CN100574625C - The preparation method of blueberry leaf tea beverage - Google Patents
The preparation method of blueberry leaf tea beverage Download PDFInfo
- Publication number
- CN100574625C CN100574625C CN200710157380A CN200710157380A CN100574625C CN 100574625 C CN100574625 C CN 100574625C CN 200710157380 A CN200710157380 A CN 200710157380A CN 200710157380 A CN200710157380 A CN 200710157380A CN 100574625 C CN100574625 C CN 100574625C
- Authority
- CN
- China
- Prior art keywords
- blueberry
- leaf
- blueberry leaf
- water
- quick
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The present invention relates to utilize the blueberry leaf to be primary raw material, preparation has blueberry leaf tea beverage of health care and preparation method thereof.The blueberry leaf contains a large amount of Flavonoid substances.More than 40 kind of physiologically actives such as that Flavonoid substances has is hypoglycemic, reducing blood lipid, anti-arrhythmia.Blueberry Green Tea Extract oxidability is that other antioxidants are incomparable.Contain lot of anthocyanin in the blueberry, visual system is had extraordinary health-care efficacy, particularly pregnant woman's effect is obvious to children.The preparation method is: pluck the blueberry leaf more than 90 days of growing, through cleaning, soak, quick-frozen is pulverized, refrigeration, the vacuum and low temperature lixiviate, freezing, filter allotment, instantaneous sterilization, technical process such as aseptic canning guarantee that nutrition and the effective active matter in the raw material is destroyed hardly, make product have certain health care.
Description
Technical field
The present invention relates to the preparation field of beverage, particularly utilize the blueberry leaf to prepare the preparation method of blueberry leaf tea beverage.
Background technology
Blueberry is the berry plant of Ericaceae genus vaccinium.Nearly 1st century of the cultivation history of blueberry is to begin wild seed selection work in 1906 by the U.S. the earliest, and nineteen thirty-seven is carried out commercial cultivation.Up to the present, selected all over the world surplus the blueberry improved seeds 100, commercial cultivation area reaches more than 40,000 hectare, and wherein the U.S. is 20,000 hectares, 200,000 tons of output.It is individual that China has selected the improved seeds more than 20 that are fit to China's cultivation at present.After having plucked, annual fresh fruit can produce a large amount of blueberry leaves and bar, in order to reduce environmental pollution, increase factory's benefit, to reduce enterprises engaged in processing agricultural products and close a business the time, it is the strong point that advanced deep processing of farm products technology must be arranged, improve grade, go up scale with the processing that guarantees blueberry, thereby become the blueberry industrialization development of real meaning.
Application number is 200510016862.4, and denomination of invention discloses the method for making blueberry tea beverage of the blueberry leaf for " blueberry tea beverage and preparation technology "; Application number is that 93120218.3 denominations of invention disclose the method for making health protection tea of the blueberry leaf for " north orange health-care tea and preparation technology thereof ", can also retrieve similar blueberry during retrieval and make the patent of leaf tea, but the used technology of these patents all is to pass through green removing in high temperature technology (130 ℃～150 ℃ high temperature or higher temperature), perhaps passes through hyperthermia drying technology.These technologies are all based on traditional tea-manufacturing technology, because through high-temperature process, the mass efficient composition forfeiture in the blueberry has lost original effect.And characteristics of the present invention are to have adopted low-temperature quick-freezing, vacuum and low temperature extracting technology in the technology.Carry out the active ingredient lixiviate under this kind condition, the effective nutrition in the blueberry leaf is destroyed hardly, and this process has great industrial production prospects.
Generally blueberry is processed into products such as fruit wine, jam, fruit drink, candy, ice cream, sandwich cake at present both at home and abroad.But also have no talent and the blueberry leaf is made the report of blueberry tea beverage.
Summary of the invention
It is high, nontoxic that products material of the present invention adopts health care to be worth, to human body blueberry leaf without any side effects, sucrose, raw materials such as citric acid, through harvesting the blueberry leaf more than 90 days of growing, clean, soak (sterilized water normal temperature aseptic condition soaked 1 hour down), (25 ℃ of quick-frozens, 2 hours), pulverize (environment temperature-6 ℃), refrigeration (18 ℃), vacuum and low temperature lixiviate (vacuum 0.092MPa, 45 ℃ of temperature, 4 hours), freezing (3 ℃, 4 hours), filter allotment, (120 ℃ of instantaneous sterilizations, 4 seconds), aseptic canning (40 ℃), the decals warehouse-in is deposited the qualified sale of dispatching from the factory of quality inspection after 7 days.Nutrition in the raw material and effective active matter are destroyed hardly, have certain health care, blueberry leaf tea powder of the present invention and the used primary raw material blueberry of tea beverage leaf, and the used primary raw material of blueberry leaf tea beverage of the present invention is as follows:
1, blueberry fruit, leaf
Blueberry (Blueberry) formal name used at school blueberry belongs to Ericaceae genus vaccinium plant.It is blue that fruit is, and drape layer white fruit powder, the pulp exquisiteness, and fruity is sour-sweet, and unique flavor is nutritious.VC content is tens times of apple, is described as " king of berry ".Be first-class health food, fashionable European and American countries, extremely people's high praise and liking.
The blueberry fruits nutrition is abundant, contain protein 400-700 milligram, fatty 500-600 milligram, carbohydrate 12.3-15.3 gram, vitamin A in every according to surveying and determination hectogram blueberry fresh fruit up to 81-100IU (international unit), except that containing conventional sugar, acid, vitamin C, mineral element, also contain special composition such as niacin, SOD flavones in the blueberry fruit.This shows that the blueberry fruit is not only nutritious fruit, and have that good anti-cranial nerve is aging, cardiac stimulant, health-care effect such as anticancer.Anthocyanidin Green Tea Extract oxidability in the blueberry is ascorbic 20 times, is 50 times of vitamin E, especially its activity in vivo, and other antioxidants are incomparable especially.Blueberry contains considerable potassium, and potassium can help to keep the fluid balance in the body, normal blood pressure and cardiac function.The effectiveness that blueberry can be treated general flu, larynx and tracheae pain and diarrhoea be had improvement.The usage of blueberry also has: make tea with the blueberry blade, to what diabetes, urinary tract infection, be off one's feed all helpful.
This health food is nontoxic, and is without any side effects, often edible, can improve body immunity, increases human nutrition, improves the health, and delays senility.Also health there is the metabolism of regulating body, reduces the body inner cholesterol, prevent atherosclerotic, prevention heart disease and tumour.Aid digestion in addition, effect such as improve a poor appetite, men and women, old and young can take, human absorptivity's height, characteristics such as instant.Present technique has been preserved material effective component and active and the original color, smell and taste of raw material to greatest extent.
The manufacture craft flow process is;
The manufacture craft flow process is:
Pluck blueberry leaf → cleaning, immersion → quick-frozen → pulverizing → refrigeration → blueberry leaf vacuum and low temperature lixiviate → blueberry phyllogen liquid cooling is frozen and filter → allocate → is filtered → instantaneous sterilization → aseptic canning
1, plucks the blueberry leaf
Pluck the blueberry leaf more than 90 days of growing, the band petiole is plucked, and sunny day is plucked to good.
2, the bright leaf of blueberry cleans, and soaks (sterilized water)
After the harvesting, clean with the clear water of handling that meets drinking water standard at once, preferably adopt the clear water that flows to clean; Sterilized water normal temperature (25 ℃) aseptic condition soaked 1 hour down, because the bright leaf moisture content of blueberry is 75%, blade is wide and thin, be easy to suction, soak after 1 hour, just can allow fresh blueberry leaf moisture content about 90%, be suitable for the eucaryotic cell structure of the bright leaf of quick-frozen destruction blueberry, more stripping effective ingredients when being convenient to the vacuum and low temperature lixiviate.
3, quick-frozen (25 ℃, 2 hours)
Send into quick-freezing room rapidly after immersion has absorbed water and carry out quick-frozen ,-25 ℃, 2 hours.
4, pulverize
Environment temperature is controlled at-6 ℃, both has been beneficial to workman operation, has also effectively protected the oxidation of not thawing of blueberry quick-frozen leaf.
5, refrigeration (18 ℃)
In order effectively to have protected the oxidation of not thawing of blueberry quick-frozen leaf, can not cause the loss of effective ingredient, be easy to industrialization processing.
6, vacuum and low temperature lixiviate
Vacuum 0.092MPa, 45 ℃ of temperature, 4 hours.The purpose of vacuum and low temperature lixiviate is the extraction of protecting to greatest extent under the prerequisite that active ingredient do not lose to greatest extent water-soluble effective ingredient in the leaf powder, as water-soluble ketone, water soluble vitamin, water-soluble anthocyanidin and the distinctive taste substance of water-soluble blueberry tea.The selection of temperature and time has material impact to leaching velocity, leaching rate, considers from the equilibrium relation of energy savings and production efficiency two aspects, draws through contrast experiment repeatedly and can obtain best leaching velocity and leaching rate in 45 ℃, 4 hours.
7, the freezing and filter at low temperature of blueberry phyllogen liquid extract
Blueberry leaf tea beverage is as a kind of drink that needs long term storage, and the stability of its state also is one of quality index, has also removed low temperature resistant and not too much evil miscellaneous materials such as bitterness through freezing processing simultaneously.The freezing point of tea is about 0 ℃, and freezing processing needs temperature control at 1-3 ℃, and constant temperature left standstill 3-5 hour, and filter at low temperature is standby.
8, the allotment of blueberry leaf tea beverage
The weight portion of blueberry leaf tea beverage prescription one is:
A, blueberry juice 3-5
B, blueberry phyllogen liquid 80-90
C, sucrose 5-10
D, citric acid 0.1-0.3
The weight portion of blueberry leaf tea beverage prescription two is:
A, blueberry phyllogen liquid 85-95
B, sucrose 5-10
C, citric acid 0.1-0.3
9, the filtration of blueberry leaf tea
After adopting diatomite filter to take advantage of cold coarse filtration, again with the smart filter of strainer.
10, the instantaneous sterilization of blueberry tea (120 ℃, 4 seconds), aseptic canning (40 ℃)
Adopt 120 ℃, sterilization in 4 seconds and aseptic canning (40 ℃), allow bottle with heat of vaporization bottle falling lid and the moisture content of body, get rusty, grow bacterium to prevent bottle cap.Preserved the active effective ingredient in the blueberry leaf to greatest extent.
The specific embodiment
Embodiment one
Pluck the blueberry blade at 6 the end of month; Clean, soak (sterilized water normal temperature aseptic condition soaked 1 hour down), (25 ℃ of quick-frozens, 2 hours), pulverize (environment temperature-6 ℃), refrigeration (18 ℃), take by weighing 1 kilogram on red blueberry leaf after quick-frozen is pulverized, add 90 kg of water, in the lixiviate jar, be heated to 60 ℃; Control vacuum refluxes and extracted in 30 minutes at 0.08MP; Blueberry phyllogen liquid pump after the extraction is gone into freezer, stores after 3 hours for 1 ℃ and filters; Learn from else's experience 87 kilograms of blueberry stostes after freezing are got 3 kilograms of blueberry juices; 0.1 kilogram of citric acid is deployed into blueberry leaf tea beverage, through coarse filtration, smart filter; 120 ℃ of instantaneous sterilizations, aseptic canning (40 ℃); Decals; Vanning is finished product.The method also can be used for the production of blackberry, blueberry, yellow certain kind of berries leaf tea.
Embodiment two
Pluck the blackberry, blueberry blade at 9 the end of month; Clean, soak (sterilized water normal temperature aseptic condition soaked 1 hour down), (environment temperature-6 ℃), refrigeration (18 ℃) are pulverized in quick-frozen (25 ℃, 2 hours); Take by weighing 10 kilograms of blackberry leaves after quick-frozen is pulverized, add 1100 kg of water, in the lixiviate jar, be heated to 80 ℃; Control vacuum refluxes and extracted in 20 minutes at 0.054MP; Blackberry leaf stoste after the extraction pumps into freezer, stores after 5 hours for 3 ℃ and filters; Learn from else's experience 850 kilograms of blackberry, blueberry stostes after freezing are got 50 kilograms of blackberry, blueberry fruit juice; 3 kilograms of citric acids are deployed into the blackberry leaf tea beverage, through coarse filtration, smart filter; 120 ℃ of instantaneous sterilizations, aseptic canning (40 ℃); Decals; Vanning is finished product.The method also can be used for the production of blueberry, yellow certain kind of berries leaf tea.
Claims (1)
1, the preparation method of blueberry leaf tea beverage, its feature comprises the steps:
A, harvesting blueberry leaf
Pluck 6 the end of month at the end of month to 9 of growing, blueberry leaf more than 90 days, the fine harvesting;
B, the bright leaf of blueberry clean, and soak
After the harvesting, clean with the clear water of handling that meets drinking water standard at once, adopt the clear water that flows to clean; 25 ℃ of aseptic conditions of sterilized water soaked 1 hour down, because the bright leaf moisture content of raspberry is 67%, blade is wide and thin, be easy to suction, soak after 1 hour, just can allow fresh raspberry leaf moisture content about 90%, be suitable for the eucaryotic cell structure of the bright leaf of quick-frozen destruction raspberry, more stripping effective ingredients when being convenient to the vacuum and low temperature lixiviate;
C, the quick-frozen of blueberry leaf
Send into quick-freezing room rapidly after immersion has absorbed water and carry out quick-frozen ,-25 ℃, 2 hours;
The pulverizing of d, blueberry leaf
Environment temperature is controlled at-6 ℃, both has been beneficial to workman operation, has also effectively protected the oxidation of not thawing of raspberry quick-frozen leaf;
-18 ℃ of refrigerations of e, blueberry leaf
In order effectively to have protected the oxidation of not thawing of raspberry quick-frozen leaf, can not cause the loss of effective ingredient, be easy to industrialization processing;
The vacuum and low temperature lixiviate of f, blueberry phyllogen liquid
Vacuum 0.092MPa, 45 ℃ of temperature, 4 hours; The purpose of vacuum and low temperature lixiviate is the extraction of protecting to greatest extent under the prerequisite that active ingredient do not lose to greatest extent water-soluble effective ingredient in the leaf powder, as water-soluble ketone, water soluble vitamin, water colo(u)r and the distinctive taste substance of water-soluble raspberry tea; The selection of temperature and time has material impact to leaching velocity, leaching rate, considers from the equilibrium relation of energy savings and production efficiency two aspects, draws through contrast experiment repeatedly and can obtain best leaching velocity and leaching rate in 45 ℃, 4 hours;
Freezing and the filter at low temperature of g, blueberry phyllogen liquid extract
With blueberry phyllogen liquid extract freezing processing, temperature control product temperature is at 1-3 ℃, and constant temperature left standstill 3-5 hour, and is standby behind the filter at low temperature;
The allotment of h, blueberry leaf tea beverage
The weight portion of blueberry leaf tea beverage prescription one is:
A, blueberry juice 3-5
B, blueberry phyllogen liquid 80-90
C, sucrose 5-10
D, citric acid 0.1-0.3
Or the weight portion of blueberry leaf tea beverage prescription two is:
A, blueberry phyllogen liquid 85-95
B, sucrose 5-10
C, citric acid 0.1-0.3
The filtration of i, blueberry leaf tea
After the blueberry leaf tea after the allotment adopts diatomite filter to take advantage of cold coarse filtration, again with the smart filter of strainer;
Instantaneous sterilization, the aseptic canning of j, blueberry leaf tea
Adopt 120 ℃, sterilization in 4 seconds and 40 ℃ of aseptic cannings, allow bottle with heat of vaporization bottle falling lid and the moisture content of body, get rusty, grow bacterium to prevent bottle cap; Preserved the active effective ingredient in the raspberry leaf to greatest extent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710157380A CN100574625C (en) | 2007-10-10 | 2007-10-10 | The preparation method of blueberry leaf tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710157380A CN100574625C (en) | 2007-10-10 | 2007-10-10 | The preparation method of blueberry leaf tea beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101129152A CN101129152A (en) | 2008-02-27 |
| CN100574625C true CN100574625C (en) | 2009-12-30 |
Family
ID=39126686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710157380A Expired - Fee Related CN100574625C (en) | 2007-10-10 | 2007-10-10 | The preparation method of blueberry leaf tea beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100574625C (en) |
Families Citing this family (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658563B (en) * | 2008-08-26 | 2012-01-04 | 哈尔滨医科大学 | Extraction method of raspberry for preventing primary carcinoma of liver |
| CN101366506B (en) * | 2008-09-24 | 2011-12-21 | 安图旺民长富农业开发有限公司 | Blueberry leaf health care beverage and preparation method thereof |
| CN101480211B (en) * | 2008-12-11 | 2012-05-02 | 孙亚红 | Technique for preparing wild blueberry tea |
| CN101669556B (en) * | 2009-08-20 | 2012-02-22 | 杭州六易科技有限公司 | Method for preparing blueberry green-tea granule |
| CN101669561B (en) * | 2009-09-23 | 2012-03-21 | 吉林市新科奇保健食品有限公司 | Tea drink with main materials of purple potato leaves and blueberry leaves and preparation method thereof |
| CN102058138B (en) * | 2010-12-04 | 2012-09-26 | 海通食品集团股份有限公司 | Method for improving quality and palatability of cloudy blueberry juice |
| CN102150727A (en) * | 2011-05-18 | 2011-08-17 | 天津绿丛洲农业发展有限公司 | Method for preparing blueberry flower, fruit and leaf tea |
| CN102511590B (en) * | 2011-11-30 | 2013-05-08 | 西北农林科技大学 | Pueraria blueberry herbal tea with hangover alleviating and decanting effects and preparing method thereof |
| CN102783542A (en) * | 2012-08-10 | 2012-11-21 | 开原景隆现代农业综合开发有限公司 | Blueberry black tea bag |
| CN102754725B (en) * | 2012-08-10 | 2013-08-14 | 开原景隆现代农业综合开发有限公司 | Blueberry black tea |
| CN102771606B (en) * | 2012-08-10 | 2013-11-27 | 开原景隆现代农业综合开发有限公司 | Blueberry green tea bag |
| CN102823688A (en) * | 2012-09-05 | 2012-12-19 | 重庆大学 | Blueberry leaf healthcare tea, blueberry leaf healthcare capsule, and preparation method thereof |
| CN102845682B (en) * | 2012-09-15 | 2013-08-28 | 陆思烨 | Blueberry rice cake and preparation method thereof |
| CN103988961A (en) * | 2014-06-02 | 2014-08-20 | 镇江绿健农业科技开发有限公司 | Blueberry scented tea and preparation method thereof |
| CN104188021B (en) * | 2014-07-16 | 2016-10-05 | 吉林农业大学 | Semen phaseoli radiati removing toxic substances protects the liver health drink and production method thereof |
| CN104643207A (en) * | 2015-01-29 | 2015-05-27 | 北华大学 | Blueberry leaf beverage and making method thereof |
| CN105558255B (en) * | 2015-12-29 | 2019-10-01 | 陕西省植物蛋白食品工程技术研究中心有限公司 | Blueberry leaf peptide nutrient food and preparation method thereof |
| CN105725186A (en) * | 2016-02-03 | 2016-07-06 | 程雪娇 | Health care liquid which can enhance human immunity and resist ageing and preparation method of health care liquid |
| CN105831330A (en) * | 2016-03-31 | 2016-08-10 | 大闽食品（漳州）有限公司 | Preparation method of coffee leaf fermented tea |
| CN105707872B (en) * | 2016-04-05 | 2019-03-15 | 叶勇 | A kind of Multifunctional health care product composition |
| CN106490429A (en) * | 2016-10-22 | 2017-03-15 | 刘振 | A kind of special Semen Cucurbitae oil lotus seed milk of three-hypers crowd |
| CN108936333A (en) * | 2018-06-05 | 2018-12-07 | 吉林农业大学 | A kind of nutraceutical and its production method promoting lactation and recovery of lying-in woman |
-
2007
- 2007-10-10 CN CN200710157380A patent/CN100574625C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN101129152A (en) | 2008-02-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100574625C (en) | The preparation method of blueberry leaf tea beverage | |
| CN101548783B (en) | Raisin tree clear juice and preparing method thereof | |
| CN100463617C (en) | Processing method for natural bamboo juice beverage | |
| CN1907142B (en) | Process for preparing lotus leaf health care beverage | |
| CN101133771B (en) | Method of producing bramble leaf tea beverage | |
| CN101701172A (en) | Ice medlar wine and brewing method thereof | |
| KR101743141B1 (en) | Oriental melon grain syrup with contains ginger, and manufacturing method thereof | |
| CN102628012B (en) | Preparation method for raspberry-sea backthern ice wine | |
| CN103584225B (en) | A kind of Changshan grapefruit, Quzhou crow peach compound juice beverage and preparation method thereof | |
| KR101163507B1 (en) | Manufacturing method of fruit extract liquid | |
| CN102212443B (en) | Preparation method of full-juice lichi dry wine | |
| Biswas et al. | Passion to profession: A review of passion fruit processing | |
| CN103040062B (en) | Beverage containing anthocyanin extracted from Pennisetum purpureum and preparation method of beverage containing anthocyanin | |
| KR100421586B1 (en) | Manufacturing method of dropwort liquid | |
| KR100536083B1 (en) | Mixture of pine tree leaves supernatant juice fermentation solution and Lespedeza cuneate G. Don extract and health food containing the same | |
| CN102106579A (en) | Gingko-waxberry original juice beverage and production method | |
| CN101088385B (en) | Recipe and production process of olive powder | |
| CN110959790A (en) | Processing and production process of aronia melanocarpa concentrated juice | |
| CN108477448A (en) | A kind of chrysanthemum beverage and preparation method thereof | |
| KR102166296B1 (en) | Extracts of Red Ginseng Extracted by Using Sap of Acer pictum | |
| KR102543221B1 (en) | Method for manufacturing seasoning sauce using fermented onion and seasoning sauce prepared thereby | |
| CN107334009A (en) | A kind of miracle fruit star fruit juice and preparation method thereof | |
| CN108185071A (en) | A kind of golden flower fruit teas containing abundant general flavone and preparation method thereof | |
| KR102444816B1 (en) | Preparing method of the functional rice paste using mulberry leaves, mulberry and glutinous rice | |
| DUTTA et al. | Value addition of some underutilized fruit crops |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20091230 Termination date: 20121010 |