CN106417778A - Preparation method of drink of leaf of Chinese holly - Google Patents
Preparation method of drink of leaf of Chinese holly Download PDFInfo
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- CN106417778A CN106417778A CN201610873575.3A CN201610873575A CN106417778A CN 106417778 A CN106417778 A CN 106417778A CN 201610873575 A CN201610873575 A CN 201610873575A CN 106417778 A CN106417778 A CN 106417778A
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- momordicae charantiae
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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
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention belongs to the technical field of tea preparations and in particular discloses a preparation method of a drink of leaf of Chinese holly. The preparation method comprises the following steps: (1) preparation of juice of leaf of Chinese holly and oolong juice; (2) preparation of bitter melon juice; (3) blending: blending 30-50 parts of mixed liquor of the juice of leaf of Chinese holly and the oolong juice, 20-40 parts of bitter melon juice, 8-10 parts of sucrose, 1-3 parts of honey and 0.1-0.4 part of citric acid by weight, and then carrying out suction filtration again, thus obtaining mixed juice; (4) homogenization and degassing; and (5) canning, sterilization and cooling. The prepared drink of leaf of Chinese holly has better color, taste and fragrance and excellent quality.
Description
Technical field
The invention belongs to tea preparation technical field, more particularly to a kind of manufacture method of bitter leaves tea beverage.
Background technology
Folium Ilicis, are Aquifoliaceae Ilex latifolia Thunb kind aiphylliums, are commonly called as tea fourth, Fu Dingcha, highland Lu's tea, main distribution
On the ground such as southwest and South China, it is pure natural health-care beverage.Contain Herba Lactucae formosanae Saponin, aminoacid, vitamin in Folium Ilicis
200 Multiple components such as C, Polyphenols, flavonoid, caffeine, protein.Sample tea delicate fragrance has bitterness, then sweet cool, with heat clearing away
Relieve summer heat, eyesight-improving intelligence-developing, promoting the production of body fluid to quench thirst, diuresis heart tonifying, the cough-relieving that wets one's whistle, blood pressure lowering fat-reducing, suppression cancer anti-cancer, defying age, the arteries and veins etc. of invigorating blood circulation many
Effect is planted, have the laudatory titles such as " health tea ", " cosmetic tea ", " diet tea ", " blood-pressure decreasing tea ", " lengthen one's life tea ".
Fructus Momordicae charantiae also known as balsam pear, the annual climing property herbaceous plant of Cucurbitaceae Fructus Momordicae charantiae platymiscium, its bitter in the mouth is cold in nature, washs with expelling summer-heat
Heat, effect of improving eyesight removing toxic substances.Fructus Momordicae charantiae is not only rich containing protein, saccharide, vitamin B2, vitamin C, aminoacid and mineral etc.
Rich nutritional labeling, also containing Fructus Momordicae charantiae glucoside, Charantin, serotonine, galacturonic acid, pectin and MAP30 anti AIDS virus
Multiple medicinal active ingredients such as albumen, with high medical value, it is possible to decrease blood glucose, mutation, antiviral, antitumor, and
Can enhancing human body immunity function.
Modern's rhythm of life is fast, operating pressure big, and various slight illness easily occurs in body, and Folium Ilicis and Fructus Momordicae charantiae belong to medicine food together
The food of dual-purpose bitterness, medical value is very high.Some AIS health drinks are occurred in that in the market, general in its manufacturing process
All over using high-temp extracting technique.High-temp extracting refers to soak 10-15min in the hot water for be placed in Folium Camelliae sinensis 85-90 DEG C, makes in Folium Camelliae sinensis
Soluble substance dissolved in water, so as to extract tea juice.Although high-temp extracting can obtain higher leaching rate, while easily cause
The high-temperature oxydation of Folium Camelliae sinensis soluble chemical composition and polymerization, cause millet paste color change and muddiness, hence it is evident that impact sense organ, Er Qiegeng
For it is important that affect its taste, causing tea flavour dense and malaise；Meanwhile, too high temperature can also cause waving in a large number for tea aroma
Send out.
Content of the invention
The purpose of the present invention is providing a kind of manufacture method of bitter leaves tea beverage, causes tea aroma to solve high-temp extracting
A large amount of volatilizations, millet paste color change and muddiness problem.
In order to achieve the above object, the base case of the present invention is：A kind of manufacture method of bitter leaves tea beverage, including following
Step：
(1) preparation of Herba Lactucae formosanae tea juice, oolong tea juice：
A, Herba Lactucae formosanae tea fresh leaves, fresh leaves of oolong tea are spread to water content 68-74% after plucking, by quality proportioning Folium Ilicis：Crow
Imperial tea=1.5-2：1 feeding, Folium Ilicis and oolong tea are completed, spreading for cooling, are then rubbed with strand leaf machine；
B, low temperature, high pressure extraction：The rubbing leaf that step A is obtained is placed on freezing 30- under -10 DEG C to -12 DEG C low temperature
40min, takes out, and then presses 1：80-120 tea quality parts ratio adds water, rapid evacuation, auxiliary under 50-60MPa high pressure
Extraction 6-8min；Filter and obtain mixed liquor；
(2) preparation of Succus Momordicae charantiae：
A, broken, beating：Fructus Momordicae charantiae is put in beater, weight is added for the water beating 2min of 3.5-4 times of Fructus Momordicae charantiae；Beating
After filter；
B, colloid mill, filtration：Levigate in colloid mill, fine straining acquisition Succus Momordicae charantiae poured into by the Fructus Momordicae charantiae juice that step C is obtained；
(3) modulate：
By Herba Lactucae formosanae tea juice and oolong tea juice mixed liquor, Succus Momordicae charantiae, sucrose, Mel, citric acid according to quality parts ratio：Herba Lactucae formosanae
Tea juice and oolong tea juice mixed liquor 30-50 part, Succus Momordicae charantiae 20-40 part, sucrose 8-10 part, Mel 1-3 part, citric acid 0.1-0.4
Part, sucking filtration again after allotment, obtain mixing juice；
(4) homogenizing, degassing：
The mixing juice that step (3) is obtained carries out high pressure homogenize；Vacuum outgass after homogenizing；
(5) canned and sterilization, cooling.
The present invention in Herba Lactucae formosanae tea juice, the preparation process of oolong tea juice, the mixing leaf that first Folium Ilicis and oolong tea rubbed
Freezing 30-40min under -10 DEG C to -12 DEG C low temperature is placed on, is taken out, then add water, evacuation, under 50-60MPa high pressure
Assisted Extraction 6-8min.Freezing Folium Camelliae sinensis are the step before extraction at low temperature, and low temperature can make the hydrophobic bond structure of tea cell film
Destroyed, increase the hydrophilicity of cell, on the other hand intracellular water crystallization, ice crystal grain is formed, is caused cell expansion and rupture；
As cell is seriously damaged, cell inclusion is increased during extraction and flows out ratio, can be effectively by Folium Ilicis, oolong tea
Constituents extraction is out.During extraction, in the presence of high pressure, the cell of script well damage is destroyed further, cell inclusion
Ratio increase is flowed out, so as to improve tea juice soluble solid content.Tea polyphenols, aminoacid etc. become for the effective local flavor of tea juice
Point, extracted using above-mentioned steps, the leaching rate of tea polyphenols, aminoacid, catechin etc. can be effectively improved, is effectively improved the mouth of tea juice
Sense.Compared with high-temp extracting, using this extracting technology, due to carrying out at low temperature, without the need for heating, tea aroma can be prevented effectively from
Volatilization, can keep the original color of tea juice well.
Scheme two：Based on scheme preferred, in the preparation of step (2) Succus Momordicae charantiae, also include to obtain
The de- hardship of Succus Momordicae charantiae；Add in Succus Momordicae charantiae and account for beta-schardinger dextrin-and the maltodextrin of Succus Momordicae charantiae weight 0.35%, wherein beta-schardinger dextrin-,
The quality proportioning of maltodextrin is 1:2；Stirring, de- hardship, cool down standby.
Fructus Momordicae charantiae has very high nutritive value and a medical value, but Fructus Momordicae charantiae bitter in the mouth and puckery, the hardship therefore directly made
The same taste bitterness of melon juice, makes part population be difficult to receive.Main bitter taste compound in Fructus Momordicae charantiae is Fructus Momordicae charantiae glycoside material, and
This kind of material is also one of Fructus Momordicae charantiae efficacy component, should not remove.The conventional debitterizing method of Succus Momordicae charantiae is soaked for salt solution at present
Method, although this method de-bittering effect is preferable, also easily makes active ingredient-Charantin etc. in Succus Momordicae charantiae lose while de- bitter.
The outer hydrophilic interior hydrophobic structure of beta-schardinger dextrin-makes it have the property of molecular microcapsule glue, can be anti-by inclusion with chemical compound lot
Clathrate should be generated.Its hydrophobic cavity internal medicine that is mainly characterized by of maltodextrin is embedded in various organic compound, steady so as to be formed
Fixed complex.Beta-schardinger dextrin-, maltodextrin all can be carried out covering to overweight bitterness in Succus Momordicae charantiae to be coordinated and not to destroy Fructus Momordicae charantiae
Glycoside, it is demonstrated experimentally that beta-schardinger dextrin-and the maltodextrin for accounting for Succus Momordicae charantiae weight 0.35% is added in Succus Momordicae charantiae, wherein β-ring paste
Essence, the quality proportioning of maltodextrin are 1:2, the bitterness in Fructus Momordicae charantiae can be effectively covered, and good in taste.
Scheme three：Based on scheme preferred, in described step (3) modulation, Herba Lactucae formosanae tea juice and oolong tea juice mixed liquor
40 parts, 30 parts of Succus Momordicae charantiae, 10 parts of sucrose, 2 parts of Mel, 0.3 part of citric acid, sucking filtration again after allotment, obtain mixing juice.According to
The beverage that the proportioning is obtained, color and luster, flavour, mouthfeel, fragrance etc. are all preferable, best in quality.
Scheme four：Based on scheme, preferred version one or two any one of preferred version preferred version, the water is
Ultrafiltration water or distilled water.Contain metal ion in common water, aldehydes matter ring hydrogen is easily reacted with metal ion,
Generate the material of precipitation or impact local flavor, therefore tea beverage with water distilled water or ultrafiltration water.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
A kind of manufacture method of bitter leaves tea beverage, other embodiment and comparative example are described in detail by taking embodiment 1 as an example below
Embody in table 1, unshowned part is same as Example 1.
Embodiment 1
Present embodiment discloses a kind of manufacture method of bitter leaves tea beverage, comprises the steps：
(1) preparation of Herba Lactucae formosanae tea juice, oolong tea juice：
A, Herba Lactucae formosanae tea fresh leaves, fresh leaves of oolong tea are spread to water content 68-74% after plucking, by quality proportioning Folium Ilicis：Crow
Imperial tea=1.5-2：1 feeding, Folium Ilicis and oolong tea are completed, spreading for cooling, are then rubbed with strand leaf machine；
B, low temperature, high pressure extraction：The rubbing leaf that step A is obtained is placed on freezing 30- under -10 DEG C to -12 DEG C low temperature
40min, takes out, and then presses 1：80-120 tea quality parts ratio adds water, rapid evacuation, auxiliary under 50-60MPa high pressure
Extraction 6-8min；Filter and obtain mixed liquor；
(2) preparation of Succus Momordicae charantiae：
A, broken, beating：Fructus Momordicae charantiae is put in beater, weight is added for the distilled water beating 2min of 3.5-4 times of Fructus Momordicae charantiae；
Filter after beating；
B, colloid mill, filtration：Levigate in colloid mill, fine straining acquisition Succus Momordicae charantiae poured into by the Fructus Momordicae charantiae juice that step C is obtained；
C, de- hardship：Beta-schardinger dextrin-and the maltodextrin for accounting for Succus Momordicae charantiae weight 0.35%, wherein β-ring is added in Succus Momordicae charantiae
Dextrin, the quality proportioning of maltodextrin are 1:2；Stirring, the de- hardship of embedding, cool down standby.
(3) modulate：
By Herba Lactucae formosanae tea juice and oolong tea juice mixed liquor, Succus Momordicae charantiae, sucrose, Mel, citric acid according to quality parts ratio：Herba Lactucae formosanae
Tea juice and 40 parts of oolong tea juice mixed liquor, 30 parts of Succus Momordicae charantiae, 10 parts of sucrose, 2 parts of Mel, 0.3 part of citric acid, are taken out after allotment again
Filter, obtains mixing juice；
(4) homogenizing, degassing：
The mixing juice that step (3) is obtained carries out high pressure homogenize；Vacuum outgass after homogenizing；
(5) canned and sterilization, cooling.
Table 1
Various indexs, the parameter of beverage that embodiment 1 to comparative example 4 make, the result that draw such as table 2 institute are detected respectively
Show：
Table 2
The data that scoring draws are 10 judges the meansigma methodss that personnel are divided score after scoring by 1-10, and 10 are divided into full marks.
Conclusion：
1. embodiment 1 is with comparative example 1, embodiment 1 with the contrast of comparative example 2 as can be seen that extracted using cryogenic high pressure, tea is many
The leaching rate of phenol, aminoacid, caffeine etc. is higher than high-temp extracting, and the leaching rate of the macromolecular substances such as pectin, protein is than high
Warm macerating carries low；Using cryogenic high pressure extracting technology, the fragrance of beverage, flavour, clarity, sensory assessment are above high-temp extracting work
Skill.
2. embodiment 1 accounts for Fructus Momordicae charantiae with comparative example 3, embodiment 1 and the contrast of comparative example 4 as can be seen that adding in Succus Momordicae charantiae
The beta-schardinger dextrin-of juice weight 0.35% and maltodextrin, wherein beta-schardinger dextrin-, the quality proportioning of maltodextrin are 1:2, draw
Resultant effect is best, can effectively cover the bitterness in Fructus Momordicae charantiae, and good in taste.
Above-described is only embodiments of the invention, and in scheme, the general knowledge here such as known characteristic does not make excessive description.
It should be pointed out that for a person skilled in the art, without departing from the inventive concept of the premise, some changes can also be made
Shape and improvement, these should also be considered as protection scope of the present invention, and these are all without effect and the patent of impact present invention enforcement
Practicality.This application claims protection domain should be defined by the content of its claim, the specific embodiment party in description
Formula etc. records the content that can be used for explaining claim.
Claims (4)
1. a kind of manufacture method of bitter leaves tea beverage, it is characterised in that：Comprise the following steps：
（1）Herba Lactucae formosanae tea juice, the preparation of oolong tea juice：
A, Herba Lactucae formosanae tea fresh leaves, fresh leaves of oolong tea are spread to water content 68-74% after plucking, by quality proportioning Folium Ilicis：Oolong tea=
1.5-2：1 feeding, Folium Ilicis and oolong tea are completed, spreading for cooling, are then rubbed with strand leaf machine；
B, low temperature, high pressure extraction：The rubbing leaf that step A is obtained is placed on freezing 30-40min under -10 DEG C to -12 DEG C low temperature,
Take out, then press 1：80-120 tea quality parts ratio adds water, rapid evacuation, Assisted Extraction 6- under 50-60MPa high pressure
8min；Filter and obtain mixed liquor；
（2）The preparation of Succus Momordicae charantiae：
A, broken, beating：Fructus Momordicae charantiae is put in beater, weight is added for the water beating 2min of 3.5-4 times of Fructus Momordicae charantiae；Mistake after beating
Filter；
B, colloid mill, filtration：Levigate in colloid mill, fine straining acquisition Succus Momordicae charantiae poured into by the Fructus Momordicae charantiae juice that step C is obtained；
（3）Modulation：
By Herba Lactucae formosanae tea juice and oolong tea juice mixed liquor, Succus Momordicae charantiae, sucrose, Mel, citric acid according to quality parts ratio：Herba Lactucae formosanae tea juice
With oolong tea juice mixed liquor 30-50 part, Succus Momordicae charantiae 20-40 part, sucrose 8-10 part, Mel 1-3 part, citric acid 0.1-0.4 part, adjust
Sucking filtration again after joining, obtains mixing juice；
（4）Homogenizing, degassing：
By step（3）The mixing juice of acquisition carries out high pressure homogenize；Vacuum outgass after homogenizing；
（5）Canned and sterilization, cooling.
2. a kind of manufacture method of bitter leaves tea beverage as claimed in claim 1, it is characterised in that the step（2）Succus Momordicae charantiae
Preparation in, also include hardship de- to the Succus Momordicae charantiae that obtains；In Succus Momordicae charantiae add account for Succus Momordicae charantiae weight 0.35% beta-schardinger dextrin-and
Maltodextrin, wherein beta-schardinger dextrin-, the quality proportioning of maltodextrin are 1: 2；Stirring, de- hardship, cool down standby.
3. a kind of manufacture method of bitter leaves tea beverage as claimed in claim 1, it is characterised in that the step（3）In modulation,
Herba Lactucae formosanae tea juice and 40 parts of oolong tea juice mixed liquor, 30 parts of Succus Momordicae charantiae, 10 parts of sucrose, 2 parts of Mel, 0.3 part of citric acid, after allotment again
Secondary sucking filtration, obtains mixing juice.
4. the manufacture method of a kind of bitter leaves tea beverage as described in any one of claim 1-3, it is characterised in that the water is super
Drainage or distilled water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610873575.3A CN106417778A (en) | 2016-09-30 | 2016-09-30 | Preparation method of drink of leaf of Chinese holly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610873575.3A CN106417778A (en) | 2016-09-30 | 2016-09-30 | Preparation method of drink of leaf of Chinese holly |
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| Publication Number | Publication Date |
|---|---|
| CN106417778A true CN106417778A (en) | 2017-02-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610873575.3A Pending CN106417778A (en) | 2016-09-30 | 2016-09-30 | Preparation method of drink of leaf of Chinese holly |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720530A (en) * | 2019-11-28 | 2020-01-24 | 余庆县玉笏春茶业有限责任公司 | Folum Ilicis folium beverage and its preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186611A (en) * | 1996-12-28 | 1998-07-08 | 洛阳春都集团股份有限公司 | Dyer cratoxylum prunifolium drink and producing method |
| CN103598382A (en) * | 2013-11-28 | 2014-02-26 | 梁佳威 | Hypoglycemic bitter gourd-broadleaf holly-tartary buckwheat tea and preparation method thereof |
| CN104687182A (en) * | 2015-03-27 | 2015-06-10 | 合肥工业大学 | Cool health drink with formosan lattice herb, tartary buckwheat and bitter melon as main materials and production method thereof |
-
2016
- 2016-09-30 CN CN201610873575.3A patent/CN106417778A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186611A (en) * | 1996-12-28 | 1998-07-08 | 洛阳春都集团股份有限公司 | Dyer cratoxylum prunifolium drink and producing method |
| CN103598382A (en) * | 2013-11-28 | 2014-02-26 | 梁佳威 | Hypoglycemic bitter gourd-broadleaf holly-tartary buckwheat tea and preparation method thereof |
| CN104687182A (en) * | 2015-03-27 | 2015-06-10 | 合肥工业大学 | Cool health drink with formosan lattice herb, tartary buckwheat and bitter melon as main materials and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720530A (en) * | 2019-11-28 | 2020-01-24 | 余庆县玉笏春茶业有限责任公司 | Folum Ilicis folium beverage and its preparation method |
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Application publication date: 20170222 |
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