阅读说明：本技术 瓯柑果蔬茶及其制备方法 (Mandarin orange fruit and vegetable tea and preparation method thereof ) 是由 吴铮 于 2021-08-17 设计创作，主要内容包括：本发明公开了一种瓯柑果蔬茶及制备方法,采用甜味剂、酶制剂、发酵液对瓯柑果肉进行处理,同时采用甜味剂、脱苦剂对瓯柑皮进行处理,然后加入矿物质水进行均质处理,再加入刺槐豆胶、异麦芽酮糖、D-酒石酸、六偏磷酸钠、植物提取物、香精,最后进行均质、脱气、杀菌处理,制备得到瓯柑果蔬茶。本发明的瓯柑果蔬茶清凉透彻、营养丰富、口感纯正、香气浓郁、酸甜可口,同时有效保留了果肉、果皮中的营养成分,并且几乎不产生果皮、果渣等污染环境的固体废料。(The invention discloses tangerine fruit and vegetable tea and a preparation method thereof. The tangerine fruit and vegetable tea disclosed by the invention is cool and thorough, rich in nutrition, pure in taste, rich in fragrance, sour, sweet and delicious, effectively retains nutritional ingredients in pulp and peel, and hardly generates solid wastes such as peel and pomace which pollute the environment.)

1. The preparation method of the mandarin orange fruit and vegetable tea is characterized by comprising the following steps:

s1, cleaning fresh mandarin oranges, separating peels from pulps, peeling off white films on the surfaces of the pulps, and removing seeds to obtain mandarin orange pulps and mandarin orange peels respectively;

s2, crushing and pulping tangerine pulp to obtain tangerine pulp, adding a sweetening agent accounting for 2-5% of the weight of the tangerine pulp, uniformly stirring, and standing for 24-48h to obtain pickled tangerine pulp; adding an enzyme preparation accounting for 0.2-0.5% of the weight of the pickled tangerine pulp, and carrying out enzymolysis at 40-55 ℃ for 1-2h to obtain a tangerine pulp enzymolysis material;

s3, crushing and pulping tangerine peel to obtain tangerine peel pulp, adding a sweetening agent accounting for 2-5% of the weight of the tangerine peel pulp, uniformly stirring, and standing for 24-48h to obtain pickled tangerine peel pulp;

s4, uniformly mixing the mandarin orange pulp enzymatic hydrolysate obtained in the step S2, the preserved mandarin orange peel pulp obtained in the step S3 and mineral water, and homogenizing at normal temperature, wherein the mass ratio of the mandarin orange pulp enzymatic hydrolysate to the preserved tangerine peel pulp to the mineral water is (70-90): (20-30): (1-8), homogenizing under 7-10MPa for 4-6s to obtain a homogenized liquid; adding locust bean gum, isomaltulose, D-tartaric acid, sodium hexametaphosphate, a plant extract and essence into the homogenizing solution, and uniformly mixing to obtain a mixed material, wherein the mass ratio of the homogenizing solution to the locust bean gum to the isomaltulose to the D-tartaric acid to the sodium hexametaphosphate to the plant extract to the essence is (85-100): (0.3-2): (0.5-2.5): (0.2-1): (0.2-1): (0.2-1): (0.1-0.5);

s5, homogenizing the mixed material obtained in the step S4 at 80-95 ℃ and 7-12MPa for 4-8S, degassing, and sterilizing to obtain the tangerine fruit and vegetable tea.

2. The preparation method of mandarin orange fruit and vegetable tea of claim 1, comprising the following steps:

s1, cleaning fresh mandarin oranges, separating peels from pulps, peeling off white films on the surfaces of the pulps, and removing seeds to obtain mandarin orange pulps and mandarin orange peels respectively;

s2, crushing and pulping tangerine pulp to obtain tangerine pulp, adding a sweetening agent accounting for 2-5% of the weight of the tangerine pulp, uniformly stirring, and standing for 24-48h to obtain pickled tangerine pulp; adding an enzyme preparation accounting for 0.2-0.5% of the weight of the pickled tangerine pulp, and carrying out enzymolysis at 40-55 ℃ for 1-2h to obtain a tangerine pulp enzymolysis material; adding the cordyceps sinensis tea fermentation stock solution accounting for 2-4% of the weight of the mandarin orange pulp slurry enzymolysis material, and fermenting at 30-37 ℃ for 5-8 days to obtain a mandarin orange pulp slurry fermentation material;

s3, crushing and pulping the tangerine peel to obtain tangerine peel pulp; adding a sweetening agent accounting for 2-5% of the weight of the tangerine peel pulp, uniformly stirring, and standing for 24-48h to obtain cured tangerine peel pulp; adding a debitterizing agent accounting for 0.5-2% of the weight of the pickled tangerine peel pulp, uniformly stirring, soaking for 4-5h, filtering, and taking supernatant to obtain a tangerine peel pulp pretreatment substance;

s4, uniformly mixing the tangerine pulp fermented material obtained in the step S2, the tangerine peel pulp pretreatment obtained in the step S3 and mineral water, and homogenizing at normal temperature, wherein the mass ratio of the tangerine pulp fermented material to the tangerine peel pulp pretreatment to the mineral water is (70-90): (20-30): (1-8), homogenizing under 7-10MPa for 4-6s to obtain a homogenized liquid; adding locust bean gum, isomaltulose, D-tartaric acid, sodium hexametaphosphate, a plant extract and essence into the homogenizing solution, and uniformly mixing to obtain a mixed material, wherein the mass ratio of the homogenizing solution to the locust bean gum to the isomaltulose to the D-tartaric acid to the sodium hexametaphosphate to the plant extract to the essence is (85-100): (0.3-2): (0.5-2.5): (0.2-1): (0.2-1): (0.2-1): (0.1-0.5);

s5, homogenizing the mixed material obtained in the step S4 at 80-95 ℃ and 7-12MPa for 4-8S, degassing, and sterilizing to obtain the tangerine fruit and vegetable tea.

3. The preparation method of mandarin orange fruit and vegetable tea of claim 1, wherein the enzyme preparation is one or a mixture of more than two of pectinase, cellulase and alkaline protease.

4. The preparation method of mandarin orange fruit and vegetable tea of claim 1, wherein the sweetener is at least one of glucose, sucrose, dextran, high fructose syrup and maltose.

5. The preparation method of mandarin orange fruit and vegetable tea according to claim 2, wherein the plant extract is one or a mixture of more than two of sweet osmanthus flower extract, lemon extract and tulip extract.

6. The preparation method of mandarin orange fruit and vegetable tea as claimed in claim 2, wherein the mineral water contains zinc, iron, selenium and calcium, and the content of zinc, iron, selenium and calcium in the mineral water is 1-2mg/L zinc, 4-8mg/L iron, 0.01-0.05mg/L selenium and 5-8mg/L calcium respectively.

7. The preparation method of mandarin orange fruit and vegetable tea as claimed in claim 2, wherein the preparation method of the cordyceps sinensis tea fermentation stock solution comprises the following steps:

(1) cutting 1-2 pieces of 1cm from Cordyceps mother seed²Inoculating the large and small blocks onto common culture medium, and culturing at 24-26 deg.C for 7-9 days to obtain activated Cordyceps strain; the components of the common culture medium comprise 1-2 parts by weight of corn flour, 2-4 parts by weight of peptone, 0.1-0.5 part by weight of calcium carbonate, 3-8 parts by weight of maltose, 1-1.5 parts by weight of agar, 0.1-0.3 part by weight of potassium dihydrogen phosphate and 100 parts by weight of water, the components are mixed, the pH is adjusted to 7-7.2, and the common culture medium is sterilized at 120 ℃ for 15-20 min;

(2) aseptically cutting 1-3 blocks of 3mm²Inoculating the activated cordyceps sinensis strain into a shake flask containing a seed culture medium, and culturing for 4-6 days at the temperature of 27-28 ℃ and under the conditions of 120-; the seed culture medium comprises 1-2 parts by weight of rice flour, 2-4 parts by weight of peptone, 0.1-0.5 part by weight of magnesium chloride, 3-5 parts by weight of glucose, 1-1.5 parts by weight of agar, 0.1-0.3 part by weight of potassium dihydrogen phosphate and 100 parts by weight of water, the components are mixed, the pH is adjusted to 7-7.2, and the mixture is sterilized at 120 ℃ for 15-20 min;

(3) transferring the cordyceps sinensis seed liquid with the inoculum size of 2-3 wt% to a fermentation culture medium under the aseptic condition, and culturing for 4-6 days at the temperature of 27-28 ℃ and under the condition of 150 revolutions per minute at 120-; centrifuging the fermentation liquid of the cordyceps sinensis tea at the speed of 5000-; the fermentation medium comprises 1-5 weight parts of tea, 1-3 weight parts of germinated brown rice powder, 0.1-0.5 weight part of sodium chloride, and 0.1-0.2 weight part of MgSO₄0.1-0.2 weight part of monopotassium phosphate and 100 weight parts of water, mixing the components, adjusting the pH value to 7-7.2, and sterilizing at 120 ℃ for 15-20min at 115-.

8. The preparation method of mandarin orange fruit and vegetable tea as claimed in claim 2, wherein the debittering agent is one or a mixture of modified diatomite and modified chitosan quaternary ammonium salt.

Technical Field

The invention relates to the technical field of food processing, in particular to tangerine fruit and vegetable tea and a preparation method thereof.

Background

The tangerine is a cultivated variety of citrus, the tangerine fruit is golden and bright, sweet and juicy and slightly bitter, the tangerine not only contains various vitamins, but also contains a large amount of antioxidant substances, and has the drug effects of removing heat, promoting the secretion of saliva or body fluid, reducing phlegm, relieving cough, cooling, detoxifying and the like, and also has a certain curative effect on patients with hypertension and high fever and the effect of increasing the coronary artery flow.

The tangerine contains various vitamins, abundant hydrogen peroxide oxidase, dismutase from perfolious senescence, and organic matters and inorganic matters required by human bodies such as P, K, Ca, Fe, cellulose and the like, so that the tangerine is processed into tangerine juice and tangerine fruit and vegetable tea which can be drunk by people and has good market prospect.

Chinese patent 201210337007.3 discloses a tangerine fruit tea and a preparation method thereof, which comprises the following raw materials by weight percent: 50-72.5% of mandarin orange fruits, 3-5% of honey, 1-3% of carrageenan, 10-20% of saccharified water, 13-20% of cane sugar and 0.5-2% of citric acid. The preparation method comprises the following steps: (1) peeling off peel; (2) putting the peel into a vacuum pan; (3) adding the pulp into a vacuum pan, and continuously boiling and heating; (4) measuring the sugar degree; (5) and (5) starting a vacuum pump to heat, degassing the substance obtained in the step (5), filling and sterilizing to obtain the finished product beverage. The tangerine fruit tea prepared by the invention tastes sour, sweet and delicious, is light yellow and transparent, and has good market prospect. However, the content of bitter substances is high, which results in insufficient palatability, and the content of nutrients is affected.

Disclosure of Invention

In view of the defects in the prior art, the technical problem to be solved by the invention is to provide a tangerine fruit and vegetable tea and a preparation method thereof.

A preparation method of tangerine fruit and vegetable tea comprises the following steps:

s1, cleaning fresh mandarin oranges, separating peels from pulps, peeling off white films on the surfaces of the pulps, and removing seeds to obtain mandarin orange pulps and mandarin orange peels respectively;

s2, crushing and pulping the tangerine pulp to obtain tangerine pulp slurry; adding a sweetening agent accounting for 2-5% of the weight of the tangerine pulp, uniformly stirring, and standing for 24-48h to obtain pickled tangerine pulp; adding an enzyme preparation accounting for 0.2-0.5% of the weight of the pickled tangerine pulp, and carrying out enzymolysis at 40-55 ℃ for 1-2h to obtain a tangerine pulp enzymolysis material;

s3, crushing and pulping the tangerine peel to obtain tangerine peel pulp; adding a sweetening agent accounting for 2-5% of the weight of the tangerine peel pulp into the tangerine peel pulp, uniformly stirring, and standing for 24-48h to obtain cured tangerine peel pulp;

s4, uniformly mixing the mandarin orange pulp enzymatic hydrolysate obtained in the step S2, the preserved mandarin orange peel pulp obtained in the step S3 and mineral water, and homogenizing at normal temperature, wherein the mass ratio of the mandarin orange pulp enzymatic hydrolysate to the preserved tangerine peel pulp to the mineral water is (70-90): (20-30): (1-8), homogenizing under 7-10MPa for 4-6s to obtain a homogenized liquid; adding locust bean gum, isomaltulose, D-tartaric acid, sodium hexametaphosphate, a plant extract and essence into the homogenizing solution, and uniformly mixing to obtain a mixed material, wherein the mass ratio of the homogenizing solution to the locust bean gum to the isomaltulose to the D-tartaric acid to the sodium hexametaphosphate to the plant extract to the essence is (85-100): (0.3-2): (0.5-2.5): (0.2-1): (0.2-1): (0.2-1): (0.1-0.5);

s5, homogenizing the mixed material obtained in the step S4 at 80-95 ℃ and 7-12MPa for 4-8S, degassing, and sterilizing to obtain the tangerine fruit and vegetable tea.

The tangerine is one of citrus, the flesh is soft and juicy, fresh and sweet, slightly bitter and high in nutritional value, and the tangerine has the effects of removing heat, promoting the secretion of saliva or body fluid, reducing phlegm, relieving cough, cooling, detoxifying and the like; the tangerine is rich in various vitamins, hydrogen peroxide oxidase, dismutase from perfoliate senility, organic matters and inorganic matters needed by human bodies such as P, K, Ca, Fe, cellulose and the like, and also contains a large amount of anti-oxidation active functional components such as flavonoids, carotenoid and the like.

Further, the preparation method of the mandarin orange fruit and vegetable tea comprises the following steps:

s1, cleaning fresh mandarin oranges, separating peels from pulps, peeling off white films on the surfaces of the pulps, and removing seeds to obtain mandarin orange pulps and mandarin orange peels respectively;

s2, crushing and pulping tangerine pulp to obtain tangerine pulp, adding a sweetening agent accounting for 2-5% of the weight of the tangerine pulp, uniformly stirring, and standing for 24-48h to obtain pickled tangerine pulp; adding an enzyme preparation accounting for 0.2-0.5% of the weight of the pickled tangerine pulp, and carrying out enzymolysis at 40-55 ℃ for 1-2h to obtain a tangerine pulp enzymolysis material; adding a Chinese caterpillar fungus tea fermentation stock solution accounting for 2-4% of the weight of the mandarin orange pulp enzymolysis material into the mandarin orange pulp enzymolysis material, and fermenting at 30-37 ℃ for 5-8 days to obtain a mandarin orange pulp fermentation material;

s3, crushing and pulping tangerine peel to obtain tangerine peel pulp, adding a sweetening agent accounting for 2-5% of the weight of the tangerine peel pulp, uniformly stirring, and standing for 24-48h to obtain pickled tangerine peel pulp; adding a debittering agent accounting for 0.5-2% of the weight of the pickled tangerine peel pulp, uniformly stirring, soaking for 4-5h, filtering, and taking supernatant to obtain a debittered tangerine peel pulp pretreatment substance;

s4, uniformly mixing the tangerine pulp fermented material obtained in the step S2, the tangerine peel pulp pretreatment obtained in the step S3 and mineral water, and homogenizing at normal temperature, wherein the mass ratio of the tangerine pulp fermented material to the tangerine peel pulp pretreatment to the mineral water is (70-90): (20-30): (1-8), homogenizing under 7-10MPa for 4-6s to obtain a homogenized liquid; adding locust bean gum, isomaltulose, D-tartaric acid, sodium hexametaphosphate, a plant extract and essence into the homogenizing solution, and uniformly mixing to obtain a mixed material, wherein the mass ratio of the homogenizing solution to the locust bean gum to the isomaltulose to the D-tartaric acid to the sodium hexametaphosphate to the plant extract to the essence is (85-100): (0.3-2): (0.5-2.5): (0.2-1): (0.2-1): (0.2-1): (0.1-0.5);

s5, homogenizing the mixed material obtained in the step S4 at 80-95 ℃ and 7-12MPa for 4-8S, degassing, and sterilizing to obtain the tangerine fruit and vegetable tea.

The enzyme preparation is one or a mixture of more than two of pectinase, cellulase and alkaline protease; preferably, the enzyme preparation is prepared from pectinase, cellulase and alkaline protease according to the mass ratio of (1-3): (1-3): (1-3) mixing.

The sweetener is at least one of glucose, sucrose, dextran, fructose-glucose syrup and maltose.

The plant extract is one or a mixture of more than two of sweet osmanthus extract, lemon extract and tulip extract; preferably, the plant extract is an osmanthus fragrans extract, a lemon extract and a tulip extract according to a mass ratio (1-6): (1-6): (1-6).

The mineral water contains four elements of zinc, iron, selenium and calcium, and the contents of the four elements of zinc, iron, selenium and calcium in the mineral water are respectively 1-2mg/L of zinc, 4-8mg/L of iron, 0.01-0.05mg/L of selenium and 5-8mg/L of calcium.

The cordyceps sinensis tea fermentation stock solution; the preparation method of the cordyceps sinensis tea fermentation stock solution comprises the following steps:

(1) cutting 1-2 pieces of 1cm from Cordyceps mother seed²Inoculating the large and small blocks onto common culture medium, and culturing at 24-26 deg.C for 7-9 days to obtain activated Cordyceps strain; the components of the common culture medium comprise 1-2 parts by weight of corn flour, 2-4 parts by weight of peptone, 0.1-0.5 part by weight of calcium carbonate, 3-8 parts by weight of maltose, 1-1.5 parts by weight of agar, 0.1-0.3 part by weight of potassium dihydrogen phosphate and 100 parts by weight of water, the components are mixed, the pH is adjusted to 7-7.2, and the common culture medium is sterilized at 120 ℃ for 15-20 min.

(2) Aseptically cutting 1-3 blocks of 3mm²Inoculating the activated cordyceps sinensis strain into a shake flask containing a seed culture medium, and culturing for 4-6 days at the temperature of 27-28 ℃ and under the conditions of 120-; the seed culture medium comprises 1-2 parts by weight of rice flour, 2-4 parts by weight of peptone, 0.1-0.5 part by weight of magnesium chloride, 3-5 parts by weight of glucose, 1-1.5 parts by weight of agar, 0.1-0.3 part by weight of potassium dihydrogen phosphate and 100 parts by weight of water, the components are mixed, the pH is adjusted to 7-7.2, and the mixture is sterilized at 120 ℃ for 15-20 min.

(3) Transferring the cordyceps sinensis seed liquid with the inoculum size of 2-3 wt% to a fermentation culture medium under the aseptic condition, and culturing for 4-6 days at the temperature of 27-28 ℃ and under the condition of 150 revolutions per minute at 120-; centrifuging the fermentation liquid of the cordyceps sinensis tea at the speed of 5000-; the fermentation medium comprises 1-5 weight parts of tea, 1-3 weight parts of germinated brown rice powder, 0.1-0.5 weight part of sodium chloride, and 0.1-0.2 weight part of MgSO₄0.1-0.2 weight part of monopotassium phosphate and 100 weight parts of water, mixing the components, adjusting the pH value to 7-7.2, and sterilizing at 120 ℃ for 15-20min at 115-.

The debitterizing agent is one or a mixture of modified diatomite and modified chitosan quaternary ammonium salt; preferably, the debitterizing agent is prepared from modified diatomite and modified chitosan quaternary ammonium salt according to the mass ratio of (1-3): (1-3) mixing;

the preparation method of the modified diatomite comprises the following steps: adding diatomite and 3-chloropropyltrimethoxysilane into toluene, uniformly stirring, carrying out ultrasonic treatment for 10-20min, wherein the ultrasonic power is 500-700W, the ultrasonic frequency is 20-40kHz, heating to 90-100 ℃, reacting for 12-15h, centrifuging, taking precipitate, and drying to obtain pretreated diatomite, wherein the mass ratio of the diatomite to the 3-chloropropyltrimethoxysilane to the toluene is 1: (2-3): (60-90); adding pretreated diatomite and hydroxypropyl-beta-cyclodextrin into water, uniformly stirring, heating to 70-80 ℃, reacting for 5-10h, centrifuging, taking precipitate, and drying to obtain modified diatomite, wherein the mass ratio of the pretreated diatomite to the hydroxypropyl-beta-cyclodextrin to the water is 1: (0.1-0.6): (80-100).

The preparation method of the modified chitosan quaternary ammonium salt comprises the following steps: adding the chitosan quaternary ammonium salt into the immobilized enzyme liquid, uniformly stirring, carrying out constant temperature oscillation reaction at 30-35 ℃ and 120r/min for 30-60min, adding a transglutaminase solution, carrying out constant temperature oscillation reaction at 30-35 ℃ and 120r/min for 10-12h, filtering and washing to obtain the modified chitosan quaternary ammonium salt; the mass ratio of the chitosan quaternary ammonium salt, the immobilized enzyme liquid and the transglutaminase solution is (1-3): (10-15): (1-2); the transglutaminase solution is prepared by adding 0.2-0.5g of transglutaminase into 10-20mL of water and mixing uniformly; the immobilized enzyme liquid is prepared by adding 0.5-1g of immobilized enzyme into a citric acid-sodium citrate buffer solution with the pH value of 3-4 and uniformly mixing.

The immobilized enzyme is one or a mixture of more than two of naringinase and beta-glucosidase; preferably, the immobilized enzyme is prepared from naringinase and beta-glucosidase according to the mass ratio of (1-3): (1-3) mixing;

the tangerine pulp is subjected to enzymolysis by combining pectinase, cellulase and alkaline protease, so that the juice yield is improved, and the juice stability is improved; the tangerine pulp is fermented by using the cordyceps sinensis tea fermentation stock solution, and the prepared tangerine fruit and vegetable tea is rich in cordyceps polysaccharide, tea polyphenol and gamma-aminobutyric acid, is rich in nutrition and can enhance the immunity of a human body; sodium hexametaphosphate is added to prevent the enzymatic browning of polyphenol oxidase, thereby effectively inhibiting the oxidation of vitamin C. Mineral elements are introduced, so that the nutrient content of the feed is increased, and the digestion and absorption of a human body are promoted.

In the debittering process, modified diatomite and modified chitosan quaternary ammonium salt are combined for debittering, bitter substances in fruit and vegetable tea and substances which are not beneficial to the fruit and vegetable tea are adsorbed by the modified diatomite and debittered by combination of beta-cyclodextrin embedding, the debittering rate is obviously improved, transglutaminase is adopted as a cross-linking agent, naringinase and beta-glucosidase are fixed on the chitosan quaternary ammonium salt to prepare the modified chitosan quaternary ammonium salt, the bitter substances in the fruit and vegetable tea are degraded and converted under the synergistic action of the naringinase and the beta-glucosidase, the naringin in the citrus pericarp is degraded and converted into naringenin by the naringinase, the absorption of a human body is facilitated, the taste of the fruit and vegetable tea is improved, the aromatic substances in the citrus pericarp are released by the beta-glucosidase, fragrance is added, and the naringin is degraded into the naringenin and glucose at the same time, meanwhile, the chitosan quaternary ammonium salt is adopted to adsorb naringin, so that the debittering rate is improved; the possible reasons are that the molecular structure of the chitosan quaternary ammonium salt has large steric hindrance, the water solubility of the chitosan is improved, and the chitosan quaternary ammonium salt contains quaternary ammonium salt cations, so that the adsorption capacity of the chitosan quaternary ammonium salt on the naringin can be further improved; the transglutaminase has the advantages of safety, high efficiency and good biocompatibility, and the transglutaminase can form peptide bonds between gamma-carboxyl of glutamine residues of enzyme proteins and epsilon-amino of lysine;

the invention has the beneficial effects that: the tangerine fruit and vegetable tea is prepared by processing tangerine pulp by adopting a sweetening agent, an enzyme preparation and a fermentation liquid, processing tangerine peel by adopting the sweetening agent and a debitterizing agent, then adding mineral water for homogenizing, further adding locust bean gum, isomaltulose, D-tartaric acid, sodium hexametaphosphate, a plant extract and essence, and finally homogenizing, degassing and sterilizing. The plant extract adopted by the invention is used as a food preservative, so that the growth of microorganisms can be effectively inhibited, and the quality guarantee period of the mandarin orange fruit and vegetable tea is prolonged. The tangerine pulp is fermented by using the cordyceps sinensis tea fermentation stock solution, and the prepared tangerine fruit and vegetable tea is rich in cordyceps polysaccharide, tea polyphenol and gamma-aminobutyric acid, is rich in nutrition and can enhance the immunity of a human body; the tangerine fruit and vegetable tea prepared by the method is cool and thorough, rich in nutrition, pure in taste, strong in fragrance, sour, sweet and delicious, and has high drinking value; meanwhile, the nutrient components in the pulp and the peel are effectively retained, and the solid wastes such as the peel and the pomace which pollute the environment are hardly generated.

Detailed Description

The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.

The mandarin orange is mature fruit of mandarin orange of Citrus genus of Rutaceae, variety Sanou Yang Ou Citrus reticulata cv.

Pectinase, CAS No.: 9032-75-1, enzyme activity of 10000U/g, Shandong Su Kehan bioengineering GmbH.

Cellulase, CAS number: 9042-54-8, enzyme activity 20000U/g, Shandong Su Kehan bioengineering GmbH.

The essence is orange essence, powder, food grade, Shenzhen topology biotechnology limited.

The locust bean gum is food-grade, the content of active substances of the locust bean gum is 99 percent, and the Jiangsu Caesami biotechnology is limited.

Isomaltulose, CAS: 13718-94-0, food grade, 99% of isomaltulose effective substance, Shenzhen jin Fuyuan Biotech limited.

D-tartaric acid, CAS: 147-71-7, and is food grade, the content of D-tartaric acid effective substance is 99%, and the Henan Xiang is a multi-industry Co.

Sodium hexametaphosphate, CAS: 10124-56-8, food grade, 99% of sodium hexametaphosphate active substance content, Shenzhen Jinfuyuan Biotech Co.

Alkaline protease, CAS: 9001-92-7, food grade, enzyme activity: 10 ten thousand/g, Hibei Kelong Biotech, Inc.

Maltose, CAS: 69-79-4, food grade, purity: 99%, Nanjing Songguan Biotech Co.

Cordyceps sinensis, the scientific name of latin: cordyceps sinesis, accession number: CICC14016, purchased from China center for Industrial culture Collection of microorganisms.

In the examples, the tea leaves were West lake Longjing tea, purchased from Xianyang (Hangzhou) tea Co.

Germinating brown rice, performing Suiping county Wei Jia Wu Gu health preserving grinding mill.

Diatomaceous earth, CAS: 61790-53-2, food grade, particle size: 800-1000 mesh, Zhishou county Wanzhong mineral product processing factory.

3-chloropropyltrimethoxysilane, CAS: 2530-87-2, purity: 98%, Shanghai Yien chemical technology, Inc.

Hydroxypropyl- β -cyclodextrin, CAS: 128446-35-5, 99% of hydroxypropyl-beta-cyclodextrin active substance, and is available from Sieravian Biotech Co.

The preparation method of the chitosan quaternary ammonium salt in the embodiment comprises the following steps: adding chitosan into N-methyl pyrrolidone, stirring at the rotation speed of 350r/min for 10h at the temperature of 30 ℃, adding sodium iodide, 1mol/L sodium hydroxide aqueous solution and methyl iodide, keeping the rotation speed unchanged, and continuously reacting for 16h at the temperature of 60 ℃, wherein the mass ratio of the chitosan to the N-methyl pyrrolidone to the sodium iodide to the sodium hydroxide aqueous solution to the methyl iodide is 1: 50: 2: 8: and 11, adding acetone with the mass of 150 times that of the chitosan for precipitation, performing suction filtration, and drying the obtained filter cake at 50 ℃ for 50 hours to obtain the chitosan quaternary ammonium salt.

Transglutaminase, CAS: 300711-04-0, purity: 99%, enzyme activity: 200U/g, Beijing Lingbao science and technology Co.

Naringinase, CAS: 9068-31-9, food grade, the naringinase active substance content is 99%, and the enzyme activity is as follows: 10 ten thousand per gram, Shanxi hongxiang Biotechnology Limited.

β -glucosidase, CAS: 9001-22-3, the food grade, the content of active substances of beta-glucosidase is 99%, and the enzyme activity is as follows: 10 ten thousand per gram, oku biotechnology limited of Jiangsu.

Sweet osmanthus extract, food grade, Xian Jinjufang plant technology development Co.

Lemon extract, food grade, Chongqing Tiaoyi Biotech Ltd.

Tulip extract, food grade, hibiscus stormy biotechnology limited.

Example 1

A preparation method of tangerine fruit and vegetable tea comprises the following steps:

s1, cleaning fresh mandarin oranges, separating peels from pulps, peeling off white films on the surfaces of the pulps, and removing seeds to obtain mandarin orange pulps and mandarin orange peels respectively;

s2, crushing and pulping tangerine pulp to obtain tangerine pulp, adding a sweetening agent accounting for 2% of the weight of the tangerine pulp, uniformly stirring, and standing for 24h to obtain pickled tangerine pulp; adding an enzyme preparation which is 0.3 percent of the weight of the pickled tangerine pulp, and carrying out enzymolysis for 2h at 50 ℃ to obtain a tangerine pulp enzymolysis material; adding Chinese caterpillar fungus tea fermentation stock solution accounting for 2% of the weight of the mandarin orange pulp slurry enzymolysis material, and fermenting at 37 ℃ for 8 days to obtain mandarin orange pulp slurry fermentation material;

s3, crushing and pulping tangerine peel to obtain tangerine peel pulp, adding a sweetening agent accounting for 2% of the weight of the tangerine peel pulp, uniformly stirring, and standing for 24 hours to obtain pickled tangerine peel pulp; adding a debitterizing agent accounting for 0.5 percent of the weight of the preserved tangerine peel pulp, uniformly stirring, soaking for 4 hours, filtering, and taking supernatant to obtain a tangerine peel pulp pretreatment;

s4, uniformly mixing the tangerine pulp fermented material obtained in the step S2, the tangerine peel pulp pretreatment obtained in the step S3 and mineral water, and homogenizing at normal temperature, wherein the mass ratio of the tangerine pulp fermented material to the tangerine peel pulp pretreatment to the mineral water is 70: 25: 3, homogenizing under the pressure of 7MPa for 6s to obtain a homogenized liquid; adding locust bean gum, isomaltulose, D-tartaric acid, sodium hexametaphosphate, a plant extract and essence into the homogenizing solution, and uniformly mixing to obtain a mixed material, wherein the mass ratio of the homogenizing solution to the locust bean gum to the isomaltulose to the D-tartaric acid to the sodium hexametaphosphate to the plant extract to the essence is 85: 0.5: 0.5: 0.2: 0.2: 0.2: 0.1;

s5, homogenizing the mixed material obtained in the step S4 at 95 ℃ and 10MPa for 5S, degassing, and sterilizing to obtain the tangerine fruit and vegetable tea.

The enzyme preparation is prepared from pectinase, cellulase and alkaline protease according to a mass ratio of 1: 1: 1 are mixed.

The sweetener is maltose;

the plant extract is an osmanthus fragrans extract, a lemon extract and a tulip extract according to a mass ratio of 1: 1: 1.

The mineral water contains four elements of zinc, iron, selenium and calcium, and the contents of the four elements of zinc, iron, selenium and calcium in the mineral water are respectively 1mg/L of zinc, 4mg/L of iron, 0.02mg/L of selenium and 5mg/L of calcium.

The preparation method of the cordyceps sinensis tea fermentation stock solution comprises the following steps:

(1) cutting 2 pieces of Cordyceps sinensis (Cordyceps sinensis) with length of 1cm²Inoculating the large and small fungus blocks onto a common culture medium, and culturing at constant temperature of 25 deg.C for 8 days to obtain activated Cordyceps strain; the components of the common culture medium comprise 2 parts by weight of corn flour, 2 parts by weight of peptone, 0.1 part by weight of calcium carbonate, 5 parts by weight of maltose, 1.5 parts by weight of agar, 0.3 part by weight of potassium dihydrogen phosphate and 100 parts by weight of water, the components are mixed, the pH value is adjusted to 7, and the sterilization is carried out for 15min at the temperature of 115 ℃.

(2) Aseptically dividing 2 pieces into 3mm²Inoculating the activated cordyceps sinensis strain into a shake flask containing a seed culture medium, and culturing for 6 days at the temperature of 27 ℃ and at the speed of 150 rpm to obtain a cordyceps sinensis seed solution; the seed culture medium comprises 2 parts by weight of rice flour, 2 parts by weight of peptone, 0.1 part by weight of magnesium chloride, 5 parts by weight of glucose, 1.5 parts by weight of agar, 0.3 part by weight of potassium dihydrogen phosphate and 100 parts by weight of water, the components are mixed, the pH value is adjusted to 7, and sterilization is carried out for 15min at 115 ℃.

(3) Inoculating 2 wt% Cordyceps seed solution to fermentation medium under aseptic condition, and culturing at 28 deg.C and 150 rpm for 6 days to obtain Cordyceps tea fermentation broth; centrifuging the fermentation liquid of Cordyceps tea at 15000 rpm for 20min, and collecting supernatant to obtain fermentation stock solution of Cordyceps tea; the fermentation medium comprises 5 weight parts of tea, 3 weight parts of germinated brown rice powder, and 0.1 weight part ofSodium chloride, 0.2 parts by weight of MgSO₄0.1 part by weight of monopotassium phosphate and 100 parts by weight of water, mixing the components, adjusting the pH to 7, and sterilizing at 115 ℃ for 15 min.

The debitterizing agent is prepared from modified diatomite and modified chitosan quaternary ammonium salt in a mass ratio of 1: 2, mixing;

the preparation method of the modified diatomite comprises the following steps: adding diatomite and 3-chloropropyltrimethoxysilane into toluene, uniformly stirring, performing ultrasonic treatment for 20min, wherein the ultrasonic power is 500W, the ultrasonic frequency is 20kHz, heating to 95 ℃, reacting for 12h, centrifuging, taking precipitate, and drying to obtain pretreated diatomite, wherein the mass ratio of the diatomite to the 3-chloropropyltrimethoxysilane to the toluene is 1: 3: 65; adding pretreated diatomite and hydroxypropyl-beta-cyclodextrin into water, uniformly stirring, heating to 80 ℃ for reaction for 6 hours, centrifuging, taking precipitate, and drying to obtain modified diatomite, wherein the mass ratio of the pretreated diatomite to the hydroxypropyl-beta-cyclodextrin to the water is 1: 0.6: 80;

the preparation method of the modified chitosan quaternary ammonium salt comprises the following steps: adding chitosan quaternary ammonium salt into immobilized enzyme liquid, stirring uniformly, carrying out constant temperature oscillation reaction at 32 ℃ and 120r/min for 45min, adding transglutaminase solution, carrying out constant temperature oscillation reaction at 30 ℃ and 120r/min for 12h, filtering, washing to obtain modified chitosan quaternary ammonium salt, and storing at 4 ℃ for later use; the mass ratio of the chitosan quaternary ammonium salt to the immobilized enzyme liquid to the transglutaminase solution is 1: 10: 2; the transglutaminase solution is prepared by adding 0.2g of transglutaminase into 20mL of water and uniformly mixing; the immobilized enzyme liquid is prepared by adding 0.5g of immobilized enzyme into a citric acid-sodium citrate buffer solution with the pH value of 3.4 and uniformly mixing.

The immobilized enzyme is prepared from naringinase and beta-glucosidase according to the mass ratio of 1: 1 are mixed.

Example 2

Essentially the same as example 1, except that: the debitterizing agent is modified diatomite.

The preparation method of the modified diatomite comprises the following steps: adding diatomite and 3-chloropropyltrimethoxysilane into toluene, uniformly stirring, performing ultrasonic treatment for 20min, wherein the ultrasonic power is 500W, the ultrasonic frequency is 20kHz, heating to 95 ℃, reacting for 12h, centrifuging, taking precipitate, and drying to obtain pretreated diatomite, wherein the mass ratio of the diatomite to the 3-chloropropyltrimethoxysilane to the toluene is 1: 3: 65; adding pretreated diatomite and hydroxypropyl-beta-cyclodextrin into water, uniformly stirring, heating to 80 ℃ for reaction for 6 hours, centrifuging, taking precipitate, and drying to obtain modified diatomite, wherein the mass ratio of the pretreated diatomite to the hydroxypropyl-beta-cyclodextrin to the water is 1: 0.6: 80.

example 3

Essentially the same as example 1, except that: the debitterizing agent is modified chitosan quaternary ammonium salt.

The preparation method of the modified chitosan quaternary ammonium salt comprises the following steps: adding chitosan quaternary ammonium salt into immobilized enzyme liquid, stirring uniformly, carrying out constant temperature oscillation reaction at 32 ℃ and 120r/min for 45min, adding transglutaminase solution, carrying out constant temperature oscillation reaction at 30 ℃ and 120r/min for 12h, filtering, washing to obtain modified chitosan quaternary ammonium salt, and storing at 4 ℃ for later use; the mass ratio of the chitosan quaternary ammonium salt to the immobilized enzyme liquid to the transglutaminase solution is 1: 10: 2; the transglutaminase solution is prepared by adding 0.2g of transglutaminase into 20mL of water and uniformly mixing; the immobilized enzyme liquid is prepared by adding 0.5g of immobilized enzyme into a citric acid-sodium citrate buffer solution with the pH value of 3.4 and uniformly mixing. The immobilized enzyme is prepared from naringinase and beta-glucosidase according to the mass ratio of 1: 1 are mixed.

Example 4

Essentially the same as example 3, except that: the debitterizing agent is modified chitosan quaternary ammonium salt.

The preparation method of the modified chitosan quaternary ammonium salt comprises the following steps: adding chitosan quaternary ammonium salt into immobilized enzyme liquid, stirring uniformly, carrying out constant temperature oscillation reaction at 32 ℃ and 120r/min for 45min, adding transglutaminase solution, carrying out constant temperature oscillation reaction at 30 ℃ and 120r/min for 12h, filtering, washing to obtain modified chitosan quaternary ammonium salt, and storing at 4 ℃ for later use; the mass ratio of the chitosan quaternary ammonium salt to the immobilized enzyme liquid to the transglutaminase solution is 1: 10: 2; the transglutaminase solution is prepared by adding 0.2g of transglutaminase into 20mL of water and uniformly mixing; the immobilized enzyme liquid is prepared by adding 0.5g of immobilized enzyme into a citric acid-sodium citrate buffer solution with the pH value of 3.4 and uniformly mixing. The immobilized enzyme is naringinase.

Example 5

Essentially the same as example 3, except that: the debitterizing agent is modified chitosan quaternary ammonium salt.

The preparation method of the modified chitosan quaternary ammonium salt comprises the following steps: adding chitosan quaternary ammonium salt into immobilized enzyme liquid, stirring uniformly, carrying out constant temperature oscillation reaction at 32 ℃ and 120r/min for 45min, adding transglutaminase solution, carrying out constant temperature oscillation reaction at 30 ℃ and 120r/min for 12h, filtering, washing to obtain modified chitosan quaternary ammonium salt, and storing at 4 ℃ for later use; the mass ratio of the chitosan quaternary ammonium salt to the immobilized enzyme liquid to the transglutaminase solution is 1: 10: 2; the transglutaminase solution is prepared by adding 0.2g of transglutaminase into 20mL of water and uniformly mixing; the immobilized enzyme liquid is prepared by adding 0.5g of immobilized enzyme into a citric acid-sodium citrate buffer solution with the pH value of 3.4 and uniformly mixing. The immobilized enzyme is beta-glucosidase.

Example 6

A preparation method of tangerine fruit and vegetable tea comprises the following steps:

s1, cleaning fresh mandarin oranges, separating peels from pulps, peeling off white films on the surfaces of the pulps, and removing seeds to obtain mandarin orange pulps and mandarin orange peels respectively;

s2, crushing and pulping the tangerine pulp to obtain tangerine pulp slurry; adding a sweetening agent accounting for 2% of the weight of the tangerine pulp, uniformly stirring, and standing for 24h to obtain pickled tangerine pulp; adding an enzyme preparation which is 0.3 percent of the weight of the cured tangerine pulp into the cured tangerine pulp slurry, and carrying out enzymolysis for 2h at 50 ℃ to obtain a tangerine pulp slurry enzymolysis material;

s3, crushing and pulping the tangerine peel to obtain tangerine peel pulp; adding a sweetening agent accounting for 2% of the weight of the tangerine peel pulp, uniformly stirring, and standing for 24h to obtain pickled tangerine peel pulp; adding a debitterizing agent accounting for 0.5 percent of the weight of the preserved tangerine peel pulp, uniformly stirring, soaking for 4 hours, filtering, and taking supernatant to obtain a tangerine peel pulp pretreatment;

s4, uniformly mixing the mandarin orange pulp enzymatic hydrolysate obtained in the step S2, the mandarin orange peel pulp pretreatment obtained in the step S3 and mineral water, and homogenizing at normal temperature, wherein the mass ratio of the mandarin orange pulp enzymatic hydrolysate to the mandarin orange peel pulp pretreatment to the mineral water is 70: 25: 3, homogenizing under the pressure of 7MPa for 6s to obtain a homogenized liquid; adding locust bean gum, isomaltulose, D-tartaric acid, sodium hexametaphosphate, a plant extract and essence into the homogenizing solution, and uniformly mixing to obtain a mixed material, wherein the mass ratio of the homogenizing solution to the locust bean gum to the isomaltulose to the D-tartaric acid to the sodium hexametaphosphate to the plant extract to the essence is 85: 0.5: 0.5: 0.2: 0.2: 0.2: 0.1;

s5, homogenizing the mixed material obtained in the step S4 at 95 ℃ and 10MPa for 5S, degassing, and sterilizing to obtain the tangerine fruit and vegetable tea.

The enzyme preparation is prepared from pectinase, cellulase and alkaline protease according to a mass ratio of 1: 1: 1 are mixed.

The sweetener is maltose;

the plant extract is an osmanthus fragrans extract, a lemon extract and a tulip extract according to a mass ratio of 1: 1: 1.

The mineral water contains four elements of zinc, iron, selenium and calcium, and the contents of the four elements of zinc, iron, selenium and calcium in the mineral water are respectively 1mg/L of zinc, 4mg/L of iron, 0.02mg/L of selenium and 5mg/L of calcium.

The debitterizing agent is prepared from modified diatomite and modified chitosan quaternary ammonium salt in a mass ratio of 1: 2, mixing;

the preparation method of the modified diatomite comprises the following steps: adding diatomite and 3-chloropropyltrimethoxysilane into toluene, uniformly stirring, performing ultrasonic treatment for 20min, wherein the ultrasonic power is 500W, the ultrasonic frequency is 20kHz, heating to 95 ℃, reacting for 12h, centrifuging, taking precipitate, and drying to obtain pretreated diatomite, wherein the mass ratio of the diatomite to the 3-chloropropyltrimethoxysilane to the toluene is 1: 3: 65; adding pretreated diatomite and hydroxypropyl-beta-cyclodextrin into water, uniformly stirring, heating to 80 ℃ for reaction for 6 hours, centrifuging, taking precipitate, and drying to obtain modified diatomite, wherein the mass ratio of the pretreated diatomite to the hydroxypropyl-beta-cyclodextrin to the water is 1: 0.6: 80;

the preparation method of the modified chitosan quaternary ammonium salt comprises the following steps: adding chitosan quaternary ammonium salt into immobilized enzyme liquid, stirring uniformly, carrying out constant temperature oscillation reaction at 32 ℃ and 120r/min for 45min, adding transglutaminase solution, carrying out constant temperature oscillation reaction at 30 ℃ and 120r/min for 12h, filtering, washing to obtain modified chitosan quaternary ammonium salt, and storing at 4 ℃ for later use; the mass ratio of the chitosan quaternary ammonium salt to the immobilized enzyme liquid to the transglutaminase solution is 1: 10: 2; the transglutaminase solution is prepared by adding 0.2g of transglutaminase into 20mL of water and uniformly mixing; the immobilized enzyme liquid is prepared by adding 0.5g of immobilized enzyme into a citric acid-sodium citrate buffer solution with the pH value of 3.4 and uniformly mixing.

The immobilized enzyme is prepared from naringinase and beta-glucosidase according to the mass ratio of 1: 1 are mixed.

Test example 1

And (3) debittering effect test: in this test example, the content of naringin and the content of limonin in examples 1 to 6 were measured by high performance liquid chromatography according to section 1.3 of the Wu journal article, "study on the content change of main bitter substances in several citrus juices during processing".

TABLE 1 test results of naringin content and limonin substance content in tangerine fruit and vegetable tea

	Naringin content/microgram kg-1	The content of limonin substances per microgram kg-1
			Example 1	99.73	15.39
Example 2	113.69	23.68
			Example 3	103.58	17.89
Example 4	105.11	18.21
			Example 5	107.35	19.57
Example 6	132.47	31.25

As can be seen from Table 1, the debittering performance of example 1 is the best. Example 1 the debittering effect of the tangerine fruit and vegetable tea is remarkably improved by combining the cordyceps sinensis tea fermentation stock solution with the debittering agent (modified diatomite and modified chitosan quaternary ammonium salt). The tangerine pulp is fermented by using the cordyceps sinensis tea fermentation stock solution, the prepared tangerine fruit and vegetable tea is rich in cordyceps polysaccharide, tea polyphenol and gamma-aminobutyric acid, is rich in nutrition, enhances the human body immunity, further improves the juice yield of tangerine, is further subjected to debittering treatment by combining with modified diatomite and modified chitosan quaternary ammonium salt, degrades bitter substances, is more beneficial to absorption of a human body, and improves the taste.

Example 1 compared to examples 2-3, it was found that example 1 has significantly better debittering performance than examples 2-3. Example 3 compared to examples 4-5, it was found that the debittering performance of example 3 was significantly better than that of examples 4-5. Naringinase and beta-glucosidase are fixed on chitosan quaternary ammonium salt to prepare modified chitosan quaternary ammonium salt, bitter substances in fruit and vegetable tea are degraded and converted under the synergistic effect of the naringinase and the beta-glucosidase, naringin in citrus pericarp is degraded and converted into naringenin, absorption of a human body is facilitated, the taste of the fruit and vegetable tea is improved, aromatic substances in citrus pericarp are released by the beta-glucosidase, fragrance is added, meanwhile, the naringin is degraded into naringenin and glucose, meanwhile, the naringin is adsorbed by the chitosan quaternary ammonium salt, and the debittering rate is improved; the possible reasons are that the molecular structure of the chitosan quaternary ammonium salt has large steric hindrance, the water solubility of the chitosan is improved, and the chitosan quaternary ammonium salt contains quaternary ammonium salt cations, so that the adsorption capacity of the chitosan quaternary ammonium salt on the naringin can be further improved; the transglutaminase has the advantages of safety, high efficiency and good biocompatibility, and the transglutaminase can form peptide bonds between gamma-carboxyl of glutamine residues of enzyme proteins and epsilon-amino of lysine.

Test example 2

Determination of DPPH radical scavenging Rate: 1mL of the mandarin orange, fruit and vegetable tea prepared in examples 1-6 was transferred to a centrifuge tube containing 6mL of 80% methanol solution at 10000r.min^-1Freezing and centrifuging at 4 ℃ for 15min, discarding residues, transferring the extract into a 10mL volumetric flask, fixing the volume with 80% methanol solution, adding 0.2mL of the extract into 2.8mL of absolute ethanol solution of 0.1mmol of LDPPH, placing in a water bath at 30 ℃ in a dark place for reaction for 30min, and measuring the absorbance at 517 nm. A blank was prepared by adding 0.2mL of 80% methanol solution instead of the sample to 2.8mL of DPPH, and the DPPH radical scavenging ratio (%) (A)₁-A₂)/A₂X 100 wherein A₁The light absorption value of a blank sample at 517nm is shown; a. the₂The absorbance of the test sample at 517nm is shown.

TABLE 2 test results of DPPH radical clearance in mandarin orange fruit and vegetable tea

	DPPH radical clearance%
		Example 1	48.39
Example 2	38.87
		Example 3	45.24
Example 4	44.68
		Example 5	42.26
Example 6	35.45

Test example 3

And (3) testing the health care effect: the health care effect of the tangerine fruit and vegetable tea in examples 2-6 was tested according to the test method in section 1.3 of the journal article of the plum red army, namely the influence of Xuezhikang on the aorta structure of rats fed with high-fat feed.

Preparation method of sample: adding 10g of tangerine fruit and vegetable tea into 200mL of water, wherein the temperature of the water is 95 ℃, uniformly stirring, filtering through a 100-mesh filter cloth, and cooling to 25 ℃ for later use to obtain a tangerine fruit and vegetable tea sample.

The experimental method comprises the following steps: 200 healthy male clean SD rats (provided by animal experiment center in Henan province) are selected, the body mass of the rats is about 200g, the rats are randomly divided into 10 groups, and each group comprises 20 rats, and the rats are raised in clean animal laboratories with 20 ℃ and 12h light and shade. The period of the experiment is 16 weeks, the first 4 weeks are molding periods, and the last 12 weeks are experimental periods. In the molding period, each group of mice is intragastrically filled with 1.0mL/100g of high-fat feed (prepared by uniformly mixing 47.8 wt% of water, 20 wt% of lard, 5 wt% of cholesterol, 2 wt% of cholate, 0.2 wt% of propylthiouracil, 10 wt% of Tween 80, 10 wt% of propylene glycol and 5 wt% of sucrose) every day; in the experimental period, 1.5g/100g of tangerine fruit and vegetable tea samples are respectively irrigated into the stomach, and the same amount of normal saline is added into a blank control group. And (3) continuously feeding the basal feed to the blank control group and the high-fat feed to other groups while filling the stomachs of the groups, continuously feeding the basal feed to the other groups for 12 weeks, fasting the rats without water supply when the experiment is finished, cutting off the heads and taking blood, and measuring the Total Cholesterol (TC) and Triglyceride (TG) in serum according to a detection method in the 'influence of Xuezhikang on the aorta structure of the rats fed with the high-fat feed'.

Comparing the test results of each group, and obtaining that P is less than 0.05 by a statistical analysis method, which shows that the average difference of the samples has statistical significance.

TABLE 3 Citrus reticulata fruit and vegetable tea health Performance test results

	TG/mmol·L-1	TC/mmol·L-1
			Example 1	2.35	2.14
Example 2	2.74	2.41
			Example 3	2.47	2.18
Example 4	2.53	2.25
			Example 5	2.66	2.38
Example 6	2.81	2.67

As can be seen from Table 3, the tangerine fruit and vegetable tea obtained by combining the cordyceps sinensis tea fermentation stock solution and the debitterizing agent (modified diatomite and modified chitosan quaternary ammonium salt) has great influence on total cholesterol and triglyceride of rats, and the tangerine fruit and vegetable tea provided by the invention has better health care function.