Angelica dahurica-penthorum chinense pursh tea beverage and preparation method thereof

Abstract

The invention provides a preparation method of an angelica dahurica-penthorum chinense pursh tea beverage, which comprises the following steps: (1) adding zymophyte into an angelica dahurica powder water suspension, and fermenting to obtain an angelica dahurica fermentation liquor; the zymophyte is a compound bacterium of lactobacillus plantarum HH-LP56 and lactobacillus acidophilus LA85, and the lactobacillus acidophilus LA85 is a compound bacterium; (2) mixing the penthorum chinense pursh tea soup, the white granulated sugar, the honey and the xanthan gum, so that the weight ratios of the white granulated sugar, the honey and the xanthan gum are respectively 7-9%, 5-8% and 0.1-0.3% after mixing; the penthorum chinense pursh tea soup is tea soup obtained by crushing penthorum chinense pursh, adding the crushed penthorum chinense pursh into water and performing ultrasonic extraction; and (3) mixing 30-50 parts by weight of the product obtained in the step (2) with 50-70 parts by weight of the radix angelicae fermentation liquor to obtain the product. The prepared dahurian angelica root-penthorum chinense pursh tea beverage has strong antioxidant activity, is richer in color, fragrance and taste and light in green taste, has good sensory quality, and is more easily accepted by consumers.

Description

Technical Field

[0001] The present invention belongs to the technical field of beverages, relates to the preparation technology of beverages with health care functions, and particularly relates to an Angelica dahurica and Penthorum chinense Pursh tea beverage and a preparation method thereof. Background Art

[0002] Angelica dahurica is the dried root of Angelica dahurica or Angelica dahurica (Fisch.) Benth. var. formosana (Boiss.) Shan et Yuan of the Umbelliferae family. As a common spice, Angelica dahurica has the functions of removing odors and enhancing fragrance and increasing appetite, and is used in removing fishy smell, mutton smell and making hot pot base materials. In addition, Angelica dahurica is a typical plant with dual roles as medicine and food, containing various bioactive components such as phenols, polysaccharides, flavonoids, coumarins and volatile oils, and having antioxidant, anti-inflammatory and whitening effects, and is a potential raw material for new functional foods. At present, the research on the fermentation of Angelica dahurica mainly focuses on its application in the beauty fields such as the prevention of chloasma and whitening, and there is less research on its antioxidant effect of enhancing the body's antioxidant defense system, protecting cells from free radical damage and promoting metabolism. There is no report on the food fermented from Angelica dahurica.

[0003] Penthorum chinense Pursh is a perennial herb of the genus Penthorum in the Saxifragaceae family. Folk people often process and eat Penthorum chinense Pursh by brewing, cooking, etc. Penthorum chinense Pursh contains a large number of active components such as flavonoids, polyphenols and lignans, and has antioxidant, anti-hepatocarcinoma and anti-alcoholism effects. The traditional product form of Penthorum chinense Pursh is traditional Chinese medicine pieces or medicines. After being approved as a new food raw material, the food types are mostly tea bags, and there are a small number of tea beverage products on the market. The product form is single and the technical content is limited, which restricts the in-depth development and utilization of Penthorum chinense Pursh, and there is an urgent need for expansion. The liquid beverage of Penthorum chinense Pursh is mainly made from the extract obtained by water extraction of dried leaf tea, and contains effective components such as flavonoids and polyphenols in the tea, and has good antioxidant effects. At present, the research on the tea soup extraction process of the liquid beverage of Penthorum chinense Pursh mainly focuses on the optimization of the hot water extraction process, and has the disadvantages of low content of water-soluble flavonoids with antioxidant activity and bitter taste of the extract. Some studies have found that the extract obtained by the low-temperature circulating water extraction process of Penthorum chinense Pursh has an alcohol dehydrogenase activation effect equivalent to that of the boiling water extract and a slightly better antioxidant effect, and the taste is better than that of the boiling water extraction, but there are problems of cumbersome process and long extraction cycle.

[0004] At present, there is no report on the method of compounding Angelica dahurica and Penthorum chinense Pursh for developing tea beverages. At the same time, in the compounding process, how to reasonably combine the two to develop a tea beverage with excellent color, aroma and taste, high content of various beneficial components, and at the same time having a high flavonoid content and good antioxidant activity has become a technical problem to be solved urgently. Summary of the Invention

[0005] Aiming at the disadvantages of the prior art, the purpose of the present invention is to provide a Heracleum candicans and Penthorum chinense tea beverage and a preparation method thereof. The beverage prepared by this method has a high total flavonoid content, relatively high contents of various beneficial components, excellent antioxidant properties, and a good taste.

[0006] For the above technical purpose, the present invention provides the following technical solutions:

[0007] A preparation method of a Heracleum candicans and Penthorum chinense tea beverage, the preparation method comprising the following steps:

[0008] (1) Adding a fermentation bacterium to a water suspension of Heracleum candicans powder for fermentation to obtain a Heracleum candicans fermentation broth; the fermentation bacterium is a composite bacterium of Lactobacillus plantarum HH-LP56 and Lactobacillus acidophilus LA85 in a mass ratio of 1:1, and the viable bacteria count in the composite bacterium is 10 8 CFU / mL;

[0009] (2) Mixing the Penthorum chinense tea soup, granulated sugar, honey and xanthan gum, so that after mixing, the weight ratios of granulated sugar, honey and xanthan gum are 7-9%, 5-8% and 0.1-0.3% respectively; the Penthorum chinense tea soup is obtained by pulverizing Penthorum chinense, adding it to water, and performing ultrasonic extraction.

[0010] (3) Mixing 30-50 parts of the product obtained in step (2) and 50-70 parts of the Heracleum candicans fermentation broth by weight to obtain the Heracleum candicans and Penthorum chinense tea beverage.

[0011] As described above, the present invention provides a method for preparing a tea beverage using Heracleum candicans and Penthorum chinense as raw materials, filling the gap in related products. Related experimental examples of the present invention show that the present invention uses a composite bacterium of Lactobacillus plantarum HH-LP56 and Lactobacillus acidophilus LA85 to ferment Heracleum candicans, which is beneficial to the decomposition of macromolecular substances into small molecule active substances, thereby significantly increasing the contents of active components such as polysaccharides and flavonoids in Heracleum candicans. At the same time, enzymes such as cellulase and pectinase generated during the microbial metabolism process can destroy the plant cell wall, promote the release of active ingredients, and further enhance their biological activity.

[0012] In addition, the present invention uses ultrafine grinding combined with low-temperature ultrasonic-assisted technology to prepare the Patrinia villosa Thunb. tea soup. Ultrafine grinding can cause damage to the plant cell wall, making the flavonoids therein easily dissolved. At the same time, after ultrafine grinding, the particle size of the tea powder is small, and the contact area with water is large, which is more conducive to extraction. Ultrasonic extraction can improve the dissolution efficiency and dissolution amount of flavonoid compounds in Patrinia villosa Thunb. by increasing the movement speed of medium molecules, increasing the penetration of the medium, and destroying the plant cell wall. Using ultrasonic waves for assisted extraction can reduce the extraction temperature and extraction time, achieving efficient and energy-saving extraction. The obtained tea soup has good color and taste, high acceptance for drinking, and no bad smell, showing obvious advantages compared with the traditional hot water extraction method. In addition, ultrafine grinding combined with low-temperature ultrasonic-assisted extraction is conducive to the efficient dissolution of hydrophilic flavonol glycosides (such as quercetin) in Patrinia villosa Thunb. that are easily digested and absorbed by the human body, and their content is much higher than that of hot water extraction. Such substances have better pharmacological properties in terms of absorption and utilization, antioxidant activity, and free radical scavenging. The present invention adopts a cold sterilization process, which can not only prevent the active ingredients in the raw and auxiliary materials from being destroyed by high temperature, but also make the color and taste of the beverage better, which is more conducive to improving the sensory quality of the beverage.

[0013] Preferably, in step (1), the Angelica dahurica powder is 100-300 mesh.

[0014] Preferably, in step (1), the water suspension of the Angelica dahurica powder is obtained by mixing the Angelica dahurica powder and purified water in a ratio of 1:10-1:30.

[0015] Preferably, in step (1), when performing fermentation, the inoculation amount of the fermentation bacteria is 1-3%, the fermentation time is 9 days, and the fermentation temperature is 37°C.

[0016] Preferably, in step (2), when pulverizing the Patrinia villosa Thunb., it is pulverized to pass through a 300-mesh sieve.

[0017] Preferably, in step (2), the addition ratio of Patrinia villosa Thunb. to water is 1:100-3:100.

[0018] Preferably, in step (2), when performing ultrasonic extraction treatment, the temperature is 30-60°C, the ultrasonic power is 60-240 W, and the ultrasonic treatment time is 5-20 min.

[0019] Preferably, in step (2), after mixing all components, ultrafiltration treatment is also performed.

[0020] Preferably, in step (2), after mixing all components, the weight ratios of granulated sugar, honey, and xanthan gum are 8%, 6%, and 0.2% respectively; in step (3), the weights of the product obtained in step (2) and the Angelica dahurica fermentation broth are 40 parts and 60 parts respectively.

[0021] The second object of the present invention is to provide a Heracleum candicans and Penthorum chinense Pursh tea beverage, which is prepared by the aforementioned preparation method.

[0022] The beneficial effects of the present invention are as follows:

[0023] (1) The Heracleum candicans and Penthorum chinense Pursh tea beverage prepared by the present invention can better scavenge DPPH, ABTS and hydroxyl radicals, and has strong antioxidant activity. At the same time, the beverage obtained by the present invention has richer color, aroma and taste, and a lighter greenish taste, has better sensory quality, and is more easily accepted by consumers.

[0024] (2) The present invention makes full use of Heracleum candicans and Penthorum chinense Pursh, provides a new formula of tea beverage combination, and obtains excellent beverage efficacy under this combination. Description of the Drawings

[0025] Figure 1 It is a detection result graph of the total flavonoid content and polysaccharide content of the beverages obtained in the examples and comparative examples of the present invention;

[0026] Figure 2 It is a detection result graph of the free radical scavenging rate of the beverages obtained in the examples and comparative examples of the present invention;

[0027] Figure 3 It is a detection result graph of the flavonoid content in different Penthorum chinense Pursh tea soups;

[0028] Figure 4 It is a detection result graph of the free radical scavenging rate of the beverages obtained in the examples and comparative examples of the present invention;

[0029] Figure 5 It is a sensory evaluation score result graph of the beverages obtained in the examples and comparative examples of the present invention. Detailed Embodiments

[0030] The present invention will be specifically described below through examples. It is necessary to point out here that the following examples are only used to further illustrate the present invention and cannot be understood as limiting the protection scope of the present invention. Some non-essential improvements and adjustments made by those skilled in the art according to the above-mentioned invention content still belong to the protection scope of the present invention.

[0031] Example 1 (Compound of Lactobacillus plantarum + Lactobacillus acidophilus)

[0032] A preparation method of a Heracleum candicans and Penthorum chinense Pursh tea beverage includes the following steps:

[0033] S1: Activation of lactic acid bacteria: Under aseptic conditions, Lactobacillus plantarum HH-LP56 and Lactobacillus acidophilus LA85 were compounded at a mass ratio of 1:1 (source: purchased from Xi'an Mixian'er Biotechnology Co., Ltd.). Then, the compound bacteria were mixed with physiological saline at a ratio of 1:100 and activated at 37°C for 20 min to obtain a compound bacteria solution with a viable count of 10 8 CFU / mL.

[0034] S2: Preparation of Angelica dahurica fermentation broth: The Angelica dahurica pieces were ultrafinely pulverized to 300 mesh and sterilized at 121°C for 20 min. The sterilized Angelica dahurica powder was mixed with pure water at a ratio of 1:20, and 2% of the compound bacteria solution was inoculated into it, and then fermented at 37°C for 9 d to obtain the Angelica dahurica fermentation broth.

[0035] S3: Preparation of Penthorum chinense Pursh tea soup: The Penthorum chinense Pursh leaf tea was pulverized and passed through a 300-mesh sieve to obtain tea powder. The tea powder was mixed with pure water at a ratio of 1:50, and then ultrasonically extracted at a constant temperature of 50°C with a power of 180 W for 15 min to obtain the Penthorum chinense Pursh tea soup.

[0036] S4: Blending: While it was hot, 8% of granulated sugar, 6% of honey, and 0.2% of xanthan gum were added to the Penthorum chinense Pursh tea soup and stirred evenly.

[0037] S5: Cold sterilization: The Penthorum chinense Pursh tea soup was filtered and sterilized through a 0.22-μm ultrafiltration membrane.

[0038] S6: Cold filling: 40 parts of the finely filtered Penthorum chinense Pursh tea soup and 60 parts of the Angelica dahurica fermentation broth were mixed and filled in an aseptic workshop to obtain the Angelica dahurica-Penthorum chinense Pursh tea beverage.

[0039] Example 2

[0040] According to the method of Example 1, the differences are as follows: in step S2, the Angelica dahurica pieces were ultrafinely pulverized to 200 mesh, the sterilized Angelica dahurica powder was mixed with pure water at a ratio of 1:30, and 3% of the compound bacteria solution was inoculated; in step S3, the Penthorum chinense Pursh tea powder was mixed with pure water at a ratio of 3:100, and during the ultrasonic extraction process, the temperature was 60°C, the ultrasonic power was 240 W, and the ultrasonic treatment time was 5 min; in step S4, the weight ratios of granulated sugar, honey, and xanthan gum were 9%, 8%, and 0.3% respectively; in step S6, there were 50 parts of the Penthorum chinense Pursh tea soup and 70 parts of the Angelica dahurica fermentation broth.

[0041] Example 3

[0042] According to the method of Example 1, the difference is that in step S2, the angelica dahurica slices are ultrafinely pulverized to 100 mesh, the sterilized angelica dahurica powder is mixed with pure water at a ratio of 1:10, and 1% of the compound bacterial liquid is added; in step S3, the senecio scandens herb tea powder is mixed with pure water at a ratio of 1:100. During ultrasonic extraction, the temperature is 30 °C, the ultrasonic power is 60 W, and the ultrasonic treatment time is 20 min; in step S4, the weight ratios of granulated sugar, honey and xanthan gum are 7%, 5% and 0.1% respectively; in step S6, there are 30 parts of senecio scandens herb tea soup and 50 parts of angelica dahurica fermentation broth.

[0043] Comparative Example 1 (single fermentation by Lactobacillus plantarum)

[0044] The main difference between this Comparative Example 1 and Example 1 is that the fermentation bacteria used are different. The specific scheme is as follows:

[0045] S1: Activation of Lactobacillus plantarum: Under sterile conditions, Lactobacillus plantarum HH-LP56 (source: purchased from Xi'an Mixian'er Biotechnology Co., Ltd.) is mixed with physiological saline at a ratio of 1:100 and placed at 37 °C for activation for 20 min to obtain a Lactobacillus plantarum bacterial liquid with a viable count of 10 8 CFU / mL.

[0046] S2: Preparation of angelica dahurica fermentation broth: The angelica dahurica slices are ultrafinely pulverized to 300 mesh and sterilized at 121 °C for 20 min. The sterilized angelica dahurica powder is mixed with pure water at a ratio of 1:20, and 2% of the Lactobacillus plantarum bacterial liquid is added thereto, and fermentation is carried out at 37 °C for 9 d to obtain angelica dahurica fermentation broth.

[0047] S3: Preparation of senecio scandens herb tea soup: The senecio scandens herb leaf tea is pulverized and passed through a 300-mesh sieve to obtain tea powder. The tea powder is mixed with pure water at a ratio of 1:50, and under the condition of constant temperature at 50 °C, ultrasonic extraction is carried out at 180 W for 15 min to obtain senecio scandens herb tea soup.

[0048] S4: Blending: While it is hot, 8% of granulated sugar, 6% of honey, and 0.2% of xanthan gum are added to the senecio scandens herb tea soup and stirred evenly.

[0049] S5: Cold sterilization: The senecio scandens herb tea soup is filtered and sterilized through a 0.22-μm ultrafiltration membrane.

[0050] S6: Cold canning: 40 parts of the finely filtered senecio scandens herb tea soup and 60 parts of the angelica dahurica fermentation broth are mixed and canned in a sterile workshop to obtain an angelica dahurica and senecio scandens herb tea beverage.

[0051] Comparative Example 2 (single fermentation by Lactobacillus acidophilus)

[0052] The main difference between this Comparative Example 2 and Example 1 is that the fermentation bacteria used are different. The specific scheme is as follows:

[0053] S1: Activation of Lactobacillus acidophilus: Under sterile conditions, mix Lactobacillus acidophilus LA85 (source: purchased from Xi'an Mixian'er Biotechnology Co., Ltd.) with physiological saline at a ratio of 1:100, and place it at 37°C for activation for 20 min to obtain a Lactobacillus acidophilus bacterial liquid with a viable count of 10 8 of the Lactobacillus acidophilus bacterial liquid.

[0054] S2: Preparation of Angelica dahurica fermentation broth: Ultrafinely pulverize Angelica dahurica slices to 300 mesh and sterilize them at 121°C for 20 min. Mix the sterilized Angelica dahurica powder with pure water at a ratio of 1:20, inoculate 2% of the Lactobacillus acidophilus bacterial liquid into it, and ferment at 37°C for 9 d to obtain the Angelica dahurica fermentation broth.

[0055] S3: Preparation of Penthorum chinense Pursh tea soup: Pulverize Penthorum chinense Pursh leaf tea and pass it through a 300-mesh sieve to obtain tea powder. Mix the tea powder with pure water at a ratio of 1:50, and under the condition of constant temperature at 50°C, perform ultrasonic extraction at 180 W for 15 min to obtain the Penthorum chinense Pursh tea soup.

[0056] S4: Blending: While it is hot, add 8% of granulated sugar, 6% of honey, and 0.2% of xanthan gum to the Penthorum chinense Pursh tea soup and stir evenly.

[0057] S5: Cold sterilization: Filter and sterilize the Penthorum chinense Pursh tea soup through a 0.22-μm ultrafiltration membrane.

[0058] S6: Cold canning: Mix and can 40 parts of the finely filtered Penthorum chinense Pursh tea soup and 60 parts of the Angelica dahurica fermentation broth in a sterile workshop to obtain the Angelica dahurica and Penthorum chinense Pursh tea beverage.

[0059] Comparative Example 3 (Separate fermentation of Lactobacillus bulgaricus)

[0060] The main difference between this Comparative Example 3 and Example 1 lies in the different fermentation bacteria used. The specific scheme is as follows:

[0061] S1: Activation of Lactobacillus bulgaricus: Under sterile conditions, mix Lactobacillus bulgaricus LB42 (source: purchased from Xi'an Mixian'er Biotechnology Co., Ltd.) with physiological saline at a ratio of 1:100, and place it at 37°C for activation for 20 min to obtain a Lactobacillus bulgaricus bacterial liquid with a viable count of 10 8 of the Lactobacillus bulgaricus bacterial liquid.

[0062] S2: Preparation of Angelica dahurica fermentation broth: Ultrafinely pulverize Angelica dahurica slices to 300 mesh and sterilize them at 121°C for 20 min. Mix the sterilized Angelica dahurica powder with pure water at a ratio of 1:20, inoculate 2% of the Lactobacillus bulgaricus bacterial liquid into it, and ferment at 37°C for 9 d to obtain the Angelica dahurica fermentation broth.

[0063] S3: Preparation of the Patrinia villosa Thunb. tea soup: Crush the Patrinia villosa Thunb. leaf tea and sieve it through a 300-mesh sieve to obtain tea powder. Mix the tea powder with pure water at a ratio of 1:50, and under the condition of constant temperature at 50 °C, perform ultrasonic extraction at 180 W for 15 min to obtain the Patrinia villosa Thunb. tea soup.

[0064] S4: Blending: While it is hot, add 8% granulated sugar, 6% honey, and 0.2% xanthan gum to the Patrinia villosa Thunb. tea soup and stir evenly.

[0065] S5: Cold sterilization: Filter and sterilize the Patrinia villosa Thunb. tea soup through a 0.22-μm ultrafiltration membrane.

[0066] S6: Cold canning: Mix and can 40 parts of the finely filtered Patrinia villosa Thunb. tea soup and 60 parts of the Angelica dahurica fermentation broth in a sterile workshop to obtain the Angelica dahurica - Patrinia villosa Thunb. tea beverage.

[0067] Comparative Example 4 (Compound bacteria of Lactobacillus plantarum and Lactobacillus bulgaricus)

[0068] The main difference between this Comparative Example 4 and Example 1 lies in that the fermentation bacteria used are the compound bacteria of Lactobacillus plantarum HH-LP56 and Lactobacillus bulgaricus LB42. The specific scheme is as follows:

[0069] S1: Activation of lactic acid bacteria: Under sterile conditions, compound Lactobacillus plantarum HH-LP56 and Lactobacillus bulgaricus LB42 at a mass ratio of 1:1, then mix the compound bacteria with physiological saline at a ratio of 1:100 and place them at 37 °C for activation for 20 min to obtain a compound bacteria liquid with a viable bacteria count of 10 8 of the compound bacteria liquid.

[0070] S2: Preparation of the Angelica dahurica fermentation broth: Ultrafinely crush the Angelica dahurica slices to 300 meshes and sterilize them at 121 °C for 20 min. Mix the sterilized Angelica dahurica powder with pure water at a ratio of 1:20, inoculate 2% of the compound bacteria liquid into it, and ferment at 37 °C for 9 d to obtain the Angelica dahurica fermentation broth.

[0071] S3: Preparation of the Patrinia villosa Thunb. tea soup: Crush the Patrinia villosa Thunb. leaf tea and sieve it through a 300-mesh sieve to obtain tea powder. Mix the tea powder with pure water at a ratio of 1:50, and under the condition of constant temperature at 50 °C, perform ultrasonic extraction at 180 W for 15 min to obtain the Patrinia villosa Thunb. tea soup.

[0072] S4: Blending: While it is hot, add 8% granulated sugar, 6% honey, and 0.2% xanthan gum to the Patrinia villosa Thunb. tea soup and stir evenly.

[0073] S5: Cold sterilization: Filter and sterilize the Patrinia villosa Thunb. tea soup through a 0.22-μm ultrafiltration membrane.

[0074] S6: Cold canning: Mix and can 40 parts of the finely filtered Patrinia villosa Thunb. tea soup and 60 parts of the Angelica dahurica fermentation broth in a sterile workshop to obtain the Angelica dahurica - Patrinia villosa Thunb. tea beverage.

[0075] Comparative Example 5 (Compound bacteria of Lactobacillus acidophilus and Lactobacillus bulgaricus)

[0076] The main difference between this Comparative Example 5 and Example 1 is that the fermentation bacteria used are the compound bacteria of Lactobacillus acidophilus LA85 and Lactobacillus bulgaricus LB42. The specific scheme is as follows:

[0077] S1: Activation of lactic acid bacteria: Under sterile conditions, Lactobacillus acidophilus LA85 and Lactobacillus bulgaricus LB42 were compounded according to a mass ratio of 1:1, and then the compound bacteria were mixed with physiological saline at a ratio of 1:100 and placed at 37°C for activation for 20 min to obtain a compound bacteria liquid with a viable bacteria count of 10 8 of the compound bacteria liquid.

[0078] S2: Preparation of Angelica dahurica fermentation broth: The Angelica dahurica decoction pieces were ultrafinely pulverized to 300 meshes and sterilized at 121°C for 20 min. The sterilized Angelica dahurica powder was mixed with pure water at a ratio of 1:20, and 2% of the compound bacteria liquid was inoculated into it, and fermented at 37°C for 9 d to obtain the Angelica dahurica fermentation broth.

[0079] S3: Preparation of Penthorum chinense Pursh tea soup: The Penthorum chinense Pursh leaf tea was pulverized and passed through a 300-mesh sieve to obtain tea powder. The tea powder was mixed with pure water at a ratio of 1:50, and under the condition of constant temperature at 50°C, ultrasonic extraction was carried out at 180 W for 15 min to obtain the Penthorum chinense Pursh tea soup.

[0080] S4: Blending: While it was hot, 8% of granulated sugar, 6% of honey, and 0.2% of xanthan gum were added to the Penthorum chinense Pursh tea soup and stirred evenly.

[0081] S5: Cold sterilization: The Penthorum chinense Pursh tea soup was filtered and sterilized through a 0.22-μm ultrafiltration membrane.

[0082] S6: Cold filling: 40 parts of the finely filtered Penthorum chinense Pursh tea soup and 60 parts of the Angelica dahurica fermentation broth were mixed and filled in a sterile workshop to obtain the Angelica dahurica-Penthorum chinense Pursh tea beverage.

[0083] Comparative Example 6 (No bacteria inoculation)

[0084] Compared with Example 1, the difference in this Comparative Example 6 is that the Angelica dahurica fermentation broth was replaced with Angelica dahurica liquid, and the rest was the same as in Example 1. Among them, the preparation method of the used Angelica dahurica liquid was: The Angelica dahurica decoction pieces were ultrafinely pulverized to 200 meshes and sterilized at 121°C for 20 min. The sterilized Angelica dahurica powder was mixed with pure water at a ratio of 1:10, without inoculating bacteria, and placed at 37°C for 9 d to obtain the unfermented Angelica dahurica liquid.

[0085] Comparative Example 7

[0086] Compared with Example 1, the difference in this Comparative Example 7 is that when preparing the Penthorum chinense Pursh tea soup, the used method is different, and the rest is the same as in Example 1. The method for preparing the Penthorum chinense Pursh tea soup in this comparative example is:

[0087] S1: Preparation of the Ganhuangcao tea soup: Crush the Ganhuangcao leaf tea and pass it through a 300-mesh sieve to obtain tea powder. Mix the tea powder with pure water at 80 °C in a ratio of 1:50, and under the condition of constant temperature at 80 °C, perform hot water extraction for 60 min to obtain the Ganhuangcao tea soup obtained by hot extraction.

[0088] S2: Blending: While it is hot, add 8% granulated sugar, 6% honey, and 0.2% xanthan gum to the Ganhuangcao tea soup and stir evenly.

[0089] S3: Cold sterilization: Filter and sterilize the Ganhuangcao tea soup through a 0.22-μm ultrafiltration membrane.

[0090] Comparative Example 8

[0091] Compared with Example 1, the difference in this Comparative Example 8 is that when preparing the beverage, Ganhuangcao tea soup is not added. The specific scheme is as follows:

[0092] S1: Activation of lactic acid bacteria: Under sterile conditions, compound Lactobacillus plantarum HH-LP56 and Lactobacillus acidophilus LA85 in a mass ratio of 1:1 (source: purchased from Xi'an Mixian'er Biotechnology Co., Ltd.), and then mix the compound bacteria with physiological saline in a ratio of 1:100 and place them at 37 °C for activation for 20 min to obtain a compound bacterial liquid with a viable count of 10 8 CFU / mL.

[0093] S2: Preparation of the Angelica dahurica fermentation broth: Ultrafinely crush the Angelica dahurica slices to 300 meshes and sterilize them at 121 °C for 20 min. Mix the sterilized Angelica dahurica powder with pure water in a ratio of 1:20, inoculate 2% of the Lactobacillus plantarum bacterial liquid into it, and ferment at 37 °C for 9 d to obtain the Angelica dahurica fermentation broth.

[0094] S3: Blending: Add 8% granulated sugar, 6% honey, and 0.2% xanthan gum to pure water at 50 °C and stir evenly.

[0095] S4: Cold sterilization: Filter and sterilize the blended pure water through a 0.22-μm ultrafiltration membrane.

[0096] S5: Cold canning: Mix and can 40 parts of the finely filtered water and 60 parts of the Angelica dahurica fermentation broth in a sterile workshop to obtain the Angelica dahurica fermentation beverage.

[0097] Comparative Example 9

[0098] Compared with Example 1, the difference in this Comparative Example 9 is that the Angelica dahurica fermentation broth is not added, and the rest is the same as Example 1. The specific scheme is as follows:

[0099] S1: Preparation of the Patrinia villosa Thunb. tea soup: Crush the Patrinia villosa Thunb. leaf tea and pass it through a 300-mesh sieve to obtain tea powder. Mix the tea powder with pure water at a ratio of 1:50, and under the condition of constant temperature at 50 °C, perform ultrasonic extraction at 180 W for 15 min to obtain the Patrinia villosa Thunb. tea soup.

[0100] S2: Blending: While it is hot, add 8% granulated sugar, 6% honey, and 0.2% xanthan gum to the Patrinia villosa Thunb. tea soup and stir evenly.

[0101] S3: Cold sterilization: Filter and sterilize the Patrinia villosa Thunb. tea soup through a 0.22-μm ultrafiltration membrane.

[0102] S4: Cold canning: Mix and can the finely filtered Patrinia villosa Thunb. tea soup in a sterile workshop to obtain the Patrinia villosa Thunb. liquid beverage.

[0103] Experimental Example 1

[0104] Detect the total flavonoid content and polysaccharide content in the beverages obtained in Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5, and Comparative Example 6. The detection results are shown in Figure 1 。

[0105] The specific detection method is as follows:

[0106] Determination of total flavonoid content: It is determined by the aluminum nitrate-sodium nitrite method. Refer to the method of Zhang Lihua et al. (Zhang Lihua, Tang Peixin, Zha Mengmeng, et al. Effects of the addition amount of Eucommia ulmoides Oliv. leaf ultramicro powder on the quality of fermented apple juice [J]. China Condiment, 2023, 48(03): 43-50.) and make slight adjustments. Take 1 mL of the test solution, and successively add 0.4 mL of sodium nitrite solution (5%, W / V) and 0.4 mL of aluminum nitrate solution (10%, W / V). After adding each reagent, it is necessary to react for 6 min; then add 4 mL of sodium hydroxide solution (4%, W / V), make up the volume to 10 mL, shake well and let it stand for 15 min, and measure the absorbance value at 510 nm. Use rutin solutions with concentrations of 0, 0.2, 0.4, 0.6, 0.8, and 1.0 mg / mL as standards, and obtain the regression equation as Y = 0.6897X + 0.0471, R 2 = 0.9999.

[0107] Determination of polysaccharide content: Mix 10 mL of the test solution with absolute ethanol at a volume ratio of 1:4, let it stand overnight at 4 °C, centrifuge at 5000 rpm for 10 min, and take the precipitate. Wash the precipitate three times repeatedly with 80% ethanol, and centrifuge to collect the precipitate. Add a little hot water to the precipitate to dissolve it, and make up the volume to 50 mL to obtain the polysaccharide solution to be tested. Then, the phenol-sulfuric acid method was used to determine the polysaccharide content in the polysaccharide solution to be tested. Glucose solutions with concentrations of 0, 0.04, 0.08, 0.12, 0.16, and 0.20 mg / mL were used as standards, and the regression equation was Y = 4.9629X + 0.0817, R2 = 0.9989.

[0108] It can be seen from Figure 1 that the contents of polysaccharides and flavonoids in the beverage after lactic acid bacteria fermentation are significantly higher than those in the unfermented beverage, and the effect of composite bacteria fermentation is significantly better than that of single bacteria fermentation. The increase in the contents of flavonoids and polysaccharides after the combined fermentation of Lactobacillus plantarum and Lactobacillus acidophilus is the most obvious (Example 1). The contents of flavonoids and polysaccharides in the Angelica dahurica fermentation broth after the fermentation of Lactobacillus plantarum and Lactobacillus acidophilus increased by 198.04% and 140.01% respectively compared with the unfermented Angelica dahurica solution; there was a significant improvement compared with the groups fermented with other fermentation bacteria.

[0109] Experimental Example 2

[0110] The DPPH, ABTS, and hydroxyl radical scavenging rates in the beverages obtained in Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5, and Comparative Example 6 were detected, and the detection results are shown in Figure 2 .

[0111] Detection methods for DPPH, ABTS, and hydroxyl radical scavenging rates: The DPPH radical scavenging rate detection kit, ABTS scavenging ability detection kit, and hydroxyl radical scavenging ability detection kit were used for determination respectively. The kits were all purchased from Shanghai Yuanye Bio-Technology Co., Ltd.

[0112] It can be seen from Figure 2It can be seen that the DPPH, ABTS and hydroxyl radical scavenging rates of Comparative Example 6 are the lowest, indicating that the unfermented beverage has poor antioxidant properties, and the antioxidant activity is significantly improved after fermentation. The antioxidant properties (DPPH, ABTS and hydroxyl radical scavenging rates) of the beverage obtained in Example 1 are significantly higher than those of the beverages obtained in Comparative Examples 1-6, indicating that the beverage prepared by the combined fermentation of Lactobacillus plantarum and Lactobacillus acidophilus has the strongest antioxidant activity. The antioxidant activity of the beverage obtained in Example 1 is significantly higher than that of Comparative Examples 4 and 5, indicating that the combined fermentation of Lactobacillus plantarum and Lactobacillus acidophilus has a better effect on enhancing the antioxidant properties of the beverage than the other two combined methods. The ability of the beverages obtained in Example 1 and Comparative Examples 4 and 5 to scavenge free radicals is significantly higher than that of Comparative Examples 1, 2 and 3, indicating that the combined fermentation of lactic acid bacteria is better than single-strain fermentation and is more conducive to improving the antioxidant properties of the beverage.

[0113] Experimental Example 3

[0114] In this experimental example, the Gynura pentaphylla tea soups prepared in Example 1 and Comparative Example 7 were used as Experimental Group 1 and Experimental Group 2 respectively, and the contents of some substances in the obtained Gynura pentaphylla tea soups were detected. The experimental results are shown in Table 1 and Figure 3 as follows.

[0115] The specific detection method is as follows:

[0116] Determination of substance content in Table 1: The content of flavonoids in the test solution was determined by LC-MS.

[0117] Standard preparation: Accurately weigh the flavonoid standard, prepare a single-standard stock solution with 80% methanol, mix to obtain a mixed standard stock solution, and then dilute it step by step with 80% methanol to a suitable concentration. Each stock solution and working solution standard solution are stored at -20°C.

[0118] Sample extraction: Take 100 μL of the test solution into a 2 mL centrifuge tube, accurately add 600 μL of methanol, vortex for 60 s, ultrasonicate at room temperature for 15 min, and centrifuge at 12,000 rpm and 4°C for 5 min. Take the supernatant, filter it through a 0.22 μm filter membrane and add it to the detection bottle for high-concentration substance detection. Take an appropriate amount of the supernatant, dilute it 50 times with 80% methanol, filter the supernatant through a 0.22 μm filter membrane and add it to the detection bottle for low-concentration substance detection.

[0119] Chromatographic conditions: Use ACQU ITY BEH C18 chromatographic column (2.1×100 mm, 1.7 μm, Waters, USA), injection volume 5 μL, column temperature 40 °C, mobile phase A - 0.1% formic acid in water, mobile phase B - methanol, flow rate 0.25 mL / min. Gradient elution conditions: 0 - 1 min, 10% B; 1 - 3 min, 10% - 33% B; 3 - 10 min, 33% B; 10 - 15 min, 33% - 50% B; 15 - 20 min, 50% - 90% B; 20 - 21 min, 90% B; 21 - 22 min, 90% - 10% B; 22 - 25 min, 10% B.

[0120] Mass spectrometry conditions: electrospray ionization (ESI) source, negative ion ionization mode. Ion source temperature 500 °C, ion source voltage -4500 V, collision gas 6 psi, curtain gas 30 psi, nebulizing gas and auxiliary gas are both 50 psi. Multiple reaction monitoring (MRM) was used for scanning.

[0121] Figure 3 Determination of total flavonoid content: The aluminum nitrate - sodium nitrite method was used for determination. Take 1 mL of the test solution, and successively add 0.4 mL of sodium nitrite solution (5%, W / V) and 0.4 mL of aluminum nitrate solution (10%, W / V). After each addition of the reagent, it is necessary to react for 6 min; then add 4 mL of sodium hydroxide solution (4%, W / V), make up the volume to 10 mL, shake well and let stand for 15 min, and measure the absorbance value at 510 nm. Using rutin solutions with concentrations of 0, 0.2, 0.4, 0.6, 0.8, 1.0 mg / mL as standards, the regression equation was obtained as Y = 0.6897X + 0.0471, R 2 = 0.9999.

[0122] As can be seen from Table 1, the content of flavonoid compounds in the Patrinia villosa Thunb. tea soup prepared by ultrasonic extraction at 50 °C for 15 min (experimental group 1) is generally higher than that of the Patrinia villosa Thunb. tea soup prepared by hot water extraction at 80 °C for 60 min (experimental group 2). Among them, the content of quercitrin increased significantly from 215.84 μg / mL to 268.65 μg / mL. Quercitrin is a flavonoid compound that is easily absorbed and utilized by the human body and has good digestibility. Ultrasonic extraction can significantly increase the content of flavonol glycosides in the tea soup, which is beneficial to the dissolution of flavonoid components that are easy to digest and absorb, and can improve the functional effects of the product. In addition, ultrasonic assistance not only reduces the extraction temperature but also shortens the extraction time, indicating that the ultrasonic process has a positive effect on the production of beverages. From Figure 3 it can be seen that the total flavonoid content in the Patrinia villosa Thunb. tea soup prepared by ultrasonic extraction at 50 °C for 15 min (experimental group 1) is 59.08% higher than that of the Patrinia villosa Thunb. tea soup prepared by hot water extraction at 80 °C for 60 min (experimental group 2). This shows that the ultrasonic extraction method has an obvious promoting effect on the dissolution of flavonoids in Patrinia villosa Thunb.

[0123] Table 1

[0124] Content (μg / mL) Experimental Group 2 Experimental Group 1 Catechin 45.35±1.353 48.62±2.404 Epicatechin 0.817±0.010 1.329±0.056 Quercetin 1.480±0.064 1.136±0.035 Dihydroquercetin 0.1848±0.003 0.1737±0.010 Astragaloside 2.306±0.046 2.908±0.087 Quercitrin 215.84±3.368 268.65±11.53 Luteoloside <![CDATA[0.0153±4.041×10 -4 > <![CDATA[0.0212±9.539×10 -4 > Quercetin-3-O-glucoside 9.890±0.1199 13.08±0.8614 Rutin 3.395±0.0622 4.018±0.1678

[0125] Experimental Example 4

[0126] The antioxidant properties of the beverages obtained in Example 1, Comparative Example 8 and Comparative Example 9 were detected, and sensory evaluations were made (the evaluation criteria are shown in Table 2). The results are as Figure 4 and Figure 5 shown.

[0127] Table 2 Sensory Evaluation Criteria

[0128]

[0129] From Figure 4 and Figure 5 it can be seen that the Angelica pubescens and Penthorum chinense tea beverage prepared by the present invention has an absolute advantage compared with the Angelica pubescens fermented beverage (Comparative Example 8) and the Penthorum chinense liquid beverage (Comparative Example 9). It not only greatly improves the antioxidant activity of the beverage, but also effectively improves the color, aroma and taste of the beverage, achieving the effect of "1 + 1 > 2", making it easier for consumers to accept, having a broad market prospect, and also laying a foundation for the product development of Angelica pubescens and Penthorum chinense.

[0130] The Angelica pubescens and Penthorum chinense tea beverages prepared in Example 2 and Example 3 of the present invention were further tested, and the results were comparable to those of Example 1.

Claims

1. A method for preparing a radix angelicae radix yellow grass tea beverage, characterized in that: The preparation method comprises the following steps: (1) adding fermentation bacteria to the aqueous suspension of angelica dahurica powder to ferment to obtain angelica dahurica fermentation liquid; the fermentation bacteria are a composite bacteria of Lactobacillus plantarum HH-LP56 and Lactobacillus acidophilus LA85 in a mass ratio of 1:1, and the number of viable bacteria in the composite bacteria is 10 8 CFU / mL; (2) mixing the tea of ​​the herb, white sugar, honey and xanthan gum, so that after mixing, the weight proportions of the white sugar, honey and xanthan gum are 7-9%, 5-8% and 0.1-0.3% respectively; the tea of ​​the herb is obtained by crushing the herb, adding it to water and ultrasonically extracting it; (3) By weight, 30-50 parts of the product obtained in step (2) are mixed with 50-70 parts of the fermented angelica dahurica liquid to obtain the angelica dahurica tea beverage.

2. The preparation method according to claim 1, characterized in that: In step (1), the Angelica dahurica powder has a mesh size of 100 to 300.

3. The preparation method according to claim 1, characterized in that: In step (1), the angelica powder water suspension is obtained by mixing angelica powder and purified water in a ratio of 1:10 to 1:

30.

4. The preparation method according to claim 1, characterized in that: In step (1), during fermentation, the inoculation amount of the fermentation bacteria is 1-3%, the fermentation time is 9 days, and the fermentation temperature is 37°C.

5. The preparation method according to claim 1, characterized in that: In step (2), the yellow grass is crushed until it passes through a 300-mesh sieve.

6. The preparation method according to claim 1 or 5, characterized in that: In step (2), the ratio of adding yellow grass to water is 1:100 to 3:

100.

7. The preparation method according to claim 6, characterized in that: In step (2), when ultrasonic extraction is performed, the temperature is 30-60° C., the ultrasonic power is 60-240 W, and the ultrasonic treatment time is 5-20 min.

8. The preparation method according to claim 1 or 6, characterized in that: In step (2), after the components are mixed, ultrafiltration is performed.

9. The preparation method according to claim 1, characterized in that: In step (2), after mixing the components, the weight proportions of white sugar, honey and xanthan gum are 8%, 6% and 0.2% respectively; in step (3), the weight proportions of the product obtained in step (2) and the angelica fermentation liquid are 40 parts and 60 parts respectively.

10. A radix angelicae radix androphorae tea beverage, characterized in that: The angelica dahurica tea beverage is prepared by the preparation method according to any one of claims 1 to 9.

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