CN116616359A - 减肥苦荞茶及其制备方法 - Google Patents
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Classifications
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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
-
- 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
本申请提供了一种苦荞茶,该苦荞茶使用苦荞叶作为原料,经过清洗、摊放、晾干、剪切、杀青和揉捻、烘干制备而成。本申请的苦荞茶在杀青之前加入了少量苦荞粉和大豆卵磷脂,有效改善了产品的苦味,并提供了显著的减肥效果。
Description
技术领域
本申请属于食品领域,具体地,本申请提供了一种减肥苦荞茶及其制备方法
背景技术
苦荞属于荞麦的两个栽培品种之一,在我国主要在西南省份栽种。苦荞含有较高量的黄酮类和多酚类物质有着良好的保健和食用价值,研究表明苦荞粉和苦荞叶均有抗氧化、减肥、降血糖、降血脂等效果。
相比广泛食用的苦荞籽粒及其产品,苦荞叶的应用研究明显不足,目前在生产中大量作为废料处理。目前对苦荞叶的食用方式主要是将早期嫩叶作为蔬菜食用;曾经有多项研究将苦荞叶使用类似茶叶的方式加工作为冲泡饮品,但一方面苦荞叶的厚度等基本加工性能与茶叶差距较大,加工方法需要专门研究;另一方面苦荞叶的苦涩味问题影响其口感和接受度;因此,此类饮品虽然有较好的保健功效,但一直没有被市场所接受。
综上,为了充分利用苦荞叶资源,本领域中有研究苦荞叶饮品,特别是改善苦荞叶饮品苦涩问题的需求。
发明内容
针对上述问题,申请人尝试改进使用苦荞叶制备苦荞茶的工艺,以改进其口味和接受程度。
一方面,本申请提供了一种苦荞茶,所述苦荞茶由苦荞叶制备。
进一步地,所述苦荞茶的制备方法包括(1)清洗;(2)摊放晾干;(3)剪切;(4)杀青和揉捻;(4)烘干。
进一步地,所述(2)摊放晾干中将苦荞叶单片摊放晾干5-8小时,至含水量70-75%。
进一步地,所述步骤(3)中将摊放晾干后的苦荞叶剪切为约0.1cm-1cm×0.1cm-1cm的碎片。
进一步地,所述步骤(3)中向摊放晾干后的苦荞叶剪切成的碎片中加入苦荞粉,并混合均匀。
进一步地,所述步骤(3)中向摊放晾干后的苦荞叶剪切成的碎片中加入碎片质量3-8%的荞麦粉和碎片质量0.02-0.06%的大豆卵磷脂,并混合均匀。
进一步地,所述步骤(3)中向摊放晾干后的苦荞叶剪切成的碎片中加入碎片质量5%的荞麦粉和碎片质量0.05%的大豆卵磷脂,并混合均匀。
另一方面,本申请提供了上述苦荞茶的制备方法。
另一方面,本申请提供了上述苦荞茶在制备减肥食品或保健品中的用途。
本申请的苦荞茶中还包含选自木糖醇、安赛蜜、阿斯巴甜、三氯蔗糖、L-丙氨酸中的一种或多种的甜味剂。
本申请中的苦荞叶不局限产地和采摘时间,本领域技术人员可以预期除产品汤色等性质可能有差别之外,使用荞麦生长灌浆期和完熟期荞麦叶的基本制备过程和功效不受影响。
在制备食品或保健品时,可以使用苦荞茶茶叶、提取物、冲泡物产品制备。
具体实施方式
材料和设备
苦荞叶:采自四川凉山彝族自治州种植的苦荞植株;在完熟期采摘(考虑到不影响荞麦产量的因素,采摘期并非叶片状态最佳的时期),取植株顶部附近叶片;颜色较为纯正均匀、饱满、无病虫害、规格基本类似;
苦荞粉:购自四川凉山彝族自治州苦荞种植户,完全由脱壳苦荞制备,确保无添加其他面粉。
如无特殊说明,其他试剂和材料均为常规国产食品级。
味觉分析仪/电子舌:法国ASTREE LS16味觉分析仪/电子舌;基本调试过程(活化—初始化—校准)按照说明书和现有文献进行;检测间隔3分钟,每种样品检测7次,去除首次和末次检测结果,使用中间5次的结果。使用苦荞黄酮0.2-1%的苦荞黄酮提取物溶液验证传感器读数,ASTREE LS16味觉分析仪/电子舌的苦味传感器的读数与苦荞黄酮溶液的浓度呈基本线性的关系,可以用于客观评价苦荞茶的苦味(检测时使用6g茶样,加入200mL90摄氏度纯净水冲泡5分钟,取茶汤用于电子舌和人工品评)。
实施例1苦荞茶的基本制备过程
(1)将苦荞叶以清水漂洗2-3次,去除表面尘土杂质;
(2)在25摄氏度左右,将清洗后的苦荞叶单片摊放晾干5-8小时,至含水量约70-75%;
(3)将摊放晾干后的苦荞叶剪切为约0.5cm×0.5cm的碎片;可选的,向摊放晾干后的苦荞叶剪切成的碎片中混入苦荞粉以及其他成分,并混合均匀
(4)200摄氏度杀青5分钟,揉捻成条(实验过程中采用手工加工,手法基本一致);
(5)100摄氏度下烘干30分钟,90摄氏度下1.5小时。
实施例2苦荞茶的掩味改进
通过调整加工工艺,使用实施例1的方法制备的苦荞茶基本克服了苦荞叶在厚度等方面的不利影响,不添加其他成分制备的苦荞茶具备类似茶叶的香气、汤色和滋味,并且在叶形方面也基本成型。其主要缺点在于苦味浓厚(苦荞叶中的黄酮类物质含量大约为果实中的5倍),与一般人群接受的茶叶区别较大。为解决这一问题,申请人尝试改进苦荞叶的杀青工艺,在杀青之前加入少量多糖类和分散剂(如实施例1步骤(3)中“可选”部分所示),一方面在杀青过程中避免较一般茶叶更薄的苦荞叶局部过度受热生成焦苦味,一方面部分热解的多糖可以提供少量甜味并物理掩盖/延缓苦荞叶中的苦味成分。
表1 杀青中加入苦荞粉、面粉的结果
加入的成分(占苦荞叶碎片质量百分数) | 苦味传感器响应值 | 人工品鉴情况 |
无 | 7.41 | 苦味浓重 |
2%苦荞粉 | 6.35 | 苦味较浓重 |
5%苦荞粉 | 5.78 | 苦味较轻 |
8%苦荞粉 | 5.81 | 苦味较轻,茶汤偏浑浊 |
2%面粉 | 6.42 | 苦味较浓重 |
5%面粉 | 5.65 | 苦味较轻,茶汤偏浑浊,苦荞香味不足 |
8%面粉 | 5.92 | 苦味较轻,茶汤偏浑浊,苦荞香味不足 |
如表1所示,杀青过程中加入5-8%的苦荞粉或者面粉确实可以有效降低产品的苦涩味,但面粉一方面容易使得茶汤色不佳,另一方面使得苦荞茶特色的香味部分丧失。因此,选择掩味和汤色平衡较好的5%苦荞粉进行下一步实验。
表2 杀青中加入分散剂或辅助分散剂的结果(仅展示部分代表性结果)
加入的成分(占苦荞叶碎片质量百分数) | 苦味传感器响应值 | 人工品鉴情况 |
5%苦荞粉+0.05%焦磷酸钠 | 5.75 | 苦味较轻 |
5%苦荞粉+0.1硬脂酸钙 | 4.94 | 苦味较轻 |
5%苦荞粉+0.1%微晶纤维素 | 5.27 | 苦味较轻 |
5%苦荞粉+0.2%琼脂粉 | 5.82 | 苦味较轻 |
5%苦荞粉+0.2%黄原胶 | 6.03 | 苦味较轻,茶汤偏浑浊 |
5%苦荞粉+0.05%大豆卵磷脂 | 4.31 | 苦味轻微 |
如表2所示,加入无机分散剂对苦味几乎没有影响。加入黄原胶和琼脂对苦味基本无影响(甚至在苦味和汤色上可能有反作用),加入0.05%大豆卵磷脂则进一步减轻了苦味,同时基本保持了苦荞茶的原有香味。
实施例3苦荞茶的减肥效果
使用实验动物为购自百奥赛图的SD大鼠(SPF级别,均为幼年雄性,体重介于133-148g之间)60只(随机分为3组),实验前在实验环境中正常适应饲养(24摄氏度,12小时明暗周期,足量普通饲料和饮水)14日以上。实验开始后使用高糖高脂饲料喂养,实验时间共计6周。
普通饲料为参考相关论文,选用食品/饲料级别的原料自制,按照重量计,成分为:玉米35%、小麦25%、大米10%、豆粕10%、麦麸10%、鱼粉1%、植物调和油5%、食盐2%、鼠用复合微维生素/矿物质2%。高糖高脂饲料为在普通饲料基础上,选用食品/饲料级别的原料自制,按照重量计,成分为:普通饲料55%、蔗糖20%、蛋黄粉10%、豆油7.5%、猪油7.5%。
茶叶提取物的制备方法,研究对象包括按照实施例1制备的,无添加成分的苦荞茶(苦荞茶1);以及按照实施例2的配方,在杀青前加入了5%苦荞粉+0.05%大豆卵磷脂的苦荞茶(苦荞茶2)。将两种苦荞茶以90℃纯净水,料液比1:20,提取30分钟;抽滤茶汤;再次提取,合并两次茶汤;旋转蒸发后冻干得到提取物。
表3灌胃茶叶提取物的减肥效果
喂养方式 | 初始体重(g,平均) | 6周后体重(g,平均) | 初始Lee系数 | 6周后Lee系数 |
高糖高脂饲料+苦荞茶1提取物8mg/日 | 137.4 | 402.1 | 268.5 | 284.7 |
高糖高脂饲料+苦荞茶2提取物8mg/日 | 134.9 | 396.8 | 270.2 | 280.3 |
高糖高脂饲料 | 138.9 | 421.3 | 271.1 | 288.9 |
注:Lee系数计算方式为:体重×1000开3次方后除以体长(体重单位为克,体长单位为厘米)。
表3的结果表明,苦荞茶有明确的降低体重,特别是高糖高脂饮食带来的体重增长的效果,而且观察到改进后的苦荞茶2的减肥效果似乎优于苦荞茶1,特别是在Lee系数方面。
Claims (10)
1.一种苦荞茶,其特征在于,所述苦荞茶由苦荞叶制备。
2.根据权利要求1所述的苦荞茶,其中所述苦荞茶的制备方法包括(1)清洗;(2)摊放晾干;(3)剪切;(4)杀青和揉捻;(4)烘干。
3.根据权利要求2所述的苦荞茶,所述(2)摊放晾干中将苦荞叶单片摊放晾干5-8小时,至含水量70-75%。
4.根据权利要求2所述的苦荞茶,所述步骤(3)中将摊放晾干后的苦荞叶剪切为约0.1cm-1cm×0.1cm-1cm的碎片。
5.根据权利要求4所述的苦荞茶,所述步骤(3)中向摊放晾干后的苦荞叶剪切成的碎片中加入苦荞粉,并混合均匀。
6.根据权利要求4所述的苦荞茶,所述步骤(3)中向摊放晾干后的苦荞叶剪切成的碎片中加入碎片质量3-8%的苦荞粉和碎片质量0.02-0.06%的大豆卵磷脂,并混合均匀。
7.根据权利要求6所述的苦荞茶,所述步骤(3)中向摊放晾干后的苦荞叶剪切成的碎片中加入碎片质量5%的苦荞粉和碎片质量0.05%的大豆卵磷脂,并混合均匀。
8.根据权利要求1所述的苦荞茶,所述苦荞茶中还包含选自木糖醇、安赛蜜、阿斯巴甜、三氯蔗糖、L-丙氨酸中的一种或多种的甜味剂。
9.根据权利要求1所述的苦荞茶的制备方法,其特征在于,所述制备方法包括(1)清洗;(2)摊放晾干;(3)剪切;(4)杀青和揉捻;(4)烘干;所述(2)摊放晾干中将苦荞叶单片摊放晾干5-8小时,至含水量70-75%;所述步骤(3)中将摊放晾干后的苦荞叶剪切为约0.1cm-1cm×0.1cm-1cm的碎片,向摊放晾干后的苦荞叶剪切成的碎片中加入碎片质量5%的荞麦粉和碎片质量0.05%的大豆卵磷脂,并混合均匀。
10.根据权利要求1-7任一项所述的苦荞茶在制备减肥食品或保健品中的用途。
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