CN104351393A - Toxin-expelling beautifying tea composition - Google Patents

Abstract

The invention relates to the technical field of health beverages and in particular relates to a toxin-expelling beautifying tea composition which has good mouthfeel, can be brewed conveniently, and can improve the metabolism effect of human body. The toxin-expelling beautifying tea composition is characterized in that the toxin-expelling beautifying tea composition comprises a composition A and a composition B, which are packaged separately, wherein the composition A comprises the following components: black tea, dried longan, macadamia nut and dried blueberry; the composition B comprises the following components: crushed kiwi fruit, crushed grapefruit, crushed lemon, crushed tomato, crushed orange, lactobacillus and milk, and compared with the prior art, the toxin-expelling beautifying tea composition is beneficial to maintaining healthy skin, alleviating relaxation and sagging of skin and pouches, and promoting gastrointestinal absorption of human body.

Description

Toxin-expelling and face nourishing tea-drinking composition

Technical field

The present invention relates to technical field of health care, specifically a kind of mouthfeel good, brew easy, the toxin-expelling and face nourishing tea-drinking composition of body metabolism effect can be improved.

Background technology

Along with expanding economy progress, consumer also improves for the requirement of diet thereupon, and the F&B with health-care efficacy is more and more favored.Cha Shi China tradition drink, by theory of traditional Chinese medical science, different tea has different effects, also has different tastes.Modern's rhythm of life is fast, operating pressure large, and long-term erratic habits and customs easily cause the problems such as the rising of excessive fatigue, blood fat, endocrinopathy, therefore need a kind of drink of toxin-expelling and face nourishing badly.

Summary of the invention

The present invention is directed to the shortcoming and defect of prior art, propose a kind of toxin-expelling and face nourishing tea-drinking composition that can improve body metabolism effect.

The present invention can be reached by following measures:

A kind of toxin-expelling and face nourishing tea-drinking composition, it is characterized in that the A composition and the composition B that comprise separately packaging, wherein said A composition comprises following component:

Black tea, dried longan, macadamia, blueberry are dry;

Described composition B comprises following component: kiwi fruit grain, shaddock fruit grain, Lemon fruit grain, tomato fruit grain, orange fruit grain, lactic acid bacteria, milk.

In the present invention, each component of A composition can adopt following proportioning: black tea 1-6 weight portion, dried longan 1-3 weight portion, and macadamia 2-4 weight portion, blueberry does 1-3 weight portion.

In the present invention, each component can adopt following proportioning: black tea 1 part, dried longan 3 parts, macadamia 4 parts, dry 3 parts of blueberry.

Black tea of the present invention adopts pediment tealeaves or adopts Lapsang souchong.

Dried longan of the present invention adopts following steps to make: select ripe longan fruit, put into the water blanching 2-3 minute of 95 DEG C, pull out after draining, make dried longan through Exposure to Sunlight or oven dry.

Macadamia of the present invention adopts following steps to make:

It is 15.11% that the macadamia of opening is dipped to opening water content in soak, pulls out and drains, and dries under being placed in the condition of 50 DEG C-80 DEG C, then the kernel after oven dry is baked 8 minutes under 130 DEG C of conditions.

Containing salt, condensed milk, white granulated sugar in soak of the present invention, white granulated sugar can be 12%, and condensed milk can be 0.4%, and salt can be 20%, and all the other are water.

The dry following steps that adopt of blueberry of the present invention are made: after being pickled by blueberries white sugar, adopt hot-air seasoning, make dried fruit.

In the present invention, in composition B, each component proportion can be: kiwi fruit grain 1-10 weight portion, shaddock fruit grain 2-20 weight portion, Lemon fruit grain 1-10 weight portion, tomato fruit grain 1-10 weight portion, lactic acid bacteria 1-20 weight portion, milk 900-1000 weight portion.

In the present invention, composition B can also comprise the orange fruit grain of 1-10 weight portion.

In the present invention, in composition B, each component proportion can be: kiwi fruit grain 10 weight portion, shaddock fruit grain 20 weight portion, Lemon fruit grain 1 weight portion, tomato fruit grain 10 weight portion, fresh tangerine 10 weight portion, lactic acid bacteria 10 weight portion, milk 1000 weight portion.

In the present invention, composition B is made by following steps:

Step 1: add lactic acid bacteria in milk, ferment ten hours obtained acidified milks;

Step 2: add stabilizing agent in acidified milk, makes stabilizing agent dissolve, and dries in the air the stabilizing agent dissolved to about 35 DEG C, adds acidified milk obtained in step 1, Homogeneous phase mixing; Orange fruit squeeze the juice ~ add fruit grain mixing, acidified milk evenly adds after adding CMC hydrolysis 80 degree of hydrolysis of 3%, fruit juice is combined with acidified milk and adds polyglycerol fatty acid ester HLB more than 10, carrying out 2 sub-high pressure homogeneous 2 times, homogenization pressure will control between 25Mpa-30Mpa, homogenizing temperature is raised to 70 DEG C 60 DEG C of second time temperature, then carries out sterilization treatment successively, obtains finished product after cooling processing;

Step 3: add in the mixture of step 2 gained and add fruit grain by proportioning.

The present invention is when drinking, the component A of separately packing and B component timesharing are drunk, wherein component A is drunk by brewed in hot water, B component can directly be drunk, drink after specifically can component A being adopted boiling water to brew 3 minutes the morning in one day, B component is drunk in the afternoon, promotes metabolism, improves the objects such as immunity to play.

The present invention compared with prior art, by hot black tea yang-tonifying, macadamia contains abundant Macadamia nut oil, be best health-care oil, contained by it, human consumption's absorptivity of various nutritional labeling is high, is the oils that intestines and stomach the most easily absorb, Macadamia nut oil has minimizing hydrochloric acid in gastric juice, promote absorption of human body, allow the anti-oxidant polyphenoils in macadamia in black tea fully be combined, the nutrition in doing with blueberry is absorbed by the body rapidly.Contribute to maintaining healthy skin, relax the sagging and pouch of cutis laxa, if add ice cube when taking after mixing it with water, after speed on the rocks is cold again with macadamia, blueberry is dry complementary, and longan is in harmonious proportion, and increase human body stomach and absorb, taste is better.

detailed description of the invention:

Below in conjunction with embodiment, the present invention is further illustrated.

embodiment 1:

In the present invention, each component of A composition can adopt following proportioning: black tea 1-6 weight portion, dried longan 1-3 weight portion, macadamia 2-4 weight portion, and blueberry does 1-3 weight portion;

The dry following steps that adopt of wherein said blueberry obtain: pluck the blueberry of coming, after pickling with white sugar, hot-air seasoning, makes dried fruit, does not use anticorrisive agent, puts into freezer deepfreeze;

Described dried longan adopts following steps to make: the kind that fruit pork is thick selected by longan, adopts lower abundant mellow fruit, removes disease wormed fruit and injured fruit, put into the water blanching 2--3 minute of 95 DEG C, pull out to drain the water, carry out Exposure to Sunlight or cure, or without the direct Exposure to Sunlight of blanching or cure.Note often turning over fruit, to make each several part evenly dry;

Described macadamia drops into soak and soaks, three times can be soaked, each immersion 4 hours, after each immersion, in soak, supplement salt in right amount, after immersion, draining is dried, drying parameter is: 50 DEG C of drying 2 h, 60 DEG C of drying 2 h, 70 DEG C of drying 3 h, 80 DEG C of drying 2 h, baking conditions 130 DEG C bakes 8 min, and the seasoning opening shelled macadimia nut product opening of processing is even, crispy in taste is good to eat, aromatic flavour.

Described component A has and cures mainly, and mend brain, edema, refreshes oneself, cardiac stimulant, makeup energy, promotes fat combustion, the advantages such as micro-develop immunitypty.

Component A adopts hot water to be taken after being infused in hot water or decoction, and the light perfume (or spice) of taste, without tealeaves packet filtering, effect is better, and the fruital that has a sweet taste is dense! Summer can brewed in hot water three minutes, adds 10% ice cube and stirs rapidly.

Composition B, containing kiwi fruit grain 10 weight portion, shaddock fruit grain 10 weight portion, Lemon fruit grain 1 weight portion, tomato fruit grain 10 weight portion, lactic acid bacteria 20 weight portion, and plain chocolate;

Composition B is in the preparation first for the preparation of the acidified milk producing fruit juice sour milk beverage, must first homogeneous before fermentation, to ensure the quality of acidified milk, its acidity also will be applicable to the taste of fruit juice sour milk beverage in addition, because various fruit juice inherently has certain acidity, and the acidity of often kind of fruit juice is also different, so the acidity adding acidified milk will control its pH value between 3.8-4.2 with the total acidity of fruit juice, preferably to there is certain adjustable range, with the needs of applicable different fruit juice sour milk beverage taste.Next the order of addition of acidified milk, stabilizing agent, fruit juice (or organic acid) will be paid special attention to exactly, best adding technology is: the stabilizing agent dissolved is dropped to about 35 DEG C, then add acidified milk, after mixing, then add fruit juice (or organic acid).Secondly, acidified milk is added in the stabilizing agent dissolved and (35 DEG C need not be cooled to), mix rear and cool to about 35 DEG C, then adding fruit juice (or organic acid).Why select this two kinds of orders of addition, mainly avoid the casein in acidified milk to form thick, solid particle under high mild acidic conditions.If first acid adding or be mixed with acidified milk with fruit juice in acidified milk, form the yogurt particle that size is uneven, wherein many is can not the particle of stabilisation, even if take the measures such as stirring, homogeneous to be also difficult to make stable system below.Finally before sterilization, homogenization pressure will control between 25Mpa-30Mpa exactly, and homogenizing temperature is between 60-70 DEG C.Use the stabilizing agent of high-quality.Stabilizing agent not only can disperse the coefficient of viscosity of matchmaker in raising system; prevent protein, fruit juice particle from sinking because of Action of Gravity Field; the more important thing is that itself is a kind of hydrophily differentiated compound; be combined with casein in acid condition and form colloid protection, make whole system become stable colloidal dispersion system thus prevent coagulative precipitation.Should consider from the following aspects the stabilizing agent be applied in fruit juice sour milk beverage: the acidity 1, due to fruit juice sour milk beverage is lower so also require that this kind of stabilizing agent has good acid resistance; 2, the mouthfeel in fruit juice sour milk beverage is added; 3, because cow's milk is oil-in-water structure, so its dissolubility is preferably water-soluble larger; 4, cost performance; 5, fruit juice sour milk beverage generally all will carry out sterilization, so require that it has certain heat endurance; 6, because single stabilizing agent does not have good effect in fruit juice sour milk beverage, so general many employing Compositional type stabilizing agents, their synergetic to therefore be taken into full account when selecting stabilizing agent; 7, preferably side chain is larger or more for its structure, and steric hindrance is not easily hydrolyzed again comparatively greatly.Stabilizing agent conventional in fruit juice sour milk beverage has acidic CMC, propylene glycol alginate, pectin, carragheen, gelatin etc., some have the xanthans of better stablizing effect in acidic juice, it is poor that the edible glue such as agar are used alone effect in fruit juice sour milk beverage, a large amount of flocculent deposit can be produced before pasteurization, except using these edible glue, in order to the grease controlled in fruit juice sour milk beverage also will add a certain amount of emulsifying agent, as sucrose ester (SE), molecule distillating monoglyceride, polyglycerol fatty acid fat (PGFE) etc., from the service condition of current various stabilizing agent, pectin, PGA, carragheen, acidic CMC has good effect in fruit juice sour milk beverage.The fruit juice selected should be that quality is better, not larger pulp or really grain and other suspending sundries.Fruit juice sour milk beverage is by using the stabilizing agent (TKM12A as TAIKANG Company) of Compositional type, improve the processing technology of traditional milk beverage simultaneously, first good for fermented quality acidified milk is added in the stabilizing agent dissolved, add fruit juice again at about 35 DEG C and supplement appropriate organic acid after mixing, and before sterilization, be heated to the homogenization pressure homogeneous that 60-70 DEG C adopt more than 25Mpa, the stability of fruit juice sour milk beverage can be made to be greatly improved, and shelf life also obviously lengthens.Believe fruit juice sour milk beverage, the product that this nutrition and taste are taken into account, along with the solution of the various problems of puzzlement fruit juice sour milk beverage, commercially can more and more can be subject to the welcome of consumers in general.

Claims (10)

1. a toxin-expelling and face nourishing tea-drinking composition, it is characterized in that the A composition and the composition B that comprise separately packaging, wherein said A composition comprises following component:

Black tea, dried longan, macadamia, blueberry are dry;

Described composition B comprises following component: kiwi fruit grain, shaddock fruit grain, Lemon fruit grain, tomato fruit grain, lactic acid bacteria, milk.

2. a kind of toxin-expelling and face nourishing tea-drinking composition according to claim 1, it is characterized in that each component of A composition adopts following proportioning: black tea 1-6 weight portion, dried longan 1-3 weight portion, macadamia 2-4 weight portion, blueberry does 1-3 weight portion.

3. a kind of toxin-expelling and face nourishing tea-drinking composition according to claim 2, is characterized in that each component of A composition adopts following proportioning: black tea 1 part, dried longan 3 parts, macadamia 4 parts, dry 3 parts of blueberry.

4. a kind of toxin-expelling and face nourishing tea-drinking composition according to claim 1, it is characterized in that described dried longan adopts following steps to make: select ripe longan fruit, put into the water blanching 2-3 minute of 95 DEG C, pull out after draining, make dried longan through Exposure to Sunlight or oven dry.

5. a kind of toxin-expelling and face nourishing tea-drinking composition according to claim 1, is characterized in that described macadamia adopts following steps to make:

It is 15.11% that the macadamia of opening is dipped to opening water content in soak, pulls out and drains, and dries under being placed in the condition of 50 DEG C-80 DEG C, then the kernel after oven dry is baked 8 minutes under 130 DEG C of conditions.

6. a kind of toxin-expelling and face nourishing tea-drinking composition according to claim 5, is characterized in that white granulated sugar can be 12%, and condensed milk can be 0.4%, and salt can be 20%, and all the other are water containing salt, condensed milk, white granulated sugar in soak.

7. a kind of toxin-expelling and face nourishing tea-drinking composition according to claim 1, is characterized in that the dry following steps that adopt of described blueberry are made: after being pickled by blueberries white sugar, adopt hot-air seasoning, make dried fruit.

8. a kind of toxin-expelling and face nourishing tea-drinking composition according to claim 1, is characterized in that in composition B, each component proportion can be: kiwi fruit grain 1-10 weight portion, shaddock fruit grain 2-20 weight portion, Lemon fruit grain 1-10 weight portion, tomato fruit grain 1-10 weight portion, lactic acid bacteria 1-20 weight portion, milk 900-1000 weight portion.

9. a kind of toxin-expelling and face nourishing tea-drinking composition according to claim 8, is characterized in that composition B also comprises the orange fruit grain of 1-10 weight portion.

10. a kind of toxin-expelling and face nourishing tea-drinking composition according to claim 9, is characterized in that composition B is made by following steps:

Step 1: add lactic acid bacteria in milk, ferment ten hours obtained acidified milks;

Step 2: add stabilizing agent in acidified milk, makes stabilizing agent dissolve, and dries in the air the stabilizing agent dissolved to about 35 DEG C, adds acidified milk obtained in step 1, Homogeneous phase mixing; Orange fruit squeeze the juice ~ add fruit grain mixing, acidified milk evenly adds after adding CMC hydrolysis 80 degree of hydrolysis of 3%, fruit juice is combined with acidified milk and adds polyglycerol fatty acid ester HLB more than 10, carrying out 2 sub-high pressure homogeneous 2 times, homogenization pressure will control between 25Mpa-30Mpa, homogenizing temperature is raised to 70 DEG C 60 DEG C of second time temperature, then carries out sterilization treatment successively, obtains finished product after cooling processing;

Step 3: add in the mixture of step 2 gained and add fruit grain by proportioning.