CN102919436A - Acanthopanan trifoliatus herbal tea beverage and preparation method thereof - Google Patents
Acanthopanan trifoliatus herbal tea beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses an acanthopanan trifoliatus herbal tea beverage and a preparation method thereof. According to the invention, acanthopanan trifoliatus is adopted as a raw material, and tangerine peel and licorice root are mainly adopted as auxiliary materials. The tea beverage is prepared from, by mass: 10-50 parts of acanthopanan trifoliatus, 5-15 parts of tangerine peel, and 5-10 parts of licorice root. Plant raw materials of the components are prepared, and the tea beverage is prepared with the method provided by the invention. The herbal tea beverage provided by the invention has various functions such as wind-evil dispelling, dampness removing, heat clearing, detoxifying, phlegm dissipating, cough relieving, qi soothing, middle warmth regulating, nourishing, dryness-syndrome moisturizing, sterilizing, inflammation eliminating, immunity improving, and the like. The herbal tea beverage is safe and convenient, and has the advantages of unique taste, stable quality, and substantial effect.
Description
Technical field
The present invention relates to Yi Zhong le vegetable cool tea beverage and preparation method thereof
Background technology
Cold tea is the class daily beverages of regional people take Chinese herbal medicine as development of raw materials such as Guangdong, Guangxi.Cold tea can be described as " life comes from water, and health comes from cold tea " for the Cantonese.Except clearing heat and detoxicating, cold tea also can dry promote the production of body fluid, relieve inflammation or internal heat, make eye bright, dissipating bind, detumescence etc., also can control hot eyes headache, dizziness and tinnitus, furuncle swelling toxin and hypertension, can work as cold drink summer and drink.
The le dish, formal name used at school Bai le (Acanthopanax trifoliatus (Linn.) Merr.) has another name called Bai le dish, belongs to Araliaceae Acanthopanax shrub plant, is a kind of perennial wild vegetable, and its tender leaf bud can be for stir-frying and eating or cook the soup food.Simultaneously, has multiple medical value according to ancient books Ji Zai le dish.Artificial cultivation is carried out in Guangzhou Vegetable research institute and the joint research of Enping City bureau of agriculture, becomes local Specialty vegetable by a series of agronomic measures Shi De le dish.The le dish is now realized the large tracts of land artificial cultivation by Guangdong Wu Yi area.
The le dish has abundant medical value, can improve body immunity, improves blood vessel elasticity, and the cleaning blood vessel can promote cholesterol to decompose, and can prevent influenza, upper respiratory tract infection; The chlorophyllous content of Ling Wai ， le dish is very high, can strengthen the functions such as cardiac function, reducing blood lipid, hypotensive, bacteriostasis.
For the added value that Jin one step Ti Gao le dish is used, this invention is take the le dish as raw material, and Kai Fa Chu le vegetable cool tea is released the more health drink of meeting the market requirement.
Summary of the invention
The object of the present invention is to provide a kind of have dispel rheumatism, clearing heat and detoxicating, reduce phlegm to control and cough, in the pleasant reason, nourishing is moisturized, bactericidal antiphlogistic, improve the multiple efficacies such as immunity, and card to alleviating because of weather, diet, habits and customs etc., causes human body to be got angry to human-body safety, moisture is heavy, the scorching malaise symptoms that waits has good effect, and the preparation method is simple, Yi Zhong le vegetable cool tea beverage of taking convenience and preparation method thereof.
Purpose of the present invention can be achieved like this: Yi Zhong le vegetable cool tea beverage, and it makes 10～50 parts of: le dishes, 5～15 parts of dried orange peels, 5～10 parts in Radix Glycyrrhizae by following plants material quality ratio.
Purpose of the present invention can be achieved like this: Yi Zhong le vegetable cool tea beverage, and it makes 10～50 parts of: le dishes, 5～15 parts of dried orange peels, 5～10 parts in Radix Glycyrrhizae, 10～20 parts of Chinese mesona herbs, 0～5 part on mulberry leaf by following plants material quality ratio.
Purpose of the present invention also can be achieved like this: Yi Zhong le vegetable cool tea beverage, and it makes 10～50 parts of: le dishes, 5～15 parts of dried orange peels, 5～10 parts in Radix Glycyrrhizae, 0～10 part of honeysuckle, 10～25 parts of chrysanthemums by following plants material quality ratio.
Another object of the present invention is achieved in that
(1) cold tea magma preparation method:
A. take by weighing respectively afore mentioned rules amount plant crude drug, wash 2 times, remove silt, impurity, place appropriate containers, add warm water, 30～60 ℃ of temperature were soaked 0.5～3 hour;
B. drop in the extractor together with soaking water, add 90 ℃ of water, be heated to 80～85 ℃, keep this temperature, extracted 40～60 minutes, should not stop around here stirring, heating is emitted extract after finishing, and slag is stayed in the extractor, and is for subsequent use;
C. in leaving the extractor of slag, add 80～85 ℃ of water, press the preceding paragraph method and extracted 20～40 minutes, emit extract, remove slag;
D. extracted twice liquid merges, and heating is concentrated, and concentrate behind 100 order filter-cloth filterings, is cooled to 30～40 ℃ while hot, the centrifugal removal suspended particulates of filtrate, impurity, and centrifugal rotational speed 16000rpm must clarify cold tea magma;
(2) cold tea allotment and postprocessing working procedures:
1) can cold tea
A. boiling syrup: get white granulated sugar, add the water for beverages dissolving, be filtered to clarification, get the clarification syrup;
B. batching: get cold tea stoste, add syrup and honey and mix, be adjusted to prescribed volume with water for beverages, mixing, the feed liquid soluble solid is controlled at 5.0～6.0 %, and intermediate products are through reserve liquid 1 after the assay was approved;
C. filter: get the feed liquid of above-mentioned reserve liquid 1, filter, heat 60 ℃～85 ℃, get reserve liquid 2;
D. cleaning of evaporator: use water for beverages flushing inwall, for subsequent use;
E. potting: the feed liquid of reserve liquid 2 is poured in the tank of above-mentioned flushing, and the control loading amount is no less than 310ml, and the feed liquid central temperature is not less than 60 ℃～85 ℃;
F. sterilization: the semi-finished product that above-mentioned embedding is good, carry out steam sterilizing in the bedroom autoclaving of packing into, 120 ℃ of sterilising temps, 30～40 minutes time;
G. cooling, air-dry: the semi-finished product after the sterilization are cooled to below 45 ℃, dry up can body itself;
2) the cartridge carton cold tea is produced:
A. boiling syrup: get white granulated sugar, add the water for beverages dissolving, be filtered to clarification, get the clarification syrup;
B. batching: get cold tea stoste, add syrup and honey and mix, be adjusted to prescribed volume with water for beverages, mixing, the feed liquid soluble solid is controlled at 5.0～6.0 %, and intermediate products are through reserve liquid 1 after the assay was approved;
C. filter: get the feed liquid of above-mentioned reserve liquid 1, be filtered to the feed liquid holding vessel;
D. sterilization: the feed liquid after the filtration is through ultra high temperature short time sterilization, 135 ℃ of sterilising temps, and the time is 4～6 seconds;
E. embedding: with the feed liquid of above-mentioned sterilization, be filled under aseptic condition in the sterile-processed composite packing carton, the control loading amount is less than the 250ml sealing.
The Main Ingredients and Appearance of the plant material that the present invention is used and effect:
The le dish:
Main component: leaf and stem contain volatile oil, flavones, saponin(e, aldehydes matter.And contain abundant chlorophyll, vitamin C and amino acid.
Proterties: claim again the goose palm, Radix Acanthopanacis Trifoliati, Trifoliate Acanthopanax Root etc., for the Araliaceae Acanthopanax is climbed up by holding on to the shape shrub.Spinosity on the stem, palmately compound leaf, the tool leaflet, ellipticity is avette to oblong.Umbellate form inflorescence 3-10, be born in the sprig top, the calyx tooth; The petal yellow green.The fruit oblate spheroid, black when ripe; The florescence 8-9 month, fruit October.
Effect: thermal detoxification; Activating blood circulation and reducing swelling; Sore is gone in dehumidifying.Cold, fever; The cough pectoralgia; Dysentery; Rheumatism is except pain; Traumatic injury; Fracture; Knife wound; Aphtha; Eczema; Scabies; Insect-bite
Dried orange peel:
Main component: volatile oil, D-citrene, also contain beta-myrcene α-and nopinene, flavones ingredient hesperidine, neohesperidin, naringenin, dihydro Nobiletin and 5-remove first dihydro Nobiletin
Proterties: often shell into several lobes, base portion links to each other, and what have is irregular sheet, thick 1～4mm.Orange red or the rufous of outer surface has fine wrinkle and recessed point-like grease chamber; The inner surface ivory buff, coarse, attached yellow-white or yellowish-brown grain shape vascular bundle.Matter is slightly hard and crisp.Gas is fragrant, and flavor is hot, bitter.Citrus chachiensis hortorum: normal 3 lobes link to each other, and shape is neat, even thickness, approximately lmm.The point-like grease chamber is larger, and illumination is looked, and is transparent clear.Matter is soft.
Effect: regulating qi-flowing for strengthening spleen, in the accent, eliminating dampness is reduced phlegm.Cure mainly the abdominal fullness and distention of the taste stagnation of the circulation of vital energy or pain, indigestion.Abdominal distension uncomfortable in chest, indigestion and loss of appetite loose stool in the wet turbid resistance.The wet cough and asthma of stopping up lung of phlegm.
Radix Glycyrrhizae:
Proterties: the brown or taupe brown of surface red, tool be vertical wrinkle, rill, hole skin and sparse radicula trace significantly.Matter is solid, and section shows slightly fibroid, yellow-white, and mealiness, cambium ring is obvious, the ray irradiation shape, what have has a crack.Rhizome is cylindrical, and there is the bud trace on the surface, and there is marrow at the section middle part.
Effect: have anti-inflammatory, antiviral, and the effects such as protecting liver and detoxication and enhancing immunologic function.Because glycyrrhizic acid has the pharmacological action of glucocorticoid sample and without serious adverse reaction, clinically be widely used in treating various acute, chronic hepatitis, bronchitis and AIDS, also have the functions such as anti-cancer and cancer-preventing, interferon inducers and cell immunomodulator.Glycyrrhizic acid has reducing blood lipid and study of anti-atherogenic effect, stops atherosclerotic formation.
Chinese mesona herb:
Main component: herb contains the Chinese mesona herb polysaccharide, is hydrolyzed to get glucose, galactolipin, arabinose, wood sugar, rhamnose and galacturonic acid.
Effect: clear heat, quench one's thirst the heat extraction poison.Control heatstroke, quench one's thirst, hypertension, muscle, arthralgia.
Control diabetes.
Mulberry leaf:
Main component: steroidal and triterpene compound:, hydroxy ecdysterone, cupreol one β-glycoside, cupreol, lupin be pure.Chromocor compound: rutin, mulberry glucoside, Isoquercitrin.Cumarin: umbelliferone, Scopoletin, scopolin.Volatile oil, alkaloid, amino acid and organic acid and other compound
Proterties: many shrinkages, fragmentation.Complete person has handle, yellow green or light yellowish brown above the blade, and what have has a little verruca; The following table complexion is more shallow, the vein projection, and scun is netted, is dredged hair, arteries and veins base tool tuft on the arteries and veins.Matter is crisp.Gas is little, lightly seasoned, little hardship, puckery.
Effect: mulberry leaf have the effects such as spasmolysis, resisting pathogenic microbes, anti-inflammatory, hypoglycemic, hypotensive, reducing blood lipid and diuresis.
Beneficial effect of the present invention:From the effect of above-mentioned food material as can be known, the present invention has:
1) antipyretic and antidote functions: such as: le dish, Chinese mesona herb etc.
2) the class medicine that induces sweat such as anti-inflammatory antivirus action: le dish, Chinese mesona herb and mulberry leaf has pathogenic microorganisms such as some bacterium, viruses and suppresses or lethal effect.
3) regulating qi-flowing for strengthening spleen effect: dried orange peel has good efficacy to the abdominal fullness and distention of the taste stagnation of the circulation of vital energy in the body or pain, indigestion.
4) clearing damp goes sore effect: le dish that moisture in the body is had good dampness-removing function, because it also has the effect of detoxifcation, the sore of going of skin is also had good effect.
Therefore, the present invention can reach the pure Chinese herbal treatment effect of giving consideration to both the incidental and fundamental, and the present invention adopts plant material formulated, and the preparation method is simple, has no side effect, the characteristics such as taking convenience.Be mainly used in the effects such as clearing heat and detoxicating, that anti-inflammatory is antiviral.
The specific embodiment
Embodiment one:
Yi Zhong le vegetable cool tea beverage, it makes 10～50 parts of: le dishes, 5～15 parts of dried orange peels, 5～10 parts in Radix Glycyrrhizae by following plants material quality ratio.Concrete proportioning is:
| ? | A | B | C | D | E |
| The le dish | 10 parts | 20 parts | 30 parts | 40 parts | 50 parts |
| Dried orange peel | 15 parts | 12 parts | 10 parts | 7 parts | 5 parts |
| Radix Glycyrrhizae | 5 parts | 7 parts | 8 parts | 9 parts | 10 parts |
Prepare in the steps below magma after the material of vegetable origin of above-mentioned each component assorted, again allotment, sterilization, filling and sealing forms.The below describes manufacturing process of the present invention in detail.
Preparation method of the present invention is:
(1) cold tea magma preparation method:
A. take by weighing respectively afore mentioned rules amount plant crude drug, wash 2 times, remove silt, impurity, place appropriate containers, add warm water, 30～60 ℃ of temperature were soaked 1 hour;
B. drop in the extractor together with soaking water, add 90 ℃ of water, be heated to 80 ℃, keep this temperature, extracted 40 minutes, should not stop around here stirring, heating is emitted extract after finishing, and slag is stayed in the extractor, and is for subsequent use;
C. beat in the extractor leaving slag, add 85 ℃ of water, press the preceding paragraph method and extracted 20 minutes, emit extract, remove slag;
D. extracted twice liquid merges, and heating is concentrated, and concentrate behind 100 order filter-cloth filterings, is cooled to 30 ℃ while hot, the centrifugal removal suspended particulates of filtrate, impurity, and centrifugal rotational speed 16000rpm must clarify cold tea magma;
(2) cold tea allotment and postprocessing working procedures:
1) can cold tea
A. boiling syrup: get white granulated sugar, add the water for beverages dissolving, be filtered to clarification, get the clarification syrup.
B. batching: get the cold tea stoste of ormal weight, add an amount of syrup and honey and mix, be adjusted to prescribed volume with water for beverages, mixing, the feed liquid soluble solid is controlled at 5.0～6.0 %, and intermediate products are through reserve liquid 1 after the assay was approved.
C. filter: the feed liquid of appeal reserve liquid 1, to filter, heating gets reserve liquid 2 more than 65 ℃.
D. cleaning of evaporator: use water for beverages flushing inwall, for subsequent use.
E. potting: the feed liquid of reserve liquid 2 is poured in the tank of above-mentioned flushing, and the control loading amount is no less than 310ml, and the feed liquid central temperature is not less than 65 ℃.
F. sterilization: the semi-finished product that above-mentioned embedding is good, carry out steam sterilizing in the bedroom autoclaving of packing into, 120 ℃ of sterilising temps, 30 minutes time.
G. cooling, air-dry: the semi-finished product after the sterilization are cooled to below 45 ℃, dry up can body itself.
2) the cartridge carton cold tea is produced:
A. boiling syrup: get white granulated sugar, add the water for beverages dissolving, be filtered to clarification, get the clarification syrup.
B. batching: get the cold tea stoste of ormal weight, add an amount of syrup and honey and mix, be adjusted to prescribed volume with water for beverages, mixing, the feed liquid soluble solid is controlled at 5.0～6.0 %, and intermediate products are through reserve liquid 1 after the assay was approved.
C. filter: the feed liquid of above-mentioned reserve liquid 1 is filtered to the feed liquid holding vessel.
D. sterilization: the feed liquid after the filtration is through ultra high temperature short time sterilization, 135 ℃ of sterilising temps, and the time is 4 seconds.
E. embedding: with the feed liquid of above-mentioned sterilization, be filled under aseptic condition in the sterile-processed composite packing carton, the control loading amount is less than the 250ml sealing.
Embodiment two:
Yi Zhong le vegetable cool tea beverage, it makes 10～50 parts of: le dishes, 5～15 parts of dried orange peels, 5～10 parts in Radix Glycyrrhizae, 10～20 parts of Chinese mesona herbs, 0～5 part on mulberry leaf by following plants material quality ratio.Concrete proportioning is:
| ? | A | B | C | D | E | F |
| The le dish | 10 parts | 20 parts | 30 parts | 35 parts | 40 parts | 50 parts |
| Dried orange peel | 15 parts | 12 parts | 10 parts | 7 parts | 6 parts | 5 parts |
| Radix Glycyrrhizae | 5 parts | 6 parts | 7 parts | 8 parts | 9 parts | 10 parts |
| Chinese mesona herb | 20 parts | 16 parts | 14 parts | 13 parts | 12 parts | 10 parts |
| Mulberry leaf | 5 parts | 4 parts | 3 parts | 2 parts | 1 part | 0 part |
Prepare in the steps below magma after the material of vegetable origin of above-mentioned each component assorted, again allotment, sterilization, filling and sealing forms.
Preparation method is identical with embodiment one.
Embodiment three:
Yi Zhong le vegetable cool tea beverage, it makes 10～50 parts of: le dishes, 5～15 parts of dried orange peels, 5～10 parts in Radix Glycyrrhizae, 0～10 part of honeysuckle, 10～25 parts of chrysanthemums by following plants material quality ratio.Concrete proportioning is:
| ? | A | B | C | D | E | F |
| The le dish | 10 parts | 20 parts | 30 parts | 35 parts | 40 parts | 50 parts |
| Dried orange peel | 15 parts | 12 parts | 10 parts | 7 parts | 6 parts | 5 parts |
| Radix Glycyrrhizae | 5 parts | 6 parts | 7 parts | 8 parts | 9 parts | 10 parts |
| Honeysuckle | 10 parts | 9 parts | 8 parts | 5 parts | 3 parts | 0 part |
| Chrysanthemum | 25 parts | 20 parts | 18 parts | 16 parts | 13 parts | 10 parts |
Prepare in the steps below magma after the material of vegetable origin of above-mentioned each component assorted, again allotment, sterilization, filling and sealing forms.Preparation method is identical with embodiment one.
Claims (5)
1. Yi Zhong le vegetable cool tea beverage is characterized in that: Yi le dish and extract thereof or active ingredient are as the raw material of Bei le vegetable cool tea processed.
2. Yi Zhong le vegetable cool tea beverage, it is characterized in that: it makes 10～50 parts of: le dishes, 5～15 parts of dried orange peels, 5～10 parts in Radix Glycyrrhizae by following plants material quality ratio.
3. Yi Zhong le vegetable cool tea beverage as claimed in claim 2, it is characterized in that: it makes 10～50 parts of: le dishes, 5～15 parts of dried orange peels, 5～10 parts in Radix Glycyrrhizae, 10～20 parts of Chinese mesona herbs, 0～5 part on mulberry leaf by following plants material quality ratio.
4. Yi Zhong le vegetable cool tea beverage as claimed in claim 2, it is characterized in that: it makes 10～50 parts of: le dishes, 5～15 parts of dried orange peels, 5～10 parts in Radix Glycyrrhizae, 0～10 part of honeysuckle, 10～25 parts of chrysanthemums by following plants material quality ratio.
5. such as the preparation method of any one De le vegetable cool tea beverage of claim 1～4, its feature has following steps:
(1) cold tea magma preparation method:
A. take by weighing respectively afore mentioned rules amount plant crude drug, wash 2 times, remove silt, impurity, place appropriate containers, add warm water, 30～60 ℃ of temperature were soaked 0.5～3 hour;
B. drop in the extractor together with soaking water, add 90 ℃ of water, be heated to 80～85 ℃, keep this temperature, extracted 40～60 minutes, should not stop around here stirring, heating is emitted extract after finishing, and slag is stayed in the extractor, and is for subsequent use;
C. in leaving the extractor of slag, add 80～85 ℃ of water, press the preceding paragraph method and extracted 20～40 minutes, emit extract, remove slag;
D. extracted twice liquid merges, and heating is concentrated, and concentrate behind 100 order filter-cloth filterings, is cooled to 30～40 ℃ while hot, the centrifugal removal suspended particulates of filtrate, impurity, and centrifugal rotational speed 16000rpm must clarify cold tea magma;
(2) cold tea allotment and postprocessing working procedures:
1) can cold tea
A. boiling syrup: get white granulated sugar, add the water for beverages dissolving, be filtered to clarification, get the clarification syrup;
B. batching: get cold tea stoste, add syrup and honey and mix, be adjusted to prescribed volume with water for beverages, mixing, the feed liquid soluble solid is controlled at 5.0～6.0 %, and intermediate products are through reserve liquid 1 after the assay was approved;
C. filter: get the feed liquid of above-mentioned reserve liquid 1, filter, heat 60 ℃～85 ℃, get reserve liquid 2;
D. cleaning of evaporator: use water for beverages flushing inwall, for subsequent use;
E. potting: the feed liquid of reserve liquid 2 is poured in the tank of above-mentioned flushing, and the control loading amount is no less than 310ml, and the feed liquid central temperature is not less than 60 ℃～85 ℃;
F. sterilization: the semi-finished product that above-mentioned embedding is good, carry out steam sterilizing in the bedroom autoclaving of packing into, 120 ℃ of sterilising temps, 30～40 minutes time;
G. cooling, air-dry: the semi-finished product after the sterilization are cooled to below 45 ℃, dry up can body itself;
2) the cartridge carton cold tea is produced:
A. boiling syrup: get white granulated sugar, add the water for beverages dissolving, be filtered to clarification, get the clarification syrup;
B. batching: get cold tea stoste, add syrup and honey and mix, be adjusted to prescribed volume with water for beverages, mixing, the feed liquid soluble solid is controlled at 5.0～6.0 %, and intermediate products are through reserve liquid 1 after the assay was approved;
C. filter: get the feed liquid of above-mentioned reserve liquid 1, be filtered to the feed liquid holding vessel;
D. sterilization: the feed liquid after the filtration is through ultra high temperature short time sterilization, 135 ℃ of sterilising temps, and the time is 4～6 seconds;
E. embedding: with the feed liquid of above-mentioned sterilization, be filled under aseptic condition in the sterile-processed composite packing carton, the control loading amount is less than the 250ml sealing.
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| CN104489186A (en) * | 2014-12-04 | 2015-04-08 | 李雪壮 | Preparation method for tangerine peel-acanthopanax trifoliatus tea |
| CN105595148A (en) * | 2016-01-06 | 2016-05-25 | 广东工业大学 | Acanthopanax trifoliatus effervescence solid drink and preparing method thereof |
| CN106035874A (en) * | 2016-06-30 | 2016-10-26 | 广州聚注专利研发有限公司 | Weight-reducing tea containing Pennisetum sinese Roxb and Acanthopanax trifoliatus |
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| Publication number | Publication date |
|---|---|
| CN102919436B (en) | 2014-04-16 |
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