CN113826736A - Purple corn substituted tea and preparation method thereof - Google Patents
Purple corn substituted tea and preparation method thereof Download PDFInfo
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- CN113826736A CN113826736A CN202110970339.4A CN202110970339A CN113826736A CN 113826736 A CN113826736 A CN 113826736A CN 202110970339 A CN202110970339 A CN 202110970339A CN 113826736 A CN113826736 A CN 113826736A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention relates to a purple corn substitutional tea and a preparation method thereof, wherein the raw materials of the purple corn substitutional tea comprise corn meat, corn leaves, corncobs and corn stigma; according to the preparation method of the purple corn substituted tea, the raw materials are respectively de-enzymed by using microwave equipment, so that the activity of enzymes in the purple corn bracts is damaged, and enzymatic oxidation and mildew are prevented; after water removing, quickly and moderately rolling, and pre-freezing in a cold storage; then, low-temperature drying or freeze drying; then processing the corn meat, the corn cob, the corn leaves and the corn stigma into substitutive tea according to the proportion; the tea prepared according to the technical scheme of the invention is purple red, clean and transparent, unique in taste and pleasant in fragrance after being brewed. Meanwhile, the health-care tea is rich in anthocyanin, iron, selenium and other elements, has an antioxidation effect, and can supplement trace elements required by a human body and improve the eyesight and other functions. The preparation method provided by the technical scheme of the invention is stable and controllable, has high public demand of products, and can be used as a health-preserving beverage for all ages and both sexes.
Description
Technical Field
The invention relates to the technical field of food and beverage processing, in particular to purple corn substitutional tea and a preparation method thereof.
Background
Anthocyanins (also called anthocyanidins) are water-soluble natural pigments widely existing in plants in nature, and are colored dorsal elements obtained by hydrolyzing anthocyanins (anthocyanins). The main color-producing substances in fruits, vegetables and flowers are mostly related to the plants. Under the condition of different pH values of plant cell vacuoles, the anthocyanin enables the petals to present colorful colors. More than 20 anthocyanidins are known, and 6 important foods are pelargonidin, cyanidin, delphinidin, peonidin, morning glory pigment and malvidin. The natural anthocyanin exists in a glucoside form, is called anthocyanin, and rarely exists in a free anthocyanin. Anthocyanins are mainly used for coloring food, and can also be used in dye, medicine, and cosmetic.
More than 250 naturally occurring anthocyanins are known, and are present in plants of 27 families and 73 genera. There are 20 anthocyanidins identified at present, and 6 common in plants, namely pelargonidin (Pg), cyanidin (Cy), delphinidin (Dp), peonidin (Pn), morning glory pigment (Pt) and malvidin (Mv).
In the technical field of food and beverage, anthocyanin in original food materials is effectively utilized and is a concerned branch object.
The application publication No. CN110742154A discloses a method for improving the quality of black rice tea, and the inventor believes that the black rice tea is insufficient in dissolving nutrient substances in the skin of black rice, and a large amount of anthocyanin on the brewed black rice tea particles is not dissolved, so that the brewing frequency is 3-4 times, and the breakthrough is difficult. A high molecular conjugated system exists in anthocyanin molecules, has acidic and basic genes, and is usually extracted by using polar dilute acid as a solvent during anthocyanin extraction, wherein the acid can prevent degradation of non-acylated anthocyanin. Aiming at the technical problems, the invention aims to provide a method for improving the quality of black rice tea, which combines fruits and black rice tea, can supplement nutrition, promote the dissolution of anthocyanin in epidermis, improve the content of total flavonoids in the product, increase the brewing times of the black rice tea, improve the taste, smell and color of the black rice tea and achieve the aim of improving the quality of the black rice tea.
The application publication No. CN104784370A discloses an antioxidant pharmaceutical composition capable of scavenging free radicals and a preparation method thereof, and discloses an antioxidant pharmaceutical composition capable of scavenging free radicals, which comprises schisandra chinensis, auxiliary materials, grape seeds or commercially available procyanidin compounds according to the weight percentage, and auxiliary materials are added into schisandra chinensis extract, grape seed extract or commercially available procyanidin compounds to prepare tablets, pills, powder, tea bags, granules, capsules, oral liquid, beverages, facial masks or astringent. The technical scheme is that the Chinese magnoliavine fruit and grape seeds are combined, the Chinese magnoliavine fruit contains polysaccharide and lignin components, the grape seeds are rich in procyanidine components, the two components have strong antioxidation, free radicals can be effectively eliminated by combining the two components, the damage to a living body caused by the antioxidation is realized, and the Chinese magnoliavine fruit and grape seeds have the purposes of being prepared into medicines, cosmetics, health-care products, health-care foods, beauty treatment or cosmetics and have the effects of delaying senescence, enhancing immunity and protecting health or beautifying.
The application publication number CN104855655A discloses a blueberry flower and fruit tea bag and a manufacturing method thereof, and the blueberry flower and fruit tea bag is prepared by mixing and blending 40-60 parts of freeze-dried blueberry particles, 20-40 parts of roselle, 5-10 parts of freeze-dried blackberry particles, 5-10 parts of freeze-dried raspberry particles, 3-6 parts of freeze-dried diced apple and a proper amount of blueberry essence, and then bagging. The special flavor and the nutrient components of the blueberries are not influenced, meanwhile, other nutrient components in the tea bag are greatly increased through reasonable component matching, the comprehensive quality of the blueberry flower and fruit tea bag is improved, and the tea bag is purplish red in liquor color, clear and transparent, fragrant and strong in fruit flavor and palatable in sourness and sweetness. The raw materials are prepared by freeze drying, so that the nutritional ingredients such as anthocyanin in the fruits are retained to the maximum extent, more effective ingredients absorbed into the fruits by a human body are ensured, and the health-care tea is suitable for long-term drinking. The imported corn fiber soaking bags are adopted for bagging, and the pulp particles in the soaking bags are clear and visible, so that the bag is quite environment-friendly.
Various plant raw materials containing anthocyanin are effectively utilized to prepare products which are convenient to eat or drink, and the anthocyanin-containing plant raw materials have practical significance for human life and health.
Disclosure of Invention
In order to effectively utilize anthocyanin which is rich in purple corn plants, the invention aims to provide the purple corn substitutional tea. The invention also aims to provide a preparation method of the purple corn substitutional tea.
The purple corn substitutional tea is realized by the following technical scheme.
The raw materials of the purple corn substitutional tea comprise corn meat, corn leaves, corn cobs and corn stigma.
In the present invention, the corn leaf is preferably attached to one or two layers of the corn fruit.
Further, in the invention, the purple corn substitutional tea comprises 35-45 parts of corn meat, 16-24 parts of corn leaves, 24-36 parts of corncobs and 8-12 parts of corn stigma in parts by weight.
Preferably, in the invention, the purple corn substitutional tea comprises 38-42 parts of corn meat, 18-22 parts of corn leaves, 28-32 parts of corncobs and 9-11 parts of corn stigma in parts by weight.
More preferably, in the invention, the purple corn substitutional tea comprises 40 parts of corn meat, 20 parts of corn leaves, 30 parts of corncobs and 10 parts of corn stigma in parts by weight.
The invention discloses a preparation method of purple corn substitutional tea, which takes corn flesh, corncobs, corn leaves and corn stigma of purple corn rich in anthocyanin as raw materials; the raw materials are respectively de-enzymed by using microwave equipment, so that the activity of enzymes in the purple corn bracts is damaged, and enzymatic oxidation and mildewing are prevented; after water removing, quickly and moderately rolling, and pre-freezing in a cold storage; then, low-temperature drying or freeze drying; then processing the corn meat, the corn cob, the corn leaf and the corn stigma into the substitutional tea according to the proportion.
The tea water brewed by the purple corn substitutional tea product is purple red, clean and transparent, unique in taste and pleasant in fragrance. It is rich in anthocyanidin, ferrum, selenium, etc., and has effects of resisting oxidation, supplementing essential microelements, and improving eyesight.
The raw materials are planted in an environment with a proper day-night temperature difference, the purple corn is fertilized to be mature, the purple corn is subjected to bract removal, threshing and cutting after being mature and picked.
Further, in the technical scheme of the preparation method of the purple corn tea, the microwave enzyme deactivation is carried out, the temperature is controlled to be 85 ℃, and the enzyme deactivation time is 80-120 seconds; preferably, the time range for deactivation of enzymes is 90-100 seconds.
Further, in the technical scheme of the preparation method of the purple corn tea, the pre-freezing is carried out for 2-10 hours at the temperature of-1 to-5 ℃. The purpose of pre-freezing is to follow up the freeze-drying step, while reducing the temperature of the raw material for the pre-treatment of the subsequent steps.
Preferably, the pre-freezing is performed at a temperature of-2 to-4 ℃ for 5 to 6 hours.
Further, in the technical scheme of the preparation method of the purple corn tea, the low-temperature drying refers to low-temperature drying at a temperature lower than 55 ℃; freeze drying, namely performing freeze drying treatment on the raw materials at the temperature of not more than 0 and not more than-35 ℃, and performing low-temperature drying or freeze drying until the water content in the raw materials is not higher than 8%; the purpose of freeze-drying is to reduce the moisture content of the raw materials, such as corn meat, corn leaves, corn cobs and corn silk, to a level where the raw materials are storage stable and not prone to oxidation or molding.
Preferably, the low-temperature drying is performed at a temperature lower than 50 ℃; alternatively, the temperature range of the freeze-drying is-10 to-30 ℃.
Compared with the similar products in the prior art, the product has the beneficial effects that: according to the raw material proportion and the preparation method, the obtained product is brewed, and tea water is purple red, clean and transparent, and has unique taste and pleasant fragrance. Meanwhile, the health-care tea is rich in anthocyanin, iron, selenium and other elements, has an antioxidation effect, and can supplement trace elements required by a human body and improve the eyesight and other functions. The preparation method provided by the technical scheme of the invention is stable and controllable, has high public demand of products, and can be used as a health-preserving beverage for all ages and both sexes.
In order to make the purpose and technical solution of the embodiments of the present invention clearer, the technical solution of the embodiments of the present invention will be clearly and completely described below with reference to the implementation examples of the embodiments of the present invention. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be made by a person skilled in the art without inventive effort based on the described embodiments of the invention, fall within the scope of protection of the invention.
Detailed description of the preferred embodiments
The technical solution of the present invention is further illustrated by the following specific examples. In the following embodiments, the raw materials or the equipment used are all commercial products purchased from the relevant manufacturing enterprises or commercial departments, unless otherwise specified.
Example 1
The purple corn substitutional tea is prepared by the following steps:
1. weighing raw materials: the method comprises the following steps of taking corn meat, corncobs, corn leaves and corn stigma of purple corn rich in anthocyanin as raw materials;
2. the raw materials are respectively de-enzymed by using microwave equipment, the microwave de-enzyming temperature is 85 ℃, the time range is 100 seconds, the activity of enzymes in the purple corn bracts is damaged, and enzymatic oxidation and mildewing are prevented;
3. after enzyme deactivation, quickly and moderately rolling, and pre-freezing in a cold storage, wherein the pre-freezing is performed for 6 hours at the temperature of-4 ℃;
4. then, freeze-drying, namely performing freeze-drying treatment on the raw materials at the temperature of-35 ℃, and crushing until the moisture in the raw materials is not higher than 8%; and processing 35 parts of corn meat, 24 parts of corncobs, 16 parts of corn leaves and 8 parts of corn silk into the substitutive tea by weight parts of corn meat, corncobs, corn leaves and corn silk.
Example 2
According to the preparation method of the example 1, the purple corn substitutional tea is prepared, except that the corn meat, the corn cob and the corn stigma are calculated according to the weight parts, 45 parts of corn meat, 36 parts of corn cob, 24 parts of corn stigma and 12 parts of corn stigma; the microwave enzyme deactivating temperature is 85 ℃, and the time is 120 seconds; pre-freezing for 10 hours at-5 ℃; the drying is carried out at a low temperature within the temperature range of 55 ℃.
Example 3
The purple corn substitutional tea is prepared according to the preparation method of the example 1, except that the raw materials comprise 38 parts of corn meat, 28 parts of corncobs, 18 parts of corn leaves and 9 parts of corn silk by weight; the microwave enzyme deactivating temperature is 85 ℃, and the time is 100 seconds; pre-freezing for 10 hours at-1 ℃; the freeze-drying is carried out at a temperature ranging from-10 ℃.
Example 4
The purple corn substitutional tea is prepared according to the preparation method of the example 1, except that the raw materials comprise 40 parts of corn meat, 30 parts of corncobs, 20 parts of corn leaves and 10 parts of corn silk by weight; the microwave enzyme deactivating temperature is 85 ℃ and the time is 90 seconds; pre-freezing for 10 hours at-4 ℃; the drying is low-temperature drying and is carried out at the temperature of 45 ℃.
Example 5
The purple corn substitutional tea is prepared according to the preparation method of the example 1, except that the raw materials comprise 42 parts of corn meat, 32 parts of corncobs, 22 parts of corn leaves and 11 parts of corn silk by weight; the microwave enzyme deactivating temperature is 85 ℃, and the time is 120 seconds; pre-freezing for 2 hours at-4 ℃; the freeze-drying is carried out at a temperature ranging from-10 ℃.
The above description further describes a specific embodiment of the present invention with reference to specific examples, which are intended for the detailed description of the present invention and are not intended to limit the present invention. The above-mentioned embodiments are merely descriptions of the preferred embodiments of the present invention, and do not limit the technical concept and the protection scope of the present invention, and various modifications and improvements made to the technical concept by those skilled in the art without departing from the design concept of the present invention shall fall within the protection scope of the present invention.
Claims (10)
1. A preparation method of purple corn substitute tea is characterized in that corn flesh, corn cobs, corn leaves and corn stigma of purple corn rich in anthocyanin are used as raw materials; the raw materials are respectively subjected to enzyme deactivation by using microwave equipment; after water removing, quickly and moderately rolling, and pre-freezing in a cold storage; then low-temperature drying or freeze drying; then processing the corn meat, the corn cob, the corn leaves and the corn stigma into substitutive tea according to the proportion; the microwave enzyme deactivation is carried out, the temperature is controlled to be 85 ℃, and the enzyme deactivation time is 80-120 seconds; pre-freezing for 2-10 hours at the temperature of-1 to-5 ℃.
2. The method for preparing the purple corn substituted tea as claimed in claim 1, wherein the microwave de-enzyming temperature is 85 ℃ and the time is 90-100 seconds.
3. The method for preparing the purple corn substitutional tea according to claim 2, characterized in that the pre-freezing is performed at a temperature of-2 to-4 ℃ for 5 to 6 hours.
4. The method for preparing the purple corn substituted tea as claimed in any one of claims 1 to 3, wherein the freeze drying is carried out by freeze drying the raw material at a temperature of 0 ℃ or less to-35 ℃ or more until the water content in the raw material is not higher than 8%.
5. The method for preparing the purple corn substituted tea as claimed in claim 4, wherein the temperature range of the freeze-drying is-10 to-30 ℃.
6. The method for preparing the purple corn substituted tea as claimed in any one of claims 1 to 4, wherein the low-temperature drying is performed at a temperature of less than 55 ℃.
7. The method for preparing the purple corn substituted tea as claimed in claim 6, wherein the low-temperature drying is performed at a temperature lower than 50 ℃.
8. The purple corn substitutional tea prepared by the method according to any one of claims 1 to 7, characterized in that the raw materials comprise, by weight, 35 to 45 parts of corn meat, 16 to 24 parts of corn leaves, 24 to 36 parts of corn cobs and 8 to 12 parts of corn silk.
9. The purple corn substitutional tea according to claim 8, characterized in that the raw materials comprise, by weight, 38-42 parts of corn meat, 18-22 parts of corn leaves, 28-32 parts of corn cobs and 9-11 parts of corn silk.
10. The purple corn substitutional tea according to claim 9, characterized in that the raw materials comprise, by weight, 40 parts of corn meat, 20 parts of corn leaves, 30 parts of corn cobs and 10 parts of corn silk.
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| CN202110970339.4A CN113826736A (en) | 2021-08-23 | 2021-08-23 | Purple corn substituted tea and preparation method thereof |
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| CN202110970339.4A CN113826736A (en) | 2021-08-23 | 2021-08-23 | Purple corn substituted tea and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114304337A (en) * | 2021-12-28 | 2022-04-12 | 海南拉风农业科技有限公司 | Anthocyanin corn stigma health tea and preparation method thereof |
| CN115777858A (en) * | 2022-11-24 | 2023-03-14 | 黑龙江省思邈保健食品有限公司 | Method for preparing proanthocyanidin purple corn beverage |
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