CN114052110A - Combined natural food tea substitute beverage and preparation method thereof - Google Patents
Combined natural food tea substitute beverage and preparation method thereof Download PDFInfo
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Abstract
The application discloses a combined natural food tea substitute beverage and a preparation method thereof. The combined natural food tea substitute beverage comprises a first-generation tea beverage and a second-generation tea beverage; the first generation tea drink included triticale; the second generation tea drink comprises the following raw material components: rye, buckwheat, black rice, medlar, black medlar, blueberry, mulberry and Chinese date. The combined type pure natural food tea substitute drink can provide sufficient micronutrients and dietary cellulose, has no stimulation to gastrointestinal tracts, can be eaten by residues after tea making, and has the effects of effectively protecting gastric mucosa, reducing blood fat level and the like.
Description
Technical Field
The application relates to the technical field of diet correlation for medical use, in particular to a combined natural food tea substitute beverage and a preparation method thereof.
Background
The incidence of chronic gastritis is reported to be high in China. The stomach pain of the patient is aggravated by eating foods such as whole cereals, milk, nuts, beans, meat, vegetables and fruits, the patient is afraid of the foods, dare to eat the foods, and unbalanced nutrition intake is caused. Research shows that the vitamin B and antioxidant substances are seriously deficient due to unbalanced nutrient intake of patients with chronic gastropathy, and blood lipid metabolism disorder and vascular atherosclerosis occur. It follows that finding a practical approach is crucial to the supplementation of B vitamins and antioxidant substances in such patients. Because food supplement and drug supplement have the defect of aggravating stomach pain, the selection of proper drinks becomes an indispensable supplement way.
Although there are many drinks available in the market, such as tea, coffee, carbonated beverage and beer, they all irritate the stomach and aggravate stomach discomfort due to caffeine content, and these drinks often contain more refined sugar, additives and ethanol, which are very unfavorable for improving lipid metabolism. Although some medicinal tea substitute drinks have a certain treatment effect on gastritis and perhaps have a certain conditioning effect on lipid metabolism disorder, the medicines are three-toxic, and the medicinal tea substitute drinks are not suitable for being drunk for the long term and lack medicinal tea substitute drinks which can nourish the stomach and regulate the lipid. In this field, natural food, instead of tea, is still lacking.
In the prior art (CN 113769029), a medicinal and edible herbal composition for improving gastrointestinal absorption and enhancing immune function is disclosed, which specifically comprises dandelion, hawthorn, endothelium corneum gigeriae galli, malt, radish seed, seville orange flower, poria cocos and momordica grosvenori. Although helpful for improving gastrointestinal and immune functions, the beverage is still a medicinal and edible composition rather than a beverage, has adverse effects of medicaments, has poor taste and is not suitable for long-term drinking.
Another prior art (CN 107980959 a) provides a medlar health tea, in which medlar is ground with other raw materials into powder, and then when the powder is bagged and brewed, tea soup is cloudy, which affects the beauty and is against the consumption psychology of the masses.
The prior art (CN 103141644A) also discloses a tartary buckwheat tea, wherein the preparation of the tartary buckwheat tea needs to be carried out a stir-frying step, the other prior art (CN 1231838A) discloses a barley tea formula, although staple food is taken as tea substitute in the two prior arts, the wall breaking treatment is not carried out, and the finally obtained tea drink has the problems of turbidity or light tea soup color.
Therefore, how to provide a combined natural food for replacing tea drink, which is beautiful, can nourish the stomach and regulate the fat is a problem to be solved urgently in the field.
Disclosure of Invention
In order to overcome the defects, according to the fact that triticale is rich in B vitamins, black rice, medlar, lycium ruthenicum, blueberry, mulberry and the like are rich in anthocyanin, the B vitamins and the anthocyanin are dissolved in water, and the natural food materials are proved to have the health-care effects of nourishing the stomach and regulating the fat, after baking and freeze-drying treatment, the food is unique in flavor and rich in nutrition, and the food is a combined tea substitute drink. In particular, the method comprises the following steps of,
in a first aspect, the present application provides a combined natural food tea substitute beverage, which comprises a first-generation tea beverage and a second-generation tea beverage;
the first-generation tea drink comprises the following raw material components: triticale;
the second generation tea drink comprises the following raw material components: rye, buckwheat, black rice, medlar, black medlar, blueberry, mulberry and Chinese date.
Preferably, the first-generation tea drink comprises: triticale 5-50g (e.g., 5g, 8g, 10g, 12g, 15g, 20g, 25g, 30g, 35g, 40g, 45g, 50 g);
the second generation tea drink comprises:
rye 2-10 (e.g. 2, 3, 4, 5, 6, 7, 8, 9, 10) g,
2-10g (such as 2, 3, 4, 5, 6, 7, 8, 9, 10) of buckwheat,
2-10g of black rice (such as 2, 3, 4, 5, 6, 7, 8, 9, 10),
1-5 (such as 1, 2, 3, 4, 5) g of medlar,
0.5-5 (such as 0.5, 1, 2, 3, 4, 5) g of lycium ruthenicum,
0.5-5g (such as 0.5, 1, 2, 3, 4, 5) of blueberry,
morous alba 1-5 (e.g., 1, 2, 3, 4, 5) g, and,
0.3-1.5g (e.g. 0.3, 0.4, 0.5, 0.6, 0.8, 1.0, 1.2, 1.4, 1.5) of fructus Jujubae
In one specific embodiment, the first generation tea beverage comprises: 10g of triticale;
the second generation tea drink comprises: 2g of rye, 2g of buckwheat, 2g of black rice, 1g of medlar, 0.85g of black medlar, 0.85g of blueberry, 1g of mulberry and 0.3g of Chinese date.
In another specific embodiment, the first generation tea beverage comprises: 30g of triticale;
25g of the second-generation tea drink comprises: 5g of rye, 5g of buckwheat, 5g of black rice, 3g of medlar, 1.55g of black medlar, 1.55g of blueberry, 3g of mulberry and 0.9g of Chinese date.
In another specific embodiment, the first generation tea beverage comprises: 40g of triticale;
the second generation tea drink is 50g, and comprises: 10g of rye, 10g of buckwheat, 10g of black rice, 5g of medlar, 4.25g of black medlar, 4.25g of blueberry, 5g of mulberry and 1.5g of Chinese date.
Preferably, the first-generation tea drink is drunk in the morning and the second-generation tea drink is drunk in the afternoon, and the mass ratio of the first-generation tea drink to the second-generation tea drink is 10: (6-15) (e.g., 10:6, 10:7, 10:8, 10:9, 10:10, 10:11, 10:12, 10:13, 10:14, 10: 15), and more preferably, the mass ratio of the first-generation tea drink to the second-generation tea drink is 10: 10.
Preferably, the combined natural food tea substitute beverage comprises the following nutrient components in percentage by weight: 8-12 parts by weight of carbohydrate; 0.4-0.8 weight part of fat; 2-4 parts of protein; 0.2-0.6 parts by weight of micronutrients; 6-10 parts of dietary cellulose.
Preferably, the first generation tea drink comprises a metabolism promoting substance, and the metabolism promoting substance comprises B vitamins and ferulic acid; the second generation tea drink contains antioxidant substances, and the antioxidant substances comprise anthocyanin and lycium barbarum polysaccharide.
Preferably, no matter the first-generation tea drink or the second-generation tea drink is almost zero calorie, the raw materials are all natural foods and have the effects of protecting gastric mucosa and reducing blood fat.
Preferably, the first generation tea drink is drunk in the morning, is rich in B vitamins and ferulic acid, and is a period of vigorous metabolism of a human body in the morning, and the drinking of the B vitamin-rich tea substitute drink can improve the metabolism, reduce blood fat and uric acid; the second generation tea drink is drunk in the afternoon, is rich in anthocyanin and lycium barbarum polysaccharide, and is in a period of slowing down human metabolism in the afternoon, and the drinking of the second generation tea drink rich in anthocyanin and lycium barbarum polysaccharide can resist oxidation, reduce uric acid, protect blood vessels and reduce the damage of dyslipidemia to the blood vessels.
More preferably, the tea substitute beverage has the function of improving adverse reactions of the digestive tract, such as symptoms of nausea, vomiting, abdominal distension, abdominal pain, diarrhea, constipation, gastric retention and the like.
More preferably, the tea substitute beverage has the function of reducing blood fat, wherein the function of reducing blood fat comprises reducing the levels of total cholesterol (Tc), low-density lipoprotein cholesterol (LDL-C) and Triglyceride (TG) and increasing the level of high-density lipoprotein cholesterol (HDL-C).
More preferably, the substitute tea drink has the function of reducing the hypersensitive C-reactive protein.
More preferably, the tea substitute drink has low purine content and rich mineral content.
In a second aspect, the present application provides a method for preparing a combined natural food tea substitute beverage, wherein the method for preparing the first tea substitute beverage comprises:
cleaning triticale, draining, baking, grinding and packaging.
The preparation method of the second-generation tea drink comprises the following steps:
(1) respectively cleaning rye, buckwheat and black rice, draining, and baking;
(2) freeze-drying fructus Lycii, fructus Myrtilli, Mori fructus, and fructus Jujubae respectively;
(3) grinding the raw materials processed in the steps (1) and (2) into powder, and subpackaging.
Preferably, the baking temperature is 90-100 ℃, and the baking time is 50-65 minutes.
Preferably, the milling speed is 1100-. More preferably, the milled feedstock has a particle size of 50 to 70 mesh.
Preferably, the lyophilization process conditions comprise: freezing at-20 deg.C for 30-35 hr, and vacuum drying.
In a third aspect, the application provides a use method of the combined natural food tea substitute beverage, when the combined natural food tea substitute beverage is used, the first generation tea beverage and the second generation tea beverage are respectively brewed in the morning and afternoon, the temperature of the brewed water is not higher than 60 ℃, and the combined natural food tea substitute beverage is drunk orally.
Preferably, the residue after drinking can be eaten directly.
In a fourth aspect, the present application provides a combined natural food tea substitute beverage for pregnant women, the elderly, children, malnutrition, aseptic inflammation, chronic gastritis, lipid metabolism disorder, obesity, diabetes, cardiovascular and cerebrovascular diseases, hyperlipidemia, hyperuricemia, cancer, leukopenia, cold, fever, pneumonia, gastrointestinal dysfunction and/or immune dysfunction, and healthy people who need to supplement vitamins or anthocyanins.
In a fifth aspect, an application of the combined natural food tea substitute beverage in preparing a medicament for preventing and/or treating diseases is provided, wherein the diseases comprise malnutrition, aseptic inflammation, chronic gastritis, lipid metabolism disorder, obesity, diabetes, cardiovascular and cerebrovascular diseases, hyperlipidemia, hyperuricemia, cancer, leucopenia, cold, fever, pneumonia, gastrointestinal dysfunction and immune dysfunction.
"cancer" as referred to herein includes, but is not limited to, lymphoma, non-small cell lung cancer, cervical cancer, leukemia, ovarian cancer, nasopharyngeal cancer, breast cancer, endometrial cancer, colon cancer, rectal cancer, gastric cancer, bladder cancer, brain glioma, lung cancer, bronchial cancer, bone cancer, prostate cancer, pancreatic cancer, liver and bile duct cancer, esophageal cancer, kidney cancer, thyroid cancer, head and neck cancer, testicular cancer, glioblastoma, astrocytoma, melanoma, myelodysplastic syndrome, and sarcoma. Wherein the leukemia is selected from acute lymphocytic (lymphoblastic) leukemia, acute myelogenous leukemia, chronic lymphocytic leukemia, multiple myeloma, plasma cell leukemia, and chronic myelogenous leukemia; said lymphoma is selected from Hodgkin's lymphoma and non-Hodgkin's lymphoma, including B-cell lymphoma, diffuse large B-cell lymphoma, follicular lymphoma, mantle cell lymphoma, marginal zone B-cell lymphoma, T-cell lymphoma, and Waldenstrom's macroglobulinemia; the sarcoma is selected from osteosarcoma, Ewing's sarcoma, leiomyosarcoma, synovial sarcoma, soft tissue sarcoma, angiosarcoma, liposarcoma, fibrosarcoma, rhabdomyosarcoma, and chondrosarcoma. In one embodiment of the present invention, the tumor is breast cancer, ovarian cancer, endometrial cancer, melanoma, renal cancer, lung cancer, liver cancer.
More preferably, the tea substitute beverage has the function of improving adverse reactions of the digestive tract, such as symptoms of nausea, vomiting, abdominal distension, abdominal pain, diarrhea, constipation, gastric retention and the like.
Further preferably, the tea substitute beverage has the function of preventing or treating diseases or symptoms causing adverse reactions of the digestive tract, such as malnutrition, chronic gastritis, gastrointestinal dysfunction, cancer and the like.
More preferably, the tea substitute beverage has the function of reducing blood fat, wherein the function of reducing blood fat comprises reducing the levels of total cholesterol (Tc), low-density lipoprotein cholesterol (LDL-C) and Triglyceride (TG), and the level of high-density lipoprotein cholesterol (HDL-C) is increased.
Further preferably, the tea substitute beverage is used for preventing or treating diseases or symptoms related to dyslipidemia, such as lipid metabolism disorder, obesity, diabetes, cardiovascular and cerebrovascular diseases and/or hyperlipidemia.
More preferably, the tea substitute drink can reduce the hypersensitive C-reactive protein.
Further preferably, the tea substitute beverage is used for preventing or treating diseases or symptoms related to inflammatory or immune reactions, such as aseptic inflammation, malnutrition, cancer, leukopenia, cold, fever, pneumonia, immune dysfunction and/or various chronic diseases, and the like.
More preferably, the tea substitute drink has low purine content and rich mineral content, belongs to alkaline food, increases water intake, is very beneficial to reducing uric acid, and is particularly suitable for preventing and/or treating hyperuricemia.
Compared with the prior art, the beneficial effect of this application:
1) in the prior art, a product prepared by taking staple food as a raw material is rarely used as a beverage, and the taste of the product is suitable for the product requirement of the beverage by adjusting the components and the preparation method of the product. Especially, in the morning tea bag, triticale is selected at present, the single component is fragrant in taste, golden yellow and clear in appearance, and the single component or the single component added with oat or hulless oat is not golden yellow in appearance and is turbid;
2) the first generation tea drink and the second generation tea drink are made of different raw materials, and are drunk in the morning and afternoon, the afternoon taste and the morning are different, so that the tastes are diversified, the afternoon tea bag tastes sweet but not too sweet, and the anthocyanin dark color is provided, but the tea water is transparent. The first generation tea drink and the second generation tea drink almost have zero calorie and have no nutrition burden.
3) The first generation tea is drunk in the morning, the black wheat component rich in vitamin B and ferulic acid is taken as a tea bag, the ferulic acid in the rye can be dissolved in hot water, and B vitamins can improve metabolic function and reduce blood fat and uric acid by improving metabolic enzyme activity; the second generation tea is drunk in the afternoon, the metabolism is slowed down in the afternoon, components with high antioxidant content are needed, the second generation tea is antioxidant, uric acid is reduced, blood vessels are protected, the anthocyanin content of the medlar, the black medlar, the blueberry, the mulberry and the like is high, meanwhile, the mulberry and the jujube with certain sweetness are matched, so that the taste of the second generation tea is sweet, and the gastritis symptom is treated and relieved.
The added medlar can diversify food and increase attractive color, and the second generation tea has moderate sweetness, is sweet and delicious, because the red medlar contains rich medlar polysaccharide, is higher than black medlar, is soluble in water, has wide biological effects such as antioxidation, uric acid reduction, immunity regulation and the like, and various food materials are mutually supported and cooperated in function.
4) The combined tea substitute drink provided by the application has rich raw material components and varieties, is derived from natural food, is simple and convenient to eat, and can be drunk through mouth only by making the first-generation tea drink and the second-generation tea drink respectively soaked in water with the temperature not higher than 60 ℃ in the morning and afternoon; the residue after drinking can be directly eaten. The first generation tea has mellow wheat fragrance, clear tea soup and golden color; the second generation tea drink is sweet and delicious, refreshing and black tea soup;
5) the tea substitute drink has the functions of improving the stomach function, reducing blood fat and uric acid and enhancing immunity, and is suitable for pregnant women, old people, children and healthy people with the need of supplementing vitamins or anthocyanin and the like. Can be used for preventing and treating diseases, such as malnutrition, aseptic inflammation, chronic gastritis, lipid metabolism disorder, obesity, diabetes, cardiovascular disease and cerebrovascular disease, hyperlipidemia, hyperuricemia, cancer, leukopenia, common cold, fever, pneumonia, gastrointestinal dysfunction and/or immune dysfunction.
6) In an optimized scheme, the tea substitute beverage provided by the invention is prepared by baking and grinding cereal raw materials, frying and processing are not needed, and plant fruits are ground after being dried, so that the effects of active ingredients such as vitamins, ferulic acid, anthocyanin and polysaccharide of the raw materials are maintained to the greatest extent, and meanwhile, the particle size is suitable, so that the beverage is attractive in liquor color, clear and not turbid, has no bad taste of medicinal materials, has the health-care function of the medicinal materials, is suitable for long-term taking, and has no side effect.
Drawings
FIG. 1: the rye in different wall-broken states is baked at 100 deg.C for 60 min to obtain tea bag effect;
FIG. 2: the rye in different wall-broken states is baked at 100 deg.C for 40 min to obtain tea bag effect;
FIG. 3: the effect of making teabags from rye with different wall-broken states under the condition of no baking;
FIG. 4: rye in different broken wall state and baking state.
Detailed Description
The following description of the embodiments of the present application is provided for illustrative purposes, and other advantages and capabilities of the present application will become apparent to those skilled in the art from the present disclosure.
Before the present embodiments are further described, it is to be understood that the scope of the present application is not limited to the particular embodiments described below; it is also to be understood that the terminology used in the examples herein is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the present application. Test methods in which specific conditions are not specified in the following examples are generally carried out under conventional conditions or under conditions recommended by the respective manufacturers.
When numerical ranges are given in the examples, it is understood that both endpoints of each of the numerical ranges and any value therebetween can be selected from the group consisting of the endpoints unless otherwise indicated herein. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition to the specific methods, devices, and materials used in the examples, any methods, devices, and materials similar or equivalent to those described in the examples may be used in the practice of the present application, in addition to the specific methods, devices, and materials used in the examples, in keeping with the knowledge of one skilled in the art and the description of the present application.
Example 1: preparation and function of tea substitute beverage
The combined natural food in the embodiment of the application is used for nourishing the stomach and regulating the fat instead of tea. The combined tea substitute comprises 10g of first-generation tea and 10g of second-generation tea.
The first generation tea drink comprises the following raw material components in percentage by weight:
triticale 10 g.
The preparation method comprises the following steps: after low-temperature baking, the mixture is ground into powder by a grinder.
The second generation tea drink comprises the following raw material components and contents as shown in table 1:
TABLE 1 second generation tea beverage raw material composition and content
The preparation method comprises baking the above raw materials at low temperature, lyophilizing, and grinding into powder.
The combined tea substitute beverage comprises the following nutrient components in percentage by weight:
energy 57.4 kcal; 10g of carbohydrate; 0.6g of fat; 3g of protein; 0.4g of micronutrient; 8g of dietary cellulose; 0mg of cholesterol; wherein, the first generation tea drink is rich in substances which promote metabolism, such as B vitamins, ferulic acid and the like; the second generation tea drink is rich in anthocyanin, lycium barbarum polysaccharide and other antioxidant substances.
The use method of the combined tea substitute beverage comprises the following steps:
the combined tea substitute drink provided by the application has rich raw material components and varieties, is derived from natural food, is simple and convenient to eat, can be brewed for many times and drunk through mouth only by respectively taking 1 bag of the first-generation tea drink and 1 bag of the second-generation tea drink in the morning and afternoon and using water with the temperature of not higher than 60 ℃; the first generation tea drink has fragrant taste, golden yellow appearance and clear appearance, and the second generation tea drink has sweet taste but not too sweet, has dark color of anthocyanin, but has transparent tea water.
The residue after drinking can be directly eaten. Is suitable for people with chronic gastritis and lipid metabolism disorder and healthy people with nutrition supplementing requirement.
Thirdly, the preparation method of the combined tea substitute drink comprises the following steps:
making the first-generation tea drink: cleaning triticale, draining, baking at low temperature (100 deg.C for 60 min), grinding (1280 rpm), and packaging (filter paper tea bag);
making the second generation tea drink: the triticale, the buckwheat and the black rice are respectively cleaned, drained and baked at low temperature (100 ℃ for 60 minutes); freeze-drying the medlar, the black medlar, the blueberry, the mulberry and the Chinese date; the conditions of the freeze-drying treatment are as follows: freezing at-20 deg.C for 32 hr, and vacuum drying;
weighing the baked raw materials and the raw materials subjected to freeze-drying treatment according to a certain proportion, grinding into powder (1280 r/min), and subpackaging (filter paper tea bags).
Comparative example: the single oat or hulless oat is used as a raw material of the first-generation tea drink, or the oat or the hulless oat is added on the basis of the black wheat, and the first-generation tea drink in the comparative example is not golden yellow in liquor color, is turbid and is not suitable for being used as a tea substitute drink.
Fourth, evaluating the functional effect of the tea substitute drink
In order to further evaluate the functional effects of the combined tea substitute beverage, the following study experiment of the combined tea substitute beverage is exemplified.
1. Study object
A patient having the following diagnosis: patients with chronic gastritis complicated with lipid metabolism disorder.
52 patients with indications of clinic visits of the nutritional department of the Beijing friendship Hospital, affiliated with the capital medical university from 1 month of 2020 to 9 months of 2021 were selected, of which 26 men and 26 women had an average age (58 ± 5.3) of age. Inclusion criteria were: patients with chronic gastritis (gastroscopy), patients with comorbid disorders (blood lipid test verify); the general condition is good, and patients with severe liver and renal insufficiency do not exist. Exclusion criteria: patients with complete intestinal obstruction, cholecystitis, gastrointestinal perforation, acute abdominal diseases, allergy to the components, renal failure, and hepatic coma.
2. Method of producing a composite material
The first generation tea drink and the second generation tea drink are distributed to patients with the indication diseases, and 6 weeks is a treatment course. The first generation tea drink: 7 in the morning: 00-12: 00 for drinking, 1 bag is taken, and can be heated with boiled water (below 60 ℃) for many times, and finally, the food residues after brewing are eaten. The second generation tea drink: at noon 12: after 00 h, 1 bag is taken and can be heated with boiled water for many times, and finally the food residues after brewing are eaten.
3. Observation index
The change of the frequency of adverse reactions of the digestive tract such as nausea, vomiting, abdominal distension, abdominal pain, diarrhea, constipation and gastric retention and the change of the levels of total cholesterol (Tc), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and Triglyceride (TG) in the blood of 52 patients are observed in the drinking process of the patients. Before and 1 half month (6 weeks) after drinking, digestive tract symptoms were observed, and blood was drawn to test the level changes of total cholesterol (Tc), low density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C) and Triglyceride (TG), and hypersensitive C-reactive protein (hsCRP) in blood. The biochemical indexes are detected by a full-automatic biochemical analyzer.
4. Statistical treatment
Statistics with SPSS 20.0Software carries out data analysis, the measured data is expressed by mean plus or minus standard deviation (' x plus or minus s), the effect comparison before and after treatment adopts paired t test,pdifferences < 0.05 are statistically significant.
5. Results
5.1 general conditions of the Drinking Process
In the drinking process of 52 patients, the symptoms of the digestive tract such as vomit, nausea, bellyache, diarrhea, constipation, gastric retention and the like are obviously relieved or even disappear.
5.2 comparison of the blood lipid profiles and the results of blood hypersensitive C-reactive protein (hsCRP) before and after drinking
After 1 and a half month of drinking, the blood lipid profile and the inflammation index of a patient are obviously improved, the levels of total cholesterol (Tc), low-density lipoprotein cholesterol (LDL-C) and Triglyceride (TG) are obviously reduced, the level of high-density lipoprotein cholesterol (HDL-C) is obviously increased, blood hypersensitive C-reactive protein (hsCRP) is also obviously reduced, and the difference compared with the difference before treatment has statistical significance (the formula (A) ((II) (A)p< 0.05). See table 2.
TABLE 2 Biochemical index Change before and after nutritional support of patients
The results show that the tea substitute drink can improve various symptoms of poor reaction of the digestive tract and reduce blood fat.
The hypersensitive C reactive protein is increased in people suffering from malnutrition, aseptic inflammation, inflammatory reaction, immune dysfunction, various chronic diseases and the like, and the tea substitute drink can reduce the hypersensitive C reactive protein, so that the tea substitute drink can improve the gastrointestinal immune barrier function, and can be used for preventing or treating diseases or symptoms related to inflammation or immune reaction, such as aseptic inflammation, malnutrition, cancer, low leucocyte, cold, fever, pneumonia, immune dysfunction and/or various chronic diseases and the like.
Example 2 preparation of a tea substitute drink
The combined tea substitute drink in the embodiment of the application comprises 30g of first-generation tea drink and 25g of second-generation tea drink.
The first generation tea drink comprises the following raw material components in percentage by weight:
triticale 30 g.
The preparation method comprises the following steps: after low-temperature baking, the mixture is ground into powder by a grinder.
The second generation tea drink comprises the following raw material components in percentage by weight:
TABLE 3 ingredients and contents of the second generation tea beverage
The preparation method comprises baking the above raw materials at low temperature, lyophilizing, and grinding into powder.
The using method and the preparation method of the combined tea substitute beverage are the same as those of the combined tea substitute beverage in the embodiment 1, wherein the baking temperature is adjusted to be 90 ℃, the time is 65 minutes, the milling speed is 1350 revolutions per minute, and the freeze-drying time is 30 hours.
Example 3 preparation of a tea substitute drink
The combined tea substitute comprises 40g of first-generation tea and 50g of second-generation tea.
The first generation tea drink comprises the following raw material components in percentage by weight:
triticale 40 g.
The preparation method comprises the following steps: after low-temperature baking, the mixture is ground into powder by a grinder.
The second generation tea drink comprises the following raw material components in percentage by weight:
TABLE 4 ingredients and contents of the second generation tea beverage
The preparation method comprises baking the above raw materials at low temperature, lyophilizing, and grinding into powder.
The using method and the preparation method of the combined tea substitute beverage are the same as those of the combined tea substitute beverage in the embodiment 1, wherein the baking temperature is adjusted to be 100 ℃, the time is adjusted to be 55 minutes, the milling speed is 1100 r/min, and the freeze-drying time is 35 hours.
The tea substitute beverages prepared in the examples 2-3 are also adopted, the first tea substitute beverage is fragrant in taste, golden yellow in appearance and clear, and the second tea substitute beverage is sweet but not too sweet, has dark anthocyanin color, but has bright tea water.
The combined tea substitute beverage in the embodiment 2-3 is adopted to observe that the digestive tract symptoms such as vomit, nausea, abdominal pain, diarrhea, constipation, gastric retention and the like of a patient are obviously relieved or even disappear before and after the patient takes the combined tea substitute beverage for 1 month and a half according to the method in the embodiment 1.
After 1 and a half month of drinking, the levels of total cholesterol (Tc), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and Triglyceride (TG) in blood of a patient are obviously improved, the levels of the total cholesterol (Tc), the low-density lipoprotein cholesterol (LDL-C) and the Triglyceride (TG) are obviously reduced, the level of the high-density lipoprotein cholesterol (HDL-C) is obviously increased, and the level of hypersensitive C reactive protein (hscRP) is also obviously reduced, so that the difference of the blood hypersensitive C reactive protein (hsCRP) and the blood hypersensitive C reactive protein (hsCRP) has statistical significance compared with the difference before treatment.
According to the conditions, the combined tea substitute drink in the embodiments 1-3 is suitable for people with chronic gastritis and combined lipid metabolism disorder and healthy people with nutrition supplementing requirements. Such as pregnant women, children, the elderly.
In view of the improvement of gastric function, the reduction of blood fat and uric acid and the improvement of immunity, the tea substitute beverage can simultaneously prevent or treat diseases caused by the metabolism, inflammation and immune disorder, such as malnutrition, aseptic inflammation, chronic gastritis, lipid metabolism disorder, obesity, diabetes, cardiovascular and cerebrovascular diseases, hyperlipidemia, hyperuricemia, cancer, leucopenia, cold, fever, pneumonia, gastrointestinal dysfunction and/or immune dysfunction.
The first generation tea drink is drunk in the morning and the second generation tea drink is drunk in the afternoon, and the mass ratio of the first generation tea drink to the second generation tea drink is 10 (6-15); and the combined nutrient components and contents are as follows: 10g of carbohydrate; 0.6g of fat; 3g of protein; 0.4g of micronutrient; 8g of dietary cellulose; wherein, the first generation tea drink is rich in substances which promote metabolism, such as B vitamins, ferulic acid and the like, and almost has zero calorie; the second generation tea drink is rich in antioxidant substances such as anthocyanin and the like and almost has zero calorie.
Example 4 first generation tea drink preparation Condition optimization
When preparing the first generation tea drink, different baking degrees (selecting not to bake, baking at 100 ℃ for 60 minutes, baking at 100 ℃ for 40 minutes) are applied, and different triticale grain sizes (20-30 meshes, 50-70 meshes and 90-100 meshes) are obtained by selecting mechanical external force to break the wall so as to explore more suitable preparation conditions. As shown in the experimental results of FIGS. 1 to 4, the tea color was relatively light when the particle size of triticale was in the range of 20 to 30 mesh, and was very cloudy when the particle size of triticale was in the range of 90 to 100 mesh, and it was only appropriate to obtain the tea color when the particle size of triticale was in the range of 50 to 70 mesh. When the experimental results of the triticale with the same grain diameter are longitudinally compared, under the grain diameter range of 50-70 meshes, the color of the triticale is deepened along with the deepening of the baking degree, but the tea water is also more transparent and is closer to golden yellow. Therefore, the proper baking temperature of the triticale is 90-100 ℃ and the time is 50-65 minutes, so that the appearance of the tea bag is golden yellow, the rotating speed of 1100-1350 revolutions per minute is selected to ensure that the particle sizes of the raw materials are different, and the particle size of 50-70 meshes is selected to ensure that the tea is clear in appearance, turbid when too thin and light when too thick.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (10)
1. The combined natural food tea substitute drink is characterized by comprising a first-generation tea drink and a second-generation tea drink;
the first-generation tea drink comprises the following raw material components: triticale;
the second generation tea drink comprises the following raw material components: rye, buckwheat, black rice, medlar, Lycium ruthenicum Murr, blueberry, mulberry and Chinese date.
2. The combined natural food tea substitute beverage according to claim 1, wherein the first tea substitute beverage comprises: 5-50g of triticale;
the second generation tea drink comprises: 2-10g of rye, 2-10g of buckwheat, 2-10g of black rice, 1-5g of medlar, 0.5-5g of black medlar, 0.5-5g of blueberry, 1-5g of mulberry and 0.3-1.5g of Chinese date.
3. The combined natural food tea substitute beverage according to claim 1, wherein the mass ratio of the first-generation tea beverage to the second-generation tea beverage is 10: (6-15).
4. The combined natural food tea substitute beverage according to claim 1, wherein the first generation tea beverage comprises a metabolism promoting substance comprising B vitamins, ferulic acid; the second generation tea drink contains antioxidant substances, and the antioxidant substances comprise anthocyanin and lycium barbarum polysaccharide.
5. A method for preparing the combined natural food tea substitute beverage as claimed in any one of claims 1 to 4, wherein the method for preparing the first-generation tea beverage comprises the following steps:
cleaning triticale, draining, baking, grinding and packaging;
the preparation method of the second-generation tea drink comprises the following steps:
(1) respectively cleaning rye, buckwheat and black rice, draining, and baking;
(2) freeze-drying fructus Lycii, fructus Myrtilli, Mori fructus, and fructus Jujubae respectively;
(3) grinding the raw materials processed in the steps (1) and (2) into powder, and subpackaging.
6. The method according to claim 5, wherein the baking temperature is 90-100 ℃ and the baking time is 50-65 minutes.
7. The method as claimed in claim 5 or 6, wherein the milling speed is 1100-1350 rpm.
8. The method of claim 5, wherein the lyophilization process conditions comprise: freezing at-20 deg.C for 30-35 hr, and vacuum drying.
9. The use method of the combined natural food tea substitute beverage as claimed in any one of claims 1 to 4, wherein the use method comprises the following steps: the first generation tea drink and the second generation tea drink are respectively brewed in the morning and afternoon, the brewing water temperature is not higher than 60 ℃, and the tea drink is drunk through mouth.
10. Use of the combined natural food tea substitute beverage according to any one of claims 1 to 4 in the preparation of a medicament for the prevention and/or treatment of a disease, wherein the disease comprises malnutrition, aseptic inflammation, chronic gastritis, lipid metabolism disorders, obesity, diabetes, cardiovascular and cerebrovascular diseases, hyperlipidemia, hyperuricemia, cancer, leukopenia, cold, fever, pneumonia, gastrointestinal dysfunction, and immune dysfunction.
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