CN105685316B - Vine tea chrysanthemum composite beverage and preparation method thereof - Google Patents
Vine tea chrysanthemum composite beverage and preparation method thereof Download PDFInfo
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- CN105685316B CN105685316B CN201610083705.3A CN201610083705A CN105685316B CN 105685316 B CN105685316 B CN 105685316B CN 201610083705 A CN201610083705 A CN 201610083705A CN 105685316 B CN105685316 B CN 105685316B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention relates to the field of plant beverages, and discloses a vine tea chrysanthemum composite beverage and a preparation method thereof, wherein the vine tea chrysanthemum composite beverage comprises water extract of tea chrysanthemum and ampelopsis grossedentata leaves, sodium carboxymethylcellulose and cyclodextrin; the preparation method comprises mixing water extractive solutions of flos Chrysanthemi for tea and Ampelopsis grossedentata leaf, sodium carboxymethylcellulose and cyclodextrin. The ampelopsis grossedentata and chrysanthemum composite beverage provided by the invention has good taste, long storage time and good storage stability, and can comprehensively utilize the health-care function of two tea plants on a human body.
Description
Technical Field
The invention relates to the field of plant beverages, and in particular relates to a vine tea chrysanthemum composite beverage and a preparation method thereof.
Background
Ampelopsis grossedentata leaf (Ampeiopsis grossedentata) is a wild vine plant of the genus Ampelopsis of the family Vitaceae, a typical tea-like plant. The tea product made by deactivating enzymes, twisting and drying tender leaves of Ampelopsis grossedentata is called Ampelopsis grossedentata, and also called Ampelopsis grossedentata tea, nectar tea, etc. The Ampelopsis grossedentata tea (Ampelopsis grossedentata) contains protein, fat, carotene, vitamin E, ferrum, zinc, calcium, copper, magnesium, selenium, etc., and is especially rich in plant flavone. The content of flavone in tender leaves of Ampelopsis grossedentata is very rich, the main substance of the tender leaves is dihydromyricetin, the clearance rate of the dihydromyricetin to free radicals is as high as 73.3-91.5 percent, the oxidative damage in an organism can be relieved, and the anti-aging effect is achieved. The Ampelopsis grossedentata can also reduce the degeneration and necrosis degree of animal liver tissues and has the effect of protecting the liver. The Ampelopsis grossedentata has effects of preventing atherosclerosis, reducing blood lipid, and reducing blood glucose. In addition, the ampelopsis grossedentata does not contain tannic acid, does not influence the digestion and absorption of protein, and does not deprive the iron which is used as a hematopoietic raw material in the body; the ampelopsis grossedentata does not contain caffeine compounds with exciting effect, so that the ampelopsis grossedentata can be an ideal substitute for people who are poor in anemia and sleep quality and like to drink tea.
The ampelopsis grossedentata leaves are used as new resource food, and are bitter and astringent in mouth and then sweet when being brewed and drunk by adopting boiled water as substitute tea beverage, so that the ampelopsis grossedentata leaves are characterized. But the bitter taste of the brewing liquid is aggravated and the retention time is longer after the brewing liquid is cooled, the aggravation and the delay of the bitter taste after the brewing liquid is cooled are also a difficult problem in the development process, and the problem of the taste directly influences the acceptance of target people in the market.
The chrysanthemum is a traditional famous flower, and except for being viewed in gardens, the medicinal chrysanthemum and the tea chrysanthemum account for a larger proportion. Physical and chemical analysis shows that the chrysanthemum contains volatile oil, stevioside, adenine, amino acid, choline, stachydrine, berberine, flavonoid, chrysanthemum pigment, vitamins, trace elements and other substances, can resist pathogens and enhance the resistance of capillary vessels; the flavonoid substances have been proved to have strong scavenging effect on free radicals and have great effects on oxidation resistance, aging resistance and the like. From a nutritional perspective, the essence of the plant is in flowers and fruits. The chrysanthemum petals contain 17 amino acids, wherein the contents of glutamic acid, aspartic acid, proline and the like are high. In addition, the fruit and vegetable wine is rich in vitamins and microelements such as iron, zinc, copper, selenium and the like, so that the fruit and vegetable wine has incomparable effects compared with common vegetables and fruits. The chrysanthemum tea has the effects of clearing heat and removing toxicity, clearing liver and improving vision, and has certain curative effects on diseases such as dry mouth, fire excess, eye dryness, or limb pain and numbness caused by wind, cold and dampness.
However, the application of the chrysanthemum tea and the ampelopsis grossedentata leaves also has some problems, for example, the problem of 'turbid after cold' in the development process of both chrysanthemum beverages and ampelopsis grossedentata leaves is a great problem in the prior art. Whether the total flavonoids are directly brewed or dissolved after being extracted and separated, the filtered filtrate begins to precipitate after being cooled and stored for 10 days, which is often called as 'muddy after cooling', and the beauty of the beverage is seriously influenced.
Therefore, the vine tea and chrysanthemum composite beverage which can be stored for a long time and has good taste has practical value.
Disclosure of Invention
The invention aims to overcome the technical problems in the prior art and provide the ampelopsis grossedentata and chrysanthemum composite beverage and the preparation method thereof.
The inventor of the invention finds that the ampelopsis grossedentata chrysanthemum composite beverage obtained by mixing the chrysanthemum water extracting solution for tea, the ampelopsis grossedentata leaf water extracting solution, the sodium carboxymethylcellulose and the cyclodextrin not only solves the problems of aggravation and time delay of bitter taste after cold and unsmooth after cold when the ampelopsis grossedentata leaves are singly used for preparing the beverage, but also solves the problem of 'turbidity after cold', thereby completing the invention.
Therefore, the vine tea and chrysanthemum composite beverage comprises water extract of tea chrysanthemum and Ampelopsis grossedentata leaves, sodium carboxymethylcellulose and cyclodextrin.
The invention also provides a preparation method of the vine tea chrysanthemum composite beverage, which comprises the step of mixing the water extract of the chrysanthemum for tea and the ampelopsis grossedentata leaves, the sodium carboxymethyl cellulose and the cyclodextrin.
Wherein the water extract of the chrysanthemum for tea and the ampelopsis grossedentata leaves is a mixture of the water extract of the chrysanthemum for tea and the water extract of the ampelopsis grossedentata leaves, or the water extract of the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves; the tea chrysanthemum water extract is obtained by removing insoluble substances after contacting tea chrysanthemum with water; the contact condition of the tea chrysanthemum and water comprises the following conditions: the temperature is 50-100 ℃, and the time is more than 10 minutes; the ampelopsis grossedentata leaf water extract is obtained by contacting ampelopsis grossedentata leaves with water and removing insoluble substances; the conditions for contacting the Ampelopsis grossedentata leaves with water comprise: the temperature is 50-100 ℃, and the time is more than 10 minutes; the water extract of the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves is obtained by removing insoluble substances after the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves is contacted with water; the contact condition of the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves and water comprises the following conditions: the temperature is 50-100 ℃, and the time is more than 10 minutes.
The ampelopsis grossedentata and chrysanthemum composite beverage and the ampelopsis grossedentata and chrysanthemum composite beverage prepared by the preparation method are plant beverages without adding sugar, pigment or preservative, have good taste, long preservation time and good preservation stability, and can comprehensively utilize the health care functions of two tea plants on human bodies.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
The following describes in detail specific embodiments of the present invention. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
The invention provides a vine tea chrysanthemum composite beverage, which comprises water extract of chrysanthemum for tea and ampelopsis grossedentata leaves, sodium carboxymethylcellulose and cyclodextrin.
In the invention, the water extract of the chrysanthemum for tea and the ampelopsis grossedentata leaves can be a mixture of the water extract of the chrysanthemum for tea and the water extract of the ampelopsis grossedentata leaves, or the water extract of the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves.
According to the invention, in the ampelopsis grossedentata and chrysanthemum composite beverage, the amounts of the aqueous extract of the tea chrysanthemum and the ampelopsis grossedentata leaves, the sodium carboxymethylcellulose and the cyclodextrin can be changed in a large range. In order to further improve the storage stability of the ampelopsis grossedentata and chrysanthemum composite beverage and to take the mouthfeel into consideration, the sodium carboxymethylcellulose is preferably used in an amount of 0.01 to 0.3 part by weight and the cyclodextrin is preferably used in an amount of 0.05 to 1 part by weight, relative to 100 parts by weight of the aqueous extract of the tea chrysanthemum and the ampelopsis grossedentata leaves. More preferably, the amount of the sodium carboxymethylcellulose is 0.05-0.2 parts by weight and the amount of the cyclodextrin is 0.1-0.8 parts by weight, based on 100 parts by weight of the aqueous extract of chrysanthemum morifolium and ampelopsis grossedentata leaves. More preferably, the amount of the sodium carboxymethylcellulose is 0.05 to 0.15 part by weight and the amount of the cyclodextrin is 0.1 to 0.5 part by weight, based on 100 parts by weight of the aqueous extract of chrysanthemum morifolium and ampelopsis grossedentata leaves.
In the present invention, the aqueous extract of tea chrysanthemum can be obtained by contacting tea chrysanthemum with water and removing insoluble substances, wherein the conditions for contacting the tea chrysanthemum with water include: the temperature may be 50-100 ℃, preferably 75-100 ℃, more preferably 90-100 ℃; the time may be 10 minutes or more, preferably 20 to 60 minutes, more preferably 30 to 50 minutes.
In the present invention, the tea chrysanthemum used for preparing the tea chrysanthemum water extract may be various conventional tea chrysanthemums in the art. For example, the chrysanthemum for tea may be at least one selected from chrysanthemum morifolium ramat, chrysanthemum Huaishu, chrysanthemum tribute and chrysanthemum morifolium ramat, preferably chrysanthemum morifolium ramat, and more preferably chrysanthemum morifolium ramat and/or chrysanthemum morifolium ramat.
In the present invention, the ratio of the tea chrysanthemum to the water to obtain the tea chrysanthemum water extract is not particularly limited, and may be selected conventionally in the art. For example, the amount of water to be contacted with the tea chrysanthemum may be 10 to 80 parts by weight, preferably 20 to 60 parts by weight, more preferably 30 to 50 parts by weight, relative to 1 part by weight of the tea chrysanthemum.
In the present invention, the aqueous extract of Ampelopsis grossedentata leaf can be obtained by contacting Ampelopsis grossedentata leaf with water and removing insoluble substances. The conditions for contacting the Ampelopsis grossedentata leaves with water comprise: the temperature may be 50-100 ℃, preferably 75-100 ℃, more preferably 90-100 ℃; the time may be 10 minutes or more, preferably 20 to 60 minutes, more preferably 30 to 50 minutes.
In the present invention, the ratio of the Ampelopsis grossedentata leaf to water to obtain the above described aqueous extract of Ampelopsis grossedentata leaf is not particularly limited, and may be selected conventionally in the art. For example, the amount of water to be brought into contact with the Ampelopsis grossedentata leaves may be 10 to 80 parts by weight, preferably 20 to 60 parts by weight, more preferably 30 to 50 parts by weight, relative to 1 part by weight of the Ampelopsis grossedentata leaves.
In the mixture of the chrysanthemum tea extract and the ampelopsis grossedentata leaf extract, the weight ratio of the ampelopsis grossedentata leaf extract to the chrysanthemum tea extract may vary within a wide range, and for example, the weight ratio of the ampelopsis grossedentata leaf extract to the chrysanthemum tea extract may be 1-10: 1.
According to a preferred embodiment of the present invention, in order to make more sufficient use of the raw materials of the chrysanthemum flower of camellia sinensis and the Ampelopsis grossedentata leaf, the process of water extraction of the chrysanthemum flower of camellia sinensis and/or the Ampelopsis grossedentata leaf is carried out a plurality of times (preferably 2 to 3 times), and then the extracts obtained by the plurality of times of extraction are combined.
In the present invention, the aqueous extract of the mixture of tea chrysanthemum and Ampelopsis grossedentata can be obtained by contacting the mixture of tea chrysanthemum and Ampelopsis grossedentata with water and removing insoluble matter; the contact condition of the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves and water comprises the following conditions: the temperature may be 50-100 ℃, preferably 75-100 ℃, more preferably 90-100 ℃; the time may be 10 minutes or more, preferably 20 to 60 minutes, more preferably 30 to 50 minutes.
In the present invention, in the mixture of the chrysanthemum tea and the ampelopsis grossedentata leaves, the weight ratio of the chrysanthemum tea to the ampelopsis grossedentata leaves is not particularly limited and can be varied within a wide range, and for example, the weight ratio of the ampelopsis grossedentata leaves to the chrysanthemum tea can be 1 to 10: 1.
In the present invention, the ratio of the mixture of chrysanthemum tea and Ampelopsis grossedentata leaves to water to obtain the aqueous extract of the mixture of chrysanthemum tea and Ampelopsis grossedentata leaves is not particularly limited, and may be varied within a wide range. For example, the amount of water to be brought into contact with the mixture of tea chrysanthemum flowers and Ampelopsis grossedentata leaves is 10 to 80 parts by weight, preferably 20 to 60 parts by weight, and more preferably 30 to 50 parts by weight, relative to 1 part by weight of the mixture of tea chrysanthemum flowers and Ampelopsis grossedentata leaves.
The chrysanthemum tea and Ampelopsis grossedentata leaves used in the present invention are preferably pretreated chrysanthemum tea and Ampelopsis grossedentata leaves. The pretreatment may include deactivation of enzymes and drying treatment.
The enzyme deactivation refers to a processing process of thoroughly destroying enzyme activity in fresh flowers through short-time high temperature, inhibiting enzymatic oxidation of polyphenols and preventing color change. The microwave enzyme deactivation technology is adopted in the invention, is well known in the field and is not described in detail herein.
The conditions of the drying treatment are conventional in the art. For example, the drying treatment may comprise air-drying at 20-40 deg.C to a water content of about 40-50 wt%, and oven-drying at 60-80 deg.C to a water content of 10-13 wt%. The drying time is not specifically defined and can be adjusted according to the final moisture content.
In the present invention, the method for removing insoluble matter may be a method conventionally selected in the art, and may be, for example, a method by filtration or centrifugation.
In the present invention, the water used may be any of various water that meets drinking standards, if not specifically stated.
In the present invention, the kind of the cyclodextrin may be conventionally selected in the art, and for example, may be selected from one or more of α -cyclodextrin, β -cyclodextrin and γ -cyclodextrin, preferably β -cyclodextrin.
In the invention, the ampelopsis grossedentata and chrysanthemum compound beverage also contains vitamin C and optionally contains salt. The amounts of vitamin C and common salt used are not particularly limited and may be selected conventionally in the art. For example, the vitamin C may be used in an amount of 0.01 to 0.05 parts by weight, preferably 0.01 to 0.03 parts by weight, based on 100 parts by weight of the aqueous extract of chrysanthemum tea and Ampelopsis grossedentata leaves. The amount of the common salt may be 0 to 0.05 parts by weight, preferably 0 to 0.03 parts by weight.
In the present invention, both the vitamin C and the common salt may be commercially available.
The invention also provides a preparation method of the vine tea chrysanthemum composite beverage, which comprises the step of mixing the water extract of the chrysanthemum for tea and the ampelopsis grossedentata leaves, sodium carboxymethylcellulose and cyclodextrin;
the preparation method, the raw material type and the dosage ratio of the water extract of the tea chrysanthemum and the ampelopsis grossedentata leaves, the preparation method of the water extract of the tea chrysanthemum and the ampelopsis grossedentata leaves, the water extract of the mixture of the tea chrysanthemum and the ampelopsis grossedentata leaves, and the type and the dosage ratio of the sodium carboxymethylcellulose and the cyclodextrin are described above, and are not described again.
In the preparation method of the ampelopsis grossedentata and chrysanthemum composite beverage, the components for mixing also comprise vitamin C and optional salt. The amounts of vitamin C and salt are described above and will not be described further herein.
In the present invention, the conditions for mixing the aqueous extract of chrysanthemum morifolium and ampelopsis grossedentata leaves, sodium carboxymethyl cellulose and cyclodextrin are not particularly limited, and they may be mixed uniformly, for example, the mixing temperature may be 15 to 50 ℃ and the mixing time may be 1 minute or more, preferably 1 to 20 minutes. Preferably, the mixing is carried out by stirring for the purpose of homogenization.
In the preparation method of the ampelopsis grossedentata and chrysanthemum composite beverage, the adding sequence of the components is not particularly limited, and can be any of various possible sequences. For example, the aqueous extract of chrysanthemum tea and the aqueous extract of ampelopsis grossedentata leaf may be mixed, and then the sodium carboxymethylcellulose, the cyclodextrin and the vitamin C may be sequentially added to the mixture of the aqueous extract of chrysanthemum tea and the aqueous extract of ampelopsis grossedentata leaf, or the sodium carboxymethylcellulose, the cyclodextrin and the vitamin C may be sequentially added to the aqueous extract of the mixture of chrysanthemum tea and ampelopsis grossedentata leaf. Or sequentially adding Ampelopsis grossedentata leaf water extractive solution, sodium carboxymethylcellulose, cyclodextrin, and vitamin C into the tea flos Chrysanthemi water extractive solution. According to a preferred embodiment of the invention, in the step of mixing, the addition of the beta-cyclodextrin is carried out after the addition of the sodium carboxymethyl cellulose. The order of addition of the other components is not particularly critical.
In the invention, the preparation method of the ampelopsis grossedentata and chrysanthemum composite beverage can also comprise the step of adjusting the pH to 4-5, preferably 4.2-4.6 by using edible acid.
In the present invention, the kind of the edible acid may be conventionally selected in the art, for example, may be selected from one or more of citric acid, malic acid and tartaric acid, preferably citric acid.
According to the invention, the preparation method of the ampelopsis grossedentata and chrysanthemum composite beverage can also comprise the step of adding water to a constant volume. The order of this step is not particularly limited, and may be performed before the step of adjusting pH or after the step of adjusting pH. One of the purposes of the step of adding water to fix the volume is to make the ampelopsis grossedentata and chrysanthemum composite beverage have better mouthfeel. The amount of water to be used for the constant volume is not particularly limited, and may be varied within a wide range.
According to a preferred embodiment of the invention, the total volume (in milliliters) of the liquid after the volume is fixed by using water is 80-150 times of the total weight (in grams) of the chrysanthemum for tea and the ampelopsis grossedentata leaves.
In the present invention, the post-treatment of the ampelopsis grossedentata-chrysanthemum composite beverage may be a conventional choice in the art, for example, the preparation method of the ampelopsis grossedentata-chrysanthemum composite beverage may further include at least one of the steps of post-treatment such as filtration, heating, sterilization, and filling. The conditions and procedures for these post-treatments are well known to those skilled in the art and will not be described further herein.
The present invention will be described in detail below by way of examples.
In the following examples, the method for measuring the selenium content is GB.5009.93-2010.
The sodium carboxymethylcellulose is purchased from food-grade sodium carboxymethylcellulose of chemical engineering limited of Jining Bai; the beta-cyclodextrin is purchased from food-grade beta-cyclodextrin of chemical engineering limited of herboringbai.
In the embodiment, the chrysanthemum used for tea is prepared by microwave enzyme deactivation and drying of oceanic chrysanthemum or small oceanic chrysanthemum planted in the mountain area of 1100 m at Zhenhai province of Dazhidong county of Badong province of Hubei province; the Ampelopsis grossedentata leaves are prepared by deactivating enzymes and drying mature Ampelopsis grossedentata leaves planted in the mountain area of 1100 m at Zhenhai province of Dazhichang county of Badong province of Hubei province. The present invention is not limited to plant raw materials of these production places.
Example 1
This example is used to illustrate the ampelopsis grossedentata and chrysanthemum composite beverage provided by the present invention and the preparation method thereof
(1) Preparation method of water extract of mixture of chrysanthemum flower and ampelopsis grossedentata leaf for tea
40 g of Ampelopsis grossedentata leaves and 10 g of chrysanthemum for tea are added with 2500 ml of water with the temperature of 95 ℃ for soaking and extracting for 45 minutes and then filtered. Adding 2000 ml of 90 ℃ water into the filter residue, soaking and extracting for 30 minutes, and filtering. Mixing the two filtrates to obtain 4350 ml of water extract of mixture of flos Chrysanthemi for tea and Ampelopsis grossedentata leaf.
(2) Preparation of vine tea and chrysanthemum composite beverage
Cooling the water extract of the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves prepared in the step (1), sequentially adding 4.35 g of sodium carboxymethylcellulose, 10.88 g of beta-cyclodextrin and 1.3 g of vitamin C, and uniformly stirring; 1650 ml of water is added and the pH is adjusted to 4.35 with citric acid; filtering with ceramic microfiltration membrane, heating the filtrate to 100 deg.C, ultraviolet sterilizing, and packaging.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. Standing at normal temperature for 180 days, and making the liquid uniform and transparent. The mixture is placed at the constant temperature of 40 ℃ for 90 days, and the phenomenon is the same as that of the mixture placed at the normal temperature for 180 days.
Example 2
This example is used to illustrate the ampelopsis grossedentata and chrysanthemum composite beverage provided by the present invention and the preparation method thereof
(1) Preparation method of water extract of mixture of chrysanthemum flower and ampelopsis grossedentata leaf for tea
Adding 25 g of Ampelopsis grossedentata leaves and 25 g of chrysanthemum for tea, soaking and extracting for 30 minutes by adding 1500 ml of water with the temperature of 100 ℃, and filtering. Adding 1500 ml of deionized water with the temperature of 95 ℃ into filter residue, soaking and extracting for 30 minutes, and filtering. Mixing the two filtrates to obtain 2820 ml of aqueous extract of the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves.
(2) Preparation of vine tea and chrysanthemum composite beverage
Cooling the water extract of the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves prepared in the step (1), sequentially adding 4.23 g of sodium carboxymethylcellulose, 14.1 g of beta-cyclodextrin, 0.28 g of vitamin C and 0.84 g of salt, and uniformly stirring; 2200 ml of water is added, and the pH is adjusted to 4.2 by citric acid; filtering with ceramic microfiltration membrane, heating the filtrate to 90 deg.C, ultraviolet sterilizing, and packaging.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. Standing at normal temperature for 180 days, and making the liquid uniform and transparent. The mixture is placed at the constant temperature of 40 ℃ for 90 days, and the phenomenon is the same as that of the mixture placed at the normal temperature for 180 days.
Example 3
This example is used to illustrate the ampelopsis grossedentata and chrysanthemum composite beverage provided by the present invention and the preparation method thereof
(1) Preparation method of water extract of mixture of chrysanthemum flower and ampelopsis grossedentata leaf for tea
45 g of Ampelopsis grossedentata leaves and 4.5 g of chrysanthemum for tea are added into 2000 ml of water with the temperature of 90 ℃ for soaking and extracting for 50 minutes and then filtered. Adding 1800 ml of 100 ℃ water into the filter residue, soaking and extracting for 30 minutes, and filtering. Mixing the filtrates to obtain 3670 ml of aqueous extract of mixture of chrysanthemum flower for tea and Ampelopsis grossedentata.
(2) Preparation of vine tea and chrysanthemum composite beverage
Cooling the water extract of the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves prepared in the step (1), sequentially adding 1.83 g of sodium carboxymethylcellulose, 3.67 g of beta-cyclodextrin and 0.73 g of vitamin C, and uniformly stirring; adding 1350 ml of water, and adjusting the pH to 4.6 by using citric acid; filtering with ceramic microfiltration membrane, heating the filtrate to 100 deg.C, ultraviolet sterilizing, and packaging.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. Standing at normal temperature for 180 days, and making the liquid uniform and transparent. The mixture is placed at the constant temperature of 40 ℃ for 90 days, and the phenomenon is the same as that of the mixture placed at the normal temperature for 180 days.
Example 4
This example is used to illustrate the ampelopsis grossedentata and chrysanthemum composite beverage provided by the present invention and the preparation method thereof
(1) Preparation of chrysanthemum water extract for tea
30 g of chrysanthemum flower for tea is added with 1500 ml of water with the temperature of 95 ℃ for soaking and extracting for 45 minutes and then filtered. And adding 1000 ml of 90 ℃ water into filter residue, soaking and extracting for 30 minutes, and filtering. The filtrates from the two extractions are combined to obtain 2000 ml of chrysanthemum water extract for tea.
(2) Preparation of Ampelopsis grossedentata leaf water extract
50 g of dried ampelopsis grossedentata leaves are cut up, 1500 ml of water with the temperature of 95 ℃ is added for soaking and extracting for 45 minutes, the filtration is carried out, 1000 ml of water with the temperature of 90 ℃ is added for soaking and extracting for 30 minutes, and the filtration is carried out. The filtrates from the two extractions are combined to obtain 2350 ml of the aqueous extract of Ampelopsis grossedentata leaves.
(3) Preparation of vine tea and chrysanthemum composite beverage
Cooling the chrysanthemum water extract for tea prepared in the step (1), sequentially adding 4.35 g of sodium carboxymethylcellulose, 10.88 g of beta-cyclodextrin, 1.3 g of vitamin C, 0.45 g of salt and 2350 ml of ampelopsis grossedentata leaf water extract, uniformly stirring, adding 1650 ml of water, and adjusting the pH to 4.35 by using citric acid; filtering with ceramic microfiltration membrane, heating the filtrate to 95 deg.C, ultraviolet sterilizing, and packaging.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. Standing at normal temperature for 180 days, and making the liquid uniform and transparent. The mixture is placed at the constant temperature of 40 ℃ for 90 days, and the phenomenon is the same as that of the mixture placed at the normal temperature for 180 days.
Example 5
This example is used to illustrate the ampelopsis grossedentata and chrysanthemum composite beverage provided by the present invention and the preparation method thereof
(1) Preparation of chrysanthemum water extract for tea
An aqueous extract of a mixture of chrysanthemum morifolium and Ampelopsis grossedentata was prepared in the same manner as in example 1.
(2) Preparation of vine tea and chrysanthemum composite beverage
Ampelopsis grossedentata and chrysanthemum composite beverage was prepared in the same manner as in example 1, except that the order of addition of sodium carboxymethylcellulose and beta-cyclodextrin was changed, i.e., 10.88 g of beta-cyclodextrin was added first, and then 4.35 g of sodium carboxymethylcellulose was added.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. Standing at normal temperature for 180 days, the liquid has uniform and transparent appearance, only a small amount of fine solid particles appear at the bottom, and drinking is not affected after shaking. The mixture is placed at the constant temperature of 40 ℃ for 90 days, and the phenomenon is the same as that of the mixture placed at the normal temperature for 180 days.
Comparative example 1
Ampelopsis grossedentata and chrysanthemum composite beverage for explaining reference in comparison example and preparation method thereof
(1) Preparation method of water extract of mixture of chrysanthemum flower and ampelopsis grossedentata leaf for tea
An aqueous extract of a mixture of chrysanthemum morifolium and Ampelopsis grossedentata was prepared in the same manner as in example 1.
(3) Preparation of vine tea and chrysanthemum composite beverage
A ampelopsis grossedentata-chrysanthemum composite beverage was prepared in the same manner as in example 1, except that sodium carboxymethylcellulose was replaced with the same weight of β -cyclodextrin.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. Standing at normal temperature for 30 days until the liquid becomes partially brown flocculent solid, and shaking to dissolve a little flocculent. The beverage has poor appearance and is not suitable for popularization as a beverage product.
Comparative example 2
Ampelopsis grossedentata and chrysanthemum composite beverage for explaining reference in comparison example and preparation method thereof
(1) Preparation method of water extract of mixture of chrysanthemum flower and ampelopsis grossedentata leaf for tea
An aqueous extract of a mixture of chrysanthemum morifolium and Ampelopsis grossedentata was prepared in the same manner as in example 1.
(2) Preparation of vine tea and chrysanthemum composite beverage
A ampelopsis grossedentata-chrysanthemum composite beverage was prepared in the same manner as in example 1, except that beta-cyclodextrin was replaced with sodium carboxymethylcellulose of the same weight.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. Standing at normal temperature for 30 days until the liquid becomes partially brown flocculent solid, and shaking to dissolve a little flocculent. The beverage has poor appearance and is not suitable for popularization as a beverage product.
Comparative example 3
Ampelopsis grossedentata and chrysanthemum composite beverage for explaining reference in comparison example and preparation method thereof
(1) Preparation method of water extract of mixture of chrysanthemum flower and ampelopsis grossedentata leaf for tea
An aqueous extract of a mixture of chrysanthemum morifolium and Ampelopsis grossedentata was prepared in the same manner as in example 1.
(2) Preparation of vine tea and chrysanthemum composite beverage
Ampelopsis grossedentata and chrysanthemum composite beverage was prepared in the same manner as in example 1, except that sodium carboxymethylcellulose and beta-cyclodextrin were not added.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. After standing at normal temperature for 10 days, a large amount of brown flocculent solid appears in the liquid, and the flocculent part is dissolved after shaking. The beverage has poor appearance and is not suitable for popularization as a beverage product.
As can be seen from the results of the examples and the comparative examples, the addition of the sodium carboxymethyl cellulose and the beta-cyclodextrin is beneficial to enhancing the stability of the ampelopsis grossedentata and chrysanthemum composite beverage, prolonging the storage time of the beverage and ensuring that the beverage can be well stored for a long time and at a high temperature. While if only sodium carboxymethylcellulose or beta-cyclodextrin is added alone, the storage stability is slightly inferior. The preservation time of the beverage without adding sodium carboxymethyl cellulose and beta-cyclodextrin is shortest. In addition, the order of adding the sodium carboxymethylcellulose or the beta-cyclodextrin is preferably that the beta-cyclodextrin is added after the sodium carboxymethylcellulose, that is, the order of adding the sodium carboxymethylcellulose is prior to the order of adding the beta-cyclodextrin is subsequent to the order of adding the sodium carboxymethylcellulose, so that the stability and the preservation effect of the beverage are slightly better than those of the embodiment in which the order of adding the sodium carboxymethylcellulose is prior to the order of adding the beta-cyclodextrin.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various features described in the above embodiments may be combined in any suitable manner without departing from the scope of the invention. The invention is not described in detail in order to avoid unnecessary repetition.
In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.
Claims (24)
1. The ampelopsis grossedentata and chrysanthemum composite beverage is characterized by comprising water extract of chrysanthemum tea and ampelopsis grossedentata leaves, sodium carboxymethyl cellulose and cyclodextrin, wherein the amount of the sodium carboxymethyl cellulose is 0.01-0.3 part by weight and the amount of the cyclodextrin is 0.05-1 part by weight relative to 100 parts by weight of the water extract of the chrysanthemum tea and the ampelopsis grossedentata leaves;
the preparation method of the ampelopsis grossedentata and chrysanthemum composite beverage comprises the steps of mixing water extract of chrysanthemum for tea and ampelopsis grossedentata leaves, sodium carboxymethylcellulose and cyclodextrin;
wherein, in the step of mixing, the beta-cyclodextrin is added after the sodium carboxymethylcellulose is added.
2. The ampelopsis grossedentata-chrysanthemum composite beverage as claimed in claim 1, wherein the water extract of the tea chrysanthemum and the ampelopsis grossedentata leaves is a mixture of the water extract of the tea chrysanthemum and the water extract of the ampelopsis grossedentata leaves, or the water extract of the mixture of the tea chrysanthemum and the ampelopsis grossedentata leaves.
3. A ampelopsis grossedentata-chrysanthemum composite beverage according to claim 2, wherein the tea chrysanthemum water extract is obtained by contacting tea chrysanthemum with water and removing insoluble substances; the contact condition of the tea chrysanthemum and water comprises the following conditions: the temperature is 50-100 ℃, and the time is more than 10 minutes.
4. The ampelopsis grossedentata-chrysanthemum composite beverage according to claim 2, wherein the aqueous extract of the ampelopsis grossedentata leaves is obtained by contacting the ampelopsis grossedentata leaves with water and removing insoluble substances; the conditions for contacting the Ampelopsis grossedentata leaves with water comprise: the temperature is 50-100 ℃, and the time is more than 10 minutes.
5. A ampelopsis grossedentata-chrysanthemum composite beverage according to claim 2, wherein the amount of water to be contacted with the tea chrysanthemum is 10 to 80 parts by weight relative to 1 part by weight of the tea chrysanthemum.
6. The ampelopsis grossedentata-chrysanthemum composite beverage according to claim 2, wherein the amount of water that comes into contact with the ampelopsis grossedentata leaves is 10 to 80 parts by weight relative to 1 part by weight of the ampelopsis grossedentata leaves.
7. The ampelopsis grossedentata-chrysanthemum composite beverage as claimed in claim 2, wherein in the mixture of the tea chrysanthemum water extract and the ampelopsis grossedentata leaf water extract, the weight ratio of the ampelopsis grossedentata leaf water extract to the tea chrysanthemum water extract is 1-10: 1.
8. A ampelopsis grossedentata-chrysanthemum composite beverage according to claim 2, wherein the aqueous extract of the mixture of tea chrysanthemum flowers and Ampelopsis grossedentata leaves is obtained by removing insoluble substances after contacting the mixture of tea chrysanthemum flowers and Ampelopsis grossedentata leaves with water; the contact condition of the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves and water comprises the following conditions: the temperature is 50-100 ℃, and the time is more than 10 minutes.
9. A ampelopsis grossedentata-chrysanthemum composite beverage as claimed in claim 2, wherein the weight ratio of the ampelopsis grossedentata leaves to the chrysanthemum tea in the mixture of the chrysanthemum tea and the ampelopsis grossedentata leaves is 1-10: 1.
10. The ampelopsis grossedentata-chrysanthemum composite beverage according to claim 2, wherein the amount of water to be brought into contact with the mixture of the tea chrysanthemum flowers and the ampelopsis grossedentata leaves is 10 to 80 parts by weight relative to 1 part by weight of the mixture of the tea chrysanthemum flowers and the ampelopsis grossedentata leaves.
11. The ampelopsis grossedentata-chrysanthemum composite beverage according to claim 1, wherein the ampelopsis grossedentata-chrysanthemum composite beverage further contains vitamin C.
12. The ampelopsis grossedentata-chrysanthemum composite beverage according to claim 1, wherein the ampelopsis grossedentata-chrysanthemum composite beverage further contains salt.
13. The ampelopsis grossedentata-chrysanthemum composite beverage according to claim 11, wherein the vitamin C is used in an amount of 0.01 to 0.05 parts by weight per 100 parts by weight of the aqueous extracts of the tea chrysanthemum flowers and the ampelopsis grossedentata leaves.
14. The ampelopsis grossedentata-chrysanthemum composite beverage according to claim 12, wherein the salt is used in an amount of 0 to 0.05 parts by weight per 100 parts by weight of the aqueous extracts of the tea chrysanthemum flowers and the ampelopsis grossedentata leaves.
15. A preparation method of a vine tea chrysanthemum composite beverage is characterized by comprising the step of mixing water extract of chrysanthemum for tea and ampelopsis grossedentata leaves, sodium carboxymethylcellulose and cyclodextrin;
wherein the water extract of the chrysanthemum for tea and the ampelopsis grossedentata leaves is a mixture of the water extract of the chrysanthemum for tea and the water extract of the ampelopsis grossedentata leaves, or the water extract of the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves;
the tea chrysanthemum water extract is obtained by removing insoluble substances after contacting tea chrysanthemum with water; the contact condition of the tea chrysanthemum and water comprises the following conditions: the temperature is 50-100 ℃, and the time is more than 10 minutes; the ampelopsis grossedentata leaf water extract is obtained by contacting ampelopsis grossedentata leaves with water and removing insoluble substances; the conditions for contacting the Ampelopsis grossedentata leaves with water comprise: the temperature is 50-100 ℃, and the time is more than 10 minutes;
the water extract of the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves is obtained by removing insoluble substances after the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves is contacted with water; the contact condition of the mixture of the chrysanthemum for tea and the ampelopsis grossedentata leaves and water comprises the following conditions: the temperature is 50-100 ℃, and the time is more than 10 minutes;
wherein, relative to 100 weight parts of the aqueous extract of the chrysanthemum for tea and the ampelopsis grossedentata leaves, the amount of the sodium carboxymethyl cellulose is 0.01 to 0.3 weight part, and the amount of the cyclodextrin is 0.05 to 1 weight part;
wherein, in the step of mixing, the beta-cyclodextrin is added after the sodium carboxymethylcellulose is added.
16. The preparation method according to claim 15, wherein the amount of water to be brought into contact with the tea chrysanthemum is 10 to 80 parts by weight relative to 1 part by weight of the tea chrysanthemum; the amount of water to be brought into contact with the Ampelopsis grossedentata leaves is 10 to 80 parts by weight relative to 1 part by weight of the Ampelopsis grossedentata leaves.
17. The method according to claim 15, wherein the weight ratio of the aqueous extract of Ampelopsis grossedentata to the aqueous extract of Chrysanthemum morifolium in the mixture of the aqueous extract of Chrysanthemum morifolium and the aqueous extract of Ampelopsis grossedentata is 1-10: 1.
18. The method according to claim 15, wherein the water to be contacted with the mixture of chrysanthemum tea and Ampelopsis grossedentata leaves is used in an amount of 10 to 80 parts by weight relative to 1 part by weight of the mixture of chrysanthemum tea and Ampelopsis grossedentata leaves.
19. The preparation method according to claim 15, wherein the weight ratio of the Ampelopsis grossedentata leaves to the chrysanthemum tea in the mixture of chrysanthemum tea and Ampelopsis grossedentata leaves is 1-10: 1.
20. The method of claim 15, wherein the components to be mixed further comprise vitamin C.
21. The method of claim 15, wherein the ingredients to be mixed further comprise common salt.
22. The method according to claim 20, wherein the vitamin C is used in an amount of 0.01 to 0.05 parts by weight based on 100 parts by weight of the aqueous extract of chrysanthemum morifolium and Ampelopsis grossedentata leaves.
23. The method according to claim 21, wherein the salt is used in an amount of 0 to 0.05 parts by weight based on 100 parts by weight of the aqueous extract of chrysanthemum morifolium and Ampelopsis grossedentata leaves.
24. The method according to claim 15, wherein the mixing of the aqueous extracts of chrysanthemum morifolium and ampelopsis grossedentata leaves, sodium carboxymethyl cellulose and cyclodextrin is carried out under conditions comprising: the mixing temperature is 15-50 deg.C, and the mixing time is more than 1 min.
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| CN107307255B (en) * | 2017-06-19 | 2020-09-04 | 武汉轻工大学 | Preparation method of high-flavone selenium-rich vine tea particle beverage |
| CN108925807A (en) * | 2018-05-29 | 2018-12-04 | 广西中医药大学 | A kind of solid beverage and preparation method thereof of hypoglycemic decompression |
| CN109362927A (en) * | 2018-12-20 | 2019-02-22 | 株洲千金药业股份有限公司 | Ginger tea with brown sugar and preparation method thereof |
| CN109645186A (en) * | 2018-12-20 | 2019-04-19 | 株洲千金药业股份有限公司 | A kind of brown sugar ginger chrysanthemum granules and preparation method thereof |
| CN109662233A (en) * | 2018-12-20 | 2019-04-23 | 株洲千金药业股份有限公司 | A kind of sweet drinking particle of brown sugar and preparation method thereof |
| CN109329530A (en) * | 2018-12-20 | 2019-02-15 | 株洲千金药业股份有限公司 | Rattan chrysanthemum granules and its preparation method and application |
| CN109349391A (en) * | 2018-12-20 | 2019-02-19 | 株洲千金药业股份有限公司 | A kind of preparation method and application of the long-lived vine tea of activity |
| CN112970910A (en) * | 2021-04-10 | 2021-06-18 | 张家界锦华中药饮片有限责任公司 | Taste substitutional tea for reducing high blood pressure, high blood sugar and preparation method thereof |
| CN113412871A (en) * | 2021-07-01 | 2021-09-21 | 湖南中卉生物科技有限公司 | Health tea helpful for improving sleep and preparation method thereof |
| CN116369406A (en) * | 2023-05-06 | 2023-07-04 | 张家界鑫林生物科技有限责任公司 | Strawberry tea dew beverage and preparation method thereof |
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