CN106212811A - A kind of manufacture method of Fructus Fici herbal tea - Google Patents
A kind of manufacture method of Fructus Fici herbal tea Download PDFInfo
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- CN106212811A CN106212811A CN201610608203.8A CN201610608203A CN106212811A CN 106212811 A CN106212811 A CN 106212811A CN 201610608203 A CN201610608203 A CN 201610608203A CN 106212811 A CN106212811 A CN 106212811A
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- fructus fici
- herbal tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses the manufacture method of a kind of Fructus Fici herbal tea, carry out as follows: take drying Fructus Fici, add water middle decoction, until simmering 25～30min with slow fire after boiling in pot, after fully extracting juice, quiet to filtering, and obtains Fructus Fici stock solution；Mix by Fructus Fici stock solution and herbal tea auxiliary liquid, add sugar, acid is allocated, and filters after mixing, separates raw material solid content, the liquid after separating carries out fill, high temperature sterilization, checks, obtains finished product.The present invention is by the formulating of Fructus Fici herbal tea and process modification, and novel Fructus Fici herbal tea product, in addition to traditional nutritional labeling height, also has that more preferable health care is strong, taste is more suitable for masses.
Description
Technical field
The invention belongs to food processing technology field, relate to the manufacture method of a kind of Fructus Fici herbal tea.
Background technology
Herbal tea is the common name of Han nationality's Chinese herbal medicine beverage, is by Chinese herbal medicine that is cold and cool for the property of medicine and that can clear up human body interior-heat
Pan-fried juice is made beverage and is drunk, and to eliminate the summer heat in human body in summer, or the treatment winter is dried the illness such as the throat pain that causes.Cool
Tea " the coolest, be not tea ".It is that Guangdong, Hong Kong, Macao Area conventional compound recipe among the people or single local products medical herbs decoct and form
Beverage, by cold and cool for the property of medicine and the Chinese herbal medicine of interior-heat can be cleared up decoct water and drink as beverage, be that people are special according to local weather, water and soil
Levy, during long-term prevention disease and health care, theoretical for instructing with tcm health preserving, with Chinese herbal medicine as raw material, edible, summary
Go out a kind of has heat-clearing and toxic substances removing, promoting the production of body fluid to quench thirst, the beverage of fire effects such as dehumidifying of dispelling.It has specific term to instruct people daily
Drink, both without dose limitation without physician guidance register.
The long history of herbal tea culture and property the most among the people, generally acknowledged effectiveness, strict hand down and huge sending out
Effect so that it is become one " unexpected rival " of world's beverage.2006, herbal tea sales volume exceeded the coca cola pin in China's Mainland
Amount.Within 2007, volume of production and marketing reaches 6,000,000 tons, and sales range has covered the whole nation and the U.S., Canada, France, Britain, Italy, moral
Nearly 20 countries such as state, Australia, New Zealand.In today of industry high speed development, as the composition of China's medicated tea culture
Part, protects and develops herbal tea culture and have certain realistic meaning.
Traditional herbal tea processing technology is with multiple or single is wild or the plant of cultivation is as raw material, by formula among the people and solely
Special pot method, becomes juice by plant herb or part boiling, a kind of decoction made with flavouring agent, thus the product that have been born
Kind various " herbal tea ", and enjoy liking of the people with pleasant mouthfeel and good effectiveness.But traditional herbal tea exists
Some problems, such as: market existing herbal tea taste is denseer, and a lot of people do not like such taste；The sugar of the existing herbal tea in market
Dividing comparision contents high, adaptation population is restricted.
Fructus Fici is real containing a large amount of glucoses and fructose, protein, vitamin A, C, D and up to more than 30 kind lipid material
(major part is unsaturated fatty acid and the linoleic acid of a small amount of needed by human).And rich in dietary fiber, calcium, copper, magnesium, manganese, potassium,
The multiple beneficial materials such as vitamin K, multiple antioxidant, flavone and polyphenol.There is clearing away heat and promoting production of body fluid, spleen benefiting and stimulating the appetite, removing toxic substances and promoting subsidence of swelling
Effect.The problems such as laryngopharynx swelling and pain, cough caused by dryness hoarseness, the hot constipation of intestinal, inappetence, dyspepsia are had and necessarily improves effect
With.Existing Fructus Fici manufacture method is fairly simple, and great majority are used for cooking preserved fruit and section is drying, because drying Fructus Fici is former
Material can only be with 7～8 points of ripe tender fruits, and this has resulted in certain impact to its taste.At present, market does not has Fructus Fici herbal tea
Product.If able to solve the processing problems of Fructus Fici, it is used for making herbal tea by Fructus Fici, much can improve owing to it has
The function of human body, is the problem being worth research.
Summary of the invention
Goal of the invention: for problems of the prior art, the invention provides the making side of a kind of Fructus Fici herbal tea
Method, Fructus Fici stock solution and herbal tea auxiliary liquid are primary raw material, study a kind of herbal tea product being more suitable for masses.
Technical scheme: the present invention carries out EXPERIMENTAL DESIGN by control variate method, by sensory evaluation, uses contrast screening,
Sample is preferably differentiated in inspection, thus studies the ratio of the sugar of different content, citric acid and Fructus Fici stock solution, to herbal tea taste perception
The impact produced.By orthogonal test, determine the optimum proportioning of heterogeneity.Provide optimum formula and the system of Fructus Fici herbal tea
Make method.
Concrete, the manufacture method of Fructus Fici herbal tea of the present invention, carry out as follows:
Taking drying Fructus Fici, add water middle decoction, until simmering 25～30min with slow fire after boiling in pot, treats fully to extract juice
After liquid, quiet to filtering, obtain Fructus Fici stock solution；
Fructus Fici stock solution and herbal tea auxiliary liquid mix, adds sugar, acid is allocated, filter after mixing, separation raw material
Solid content, the liquid after separating carries out fill, high temperature sterilization, inspection, obtains finished product.
In said process, the preparation method of described herbal tea auxiliary liquid is: by Herba mesonae chinensis, Flos Plumeriae Acutifoliae, Folium Microcoris paniculatae, Flos Chrysanthemi, gold
As in heating kettle after Flos Lonicerae, Spica Prunellae, Radix Glycyrrhizae mixing, steaming and decocting 25～30min in water, add Sal；Filter solid material,
Obtain auxiliary liquid raw material.According to the mass fraction, proportioning raw materials is: Herba mesonae chinensis 4～5 parts, Flos Plumeriae Acutifoliae 4～5 parts, Folium Microcoris paniculatae 4～5 parts；Hangzhoupro
Chrysanthemum 3～3.5 parts；Flos Lonicerae 2～3 parts, Spica Prunellae 2～3 parts, Radix Glycyrrhizae 2～3 parts；Water 900～1000 parts.
Described drying Fructus Fici is (mass ratio): 1:95～110, preferably 1:100 with the proportioning of water.
Described Fructus Fici stock solution is (mass ratio): 1:2.5～3.5, preferably 1:3 with the proportioning of herbal tea auxiliary liquid.
Described acid is citric acid, and consumption is 0.015～0.02% (accounting for herbal tea gross weight), preferably 0.02
Described sugar is white sugar, and consumption is 3～4% (accounting for herbal tea gross weight), preferably 4%.
Beneficial effect: by formulating and the process modification of Fructus Fici herbal tea, novel Fructus Fici herbal tea product is except passing
Outside the nutritional labeling height of system, also have that more preferable health care is strong, taste is more suitable for masses.
By the addition of Fructus Fici, the composition of herbal tea has had a bigger change, carbohydrate, protein, calcareous has
Obvious increase, especially potassium, the increase of sodium composition, the nutrition and health care of the addition of these materials, beneficially human body.
The addition of Fructus Fici stock solution, allows the stability of product, mouthfeel aspect have further raising.
Additionally, the appearance of this product, compensate for the blank of Ficus carica beverage product.
Detailed description of the invention:
Below by specific embodiment, the present invention is further described, and experiment condition of the present invention is as follows:
1, material
Dissipate and claim: dry fig chip (commercially available)；Herba mesonae chinensis (commercially available)；Flos Plumeriae Acutifoliae (commercially available)；Folium Microcoris paniculatae (commercially available)；Flos Chrysanthemi (city
Sell)；Flos Lonicerae (commercially available)；Spica Prunellae (commercially available)；Radix Glycyrrhizae (commercially available)
Sal: Jiangsu Jingshen Salt & Chemical Industry Co., Ltd.
White sugar: Guangxi that Peng Ouya sugar industry company limited
Citric acid: Weifang Ying Lunye company limited
2, equipment
Electronic analytical balance: this TCS-S04-100 electronic scale of one hundred human relations；Heating kettle: domestic rustless steel height stockpot；Electromagnetic oven:
Nine sun JYC-21ES55C type electromagnetic ovens.
3, technological process
(1) production technology of Fructus Fici herbal tea
Fig chip-the boiling that adds water-addition herbal tea auxiliary liquid-allotment (herbal tea auxiliary liquid, sugar, acid)-mixing-filter (point
From raw material solid content)-fill-high temperature sterilization-inspection-finished product.
(2) Ficus carica juice liquid and preparation method thereof
Take drying Fructus Fici 8～10g, be placed in heating kettle, 1000ml water decocts in addition, with slow fire after seething with excitement pot in
Simmer 25～30min, after fully extracting juice, quiet extremely filtration, obtain Fructus Fici stock solution, stand-by.
(3) preparation method of the auxiliary liquid of herbal tea
With electronic analytical balance, weigh respectively in raw material:
Herba mesonae chinensis, Flos Plumeriae Acutifoliae, Folium Microcoris paniculatae each 4～5g；Flos Chrysanthemi 3～3.5g；Flos Lonicerae, Spica Prunellae, Radix Glycyrrhizae each 2～3g；Mixing
After as in heating kettle, steaming and decocting 25～30min in 1000mL water, add Sal 0.08～0.1g；Filter solid material, obtain
Auxiliary liquid raw material, cooling, stand-by.
(4) the sensory evaluation standard of Fructus Fici herbal tea product
By EXPERIMENTAL DESIGN scheme, processing in varing proportions, design single factor experiment, make sample and numbered,
50 panelists please taste, the organoleptic indicator such as the outward appearance of reference test sample, abnormal smells from the patient, mouthfeel, be evaluated and provide scoring, right
10 groups of scores are averaged as this sample sensory evaluation scores.Standards of grading are shown in Table 1.
Table 1 sense organ evaluating meter
The change of the embodiment 1 sugar impact on Fructus Fici herbal tea
The change of table 2 sugar affects Score Lists to sensory evaluation
| Sample number into spectrum | Sample (sugared) concentration % | Score |
| 1 | 0% (being not added with blank) | 58.3 |
| 2 | 1% | 57.4 |
| 3 | 2% | 65.6 |
| 4 | 4% | 82.1 |
| 5 | 6% | 73.5 |
| 6 | 8% | 61.1 |
From test: by 6 groups of samples that single sugared content concn is variable, numbering 3,4, No. 5 sample scores are excellent,
This concentration ranges is optimum interval thus for sugar concentration variable, takes 2%, 4%, 6% 3 group of numerical value.
The change of the embodiment 2 citric acid impact on Fructus Fici herbal tea
The change of table 3 citric acid affects Score Lists to sensory evaluation
From test: by 6 groups of samples that single citric acid content concentration is variable, numbering 2,3,4 scores relatively in
Excellent, this concentration ranges be optimum interval thus for citric acid concentration variable, take 0.01%, 0.02%, 0.03% three group
Numerical value.
The change of the embodiment 3 Fructus Fici stock solution impact on Fructus Fici herbal tea
The change of table 4 Fructus Fici affects Score Lists to sensory evaluation
| Sample number into spectrum | Sample (Fructus Fici: auxiliary liquid) | Score |
| 1 | 1:4 | 51.3 |
| 2 | 1:3 | 80.4 |
| 3 | 1:2 | 94.9 |
| 4 | 1:1 | 81.5 |
| 5 | 2:1 | 66.8 |
| 6 | 3:1 | 65.2 |
| 7 | 4:1 | 56.8 |
From test；By in 6 groups of samples that single Fructus Fici content concn is variable, numbering 2,3,4 scores are excellent, this
Concentration ranges is optimum interval thus for Fructus Fici and auxiliary liquid proportional variable, takes 1:3, tri-groups of numerical value of 1:2,1:1.
Table 5 Three factors-levels orthogonal test table
Orthogonal test analysis
Table 6 Fructus Fici herbal tea orthogonal test
| Tested number | A | B | C | Score |
| 1 | 1 | 1 | 1 | 88.1 |
| 2 | 1 | 2 | 2 | 76.2 |
| 3 | 1 | 3 | 3 | 73.3 |
| 4 | 2 | 1 | 2 | 79.4 |
| 5 | 2 | 2 | 3 | 80.2 |
| 6 | 2 | 3 | 1 | 82.6 |
| 7 | 3 | 1 | 3 | 79.4 |
| 8 | 3 | 2 | 1 | 80 |
| 9 | 3 | 3 | 2 | 80 |
| K1 | 237.6 | 246.9 | 250.7 | |
| K2 | 242.2 | 236.4 | 235.6 | |
| K3 | 239.4 | 235.9 | 232.9 | |
| k1 | 79.2 | 82.3 | 83.57 | |
| k2 | 80.73 | 78.8 | 78.53 | |
| k3 | 79.8 | 78.63 | 77.63 | |
| Extreme difference R | 1.53 | 3.67 | 5.94 |
Studied by this, mainly solve problems with: 1, determine Fructus Fici and the optimal proportion of auxiliary liquid；2, nothing is determined
The citric acid adding amount of flowers and fruits herbal tea；3, the addition of the sugar of Fructus Fici herbal tea is determined；4, most preferably joining of Fructus Fici herbal tea is determined
Side.
According to extreme difference size in table, C ＞ B ＞ A, it is known that C factor is maximum to the qualitative effects of Fructus Fici herbal tea product, A because of
Element affects minimum to organoleptic indicator.Can draw according to K value, A2 B1 C1 condition is optimal dispatching technological parameter condition, by this
The product quality of optimal procedure parameters allotment is best.I.e. when with 1:3 mixing Fructus Fici stock solution and auxiliary liquid, sugar content 4%, citric acid
During content 0.02%, sensory effects is optimal.
The quality determination of Fructus Fici herbal tea:
1, the change in terms of nutritional labeling
Fructus Fici itself has a lot of function, as can be with invigorating the stomach and promoting bowel movement, and subduing swelling and detoxicating.Control enteritis, dysentery, constipation, hemorrhoid, larynx
Bitterly, ulcerative carbuncle scabies, throat, anthelmintic of whetting the appetite.For inappetence, abdominal distention, constipation due to hemorrhoids, dyspepsia, hemorrhoid, take off
Anus, diarrhoea, hypogalactia, laryngopharynx swelling and pain, hematodiarrhoea, the disease such as cough ant phlegm.
Table 7 Fructus Fici nutrient component meter
By upper table it can be seen that by the addition of Fructus Fici, the composition of herbal tea has had bigger change, carbon hydrate
Thing, protein, calcareous there are obvious increase, especially potassium, the increase of sodium composition, the addition of these materials, beneficially people
The nutrition and health care of body.
2, the regulation of taste
Fructus Fici herbal tea is also added into sugar and citric acid carrys out flavor adjustment, allow it more adapt to the taste of most people,
By test, obtain the rational proportion of both compositions.By to original flavor herbal tea, Fructus Fici herbal tea and other brand herbal tea
Taste tests contrast, that likes original flavor herbal tea accounts for 35%, and liking Fructus Fici herbal tea is 45%, other account for 20%.
Claims (7)
1. the manufacture method of a Fructus Fici herbal tea, it is characterised in that carry out as follows:
Taking drying Fructus Fici, add water middle decoction, until simmering 25～30min with slow fire after boiling in pot, after fully extracting juice,
Quiet to filtering, obtain Fructus Fici stock solution；
Fructus Fici stock solution and herbal tea auxiliary liquid mix, adds sugar, acid is allocated, filter after mixing, separation raw material solid
Thing, the liquid after separating carries out fill, high temperature sterilization, inspection, obtains finished product.
2. the manufacture method of Fructus Fici herbal tea as claimed in claim 1, it is characterised in that the preparation of described herbal tea auxiliary liquid
Method is: as in heating kettle after Herba mesonae chinensis, Flos Plumeriae Acutifoliae, Folium Microcoris paniculatae, Flos Chrysanthemi, Flos Lonicerae, Spica Prunellae, Radix Glycyrrhizae being mixed, in water
Steaming and decocting 25～30min, adds Sal；Filter solid material, obtain auxiliary liquid raw material.
3. the manufacture method of Fructus Fici herbal tea as claimed in claim 2, it is characterised in that proportioning raw materials is: Herba mesonae chinensis 4～5 parts,
Flos Plumeriae Acutifoliae 4～5 parts, Folium Microcoris paniculatae 4～5 parts；Flos Chrysanthemi 3～3.5 parts；Flos Lonicerae 2～3 parts, Spica Prunellae 2～3 parts, Radix Glycyrrhizae 2～3 parts；
Water 900～1000 parts.
4. the manufacture method of Fructus Fici herbal tea as claimed in claim 1, it is characterised in that described drying Fructus Fici is joined with water
Ratio is: 1:95～110.
5. the manufacture method of Fructus Fici herbal tea as claimed in claim 1, it is characterised in that described Fructus Fici stock solution is auxiliary with herbal tea
The proportioning helping liquid is: 1:2.5～3.5.
6. the manufacture method of Fructus Fici herbal tea as claimed in claim 1, it is characterised in that described acid is citric acid, and consumption is
0.015～0.02%.
7. the manufacture method of Fructus Fici herbal tea as claimed in claim 1, it is characterised in that described sugar is white sugar, and consumption is
3～4%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169475A (en) * | 2019-07-03 | 2019-08-27 | 亳州职业技术学院 | A kind of production method of root of Dahurain angelica heat-clearing and detoxifying herbal tea |
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