CN106359731A - Chocolate-flavored radix puerariae tea beverage and preparation method thereof - Google Patents
Chocolate-flavored radix puerariae tea beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106359731A CN106359731A CN201610745024.9A CN201610745024A CN106359731A CN 106359731 A CN106359731 A CN 106359731A CN 201610745024 A CN201610745024 A CN 201610745024A CN 106359731 A CN106359731 A CN 106359731A
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- Prior art keywords
- parts
- radix
- chocolate
- tea beverage
- radix puerariae
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Classifications
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a chocolate-flavored radix puerariae tea beverage. The chocolate-flavored radix puerariae tea beverage is made from the following raw materials in parts by weight: 120-125 parts of tea leaves, 25-26 parts of radix puerariae, 15-16 parts of licorice roots, 20-22 parts of walnut kernels, 4-5 parts of orange juice, 10-11 parts of white chocolate, 2-3 parts of fructus alpiniae oxyphyllae, 1-2 parts of radix polygalae, 3-4 parts of tuber fleeceflower roots, 0.2-0.3 part of yeast, 0.7-0.8 part of xylose, 0.7-0.8 part of glycine, 1-2 parts of high fructose corn syrup and 2-3 parts of activated carbon. Exogenous amino acids and sugar are added to treat the tea leaves, so that the brightness of the tea beverage can be notably improved, the free radical scavenging capacity of a tea liquor extract is improved, and besides, the tea beverage disclosed by the invention is clear and rich in fragrance, and has the efficacy of nourishing the brain.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of chocolate flavouring kudzu root tea beverage and its preparation side
Method.
Background technology
Radix Puerariae is traditional Chinese medicine and health food, and it contains a large amount of puerarins, isoflavonoid, has rush
Enter multiple lifes such as cardiovascular and cerebrovascular vessel blood flow, blood fat reducing, blood sugar lowering, fall blood alcohol, defying age, anticancer, resisting fatigue, enhancing human body immunity power
Reason function, to the effect highly significant safeguarding cardiovascular and cerebrovascular vessel health.Develop kudzu root tea beverage with Radix Puerariae, Folium Camelliae sinensis for development of raw materials,
Take full advantage of rich bioactive ingredients in abundant nutritive and health protection components in Radix Puerariae and Folium Camelliae sinensis to be organically combined, research and development
Go out to facilitate good to eat health-care tea beverage, be that the exploitation of China's Radix Puerariae open new approach, will have wide market
Prospect and considerable economic benefit.And the flavour of Folium Camelliae sinensis and fragrance become the key factor of impact kudzu root tea beverage quality.Tea
In leaf, free aminoacid content is used to describe an important indicator of the fresh refreshing degree of Folium Camelliae sinensis, or nutrient necessary to human body
Matter, plays epochmaking health-care effect to the rehabilitation of human body diseases and prevention simultaneously again.Have benefited from the development of modern science and technology,
Adding the content that xenobioticses targetedly change a certain class predetermined substance in Folium Camelliae sinensis, thus improving the quality of correlation, more can meet
The demand in market.In " impact to Pu'er raw tea quality of exogenous amino acid and sugar " literary composition, author is with Folium Camelliae sinensis, aminoacid, reduction
Sugar made phenol ammonia than with phenose than low tea, but and there is precipitation in unresolved tea-drinking.
Content of the invention
The object of the invention is exactly the defect in order to make up prior art, provide a kind of chocolate flavouring kudzu root tea beverage and its
Preparation method.
The present invention is achieved by the following technical solutions:
A kind of chocolate flavouring kudzu root tea beverage, is prepared by the raw materials in:
Folium Camelliae sinensis 120-125, Radix Puerariae 25-26, Radix Glycyrrhizae 15-16, Semen Juglandis 20-22, orange juice 4-5, white chocolate 10-11, Fructus Alpiniae Oxyphyllae
2-3, Radix Polygalae 1-2, Radix Polygoni Multiflori 3-4, yeast 0.2-0.3, xylose 0.7-0.8, glycine 0.7-0.8, high fructose syrup 1-2, activity
Charcoal 2-3.
The preparation method of described chocolate flavouring kudzu root tea beverage, comprises the following steps:
(1) water that Radix Puerariae, Fructus Alpiniae Oxyphyllae, Radix Polygalae, Radix Polygoni Multiflori are added 5-6 times boils 40-50 minute, filter cleaner by slow fire, collects filter
Liquid, obtains Chinese medicine extraction liquid；
(2) Folium Camelliae sinensis are mixed with xylose, glycine, the moistening that adds water reaches 40% to water content, be placed in 50 DEG C of Automatic Control fermentations
In case process 3 days, then ultrasonic power be 1400w, frequency be 25hz under conditions of process 90 minutes, under the conditions of 40 DEG C
It is dried；
(3) by Radix Glycyrrhizae under conditions of microwave power is for 600w microwave treatment 3 minutes, then by resulting material and step (2) institute
Obtain material mixing, plus 9-10 times of water extracts 30 minutes at 70-75 DEG C, be cooled to when 30 DEG C access yeast, heat-preservation fermentation
7-8 hour, filter cleaner, collect filtrate；
(4) Semen Juglandis, orange juice are mixed into pot, discharging after fried dry, as many again water carries out defibrination, adds white chocolate, big fire
Boil, filter cleaner；
(5) by step (1), (4) resulting material mix homogeneously, activated carbon, water bath processing 60 minutes at 60 DEG C are added, sucking filtration removes
Deactivation charcoal, resulting material is spray-dried to make powder, and step (3) resulting material and leftover materials mixing and stirring,
Sterilization, obtains final product.
The invention has the advantage that the Folium Camelliae sinensis of the present invention add exogenous amino acid and sugar is processed, tea beverage can be dramatically increased
Brightness, improves the radical scavenging activity of tea extractum, and supersound process be can induce aminoacid and formed in Maillard reaction with sugar
Between product, strengthen Maillard reaction, thus improve the fragrance of tea, improve tea flavour, Folium Camelliae sinensis after treatment mix with Radix Glycyrrhizae add
Water extraction, the glycyrrhizin dissolution in Radix Glycyrrhizae forms micelle, deposit in tea is embedded the life wherein reducing tea beverage precipitation
Become, and wherein Radix Glycyrrhizae is extracted after microwave bulking, the dissolution of glycyrrhizin improves, and Folium Camelliae sinensis and Radix Glycyrrhizae extract add yeast and send out
Ferment, yeast can reduce the surface tension of extracting solution, thus improve formation micelle using decomposing the materials such as protein therein
Ability, the Chinese medicine extraction liquid color and luster of interpolation is deep, processes and can decolour through activated carbon, reduces the impact to tea beverage color and luster, this
Outward, the present invention has functions that brain-strengthening.
Specific embodiment
A kind of chocolate flavouring kudzu root tea beverage, is made up of the raw material of following weight portion (kilogram):
Folium Camelliae sinensis 120, Radix Puerariae 25, Radix Glycyrrhizae 15, Semen Juglandis 20, orange juice 4, white chocolate 10, Fructus Alpiniae Oxyphyllae 2, Radix Polygalae 1, Radix Polygoni Multiflori 3, ferment
Female 0.2, xylose 0.7, glycine 0.7, high fructose syrup 1, activated carbon 2.
The preparation method of described chocolate flavouring kudzu root tea beverage, comprises the following steps:
(1) water that Radix Puerariae, Fructus Alpiniae Oxyphyllae, Radix Polygalae, Radix Polygoni Multiflori are added 5 times boils by slow fire 40 minutes, and filter cleaner is collected filtrate, obtained
Chinese medicine extraction liquid；
(2) Folium Camelliae sinensis are mixed with xylose, glycine, the moistening that adds water reaches 40% to water content, be placed in 50 DEG C of Automatic Control fermentations
In case process 3 days, then ultrasonic power be 1400w, frequency be 25hz under conditions of process 90 minutes, under the conditions of 40 DEG C
It is dried；
(3) by Radix Glycyrrhizae under conditions of microwave power is for 600w microwave treatment 3 minutes, then by resulting material and step (2) institute
Material mixing, plus 9 times of water extract 30 minutes at 70 DEG C, is cooled to access yeast when 30 DEG C, heat-preservation fermentation 7 hours,
Filter cleaner, collects filtrate；
(4) Semen Juglandis, orange juice are mixed into pot, discharging after fried dry, as many again water carries out defibrination, adds white chocolate, big fire
Boil, filter cleaner；
(5) by step (1), (4) resulting material mix homogeneously, activated carbon, water bath processing 60 minutes at 60 DEG C are added, sucking filtration removes
Deactivation charcoal, resulting material is spray-dried to make powder, and step (3) resulting material and leftover materials mixing and stirring,
Sterilization, obtains final product.
Claims (2)
1. a kind of chocolate flavouring kudzu root tea beverage is it is characterised in that be prepared by the raw materials in:
Folium Camelliae sinensis 120-125, Radix Puerariae 25-26, Radix Glycyrrhizae 15-16, Semen Juglandis 20-22, orange juice 4-5, white chocolate 10-11, Fructus Alpiniae Oxyphyllae
2-3, Radix Polygalae 1-2, Radix Polygoni Multiflori 3-4, yeast 0.2-0.3, xylose 0.7-0.8, glycine 0.7-0.8, high fructose syrup 1-2, activity
Charcoal 2-3.
2. the preparation method of chocolate flavouring kudzu root tea beverage according to claim 1 is it is characterised in that include following walking
Rapid:
(1) water that Radix Puerariae, Fructus Alpiniae Oxyphyllae, Radix Polygalae, Radix Polygoni Multiflori are added 5-6 times boils 40-50 minute, filter cleaner by slow fire, collects filter
Liquid, obtains Chinese medicine extraction liquid；
(2) Folium Camelliae sinensis are mixed with xylose, glycine, the moistening that adds water reaches 40% to water content, be placed in 50 DEG C of Automatic Control fermentations
In case process 3 days, then ultrasonic power be 1400w, frequency be 25hz under conditions of process 90 minutes, under the conditions of 40 DEG C
It is dried；
(3) by Radix Glycyrrhizae under conditions of microwave power is for 600w microwave treatment 3 minutes, then by resulting material and step (2) institute
Obtain material mixing, plus 9-10 times of water extracts 30 minutes at 70-75 DEG C, be cooled to when 30 DEG C access yeast, heat-preservation fermentation
7-8 hour, filter cleaner, collect filtrate；
(4) Semen Juglandis, orange juice are mixed into pot, discharging after fried dry, as many again water carries out defibrination, adds white chocolate, big fire
Boil, filter cleaner；
(5) by step (1), (4) resulting material mix homogeneously, activated carbon, water bath processing 60 minutes at 60 DEG C are added, sucking filtration removes
Deactivation charcoal, resulting material is spray-dried to make powder, and step (3) resulting material and leftover materials mixing and stirring,
Sterilization, obtains final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610745024.9A CN106359731A (en) | 2016-08-29 | 2016-08-29 | Chocolate-flavored radix puerariae tea beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610745024.9A CN106359731A (en) | 2016-08-29 | 2016-08-29 | Chocolate-flavored radix puerariae tea beverage and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106359731A true CN106359731A (en) | 2017-02-01 |
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ID=57904121
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610745024.9A Pending CN106359731A (en) | 2016-08-29 | 2016-08-29 | Chocolate-flavored radix puerariae tea beverage and preparation method thereof |
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| CN (1) | CN106359731A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996620A (en) * | 2015-06-11 | 2015-10-28 | 亳州市益众堂保健食品有限公司 | Haw and tartarian buckwheat instant tea and preparation method thereof |
-
2016
- 2016-08-29 CN CN201610745024.9A patent/CN106359731A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996620A (en) * | 2015-06-11 | 2015-10-28 | 亳州市益众堂保健食品有限公司 | Haw and tartarian buckwheat instant tea and preparation method thereof |
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Application publication date: 20170201 |
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