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Chinese peony anthocyanin tea and preparation method thereof

A peony anthocyanin and peony technology, which is applied to the field of peony anthocyanin tea and its preparation, can solve the problems of reducing the proportion of anthocyanins, loss of anthocyanin components, low anthocyanin content, and the like, so as to improve the retention rate , Good for gastrointestinal health, uniform color effect

Inactive Publication Date: 2018-09-04
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the preparation of these products, there are more or less the following problems: due to the limitation of the method in the preparation process, the anthocyanin components are decomposed and lost, and the anthocyanin content is low; If it is reduced, it cannot give full play to its effect; Oxidation and polymerization reactions lead to darkening of the color, resulting in a decrease in product quality; strong astringency and astringency cause poor taste, great irritation to the stomach, etc.

Method used

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  • Chinese peony anthocyanin tea and preparation method thereof
  • Chinese peony anthocyanin tea and preparation method thereof

Examples

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Effect test

Embodiment 1

[0025] A preparation method of peony anthocyanin tea, the specific operation steps are as follows:

[0026] Step 1. Take the peony petals at the bud stage, remove impurities and wash them, dry the surface moisture, and set aside;

[0027] Step 2. Spread the petals evenly, the thickness of which is not more than 5cm, cover it with non-woven fabric, and microwave it at 600MHz for 6 minutes to obtain the pretreated material;

[0028] Step 3, adding distilled water of the same quality as the pretreated material to the pretreated material, beating to obtain a slurry; adding cellulase and pectinase to the slurry, and treating it in a water bath at 36° C. for 3 hours to obtain a primary material; wherein, The addition of cellulase and pectinase is 1.0% of the slurry quality;

[0029] Step 4, inoculate the composite fermented bacterial agent in the primary material, wherein, the inoculum amount of the composite fermented bacterial agent is 0.3% of the quality of the primary material,...

Embodiment 2

[0033] A preparation method of peony anthocyanin tea, the specific operation steps are as follows:

[0034] Step 1. Take the peony petals at the bud stage, remove impurities and wash them, dry the surface moisture, and set aside;

[0035] Step 2. Spread the petals evenly, the thickness of which is not more than 5cm, cover it with non-woven fabric, and microwave at 650MHz for 5 minutes to obtain the pretreated material;

[0036] Step 3, adding distilled water of the same quality as the pretreated material to the pretreated material, beating to obtain a slurry; adding cellulase and pectinase to the slurry, and treating it in a water bath at 42° C. for 2.5 hours to obtain a primary material; wherein , the addition of cellulase and pectinase is 0.8% of the slurry quality;

[0037] Step 4, inoculate the composite fermentation bacterial agent in the primary material, wherein, the inoculum amount of the composite fermentation bacterial agent is 0.4% of the quality of the primary mat...

Embodiment 3

[0041] A preparation method of peony anthocyanin tea, the specific operation steps are as follows:

[0042] Step 1. Take the peony petals at the bud stage, remove impurities and wash them, dry the surface moisture, and set aside;

[0043] Step 2. Spread the petals evenly, the thickness of which is not more than 5cm, cover it with non-woven fabric, and microwave at 680MHz for 6 minutes to obtain the pretreated material;

[0044] Step 3, adding distilled water of the same quality as the pretreated material to the pretreated material, beating to obtain a slurry; adding cellulase and pectinase to the slurry, and treating it in a water bath at 40° C. for 3 hours to obtain a primary material; wherein, The addition of cellulase and pectinase is 0.5% of the slurry quality;

[0045] Step 4, inoculate the composite fermentation bacterial agent in the primary material, wherein, the inoculum amount of the composite fermentation bacterial agent is 0.5% of the quality of the primary materi...

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Abstract

The invention relates to Chinese peony anthocyanin tea and a preparation method thereof, and belongs to the field of tea product processing. The preparation method of the Chinese peony anthocyanin teacomprises the following steps of washing petals of Chinese peony, and carrying out microwave fixation so as to obtain a pretreated material; adding distilled water into the pretreated material, and carrying out beating so as to obtain pulp; adding cellulase and pectinase into the pulp, and carrying out water bath treatment so as to obtain a primary material; inoculating the primary material witha compound fermentative bacterium agent, and carrying out fermentation so as to obtain fermented liquid; performing homogenization treatment on the fermented liquid so as to obtain homogenized liquid;adding a mixture of modified starch and sodium caseinate into distilled water, and carrying out stirring until the mixture is dissolved so as to obtain a mixed solution; uniformly mixing the homogenized liquid with the mixed solution, and performing decompressed concentration so as obtain an extract; and then, drying the extract, carrying out granulation, carrying out coating with honey, and carrying out vacuum freeze-drying so as to obtain the Chinese peony anthocyanin tea. By adopting the preparation method, anthocyanin ingredients in Chinese peony flowers are made full use of, and stability and retention rate of the anthocyanin ingredients are increased; moreover, the other nutrients are balanced by performing fermentation, and thus, the prepared Chinese peony anthocyanin tea is comprehensive in nutrients and relatively good in taste.

Description

technical field [0001] The invention belongs to the field of tea product processing, and in particular relates to a peony anthocyanin tea and a preparation method thereof. Background technique [0002] Anthocyanin is a water-soluble pigment, which belongs to flavonoids in phenolic compounds. It is widely found in the tissues of plant petals and fruits, as well as the surface cells and lower epidermis of stems and leaves. It is the main pigment that constitutes the color of petals and fruits. one. Its color changes with pH, ​​thus endowing many plants in nature with bright and vivid colors. In recent years, attention has focused more and more on the possible health benefits of anthocyanins as polyphenols, which are fundamentally powerful antioxidants that protect the easily oxidized They work together with other components in plants and have high bioavailability. Anthocyanins are significantly higher than VC in terms of the ability to resist free radicals and protect lipid ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 刘伟尹冬雪侯小改贾琦石薛娴张利霞
Owner HENAN UNIV OF SCI & TECH
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