CN106418105A - Preparation method of botanical solid beverage - Google Patents

Preparation method of botanical solid beverage Download PDF

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Publication number
CN106418105A
CN106418105A CN201610828954.0A CN201610828954A CN106418105A CN 106418105 A CN106418105 A CN 106418105A CN 201610828954 A CN201610828954 A CN 201610828954A CN 106418105 A CN106418105 A CN 106418105A
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China
Prior art keywords
flos rosae
rosae rugosae
black tea
fructus jujubae
fructus
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CN201610828954.0A
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Chinese (zh)
Inventor
肖新玉
罗艳萍
程学仁
张风
张冬林
曹亚兰
罗汝锋
苏文聪
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广东方制药有限公司
广东一方制药有限公司
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Priority to CN201610828954.0A priority Critical patent/CN106418105A/en
Publication of CN106418105A publication Critical patent/CN106418105A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/18Extraction of water soluble tea constituents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • A23F3/32Agglomerating, flaking or tabletting or granulating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385Concentrates of non-alcoholic beverages
    • A23L2/39Dry compositions
    • A23L2/395Dry compositions in a particular shape or form
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42Preservation of non-alcoholic beverages
    • A23L2/50Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a preparation method of a botanical solid beverage. The botanical solid beverage is prepared from the following raw materials in parts by weight: 0.5-1.5 parts of rose flower, 0.5-1.5 parts of fructus jujubae, 0.5-1.5 parts of fructus crataegi, 0.05-0.2 part of fruit of mulberry, 0.1-0.5 part of liquorice root, 0.1-0.5 part of black tea, 0.5-1.5 parts of maltodextrin, 0.5-3 parts of fructose and 0.01-0.05 part of stevioside. The preparation method of the botanical solid beverage comprises the following steps: crushing the rose flower, collecting aroma water in advance, extracting filtrate from rose flower residues, then extracting the rose flower residues and other materials with water, crushing the black tea and the fructus jujubae, and then extracting by using a microwave extraction process. The method can be used for effectively retaining natural aroma and original taste of the rose flower, the black tea and the fructus jujubae and also protecting tea polyphenol heat-sensitive components to a maximum limit; the botanical solid beverage prepared by the method is rich in aroma, sweet and sour in mouthfeel, rich in taste and unique in flavor, and has heath care effects of maintaining beauty, nourishing qi and blood, tonifying spleen, promoting digestion and the like.

Description

A kind of preparation method of vegetable solid beverage
Technical field
The invention belongs to health food, food technology field are and in particular to a kind of preparation method of vegetable solid beverage.
Background technology
Vegetable solid beverage compared with traditional liquid beverage, have transport and easy to carry, be easy to preserve the features such as, with Other types of solid beverage is compared, and it without compositions such as essence, pigments, is led to based on the plant material of medicine-food two-purpose Cross the compatibility of science and the improvement of technical matters, make the fragrance of product, flavour, content of effective ingredient etc. all reach optimal shape State.
Traditional solid beverage more adopt water or ethanol extraction process, its shortcoming be difficult to preserve raw material itself fragrance and The retention rate problem of flavour and effective ingredient.Patent 201510407331.1 disclose a kind of Flos Rosae Rugosae flowers and fruits solid beverage and its Preparation method, its primary raw material consists of Flos Rosae Rugosae, Fructus Jujubae, Fructus Mori, Calyx Hibisci Sabdariffae, Fructus Crataegi, and wherein Flos Rosae Rugosae carries, condenses through over-cooking Process collection Aromatic water, again through concentration process, its fragrance will be by heavy losses for Aromatic water.Patent 201610314 discloses A kind of preparation method of black tea solid beverage, its constitutive material comprises black tea powder, Semen Ziziphi Spinosae, Flos Rosae Rugosae, Herba Spinaciae, Radix hemerocalis plicatae, benefit Intelligence core, Herba Portulacae, Rhizoma Corydalis, pineapple powder, bean milk powder, Tremella powder, citric acid, xylitol, wherein Semen Ziziphi Spinosae, Flos Rosae Rugosae, Herba Spinaciae, Radix hemerocalis plicatae, using technique of squeezing the juice, obtains mixing juice, Fructus Alpiniae Oxyphyllae, Herba Portulacae, Rhizoma Corydalis adopt decocting process, obtain decoction liquor, red Tea powder, pineapple powder, bean milk powder, Tremella powder are added in above-mentioned mixing juice and decoction liquor, and drying is prepared from, it is common Squeezing process fails the fragrant ingredient being effectively collected in Flos Rosae Rugosae, and in addition black tea powder is added directly into squeezing juice and decoction In liquid, then through stoving process, it is time-consuming longer, is unfavorable for black tea fragrance and the reservation of tea polyphenols effective ingredient, additionally, red Its mouthfeel of solid beverage that tea powder is un-extracted or other processing procedure is directly prepared into has foreign body sense of discomfort.
Content of the invention
Fragrance for solving plant material retains problem and the retention rate problem of effective ingredient, it is an object of the invention to carrying For a kind of preparation method of vegetable solid drink, the method can be effectively retained the natural scents of raw material itself and original flavour, and Effective ingredient can be retained to greatest extent, the vegetable solid beverage pure natural of the method preparation is no added, gives off a strong fragrance, mouthfeel acid Sweet, flavour is plentiful, unique flavor.
The present invention is to be achieved through the following technical solutions;
Vegetable solid beverage provided by the present invention is made up of the raw material of following weight parts:0.5~1.5 part of Flos Rosae Rugosae, Fructus Jujubae 0.5 ~1.5 parts, 0.5~1.5 part of Fructus Crataegi, 0.05~0.2 part of Fructus Mori, 0.1~0.5 part of Radix Glycyrrhizae, 0.1~0.5 part of black tea, maltodextrin 0.5~1.5 part, 0.5~3 part of Fructose, 0.01~0.05 part of stevioside.
In the present invention, the following report of the pharmacological action of each raw material is stated:
Flos Rosae Rugosae:Warm in nature, sweet in the mouth, emblem are bitter.Return liver, spleen channel.There is promoting QI circulation for relieving depression and blood, pain relieving and skin maintenance, use In stomachache due to hyperactive liver-QI attacking the stomach, lack of appetite vomiting and nausea, menoxenia, the pain of injury caused by falling and tumbling.The also very high edibility of Flos Rosae Rugosae, its be rich in vitamin C, The necessary trace element of vitamin A, vitamin B, Vitamin E, vitamin K, tannic acid, citric acid, malic acid and multiple human body, food Delicious flavour, be a kind of medicine that can be edible.In addition, Flos Rosae Rugosae is also widely used in essence and flavoring agent, natural pigment and beauty treatment Cosmetic product etc..
Fructus Jujubae:Warm in nature, sweet in the mouth.Returns spleen, stomach, heart channel.There is the work(of invigorating the spleen and replenishing QI, nourishing blood to tranquillize the mind, for spleen eating less, weak Loose stool, woman hysteria.Fructus Jujubae color and luster is graceful, fragrant and sweet good to eat, nutritious, containing rich in protein, several amino acids, many Sugar, dietary fiber and flavone compound, are the high-quality nourishing fruits integrating nutrition and health care, folklore The proverb of " three Fructus Jujubaes, beauties bore one's age well in one day " absolutely proves that it has high nutritive value.
Fructus Crataegi:Slightly warm in nature, sour in the mouth, sweet.Returns spleen, stomach, heart channel.There are digestion-promoting spleen-invigorating, circulation of qi promoting scattered silt, change turbid lipid-loweringing, It is mainly used in meat stagnation, gastral cavilty distension, diarrhea dysentery abdominal pain, blood stasis closed, postpartum stagnation, confidant sting, obstruction of qi in the chest and cardialgia, hernia pain Bitterly, lipidemia.Fructus Crataegi mainly contains flavonoid, oligomeric flavanoids, organic acid, trace element, in addition also contains triterpene The effects such as class, steroid and organic amine composition.In recent years, Fructus Crataegi was in blood fat reducing, blood pressure lowering, anticancer, heart tonifying, liver protection, antioxygen The pharmacological action of the aspects such as change, antibacterial and its mechanism of action aspect achieve major progress.Additionally, it is Fructus Crataegi scalable intestinal, clear Except hydroxy radical, there is loosening bowel to relieve constipation, looks improving and the skin nourishing.Fructus Crataegi also because of unique flavour that its sour in the mouth gas is fragrant, is widely used in In food service industry.
Fructus Mori:Cold in nature, sweet in the mouth, acid.GUIXIN, liver and kidney channel.There is the effects such as nourishing YIN and supplementing blood, promoting the production of body fluid to quench thirst, loosening bowel to relieve constipation, It is mainly used in the dizziness of yin deficiency blood deficiency, tinnitus, insomnia, early whitening of beard and hair, dry constipation of intestines, injury thirst or the card such as quench one's thirst.Fructus Mori is sought Support abundant, containing containing compositions such as abundant saccharide, organic acid, lipid, vitamin, tannin, cyanidin, and and zinc, manganese, The nutrients such as calcium, ferrum, have regulation immune system, promote hematopoietic growth, antimutagenic, blood sugar lowering, blood fat reducing, hepatoprotective etc. Pharmacological action.In addition, Fructus Mori has anti-oxidation function, there is the function of aesthetic health care.Fructus Mori flavour is sour-sweet, in the food industry Have a wide range of applications.
Radix Glycyrrhizae:Mild-natured, sweet in the mouth.GUIXIN, lung, spleen, stomach.There is invigorating the spleen and replenishing QI, heat-clearing and toxic substances removing, expelling phlegm for arresting cough, emergency are stopped Bitterly, the function of coordinating the actions of various ingredients in a prescription.Effective liquorice mainly has glycyrrhizin, enoxolone, 4',7-Dihydroxyflavanone, Angelica Polysaccharide etc., is One of clinical most often applied Chinese medicine.Modern study shows, Radix Glycyrrhizae has the effect of adrenocortical hormone sample, antiinflammatory action, suppression Bacterium effect, antivirus action, Detoxication, eliminating phlegm and relieving cough acts on, hepatoprotective effect, and effect for reducing blood fat and arrhythmia etc. are multi-party The effect in face.In addition, Radix Glycyrrhizae has preferable anti-aging effects, it is widely used in cosmetic industry, aesthetic health care industry.
Black tea:Black tea is warm in nature, has the distinctive color of black tea.Black tea contains tea polyphenols, polysaccharide, alkaloid, dimension life The compositions such as plain class, mineral, trace element, have Adjust-blood lipid, blood sugar lowering, atherosclerosiss, antitumor, defying age, U.S. Hold the pharmacological actions such as fat-reducing.The main active of Folium Camelliae sinensis has purine alkaloid and polyphenol compound, and tea polyphenols are for heat not Unstability composition.
The preparation method of the present invention above-mentioned vegetable solid beverage, comprises the steps:
(1)Take Flos Rosae Rugosae, pulverize, add 6~10 times of weight water, heated and boiled is distilled, collect Flos Rosae Rugosae Aromatic water, extract filter Liquid, filtration, obtain rose extract and rose slag;
(2)Take black tea, pulverize, microwave extraction twice, is extracted 10-20 minute every time, added 8~12 times of weight water for the first time, the 3-6 times of weight water of secondary addition, merges filtrate twice, obtains black tea extracting solution;
(3)Take Fructus Jujubae, pulverize, microwave extraction twice, is extracted 10-20 minute every time, added 10~14 times of weight water for the first time, the 6-10 times of weight water of secondary addition, merges filtrate twice, 60~70 DEG C are evaporated to the Fructus Jujubae that relative density is 1.08~1.2 Clear paste;
(4)Black tea extracting solution is added in Fructus Jujubae clear paste, adds maltodextrin, heated and stirred, be uniformly dissolved, carry out spray dried Dry, obtain black tea Fructus Jujubae extract;
(5)Take rose slag, Fructus Crataegi, Fructus Mori, Radix Glycyrrhizae, add 8~18 times of weight water, decoct 1~2 hour, filtration, obtain filtrate, Filtrate is merged with rose extract, is evaporated to the clear paste of relative density 1.05~1.12 at 60~70 DEG C, will be clear Cream adds maltodextrin, heated and stirred, is uniformly dissolved, and adds Flos Rosae Rugosae Aromatic water, and more than 80 DEG C are incubated 10~15 minutes, enter Row is spray-dried, and obtains Flos Rosae Rugosae Fructus Crataegi extract;
(6)Take black tea Fructus Jujubae extract, Flos Rosae Rugosae Fructus Crataegi extract, mix homogeneously with Fructose, stevioside, pelletize, pack, system Become Flos Rosae Rugosae Fructus Jujubae vegetable solid beverage.
Preferably, step(1)In, the Flos Rosae Rugosae Aromatic water of collection is 2-4 times of Flos Rosae Rugosae medical material amount.
Preferably, step(2)With(3)In, during each microwave extraction, stir in advance, stir 5-10 minute, make medical material It is fully contacted with water, be easy to the proposition of effective ingredient.
Preferably, step(4)With(5)In, the technological parameter of described spray drying is:Control spray drying machine inlet temperature be 175~185 DEG C, leaving air temp is 85~95 DEG C.
Preferably, step(5)In, clear paste is added maltodextrin, heated and stirred, is uniformly dissolved, add Flos Rosae Rugosae virtue Perfume, more than 80 DEG C are incubated 10~15 minutes so as to carry out sterilization treatment further, can keep the local flavor of Flos Rosae Rugosae again, then enter Row is spray-dried.
For can preferably realize the technique effect of the present invention, the present invention has carried out excellent to the extraction process of black tea and Fructus Jujubae Change:
Table 1:Black tea extraction process compares
Polyphenol content(HPLC method) Fragrance
Microwave extraction technique Take black tea, pulverize, microwave extraction twice, adds 10 times of weight water, in advance for the first time Stir, stir 5 minutes, microwave extraction 10 minutes, microwave power is 500W, Filtration, obtains filtrate;Add 6 times of weight water second, stir in advance, stir 5 Minute, microwave extraction 10 minutes, microwave power is 500W, and filtration obtains filtrate;Close And filtrate twice, obtain black tea extracting solution 27.0% Strong
Water decocting process Take black tea, add 10 times of weight water, decoct twice, 1 hour every time, filtration, merge Two decoct filtrates and above-mentioned Flos Rosae Rugosae filtrate, and 70 DEG C are evaporated to relative density and are 1.08 26.7% Thin
Ultrasonic extraction process Take black tea, pulverize, add 10 times amount water, supersound extraction twice, 30 minutes every time, Ultrasonic power be 500W, filtration, filtrate merge, 70 DEG C be evaporated to relatively close Spend for 1.08 20.8% Almost without
As can be seen from Table 1, in microwave extraction and water decocting process black tea extract, the content difference of tea polyphenols less, is above Ultrasonic extraction process, but the differing greatly of its fragrance, the strongest with microwave extraction technique fragrance, water decocting process is thin, surpasses Sound technique is the lightest.
Table 2:Fructus Jujubae extraction process compares
Yield of extract Fragrance
Microwave extraction technique Take Fructus Jujubae, pulverize, microwave extraction twice, adds 10 times of weight water, in advance for the first time Stir, stir 5 minutes, microwave extraction 10 minutes, microwave power is 500W, Filtration, obtains filtrate;Add 6 times of weight water second, stir in advance, stir 5 Minute, microwave extraction 10 minutes, microwave power is 500W, and filtration obtains filtrate;Close And filtrate twice, being evaporated to relative density at 70 DEG C is 1.08 36.5% Strong
Water decocting process Take Fructus Jujubae, section, add 10 times of weight water, decoct twice, 1 hour every time, filter Cross, merge two and decoct filtrate and above-mentioned Flos Rosae Rugosae filtrate, 70 DEG C are evaporated to relatively Density is 1.08 32.0% Thin
Ultrasonic extraction process Take Fructus Jujubae, pulverize, add 10 times amount water, supersound extraction twice, 30 minutes every time, Ultrasonic power be 500W, filtration, filtrate merge, 70 DEG C be evaporated to relatively close Spend for 1.08 32.5% Almost without
As can be seen from Table 2, water decocting process Fructus Jujubae pre-treatment adopts slice process, easily glues pot and hardly possible because decocting after pulverizing Filter, microwave treatment and ultrasonic technique pre-treatment adopt disintegrating process, three kinds of technique is so that the fragrance of microwave extraction is the strongest, leaching Cream yield highest, is 36.5%, and supersound extraction fragrance is the lightest, yield of extract is 32.5%, and the fragrance of water decocting process is thin, extractum Yield is 32.0%.
The present invention compared with prior art, has the advantages that:
(1)The present invention, for armaticity raw material Flos Rosae Rugosae, using pulverization process, is conducive to fragrance component rapidly, fully steam Distillate, collect Aromatic water in advance, Aromatic water further plays spray drying with concentrating clear paste, can be effectively kept the natural of Flos Rosae Rugosae Fragrance;
(2)Fructus Jujubae, black tea, adopt microwave extraction technique after pulverization process.Pulverization process, is conducive to Fructus Jujubae, black tea fragrance And the proposition of effective ingredient;Microwave extraction one side can strengthen Fructus Jujubae, the fragrance of black tea itself, on the other hand has quick saving The feature of time, in addition microwave have certain sterilization functions;Black tea extracting solution therein adopts Direct spraying drying process, effectively Avoid scattering and disappearing of fragrance in concentration process, decrease concentration heated time simultaneously, have one to tea polyphenols heat-sensitive ingredients Fixed protective effect;
(3)By preferred to the optimization of technique and formula proportion, the vegetable solid beverage flavor preparing is strong for the present invention, Sweet mouthfeel, flavour are plentiful, unique flavor, have the health-care effecies such as beauty treatment, qi and blood invigorating, spleen invigorating digestion promoting, are that a kind of beauty treatment is protected Strong first-class good merchantable brand.
Specific embodiment
To further illustrate the present invention below by specific embodiment, following examples are the specific embodiment party of the present invention Formula, but embodiments of the present invention are not limited by following embodiments.
Embodiment 1:
Proportioning raw materials:
0.8 part of Flos Rosae Rugosae, 1 part of Fructus Jujubae, 1 part of Fructus Crataegi, 0.1 part of Fructus Mori, 0.2 part of Radix Glycyrrhizae, 0.2 part of black tea, 0.7 part of maltodextrin, 0.5 part of Fructose, 0.03 part of stevioside.
Its preparation technology comprises the steps:
(1)Take Flos Rosae Rugosae, pulverize, add 10 times of weight water, low-temperature reduced-pressure collects Aromatic water, collect the Aromatic water of 2 times of medical material amount; Extract filtrate, filtration, obtain rose extract and rose slag;
(2)Take black tea, pulverize, microwave extraction twice, adds 8 times of weight water for the first time, stirs in advance, and stirs 10 minutes, Microwave extraction 10 minutes, microwave power is 500W, and filtration obtains filtrate;Add 4 times of weight water second, stir in advance, stir Mix 10 minutes, microwave extraction 10 minutes, microwave power is 500W, filtration obtains filtrate;Merge filtrate twice, obtain black tea extracting solution;
(3)Take Fructus Jujubae, pulverize, microwave extraction twice, adds 10 times of weight water for the first time, stirs in advance, and stirs 5 minutes, Microwave extraction 10 minutes, microwave power is 500W, and filtration obtains filtrate;Add 6 times of weight water second, stir in advance, stir Mix 5 minutes, microwave extraction 10 minutes, microwave power is 500W, filtration obtains filtrate;Merge filtrate twice, reduce pressure at 70 DEG C dense It is reduced to the Fructus Jujubae clear paste that relative density is 1.08;
(4)Take black tea extracting solution, be added in Fructus Jujubae clear paste, add 0.35 part of maltodextrin, heated and boiled 10 minutes, stirring is all Even, it is spray-dried, controls spray drying machine inlet temperature to be 175~185 DEG C, leaving air temp is 85~95 DEG C, obtain black tea Fructus Jujubae and extract Thing;
(5)Take rose slag, Fructus Crataegi, Fructus Mori, Radix Glycyrrhizae, add 10 times amount water, decoct 1 hour, filtration, obtain filtrate, by filtrate with Rose extract merges, and is evaporated to the clear paste of relative density 1.08 at 70 DEG C, and clear paste is added maltodextrin 0.35 Part, heated and stirred uniformly, adds Flos Rosae Rugosae Aromatic water, and more than 80 DEG C are incubated 10 minutes, are spray-dried, and control spray drying machine air intake Temperature is 175~185 DEG C, and leaving air temp is 85~95 DEG C, obtains Flos Rosae Rugosae Fructus Crataegi extract;
(6)Take black tea Fructus Jujubae extract, Flos Rosae Rugosae Fructus Crataegi extract, mix homogeneously with Fructose, stevioside, pelletize, pack, system Become Flos Rosae Rugosae Fructus Jujubae vegetable solid beverage.
Embodiment 2:
Proportioning raw materials:
1.2 parts of Flos Rosae Rugosae, 1.5 parts of Fructus Jujubae, 1.5 parts of Fructus Crataegi, 0.05 part of Fructus Mori, 0.1 part of Radix Glycyrrhizae, 0.3 part of black tea, maltodextrin 1 Part, 1 part of Fructose, 0.02 part of stevioside.
Its preparation technology comprises the steps:
(1)Take Flos Rosae Rugosae, pulverize, add 8 times of weight water, low-temperature reduced-pressure collects Aromatic water, collect the Aromatic water of 3 times of medical material amount; Extract filtrate, filtration, obtain rose extract and rose slag;
(2)Take black tea, pulverize, microwave extraction twice, adds 10 times of weight water for the first time, stirs in advance, and stirs 5 minutes, Microwave extraction 15 minutes, microwave power is 500W, and filtration obtains filtrate;Add 6 times of weight water second, stir in advance, stir Mix 5 minutes, microwave extraction 15 minutes, microwave power is 500W, filtration obtains filtrate;Merge filtrate twice, obtain black tea extracting solution;
(3)Take Fructus Jujubae, pulverize, microwave extraction twice, adds 12 times of weight water for the first time, stirs in advance, and stirs 10 minutes, Microwave extraction 15 minutes, microwave power is 500W, and filtration obtains filtrate;Add 10 times of weight water second, stir in advance, Stirring 10 minutes, microwave extraction 15 minutes, microwave power is 500W, and filtration obtains filtrate;Merge filtrate twice, subtract at 70 DEG C Pressure is concentrated into the Fructus Jujubae clear paste that relative density is 1.10;
(4)Take black tea extracting solution, be added in Fructus Jujubae clear paste, add 0.5 part of maltodextrin, heated and boiled 15 minutes, stirring is all Even, it is spray-dried, controls spray drying machine inlet temperature to be 175~185 DEG C, leaving air temp is 85~95 DEG C, obtain black tea Fructus Jujubae and extract Thing;
(5)Take rose slag, Fructus Crataegi, Fructus Mori, Radix Glycyrrhizae, add 12 times of weight water, decoct 1.5 hours, filtration, obtain filtrate, will filter Liquid is merged with rose extract, is evaporated to the clear paste of relative density 1.10, clear paste is added maltodextrin at 70 DEG C 0.5 part, heated and stirred uniformly, adds Flos Rosae Rugosae Aromatic water, and more than 80 DEG C are incubated 15 minutes, are spray-dried, and control spray drying machine Inlet temperature is 175~185 DEG C, and leaving air temp is 85~95 DEG C, obtains Flos Rosae Rugosae Fructus Crataegi extract;
(6)Take black tea Fructus Jujubae extract, Flos Rosae Rugosae Fructus Crataegi extract, mix homogeneously with Fructose, stevioside, pelletize, pack, system Become Flos Rosae Rugosae Fructus Jujubae vegetable solid beverage.
Comparative example 1:
Proportioning raw materials:
0.8 part of Flos Rosae Rugosae, 1 part of Fructus Jujubae, 1 part of Fructus Crataegi, 0.1 part of Fructus Mori, 0.2 part of Radix Glycyrrhizae, 0.2 part of black tea, 0.7 part of maltodextrin, 0.05 part of Fructose, 0.03 part of stevioside.
Its preparation technology comprises the steps:
(1)Take Flos Rosae Rugosae, Fructus Jujubae, black tea, Fructus Crataegi, Fructus Mori, Radix Glycyrrhizae, add 10 times of weight water, decoct twice, 1 hour every time, filter Cross, merge two and decoct filtrate and above-mentioned Flos Rosae Rugosae filtrate, 70 DEG C are evaporated to the Flos Rosae Rugosae Fructus Jujubae clear paste that relative density is 1.08, Clear paste is added maltodextrin, heated and stirred uniformly, adds Flos Rosae Rugosae Aromatic water, and more than 80 DEG C are incubated 10 minutes, spray dried Dry, control spray drying machine inlet temperature to be 175~185 DEG C, leaving air temp is 85~95 DEG C and obtains Flos Rosae Rugosae Fructus Jujubae extract;
(2)By Flos Rosae Rugosae Fructus Jujubae extract, mix homogeneously with Fructose, stevioside, pelletize, pack, make Flos Rosae Rugosae Fructus Jujubae and plant Thing solid beverage.
Comparative example 2:
Proportioning raw materials:
1.2 parts of Flos Rosae Rugosae, 1.5 parts of Fructus Jujubae, 1.5 parts of Fructus Crataegi, 0.05 part of Fructus Mori, 0.1 part of Radix Glycyrrhizae, 0.3 part of black tea, maltodextrin 1 Part, 1 part of Fructose, 0.02 part of stevioside.
Its preparation technology comprises the steps:
(1)Take black tea, pulverize, add 8 times amount water, twice, 30 minutes every time, ultrasonic power was 500W to supersound extraction, filtration, filter Liquid merges, 70 DEG C of concentrating under reduced pressure, is spray-dried, and controls spray drying machine inlet temperature to be 175~185 DEG C, and leaving air temp is 85~95 DEG C, obtain black tea extract;
(2)Take Fructus Jujubae, pulverize, twice, 30 minutes every time, ultrasonic power was 500W to supersound extraction, filtration, and filtrate merges, 70 DEG C Concentrating under reduced pressure, adds 0.5 part of maltodextrin, and heated and stirred uniformly, is spray-dried, and controls spray drying machine inlet temperature to be 175~185 DEG C, leaving air temp is 85~95 DEG C, obtains Fructus Jujubae extract;
(3)Take Flos Rosae Rugosae, Fructus Crataegi, Fructus Mori, Radix Glycyrrhizae, add 10 times amount water, decoct twice, 1 hour every time, filtration, merge two and decoct Filtrate, 70 DEG C are evaporated to the clear paste that relative density is 1.08, and clear paste is added 0.5 part of maltodextrin, and heated and stirred is uniform, It is spray-dried, controls spray drying machine inlet temperature to be 175~185 DEG C, leaving air temp is 85~95 DEG C and obtains Flos Rosae Rugosae Fructus Crataegi extract;
(4)Take black tea extract, Fructus Jujubae extract, Flos Rosae Rugosae Fructus Crataegi extract, mix homogeneously with Fructose, stevioside, pelletize, Packaging, makes Flos Rosae Rugosae Fructus Jujubae vegetable solid beverage.
The particulate samples 5g of Example 1, embodiment 2 and comparative example 1, comparative example 2, plus 200ml hot water respectively, observes soup Color, hears fragrance, tastes flavour, evaluated and tested, evaluation result is shown in Table 3:
Table 3
By table 1 it was found that the beverage soup look that reconstitutes of embodiment 1, embodiment 2 granule is bronzing, comparing has satiety and clear Clear bright, its rose aroma, Fructus Jujubae fragrance are more prominent, and overall fragrance is stronger, after formula, Flos Rosae Rugosae and Fructus Jujubae fragrance and Its flavour is especially prominent.The beverage that comparative example 1 granule reconstitutes, the nearly rufous of soup look, slightly owe red with respect to embodiment 1, embodiment 2 Moisture feeling, in formula, using conventional water decocting process mixed extraction, its extracting solution is through over subtraction for the raw material such as Flos Rosae Rugosae, Fructus Jujubae, black tea After pressure concentrates, fragrance almost scatters and disappears, the granule that it is prepared from almost without rose aroma, its Fructus Jujubae fragrance and overall fragrance All thin, taste its rose aroma and flavour is all inconspicuous;The beverage that comparative example 2 granule reconstitutes, soup look is light reddish brown color, owes Satiety, in formula, black tea, Fructus Jujubae adopt ultrasonic extraction process, and its fragrance is the lightest, and Flos Rosae Rugosae adopts conventional water decocting process, Fragrance is also very light, and, all through concentrating under reduced pressure technique, its rose aroma, Fructus Jujubae fragrance are almost complete for the extracting solution that technical process obtains No, overall fragrance is light, and fragrance identification is low, and flavour is tasted and also almost can not recognized.
In summary it can be seen, the present invention can be effectively retained the perfume (or spice) of Flos Rosae Rugosae using the technique collecting Flos Rosae Rugosae Aromatic water in advance Gas;Black tea, Fructus Jujubae adopt microwave extraction technique after pulverization process technique, and heated time is short, checks colors and have certain protection Effect, the beverage that embodiment sample reconstitutes relatively has ruddy sense, and especially prominent is that microwave extraction can be effectively increased black tea, Fructus Jujubae Fragrance, wherein black tea extracting solution can be prevented effectively from the loss concentrating link fragrance using Direct spraying drying process, former with other Rose aroma can farthest be shown after material formula.

Claims (5)

1. a kind of preparation method of vegetable solid beverage, this vegetable solid beverage is made up of the raw material of following weight parts:Flos Rosae Rugosae 0.5~1.5 part, 0.5~1.5 part of Fructus Jujubae, 0.5~1.5 part of Fructus Crataegi, 0.05~0.2 part of Fructus Mori, 0.1~0.5 part of Radix Glycyrrhizae, black tea 0.1~0.5 part, 0.5~1.5 part of maltodextrin, 0.5~3 part of Fructose, 0.01~0.05 part of stevioside it is characterised in that bag Include following steps:
(1)Take Flos Rosae Rugosae, pulverize, add 6~10 times of weight water, heated and boiled is distilled, collect Flos Rosae Rugosae Aromatic water, extract filter Liquid, filtration, obtain rose extract and rose slag;
(2)Take black tea, pulverize, microwave extraction twice, is extracted 10-20 minute every time, added 8~12 times of weight water for the first time, the 3-6 times of weight water of secondary addition, merges filtrate twice, obtains black tea extracting solution;
(3)Take Fructus Jujubae, pulverize, microwave extraction twice, is extracted 10-20 minute every time, added 10~14 times of weight water for the first time, the 6-10 times of weight water of secondary addition, merges filtrate twice, 60~70 DEG C be evaporated to relative density be 1.08~1.2 red Fructus Jujubae clear paste;
(4)Black tea extracting solution is added in Fructus Jujubae clear paste, adds maltodextrin, heated and stirred, be uniformly dissolved, carry out spray dried Dry, obtain black tea Fructus Jujubae extract;
(5)Take rose slag, Fructus Crataegi, Fructus Mori, Radix Glycyrrhizae, add 8~18 times of weight water, decoct 1~2 hour, filtration, obtain filtrate, Filtrate is merged with rose extract, is evaporated to the clear paste of relative density 1.05~1.12 at 60~70 DEG C, will be clear Cream adds maltodextrin, heated and stirred, is uniformly dissolved, and adds Flos Rosae Rugosae Aromatic water, and more than 80 DEG C are incubated 10~15 minutes, enter Row is spray-dried, and obtains Flos Rosae Rugosae Fructus Crataegi extract;
(6)Take black tea Fructus Jujubae extract, Flos Rosae Rugosae Fructus Crataegi extract, mix homogeneously with Fructose, stevioside, pelletize, pack, system Become Flos Rosae Rugosae Fructus Jujubae vegetable solid beverage.
2. the preparation method of vegetable solid beverage according to claim 1 is it is characterised in that step(1)In, the rose of collection Rare colored Aromatic water is 2-4 times of Flos Rosae Rugosae medical material amount.
3. the preparation method of vegetable solid beverage according to claim 1 is it is characterised in that step(2)With(3)In, often During secondary microwave extraction, stir in advance, stir 5-10 minute.
4. the preparation method of vegetable solid beverage according to claim 1 is it is characterised in that step(4)With(5)In, institute The technological parameter stating spray drying is:Spray drying machine inlet temperature is controlled to be 175~185 DEG C, leaving air temp is 85~95 DEG C.
5. the preparation method of vegetable solid beverage according to claim 1 is it is characterised in that step(5)In, by clear paste plus Enter maltodextrin, heated and stirred, be uniformly dissolved, add Flos Rosae Rugosae Aromatic water, more than 80 DEG C are incubated 10~15 minutes, are sprayed Mist is dried.
CN201610828954.0A 2016-09-19 2016-09-19 Preparation method of botanical solid beverage CN106418105A (en)

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CN107836543A (en) * 2017-10-31 2018-03-27 徐州绿之野生物食品有限公司 A kind of flowering plant tea food and preparation method thereof and application
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CN107495055A (en) * 2017-09-01 2017-12-22 拓丰粉体技术(昆山)有限公司 A kind of lemon rose compound solid beverage
CN107624905A (en) * 2017-10-31 2018-01-26 徐州绿之野生物食品有限公司 A kind of flowers black tea food and its processing method and application
CN107593980A (en) * 2017-10-31 2018-01-19 徐州绿之野生物食品有限公司 A kind of flowers Pu'er cooked tea food and its processing method and application
CN107594029A (en) * 2017-10-31 2018-01-19 徐州绿之野生物食品有限公司 A kind of flowers snow cakes and sweetmeats product and its processing method and application
CN107624904A (en) * 2017-10-31 2018-01-26 徐州绿之野生物食品有限公司 A kind of flowers Pu'er raw tea food and its processing method and application
CN107624906A (en) * 2017-10-31 2018-01-26 徐州绿之野生物食品有限公司 A kind of flowers yellow tea food and its processing method and application
CN107593994A (en) * 2017-10-31 2018-01-19 徐州绿之野生物食品有限公司 A kind of flowers green tea food and its processing method and application
CN107647056A (en) * 2017-10-31 2018-02-02 徐州绿之野生物食品有限公司 A kind of flowers Ilex Latifolia Thunb food and its processing method and application
CN107647040A (en) * 2017-10-31 2018-02-02 徐州绿之野生物食品有限公司 A kind of flowers white tea food and its processing method and application
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