CN106720752A - Camellia chrysantha beverage and preparation method thereof - Google Patents
Camellia chrysantha beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106720752A CN106720752A CN201611101752.2A CN201611101752A CN106720752A CN 106720752 A CN106720752 A CN 106720752A CN 201611101752 A CN201611101752 A CN 201611101752A CN 106720752 A CN106720752 A CN 106720752A
- Authority
- CN
- China
- Prior art keywords
- camellia
- parts
- preparation
- chrysantha beverage
- camellia chrysantha
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Abstract
The present invention relates to a kind of tea beverage, especially camellia chrysantha beverage and preparation method thereof, camellia chrysantha beverage is made up of by weight following material：70 ~ 80 parts of water, 20 ~ 30 parts of camellia nitidissima concentrate, 4 ~ 10 parts of honey, 3 ~ 6 parts of maltitol, 0.3 ~ 0.5 part of cyclodextrine, 0.02 ~ 0.05 part of vitamin, 0.005 ~ 0.008 part of xanthans, 0.05 ~ 0.09 part of citric acid.The camellia chrysantha beverage color and luster brown color that the present invention is provided, uniformity；With the distinctive fragrance of golden camellia tea, fragrance is coordinated, and entrance slight bitter, aftertaste band is sweet, pure taste, free from extraneous odour, structural state is limpid transparent, free from admixture, be long placed in it is micro- have precipitation, active constituent content is high, stable, good health care effect, and the preparation method of camellia chrysantha beverage is simple, the time is short, recovery rate is high, energy consumption is low.
Description
Technical field
The present invention relates to a kind of tea beverage, especially camellia chrysantha beverage and preparation method thereof.
Background technology
Camellia nitidissima is that unique petal is golden yellow kind in camellia family, enjoy in the world " plant kingdom giant panda " and
The good reputation of " tea race queen ", is the important gene resource for cultivating yellow camellia strain, and academic significance is great, and ornamental value is high.
Modern scientific research proves, the chemical composition of Camellia nitidissima kind up to more than 400, wherein have various having important health-care effect to human body
Trace element, amino acid, vitamin and Tea Polyphenols, tea polysaccharide, flavonoids, soaping agents etc..Zoology test result shows, golden
The water extraction of jasmine tea leaf has hypoglycemic, reducing blood lipid, drop cholesterol in serum, suppresses tumour growth, improves immunity of organism energy
The different physiological roles such as power.
The processing and utilization of current Camellia nitidissima mainly extracts its pharmaceutical componentses first, is subsequently processed into Camellia nitidissima mouthful
Take liquid, concentrating drinking liquid, tea beverage and tea bag etc..Because Camellia nitidissima blade surface has very thick wax coat, the knot of cell membrane
Closely, vein is thicker for structure, organizes more brittle, and what is typically used for a long time first prepares Camellia nitidissima air dried leaves, then uses and passes
The high temperature of Chinese medicine of uniting boils technique for a long time, exists that operation is more, the cycle is long, loss of effective components is big in process of production, must
The shortcomings of rate is not high.
The preparation of camellia nitidissima concentrate mostly be using multi-function extractor high temperature for a long time boil, vacuum concentration process system
Into.In long-time heating concentration process, the partly or completely funeral of the physiological activator with healthcare function in Camellia nitidissima
Lose, distinctive aromatic substance most of volatilization loss, because Camellia nitidissima contains abundant saponins, is steeped in concentration process
Foam is extremely more, overflows partial loss big, it is often necessary to breaking vacuum, causes thickening efficiency very low, and energy resource consumption is big, final finished
Quality is unstable.
The content of the invention
To solve the above problems, the present invention provide it is a kind of make simple, active ingredient destroy few camellia chrysantha beverage and its
Preparation method, concrete technical scheme is：
Camellia chrysantha beverage, is made up of by weight following material：70 ~ 80 parts of water, 20 ~ 30 parts of camellia nitidissima concentrate, honey 4 ~
10 parts, 3 ~ 6 parts of maltitol, 0.3 ~ 0.5 part of cyclodextrine, 0.02 ~ 0.05 part of vitamin, 0.005 ~ 0.008 part of xanthans, lemon
0.05 ~ 0.09 part of lemon acid.
The camellia nitidissima concentrate contains 6 ~ 10% solid content.
The preparation method of camellia chrysantha beverage, comprises the following steps：
（1）From the fresh blade of Camellia nitidissima, wherein mildew and rot blade is rejected, cleaned up with clear water；
（2）Jia 5 ~ 8 times of pure water after the chopping of golden flower tea fresh leaves, smashed to pieces with high-speed organization disintegrating machine, obtain Camellia nitidissima slurries；
（3）Camellia nitidissima slurries are moved into multifunctional stainless steel extractor, 40 DEG C are heated to, 0.05% compound pulp is added
Ferment treatment 1 ~ 2 hour, 100 DEG C sterilize 10 minutes after enzymolysis terminates；
（4）The pure water and 1 times of ethanol of 10 times of addition fresh leaf weight, are warming up to 60 DEG C, and enabling ultrasonic wave extraction unit is carried out
Ultrasonic wave extraction, extracts 1 ~ 2 hour, obtains ultrasonic extract；
（5）Ultrasonic extract is warming up to 80 DEG C, 30 ~ 40 minutes are incubated；
（6）Ultrasonic extract after insulation is filtered, filtered fluid is obtained；
（7）Filtered fluid is concentrated with nanofiltration membrane machine, it is 6 ~ 10% to be concentrated into solid content, obtained Camellia nitidissima concentration
Liquid；
（8）Camellia nitidissima concentrate is moved into multifunctional stainless steel extractor；
（9）Water, honey, maltitol, cyclodextrine, vitamin, xanthans and citric acid are added according to parts by weight, at 60 DEG C
Lower stirring, all dissolves to all solids thing, obtains camellia chrysantha beverage；
（10）100 DEG C are warming up to sterilize 10 minutes；
（11）Camellia chrysantha beverage is carried out filling.
Step（4）Described in concentration of alcohol be 70 ~ 80%.
Step（4）Described in ultrasonic wave extraction ultrasonic frequency be 45kHz, Extracting temperature 70C.
Step（6）Described in filter using 200 mesh flame filter presses filtering.
Step（7）Described in nanofiltration membrane machine temperature be 40 ~ 50 DEG C, 1 ~ 1.5MPa of pressure.
Step（3）Described in compound pulp enzyme mixed by pectase and cellulase.
Pectase first carries out enzymolysis processing to the golden flower tea fresh leaves after abundant crushing, and destroys the cell membrane knot of Camellia nitidissima blade
Structure, allows effective medicinal components easily dissolution.
Ethanol is conducive to polysaccharide, Tea Polyphenols, the examination of tea soap, flavonoids in Camellia nitidissima etc. to be fully dissolved out.
Golden flower tea extracts have the plurality of health care functions such as anti-oxidant, reducing blood lipid, anti-cancer, therefore in beverage products exploitation
When, it is desirable to keep the function of product, therefore the current safe, mouthfeel of selection as much as possible while product taste is improved
It is good, not carious tooth, do not influence the maltitol of blood glucose value as sweetener.
Ultrasonic extract is warming up to 80 DEG C, insulation is fallen vaporized alcohol in 30 minutes.
The camellia chrysantha beverage color and luster brown color that the present invention is provided, uniformity；With the distinctive fragrance of golden camellia tea, fragrance
Coordinate, entrance slight bitter, aftertaste band is sweet, pure taste, free from extraneous odour, structural state is limpid transparent, free from admixture, being long placed in micro- has precipitation.
Tea Polyphenols >=0.003mg/L, two >=0.2g/100g of soap.
Compared with prior art the invention has the advantages that：
The camellia chrysantha beverage active constituent content for providing of the invention is high, stable, good health care effect, the preparation method of camellia chrysantha beverage
Simply, the time is short, recovery rate is high, energy consumption is low.
Specific embodiment
Now it is described further by embodiment.
Camellia chrysantha beverage.
Embodiment one
Camellia chrysantha beverage, is made up of by weight following material：70 parts of water, 20 parts of camellia nitidissima concentrate, 4 parts of honey, malt
3 parts of sugar alcohol, 0.3 part of cyclodextrine, 0.02 part of vitamin, 0.005 part of xanthans, 0.05 part of citric acid.
Camellia nitidissima concentrate contains 6% solid content.
Tea Polyphenols >=0.003mg/L, two >=0.2g/100g of soap.
Embodiment two
Camellia chrysantha beverage, is made up of by weight following material：80 parts of water, 30 parts of camellia nitidissima concentrate, 10 parts of honey, malt
6 parts of sugar alcohol, 0.5 part of cyclodextrine, 0.05 part of vitamin, 0.008 part of xanthans, 0.09 part of citric acid.
The camellia nitidissima concentrate contains 10% solid content.
Tea Polyphenols >=0.003mg/L, two >=0.2g/100g of soap.
The preparation method of camellia chrysantha beverage.
Embodiment three
The preparation method of camellia chrysantha beverage, comprises the following steps：
（1）From the fresh blade of Camellia nitidissima, wherein mildew and rot blade is rejected, cleaned up with clear water；
（2）Jia 5 ~ 8 times of pure water after the chopping of golden flower tea fresh leaves, smashed to pieces with high-speed organization disintegrating machine, obtain Camellia nitidissima slurries；
（3）Camellia nitidissima slurries are moved into multifunctional stainless steel extractor, 40 DEG C are heated to, add 0.05% by pectase
The compound pulp ferment treatment mixed with cellulase 1 hour, 100 DEG C sterilize 10 minutes after enzymolysis terminates；
（4）The pure water and 1 times of ethanol of 10 times of addition fresh leaf weight, concentration of alcohol is 70%, is warming up to 60 DEG C, enables ultrasound
Ripple extracts unit and carries out ultrasonic wave extraction, and ultrasonic frequency is 45kHz, Extracting temperature 70C, is extracted 1 hour, obtains ultrasonic wave and carries
Take liquid；
（5）Ultrasonic extract is warming up to 80 DEG C, 30 minutes are incubated；
（6）Ultrasonic extract after insulation is filtered, filtering obtains filtered fluid using the filtering of 200 mesh flame filter presses；
（7）Filtered fluid is concentrated with nanofiltration membrane machine, the temperature of nanofiltration membrane machine is 40 DEG C, pressure 1MPa, concentration
It is 6% to solid content, obtains camellia nitidissima concentrate；
（8）Camellia nitidissima concentrate is moved into multifunctional stainless steel extractor；
（9）Water, honey, maltitol, cyclodextrine, vitamin, xanthans and citric acid are added according to parts by weight, at 60 DEG C
Lower stirring, all dissolves to all solids thing, obtains camellia chrysantha beverage；
（10）100 DEG C are warming up to sterilize 10 minutes；
（11）Camellia chrysantha beverage is carried out filling.
Example IV
The preparation method of camellia chrysantha beverage, comprises the following steps：
（1）From the fresh blade of Camellia nitidissima, wherein mildew and rot blade is rejected, cleaned up with clear water；
（2）Jia 5 ~ 8 times of pure water after the chopping of golden flower tea fresh leaves, smashed to pieces with high-speed organization disintegrating machine, obtain Camellia nitidissima slurries；
（3）Camellia nitidissima slurries are moved into multifunctional stainless steel extractor, 40 DEG C are heated to, add 0.05% by pectase
The compound pulp ferment treatment mixed with cellulase 2 hours, 100 DEG C sterilize 10 minutes after enzymolysis terminates；
（4）The pure water and 1 times of ethanol of 10 times of addition fresh leaf weight, concentration of alcohol is 80%, is warming up to 60 DEG C, enables ultrasound
Ripple extracts unit and carries out ultrasonic wave extraction, and ultrasonic frequency is 45kHz, Extracting temperature 70C, is extracted 2 hours, obtains ultrasonic wave and carries
Take liquid；
（5）Ultrasonic extract is warming up to 80 DEG C, 40 minutes are incubated；
（6）Ultrasonic extract after insulation is filtered, filtering obtains filtered fluid using the filtering of 200 mesh flame filter presses；
（7）Filtered fluid is concentrated with nanofiltration membrane machine, the temperature of nanofiltration membrane machine is 50 DEG C, pressure 1.5MPa is dense
It is 10% to be reduced to solid content, obtains camellia nitidissima concentrate；
（8）Camellia nitidissima concentrate is moved into multifunctional stainless steel extractor；
（9）Water, honey, maltitol, cyclodextrine, vitamin, xanthans and citric acid are added according to parts by weight, at 60 DEG C
Lower stirring, all dissolves to all solids thing, obtains camellia chrysantha beverage；
（10）100 DEG C are warming up to sterilize 10 minutes；
（11）Camellia chrysantha beverage is carried out filling.
Claims (8)
1. camellia chrysantha beverage, it is characterised in that be made up of by weight following material：70 ~ 80 parts of water, camellia nitidissima concentrate 20
~ 30 parts, 4 ~ 10 parts of honey, 3 ~ 6 parts of maltitol, 0.3 ~ 0.5 part of cyclodextrine, 0.02 ~ 0.05 part of vitamin, xanthans
0.005 ~ 0.008 part, 0.05 ~ 0.09 part of citric acid.
2. camellia chrysantha beverage according to claim 1, it is characterised in that the camellia nitidissima concentrate contains 6 ~ 10% to be consolidated
Shape thing.
3. the preparation method of camellia chrysantha beverage according to claim 1, it is characterised in that comprise the following steps：
（1）From the fresh blade of Camellia nitidissima, wherein mildew and rot blade is rejected, cleaned up with clear water；
（2）Jia 5 ~ 8 times of pure water after the chopping of golden flower tea fresh leaves, smashed to pieces with high-speed organization disintegrating machine, obtain Camellia nitidissima slurries；
（3）Camellia nitidissima slurries are moved into multifunctional stainless steel extractor, 40 DEG C are heated to, 0.05% compound pulp is added
Ferment treatment 1 ~ 2 hour, 100 DEG C sterilize 10 minutes after enzymolysis terminates；
（4）The pure water and 1 times of ethanol of 10 times of addition fresh leaf weight, are warming up to 60 DEG C, and enabling ultrasonic wave extraction unit is carried out
Ultrasonic wave extraction, extracts 1 ~ 2 hour, obtains ultrasonic extract；
（5）Ultrasonic extract is warming up to 80 DEG C, 30 ~ 40 minutes are incubated；
（6）Ultrasonic extract after insulation is filtered, filtered fluid is obtained；
（7）Filtered fluid is concentrated with nanofiltration membrane machine, it is 6 ~ 10% to be concentrated into solid content, obtained Camellia nitidissima concentration
Liquid；
（8）Camellia nitidissima concentrate is moved into multifunctional stainless steel extractor；
（9）Water, honey, maltitol, cyclodextrine, vitamin, xanthans and citric acid are added according to parts by weight, at 60 DEG C
Lower stirring, all dissolves to all solids thing, obtains camellia chrysantha beverage；
（10）100 DEG C are warming up to sterilize 10 minutes；
（11）Camellia chrysantha beverage is carried out filling.
4. the preparation method of camellia chrysantha beverage according to claim 3, it is characterised in that step（4）Described in ethanol
Concentration is 70 ~ 80%.
5. the preparation method of camellia chrysantha beverage according to claim 3, it is characterised in that step（4）Described in ultrasonic wave
The ultrasonic frequency of extraction is 45kHz, Extracting temperature 70C.
6. the preparation method of camellia chrysantha beverage according to claim 3, it is characterised in that step（6）Described in filter and adopt
Filtered with 200 mesh flame filter presses.
7. the preparation method of camellia chrysantha beverage according to claim 3, it is characterised in that step（7）Described in nanofiltration
The temperature of Membrane filtering machine is 40 ~ 50 DEG C, 1 ~ 1.5MPa of pressure.
8. the preparation method of camellia chrysantha beverage according to claim 3, it is characterised in that step（3）Described in it is compound
Pulp enzyme is mixed by pectase and cellulase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611101752.2A CN106720752A (en) | 2016-12-05 | 2016-12-05 | Camellia chrysantha beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611101752.2A CN106720752A (en) | 2016-12-05 | 2016-12-05 | Camellia chrysantha beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720752A true CN106720752A (en) | 2017-05-31 |
Family
ID=58884293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611101752.2A Pending CN106720752A (en) | 2016-12-05 | 2016-12-05 | Camellia chrysantha beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720752A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348067A (en) * | 2017-08-04 | 2017-11-17 | 周海腾 | A kind of preparation method of selenium-rich golden camellia flower tea |
| CN107397007A (en) * | 2017-08-04 | 2017-11-28 | 安徽省新旭堂茶业有限公司 | A kind of preparation technology of function tea beverage |
| CN107980972A (en) * | 2017-11-24 | 2018-05-04 | 广西宝树金花茶有限公司 | Camellia chrysantha beverage and preparation method thereof |
| CN108041597A (en) * | 2017-12-14 | 2018-05-18 | 柳州市象行教育科技有限责任公司 | A kind of preparation process of oral honeysuckle flower tea |
| CN108125005A (en) * | 2017-12-06 | 2018-06-08 | 芜湖市欣然食品有限公司 | A kind of processing method of bamboo polysaccharide prophyll tea beverage |
| CN108552369A (en) * | 2017-12-28 | 2018-09-21 | 唐秀廷 | A kind of tea-drinking preparation method for material of the active material containing golden camellia tea |
-
2016
- 2016-12-05 CN CN201611101752.2A patent/CN106720752A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348067A (en) * | 2017-08-04 | 2017-11-17 | 周海腾 | A kind of preparation method of selenium-rich golden camellia flower tea |
| CN107397007A (en) * | 2017-08-04 | 2017-11-28 | 安徽省新旭堂茶业有限公司 | A kind of preparation technology of function tea beverage |
| CN107980972A (en) * | 2017-11-24 | 2018-05-04 | 广西宝树金花茶有限公司 | Camellia chrysantha beverage and preparation method thereof |
| CN108125005A (en) * | 2017-12-06 | 2018-06-08 | 芜湖市欣然食品有限公司 | A kind of processing method of bamboo polysaccharide prophyll tea beverage |
| CN108041597A (en) * | 2017-12-14 | 2018-05-18 | 柳州市象行教育科技有限责任公司 | A kind of preparation process of oral honeysuckle flower tea |
| CN108552369A (en) * | 2017-12-28 | 2018-09-21 | 唐秀廷 | A kind of tea-drinking preparation method for material of the active material containing golden camellia tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106720752A (en) | Camellia chrysantha beverage and preparation method thereof | |
| CN103992918B (en) | Blueberry and Calyx seu Fructus Physalis-containing composite beverage wine and processing method thereof | |
| CN103540493B (en) | A kind of compound method of ganoderma lucidum tea wine | |
| CN104921217B (en) | A kind of black fruit fructus lycii, hawthorn, the preparation method of lemon composite beverage | |
| CN103271951B (en) | Method for preparing cordyceps preparations with high adenosine contents | |
| CN105532979A (en) | Red date lactic acid bacterium beverage and preparation method thereof | |
| CN105286018A (en) | Pear vinegar beverage capable of clearing heat and clearing internal heat and preparation method of pear vinegar beverage | |
| CN103725476A (en) | Brewing method of fig-kudzu root wine | |
| CN103992876A (en) | Extraction method of passionflower seed oil | |
| CN102296014A (en) | Preparation method for selenium cordyceps wine | |
| CN101554242B (en) | Honeysuckle drink and processing technique thereof | |
| CN101869265B (en) | Method for using enzyme method for assisting aqueous extraction of insoluble dietary fiber from pollen pini | |
| CN105942099A (en) | Red-date fermented beverage and production method thereof | |
| CN103229840B (en) | Hawthorn kernel shiitake fermented soybean milk and preparation method thereof | |
| CN104207286B (en) | One protects liver herbal health care vinegar beverage | |
| CN108992473A (en) | A method of extracting ginko leaves flavone | |
| CN107904075A (en) | A kind of preparation method of Chinese data wine | |
| CN104207285B (en) | A kind of beneficial spleen stomach strengthening function sexual health vinegar beverage and production technology thereof | |
| CN106343104A (en) | Making method of care powder with fructus trichosanthis and dendrobe | |
| CN103005426A (en) | Preparation method for gingko biloba sarcotesta extracting solution | |
| CN102613349B (en) | Ginkgo garlic yellow tea composite particle drink | |
| CN106071533A (en) | A kind of Radix Puerariae walnut peptide composite beverage and preparation method thereof | |
| CN104531417A (en) | Nerve-soothing and sleeping-aiding grape wine and preparation method thereof | |
| CN105532350A (en) | Preparation method of ilex hainanensis and ginkgo extract composite tea | |
| CN105602731A (en) | Tea seed essence with sweet osmanthus fragrance and preparation method of tea seed essence |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
|
| WD01 | Invention patent application deemed withdrawn after publication |