CN106360240A - 一种组合物及其制备方法与在制备袋泡茶中的应用 - Google Patents
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及饮料技术领域,尤其涉及一种组合物及其制备方法与在制备袋泡茶中的应用。本发明将金银花叶、薄荷梗、罗汉果、玫瑰茄进行复配,在合理的比例下,形成的组合物能够具有良好的感官,用该组合物泡茶,所得饮料色泽橙黄明亮,味道酸甜可口,香气四溢,矿质元素含量丰富,挥发性物质共计63种。本发明提供的组合物香气清甜,口感微甜带苦,泡茶饮用,既能生津止渴、醒脑安神,还能清解血毒、降压减脂、清除自由基,集保健、饮料于一身,又充分提高了金银花叶的利用价值。
Description
技术领域
本发明涉及饮料技术领域,尤其涉及一种组合物及其制备方法与在制备袋泡茶中的应用。
背景技术
如今茶的类型很多,例如我们常见的有绿茶、红茶、白茶、乌龙茶、黄茶、黑茶。随着生活节奏的加快,袋泡茶现在在快节奏的社会中承担着重要的角色而且方便携带,深受人们喜爱。同时目前袋泡茶种类较为单一,价格、产品质量及保健价值难以保证,难以满足消费者需求。
金银花,又名忍冬、银花、双花等;根据2005年版《中国药典》,金银花为忍冬科忍冬属植物忍冬(Lonicera japonica Thunb)的干燥花蕾或带初开的花。而金银花的茎叶药名叫忍冬藤,又名银花藤,性甘味寒。归肺、胃、大肠经。主要功效是清热解毒而多于痈肿疮毒,常配伍连翘、蒲公英等。又能清经络中风湿热邪而止疼痛,故又用于风湿热痹,关节红、肿、痛、屈伸不利之证。用量16~20克,煎服或浸酒饮用。另外金银花叶子中分得8种醇甙或酚甙,其中主要为多元醇甙、异木酚素甙、香豆素甙等,具有抗毒、抗炎、解热等作用。还能开胃宽中,治疗暑温口渴,热毒疥疮。
金银花叶子的营养价值和功效仅次于金银花,且叶片采集容易,价格低廉,但是,与金银花相比,金银花叶片的利用率较低,应该充分利用。
发明内容
有鉴于此,本发明要解决的技术问题在于提供一种组合物及其制备方法与在制备袋泡茶中的应用。该组合物营养丰富,口感、香味、耐泡性皆佳。
本发明提供的组合物,包括如下质量份的:
本发明实施例中的组合物包括:
薄荷又叫薄荷菜,可作为药使用也可以食用。薄荷是散风解热药,它所含的薄荷油是药用的有效成分,常用于防治伤风感冒、咽喉疼痛等。在炎热的夏日,薄荷是防暑降温的最佳选择。其中薄荷梗也是中国常用的中药之一,用药历史可以追溯到一千多年前。用途很广泛,内服时煎汤(不宜久煎);或入丸、散。另外外用时需要捣汁或煎汁涂抹。薄荷梗呈辛,凉。归肺、肝经。风热,清有助于利头目,利咽透疹,疏肝行气。薄荷叶长于发汗解表,薄荷梗偏于行气和中。薄荷梗有助于治疗风热感冒,温病初起;头痛眩晕,目赤多泪,咽喉肿痛;麻疹不透,风疹瘙痒;肝郁气滞,胸闷胁痛;芳香辟秽,兼能化湿和中,还可用治夏令感受暑湿秽浊之气,脘腹胀痛,呕吐泄泻。薄荷梗的清香味也是袋泡茶所必备的。
罗汉果是葫芦科多年生藤本植物的果实被人们誉为“神仙果”,罗汉果味甘性凉,归肺、大肠经、常与琼珍灵芝配伍,有润肺止咳、生津止渴的功效、适用于肺热或肺燥咳嗽、百日咳及暑热伤津口渴等,此外容易上火、排毒能力减低者或者长坐办公室,呼吸不到室外新鲜空气影响肺部功能的人可以适当饮用。罗汉果也是一种名贵的药材,性凉味甘,功能清肺润肠通便的功效。主治百日咳,痰火咳嗽,血燥便秘等症状;对于治疗急性气管炎,急性扁桃体炎,咽喉火,急性胃炎都有很好的疗效,同时用罗汉果少许,冲入开水浸泡,是一种极好的清凉饮料,既可提神生津,又可预防呼吸道感染,常年服用,能延年益寿。
玫瑰茄也叫洛神花、山茄子等,是一种具有药用和食用双重价值的植物。不仅经常作为茶饮使用,而且还是天然的食用色素。玫瑰茄性味酸、凉,无毒。具有清热解渴、帮助消化、利尿消水肿、养血活血、养颜美容、消除宿醉,具有促进新陈代谢,清凉解渴,振奋精神,食而有味、抑制喉咙发炎的效果,感冒或嗓子疼时喝了可以减轻症状。此外还能消除疲倦,改善便秘,对皮肤粗糙,肥胖都有帮助。
一些具体实施例中,组合物包括:
一些具体实施例中,组合物包括:
一些具体实施例中,组合物包括:
本发明提供的组合物的制备方法,将金银花叶、薄荷梗、罗汉果、玫瑰茄混合,经粉碎、干燥、冷却制得组合物。
本发明制备方法简单,原料普遍,极大提高了金银花叶的利用价值,本发明实施例中,干燥的温度为70℃,3h。冷却至室温。
本发明提供的组合物在制备茶制品中的应用。
本发明中,所述茶制品为袋泡茶、速溶茶、浓缩茶汁和/或茶饮料。
具体的,茶饮料为茶汤饮料或调味茶饮料
优选的,本发明的组合物用于制备袋泡茶。
制作袋泡茶的方法为:将组合物搅拌均匀后混合,分装成袋,制得袋泡茶。该袋泡茶香气清甜,口感微甜带苦,符合金银花叶袋泡茶的口感,方便携带,香气物质丰富,且含有多种矿物质。该袋泡茶饮料具有具有清热解毒和养颜美容等保健功能,绿色天然,深受人们喜爱。
该袋泡茶的冲泡方法为每g组合物以50g 80℃的水冲泡。
本发明将金银花叶、薄荷梗、罗汉果、玫瑰茄进行复配,在合理的比例下,形成的组合物能够具有良好的感官,用该组合物泡茶,所得饮料色泽橙黄明亮,味道酸甜可口,香气四溢,矿质元素含量丰富,挥发性物质共计63种。本发明提供的组合物香气清甜,口感微甜带苦,泡茶饮用,既能生津止渴、醒脑安神,还能清解血毒、降压减脂、清除自由基,集保健、饮料于一身,又充分提高了金银花叶的利用价值。
附图说明
图1示实施例1组合物冲泡茶汤的香气成分测定图谱。
具体实施方式
本发明提供了一种组合物及其制备方法与在制备袋泡茶中的应用,本领域技术人员可以借鉴本文内容,适当改进工艺参数实现。特别需要指出的是,所有类似的替换和改动对本领域技术人员来说是显而易见的,它们都被视为包括在本发明。本发明的方法及应用已经通过较佳实施例进行了描述,相关人员明显能在不脱离本发明内容、精神和范围内对本文的方法和应用进行改动或适当变更与组合,来实现和应用本发明技术。
下面结合实施例,进一步阐述本发明:
实施例1
金银花叶38.5g,薄荷梗35g,罗汉果23g,玫瑰茄3.5g。
金银花叶、薄荷梗、罗汉果、玫瑰茄)筛选→粉碎过目筛→配料→烘干(70℃,3h)→冷却(至室温)→混合均匀。
实施例2
金银花叶37g,薄荷梗34g,罗汉果26g,玫瑰茄3g。
金银花叶、薄荷梗、罗汉果、玫瑰茄)筛选→粉碎过目筛→配料→烘干(70℃,3h)→冷却(至室温)→混合均匀。
实施例3
金银花叶36g,薄荷梗35g,罗汉果25g,玫瑰茄4g。
金银花叶、薄荷梗、罗汉果、玫瑰茄)筛选→粉碎过目筛→配料→烘干(70℃,3h)→冷却(至室温)→混合均匀。
实施例4
将实施例1~3任一项制备的组合物搅拌均匀后混合,倒入自动包装机中,分装成袋,而制得制得袋泡茶。
实施例5
将制得的袋泡茶,按料液比1:50,80℃水冲泡后进行感官评定。感官评价采用盲评方式,随机选取志愿者100名,年龄分布为10~60岁,男女各半。主要审评茶汤色泽、香气、滋味三个因子,其中:汤色30%,香气30%,滋味40%,采用百分制进行评分,最终求平均得分。
表1感官审评标准
评分结果如表2:
表2各实施例组合物冲泡后得分
色泽 | 口感 | 香味 | 耐泡性 | 总分 | |
实施例1 | 25 | 35 | 16 | 9 | 87 |
实施例2 | 27 | 36 | 18 | 9 | 90 |
实施例3 | 28 | 33 | 17 | 8 | 86 |
经感官分析,该组合物冲泡后,色泽橙黄明亮,味道酸甜可口,香气四溢,深受广大消费者的喜爱。
实施例5
天平分别称取5.0g的实施例1~3的组合物于坩埚中,将坩埚放电热炉上灼烧炭,炭化后将坩埚移入550℃高温炉中灰化3h,取出冷却,加水后向坩埚中试着加3%~5%的HNO3(其量要小于25ml)进行加热,至样液pH为中性,用一次性针管移近25ml容量瓶中,用纯净水定容至刻度线,在Optima2100DV电感耦合等离子体发射光谱仪测各元素的含量。
表3组合物中矿质元素的测定
样品 | Ca | Cd | Cr | Cu | Fe | K | Mg | Mn | Na | Pb | Zn |
实施例1(g/100g) | 1.749 | 0.000 | 0.003 | 0.017 | 0.258 | 1.548 | 1.949 | 0.130 | 0.100 | 0.001 | 0.027 |
实施例2(g/100g) | 1.781 | 0.002 | 0.003 | 0.016 | 0.259 | 1.551 | 1.952 | 0.128 | 0.102 | 0.001 | 0.029 |
实施例3(g/100g) | 1.762 | 0.001 | 0.002 | 0.017 | 0.260 | 1.549 | 1.947 | 0.129 | 0.099 | 0.001 | 0.026 |
由表3可知,金银花叶袋泡茶中Ca、K、Mg的含量较高,含有少量Fe、Mn、Zn、Cu、Na,几乎不含Pb、Cr、Cd。参考茶叶的卫生标准,其Pb和Cu的卫生标准分别是≤5mg/kg和≤60mg/kg。从表中可以看出,制得的金银花叶袋泡茶中含有很少量的Pb和Cu,没有超过这一标准。
实施例6
香气的是茶叶中的芳香物质,即茶叶中挥发性物质的总称。将实施例1~3的组合物分别按料液比1:50,80℃水冲泡后进行感官评定。采用GC-MS对茶汤中香气物质进行检测。其中对实施例1中香气物质检测的色谱图如图1。各香气物质的含量如表4:
表4香气组分分析
由表4可知,实施例1的茶汤中样共检测出63种香气成分,含量较高的成分主要有:酯类、醇类、酮类等。由于烷烃一般香气微弱或几乎没有香气,含量比较低;
其中糠醇、苯甲醛、芳樟醇、苯乙醇、N-乙基琥珀酰亚胺、癸醛、1,2,3―三甲氧基苯、1,2,4-三甲氧基苯、叔丁基对甲酚、1,3,7-三甲基-3,7-二氢-1H-嘌呤-2,6-二酮、1,2-二甲氧基苯等香气成分在香气检测中匹配度均较高,其中1,2,3-三甲氧基苯含量均较高,占3.34%,1,3,7-三甲基-3,7-二氢-1H-嘌呤-2,6-二酮分别占0.37%,1,2,4-三甲氧基苯的百分含量分别为0.96%,芳樟醇则为4.59%,这些杂氧化合物成分含量可能会在很大程度上影响到茶汤的香气。实施例2和实施例3的茶汤中香气物质的含量与此相似。说明本发明提供的组合物各组分在合理的比例内形成了良好的协调作用,从而形成清香提神的香味,令人心旷神怡。
以上仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (10)
1.一种组合物,其特征在于,包括如下质量份的:
2.根据权利要求1所述的组合物,其特征在于,包括:
3.根据权利要求2所述的组合物,其特征在于,包括:
4.根据权利要求2所述的组合物,其特征在于,包括:
5.根据权利要求2所述的组合物,其特征在于,包括:
6.权利要求1~5任一项所述组合物的制备方法,其特征在于,将金银花叶、薄荷梗、罗汉果、玫瑰茄混合,经粉碎、干燥、冷却制得组合物。
7.根据权利要求6所述的制备方法,其特征在于,所述干燥的温度为70℃,3h。
8.权利要求1~5任一项所述组合物在制备茶制品中的应用。
9.根据权利要求8所述的应用,其特征在于,所述茶制品为袋泡茶、速溶茶、浓缩茶汁和/或茶饮料。
10.根据权利要求9所述的应用,其特征在于,所述茶饮料为茶汤饮料或调味茶饮料。
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