CN105851390A - Rhizoma gastrodiae, Flos chrysanthemi and Momordica grosvenori tea and making method thereof - Google Patents

Abstract

The invention discloses Rhizoma gastrodiae, Flos chrysanthemi and Momordica grosvenori tea and a making method thereof. The tea of 100 ml is prepared from 0.1 g of Rhizoma gastrodiae powder, 4 pieces of Flos chrysanthemi, 0.8 g of Momordica grosvenori residue, 9 g of white granulated sugar, 0.03 g of citric acid, 0.25 g of honey and 0.01 g of vitamin Vc. Sensory score of the tea can reach 86.6. Therefore, the tea has good flavor and taste; unpleasant flavor and stink odor of Rhizoma gastrodiae can be covered through Flos chrysanthemi, Momordica grosvenori residue, citric acid, honey and white granulated sugar; the tea contains Momordica grosvenori, vitamin Vc and honey, thereby having remarkable medicinal value, and body condition can be improved greatly after people drink the tea.

Description

A kind of Tianma chrysanthemum Luo Han Guo tea and preparation method thereof

technical field

The invention belongs to the technical field of making Tianma, chrysanthemum and Luo Han Guo tea, and relates to Tianma, Chrysanthemum and Luo Han Guo tea and a preparation method thereof.

Background technique

Gastrodia elata is a plant of Orchidaceae, and its dry tubers are used for medicinal purposes, also known as Shencao, Duyaozhi, Dingfengcao, Helicao, etc. In 1999, "Shen Nong's Materia Medica" listed Gastrodia elata as "red hemp" and listed it as top grade. Modern pharmacological studies have proved that Gastrodia elata has sedative effects, anti-syncope effects, analgesic effects, anti-inflammatory effects, anti-aging effects, and the effects of improving learning and memory, and has different effects on the higher nervous center and cardiovascular system. Used in combination with other Chinese herbal medicines, it can lower blood pressure and treat liver diseases.

Gastrodia elata is rich in gastrodin, vanillin, protein, amino acid and trace elements. Its property is pungent, warm, non-toxic, anti-epilepsy, anti-palpitation, anti-rheumatic; sedative, antispasmodic, analgesic, invigorating, calming the liver and calming the wind. Vertigo, numbness of limbs, epileptic convulsions and tetanus are also effective in treating dizziness, neurasthenia, anemofrigid-damp arthralgia, convulsions in children, etc. In addition, it has a significant effect on vascular neuropathic headache and sequelae of concussion, so Gastrodia elata is used medicinally In addition, Gastrodia elata is rich in nutrition. 100 grams of thousand products contain 11.4% sea crude protein, 5.2% fat, 75.9% total carbohydrates, 5.8% cellulose, 7.5% ash, and 1606.6 kJ of energy.

Gastrodia elata has a foul smell when eaten directly, which is unacceptable to most people. Most of the existing gastrodia elata is used for soaking in wine or stewing soup. The extraction is quite slow, and the nutrients in Gastrodia elata will be lost quickly in the environment of wine. For stewed soup, long-term stewing in soup above 95°C will cause the medicinal and nutritional value of Gastrodia elata to lose quickly. And the soup is stored for too long, the soup is easy to deteriorate, and the medicinal value and nutritional value of Gastrodia elata will be lost quickly, so the medicinal value and nutritional value of the stewed Tianma soup can not be fully utilized, so its drug effect is relatively poor. , the nutritional value has also become very poor, and there is also a faint unpleasant flavor that is not easy for most people to accept.

Chrysanthemum has the effects of dispersing wind and clearing heat, calming the liver and improving eyesight. It is used to treat wind-heat and cold, headache, dizziness, red eyes, swelling and pain, and dim eyesight. "Compendium of Materia Medica" records: "The taste of chrysanthemum is both sweet and bitter, and its nature is peaceful. It is subjected to the four qi, and after experiencing frost and dew, it gets the essence of golden water, which benefits the lungs and kidneys." dizziness, improving eyesight and expelling wind, searching liver qi, benefiting blood and moistening appearance". Modern pharmacological studies have shown that chrysanthemum has various pharmacological effects such as antibacterial, anti-inflammatory, anti-oxidation, relaxing blood vessels, lowering blood fat, anti-tumor, and driving lead. Fetal chrysanthemum can effectively reduce the damage of computer radiation to the human body, especially the damage to the eyes. Add appropriate amount of medlar, mulberry leaves, etc. to make a drink. .

Luo Han Guo contains mogroside (esgoside), which is 300 times sweeter than sucrose; it also contains fructose, amino acids, flavonoids, etc. Fruits contain non-sugar sweet ingredients, mainly triterpene glycosides: mogroside V and IV, the sweetness of glycoside V is 256-344 times that of sucrose, and the sweetness of glycoside IV is that of sucrose. 126 times, without glycoside IV, there is no sweetness; the second is D-mannitol (D-mannitol), whose sweetness is 0.55-0.65 times that of sucrose. Also contains a lot of glucose (glucose), fructose (fructose) accounts for 14%. It also contains 26 kinds of inorganic elements such as manganese, iron, nickel, selenium, tin, iodine, molybdenum, protein, vitamin C (vitaminC) and so on. Seeds contain 41.07% oil, and the fatty acids in the base include: linoleic acid, oleic acid, palmitic acid, stearic acid, palmitoleic acid, Myristic acid, lauric acid, and decanoic acid have the functions of clearing away heat and moistening the lungs, relieving cough, relieving the throat, laxative and laxative, used for lung-fire dry cough, sore throat, aphonia, and intestinal dryness Curative effects such as constipation.

Contents of the invention

The technical problem to be solved in the present invention is: in view of the above problems, a kind of Tianma chrysanthemum Luo Han Guo tea and its preparation method are proposed to realize the health care function of Gastrodia chrysanthemum Luo Han Guo tea, and the gastrodia chrysanthemum Luo Han Guo tea is easier to drink, soft and refreshing, and does not have a fishy smell , high medicinal value and edible value, to overcome the problems in the prior art.

The technical scheme adopted in the present invention is: a kind of Gastrodia elata chrysanthemum Luo Han Guo tea, according to the composition ratio of 100mL Gastrodia elata chrysanthemum Luo Han Guo tea: 0.1g Gastrodia elata powder, 4 chrysanthemums, 0.8g Luo Han Guo pomace, 9g white granulated sugar, Citric acid 0.03g, honey 0.25g, vitamin Vc 0.01g, prepared from the above formula.

A kind of preparation method of Gastrodia elata chrysanthemum Luo Han Guo tea, the method comprises the following steps:

(1) Cleaning of Gastrodia elata: Wash fresh Gastrodia elata in tap water and scrub with a brush, then soak in 0.2% NaClO ₃ solution for 2.5 minutes, put the washed Gastrodia elata in a container filled with pure water, and completely submerge Gastrodia elata until the gastrodia elata soaked;

(2) Slicing: Drain the soaked Gastrodia elata and cut into 3mm thick slices with a slicer;

(3) Drying: Dry the Gastrodia elata flakes in step (2) naturally, and the drying time does not exceed 4 days;

(4) Crushing: crush the dried Gastrodia elata flakes with a grinder, and sieve through a 60-mesh sieve to obtain Gastrodia elata powder, which is set aside;

(5) Selection of chrysanthemums: chrysanthemums with small bones, unopened or half-opened should be selected;

(6) Preparation of raw water: Take the proportioned Gastrodia elata powder and put it in a 250mL triangular flask, add 100mL of pure water, put it in a constant temperature water bath at 85°C, seal it with plastic wrap, and extract it for 25min; open the plastic wrap and put the selected proportioned chrysanthemum Put it into the triangular flask, and add the matching vitamin Vc to cover the plastic wrap and seal, and extract for 20min;

(7) Clarification and filtration: Add the proportioned honey and let it stand for 20 minutes to clarify, filter with a 100-mesh filter cloth, and take the filtrate for later use;

(8) Deployment: Add proportioned Luo Han Guo pomace, white sugar and citric acid to the filtrate in step (7);

(9) Mixing and homogenization: Stir with a glass rod or shake the container to make the solution homogeneous;

(10) Sterilization: Use ultra-high temperature instantaneous sterilization, that is, 30s, 135°C instantaneous sterilization to obtain finished beverages.

Beneficial effects of the present invention: compared with prior art, following effects are arranged:

(1) The present invention prepares 100 mL of Gastrodia chrysanthemum Luo Han Guo tea whose composition ratio is 0.1 g of gastrodia elata powder, 4 chrysanthemums, 0.8 g of Luo Han Guo pomace, 9 g of white sugar, 0.03 g of citric acid, 0.25 g of honey, and 0.01 g of vitamin Vc. Gastrodia chrysanthemum Luo Han Guo tea is prepared under the formula, and the sensory score of Gastrodia chrysanthemum Luo Han Guo tea can reach 86.6. Therefore, Gastrodia chrysanthemum Luo Han Guo tea has good flavor and taste. Pleasant flavor and fishy smell;

(2) Because Gastrodia elata is rich in active ingredients such as gastrodin, vanillin, protein, amino acid and trace elements, in the preparation of 100mL Gastrodia chrysanthemum Luo Han Guo tea, it is prepared at the ratio of four chrysanthemums and Gastrodia elata powder 0.1g The Gastrodia chrysanthemum Luo Han Guo tea has high active ingredients, so Gastrodia chrysanthemum Luo Han Guo tea is effective for anti-epileptic, anti-palpitation, anti-rheumatic, sedative, antispasmodic, analgesic, tonic, calming liver and calming wind, calming liver and calming wind and spasm , headache, dizziness, limb numbness, epileptic convulsions, tetanus, dizziness, neurasthenia, anemofrigid-damp arthralgia, convulsions in children, vascular neuropathic headache, sequelae of concussion, etc., all have significant curative effects, and have medicinal value on the premise of , the drinking entrance is soft and refreshing, and effectively solves the problem of stimulating the entrance of gastrodia elata medicinal wine, so the gastrodia oleifera of the present invention has both the health care function of gastrodia elata, and also has the good flavor of camellia oleifera;

(2) Luo Han Guo dregs, honey and vitamin Vc are added in the present invention. Luo Han Guo has the effects of clearing away heat and moistening lungs, relieving cough, relieving throat, smoothing intestines and laxatives, and being used for lung-fire dry cough, sore throat aphonia, intestinal dryness and constipation, etc. Honey has a good auxiliary medical effect on heart disease, high blood pressure, lung disease, eye disease, liver disease, dysentery, constipation, anemia, nervous system disease, stomach and duodenal ulcer disease, etc. Trace elements in honey, so it is also a natural beauty and health care product. Glucose, vitamins, magnesium, phosphorus, calcium, etc. in honey can regulate the nervous system and promote sleep. At the same time, the enzymes and minerals contained in honey help improve immunity, while Vitamin Vc participates in the oxidation-reduction process in the body, promotes the growth and development of the human body, enhances the body's resistance to diseases, promotes the formation of collagen in the intercellular substance, maintains the normal functions of teeth, bones, blood vessels and muscles, and enhances the detoxification ability of the liver. When the human body lacks vitamin C, symptoms such as bleeding gums, loose teeth, fragile bones, easy bleeding of mucous membranes and subcutaneous tissue, and difficult wound healing will appear. In addition, vitamin Vc can prevent nitrite and secondary amines from combining in the stomach to form carcinogenic Substance - deamine, thereby reducing the incidence of cancer, thus making the medicinal curative effect of the gastrodia chrysanthemum Luo Han Guo tea prepared by the present invention very significant, and under this formula, the flavor and mouthfeel of the prepared Gastrodia chrysanthemum Luo Han Guo tea can reach The best, the best color and uniformity;

(4) Gastrodia elata powder is first stirred with water and then placed in a constant temperature water bath at 85°C for extraction, which can prevent the gastrodia elata powder from being dispersed more evenly, and the taste is more balanced and soft, and can fully release the medicinal and nutritional components in Gastrodia elata. Thereby effectively solving the problem that the medicinal ingredients and nutritional ingredients in stewed soup and soaked wine in the prior art cannot be fully utilized;

(5) Chrysanthemum extract is easy to oxidize and lose color, so the present invention adopts plastic wrap to cover in the whole process of leaching, avoids the extract in chrysanthemum from contacting with air, and adopts continuous system, that is, the entire 45min extraction of Gastrodia elata. During the process, the extraction of chrysanthemum flower and the later extraction of Luo Han Guo pomace are completed in the same container, and white sugar and citric acid are hot-melted;

(6) The present invention produces Gastrodia elata cola through the production method of Gastrodia elata powder production → extraction → clarification and filtration → deployment → mixing and homogenization → sterilization. The production method has the characteristics of simple operation process and short preparation time. The medicinal ingredients and Nutrient components are extracted sufficiently and quickly, effectively solving the problems of slow release of medicinal components and easy loss of nutrient components in gastrodia elata brewing wine in the prior art.

Description of drawings

Fig. 1 is the effect of the added amount of Luo Han Guo pomace on the sensory quality of Gastrodia elata chrysanthemum Luo Han Guo tea;

Figure 2 is the effect of the amount of white sugar added on the sensory quality of Gastrodia chrysanthemum Luo Han Guo tea;

Figure 3 is the effect of the amount of citric acid added on the sensory quality of Tianma chrysanthemum Luo Han Guo tea.

detailed description

Example 1: A kind of Gastrodia chrysanthemum Luo Han Guo tea, according to the preparation of 100mL Gastrodia chrysanthemum Luo Han Guo tea, the composition ratio is: Gastrodia elata powder 0.1g, chrysanthemum 4, Luo Han Guo pomace 0.8g, white sugar 9g, citric acid 0.03g, honey 0.25g , vitamin Vc0.01g is prepared from above formula, and its preparation method comprises the following steps:

(1) Cleaning of Gastrodia elata: Wash fresh Gastrodia elata in tap water and scrub with a brush, then soak in 0.2% NaClO ₃ solution for 2.5 minutes, put the washed Gastrodia elata in a container filled with pure water, and completely submerge Gastrodia elata until the gastrodia elata soaked;

(2) Slicing: Drain the soaked Gastrodia elata and cut into 3mm thick slices with a slicer;

(3) Drying: Dry the Gastrodia elata flakes in step (2) naturally, and the drying time does not exceed 4 days;

(4) Crushing: crush the dried Gastrodia elata flakes with a grinder, and sieve through a 60-mesh sieve to obtain Gastrodia elata powder, which is set aside;

(5) Selection of chrysanthemums: chrysanthemums with small bones, unopened or half-opened should be selected;

(6) Preparation of raw water: Take the proportioned Gastrodia elata powder and put it in a 250mL triangular flask, add 100mL of pure water, put it in a constant temperature water bath at 85°C, seal it with plastic wrap, and extract it for 25min; open the plastic wrap and put the selected proportioned chrysanthemum Put it into the triangular flask, and add the matching vitamin Vc to cover the plastic wrap and seal, and extract for 20min;

(7) Clarification and filtration: Add the proportioned honey and let it stand for 20 minutes to clarify, filter with a 100-mesh filter cloth, and take the filtrate for later use;

(8) Deployment: Add proportioned Luo Han Guo pomace, white sugar and citric acid to the filtrate in step (7);

(9) Mixing and homogenization: Stir with a glass rod or shake the container to make the solution homogeneous;

(10) Sterilization: Use ultra-high temperature instantaneous sterilization, that is, 30s, 135°C instantaneous sterilization to obtain finished beverages.

In order to further illustrate the beneficial effects of the present invention, carry out following test:

Materials and Methods

1.1 Materials

Dejiang Gastrodia elata was provided by Guizhou Dejiang County Kangqi Pharmaceutical Development Co., Ltd.

Chrysanthemum, Luo Han Guo, white sugar, citric acid, honey, Vc, etc. are all commercially available.

1.2 Equipment

UV-Vis Spectrophotometer (T6 New Century): Beijing Puxi General Instrument Co., Ltd.; Sugar Meter (LB901): Guangzhou Suwei Electronic Technology Co., Ltd.; Constant Temperature Water Bath (HH-6): Changzhou Zhiborui Instrument Manufacturing Co., Ltd. ; Glass instrument airflow dryer (KQ-C): Gongyi Yuhua Co., Ltd.; electronic balance (MAX-A3003, accuracy: 0.001g): Shenzhen Infinity Scale Co., Ltd.; high-speed universal pulverizer (RH- 600A): Zhejiang Ronghao Industry and Trade Co., Ltd.; slicer.

1.3 Method

1.3.1 Process flow of Gastrodia chrysanthemum Luo Han Guo tea

a: Fresh gastrodia elata→cleaning, soaking→slicing→natural drying→crushing→sieving→gastrodia elata powder→leaching→chrysanthemum→leaching

b: Mangosteen → peel (shell) → crush → sieve → Luo Han fruit residue

c: a+b+white sugar+citric acid→leaching, hot melting→filtering, clarification, homogenization→sterilization, cooling, filling→Gastrodia chrysanthemum Luo Han Guo tea

1.3.2 Operation steps

① Cleaning of Gastrodia elata: Under the dual functions of rinsing with tap water and scrubbing with a brush, fresh Gastrodia elata removes surface soil and sand objects to prevent foreign matter from being mixed into the beverage, and then soaks in 0.2% NaClO3 solution for 2.5 minutes to remove soil bacteria and prevent bacteria from causing Contamination of beverage ingredients, put the washed Gastrodia elata in a container filled with bottled water, the water level is completely submerged Gastrodia elata until the gastrodia elata is soaked;

② Slicing: Drain the soaked Gastrodia elata and cut into 3mm slices with a slicer;

③Drying: dry naturally, avoid strong light exposure, the drying time depends on the specific situation and should not be too long, preferably no more than 4 days;

④ Pulverization: use a pulverizer to pulverize the dried gastrodia elata flakes for 2 minutes, and sieve through a 60-mesh sieve to obtain Gastrodia elata powder for later use;

⑤Selection of chrysanthemums: choose chrysanthemums with small bones, unopened or half-opened chrysanthemums, and avoid choosing white and large petals;

⑥Preparation of Gastrodia chrysanthemum raw water: Take 0.1g of Gastrodia elata powder and put it in a 250mL triangular flask, add 100mL of bottled water, put it in a constant temperature water bath at 85°C, seal it with plastic wrap, and extract it for 25 minutes; open the plastic wrap and remove the selected 4 Put a chrysanthemum into a triangular bottle, add 0.01% Vc for color protection, cover with plastic wrap and seal, and extract for 20 minutes;

⑦ Clarification and filtration: Add 0.25% honey and let stand for 20 minutes to clarify, filter with 100-mesh filter cloth, take the filtrate for later use, and perform secondary clarification and filtration according to the situation after deployment;

⑧ Blending: add Luo Han Guo pomace, white sugar, citric acid and other substances to the prepared gastrodia chrysanthemum raw water to prepare in a certain proportion;

⑨Mix and homogenize: Stir with a glass rod or shake the container to make the solution homogeneous. After standing still, if the solution contains a lot of turbidity, perform secondary filtration, so that the finished beverage has good sensory qualities such as uniformity and refreshing.

⑩Sterilization: Use ultra-high temperature instantaneous sterilization, that is, 30s, 135°C instantaneous sterilization to obtain finished beverages.

1.3.3 Preparation of Luo Han Guo pomace

Put the dried Luo Han Guo in a pulverizer, grind for 1 minute, pass through a 40-mesh sieve, put the obtained filter residue into a sealed bag, and store it in a desiccator to prevent the Luo Han Guo residue from absorbing moisture and becoming damp.

1.3.4 Determination of sensory evaluation of Gastrodia chrysanthemum Luo Han Guo tea

The sensory evaluation indicators of Gastrodia chrysanthemum fruit tea include color, flavor, taste, uniformity, and viscosity. An evaluation team composed of 10 people (5 men and 5 women) majoring in food science and engineering will conduct sensory evaluation of Gastrodia chrysanthemum fruit tea. See Table 1 for the sensory evaluation criteria of Gastrodia elata chrysanthemum fruit tea.

1.3.5 Determination of physical and chemical indicators

The acidity of Gastrodia chrysanthemum Luo Han Guo tea was measured by precision pH test paper; the sugar content of Gastrodia chrysanthemum Luo Han Guo tea was measured by sugar meter; the soluble solids were measured by refractometer method.

1.3.6 Determination of microbial indicators

Refer to GB 7101-2015 "National Food Safety Standard Beverage" method for inspection.

1.4 Single factor test of Tianma chrysanthemum Luo Han Guo tea

1.4.1 Selection of addition amount of Luo Han Guo pomace

Pour 100mL of Gastrodia chrysanthemum raw water extracted for 45min into five 250mL triangular flasks numbered Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅴ, and add 0.4%, 0.6%, 0.8%, 1.0%, 1.2% of Luo Han Guo pomace, 9% white sugar, 0.03% citric acid, sealed with plastic wrap, continue to melt in a constant temperature water bath at 85°C for 5 minutes, clarify, filter, and homogenize, and determine the optimal addition amount of Luo Han Guo pomace according to the flavor and color.

1.4.2 Selection of white sugar addition amount

Pour 100mL of Gastrodia chrysanthemum raw water extracted for 45min into five 250mL triangular flasks numbered Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅴ, and add 3%, 6%, 9%, 12%, 15% of White granulated sugar, 0.8% Luo Han Guo pomace, 0.03% citric acid, sealed with plastic wrap, continue to dissolve in a constant temperature water bath at 85°C for 5 minutes, clarified, filtered, and homogenized, and determine the optimal amount of white granulated sugar added according to the sensory evaluation table.

1.4.3 Selection of the amount of citric acid added

Pour 100mL of Gastrodia chrysanthemum raw water extracted for 45min into five 250mL triangular flasks numbered Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅴ, and add 0.01%, 0.03%, 0.05%, 0.07%, 0.09% of Citric acid, 0.8% Luo Han Guo pomace, 9% white sugar, sealed with plastic wrap, continue to melt in a constant temperature water bath at 85°C for 5 minutes, clarify, filter, and homogenize, and determine the optimal amount of white sugar added according to the sensory evaluation table.

1.5 Orthogonal test

On the basis of the single factor experiment, the L ₉ (3 ³ ) orthogonal test of Gastrodia chrysanthemum and Luo Han Guo tea was carried out. See Table 2 for the factor levels of the orthogonal test of Gastrodia chrysanthemum and Luo Han Guo tea.

2 Results and Analysis

2.1 Determination of the added amount of Luo Han Guo pomace

It can be seen from Figure 1 that the sensory score of Tianma chrysanthemum Luo Han Guo tea showed a trend of "gradually increasing and then gradually decreasing" with the increase of the addition of Luo Han Guo pomace, indicating that the sensory score of Gastrodia chrysanthemum Luo Han Guo tea did not increase with the addition of Luo Han Guo pomace. increase and increase. Among them, when the addition amount of Luo Han Guo pomace was 0.80% g, the sensory score of Gastrodia elata appeared to be the peak, that is, the color, flavor, taste, uniformity, and viscosity of Gastrodia elata chrysanthemum Luo Han Guo tea had the best effect, and the sensory score was the highest. Therefore, considering various influencing factors comprehensively, it is advisable to select 0.80% of Luo Han Guo in Gastrodia chrysanthemum Luo Han Guo tea.

2.2 Determination of the amount of white sugar added

It can be seen from Figure 2 that the sensory score of Gastrodia chrysanthemum and Luo Han Guo tea showed a trend of "increase first and then decrease" with the increase of sugar addition. It shows that the higher the amount of white sugar added, the higher the sensory score of Gastrodia chrysanthemum Luo Han Guo tea. When the amount of white sugar added was 9%g, the color, flavor, taste, uniformity, and consistency of Tianma chrysanthemum Luo Han Guo tea had the best effects, and the sensory score of Gastrodia chrysanthemum Luo Han Guo tea was the highest. Therefore, considering various influencing factors comprehensively, it is more appropriate to select 9% g of white granulated sugar.

2.3 Determination of the amount of citric acid added

It can be seen from Figure 3 that the sensory score of Gastrodia chrysanthemum Luo Han Guo tea showed a trend of "slowly increasing and then rapidly decreasing" with the increase of citric acid addition. When the citric acid addition was 0.03%g, the When the tea sensory score peaked, that is, under this condition, the color, flavor, taste, uniformity, and consistency of Gastrodia chrysanthemum Luo Han Guo tea were the best. Therefore, considering various influencing factors comprehensively, it is advisable to select 0.03% g of citric acid.

2.6 Orthogonal test results of Gastrodia chrysanthemum Luo Han Guo tea

As can be seen from Table 3, comparing the R values, the primary and secondary order affecting the sensory quality of Gastrodia chrysanthemum Luo Han Guo tea is Luo Han Guo pomace > citric acid > white sugar, and the best optimized formula combination is A ₂ B ₂ C ₂ , that is to prepare 100mL Gastrodia chrysanthemum Luo Han Guo tea beverage formula: Gastrodia elata 0.1%g, chrysanthemum 4 flowers, Luo Han fruit pomace 0.8%g, white sugar 9%g, citric acid 0.03%g, honey 0.25% , vitamin Vc0.01%.

2.7 Stability test

In order to verify the stability of Gastrodia chrysanthemum Luo Han Guo tea, under the optimal formula condition A ₂ B ₂ C ₂ , 100 mL of Gastrodia chrysanthemum Luo Han Guo tea was prepared: 0.1% g Gastrodia elata, 4 chrysanthemums, 0.8% g Luo Han Guo pomace, white sugar added Gastrodia chrysanthemum Luo Han Guo tea was prepared under the conditions of 9% g, citric acid 0.03% g, honey 0.25%, vitamin Vc 0.01%, and sensory evaluation was carried out. It can be seen from Table 4 that under the conditions of the preparation process, the average sensory score of Tianma chrysanthemum Luo Han Guo tea beverage reached 86.6, which was better than the results of other orthogonal tests. It can be seen that the formulation conditions of the Tianma chrysanthemum Luo Han Guo tea beverage have good stability and operability.

3 Product quality

3.1 Sensory indicators of Gastrodia chrysanthemum Luo Han Guo tea

Gastrodia chrysanthemum Luo Han Guo tea has both the unique aroma of chrysanthemum and Luo Han Guo, good refreshing taste, uniform solution, good transparency and certain fluidity and viscosity. Other odors, foreign matter.

3.2 Determination of pH value

According to the standards for carbonated beverages, the pH range of carbonated beverages should be between 3 and 4, and the pH value measured in the test is 3.5, which is within the specified range and meets the standard.

3.3 Determination of sugar content

According to the standards for carbonated beverages, the sugar content of carbonated beverages should range from 8°Bx to 12°Bx. The sugar content measured in the test is 8°Bx, which is within the specified range and meets the standards.

3.4 Detection of microbial indicators

The total number of bacteria < 100 cfu/mL, Escherichia coli < 6 MPN/ 100mL, pathogenic bacteria shall not be detected.

4 Conclusion

In this experiment, Dejiang Gastrodia elata, chrysanthemum, and Luo Han Guo pomace were used as raw materials, and the formulation optimization conditions of Gastrodia elata, chrysanthemum, and Luo Han Guo tea were discussed through single factor and orthogonal experiments. Through the orthogonal test, the best formula for preparing 100mL Gastrodia chrysanthemum Luo Han Guo tea is: Gastrodia elata 0.1% g, chrysanthemum 4 flowers, Luo Han fruit pomace 0.8% g, white sugar 9% g, citric acid 0.03% g, honey 0.25%, vitamin Vc 0.01%. The stability test verified that the sensory score of Gastrodia chrysanthemum Luo Han Guo tea was 86.6 under the optimal process conditions. Therefore, the method has the advantages of simple operation process, short preparation time, energy saving and the like.

Claims (2)

1. A Gastrodia chrysanthemum Luo Han Guo tea, characterized in that: according to the composition ratio of the Gastrodia elata chrysanthemum Luo Han Guo tea prepared in 100mL: Gastrodia elata powder 0.1g, chrysanthemum 4, Luo Han Guo pomace is 0.8g, white granulated sugar addition is 9g, citric acid 0.03g, honey 0.25g, vitamin Vc0.01g, Gastrodia chrysanthemum Luo Han Guo tea was prepared by the above formula. 2. the preparation method of a kind of Gastrodia elata chrysanthemum Luo Han Guo tea as claimed in claim 1, is characterized in that: the method comprises the following steps: (1) Gastrodia elata cleaning: fresh gastrodia elata is rinsed in tap water and brushed with a brush, then soaked in 0.2% NaClO3 solution for 2.5 minutes, put the washed gastrodia elata in a container filled with pure water, and the water level completely submerges Gastrodia elata until it is soaked ; (2) Slicing: Drain the soaked Gastrodia elata and cut into 3mm thick slices with a slicer; (3) Drying: Dry the Gastrodia elata flakes in step (2) naturally, and the drying time does not exceed 4 days; (4) Crushing: crush the dried Gastrodia elata flakes with a grinder, and sieve through a 60-mesh sieve to obtain Gastrodia elata powder, which is set aside; (5) Selection of chrysanthemums: chrysanthemums with small bones, unopened or half-opened should be selected; (6) Preparation of raw water: Take the proportioned Gastrodia elata powder and put it in a 250mL triangular flask, add 100mL of pure water, put it in a constant temperature water bath at 85°C, seal it with plastic wrap, and extract it for 25min; open the plastic wrap and put the selected proportioned chrysanthemum Put it into the triangular flask, and add the matching vitamin Vc to cover the plastic wrap and seal, and extract for 20min; (7) Clarification and filtration: Add the proportioned honey and let it stand for 20 minutes to clarify, filter with a 100-mesh filter cloth, and take the filtrate for later use; (8) Deployment: Add proportioned Luo Han Guo pomace, white sugar and citric acid to the filtrate in step (7); (9) Mixing and homogenization: Stir with a glass rod or shake the container to make the solution homogeneous; (10) Sterilization: Use ultra-high temperature instantaneous sterilization, that is, 30s, 135°C instantaneous sterilization to obtain finished beverages.