CN-122004321-A - Burdock tea containing low-molecular hyaluronic acid fragments and preparation method thereof

Abstract

The invention discloses burdock tea containing low-molecular hyaluronic acid fragments and a preparation method thereof, and belongs to the technical field of functional tea drinks. The burdock tea comprises 1 part by weight of low-molecular hyaluronic acid fragments and 100 parts by weight of burdock, and is prepared by (1) selecting low-molecular hyaluronic acid fragment dry powder and fresh burdock slices, (2) dissolving the low-molecular hyaluronic acid fragment dry powder in purified water to obtain hyaluronic acid solution, and (3) uniformly spraying the hyaluronic acid solution on the fresh burdock slices and baking. The invention organically combines the low molecular hyaluronic acid fragments with specific molecular weight and distribution with burdock, and prepares a tea drink with various health care effects by adopting a unique preparation process. The burdock tea not only can repair intestinal mucosa and improve gastrointestinal discomfort, but also has various effects of moisturizing skin, beautifying and resisting aging, assisting in treating metabolic diseases, relaxing bowel, eliminating free radicals in vivo, enhancing human immunity and the like.

Inventors

• Ma Qinkang
• LI XINRONG
• MA XIANGCHENG
• LIU JINSHAN

Assignees

• 青岛勤康食品有限公司

Dates

Publication Date

20260512

Application Date

20260203

Claims (6)

1. 1. The burdock tea containing the low-molecular hyaluronic acid fragments is characterized by comprising the following raw materials in parts by weight, 1 part of the low-molecular hyaluronic acid fragments and 100 parts of burdock.
2. 2. The burdock tea containing low molecular weight hyaluronic acid fragments of claim 1, wherein the low molecular weight hyaluronic acid fragments have an average molecular weight of 35kDa.
3. 3. A burdock tea containing low molecular weight hyaluronic acid fragments according to claim 1 or 2, characterized in that the distribution of >90% of the low molecular weight hyaluronic acid fragments is in the range of 10-70 kDa.
4. 4. The preparation method of the burdock tea containing the low-molecular hyaluronic acid fragments is characterized by comprising the following steps of: (1) Weighing low molecular hyaluronic acid fragment dry powder and fresh burdock slices according to the weight parts of the burdock tea as claimed in any one of claims 1-3; (2) Dissolving low molecular hyaluronic acid fragment dry powder in purified water to obtain hyaluronic acid solution; (3) And uniformly spraying the hyaluronic acid solution on fresh burdock slices, and baking to obtain the burdock tea containing the low-molecular hyaluronic acid fragments.
5. 5. The method for preparing burdock tea containing low molecular weight hyaluronic acid fragments of claim 4, wherein in the step (2), the concentration of the hyaluronic acid solution is 1-5g/100mL.
6. 6. The method for preparing burdock tea containing low molecular weight hyaluronic acid fragments according to claim 4, wherein in the step (3), the baking equipment is an oven with the temperature of 50-55 ℃.

Description

Burdock tea containing low-molecular hyaluronic acid fragments and preparation method thereof Technical Field The invention relates to the technical field of functional tea beverages, in particular to burdock tea containing low-molecular hyaluronic acid fragments and a preparation method thereof. Background With the improvement of the living standard of people, the attention to health and beauty is increasingly increased, and the demand for drinks with various health care functions is also continuously increased. The burdock is used as a traditional medicine and food dual-purpose plant, contains rich nutritional ingredients such as dietary fibers, multiple vitamins, mineral substances and the like, and has the effects of relaxing bowel, regulating blood sugar and blood fat and the like. However, the function of the burdock tea is relatively single, and the health requirement of people for increasing diversity is difficult to meet. Hyaluronic Acid (HA) is also called Hyaluronic Acid or Hyaluronic Acid, and is a uniformly repeated linear glycosaminoglycan formed by polymerizing 2000-25000 disaccharide units of N-acetamido glucose and glucuronic Acid alternately combined together through beta-1, 3 glycosidic bonds and beta-1, 4 glycosidic bonds. Hyaluronic acid is an emerging advanced biological product and is widely applied to cosmetics, health-care foods, medicines, industries and cosmetic industries. In the field of cosmetics, hyaluronic acid has the effects of moisturizing, tendering skin, resisting wrinkles, repairing skin injury and the like, and in the field of medical industry, hyaluronic acid has good moisturizing property and viscoelasticity and is widely applied to eye drops, ophthalmic and joint surgical preparations, drug carriers, wound healing agents, artificial tissue materials and the like. Therefore, how to combine hyaluronic acid with burdock to make tea beverage and apply to various health fields is a problem to be solved by those skilled in the art. Disclosure of Invention Accordingly, the present invention is directed to a burdock tea containing low molecular hyaluronic acid fragments and a preparation method thereof, which solve the shortcomings in the prior art. In order to achieve the above purpose, the present invention adopts the following technical scheme: a burdock tea containing low-molecular hyaluronic acid fragments comprises the following raw materials in parts by weight, 1 part of low-molecular hyaluronic acid fragments and 100 parts of burdock. Further, the low molecular weight hyaluronic acid fragment has an average molecular weight of 35kDa. Further, the distribution of >90% of the low molecular hyaluronan fragments is in the range of 10-70 kDa. The adoption of the preparation method has the further beneficial effects that compared with high-molecular hyaluronic acid, the low-molecular hyaluronic acid fragment has better permeability and bioavailability, can be absorbed and utilized by human bodies more effectively, and has great potential in the aspects of repairing tissue injury, beautifying, resisting aging and the like. A preparation method of burdock tea containing low-molecular hyaluronic acid fragments specifically comprises the following steps: (1) Weighing low-molecular hyaluronic acid fragment dry powder and fresh burdock slices according to the weight parts of the burdock tea; (2) Dissolving low molecular hyaluronic acid fragment dry powder in purified water to obtain hyaluronic acid solution; (3) And uniformly spraying the hyaluronic acid solution on fresh burdock slices, and baking to obtain the burdock tea containing the low-molecular hyaluronic acid fragments. Further, in the above step (2), the concentration of the hyaluronic acid solution is 1-5g/100mL, preferably 5g/100mL. The adoption of the method has the further beneficial effects that the concentration of the hyaluronic acid solution is accurately controlled, so that the low-molecular hyaluronic acid fragments can be uniformly and fully attached to fresh burdock slices. Meanwhile, the uniform spraying can ensure that the low-molecular hyaluronic acid fragments are uniformly distributed on the surface of the burdock slices, and each burdock slice can contain a certain amount of the low-molecular hyaluronic acid fragments, so that the effective components with stable dosages can be taken in when the burdock slices are drunk. Further, in the step (3), the baking equipment is an oven, the baking temperature is 50-55 ℃, preferably 55 ℃, and the baking time is determined according to the thickness and the size of the slice, preferably 12h. The adoption of the method has the further beneficial effects that the baking temperature of 50-55 ℃ and the baking time of 12 hours are selected, so that the moisture in the burdock can be effectively removed, the burdock is convenient to store and drink, the nutrient components and bioactive substances in the low-molecular hyaluronic acid fragments and the burdock can be