Composite processing technology of acanthopanax fruit leaves and composite tea bag

Abstract

The invention provides a compound processing technology of acanthopanax fruit leaves and a compound tea bag, according to the processing technology, acanthopanax fruits are processed by adopting a low-temperature wall breaking technology at the temperature of less than or equal to 40 DEG C, tannic acid in the fruits is physically and directionally degraded, and directional astringency removal and glycoside protection are realized; meanwhile, a segmented process of combining instant fixation at 180 DEG C with slow baking at 120 DEG C is designed for frying the leaves, so that the problem that substances such as syringin and total flavonoids in the leaves are easy to degrade is accurately solved, and efficient retention of core functional components is ensured; meanwhile, the synergistic increase of active ingredients is realized by optimizing the fruit and leaf compounding ratio. The system integration technology is adopted, the two independent process lines are integrated and optimized through sequential control and waste heat recovery, the technical contradiction that fruits and leaves cannot be produced on the same line is solved, and energy consumption and cost are greatly reduced.

Description

Technical Field

[0001] This invention belongs to the field of tea processing technology, specifically relating to a compound processing technology for Acanthopanax senticosus fruit and leaves and a compound tea bag. Background Technology

[0002] Eleutherococcus senticosus, a medicinal plant of the Araliaceae family, is traditionally used in Chinese medicine for its roots and bark. It is pungent and warm in nature, and enters the spleen, kidney, and heart meridians, possessing the effects of invigorating qi and strengthening the spleen, tonifying the kidneys and calming the mind. Syringin, also known as eleutheroside B, is an important phenylpropanoid glycoside compound found in the fruit of Eleutherococcus senticosus. It has poor thermal stability, beginning to decompose significantly above 52℃. The aroma and flavor formation and quality solidification of Eleutherococcus senticosus leaves require Maillard reaction and enzymatic reactions above 160℃ to be fully realized. Traditional single-temperature processes cannot simultaneously meet both requirements. Low-temperature processes preserve fruit components well, but insufficient blanching of leaves results in weak aroma and incomplete enzyme inactivation, leading to quality deterioration during subsequent storage. High-temperature processes allow the leaf aroma to develop, but significant degradation of syringin in the fruit leads to severe loss of efficacy. This contradiction is the fundamental reason why fruit and leaves cannot be efficiently processed on the same production line.

[0003] Meanwhile, the high astringency of Acanthopanax senticosus fruit stems from its high tannin content. Existing astringency removal technologies, such as hot water or ethanol extraction and microbial fermentation, may lead to various adverse consequences: severe loss of active ingredients, introduction of contamination by other microorganisms and other safety hazards, or high costs due to solvent recovery and energy consumption, all of which are unsuitable for the clean industrial production of health tea beverages. Currently, there is a lack of efficient, targeted, and low-energy physical astringency removal technology that can specifically degrade or separate tannins while preserving the active ingredients of the fruit.

[0004] To address the temperature-related challenges, the industry typically employs a separate processing model, where fruits and leaves are processed on two independent low-temperature and high-temperature lines before being mixed. This model suffers from significant drawbacks, including high equipment investment, large land area requirements, high energy consumption, complex management, and long production cycles. Existing technologies often use vague terms like "cooking" to describe the processing, lacking precise temperature and time parameters. This results in inaccurate process reproduction, large fluctuations in product quality, and significant batch-to-batch differences, failing to meet the stringent stability requirements of industrial-scale production. For example, patent document CN200710072668.7 discloses a method for preparing Acanthopanax senticosus tea and the tea itself. The method involves stir-frying and drying the leaves and drying the seeds. However, this patent's process is crude; the vague drying and stir-frying processes may lead to significant degradation of syringin at high temperatures, rendering the addition of the fruit part ineffective and failing to truly solve the problem of insignificant results. Patent document CN201810511889.8 discloses a sea buckthorn and Acanthopanax tea and its preparation method. The final product is obtained by drying and crushing four raw materials: sea buckthorn leaves, sea buckthorn fruit residue, sea buckthorn seeds and Acanthopanax leaves. This paper completely ignores the optimal processing technology for different raw materials and never takes maximizing the retention of active ingredients or stimulating synergistic effects as the design intention, which may result in a very low content of core functional ingredients in the final product.

[0005] Therefore, existing processing techniques for Acanthopanax senticosus often employ high-temperature drying, fuzzy roasting, or complex fermentation to treat the raw materials, leading to significant degradation of the core active ingredients. Alternatively, they may improve the taste and function by adding flavoring agents or simply mixing with other ingredients, failing to fundamentally solve the astringent taste problem of Acanthopanax senticosus fruit. There is a lack of a collaborative process solution that integrates the processing of Acanthopanax senticosus fruit and leaves into a single production line, achieving the goals of producing high-health-benefit Acanthopanax senticosus tea while saving energy, reducing consumption, and improving efficiency. Summary of the Invention

[0006] To address the problems existing in the prior art, this invention provides a composite processing technology for Acanthopanax senticosus fruit and leaves, as well as a composite tea bag. For the first time, it treats the fruit and leaves of Acanthopanax senticosus as an organic whole requiring synergistic processing. It optimizes the processing conditions for both the fruit and leaves, ultimately achieving efficient and energy-saving production of highly active, low-astringency Acanthopanax senticosus fruit and leaf raw materials on a single production line. One objective of this invention is to provide a synergistic processing technology for Acanthopanax senticosus fruit and leaves; another objective is to provide a highly active, low-astringency Acanthopanax senticosus fruit and leaf composite tea bag.

[0007] To achieve the above objectives, the present invention employs the following technical solution: On the one hand, the present invention provides a method for preparing a compound tea bag of Acanthopanax senticosus fruit and leaves, which involves frying Acanthopanax senticosus leaves in stages with controlled temperature and processing Acanthopanax senticosus fruit with low temperature cell wall breaking.

[0008] Furthermore, the segmented temperature control includes high-temperature fixation and medium-low temperature slow roasting. The high-temperature fixation temperature is 180±5℃, the medium-low temperature slow roasting temperature is 120±2℃, and the low-temperature cell wall breaking temperature is ≤40℃.

[0009] In terms of process concept and approach, this invention abandons the vague, one-size-fits-all processing methods used in existing technologies, such as cooking and drying, as well as the approach of relying on adding flavoring agents to mask defects. Addressing the strong astringency and heat sensitivity of Acanthopanax senticosus fruit, this invention pioneers a low-temperature cell wall disruption technology below 40℃. This technology uses mechanical force to break down cell walls and activate endogenous enzymes, physically and directionally degrading tannins. For the need to extract aroma and preserve glycosides in the leaves, a segmented roasting process combining instantaneous blanching at 180℃ and slow roasting at 120℃ was designed. This not only solves the problem at its root but also ensures the efficient preservation of core components.

[0010] The technical principle behind low-temperature cell wall disruption of Acanthopanax senticosus fruit lies in using physical energy such as shearing and impact forces generated by high-speed machinery at a low temperature of ≤40℃ to instantly break down the cell walls of the fruit, releasing its contents. Simultaneously, the low-temperature environment provides ideal conditions for the efficient action of the fruit's inherent tannin-degrading enzymes, enabling them to specifically catalyze the decomposition of tannins while avoiding the destruction of heat-sensitive components such as syringin by high temperatures.

[0011] The segmented temperature-controlled roasting of Acanthopanax senticosus leaves is divided into two continuous stages: The first stage is high-temperature blanching, which requires rapid treatment at 180±5℃ for 30±5 seconds. This instantaneous high temperature quickly and thoroughly inactivates the activities of polyphenol oxidase (PPO) and peroxidase (POD). The loss of enzyme activity prevents enzymatic browning reactions and the hydrolysis of glycosides, laying the foundation for glycoside preservation and achieving the goal of instantaneous enzyme inactivation and prevention of browning. The second stage is medium-low temperature slow roasting, which requires continuous roasting at 120±2℃ for 15±2 minutes. At this lower temperature, the moisture inside the leaves is evenly diffused and evaporated, and the Maillard reaction and caramelization reaction are activated, generating pyrazines, furans, and other pleasant aroma compounds. This temperature range both solidifies the quality and avoids excessive volatilization of aroma components or thermal decomposition of active ingredients, thus fully developing the aroma, removing moisture, and solidifying the quality.

[0012] Furthermore, the method includes the following steps: S1: First, place the Acanthopanax senticosus leaves at 180±5℃ to fix them, and then place them at 120±2℃ for slow roasting. S2: Low-temperature cell wall breaking treatment is used for Acanthopanax senticosus fruit; S3: Combine the leaves stir-fried in step S1 with the fruit powder broken in step S2.

[0013] Furthermore, the residual heat from the blanching process in step S1 is recovered for the pre-drying of the Acanthopanax senticosus fruit in step S2.

[0014] In terms of production mode and efficiency, existing technologies typically employ a separate processing line for fruits and leaves, resulting in high energy consumption and low efficiency. This invention, through production line integration and timing optimization, uses a central controller to precisely coordinate the production rhythms of the fruit cell-wall breaking line and the leaf roasting line, ensuring that the waste heat generated at the end of the leaf blanching process can be recovered and utilized immediately. Waste heat recovery involves guiding the high-temperature exhaust gas (120-140℃) generated during the leaf blanching process through pipelines to the fruit pretreatment area for pre-drying the fruit raw materials. This reduces the energy consumption required for preheating the fruit before cell-wall breaking. This step creatively integrates two distinct processes, achieving collaborative production on a single production line, thereby reducing overall energy consumption by more than 30%, significantly improving production efficiency and reducing costs.

[0015] Further, in step S2, the mass ratio of the fruit powder to the roasted leaves is 1:(0.75-1.2).

[0016] This invention combines processed, de-astringent fruit with highly aromatic roasted leaves at a precise ratio of fruit:roasted leaves = 1:(0.75-1.2). Within this range, the syringin in the fruit and the flavonoids in the leaves produce the best synergistic effect. Unexpectedly, this simultaneously solves the technical problem of the high astringency of Acanthopanax senticosus fruit and the problem of insufficient efficacy enhancement in simple compound formulations. It achieves a balance between health benefits and good palatability without introducing any chemical additives. The formula is a pure Acanthopanax senticosus formula, focusing on the scientific ratio of fruit and leaves, reducing the need for multiple herbal combinations, and highlighting the core value of Acanthopanax senticosus. Furthermore, after compounding, 10-30 parts of neutral excipients such as hawthorn and chrysanthemum can be added to adjust the flavor, but these are not relied upon for flavor enhancement or to bear the main efficacy.

[0017] On the other hand, the present invention provides a compound tea bag of Acanthopanax senticosus fruit and leaves prepared by the preparation method described above.

[0018] Furthermore, the tea bag contains fruit tannins ≤2.5 mg / g and syringin ≥5 mg / g.

[0019] The Acanthopanax senticosus fruit and leaf compound tea bag prepared by the processing technology of this invention has a tannin content of ≤2.5mg / g in the fruit and a syringin content of ≥5mg / g in its 70% ethanol extract, thus solving the problems of strong astringency of the fruit and easy loss of active ingredients during processing. Furthermore, the DPPH free radical scavenging rate IC of the extract is [not specified in the original text]. 50 With a concentration of ≤35 μg / mL, the product retains highly active ingredients and exhibits strong antioxidant activity, resulting in significant and predictable efficacy. This provides a solid material basis for its health benefits, such as anti-fatigue properties, and gives it a strong competitive edge in the market.

[0020] In some embodiments, the present invention also provides an evaluation system for assessing the anti-fatigue efficacy of Acanthopanax senticosus fruit and leaf compound tea, using syringin content and DPPH free radical scavenging rate IC50 as indicators. 50 The value is a dual-effect evaluation index, and the discrimination criterion is: when the syringin content is ≥5 mg / g and the DPPH free radical scavenging rate IC50 is ≥5 mg / g. 50 When the concentration of Acanthopanax senticosus tea is ≤35 μg / mL, it is determined that Acanthopanax senticosus tea has anti-fatigue effects; when the concentration of syringin is ≥5 mg / g and the DPPH free radical scavenging rate IC50 is not met, the anti-fatigue effect is determined. 50 When the concentration is ≤35 μg / mL, Acanthopanax senticosus tea is deemed to lack anti-fatigue effects. Syringin is the core material basis for anti-fatigue effects, providing functions such as antioxidation and protection of muscle cells; DPPH reflects overall antioxidant activity, ensuring that the components can effectively scavenge free radicals. If the DPPH value is within the target range but syringin is insufficient, the antioxidant effect may be contributed by other components and is unrelated to the characteristics of Acanthopanax senticosus; conversely, if the syringin value is within the target range but the DPPH value is too high, it indicates that the components may be inactivated or have low bioavailability. Both are synergistic and indispensable, together constituting the necessary and sufficient conditions for anti-fatigue efficacy. This value is a reliable critical point that ensures a high correlation between in vitro antioxidant activity and in vivo anti-fatigue effect. The combination of the two thresholds constitutes a mutually verifying and indispensable evaluation system.

[0021] In another aspect, the present invention provides the use of Acanthopanax senticosus fruit and leaves for preparing reagents that enhance the antioxidant activity and health benefits of tea bags, wherein the leaves are processed by segmented temperature-controlled roasting and the fruit is processed by low-temperature cell wall breaking.

[0022] Furthermore, the mass ratio of the fruit to the leaves is 1:(0.75-1.2).

[0023] Furthermore, the tannic acid content in the tea bag is ≤2.5 mg / g, and the syringin content is ≥5 mg / g.

[0024] In another aspect, the present invention provides a compound tea bag of Acanthopanax senticosus fruit and leaves, comprising Acanthopanax senticosus fruit and leaves, wherein the mass ratio of the fruit to the leaves is fruit:leaves = 1:(0.75-1.2).

[0025] Furthermore, the tea bag contains syringin content ≥5 mg / g and tannic acid content ≤2.5 mg / g.

[0026] Furthermore, the Acanthopanax senticosus fruit is subjected to low-temperature cell wall breaking treatment, and the Acanthopanax senticosus leaves are stir-fried in stages with controlled temperature.

[0027] Furthermore, the present invention provides a method for preparing the Acanthopanax senticosus fruit and leaf compound tea bag as described above, comprising the following steps: S1: Stir-fry Acanthopanax senticosus leaves by segmented temperature control; S2: Low-temperature cell wall breaking treatment is used for Acanthopanax senticosus fruit; S3: Combine the leaves stir-fried in step S1 with the fruit powder broken in step S2.

[0028] Further, in step S1, the segmented temperature control includes high-temperature blanching and medium-low temperature slow roasting. The temperature of the high-temperature blanching is 180±5℃, the temperature of the medium-low temperature slow roasting is 120±2℃, and the temperature of the low-temperature cell wall breaking is ≤40℃.

[0029] Furthermore, the high-temperature blanching time is 30±5 s, and the medium-low temperature slow roasting time is 15±2 min.

[0030] Furthermore, the residual heat from the blanching process in step S1 is recovered for the pre-drying of the Acanthopanax senticosus fruit in step S2.

[0031] In another aspect, the present invention provides the use of Acanthopanax senticosus fruit in preparing tea bags with reduced tannin content and increased syringin content, wherein the Acanthopanax senticosus fruit undergoes low-temperature cell wall breaking treatment, and the temperature of the low-temperature cell wall breaking treatment is ≤40℃.

[0032] In another aspect, the present invention provides the use of Acanthopanax senticosus fruit in the preparation of reagents that enhance antioxidant activity, wherein the Acanthopanax senticosus fruit undergoes low-temperature cell wall disruption treatment at a temperature ≤40°C.

[0033] Furthermore, the reagent has a syringin content ≥5 mg / g and a DPPH free radical scavenging rate IC50. 50 ≤35 μg / mL.

[0034] Furthermore, this invention provides the use of Acanthopanax senticosus fruit in the preparation of Acanthopanax senticosus tea bags, wherein the Acanthopanax senticosus fruit undergoes low-temperature cell wall disruption treatment at a temperature ≤40℃, and the tea bag contains tannic acid ≤2.5 mg / g, syringin content ≥5 mg / g, and DPPH free radical scavenging rate IC50. 50 ≤35 μg / mL.

[0035] The present invention has the following beneficial effects: 1. The fruit of Acanthopanax senticosus is treated with low-temperature cell wall disruption at ≤40℃ to target and degrade tannins, achieving deastringency at the root and avoiding the use of sugar or acid for masking flavoring. This also prevents the decomposition of heat-sensitive components such as syringin in the fruit, resulting in a tannin content of ≤2.5 mg / g and a syringin retention rate of >90%. 2. The first-ever segmented roasting process for Acanthopanax senticosus leaves involves instantaneous blanching at 180℃ and slow roasting at 120℃. This process clearly defines the parameters and precisely controls the roasting temperature and time, achieving instantaneous enzyme inactivation and glycoside preservation while fully enhancing aroma at low temperatures. This results in a high retention rate of health-promoting components such as syringin and total flavonoids. At the same time, it fully develops the aroma, removes moisture, and solidifies the quality. 3. The optimal ratio for fruit and leaf blending is determined to be fruit:leaf = 1:(0.75-1.2). Within this range, syringin in the fruit and leaves exhibits the best synergistic effect with flavonoids and other components in the leaves, significantly improving the product's health benefits and antioxidant activity. 10-30 parts of neutral excipients such as hawthorn and chrysanthemum can be added to adjust the flavor. The product should have a syringin content ≥5 mg / g and a DPPH free radical scavenging rate IC50. 50 ≤35 μg / mL, exhibiting significant anti-fatigue effects; 4. By integrating production lines and controlling timing, collaborative production is achieved. Fruit and leaf processing is integrated, and the waste heat generated during the leaf blanching stage is efficiently recovered and used for the pre-drying of fruits. This can reduce overall energy consumption by 30%, shorten the production process, improve efficiency, and significantly reduce energy consumption and costs. Attached Figure Description

[0036] Figure 1 This is a comparison of the effects of traditional processes and the processing technology provided by this invention.

[0037] Figure 2 The effect of different slow-roasting temperatures on the content of active ingredients.

[0038] Figure 3 Comparative optimization of the formula for Acanthopanax senticosus fruit-roasted leaf compound tea bags.

[0039] Figure 4 The effect of the ratio of fruit and leaf compound on the content of syringin and total flavonoids.

[0040] Figure 5 The effect of the ratio of fruit and leaf compound on in vitro antioxidant activity and tannin content. Detailed Implementation

[0041] To make the inventive objectives, technical solutions, and beneficial effects of this application clearer, the following description, in conjunction with embodiments, further illustrates this application. It should be understood that the embodiments described are for illustrative purposes only and are not intended to limit the scope of the application. Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods, and those skilled in the art can easily understand other advantages and effects of this application from the content disclosed in this description.

[0042] The following examples are provided to facilitate a better understanding of the present invention. Unless otherwise specified, the experimental methods used in the following examples are conventional methods. Unless otherwise specified, the experimental materials used in the following examples were all purchased from conventional biochemical reagent stores.

[0043] Example 1: Preparation of the Acanthopanax senticosus fruit and leaf compound tea bag provided by the present invention This embodiment takes the production of 1 kg of Acanthopanax senticosus fruit and leaf compound tea bags as an example. The specific preparation steps are as follows: (1) Raw material preparation: Select 5 kg of mature, unrotten Acanthopanax senticosus fruit, wash them thoroughly, and drain off the surface moisture; select 3.5 kg of tender, disease-free Acanthopanax senticosus leaves, wash them thoroughly, and drain off the surface moisture.

[0044] (2) Raw material processing 1. Segmented temperature-controlled roasting of leaf processing a) Put the drained Acanthopanax senticosus leaves into the intelligent electric heating blower tea frying machine.

[0045] b) First stage (high temperature blanching): Quickly raise the temperature of the wok to 182°C, add the leaves and stir-fry quickly for 28 seconds. Once the leaves soften and the aroma is released, remove them from the wok immediately.

[0046] c) Second stage (medium-low temperature slow roasting): Quickly transfer the withered leaves to another tea frying machine set at 118℃ and stir-fry slowly for 16 minutes until the leaves feel crisp to the touch and have a rich aroma.

[0047] d) After the stir-fried leaves cooled to room temperature, samples were taken. The retention rate of syringin was determined to be 92.6% by HPLC.

[0048] 2. Low-temperature cell wall breaking and astringency removal treatment of fruits: a) The residual heat from the blanching of the leaves is introduced into the fruit processing area through the control system to pre-dry the Acanthopanax senticosus fruits. After drying, the fruits are sent into an ultra-micro low-temperature cell-wall breaking machine. b) Set the core parameters of the equipment: temperature control is set to 38℃, spindle speed is set to 28000 rpm, and processing time is set to 6 minutes; c) After treatment, samples were taken for testing. The tannin content was determined using the Folin-Ciocalteu method to be 2.1 mg / g, which met the expected standard (≤2.5 mg / g).

[0049] (3) Compound 1. Weigh 400 g of processed Acanthopanax senticosus pulp powder and 300 g of stir-fried Acanthopanax senticosus leaves in a weight ratio of 40:30; to adjust the flavor, add 200 g of dried hawthorn powder and 100 g of crushed chrysanthemum as auxiliary ingredients.

[0050] 2. Place the above raw materials in a three-dimensional mixer and mix for 15 minutes until homogeneous to obtain Acanthopanax senticosus fruit and leaf compound tea bag.

[0051] Example 2: Quality control testing of Acanthopanax senticosus fruit and leaf compound tea bags This embodiment focuses on the quality control testing of the Acanthopanax senticosus fruit and leaf compound tea bag prepared in Example 1, specifically including the determination of total flavonoid content, syringin content, DPPH free radical scavenging rate, and energy consumption. The methods are as follows: (1) Determination of syringin content First, a well-mixed sample was extracted by heating and reflux with 70% ethanol to prepare a sample solution. The content of syringin was determined by high-performance liquid chromatography (HPLC). The chromatographic conditions were as follows: mobile phase A: 100% pure acetonitrile solution; mobile phase B: 0.1% (v / v) phosphoric acid aqueous solution; column temperature: 30℃; injection volume: 10 μL; detection wavelength: 220 nm; flow rate: 1.0 mL / min; elution gradient is shown in Table 1.

[0052] Table 1 Gradient elution conditions for syringin

[0053] The syringin content of the sample was measured to be 5.8 mg / g, with a retention rate of 92.6%.

[0054] (2) Determination of total flavonoid content a) Sample preparation: Add 50 mL of 70% ethanol to the sample, weigh it, and extract it by sonication for 20 minutes. Cool to room temperature. Filter the extract through a 0.45 μm microporous membrane, transfer the filtrate to a 50 mL volumetric flask, and dilute to the mark with 70% ethanol. Shake well to obtain the supernatant after sample extraction.

[0055] b) Preparation of standard curve: Accurately weigh 10.0 mg of rutin standard and place it in a 100 mL volumetric flask. Dissolve the rutin standard in 70% ethanol and dilute to the mark. Shake well to obtain a 0.1 mg / mL rutin standard stock solution. Pipette 0.0 mL, 1.0 mL, 2.0 mL, 3.0 mL, 4.0 mL, and 5.0 mL of the standard stock solution into 10 mL stoppered test tubes, add 70% ethanol to each to a final volume of 5 mL, and shake well.

[0056] c) Colorimetric reaction: Pipette 0.5 mL of the sample extract into a 10 mL stoppered test tube, add 70% ethanol to a final volume of 5 mL, and shake well. Add 1 mL of 5% aluminum nitrate solution and 1 mL of pH 5.5 sodium acetate-acetic acid buffer to each test tube sequentially. Finally, bring the volume to the 10 mL mark with 70% ethanol, gently invert to mix, and incubate in a 25°C water bath for 15 minutes. Using a 1 cm cuvette, zero the instrument at 510 nm wavelength, using a blank test tube as a blank, and measure the absorbance of each standard solution at 510 nm.

[0057] A linear regression was performed with the concentration of rutin standard solution (mg / mL) on the x-axis and absorbance on the y-axis to obtain the standard curve equation. Based on the standard curve equation, the absorbance of the sample (sample A) was substituted into the equation to calculate the concentration of flavonoids in the sample extract (sample C, mg / mL). Total flavonoid content of sample (mg / g) = ; Where: Csample: flavonoid concentration in the sample extract (mg / mL); Vsample 提取液 m: Total volume of sample extract (mL); m: Sample mass (g).

[0058] The total flavonoid content of the sample was measured to be 49.25 mg / g.

[0059] (3) DPPH free radical scavenging rate IC 50 Value determination Half-inhibition concentration (IC50) refers to the concentration of a drug or sample required to inhibit a certain biological activity (such as free radical scavenging) by 50%. 50 The lower the value, the stronger the antioxidant activity. It is a key parameter for quantifying DPPH free radical scavenging ability. First, a well-mixed sample was extracted with 70% ethanol under reflux to prepare a sample solution. The DPPH free radical scavenging rate (IC50) was determined using ultraviolet spectrophotometry. 50 =33.1 μg / mL.

[0060] According to the criteria for determining the anti-fatigue and anti-aging effects of Acanthopanax senticosus tea established in this invention: syringin content ≥ 5 mg / g and DPPH free radical scavenging rate IC50. 50 If the concentration is ≤35 μg / mL, the Acanthopanax senticosus fruit and leaf compound tea bag prepared by the method of this embodiment is a qualified product, has anti-fatigue effect, and can be used for subsequent tea bag packaging.

[0061] (4) Energy consumption comparison To verify the energy-saving effect of the integrated process of this invention, a comparative experiment was conducted. A 0.5-class three-phase energy meter was used to measure the total electrical energy consumed in producing 10 kg of qualified tea bag semi-finished products using both the traditional step-by-step process and the integrated process of this invention. The energy consumption detection method for the integrated process of this invention is as follows: 1. Ensure stable no-load operation of the equipment. Record the initial reading of the electricity meter E_start (kW·h). Weigh the batch of Acanthopanax senticosus fruits W_fruit (kg) and leaves W_leaf (kg) to be processed.

[0062] 2. Production Operation Phase: Start the integrated production line and conduct continuous and stable production according to the process parameters of this invention (fruit cell wall breaking at ≤40℃, leaf segmented roasting at 180℃→120℃). Stop the equipment immediately after completing one full batch. Record the final reading of the electricity meter E_end (kW·h). Weigh the total weight of the uniformly mixed tea bag semi-finished product W_product (kg).

[0063] 3. Data Calculation Total energy consumption: E_total = E_end - E_start (kW·h) Unit product energy consumption: e = E_total / W_product (kW·h / kg) The traditional process involves processing equal weights (W_fruit and W_leaf) of raw materials separately on the same fruit blender and leaf roaster (but as independent, non-integrated equipment). The energy consumption of each machine under its respective standard process is measured using an electricity meter and then summed.

[0064] The calculation formula is E_total_traditional = E_fruit_machine + E_leaf_machine; Unit energy consumption: e_traditional = E_total_traditional / W_product.

[0065] The results show that the total energy consumption of the traditional process is 13.7 kW·h, and the comprehensive energy consumption per unit product is 1.37 kW·h / kg. In contrast, the total energy consumption of the process of this invention is 9.6 kW·h, and the comprehensive energy consumption per unit product is 0.96 kW·h / kg, representing an energy consumption reduction rate of 29.9%. The waste heat generated during leaf blanching (approximately 120°C) accounts for 45% of the heat required for fruit pre-drying. Waste heat recovery reduces pre-drying energy consumption by 45%, which is the main reason for the overall energy consumption reduction. This energy-saving effect mainly stems from the cascade utilization of waste heat and the optimization of process integration, significantly reducing production costs.

[0066] The comparison results between traditional processes and the processing technology provided by this invention are as follows: Figure 1 As shown.

[0067] Example 3: Optimization of Fruit Cell Wall Breaking Process Because Acanthopanax senticosus fruit has a high tannin content and a strong astringent taste, and its heat-sensitive active ingredient syringin is easily lost during processing, optimizing the fruit processing technology is particularly important for improving the taste and quality of Acanthopanax senticosus fruit and leaf compound tea bags. This embodiment examines the impact of different processing techniques on the quality of the compound tea bags by treating Acanthopanax senticosus fruit with these techniques.

[0068] The preparation method of the Acanthopanax senticosus fruit and leaf compound tea bag provided in this embodiment is basically the same as that in Example 1, except that the fruit is subjected to cell wall disruption treatment at low temperatures of 25℃, 40℃, 55℃, and 70℃, respectively. The tannic acid content, syringin content, total flavonoid content, and DPPH free radical scavenging rate (IC50) of the tea bag samples prepared by different methods were determined according to the method in Example 2. 50 Values. The test results are shown in Table 2.

[0069] Table 2. Effect of fruit cell wall breaking treatment temperature on tea bag quality

[0070] The results in Table 2 show that when the temperature for low-temperature cell wall breaking is ≤40℃, the tannic acid content in the tea bag is less than 2.5 mg / g, the syringin content reaches more than 5.5 mg / g, the total flavonoid content is 48~49 mg / g, and the DPPH IC content is [not specified]. 50 The value was less than 35 μg / mL. However, as the temperature gradually increased from 40℃ to 70℃, the content of syringin and total flavonoids gradually decreased, while the tannic acid content increased to over 3 mg / g, and the DPPH IC... 50 The concentration reached 45.6 μg / mL, indicating that cell wall disruption treatment of Acanthopanax senticosus fruit at temperatures below 40℃ yielded the best results, significantly increasing the content of active ingredients and antioxidant activity while reducing astringent substances. This is because the heat-sensitive active ingredient syringin in the fruit is easily degraded at high temperatures; therefore, a low-temperature process is necessary. After cell wall disruption at ≤40℃, the fruit cell walls are broken down, releasing the contents. The low temperature provides the necessary conditions for the activity of the fruit's inherent tannin-degrading enzymes, promoting the enzyme's catalytic decomposition of tannins. Simultaneously, the low-temperature cell wall disruption process promotes the synergistic release of various components and forms a full-spectrum antioxidant hierarchy, resulting in a multiplied activity and thus increasing the content of active ingredients and antioxidant activity of the product. Therefore, a low-temperature cell wall disruption process at ≤40℃ is preferred for treating Acanthopanax senticosus fruit.

[0071] Example 4: Optimization of Leaf Stir-frying Process Traditional processing methods for Acanthopanax senticosus leaves are often crude, lacking strict control over temperature and time, resulting in significant loss of active ingredients and poor tea bag quality. Therefore, this invention explores and optimizes the leaf processing method to improve the quality of Acanthopanax senticosus fruit and leaf compound tea bags.

[0072] First, the preparation method of the Acanthopanax senticosus fruit and leaf compound tea bag provided in this embodiment is basically the same as that in Embodiment 1, except that the leaf frying stage adopts high-temperature frying, medium-low temperature frying, and segmented temperature-controlled frying respectively: 1. High-temperature stir-frying: Stir-fry at 180℃ until the leaves are crisp to the touch and have a rich aroma. 2. Low-temperature stir-frying: Stir-fry at 120℃ until the leaves are crisp to the touch and have a rich aroma. 3. Segmented temperature control stir-frying: Stir-fry quickly at 180℃ for 30 seconds. After observing that the leaves soften and the aroma is released, quickly transfer to 120℃ and stir-fry slowly for 16 minutes until the leaves feel crispy to the touch and have a rich aroma. Remove from the pan.

[0073] Then, the active ingredients in different compound tea bags were determined according to the method in Example 2, and the results are shown in Table 3.

[0074] Table 3. The Influence of Leaf Processing Technology on Tea Bag Quality

[0075] As shown in Table 3, the compound tea bags prepared by high-temperature or medium-low-temperature frying methods had a syringin content of only about 3 mg / g and a total flavonoid content of only 30-32 mg / g, with DPPH IC50 content of only 30-32 mg / g. 50 The value was >40 μg / mL, while after segmented temperature-controlled roasting of the leaves, the syringin content in the tea bag was >5 mg / g, the total flavonoid content exceeded 48.3 mg / g, and the DPPH IC 50 A value <35 μg / mL indicates that segmented temperature-controlled roasting significantly increases the content of active ingredients and antioxidant activity in the leaves, exhibiting a synergistic effect and significantly improving the quality of the tea bags. This is because, for Acanthopanax senticosus leaves, the hydrolytic and oxidative enzymes within the cells are the main factors leading to the decomposition of components such as syringin. The primary task in leaf processing is to quickly and thoroughly inactivate these enzymes. Therefore, it is necessary to inactivate the enzymes through high temperature in a short time to completely block the enzymatic decomposition pathway. After the threat of enzymatic decomposition is eliminated, while ensuring efficient dehydration and drying, it is also necessary to avoid the degradation of the heat-sensitive component syringin. Therefore, it is necessary to further use a medium-low temperature roasting at around 120℃. The synergistic effect of high-temperature fixation and medium-low temperature roasting improves the content of active ingredients, thereby enhancing the antioxidant activity of the tea bags.

[0076] The results above indicate that the medium-low temperature slow roasting process is a key technique for preserving various active ingredients, including syringin. Therefore, this invention also investigated the slow roasting effects at different temperatures. The treatment method for Acanthopanax senticosus fruit and leaves was basically the same as in Example 1, except that the medium-low temperature slow roasting temperatures for the leaves were 100℃, 120℃, 140℃, and 160℃, respectively. The syringin content and total flavonoid content in the samples were then measured, and the results are as follows: Figure 2 As shown.

[0077] It can be seen that the content of syringin and total flavonoids is highest when the temperature is set to 120℃. When the slow roasting temperature exceeds 120℃, the content of syringin and total flavonoids in the tea bag gradually decreases. This is because the critical decomposition temperature of syringin is around 120℃. When the temperature is significantly higher than 120℃, syringin decomposes significantly, and flavonoids also begin to degrade. Moreover, at 120℃, the moisture inside the leaves can be evenly diffused and evaporated, and the Maillard reaction and caramelization reaction can be activated to generate pleasant aroma substances such as pyrazines and furans, achieving better results than at a lower temperature of 100℃. This temperature range can both solidify the quality and prevent excessive volatilization of aroma components or thermal decomposition of active ingredients, thus significantly promoting the improvement of the quality of compound tea bags.

[0078] In conclusion, using a high-temperature fixation process of 180±5℃ followed by a medium-low temperature slow roasting process of 120±2℃ to process Acanthopanax senticosus leaves has a significant synergistic effect in improving the health benefits of Acanthopanax senticosus compound tea bags.

[0079] Example 5: Synergistic effect of fruit and leaf combination To enhance the synergistic effect between the active ingredients in Acanthopanax senticosus fruit and leaves, this invention not only optimizes and improves the processing technology of the fruit and leaves but also investigates the impact of the blending ratio of fruit and leaves on the quality of the final product. In this embodiment, Acanthopanax senticosus fruit and leaves are processed according to the method of Example 1. In the final blending stage, single fruit, single leaf, or different blending ratios are used to obtain tea bags with different raw material compositions. The specific groupings are as follows: 1. Fruit group: 100% Acanthopanax senticosus fruit powder; 2. Leaf group: 100% Acanthopanax senticosus leaf powder; 3. Group P1: The mass ratio of fruit to roasted leaves is 1:0.5; 4. P2 group: The mass ratio of fruit to roasted leaves is 1:0.75; 5. P3 group: The mass ratio of fruit to roasted leaves is 1:1; 6. P4 group: The mass ratio of fruit to roasted leaves is 1:1.2; 7. P5 group: The mass ratio of fruit to roasted leaves is 1:1.5.

[0080] This embodiment also compares the quality of tea bags prepared using a traditional process. The traditional process involves drying the fruit of Acanthopanax senticosus at 65-75℃ using forced-air drying, followed by conventional pulverization. Simultaneously, the leaves are stir-fried at 165℃ for 18 minutes to complete the fixation and drying. The tannin content, syringin content, total flavonoid content, and DPPH free radical scavenging rate (IC50) in each sample group were determined using the same method as in Example 2. 50 Value. The test results are as follows: Figure 3-5 As shown.

[0081] like Figure 3 The results showed that, compared with the traditional process, the method of the present invention produced higher levels of syringin and total flavonoids in the prepared Acanthopanax senticosus fruit and leaf compound tea bags, as well as lower levels of tannins and IC50. 50 The lower value indicates that the process of this invention effectively retains the active substances (syringin and total flavonoids) in the product, removes the astringent component tannin from the fruit, and significantly improves the antioxidant activity of the product. Compared with single fruit groups, single leaf groups, and other compound groups, the compound tea bags prepared by the method of this invention still have the highest content of active ingredients and the best antioxidant activity, indicating that by combining fruits and leaves and using the optimal compound ratio, product quality can be synergistically improved.

[0082] At the same time from Figure 4 and Figure 5 The results showed that when the ratio of fruit to roasted leaves gradually increased from 1:0.5 to 1:1.5, the content of lilac and total flavonoids in the product first increased and then decreased, while the content of tannins and DPPHIC decreased. 50 The values ​​first decreased and then increased. Within the mass ratio range of fruit:leaf = 1: (0.75-1.2), lilac and total flavonoids had the highest contents, while tannin content and IC50 content were lower. 50 The lowest value indicates that the optimal synergistic effect of the fruit and leaf blend can only be achieved within this range, significantly increasing the content of active ingredients and antioxidant activity of the product, and reducing the astringent taste of the tea bag. Therefore, the preferred blending ratio of fruit to leaves is 1:(0.75-1.2).

[0083] In conclusion, the use of Acanthopanax senticosus fruit and leaves in a mass ratio of fruit:leaf = 1: (0.75-1.2) can significantly improve product quality and has the best synergistic effect in increasing the content of lilac, total flavonoids and antioxidant activity in compound tea bags.

[0084] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any modifications and alterations made by those skilled in the art without departing from the spirit and scope of the present invention shall still fall within the protection scope of the present invention.

Claims

1. A method for preparing a compound tea bag containing Acanthopanax senticosus fruit and leaves, characterized in that, The leaves of Acanthopanax senticosus are stir-fried in stages with controlled temperature, and the fruit of Acanthopanax senticosus is processed by low-temperature cell wall breaking.

2. The preparation method according to claim 1, characterized in that, The segmented temperature control includes high-temperature fixation and medium-low temperature slow roasting. The high-temperature fixation temperature is 180±5℃, the medium-low temperature slow roasting temperature is 120±2℃, and the low-temperature cell wall breaking temperature is ≤40℃.

3. The preparation method according to claim 2, characterized in that, Includes the following steps: S1: First, place the Acanthopanax senticosus leaves at 180±5℃ to fix them, and then place them at 120±2℃ for slow roasting. S2: Low-temperature cell wall breaking treatment is used for Acanthopanax senticosus fruit; S3: Combine the leaves stir-fried in step S1 with the fruit powder broken in step S2.

4. The preparation method according to claim 3, characterized in that, The residual heat from the blanching process in step S1 is recovered for the pre-drying of the Acanthopanax senticosus fruit in step S2.

5. The preparation method according to claim 3, characterized in that, In step S2, the mass ratio of the fruit powder to the roasted leaves is 1:(0.75-1.2).

6. The Acanthopanax senticosus fruit and leaf compound tea bag prepared by the preparation method according to any one of claims 1-5.

7. The Acanthopanax senticosus fruit and leaf compound tea bag as described in claim 6, characterized in that, The tea bag contains ≤2.5 mg / g of fruit tannins and ≥5 mg / g of syringin.

8. The use of Acanthopanax senticosus fruit and leaves in the preparation of reagents to enhance the antioxidant activity and health benefits of tea bags, characterized in that... The leaves are stir-fried in stages with controlled temperature, and the fruit is processed by low-temperature cell wall breaking.

9. The use as described in claim 8, characterized in that, The mass ratio of the fruit to the leaves is 1:(0.75-1.2).

10. The use as described in claim 9, characterized in that, The tea bag contains tannic acid ≤2.5 mg / g and syringin ≥5 mg / g.

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