CN104206582A - Aquilaria sinensis leaf tea drink and preparation technology thereof - Google Patents
Aquilaria sinensis leaf tea drink and preparation technology thereof Download PDFInfo
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Abstract
The invention relates to the technical field of tea drink, and concretely relates to aquilaria sinensis leaf tea drink and a preparation technology thereof. The aquilaria sinensis leaf tea drink comprises the following raw materials in parts by weight: 0.1-3 parts of aquilaria sinensis leaf tea, 0.5-10 parts of a sweetener, 0.01-1 part of a stabilizing agent, and 100 parts of water. The aquilaria sinensis leaf tea is prepared by performing fresh-leaf acquisition, combined deactivating of enzymes, rolling, piling fermentation, baking and tea warming. The aquilaria sinensis leaf tea drink is prepared from the above raw materials by performing raw material preparation, crushing, extraction, blending, homogenizing, sterilization and canning. The aquilaria sinensis leaf tea drink has no compositions for compatibility, has the unique flavor of the aquilaria sinensis leaf tea, also contains abundant trace elements and flavonoids, has both nutrition efficacy and health-care efficacy, and is good in mouthfeel. The preparation technology is capable of improving the mouthfeel of the drink and fully giving play to the unique effects of the aquilaria sinensis leaf tea, and is simple and low in cost.
Description
Technical field
The present invention relates to tea beverage technical field, be specifically related to a kind of tabernaemontanus bulrush spiceleaf tea beverage and manufacture craft thereof.
Background technology
The health-care tea beverage occurred all over the world is at present various in style, health tea refers to be soaked in water tealeaves or other plant blade, the millet paste made through techniques such as extracting, filtration, clarifications or add water, liquid glucose, acid, flavoring essence, fruit juice or plant extract etc. modulate the goods processed in millet paste, there is the peculiar flavour of tealeaves, having nutrition, health-care efficacy concurrently, is cool, thirst-quenching multifunctional beverage.
Tabernaemontanus bulrush perfume tree, has another name called agalloch eaglewood, suspension culture of Aquilaria sinensis, belongs to Thymelaeceae eaglewood, and agalloch eaglewood cultivation was once contained in Dongguan, therefore claims tabernaemontanus bulrush fragrant.Tabernaemontanus bulrush fragrance is pungent, tepor, nontoxic, there is the effects such as promoting the circulation of qi analgesia, warming middle energizer to arrest vomiting, promoting inspiration to relieve asthma, for treatment abdominal distension, stomach cold, suffer from a deficiency of the kidney, obvious curative effects of having panted, be usually used in treatment circulation of vital energy in the wrong direction fullness sensation in chest, breathe heavily anxious angina pectoris, long-pending ruffian, gastrofrigid vomiting, cholera, man's cold sperm, bad odor dislikes the diseases such as sore.
Tabernaemontanus bulrush spiceleaf contains rich in protein, carbohydrate, Cobastab
1, Cobastab
2and the multiple nutritional components such as calcium, zinc, iron, at least containing 18 seed amino acids, simultaneously also containing the multiple physiologically active ingredient such as flavonoids, natural flavoring ingredients.Flavonoids has reducing blood lipid, hypoglycemic, cholagogic protects liver, expelling phlegm and arresting coughing, active anticancer etc., and with tabernaemontanus bulrush spiceleaf for tealeaves made by raw material, having good health-care efficacy, is a kind of green health tea-drinking that can drink for a long time.
Application number be 201310013589.4 Chinese invention patent disclose a kind of agilawood health-care beverage and preparation method thereof, it is characterized in that, the composition of this beverage and mass percentage are: agilawood essential oil: 0.01%-0.02%, honey: 0.5%-1%; Edible ethanol: 0.5%-1%; Vitamin C: 0.05%-0.1%; Lactoferrin: 0.01%-0.02%; Water surplus.The agilawood essential oil of this invention is refined after extraction by agalloch eaglewood to form, and protein, vitamin B1, vitamin B2 and calcium, zinc, iron etc. in agalloch eaglewood multiple nutritional components content is extremely low does not even have these components, particularly do not contain Flavonoid substances in agalloch eaglewood, and agilawood essential oil belongs to oiliness, poorly soluble.And flavonoids has reducing blood lipid, hypoglycemic, cholagogic protects the effects such as liver, expelling phlegm and arresting coughing, active anticancer, it is the main active of tabernaemontanus bulrush spiceleaf, therefore, the agilawood health-care beverage be made up of agalloch eaglewood reducing blood lipid, hypoglycemic etc. in health-care efficacy effective not as good as tabernaemontanus bulrush spiceleaf.Secondly, this documents also adds lactoferrin, lactoferrin, the component such as edible ethanol and lactoferrin, although harmless, has a certain impact to the mouthfeel of agilawood health-care beverage and local flavor; The amount that in this documents, agilawood essential oil extracts in addition is considerably less, and expensive, is difficult to realize large-scale production and application.
Application number be 201210018081.9 Chinese invention patent disclose a kind of Agilawood water beverage, it is characterized in that, described Agilawood water beverage is blent by direct drinking water and agalloch eaglewood concentrate to form.The agalloch eaglewood concentrate of this invention is by agalloch eaglewood through soaking, fermenting and extraction acquisition, and in agalloch eaglewood, active ingredient is linaloe oil, belongs to oily matter, water-soluble poor, be unsuitable for by flooding, and agalloch eaglewood is expensive, raw material sources are very limited, and are difficult to realize large-scale production; And the Agilawood water beverage mouthfeel blent into direct drinking water and agalloch eaglewood concentrate is poor, the nutritive value of agalloch eaglewood is not in full use, and health-care effect is undesirable.
Application number be 201310012624.0 Chinese invention patent disclose a kind of tabernaemontanus bulrush scented tea bacterium health drink, it is characterized in that, every 1000 portions of beverages are made up of the raw material of following weight portion: dried leaf 3-10 part of tabernaemontanus bulrush perfume tree, sugared 50-100 part, fermented tea bacterial classification mother liquor 100-150 part, water surplus.In this invention, the dried leaf of tabernaemontanus bulrush perfume tree refers to the dried leaf of fresh leaf through Exposure to Sunlight, oven dry or fried dry gained of tabernaemontanus bulrush perfume tree, and is difficult to through the dried leaf of Exposure to Sunlight, oven dry or fried dry gained the peculiar flavour and the mouthfeel that ensure tabernaemontanus bulrush spiceleaf; In addition, fragrant for tabernaemontanus bulrush trunk leaf first extracts and obtains leaching liquor by this invention, then fermented tea bacterial classification mother liquor is added through 30 DEG C of ferment at constant temperature 5-7 days, obtain tabernaemontanus bulrush scented tea bacterium health drink, after the fermentation of bacterium liquid, can destroy the active ingredient of tabernaemontanus bulrush spiceleaf leaching liquor, and this beverage tabernaemontanus bulrush is fragrant and the compound beverage of black tea, the interpolation of compatibility composition have impact on peculiar flavour and the health-care efficacy of tabernaemontanus bulrush perfume (or spice).
Summary of the invention
In order to overcome the shortcoming and defect existed in prior art, the object of the present invention is to provide a kind of manufacture craft of tabernaemontanus bulrush spiceleaf tea beverage, manufacture craft of the present invention can improve the mouthfeel of beverage, make full use of active ingredient amino acid abundant in tabernaemontanus bulrush spiceleaf and Flavonoid substances, trace element and natural aromatic material, play its local flavor, mouthfeel and unique effects, technique is simple, and cost is low, is conducive to popularity and application.
Another object of the present invention is to provide a kind of tabernaemontanus bulrush spiceleaf tea beverage, the not additional any compatibility composition of tabernaemontanus bulrush spiceleaf tea beverage of the present invention, maintain the peculiar flavour of tabernaemontanus bulrush spiceleaf tea, and containing abundant amino acid, Flavonoid substances, trace element and natural aromatic material, have nutrition and health care effect concurrently, beverage flavor is unique, and mouthfeel is good.
Object of the present invention is achieved through the following technical solutions: a kind of manufacture craft of tabernaemontanus bulrush spiceleaf tea beverage, it comprises the steps:
(1) raw material prepares: take each raw material by the weight portion of following raw material, for subsequent use;
Tabernaemontanus bulrush spiceleaf tea 0.1 ~ 3 part
Sweetener 0.5 ~ 10 part
Stabilizing agent 0.01 ~ 1 part
100 parts, water;
Wherein, the manufacture craft of described tabernaemontanus bulrush spiceleaf tea comprises the steps:
A, leaf leaf picking: pluck the fragrant leaf of fresh tabernaemontanus bulrush, for subsequent use after removal of impurities;
B, combination complete: adopted by the tabernaemontanus bulrush spiceleaf of having plucked steam-hot blast combination method of completing to carry out the process that completes, vapor (steam) temperature is 120 ~ 155 DEG C, and the steam beating time is 3 ~ 5 minutes, and hot blast temperature is 120 ~ 145 DEG C, and the hot air water-removing time is 3 ~ 5 minutes;
C, to knead: carried out while hot kneading process by the tabernaemontanus bulrush spiceleaf after completing, the time of kneading is 10 ~ 30 minutes, broken cell rate >=85%, rolled twig rate >=95%;
D, pile-fermentation: by the tabernaemontanus bulrush spiceleaf after kneading at 30 ~ 60 DEG C of temperature, pile-fermentation 1 ~ 5 day, controlling tea base water content is 20% ~ 40%, and turning in every 12 hours is once;
E, oven dry: the tabernaemontanus bulrush spiceleaf after fermentation is dried 0.5 ~ 1.5 hour at 80 ~ 120 DEG C of temperature, until blade is clear-cut, water content≤10%;
F, warm tea process: the tabernaemontanus bulrush spiceleaf after drying is carried out warm tea process, and warm tea temperature is 60 ~ 100 DEG C, is 1 ~ 5 hour between the temperature tea time, obtained tabernaemontanus bulrush spiceleaf tea;
(2) pulverize: it is 10 ~ 50 orders that the tabernaemontanus bulrush spiceleaf tea taken is crushed to particle diameter;
(3) lixiviate: add 30 ~ 40 parts of floodings twice respectively in the tabernaemontanus bulrush spiceleaf tea crushed, extraction time is 5 ~ 60 minutes, and extraction temperature is 75 ~ 100 DEG C, and collecting by filtration filtrate after each lixiviate, merges twice filtrate, filters and obtains leaching liquor;
(4) allocate: leaching liquor is cooled to 20 ~ 60 DEG C, in leaching liquor, adds sweetener and stabilizing agent, then add remaining water, stir, obtain feed liquid;
(5) homogeneous: deployed feed liquid is carried out homogeneous process, obtains primary product, homogenization pressure is 2 ~ 20MPa, and homogenizing temperature is 40 ~ 60 DEG C;
(6) sterilizing tinning: adopt high temperature sterilization to carry out sterilizing primary product good for homogeneous, sterilising temp is 110 ~ 135 DEG C, sterilization time 3 ~ 15 seconds, or employing pasteurization, sterilizing 15 ~ 16 seconds at 75 ~ 90 DEG C of temperature, then tinning encapsulation, aseptic canning temperature is 75 ~ 85 DEG C, obtained tabernaemontanus bulrush spiceleaf tea beverage.
Sterilizing at pasteurization employing 75 ~ 90 DEG C of temperature, not only can kill germ but also article Middle nutrition material local flavor can be kept constant, sterilising temp is low, and sterilization time is short, is suitable for the sterilizing beverages of non-refractory, and sterilization effect is good.Though the temperature of high-temperature sterilization is higher than 100 DEG C, but the heat time is very short, and destroy little to nutritional labeling, high-temperature sterilization is applicable to resistant to elevated temperatures sterilizing beverages.
Completing is critical process in the first process processed of tabernaemontanus bulrush spiceleaf tea, has decisive role to tabernaemontanus bulrush spiceleaf tea quality responses, not only determines excellent time of fragrance, and to its profile, color and luster, bar rope degree of tightness, also has material impact.The object completed is: utilize oxidasic activity in the fresh leaf of high temperature, prevents the enzymatic oxidation of Tea Polyphenols; Fresh leaf is distributed blue or green fragrant, volatilization low boiling aromatic substance, higher boiling aromatic substance reveals; Evaporation section moisture, makes food value of leaf deliquescing, strengthening toughness, creating conditions for kneading slivering.
Steam-hot blast combination method of completing can obtain the better flavouring essence quality of tea sample, physico-chemical analysis also shows, adopt the steam-hot blast combination method of completing to be conducive to retaining each seed amino acid, flavonoids, the natural perfume material isoreactivity composition in agalloch eaglewood, obtain being better than at the bottom of the Appearance color of tealeaves, soup look, fragrance, flavour and leaf pot fry complete, roller fixation and microwave de-enzyming.
The object of kneading is: appropriateness destroys leaf cell tissue, and tea juice extrudes attachment leaf table, is convenient to brew and endure repeated infusions, promotes millet paste concentration; Roll tightly tea bar, reduce body kind, promote good looking appearance.Because of the pressure effect of kneading, leaf cell is impaired, and Polyphenols enzymatic oxidation is impaired, and polymerization acceleration, is conducive to subsequent fermentation.
Fermentation is in effect: the object of fermentation, and under promoting the catalysis of Tea Polyphenols exactly, appropriateness is oxidized, and the fragrance of alcoholization tabernaemontanus bulrush spiceleaf, forms the tabernaemontanus bulrush distinctive color and luster of spiceleaf tea and fragrance.The evenly appropriate mark that ferments is: to x ray fluoroscopy x, and leaf look is yellowish red color or new coppery, and blue or green gas disappears, and sends dense fruital or the fragrance of a flower (mainly ripe apple perfume or Rose Essentielle).
Pile-fermentation is under the condition having moisture content and oxygen, by thermocatalytic and enzyme-catalyzed change, makes to produce a series of chemical reaction and biochemical reaction in wet heap leaf, adds the metabolic activity of microorganism, define the various quality components of tabernaemontanus bulrush spiceleaf tea.The flavour of millet paste is become by force mellow from dense before pile-fermentation, soup look becomes shiny red from yellow green, and form the distinctive color of tabernaemontanus bulrush spiceleaf tea, i.e. color and luster brown, soup look azarin, fragrance is mellow, and flavour returns sweet tabernaemontanus bulrush spiceleaf tea quality characteristic.
Wherein, described sweetener is at least one in maltose, D-sorbite, FOS, acesulfame potassium, natural honey, stevioside, maltitol and xylitol.
Maltose adds in rice after germinateing with Fructus Hordei Germinatus to make rice starch enzymatic conversion be maltose by a large amount of crude amylases contained in Fructus Hordei Germinatus, Fructus Hordei Germinatus, containing materials such as alpha-tocotrienol, protein, lutonarin, anhaline, horbatine A, horbatine B and glucosides thereof, has hypoglycemic, effect for reducing blood fat.Maltose itself is also traditional Chinese medicine, and as classical prescription " Huangqi Jianzhong Tang " just has maltose simply, maltose taste warm in nature is sweet, returns spleen, stomach, lung channel, except having qi-restoratives strengthening the spleen and stomach, the effect of invigorating the spleen and benefiting qi, also has effect that is hypoglycemic, reducing blood lipid.
Maltose is utilized to be combined with the aqueous solution of tabernaemontanus bulrush spiceleaf tea, the health-care efficacy of natural tabernaemontanus bulrush spiceleaf can be coordinated very well, the bowl spares gas of maltose, help transporting and food digesting action, more can effective function of spleen and stomach regulating, modern science proves that the compound sugar contained in maltose is not only applicable to the profitable strain propagation in normal human's stomach, safeguard the normal ecological and function of stomach, and applicable hypertension, diabetic the needs for the treatment of enterogastritis.In addition, utilize in maltose, containing abundant maltodextrin, embedding protective effect is played to the effective ingredient of natural tabernaemontanus bulrush spiceleaf and fragrance, reduce the loss of natural tabernaemontanus bulrush spiceleaf effective ingredient and fragrance, improve the stability of lay up period.
D-sorbite is applicable to treatment encephaledema and glaucoma, also can be used for the normal oedema oliguresis of cardiorenal function.
FOS obviously can improve microbial population ratio in enteron aisle, regulating intestinal canal inner equilibrium; Absorption and the utilization of trace elements iron, calcium can be promoted, to prevent osteoporosis; Can hepatotoxin be reduced, anticancer organic acid can be generated in intestines, have significant preventing cancer function; And pure taste is fragrant and sweet good to eat, there is the adipose fragrance of class and tasty and refreshing soapy feeling.
Natural honey is exactly without any processing, without any additive, brewages ripe honey through honeybee itself, and this honey, because not running off through processing nutritional labeling, keeps the due nutritional activities of honey to belong to treasure in honey.Natural honey is not containing sucrose, and diabetes patient can drink, and not blood glucose increasing, be suitable for crowd's scope wide.Containing multiple unique nutritional labeling in natural honey: glucose that can be directly absorbed by the body and fructose, about have 65-80%; Each seed amino acid, comprises 8 kinds of essential amino acids that human body can not synthesize, about 0.3%; With ratio contained by human serum almost equal more than 20 plant mineral matter, about 0.06%; More than 20 plant the vitamin promoting growth in humans and metabolism; Various active enzyme.Natural honey trophic analysis: honey can improve the composition of blood, promotes heart and brain and vascular function, therefore often takes in cardiovascular patient very beneficial; Honey has protective effect to liver, can impel liver cell regeneration, is formed with certain inhibitory action to fatty liver; Edible honey can regain one's strength of body rapidly, and dispelling fatigue builds up one's resistance to disease; Honey can also relax bowel.
Acesulfame potassium is the elderly, adiposis patient, sweetener that diabetic is desirable.Stevioside can be used for making beverage low in calories, is highly suitable for diabetes, obesity, arteriosclerotic eat.Maltitol has promotion enteron aisle to the effect of calcium uptake and the performance increasing bone amount and lifting bone strength, suppresses body fat too much to gather.Xylitol can promote that liver glycogen synthesizes, and blood sugar can not rise, and be improved liver function and lipotropic effect to hepatopath, treat B-mode metastatic hepatitis, chronic hepatitis B and cirrhosis have obvious curative effects, is the desirable ancillary drug of hepatitis concurrent disease patient.
Preferably, the mixed-powder that described sweetener is made up of maltose, D-sorbite and FOS, the percentage by weight ratio of three is 2:1:1.Particularly, sweetener can also be maltose and stevioside with the mixed-powder of the percentage by weight of 2:1, or maltose and acesulfame potassium are with the mixed-powder etc. of the percentage by weight of 2:1.
Maltose, as traditional Chinese medicine, except having the effect of qi-restoratives strengthening the spleen and stomach, also has the effect of strengthening the spleen and stomach, bowl spares gas.D-sorbite is applicable to treatment encephaledema and glaucoma, also can be used for the normal oedema oliguresis of cardiorenal function.FOS obviously can improve microbial population ratio in enteron aisle, regulating intestinal canal inner equilibrium; Absorption and the utilization of trace elements iron, calcium can be promoted, to prevent osteoporosis; Can hepatotoxin be reduced, anticancer organic acid can be generated in intestines, have significant preventing cancer function.The composite use of maltose, D-sorbite and FOS, can ensure the sugariness of tabernaemontanus bulrush spiceleaf tea beverage of the present invention, can improve again the health-care effect of beverage and drink mouthfeel.
Wherein, described stabilizing agent is at least one in vitamin C, sodium alginate, xanthans, guar gum, agar, Arabic gum, Sodium Polyacrylate, pectin, carragheen and sodium carboxymethylcellulose.
Vitamin C can promote the biosynthesis of ossein, is beneficial to healing sooner of tissue injury mouth; The metabolism of tyrosine and tryptophan in amino acid can be promoted, extend the human body life-span; Improve the utilization of iron, calcium and folic acid, improve the metabolism of fat and lipoid particularly cholesterol; Prevention cardiovascular disease, strengthens the human body anti-stress ability of environment and immunity to external world.
Sodium alginate can slow down fat sugar and the absorption of cholate, suppresses the accumulation of poisonous metal in enteron aisle, has the effect of triglycerides and blood sugar in reduction serum cholesterol, blood, can the modern disease such as preventing hypertension, diabetes, obesity; Add the drink smooth mouth feel of sodium alginate, the advantages such as the viscosity decline phenomenon in effect product sterilization process can be prevented, be usually used in thickener, the stabilizing agent as beverage, dairy products etc.
Xanthans has unique rheological characteristic, and under shear action, the viscosity of solution can decline rapidly, once shear action is removed, the viscosity of solution can be recovered immediately, and this characteristic gives beverage with good mouthfeel, and stability and color and luster have raising clearly.
Guar gum can be used as thickener, emulsifying agent and stabilizing agent etc., not only has thickening and stabilization in the beverage, also can prevent goods layering, precipitation, improve mouthfeel.
Agar has coagulability, stability, can form the character such as complex compound, can be used as thickener, coagulating agent, suspending agent, emulsifying agent, antistaling agent and stabilizing agent with some materials.Agar is used in beverage series products, and its effect produces suspending power, allows solid in beverage suspend evenly, does not sink.Being characterized in suspension time and long shelf-life, be also the place that other suspending agent cannot replace, and transparency is good, good fluidity, smooth in taste free from extraneous odour.
Arabic gum has the resolvability of height, and can be widely used in beverage and produce, such as in the production of inspissated juice, it can stablize local flavor, also has well water-soluble and emulsibility, and the microencapsulated oil powder of embedding thing can be made in embedding process to increase.
Sodium Polyacrylate has thickening, emulsification, figuration, the several functions such as expanded, stable, is commonly used for fining agent and stabilizing agent in the beverage.
Pectin can be used as gelling agent, thickener, stabilizing agent, suspending agent, emulsifying agent and flavouring synergist.
Carragheen has the features such as dissolubility, gelling, thickening property, concertedness, and food industry can make thickener, gelling agent, suspending agent, emulsifying agent and stabilizing agent etc.
Sodium carboxymethylcellulose it be easy to be dispersed in water into clear gum solution, be good food emulsion stabilizer, thickener it have and excellent to freeze, melt stability, and the local flavor of product can be improved, the advantages such as prolongation storage time.
Preferably, described water is mineral water, soft water, deionized water or pure water.
Preferably, in the extracting technology of described step (3), the filter screen that first time and second time are filtered is 200 orders, and the filter screen that third time filters is 300 orders.
Preferably, after the disintegrating process of described step (2), also include separating twice: with airslide disintegrating mill, tabernaemontanus bulrush spiceleaf tea being crushed to particle diameter is 5 ~ 25 microns, is then crushed to 10 ~ 100 nanometers with nano grinder.
Nanometer beverage is the functional beverage utilizing liquid nanometer technical equipment to produce, its drink is because possess functions such as being rich in oxygen, the microexplosion of negative electricity negative pressure, hydraulic power, be called nanometer drink function, can " increase hemodynamics; remove blood rubbish, supplement blood dissolved oxygen amount, allow active ingredient rapid delivery in liquid; improve immunity, there is good health-care effect after drinking for a long time.
Preferably, after the extracting technology of described step (3), also include centrichromatography: by filtering the leaching liquor that obtains high speed centrifugation 1 ~ 5 minute under 3500 ~ 5000 r/min rotating speeds, isolating supernatant liquor, obtaining leaching liquor.Be conducive to pulverous tabernaemontanus bulrush spiceleaf tea removing, clarity is high, and obtained beverage mouthfeel is better.
Another object of the present invention is achieved through the following technical solutions: the tabernaemontanus bulrush spiceleaf tea beverage that a kind of manufacture craft of tabernaemontanus bulrush spiceleaf tea beverage is produced, and comprises the raw material of following weight portion:
Tabernaemontanus bulrush spiceleaf tea 0.1 ~ 3 part
Sweetener 0.5 ~ 10 part
Stabilizing agent 0.01 ~ 1 part
100 parts, water;
Wherein, the manufacture craft of described tabernaemontanus bulrush spiceleaf tea comprises the steps:
A, tabernaemontanus bulrush spiceleaf leaf picking: pluck the fragrant leaf of fresh tabernaemontanus bulrush, for subsequent use after removal of impurities;
B, combination complete: adopted by the tabernaemontanus bulrush spiceleaf of having plucked steam-hot blast combination method of completing to carry out the process that completes, vapor (steam) temperature is 120 ~ 155 DEG C, and the steam beating time is 3 ~ 5 minutes, and hot blast temperature is 120 ~ 145 DEG C, and the hot air water-removing time is 3 ~ 5 minutes;
B, to knead: carried out while hot kneading process by the tabernaemontanus bulrush spiceleaf after completing, the time of kneading is 10 ~ 30 minutes, broken cell rate >=85%, rolled twig rate >=95%;
D, pile-fermentation: by the tabernaemontanus bulrush spiceleaf after kneading at 30 ~ 60 DEG C of temperature, pile-fermentation 1 ~ 5 day, controlling tea base water content is 20% ~ 40%, and turning in every 12 hours is once;
E, oven dry: the tabernaemontanus bulrush spiceleaf after fermentation is dried 0.5 ~ 1.5 hour at 80 ~ 120 DEG C of temperature, until blade is clear-cut, water content≤10%;
F, warm tea process: the tabernaemontanus bulrush spiceleaf after drying is carried out warm tea process, and warm tea temperature is 60 ~ 100 DEG C, is 1 ~ 5 hour between the temperature tea time, obtained tabernaemontanus bulrush spiceleaf tea.
Preferably, it comprises the raw material of following weight portion:
Tabernaemontanus bulrush spiceleaf tea 1 ~ 2 part
Sweetener 2 ~ 8 parts
Stabilizing agent 0.1 ~ 0.8 part
100 parts, water.
More preferred, it comprises the raw material of following weight portion:
Tabernaemontanus bulrush spiceleaf tea 1 ~ 1.5 part
Sweetener 4 ~ 6 parts
Stabilizing agent 0.1 ~ 0.5 part
100 parts, water.
A kind of tabernaemontanus bulrush spiceleaf tea beverage, also comprises the raw material of following weight portion, Agricus blazei 2 ~ 6 parts, grifola frondosus 3 ~ 5 parts, dictyophora phalloidea 1 ~ 3 part or agrocybe 2 ~ 5 parts, makes tabernaemontanus bulrush spiceleaf tea suspending beverage.
A kind of manufacture craft of tabernaemontanus bulrush spiceleaf tea beverage, the disintegrating process of described step (2) also comprises that 2 ~ 6 parts of Agricus blazei, 3 ~ 5 parts of grifola frondosus, 1 ~ 3 part of dictyophora phalloidea or 2 ~ 5 parts of agrocybes are crushed to particle diameter is 5 ~ 20 orders, then be mixed to get mixed-powder with the tabernaemontanus bulrush spiceleaf tea crushed, this mixed-powder added water and carries out lixiviate processing.Agricus blazei, 3 ~ 5 parts of grifola frondosus, 1 ~ 3 part of dictyophora phalloidea or 2 ~ 5 parts of agrocybes are added in tabernaemontanus bulrush spiceleaf tea, be conducive to making tabernaemontanus bulrush spiceleaf tea suspending beverage, obtained beverage has the health-care efficacy of Agricus blazei, grifola frondosus, dictyophora phalloidea or agrocybe concurrently, and health-care effect strengthens, and mouthfeel is unique.
Agricus blazei is put down, and taste is sweet; The thoughts of returning home, lung, liver, kidney channel.Have brain tonic, anti-inflammatory, kidney-nourishing, hypoglycemic, improve diabetes, norcholesterol, enhancing energy, improve the effect such as artery sclerosis, anti-angiocardiopathy.Its main component is polysaccharide and steroid, and the growth of energy inhibition tumor cell, has antitumor action, have absorption, Excretion to carcinogen; Agricus blazei can promote the hematopoiesis function of the marrow of people, can disturb leukemic cell proliferation, be regarded as the material of strong opposing filterable virus, it can prevent virus and harmful object from entering the tissue of harm fragility, increase substantially immunologic function, obstruction, viral interference growth; Promote the hematopoiesis function of people's marrow; And have the effect of protection liver, kidney.It can improve hepatosis, has anti-allergic effects, and can promote the cholesterol in gastral wriggling, reduction blood, reduce blood glucose value, be the good merchantable brand of activate immunity function.Agricus blazei contains the multiple mineral element such as rich in protein and potassium, phosphorus, magnesium, calcium, sodium, copper, boron, zinc, selenium, iron, manganese, molybdenum, germanium, vitamin, can assist to get rid of cholesterol unnecessary in body, and this is extremely important for tumor patient health.
Grifola frondosus is food, medicine dual-purpose gill fungus bacterium, and between the autumn in summer, Chang Yesheng is around chestnut.Fructification endoplasm, handle is short is overlapped into clump, its outward appearance in coralliform branch, graceful, stacked like chrysanthemum; Its smell, delicate fragrance overflow, refreshing; Its meat is tender and crisp tasty and refreshing, and hundred eat and do not mind; Its nutrition has good health-care effect and very high medical value.Grifola frondosus is nutritious, its nutrient content detects each hectogram through Chinese Academy Of Preventive Medicine Research Institute Of Nutrition And Food Hygiene and Ministry of Agriculture's Product Quality Verification Centers and to do in grifola frondosus containing 25.2 grams, protein (wherein containing amino acid needed by human body 18 kinds 18.68 grams, wherein must base acid account for 45.5%) fat 3.2 grams, dietary fiber 33.7 grams, 21.4 grams, carbohydrate, ash content 5.1 grams, be rich in the mineral matter of multiple beneficial, potassium, phosphorus, iron, zinc, calcium, copper, selenium, chromium etc., vitamin content enriches, VE109.7 milligram, VB11.47 milligram, VB20.72 milligram, VC17.0 milligram, carrotene 4.5 milligrams.Various nutrients occupies first of various edible mushroom, wherein VB1 and VE content is about high 10 ~ 20 times, VC content is its similar 3 ~ 5 times, protein and amino acid are 2 times of mushroom, can promote that children's torso is grown up healthy and sound and intelligence development, relevant arginine and lysine content comparatively in asparagus the content of lysine (1.024%) and arginine (1.231%) high; The L-aminobutanedioic acid relevant with delicate flavour and content of glutamic acid higher, be therefore described as " edible mushroom prince " with " North China ginseng ".National Cancer research institute just confirmed as far back as 1992, and the extract of grifola frondosus has effect of opposing AIDS virus.The grand evident doctor of difficult ripple of Japan, except finding that grifola frondosus has except the effect of AntiHIV1 RT activity in an experiment, also finds that grifola frondosus is also effective in cure to breast cancer, lung cancer, liver cancer; All bad reactions that the chemotherapy also can improving tumour is brought, as lacked appetite, vomiting, nauseating, epilation and Neuroleptic Leukocytopenia etc.; Also can alleviating pain.In addition, research also confirms that grifola frondosus has following several effect simultaneously: (1) reduces insulin resistance, strengthens human body to the susceptibility of insulin, contributes to controlling blood sugar; (2) adipocyte is suppressed to be piled up; (3) reduce blood pressure; (4) develop immunitypty.
Dictyophora phalloidea is famous and precious edible mushroom, and be classified as in history " imperial palace tribute ", it is nutritious, contains protein 19.4%, fat 2.6% according to surveying and determination, carbohydrate total amount 60.4%, wherein bacterium sugar 4.2%, crude fibre 8.4%, ash content 9.3% in dry dictyophora phalloidea.It is with health role to hypertension, neurasthenia, gastrointestinal disease etc.Also there is special anti-corrosion function.Dictyophora phalloidea has strengthening by means of tonics, beneficial gas mends brain, effect of being healthy and strong of allaying excitement; Boosting qi and nourishing yin, moistens the lung and relieve the cough, clearing heat and promoting diuresis.Dictyophora phalloidea can protect liver, reduces the accumulation of Abdominal Wall Fat, has the effect being commonly called as " frizing "; Modern medicine study also proves, the composition containing energy Tumor suppression in dictyophora phalloidea.
Agrocybe is put down, and Gan Wen is nontoxic, and beneficial gas appetizing, has invigorating the spleen to arrest diarrhea.There is effect of replenishing vital essence to tonify kidney, strengthening the spleen and stomach, raising body immunity, enhancing human body diseases prevention ability.Normal food can play the effects such as anti-ageing, beauty treatment.Agrocybe is rich in 17 seed amino acids such as asparatate, glutamic acid (particularly human body can not synthesize eight seed amino acid materials) of needed by human body and ten several mineral materials trace element and anti-cancer polysaccharide, and have the effect growing the strong the moon of sun, beauty and health care, to suffering from a deficiency of the kidney, frequent micturition, oedema, rheumatism has unique curative effect, to anticancer, step-down, health care, children's's low-heat, wetting the bed has comparatively ideal supplemental treatment function, is among the peoplely referred to as " refreshing mushroom ".
Beneficial effect of the present invention is: 1, tabernaemontanus bulrush spiceleaf contains rich in protein, carbohydrate, Cobastab
1, Cobastab
2and the multiple nutritional components such as calcium, zinc, iron, at least containing amino acid in 18, simultaneously also containing the multiple physiologically active ingredient such as flavonoids, natural flavoring ingredients.Tabernaemontanus bulrush spiceleaf tea beverage of the present invention has given full play to the innate efficacy of tabernaemontanus bulrush spiceleaf tea, and soup look Huang is bright, aromatic flavour, mouthfeel alcohol sliding, it is sweet effective to return, and has stronger health-care efficacy.
2, the present invention only needs to add sweetener and stabilizing agent, does not affect the local flavor of tabernaemontanus bulrush spiceleaf tea and effect, and tabernaemontanus bulrush spiceleaf tea has hypoglycemic, reducing blood lipid, helps sleep, warm stomach, raising immunity of organisms, the multiple efficacies such as rubbish in effective purged body.Drinking for a long time can toxin-expelling and face nourishing, nourishing and strengthening vital, raising immunity, drinks for a long time and not only can cultivate the moral character and nourish the nature, can also anti-disease, anti-aging old, build up health, good health care effect, be a kind of rare, be applicable to the green drink drunk for a long time.
3, the present invention does not need to add Radix Glycyrrhizae, the compatibility such as ginseng or STEVIA REBAUDIANA material, maintain the peculiar flavour of tabernaemontanus bulrush spiceleaf tea, the different technique adopted by the present invention and the control in time and temperature, through completing, to knead and after the technique such as fermentation, the bitter taste of tabernaemontanus bulrush spiceleaf tea can be removed, do not need to add in any other compatibility composition and bitter taste, tabernaemontanus bulrush spiceleaf inherently can be solved because of containing stearic acid with pure process means, oleic acid is main fatty acid, and aldehydes, ketone, the bitter taste that alcohols etc. to study point and produce, reach soup look Huang bright, aromatic flavour, mouthfeel alcohol is sliding, return the sweet advantage such as effective.
4, the present invention combines through steam-hot blast the method process that completes, utilize oxidasic activity in the fresh leaf of high temperature, prevent the enzymatic oxidation of Tea Polyphenols, fresh leaf is distributed blue or green fragrant, volatilization low boiling aromatic substance, higher boiling aromatic substance reveals, and guarantees that brewed tabernaemontanus bulrush spiceleaf tea smell is strong, mouthfeel alcohol sliding, it is sweet effective to return; Adopt the steam-hot blast combination method of completing to be conducive to retaining each seed amino acid, flavonoids, the natural perfume material isoreactivity composition in agalloch eaglewood, obtain being better than at the bottom of the Appearance color of tealeaves, soup look, fragrance, flavour and leaf pot fry complete, roller fixation and microwave de-enzyming.
5, the present invention is through kneading process, and appropriateness destroys leaf cell tissue, and tea juice extrudes attachment leaf table, is convenient to brew and endure repeated infusions, promotes millet paste concentration; Roll tightly tea bar, reduce body kind, promote good looking appearance.Because of the pressure effect of kneading, leaf cell is impaired, and Polyphenols enzymatic oxidation is impaired, and polymerization acceleration, is conducive to subsequent fermentation.
6, the present invention is through pile-fermentation process, under the condition having moisture content and oxygen, by thermocatalytic and enzyme-catalyzed change, make to produce a series of chemical reaction and biochemical reaction in wet heap leaf, add the metabolic activity of microorganism, define the various quality components of tabernaemontanus bulrush spiceleaf tea.The flavour of millet paste is become by force mellow from dense before pile-fermentation, soup look becomes shiny red from yellow green, and form the distinctive color of tabernaemontanus bulrush spiceleaf tea, i.e. color and luster brown, soup look azarin, fragrance is mellow, and flavour returns sweet tabernaemontanus bulrush spiceleaf tea quality characteristic.
7, a large amount of aromatic substance is contained in tabernaemontanus bulrush spiceleaf, as the peculiar fragrance of appointing other aromatic compounds contained in the fragrance components such as acid and acetanisole and volatile oil to together constitute tabernaemontanus bulrush spiceleaf.Through the process of excess temperature tea, utilize high temperature to be discharged by aromatic substance high boiling in tabernaemontanus bulrush spiceleaf, the tabernaemontanus bulrush spiceleaf tea beverage aromatic flavour guaranteeing to obtain, return sweet effective.Manufacture craft of the present invention can improve the mouthfeel of beverage, gives full play to the unique effects of tabernaemontanus bulrush spiceleaf tea, and technique is simple, and cost is low.
8, the present invention adopts nanometer technology, tabernaemontanus bulrush spiceleaf tea is crushed to Nano grade, the tabernaemontanus bulrush spiceleaf tea beverage obtained is made to have the function of nanometer drink: " being rich in oxygen " function, allow people at air pollution today severe exacerbation, people's oxygen uptake deficiency is supplemented from drinking oxygen, greatly improves the immunity of people; " negative electricity, minute-pressure, microexplosion " function can remove blood rubbish, increases metabolic function, and gluing constipation urine for high fat of blood height blood has painstakingly and well dredge and the effect of recuperating property; " hydraulic power " function is exactly the quick absorption and conversion capability of quick transmission improving various mineral nutrients in water, limitation that this breaks completely " Chinese medicine effects a permanent cure but curative effect is slow ", allows Effective Component of Chinese Medicine fast onset.
9, the present invention adds Agricus blazei, grifola frondosus, dictyophora phalloidea or agrocybe and can also make suspending beverage, and the suspending beverage made not only made beverage vessel standby lively and intuitively sense organ, more can obtain the approval of consumer; And mouthfeel is unique, health-care effect is better, meets different consumer demand, is conducive to popularity and application.
10, the decaffeinated and theophylline of tabernaemontanus bulrush spiceleaf tea beverage of the present invention, be rich in flavonoids, amino acid, calcium activated etc., have fall three fat, help sleep, the effect such as clear stool, reason intestines gas, beautifying face and moistering lotion, be specially adapted to high, the of a specified duration constipation of three fat, the difficulty person of falling asleep, the mental worker that operating pressure is large uses.
11, detect through National agricultural portion, tabernaemontanus bulrush spiceleaf residues of pesticides are zero, and content of beary metal is far below European standard, and be the green organic products of Dongguan most native characteristic, product reaches European standard.
detailed description of the invention:
For the ease of the understanding of those skilled in the art, below in conjunction with embodiment, the present invention is further illustrated, and the content that embodiment is mentioned not is limitation of the invention.
Embodiment 1
A manufacture craft for tabernaemontanus bulrush spiceleaf tea beverage, it comprises the steps:
(1) raw material prepares: take each raw material by the weight portion of following raw material, for subsequent use; Tabernaemontanus bulrush spiceleaf tea 0.1 part, sweetener 0.5 part, stabilizing agent 0.01 part and mineral water 100 parts; Wherein, sweetener be maltose, the mixed-powder that forms with the weight portion of 2:1:1 of D-sorbite, FOS; Wherein, stabilizing agent be vitamin C and agar with the weight portion of 2:1 form mixed-powder.
Wherein, the manufacture craft of described tabernaemontanus bulrush spiceleaf tea comprises the steps:
A, tabernaemontanus bulrush spiceleaf leaf picking: pluck the fragrant leaf of fresh tabernaemontanus bulrush, for subsequent use after removal of impurities;
B, combination complete: adopted by the tabernaemontanus bulrush spiceleaf of having plucked steam-hot blast combination method of completing to carry out the process that completes, vapor (steam) temperature is 120, and the steam beating time is 5 minutes, and hot blast temperature is 120 DEG C, and the hot air water-removing time is 5 minutes;
C, to knead: carried out while hot kneading process by the tabernaemontanus bulrush spiceleaf after completing, the time of kneading is 10 minutes, broken cell rate 90%, rolled twig rate 96%;
D, pile-fermentation: by the tabernaemontanus bulrush spiceleaf after kneading at 30 DEG C of temperature, pile-fermentation 5 days, controlling tea base water content is 40%, and turning in every 12 hours is once;
E, oven dry: the tabernaemontanus bulrush spiceleaf after fermentation is dried 1.5 hours at 80 DEG C of temperature, until blade is clear-cut, water content 8%;
F, warm tea process: the tabernaemontanus bulrush spiceleaf after drying is carried out warm tea process, and warm tea temperature is 60 DEG C, is 5 hours between the temperature tea time, obtained tabernaemontanus bulrush spiceleaf tea.
(2) pulverize: it is 10 orders that the tabernaemontanus bulrush spiceleaf tea taken is crushed to particle diameter.
(3) lixiviate: add 30 parts of floodings twice respectively in the tabernaemontanus bulrush spiceleaf tea crushed, extraction time is 5 minutes, and extraction temperature is 100 DEG C, and collecting by filtration filtrate after each lixiviate, merges twice filtrate, filters and obtains leaching liquor; The filter screen that first time and second time are filtered is 200 orders, and the filter screen that third time filters is 300 orders.
(4) allocate: leaching liquor is cooled to 20 DEG C, in leaching liquor, adds sweetener and stabilizing agent, then add remaining water, stir, obtain feed liquid.
(5) homogeneous: deployed feed liquid is carried out homogeneous process, obtains primary product, homogenization pressure is 2MPa, and homogenizing temperature is 60 DEG C.
(6) sterilizing tinning: adopt high temperature sterilization to carry out sterilizing primary product good for homogeneous, sterilising temp is 110 DEG C, then tinning encapsulation, aseptic canning temperature is 75 DEG C, obtained tabernaemontanus bulrush spiceleaf tea beverage.
Embodiment 2
The difference of the present embodiment and embodiment 1 is: the sweetener of the present embodiment is D-sorbite; Stabilizing agent is sodium alginate.Sterilizing tinning method adopts pasteurization, sterilizing 16 seconds at 75 DEG C of temperature.Also separating twice is included: with airslide disintegrating mill, tabernaemontanus bulrush spiceleaf tea being crushed to particle diameter is 5 microns, is then crushed to 100 nanometers with nano grinder after the disintegrating process of step (2) described in the manufacture craft of the tabernaemontanus bulrush spiceleaf tea beverage of the present embodiment.Also centrichromatography is included: by filtering the leaching liquor that obtains high speed centrifugation 5 minutes under 3500r/min rotating speed, isolating supernatant liquor, obtaining leaching liquor after the extracting technology of described step (3).
What the present embodiment was obtained is tabernaemontanus bulrush spiceleaf tea nanometer beverage, tabernaemontanus bulrush spiceleaf tea is crushed to Nano grade, the tabernaemontanus bulrush spiceleaf tea beverage obtained is made to have the function of nanometer drink: as " being rich in oxygen " function, " negative electricity, minute-pressure, microexplosion " function, " hydraulic power " function, break " but Chinese medicine effect a permanent cure curative effect slow " limitation completely, allow active ingredient fast onset in tabernaemontanus bulrush spiceleaf tea.This beverage defaecation diuresis, toxin-expelling and face nourishing, nourishing and strengthening vital, the effect for kidney and stomach is remarkable; For purification on blood simultaneously, can cardioprotection; The trace element that supplementary needed by human body is wanted, improves the health-care effects such as immunity.
The remainder of the present embodiment is identical with embodiment 1, repeats no more here.
Embodiment 3
The difference of the present embodiment and embodiment 1 is: the sweetener of the present embodiment is FOS; Stabilizing agent is the mixed-powder that xanthans and sodium carboxymethylcellulose form with the weight portion of 1:1.Also comprise the raw material that following weight portion is Agricus blazei 5 parts in step (1) the raw material preparation of the manufacture craft of the tabernaemontanus bulrush spiceleaf tea beverage of the present embodiment, make tabernaemontanus bulrush spiceleaf tea suspending beverage.The disintegrating process of described step (2) also comprises that 5 parts of Agricus blazei are crushed to particle diameter is 5 orders, is then mixed to get mixed-powder with the tabernaemontanus bulrush spiceleaf tea crushed, this mixed-powder is added water and carries out lixiviate processing.
What the present embodiment was obtained is Agricus blazei tabernaemontanus bulrush spiceleaf tea suspending beverage, and this beverage has the health-care efficacy of tabernaemontanus bulrush spiceleaf and Agricus blazei concurrently, and mouthfeel is unique, and health-care effect is better, meets different consumer demand, is conducive to popularity and application.
The remainder of the present embodiment is identical with embodiment 1, repeats no more here.
Embodiment 4
A manufacture craft for tabernaemontanus bulrush spiceleaf tea beverage, it comprises the steps:
(1) raw material prepares: take each raw material by the weight portion of following raw material, for subsequent use; Tabernaemontanus bulrush spiceleaf tea 1.5 parts, sweetener 5 parts, stabilizing agent 0.5 and soft water 100 parts; Wherein, sweetener be Fructus Hordei Germinatus and natural honey with the weight portion of 3:1 form mixed-powder; Wherein, stabilizing agent be sodium alginate, xanthans and carragheen with the weight portion of 1:1:2 form mixed-powder.
Wherein, the manufacture craft of described tabernaemontanus bulrush spiceleaf tea comprises the steps:
A, tabernaemontanus bulrush spiceleaf leaf picking: pluck the fragrant leaf of fresh tabernaemontanus bulrush, for subsequent use after removal of impurities;
B, combination complete: adopted by the tabernaemontanus bulrush spiceleaf of having plucked steam-hot blast combination method of completing to carry out the process that completes, vapor (steam) temperature is 135 DEG C, and the steam beating time is 4 minutes, and hot blast temperature is 130 DEG C, and the hot air water-removing time is 4 minutes;
C, to knead: carried out while hot kneading process by the tabernaemontanus bulrush spiceleaf after completing, the time of kneading is 20 minutes, broken cell rate 94%, rolled twig rate 97%;
D, pile-fermentation: by the tabernaemontanus bulrush spiceleaf after kneading at 45 DEG C of temperature, pile-fermentation 3 days, controlling tea base water content is 30%, and turning in every 12 hours is once;
E, oven dry: the tabernaemontanus bulrush spiceleaf after fermentation is dried 1 hour at 100 DEG C of temperature, until blade is clear-cut, water content 4%;
F, warm tea process: the tabernaemontanus bulrush spiceleaf after drying is carried out warm tea process, and warm tea temperature is 80 DEG C, is 3 hours between the temperature tea time, obtained tabernaemontanus bulrush spiceleaf tea.
(2) pulverize: it is 30 orders that the tabernaemontanus bulrush spiceleaf tea taken is crushed to particle diameter.
(3) lixiviate: add 35 parts of floodings twice respectively in the tabernaemontanus bulrush spiceleaf tea crushed, extraction time is 30 minutes, and extraction temperature is 90 DEG C, and collecting by filtration filtrate after each lixiviate, merges twice filtrate, filters and obtains leaching liquor; The filter screen that first time and second time are filtered is 200 orders, and the filter screen that third time filters is 300 orders.
(4) allocate: leaching liquor is cooled to 40 DEG C, in leaching liquor, adds sweetener and stabilizing agent, then add remaining water, stir, obtain feed liquid.
(5) homogeneous: deployed feed liquid is carried out homogeneous process, obtains primary product, homogenization pressure is 12MPa, and homogenizing temperature is 50 DEG C.
(6) sterilizing tinning: adopt pasteurization, sterilizing 15 seconds at 80 DEG C of temperature, then tinning encapsulation, aseptic canning temperature is 75 DEG C, obtained tabernaemontanus bulrush spiceleaf tea beverage.
Embodiment 5
The difference of the present embodiment and embodiment 4 is: the sweetener of the present embodiment is natural honey; Stabilizing agent is the mixed-powder that Sodium Polyacrylate and carragheen form with the weight portion of 1:2.Also separating twice is included: with airslide disintegrating mill, tabernaemontanus bulrush spiceleaf tea being crushed to particle diameter is 15 microns, is then crushed to 50 nanometers with nano grinder after the disintegrating process of step (2) described in the manufacture craft of the tabernaemontanus bulrush spiceleaf tea beverage of the present embodiment.Also centrichromatography is included: by filtering the leaching liquor that obtains high speed centrifugation 3 minutes under 4000 r/min rotating speeds, isolating supernatant liquor, obtaining leaching liquor after the extracting technology of described step (3).
What the present embodiment was obtained is tabernaemontanus bulrush spiceleaf tea nanometer beverage, tabernaemontanus bulrush spiceleaf tea is crushed to Nano grade, the tabernaemontanus bulrush spiceleaf tea beverage obtained is made to have the function of nanometer drink as " being rich in oxygen " function, " negative electricity, minute-pressure, microexplosion " function, " hydraulic power " function, break " but Chinese medicine effect a permanent cure curative effect slow " limitation completely, allow active ingredient fast onset in tabernaemontanus bulrush spiceleaf tea.This beverage defaecation diuresis, toxin-expelling and face nourishing, nourishing and strengthening vital, the effect for kidney and stomach is remarkable; For purification on blood simultaneously, can cardioprotection; The trace element that supplementary needed by human body is wanted, improves the health-care effects such as immunity.
The remainder of the present embodiment is identical with embodiment 4, repeats no more here.
Embodiment 6
The difference of the present embodiment and embodiment 4 is: the sweetener of the present embodiment is stevioside; Stabilizing agent is the mixed-powder that Arabic gum and sodium carboxymethylcellulose form with the weight portion of 1:1.Also comprise the raw material that following weight portion is grifola frondosus 4 parts in step (1) the raw material preparation of the manufacture craft of the tabernaemontanus bulrush spiceleaf tea beverage of the present embodiment, make tabernaemontanus bulrush spiceleaf tea suspending beverage.The disintegrating process of described step (2) also comprises that 4 parts of grifola frondosus are crushed to particle diameter is 10 orders, is then mixed to get mixed-powder with the tabernaemontanus bulrush spiceleaf tea crushed, this mixed-powder is added water and carries out lixiviate processing.
What the present embodiment was obtained is grifola frondosus tabernaemontanus bulrush spiceleaf tea suspending beverage, and this beverage has the health-care efficacy of tabernaemontanus bulrush spiceleaf and grifola frondosus concurrently, and mouthfeel is unique, and health-care effect is better, meets different consumer demand, is conducive to popularity and application.
The remainder of the present embodiment is identical with embodiment 4, repeats no more here.
Embodiment 7
A manufacture craft for tabernaemontanus bulrush spiceleaf tea beverage, it comprises the steps:
(1) raw material prepares: take each raw material by the weight portion of following raw material, for subsequent use; Tabernaemontanus bulrush spiceleaf tea 3 parts, sweetener 10 parts, stabilizing agent 1 and deionized water 100 parts; Wherein, sweetener is the mixed-powder that maltose maltitol and xylitol form with the weight portion of 3:1:1; Wherein, stabilizing agent is the mixed-powder that agar and carragheen form with the weight portion of 3:1.
Wherein, the manufacture craft of described tabernaemontanus bulrush spiceleaf tea comprises the steps:
A, tabernaemontanus bulrush spiceleaf leaf picking: pluck the fragrant leaf of fresh tabernaemontanus bulrush, for subsequent use after removal of impurities;
B, combination complete: adopted by the tabernaemontanus bulrush spiceleaf of having plucked steam-hot blast combination method of completing to carry out the process that completes, vapor (steam) temperature is 155 DEG C, and the steam beating time is 3 minutes, and hot blast temperature is 145 DEG C, and the hot air water-removing time is 3 minutes;
C, to knead: carried out while hot kneading process by the tabernaemontanus bulrush spiceleaf after completing, the time of kneading is 30 minutes, broken cell rate 93%, rolled twig rate 98%;
D, pile-fermentation: by the tabernaemontanus bulrush spiceleaf after kneading at 60 DEG C of temperature, pile-fermentation 1 day, controlling tea base water content is 20%, and turning in every 12 hours is once;
E, oven dry: the tabernaemontanus bulrush spiceleaf after fermentation is dried 0.5 at 120 DEG C of temperature ~ hour, until blade is simply, water content 3%;
F, warm tea process: the tabernaemontanus bulrush spiceleaf after drying is carried out warm tea process, and warm tea temperature is 100 DEG C, is 1 hour between the temperature tea time, obtained tabernaemontanus bulrush spiceleaf tea.
(2) pulverize: it is 50 orders that the tabernaemontanus bulrush spiceleaf tea taken is crushed to particle diameter.
(3) lixiviate: add 40 parts of floodings twice respectively in the tabernaemontanus bulrush spiceleaf tea crushed, extraction time is 60 minutes, and extraction temperature is 100 DEG C, and collecting by filtration filtrate after each lixiviate, merges twice filtrate, filters and obtains leaching liquor; The filter screen that first time and second time are filtered is 200 orders, and the filter screen that third time filters is 300 orders.
(4) allocate: leaching liquor is cooled to 60 DEG C, in leaching liquor, adds sweetener and stabilizing agent, then add remaining water, stir, obtain feed liquid.
(5) homogeneous: deployed feed liquid is carried out homogeneous process, obtains primary product, homogenization pressure is 20MPa, and homogenizing temperature is 40 DEG C.
(6) sterilizing tinning: adopt high temperature sterilization to carry out sterilizing primary product good for homogeneous, sterilising temp is 135 DEG C, sterilization time 15 seconds, then tinning encapsulation, aseptic canning temperature is 85 DEG C, obtained tabernaemontanus bulrush spiceleaf tea beverage.
Embodiment 8
The difference of the present embodiment and embodiment 7 is: the sweetener of the present embodiment is the mixed-powder that maltitol and xylitol form with the weight portion of 1:1; Stabilizing agent is pectin.Also separating twice is included: with airslide disintegrating mill, tabernaemontanus bulrush spiceleaf tea being crushed to particle diameter is 25 microns, is then crushed to 10 nanometers with nano grinder after the disintegrating process of step (2) described in the manufacture craft of the tabernaemontanus bulrush spiceleaf tea beverage of the present embodiment.Also centrichromatography is included: by filtering the leaching liquor that obtains high speed centrifugation 1 minute under 5000 r/min rotating speeds, isolating supernatant liquor, obtaining leaching liquor after the extracting technology of described step (3).
What the present embodiment was obtained is tabernaemontanus bulrush spiceleaf tea nanometer beverage, tabernaemontanus bulrush spiceleaf tea is crushed to Nano grade, the tabernaemontanus bulrush spiceleaf tea beverage obtained is made to have the function of nanometer drink as " being rich in oxygen " function, " negative electricity, minute-pressure, microexplosion " function, " hydraulic power " function, break " but Chinese medicine effect a permanent cure curative effect slow " limitation completely, allow active ingredient fast onset in tabernaemontanus bulrush spiceleaf.This beverage defaecation diuresis, toxin-expelling and face nourishing, nourishing and strengthening vital, the effect for kidney and stomach is remarkable; For purification on blood simultaneously, can cardioprotection; The trace element that supplementary needed by human body is wanted, improves the health-care effects such as immunity.
The remainder of the present embodiment is identical with embodiment 7, repeats no more here.
Embodiment 9
The difference of the present embodiment and embodiment 7 is: the sweetener of the present embodiment is the mixed-powder that maltose and xylitol form with the weight portion of 3:1; Wherein, stabilizing agent be vitamin C, the mixed-powder that forms with the weight portion of 1:2:1 of agar, Sodium Polyacrylate.
Also comprise the raw material that following weight portion is dictyophora phalloidea 1 ~ 3 part in step (1) the raw material preparation of the manufacture craft of the tabernaemontanus bulrush spiceleaf tea beverage of the present embodiment, make tabernaemontanus bulrush spiceleaf tea suspending beverage.The disintegrating process of described step (2) also comprises that 1 ~ 3 part of dictyophora phalloidea or 2 ~ 5 parts of agrocybes are crushed to particle diameter is 15 orders, is then mixed to get mixed-powder with the tabernaemontanus bulrush spiceleaf tea crushed, this mixed-powder is added water and carries out lixiviate processing.
What the present embodiment was obtained is dictyophora phalloidea tabernaemontanus bulrush spiceleaf tea suspending beverage, and this beverage has the health-care efficacy of tabernaemontanus bulrush spiceleaf and dictyophora phalloidea concurrently, and mouthfeel is unique, and health-care effect is better, meets different consumer demand, is conducive to popularity and application.
The remainder of the present embodiment is identical with embodiment 7, repeats no more here.
Embodiment 10
The difference of the present embodiment and embodiment 7 is: the mixed-powder that the sweetener of the present embodiment is maltose, acesulfame potassium, natural honey form with the weight portion of 3:1:2; Wherein, stabilizing agent be xanthans, the mixed-powder that forms with the weight portion of 1:1:1 of guar gum, pectin.
The raw material that following weight portion is agrocybe 2 ~ 5 parts is also comprised in step (1) the raw material preparation of the manufacture craft of the tabernaemontanus bulrush spiceleaf tea beverage of the present embodiment, make tabernaemontanus bulrush spiceleaf tea suspending beverage.The disintegrating process of described step (2) also comprises that 2 ~ 5 parts of agrocybes are crushed to particle diameter is 20 orders, is then mixed to get mixed-powder with the tabernaemontanus bulrush spiceleaf tea crushed, this mixed-powder is added water and carries out lixiviate processing.
What the present embodiment was obtained is agrocybe tabernaemontanus bulrush spiceleaf tea suspending beverage, and this beverage has the health-care efficacy of tabernaemontanus bulrush spiceleaf and agrocybe concurrently, and mouthfeel is unique, and health-care effect is better, meets different consumer demand, is conducive to popularity and application.
The remainder of the present embodiment is identical with embodiment 7, repeats no more here.
Detect through National agricultural portion, tabernaemontanus bulrush fragrant flower tea beverage residues of pesticides of the present invention are zero, and content of beary metal is far below European standard, and be the green organic products of Dongguan most native characteristic, product reaches European standard.In tabernaemontanus bulrush spiceleaf tea beverage of the present invention, the nutritional labeling of tabernaemontanus bulrush spiceleaf tea and various amino acid whose content detect through Beijing City Nutrient Source Inst, and testing result respectively as shown in Table 1 and Table 2.
Table 1
| Test item | Detect data | Detection method |
| Energy | 1149 Kg/100g | GB/Z 21922-2008 |
| Protein | 16.4 g/100g | GB 5009.5-2010 |
| Fat | 3.6 g/100g | GB/T 5009.6/2003 |
| Carbohydrate | 19.5 g/100g | GB/Z 21922-2008 |
| Total dietary fiber | 50.71 g/100g | GB/T 5009.88-2008 |
| Ash content | 5.4 g/100g | GB 5009.4-2010 |
| Moisture | 4.42 g/100g | GB 5009.3-2010 |
| Thiamine | ＜0.01 g/100g | GB/T 5009.84-2003 |
| Riboflavin | 0.61 g/100g | GB/T5009.85-2003 |
| Nicotinic acid | 4.24 g/100g | GB/T5009.89-2003 |
Table 2
| Amino acid | Testing result |
| Asparatate | 1.31 g/100g |
| Threonine | 0.56 g/100g |
| Serine | 0.56 g/100g |
| Glutamic acid | 1.43 g/100g |
| Glycine | 0.71 g/100g |
| Alanine | 0.78 g/100g |
| Valine | 0.61 g/100g |
| Methionine | 0.12 g/100g |
| Isoleucine | 0.48 g/100g |
| Leucine | 1.16 g/100g |
| Tyrosine | 0.45 g/100g |
| Phenylalanine | 0.69 g/100g |
| Lysine | 0.29 g/100g |
| Histidine | 0.23 g/100g |
| Arginine | 0.48 g/100g |
| Proline | 0.66 g/100g |
| Tryptophan | 0.16 g/100g |
| Cysteine | 0.17 g/100g |
| Total amount | 10.9 g/100g |
As can be seen from Table 1 and Table 2, tabernaemontanus bulrush spiceleaf tea contains the multiple nutritional components such as rich in protein, carbohydrate and total dietary fiber, at least contain amino acid in 18, and various amino acid whose content is higher.Organoleptic indicator's comparing result of tabernaemontanus bulrush spiceleaf tea beverage of the present invention and fruit juice tea beverage, carbonic acid tea beverage, milk taste tea beverage and Pu'er beverage is as shown in table 3:
Table 3
| Project | Fruit juice tea beverage | Carbonic acid tea beverage | Milk taste tea beverage | Pu'er beverage | Tabernaemontanus bulrush spiceleaf tea beverage |
| Color and luster | Bright | Bright | Yellow bright | Yellow bright | Soup look Huang is bright |
| Smell | Soft aroma and | Soft aroma and | Soft aroma and | Fragrance is quiet and beautiful | Aromatic flavour |
| Flavour | Sweet and sour palatability | Sweet and sour palatability | Sweet and sour palatability | Fresh dense mellow | Mouthfeel alcohol is sliding |
| Caffeine | 0.0035% | 0.002% | 0.004% | 0.0026% | 0 |
| Theophylline | 0.0023% | 0.0017% | 0.0034% | 0.0015% | 0 |
| Flavones | 0 | 0 | 0 | 0.0013% | 0.029% |
| Health-care efficacy | Quench one's thirst, health-care effect is poor | Quench one's thirst, regain one's strength of body, health-care effect is general | Mouthfeel is good, quenches one's thirst, and health-care effect is poor | Inducing resuscitation, health-care effect is general | Fall three fat, help sleeper effect obvious |
As can be seen from Table 3, tabernaemontanus bulrush spiceleaf tea beverage soup look Huang of the present invention is bright, aromatic flavour, mouthfeel alcohol sliding, it is sweet effective to return, and has local flavor and the mouthfeel of tabernaemontanus bulrush spiceleaf tea uniqueness; Decaffeinated and theophylline, containing abundant trace element and Flavonoid substances, men and women, old and young can drink for a long time; Have fall three fat, help sleep, the effect such as clear stool, reason intestines gas, beautifying face and moistering lotion, good health care effect.The not additional any compatibility composition of tabernaemontanus bulrush spiceleaf tea beverage of the present invention, maintain the peculiar flavour of tabernaemontanus bulrush spiceleaf tea, and containing abundant trace element and Flavonoid substances, have nutrition and health care effect concurrently, beverage mouthfeel is good.Manufacture craft of the present invention can improve the mouthfeel of beverage, gives full play to the unique effects of tabernaemontanus bulrush spiceleaf tea, and technique is simple, and cost is low.
Above-described embodiment is the present invention's preferably implementation, and in addition, the present invention can also realize by alternate manner, and any apparent replacement is all within protection scope of the present invention without departing from the inventive concept of the premise.
Claims (10)
1. a manufacture craft for tabernaemontanus bulrush spiceleaf tea beverage, is characterized in that: it comprises the steps:
(1) raw material prepares: take each raw material by the weight portion of following raw material, for subsequent use;
Tabernaemontanus bulrush spiceleaf tea 0.1 ~ 3 part
Sweetener 0.5 ~ 10 part
Stabilizing agent 0.01 ~ 1 part
100 parts, water;
Wherein, the manufacture craft of described tabernaemontanus bulrush spiceleaf tea comprises the steps:
A, tabernaemontanus bulrush spiceleaf leaf picking: pluck the fragrant leaf of fresh tabernaemontanus bulrush, for subsequent use after removal of impurities;
B, combination complete: adopted by the tabernaemontanus bulrush spiceleaf of having plucked steam-hot blast combination method of completing to carry out the process that completes, vapor (steam) temperature is 120 ~ 155 DEG C, and the steam beating time is 3 ~ 5 minutes, and hot blast temperature is 120 ~ 145 DEG C, and the hot air water-removing time is 3 ~ 5 minutes;
C, to knead: carried out while hot kneading process by the tabernaemontanus bulrush spiceleaf after completing, the time of kneading is 10 ~ 30 minutes, broken cell rate >=85%, rolled twig rate >=95%;
D, pile-fermentation: by the tabernaemontanus bulrush spiceleaf after kneading at 30 ~ 60 DEG C of temperature, pile-fermentation 1 ~ 5 day, controlling tea base water content is 20% ~ 40%, and turning in every 12 hours is once;
E, oven dry: the tabernaemontanus bulrush spiceleaf after fermentation is dried 0.5 ~ 1.5 hour at 80 ~ 120 DEG C of temperature, until blade is clear-cut, water content≤10%;
F, warm tea process: the tabernaemontanus bulrush spiceleaf after drying is carried out warm tea process, and warm tea temperature is 60 ~ 100 DEG C, is 1 ~ 5 hour between the temperature tea time, obtained tabernaemontanus bulrush spiceleaf tea;
(2) pulverize: it is 10 ~ 50 orders that the tabernaemontanus bulrush spiceleaf tea taken is crushed to particle diameter;
(3) lixiviate: add 30 ~ 40 parts of floodings twice respectively in the tabernaemontanus bulrush spiceleaf tea crushed, extraction time is 5 ~ 60 minutes, and extraction temperature is 75 ~ 100 DEG C, and collecting by filtration filtrate after each lixiviate, merges twice filtrate, filters and obtains leaching liquor;
(4) allocate: leaching liquor is cooled to 20 ~ 60 DEG C, in leaching liquor, adds sweetener and stabilizing agent, then add remaining water, stir, obtain feed liquid;
(5) homogeneous: deployed feed liquid is carried out homogeneous process, obtains primary product, homogenization pressure is 2 ~ 20MPa, and homogenizing temperature is 40 ~ 60 DEG C;
(6) sterilizing tinning: adopt high temperature sterilization to carry out sterilizing primary product good for homogeneous, sterilising temp is 110 ~ 135 DEG C, sterilization time 3 ~ 15 seconds, or employing pasteurization, sterilizing 15 ~ 16 seconds at 75 ~ 90 DEG C of temperature, then tinning encapsulation, aseptic canning temperature is 75 ~ 85 DEG C, obtained tabernaemontanus bulrush spiceleaf tea beverage;
Wherein, described sweetener is at least one in maltose, D-sorbite, FOS, acesulfame potassium, natural honey, stevioside, maltitol and xylitol;
Wherein, described stabilizing agent is at least one in vitamin C, sodium alginate, xanthans, guar gum, agar, Arabic gum, Sodium Polyacrylate, pectin, carragheen and sodium carboxymethylcellulose.
2. the manufacture craft of a kind of tabernaemontanus bulrush spiceleaf tea beverage according to claim 1, is characterized in that: described water is mineral water, soft water, deionized water or pure water.
3. the manufacture craft of a kind of tabernaemontanus bulrush spiceleaf tea beverage according to claim 1, is characterized in that: in the extracting technology of described step (3), and the filter screen that first time and second time are filtered is 200 orders, and the filter screen that third time filters is 300 orders.
4. the manufacture craft of a kind of tabernaemontanus bulrush spiceleaf tea beverage according to claim 1, it is characterized in that: after the disintegrating process of described step (2), also include separating twice: with airslide disintegrating mill, tabernaemontanus bulrush spiceleaf tea being crushed to particle diameter is 5 ~ 25 microns, is then crushed to 10 ~ 100 nanometers with nano grinder.
5. the manufacture craft of a kind of tabernaemontanus bulrush spiceleaf tea beverage according to claim 1, it is characterized in that: after the extracting technology of described step (3), also include centrichromatography: will the leaching liquor that obtains high speed centrifugation 1 ~ 5 minute under 3500 ~ 5000 r/min rotating speeds be filtered, isolate supernatant liquor, obtain leaching liquor.
6. the tabernaemontanus bulrush spiceleaf tea beverage produced of the manufacture craft of a kind of tabernaemontanus bulrush spiceleaf tea beverage as claimed in any one of claims 1 to 5, wherein, is characterized in that: the raw material comprising following weight portion:
Tabernaemontanus bulrush spiceleaf tea 0.1 ~ 3 part
Sweetener 0.5 ~ 10 part
Stabilizing agent 0.01 ~ 1 part
100 parts, water;
Wherein, the manufacture craft of described tabernaemontanus bulrush spiceleaf tea comprises the steps:
A, tabernaemontanus bulrush spiceleaf leaf picking: pluck the fragrant leaf of fresh tabernaemontanus bulrush, for subsequent use after removal of impurities;
B, combination complete: adopted by the tabernaemontanus bulrush spiceleaf of having plucked steam-hot blast combination method of completing to carry out the process that completes, vapor (steam) temperature is 120 ~ 155 DEG C, and the steam beating time is 3 ~ 5 minutes, and hot blast temperature is 120 ~ 145 DEG C, and the hot air water-removing time is 3 ~ 5 minutes;
C, to knead: carried out while hot kneading process by the tabernaemontanus bulrush spiceleaf after completing, the time of kneading is 10 ~ 30 minutes, broken cell rate >=85%, rolled twig rate >=95%;
D, pile-fermentation: by the tabernaemontanus bulrush spiceleaf after kneading at 30 ~ 60 DEG C of temperature, pile-fermentation 1 ~ 5 day, controlling tea base water content is 20% ~ 40%, and turning in every 12 hours is once;
E, oven dry: the tabernaemontanus bulrush spiceleaf after fermentation is dried 0.5 ~ 1.5 hour at 80 ~ 120 DEG C of temperature, until blade is clear-cut, water content≤10%;
F, warm tea process: the tabernaemontanus bulrush spiceleaf after drying is carried out warm tea process, and warm tea temperature is 60 ~ 100 DEG C, is 1 ~ 5 hour between the temperature tea time, obtained tabernaemontanus bulrush spiceleaf tea.
7. a kind of tabernaemontanus bulrush spiceleaf tea beverage according to claim 6, is characterized in that: the raw material comprising following weight portion:
Tabernaemontanus bulrush spiceleaf tea 1 ~ 2 part
Sweetener 2 ~ 8 parts
Stabilizing agent 0.1 ~ 0.8 part
100 parts, water.
8. a kind of tabernaemontanus bulrush spiceleaf tea beverage according to claim 7, is characterized in that: the raw material comprising following weight portion:
Tabernaemontanus bulrush spiceleaf tea 1 ~ 1.5 part
Sweetener 4 ~ 6 parts
Stabilizing agent 0.1 ~ 0.5 part
100 parts, water.
9. a kind of tabernaemontanus bulrush spiceleaf tea beverage according to claim 6, is characterized in that: the raw material also comprising following weight portion, and Agricus blazei 2 ~ 6 parts, grifola frondosus 3 ~ 5 parts, dictyophora phalloidea 1 ~ 3 part or agrocybe 2 ~ 5 parts make tabernaemontanus bulrush spiceleaf tea suspending beverage.
10. the manufacture craft of a kind of tabernaemontanus bulrush spiceleaf tea beverage according to claim 1, it is characterized in that: the disintegrating process of described step (2) also comprises that Agricus blazei, grifola frondosus, dictyophora phalloidea or agrocybe are crushed to particle diameter is 5 ~ 20 orders, then mix with the tabernaemontanus bulrush spiceleaf tea crushed, obtain mixed-powder, this mixed-powder is added water and carries out lixiviate processing.
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| CN106465777A (en) * | 2016-08-31 | 2017-03-01 | 吴可 | A kind of this tea of mushroom |
| CN108850305A (en) * | 2018-08-27 | 2018-11-23 | 郝连奇 | A kind of Pu'er tea processing technology reducing Summer-autumn tea bitterness degree |
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| CN104206582B (en) | 2016-08-10 |
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