CN100531586C - 枸杞四珍袋泡茶及其制备工艺 - Google Patents
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Abstract
本发明涉及一种枸杞四珍袋泡茶及其制备工艺，该茶是由枸杞叶、枸杞根、枸杞果和枸杞花按照1∶0.1～0.4∶0.07～0.27∶0.03～0.15的重量配比而成，其中上述枸杞叶是由枸杞鲜叶按照常规茶工艺炒制的枸杞叶茶，枸杞花为阴干的枸杞鲜花，枸杞果为低糖枸杞果，枸杞根为去杂木心后晾干的根皮。本发明集枸杞叶、花、果、根之精华，采用现代科学技术与传统工艺相结合，制作的一种方便、营养、有效成分高浸出率、独具特效功能的养生饮品，其汤色金翠碧亮、沁心怡人、清香爽口、香气馥郁、醇厚甘长，具有清热通便，益精悦颜，养血润肺，保元固肾，明目安神，祛病延年，养生益寿之功效。
Description
技术领域
本发明涉及食品饮料领域，特别是涉及一种枸杞四珍袋泡茶及其制备工艺。
背景技术
中国创造了灿烂精深的茶文化。茶对人类生活的影响之深、之广，是任何其他饮品都无法比拟的。茶被称作“绿色金子”，具有“解渴、清热和保健功能”。
枸杞全身是宝，《本草纲目》记述：“春采枸杞叶，名天精草，夏采花，名长生草，秋采果，名枸杞子，冬采根，名地骨皮。”
现代科学研究发现，枸杞果含有糖类、蛋白质、脂肪、有机酸、生物碱、甙类和多种维生素、氨基酸(18种)、矿物质(32种)、胡萝卜素、枸杞多糖等，具有养阴补血，益精明目，降血糖，降胆固醇，抗氧化，延缓衰老的作用。
枸杞叶、花则集聚了枸杞大部分有效成分，含有三十二种常量微量元素，十八种氨基酸、核黄素、尼克酸、多种维生素、粗蛋白等，上述成份某些含量远远高于枸杞果，其中枸杞叶中钙含量3735～5848mg/100g，是枸杞果的四、五十倍，是其它果蔬的百倍不等，比一般含钙最高的海菜还高；铁含量65～85mg/100g，是其它果蔬的数十倍到百倍，仅次于发菜、紫菜；胡罗卜素含量4.29～19.61mg/100g，是人类迄今发现含胡罗卜素食物最高的；尼克酸含量10.58～15.92mg/100g，总氨基酸含量9.95～23.10mg/100g，都是最高的；另外，枸杞叶中还含有丰富的多酚类物质，主要为单宁类、酚酸类、黄酮类等，具抗氧化、抗衰老增强免疫功能。故历代《本草》称枸杞叶为“天精草”，花为“长生草”，“性味苦甘凉、入心肺脾肾四经”，“除烦益智、补五劳七伤、壮心气、去皮膚???骨结间风，消热毒、散疮肿”，“甘、平、能补虚益精，易颜色变白，明目安神。”
枸杞根皮，《本经》称“地骨皮”，“甘、淡、寒、归肺、肾经。”“泻肾火，降肺中伏火，去胞中火，退热，补正气”，“解骨蒸肌热，消渴，风湿痺，健筋骨，凉血”。其功效：凉血退蒸，清泄肺热，抗结核，扩张血管，降血压，降血糖。现代科学研究表明，枸杞根皮中含有甜菜碱、皂甙、鞣质等。
总而言之，枸杞全身都是宝。中国专利CN89103614《蟠桃甜茶的配制方法》一文中公开了一种利用枸杞根、叶、花、果及甜菊叶为主要成份的蟠桃甜菜的配制方法，CN1136779C《一种枸杞全营养茶及其制备方法》一文中则公开了一种将枸杞的根、叶、花、果与菊花、绿茶分别烘干、粉碎、筛选后按照一定的比例混合制备的营养茶。但是，上述技术均采用其他原料来掩盖枸杞叶、花、果、根作为食品来说所具有的苦涩味，并不是完全意义上的单纯以枸杞叶、花、果、根为原料制备的茶品。
发明内容
本发明的目的就在于克服上述现有技术的缺陷，提供一种仅以枸杞叶、花、果、根为主料所制作的具有保健功能的枸杞四珍袋泡茶；
本发明的另一目的是提供上述枸杞四珍袋泡茶的制备工艺。
本发明是通过下述技术方案实现的：
一种枸杞四珍袋泡茶，其特征在于是由枸杞叶、枸杞根、枸杞果和枸杞花按照1：0.1～0.4：0.07～0.27：0.03～0.15的重量配比而成，其中上述枸杞叶是由枸杞鲜叶按照常规茶工艺炒制的枸杞叶茶，枸杞花为阴干的枸杞鲜花，枸杞果为低糖枸杞果，枸杞根为去杂去心后晾干的根皮；
上述枸杞四珍袋泡茶的制备工艺，其特征是：首先将枸杞叶、枸杞花、枸杞果和枸杞根精制后所得的枸杞叶茶、阴干枸杞鲜花、低糖枸杞果和枸杞根皮分别粉碎，按比例兑配，混匀，包装即可；
上述枸杞叶茶、低糖枸杞果和枸杞根皮的粉碎粒度为0.1mm～1mm，阴干枸杞鲜花的粉碎粒度为100目～200目。
本发明将枸杞四珍：叶、花、果、根采用科学方法处理炮制后配制而成。其中
一、枸杞果为低糖枸杞果粉
枸杞果由于含糖量高，在通常条件下(常温)不可能破碎成粉(呈胶粘状)，必须是冷冻干燥(甚至还需真空条件)工艺制全粉。该全粉还是因含糖高的原因，在常温条件下遇潮湿空气即结块，大大降低了其使用价值和应用范围。本发明使用的枸杞粉是由提取了部分可溶单糖的枸杞果。由于降低了果中含糖量，可在室温条件下粉碎，在潮湿空气条件下长期放置储存也不结块。上述低糖枸杞粉按比例混合在杞四珍袋泡茶中，不改变袋茶性状，且有效成分易浸出，且该低糖枸杞粉还富集了枸杞多糖、β-胡萝卜素等枸杞有效成分。
二、枸杞叶为按炒茶工艺炒制的枸杞叶茶
茶被称作“绿色金子”，几千年来，我们先人发现了茶，种植、利用、创造了灿烂精深的茶文化。茶的炒制工艺繁多。本专利使用的枸杞叶，已不单是植物叶片，而是按茶工艺炒制的一种新植物叶茶——枸杞叶茶，经杀青、揉捻等工艺制成，脱除了枸杞叶的苦涩味，保持了叶鲜绿色。经炒制其有效成分比单用叶更易浸出，更利于人体吸收。
三、枸杞花为经粉碎破壁的花瓣粉
花粉，现代科学研究，花粉是植物生命的精华，含有种类齐全，搭配理想的营养素，富含氨基酸、维生素、核酸、黄酮，不饱和脂肪酸、蛋白质活性酶及多种常量、微量元素、单糖、多糖等。被称作“微型营养库”。但花粉因外部有一层坚硬的耐酸、耐碱且抗生物分解的孢子壁，必须经破壁才有利人体的吸收，本发明使用的枸杞花，是经除杂、阴干、物理机械破壁处理的枸杞全花粉(含花粉)，既营养，又可美容养颜。
本发明集枸杞叶、花、果、根之精华，采用现代科学技术与传统工艺相结合，制作的一种方便、营养、有效成分高浸出率、独具特效功能的养生饮品，其汤色金翠碧亮、沁心怡人、清香爽口、香气馥郁、醇厚甘长，具有清热通便，益精悦颜，养血润肺，保元固肾，明目安神，祛病延年，养生益寿之功效。
具体实施方式
实施例1
将枸杞叶、枸杞果和枸杞根精制后所得枸杞叶茶、低糖枸杞果、枸杞根皮，粉碎粒度0.1mm～1mm，枸杞花精制后所得的阴干的枸杞鲜花粉碎至粒度100目～200目后，然后按照叶∶根∶果∶花兑配比为1∶0.1∶0.15∶0.15的比例混合，在V型混料机混均，最后用袋茶包装机包装，检验合格，密闭储存。
实施例2
具体工艺同实施例1，只不过叶、根、果和花按照为1∶0.4∶0.27∶0.10的兑配比混合。
实施例3
具体工艺同实施例1，只不过叶、根、果和花按照为1∶0.2∶0.07∶0.03的兑配比混合。
使用：将杞四珍袋茶(1.8g～2g)入杯，85℃热开水冲泡，3～5分钟即可饮用，可重复添水5～8次以上，供全天饮用。
Claims (3)
1.一种枸杞四珍袋泡茶，其特征在于是由枸杞叶、枸杞根、枸杞果和枸杞花按照1：0.1～0.4：0.07～0.27：0.03～0.15的重量配比而成，其中上述枸杞叶是由枸杞鲜叶经杀青、揉捻工艺炒制后的枸杞叶茶粉碎后所得，枸杞花为含花粉的枸杞全花经除杂、阴干和物理机械破壁处理后粉碎所得，枸杞果为提取了部分可溶单糖后的枸杞果粉碎所得，枸杞根为根皮去杂去心，晾干后粉碎所得。
2.一种如权利要求1所述的枸杞四珍袋泡茶的制备工艺，其特征是：将上述枸杞叶、枸杞根、枸杞果和构杞花按比例兑配，混匀，包装即可。
3.按照权利要求2所述的枸杞四珍袋泡茶的制备工艺，其特征是：上述枸杞叶、枸杞果和枸杞根的粉碎粒度为0.1mm～1mm，枸杞花的粉碎粒度为100目～200目。
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| CN103859108A (zh) * | 2013-12-18 | 2014-06-18 | 胡振宝 | 一种枸杞茶的制备工艺 |
| CN106387219A (zh) * | 2016-08-29 | 2017-02-15 | 青岛市资源化学与新材料研究中心 | 一种枸杞提取物固体饮料及其制备方法 |
| CN109315724A (zh) * | 2018-11-20 | 2019-02-12 | 中国科学院兰州化学物理研究所 | 一种低糖及无糖枸杞全粉制备方法 |
| CN109315668A (zh) * | 2018-11-20 | 2019-02-12 | 中国科学院兰州化学物理研究所 | 一种枸杞甘草固体饮料及其制备方法 |
| CN110651869A (zh) * | 2019-10-29 | 2020-01-07 | 郭飞 | 一种降糖茶的制备方法 |
| CN112741180A (zh) * | 2020-12-29 | 2021-05-04 | 李多海 | 一种降压茶及其制备方法 |
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