CN106107302A - A kind of vinegar tea beverage - Google Patents
A kind of vinegar tea beverage Download PDFInfo
- Publication number
- CN106107302A CN106107302A CN201610628254.7A CN201610628254A CN106107302A CN 106107302 A CN106107302 A CN 106107302A CN 201610628254 A CN201610628254 A CN 201610628254A CN 106107302 A CN106107302 A CN 106107302A
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- vinegar
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of vinegar tea beverage, in units of weight portion, including following raw material: Passion Fruit Juice 65 96 parts, tea polyphenols 0.4 1 parts, Flos Osmanthi Fragrantis 40 60 parts, vinegar 58 parts, heat-clearing and detoxifying herb's medicinal liquid 35 parts, glucose 15 20 parts, Mel 38 parts, guanyl dipotassium 0.6 1 parts, ginkgetin 12 parts, vitamin 0.8 1.5 parts, 0.6 1.2 parts of aminoacid, trace element 0.5 0.8 parts, methyl cyclopentenyl ketone 0.6 1 parts, cosolvent 0.5 0.9 parts, dispersant 0.6 1.2 parts, compatilizer 0.7 1.3 parts, 0.2 0.6 parts of antioxidant, stabilizer 0.4 0.8 parts, antibacterial 0.3 0.5 parts.The vinegar tea beverage of the present invention is nutritious, sour-sweet tasty and refreshing, and tea is aromatic strongly fragrant, and constitutive material source is easy to get, and preparation cost is low, it is easy to popularization and application.
Description
[technical field]
The invention belongs to tea processing technique field, be specifically related to a kind of vinegar tea beverage.
[background technology]
Passifolra edulis, also known as Herba Passiflorae Caeruleae, brazilnut, is the common name of Passifloraceae perennial bejuco fruit, because of its fruit
Juice can give out the strong fragrance of the various fruits such as Fructus Ananadis comosi, Fructus Musae, Fructus Mangifera Indicae, Punica granatum L., Fructus Citri Limoniae, therefore Passifolra edulis of gaining the name.According to open literary composition
Offering report, Passifolra edulis is rich in several amino acids, vitamin, carotenoid and the trace element of needed by human body.Its nutritive value
And it is early known to the beneficial effect of health.Passifolra edulis is in food, the most direct-edible, Er Qieshi
For making the raw material of numerous food.
Ginkgoaceae plant Ginkgo biloba is the endemic tree of China, has another name called maidenhair tree, and the age of tree, up to more than thousand, is to fold ancient times two
Discipline Relict Plant, has the title of " living fossil " in plant kingdom, is Relict Plant the most ancient in existing seed plant.Modern science
Showing, the chemical composition of Folium Ginkgo is sufficiently complex, wherein in Folium Ginkgo containing flavonoid, terpenoid, phenols, healthy trace elements with household and
The effective ingredient such as several amino acids.Folium Ginkgo extract contains substantial amounts of ginkgetin, and ginkgetin is highly resistant to and prevents
The infringement that human body is caused by the electromagnetic radiation such as computer, mobile phone, the particularly protective effect to brain cell are obvious, also have soft
Change rubbish in blood vessel, removing blood, drop the effect such as three fat, removing free radical.In active substance, the content of flavone decides Semen Ginkgo
The medical value of leaf, it is desirable to obtain more flavone, it is critical only that the extracting method of Folium Ginkgo；During traditional extraction, molten
Agent is easily accessible cell under conditions of heating, but solable matter is higher at the condition dissolubility of heat, is successively dissolved and goes out
The highest permeability, causes that extraction ratio is low, active component is low, and technique is loaded down with trivial details, and the production cycle is long.
It is unprecedented convenient that modern civilization brings to the mankind, also brings air pollution, noise pollution, chemistry simultaneously
Medicament, electromagnetic radiation；Along with the raising of living standards of the people, the nutrition in food is chronically at superfluous state, adds quantity of motion
Few, in human body, therefore accumulated a lot of high energy capacity material, these electrodeposition substances in blood vessel wall, make narrowed blood vessels, cause height
The disease such as blood pressure and arteriosclerosis, and day by day increase the weight of along with what various food additive, pesticide and atmospheric pollution etc. were polluted, food
In increasing noxious substance accumulate in human body in can not discharge, day and night accumulation forms stool, and stool is human body intestinal canal row
The root of poison, can be immersed health again by re-absorbed toxin, reduces body immunity.External malicious and interior life poison resides in
Internal, mechanism of qi can be blocked, hinder the properly functioning of QI and blood, gas consumption impairment of body fluid, destroys phase between normal function and the internal organs of internal organs
Grow, restrict the relation of the coordinating and unifying mutually, finally make yin and yang imbalance that disease occurs, accelerate human senility.Internal savings is a large amount of
Toxin rubbish usually externalize that skin is dark and gloomy, pruritus, easy long chloasma, acne, acne rosacea etc.；Except affecting appearance, also lure
Send out obesity, halitosis, constipation, chronic gastritis, gastric ulcer etc., the health of the serious harm mankind.
At present, market also has a lot of toxin expelling product, but is all only to arrange not mend or only mend not arrange, do not reach preferably effect
Really.
Abundant along with growth in the living standard and material, people's dietetic level has had the biggest improvement, people eat more
It is the best to come, more and more greasy, and a lot of people exist overnutrition in various degree and obesity；The most unsightly,
And likely can grow a series of disease, affect the healthy of people, thus now increasing people start except
Carry out positive sports, participate in outside exercising with oxygen, also focus on diet, take in some and can go oil removal, improve internal ring
Border, the Foods or drinks of nutrient health, due to above reason, beverage industry development is maked rapid progress, wide in variety colorful, especially
The beverage with health care more becomes new lover, and tea vinegar drink is the most just arisen at the historic moment.
The most sour-sweet delicious food of tea vinegar, tea is aromatic strongly fragrant, special mouthfeel, all-ages, and nutritious, containing multiple to people
The composition that body is useful, can eliminate the free radical in human body such as catechin, is the protective agent of a kind of natural pigment, can suppress cholesterol
Increase, vessel softening；Tea polyphenols has defying age, antioxidation, the antibacterial and effect of diseases prevention；Tea vinegar has Fructus Alpiniae Oxyphyllae of refreshing oneself, promotes the production of body fluid
Quench the thirst, diuresis removing toxic substances, the effect of allaying tiredness.
But tea vinegar drink kind is the most actually rare, and it is long to there is the production tea vinegar drink cycle, produces
The problems such as the product storage time is short.As patent of invention " chrysanthemum tea vinegar beverage (patent No.: ZL201210267461.6) " discloses one
Planting chrysanthemum tea vinegar beverage and preparation method thereof, the method needs to inoculate acetic acid bacteria in inoculation fermentation step and ferments 30-40 days, leads
Cause the production cycle long；Additionally, use vacuum filling, sealing in fill step, vacuum is 0.04-0.05Mpa, fill temperature
Degree controls at 60-75 DEG C, result in the product storage time owing to fill, the vacuum of sealing and temperature are low short.And for example invention is specially
Profit " a kind of tea vinegar drink and preparation method thereof (patent No.: ZL201210162462.4) " discloses the sugary tea juice liquid of gained
In, ferment 22-25 days at 25-28 DEG C of lower seal, then filter, after pasteurization, obtain tea vinegar drink, this producer
The problem that method there is also production cycle length.Therefore, how to solve the production cycle long, the problems such as the product storage time is short, become
The direction studied from now on.
For many years, China's tea industry is rapidly developed, but still there is Summer-autumn tea tree fresh leaf serious waste of resources etc.
Outstanding problem, in the urgent need to strengthening the exploitation of tea resource, and the Development and Production of tea vinegar drink, it is possible not only to solve tea resource
The problem of waste, and have also been enlarged the output value chain of tea resource, therefore, tea vinegar drink DEVELOPMENT PROSPECT is wide.
[summary of the invention]
The technical problem to be solved in the present invention is to provide a kind of vinegar tea beverage, to solve to produce in prior art tea vinegar drink
Cycle is long, and it is short that product stores the time；Preparing ginkgetin extraction ratio in prior art and active component is low, technique is loaded down with trivial details, produces
Cycle is long；The problems such as existing product effect of ejecting poison is undesirable.The vinegar tea beverage of the present invention is nutritious, and sour-sweet tasty and refreshing, tea is aromatic
Strongly fragrant, constitutive material source is easy to get, and preparation cost is low, it is easy to popularization and application.
In order to solve above technical problem, the present invention by the following technical solutions:
A kind of vinegar tea beverage, in units of weight portion, including following raw material: Passion Fruit Juice 65-96 part, tea polyphenols 0.4-1
Part, Flos Osmanthi Fragrantis 40-60 part, vinegar 5-8 part, heat-clearing and detoxifying herb's medicinal liquid 3-5 part, glucose 15-20 part, Mel 3-8 part, guanosine
Acid dipotassium 0.6-1 part, ginkgetin 1-2 part, vitamin 0.8-1.5 part, aminoacid 0.6-1.2 part, trace element 0.5-0.8
Part, methyl cyclopentenyl ketone 0.6-1 part, cosolvent 0.5-0.9 part, dispersant 0.6-1.2 part, compatilizer 0.7-1.3 part, antioxygen
Agent 0.2-0.6 part, stabilizer 0.4-0.8 part, antibacterial 0.3-0.5 part；
Described heat-clearing and detoxifying herb medicinal liquid is in units of weight portion, including following raw material: Folium Isatidis 35-46 part, wear mountain
Dragon 35-46 part, Flos Trollii 35-46 part, Herba Andrographis 18-20 part, Rhizoma Smilacis Glabrae 18-25 part, Radix Sophorae Tonkinensis 14-18 part, Radix Sophorae Flavescentis 8-10 part,
Herba Scutellariae Barbatae 12-15 part, Rhizoma Coptidis 6-10 part, Folium Sennae 15-20 part；
Described vitamin is composed of the following components: raw element A3-5 part, vitamin B13-5 part, vitamin B22-4 part, vitamin
D1-2 part；
Described aminoacid is composed of the following components: glycine 5-8 part, cystine 4-8 part, proline 3-6 parts, serine 2-
5 parts；
Described trace element is composed of the following components: ferrum element 4-8 part, zinc element 3-5 part, selenium element 3-6 part, I
3-5 part, copper 2-5 part, manganese element 2-5 part, chromium element 1-3 part；
The preparation method of described vinegar tea beverage, comprises the following steps:
S1: squeezing the juice after being cleaned by Passifolra edulis, the sieve of 3000-6000 mesh crossed by gained juice, prepares Passion Fruit Juice；
S2, the preparation of tea polyphenols, comprise the following steps:
S21: green tea is dried and pulverizes to water content≤6%, cross 100-140 mesh sieve, be 65%-75% with mass fraction
Ethanol water in mass ratio for 1:12-15 mix, at temperature is 42-45 DEG C extract 2-3 time, each 16-19min, mistake
Filter, merging filtrate, concentrate, prepare tea polyphenols crude extract A；
S22: the tea polyphenols crude extract A that step S21 prepares is joined in KCl solution, pH regulator to 6.3-6.6,
Centrifugal rotational speed is removing impurity under 5000-5500r/min, use aperture be 0.1-0.4 μm filter membrane temperature be at 31-33 DEG C right
Solution after Li Xin filters, and prepares filtrate A；
S23: filtrate A methyl ethyl ether step S22 prepared extracts, freezing, prepare tea polyphenols after drying；
S3: dried by Flos Osmanthi Fragrantis and pulverize to water content≤8%, puts into and boils extraction 1.3-1.8h, mistake in 400-900 part water
Lixiviating solution B is prepared after filter；
S4: by Folium Isatidis, Rhizoma Dioscoreae Nipponicae, Flos Trollii, Herba Andrographis, Rhizoma Smilacis Glabrae, Radix Sophorae Tonkinensis, Radix Sophorae Flavescentis, Herba Scutellariae Barbatae, Rhizoma Coptidis, Senna fruit
Leaf, to co-grinding after water content≤8%, is 1:10-15 at solid-liquid ratio, and microwave power is 160-240W, and concentration of alcohol is
65%-75%, Extracting temperature extracts medicinal liquid 15-20min, gained medicinal liquid filtering residue, prepares liquor B, gained filtrate at being 65-75 DEG C
B removes and adds 3-5 part bitter remover after ethanol, prepares heat-clearing and detoxifying herb's medicinal liquid, described bitter remover be acetic acid and citric acid by
The ratio of 2-4:2-3 mixes；
S5, the preparation of ginkgetin, comprise the following steps:
S51: carry out pulverizing and cross 100-140 mesh sieve by dry Folium Ginkgo, prepares Ginkgo Leaf；
S52: Ginkgo Leaf step S51 prepared uses the water of 76-78 DEG C to extract, and in extraction, solid-to-liquid ratio is 1:
11-17 (W/V), ultrasonic power is 180-300W, and extraction time is 40-50min, extracts 2-3 time, filters, merges after extraction
Filtrate, prepares lixiviating solution C；
S53: lixiviating solution C concentrate drying step S52 prepared, prepares extraction cream, is used in extraction 6.2-6.5 times of body of cream
The water of long-pending 56-58 DEG C dissolves, and uses water saturated n-butyl alcohol to carry out extraction 2-3 time, continues to use water saturated n-butyl alcohol
Carrying out crystallization treatment, in crystallization process, solid-to-liquid ratio is 1:5.6-6 (W/V), prepares crystal crude product；
S54: crystal crude product step S53 prepared is through supercritical CO2Extraction, the condition of extraction: extraction kettle pressure is
24-25MPa, extraction temperature is 55-57 DEG C, and extraction time is 20-24min, prepares ginkgetin；
S6: by step S1 prepare Passion Fruit Juice, step S3 prepare lixiviating solution B, step S4 prepare heat-clearing and toxic substances removing in
Medical herbs medicinal liquid be mixed and added into step S2 prepare tea polyphenols, step S5 prepare ginkgetin, vinegar, glucose, Mel, bird
Thuja acid dipotassium, vitamin, aminoacid, trace element, methyl cyclopentenyl ketone, cosolvent, dispersant, compatilizer, antioxidant, steady
After determining agent, antibacterial, 1200-2500 part water, under speed of agitator is 200-400r/min, stir 3-5min, prepare uniformly mixing
Liquid；
S7: being 134-136 DEG C by the uniform mixed liquor that step S6 prepares in temperature, pressure is sterilizing 2-under 210-230Kpa
4s, prepares the uniform mixed liquor of sterilization treatment；
S8: be 0.093-0.095Mpa in vacuum by the uniform mixed liquor of step S7 sterilization treatment, temperature is 90-93 DEG C
Under carry out fill, sealing, be then cooled to room temperature, prepare vinegar tea beverage.
Further, described cosolvent is polyvinylpyrrolidone.
Further, described dispersant is in units of weight portion, including following raw material: potassium carboxymethylcellulose 8-10 part,
Agar 6-10 part, modified starch 4-6 part, polyacrylic acid potassium 2-4 part, potassium alginate 2-4 part, dextrin 1-2 part.
Further, described compatilizer is Dupont EEA2112AC.
Further, described antioxidant is food grade antioxidant T501.
Further, described stabilizer is acesulfame potassium.
Further, described antibacterial is sodium sorbate.
The method have the advantages that
(1) vinegar tea beverage that the present invention prepares is nutritious, sour-sweet tasty and refreshing, and tea is aromatic strongly fragrant, special mouthfeel, can conduct
Masses quench one's thirst, relieve summer heat, standby etc. novel nourishing tea vinegar drink of travelling；
(2) vinegar tea beverage drinking the present invention has effect of heat-clearing and toxic substances removing, and treatment affection due to external wind and heat symptom is had notable work
With；
(3) present invention extracts ginkgetin rate and active component is high, and technique is simple, with short production cycle；
(4) present invention is with short production cycle, and cost is lower；
(5) present invention is compared with prior art: fill, sealing use higher temperature and vacuum, more can extend product
The storage time；
(6) the vinegar tea beverage constitutive material source of the present invention is easy to get, and preparation method is uncomplicated, it is easy to popularization and application.
[detailed description of the invention]
For ease of being more fully understood that the present invention, being illustrated by following example, these embodiments belong to the present invention's
Protection domain, but it is not intended to protection scope of the present invention.
In an embodiment, described vinegar tea beverage, in units of weight portion, including following raw material: Passion Fruit Juice 65-96 part,
Tea polyphenols 0.4-1 part, Flos Osmanthi Fragrantis 40-60 part, vinegar 5-8 part, heat-clearing and detoxifying herb's medicinal liquid 3-5 part, glucose 15-20 part, honeybee
Honey 3-8 part, guanyl dipotassium 0.6-1 part, ginkgetin 1-2 part, vitamin 0.8-1.5 part, aminoacid 0.6-1.2 part, trace
Element 0.5-0.8 part, methyl cyclopentenyl ketone 0.6-1 part, cosolvent 0.5-0.9 part, dispersant 0.6-1.2 part, compatilizer
0.7-1.3 part, antioxidant 0.2-0.6 part, stabilizer 0.4-0.8 part, antibacterial 0.3-0.5 part；
Described heat-clearing and detoxifying herb medicinal liquid is in units of weight portion, including following raw material: Folium Isatidis 35-46 part, wear mountain
Dragon 35-46 part, Flos Trollii 35-46 part, Herba Andrographis 18-20 part, Rhizoma Smilacis Glabrae 18-25 part, Radix Sophorae Tonkinensis 14-18 part, Radix Sophorae Flavescentis 8-10 part,
Herba Scutellariae Barbatae 12-15 part, Rhizoma Coptidis 6-10 part, Folium Sennae 15-20 part；
Described vitamin is composed of the following components: raw element A3-5 part, vitamin B13-5 part, vitamin B22-4 part, vitamin
D1-2 part；
Described aminoacid is composed of the following components: glycine 5-8 part, cystine 4-8 part, proline 3-6 parts, serine 2-
5 parts；
Described trace element is composed of the following components: ferrum element 4-8 part, zinc element 3-5 part, selenium element 3-6 part, I
3-5 part, copper 2-5 part, manganese element 2-5 part, chromium element 1-3 part；
Described cosolvent is polyvinylpyrrolidone；
Described dispersant is in units of weight portion, including following raw material: potassium carboxymethylcellulose 8-10 part, agar 6-10
Part, modified starch 4-6 part, polyacrylic acid potassium 2-4 part, potassium alginate 2-4 part, dextrin 1-2 part；
Described compatilizer is Dupont EEA2112AC；
Described antioxidant is food grade antioxidant T501；
Described stabilizer is acesulfame potassium；
Described antibacterial is sodium sorbate；
The preparation method of described vinegar tea beverage, comprises the following steps:
S1: squeezing the juice after being cleaned by Passifolra edulis, the sieve of 3000-6000 mesh crossed by gained juice, prepares Passion Fruit Juice；
S2, the preparation of tea polyphenols, comprise the following steps:
S21: green tea is dried and pulverizes to water content≤6%, cross 100-140 mesh sieve, be 65%-75% with mass fraction
Ethanol water in mass ratio for 1:12-15 mix, at temperature is 42-45 DEG C extract 2-3 time, each 16-19min, mistake
Filter, merging filtrate, concentrate, prepare tea polyphenols crude extract A；
S22: the tea polyphenols crude extract A that step S21 prepares is joined in KCl solution, pH regulator to 6.3-6.6,
Centrifugal rotational speed is removing impurity under 5000-5500r/min, use aperture be 0.1-0.4 μm filter membrane temperature be at 31-33 DEG C right
Solution after Li Xin filters, and prepares filtrate A；
S23: filtrate A methyl ethyl ether step S22 prepared extracts, freezing, prepare tea polyphenols after drying；
S3: dried by Flos Osmanthi Fragrantis and pulverize to water content≤8%, puts into and boils extraction 1.3-1.8h, mistake in 400-900 part water
Lixiviating solution B is prepared after filter；
S4: by Folium Isatidis, Rhizoma Dioscoreae Nipponicae, Flos Trollii, Herba Andrographis, Rhizoma Smilacis Glabrae, Radix Sophorae Tonkinensis, Radix Sophorae Flavescentis, Herba Scutellariae Barbatae, Rhizoma Coptidis, Senna fruit
Leaf, to co-grinding after water content≤8%, is 1:10-15 at solid-liquid ratio, and microwave power is 160-240W, and concentration of alcohol is
65%-75%, Extracting temperature extracts medicinal liquid 15-20min, gained medicinal liquid filtering residue, prepares liquor B, gained filtrate at being 65-75 DEG C
B removes and adds 3-5 part bitter remover after ethanol, prepares heat-clearing and detoxifying herb's medicinal liquid, described bitter remover be acetic acid and citric acid by
The ratio of 2-4:2-3 mixes；
S5, the preparation of ginkgetin, comprise the following steps:
S51: carry out pulverizing and cross 100-140 mesh sieve by dry Folium Ginkgo, prepares Ginkgo Leaf；
S52: Ginkgo Leaf step S51 prepared uses the water of 76-78 DEG C to extract, and in extraction, solid-to-liquid ratio is 1:
11-17 (W/V), ultrasonic power is 180-300W, and extraction time is 40-50min, extracts 2-3 time, filters, merges after extraction
Filtrate, prepares lixiviating solution C；
S53: lixiviating solution C concentrate drying step S52 prepared, prepares extraction cream, is used in extraction 6.2-6.5 times of body of cream
The water of long-pending 56-58 DEG C dissolves, and uses water saturated n-butyl alcohol to carry out extraction 2-3 time, continues to use water saturated n-butyl alcohol
Carrying out crystallization treatment, in crystallization process, solid-to-liquid ratio is 1:5.6-6 (W/V), prepares crystal crude product；
S54: crystal crude product step S53 prepared is through supercritical CO2Extraction, the condition of extraction: extraction kettle pressure is
24-25MPa, extraction temperature is 55-57 DEG C, and extraction time is 20-24min, prepares ginkgetin；
S6: by step S1 prepare Passion Fruit Juice, step S3 prepare lixiviating solution B, step S4 prepare heat-clearing and toxic substances removing in
Medical herbs medicinal liquid be mixed and added into step S2 prepare tea polyphenols, step S5 prepare ginkgetin, vinegar, glucose, Mel, bird
Thuja acid dipotassium, vitamin, aminoacid, trace element, methyl cyclopentenyl ketone, cosolvent, dispersant, compatilizer, antioxidant, steady
After determining agent, antibacterial, 1200-2500 part water, under speed of agitator is 200-400r/min, stir 3-5min, prepare uniformly mixing
Liquid；
S7: being 134-136 DEG C by the uniform mixed liquor that step S6 prepares in temperature, pressure is sterilizing 2-under 210-230Kpa
4s, prepares the uniform mixed liquor of sterilization treatment；
S8: be 0.093-0.095Mpa in vacuum by the uniform mixed liquor of step S7 sterilization treatment, temperature is 90-93 DEG C
Under carry out fill, sealing, be then cooled to room temperature, prepare vinegar tea beverage.
It is illustrated below by more specifically embodiment.
Embodiment 1
A kind of vinegar tea beverage, in units of weight portion, including following raw material: Passion Fruit Juice 80 parts, tea polyphenols 7 parts, Flos Osmanthi Fragrantis
50 parts, vinegar 7 parts, heat-clearing and detoxifying herb's medicinal liquid 0.7 part, glucose 18 parts, Mel 6 parts, guanyl dipotassium 0.8 part, Semen Ginkgo
Flavone 1.6 parts, vitamin 1.2 parts, 0.9 part of aminoacid, trace element 0.7 part, methyl cyclopentenyl ketone 0.8 part, cosolvent 0.7
Part, dispersant 0.9 part, compatilizer 1 part, 0.4 part of antioxidant, stabilizer 0.6 part, antibacterial 0.4 part；
Described heat-clearing and detoxifying herb medicinal liquid is in units of weight portion, including following raw material: Folium Isatidis 40 parts, Rhizoma Dioscoreae Nipponicae 40
Part, Flos Trollii 40 parts, Herba Andrographis 19 parts, Rhizoma Smilacis Glabrae 22 parts, Radix Sophorae Tonkinensis 16 parts, Radix Sophorae Flavescentis 9 parts, Herba Scutellariae Barbatae 14 parts, Rhizoma Coptidis 8 part, kind
Rush down 18 parts of leaf；
Described vitamin is composed of the following components: raw element A4 part, vitamin B14 parts, vitamin B23 parts, vitamin D1 part；
Described aminoacid is composed of the following components: glycine 7 parts, cystine 6 parts, proline 5 parts, serine 4 parts；
Described trace element is composed of the following components: ferrum element 6 parts, zinc element 4 parts, selenium element 5 parts, I 4 parts, copper
Element 4 parts, manganese element 4 parts, chromium element 3 parts；
Described cosolvent is polyvinylpyrrolidone；
Described dispersant is in units of weight portion, including following raw material: potassium carboxymethylcellulose 9 parts, 8 parts of agar, modification
Starch 5 parts, polyacrylic acid potassium 3 parts, potassium alginate 3 parts, 1 part of dextrin；
Described compatilizer is Dupont EEA2112AC；
Described antioxidant is food grade antioxidant T501；
Described stabilizer is acesulfame potassium；
Described antibacterial is sodium sorbate；
The preparation method of described vinegar tea beverage, comprises the following steps:
S1: squeezing the juice after being cleaned by Passifolra edulis, the sieve of 5000 mesh crossed by gained juice, prepares Passion Fruit Juice；
S2, the preparation of tea polyphenols, comprise the following steps:
S21: being dried by green tea to water content is to pulverize after 6%, crosses 120 mesh sieves, with the ethanol water that mass fraction is 70%
Solution mixes for 1:14 in mass ratio, extracts 2 times, each 18min at temperature is 44 DEG C, filters, merging filtrate, concentrates, system
Obtain tea polyphenols crude extract A；
S22: join in KCl solution by the tea polyphenols crude extract A that step S21 prepares, pH regulator to 6.5, centrifugal
Rotating speed is removing impurity under 5200r/min, and using aperture is that the solution after being centrifuged is carried out at temperature is 32 DEG C by 0.3 μm filter membrane
Filter, prepare filtrate A；
S23: filtrate A methyl ethyl ether step S22 prepared extracts, freezing, prepare tea polyphenols after drying；
S3: being dried by Flos Osmanthi Fragrantis to water content is to pulverize after 8%, puts into and boils extraction 1.6h in 650 parts of water, prepares after filtration
Lixiviating solution B；
S4: by Folium Isatidis, Rhizoma Dioscoreae Nipponicae, Flos Trollii, Herba Andrographis, Rhizoma Smilacis Glabrae, Radix Sophorae Tonkinensis, Radix Sophorae Flavescentis, Herba Scutellariae Barbatae, Rhizoma Coptidis, Senna fruit
Leaf to water content is co-grinding after 8%, is 1:13 at solid-liquid ratio, and microwave power is 200W, and concentration of alcohol is 70%, extracts temperature
Degree is extraction medicinal liquid 18min at 70 DEG C, and gained medicinal liquid filtering residue prepares liquor B, and gained liquor B adds 4 parts except hardship after removing ethanol
Agent, prepares heat-clearing and detoxifying herb medicinal liquid, and described bitter remover is acetic acid and citric acid is mixed in the ratio of 3:2；
S5, the preparation of ginkgetin, comprise the following steps:
S51: carry out pulverizing and cross 120 mesh sieve by dry Folium Ginkgo, prepares Ginkgo Leaf；
S52: Ginkgo Leaf step S51 prepared uses the water of 77 DEG C to extract, and in extraction, solid-to-liquid ratio is 1:14
(W/V), ultrasonic power is 240W, and extraction time is 45min, extracts 2 times, filtration, merging filtrate after extraction, prepares lixiviating solution
C；
S53: lixiviating solution C concentrate drying step S52 prepared, prepares extraction cream, is used in extraction 6.4 times of volumes of cream
The water of 57 DEG C dissolves, and uses water saturated n-butyl alcohol to carry out extracting 2 times, continues to carry out at crystallization with water saturated n-butyl alcohol
Reason, in crystallization process, solid-to-liquid ratio is 1:5.8 (W/V), prepares crystal crude product；
S54: crystal crude product step S53 prepared is through supercritical CO2Extraction, the condition of extraction: extraction kettle pressure is
24MPa, extraction temperature is 56 DEG C, and extraction time is 22min, prepares ginkgetin；
S6: by step S1 prepare Passion Fruit Juice, step S3 prepare lixiviating solution B, step S4 prepare heat-clearing and toxic substances removing in
Medical herbs medicinal liquid be mixed and added into step S2 prepare tea polyphenols, step S5 prepare ginkgetin, vinegar, glucose, Mel, bird
Thuja acid dipotassium, vitamin, aminoacid, trace element, methyl cyclopentenyl ketone, cosolvent, dispersant, compatilizer, antioxidant, steady
After determining agent, antibacterial, 1900 parts of water, under speed of agitator is 300r/min, stirs 4min, prepares uniform mixed liquor；
S7: uniform mixed liquor step S6 prepared is 135 DEG C in temperature, and pressure is sterilizing 3s under 220Kpa, prepares and goes out
The uniform mixed liquor that bacterium processes；
S8: be 0.094Mpa in vacuum by the uniform mixed liquor of step S7 sterilization treatment, temperature is to fill at 92 DEG C
Dress, sealing, be then cooled to room temperature, prepares vinegar tea beverage.
Embodiment 2
A kind of vinegar tea beverage, in units of weight portion, including following raw material: Passion Fruit Juice 65 parts, tea polyphenols 0.4 part, osmanthus
Spend 40 parts, vinegar 5 parts, heat-clearing and detoxifying herb's medicinal liquid 3 parts, glucose 15 parts, Mel 3 parts, guanyl dipotassium 0.6 part, Semen Ginkgo
Flavone 1 part, vitamin 0.8 part, 0.6 part of aminoacid, trace element 0.5 part, methyl cyclopentenyl ketone 0.6 part, cosolvent 0.5
Part, dispersant 0.6 part, compatilizer 0.7 part, 0.2 part of antioxidant, stabilizer 0.4 part, antibacterial 0.3 part；
Described heat-clearing and detoxifying herb medicinal liquid is in units of weight portion, including following raw material: Folium Isatidis 35 parts, Rhizoma Dioscoreae Nipponicae 35
Part, Flos Trollii 35 parts, Herba Andrographis 18 parts, Rhizoma Smilacis Glabrae 18 parts, Radix Sophorae Tonkinensis 14 parts, Radix Sophorae Flavescentis 8 parts, Herba Scutellariae Barbatae 12 parts, Rhizoma Coptidis 6 part, kind
Rush down 15 parts of leaf；
Described vitamin is composed of the following components: raw element A3 part, vitamin B13 parts, vitamin B22 parts, vitamin D1 part；
Described aminoacid is composed of the following components: glycine 5 parts, cystine 4 parts, proline 3 part, serine 2 parts；
Described trace element is composed of the following components: ferrum element 4 parts, zinc element 3 parts, selenium element 3 parts, I 3 parts, copper
Element 2 parts, manganese element 2 parts, chromium element 1 part；
Described cosolvent is polyvinylpyrrolidone；
Described dispersant is in units of weight portion, including following raw material: potassium carboxymethylcellulose 8 parts, 6 parts of agar, modification
Starch 4 parts, polyacrylic acid potassium 2 parts, potassium alginate 2 parts, 1 part of dextrin；
Described compatilizer is Dupont EEA2112AC；
Described antioxidant is food grade antioxidant T501；
Described stabilizer is acesulfame potassium；
Described antibacterial is sodium sorbate；
The preparation method of described vinegar tea beverage, comprises the following steps:
S1: squeezing the juice after being cleaned by Passifolra edulis, the sieve of 3000 mesh crossed by gained juice, prepares Passion Fruit Juice；
S2, the preparation of tea polyphenols, comprise the following steps:
S21: being dried by green tea to water content is to pulverize after 5%, crosses 100 mesh sieves, with the ethanol water that mass fraction is 65%
Solution mixes for 1:12 in mass ratio, extracts 3 times, each 19min at temperature is 42 DEG C, filters, merging filtrate, concentrates, system
Obtain tea polyphenols crude extract A；
S22: join in KCl solution by the tea polyphenols crude extract A that step S21 prepares, pH regulator to 6.3, centrifugal
Rotating speed is removing impurity under 5000r/min, and using aperture is that the solution after being centrifuged is carried out at temperature is 31 DEG C by 0.1 μm filter membrane
Filter, prepare filtrate A；
S23: filtrate A methyl ethyl ether step S22 prepared extracts, freezing, prepare tea polyphenols after drying；
S3: being dried by Flos Osmanthi Fragrantis to water content is to pulverize after 7%, puts into and boils extraction 1.8h in 400 parts of water, prepares after filtration
Lixiviating solution B；
S4: by Folium Isatidis, Rhizoma Dioscoreae Nipponicae, Flos Trollii, Herba Andrographis, Rhizoma Smilacis Glabrae, Radix Sophorae Tonkinensis, Radix Sophorae Flavescentis, Herba Scutellariae Barbatae, Rhizoma Coptidis, Senna fruit
Leaf to water content is co-grinding after 7%, is 1:10 at solid-liquid ratio, and microwave power is 160W, and concentration of alcohol is 65%, extracts temperature
Degree is extraction medicinal liquid 20min at 65 DEG C, and gained medicinal liquid filtering residue prepares liquor B, and gained liquor B adds 3 parts except hardship after removing ethanol
Agent, prepares heat-clearing and detoxifying herb medicinal liquid, and described bitter remover is acetic acid and citric acid is mixed in the ratio of 2:2；
S5, the preparation of ginkgetin, comprise the following steps:
S51: carry out pulverizing and cross 100 mesh sieve by dry Folium Ginkgo, prepares Ginkgo Leaf；
S52: Ginkgo Leaf step S51 prepared uses the water of 76 DEG C to extract, and in extraction, solid-to-liquid ratio is 1:11
(W/V), ultrasonic power is 180W, and extraction time is 50min, extracts 3 times, filtration, merging filtrate after extraction, prepares lixiviating solution
C；
S53: lixiviating solution C concentrate drying step S52 prepared, prepares extraction cream, is used in extraction 6.2 times of volumes of cream
The water of 56 DEG C dissolves, and uses water saturated n-butyl alcohol to carry out extracting 3 times, continues to carry out at crystallization with water saturated n-butyl alcohol
Reason, in crystallization process, solid-to-liquid ratio is 1:5.6 (W/V), prepares crystal crude product；
S54: crystal crude product step S53 prepared is through supercritical CO2Extraction, the condition of extraction: extraction kettle pressure is
24MPa, extraction temperature is 55 DEG C, and extraction time is 24min, prepares ginkgetin；
S6: by step S1 prepare Passion Fruit Juice, step S3 prepare lixiviating solution B, step S4 prepare heat-clearing and toxic substances removing in
Medical herbs medicinal liquid be mixed and added into step S2 prepare tea polyphenols, step S5 prepare ginkgetin, vinegar, glucose, Mel, bird
Thuja acid dipotassium, vitamin, aminoacid, trace element, methyl cyclopentenyl ketone, cosolvent, dispersant, compatilizer, antioxidant, steady
After determining agent, antibacterial, 1200 parts of water, under speed of agitator is 200r/min, stirs 5min, prepares uniform mixed liquor；
S7: uniform mixed liquor step S6 prepared is 134 DEG C in temperature, and pressure is sterilizing 4s under 210Kpa, prepares and goes out
The uniform mixed liquor that bacterium processes；
S8: be 0.093Mpa in vacuum by the uniform mixed liquor of step S7 sterilization treatment, temperature is to fill at 90 DEG C
Dress, sealing, be then cooled to room temperature, prepares vinegar tea beverage.
Embodiment 3
A kind of vinegar tea beverage, in units of weight portion, including following raw material: Passion Fruit Juice 96 parts, tea polyphenols 1 part, Flos Osmanthi Fragrantis
60 parts, vinegar 8 parts, heat-clearing and detoxifying herb's medicinal liquid 5 parts, glucose 20 parts, Mel 8 parts, guanyl dipotassium 1 part, ginkgetin 2
Part, vitamin 1.5 parts, amino acid/11 .2 part, trace element 0.8 part, methyl cyclopentenyl ketone 1 part, cosolvent 0.9 part, dispersant
1.2 parts, compatilizer 1.3 parts, 0.6 part of antioxidant, stabilizer 0.8 part, antibacterial 0.5 part；
Described heat-clearing and detoxifying herb medicinal liquid is in units of weight portion, including following raw material: Folium Isatidis 46 parts, Rhizoma Dioscoreae Nipponicae 46
Part, Flos Trollii 46 parts, Herba Andrographis 20 parts, Rhizoma Smilacis Glabrae 25 parts, Radix Sophorae Tonkinensis 18 parts, Radix Sophorae Flavescentis 10 parts, Herba Scutellariae Barbatae 15 parts, Rhizoma Coptidis 10 parts,
Folium Sennae 20 parts；
Described vitamin is composed of the following components: raw element A5 part, vitamin B15 parts, vitamin B24 parts, vitamin D2 part；
Described aminoacid is composed of the following components: glycine 8 parts, cystine 8 parts, proline 6 parts, serine 5 parts；
Described trace element is composed of the following components: ferrum element 8 parts, zinc element 5 parts, selenium element 6 parts, I 5 parts, copper
Element 5 parts, manganese element 5 parts, chromium element 3 parts；
Described cosolvent is polyvinylpyrrolidone；
Described dispersant is in units of weight portion, including following raw material: potassium carboxymethylcellulose 10 parts, 10 parts of agar, change
Property starch 6 parts, polyacrylic acid potassium 4 parts, potassium alginate 4 parts, 2 parts of dextrin；
Described compatilizer is Dupont EEA2112AC；
Described antioxidant is food grade antioxidant T501；
Described stabilizer is acesulfame potassium；
Described antibacterial is sodium sorbate；
The preparation method of described vinegar tea beverage, comprises the following steps:
S1: squeezing the juice after being cleaned by Passifolra edulis, the sieve of 6000 mesh crossed by gained juice, prepares Passion Fruit Juice；
S2, the preparation of tea polyphenols, comprise the following steps:
S21: being dried by green tea to water content is to pulverize after 4%, crosses 140 mesh sieves, with the ethanol water that mass fraction is 75%
Solution mixes for 1:15 in mass ratio, extracts 2 times, each 16min at temperature is 45 DEG C, filters, merging filtrate, concentrates, system
Obtain tea polyphenols crude extract A；
S22: join in KCl solution by the tea polyphenols crude extract A that step S21 prepares, pH regulator to 6.6, centrifugal
Rotating speed is removing impurity under 5500r/min, and using aperture is that the solution after being centrifuged is carried out at temperature is 33 DEG C by 0.4 μm filter membrane
Filter, prepare filtrate A；
S23: filtrate A methyl ethyl ether step S22 prepared extracts, freezing, prepare tea polyphenols after drying；
S3: being dried by Flos Osmanthi Fragrantis to water content is to pulverize after 5%, puts into and boils extraction 1.7h in 900 parts of water, prepares after filtration
Lixiviating solution B；
S4: by Folium Isatidis, Rhizoma Dioscoreae Nipponicae, Flos Trollii, Herba Andrographis, Rhizoma Smilacis Glabrae, Radix Sophorae Tonkinensis, Radix Sophorae Flavescentis, Herba Scutellariae Barbatae, Rhizoma Coptidis, Senna fruit
Leaf to water content is co-grinding after 5%, is 1:15 at solid-liquid ratio, and microwave power is 240W, and concentration of alcohol is 75%, extracts temperature
Degree is extraction medicinal liquid 15min at 75 DEG C, and gained medicinal liquid filtering residue prepares liquor B, and gained liquor B adds 5 parts except hardship after removing ethanol
Agent, prepares heat-clearing and detoxifying herb medicinal liquid, and described bitter remover is acetic acid and citric acid is mixed in the ratio of 4:3；
S5, the preparation of ginkgetin, comprise the following steps:
S51: carry out pulverizing and cross 140 mesh sieve by dry Folium Ginkgo, prepares Ginkgo Leaf；
S52: Ginkgo Leaf step S51 prepared uses the water of 78 DEG C to extract, and in extraction, solid-to-liquid ratio is 1:17
(W/V), ultrasonic power is 300W, and extraction time is 40min, extracts 2 times, filtration, merging filtrate after extraction, prepares lixiviating solution
C；
S53: lixiviating solution C concentrate drying step S52 prepared, prepares extraction cream, is used in extraction 6.5 times of volumes of cream
The water of 58 DEG C dissolves, and uses water saturated n-butyl alcohol to carry out extracting 2 times, continues to carry out at crystallization with water saturated n-butyl alcohol
Reason, in crystallization process, solid-to-liquid ratio is 1:6 (W/V), prepares crystal crude product；
S54: crystal crude product step S53 prepared is through supercritical CO2Extraction, the condition of extraction: extraction kettle pressure is
25MPa, extraction temperature is 57 DEG C, and extraction time is 20min, prepares ginkgetin；
S6: by step S1 prepare Passion Fruit Juice, step S3 prepare lixiviating solution B, step S4 prepare heat-clearing and toxic substances removing in
Medical herbs medicinal liquid be mixed and added into step S2 prepare tea polyphenols, step S5 prepare ginkgetin, vinegar, glucose, Mel, bird
Thuja acid dipotassium, vitamin, aminoacid, trace element, methyl cyclopentenyl ketone, cosolvent, dispersant, compatilizer, antioxidant, steady
After determining agent, antibacterial, 2500 parts of water, under speed of agitator is 400r/min, stirs 3min, prepares uniform mixed liquor；
S7: uniform mixed liquor step S6 prepared is 136 DEG C in temperature, and pressure is sterilizing 2s under 230Kpa, prepares and goes out
The uniform mixed liquor that bacterium processes；
S8: be 0.095Mpa in vacuum by the uniform mixed liquor of step S7 sterilization treatment, temperature is to fill at 93 DEG C
Dress, sealing, be then cooled to room temperature, prepares vinegar tea beverage.
Vinegar tea beverage obtained by embodiment 1-3 carries out organoleptic quality, physical and chemical quality, preparation time mensuration, and result is such as
Shown in table 1,2,3.
The organoleptic quality of table 1 vinegar tea beverage
| Embodiment | Color and luster | Mouthfeel | Fragrance |
| 1 | Limpid, golden yellow bright | Tea flavour is obvious, sour-sweet tasty and refreshing | Heavy flavour of vinegar fragrance, aobvious tea is fragrant |
| 2 | Limpid, golden yellow bright | Tea flavour is obvious, sour-sweet tasty and refreshing | Heavy flavour of vinegar fragrance, shows slightly tea fragrant |
| 3 | Limpid, golden yellow bright | Tea flavour is obvious, sour-sweet tasty and refreshing | Heavy flavour of vinegar fragrance, tea perfume (or spice) is more apparent |
As shown in Table 1, on the vinegar tea beverage color and luster that the present invention prepares limpid, golden yellow bright；Mouthfeel tea flavour is obvious, sour-sweet refreshing
Mouthful；Heavy flavour of vinegar fragrance on fragrance, has tea fragrant.
The physical and chemical quality of table 2 vinegar tea beverage
| Embodiment | Acetic acid content (g/L) | Polyphenol content (g/L) | PH value |
| 1 | 24.21 | 2.22 | 6.21 |
| 2 | 23.58 | 2.14 | 6.65 |
| 3 | 25.01 | 2.03 | 6.06 |
As shown in Table 2, the vinegar tea beverage acetic acid content that the present invention prepares is 23.58-25.01g/L, and polyphenol content is
2.03-2.22g/L, pH value is 6.06-6.65.
The preparation time of table 3 vinegar tea beverage
| Embodiment | 1 | 2 | 3 | Prior art preparation time |
| Preparation time (h) | Less than 24h | Less than 24h | Less than 24h | 530-1000 |
As shown in Table 3, the preparation time of the vinegar tea beverage that the present invention prepares is more shorter than the preparation time of prior art, thus
Shorten the production cycle, reduce cost.
As follows through clinical test results: treatment affection due to external wind and heat patient 106 example, male 52 example, women 54 example, the age is 6-84
In year, usage is three times a day, is 150-350mL every time, and consumption takes the circumstances into consideration to add and subtract dosage according to the concrete condition of patient, within two days, is one
The individual course for the treatment of, observe curative effect, 94 examples of fully recovering after taking two courses for the treatment of, account for 88.68%；Effective 6 examples, account for 5.66%；Take a turn for the better 4 examples, accounts for
3.77%；Invalid 2 examples, account for 1.89%；Total effective rate reaches 98.11%, after two course of therapy, and the heating of affection due to external wind and heat patient
Or the situation such as headache all has clear improvement or fully recovers, and patient is without any untoward reaction.
Above content it cannot be assumed that the present invention be embodied as be confined to these explanation, technology belonging to the present invention is led
For the those of ordinary skill in territory, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace,
All should be considered as belonging to the scope of patent protection that the present invention is determined by the claims submitted to.
Claims (7)
1. a vinegar tea beverage, it is characterised in that in units of weight portion, including following raw material: Passion Fruit Juice 65-96 part, tea
Polyphenol 0.4-1 part, Flos Osmanthi Fragrantis 40-60 part, vinegar 5-8 part, heat-clearing and detoxifying herb's medicinal liquid 3-5 part, glucose 15-20 part, Mel
3-8 part, guanyl dipotassium 0.6-1 part, ginkgetin 1-2 part, vitamin 0.8-1.5 part, aminoacid 0.6-1.2 part, trace unit
Element 0.5-0.8 part, methyl cyclopentenyl ketone 0.6-1 part, cosolvent 0.5-0.9 part, dispersant 0.6-1.2 part, compatilizer 0.7-
1.3 parts, antioxidant 0.2-0.6 part, stabilizer 0.4-0.8 part, antibacterial 0.3-0.5 part；
Described heat-clearing and detoxifying herb medicinal liquid is in units of weight portion, including following raw material: Folium Isatidis 35-46 part, Rhizoma Dioscoreae Nipponicae 35-
46 parts, Flos Trollii 35-46 part, Herba Andrographis 18-20 part, Rhizoma Smilacis Glabrae 18-25 part, Radix Sophorae Tonkinensis 14-18 part, Radix Sophorae Flavescentis 8-10 part, half
Lotus 12-15 part, Rhizoma Coptidis 6-10 part, Folium Sennae 15-20 part；
Described vitamin is composed of the following components: raw element A3-5 part, vitamin B13-5 part, vitamin B22-4 part, vitamin D1-
2 parts；
Described aminoacid is composed of the following components: glycine 5-8 part, cystine 4-8 part, proline 3-6 parts, serine 2-5 part；
Described trace element is composed of the following components: ferrum element 4-8 part, zinc element 3-5 part, selenium element 3-6 part, I 3-5
Part, copper 2-5 part, manganese element 2-5 part, chromium element 1-3 part；
The preparation method of described vinegar tea beverage, comprises the following steps:
S1: squeezing the juice after being cleaned by Passifolra edulis, the sieve of 3000-6000 mesh crossed by gained juice, prepares Passion Fruit Juice；
S2, the preparation of tea polyphenols, comprise the following steps:
S21: green tea is dried and pulverizes to water content≤6%, cross 100-140 mesh sieve, with the ethanol that mass fraction is 65%-75%
Aqueous solution mixes for 1:12-15 in mass ratio, extracts 2-3 time, each 16-19min at temperature is 42-45 DEG C, filters, and merges
Filtrate, concentrates, and prepares tea polyphenols crude extract A；
S22: join in KCl solution by the tea polyphenols crude extract A that step S21 prepares, pH regulator to 6.3-6.6, centrifugal
Rotating speed is removing impurity under 5000-5500r/min, use aperture be 0.1-0.4 μm filter membrane at temperature is 31-33 DEG C to centrifugal
After solution filter, prepare filtrate A；
S23: filtrate A methyl ethyl ether step S22 prepared extracts, freezing, prepare tea polyphenols after drying；
S3: dried by Flos Osmanthi Fragrantis and pulverize to water content≤8%, puts into and boils extraction 1.3-1.8h in 400-900 part water, after filtration
Prepare lixiviating solution B；
S4: by Folium Isatidis, Rhizoma Dioscoreae Nipponicae, Flos Trollii, Herba Andrographis, Rhizoma Smilacis Glabrae, Radix Sophorae Tonkinensis, Radix Sophorae Flavescentis, Herba Scutellariae Barbatae, Rhizoma Coptidis, Folium Sennae extremely
Co-grinding after water content≤8%, is 1:10-15 at solid-liquid ratio, and microwave power is 160-240W, and concentration of alcohol is 65%-75%,
Extracting temperature extracts medicinal liquid 15-20min, gained medicinal liquid filtering residue at being 65-75 DEG C, prepare liquor B, and gained liquor B removes ethanol
Rear addition 3-5 part bitter remover, prepares heat-clearing and detoxifying herb medicinal liquid, and described bitter remover is that acetic acid and citric acid are by 2-4:2-3's
Ratio mixes；
S5, the preparation of ginkgetin, comprise the following steps:
S51: carry out pulverizing and cross 100-140 mesh sieve by dry Folium Ginkgo, prepares Ginkgo Leaf；
S52: Ginkgo Leaf step S51 prepared uses the water of 76-78 DEG C to extract, and in extraction, solid-to-liquid ratio is 1:11-
17(W/V), ultrasonic power is 180-300W, and extraction time is 40-50min, extracts 2-3 time, filters, merges filter after extraction
Liquid, prepares lixiviating solution C；
S53: lixiviating solution C concentrate drying step S52 prepared, prepares extraction cream, is used in extraction 6.2-6.5 times of volume of cream
The water of 56-58 DEG C dissolves, and uses water saturated n-butyl alcohol to carry out extraction 2-3 time, continues to carry out with water saturated n-butyl alcohol
Crystallization treatment, in crystallization process, solid-to-liquid ratio is 1:5.6-6(W/V), prepare crystal crude product；
S54: crystal crude product step S53 prepared is through supercritical CO2Extraction, the condition of extraction: extraction kettle pressure is 24-
25MPa, extraction temperature is 55-57 DEG C, and extraction time is 20-24min, prepares ginkgetin；
S6: by step S1 prepare Passion Fruit Juice, step S3 prepare lixiviating solution B, step S4 prepare heat-clearing and detoxifying herb
Medicinal liquid be mixed and added into step S2 prepare tea polyphenols, step S5 prepare ginkgetin, vinegar, glucose, Mel, guanyl
Dipotassium, vitamin, aminoacid, trace element, methyl cyclopentenyl ketone, cosolvent, dispersant, compatilizer, antioxidant, stable
After agent, antibacterial, 1200-2500 part water, under speed of agitator is 200-400r/min, stir 3-5min, prepare uniformly mixing
Liquid；
S7: being 134-136 DEG C by the uniform mixed liquor that step S6 prepares in temperature, pressure is sterilizing 2-4s under 210-230Kpa,
Prepare the uniform mixed liquor of sterilization treatment；
S8: be 0.093-0.095Mpa in vacuum by the uniform mixed liquor of step S7 sterilization treatment, temperature is entered at being 90-93 DEG C
Row fill, sealing, be then cooled to room temperature, prepares vinegar tea beverage.
Vinegar tea beverage the most according to claim 1, it is characterised in that described cosolvent is polyvinylpyrrolidone.
Vinegar tea beverage the most according to claim 1, it is characterised in that described dispersant in units of weight portion, including with
Lower raw material: potassium carboxymethylcellulose 8-10 part, agar 6-10 part, modified starch 4-6 part, polyacrylic acid potassium 2-4 part, potassium alginate
2-4 part, dextrin 1-2 part.
Vinegar tea beverage the most according to claim 1, it is characterised in that described compatilizer is Dupont EEA2112AC.
Vinegar tea beverage the most according to claim 1, it is characterised in that described antioxidant is food grade antioxidant T501.
Vinegar tea beverage the most according to claim 1, it is characterised in that described stabilizer is acesulfame potassium.
Vinegar tea beverage the most according to claim 1, it is characterised in that described antibacterial is sodium sorbate.
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| WO2020141404A1 (en) * | 2019-01-05 | 2020-07-09 | Shilpa Medicare Limited | Green tea film composition |
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Application publication date: 20161116 |