阅读说明：本技术 一种老香黄单丛茶口含压片糖果及其制备方法 (Buccal tablet candy containing old fragrant yellow Dancong tea and preparation method of buccal tablet candy ) 是由 孔美兰 刘谋泉 林婉玲 王锦旭 黄凯信 陈树喜 于 2020-11-23 设计创作，主要内容包括：本发明涉及一种老香黄单丛茶口含压片糖果及其制备方法,按以下重量份数的组分制成：单丛茶提取物800～1000份,老香黄粉10～15份,结晶麦芽糖70～80份,普鲁兰多糖5～8份,调味剂0～2份,硬脂酸镁0.6～1.5份。本发明通过采用特定的单丛茶、老香黄,并采用特定的制备工艺,可有效提高产品的口感和保质期,同时提高产品消滞去腻的有效性,可有效减缓咽喉肿痛。(The invention relates to a buccal tablet candy of old fragrant yellow Dancong tea and a preparation method thereof, wherein the buccal tablet candy is prepared from the following components in parts by weight: 800-1000 parts of single-clump tea extract, 10-15 parts of old fragrant yellow powder, 70-80 parts of crystalline maltose, 5-8 parts of pullulan, 0-2 parts of flavoring agent and 0.6-1.5 parts of magnesium stearate. According to the invention, the special single tea is adopted, the product is old and fragrant and yellow, and the special preparation process is adopted, so that the taste and the quality guarantee period of the product can be effectively improved, the effectiveness of eliminating stagnation and removing greasiness of the product is improved, and the swelling and pain in throat can be effectively relieved.)

1. The buccal tablet candy of the old fragrant yellow single clump tea is characterized by comprising the following components in parts by weight: 800-1000 parts of single-clump tea extract, 10-15 parts of old fragrant yellow powder, 70-80 parts of crystalline maltose, 5-8 parts of pullulan, 0-2 parts of flavoring agent and 0.6-1.5 parts of magnesium stearate.

2. The old fragrant yellow single plexus tea buccal tablet candy as claimed in claim 1, which is characterized by comprising the following components in parts by weight: 900 parts of single-clump tea extract, 12 parts of old fragrant yellow powder, 75 parts of crystalline maltose, 6 parts of pullulan, 1 part of flavoring agent and 1 part of magnesium stearate.

3. The old fragrant yellow single plexus tea buccal tablet candy as claimed in claim 1, wherein the single plexus tea extract is prepared from single plexus tea with a storage period of 0-2 years.

4. The old fragrant yellow single plexus tea buccal tablet candy as claimed in claim 1, wherein the old fragrant yellow powder is prepared from old fragrant yellow with a storage period of 5-20 years.

5. The candy as claimed in claim 1, wherein the flavoring agent is one or more of aspartame, sucralose, acesulfame potassium, malic acid, citric acid, and edible essence.

6. A method for preparing the old fragrant yellow single tea buccal tablet candy as claimed in any one of claims 1 to 5, which is characterized by comprising the following steps:

s1, preparing a single-clump tea extract;

s2, preparing old fragrant yellow powder;

s3, weighing the raw materials according to the weight of the raw materials for later use;

s4, stirring the old fragrant yellow powder, the crystalline maltose and the pullulan into the single tea extract by using an air suction type high-speed stirrer until the material density is 0.85-0.95 g/cm, and carrying out thin film planting for later use;

s5, conveying the processed material obtained in the step S4 into a vacuum scraper dryer for drying under the conditions that the temperature is 30-35 ℃, the vacuum degree is 0.08-0.09 Mpa, drying until the moisture content is less than 5%, and finishing the particles by a 10-20-mesh screen for later use;

s6, uniformly mixing the material processed in the step S5 with a flavoring agent and magnesium stearate, tabletting and packaging; the pressure of the tablet hardness side is more than 120N, and the positive pressure is more than 180N.

7. The preparation method of the old Xianghuang Dancong tea buccal tablet candy as claimed in claim 6, wherein the preparation method of the Dancong tea extract comprises the following steps:

s11, softening: uniformly spraying water on the surface of the single tea bundle according to the volume to mass ratio of 1-3:1 of the water to the single tea bundle to soften the single tea bundle;

s12, cell wall breaking treatment: the softened single tea bundle is placed in a tray, the thickness of the tray is less than 10 mm-15 mm, and vacuum airflow cell wall breaking is carried out, wherein the wall breaking conditions are as follows: the temperature is 40-45 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 3-5 minutes, and the operation is repeated for 3 times;

s13, ultrasonic extraction: according to the alcohol: water: preparing an extraction solvent with the concentration of 10% acetic acid =6-10:9-13:1, putting the single tea bundle after cell wall breaking into the extraction solvent with the weight of 8-15 times of the weight of the single tea bundle, and performing normal-temperature ultrasonic extraction until the concentration of an extracting solution is more than 2.0% of the content of soluble solids for later use.

8. The preparation method of the old Xianghuang Dancong tea buccal tablet candy as claimed in claim 6, wherein the preparation method of the old Xianghuang powder comprises the following steps:

s21, slicing: cutting the old fragrant yellow until the thickness is less than 8 mm;

s22, cell wall breaking treatment: the sliced old yellow wine is put into a tray, the thickness of the tray is less than 10 mm-15 mm, and the wall breaking is carried out by vacuum airflow, and the wall breaking conditions are as follows: the temperature is 50-55 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 3-5 minutes, and the operation is repeated for 3 times;

s23, drying: drying the old yellow incense subjected to the wall breaking treatment at 50-55 ℃ in vacuum until the water content is less than 5%;

s24, crushing: and (3) rapidly freezing the dried old fragrant yellow at-10 to-20 ℃ for 10-48h, and feeding the old fragrant yellow into a universal pulverizer to pulverize to 40-80 meshes for later use.

Technical Field

The invention belongs to the technical field of functional foods, and particularly relates to a buccal tablet candy of old fragrant yellow single tea and a preparation method thereof.

Background

The bergamot fruit is also named as bergamot, devil claw, five-finger orange and bergamot, is a medicinal and edible raw material, has the effects of reasonably gasifying phlegm, stopping vomiting, relieving flatulence, soothing liver, tonifying spleen, harmonizing stomach and the like, has the relieving effect on tracheitis and asthma of old people, and has better curative effect on dyspepsia and chest and abdominal distension of common people. At present, the main processing modes comprise slicing to prepare dry products for medicine and pickling to prepare preserved fruits. The preserved fruit is called as aged fragrant yellow, is one of three treasures in Chaozhou, and is the first of the three treasures in Chaozhou, and the aged fragrant yellow in Chaozhou in 2018 is successfully declared to be a national geographical marking product. The popularity of the old fragrant yellow is also increasing, and the old fragrant yellow becomes the first choice for tourists from the four seas of the five lakes to purchase special products of Chaozhou, and the memorial archway becomes the old fragrant yellow street. The old fragrant yellow also becomes the first of the Chaozhou Sanbao. The old yellow incense is more a memory of thinking of overseas Chinese and overseas, a cultural symbol. The Chaozhou old fragrant yellow beautiful name is a name card for Chaozhou food and even Chaozhou travel. The old fragrant yellow products mainly take preserved fruits as main materials, the development of the old fragrant yellow industry is seriously influenced, in recent years, although there are reports about processing the old fragrant yellow into products such as beverages, candies, moon cakes and the like, the processed products basically simply add the old fragrant yellow into corresponding products, the functional characteristics of the old fragrant yellow products cannot be well embodied, and the products cannot be accepted by the market basically.

The Dancong tea is one of the main representatives of the oolong in China, and the Dancong tea produced in Fenghuangshan area in Chaozhou, Guangdong province in China is the famous and excellent representative of the oolong, and has a history of more than 700 years. The Fenghuangshan area is between 116 degrees and 45 degrees of east longitude, 23 degrees and 50 degrees and 23 degrees and 55 degrees of north latitude, belongs to subtropical monsoon climate, has the advantages of 350-1498 m of sea level, mild climate, abundant rainfall, 20 ℃ of average annual temperature, 2200mm of average annual rainfall, 1403h of average sunshine hours, red soil and yellow soil are taken as main soil in mountain areas, the soil has good physical and chemical properties, high humus content and unique natural conditions, is very suitable for the growth of tea trees, and is a single cluster of tea produced in the Fenghuangshan area which is recognized by the nation as a geographical sign protection product. The physiological activity of the tea mainly comprises antioxidation, inflammation diminishing and bacteriostasis, weight reduction, blood sugar reduction, blood pressure reduction, blood fat reduction, cancer resistance, mutation resistance, radiation resistance, aging resistance and the like, while the Dancong tea serving as a product in the Fenghuangshan area shows the special physiological characteristics due to the growth region condition, such as being widely accepted in terms of stagnation elimination, greasy removal, inflammation diminishing and throat moistening, Chaoshan in the Fenghuangshan area and coming to have the tea drinking habit, the tea mainly comprises the Dancong tea, and the Dancong tea can be eliminated and greasy after being drunk too many meat foods in the ancient seasons, and the habit is handed over from generation to generation. However, the single tea is eaten in a mode of making tea with boiled water by using a special tool, the eating mode is monotonous and inconvenient, the tea set is carried on the Chaoshan people who love drinking tea on business, and the eating inconvenience seriously affects the popularization of the single tea.

The buccal tablet candy is convenient to carry and easy to eat, is similar to tablets in medicines, has a certain capacity of bearing functional factors, and is becoming a brand new expression form of functional food, and Chinese patent CN107927303A discloses a characteristic flavor functional tablet candy and a manufacturing method thereof. Tea-flavored buccal tablet candies are sold in many markets, but tea extracts with the functions of eliminating stagnation and removing greasiness are extracted from a single tea bundle by a specific extraction method to prepare the buccal tablet candies, and reports are not found, and even the buccal tablet candies prepared by matching the tea extracts and aged and yellow in a specific storage year according to a specific ratio are not reported.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides the buccal tablet candy of the old fragrant yellow Dancong tea and the preparation method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme:

the buccal tablet candy of the old fragrant yellow single clump tea comprises the following components in parts by weight: single-clump tea extract, old fragrant yellow powder, crystalline maltose, pullulan, flavoring agent and magnesium stearate.

Further, the tablet candy comprises the following components in parts by weight: 800-1000 parts of single-clump tea extract, 10-15 parts of old fragrant yellow powder, 70-80 parts of crystalline maltose, 5-8 parts of pullulan, 0-2 parts of flavoring agent and 0.6-1.5 parts of magnesium stearate.

Further, the tablet candy comprises the following components in parts by weight: 900 parts of single-clump tea extract, 12 parts of old yellow powder, 75 parts of crystalline maltose, 6 parts of pullulan, 1 part of flavoring agent and 1 part of magnesium stearate.

In the invention, the single tea bundle contains rich amino acid, vitamin, tea polyphenol and alkaloid, and the prepared single tea bundle extract has the following effects: refreshing brain, clearing away heat and summer heat, removing oil and greasiness, preventing radiation, lowering blood pressure and blood lipid, resisting aging, reducing weight, promoting health, and enhancing immunity.

The Laoxiangxiang medicine is warm, pungent, bitter, sour and warm in nature, has effects of soothing liver, regulating qi, invigorating stomach, relieving vomit, eliminating phlegm and relieving cough, and can be used for preventing and treating cough, chest distress, anorexia, etc. The Laoxiangxiang contains flavonoid, polyphenol, coumarin, active polysaccharide, protein, mineral substances and other components. Pharmacological experiments show that the old yellow incense has biological activity such as immunoregulation effect, and can improve the disease resistance after being eaten frequently. The old yellow incense powder takes old yellow incense as a raw material, and can fully exert the biological activity effect of the old yellow incense powder.

Magnesium stearate is a hydrophobic lubricant, is easy to be uniformly mixed with particles, and has smooth and attractive tablet surface, good adhesiveness and strong lubricity after tabletting.

The components of the formula are obtained by the inventor through a large number of creative experiments, the formula is scientific, the safety is high, the product completely meets the food standard, and the old fragrant yellow tea and the single tea in the components are matched for use, so that the obvious synergistic enhancement effect is achieved, the abdominal distension and food retention can be effectively reduced, and the sore throat is relieved.

Further, the single-clump tea extract is prepared from single-clump tea with a storage period of 0-2 years, and preferably, the single-clump tea extract is prepared from single-clump tea produced in Fenghuangshan area in Chaozhou city of Guangdong province in China.

Further, the old yellow powder is prepared from old yellow with a storage period of 5-20 years.

Further, the flavoring agent is one or more of aspartame, sucralose, acesulfame potassium, malic acid, citric acid and edible essence.

The invention also provides a preparation method of the old fragrant yellow single-clump tea buccal tablet candy, which is characterized by comprising the following steps of:

s1, preparing a single-clump tea extract;

s2, preparing old fragrant yellow powder;

s3, weighing the raw materials according to the weight of the raw materials for later use;

s4, stirring the old fragrant yellow powder, the crystalline maltose and the pullulan into the single tea extract by using an air suction type high-speed stirrer until the material density is 0.85-0.95 g/cm, and carrying out thin film planting for later use;

s5, conveying the processed material obtained in the step S4 into a vacuum scraper dryer for drying under the conditions that the temperature is 30-35 ℃, the vacuum degree is 0.08-0.09 Mpa, drying until the moisture content is less than 5%, and finishing the particles by a 10-20-mesh screen for later use;

s6, mixing the material processed in the step S5, flavoring agents and magnesium stearate uniformly, tabletting and packaging. The pressure of the tablet hardness side is more than 120N, and the positive pressure is more than 180N.

The preparation method of the buccal tablet candy adopts the extracting solution to be directly mixed with the main auxiliary materials of the buccal tablet candy for granulation without concentration and drying, reduces the degradation of effective components of the extract caused by multiple concentration and drying, and the preparation process has the advantages of uniform material mixing, uniform and consistent appearance and color of the candy, high and uniform disintegration speed of functional components in the oral cavity and high absorption rate.

Further, the preparation method of the single-plex tea extract comprises the following steps:

s11, softening: uniformly spraying water on the surface of the single tea bundle according to the volume to mass ratio of 1-3:1 of the water to the single tea bundle to soften the single tea bundle;

s12, cell wall breaking treatment: the softened single tea bundle is placed in a tray, the thickness of the tray is less than 10 mm-15 mm, and vacuum airflow cell wall breaking is carried out, wherein the wall breaking conditions are as follows: the temperature is 40-45 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 3-5 minutes, and the operation is repeated for 3 times;

s13, ultrasonic extraction: according to the alcohol: water: preparing an extraction solvent with the concentration of 10% acetic acid =6-10:9-13:1, putting the single tea bundle after cell wall breaking into the extraction solvent with the weight of 8-15 times of the weight of the single tea bundle, and performing normal-temperature ultrasonic extraction until the concentration of an extracting solution is more than 2.0% of the content of soluble solids for later use.

Further, the preparation method of the old fragrant yellow powder comprises the following steps:

s21, slicing: cutting the old fragrant yellow until the thickness is less than 8 mm;

s22, cell wall breaking treatment: the sliced old yellow wine is put into a tray, the thickness of the tray is less than 10 mm-15 mm, and the wall breaking is carried out by vacuum airflow, and the wall breaking conditions are as follows: the temperature is 50-55 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 3-5 minutes, and the operation is repeated for 3 times;

s23, drying: drying the old yellow incense subjected to the wall breaking treatment at 50-55 ℃ in vacuum until the water content is less than 5%;

s24, crushing: and (3) rapidly freezing the dried old fragrant yellow at-10 to-20 ℃ for 10-48h, and feeding the old fragrant yellow into a universal pulverizer to pulverize to 40-80 meshes for later use.

The buccal tablet candy disclosed by the invention contains 0.8g of pure candy in each tablet, and 10-12 tablets are sucked every day.

Compared with the prior art, the invention has the beneficial effects that:

1. according to the invention, the medicinal and edible food aged fragrant yellow tea in a specific year is selected as an effective component, and a specific treatment process is adopted to prepare related components with an adjusting effect on human bodies. According to the statistics of clinical tests, the buccal tablet candy can effectively reduce abdominal distension, food retention and alleviate sore throat when being taken.

2. The preparation method of the buccal tablet candy adopts the extracting solution to be directly mixed with the main auxiliary materials of the buccal tablet candy for granulation without concentration and drying, reduces the degradation of effective components of the extract caused by multiple concentration and drying, and the preparation process has the advantages of uniform material mixing, uniform and consistent appearance and color of the candy, high and uniform disintegration speed of functional components in the oral cavity and high absorption rate.

3. The preparation method is simple and convenient, and has good application effect and popularization significance.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the detailed description and specific examples, while indicating the scope of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.

Example 1

The old fragrant yellow single-clump tea buccal tablet candy of the embodiment comprises the following raw materials: 1000 parts of single-plex tea extract, 15 parts of old fragrant yellow powder, 80 parts of crystalline maltose, 8 parts of pullulan, 0.6 part of citric acid, 0.5 part of malic acid, 0.3 part of aspartame, 0.1 part of acesulfame-K, 0.1 part of sucralose, 0.4 part of edible essence and 1.5 parts of magnesium stearate.

Further, the single-clump tea extract is prepared from single-clump tea with the storage period of 0-2 years.

Further, the old yellow powder is prepared from old yellow with a storage period of 5-20 years.

Wherein, the single tea extract is prepared by the following method:

(1) softening treatment: uniformly spraying water on the surface of the single tea bundle according to the volume to mass ratio of 3:1 of the water to the single tea bundle to soften the single tea bundle;

(2) and (3) cell wall breaking treatment: loading the softened single tea bundle into a tray, and performing vacuum airflow cell wall breaking at the thickness of 15mm, wherein the wall breaking conditions are as follows: the temperature is 45 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 5 minutes, and the operation is repeated for 3 times;

(3) ultrasonic extraction: according to the alcohol: water: preparing an extraction solvent with the concentration of 10% acetic acid =10:13:1, putting the single-clump tea subjected to cell wall breaking into the extraction solvent with the weight 15 times of the weight of the single-clump tea, and performing normal-temperature ultrasonic extraction until the concentration of an extracting solution is more than 2.0% of soluble solids for later use.

The old fragrant yellow powder is prepared by the following method:

(1) slicing: cutting the old fragrant yellow until the thickness is less than 8 mm;

(2) and (3) cell wall breaking treatment: the old fragrant yellow after will cutting into slices is packed into the tray, and the dish thickness 15mm carries out the broken wall of vacuum air current cell, and the broken wall condition is: the temperature is 55 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 5 minutes, and the operation is repeated for 3 times;

(3) and (3) drying: vacuum drying the wall-broken old yellow wine at 55 deg.C until the water content is less than 5%;

(4) crushing: rapidly freezing the dried old Xianghuang at-20 deg.C for 48h, and pulverizing to 80 mesh with universal pulverizer.

The preparation method of the old fragrant yellow single-clump tea buccal tablet candy of the embodiment is as follows:

(a) weighing the raw materials according to the weight of the raw materials for later use;

(b) stirring old fragrant yellow powder, crystalline maltose and pullulan into the single-clump tea extract by using an air suction type high-speed stirrer until the material density is 0.95g/cm for carrying out the thin film planting for later use;

(c) and (c) conveying the treated material (b) into a vacuum scraper dryer for drying under the conditions of the temperature of 35 ℃ and the vacuum degree of 0.08-0.09 Mpa until the moisture content is less than 5%, and grading by using a 20-mesh screen for later use.

(d) And (c) uniformly mixing the treated material in the step (c) with a flavoring agent and magnesium stearate, tabletting and packaging, wherein the pressure of the tabletting hardness side is more than 120N, and the positive pressure is more than 180N.

Example 2

The old fragrant yellow single-clump tea buccal tablet candy of the embodiment comprises the following raw materials: 900 parts of single tea extract, 12 parts of old fragrant yellow powder, 75 parts of crystalline maltose, 6 parts of pullulan, 0.5 part of citric acid, 0.3 part of aspartame, 0.2 part of edible essence and 1 part of magnesium stearate.

Further, the single-clump tea extract is prepared from single-clump tea with a storage period of 0-2 years, and the raw material of the single-clump tea extract is single-clump tea produced in Fenghuangshan area in Chaozhou, Guangdong province in China.

Further, the old yellow powder is prepared from old yellow with a storage period of 5-20 years.

Wherein, the single tea extract is prepared by the following method:

(1) softening treatment: uniformly spraying water on the surface of the single tea bundle according to the volume to mass ratio of 2:1 of the water to the single tea bundle to soften the single tea bundle;

(2) and (3) cell wall breaking treatment: loading the softened single tea bundle into a tray, and performing vacuum airflow cell wall breaking at the thickness of 12mm, wherein the wall breaking conditions are as follows: the temperature is 42 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 4 minutes, and the operation is repeated for 3 times;

(3) ultrasonic extraction: according to the alcohol: water: preparing an extraction solvent with the concentration of 10% acetic acid =8:11:1, putting the single tea bundle with the cell wall broken into the extraction solvent with the weight 12 times of the weight of the single tea bundle, and performing normal-temperature ultrasonic extraction until the concentration of an extracting solution is more than 2.0% of soluble solid for later use.

The old fragrant yellow powder is prepared by the following method:

(1) slicing: cutting the old fragrant yellow until the thickness is less than 8 mm;

(2) and (3) cell wall breaking treatment: loading the sliced old yellow wine into a tray, and performing vacuum airflow cell wall breaking at the thickness of 12mm, wherein the wall breaking conditions are as follows: the temperature is 52 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 4 minutes, and the operation is repeated for 3 times;

(3) and (3) drying: vacuum drying the wall-broken old yellow wine at 52 deg.C until the water content is less than 5%;

(4) crushing: rapidly freezing the dried old yellow wine at-15 deg.C for 24h, and pulverizing to 60 mesh with universal pulverizer.

The preparation method of the old fragrant yellow single-clump tea buccal tablet candy of the embodiment is as follows:

(a) weighing the raw materials according to the weight of the raw materials for later use;

(b) stirring old fragrant yellow powder, crystalline maltose and pullulan into the single-clump tea extract by using an air suction type high-speed stirrer until the material density is 0.90g/cm for carrying out the thin film planting for later use;

(c) and (c) conveying the treated material (b) into a vacuum scraper dryer for drying under the conditions of the temperature of 32 ℃ and the vacuum degree of 0.08-0.09 Mpa until the moisture content is less than 5%, and grading by using a 15-mesh screen for later use.

(d) And (c) uniformly mixing the treated material in the step (c) with a flavoring agent and magnesium stearate, tabletting and packaging, wherein the pressure of the tabletting hardness side is more than 120N, and the positive pressure is more than 180N.

Example 3

The old fragrant yellow single-clump tea buccal tablet candy of the embodiment comprises the following raw materials: 850 parts of single tea extract, 14 parts of old yellow powder, 78 parts of crystalline maltose, 7 parts of pullulan, 0.4 part of malic acid, 0.1 part of aspartame, 0.1 part of sucralose, 0.3 part of edible essence and 0.8 part of magnesium stearate.

Further, the single-clump tea extract is prepared from single-clump tea with a storage period of 0-2 years, and the raw material of the single-clump tea extract is single-clump tea produced in Fenghuangshan area in Chaozhou, Guangdong province in China.

Further, the old yellow powder is prepared from old yellow with a storage period of 5-20 years.

Wherein, the single tea extract is prepared by the following method:

(1) softening treatment: uniformly spraying water on the surface of the single tea bundle according to the volume to mass ratio of 3:2 of the water to the single tea bundle to soften the single tea bundle;

(2) and (3) cell wall breaking treatment: loading the softened single tea bundle into a tray, and performing vacuum airflow cell wall breaking at the thickness of 14mm, wherein the wall breaking conditions are as follows: the temperature is 44 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 4 minutes, and the operation is repeated for 3 times;

(3) ultrasonic extraction: according to the alcohol: water: preparing an extraction solvent with the concentration of 10% acetic acid =7:10:1, putting the single tea bundle with the cell wall broken into the extraction solvent with the weight 10 times of the weight of the single tea bundle, and performing normal-temperature ultrasonic extraction until the concentration of an extracting solution is more than 2.0% of soluble solid for later use.

The old fragrant yellow powder is prepared by the following method:

(1) slicing: cutting the old fragrant yellow until the thickness is less than 8 mm;

(2) and (3) cell wall breaking treatment: loading the sliced old yellow wine into a tray, and performing vacuum airflow cell wall breaking at the thickness of 14mm, wherein the wall breaking conditions are as follows: the temperature is 54 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 4 minutes, and the operation is repeated for 3 times;

(3) and (3) drying: vacuum drying the wall-broken old yellow wine at 54 deg.C until the water content is less than 5%;

(4) crushing: rapidly freezing the dried old Xianghuang at-18 deg.C for 36h, and pulverizing to 70 mesh with universal pulverizer.

The preparation method of the old fragrant yellow single-clump tea buccal tablet candy of the embodiment is as follows:

(a) weighing the raw materials according to the weight of the raw materials for later use;

(b) stirring old fragrant yellow powder, crystalline maltose and pullulan into the single-clump tea extract by using an air suction type high-speed stirrer until the material density is 0.92g/cm for carrying out the thin film planting for later use;

(c) and (c) conveying the treated material (b) into a vacuum scraper dryer for drying under the conditions of the temperature of 34 ℃ and the vacuum degree of 0.08-0.09 Mpa until the moisture content is less than 5%, and grading by using a 18-mesh screen for later use.

(d) And (c) uniformly mixing the treated material in the step (c) with a flavoring agent and magnesium stearate, tabletting and packaging, wherein the pressure of the tabletting hardness side is more than 120N, and the positive pressure is more than 180N.

Example 4

The old fragrant yellow single-clump tea buccal tablet candy of the embodiment comprises the following raw materials: 800 parts of single-clump tea extract, 10 parts of old fragrant yellow powder, 70 parts of crystalline maltose, 5 parts of pullulan and 0.6 part of magnesium stearate.

Further, the single-clump tea extract is prepared from single-clump tea with the storage period of 0-2 years.

Further, the old yellow powder is prepared from old yellow with a storage period of 5-20 years.

Wherein, the single tea extract is prepared by the following method:

(1) softening treatment: uniformly spraying water on the surface of the single tea bundle according to the volume to mass ratio of 1:1 of the water to the single tea bundle to soften the single tea bundle;

(2) and (3) cell wall breaking treatment: loading the softened single tea bundle into a tray, and performing vacuum airflow cell wall breaking at the thickness of 10mm, wherein the wall breaking conditions are as follows: the temperature is 40 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 3 minutes, and the operation is repeated for 3 times;

(3) ultrasonic extraction: according to the alcohol: water: preparing an extraction solvent with the concentration of 10% acetic acid =6:9:1, putting the single tea bundle with the cell wall broken into the extraction solvent with the weight 8 times of the weight of the single tea bundle, and performing normal-temperature ultrasonic extraction until the concentration of an extracting solution is more than 2.0% of soluble solid for later use.

The old fragrant yellow powder is prepared by the following method:

(1) slicing: cutting the old fragrant yellow until the thickness is less than 8 mm;

(2) and (3) cell wall breaking treatment: loading the sliced old yellow wine into a tray, and performing vacuum airflow cell wall breaking on the tray with the thickness of 10mm, wherein the wall breaking conditions are as follows: the temperature is 50 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 3 minutes, and the operation is repeated for 3 times;

(3) and (3) drying: vacuum drying the wall-broken old yellow wine at 50 deg.C until the water content is less than 5%;

(4) crushing: rapidly freezing the dried old Xianghuang at-10 deg.C for 12h, and pulverizing to 40 mesh with universal pulverizer.

The preparation method of the old fragrant yellow single-clump tea buccal tablet candy of the embodiment is as follows:

(a) weighing the raw materials according to the weight of the raw materials for later use;

(b) stirring old fragrant yellow powder, crystalline maltose and pullulan into the single-clump tea extract by using an air suction type high-speed stirrer until the material density is 0.85g/cm for carrying out the thin film planting for later use;

(c) and (c) conveying the treated material (b) into a vacuum scraper dryer for drying under the conditions of the temperature of 30 ℃ and the vacuum degree of 0.08-0.09 Mpa until the moisture content is less than 5%, and grading by using a 10-mesh screen for later use.

(d) And (c) uniformly mixing the treated material in the step (c) with a flavoring agent and magnesium stearate, tabletting and packaging, wherein the pressure of the tabletting hardness side is more than 120N, and the positive pressure is more than 180N.

The old fragrant yellow single-clump tea buccal tablet candy obtained in the above example is subjected to sensory evaluation and split sheet inspection respectively, and the details are as follows:

1. sensory evaluation

The old fragrant yellow single tea bush buccal tablet candies obtained in the examples 1-4 (the tablet weight of the buccal tablet candy is 0.8 +/-0.04 g) are subjected to evaluation tests, 30 persons are randomly selected for sensory evaluation, the specific sensory evaluation standard is shown in table 1, and the sensory evaluation result is shown in table 2.

TABLE 1 sensory Scoring criteria

Evaluation item	Scoring criteria	Score of
			Appearance of the product	Neat appearance, no crack, smooth surface and no impurities	1.00
Color	Is uniformly distributed in light yellow	1.00
			Taste of the product	Smooth in mouth, easy to chew and non-sticky to teeth	1.00
Flavor (I) and flavor (II)	Pure milk flavor; moderate sweetness and no peculiar smell	1.00
			Personal preference	Like 1 well and like 0.7 generally 0.4 not like 0	1.00
Total score		5.00

TABLE 2 sensory Scoring results

As can be seen from Table 2, the old Xianghuang Dancong tea buccal tablet candy obtained in examples 1-4 has the advantages of complete and smooth appearance, easy chewing, moderate mouthfeel and sweetness, and is very popular with consumers.

2. Splinter check and weight difference test

20 pieces of old fragrant yellow single tea buccal tabletted candies obtained in examples 1-4 (tablet weight of buccal tabletted candies is 0.8 +/-0.04 g) were randomly selected as one group for split check and weight difference check, and the check results are shown in the following table 3.

TABLE 3 lobe check and weight variation results

As can be seen from Table 3, the buccal tablet candy of the old fragrant yellow Dancong tea obtained in examples 1-4 of the present invention meets the requirement of tablet weight of 0.8 +/-0.04 g, has no cracks, has good integrity, and is consistent with the result of the above sensory evaluation experiment, such that the tabletting yield is increased, the labor and time costs for selecting the cracks are saved, and the microbial contamination caused by manual selection is also reduced.

The old fragrant yellow single tea buccal tablet candy obtained in the invention takes 1 tablet 0.8g twice a day, 5-6 tablets are continuously buccal for each time, the old fragrant yellow single tea buccal tablet candy obtained in the above embodiment is taken by 30 persons suffering from nausea and abdominal distension after eating meat in a trial manner, the result shows that more than 95% of the persons are easy to nausea and abdominal distension after eating meat, and the following is a partial trial test result:

case 1

Mr. A, 44 years old, private enterprises and old boards, little exercise amount, preference for meat, frequent abdominal distension, 1 month fast for chronic constipation, about 2 times of defecation a week, difficult defecation, little amount of feces, hard feces (like sheep manure), dark color and strong odor; after the old fragrant yellow single tea cluster buccal tablet candy prepared in example 1 is orally taken for 10 days, defecation is easy for 2 days and 1 time, and the candy is like banana, is light yellow and has no foul smell.

Case 2

Mr. Wang, 25 years old, electric business boss, irregular diet, liking eating meat, frequent abdominal distension, little and pasty feces amount, and smelly feces; after the old fragrant yellow single tea buccal tablet candy prepared in the example 2 is taken by mouth for one week, abdominal distension is improved, the quantity of excrement is obviously increased, and the excrement is yellow and banana-shaped and has no foul smell.

Case 3

Slowly treating women, 41 years old, accounting, weak constitution, obesity, defecation for 2-3 times every day, and little excrement in paste; after the old fragrant yellow single tea cluster buccal tablet candy prepared in example 3 is absorbed by mouth for 12 days, abdominal distension is improved, defecation is performed for 1 time every day, and excrement is formed into light yellow and broken blocks.

Case 4

Liu women, 28 years old, salespeople like eating meat, but often feel greasy and nausea after eating meat; after the old fragrant yellow single-plex tea buccal tablet candy prepared in example 4 is taken by mouth for 1 day, the feeling of greasiness and nausea disappears.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art. It should be noted that the technical features not described in detail in the present invention can be implemented by any prior art in the field.