CN116616359A - Weight-reducing tartary buckwheat tea and preparation method thereof - Google Patents
Weight-reducing tartary buckwheat tea and preparation method thereof Download PDFInfo
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- CN116616359A CN116616359A CN202310624377.3A CN202310624377A CN116616359A CN 116616359 A CN116616359 A CN 116616359A CN 202310624377 A CN202310624377 A CN 202310624377A CN 116616359 A CN116616359 A CN 116616359A
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- 238000002390 rotary evaporation Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The application provides a tartary buckwheat tea, which is prepared by taking tartary buckwheat leaves as raw materials through cleaning, spreading, airing, shearing, enzyme deactivation, rolling and drying. The tartary buckwheat tea disclosed by the application is added with a small amount of tartary buckwheat powder and soybean lecithin before fixation, so that the bitter taste of the product is effectively improved, and a remarkable weight-losing effect is provided.
Description
Technical Field
The application belongs to the field of foods, and in particular provides a weight-reducing tartary buckwheat tea and a preparation method thereof
Background
Tartary buckwheat belongs to one of two cultivars of buckwheat, and is mainly planted in southwest province in China. The tartary buckwheat contains higher amounts of flavonoid and polyphenol substances, has good health care and edible value, and researches show that the tartary buckwheat powder and the tartary buckwheat leaves have the effects of resisting oxidation, losing weight, reducing blood sugar, reducing blood fat and the like.
Compared with widely eaten tartary buckwheat seeds and products thereof, the application research of tartary buckwheat leaves is obviously insufficient, and a large amount of tartary buckwheat seeds are treated as waste in production at present. At present, the eating mode of the tartary buckwheat leaves mainly comprises the step of taking early tender leaves as vegetables for eating; there have been many researches on processing tartary buckwheat leaves into brewing beverage in a tea-like manner, but on one hand, the basic processing performance such as the thickness of the tartary buckwheat leaves and the like have larger gap with the tea leaves, and the processing method needs to be specially researched; on the other hand, the bitter taste of the tartary buckwheat leaves affects the taste and the acceptance of the tartary buckwheat leaves; therefore, such beverages, although having better health efficacy, have not been accepted by the market.
In summary, in order to fully utilize the tartary buckwheat She Ziyuan, there is a need in the art to study tartary buckwheat leaf drinks, in particular to improve the bitter problem of tartary buckwheat leaf drinks.
Disclosure of Invention
In view of the above problems, the applicant has attempted to improve the process of preparing a tartary buckwheat tea using tartary buckwheat leaves to improve its taste and acceptability.
In one aspect, the present application provides a tartary buckwheat tea prepared from tartary buckwheat leaves.
Further, the preparation method of the tartary buckwheat tea comprises the steps of (1) cleaning; (2) spreading and airing; (3) shearing; (4) de-enzyming and twisting; and (4) drying.
Further, the (2) spreading and airing the tartary buckwheat She Shanpian, spreading and airing the tartary buckwheat for 5 to 8 hours until the water content is 70 to 75 percent.
Further, the spread and dried tartary buckwheat leaves in the step (3) are sheared into fragments of about 0.1cm-1cm multiplied by 0.1cm-1 cm.
Further, in the step (3), the tartary buckwheat powder is added into the pieces cut by the tartary buckwheat She Jian which are spread and dried, and the tartary buckwheat powder is uniformly mixed.
Further, in the step (3), 3-8% of buckwheat flour and 0.02-0.06% of soybean lecithin by mass of fragments are added into the fragments cut by the spread and dried tartary buckwheat She Jian, and the mixture is uniformly mixed.
Further, in the step (3), buckwheat flour accounting for 5% of the mass of the chips and soybean lecithin accounting for 0.05% of the mass of the chips are added into the chips cut by the spread and dried tartary buckwheat She Jian, and the mixture is uniformly mixed.
On the other hand, the application provides a preparation method of the tartary buckwheat tea.
On the other hand, the application provides the application of the tartary buckwheat tea in preparing weight-losing foods or health-care products.
The tartary buckwheat tea also comprises one or more sweeteners selected from xylitol, acesulfame potassium, aspartame, sucralose and L-alanine.
The tartary buckwheat leaves in the application are not limited in production places and picking time, and a person skilled in the art can expect that the basic preparation process and efficacy of the buckwheat leaves in the growth grouting period and the finishing period of the buckwheat are not affected except that the properties such as soup color and the like of the products possibly differ.
The tartary buckwheat tea leaves, the extract and the brewing products can be used for preparing foods or health care products.
Detailed Description
Material and apparatus
Tartary buckwheat leaves: the Fagopyrum tataricum plant planted in Yi nationality of Sichuan Liang mountain; picking in the finishing period (taking into consideration the fact that the yield of the buckwheat is not affected, and picking in the period that the leaf state is not optimal), and taking leaves near the top of the plant; the color is pure, uniform and full, no plant diseases and insect pests exist, and the specifications are basically similar;
tartary buckwheat powder: purchased from Fagopyrum tataricum planters in Yi nationality in Liangshan, sichuan, completely prepared from shelled Fagopyrum tataricum, and no other flour is added.
If not specified, other reagents and materials are all of conventional domestic food grade.
Taste analyzer/electronic tongue: french ASTREE LS16 taste analyzer/electronic tongue; basic debugging process (activation-initialization-calibration) is performed according to specifications and existing literature; the test was run at 3 minutes intervals, 7 times for each sample, the first and last test results were removed, and the intermediate 5 results were used. The bitter taste sensor reading of the ASTREE LS16 taste analyzer/electronic tongue is in a basically linear relation with the concentration of the bitter taste sensor of the tartary buckwheat flavone solution, which is verified by using the tartary buckwheat flavone extract solution with the concentration of 0.2-1%, can be used for objectively evaluating the bitter taste of tartary buckwheat tea (6 g tea sample is used for detection, 200mL purified water with the temperature of 90 ℃ is added for brewing for 5 minutes, and tea soup is taken for electronic tongue and artificial evaluation).
Example 1 basic preparation Process of Tartary buckwheat tea
(1) Rinsing the tartary buckwheat leaves with clear water for 2-3 times to remove dust impurities on the surfaces;
(2) Spreading and airing the cleaned tartary buckwheat She Shanpian at about 25 ℃ for 5-8 hours until the water content is about 70-75%;
(3) Cutting spread and dried Fagopyrum tataricum leaves into pieces of about 0.5cm×0.5 cm; optionally mixing radix Et rhizoma Fagopyri Tatarici powder and other components into pieces cut from radix Et rhizoma Fagopyri Tatarici She Jian, and mixing
(4) Fixation is carried out for 5 minutes at 200 ℃, and the mixture is kneaded into strips (manual processing is adopted in the experimental process, and the technical method is basically consistent);
(5) Oven dried at 100deg.C for 30 min and 90 deg.C for 1.5 hr.
Example 2 taste masking improvement of Tartary buckwheat tea
The tartary buckwheat tea prepared by the method of the embodiment 1 basically overcomes the adverse effects of tartary buckwheat leaves in terms of thickness and the like by adjusting the processing technology, and the tartary buckwheat tea prepared without adding other components has fragrance, soup color and taste similar to those of tea, and is basically molded in terms of leaf shape. The main disadvantage is that the bitter taste is thick (the flavonoid content in the tartary buckwheat leaves is about 5 times of that in the fruits), and the tea leaves are greatly different from the tea leaves accepted by general people. To solve this problem, the applicant has tried to improve the de-enzyming process of tartary buckwheat leaves, and to add a small amount of polysaccharides and dispersants (shown as an "optional" part in step (3) of example 1) before de-enzyming, on the one hand, the tartary buckwheat She Jubu which is thinner than general tea leaves is prevented from being excessively heated to generate scorched bitter taste during de-enzyming, and on the other hand, the partially pyrolyzed polysaccharide can provide a small amount of sweet taste and physically mask/delay bitter components in the tartary buckwheat leaves.
Table 1 results of adding Tartary buckwheat flour and flour during fixation
| Added components (accounting for the mass percent of the tartary buckwheat leaf fragments) | Bitter sensor response value | Artificial appraisal situation |
| Without any means for | 7.41 | Has a strong bitter taste |
| 2% tartary buckwheat powder | 6.35 | The bitter taste is heavy |
| 5% tartary buckwheat powder | 5.78 | The bitter taste is light |
| 8% tartary buckwheat powder | 5.81 | The bitter taste is light, and the tea soup is slightly turbid |
| 2% flour | 6.42 | The bitter taste is heavy |
| 5% flour | 5.65 | The bitter taste is light, the tea soup is slightly turbid, and the flavor of the tartary buckwheat is insufficient |
| 8% flour | 5.92 | The bitter taste is light, the tea soup is slightly turbid, and the flavor of the tartary buckwheat is insufficient |
As shown in Table 1, the bitter taste of the product can be effectively reduced by adding 5-8% of the tartary buckwheat powder or flour in the enzyme deactivation process, but the flour is easy to cause poor tea soup color on one hand and causes partial loss of the special flavor of the tartary buckwheat tea on the other hand. Therefore, 5% of tartary buckwheat powder with better taste masking and soup color balance is selected for the next experiment.
Table 2 results of adding dispersant or auxiliary dispersant to the deactivation of enzymes (only a portion of representative results are shown)
| Added components (accounting for the mass percent of the tartary buckwheat leaf fragments) | Bitter sensor response value | Artificial appraisal situation |
| 5% of tartary buckwheat powder and 0.05% of sodium pyrophosphate | 5.75 | The bitter taste is light |
| 5% of tartary buckwheat powder and 0.1 of calcium stearate | 4.94 | The bitter taste is light |
| 5% of tartary buckwheat powder and 0.1% of microcrystalline cellulose | 5.27 | The bitter taste is light |
| 5% of tartary buckwheat powder and 0.2% of agar powder | 5.82 | The bitter taste is light |
| 5% of tartary buckwheat powder and 0.2% of xanthan gum | 6.03 | The bitter taste is light, and the tea soup is slightly turbid |
| 5% of tartary buckwheat powder and 0.05% of soybean lecithin | 4.31 | Slightly bitter taste |
As shown in Table 2, the addition of the inorganic dispersant had little effect on the bitterness. The addition of xanthan gum and agar has substantially no effect on bitter taste (even there may be adverse effects on bitter taste and soup color), and the addition of 0.05% soybean lecithin further reduces bitter taste while substantially maintaining the original flavor of the tartary buckwheat tea.
Example 3 weight loss Effect of Tartary buckwheat tea
The experimental animals were 60 SD rats (SPF grade, young males, body weight between 133-148 g) purchased from the baioci plot (randomly divided into 3 groups) and were normally adapted to feed (24 degrees celsius, 12 hours bright-dark period, sufficient normal feed and drinking water) in the experimental environment for more than 14 days prior to the experiment. After the start of the experiment, the experiment was fed with a high sugar and high fat diet for a total of 6 weeks.
The common feed is prepared by selecting food/feed-grade raw materials as reference related papers, and comprises the following components in parts by weight: 35% of corn, 25% of wheat, 10% of rice, 10% of soybean meal, 10% of wheat bran, 1% of fish meal, 5% of vegetable blend oil, 2% of salt and 2% of compound micro-vitamins/minerals for mice. The high-sugar and high-fat feed is prepared from the following raw materials in food/feed grade on the basis of common feed: 55% of common feed, 20% of sucrose, 10% of yolk powder, 7.5% of soybean oil and 7.5% of lard.
The preparation method of the tea extract comprises the following steps of preparing tartary buckwheat tea (tartary buckwheat tea 1) without additive components according to the preparation method of the example 1; and according to the formula of example 2, 5% of tartary buckwheat powder and 0.05% of soybean lecithin are added into tartary buckwheat tea (tartary buckwheat tea 2) before fixation. Extracting two kinds of tartary buckwheat tea with purified water at 90 ℃ for 30 minutes at a feed-liquid ratio of 1:20; filtering the tea soup; extracting again, and mixing the two tea soup; rotary evaporation and freeze drying to obtain extract.
TABLE 3 weight loss effects of gastric lavage tea extract
| Feeding mode | Initial body weight (g, average) | Body weight after 6 weeks (g, average) | Initial Lee coefficient | Lee coefficient after 6 weeks |
| High sugar and high fat feed and 8 mg/day of tartary buckwheat tea 1 extract | 137.4 | 402.1 | 268.5 | 284.7 |
| High sugar and high fat feed and 8 mg/day of tartary buckwheat tea 2 extract | 134.9 | 396.8 | 270.2 | 280.3 |
| High-sugar high-fat feed | 138.9 | 421.3 | 271.1 | 288.9 |
Note that: the Lee coefficient is calculated by: body weight x 1000 square divided by body length (body weight in grams and body length in centimeters).
The results in Table 3 show that the tartary buckwheat tea has definite weight-reducing effect, particularly weight-increasing effect caused by high-sugar and high-fat diet, and the improved tartary buckwheat tea 2 is observed to be better than tartary buckwheat tea 1 in weight-reducing effect, particularly in Lee coefficient.
Claims (10)
1. The tartary buckwheat tea is characterized by being prepared from tartary buckwheat leaves.
2. The tartary buckwheat tea according to claim 1, wherein the tartary buckwheat tea is prepared by (1) washing; (2) spreading and airing; (3) shearing; (4) de-enzyming and twisting; and (4) drying.
3. The tartary buckwheat tea according to claim 2, wherein the tartary buckwheat She Shanpian is spread and dried for 5-8 hours in spreading and drying manner until the water content is 70-75%.
4. The tartary buckwheat tea according to claim 2, wherein the tartary buckwheat leaves after spreading and airing in the step (3) are sheared into pieces of about 0.1cm-1cm x 0.1cm-1 cm.
5. The tartary buckwheat tea according to claim 4, wherein the tartary buckwheat powder is added to the pieces of the tartary buckwheat She Jian which are spread and dried in the step (3), and the tartary buckwheat powder is uniformly mixed.
6. The tartary buckwheat tea according to claim 4, wherein 3-8% of tartary buckwheat powder and 0.02-0.06% of soybean lecithin by mass of the pieces are added into the pieces cut by the tartary buckwheat She Jian after spreading and airing, and uniformly mixed.
7. The tartary buckwheat tea according to claim 6, wherein 5% of tartary buckwheat powder and 0.05% of soybean lecithin by mass of the pieces are added to the pieces cut from the tartary buckwheat She Jian after spreading and airing in the step (3), and the mixture is uniformly mixed.
8. The tartary buckwheat tea according to claim 1, further comprising one or more sweeteners selected from xylitol, acesulfame potassium, aspartame, sucralose, and L-alanine.
9. The method of preparing a tartary buckwheat tea, according to claim 1, comprising (1) washing; (2) spreading and airing; (3) shearing; (4) de-enzyming and twisting; (4) drying; spreading and airing the tartary buckwheat She Shanpian until the water content is 70-75 percent; cutting the spread and dried tartary buckwheat leaves into pieces with the mass of about 0.1cm-1cm multiplied by 0.1cm-1cm, adding buckwheat flour accounting for 5% of the mass of the pieces and soybean lecithin accounting for 0.05% of the mass of the pieces into pieces cut by the spread and dried tartary buckwheat She Jian, and uniformly mixing.
10. Use of the tartary buckwheat tea according to any one of claims 1-7 in the preparation of a diet food or health care product.
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| CN101305759A (en) * | 2008-06-19 | 2008-11-19 | 成都大学 | Tartary buckwheat health-care tea and its preparation method |
| CN103749872A (en) * | 2013-12-27 | 2014-04-30 | 安伟 | High-value-added tartary buckwheat product and preparation method thereof |
| CN105010682A (en) * | 2015-08-24 | 2015-11-04 | 甘肃西北大磨坊食品工业有限公司 | Preparation method of health tartary buckwheat leaf tea |
| CN106261442A (en) * | 2016-09-26 | 2017-01-04 | 孙克明 | A kind of Radix Et Rhizoma Fagopyri Tatarici cocoa solids beverage with health care and preparation method thereof |
| CN110115307A (en) * | 2019-05-30 | 2019-08-13 | 孙小燕 | A kind of manufacturing method of natural buckwheat leafbud tea |
| CN113892536A (en) * | 2021-11-03 | 2022-01-07 | 成都大学 | Roasted green tea of tartary buckwheat leaves and preparation method thereof |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305759A (en) * | 2008-06-19 | 2008-11-19 | 成都大学 | Tartary buckwheat health-care tea and its preparation method |
| CN103749872A (en) * | 2013-12-27 | 2014-04-30 | 安伟 | High-value-added tartary buckwheat product and preparation method thereof |
| CN105010682A (en) * | 2015-08-24 | 2015-11-04 | 甘肃西北大磨坊食品工业有限公司 | Preparation method of health tartary buckwheat leaf tea |
| CN106261442A (en) * | 2016-09-26 | 2017-01-04 | 孙克明 | A kind of Radix Et Rhizoma Fagopyri Tatarici cocoa solids beverage with health care and preparation method thereof |
| CN110115307A (en) * | 2019-05-30 | 2019-08-13 | 孙小燕 | A kind of manufacturing method of natural buckwheat leafbud tea |
| CN113892536A (en) * | 2021-11-03 | 2022-01-07 | 成都大学 | Roasted green tea of tartary buckwheat leaves and preparation method thereof |
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