The young stem of Tianma can be used as a vegetable because it has a unique flavor and a crisp texture. Therefore, it has gradually attracted consumers' attention. From the perspective of function and nutrition, young stems not only contain many amino acids, phenols, sterols, and functional oligosaccharides, but also contain unique functional substances. Tianma, as a new health food ingredient, has great development prospects. High-throughput tissue grinders can be well sampled during the study of gastrodia components.
The gastrodia herbal tea is rich in gastrodin, and its total phenolic content and DPPH free radical scavenging rate are significantly higher (P<0.05) than commercial main green tea or jasmine beverages. Because phenolic substances and gastrodin have strong health effects, Therefore, the functionality of this product is significantly higher than that of commercially available main green tea or jasmine beverages. At the same time, the gastrodin and total phenol content in the Tianmahuacao tea compound beverage had no significant difference (P>0.05) compared with the total phenolic content in gastrodin and herbal tea in the gastrodin juice, indicating that no obvious Loss of functional ingredients.
High-throughput tissue grinders were sampled, and the soaking time of herbal tea, the enzymatic hydrolysis conditions of Tianma juice, the compound beverage preparation and clarification process were optimized through single-factor test and orthogonal test. The optimum enzymolysis conditions for Gastrodia galanga juice were as follows: enzyme dosage 0.1%, enzymolysis temperature 50°C, enzymolysis time 2h, solid-liquid ratio 1:60, optimal extraction time of Calyphaa at 85°C 40min, and compound beverage The optimum process for blending was as follows: 40 g of gastrodia elata extract, 100 mL of herbal tea extract, 10 g of sucrose, 0.002 g of carrageenan and 0.2 g of citric acid; and the optimum clarification process of compound beverage: adding 2% of clarifying agent A component at 40 The bath was bathed at <RTI ID=0.0>0 C</RTI> for 2.5 h, then 4% strength clarifier B component was added and incubated in a 30 °C water bath for 3 h. The clarified products are degassed after homogenization treatment at 20~22MPa and 50~60°C, and then refined, filled and pasteurized to obtain finished products. The gastrodin flower tea composite beverage obtained has a uniform pale pink color, unique flavor, fresh and pleasant, and better retains the refreshing taste of Tianma and natural aroma of herbal tea; and the composite beverage is rich in gastrodin and polyphenols. Functional ingredients with high antioxidant activity and biological activity (total phenol content of 653.2 mg/L, gastrodin content of 22.19 mg/L, DPPH radical scavenging rate of 95.8%), thus having a certain health value .
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