CN104872347A - Burdock tea beverage and production method thereof - Google Patents
Burdock tea beverage and production method thereof Download PDFInfo
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- CN104872347A CN104872347A CN201510334775.7A CN201510334775A CN104872347A CN 104872347 A CN104872347 A CN 104872347A CN 201510334775 A CN201510334775 A CN 201510334775A CN 104872347 A CN104872347 A CN 104872347A
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Abstract
The invention provides a burdock tea beverage and a production method thereof. The burdock tea beverage comprises the following raw materials by mass percentage: 1-3% of burdock powder, 0.1-0.3% of jasmine tea, 1-3% of white sugar, 26-29% of food additive and the balance of water. The burdock tea beverage is simple in process and good in taste, and is a multifunctional health care beverage; nutrients in the burdock are utilized completely.
Description
Technical field
The present invention relates to a kind of burdock tea beverage and preparation method thereof, belong to food processing technology field.
Background technology
Burdock, has another name called: dislike reality, Great Burdock Achene, Fructus Arctii, have another name called Japan's pizzle dish etc.State in detail in Compendium of Material Medica: burdock is warm in nature, taste is sweet nontoxic, lead to the twelve regular channels, except the five internal organs bad odor, clothes are made light of one's life by commiting suicide always resistance to for a long time.Burdock tea has one side and gets rid of human toxin, and one side carries out the feature nourishing and nurse one's health with nutritional labeling, meet the theory of the traditional Chinese medical science " one disappears, and must have a benefit ".In addition, containing a large amount of arctiin and lignanoid in burdock tea, wherein Arctigenin is anti-cancer active matter.Can match in excellence or beauty with ginseng, have the good reputation of " Fructus Arctii ".
Burdock contains multivitamin and the mineral matter of the needed by human body such as synanthrin, cellulose, protein, calcium, phosphorus, iron, and wherein carotene carotene content is higher than carrot 150 times, and the content of protein and calcium is first of tubers.Radix bardanae contains synanthrin and volatile oil, arctic acid, multiple polyphenol substance and aldehydes, and is rich in cellulose and amino acid.Radix bardanae contains each seed amino acid of needed by human, and content is higher, the amino acid content especially with special pharmacological effect is high, asparatate as having brain strengthening function accounts for the 25%-28% of total amino acid, arginine accounts for 18%-20%, and contains macroelement and the trace element of the needed by human such as Ca, Mg, Fe, Mn, Zn.
Burdock has treatment diabetes, hypertension, high fat of blood, the effect such as anticancer.Can hypoglycemic, hypotensive, blood fat, Cure for insomnia, improve the effects such as body immunity.Burdock tea contains abundant dietary fiber, can slow down food and release energy, thus weakens fat and assemble in vivo, and can accelerate the speed of tap aliphatic acid, and has defaecation ease constipation, eliminates fast and prevents the Toxic Metabolites of accumulation in body.
Way of reference for burdock tea is generally two kinds, and one burdock is directly invaded bubble directly to quote in boiling water, and another kind is that burdock is supported powdery, directly takes after mixing it with water.These two kinds of way of reference, with bilgy odour in mouthfeel, and in burdock, a large amount of insoluble fibrin can not be caused waste by dissolving
Summary of the invention
The present invention, in order to solve the above-mentioned defect and deficiency that exist in prior art, provides a kind of burdock tea beverage and preparation method thereof, and manufacture craft is simple, and product not only mouthfeel is good, and the nutritional labeling in burdock utilizes fully.
For solving the problems of the technologies described above, the invention provides a kind of burdock tea beverage, comprising by mass percentage, the white granulated sugar of the burdock powder of 1-3%, the jasmine tea of 0.1-0.3%, 1-3%, the food additives of 26-29%, all the other are water.
Preferably, described food additives comprise by mass percentage, the sodium isoascorbate of 0.05-0.1%, the natrium citricum of 0.05-0.1%, the calgon of 0.05-0.1% and the health sugar of 99.7-99.85%.
Preferably, the particle diameter of described burdock powder is 1-5 millimeter.
A preparation method for burdock tea beverage, comprises the following steps:
Step one, cuts into slices fresh burdock, is placed in 120 degree of baking boxes, baking 3-5 hour;
Step 2, is ground into burdock powder by the burdock sheet after baking;
Step 3, first, is dipped in 50 degree of water by burdock powder, meanwhile, regulate solution PH to 5.0-6.0, add pectase and degrade; Degrade after 30-40 minute, regulate solution PH to 6.0-7.0, solution temperature to 75-80 degree, add jasmine tea extraction 1-2 hour; Then food additives and white granulated sugar is added;
Step 4, adopts 600 order diatomite to filter, reaches 98% to solution printing opacity ratio;
Step 5, the solution after step 4 being filtered carries out sterilizing 3-6 second through sterilizer, and sterilising temp is 135 degree;
Step 6, the solution after sterilizing is cooled to the laggard luggage tank of 85-90 degree, is cooled to normal temperature packaging after tinning.
Preferably, the preparation method of described jasmine tea is first pluck fresh Jasmine, is then placed in by Jasmine in 120 degree of baking ovens and cures 4 hours, be finally cooled to room temperature.
Preferably, the particle diameter of described burdock powder is 1-5 millimeter.
Preferably, described food additives comprise by mass percentage, the sodium isoascorbate of 0.05-0.1%, the natrium citricum of 0.05-0.1%, the calgon of 0.05-0.1% and the health sugar of 99.7-99.85%.
Preferably, cooling described in step 6 is spraying cooling.
The Advantageous Effects that the present invention reaches:
The present invention is with burdock powder and jasmine tea for primary raw material, and obtained burdock tea beverage, the glycol of existing burdock is soft and smooth, has again the delicate fragrance of jasmine tea pleasant.Wherein, burdock has treatment diabetes, hypertension, high fat of blood, the effect such as anticancer, can hypoglycemic, hypotensive, blood fat, Cure for insomnia, improves the effects such as body immunity; Burdock also has antibacterial, anti-ageing and scavenging activated oxygen effect.Jasmine tea, not only beautifying face and moistering lotion, only pale skin can also resist aging, can also dredge human body stomach and can arrange stool, pleasant cephalocathartic, reduce blood pressure and blood fat, also have huge effect and effect of opposing bacterium and viral therapy cancer.Caffeine in tealeaves can stimulate central nervous system, plays the effect of driving away drowsiness, dispelling fatigue, enhancement vigor, concentrated thinking; The decapacitation of the composition such as Tea Polyphenols, Tea Pigment is antibacterial, outside anti-viral, anticancer, anti-sudden change effect in addition.
Detailed description of the invention
In order to the technique effect can better understanding technical characteristic of the present invention, technology contents and reach, be now described in detail in conjunction with the embodiments.
Embodiment 1
A preparation method for burdock tea beverage, comprises the following steps:
Step one, cuts into slices fresh burdock, is placed in 120 degree of baking boxes, baking 3-5 hour;
Step 2, the burdock sheet after baking is ground into burdock powder, and the particle diameter of burdock powder is 1-5 millimeter;
Step 3, first, is dipped in 50 degree of water by burdock powder, meanwhile, regulate solution PH to 5.0-6.0, add pectase and degrade; Degrade after 30-40 minute, regulate solution PH to 6.0-7.0, solution temperature to 75-80 degree, add jasmine tea extraction 1-2 hour; Then food additives and white granulated sugar is added; The preparation method of described jasmine tea is first pluck fresh Jasmine, is then placed in by Jasmine in 120 degree of baking ovens and cures 4 hours, be finally cooled to room temperature;
Step 4, adopts 600 order diatomite to filter, reaches 98% to solution printing opacity ratio;
Step 5, the solution after step 4 being filtered carries out sterilizing 3-6 second through sterilizer, and sterilising temp is 135 degree;
Step 6, the solution after sterilizing is cooled to the laggard luggage tank of 85-90 degree, is cooled to normal temperature packaging after tinning.
Embodiment 2
In burdock tea beverage, each component is by mass percentage: the burdock powder of 1%, the jasmine tea of 0.1%, 1% white granulated sugar, 26% food additives, all the other are water, wherein in food additives, comprise by mass percentage the sodium isoascorbate of 0.05%, the natrium citricum of 0.05%, the calgon of 0.05% and 99.85% health sugar.The preparation method of this burdock tea beverage with embodiment 1.
Embodiment 3
In burdock tea beverage, each component is by mass percentage: the burdock powder of 2%, the jasmine tea of 0.2%, 2% white granulated sugar, 27% food additives, all the other are water, wherein in food additives, comprise by mass percentage the sodium isoascorbate of 0.07%, the natrium citricum of 0.07%, the calgon of 0.07% and 99.79% health sugar.The preparation method of this burdock tea beverage is with embodiment 1.
Embodiment 4
In burdock tea beverage, each component is by mass percentage: the burdock powder of 3%, the jasmine tea of 0.3%, 3% white granulated sugar, 29% food additives, all the other are water, wherein in food additives, comprise by mass percentage the sodium isoascorbate of 0.1%, the natrium citricum of 0.1%, the calgon of 0.1% and 99.7% health sugar.The preparation method of this burdock tea beverage is with embodiment 1.
Organoleptic indicator of the present invention is transparence, without the visible foreign material of naked eyes, faint yellow or light brown liquid, has burdock and the distinctive fragrance of Jasmine.
Physical and chemical index of the present invention is, every 100 grams of tea multienzyme content is no less than 3 milligrams, and protein content 100 grams is no less than 30 milligrams, and carbohydrate content 100 grams is no less than 40 milligrams, and sulphated ash content 100 grams is no less than 30 milligrams
Microbiological indicator of the present invention is in table 1:
Table 1 microbiological indicator
| Project | Index |
| Total plate count≤ | 100 |
| Coliform≤ | 3 |
| Mould≤ | 20 |
| Yeast≤ | 20 |
| Pathogenic bacteria= | 0 |
Below disclose the present invention with preferably embodiment, so it is not intended to limiting the invention, allly takes equivalent replacement or technical scheme that the scheme of equivalent transformation obtains, all drops in protection scope of the present invention.
Claims (8)
1. a burdock tea beverage, is characterized in that: comprise by mass percentage, and the white granulated sugar of the burdock powder of 1-3%, the jasmine tea of 0.1-0.3%, 1-3%, the food additives of 26-29%, all the other are water.
2. burdock tea beverage according to claim 1, it is characterized in that: described food additives comprise by mass percentage, the sodium isoascorbate of 0.05-0.1%, the natrium citricum of 0.05-0.1%, the calgon of 0.05-0.1% and the health sugar of 99.7-99.85%.
3. burdock tea beverage according to claim 1, is characterized in that: the particle diameter of described burdock powder is 1-5 millimeter.
4. the preparation method of burdock tea beverage according to claim 1, is characterized in that: comprise the following steps:
Step one, cuts into slices fresh burdock, is placed in 120 degree of baking boxes, baking 3-5 hour;
Step 2, is ground into burdock powder by the burdock sheet after baking;
Step 3, first, is dipped in 50 degree of water by burdock powder, meanwhile, regulate solution PH to 5.0-6.0, add pectase and degrade; Degrade after 30-40 minute, regulate solution PH to 6.0-7.0, solution temperature to 75-80 degree, add jasmine tea extraction 1-2 hour; Then food additives and white granulated sugar is added;
Step 4, adopts 600 order diatomite to filter, reaches 98% to solution printing opacity ratio;
Step 5, the solution after step 4 being filtered carries out sterilizing 3-6 second through sterilizer, and sterilising temp is 135 degree;
Step 6, the solution after sterilizing is cooled to the laggard luggage tank of 85-90 degree, is cooled to normal temperature packaging after tinning.
5. the preparation method of burdock tea beverage according to claim 4, is characterized in that: the preparation method of described jasmine tea is first pluck fresh Jasmine, is then placed in by Jasmine in 120 degree of baking ovens and cures 4 hours, be finally cooled to room temperature.
6. the preparation method of burdock tea beverage according to claim 4, is characterized in that: the particle diameter of described burdock powder is 1-5 millimeter.
7. the preparation method of burdock tea beverage according to claim 4, it is characterized in that: described food additives comprise by mass percentage, the sodium isoascorbate of 0.05-0.1%, the natrium citricum of 0.05-0.1%, the calgon of 0.05-0.1% and the health sugar of 99.7-99.85%.
8. the preparation method of burdock tea beverage according to claim 4, is characterized in that: cooling described in step 6 is spraying cooling.
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| CN201510334775.7A CN104872347A (en) | 2015-06-16 | 2015-06-16 | Burdock tea beverage and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105614576A (en) * | 2016-02-01 | 2016-06-01 | 江苏食品药品职业技术学院 | Fructus arctii, plumula nelumbinis and vitamin beverage and method for manufacturing same |
| CN107198001A (en) * | 2017-06-22 | 2017-09-26 | 徐州大自然食品有限公司 | A kind of burdock tea and its preparation technology |
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| CN103461567A (en) * | 2013-08-09 | 2013-12-25 | 李含民 | Burdock and tie-guan-yin composite body building tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105614576A (en) * | 2016-02-01 | 2016-06-01 | 江苏食品药品职业技术学院 | Fructus arctii, plumula nelumbinis and vitamin beverage and method for manufacturing same |
| CN107198001A (en) * | 2017-06-22 | 2017-09-26 | 徐州大自然食品有限公司 | A kind of burdock tea and its preparation technology |
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Application publication date: 20150902 |