Preparation method of high-water-solubility compound tartary buckwheat flavone instant tea

Abstract

The invention discloses a preparation method of high-water-solubility compound tartary buckwheat flavone instant tea, which comprises the following steps: carrying out microencapsulation wrapping on tartary buckwheat flavone through corresponding auxiliary materials, compounding with a liquorice extract, a momordica grosvenori extract, a ginseng extract, an astragalus membranaceus extract and the like, and carrying out spray drying by using a nitrogen protection spray dryer to obtain the high-water-solubility compound tartary buckwheat flavone instant tea. The high-water-solubility compound tartary buckwheat flavone instant tea powder is obtained. The utilization rate and solubility of the tartary buckwheat flavone are good, and the tartary buckwheat flavone is compounded with the liquorice extract, the momordica grosvenori extract, the ginseng extract, the astragalus membranaceus extract and the like, so that the physiological functions of the product are enriched, and the taste is improved.

Description

Technical Field

[0001] The invention relates to the fields of embedding technology and solid beverage technology, and in particular to a preparation method of highly water-soluble compound tartary buckwheat flavonoids instant tea. Background Art

[0002] Buckwheat tea is a drink made by screening, shelling and baking buckwheat seeds. It can be brewed with boiling water. Buckwheat tea is rich in flavonoids and has multiple physiological functions such as lowering blood sugar and blood lipids, preventing cardiovascular diseases, anti-oxidation, antibacterial and antiviral, etc. It is considered a "healthy drink". In recent years, with the improvement of people's health awareness, buckwheat tea has become very popular and has a good prospect for promotion and application in life. However, the flavonoids of buckwheat such as rutin and quercetin rich in buckwheat tea are poorly water-soluble. The dissolution rate of multiple brewings with boiling water is less than 50%. Most of the flavonoids in buckwheat tea are not taken into the human body with the tea soup, and the effective utilization rate is very low.

[0003] Traditionally, people are used to drinking tea directly with boiling water. Today, with the increasingly fast pace of life, people are pursuing a green, environmentally friendly, comfortable and fast lifestyle. Instant tea, a solid tea beverage that is easy to package, store, carry and drink, came into being. Instant tea is a solid beverage that can be quickly dissolved in water. The tea raw materials are processed into a new type of beverage in the form of granules, powders or small pieces that are easily soluble in water and have no tea residue through extraction, filtration, concentration, drying and other processes. It has the advantages of being easy to brew and carry. At present, tea is still at the first level of development and production in China as a whole. The development of deep-processing products represented by instant tea has just started, and the production potential of instant tea development in the future is relatively large. However, due to the insoluble nature of flavonoids, the application of bitter buckwheat in beverage products is limited.

[0004] CN202211149628.9 discloses a method and device for preparing a granulated bitter buckwheat tea enriched with high rutin, which comprises preparing a functional component enriched with high rutin and preparing a bitter buckwheat flavoring functional material, granulating and forming the granulated bitter buckwheat tea rich in rutin by spraying the coating material and baking for flavoring. Although the invention extracts rutin from bitter buckwheat, the prepared granulated bitter buckwheat tea still needs to be brewed, and the water solubility of rutin is poor, and the dissolution rate and utilization rate of rutin are not high.

[0005] CN201910660853.0 discloses a method for preparing buckwheat tea, which comprises mixing buckwheat rice with β-cyclodextrin and frying the mixture to obtain buckwheat tea. The invention improves the taste and stability by adding β-cyclodextrin, but it is still a traditional brewed buckwheat tea, which is inconvenient to brew and carry, and the dissolution rate and utilization rate of buckwheat flavonoids are not high.

[0006] CN202211032255.7 discloses an instant buckwheat tea and a preparation method thereof, wherein the buckwheat is ripened, water is added for fermentation and enzymolysis, and then filtered, concentrated and dried to obtain the instant buckwheat tea. However, the water solubility of buckwheat flavonoids is very poor, and the dissolution rate of the instant buckwheat tea preparation process is low, and the filtering and concentration process will also lead to the loss of some buckwheat flavonoids. Summary of the invention

[0007] The purpose of the invention is to provide a preparation method of a highly water-soluble compound tartary buckwheat flavonoids instant tea. The raw materials used in the invention include tartary buckwheat flavonoids, licorice extract, monk fruit extract, ginseng extract, astragalus extract and corresponding auxiliary materials. The raw materials are widely available and easy to obtain, the preparation method is simple, and the application scope and application prospects of tartary buckwheat are improved.

[0008] The present invention provides the following technical solutions:

[0009] A method for preparing highly water-soluble compound tartary buckwheat flavonoid instant tea, wherein the raw materials include the following components by weight percentage:

[0010]

[0011]

[0012] The following steps are involved:

[0013] Step 1, preheating water, taking part of the water to dissolve the modified starch to prepare a modified starch solution, and then dissolving maltodextrin, trehalose, licorice extract, monk fruit extract, ginseng extract, astragalus extract, vitamin C, and silicon dioxide in the remaining water, and mixing them evenly with the modified starch solution;

[0014] Step 2, adding tartary buckwheat flavonoids having a content of more than 70% to the homogeneous solution obtained in step 1, mixing, and performing high-speed shearing, and cooling before each shearing;

[0015] Step 3: high pressure homogenization treatment;

[0016] Step 4: spray drying is performed using a nitrogen-protected spray dryer to obtain highly water-soluble compound buckwheat flavonoids instant tea powder.

[0017] The present invention uses a method of spray drying with corresponding auxiliary materials and a nitrogen protection spray dryer to microencapsulate tartary buckwheat flavonoids to obtain a highly water-soluble tartary buckwheat flavonoids instant tea powder. Nitrogen is an inert gas. The nitrogen protection spray dryer uses nitrogen to protect the material during the spray drying process to prevent the material from contacting with the air, thereby preventing the material from being oxidized and degraded. The product of the present invention not only solves the problem of the effective dissolution rate of tartary buckwheat flavonoids in tartary buckwheat tea, but also solves the problem of water solubility, so that the tartary buckwheat flavonoids extract can be used in beverages. The product of the present invention can be used in instant tea and other beverage products.

[0018] At the same time, the present invention is also compounded with licorice extract, monk fruit extract, ginseng extract, astragalus extract, etc., so as to enrich the physiological functions of the product of the present invention and improve the taste. The content of glycyrrhizic acid A in licorice extract is more than 60%, and the sweetness of glycyrrhizic acid is 200-250 times that of sucrose, which has the effects of clearing heat and detoxifying, removing phlegm and relieving cough. The content of mogroside V in monk fruit extract is more than 50%, and the sweetness is 300 times that of sucrose, which has the effects of clearing heat and moistening the lungs, moistening the intestines and relieving constipation. Ginseng extract contains more than 80% ginsenosides. Ginseng is known as the "king of herbs" and has the effects of strengthening the spleen and lungs, replenishing qi and consolidating deficiency, nourishing blood and promoting body fluid, delaying aging, sobering up and protecting the liver. The content of astragaloside A in astragalus extract is more than 10%, which has the effects of enhancing immunity, resisting viruses, protecting the myocardium, etc.

[0019] Since tartary buckwheat flavonoids have a bitter taste, the present invention embeds tartary buckwheat flavonoids to mask the bitter taste of tartary buckwheat flavonoids to a certain extent. At the same time, the present invention compounded tartary buckwheat flavonoids with extracts such as licorice and monk fruit to further reduce the bitter taste and improve the taste of the product of the present invention.

[0020] Preferably, in step 1, water is preheated to 35°C-45°C.

[0021] Preferably, in the step 1, the modified starch used is in a proportion of 10-15%, the maltodextrin is in a proportion of 10%-15%, the trehalose is in a proportion of 3.5%-5%, the licorice extract is in a proportion of 2.5%-4%, the monk fruit extract is in a proportion of 2.5%-4%, the ginseng extract is in a proportion of 2.5%-4%, the astragalus extract is in a proportion of 2.5%-4%, the vitamin C is in a proportion of 3.5%-5%, and the silicon dioxide is in a proportion of 0.2%-0.5%.

[0022] Preferably, in the step 2, the proportion of tartary buckwheat flavonoids used is 15%-20%.

[0023] Preferably, in the step 2, the shearing speed is 28000 rpm, the shearing is performed 3 times, each time for 90 s; and the material is cooled below 35° C. before each shearing.

[0024] Preferably, in step three, high pressure homogenization is performed twice at a pressure of 30 MPa, and cooling is required before each high pressure homogenization.

[0025] Preferably, in the step 3, the mixture is cooled to below 35° C. before each high pressure homogenization.

[0026] Preferably, in step 4, the spray drying air inlet temperature is 150-230°C, and the air outlet temperature is 60-90°C.

[0027] As another object of the present invention, the present invention also provides a highly water-soluble compound tartary buckwheat flavonoids instant tea prepared by the above method.

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

[0029] 1) Good water solubility: Tartary buckwheat flavonoids are insoluble in water. The present invention uses water-soluble auxiliary materials to microencapsulate tartary buckwheat flavonoids to obtain highly water-soluble tartary buckwheat flavonoids instant tea powder.

[0030] 2) The application scope of the product is improved: In the present invention, tartary buckwheat flavonoids are prepared into a highly water-soluble solid powder by microencapsulation, which has good water solubility and can be used as a solid beverage or in other beverage products.

[0031] 3) Good stability: The present invention embeds the tartary buckwheat flavonoids, which can not only improve the water solubility, but also protect the tartary buckwheat flavonoids from being easily oxidized to a certain extent. At the same time, the present invention also contains vitamin C in the encapsulation formula, thereby further improving the antioxidant properties of the product of the present invention. In addition, the present invention uses a nitrogen-protected spray dryer for spray drying, which prevents the product of the present invention from contacting with air during the drying process, thereby preventing oxidation and degradation.

[0032] 4) Enhance physiological function and improve taste: When the buckwheat flavonoids are microencapsulated, the present invention is compounded with licorice extract, monk fruit extract, ginseng extract, astragalus extract, etc., which enriches the physiological function of the product. In addition, glycyrrhizic acid contained in the licorice extract and mogroside contained in the monk fruit extract are both natural non-caloric sweeteners, thereby improving the taste of the product of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 The following are the taste test results of the embodiments of the present invention and the comparative examples. DETAILED DESCRIPTION

[0034] The present invention is described in detail below in conjunction with specific implementation examples, so that researchers in the field can refer to the description and implement it.

[0035] Example 1

[0036] This embodiment provides a method for preparing a highly water-soluble compound tartary buckwheat flavonoid instant tea, comprising the following steps:

[0037] (1) Preheat water to 38° C., take an appropriate amount of modified starch to dissolve to prepare a modified starch solution, then dissolve the remaining water, maltodextrin, trehalose, licorice extract, monk fruit extract, ginseng extract, astragalus extract, vitamin C, and silicon dioxide, and mix them evenly with the modified starch solution.

[0038] (2) Add the ultrafinely crushed 70% tartary buckwheat flavonoids to the homogenized solution of step 1, mix, and perform high-speed shearing at a shearing speed of 28,000 rpm for 3 times, each time for 90 seconds, and cool to 25° C. before each shearing.

[0039] (3) After shearing in step 2, high pressure homogenization was performed twice at a pressure of 30 MPa, and cooling was performed to 25° C. before each high pressure homogenization.

[0040] (4) After homogenization in step 3, spray drying is performed in a nitrogen-protected spray dryer, and the inlet air temperature is controlled at 150° C. and the outlet air temperature is controlled at 65° C. to obtain a highly water-soluble compound buckwheat flavonoid instant tea powder.

[0041] The raw materials for preparation include the following components by weight percentage:

[0042]

[0043] Example 2

[0044] This embodiment provides a method for preparing a highly water-soluble compound tartary buckwheat flavonoid instant tea, comprising the following steps:

[0045] (1) Preheat water to 39° C., take an appropriate amount of modified starch to dissolve to prepare a modified starch solution, then dissolve the remaining water, maltodextrin, trehalose, licorice extract, monk fruit extract, ginseng extract, astragalus extract, vitamin C, and silicon dioxide, and mix them evenly with the modified starch solution.

[0046] (2) Add the ultrafinely crushed 80% tartary buckwheat flavonoids to the homogenized solution of step 1, mix, and perform high-speed shearing at a shearing speed of 28,000 rpm for 3 times, each time for 90 seconds, and cool to 28° C. before each shearing.

[0047] (3) After shearing in step 2, high pressure homogenization was performed twice at a pressure of 30 MPa, and cooling was performed to 28° C. before each high pressure homogenization.

[0048] (4) After homogenization in step 3, spray drying is performed in a nitrogen-protected spray dryer, and the inlet air temperature is controlled at 170° C. and the outlet air temperature is controlled at 70° C. to obtain a highly water-soluble compound buckwheat flavonoid instant tea powder.

[0049] The raw materials for preparation include the following components by weight percentage:

[0050]

[0051] Example 3

[0052] This embodiment provides a method for preparing a highly water-soluble compound tartary buckwheat flavonoid instant tea, comprising the following steps:

[0053] (1) Preheat water to 40° C., take an appropriate amount of modified starch to dissolve to prepare a modified starch solution, then dissolve the remaining water, maltodextrin, trehalose, licorice extract, monk fruit extract, ginseng extract, astragalus extract, vitamin C, and silicon dioxide, and mix them evenly with the modified starch solution.

[0054] (2) Add the ultrafinely crushed 85% tartary buckwheat flavonoids to the homogenized solution of step 1, mix, and perform high-speed shearing at a shearing speed of 28,000 rpm for 3 times, each time for 90 seconds, and cool to 30° C. before each shearing.

[0055] (3) After shearing in step 2, high pressure homogenization was performed twice at a pressure of 30 MPa, and cooling was performed to 30° C. before each high pressure homogenization.

[0056] (4) After homogenization in step 3, spray drying is performed in a nitrogen-protected spray dryer, and the air inlet temperature is controlled at 185° C. and the air outlet temperature is controlled at 75° C. to obtain a highly water-soluble compound buckwheat flavonoid instant tea powder.

[0057] The raw materials for preparation include the following components by weight percentage:

[0058]

[0059] Example 4

[0060] This embodiment provides a method for preparing a highly water-soluble compound tartary buckwheat flavonoid instant tea, comprising the following steps:

[0061] (1) Preheat water to 41° C., take an appropriate amount of modified starch to dissolve to prepare a modified starch solution, then dissolve the remaining water, maltodextrin, trehalose, licorice extract, monk fruit extract, ginseng extract, astragalus extract, vitamin C, and silicon dioxide, and mix them evenly with the modified starch solution.

[0062] (2) Add the ultrafinely crushed 90% tartary buckwheat flavonoids to the homogenized solution of step 1, mix, and perform high-speed shearing at a shearing speed of 28,000 rpm for 3 times, each time for 90 seconds, and cool to 32° C. before each shearing.

[0063] (3) After shearing in step 2, high pressure homogenization was performed twice at a pressure of 30 MPa, and cooling was performed to 32° C. before each high pressure homogenization.

[0064] (4) After homogenization in step 3, spray drying is performed in a nitrogen-protected spray dryer, and the air inlet temperature is controlled at 200° C. and the air outlet temperature is controlled at 80° C. to obtain a highly water-soluble compound buckwheat flavonoid instant tea powder.

[0065] The raw materials for preparation include the following components by weight percentage:

[0066]

[0067]

[0068] Example 5

[0069] This embodiment provides a method for preparing a highly water-soluble compound tartary buckwheat flavonoid instant tea, comprising the following steps:

[0070] (1) Preheat water to 42° C., take an appropriate amount of modified starch to dissolve to prepare a modified starch solution, then dissolve the remaining water, maltodextrin, trehalose, licorice extract, monk fruit extract, ginseng extract, astragalus extract, vitamin C, and silicon dioxide, and mix them evenly with the modified starch solution.

[0071] (2) Add the ultrafinely crushed 95% tartary buckwheat flavonoids to the homogenized solution of step 1, mix, and perform high-speed shearing at a shearing speed of 28,000 rpm for 3 times, each time for 90 seconds, and cool to 35° C. before each shearing.

[0072] (3) After shearing in step 2, high pressure homogenization was performed twice at a pressure of 30 MPa, and cooling was performed to 35° C. before each high pressure homogenization.

[0073] (4) After homogenization in step 3, spray drying is performed in a nitrogen-protected spray dryer, and the inlet air temperature is controlled at 220° C. and the outlet air temperature is controlled at 85° C. to obtain a highly water-soluble compound buckwheat flavonoid instant tea powder.

[0074] The raw materials for preparation include the following components by weight percentage:

[0075]

[0076]

[0077] Comparative Example 1

[0078] The comparative example provides a method for preparing instant buckwheat flavonoid tea, comprising the following steps: taking 95% buckwheat flavonoids and maltodextrin, wherein the proportion of buckwheat flavonoids is 20% and the content of maltodextrin is 80%, mixing them evenly and then ultrafine grinding them, testing the stability of the flavonoids content, adding warm water to test its dissolution speed, and using an electronic tongue to measure the taste.

[0079] Comparative Example 2

[0080] This comparative example provides a method for preparing tartary buckwheat flavonoids instant tea, comprising the following steps:

[0081] (1) Preheat water to 42° C., take an appropriate amount of modified starch to dissolve to prepare a modified starch solution, then dissolve maltodextrin, trehalose, vitamin C, and silicon dioxide in the remaining water, and mix the modified starch solution evenly.

[0082] (2) Add the ultrafinely crushed 95% tartary buckwheat flavonoids to the homogenized solution of step 1, mix, and perform high-speed shearing at a shearing speed of 28,000 rpm for 3 times, each time for 90 seconds, and cool to 35° C. before each shearing.

[0083] (3) After shearing in step 2, high pressure homogenization was performed twice at a pressure of 30 MPa, and cooling was performed to 35° C. before each high pressure homogenization.

[0084] (4) After homogenization in step 3, spray drying is performed in a nitrogen-protected spray dryer, and the inlet air temperature is controlled at 220° C. and the outlet air temperature is controlled at 85° C. to obtain a highly water-soluble compound buckwheat flavonoid instant tea powder.

[0085] The raw materials for preparation include the following components by weight percentage:

[0086]

[0087]

[0088] The dissolution rate (1% concentration) and flavonoid content stability (under high temperature conditions of 40°C) of the compound tartary buckwheat flavonoid instant tea prepared in Examples 1-5 and Comparative Examples 1 and 2 were tested, and the taste was measured using an electronic tongue. Table 1 shows the dissolution rate and flavonoid content stability test results. Figure 1 This is the result of taste measurement.

[0089] Table 1 Test results of various indicators

[0090]

[0091] From the dissolution rate test results, it can be seen that comparative example 1 is just a simple mixture of tartary buckwheat flavonoids and auxiliary materials, and it cannot be dissolved in warm water. However, after the tartary buckwheat flavonoids in Examples 1-5 and Comparative Example 2 are microencapsulated, they dissolve very quickly in 200 times warm water (60°C), and can be dissolved within 4 seconds, indicating that microencapsulation can improve the water solubility of tartary buckwheat flavonoids. The compound tartary buckwheat flavonoids instant tea powder prepared by the present invention has high water solubility and a fast dissolution rate, which meets the solubility requirements of instant tea.

[0092] From the test results of the stability of flavonoid content, it can be seen that the degradation rate and degradation range of the tartary buckwheat flavonoid content in comparative example 1 are relatively large. Although the tartary buckwheat flavonoids in comparative example 2 are microencapsulated, the tartary buckwheat flavonoid content still decreases to a certain extent. While the tartary buckwheat flavonoids in Examples 1-5 are microencapsulated, vitamin C is added to protect the tartary buckwheat flavonoids from oxidation. After being stored for 6 months under accelerated conditions of high temperature of 40°C, the flavonoid content is very stable and does not decrease, indicating that the highly water-soluble compound tartary buckwheat flavonoid instant tea of ​​the present invention has good antioxidant properties and can ensure that the tartary buckwheat flavonoids are stable in vitro for a long time without being oxidized.

[0093] from Figure 1 It can be seen from the taste measurement results that the bitterness, afterbitterness, astringency and afterastringency values ​​of comparative example 1 are relatively high, and the bitterness, afterbitterness, astringency and afterastringency values ​​of comparative example 2 can be significantly reduced by microencapsulating tartary buckwheat flavonoids. While Examples 1-5 microencapsulate tartary buckwheat flavonoids, by compounding with licorice extract and monk fruit extract, the bitterness, afterbitterness, astringency and afterastringency values ​​are further reduced, and the sweetness value is significantly relatively high. The compound tartary buckwheat flavonoids instant tea powder prepared by the present invention eliminates bitterness and astringency, has a certain sweetness, and has a good taste.

[0094] The above embodiments are only examples of the preferred embodiments of the present invention and do not include all the implementation scope of the invention. Various changes and modifications made by ordinary technicians in this field without departing from the spirit and scope of the present invention are considered to be within the scope of protection of the claims of the present invention.

Claims

1. A method for preparing a highly water-soluble compound tartary buckwheat flavonoid instant tea, characterized in that: The raw materials include the following components by weight percentage: The following steps are involved: Step 1, preheating water, taking part of the water to dissolve the modified starch to prepare a modified starch solution, and then dissolving maltodextrin, trehalose, licorice extract, monk fruit extract, ginseng extract, astragalus extract, vitamin C, and silicon dioxide in the remaining water, and mixing them evenly with the modified starch solution; Step 2, adding tartary buckwheat flavonoids having a content of more than 70% to the homogeneous solution obtained in step 1, mixing, and performing high-speed shearing, and cooling before each shearing; Step 3: high pressure homogenization treatment; Step 4: spray drying is performed using a nitrogen-protected spray dryer to obtain highly water-soluble compound buckwheat flavonoids instant tea powder.

2. The method according to claim 1, characterized in that In the step 1, water is preheated to 35°C-45°C.

3. The method according to claim 1, characterized in that In the step 1, the modified starch used is in a proportion of 10-15%, the maltodextrin is in a proportion of 10%-15%, the trehalose is in a proportion of 3.5%-5%, the licorice extract is in a proportion of 2.5%-4%, the monk fruit extract is in a proportion of 2.5%-4%, the ginseng extract is in a proportion of 2.5%-4%, the astragalus extract is in a proportion of 2.5%-4%, the vitamin C is in a proportion of 3.5%-5%, and the silicon dioxide is in a proportion of 0.2%-0.5%.

4. The method according to claim 1, characterized in that: In the step 2, the proportion of tartary buckwheat flavonoids used is 15%-20%.

5. The method according to claim 1, characterized in that In the step 2, the shearing speed is 28000 rpm, and the shearing is performed 3 times, each time for 90 seconds; and the material is cooled below 35° C. before each shearing.

6. The method according to claim 1, characterized in that In the step 3, high pressure homogenization is performed twice at a pressure of 30 MPa, and cooling is required before each high pressure homogenization.

7. The method according to claim 6, characterized in that In the step 3, the mixture is cooled to below 35° C. before each high pressure homogenization.

8. The method according to claim 1, characterized in that In the step 4, the spray drying air inlet temperature is 150-230°C, and the air outlet temperature is 60-90°C.

9. A highly water-soluble compound tartary buckwheat flavonoids instant tea prepared by the method according to any one of claims 1 to 8.

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