CN105146655A - Drink composition containing tea flower as well as preparation method and application of drink composition - Google Patents
Drink composition containing tea flower as well as preparation method and application of drink composition Download PDFInfo
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- CN105146655A CN105146655A CN201510561719.7A CN201510561719A CN105146655A CN 105146655 A CN105146655 A CN 105146655A CN 201510561719 A CN201510561719 A CN 201510561719A CN 105146655 A CN105146655 A CN 105146655A
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- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a drink composition containing tea flower, other plant extracts and water. The other plant extracts are selected from chrysanthemum, honeysuckle, lily, plumeria rubra, mesona chinensis, oat or fried oat, barley or fried barley, bamboo leaf flavonoid, ginseng, gynostemma pentaphylla, medlar, haematococcus pluvialis, houttuynia cordata and the like. The invention further provides a preparation method of the drink composition, as well as application of the drink composition in drinks for removing greasiness, clearing away heat and toxic materials, cooling and relieving summer-heat, protecting liver, protecting heart and cerebral vessels, reducing blood fat, reducing blood pressure and treating fatty liver. According to the drink composition provided by the invention, bitterness of the tea flower in a drink is better improved, and good mouthfeel of the drink is guaranteed; besides, beneficial functional nutritional ingredients in herbaceous plants and stability of the drink are improved, so that the quality of products is favorably improved.
Description
Technical Field
The invention relates to a healthy and nutritional functional beverage composition, in particular to a water-based beverage containing plant and flower extracts, a preparation method and application thereof.
The beverage composition of the invention has the product positioning types of common food beverage, nutritional food, health food, special medical purpose formula food, medicine and the like.
Background
The tea flower is flower of tea tree of Camellia of Theaceae, also called camellia flower, and has effects of removing toxic substance, reducing blood lipid, lowering blood sugar, resisting bacteria, lowering blood sugar, delaying aging, nourishing, strengthening body, caring skin, preventing and resisting cancer and enhancing immunity, and its protein, tea polysaccharide, tea polyphenol and active antioxidant substance exceed content of similar substances in tea, and is a high-quality protein nutrient source. Like tea, tea flowers also have a plurality of health preserving effects beneficial to human body.
The invention aims to provide a healthy functional water-based beverage containing tea flowers. However, disadvantageously, on the one hand, the frangipani has a certain bitter taste and a poor taste; on the other hand, most of the existing plant beverages have single function, and the beverages have poor stability and are easy to generate precipitation and deteriorate.
The inventor surprisingly finds that the tea flower and the herbal plant extracts are combined together to prepare the water-based composition, so that the bitter taste of the tea flower can be better covered or removed, and some specific functions such as digestion promoting, oil removing, greasy removing, fat removing, heat clearing, fire reducing, summer heat clearing, detoxifying, lung clearing and dryness moistening can be well provided; but also improves the stability of beneficial functional nutritional components and drinks in the herbaceous plants, and is beneficial to improving the product quality.
Disclosure of Invention
The invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of chrysanthemum, honeysuckle, jasmine flower, frangipani, peony, rose, seville orange flower, tea, mesona chinensis, microcos paniculata, selfheal, liquorice, loquat leaf, polygonatum, malus spectabilis leaf, lophatherum gracile, kelp, eucommia male flower, kudzu root, radish seed, hawthorn, momordica grosvenori, lotus leaf, malt, ginseng, gynostemma pentaphylla, orange peel, canary flower, gynura procumbens, gynura divaricata, inula pulmonarius, oat or fried oat, barley or fried barley, balsam pear, coix seed or fried coix seed, medlar, almond or almond pulp, walnut or walnut pulp, peanut or peanut pulp, peach kernel, camellia chrysantha, chia seed, psyllium seed, willow leaf, ampelopsis grossedentata leaf, snake grape leaf, jasmine leaf, lotus leaf, Isodon lophanthoides, cyclocarya paliurus leaves, chlorella pyrenoidosa, assai, maca, bamboo leaf flavone, chitosan oligosaccharide, lindera aggregata leaves, moringa leaves, barley seedlings, haematococcus pluvialis, acerola acerifolia, gynura divaricata, acanthopanax sessiliflorus, aloe barbadensis gel, roselle, clove, common cephalanoplos herb, Chinese yam, fructus cannabis, angelica dahurica, ginkgo, white hyacinth dolichos flowers, arillus longan, cassia seeds, lily, nutmeg, cinnamon, emblic leafflower fruit, fingered citron, endothelium corneum gigeriae galli, jujube, olive, houttuynia cordata, poria cocos, mulberry leaves, sharpleaf galangal fruit, purple perilla, perilla seeds, black sesame, sophora flowers, dandelion, spina date seeds, lalang grass rhizome, fresh reed rhizome, mint, raspberry and agastache rugosus;
the above plant extract includes water extract, organic solvent extract, such as ethanol extract, and water-dispersible extract obtained by grinding the plant, such as fructus crataegi pulp, fructus Lycii pulp, fructus Myrtilli pulp, and Acacia pulp;
the tea leaves include green tea (such as Longjing tea, Biluochun tea, Huangshan Maofeng tea, Lushan Yunwu tea, Liuan Guapian, Mengding tea, Taiping Houkui tea, Junshan Yinzi tea, Gushu Zisun bamboo shoot tea, Xinyang Maojian tea, Pingyu Zhu tea, Wensha tea, Yandangmaofeng tea, Huading Yunwu tea, Yongxi Huoqing tea, Jingting Luxue tea, Emei Foster tea, Duyun Maojian tea, Ensifuyu tea, Yunyuan Meihua tea, Mogan Huangya tea, Wushan Ganfu tea, Putuo Buddha tea, etc.), black tea (such as Qinqu black tea, Dian black tea, English black tea), oolong tea (such as Wuyan Yiyi tea, Tieguanyin tea, Fenghuang Dancong tea, Taiwan tea, etc.), black tea (such as Pu' er tea), yellow tea (such as Junshan Yinya, Mengding Huangya, Huo Nei ya, Wei mountain Maojian tea, Pingyang Huang Tang, folium Isatidis, Huo shan Huang Da cha, etc.), white tea (such as Baihao Yinzhen tea, white peony tea);
the fried oat, the fried barley and the fried coix seed refer to products of fried or fried oat, barley and coix seed;
the drink composition of the present invention may optionally further contain an appropriate amount of taste modifiers including sweeteners such as sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, cyclamate, acesulfame potassium, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizinate, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, acidulants including citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, edible essences including various types of essences, such as essences of orange, jasmine, milk, vanilla, banana, peanut, rose, blueberry, honey peach, etc., and the like.
Furthermore, the beverage composition of the invention can also contain inositol, taurine, lysine or lysine hydrochloride, caffeine, nicotinamide and vitamin B6Vitamin B12。
Further, the present invention provides a beverage composition comprising an extract of tea flowers, an extract of other plant flowers and water, wherein the extract of plant flowers is selected from one or more of the following extracts of plant flowers, including chrysanthemum, honeysuckle, jasmine, frangipani, peony, rose, seville orange;
preferably, the present invention provides a beverage composition comprising an extract of tea flowers, an extract of other plant flowers and water, wherein the extract of other plant flowers is selected from the group consisting of extracts of one or more plant flowers selected from the group consisting of chrysanthemum, honeysuckle;
preferably, the present invention provides a beverage composition comprising an extract of tea flowers, an extract of other plant flowers and water, wherein the extract of other plant flowers is selected from the group consisting of extracts of one or more plant flowers selected from the group consisting of chrysanthemum, honeysuckle, frangipani, jasmine;
preferably, the present invention provides a beverage composition comprising an extract of tea flowers, an extract of other plant flowers and water, wherein the extract of other plant flowers is selected from the group consisting of extracts of one or more plant flowers selected from the group consisting of chrysanthemum, honeysuckle, frangipani, jasmine;
preferably, the present invention provides a beverage composition comprising an extract of tea flowers, an extract of other plant flowers and water, wherein the extract of other plant flowers is selected from the group consisting of extracts of one or more plant flowers selected from the group consisting of chrysanthemum, honeysuckle;
preferably, the present invention provides a beverage composition comprising an extract of camellia sinensis flower, an extract of other plant flowers and water, wherein the extract of other plant flowers is selected from the group consisting of extracts of one or more plant flowers consisting of chrysanthemum, honeysuckle, frangipani;
preferably, the present invention provides a beverage composition comprising an extract of tea flowers, an extract of other plant flowers and water, wherein the extract of other plant flowers is selected from the group consisting of extracts of one or more plant flowers consisting of chrysanthemum, honeysuckle, jasmine, peony;
preferably, the present invention provides a beverage composition comprising an extract of tea flowers, an extract of other plant flowers and water, wherein the extract of other plant flowers is selected from the group consisting of extracts of one or more plant flowers selected from the group consisting of chrysanthemum, honeysuckle, jasmine, rose;
preferably, the present invention provides a beverage composition comprising a tea flower extract, an extract of other plant flowers selected from the group consisting of extracts of (also known as camellia) and water;
preferably, the invention provides a beverage composition containing tea flower extract, other plant flower extract and water, wherein the other plant flower extract is selected from one or more of chrysanthemum, honeysuckle, jasmine, frangipani, peony, rose and seville orange flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant flower extract and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-10 parts by weight of tea flower extract, 1-18 parts by weight of chrysanthemum extract, 1-8 parts by weight of jasmine extract, 0.3-7 parts by weight of honeysuckle extract, 1-6 parts by weight of frangipani extract and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant flower extract and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of tea flower extract, 1-18 parts by weight of chrysanthemum extract, 0.2-10 parts by weight of honeysuckle extract, 0.5-8 parts by weight of jasmine extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-3 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant flower extract and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-18 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, 0.3-10 parts by weight of honeysuckle extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant flower extract and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of tea flower extract, 0.3-5 parts by weight of honeysuckle extract, 1-5 parts by weight of jasmine extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant flower extract and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 1-16 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-6 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant flower extract and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant flower extract and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of tea flower extract, 0.3-10 parts by weight of honeysuckle extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant flower extract and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 1-10 parts by weight of jasmine flower extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant flower extract and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 1-15 parts by weight of peony extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant flower extract and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 1-10 parts by weight of frangipani extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25 to 5 parts by weight of tea flower.
Further, the present invention provides a drink composition comprising the camellia sinensis flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of the following plant extracts, mesona chinensis benth, frangipani, microcos paniculata, chrysanthemum, honeysuckle, selfheal, jasmine flower, licorice;
preferably, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of the following plant extracts, such as mesona chinensis benth, frangipani, microcos paniculata, chrysanthemum, honeysuckle, selfheal and liquorice;
preferably, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of extracts of Mesona chinensis Benth, Microcos paniculata, Chrysanthemum morifolium, honeysuckle and Prunella vulgaris;
preferably, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of extracts of Mesona chinensis Benth, Microcos paniculata, Chrysanthemum morifolium, flos Lonicerae, Prunellae Spica, and Glycyrrhizae radix;
preferably, the present invention provides a drink composition comprising a tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of extracts of Mesona chinensis Benth, frangipani, Chrysanthemum, honeysuckle, jasmine;
preferably, the present invention provides a drink composition comprising tea flower extract, other plant extract and water, wherein the other plant extract is selected from one or more of extracts of Mesona chinensis Benth, frangipani, Chrysanthemum morifolium, and Lonicerae flos;
preferably, the present invention provides a drink composition comprising tea flower extract, other plant extract and water, wherein the other plant extract is selected from one or more of extracts of Mesona chinensis Benth, Chrysanthemum morifolium, honeysuckle flower, jasmine;
preferably, the present invention provides a drink composition comprising tea flower extract, other plant extract and water, wherein the other plant extract is selected from one or more of extracts of Mesona chinensis Benth, Chrysanthemum morifolium, and Lonicerae flos;
preferably, the present invention provides a drink composition comprising tea flower extract, other plant extract and water, wherein the other plant extract is selected from one or more of extracts of Mesona chinensis Benth, frangipani, Chrysanthemum morifolium, honeysuckle flower;
preferably, the present invention provides a drink composition comprising a tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of the group consisting of extracts of Mesona chinensis Benth, Plumeria rubra;
preferably, the present invention provides a drink composition comprising tea flower extract, other plant extract and water, wherein the other plant extract is selected from one or more of extracts of Mesona chinensis Benth, Chrysanthemum morifolium, honeysuckle flower, jasmine;
preferably, the present invention provides a drink composition comprising tea flower extract, other plant extract and water, wherein the other plant extract is selected from one or more of extracts of Mesona chinensis Benth, Chrysanthemum morifolium, Lonicera japonica, Jasminum sambac, frangipani;
preferably, the present invention provides a drink composition comprising a tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of extracts of Mesona chinensis Benth, Chrysanthemum morifolium, honeysuckle flower, jasmine flower, Lophatherum gracile, licorice;
preferably, the present invention provides a drink composition comprising a tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of extracts of Mesona chinensis Benth, Chrysanthemum morifolium, Lonicera japonica, Lophatherum gracile, and Glycyrrhiza uralensis;
preferably, the present invention provides a drink composition comprising a tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of chrysanthemum, honeysuckle, barley or roasted barley, coix seed or roasted coix seed, licorice;
preferably, the present invention provides a drink composition comprising a tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of extracts of mesona chinensis benth, chrysanthemum, honeysuckle, barley or roasted barley, coix seed or roasted coix seed;
preferably, the present invention provides a drink composition comprising camellia sinensis flower extract, oat or parched oat extract and water;
preferably, the present invention provides a drink composition comprising camellia sinensis flower extract, barley or barley-roasted extract and water;
preferably, the present invention provides a drink composition comprising camellia sinensis flower extract, coix seed or roasted coix seed extract and water;
preferably, the present invention provides a drink composition comprising camellia sinensis flower extract, momordica charantia extract and water;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein each 1000 parts by weight of the beverage composition contains 0.25-25 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, 0.25-15 parts by weight of honeysuckle extract, 0.5-30 parts by weight of barley or roasted barley extract, 0.25-15 parts by weight of licorice extract, 0-20 parts by weight of mesona chinensis benth extract and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.2-4.5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.25-25 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, 0.25-15 parts by weight of honeysuckle extract, 0.5-25 parts by weight of roasted barley extract, 0.25-15 parts by weight of coix seed extract, 0.25-15 parts by weight of licorice extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.2-4.5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of tea flower extract, 1-15 parts by weight of mesona chinensis benth extract, 1-7 parts by weight of frangipani extract, 0.6-7 parts by weight of microcos paniculata extract, 1-17 parts by weight of chrysanthemum extract, 0.3-7 parts by weight of honeysuckle extract, 1-7 parts by weight of selfheal extract, 0.3-7 parts by weight of licorice extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-15 parts by weight of tea flower extract, 1-10 parts by weight of mesona chinensis benth extract, 1-5 parts by weight of microcos paniculata extract, 1-17 parts by weight of chrysanthemum extract, 0.3-7 parts by weight of honeysuckle extract, 1-7 parts by weight of selfheal extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-15 parts by weight of tea flower extract, 1-10 parts by weight of mesona chinensis benth extract, 1-7 parts by weight of microcos paniculata extract, 1-17 parts by weight of chrysanthemum extract, 0.3-7 parts by weight of honeysuckle extract, 1-7 parts by weight of selfheal extract, 0.3-7 parts by weight of licorice extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-15 parts by weight of tea flower extract, 1-12 parts by weight of Mesona chinensis Benth extract, 1-5 parts by weight of frangipani extract, 1-17 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, 1-6 parts by weight of jasmine extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-15 parts by weight of tea flower extract, 1-15 parts by weight of Mesona chinensis Benth extract, 1-10 parts by weight of frangipani extract, 1-17 parts by weight of chrysanthemum extract, 0.3-7 parts by weight of honeysuckle extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-15 parts by weight of tea flower extract, 1-15 parts by weight of Mesona chinensis Benth extract, 1-18 parts by weight of chrysanthemum, 0.3-8 parts by weight of honeysuckle flower extract, 1-7 parts by weight of jasmine flower extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-15 parts by weight of tea flower extract, 1-7 parts by weight of Mesona chinensis Benth extract, 1-17 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-15 parts by weight of tea flower extract, 1-7 parts by weight of Mesona chinensis Benth extract, 1-7 parts by weight of frangipani extract, 1-17 parts by weight of chrysanthemum extract, 0.3-7 parts by weight of honeysuckle extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 1-10 parts by weight of Mesona chinensis Benth, 1-10 parts by weight of frangipani, 0.3-10 parts by weight of frangipani, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-10 parts by weight of tea flower extract, 1-10 parts by weight of Mesona chinensis Benth extract, 1-18 parts by weight of chrysanthemum, 0.3-7 parts by weight of honeysuckle flower extract, 1-8 parts by weight of jasmine flower extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-15 parts by weight of tea flower extract, 1-10 parts by weight of Mesona chinensis Benth extract, 1-18 parts by weight of chrysanthemum, 0.3-7 parts by weight of honeysuckle, 1-8 parts by weight of jasmine flower extract, 1-6 parts by weight of frangipani extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of tea flower extract, 1-8 parts by weight of Mesona chinensis Benth extract, 1.5-16 parts by weight of chrysanthemum, 0.3-6 parts by weight of honeysuckle, 1-6 parts by weight of jasmine flower extract, 1-8 parts by weight of lophatherum gracile extract, 0.3-5 parts by weight of licorice root extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of tea flower extract, 1-8 parts by weight of Mesona chinensis Benth extract, 1.5-16 parts by weight of chrysanthemum, 0.3-5 parts by weight of honeysuckle, 1-8 parts by weight of lophatherum gracile extract, 0.3-5 parts by weight of licorice extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.3-15 parts by weight of tea flower extract, 1.5-16 parts by weight of chrysanthemum extract, 0.3-6 parts by weight of honeysuckle extract, 0.5-25 parts by weight of barley or fried barley extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of the tea flower extract, 1.5-16 parts by weight of chrysanthemum, 0.3-12 parts by weight of honeysuckle and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-15 parts by weight of tea flower extract, 1.5-16 parts by weight of chrysanthemum extract, 0.3-8 parts by weight of honeysuckle extract, 0.5-25 parts by weight of barley or fried barley extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, 0.3-8 parts by weight of licorice extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of tea flower extract, 0.5-12 parts by weight of Mesona chinensis Benth extract, 1.5-16 parts by weight of chrysanthemum, 0.3-10 parts by weight of honeysuckle extract, 0.5-25 parts by weight of barley or fried barley extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of the tea flower extract, 0.5-25 parts by weight of barley or roasted barley extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a drink composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the drink composition contains 0.2-20 parts by weight of tea flower extract, 0.5-25 parts by weight of barley seedling extract, 0.5-25 parts by weight of barley or roasted barley extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of the tea flower extract, 0.5-25 parts by weight of oat or fried oat extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-10 parts by weight of tea flower;
specifically, the invention provides a drink composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the drink composition contains 0.2-20 parts by weight of tea flower extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of the tea flower extract, 0.5-20 parts by weight of balsam pear extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25 to 5 parts by weight of tea flower.
Further, the invention provides a beverage composition containing the camellia sinensis flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of the following plant extracts, namely momordica grosvenori, kudzu root, hawthorn, radish seed, malt, lotus leaf, chrysanthemum, mesona chinensis, microcos paniculata, selfheal, honeysuckle, frangipani, jasmine flower and liquorice.
Preferably, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of the following plant extracts, including momordica grosvenori, kudzu root, hawthorn, radish seed, malt, licorice, lotus leaf and chrysanthemum;
preferably, the present invention provides a drink composition comprising tea flower extract, other plant extract and water, wherein the other plant extract is selected from one or more of the following plant extracts, puerariae radix, chrysanthemum, lonicera flos, jasminum flower, mesona chinensis benth, glycyrrhiza;
preferably, the present invention provides a drink composition comprising a tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of the following plant extracts, puerariae radix, chrysanthemum, lonicera japonica, frangipani, jasmine, mesona chinensis, glycyrrhiza;
preferably, the present invention provides a drink composition comprising tea flower extract, other plant extract and water, wherein the other plant extract is selected from one or more of extracts of luo han guo, pueraria lobata, raphanus sativus, jasmine;
preferably, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of the following plant extracts, including momordica grosvenori, kudzu root, hawthorn, radish seed, licorice, lotus leaf, chrysanthemum;
preferably, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of the following plant extracts, including fructus momordicae, radix puerariae, hawthorn, and semen raphani;
preferably, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of the following plant extracts, including momordica grosvenori, kudzu root, hawthorn, radish seed, malt, licorice and lotus leaf;
preferably, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of the following plant extracts, including momordica grosvenori, kudzu root, hawthorn, radish seed, lotus leaf, chrysanthemum, mesona chinensis and liquorice;
preferably, the present invention provides a drink composition comprising a tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more plant extracts selected from the group consisting of puerariae radix, crataegi fructus, raphanus sativus seed, hordei fructus, nelumbo nucifera, chrysanthemums, mesona chinensis, lonicera japonica, glycyrrhiza;
preferably, the present invention provides a drink composition comprising tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of extracts of luo han guo, pueraria root, hawthorn fruit, radish seed, malt, chrysanthemum, mesona chinensis, licorice;
preferably, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more of the following plant extracts, including momordica grosvenori, kudzu root, radish seed, chrysanthemum, mesona chinensis benth, microcos paniculata, prunella vulgaris, honeysuckle and frangipani;
preferably, the present invention provides a drink composition comprising tea flower extract, other plant extract and water, wherein the other plant extract is selected from one or more of the following plant extracts, puerariae radix, raphanus sativus seed, chrysanthemum, mesona chinensis benth, lophatherum gracile, and lonicera japonica;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of tea flower extract, 1-12 parts by weight of momordica grosvenori extract, 1-15 parts by weight of kudzu root extract, 1-15 parts by weight of hawthorn extract, 1-15 parts by weight of radish seed extract, 0.5-25 parts by weight of malt extract, 0.3-12 parts by weight of licorice extract, 0.5-15 parts by weight of lotus leaf extract, 0.5-15 parts by weight of chrysanthemum extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of kudzu root extract, 1-16 parts by weight of chrysanthemum extract, 1-13 parts by weight of mesona chinensis benth extract, 0.3-12 parts by weight of honeysuckle extract, 1-5 parts by weight of jasmine extract, 0.3-5 parts by weight of liquorice extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of tea flower extract, 1-8 parts by weight of kudzu root extract, 1-18 parts by weight of chrysanthemum extract, 0.3-8 parts by weight of honeysuckle extract, 1-6 parts by weight of frangipani extract, 1-6 parts by weight of jasmine extract, 1-6 parts by weight of mesona chinensis benth extract, 0.3-6 parts by weight of liquorice extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of tea flower extract, 1-7 parts by weight of momordica grosvenori extract, 1-7 parts by weight of kudzu root extract, 1-7 parts by weight of radish seed extract, 1-6 parts by weight of jasmine extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a drink composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the drink composition contains 0.2-20 parts by weight of tea flower extract, 1-16 parts by weight of momordica grosvenori extract, 1-16 parts by weight of kudzu root extract, 1-15 parts by weight of radish seed extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of momordica grosvenori extract, 1-8 parts by weight of kudzu root extract, 1-8 parts by weight of hawthorn extract, 1-8 parts by weight of radish seed extract, 0.3-7 parts by weight of licorice extract, 0.5-14 parts by weight of lotus leaf extract, 0.5-14 parts by weight of chrysanthemum extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of momordica grosvenori extract, 1-7 parts by weight of kudzu root extract, 1-6 parts by weight of hawthorn extract, 0.5-5 parts by weight of radish seed extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of momordica grosvenori extract, 1-7 parts by weight of kudzu root extract, 1-7 parts by weight of hawthorn extract, 0.5-5 parts by weight of radish seed extract, 0.5-5 parts by weight of malt extract, 0.3-5 parts by weight of licorice extract, 0.5-4 parts by weight of lotus leaf extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 1-7 parts by weight of momordica grosvenori extract, 1-7 parts by weight of kudzu root extract, 1-7 parts by weight of hawthorn extract, 0.5-13 parts by weight of radish seed extract, 0.5-12 parts by weight of lotus leaf extract, 1-16 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of kudzu root extract, 1-10 parts by weight of hawthorn fruit extract, 0.5-12 parts by weight of radish seed extract, 1-12 parts by weight of malt extract, 0.5-6 parts by weight of lotus leaf extract, 1-16 parts by weight of chrysanthemum extract, 1-15 parts by weight of mesona chinensis benth extract, 0.3-10 parts by weight of honeysuckle flower extract, 0.3-6 parts by weight of licorice extract, and the balance of taste water and flavor modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of momordica grosvenori extract, 1-8 parts by weight of kudzu root extract, 1-7 parts by weight of hawthorn extract, 0.5-10 parts by weight of radish seed extract, 1-15 parts by weight of malt extract, 1-17 parts by weight of chrysanthemum extract, 1-7 parts by weight of mesona chinensis benth extract, 0.3-8 parts by weight of licorice extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of momordica grosvenori extract, 1-10 parts by weight of kudzu root extract, 0.5-13 parts by weight of radish seed extract, 1-17 parts by weight of chrysanthemum extract, 1-10 parts by weight of mesona chinensis benth extract, 1-15 parts by weight of microcos paniculata extract, 1-15 parts by weight of selfheal extract, 0.3-10 parts by weight of honeysuckle extract, 1-15 parts by weight of frangipani extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of tea flower extract, 0.5-6 parts by weight of radish seed extract, 1-16 parts by weight of chrysanthemum, 1-10 parts by weight of Mesona chinensis Benth extract, 1-15 parts by weight of lophatherum gracile extract, 0.3-9 parts by weight of honeysuckle extract, and the balance of water and a taste modifier; preferably, the tea flower composition comprises 0.25 to 5 parts by weight of tea flower.
Further, the invention provides a drink composition containing the tea flower extract, other animal and plant extracts and water, wherein the other plant extracts are selected from one or more of the following animal and plant extracts, bamboo leaf flavone, chitosan oligosaccharide, medlar, maca, assai fruit, ginseng and tea.
Preferably, the invention provides a beverage composition containing tea flower extract, bamboo leaf flavone and water, wherein the bamboo leaf flavone is a mixture containing flavone and crude polysaccharide extracted from bamboo leaves, particularly phyllostachys pubescens, the bamboo leaf flavone has important effects on human health, particularly on heart and brain health, the bamboo leaf flavone or the bamboo leaf extract is generally sold in the market, the chitosan oligosaccharide is oligosaccharide substance extracted and processed from animal carapace, and the bamboo leaf flavone and the chitosan oligosaccharide are sold in the market and the same as the following;
preferably, the present invention provides a drink composition comprising camellia sinensis flower extract, chitosan oligosaccharide and water;
preferably, the present invention provides a drink composition comprising camellia sinensis flower extract, bamboo leaf flavonoid and water;
preferably, the present invention provides a drink composition comprising camellia sinensis flower extract, lycium barbarum fruit extract and water;
preferably, the present invention provides a drink composition comprising a tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from extracts of one or more of maca, assai, ginseng;
preferably, the present invention provides a drink composition comprising a tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from the group consisting of extracts of one or more of maca, ginseng;
preferably, the present invention provides a drink composition comprising a tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from extracts of one or more of maca, assai, and water;
preferably, the present invention provides a drink composition comprising a tea flower extract, other plant extracts and water, wherein the other plant extracts are selected from one or more plant extracts of assai fruit, ginseng;
preferably, the present invention provides a drink composition comprising camellia sinensis flower extract, maca extract and water;
preferably, the present invention provides a drink composition comprising a tea flower extract, an assai fruit extract and water;
preferably, the present invention provides a drink composition comprising a tea flower extract, a ginseng extract and water;
preferably, the present invention provides a drink composition comprising camellia sinensis flower extract, camellia sinensis leaf extract, inositol, lysine or lysine hydrochloride, taurine and water;
preferably, the present invention provides a drink composition comprising camellia sinensis flower extract, camellia sinensis leaf extract, lysine or lysine hydrochloride, taurine and water;
preferably, the present invention provides a drink composition comprising camellia sinensis flower extract, camellia sinensis leaf extract, inositol and water;
preferably, the present invention provides a drink composition comprising tea flower extract, tea leaf extract, lysine or lysine hydrochloride and water;
preferably, the present invention provides a drink composition comprising camellia sinensis flower extract, camellia sinensis leaf extract, taurine and water;
specifically, the invention provides a beverage composition containing tea flower extract, bamboo leaf flavone and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-25 parts by weight of tea flower extract, 0.1-10 parts by weight of bamboo leaf flavone, and the balance of water and a taste modifier; preferably, the tea drink contains 0.25-5 parts by weight of tea flower extract, 0.2-5 parts by weight of bamboo leaf flavone, and the balance of water and taste modifier;
specifically, the invention provides a beverage composition containing tea flower extract, chitosan oligosaccharide and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of the tea flower extract, 0.05-5 parts by weight of the chitosan oligosaccharide, and the balance of water and a taste modifier; preferably, the tea flower extract contains 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, bamboo leaf flavone, chitosan oligosaccharide and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of the tea flower extract, 0.1-10 parts by weight of the bamboo leaf flavone, 0.05-5 parts by weight of the chitosan oligosaccharide, and the balance of water and a taste modifier; preferably, the tea flower extract contains 0.25-5 parts by weight of tea flower;
specifically, the invention provides a drink composition containing tea flower extract, medlar extract and water, wherein every 1000 parts by weight of the drink composition contains 0.2-25 parts by weight of tea flower extract, 0.2-8 parts by weight of medlar extract, and the balance of water and taste modifier; preferably, the tea flower extract contains 0.25-5 parts by weight of tea flower;
specifically, the invention provides a drink composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the drink composition contains 0.2-15 parts by weight of tea flower extract, 0.2-10 parts by weight of maca extract, 1-8 parts by weight of assai fruit extract, 0.1-5 parts by weight of ginseng extract, 0.3-6 parts by weight of licorice extract, and the balance of water and a taste modifier; preferably, the tea flower extract contains 0.25-5 parts by weight of tea flower;
specifically, the invention provides a drink composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the drink composition contains 0.2-15 parts by weight of tea flower extract, 0.2-10 parts by weight of maca extract, 0.1-5 parts by weight of ginseng extract, 0.3-6 parts by weight of licorice extract, and the balance of water and taste modifier; preferably, the tea flower extract contains 0.25-5 parts by weight of tea flower;
specifically, the invention provides a drink composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the drink composition contains 0.2-25 parts by weight of tea flower extract, 0.2-10 parts by weight of maca extract, 1-8 parts by weight of assai fruit extract, 0.3-6 parts by weight of licorice extract, and the balance of water and a taste modifier; preferably, the tea flower extract contains 0.25-5 parts by weight of tea flower;
specifically, the invention provides a drink composition containing tea flower extract, other plant extracts and water, wherein every 1000 parts by weight of the drink composition contains 0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of assai fruit extract, 0.1-5 parts by weight of ginseng extract, 0.3-6 parts by weight of licorice extract, and the balance of water and taste modifier; preferably, the tea flower extract contains 0.25-5 parts by weight of tea flower;
specifically, the invention provides a beverage composition containing tea flower extract, maca extract and water, wherein every 1000 parts by weight of the beverage composition contains 0.2-20 parts by weight of tea flower extract, 0.2-10 parts by weight of maca extract, and the balance of water and a taste modifier; preferably, the tea flower extract contains 0.25-10 parts by weight of tea flower;
specifically, the invention provides a drink composition containing a tea flower extract, an assai extractive and water, wherein each 1000 parts by weight of the drink composition contains 0.2-20 parts by weight of the tea flower extract, 1-8 parts by weight of the assai extractive, and the balance of water and a taste modifier; preferably, the tea flower extract contains 0.25-5 parts by weight of tea flower;
specifically, the invention provides a drink composition containing tea flower extract, ginseng extract and water, wherein every 1000 parts by weight of the drink composition contains 0.2-25 parts by weight of the tea flower extract, 0.1-5 parts by weight of the ginseng extract, and the balance of water and a taste modifier; preferably, the tea flower extract contains 0.25-5 parts by weight of tea flower;
specifically, the invention provides a drink composition containing tea flower extract, tea extract and water, wherein every 1000 parts by weight of the drink composition contains 0.2-20 parts by weight of tea flower extract, 2-20 parts by weight of tea leaf extract, and the balance of water and taste modifier;
specifically, the invention provides a drink composition containing tea flower extract, inositol, lysine or lysine hydrochloride, taurine and water, wherein each 1000 parts by weight of the drink composition contains 0.2-20 parts by weight of the tea flower extract, 0.05-0.55 part by weight of the inositol, 0.1-1.2 parts by weight of the lysine or lysine hydrochloride, 0.1-0.7 part by weight of the taurine, and the balance of water and a taste modifier;
specifically, the invention provides a drink composition containing tea flower extract, inositol, lysine or lysine hydrochloride and water, wherein each 1000 parts by weight of the drink composition contains 0.2-20 parts by weight of the tea flower extract, 0.05-0.55 part by weight of the inositol, 0.1-1.2 parts by weight of the lysine or lysine hydrochloride, and the balance of water and a taste modifier;
specifically, the invention provides a drink composition containing tea flower extract, lysine or lysine hydrochloride, taurine and water, wherein each 1000 parts by weight of the drink composition contains 0.2-20 parts by weight of the tea flower extract, 0.1-1.2 parts by weight of the lysine or lysine hydrochloride, 0.1-0.7 part by weight of the taurine, and the balance of water and a taste modifier;
specifically, the invention provides a drink composition containing tea flower extract, inositol, taurine and water, wherein every 1000 parts by weight of the drink composition contains 0.2-20 parts by weight of the tea flower extract, 0.05-0.55 part by weight of the inositol, 0.1-0.7 part by weight of the taurine, and the balance of water and a taste modifier;
specifically, the invention provides a drink composition containing tea flower extract, inositol and water, wherein every 1000 parts by weight of the drink composition contains 0.2-20 parts by weight of the tea flower extract, 2-20 parts by weight of the tea leaf extract, 0.05-0.55 part by weight of the inositol, and the balance of water and a taste modifier;
specifically, the invention provides a drink composition containing tea flower extract, lysine or lysine hydrochloride and water, wherein every 1000 parts by weight of the drink composition contains 0.2-20 parts by weight of the tea flower extract, 0.1-1.2 parts by weight of the lysine or lysine hydrochloride, and the balance of water and a taste modifier;
specifically, the invention provides a drink composition containing tea flower extract, taurine and water, wherein every 1000 parts by weight of the drink composition contains 0.2-20 parts by weight of the tea flower extract, 0.1-0.7 part by weight of the taurine, and the balance of water and a taste modifier.
It should be noted that the extract of the plant parts by weight in the present invention refers to the extract of the plant parts by weight obtained by water or organic solvent (preferably ethanol) under the condition of heating (or ultrasonic) process, for example, "extract of tea flower 1-10 parts by weight", refers to the extract obtained by heating and filtering tea flower 1-10 parts by weight in a proper amount of water, and the extract can be obtained by one-time water extraction, or by two-time water extraction, or by combining water extraction solutions, and in addition, the extract can also be dissolved in water, or by evaporating water to obtain solid powdered extract; the prescription process of the embodiment of the invention also more clearly expresses the meaning; the description is made for the sake of clarity and will not be ambiguous, and for example, the description is different from the expressions "1 to 10 parts by weight of tea flower extract", and the like, which are easily ambiguous.
Furthermore, the invention also provides a preparation method of the drink composition, which comprises the following steps:
1. preparation of plant extract: taking tea flowers and other plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
2. mixing and blending: placing plant extract and other ingredients (such as bamboo leaf flavone or chitosan oligosaccharide) in a liquid preparation tank, adding water according to the formula amount, adding taste modifier, blending, mixing, stirring, and filtering to obtain mixed blended liquid;
3. homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, preferably, vacuum degassing the homogenized liquid, filling by filling nitrogen or carbon dioxide gas, and sealing;
4. and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain the liquid.
Furthermore, the tea flower and other plant extracts have good nutrition and pharmacologic synergistic effects, the tea flower and other plant extracts are perfectly combined to form the drink composition, and the drink composition has good synergistic effects on human health, particularly on the aspects of oral supplement of tea flower and other plant nutrients, oil removal and greasiness removal, weight reduction, cardiovascular and cerebrovascular protection, blood fat reduction, blood pressure reduction, fatty liver treatment, heat and toxic material removal, summer heat cooling and liver protection, and the like.
The beverage composition provides a novel functional beverage of tea flower nutrition and other plant extracts, and the other plant extracts, especially the plant flower extracts, can well improve the bitter taste of the tea flower in the beverage, so that the beverage has good taste and the stability of the beverage is also improved.
Detailed DescriptionVarious embodiments and modifications which will occur to those skilled in the art in the practice of the invention are apparent and can be readily made without departing from the scope and spirit of the invention. The following examples are intended to further specifically illustrate the application and the like of the present invention, but are not intended to limit the present invention.
Example 1, a drink composition, wherein per 1000 parts by weight of the drink composition comprises one of:
0.25-8 parts by weight of tea flower extract, 1-14 parts by weight of chrysanthemum extract, 1-8 parts by weight of jasmine extract, 0.3-8.5 parts by weight of honeysuckle extract, 1-8.5 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, 0.3-6.5 parts by weight of honeysuckle extract, 1-8.5 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-8.5 parts by weight of chrysanthemum extract, 0.6-6.5 parts by weight of honeysuckle extract, 1-12 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-14 parts by weight of chrysanthemum extract, 0.3-5.5 parts by weight of honeysuckle extract, 1-8.5 parts by weight of jasmine extract, 1-8.5 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-10 parts by weight of chrysanthemum extract, 0.3-5.5 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-12 parts by weight of chrysanthemum extract, 0.3-3.5 parts by weight of honeysuckle extract, 1-4 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, 0.3-5.5 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 0.3-4 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of jasmine flower extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-5 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.2-15 parts by weight of tea flower extract, 1-15 parts by weight of peony extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of Mesona chinensis Benth extract, 1-5.5 parts by weight of microcos paniculata leaf extract, 1-8.5 parts by weight of chrysanthemum extract, 0.3-4.5 parts by weight of honeysuckle extract, 1-4.5 parts by weight of selfheal extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of Mesona chinensis Benth extract, 1-6 parts by weight of microcos paniculata leaf extract, 1-12 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, 1-5 parts by weight of selfheal extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of Mesona chinensis Benth extract, 1-4.5 parts by weight of frangipani extract, 1-12 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, 1-5 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-12 parts by weight of Mesona chinensis Benth extract, 1-12 parts by weight of frangipani extract, 1-10 parts by weight of chrysanthemum extract, 0.3-5.5 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-12 parts by weight of Mesona chinensis Benth extract, 1-10 parts by weight of chrysanthemum extract, 0.3-6.5 parts by weight of honeysuckle extract, 1-10 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-12 parts by weight of Mesona chinensis Benth extract, 1-12 parts by weight of chrysanthemum extract, 0.3-5.5 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of Mesona chinensis Benth extract, 1-5.5 parts by weight of frangipani extract, 1-12 parts by weight of chrysanthemum extract, 0.3-4.5 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-8 parts by weight of Mesona chinensis Benth extract, 1-4.5 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-8 parts by weight of Mesona chinensis Benth extract, 1-12 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, 1-6 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-8 parts by weight of Mesona chinensis Benth extract, 1-12 parts by weight of chrysanthemum extract, 0.3-6 parts by weight of honeysuckle extract, 1-5 parts by weight of jasmine extract, 1-5 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-7 parts by weight of Mesona chinensis Benth extract, 1.5-6 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, 1-6 parts by weight of jasmine extract, 1-7 parts by weight of lophatherum gracile extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-10 parts by weight of Mesona chinensis Benth extract, 1.5-8 parts by weight of chrysanthemum extract, 0.3-8 parts by weight of honeysuckle extract, 1-12 parts by weight of lophatherum gracile extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1.5-12 parts by weight of chrysanthemum extract, 0.3-8 parts by weight of honeysuckle extract, 0.5-25 parts by weight of barley or fried barley extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, 0.3-8 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-20 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, 0.25-15 parts by weight of honeysuckle extract, 0.5-25 parts by weight of fried barley extract, 0.25-15 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-5 parts by weight of Mesona chinensis Benth extract, 1.5-12 parts by weight of chrysanthemum extract, 0.3-8 parts by weight of honeysuckle extract, 0.5-25 parts by weight of barley or fried barley extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-25 parts by weight of barley or roasted barley extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1.5-25 parts by weight of oat or fried oat extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1.5-12 parts by weight of chrysanthemum extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1.5-15 parts by weight of jujube extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 0.5-20 parts by weight of balsam pear extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-7 parts by weight of momordica grosvenori extract, 1-12 parts by weight of kudzu root extract, 1-8 parts by weight of hawthorn extract, 1-12 parts by weight of radish seed extract, 0.5-15 parts by weight of malt extract, 0.3-4.5 parts by weight of licorice extract, 0.5-5 parts by weight of lotus leaf extract, 0.5-12 parts by weight of chrysanthemum extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-8 parts by weight of kudzu root extract, 1-12 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 0.3-8 parts by weight of honeysuckle extract, 1-10 parts by weight of jasmine extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-12 parts by weight of kudzu root extract, 1-12 parts by weight of chrysanthemum extract, 0.3-6 parts by weight of honeysuckle extract, 1-10 parts by weight of frangipani extract, 1-8 parts by weight of jasmine flower extract, 1-12 parts by weight of mesona chinensis benth extract, 0.3-6 parts by weight of liquorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-5 parts by weight of momordica grosvenori extract, 1-6 parts by weight of kudzu root extract, 1-6 parts by weight of radish seed extract, 1-6 parts by weight of jasmine flower extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-5 parts by weight of momordica grosvenori extract, 1-6 parts by weight of kudzu root extract, 1-5 parts by weight of radish seed extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-10 parts by weight of momordica grosvenori extract, 1-8 parts by weight of kudzu root extract, 1-8 parts by weight of hawthorn extract, 1-10 parts by weight of radish seed extract, 0.3-8 parts by weight of licorice root extract, 0.5-12 parts by weight of lotus leaf extract, 0.5-12 parts by weight of chrysanthemum extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-7 parts by weight of momordica grosvenori extract, 1-7 parts by weight of kudzu root extract, 1-5 parts by weight of hawthorn extract, 0.5-5 parts by weight of radish seed extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-10 parts by weight of momordica grosvenori extract, 1-8 parts by weight of kudzu root extract, 1-10 parts by weight of hawthorn extract, 0.5-5 parts by weight of radish seed extract, 0.5-10 parts by weight of malt extract, 0.3-5 parts by weight of licorice extract, 0.5-8 parts by weight of lotus leaf extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of momordica grosvenori extract, 1-6 parts by weight of kudzu root extract, 1-9 parts by weight of hawthorn extract, 0.5-10 parts by weight of radish seed extract, 0.5-10 parts by weight of lotus leaf extract, 1-12 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 0.3-6 parts by weight of liquorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-7 parts by weight of kudzu root extract, 1-8 parts by weight of hawthorn fruit extract, 0.5-10 parts by weight of radish seed extract, 1-12 parts by weight of malt extract, 0.5-12 parts by weight of lotus leaf extract, 1-12 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 0.3-8 parts by weight of honeysuckle flower extract, 0.3-8 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-0 part by weight of momordica grosvenori extract, 1-6 parts by weight of kudzu root extract, 1-5 parts by weight of hawthorn extract, 0.5-12 parts by weight of radish seed extract, 1-12 parts by weight of malt extract, 1-12 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 0.3-8 parts by weight of liquorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of momordica grosvenori extract, 1-6 parts by weight of kudzu root extract, 0.5-5 parts by weight of radish seed extract, 1-12 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 1-10 parts by weight of microcos paniculata extract, 1-12 parts by weight of selfheal extract, 0.3-4.5 parts by weight of honeysuckle extract, 1-12 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 0.5-12 parts by weight of radish seed extract, 1-12 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 1-12 parts by weight of lophatherum gracile extract, 0.3-8 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 2-15 parts by weight of tea leaf extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, tea leaf including 2.5-12 parts by weight of oolong tea, black tea, green tea or white tea extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-12 parts by weight of eucommia male flower extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-8.5 parts by weight of eucommia male flower extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of kudzu root extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.6-8.5 parts by weight of kudzu root extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-12 parts by weight of jujube extract, and the balance of water and taste modifier, preferably 0.5-5 parts by weight of tea flower extract, 1-10 parts by weight of jujube extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-8 parts by weight of tuckahoe extract, and the balance of water and taste modifier, preferably 0.5-5 parts by weight of tea flower extract, 1-5 parts by weight of tuckahoe extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of houttuynia cordata extract, and the balance of water and taste modifier, preferably 0.5-5 parts by weight of tea flower extract, 1-7.5 parts by weight of houttuynia cordata extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 0.5-10 parts by weight of houttuynia cordata extract, 0.2-9 parts by weight of cyclocarya paliurus leaf extract, and the balance of water and a taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of barley seedling extract, and the balance of water and taste modifier, preferably 0.5-5 parts by weight of tea flower extract, 1-6.5 parts by weight of barley seedling extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of broom cypress extract, and the balance of water and taste modifier, preferably 0.5-5 parts by weight of tea flower extract, 1-5.5 parts by weight of broom cypress extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of gynura procumbens extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-8.5 parts by weight of gynura procumbens extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of gynura divaricata extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1.5-8.5 parts by weight of gynura divaricata extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of inula flower extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of inula flower extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of golden camellia extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-8.5 parts by weight of golden camellia extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of chia seed extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-8.5 parts by weight of chia seed extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of Plantago ovata husk extract, and balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of Plantago ovata husk extract, and balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of Chimonanthus salicifolius extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of Chimonanthus salicifolius extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of Ampelopsis grossedentata leaf extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-8.5 parts by weight of Ampelopsis grossedentata leaf extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of Isodon lophanthoides extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of Isodon lophanthoides extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of cyclocarya paliurus leaf extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of cyclocarya paliurus leaf extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of haematococcus pluvialis extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of haematococcus pluvialis extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of chlorella pyrenoidosa extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of chlorella pyrenoidosa extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of lindera aggregate leaf extract, and the balance of water and taste modifier, preferably 1.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of lindera aggregate leaf extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of moringa oleifera leaf extract, and the balance of water and a taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of moringa oleifera leaf extract, and the balance of water and a taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of acerola extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of acerola extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of acanthopanax sessiliflorus extract, and the balance of water and taste modifier, preferably 0.25-10 parts by weight of tea flower extract, 0.8-5.5 parts by weight of acanthopanax sessiliflorus extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of aloe vera gel extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of aloe vera gel extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of roselle extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of roselle extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of cassia seed extract, and the balance of water and taste modifier, preferably 0.45-8 parts by weight of tea flower extract, 1-5.5 parts by weight of cassia seed extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of emblic leafflower fruit extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of emblic leafflower fruit extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of perilla extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of perilla extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of perilla seed extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of perilla seed extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of dandelion extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of dandelion extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of cogongrass rhizome extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of cogongrass rhizome extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of coix seed or fried coix seed extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of coix seed or fried coix seed extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of raspberry extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of raspberry extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.2-25 parts by weight of wolfberry fruit extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-25 parts by weight of blueberry extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.2-8 parts by weight of maca extract, 0.8-8 parts by weight of assai fruit extract, 0.1-5 parts by weight of ginseng extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.2-10 parts by weight of maca extract, 0.1-5 parts by weight of ginseng extract, 0.3-6 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-12 parts by weight of tea flower extract, 0.2-20 parts by weight of maca extract, 0.8-18 parts by weight of assai fruit extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-12 parts by weight of tea flower extract, 0.8-18 parts by weight of assai fruit extract, 0.1-25 parts by weight of ginseng extract, 0.3-6 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-12 parts by weight of tea flower extract, 0.2-20 parts by weight of maca extract, and the balance of water and taste modifier;
0.25-12 parts by weight of tea flower extract, 0.5-12 parts by weight of assai fruit extract, and the balance of water and taste modifier;
0.25-12 parts by weight of tea flower extract, 0.5-15 parts by weight of gynostemma pentaphylla extract, and the balance of water and taste modifier;
or 0.25-12 parts by weight of tea flower extract, 0.1-20 parts by weight of ginseng extract, and the balance of water and taste modifier;
wherein in any of the above beverage compositions, the taste modifier comprises a sweetener, a sour agent, an essence, etc., for example, the sweetener comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, cyclamate, acesulfame-K, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizinate, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, the essence comprises various types of essences, such as orange, jasmine, milk, vanilla, or fructo-sucrose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, Banana, peanut, rose, blueberry, honey peach, etc.
The method for preparing any one of the beverage compositions described in the embodiment 2 and the embodiment 1 comprises the following steps:
(1) preparation of plant extract: taking tea flowers and other plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: placing plant extract and other ingredients (such as bamboo leaf flavone or chitosan oligosaccharide) in a liquid preparation tank, adding water according to the formula amount, adding taste modifier, blending, mixing, stirring, and filtering to obtain mixed blended liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, preferably, vacuum degassing the homogenized liquid, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain a finished product of the beverage composition.
Example 3, a drink composition, wherein per 1000 parts by weight of the drink composition comprises one of:
0.3-25 parts by weight of tea flower extract, 0.1-10 parts by weight of bamboo leaf flavone, and the balance of water and taste modifier; preferably, the tea drink contains 0.25-10 parts by weight of tea flower extract, 0.1-2 parts by weight of bamboo leaf flavone, and the balance of water and taste modifier;
0.3-20 parts by weight of tea flower extract, 0.05-5 parts by weight of chitosan oligosaccharide, and the balance of water and taste modifier; preferably, the tea flower beverage contains 0.25-10 parts by weight of extract of tea flowers, 0.08-1 part by weight of chitosan oligosaccharide, and the balance of water and taste modifier;
0.3-20 parts by weight of tea flower extract, 0.1-10 parts by weight of bamboo leaf flavone, 0.05-5 parts by weight of chitosan oligosaccharide, and the balance of water and taste modifier; preferably comprises 0.25-10 parts by weight of extract of tea flower, 0.1-2 parts by weight of bamboo leaf flavone, 0.1-1 part by weight of chitosan oligosaccharide, and the balance of water and taste modifier;
0.25-12 parts by weight of tea flower extract, 0.2-2 parts by weight of bamboo leaf flavone, and the balance of water and taste modifier;
0.25-15 parts by weight of tea flower extract, 0.1-2 parts by weight of chitosan oligosaccharide, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.1-2 parts by weight of bamboo leaf flavone extract, 0.1-1.5 parts by weight of chitosan oligosaccharide, and the balance of water and taste modifier;
wherein in any of the above beverage compositions, the taste modifier comprises a sweetener, a sour agent, an essence, etc., for example, the sweetener comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, cyclamate, acesulfame-K, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizinate, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, the essence comprises various types of essences, such as orange, jasmine, milk, vanilla, or fructo-sucrose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, Essences such as banana, peanut, rose, blueberry, honey peach, and the like;
the preparation method comprises the following steps:
(1) preparation of plant extract: taking tea flowers and other plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: placing plant extract and other ingredients (such as bamboo leaf flavone or chitosan oligosaccharide) in a liquid preparation tank, adding water according to the formula amount, adding taste modifier, blending, mixing, stirring, and filtering to obtain mixed blended liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, preferably, vacuum degassing the homogenized liquid, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain a finished product of the beverage composition. The beverage composition has the functions of protecting liver, protecting cardiovascular and cerebrovascular systems, reducing blood fat, reducing blood pressure, regulating immunity and treating fatty liver.
Example 4, a beverage composition, wherein per 1000 parts by weight comprises:
0.25-15 parts by weight of tea flower, preferably 0.3-8 parts by weight of tea flower, for example 0.55 part by weight;
1 to 15 parts by weight, preferably 1.5 to 5.5 parts by weight, for example 1.8 parts by weight of chrysanthemum;
0.2 to 8 parts by weight, preferably 0.3 to 5.5 parts by weight, for example 0.4 part by weight of honeysuckle;
0.5-30 parts by weight of barley or roasted barley, preferably 3-25 parts by weight, for example 18 parts by weight of roasted barley;
0.2 to 8 parts by weight of licorice, preferably 0.3 to 1.5 parts by weight, for example 0.5 parts by weight;
0 to 25 parts by weight of Mesona chinensis Benth, preferably 0.5 to 5 parts by weight, for example 1.8 parts by weight;
0 to 25 parts by weight of coix seed or fried coix seed, preferably 0.5 to 15 parts by weight, for example 8 parts by weight;
a proper amount of taste modifier;
adding water to 1000 parts by weight;
wherein, in the beverage composition, the taste modifier comprises sweetener, sour agent, essence, etc., for example, the sweetener comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame-K, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizin, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, the essence comprises various types of essence, such as orange, jasmine, milk, vanilla, banana, vinegar or fruit vinegar, Flavors such as peanuts, roses, blueberries, juicy peaches and the like are preferably selected, sucrose, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame and acesulfame-k are preferably selected, for example, each 1000 parts by weight of the beverage composition contains 20 parts by weight of fructose and 0.26 part by weight of acesulfame-k, and a preferred taste modifier contains 50-100 parts by weight of sucrose or 30-50 parts by weight of fructose in each 1000 parts by weight of the beverage composition; in addition, it should be understood that 0 to 25 parts by weight of the coix seed or the fried coix seed means that the coix seed or the fried coix seed does not contain up to 25 parts by weight of coix seed or fried coix seed;
the preparation method comprises the following steps:
(1) preparation of plant extract: taking tea flowers and other plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: placing the plant extract in a blending tank, adding a taste modifier, supplementing water according to the prescription amount, blending, mixing, stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, preferably, vacuum degassing the homogenized liquid, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain a finished product of the beverage composition. The beverage composition has the functions of removing oil and greasiness, losing weight, clearing away heat and toxic materials, and cooling and relieving summer heat.
Example 5, a beverage composition, wherein per 1000 parts by weight comprises:
0.3 to 15 parts by weight of tea flower, preferably 1 to 12 parts by weight of tea flower, most preferably 1.5 to 4.8 parts by weight or 5.1 to 8.5 parts by weight of tea flower, for example 1 part by weight of extract, 1.5 parts by weight of extract, 2 parts by weight of extract, 2.5 parts by weight of extract, 3 parts by weight of extract, 3.5 parts by weight of extract, 4 parts by weight or 4.5 parts by weight;
0.06 to 10 parts by weight of bamboo leaf flavone, preferably 0.1 to 5 parts by weight of bamboo leaf flavone, most preferably 0.15 to 1.5 parts by weight of bamboo leaf flavone, for example 0.2 parts by weight of extract, 0.5 parts by weight or 1 part by weight;
0 to 10 parts by weight of a pueraria extract, preferably 0.1 to 2 parts by weight of a pueraria extract, most preferably 0.15 to 1.5 parts by weight of a pueraria extract, for example 0.2 parts by weight of an extract, 0.5 parts by weight or 1 part by weight;
a proper amount of taste modifier;
adding water to 1000 parts by weight;
wherein, in the beverage composition, the bamboo leaf flavone is a mixture containing flavone and crude polysaccharide extracted from bamboo leaves, especially from phyllostachys pubescens, the bamboo leaf flavone has important effect on human health, especially on heart and brain health, the bamboo leaf flavone or bamboo leaf extract is generally sold in the market, preferably, the content of total flavone in the bamboo leaf flavone is more than 20%, and the content of crude polysaccharide is more than 10%; the taste modifier comprises sweetening agent, souring agent, essence, etc., such as sweetening agent including sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, Mel, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, saccharin sodium saccharin, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizinate, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, souring agent including citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, essence including various types of essence such as essence of orange, jasmine, milk, vanilla, banana, peanut, rose, blueberry, honey peach, etc., and the like, preferably sucrose, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame, acesulfame potassium, for example, 10 to 20 parts by weight of fructose, 0 to 0.15 part by weight of stevioside, 0 to 0.15 part by weight of acesulfame potassium, and preferably a taste modifier, 50 to 100 parts by weight of sucrose or 30 to 50 parts by weight of fructose, per 1000 parts by weight of the drink composition;
the preparation method comprises the following steps:
(1) preparing the tea flower extract: taking tea flowers according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
selecting tea flowers according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: putting the tea flower extract, the bamboo leaf flavone and the kudzu root extract into a blending tank, supplementing water according to the prescription amount, then adding the taste modifier, blending, mixing and stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, preferably, vacuum degassing the homogenized liquid, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain a finished product of the beverage composition. . The beverage composition has the functions of protecting liver, protecting cardiovascular and cerebrovascular vessels, reducing blood fat and lowering blood pressure.
Example 6, a beverage composition, wherein per 1000 parts by weight comprises:
0.3 to 15 parts by weight of tea flower, preferably 0.5 to 8 parts by weight of tea flower, for example 0.6 part by weight; 0.3 to 6 parts by weight, preferably 0.3 to 1.5 parts by weight, for example 0.5 parts by weight;
1.5 to 6 parts by weight, preferably 1.5 to 3.5 parts by weight, for example 1.8 parts by weight of chrysanthemum;
0.3 to 6 parts by weight, preferably 0.3 to 1.5 parts by weight, for example 0.5 parts by weight of honeysuckle;
1-6 parts by weight of jasmine flower, preferably 1.5-5.5 parts by weight, such as 1.8 parts by weight;
1-6 parts of frangipani, preferably 1.5-5.5 parts, for example 2 parts;
0.3 to 5 parts by weight of licorice, preferably 0.5 to 1.5 parts by weight, for example 0.5 parts by weight;
a proper amount of taste modifier;
adding water to 1000 parts by weight;
wherein, in the beverage composition, the taste modifier comprises sweetener, sour agent, essence, etc., for example, the sweetener comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame-K, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizin, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, the essence comprises various types of essence, such as orange, jasmine, milk, vanilla, banana, vinegar or fruit vinegar, Flavors such as peanuts, roses, blueberries, juicy peaches and the like are preferably selected, sucrose, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame and acesulfame-k are preferably selected, for example, each 1000 parts by weight of the beverage composition contains 20 parts by weight of fructose and 0.15 part by weight of stevioside, and the beverage composition contains 50-100 parts by weight of sucrose or 30-50 parts by weight of fructose;
the preparation method comprises the following steps:
(1) preparation of plant extract: taking tea flowers and other plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: placing the plant extract in a blending tank, adding a taste modifier, supplementing water according to the prescription amount, blending, mixing, stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, preferably, vacuum degassing the homogenized liquid, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain a finished product of the beverage composition. The beverage composition has the functions of clearing away heat and toxic materials, cooling and relieving summer heat.
Example 7, a beverage composition, wherein per 1000 parts by weight comprises:
0.3 to 15 parts by weight of tea flower, preferably 0.4 to 8 parts by weight of tea flower, for example 0.8 part by weight;
1.5 to 25 parts by weight of wolfberry fruit, preferably 3.5 to 15 parts by weight of wolfberry fruit, for example 10 parts by weight;
2.5-35 parts of jujube, preferably 5-25 parts of jujube, such as 12 parts of jujube;
0 to 35 parts by weight of hawthorn, preferably 5 to 25 parts by weight of hawthorn, for example 10 parts by weight;
a proper amount of taste modifier;
adding water to 1000 parts by weight;
wherein, in the beverage composition, the taste modifier comprises sweetener, sour agent, essence, etc., for example, the sweetener comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame-K, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizin, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, the essence comprises various types of essence, such as orange, jasmine, milk, vanilla, banana, vinegar or fruit vinegar, Peanut, rose, blueberry, honey peach and other essences, and the like, preferably brown sugar, cane sugar, honey, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame and acesulfame potassium, and most preferably brown sugar, honey or cane sugar, for example, 40-80 parts by weight of brown sugar is contained in every 1000 parts by weight of the beverage composition;
the preparation method comprises the following steps:
(1) preparation of plant extract: taking tea flowers and other plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: putting the plant extract into a blending tank, supplementing water according to the prescription amount, then adding the taste modifier, blending, mixing and stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, preferably, vacuum degassing the homogenized liquid, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain a finished product of the beverage composition. The beverage composition has the functions of protecting liver, protecting heart and cerebral vessels, resisting fatigue, regulating immunity and treating fatty liver.
Example 8, a beverage composition, wherein per 1000 parts by weight comprises:
0.2 to 15 parts by weight, preferably 0.3 to 8 parts by weight, for example 0.45 part by weight of tea flower;
0.3 to 15 parts by weight of houttuynia cordata, preferably 1.5 to 11 parts by weight, for example 6 parts by weight;
0.3 to 8 parts by weight, preferably 0.3 to 5.5 parts by weight, for example 0.5 part by weight of honeysuckle;
0.3 to 5 parts by weight of licorice, preferably 0.5 to 1.5 parts by weight, for example 0.6 parts by weight;
cyclocarya paliurus leaves 0.3-13 parts by weight, preferably 0.35-10 parts by weight, for example 0.6 parts by weight;
0 to 15 parts by weight of lophatherum gracile, preferably 0.5 to 9 parts by weight, for example 2.4 parts by weight;
0 to 13 parts by weight, preferably 0.4 to 11 parts by weight, for example 1.5 parts by weight of loquat leaves;
a proper amount of taste modifier;
adding water to 1000 parts by weight;
wherein, in the beverage composition, the taste modifier comprises sweetener, sour agent, essence, etc., for example, the sweetener comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame-K, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizin, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, the essence comprises various types of essence, such as orange, jasmine, milk, vanilla, banana, vinegar or fruit vinegar, Essence such as peanut, rose, blueberry, honey peach and the like, preferably brown sugar, sucrose, honey, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame and acesulfame potassium, most preferably sucrose, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame and acesulfame potassium, for example, 20 parts by weight of fructose and 0.16 part by weight of stevioside are contained in every 1000 parts by weight of the beverage composition, and preferably a taste modifier, 50-110 parts by weight of sucrose or 35-65 parts by weight of fructose are contained in every 1000 parts by weight of the beverage composition;
the preparation method comprises the following steps:
(1) preparation of plant extract: taking tea flowers and other plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: putting the plant extract into a blending tank, supplementing water according to the prescription amount, then adding the taste modifier, blending, mixing and stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, preferably, vacuum degassing the homogenized liquid, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain a finished product of the beverage composition. The beverage composition has the functions of clearing away heat and toxic materials, clearing away lung-heat, moistening dryness, protecting liver, harmonizing stomach, lowering adverse qi, quenching thirst, relieving water and soil abuse, relieving seasonal or environmental discomfort and the like.
Example 9, a beverage composition comprising per 1000 parts by weight:
0.3 to 15 parts by weight, preferably 0.4 to 8 parts by weight, for example 0.9 part by weight of tea flower;
2 to 15 parts by weight of tea leaves, preferably 2.5 to 12 parts by weight, for example 5.5 parts by weight of oolong tea, black tea, green tea or white tea;
a proper amount of taste modifier;
adding water to 1000 parts by weight;
wherein, in the beverage composition, the taste modifier comprises sweetener, sour agent, essence, etc., for example, the sweetener comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame-K, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizin, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, the essence comprises various types of essence, such as orange, jasmine, milk, vanilla, banana, vinegar or fruit vinegar, Peanut, rose, blueberry, juicy peach and other essences, and the like, preferably brown sugar, cane sugar, honey, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame and acesulfame potassium, most preferably cane sugar, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame and acesulfame potassium, for example, 20 parts by weight of fructose and 0.25 part by weight of acesulfame potassium are contained in every 1000 parts by weight of the beverage composition, and preferably, the taste modifier contains 50-100 parts by weight of cane sugar or 30-50 parts by weight of fructose in every 1000 parts by weight of the beverage composition;
the preparation method comprises the following steps:
(1) preparation of plant extract: taking tea flowers and tea leaves according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: putting the plant extract into a blending tank, supplementing water according to the prescription amount, then adding the taste modifier, blending, mixing and stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, preferably, vacuum degassing the homogenized liquid, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain a finished product of the beverage composition. The beverage composition has the functions of removing oil and greasiness, losing weight, protecting cardiovascular and cerebrovascular systems, reducing blood fat and blood pressure, restoring consciousness and refreshing, regulating immunity and treating fatty liver.
Example 10, a beverage composition, wherein per 1000 parts by weight comprises:
0.3 to 15 parts by weight, preferably 0.4 to 8 parts by weight, for example 0.65 part by weight of tea flower;
0.5 to 10 parts by weight, preferably 0.6 to 8.5 parts by weight, for example 6.5 parts by weight of ginseng;
0.5 to 15 parts by weight, preferably 0.8 to 8.5 parts by weight, for example 5.5 parts by weight of assai nuts;
a proper amount of taste modifier;
adding water to 1000 parts by weight;
wherein, in the beverage composition, the taste modifier comprises sweetener, sour agent, essence, etc., for example, the sweetener comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame-K, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizin, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, the essence comprises various types of essence, such as orange, jasmine, milk, vanilla, banana, vinegar or fruit vinegar, Essence such as peanut, rose, blueberry, honey peach and the like, preferably brown sugar, sucrose, honey, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame and acesulfame potassium, and most preferably sucrose, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame and acesulfame potassium, for example, 20 parts by weight of xylitol, 5 parts by weight of fructo-oligosaccharide and 0.28 part by weight of acesulfame potassium are contained in every 1000 parts by weight of the beverage composition, and preferably a taste modifier, 50-100 parts by weight of sucrose or 30-50 parts by weight of fructose is contained in every 1000 parts by weight of the beverage composition;
the preparation method comprises the following steps:
(1) preparation of plant extract: taking tea flowers and other plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: putting the plant extract into a blending tank, supplementing water according to the prescription amount, then adding the taste modifier, blending, mixing and stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, preferably, vacuum degassing the homogenized liquid, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain a finished product of the beverage composition. The drink composition has the functions of resisting fatigue and regulating immunity.
Example 11, a beverage composition, wherein per 1000 parts by weight comprises:
0.3 to 20 parts by weight, preferably 0.5 to 8 parts by weight, for example 1.6 parts by weight of tea flower;
0.05 to 0.55 parts by weight of inositol, preferably 0.08 to 0.2 parts by weight, for example 0.12 parts by weight;
0.1 to 1.2 parts by weight, preferably 0.15 to 0.8 parts by weight, for example 0.2 parts by weight, of lysine or lysine hydrochloride;
0.1 to 0.7 parts by weight of taurine, preferably 0.3 to 0.6 parts by weight, for example 0.5 parts by weight;
0-0.08 parts by weight of nicotinamide, preferably 0.01-0.038 parts by weight, for example 0.018 parts by weight;
vitamin B60 to 0.008 parts by weight, preferably 0.001 to 0.005 parts by weight, for example 0.0016 parts by weight;
the taste modifier is proper, preferably fructose, sucrose and citric acid;
adding water to 1000 parts by weight;
wherein, in the beverage composition, the taste modifier comprises sweetener, sour agent, essence, etc., for example, the sweetener comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame-K, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizin, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, the essence comprises various types of essence, such as orange, jasmine, milk, vanilla, banana, vinegar or fruit vinegar, Essence such as peanut, rose, blueberry, honey peach and the like, preferably brown sugar, sucrose, honey, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame and acesulfame potassium, and most preferably sucrose, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame and acesulfame potassium, for example, 20 parts by weight of xylitol, 5 parts by weight of fructo-oligosaccharide and 0.28 part by weight of acesulfame potassium are contained in every 1000 parts by weight of the beverage composition, and preferably a taste modifier, 50-100 parts by weight of sucrose or 30-50 parts by weight of fructose is contained in every 1000 parts by weight of the beverage composition;
the preparation method comprises the following steps:
(1) preparation of plant extract: taking tea flowers according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: placing the plant extract in a blending tank, adding inositol, lysine or lysine hydrochloride, taurine, nicotinamide and vitamin B6, supplementing water according to the prescription amount, then adding a taste modifier, blending, mixing and stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, preferably, vacuum degassing the homogenized liquid, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain a finished product of the beverage composition. The beverage composition has the functions of refreshing and resisting fatigue.
Example 12, a beverage composition, wherein per 1000 parts by weight comprises:
0.3 to 15 parts by weight, preferably 0.4 to 8 parts by weight, for example 0.7 part by weight of tea flower;
0.5-8 parts of eucommia male flower, preferably 1.5-7 parts, for example 5 parts;
a proper amount of taste modifier;
adding water to 1000 parts by weight;
wherein, in the beverage composition, the taste modifier comprises sweetener, sour agent, essence, etc., for example, the sweetener comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame-K, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizin, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, the essence comprises various types of essence, such as orange, jasmine, milk, vanilla, banana, vinegar or fruit vinegar, Essence such as peanut, rose, blueberry, honey peach and the like, preferably brown sugar, sucrose, honey, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame and acesulfame potassium, and most preferably sucrose, fructose, xylitol, fructo-oligosaccharide, stevioside, aspartame and acesulfame potassium, for example, 18 parts by weight of xylitol, 3 parts by weight of fructo-oligosaccharide and 0.3 part by weight of acesulfame potassium are contained in every 1000 parts by weight of the beverage composition, and preferably a taste modifier, 50-100 parts by weight of sucrose or fructose is contained in every 1000 parts by weight of the beverage composition;
the preparation method comprises the following steps:
(1) preparation of plant extract: taking tea flower and eucommia male flower according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residue for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: putting the plant extract into a blending tank, supplementing water according to the prescription amount, then adding the taste modifier, blending, mixing and stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, preferably, vacuum degassing the homogenized liquid, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain a finished product of the beverage composition. The beverage composition has the functions of protecting liver, protecting cardiovascular and cerebrovascular systems, reducing blood fat, reducing blood pressure, resisting fatigue, regulating immunity and treating fatty liver.
Example 13 comparison of bitterness and astringency
The tea flower-containing beverage of the present invention was prepared according to the recipe amounts specified in examples 1 to 12 and the same preparation methods, respectively, and was bitter and astringent.
The comparison shows that under the synergistic improvement effect of other plant extracts, the plant extract composition has basically no unpleasant bitter taste, good mouthfeel and easy acceptance, and has excellent synergistic mouthfeel with other plant extracts and good mouthfeel.
The water-based beverage containing tea flowers described in example 14 and examples 1 to 12 is applied to the following:
the application of the health-care tea in preparing the beverage for removing oil and greasiness, losing weight, clearing away heat and toxic materials, cooling and relieving summer heat, protecting liver, protecting cardiovascular and cerebrovascular, reducing blood fat, reducing blood pressure, restoring consciousness and refreshing, resisting fatigue, regulating immunity and treating fatty liver.
Claims (11)
1. A beverage composition comprises tea flower extract, other plant extract and water, wherein the other plant extract is selected from one or more of flos Chrysanthemi, flos Lonicerae, flos Jasmini sambac, flos Plumeriae Acutifoliae, flos moutan, flos Rosae Rugosae, bitter orange flower, folium Camelliae sinensis, herba mesonae chinensis, folium Microcos paniculatae, Spica Prunellae, radix Glycyrrhizae, folium Eriobotryae, rhizoma Polygonati Odorati, folium Calophyllae, folium Bambusae, thallus laminariae, Eucommiae cortex, radix Puerariae, Raphani semen, fructus crataegi, fructus Siraitiae Grosvenorii, folium Nelumbinis, fructus Hordei Germinatus, Ginseng radix, herba Gynostemmatis, pericarpium Citri Tangerinae, flos Caraganae Sinicae, Notoginseng radix, herba Lysimachiae, flos Inulae Lanceolatae, herba Avenae Fatuae or parched herba Avenae Fatuae, fructus Hordei vulgaris or parched fructus Hordei vulgaris, fructus Momordicae Charantiae, Coicis semen or parched Coicis semen Lycii, fructus Myrtilli, semen Armeniacae amarum or semen Juglandis pulp, semen Arachidis Hypogaeae, Isodon lophanthoides, cyclocarya paliurus leaves, chlorella pyrenoidosa, assai, maca, bamboo leaf flavone, chitosan oligosaccharide, lindera aggregata leaves, moringa leaves, barley seedlings, haematococcus pluvialis, acerola acerifolia, gynura divaricata, acanthopanax sessiliflorus, aloe barbadensis gel, roselle, clove, common cephalanoplos herb, Chinese yam, fructus cannabis, angelica dahurica, ginkgo, white hyacinth dolichos flowers, arillus longan, cassia seeds, lily, nutmeg, cinnamon, emblic leafflower fruit, fingered citron, endothelium corneum gigeriae galli, jujube, olive, houttuynia cordata, poria cocos, mulberry leaves, sharpleaf galangal fruit, purple perilla, perilla seeds, black sesame, sophora flowers, dandelion, spina date seeds, lalang grass rhizome, fresh reed rhizome, mint, raspberry and agastache rugosus;
the above plant extract comprises water extract, organic solvent extract, and water-dispersible extract obtained by grinding the plant;
the beverage composition optionally further comprises taste modifier comprising sweetener, sour agent, and edible essence, wherein the sweetener comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, Mel, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame potassium, saccharin sodium, neotame, alitame, aspartame, glycyrrhizic acid, glycyrrhizin, ammonium glycyrrhizinate, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, the edible essence comprises various types of essence, including orange, gluconic acid, tartaric acid, vinegar or fruit vinegar, the edible essence comprises various types of essence, Jasmine, milk, vanilla, banana, peanut, rose, blueberry and juicy peach essence.
2. The beverage composition of claim 1, wherein per 1000 parts by weight of the beverage composition comprises:
0.2-10 parts by weight of tea flower extract, 1-18 parts by weight of chrysanthemum extract, 1-8 parts by weight of jasmine extract, 0.3-7 parts by weight of honeysuckle extract, 1-6 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 1-18 parts by weight of chrysanthemum extract, 0.2-10 parts by weight of honeysuckle extract, 0.5-8 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.2-18 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, 0.3-10 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.3-5 parts by weight of honeysuckle extract, 1-5 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 1-16 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.3-10 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 1-10 parts by weight of jasmine flower extract, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 1-15 parts by weight of peony extract, and the balance of water and taste modifier;
or 0.2-25 parts by weight of tea flower extract, 1-10 parts by weight of frangipani extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25 to 5 parts by weight of tea flower.
3. The beverage composition of claim 1, wherein per 1000 parts by weight of the beverage composition comprises:
0.25-25 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, 0.25-15 parts by weight of honeysuckle extract, 0.5-30 parts by weight of barley or fried barley extract, 0.25-15 parts by weight of licorice extract, 0-20 parts by weight of mesona chinensis benth extract, and the balance of water and taste modifier;
0.25-25 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, 0.25-15 parts by weight of honeysuckle extract, 0.5-25 parts by weight of fried barley extract, 0.25-15 parts by weight of coix seed extract, 0.25-15 parts by weight of liquorice extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 1-15 parts by weight of Mesona chinensis Benth extract, 1-7 parts by weight of frangipani extract, 0.6-7 parts by weight of microcos paniculata extract, 1-17 parts by weight of chrysanthemum extract, 0.3-7 parts by weight of honeysuckle extract, 1-7 parts by weight of selfheal extract, 0.3-7 parts by weight of licorice extract, and the balance of water and taste modifier;
0.2-15 parts by weight of tea flower extract, 1-10 parts by weight of Mesona chinensis Benth extract, 1-5 parts by weight of microcos paniculata leaf extract, 1-17 parts by weight of chrysanthemum extract, 0.3-7 parts by weight of honeysuckle extract, 1-7 parts by weight of selfheal extract, and the balance of water and taste modifier;
0.2-15 parts by weight of tea flower extract, 1-10 parts by weight of Mesona chinensis Benth extract, 1-7 parts by weight of microcos paniculata leaf extract, 1-17 parts by weight of chrysanthemum extract, 0.3-7 parts by weight of honeysuckle extract, 1-7 parts by weight of selfheal extract, 0.3-7 parts by weight of licorice extract, and the balance of water and taste modifier;
0.2-15 parts by weight of tea flower extract, 1-12 parts by weight of Mesona chinensis Benth extract, 1-5 parts by weight of frangipani extract, 1-17 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, 1-6 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.2-15 parts by weight of tea flower extract, 1-15 parts by weight of Mesona chinensis Benth extract, 1-10 parts by weight of frangipani extract, 1-17 parts by weight of chrysanthemum extract, 0.3-7 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.2-15 parts by weight of tea flower extract, 1-15 parts by weight of Mesona chinensis Benth extract, 1-18 parts by weight of chrysanthemum extract, 0.3-8 parts by weight of honeysuckle extract, 1-7 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.2-15 parts by weight of tea flower extract, 1-7 parts by weight of Mesona chinensis Benth extract, 1-17 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.2-15 parts by weight of tea flower extract, 1-7 parts by weight of Mesona chinensis Benth extract, 1-7 parts by weight of frangipani extract, 1-17 parts by weight of chrysanthemum extract, 0.3-7 parts by weight of honeysuckle extract, and the balance of water and taste modifier; preferably, the tea flower composition comprises 0.25-5 parts by weight of tea flower;
0.2-25 parts by weight of tea flower extract, 1-10 parts by weight of Mesona chinensis Benth extract, 1-10 parts by weight of frangipani extract, 0.3-10 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.2-10 parts by weight of tea flower extract, 1-10 parts by weight of Mesona chinensis Benth extract, 1-18 parts by weight of chrysanthemum extract, 0.3-7 parts by weight of honeysuckle extract, 1-8 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.2-15 parts by weight of tea flower extract, 1-10 parts by weight of Mesona chinensis Benth extract, 1-18 parts by weight of chrysanthemum extract, 0.3-7 parts by weight of honeysuckle extract, 1-8 parts by weight of jasmine extract, 1-6 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 1-8 parts by weight of Mesona chinensis Benth extract, 1.5-16 parts by weight of chrysanthemum extract, 0.3-6 parts by weight of honeysuckle extract, 1-6 parts by weight of jasmine extract, 1-8 parts by weight of lophatherum gracile extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 1-8 parts by weight of Mesona chinensis Benth extract, 1.5-16 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, 1-8 parts by weight of lophatherum gracile extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.3-15 parts by weight of tea flower extract, 1.5-16 parts by weight of chrysanthemum extract, 0.3-6 parts by weight of honeysuckle extract, 0.5-25 parts by weight of barley or fried barley extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 1.5-16 parts by weight of chrysanthemum extract, 0.3-12 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.2-15 parts by weight of tea flower extract, 1.5-16 parts by weight of chrysanthemum extract, 0.3-8 parts by weight of honeysuckle extract, 0.5-25 parts by weight of barley or fried barley extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, 0.3-8 parts by weight of licorice extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.5-12 parts by weight of Mesona chinensis Benth extract, 1.5-16 parts by weight of chrysanthemum extract, 0.3-10 parts by weight of honeysuckle extract, 0.5-25 parts by weight of barley or fried barley extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.5-25 parts by weight of barley or roasted barley extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.5-25 parts by weight of barley seedling extract, 0.5-25 parts by weight of barley or roasted barley extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.5-25 parts by weight of oat or fried oat extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, and the balance of water and taste modifier;
or 0.2-20 parts by weight of tea flower extract, 0.5-20 parts by weight of balsam pear extract, and the balance of water and taste modifier.
4. The beverage composition of claim 1, wherein per 1000 parts by weight of the beverage composition comprises:
0.2-20 parts by weight of tea flower extract, 1-12 parts by weight of momordica grosvenori extract, 1-15 parts by weight of kudzu root extract, 1-15 parts by weight of hawthorn extract, 1-15 parts by weight of radish seed extract, 0.5-25 parts by weight of malt extract, 0.3-12 parts by weight of licorice extract, 0.5-15 parts by weight of lotus leaf extract, 0.5-15 parts by weight of chrysanthemum extract, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of kudzu root extract, 1-16 parts by weight of chrysanthemum extract, 1-13 parts by weight of mesona chinensis benth extract, 0.3-12 parts by weight of honeysuckle extract, 1-5 parts by weight of jasmine extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 1-8 parts by weight of kudzu root extract, 1-18 parts by weight of chrysanthemum extract, 0.3-8 parts by weight of honeysuckle extract, 1-6 parts by weight of frangipani extract, 1-6 parts by weight of jasmine flower extract, 1-6 parts by weight of mesona chinensis benth extract, 0.3-6 parts by weight of liquorice extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 1-7 parts by weight of momordica grosvenori extract, 1-7 parts by weight of kudzu root extract, 1-7 parts by weight of radish seed extract, 1-6 parts by weight of jasmine flower extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 1-16 parts by weight of momordica grosvenori extract, 1-16 parts by weight of kudzu root extract, 1-15 parts by weight of radish seed extract, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of momordica grosvenori extract, 1-8 parts by weight of kudzu root extract, 1-8 parts by weight of hawthorn extract, 1-8 parts by weight of radish seed extract, 0.3-7 parts by weight of licorice root extract, 0.5-14 parts by weight of lotus leaf extract, 0.5-14 parts by weight of chrysanthemum extract, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of momordica grosvenori extract, 1-7 parts by weight of kudzu root extract, 1-6 parts by weight of hawthorn extract, 0.5-5 parts by weight of radish seed extract, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of momordica grosvenori extract, 1-7 parts by weight of kudzu root extract, 1-7 parts by weight of hawthorn extract, 0.5-5 parts by weight of radish seed extract, 0.5-5 parts by weight of malt extract, 0.3-5 parts by weight of licorice extract, 0.5-4 parts by weight of lotus leaf extract, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 1-7 parts by weight of momordica grosvenori extract, 1-7 parts by weight of kudzu root extract, 1-7 parts by weight of hawthorn extract, 0.5-13 parts by weight of radish seed extract, 0.5-12 parts by weight of lotus leaf extract, 1-16 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 0.3-5 parts by weight of liquorice extract, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of kudzu root extract, 1-10 parts by weight of hawthorn fruit extract, 0.5-12 parts by weight of radish seed extract, 1-12 parts by weight of malt extract, 0.5-6 parts by weight of lotus leaf extract, 1-16 parts by weight of chrysanthemum extract, 1-15 parts by weight of mesona chinensis benth extract, 0.3-10 parts by weight of honeysuckle flower extract, 0.3-6 parts by weight of licorice extract, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of momordica grosvenori extract, 1-8 parts by weight of kudzu root extract, 1-7 parts by weight of hawthorn extract, 0.5-10 parts by weight of radish seed extract, 1-15 parts by weight of malt extract, 1-17 parts by weight of chrysanthemum extract, 1-7 parts by weight of mesona chinensis benth extract, 0.3-8 parts by weight of liquorice extract, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of momordica grosvenori extract, 1-10 parts by weight of kudzu root extract, 0.5-13 parts by weight of radish seed extract, 1-17 parts by weight of chrysanthemum extract, 1-10 parts by weight of mesona chinensis benth extract, 1-15 parts by weight of microcos paniculata extract, 1-15 parts by weight of selfheal extract, 0.3-10 parts by weight of honeysuckle extract, 1-15 parts by weight of frangipani extract, and the balance of water and taste modifier;
or 0.2-20 parts by weight of tea flower extract, 0.5-6 parts by weight of radish seed extract, 1-16 parts by weight of chrysanthemum extract, 1-10 parts by weight of mesona chinensis benth extract, 1-15 parts by weight of lophatherum gracile extract, 0.3-9 parts by weight of honeysuckle extract, and the balance of water and taste modifier.
5. The beverage composition of claim 1, wherein per 1000 parts by weight of the beverage composition comprises:
0.2-25 parts by weight of tea flower extract, 0.1-10 parts by weight of bamboo leaf flavone, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.05-5 parts by weight of chitosan oligosaccharide, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.1-10 parts by weight of bamboo leaf flavone extract, 0.05-5 parts by weight of chitosan oligosaccharide, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 0.2-8 parts by weight of wolfberry fruit extract, and the balance of water and taste modifier;
0.2-15 parts by weight of tea flower extract, 0.2-10 parts by weight of maca extract, 1-8 parts by weight of assai fruit extract, 0.1-5 parts by weight of ginseng extract, 0.3-6 parts by weight of licorice extract, and the balance of water and taste modifier;
0.2-15 parts by weight of tea flower extract, 0.2-10 parts by weight of maca extract, 0.1-5 parts by weight of ginseng extract, 0.3-6 parts by weight of licorice extract, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 0.2-10 parts by weight of maca extract, 1-8 parts by weight of assai fruit extract, 0.3-6 parts by weight of licorice extract, and the balance of water and taste modifiers;
0.2-25 parts by weight of tea flower extract, 1-8 parts by weight of assai fruit extract, 0.1-5 parts by weight of ginseng extract, 0.3-6 parts by weight of licorice extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.2-10 parts by weight of maca extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 1-8 parts by weight of assai fruit extract, and the balance of water and taste modifier;
0.2-25 parts by weight of tea flower extract, 0.1-5 parts by weight of ginseng extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 2-20 parts by weight of tea leaf extract, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.05-0.55 part by weight of inositol, 0.1-1.2 parts by weight of lysine or lysine hydrochloride, 0.1-0.7 part by weight of taurine, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.05-0.55 part by weight of inositol, 0.1-1.2 parts by weight of lysine or lysine hydrochloride, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.1-1.2 parts by weight of lysine or lysine hydrochloride, 0.1-0.7 parts by weight of taurine, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.05-0.55 part by weight of inositol, 0.1-0.7 part by weight of taurine, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 2-20 parts by weight of tea leaf extract, 0.05-0.55 part by weight of inositol, and the balance of water and taste modifier;
0.2-20 parts by weight of tea flower extract, 0.1-1.2 parts by weight of lysine or lysine hydrochloride, and the balance of water and taste modifier;
or 0.2-20 parts by weight of tea flower extract, 0.1-0.7 part by weight of taurine, and the balance of water and taste modifier.
6. A method of preparing a drink composition according to any one of claims 1 to 5 which comprises:
(1) preparation of plant extract: taking tea flowers and other plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
or taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: putting the plant extract and other ingredients into a blending tank, supplementing water according to the formula amount, then adding the taste modifier, blending, mixing and stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, performing vacuum degassing on the homogenized liquid as required, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain the liquid.
7. A beverage composition, wherein per 1000 parts by weight of said beverage composition one of:
0.25-8 parts by weight of tea flower extract, 1-14 parts by weight of chrysanthemum extract, 1-8 parts by weight of jasmine extract, 0.3-8.5 parts by weight of honeysuckle extract, 1-8.5 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, 0.3-6.5 parts by weight of honeysuckle extract, 1-8.5 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-8.5 parts by weight of chrysanthemum extract, 0.6-6.5 parts by weight of honeysuckle extract, 1-12 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-14 parts by weight of chrysanthemum extract, 0.3-5.5 parts by weight of honeysuckle extract, 1-8.5 parts by weight of jasmine extract, 1-8.5 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-10 parts by weight of chrysanthemum extract, 0.3-5.5 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-12 parts by weight of chrysanthemum extract, 0.3-3.5 parts by weight of honeysuckle extract, 1-4 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, 0.3-5.5 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 0.3-4 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of jasmine flower extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-5 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.2-15 parts by weight of tea flower extract, 1-15 parts by weight of peony extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of Mesona chinensis Benth extract, 1-5.5 parts by weight of microcos paniculata leaf extract, 1-8.5 parts by weight of chrysanthemum extract, 0.3-4.5 parts by weight of honeysuckle extract, 1-4.5 parts by weight of selfheal extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of Mesona chinensis Benth extract, 1-6 parts by weight of microcos paniculata leaf extract, 1-12 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, 1-5 parts by weight of selfheal extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of Mesona chinensis Benth extract, 1-4.5 parts by weight of frangipani extract, 1-12 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, 1-5 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-12 parts by weight of Mesona chinensis Benth extract, 1-12 parts by weight of frangipani extract, 1-10 parts by weight of chrysanthemum extract, 0.3-5.5 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-12 parts by weight of Mesona chinensis Benth extract, 1-10 parts by weight of chrysanthemum extract, 0.3-6.5 parts by weight of honeysuckle extract, 1-10 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-12 parts by weight of Mesona chinensis Benth extract, 1-12 parts by weight of chrysanthemum extract, 0.3-5.5 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of Mesona chinensis Benth extract, 1-5.5 parts by weight of frangipani extract, 1-12 parts by weight of chrysanthemum extract, 0.3-4.5 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-8 parts by weight of Mesona chinensis Benth extract, 1-4.5 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-8 parts by weight of Mesona chinensis Benth extract, 1-12 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, 1-6 parts by weight of jasmine extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-8 parts by weight of Mesona chinensis Benth extract, 1-12 parts by weight of chrysanthemum extract, 0.3-6 parts by weight of honeysuckle extract, 1-5 parts by weight of jasmine extract, 1-5 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-7 parts by weight of Mesona chinensis Benth extract, 1.5-6 parts by weight of chrysanthemum extract, 0.3-5 parts by weight of honeysuckle extract, 1-6 parts by weight of jasmine extract, 1-7 parts by weight of lophatherum gracile extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-10 parts by weight of Mesona chinensis Benth extract, 1.5-8 parts by weight of chrysanthemum extract, 0.3-8 parts by weight of honeysuckle extract, 1-12 parts by weight of lophatherum gracile extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1.5-12 parts by weight of chrysanthemum extract, 0.3-8 parts by weight of honeysuckle extract, 0.5-25 parts by weight of barley or fried barley extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, 0.3-8 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-20 parts by weight of tea flower extract, 1-15 parts by weight of chrysanthemum extract, 0.25-15 parts by weight of honeysuckle extract, 0.5-25 parts by weight of fried barley extract, 0.25-15 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-5 parts by weight of Mesona chinensis Benth extract, 1.5-12 parts by weight of chrysanthemum extract, 0.3-8 parts by weight of honeysuckle extract, 0.5-25 parts by weight of barley or fried barley extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-25 parts by weight of barley or roasted barley extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1.5-25 parts by weight of oat or fried oat extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1.5-12 parts by weight of chrysanthemum extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1.5-15 parts by weight of jujube extract, 0.5-25 parts by weight of coix seed or fried coix seed extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 0.5-20 parts by weight of balsam pear extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-7 parts by weight of momordica grosvenori extract, 1-12 parts by weight of kudzu root extract, 1-8 parts by weight of hawthorn extract, 1-12 parts by weight of radish seed extract, 0.5-15 parts by weight of malt extract, 0.3-4.5 parts by weight of licorice extract, 0.5-5 parts by weight of lotus leaf extract, 0.5-12 parts by weight of chrysanthemum extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-8 parts by weight of kudzu root extract, 1-12 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 0.3-8 parts by weight of honeysuckle extract, 1-10 parts by weight of jasmine extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-12 parts by weight of kudzu root extract, 1-12 parts by weight of chrysanthemum extract, 0.3-6 parts by weight of honeysuckle extract, 1-10 parts by weight of frangipani extract, 1-8 parts by weight of jasmine flower extract, 1-12 parts by weight of mesona chinensis benth extract, 0.3-6 parts by weight of liquorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-5 parts by weight of momordica grosvenori extract, 1-6 parts by weight of kudzu root extract, 1-6 parts by weight of radish seed extract, 1-6 parts by weight of jasmine flower extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-5 parts by weight of momordica grosvenori extract, 1-6 parts by weight of kudzu root extract, 1-5 parts by weight of radish seed extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-10 parts by weight of momordica grosvenori extract, 1-8 parts by weight of kudzu root extract, 1-8 parts by weight of hawthorn extract, 1-10 parts by weight of radish seed extract, 0.3-8 parts by weight of licorice root extract, 0.5-12 parts by weight of lotus leaf extract, 0.5-12 parts by weight of chrysanthemum extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-7 parts by weight of momordica grosvenori extract, 1-7 parts by weight of kudzu root extract, 1-5 parts by weight of hawthorn extract, 0.5-5 parts by weight of radish seed extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-10 parts by weight of momordica grosvenori extract, 1-8 parts by weight of kudzu root extract, 1-10 parts by weight of hawthorn extract, 0.5-5 parts by weight of radish seed extract, 0.5-10 parts by weight of malt extract, 0.3-5 parts by weight of licorice extract, 0.5-8 parts by weight of lotus leaf extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of momordica grosvenori extract, 1-6 parts by weight of kudzu root extract, 1-9 parts by weight of hawthorn extract, 0.5-10 parts by weight of radish seed extract, 0.5-10 parts by weight of lotus leaf extract, 1-12 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 0.3-6 parts by weight of liquorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-7 parts by weight of kudzu root extract, 1-8 parts by weight of hawthorn fruit extract, 0.5-10 parts by weight of radish seed extract, 1-12 parts by weight of malt extract, 0.5-12 parts by weight of lotus leaf extract, 1-12 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 0.3-8 parts by weight of honeysuckle flower extract, 0.3-8 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-0 part by weight of momordica grosvenori extract, 1-6 parts by weight of kudzu root extract, 1-5 parts by weight of hawthorn extract, 0.5-12 parts by weight of radish seed extract, 1-12 parts by weight of malt extract, 1-12 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 0.3-8 parts by weight of liquorice extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 1-6 parts by weight of momordica grosvenori extract, 1-6 parts by weight of kudzu root extract, 0.5-5 parts by weight of radish seed extract, 1-12 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 1-10 parts by weight of microcos paniculata extract, 1-12 parts by weight of selfheal extract, 0.3-4.5 parts by weight of honeysuckle extract, 1-12 parts by weight of frangipani extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 0.5-12 parts by weight of radish seed extract, 1-12 parts by weight of chrysanthemum extract, 1-12 parts by weight of mesona chinensis benth extract, 1-12 parts by weight of lophatherum gracile extract, 0.3-8 parts by weight of honeysuckle extract, and the balance of water and taste modifier;
0.25-10 parts by weight of an extract of tea flowers, 2-15 parts by weight of an extract of tea leaves, and the balance of water and a taste modifier, wherein the tea leaves comprise oolong tea, black tea, green tea or white tea;
0.25-10 parts by weight of tea flower extract, 0.5-12 parts by weight of eucommia male flower extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-8.5 parts by weight of eucommia male flower extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of kudzu root extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.6-8.5 parts by weight of kudzu root extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-12 parts by weight of jujube extract, and the balance of water and taste modifier, preferably 0.5-5 parts by weight of tea flower extract, 1-10 parts by weight of jujube extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-8 parts by weight of tuckahoe extract, and the balance of water and taste modifier, preferably 0.5-5 parts by weight of tea flower extract, 1-5 parts by weight of tuckahoe extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of houttuynia cordata extract, and the balance of water and taste modifier, preferably 0.5-5 parts by weight of tea flower extract, 1-7.5 parts by weight of houttuynia cordata extract, and the balance of water and taste modifier;
0.25-8 parts by weight of tea flower extract, 0.5-10 parts by weight of houttuynia cordata extract, 0.2-9 parts by weight of cyclocarya paliurus leaf extract, and the balance of water and a taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of barley seedling extract, and the balance of water and taste modifier, preferably 0.5-5 parts by weight of tea flower extract, 1-6.5 parts by weight of barley seedling extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of broom cypress extract, and the balance of water and taste modifier, preferably 0.5-5 parts by weight of tea flower extract, 1-5.5 parts by weight of broom cypress extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of gynura procumbens extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-8.5 parts by weight of gynura procumbens extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of gynura divaricata extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1.5-8.5 parts by weight of gynura divaricata extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of inula flower extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of inula flower extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of golden camellia extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-8.5 parts by weight of golden camellia extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of chia seed extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-8.5 parts by weight of chia seed extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of Plantago ovata husk extract, and balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of Plantago ovata husk extract, and balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of Chimonanthus salicifolius extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of Chimonanthus salicifolius extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of Ampelopsis grossedentata leaf extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-8.5 parts by weight of Ampelopsis grossedentata leaf extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of Isodon lophanthoides extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of Isodon lophanthoides extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of cyclocarya paliurus leaf extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of cyclocarya paliurus leaf extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of haematococcus pluvialis extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of haematococcus pluvialis extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of chlorella pyrenoidosa extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of chlorella pyrenoidosa extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of lindera aggregate leaf extract, and the balance of water and taste modifier, preferably 1.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of lindera aggregate leaf extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of moringa oleifera leaf extract, and the balance of water and a taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of moringa oleifera leaf extract, and the balance of water and a taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of acerola extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of acerola extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of acanthopanax sessiliflorus extract, and the balance of water and taste modifier, preferably 0.25-10 parts by weight of tea flower extract, 0.8-5.5 parts by weight of acanthopanax sessiliflorus extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of aloe vera gel extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of aloe vera gel extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of roselle extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of roselle extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of cassia seed extract, and the balance of water and taste modifier, preferably 0.45-8 parts by weight of tea flower extract, 1-5.5 parts by weight of cassia seed extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of emblic leafflower fruit extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of emblic leafflower fruit extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of perilla extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of perilla extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-10 parts by weight of perilla seed extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of perilla seed extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of dandelion extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of dandelion extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of cogongrass rhizome extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of cogongrass rhizome extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of coix seed or fried coix seed extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 1-5.5 parts by weight of coix seed or fried coix seed extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-15 parts by weight of raspberry extract, and the balance of water and taste modifier, preferably 0.5-8 parts by weight of tea flower extract, 0.8-5.5 parts by weight of raspberry extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.2-25 parts by weight of wolfberry fruit extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.5-25 parts by weight of blueberry extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.2-8 parts by weight of maca extract, 0.8-8 parts by weight of assai fruit extract, 0.1-5 parts by weight of ginseng extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-10 parts by weight of tea flower extract, 0.2-10 parts by weight of maca extract, 0.1-5 parts by weight of ginseng extract, 0.3-6 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-12 parts by weight of tea flower extract, 0.2-20 parts by weight of maca extract, 0.8-18 parts by weight of assai fruit extract, 0.3-5 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-12 parts by weight of tea flower extract, 0.8-18 parts by weight of assai fruit extract, 0.1-25 parts by weight of ginseng extract, 0.3-6 parts by weight of licorice extract, and the balance of water and taste modifier;
0.25-12 parts by weight of tea flower extract, 0.2-20 parts by weight of maca extract, and the balance of water and taste modifier;
0.25-12 parts by weight of tea flower extract, 0.5-12 parts by weight of assai fruit extract, and the balance of water and taste modifier;
0.25-12 parts by weight of tea flower extract, 0.5-15 parts by weight of gynostemma pentaphylla extract, and the balance of water and taste modifier;
or 0.25-12 parts by weight of tea flower extract, 0.1-20 parts by weight of ginseng extract, and the balance of water and taste modifier;
wherein in any one of the beverage compositions, the taste modifier comprises a sweetening agent, a sour agent and essence, wherein the sweetening agent comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame-K, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizinate, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polydextrose, xylo-oligosaccharide or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, the essence comprises various types of essence, including orange, jasmine, milk, vanilla, banana, vinegar or fruit vinegar, Peanut, rose, blueberry, honey peach essence;
the preparation method of any beverage composition comprises the following steps:
(1) preparation of plant extract: taking tea flowers and other plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: putting the plant extract and other ingredients into a blending tank, supplementing water according to the formula amount, then adding the taste modifier, blending, mixing and stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, performing vacuum degassing on the homogenized liquid as required, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain the liquid.
8. A beverage composition, wherein per 1000 parts by weight of said beverage composition one of:
0.3-25 parts by weight of tea flower extract, 0.1-10 parts by weight of bamboo leaf flavone, and the balance of water and taste modifier;
0.3-20 parts by weight of tea flower extract, 0.05-5 parts by weight of chitosan oligosaccharide, and the balance of water and taste modifier;
0.3-20 parts by weight of tea flower extract, 0.1-10 parts by weight of bamboo leaf flavone, 0.05-5 parts by weight of chitosan oligosaccharide, and the balance of water and taste modifier;
0.25-12 parts by weight of tea flower extract, 0.2-2 parts by weight of bamboo leaf flavone, and the balance of water and taste modifier;
0.25-15 parts by weight of tea flower extract, 0.1-2 parts by weight of chitosan oligosaccharide, and the balance of water and taste modifier;
or 0.25-10 parts by weight of tea flower extract, 0.1-2 parts by weight of bamboo leaf flavone extract, 0.1-1.5 parts by weight of chitosan oligosaccharide, and the balance of water and taste modifier;
wherein in any one of the above beverage compositions, the taste modifier comprises a sweetener, a sour agent, and an essence, wherein the sweetener comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame-K, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizinate, monopotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polydextrose, xylo-oligosaccharide, or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar, or fruit vinegar, the essence comprises various types of essences including orange, jasmine, milk, vanilla, banana, and vinegar, Peanut, rose, blueberry, honey peach essence;
the preparation method comprises the following steps:
(1) preparation of plant extract: taking tea flowers and other plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: putting the plant extract and other ingredients into a blending tank, supplementing water according to the formula amount, then adding the taste modifier, blending, mixing and stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, performing vacuum degassing on the homogenized liquid as required, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain the liquid.
9. A beverage composition comprising, per 1000 parts by weight:
0.25-15 parts by weight of tea flowers;
1-15 parts by weight of chrysanthemum;
0.2-8 parts by weight of honeysuckle;
0.5-30 parts of barley or fried barley;
0.2-8 parts by weight of liquorice;
0-25 parts of Mesona chinensis Benth;
0-25 parts of coix seeds or fried coix seeds;
a proper amount of taste modifier;
adding water to 1000 parts by weight;
wherein the taste modifier comprises a sweetening agent, a sour agent and essence, wherein the sweetening agent comprises cane sugar, brown sugar, fructose, glucose, xylitol, sorbitol, high fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin and ammonium glycyrrhizinate, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polydextrose, xylo-oligosaccharide or mannose oligomer, sour agent including citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, essence including various types of essence including essence of fragrant citrus, jasmine, milk, vanilla, banana, peanut, rose, blueberry and honey peach;
the preparation method comprises the following steps:
(1) preparation of plant extract: taking tea flowers and other plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: putting the plant extract into a blending tank, supplementing water according to the prescription amount, then adding the taste modifier, blending, mixing and stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, performing vacuum degassing on the homogenized liquid as required, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain the liquid.
10. A beverage composition comprising, per 1000 parts by weight:
0.3-15 parts by weight of tea flowers;
0.06-10 parts by weight of bamboo leaf flavone;
0-10 parts by weight of a kudzu root extract;
a proper amount of taste modifier;
adding water to 1000 parts by weight;
wherein the taste modifier comprises a sweetening agent, a sour agent and essence, wherein the sweetening agent comprises cane sugar, brown sugar, fructose, glucose, xylitol, sorbitol, high fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame, saccharin sodium, neotame, alitame, aspartame, glycyrrhizin and ammonium glycyrrhizinate, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polydextrose, xylo-oligosaccharide or mannose oligomer, sour agent including citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, essence including various types of essence including essence of fragrant citrus, jasmine, milk, vanilla, banana, peanut, rose, blueberry and honey peach;
the preparation method comprises the following steps:
(1) preparing the tea flower extract: taking tea flowers according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
selecting tea flowers according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: putting the tea flower extract, the bamboo leaf flavone and the kudzu root extract into a blending tank, supplementing water according to the prescription amount, then adding the taste modifier, blending, mixing and stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, performing vacuum degassing on the homogenized liquid as required, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain the liquid.
11. A beverage composition comprising, per 1000 parts by weight:
0.2-15 parts by weight of tea flowers;
0.3-15 parts of houttuynia cordata;
0.3-8 parts by weight of honeysuckle;
0.3-5 parts by weight of liquorice;
0.3-13 parts of cyclocarya paliurus leaves;
0-15 parts of lophatherum gracile;
0-13 parts by weight of loquat leaves;
a proper amount of taste modifier;
adding water to 1000 parts by weight;
wherein the taste modifier comprises a sweetening agent, a sour agent, essence and the like, wherein the sweetening agent comprises sucrose, brown sugar, fructose, glucose, xylitol, sorbitol, fructose syrup, honey, stevioside, mogroside, sucralose, aspartame, sodium cyclamate, acesulfame sodium, neotame, alitame, aspartame, glycyrrhizin, ammonium glycyrrhizinate, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, stachyose, fructo-oligosaccharide, polyfructose, polyglucose, xylo-oligosaccharide or oligomannose, the sour agent comprises citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, gluconic acid, tartaric acid, ascorbic acid, vinegar or fruit vinegar, the essence comprises various types of essences including orange, jasmine, milk, vanilla, banana, peanut, rose, blueberry, and the like, Juicy peach essence;
the preparation method comprises the following steps:
(1) preparation of plant extract: taking tea flowers and other plants according to the prescription amount, removing impurities, cleaning, draining, slicing or properly crushing, adding 10-150 times of water by weight, stirring, heating to 80-110 ℃, leaching for 15-30 min, filtering to obtain filtrate, leaching filter residues for 10-15 min by using 15-60 times of hot water at 90-110 ℃ according to needs, filtering to obtain filtrate, combining and collecting the filtrates of two times, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use; or,
taking various plants according to the prescription amount, removing impurities, cleaning, draining, slicing or appropriately crushing, adding 10-150 times of water by weight, stirring and uniformly mixing, performing ultrasonic extraction, filtering to obtain filtrate, adding 15-60 times of water into filter residues according to needs, performing ultrasonic extraction, filtering to obtain filtrate, combining and collecting the filtrates obtained by twice, filtering, and concentrating the filtrate according to needs to obtain concentrated solution or dry powder for later use;
(2) mixing and blending: putting the plant extract into a blending tank, supplementing water according to the prescription amount, then adding the taste modifier, blending, mixing and stirring uniformly, and filtering to obtain a mixed blending liquid;
(3) homogenizing and filling: placing the mixed and prepared liquid into a high-pressure homogenizer, homogenizing at 45-85 ℃ and 20-55 MPa, filling and sealing the homogenized liquid, performing vacuum degassing on the homogenized liquid as required, filling by filling nitrogen or carbon dioxide gas, and sealing;
(4) and (3) sterilization and inspection: and sterilizing the sealed liquid at 115-125 ℃ for 15-30 minutes, cooling, packaging and inspecting to obtain the liquid.
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Application publication date: 20151216 |
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