CN105918554A - Sweet-scented osmanthus flavored herb tea - Google Patents
Sweet-scented osmanthus flavored herb tea Download PDFInfo
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- CN105918554A CN105918554A CN201610298060.5A CN201610298060A CN105918554A CN 105918554 A CN105918554 A CN 105918554A CN 201610298060 A CN201610298060 A CN 201610298060A CN 105918554 A CN105918554 A CN 105918554A
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- Prior art keywords
- osmanthi fragrantis
- flos
- flos osmanthi
- lactic acid
- acid bacteria
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- 241000333181 Osmanthus Species 0.000 title abstract description 11
- 235000019082 Osmanthus Nutrition 0.000 title abstract description 11
- 241001122767 Theaceae Species 0.000 title description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 40
- 241000894006 Bacteria Species 0.000 claims abstract description 23
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 20
- 239000004310 lactic acid Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 8
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 8
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims abstract description 6
- 241000628997 Flos Species 0.000 claims description 79
- 235000015092 herbal tea Nutrition 0.000 claims description 28
- 239000003814 drug Substances 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000007351 Eleusine Nutrition 0.000 claims description 8
- 241000209215 Eleusine Species 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005984 hydrogenation reaction Methods 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims description 3
- 229920003023 plastic Polymers 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 4
- 235000017060 Arachis glabrata Nutrition 0.000 abstract 2
- 244000105624 Arachis hypogaea Species 0.000 abstract 2
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract 2
- 235000018262 Arachis monticola Nutrition 0.000 abstract 2
- 235000008708 Morus alba Nutrition 0.000 abstract 2
- 235000020232 peanut Nutrition 0.000 abstract 2
- 241000205585 Aquilegia canadensis Species 0.000 abstract 1
- 241001313857 Bletilla striata Species 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000025670 Eleusine indica Species 0.000 abstract 1
- 235000014716 Eleusine indica Nutrition 0.000 abstract 1
- 235000014820 Galium aparine Nutrition 0.000 abstract 1
- 241000218231 Moraceae Species 0.000 abstract 1
- 240000000249 Morus alba Species 0.000 abstract 1
- 235000006484 Paeonia officinalis Nutrition 0.000 abstract 1
- 244000170916 Paeonia officinalis Species 0.000 abstract 1
- 241001646828 Platostoma chinense Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 244000242564 Osmanthus fragrans Species 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000007661 gastrointestinal function Effects 0.000 description 2
- PQTCMBYFWMFIGM-UHFFFAOYSA-N gold silver Chemical compound [Ag].[Au] PQTCMBYFWMFIGM-UHFFFAOYSA-N 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 208000004371 toothache Diseases 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 201000000736 Amenorrhea Diseases 0.000 description 1
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 208000008035 Back Pain Diseases 0.000 description 1
- 240000006350 Callirhoe involucrata Species 0.000 description 1
- 235000002259 Callirhoe involucrata Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 244000147568 Laurus nobilis Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 208000008930 Low Back Pain Diseases 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 235000008558 Osmanthus fragrans var thunbergii Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 241000282798 Rhinocerotidae Species 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 231100000540 amenorrhea Toxicity 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- TVZPLCNGKSPOJA-UHFFFAOYSA-N copper zinc Chemical compound [Cu].[Zn] TVZPLCNGKSPOJA-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses sweet-scented osmanthus flavored herb tea. The herb tea is made from the following raw materials of sweet-scented osmanthus, honey, table salt, honeysuckle flowers, hydrogenated vegetable oil, peanut kernels, peanut shells, longans, hot peppers, goose grass, mulberries, peony flowers, mulberry leaves, bletilla striata, mesona chinensis and lactic acid bacteria. The sweet-scented osmanthus flavored herb tea provided by the invention is rich in fragrance, mellow in mouth feel, rich in nutrition, comprehensive in health care functions, safe and convenient to eat and balanced in nutrition, so that the sweet-scented osmanthus flavored herb tea is a credible product to consumers.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of Flos Osmanthi Fragrantis taste herbal tea.
Background technology
Flos Osmanthi Fragrantis is that many woody habits of China's Osmanthus claim, and represents species sweet-scented osmanthus, chain timbers Rhinocerotidae evergreen shrubs or dungarunga,
Matter heavily fortified point skin is thin, leaf oblong face end point, to life, does not withers through the winter.Between Folium Arachidis hypogaeae internal organs, corolla sympetalous four splits, and shape is little, its horticultural
Planting various, the most representational have Osmanthus fragrans var.thunbergii., silver osmanthus, Osmanthus tragranscv.Aurantiacu, Laurel etc..Flos Osmanthi Fragrantis is one of big flowers of Chinese tradition ten, collection greening,
Beautify, sweetening treatment viewing and admiring and the practical excellent Landscape Tree Species having both in one, Flos Osmanthi Fragrantis clearly can dust-tight, dense can be the most excessive, rate as an unsurpassed one.
In especially time midautumn, Cong Gui is in full bloom, night is quiet take turns circle when, reward osmanthus of filling a wine cup for, CHENXIANG assails the nostrils, Bracing.In Ancient Chinese
Chanting in colored poem of generation, the quantity chanting Gui Zhizuo is the most considerable.Just deeply liked by Chinese from ancient times, be considered tradition name
Flower.Flos Osmanthi Fragrantis acrid in the mouth, can be used as medicine, and is used as medicine with flower, fruit and root.Autumn picks flowers；Fruit picking in spring；For the broken knot of cold expelling, preventing phlegm from forming and stopping coughing,
For having a toothache, cough with asthma abundant expectoration, amenorrhea stomachache, warming the stomach, cold expelling, rheumatism bones and muscles pain, lumbago, toothache etc. of suffering from a deficiency of the kidney.
Flos Osmanthi Fragrantis series products currently on the market is mainly used in making tea, being used as medicine, the most a small amount of wine fermented with osmanthus flower, the utilization rate of Flos Osmanthi Fragrantis
The lowest, therefore, it can be prepared as Flos Osmanthi Fragrantis the herbal tea of sweet osmanthus flower flavor, instant, health care is good, promotes gastrointestinal function, energy
Enough increase the Flos Osmanthi Fragrantis product category on market, meet the nutrition and health care demand of consumer.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of Flos Osmanthi Fragrantis taste herbal tea.
A kind of Flos Osmanthi Fragrantis taste herbal tea, is made up of the raw material of following weight portion: Flos Osmanthi Fragrantis 20-22 part, Mel 1-1.3 part, Sal
0.5-0.7 part, Flos Lonicerae 8-10 part, hydrogenated vegetable oil 1-2 part, Semen arachidis hypogaeae 6-10 part, Pericarppium arachidis hypogaeae 0.6-0.7 part, Arillus Longan 0.6-
0.8 part, Fructus Capsici 0.4-0.6 part, Herba Eleusines Indicae 0.3-0.6 part, Fructus Mori 0.5-1 part, Flos Moutan 0.5-0.8 part, Folium Mori 0.7-0.9
Part, Pseudobulbus Bletillae (Rhizoma Bletillae) 0.6-1.3 part, Herba mesonae chinensis 0.2-0.3 part, lactic acid bacteria 3-4 part.
Described lactic acid bacteria, is made up of following lactic acid bacteria: moral formula lactobacillus, bacillus acidophilus, fermentation milk bacterium, its weight
Ratio is 3:1:2.
The preparation method of described Flos Osmanthi Fragrantis taste herbal tea, specifically includes following steps:
(1) by fresh, be placed under the sun without the Flos Osmanthi Fragrantis of pest and disease damage that to dry to Flos Osmanthi Fragrantis water content be 70-75%, mix with Mel, Sal
Close stirring, put in wine jar, then pour the Chinese liquor that mass fraction is 35% of mixing gross weight 0.1-0.2 times amount, altar mouth food into
Plastics are tightened, and seal, and are positioned at the shady and cool ventilation of 22 DEG C of-25 DEG C of temperature and store fermentation 8-12 days, obtain Flos Osmanthi Fragrantis slurry；
(2) by fresh, without the Flos Lonicerae of pest and disease damage, making beating, add the pure water of Flos Lonicerae weight 1-2 times amount, add hydrogenation
Vegetable oil, carries out water-bath in 84 DEG C, and 10r/min continues stirring 14min, crosses 100 mesh sieves, obtains Flos Lonicerae liquid；
(3) Semen arachidis hypogaeae, Pericarppium arachidis hypogaeae, Arillus Longan, Fructus Capsici, Herba Eleusines Indicae, Fructus Mori, Flos Moutan, Folium Mori, the Pseudobulbus Bletillae (Rhizoma Bletillae) and Herba mesonae chinensis are pulverized, mistake
110-120 mesh sieve, obtains Chinese medicine powder, adds the alcoholic solution of Chinese medicine powder gross weight 2-3 times amount, and the ethanol number of degrees are 40 degree, and big fire is boiled
After boiling, turn little fire infusion 1-2h, 80-90 mesh screen after cooling, obtain extracting solution and medicinal residues, in medicinal residues, add medicinal residues weight 2-
The pure water of 3 times amount, big fire boils, little fire infusion 28-33min, and 100-110 mesh screen after cooling obtains extracting solution and medicinal residues,
Merge all extracting solution, obtain Chinese medicine extraction liquid；
(4) by Flos Osmanthi Fragrantis slurry, Flos Lonicerae liquid and Chinese medicine extraction liquid mixing, stir, put into sterilizing 3-in the steam of 200-220 DEG C
4min, adds lactic acid bacteria, stirs evenly, and continues fermentation 2-3h, obtains a kind of Flos Osmanthi Fragrantis taste herbal tea.
(5) fill, labels, and pasteurize obtains finished product.
The invention have the advantage that a kind of Flos Osmanthi Fragrantis taste herbal tea that the present invention provides, aromatic flavor, mellow in taste, nutritious,
Health care is comprehensive, after Chinese medicine powder adds alcoholic solution and water soaking extraction, and mellow in taste, through repeatedly extracting, fully extract
Effective ingredient, has promotion gastrointestinal function, gets rid of toxin, skin maintenance, weight-reducing, the effect of life lengthening；In herbal tea
Add Mel, Sal and lactic acid bacteria, ferment, a series of little molecular nutrition of generation and flavor substance, promote to absorb profit
With, sour and sweet palatability, aromatic flavor, there is pure lactate fermentation and Flos Osmanthi Fragrantis fragrance；After fermentation, stir, be completely covered by
Taste of Chinese medicine, obtains a kind of Flos Osmanthi Fragrantis taste herbal tea, instant, and nutrition is uniform, enhances health care.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of Flos Osmanthi Fragrantis taste herbal tea, is made up of the raw material of following weight portion: Flos Osmanthi Fragrantis 20 parts, Mel 1.3 parts, Sal 0.6 part, Flos Lonicerae
8 parts, hydrogenated vegetable oil 1 part, Semen arachidis hypogaeae 7 parts, Pericarppium arachidis hypogaeae 0.6 part, Arillus Longan 0.7 part, 0.5 part of Fructus Capsici, Herba Eleusines Indicae 0.3 part, Fructus Mori
0.5 part, Flos Moutan 0.7 part, 0.7 part of Folium Mori, the Pseudobulbus Bletillae (Rhizoma Bletillae) 0.9 part, Herba mesonae chinensis 0.2 part, lactic acid bacteria 3 parts.
Described lactic acid bacteria, is made up of following lactic acid bacteria: moral formula lactobacillus, bacillus acidophilus, fermentation milk bacterium, its weight
Ratio is 3:1:2.
The preparation method of described Flos Osmanthi Fragrantis taste herbal tea, specifically includes following steps:
(1) by fresh, be placed under the sun without the Flos Osmanthi Fragrantis of pest and disease damage that to dry to Flos Osmanthi Fragrantis water content be 70-75%, mix with Mel, Sal
Close stirring, put in wine jar, then pour the Chinese liquor that mass fraction is 35% of mixing gross weight 0.1-0.2 times amount, altar mouth food into
Plastics are tightened, and seal, and are positioned at the shady and cool ventilation of 22 DEG C of-25 DEG C of temperature and store fermentation 8-12 days, obtain Flos Osmanthi Fragrantis slurry；
(2) by fresh, without the Flos Lonicerae of pest and disease damage, making beating, add the pure water of Flos Lonicerae weight 1-2 times amount, add hydrogenation
Vegetable oil, carries out water-bath in 84 DEG C, and 10r/min continues stirring 14min, crosses 100 mesh sieves, obtains Flos Lonicerae liquid；
(3) Semen arachidis hypogaeae, Pericarppium arachidis hypogaeae, Arillus Longan, Fructus Capsici, Herba Eleusines Indicae, Fructus Mori, Flos Moutan, Folium Mori, the Pseudobulbus Bletillae (Rhizoma Bletillae) and Herba mesonae chinensis are pulverized, mistake
110-120 mesh sieve, obtains Chinese medicine powder, adds the alcoholic solution of Chinese medicine powder gross weight 2-3 times amount, and the ethanol number of degrees are 40 degree, and big fire is boiled
After boiling, turn little fire infusion 1-2h, 80-90 mesh screen after cooling, obtain extracting solution and medicinal residues, in medicinal residues, add medicinal residues weight 2-
The pure water of 3 times amount, big fire boils, little fire infusion 28-33min, and 100-110 mesh screen after cooling obtains extracting solution and medicinal residues,
Merge all extracting solution, obtain Chinese medicine extraction liquid；
(4) by Flos Osmanthi Fragrantis slurry, Flos Lonicerae liquid and Chinese medicine extraction liquid mixing, stir, put into sterilizing 3-in the steam of 200-220 DEG C
4min, adds lactic acid bacteria, stirs evenly, and continues fermentation 2-3h, obtains a kind of Flos Osmanthi Fragrantis taste herbal tea.
(5) fill, labels, and pasteurize obtains finished product.
Embodiment 2
Embodiment 2 difference from Example 1 is in Flos Osmanthi Fragrantis taste herbal tea that the parts by weight of raw material are different, and other are identical.
A kind of Flos Osmanthi Fragrantis taste herbal tea, is made up of the raw material of following weight portion: Flos Osmanthi Fragrantis 21 parts, Mel 1 part, Sal 0.5 part, gold silver
Spend 8 parts, hydrogenated vegetable oil 2 parts, Semen arachidis hypogaeae 8 parts, Pericarppium arachidis hypogaeae 0.7 part, Arillus Longan 0.6 part, 0.4 part of Fructus Capsici, Herba Eleusines Indicae 0.6 part, Mulberry
Shen 0.6 part, Flos Moutan 0.7 part, 0.8 part of Folium Mori, the Pseudobulbus Bletillae (Rhizoma Bletillae) 0.7 part, Herba mesonae chinensis 0.3 part, lactic acid bacteria 3 parts.
Embodiment 3
Embodiment 3 difference from Example 1 is in Flos Osmanthi Fragrantis taste herbal tea that the parts by weight of raw material are different, and other are identical.
A kind of Flos Osmanthi Fragrantis taste herbal tea, is made up of the raw material of following weight portion: Flos Osmanthi Fragrantis 21 parts, Mel 1 part, Sal 0.6 part, gold silver
Spend 9 parts, hydrogenated vegetable oil 2 parts, Semen arachidis hypogaeae 10 parts, Pericarppium arachidis hypogaeae 0.7 part, Arillus Longan 0.6 part, 0.5 part of Fructus Capsici, Herba Eleusines Indicae 0.4 part, Mulberry
Shen 0.6 part, Flos Moutan 0.7 part, 0.8 part of Folium Mori, the Pseudobulbus Bletillae (Rhizoma Bletillae) 0.9 part, Herba mesonae chinensis 0.3 part, lactic acid bacteria 3 parts.
Comparative example
A kind of Flos Osmanthi Fragrantis taste herbal tea, is made up of the raw material of following weight portion: 80 parts of milk, Flos Osmanthi Fragrantis 30 parts, white sugar 6 parts, lactic acid bacteria 4
Part.
Described lactic acid bacteria, is made up of following lactic acid bacteria: Lactobacillus bulgaricus, moral formula lactobacillus, streptococcus acidi lactici, its
Weight ratio is Lactobacillus bulgaricus: moral formula lactobacillus: streptococcus acidi lactici=8:7:2.
The preparation method of described Flos Osmanthi Fragrantis taste herbal tea, concrete comprises the following steps:
(1) Flos Osmanthi Fragrantis is put in the pure water of Flos Osmanthi Fragrantis quality 3 times, big fire infusion 16min；Turn little fire and boil 13min, 80 mesh sieve mistakes
Filter, obtains Flos Osmanthi Fragrantis juice；
(2) white sugar and milk are added in Flos Osmanthi Fragrantis juice, stir to melting completely, 125 DEG C of sterilizing 20min, be rapidly cooled to 35 DEG C,
Add lactic acid bacteria, mix homogeneously, be placed in 45 DEG C and ferment 5 hours, obtain Flos Osmanthi Fragrantis taste herbal tea.
(3) fill, labels, and pasteurize obtains finished product.
Detect according to GB/T5009.41-2003, GB5009.12-2010, GB4789.4-2010, embodiment Flos Osmanthi Fragrantis
The leading indicator testing result of taste herbal tea is shown in Table 1.
Table 1: embodiment and the biochemical indicator of comparative example Flos Osmanthi Fragrantis taste herbal tea
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example | Standard |
| Total arsenic (in terms of As), mg/L | 0.15 | 0.12 | 0.13 | 0.2 | ≦0.2 |
| Lead (in terms of Pb), mg/L | 0.18 | 0.19 | 0.20 | 0.3 | ≦0.3 |
| Copper (in terms of Cu), mg/L | 3.2 | 3.1 | 2.9 | 4.8 | ≦5.0 |
| Zinc (in terms of Zn), mg/L | 2.4 | 2.8 | 2.3 | 4.7 | ≦5.0 |
| Ferrum (in terms of Fe), mg/L | 5.5 | 6.1 | 5.7 | 12 | ≦15 |
| Stannum (in terms of Sn), mg/L | 80 | 84 | 79 | 160 | ≦200 |
| Zinc-copper ferrum summation, mg/L | 11.1 | 12.0 | 10.9 | 18 | ≦20 |
From the results shown in Table 1, the biochemical indicator of a kind of Flos Osmanthi Fragrantis taste herbal tea of embodiment is all significantly lower than comparative example, completely
Meet the sanitary standard of herbal tea, there is edible safety reliable, without any side effects, it is the preferable consumer goodss of consumers in general.
Claims (3)
1. a Flos Osmanthi Fragrantis taste herbal tea, it is characterised in that be made up of the raw material of following weight portion: Flos Osmanthi Fragrantis 20-22 part, Mel 1-1.3
Part, Sal 0.5-0.7 part, Flos Lonicerae 8-10 part, hydrogenated vegetable oil 1-2 part, Semen arachidis hypogaeae 6-10 part, Pericarppium arachidis hypogaeae 0.6-0.7 part, dragon
Eye 0.6-0.8 part, Fructus Capsici 0.4-0.6 part, Herba Eleusines Indicae 0.3-0.6 part, Fructus Mori 0.5-1 part, Flos Moutan 0.5-0.8 part, Folium Mori
0.7-0.9 part, Pseudobulbus Bletillae (Rhizoma Bletillae) 0.6-1.3 part, Herba mesonae chinensis 0.2-0.3 part, lactic acid bacteria 3-4 part.
Flos Osmanthi Fragrantis taste herbal tea the most according to claim 1, it is characterised in that described lactic acid bacteria, is made up of following lactic acid bacteria:
Moral formula lactobacillus, bacillus acidophilus, fermentation milk bacterium, its weight ratio is 3:1:2.
The preparation method of Flos Osmanthi Fragrantis taste herbal tea the most according to claim 1, it is characterised in that specifically include following steps:
(1) by fresh, be placed under the sun without the Flos Osmanthi Fragrantis of pest and disease damage that to dry to Flos Osmanthi Fragrantis water content be 70-75%, mix with Mel, Sal
Close stirring, put in wine jar, then pour the Chinese liquor that mass fraction is 35% of mixing gross weight 0.1-0.2 times amount, altar mouth food into
Plastics are tightened, and seal, and are positioned at the shady and cool ventilation of 22 DEG C of-25 DEG C of temperature and store fermentation 8-12 days, obtain Flos Osmanthi Fragrantis slurry；
(2) by fresh, without the Flos Lonicerae of pest and disease damage, making beating, add the pure water of Flos Lonicerae weight 1-2 times amount, add hydrogenation
Vegetable oil, carries out water-bath in 84 DEG C, and 20r/min continues stirring 14min, crosses 100 mesh sieves, obtains Flos Lonicerae liquid；
(3) Semen arachidis hypogaeae, Pericarppium arachidis hypogaeae, Arillus Longan, Fructus Capsici, Herba Eleusines Indicae, Fructus Mori, Flos Moutan, Folium Mori, the Pseudobulbus Bletillae (Rhizoma Bletillae) and Herba mesonae chinensis are pulverized, mistake
110-120 mesh sieve, obtains Chinese medicine powder, adds the alcoholic solution of Chinese medicine powder gross weight 2-3 times amount, and the ethanol number of degrees are 40 degree, and big fire is boiled
After boiling, turn little fire infusion 1-2h, 80-90 mesh screen after cooling, obtain extracting solution and medicinal residues, in medicinal residues, add medicinal residues weight 2-
The pure water of 3 times amount, big fire boils, little fire infusion 28-33min, and 100-110 mesh screen after cooling obtains extracting solution and medicinal residues,
Merge all extracting solution, obtain Chinese medicine extraction liquid；
(4) by Flos Osmanthi Fragrantis slurry, Flos Lonicerae liquid and Chinese medicine extraction liquid mixing, stir, put into sterilizing 3-in the steam of 200-220 DEG C
4min, adds lactic acid bacteria, stirs evenly, and continues fermentation 2-3h, obtains Flos Osmanthi Fragrantis taste herbal tea.
(5) fill, labels, and pasteurize obtains finished product.
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