, adding an appropriate amount of mixed fermentation bacteria, and fermenting at a temperature of 30-35°C and a humidity of 60%-70% for 3-5 days.

[0012] Furthermore, the freeze-drying step further includes spreading the fermentation product evenly on the tray of the freeze dryer, pre-freezing the fermentation product, lowering the temperature to below -40°C for 2-3 hours, and then vacuum drying the product at a temperature of -20°C to -30°C under a vacuum degree of 10-20Pa.

[0013] Furthermore, the packaging and storage step further includes packaging the freeze-dried lily and jujube kernel product using a transparent mesh bag.

[0014] Furthermore, the humidity in the drying chamber is controlled at 10%-15%.

[0015] Furthermore, the condenser temperature of the freeze dryer is controlled below -50°C.

[0016] Furthermore, the ratio of lactic acid bacteria, yeast and acetic acid bacteria in the mixed fermentation bacteria is 1:1:1, so as to synergistically promote the fermentation process of the raw materials, and the oxygen concentration in the fermentation chamber is controlled at 5%-8%.

[0017] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0018] 1. Effective retention of active ingredients. Through strict raw material cleaning, drying, crushing, co-fermentation and freeze-drying steps, this technical solution ensures that the active ingredients in lily and Chinese jujube kernel are effectively retained. Especially in the freeze-drying step, pre-freezing and vacuum drying are used to avoid the destruction of active ingredients by high temperature, thereby retaining the effective ingredients and flavor of the product to the maximum extent. 2. Through the crushing step, the raw materials are crushed into particles. Such a particle size not only cooperates with the subsequent fermentation and freeze-drying process, but also improves the taste and flavor release of the product. At the same time, the freeze-dried lily and Chinese jujube kernel products are packaged in transparent mesh bags, so that consumers can see the raw materials intuitively and get a better consumer experience. DETAILED DESCRIPTION

[0019] 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.

[0020] The invention provides lily and jujube seed tea and a preparation method thereof.

[0021] First, clean the raw materials. Place the selected lilies and jujube kernels in clean containers and add enough clean water to clean them. When cleaning, use a soft brush to gently scrub the surface to remove attached dirt and impurities. After cleaning, rinse with running water and drain the water for later use. The temperature of the cleaning water should be controlled at 20-25℃ to avoid damage to the raw materials due to excessive temperature differences. Using an ultrasonic cleaner for auxiliary cleaning can more thoroughly remove tiny impurities and pesticide residues on the surface of the raw materials.

[0022] Then it is dried. Remove excess water from the raw materials to make them drier and easier to crush and store. At the same time, the drying process also helps to kill some microorganisms and improve the safety of the product. Use professional drying equipment, such as ovens or dryers, to ensure accurate temperature control. The drying temperature is controlled between 60-70℃ to avoid excessive temperature causing loss of nutrients in the raw materials. The drying time depends on the initial moisture content of the raw materials and the efficiency of the drying equipment. It generally takes 4-6 hours until the moisture content of the raw materials drops below 10%. During the drying process, the dryness of the raw materials should be checked regularly to avoid overdrying. The humidity in the drying room is controlled at 10%-15% to ensure that the raw materials are dried quickly and evenly. The hot air circulation drying technology is used to improve the drying efficiency and reduce energy consumption by adjusting the wind speed and direction.

[0023] Crush after drying. Crush the dried lily and jujube kernel to increase the specific surface area of ​​the raw materials, which is beneficial to the action of microorganisms and the release of active ingredients in the subsequent fermentation process. Use a high-speed crusher for crushing. These devices are usually equipped with screens to control the particle size of the crushed material. Put the dried lily and jujube kernel into the crusher respectively and crush them. Crush to fine powder with a particle size of about 2-3 mm. The crushing effect of different crushers may vary, so in actual operation, it should be adjusted according to the performance of the equipment. The speed of the crusher is controlled at 2000-3000 rpm to ensure the crushing effect and stable operation of the equipment. Use low-temperature crushing technology to control the temperature not exceeding 40°C during the crushing process to protect the heat-sensitive components in the raw materials.

[0024] Co-fermentation. Through the fermentation of microorganisms, the active ingredients in lily and sour jujube kernel are transformed and released, improving the flavor and efficacy of the product. Mix the crushed lily and sour jujube kernel in a certain ratio of 2-3:1. Add an appropriate amount of mixed fermentation bacteria, and the ratio of lactic acid bacteria, yeast and acetic acid bacteria in the mixed bacteria is 1:1:1. These bacteria can work synergistically to promote the fermentation process of the raw materials. Fermentation is carried out under suitable temperature (30-35℃) and humidity (60%-70%) conditions. The raw materials should be stirred regularly during the fermentation process to promote uniform fermentation. At the same time, close attention should be paid to the changes in the raw materials during the fermentation process, such as color, smell and texture, so as to adjust the fermentation conditions in time. The fermentation time is generally 3-5 days, and the specific time should be determined according to the actual situation and experimental results. After the fermentation is completed, the fermentation product should be tested and analyzed to ensure that it meets the product quality requirements. The oxygen concentration in the fermentation room is controlled at 5%-8% to promote the growth of anaerobic bacteria and the fermentation process. An automated fermentation monitoring system is used to monitor key parameters such as temperature, humidity, pH value, etc. during the fermentation process in real time, and automatically adjust them according to preset conditions.

[0025] Freeze drying. The active ingredients and flavor of the product are preserved through freeze drying technology. The specific steps include: spreading the fermentation product evenly on the tray of the freeze dryer; pre-freezing the temperature to below -40°C and keeping it for a period of time (such as 2-3 hours) to ensure that the product is completely frozen; turning on the vacuum pump for vacuum drying. The vacuum degree is controlled between 10-20Pa, and the drying temperature is maintained between -20°C and -30°C to avoid high temperature damage to the active ingredients. The freeze drying time depends on the thickness of the product and the performance of the drying equipment, and generally takes 24-48 hours; after the freeze drying is completed, the product is taken out and packaged. The condenser temperature of the freeze dryer is controlled below -50°C to improve the freeze drying efficiency and product quality. The radiation freeze drying technology is used to shorten the freeze drying time and retain more active ingredients by optimizing the heat transfer and radiation mode in the freeze drying chamber.

[0026] Packaging and storage. Use a transparent mesh bag to dissolve as many active ingredients as possible while ensuring that the internal ingredients of the substitute tea can be observed. Use a transparent mesh bag to package the tea so that the original state of the lily and the jujube kernel can be observed.

[0027] A specific embodiment is given below.

[0028] Embodiment 1:

[0029] 1. Raw material preparation and cleaning. Select lilies and Chinese jujube kernels that are free of impurities and mildew as raw materials. Place lilies and Chinese jujube kernels in clean containers and add 20-25℃ clean water to clean them. Use a soft brush to gently scrub the surface of the raw materials to remove attached dirt and impurities. Rinse with running water, drain and set aside. Use an ultrasonic cleaner for auxiliary cleaning to thoroughly remove tiny impurities and pesticide residues on the surface of the raw materials.

[0030] 2. Drying. Use an oven or dryer to dry the washed lilies and jujube kernels. The drying temperature is controlled between 60-70°C. The drying time depends on the initial moisture content of the raw materials and the efficiency of the drying equipment. It usually takes 4-6 hours until the moisture content of the raw materials drops below 10%. Use hot air circulation drying technology to improve drying efficiency and reduce energy consumption.

[0031] 3. Crushing. Use a high-speed crusher to crush the dried lily and jujube kernels. Crush them into fine powder with a particle size of about 2-3 mm. The speed of the crusher is controlled at 2000-3000 rpm to ensure the crushing effect and stable operation of the equipment. Use low-temperature crushing technology to control the temperature not to exceed 40°C to protect the heat-sensitive components in the raw materials.

[0032] 4. Ferment together. Mix the crushed lily and jujube kernel in a ratio of 2-3:1. Add an appropriate amount of mixed fermentation bacteria (lactic acid bacteria, yeast and acetic acid bacteria in a ratio of 1:1:1). Ferment at a temperature of 30-35°C and a humidity of 60%-70% for 3-5 days. Stir the raw materials regularly during the fermentation process and pay close attention to the changes in the raw materials. After the fermentation is completed, test and analyze the fermentation products to ensure that they meet the product quality requirements.

[0033] 5. Freeze drying. Spread the fermentation product evenly on the tray of the freeze dryer. Perform pre-freezing treatment, lower the temperature to below -40°C and keep it for 2-3 hours. Turn on the vacuum pump for vacuum drying, control the vacuum degree between 10-20Pa, and keep the drying temperature between -20°C and -30°C. The freeze drying time depends on the thickness of the product and the performance of the drying equipment, and generally takes 24-48 hours. After freeze drying, take out the product and package it.

[0034] 6. Packaging and storage. Use transparent mesh bags to package the freeze-dried lily and jujube kernel products. The original state of lily and jujube kernel can be observed in the packaged tea bags. The packaged tea bags are further sealed.

[0035] The results of the analysis and testing of the freeze-dried product are as follows:

[0036] The content of steroidal saponins is 6-8 mg / g; the content of lily polysaccharides is 2.5-3.5 mg / g; the content of glycosides (jujuboside A, B) is 10.5-13.5 mg / g; the content of alkaloids (such as jujuboside K, jujubeline, magnolamine, etc.) is 2.5-3.1 mg / g; the content of flavonoids is 0.4-0.6 mg / g.

[0037] Comparative Example 1:

[0038] The crushing particle size is changed to control the particle size of the crushed lily and spiny jujube kernel to about 5-6 mm. The other steps are the same as in Example 1.

[0039] The results of the analysis showed that the content of steroidal saponins was 4.5-5.5 mg / g; the content of lily polysaccharides was 1.8-2.4 mg / g; the content of glycosides (such as jujuboside A, B, etc.) was 8.0-10.0 mg / g; the content of alkaloids (such as jujuboside K, sphenantheline, magnolamine, etc.) was 1.9-2.4 mg / g; the content of flavonoids was 0.3-0.5 mg / g. Compared with Example 1, the content of each component was reduced compared with Example 1, especially the content of glycosides and alkaloids was significantly reduced.

[0040] Comparative Example 2:

[0041] The crushed particle size is further reduced, and the particle size of the crushed lily and spiny jujube kernel is controlled to be about 0.5-1 mm. The other steps are the same as those in Example 1; in addition, the freeze-dried powder is packaged in an opaque bag.

[0042] The results of the analysis showed that the content of steroidal saponins was 5.0-6.5 mg / g; the content of lily polysaccharides was 2.0-2.8 mg / g; the content of glycosides (such as jujuboside A, B, etc.) was 9.0-11.0 mg / g; the content of alkaloids (such as jujuboside K, sphenantheline, magnolamine, etc.) was 2.0-2.6 mg / g; the content of flavonoids was 0.3-0.5 mg / g. Since the powder was small, a denser opaque bag was used to avoid unclean tea liquid.

[0043] Comparative Example 3:

[0044] During the drying process, the drying temperature was increased to 75-80° C., and the other steps were the same as those in Example 1.

[0045] Analysis and test results: steroidal saponin content is 4.0-5.0 mg / g; lily polysaccharide content is 1.5-2.0 mg / g; glycosides (such as jujuboside A, B, etc.) content is 7.0-9.0 mg / g; alkaloids (such as jujuboside K, jujubeline, magnolialine, etc.) content is 1.8-2.3 mg / g; flavonoids content is 0.2-0.4 mg / g.

[0046] Comparative Example 4:

[0047] In the co-fermentation step, the ratio of the fermentation bacteria was changed, and the ratio of the number of lactic acid bacteria, yeast and acetic acid bacteria was adjusted to 1:2:1. The other steps were the same as in Example 1.

[0048] Analysis and test results: steroidal saponin content is 5.0-6.0 mg / g; lily polysaccharide content is 2.0-2.7 mg / g; glycosides (such as jujuboside A, B, etc.) content is 8.5-11.0 mg / g; alkaloids (such as jujuboside K, jujubeline, magnolialine, etc.) content is 2.0-2.5 mg / g; flavonoids content is 0.3-0.5 mg / g.

[0049] In Example 1, lily and Chinese date seeds without impurities and mildew were selected as raw materials, and a series of strict processing steps were performed, including raw material preparation and cleaning, drying, crushing, co-fermentation, freeze-drying, packaging and storage. The freeze-dried product finally obtained performed well in terms of component content, and the content of steroidal saponins, lily polysaccharides, glycosides, alkaloids and flavonoids all reached a high level. At the same time, because the particles are large, transparent mesh bags can be used as tea bags, and consumers can directly see the raw materials when using them, which improves the consumer's experience.

[0050] In Comparative Example 1, the crushing particle size was changed, and the particle size of the crushed lily and jujube kernel was controlled to be about 5-6 mm. This change resulted in a decrease in the content of each component compared with Example 1, especially a significant decrease in the content of glycosides and alkaloids. This may be due to the fact that the crushing particle size was too large, the fermentation was not thorough enough, and the effective ingredients in the raw materials could not be fully released.

[0051] In Comparative Example 2, the crushing particle size was reduced, and the particle size of the crushed lily and jujube kernel was controlled at about 0.5-1 mm. Although this change caused the content of each component to rise, it was still lower than the level of Example 1. This may be due to the oxidation or degradation of some ingredients during the processing due to excessive crushing, resulting in loss. In addition, due to the small particle size, in order to avoid unclean tea liquid, we used a denser opaque bag for packaging, which reduced the consumer experience and affected the value of the product.

[0052] In summary, the comparison results of Example 1 and Comparative Examples 1-4 show that factors such as the particle size of the raw materials, the drying temperature, and the ratio of the fermentation strains have a significant effect on the content of the components of the product. In order to obtain high-quality products, these processing conditions need to be strictly controlled to ensure that the active ingredients in the raw materials can be fully released and effectively retained.

[0053] 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 lily and jujube seed tea, characterized in that The invention comprises lily and wild jujube kernel, wherein the lily and wild jujube kernel are processed through the following steps: raw material preparation and cleaning, drying treatment, crushing treatment, co-fermentation and freeze-drying treatment.

2. The lily and jujube seed tea according to claim 1, wherein the raw material preparation and cleaning step further comprises cleaning with clean water at 20-25°C, and using an ultrasonic cleaning machine to assist in removing tiny impurities and pesticide residues on the surface of the raw material.

3. The lily and jujube seed tea according to claims 1 and 2, wherein the drying step further comprises using an oven or a dryer and controlling the drying temperature between 60-70°C until the moisture content of the raw material drops below 10%, while hot air circulation drying is used.

4. The lily and jujube seed tea according to claims 1 to 3, wherein the pulverizing step further comprises using a high-speed pulverizer to pulverize into fine powder with a particle size of about 2-3 mm, and the pulverizer speed is controlled at 2000-3000 rpm.

5. The lily and jujube kernel tea according to claims 1 to 4, wherein the co-fermentation step further comprises mixing the crushed lily and jujube kernel in a ratio of 2-3:1, adding an appropriate amount of mixed fermentation bacteria, and fermenting at a temperature of 30-35°C and a humidity of 60%-70% for 3-5 days.

6. The lily and jujube seed tea according to claims 1 to 5, wherein the freeze-drying step further comprises spreading the fermentation product evenly on a tray of a freeze dryer, pre-freezing the product, lowering the temperature to below -40°C for 2-3 hours, and then vacuum drying the product at a temperature of -20°C to -30°C under a vacuum degree of 10-20 Pa.

7. The lily and jujube seed tea according to claims 1 to 6, wherein the packaging and storage steps further include packaging the freeze-dried lily and jujube seed product in a transparent mesh bag.

8. The lily and jujube seed tea according to claims 1 to 7, wherein the humidity in the drying chamber is controlled at 10%-15%.

9. The lily and jujube seed tea according to claims 1 to 8, wherein the condenser temperature of the freeze dryer is controlled below -50°C.

10. The lily and jujube seed tea according to claims 1 to 9, wherein the ratio of lactic acid bacteria, yeast and acetic acid bacteria in the mixed fermentation bacteria is 1:1:1, and the oxygen concentration in the fermentation chamber is controlled at 5%-8%.