CN103798442A - Preparation method of Chuzhou chrysanthemum tea beverage - Google Patents
Preparation method of Chuzhou chrysanthemum tea beverage Download PDFInfo
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- CN103798442A CN103798442A CN201210438543.2A CN201210438543A CN103798442A CN 103798442 A CN103798442 A CN 103798442A CN 201210438543 A CN201210438543 A CN 201210438543A CN 103798442 A CN103798442 A CN 103798442A
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Abstract
The invention discloses a preparation method of a Chuzhou chrysanthemum tea beverage, and belongs to the field of agricultural product processing. Chuzhou chrysanthemum, honeysuckle and mint which are produced by hot-air drying in the current year are used as main raw materials, and the Chuzhou chrysanthemum tea beverage product is prepared through the steps of selecting raw materials, baking, extracting, carrying out coarse filtration, filtering with diatomite, blending, filtering, filling, sealing, sterilizing, spraying codes and packaging. The tea beverage comprises the components by weight: 60-65% of a mixed extracted liquid of the Chuzhou chrysanthemum, the honeysuckle and the mint, 0.25-0.35% of cyclodextrin, 0.05-0.11% of stevioside, 0.005-0.01% of ascorbic acid, 0.05-0.1% of citric acid, and the balance being water. The Chuzhou chrysanthemum tea beverage has the efficacies of cooling, detoxifying, preventing cancer and building up body, allows people to have a cool feeling when drinking, has the advantages of easily obtained raw materials, simple production, no toxic or side effect and the like, and is suitable for industrialized production.
Description
Technical field:
The present invention relates to chrysanthemum tea beverage preparation method, belong to technical field of agricultural product process.
Background technology:
Chu chrysanthemum is the dry capitulum of composite family Dendranthema, and main product is in Anhui Province's Chuzhou City, belongs to one of Anhui Province's genunie medicinal materials, belongs to medicine, the dual-purpose good merchantable brand of tea, have clearing heat and detoxicating, relax the muscles and stimulate the blood circulation, protect liver improving eyesight, strengthen the health-care effects such as immune function of human body; Honeysuckle is the flower that Caprifoliaceae woodbine honeysuckle and congener dry flower or band are just opened, and is described as clearing heat and detoxicating good medicine from ancient times, have anti-ageing, anti-canceration, the good efficacy of making light of one's life by commiting suicide and being healthy and strong.The present invention is take Chu chrysanthemum, honeysuckle, peppermint as primary raw material is prepared into chrysanthemum tea beverage, has refreshing and detoxicating, anti-cancer effect such as be healthy and strong, and drunk refrigerant sense.
Along with domestic day by day fierce with market competition conducted vigorous propaganda to beverage nutritive value, the raising of consumer healthcare's consciousness, this not only quenched the thirst but also the beverage of illness prevention and fitness is more and more subject to consumer's favor, but existing drink formula is single, manufacture craft is simple, for meeting the demand of its market competitiveness, the mouthfeel of product, functional and preparation technology have to be hoisted.
In sum, chrysanthemum tea beverage of the present invention has the advantages such as raw material is easy to get, produces simply, has no side effect, and is applicable to suitability for industrialized production, can not only produce good economic benefit, can also produce good social benefit and ecological benefits.
Summary of the invention:
The object of the present invention is to provide and not only quench the thirst but also the chrysanthemum tea beverage preparation method of illness prevention and fitness.
To achieve these goals, the present invention is to produce then through heated-air drying Chu chrysanthemum, honeysuckle, peppermint as primary raw material, through selecting materials, bake and bank up with earth, lixiviate, coarse filtration, diatomite filtration, allotment, filtration, filling, sealing, sterilizing, coding, packing, make chrysanthemum tea beverage product.Concrete steps are as follows:
Step 1: Chu chrysanthemum is selected and produces then the chrysanthemum through the Chu of heated-air drying, requires without going mouldy and impurity; Honeysuckle is selected the honeysuckle of producing then through heated-air drying, and peppermint is selected and produces then through heated-air drying dried peppermint leaf, requires without going mouldy and impurity;
Step 2: after Chu chrysanthemum, honeysuckle, peppermint are baked and banked up with earth in (1-2): (1-1.5): 1 ratio is mixed, add 20-30 water doubly, extracting condition is temperature 65-75 degree, 30 minutes extraction times, coarse filtration; Filter residue adds the water with lixiviate equal in quality for the first time again, by aforesaid operations again lixiviate once, the leaching liquor of twice is merged and is used;
Step 3: the leaching liquor after merging is filtered with diatomite;
Step 4: by the leaching liquor dilute with water of diatomite filtration, stir 20-30 minute after adding respectively cyclodextrin, honey, white granulated sugar, ascorbic acid, citric acid, degassed chrysanthemum tea beverage stoste;
Step 5: chrysanthemum tea beverage stoste is filtered through 180-200 order filter;
Step 6: the chrysanthemum tea beverage that filter is filtered adds bottle placer, adopts heat filling method, filling temperature >=85 ℃, filling rear chrysanthemum tea beverage is sealed;
Step 7: the chrysanthemum tea beverage of good seal is carried out to sterilizing, and sterilising conditions is: sterilising temp 135-140 degree, sterilization time 3-5 second, is cooled to room temperature;
Step 8: the chrysanthemum tea beverage that is cooled to room temperature is tested, carry out after the assay was approved coding, packing, finally make chrysanthemum tea beverage product.
Described water comprises but is not limited only to the deionized water through reverse-osmosis treated; Described extracting method comprises but is not limited only to that hot reflux extraction, Soxhlet are extracted, Microwave-assisted Extraction is got, ultrasonic wave extracts.
Chrysanthemum tea beverage comprises: the mixing leaching liquor of Chu chrysanthemum, honeysuckle, peppermint, cyclodextrin, honey, white granulated sugar, ascorbic acid, citric acid; Wherein between each composition, proportioning is: mixing leaching liquor 60-65%, the cyclodextrin 0.25-0.35% of Chu chrysanthemum, honeysuckle, peppermint, stevioside 0.05-0.11%, ascorbic acid 0.005-0.01%, citric acid 0.05-0.1%, surplus is water.
The invention has the beneficial effects as follows: take the Chu chrysanthemum, honeysuckle, peppermint with health care as primary raw material, strengthened the health care composition in beverage, not only quenched the thirst but also illness prevention and fitness, changed the situation of beverage simple function, promoted class and the competitiveness of product.
The specific embodiment:
The present invention to be to produce then after heated-air drying Chu chrysanthemum, honeysuckle, peppermint as primary raw material, through selecting materials, bake and bank up with earth, lixiviate, coarse filtration, diatomite filtration, allotment, filtration, filling, sealing, sterilizing, coding, packing, makes chrysanthemum tea beverage product.Concrete steps are as follows:
Step 1: Chu chrysanthemum is selected and produces then the chrysanthemum through the Chu of heated-air drying, requires without going mouldy and impurity; Honeysuckle is selected the honeysuckle of producing then through heated-air drying, and peppermint is selected and produces then through heated-air drying dried peppermint leaf, requires without going mouldy and impurity;
Step 2: after Chu chrysanthemum, honeysuckle, peppermint are baked and banked up with earth in (1-2): (1-1.5): 1 ratio is mixed, add 20-30 water doubly, extracting condition is that temperature is 65-75 degree, 30 minutes extraction times, coarse filtration; Filter residue adds the water with lixiviate equal in quality for the first time again, by aforesaid operations again lixiviate once, the leaching liquor of twice is merged and is used;
Step 3: the leaching liquor after merging is filtered with diatomite;
Step 4: by the leaching liquor dilute with water of diatomite filtration, stir 20-30 minute after adding respectively cyclodextrin, honey, white granulated sugar, ascorbic acid, citric acid, degassed chrysanthemum tea beverage stoste;
Step 5: chrysanthemum tea beverage stoste is filtered through 180-200 order filter;
Step 6: the chrysanthemum tea beverage that filter is filtered adds bottle placer, adopts heat filling method, filling temperature >=85 ℃, filling rear chrysanthemum tea beverage is sealed;
Step 7: the chrysanthemum tea beverage of good seal is carried out to sterilizing, and sterilising conditions is: sterilising temp 135-140 degree, sterilization time 3-5 second, is cooled to room temperature;
Step 8: the chrysanthemum tea beverage that is cooled to room temperature is tested, carry out after the assay was approved coding, packing, finally make chrysanthemum tea beverage product.
Described water comprises but is not limited only to the deionized water through reverse-osmosis treated; Described extracting method comprises but is not limited only to that hot reflux extraction, Soxhlet are extracted, Microwave-assisted Extraction is got, ultrasonic wave extracts.
Chrysanthemum tea beverage comprises: the mixing leaching liquor of Chu chrysanthemum, honeysuckle, peppermint, cyclodextrin, honey, white granulated sugar, ascorbic acid, citric acid; Wherein between each composition, proportioning is: mixing leaching liquor 60-65%, the cyclodextrin 0.25-0.35% of Chu chrysanthemum, honeysuckle, peppermint, stevioside 0.05-0.11%, ascorbic acid 0.005-0.01%, citric acid 0.05-0.1%, surplus is water.
Provide several concrete raw material proportionings below:
Embodiment 1:
Chu chrysanthemum, honeysuckle, peppermint be 40%, 30%, 30% mixing by weight percentage, adds 25 times of water extractions to get twice, and leaching liquor merges, and filters, and obtains mixing leaching liquor.
To mix leaching liquor dilute with water, add respectively cyclodextrin, honey, white granulated sugar, ascorbic acid, citric acid to make chrysanthemum tea beverage, the percentage by weight of each component is: mix leaching liquor 60%, cyclodextrin 0.25%, stevioside 0.06%, ascorbic acid 0.01%, citric acid 0.05%, surplus is water, then after filtration, make chrysanthemum tea drink product after filling, sealing, sterilizing, test package.
Embodiment 2
Chu chrysanthemum, honeysuckle, peppermint be 35%, 35%, 30% mixing by weight percentage, adds 30 times of water extractions to get twice, and leaching liquor merges, and filters, and obtains mixing leaching liquor.
To mix leaching liquor dilute with water, add respectively cyclodextrin, honey, white granulated sugar, ascorbic acid, citric acid to make chrysanthemum tea beverage, the percentage by weight of each component is: mix leaching liquor 65%, cyclodextrin 0.28%, stevioside 0.08%, ascorbic acid 0.009%, citric acid 0.08%, surplus is water, and preparation method is with embodiment 1.
Embodiment 3
Chu chrysanthemum, honeysuckle, peppermint be 30%, 40%, 30% mixing by weight percentage, adds 30 times of water extractions to get twice, and leaching liquor merges, and filters, and obtains mixing leaching liquor.
To mix leaching liquor dilute with water, add respectively cyclodextrin, honey, white granulated sugar, ascorbic acid, citric acid to make chrysanthemum tea beverage, the percentage by weight of each component is: mix leaching liquor 62%, cyclodextrin 0.28%, stevioside 0.10%, ascorbic acid 0.01%, citric acid 0.09%, surplus is water, and preparation method is with embodiment 1.
Embodiment 4
Chu chrysanthemum, honeysuckle, peppermint be 38%, 32%, 30% mixing by weight percentage, adds 28 times of water extractions to get twice, and leaching liquor merges, and filters, and obtains mixing leaching liquor.
To mix leaching liquor dilute with water, add respectively cyclodextrin, honey, white granulated sugar, ascorbic acid, citric acid to make chrysanthemum tea beverage, the percentage by weight of each component is: mix leaching liquor 65%, cyclodextrin 0.35%, stevioside 0.11%, ascorbic acid 0.01%, citric acid 0.1%, surplus is water, and preparation method is with embodiment 1.
Finally it should be noted that: above embodiment is only in order to illustrate technical scheme of the present invention but not restricted version, although applicant has been described in detail the present invention with reference to preferred embodiments, those of ordinary skill in the art is to be understood that.Those are modified to technical scheme of the present invention or are equal to replacement, and the aim and the scope that do not depart from the technical program all should be encompassed in the middle of claim scope of the present invention.
Claims (3)
1. chrysanthemum tea beverage preparation method, is characterized in that: described preparation process is as follows:
Step 1: Chu chrysanthemum is selected and produces then the chrysanthemum through the Chu of heated-air drying, requires without going mouldy and impurity; Honeysuckle is selected the honeysuckle of producing then through heated-air drying, and peppermint is selected and produces then through heated-air drying dried peppermint leaf, requires without going mouldy and impurity;
Step 2: after Chu chrysanthemum, honeysuckle, peppermint are baked and banked up with earth in (1-2): (1-1.5): 1 ratio is mixed, add 20-30 water doubly, extracting condition is temperature 65-75 degree, 30 minutes extraction times, coarse filtration; Filter residue adds the water with lixiviate equal in quality for the first time again, by aforesaid operations again lixiviate once, the leaching liquor of twice is merged and is used;
Step 3: the leaching liquor after merging is filtered with diatomite;
Step 4: by the leaching liquor dilute with water of diatomite filtration, stir 20-30 minute after adding respectively cyclodextrin, honey, white granulated sugar, ascorbic acid, citric acid, degassed chrysanthemum tea beverage stoste;
Step 5: chrysanthemum tea beverage stoste is filtered through 180-200 order filter;
Step 6: the chrysanthemum tea beverage having filtered is added to bottle placer, adopt heat filling method, filling temperature >=85 ℃, filling rear chrysanthemum tea beverage is sealed;
Step 7: the chrysanthemum tea beverage of good seal is carried out to sterilizing, and sterilising conditions is: sterilising temp 135-140 degree, sterilization time 3-5 second, is cooled to room temperature;
Step 8: the chrysanthemum tea beverage that is cooled to room temperature is tested, carry out after the assay was approved coding, packing, finally make chrysanthemum tea beverage product.
2. chrysanthemum tea beverage according to claim 1, is characterized in that: described water comprises but is not limited only to the deionized water through reverse-osmosis treated; Described extracting method comprises but is not limited only to that hot reflux extraction, Soxhlet are extracted, Microwave-assisted Extraction is got, ultrasonic wave extracts.
3. chrysanthemum tea beverage according to claim 1, is characterized in that: chrysanthemum tea beverage comprises: the mixing leaching liquor of Chu chrysanthemum, honeysuckle, peppermint, cyclodextrin, honey, white granulated sugar, ascorbic acid, citric acid; Wherein between each composition, proportioning is: mixing leaching liquor 60-65%, the cyclodextrin 0.25-0.35% of Chu chrysanthemum, honeysuckle, peppermint, stevioside 0.05-0.11%, ascorbic acid 0.005-0.01%, citric acid 0.05-0.1%, surplus is water.
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Cited By (9)
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| CN104381767A (en) * | 2014-11-04 | 2015-03-04 | 安徽科技学院 | Multicolored and multilayered vegetable jelly having patterns and capable of relieving asthenopia and production method of jelly |
| CN104770485A (en) * | 2015-04-09 | 2015-07-15 | 浙江省中药研究所有限公司 | Chrysanthemum enzyme deactivation-free processing method |
| CN106035854A (en) * | 2016-06-08 | 2016-10-26 | 贵州务川麻阳河蜂业开发有限公司 | Honey-containing instant tea and preparation method thereof |
| CN107232335A (en) * | 2017-05-24 | 2017-10-10 | 北京佑众全椒制药有限公司 | A kind of chrysanthemum beverage preparation method for reducing stalk pollution |
| CN107232353A (en) * | 2017-05-31 | 2017-10-10 | 北京佑众全椒制药有限公司 | A kind of preparation method of clearing heat and detoxicating chrysanthemum beverage |
| CN107242417A (en) * | 2017-05-24 | 2017-10-13 | 北京佑众全椒制药有限公司 | A kind of preparation method of the soft fresh and sweet chrysanthemum beverage of mouthfeel |
| CN108477354A (en) * | 2018-04-17 | 2018-09-04 | 北京佑众全椒制药有限公司 | A kind of spring health chu chrysanthemum tea drink |
| CN108740230A (en) * | 2018-08-13 | 2018-11-06 | 浙江德馨饮料有限公司 | A kind of preparation method of chrysanthemum millet paste |
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| CN104381767A (en) * | 2014-11-04 | 2015-03-04 | 安徽科技学院 | Multicolored and multilayered vegetable jelly having patterns and capable of relieving asthenopia and production method of jelly |
| CN104381767B (en) * | 2014-11-04 | 2017-11-03 | 安徽科技学院 | A kind of polychrome multilayer vegetables comprising pattern alleviate jelly of visual fatigue and preparation method thereof |
| CN104770485A (en) * | 2015-04-09 | 2015-07-15 | 浙江省中药研究所有限公司 | Chrysanthemum enzyme deactivation-free processing method |
| CN104770485B (en) * | 2015-04-09 | 2018-04-03 | 浙江省中药研究所有限公司 | A kind of chrysanthemum blue or green processing method free to kill |
| CN106035854A (en) * | 2016-06-08 | 2016-10-26 | 贵州务川麻阳河蜂业开发有限公司 | Honey-containing instant tea and preparation method thereof |
| CN107232335A (en) * | 2017-05-24 | 2017-10-10 | 北京佑众全椒制药有限公司 | A kind of chrysanthemum beverage preparation method for reducing stalk pollution |
| CN107242417A (en) * | 2017-05-24 | 2017-10-13 | 北京佑众全椒制药有限公司 | A kind of preparation method of the soft fresh and sweet chrysanthemum beverage of mouthfeel |
| CN107232353A (en) * | 2017-05-31 | 2017-10-10 | 北京佑众全椒制药有限公司 | A kind of preparation method of clearing heat and detoxicating chrysanthemum beverage |
| CN108477354A (en) * | 2018-04-17 | 2018-09-04 | 北京佑众全椒制药有限公司 | A kind of spring health chu chrysanthemum tea drink |
| CN108740230A (en) * | 2018-08-13 | 2018-11-06 | 浙江德馨饮料有限公司 | A kind of preparation method of chrysanthemum millet paste |
| CN109170439A (en) * | 2018-10-26 | 2019-01-11 | 天津科技大学 | The processing method of sesame flower drink |
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Application publication date: 20140521 |