阅读说明：本技术 一种蒸陈皮食品添加剂、其制备方法及其用途 (Steamed dried orange peel food additive, preparation method and application thereof ) 是由 王瑾 黄勤挽 熊海均 于 2021-07-07 设计创作，主要内容包括：本发明属于食品饮料加工技术领域,具体涉及一种蒸陈皮食品添加剂、陈皮奶茶粉、其制备方法及其用途。本发明的蒸陈皮食品添加剂包括蒸陈皮的提取物和食品上可接受的辅料。该食品添加剂能够方便地将蒸陈皮应用于各种食品或饮料中。在优选的方案中,蒸陈皮的提取物可与奶茶基底制成陈皮奶茶粉,该陈皮奶茶粉制成的奶茶口感优良,且其能够促进胃排空,从而具有理气健脾的功效；能够促进排痰,从而具有燥湿化痰的功效；能够有效降血糖和降血脂,从而到达预防和治疗肥胖,保持健康身材的目的。本发明在食品、饮料、保健品和药物的加工中具有很高的应用价值。(The invention belongs to the technical field of food and beverage processing, and particularly relates to a steamed tangerine peel food additive, tangerine peel milk tea powder, a preparation method and application thereof. The steamed tangerine peel food additive comprises an extract of steamed tangerine peel and auxiliary materials acceptable to food. The food additive can be used for various foods or beverages. In a preferred scheme, the extract of the steamed tangerine peel and the milk tea substrate can be prepared into tangerine peel milk tea powder, the milk tea prepared from the tangerine peel milk tea powder has good taste, and can promote gastric emptying, so that the milk tea powder has the effects of regulating qi and tonifying spleen; can promote expectoration, thereby having effects of eliminating dampness and eliminating phlegm; can effectively reduce blood sugar and blood fat, thereby achieving the purposes of preventing and treating obesity and keeping healthy and stature. The invention has high application value in the processing of food, beverage, health care products and medicines.)

1. A food additive characterized by: it comprises the extract of steamed tangerine peel and auxiliary materials acceptable for food.

2. The food additive according to claim 1, wherein: the steamed pericarpium Citri Tangerinae is prepared by moistening pericarpium Citri Tangerinae, steaming and drying.

3. The food additive according to claim 1, wherein: the extract of the steamed tangerine peel is freeze-dried steamed tangerine peel powder, and the freeze-dried steamed tangerine peel powder is powder prepared by carrying out water extraction, filtration, concentration and freeze drying on the steamed tangerine peel.

4. The food additive according to claim 3, wherein the preparation method of the freeze-dried powder of steamed tangerine peel comprises the following steps:

and (3) taking steamed dried orange peel, adding 8-10 times of water for reflux extraction for 2.0-2.5 h, filtering while hot, concentrating under reduced pressure, and freeze-drying to obtain the dried orange peel.

5. A food additive according to any one of claims 1 to 4 wherein: the extract of the steamed dried orange peel contains flavonoid functional components, wherein the flavonoid functional components comprise hesperidin, hesperetin and polyoxymethylflavone.

6. The food additive according to claim 1, wherein: the auxiliary materials acceptable on the food are milk tea substrates, and the food additive is composed of the following raw materials in parts by weight:

20-30 parts of an extract of steamed dried orange peel,

70-80 parts of milk tea base.

7. The food additive according to claim 6, wherein the milk tea base is composed of the following auxiliary materials in percentage by mass:

55 to 75 percent of skimmed milk powder, 18 to 32 percent of black tea powder, 3.0 to 4.5 percent of starch, 1 to 7 percent of cocoa powder, 1.0 to 3.2 percent of salt and 0.05 to 0.15 percent of aspartame.

8. The food additive according to claim 7, wherein the milk tea base is composed of the following auxiliary materials in percentage by mass:

70% of skimmed milk powder, 20% of black tea powder, 3.8% of starch, 4% of cocoa powder, 2.1% of salt and 0.1% of aspartame.

9. A process for the preparation of a food additive according to any one of claims 1 to 8, characterized in that it comprises the following steps:

(1) weighing the extract of the steamed dried orange peel and auxiliary materials acceptable to food according to the mixture ratio;

(2) and (3) stirring and mixing the raw materials in the step (1) to obtain the composition.

10. A food or beverage comprising the food additive according to any one of claims 1 to 8.

11. Use of the food additive according to any one of claims 1 to 8 for preparing a food or beverage, or for preparing a health product having hypoglycemic and/or hypolipidemic effects, or for preparing a pharmaceutical product having hypoglycemic and/or hypolipidemic and/or qi-regulating and spleen-strengthening and/or dampness-drying and phlegm-resolving effects.

Technical Field

The invention belongs to the technical field of food and beverage processing, and particularly relates to a steamed tangerine peel food additive, tangerine peel milk tea powder, a preparation method and application thereof.

Background

The pericarpium Citri Tangerinae is dried mature pericarp of Rutaceae plant Citrus reticulata Blanco and its cultivar. According to records in Chinese pharmacopoeia, dried orange peel has the effects of regulating qi, strengthening spleen, eliminating dampness and reducing phlegm, and is used for treating abdominal distension, anorexia, vomiting and diarrhea, cough and excessive phlegm. Tangerine peel is listed as the first grade, beginning with Shen nong Ben Cao Jing (Shen nong's herbal Jing), and is recorded as: orange peel, raw Sichuan grain. Pungent and warm in flavor. Governing adverse qi in the chest and abdomen, inducing diuresis. It can be administered for a long time to remove odor and promote qi circulation. The compendium of materia Medica (Ben Cao gang mu) is characterized in that: for all kinds of diseases, it is always used to regulate qi and dry dampness. And the book Ben Cao Xin Shu (New compilation of materia Medica) and the book Ben Cao Jing Jie (book Cao Jing Jie) are in the same words: the dried orange peel is nontoxic and can be taken with ease. Modern multiple pharmacological experiments show that the qi-regulating and phlegm-resolving medicine can inhibit abnormal rise of total cholesterol, triglyceride and low-density lipoprotein in serum, and can be used for treating hyperlipidemia, obesity and the like. At present, numerous experiments prove that flavonoid components such as hesperidin, hesperetin and polymethoxyflavone contained in pericarpium citri reticulatae have the effects of reducing blood sugar and blood fat. However, dried orange peel has a dryness which makes it unsuitable for single over-consumption. In order to be edible more safely, the dried orange peel can be steamed in the prior art. After the dried orange peel is steamed, the bitter taste is reduced, and the drug effect is more moderate. Steamed pericarpium Citri Tangerinae has effects of regulating qi-flowing, invigorating spleen, and eliminating dampness, and is mainly used for soaking in water or added into Chinese medicinal composition as component.

On the other hand, with the improvement of living standard, the incidence of obesity is increasing, and especially the high-fat and high-sugar foods such as milk tea are popular, which causes great troubles to people to keep healthy. Nevertheless, there is no reduction in the preference of these high-fat and high-sugar foods. In order to reduce the harm of high-fat and high-sugar diet to human health, dried orange peel is often used as a food material or a seasoning in various foods. For example: CN201810215942.X A spiced dried pork and CN 202010631368.3A method for preparing cantonese sausage, wherein in the patent applications, dried orange peel is used for processing together with meat food, so that the taste of the meat food can be improved, and the adverse effect of the meat food on health can be reduced. However, in the prior art, the method for processing the dried orange peel into food is complex, and the taste of the prepared food depends on the technology or experience of a producer. In addition, for different types of food, the use modes of the dried orange peel in the food processing process are different, which causes obstacles to the popularization and application of the dried orange peel in the food processing. Therefore, there is a need for a dried orange peel additive that can be easily used in food processing, thereby effectively improving the taste and health of food.

Disclosure of Invention

Aiming at the problem that the milk tea beverage in the prior art is not beneficial to body health, the invention provides a steamed tangerine peel food additive, tangerine peel milk tea powder, a preparation method and application thereof, and aims to provide the following components: the steamed dried orange peel freeze-dried powder or the active ingredients thereof are prepared into the food additive, so that the food additive is convenient to be applied to processing of various foods or beverages, and the risk of obesity caused by unhealthy foods is reduced while the desire of the mouth and abdomen is met.

A food additive comprises steamed pericarpium Citri Tangerinae extract and food acceptable adjuvants.

Preferably, the steamed tangerine peel is prepared by moistening tangerine peel, steaming and drying.

Preferably, the extract of the steamed tangerine peel is freeze-dried steamed tangerine peel powder, and the freeze-dried steamed tangerine peel powder is powder obtained by carrying out water extraction, filtration, concentration and freeze drying on the steamed tangerine peel.

Preferably, the preparation method of the steamed dried orange peel freeze-dried powder comprises the following steps:

and (3) taking steamed dried orange peel, adding 8-10 times of water for reflux extraction for 2.0-2.5 h, filtering while hot, concentrating under reduced pressure, and freeze-drying to obtain the dried orange peel.

Preferably, the extract of the steamed tangerine peel contains flavonoid functional components, wherein the flavonoid functional components comprise hesperidin, hesperetin and polyoxymethylflavone.

The food acceptable auxiliary material is a milk tea substrate.

Preferably, the feed additive is prepared from the following raw materials in parts by weight:

20-30 parts of an extract of steamed dried orange peel,

70-80 parts of milk tea base.

Preferably, the milk tea substrate is composed of the following auxiliary materials in percentage by mass:

55 to 75 percent of skimmed milk powder, 18 to 32 percent of black tea powder, 3.0 to 4.5 percent of starch, 1 to 7 percent of cocoa powder, 1.0 to 3.2 percent of salt and 0.05 to 0.15 percent of aspartame.

Preferably, the milk tea substrate is composed of the following auxiliary materials in percentage by mass:

70% of skimmed milk powder, 20% of black tea powder, 3.8% of starch, 4% of cocoa powder, 2.1% of salt and 0.1% of aspartame.

The invention also provides a preparation method of the dried orange peel milk tea powder, which comprises the following steps:

(1) weighing the extract of the steamed dried orange peel and the milk tea substrate according to the mixture ratio;

(2) and (3) stirring and mixing the raw materials in the step (1) to obtain the composition.

Preferably, the extract of the steamed tangerine peel is a steamed tangerine peel freeze-dried powder, and the preparation method of the steamed tangerine peel freeze-dried powder comprises the following steps:

and (3) taking steamed dried orange peel, adding 8-10 times of water for reflux extraction for 2.0-2.5 h, filtering while hot, concentrating under reduced pressure, and freeze-drying to obtain the dried orange peel.

The invention also provides food or beverage containing the food additive.

The invention also provides application of the dried orange peel milk tea powder in preparing food or beverage, or application in preparing health care products with the effects of reducing blood sugar and/or blood fat, or application in preparing medicines with the effects of reducing blood sugar and/or blood fat, regulating qi, strengthening spleen, eliminating dampness and eliminating phlegm.

The invention prepares the extract of the steamed tangerine peel into the food additive which can be added and used in the processing process of various foods or beverages. The method is simple, different processes or processing methods do not need to be designed for different foods, and the method is beneficial to wide application of the dried orange peel in the field of food processing.

The functional components of the invention are derived from natural plants, only the steamed tangerine peel is used as a traditional Chinese medicine, the steamed tangerine peel is used as a food additive, the effects of regulating qi, strengthening spleen, eliminating dampness, reducing phlegm and regulating glycolipid metabolism of the active components of the tangerine peel can be exerted to the maximum extent, and the steaming tangerine peel can avoid possible dryness of the common tangerine peel. Wherein the effective components of flavonoids such as hesperidin, hesperetin and polyoxymethylflavone are retained in the extract of steamed pericarpium Citri Tangerinae, and has high stability. Experiments of regulating qi, reducing phlegm, reducing blood sugar and reducing blood fat show that the tangerine peel milk tea powder has obvious effects of regulating qi, reducing phlegm, reducing blood sugar and reducing blood fat; can promote digestion of food; can be used for treating cough with excessive phlegm; can effectively reduce the blood sugar value of diabetes; can play a good role in treating hypertension and hyperlipidemia, and has excellent health care and treatment effects.

In addition, in the preferred scheme, the sour and sweet taste of the dried orange peel can improve the mouthfeel of the milk tea, so that the unique flavor which is not possessed by other existing milk teas is formed, and more choices are provided for people who love the milk tea.

In conclusion, the dried orange peel milk tea powder provided by the invention can effectively retain and improve the good taste of milk tea, can also improve the problem that the milk tea is easy to cause obesity, and has the advantages of preventing and treating obesity and keeping healthy and physical fitness; meanwhile, the dried orange peel is steamed, so that the dryness possibly brought by common dried orange peel can be reduced.

Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.

The present invention will be described in further detail with reference to the following examples. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.

Detailed Description

Example 1: preparation of freeze-dried powder of steamed tangerine peel

Taking dried orange peel, adding 20-40 mL of water per 100g of dried orange peel, moistening for 30-50 min, steaming for 2-4 h by circulating steam, and drying to obtain steamed dried orange peel. Decocting steamed pericarpium Citri Tangerinae 20g with 200ml water for 2.5 hr, filtering while hot, concentrating the filtrate under reduced pressure to obtain fluid extract with relative density of 1.05-1.15 (25 deg.C), and freeze drying to obtain powder.

Example 2: preparation of freeze-dried powder of steamed tangerine peel

Taking dried orange peel, adding 20-40 mL of water per 100g of dried orange peel, moistening for 30-50 min, steaming for 2-4 h by circulating steam, and drying to obtain steamed dried orange peel. Decocting steamed pericarpium Citri Tangerinae 20g with 160ml water for 2 hr, filtering while hot, concentrating the filtrate under reduced pressure to obtain fluid extract with relative density of 1.05-1.15 (25 deg.C), and freeze drying to obtain powder.

Example 3: preparation of dried orange peel milk tea powder

The following formulation was used in this example:

the steamed dried orange peel freeze-dried powder prepared in the example 1 comprises 4g of milk tea base, wherein the milk tea base comprises 70% of skimmed milk powder, 20% of black tea powder, 3.8% of starch, 4% of cocoa powder, 2.1% of salt and 0.1% of aspartame by mass percent

The preparation method comprises the following steps:

1) weighing the steamed dried orange peel freeze-dried powder and the milk tea substrate according to the proportion;

2) stirring and mixing the raw materials to obtain the product.

Example 4: preparation of dried orange peel milk tea powder

The following formulation was used in this example:

the steamed dried orange peel freeze-dried powder prepared in the example 2 comprises 5g of milk tea base, wherein the milk tea base comprises 70% of skimmed milk powder, 20% of black tea powder, 3.8% of starch, 4% of cocoa powder, 2.1% of salt and 0.1% of aspartame

The preparation method comprises the following steps:

1) weighing the steamed dried orange peel freeze-dried powder and the milk tea substrate according to the proportion;

2) stirring and mixing the raw materials to obtain the product.

Example 5: preparation of dried orange peel milk tea powder

The following formulation was used in this example:

6g of steamed dried orange peel freeze-dried powder prepared in example 1, and 14g of milk tea base (milk tea base composition: 70% of skimmed milk powder, 20% of black tea powder, 3.8% of starch, 4% of cocoa powder, 2.1% of salt, and 0.1% of aspartame)

The preparation method comprises the following steps:

1) weighing the steamed dried orange peel freeze-dried powder and the milk tea substrate according to the proportion;

2) stirring and mixing the raw materials to obtain the product.

The advantageous effects of the present invention are described below by way of test examples.

Test example 1 investigation and study of taste of dried orange peel milk tea powder

First, research purpose

Investigating and testing the research of the color, luster, smell and taste of the milk tea powder (the milk tea powder containing the dried orange peel freeze-dried powder).

II, testing the sample

Dried orange peel milk tea powder prepared in example 5 (milk tea powder sample containing steamed dry orange peel powder, wherein 100% of the milk tea powder sample contains 30% of the steamed orange peel extract), dried orange peel milk tea powder prepared in example 4 (milk tea powder sample containing steamed dry orange peel powder, wherein 100% of the milk tea powder sample contains 25% of the steamed orange peel extract), dried orange peel milk tea powder prepared in example 3 (milk tea powder sample containing steamed dry orange peel powder, wherein 100% of the milk tea powder sample contains 20% of the steamed orange peel extract), and control dried orange peel milk tea powder prepared (milk tea powder sample containing steamed dry orange peel powder, wherein 100% of the milk tea powder sample contains 15% of the steamed orange peel extract). The samples were prepared into 20 g/bag and prepared in the third-level laboratory of Chinese medicine processing of Chengdu Chinese medicine university.

Third, research methods and results

(1) The test method comprises the following steps: the test persons are laboratory workers and 100 students. Taking a certain amount of dried orange peel milk tea powder, adding boiled water according to the proportion of 1:10, and uniformly stirring.

(2) The results of the investigation are shown in Table 5.

TABLE 5 taste test survey

More than 90% of tested people have good evaluation on the three aspects of color, smell and taste of the dried orange peel milk tea powder, and few tested people have general effect and no bad evaluation, which shows that the acceptance of the taste of the dried orange peel milk tea powder (containing 15-30% of steamed dried orange peel freeze-dried powder) is very high.

Test example 2: efficacy comparison research of dried orange peel milk tea powder and commercially available milk tea powder

First, research purpose

The comparison of the prepared dried orange peel milk tea powder with certain brand milk tea powder on the market in the aspects of regulating qi, reducing phlegm, reducing blood sugar and reducing blood fat is observed.

II, testing the sample

1. Dried orange peel milk tea powder prepared in example 5 (milk tea powder sample containing steamed dry orange peel powder, wherein 100% of the milk tea powder sample contains 30% of the steamed orange peel extract), dried orange peel milk tea powder prepared in example 4 (milk tea powder sample containing steamed dry orange peel powder, wherein 100% of the milk tea powder sample contains 25% of the steamed orange peel extract), dried orange peel milk tea powder prepared in example 3 (milk tea powder sample containing steamed dry orange peel powder, wherein 100% of the milk tea powder sample contains 20% of the steamed orange peel extract), and control dried orange peel milk tea powder prepared (milk tea powder sample containing steamed dry orange peel powder, wherein 100% of the milk tea powder sample contains 15% of the steamed orange peel extract). The samples were prepared into 20 g/bag and prepared in the third-level laboratory of Chinese medicine processing of Chengdu Chinese medicine university.

2. The milk tea powder is purchased in 22 g/bag in a supermarket and is purchased in a certain brand.

3. The pericarpium citri reticulatae milk tea powder blank substrate (namely, the milk tea substrate used in the embodiment 5) is prepared by a third-level laboratory of Chinese medicine processing science of Chengdu Chinese medicine university.

Third, research methods and results

1. The qi regulating effect: influence on gastric emptying rate of rats with functional dyspepsia

(1) The experimental method comprises the following steps:

[1] the experiment was divided into 7 groups, each of which was: firstly, in a model control group, the given liquid medicine is normal saline; ② pericarpium citri reticulatae milk tea powder group, the given liquid medicine is the solution of pericarpium citri reticulatae milk tea powder prepared in example 5; ③ pericarpium citri reticulatae milk tea powder group, the liquid medicine is the solution of pericarpium citri reticulatae milk tea powder prepared in the embodiment 4; fourthly, the pericarpium citri reticulatae milk tea powder group, the given liquid medicine is the solution of the pericarpium citri reticulatae milk tea powder prepared in the embodiment 3; fifthly, adding dried orange peel milk tea powder, wherein the liquid medicine is 3g of the dried orange peel steaming freeze-dried powder prepared according to the embodiment 1, and the milk tea base is 17g of the prepared dried orange peel milk tea powder solution; sixthly, the milk tea powder in the market is given with the liquid medicine which is the solution of the milk tea powder in the market; seventhly, in the negative control group (the dried orange peel milk tea powder blank substrate group), the given liquid medicine is the milk tea substrate solution used in example 5. Seventhly, the liquid medicine given by the group is prepared by milk tea powder (or milk tea substrate) and water according to the mass ratio of 1: 1. Each group had 10 animals.

[2] Model construction of electrical arrhythmia of rat stomach: the method of irregular feeding is adopted, namely, the food is fed in a single day, and the food is fasted in double days, so that the normal diet rule is disturbed, and the water is freely drunk. Meanwhile, 10mL of hydrochloric acid of 10mol/L is added into each liter of drinking water to destroy the acid-base environment in the stomach.

[3] And (3) starting administration at the 3 rd week of molding, under the condition of keeping the molding condition unchanged, performing intragastric administration on each group of corresponding liquid medicine at the dose of 20mL/kg for 2 weeks, fasting for 1 day (without water prohibition), performing intragastric administration on the phenol red solution with the concentration of 1g/L according to the ratio of 10 mL/(kg-bw) ig, and killing the animals after 30 min. Dissolving gastric contents in 0.15mol/L NaOH solution, standing for 1 hour, taking 5mL of supernatant from the gastric contents, adding 1mL of trichloroacetic acid solution, mixing and centrifuging, taking 4mL of supernatant, adding 1mL of NaOH solution, and reading the absorbance value at 560nm on an ultraviolet-visible spectrophotometer. The gastric emptying rate (%) × (1-intragastric phenol red content/gavage phenol red content) × 10%.

(2) As a result: see table 1.

TABLE 1 influence of dried orange peel milk tea powder on gastric emptying in functional dyspepsia rats

As can be seen from table 1, compared with the model control group, the application of the dried tangerine peel milk tea powder (containing 20-30% of the steamed dried tangerine peel freeze-dried powder) has a significant promotion effect on the gastric emptying rate (P < 0.05-P <0.01) on the intragastric administration of the rats with functional dyspepsia for 2 weeks, which indicates that the dried tangerine peel milk tea powder has a significant gastric emptying promotion effect; the pericarpium citri reticulatae milk tea powder (containing steamed pericarpium citri reticulatae freeze-dried powder 15%) of the control group only has an action trend, and P is more than 0.05; meanwhile, the milk tea powder group and the milk tea powder blank substrate group on the market have no promotion effect, and P is more than 0.05.

And (4) conclusion: the milk tea powder on the market has no promotion effect on the gastric emptying of rats with functional dyspepsia, and the dried orange peel milk tea powder (containing steamed dried orange peel freeze-dried powder of 20-30%) has an obvious qi regulating effect, so that the gastric emptying is promoted.

2. The function of reducing phlegm: influence on the amount of sputum discharged from normal rats

(1) The experimental method comprises the following steps:

[1] the experiment was divided into 7 groups, each of which was: the liquid medicine is normal saline in a normal control group; ② pericarpium citri reticulatae milk tea powder group, the given liquid medicine is the solution of pericarpium citri reticulatae milk tea powder prepared in example 5; ③ pericarpium citri reticulatae milk tea powder group, the liquid medicine is the solution of pericarpium citri reticulatae milk tea powder prepared in the embodiment 4; fourthly, the pericarpium citri reticulatae milk tea powder group, the given liquid medicine is the solution of the pericarpium citri reticulatae milk tea powder prepared in the embodiment 3; fifthly, adding dried orange peel milk tea powder, wherein the liquid medicine is 3g of the dried orange peel steaming freeze-dried powder prepared according to the embodiment 1, and the milk tea base is 17g of the prepared dried orange peel milk tea powder solution; sixthly, the milk tea powder in the market is given with the liquid medicine which is the solution of the milk tea powder in the market; seventhly, in the negative control group (the dried orange peel milk tea powder blank substrate group), the given liquid medicine is the milk tea substrate solution used in example 5. Seventhly, the liquid medicine given by the group is prepared by milk tea powder (or milk tea substrate) and water according to the mass ratio of 1: 1. Each group had 10 animals.

[2] After the rats are conventionally bred for 3 days, after each group of corresponding liquid medicine is gavaged for 2 weeks at a dose of 20ml/kg, the rats are fasted without water supply for 12 hours, 1 hour after the last administration, the rats are anesthetized, the back position is fixed, the trachea is exposed, a glass capillary tube with the diameter of 0.5mm is inserted at the 3 rd cartilage ring position under the thyroid cartilage ring, sputum of 2 hours is collected, and the length of the sputum of each group is taken as an index for analysis.

(2) As a result: see table 2.

TABLE 2 influence of dried orange peel milk tea powder on the amount of sputum excretion of rats

As can be seen from Table 2, compared with the normal control group, the application of the dried orange peel milk tea powder (containing 15-30% of the steamed dried orange peel freeze-dried powder) has a remarkable promoting effect (P is less than 0.05-P is less than 0.01) on the sputum excretion of rats for 2 weeks, which indicates that the dried orange peel milk tea powder has a remarkable phlegm eliminating effect; the milk tea powder group and the milk tea powder blank substrate group on the market basically have no promotion effect on the sputum excretion of rats, and the difference has no statistical significance (P > 0.05).

And (4) conclusion: has no promotion effect on the phlegm discharge of rats, while the milk tea powder on the market has obvious phlegm reducing effect (containing 15-30% of steamed dried orange peel freeze-dried powder).

3. The hypoglycemic effect: influence on blood sugar of rats with diabetes caused by streptozotocin

(1) The experimental method comprises the following steps:

[1] the experiment was divided into 7 groups, each of which was: firstly, in a model control group, the given liquid medicine is normal saline; ② pericarpium citri reticulatae milk tea powder group, the given liquid medicine is the solution of pericarpium citri reticulatae milk tea powder prepared in example 5; ③ pericarpium citri reticulatae milk tea powder group, the liquid medicine is the solution of pericarpium citri reticulatae milk tea powder prepared in the embodiment 4; fourthly, the pericarpium citri reticulatae milk tea powder group, the given liquid medicine is the solution of the pericarpium citri reticulatae milk tea powder prepared in the embodiment 3; fifthly, adding dried orange peel milk tea powder, wherein the liquid medicine is 3g of the dried orange peel steaming freeze-dried powder prepared according to the embodiment 1, and the milk tea base is 17g of the prepared dried orange peel milk tea powder solution; sixthly, the milk tea powder in the market is given with the liquid medicine which is the solution of the milk tea powder in the market; seventhly, in the negative control group (the dried orange peel milk tea powder blank substrate group), the given liquid medicine is the milk tea substrate solution used in example 5. Seventhly, the liquid medicine given by the group is prepared by milk tea powder (or milk tea substrate) and water according to the mass ratio of 1: 1. Each group had 10 animals.

[2] After the animals are conventionally fed for 3 days, injecting 60mg/kg streptozotocin into the abdominal cavity of each rat, measuring the fasting blood glucose value of the tail vein after 72 hours, selecting rats with the molding rate of more than 22mmol/L to be successfully molded, and randomly dividing the rats into the 7 groups.

[3] After each group of corresponding liquid medicine is perfused into the stomach at a dose of 20ml/kg for 2 weeks, the rat tail vein fasting blood is taken, and the blood glucose value is measured by a glucometer.

(2) As a result: see table 3.

TABLE 3 influence of dried orange peel milk tea powder on streptozotocin-induced blood glucose in diabetic rats

As can be seen from table 3, compared with the model control group, the application of the tangerine peel milk tea powder (containing 20-30% of the steamed tangerine peel freeze-dried powder) has a significant inhibition effect (P is less than 0.05) on the blood sugar level after the rats are gazed for 2 weeks after diabetes caused by streptozotocin, which indicates that the tangerine peel milk tea powder has a significant blood sugar reducing effect; while the pericarpium citri reticulatae milk tea powder (containing steamed pericarpium citri reticulatae freeze-dried powder 15%) of the control group only has action trend (P is more than 0.05); on the contrary, milk tea powder groups and milk tea powder blank matrix groups on the market have certain effect of increasing the blood sugar value of diabetic rats, and the effect is not obvious (P is more than 0.05).

And (4) conclusion: the influence on the blood sugar value of a rat diabetic caused by streptozotocin is that milk tea powder on the market has no inhibition effect, and the dried orange peel milk tea powder (containing 20-30% of steamed dried orange peel freeze-dried powder) has an obvious blood sugar reducing effect.

4. Lipid-lowering action: influence on fat of fat mice fed with high-fat feed

(1) The experimental method comprises the following steps:

[1] the experiment was divided into 7 groups, each of which was: firstly, in a model control group, the given liquid medicine is normal saline; ② pericarpium citri reticulatae milk tea powder group, the given liquid medicine is the solution of pericarpium citri reticulatae milk tea powder prepared in example 5; ③ pericarpium citri reticulatae milk tea powder group, the liquid medicine is the solution of pericarpium citri reticulatae milk tea powder prepared in the embodiment 4; fourthly, the pericarpium citri reticulatae milk tea powder group, the given liquid medicine is the solution of the pericarpium citri reticulatae milk tea powder prepared in the embodiment 3; fifthly, adding dried orange peel milk tea powder, wherein the liquid medicine is 3g of the dried orange peel steaming freeze-dried powder prepared according to the embodiment 1, and the milk tea base is 17g of the prepared dried orange peel milk tea powder solution; sixthly, the milk tea powder in the market is given with the liquid medicine which is the solution of the milk tea powder in the market; seventhly, in the negative control group (the dried orange peel milk tea powder blank substrate group), the given liquid medicine is the milk tea substrate solution used in example 5. Seventhly, the liquid medicine given by the group is prepared by milk tea powder (or milk tea substrate) and water according to the mass ratio of 1: 1. Each group had 10 animals. .

[2] High fat feed was fed to mice, obese mice with a body weight 20% higher than that of normal feed were selected and randomly divided into 7 groups.

[3] And continuously feeding high-fat feed to each group, respectively weighing the abdominal epididymis fat, mesenteric fat and retroperitoneal fat of the mice after the corresponding liquid medicine is infused for 2 weeks at the dose of 20ml/kg, and calculating the sum of the three and the ratio of the total weight to the weight of the corresponding mice.

(2) As a result: see table 4.

TABLE 4 influence of dried orange peel milk tea powder on fat in fat-fed mice

As can be seen from table 4, compared with the model control group, the application of the dried orange peel milk tea powder (containing the steamed dried orange peel freeze-dried powder of 20% -30%) to the intragastric administration of the mice fed with the high-fat feed for 2 weeks has a significant inhibitory effect on the total lipid ratio (P < 0.05-P <0.01), which indicates that the dried orange peel milk tea powder has a significant lipid-lowering effect; while the pericarpium citri reticulatae milk tea powder (containing steamed pericarpium citri reticulatae freeze-dried powder 15%) of the control group only has action trend (P is more than 0.05); on the contrary, the milk tea powder group and the milk tea powder blank substrate group on the market have a certain raising effect on the total lipid ratio of mice fed with high-fat feed, and the effect is not obvious (P is more than 0.05).

And (4) conclusion: the milk tea powder on the market has no inhibition effect on the total lipid ratio of mice fed with high-fat feed, and the dried orange peel milk tea powder (containing steamed dried orange peel freeze-dried powder of 20-30%) has an obvious lipid-lowering effect.

The results of the test examples show that the dried orange peel milk tea powder provided by the invention can promote gastric emptying, so that the dried orange peel milk tea powder has the effects of regulating qi and tonifying spleen; can promote expectoration, thereby having effects of eliminating dampness and eliminating phlegm; can effectively reduce blood sugar and blood fat, thereby achieving the purposes of preventing and treating obesity and keeping healthy and stature. In contrast, the common milk tea powder (namely the milk tea substrate) has no obvious effect on gastric emptying and has certain effect of increasing blood sugar and blood fat. As can be seen from the results of test example 2, the taste of the dried orange peel milk tea powder provided by the present invention can be appreciated by most drinkers. Therefore, the dried orange peel milk tea powder provided by the invention is a very potential health beverage.