CN106879806A - A kind of method for preparing herbal tea - Google Patents
A kind of method for preparing herbal tea Download PDFInfo
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- CN106879806A CN106879806A CN201710213537.XA CN201710213537A CN106879806A CN 106879806 A CN106879806 A CN 106879806A CN 201710213537 A CN201710213537 A CN 201710213537A CN 106879806 A CN106879806 A CN 106879806A
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- herbal tea
- pectase
- dandelion
- honeysuckle
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Non-Alcoholic Beverages (AREA)
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Abstract
The invention discloses a kind of method for preparing herbal tea, comprise the following steps：1) balloonflower root, honeysuckle, chrysanthemum, Momordica grosvenori, dandelion, lotus leaf are taken, Radix Glycyrrhizae, amylase, pectase, protease, water, temperature extraction takes 38 hours under the conditions of 70 90 DEG C, filters；2) boiling filtrate heating makes enzyme-deactivating, lets cool rear high speed centrifugation；3) centrifugate is filtered with ceramic filtration membrane；4) dispensing, adjusts pH value, is eventually adding preservative, filling after mixing, sterilizing.The present invention does not use special flavouring and stabilizer, while solving the poor taste of existing herbal tea generally existing, stability differs from two big technical barriers, with larger market prospects.
Description
Technical field
The invention belongs to food and drink manufacture field, and in particular to a kind of method for preparing herbal tea.
Background technology
Herbal tea is that the property of medicine is cold and cool and can clear up in human body the Chinese herbal medicine of heat and decoct water and cook beverage and drink, to eliminate in summer human body
Summer heat, or treatment winter dry the illness such as the throat pain that causes.It is people in long-term prevention disease and the process of health care
In, it is theoretical to instruct with tcm health preserving, the one kind for Chinese herbal medicine as raw material, eat, summing up have it is clearing heat and detoxicating, promote the production of body fluid only
The beverage of the effects such as fire of yearningly, dispelling dehumidifies.
Herbal tea in the market is various in style, and medicinal material is different, but preparation technology is generally also relatively backward, and quality still needs
Improve.Use to decoct medicinal material more existing herbal tea and extract, the filling production technology of direct dispensing after extract solution filtering.
Because most Chinese medicine extract solutions all have larger raw meat bitter taste, it is difficult to cover using conventional flavouring, therefore these
Herbal tea mouthfeel is generally poor, it is difficult to be esthetically acceptable to the consumers, simultaneously because containing substantial amounts of albumen, tannin etc. in Chinese medicine extract solution
Macromolecular components, these compositions are easy to flocculation, precipitation, cause that herbal tea stability is poor, and shelf life is short.Although current people
The mouthfeel and stability around herbal tea have done many research work, but are concentrated mainly on flavouring, anti-precipitation stabilizer
The aspects such as selection, can individually solve mouthfeel or stability problem, by difficult using a kind of more than method simultaneously solution two big technologies
The scheme of topic not yet occurs.
The content of the invention
It is an object of the invention to provide a kind of preparation method of herbal tea, with bad, the clarity that solves existing herbal tea mouthfeel
The problem such as poor with stability.
A kind of herbal tea preparation method that the present invention is provided, it is comprised the following steps：
1) balloonflower root, honeysuckle, chrysanthemum, Momordica grosvenori, dandelion, lotus leaf are taken, Radix Glycyrrhizae, amylase, pectase, protease, water,
Temperature extraction takes 3-8 hours under the conditions of 70-90 DEG C, filters；
2) boiling filtrate heating 10-30 minutes makes enzyme-deactivating, lets cool rear high speed centrifugation；
3) ceramic filtration membrane that centrifugate aperture is 10-100 μm is filtered；
4) HFCS regulation sweet taste is first added, acid for adjusting pH to 6.5-7 is subsequently adding, preservative is eventually adding, is mixed
Filling afterwards, sterilizing, obtains final product,
Wherein, step 1) in the parts by weight of each raw material be：
Balloonflower root 50-100 parts, honeysuckle 50-100 parts, chrysanthemum 20-50 parts, Momordica grosvenori 10-30 parts, dandelion 10-30 parts,
Lotus leaf 10-30 parts, Radix Glycyrrhizae 5-10 parts, amylase 5-30 parts, pectase 5-30 parts, protease 5-30 parts, water 4000-6000 parts.
Preferably, step 1) in the parts by weight of each raw material be：
80 parts of balloonflower root, 80 parts of honeysuckle, 30 parts of chrysanthemum, 20 parts of Momordica grosvenori, 20 parts of dandelion, 20 parts of lotus leaf, 6 parts of Radix Glycyrrhizae,
15 parts of amylase, 15 parts of pectase, proteinase 8 part, 5000 parts of water.
Preferably, step 1) in, temperature extraction takes 5 hours under the conditions of 80 DEG C.
Preferably, the aperture of the ceramic filtration membrane is 50 μm.
Preferably, the acid is citric acid or lactic acid.
Currently preferred Chinese medicine has good heat-clearing noise reduction, the effect of promoting the production of body fluid to quench thirst, and is more suitable for being made herbal tea and drinks.
Due to containing more volatile substances in these Chinese medicines, therefore be not suitable for decocting extraction using high temperature, simultaneously because flower,
Folium herbs histocyte is soft, and high temperature is decocted and is easily caused historrhexis, increases the refractory components in extract solution, and then
Influence the clarity and stability of herbal tea.
It is analyzed by medicinal ingredient, the final extracting mode using temperature leaching, while the extraction in order to improve temperature leaching
Efficiency, to amylase, pectase, protease is added in extract solution, after medicinal material is digested, active component is extracted more fully, separately
The macromolecular substances such as starch, pectin, the albumen that will can also be extracted outward digest into small molecule, so as to not only increase solubility,
Sedimentation is reduced, the clarity and stability of herbal tea is improve, and further improves mouthfeel, more delicious when drinking.
Compared with existing herbal tea preparation technology, the invention has the characteristics that：
1) medicinal material extraction using enzymolysis temperature leaching by the way of, and existing herbal tea all using high temperature decoct by the way of, this hair
It is bright to extract at a lower temperature, the loss of nutriment is not only reduced, simultaneously because the addition of enzyme, increased extract component
Solubility, improve the clarity and stability of herbal tea, improve mouthfeel.
2) filtered by using high speed centrifugation and ceramic filtration membrane, by the impurity in extract solution and do not digest into the thing of small molecule
Matter is removed, and further increases the clarity and stability of herbal tea.The aperture of ceramic filtration membrane of the present invention is by the battalion of enzymolysis and extraction
What foster agent particle size and impurity particle diameter were together decided on, using the aperture, the small molecules such as starch, pectin, albumen after enzymolysis can be made
Material ensures nutrition by filter membrane, and the macromolecular substances not digested then are trapped.
3), according to the property of extract, by acid for adjusting pH to 6.5-7, under this condition, the herbal tea of preparation is more for the present invention
Plus stabilization.
4) present invention need not use special flavouring and stabilizer, while solving the mouth of existing herbal tea generally existing
Feel poor, stability and differ from two big technical barriers, with larger market prospects.
Specific embodiment
The present invention is described in detail by the following examples, amylase, pectase employed in each embodiment,
Protease is purchased from Jiangsu Ruiyang Biological Technology Co., Ltd., and preservative is Sodium Benzoate, potassium sorbate etc., and routinely consumption adds
Plus, the process that other are not described in detail is by this area routine operation.
Embodiment 1
A kind of method for preparing herbal tea, comprises the following steps：
1) balloonflower root 80g, honeysuckle 80g, chrysanthemum 30g, Momordica grosvenori 20g, dandelion 20g, lotus leaf 20g, Radix Glycyrrhizae 6g, amylase
15g, pectase 15g, proteinase 8 g, water 5000g, temperature extraction takes 5 hours under the conditions of 80 DEG C, filters；
2) boiling filtrate heating 30 minutes makes enzyme-deactivating, lets cool rear high speed centrifugation；
3) ceramic filtration membrane that centrifugate aperture is 50 μm is filtered；
4) HFCS regulation sweet taste is first added, lemon acid for adjusting pH is subsequently adding to 6.8, preservative is eventually adding, is mixed
Even rear filling, sterilizing, obtains final product.
Embodiment 2
A kind of method for preparing herbal tea, comprises the following steps：
1) balloonflower root 100g, honeysuckle 50g, chrysanthemum 50g, Momordica grosvenori 30g, dandelion 10g, lotus leaf 10g, Radix Glycyrrhizae 5g, starch
Enzyme 30g, pectase 5g, protease 5g, water 6000g, temperature extraction takes 8 hours under the conditions of 70 DEG C, filters；
2) boiling filtrate heating 10 minutes makes enzyme-deactivating, lets cool rear high speed centrifugation；
3) ceramic filtration membrane that centrifugate aperture is 30 μm is filtered；
4) HFCS regulation sweet taste is first added, lemon acid for adjusting pH is subsequently adding to 6.5, preservative is eventually adding, is mixed
Even rear filling, sterilizing, obtains final product.
Embodiment 3
A kind of method for preparing herbal tea, comprises the following steps：
1) balloonflower root 50g, honeysuckle 100g, chrysanthemum 20g, Momordica grosvenori 10g, dandelion 30g, lotus leaf 30g, Radix Glycyrrhizae 10g, starch
Enzyme 5g, pectase 30g, protease 5g, water 4000, temperature extraction takes 3 hours under the conditions of 90 DEG C, filters；
2) boiling filtrate heating 30 minutes makes enzyme-deactivating, lets cool rear high speed centrifugation；
3) ceramic filtration membrane that centrifugate aperture is 80 μm is filtered；
4) HFCS regulation sweet taste is first added, newborn acid for adjusting pH is subsequently adding to 7, preservative is eventually adding, after mixing
Filling, sterilizing, obtains final product.
Embodiment 4
A kind of method for preparing herbal tea, comprises the following steps：
1) balloonflower root 60g, honeysuckle 60g, chrysanthemum 40g, Momordica grosvenori 30g, dandelion 30g, lotus leaf 30g, Radix Glycyrrhizae 8g, amylase
5g, pectase 5g, protease 3 0g, water 5000g, temperature extraction takes 4 hours under the conditions of 85 DEG C, filters；
2) boiling filtrate heating 30 minutes makes enzyme-deactivating, lets cool rear high speed centrifugation；
3) ceramic filtration membrane that centrifugate aperture is 10 μm is filtered；
4) HFCS regulation sweet taste is first added, lemon acid for adjusting pH is subsequently adding to 6.6, preservative is eventually adding, is mixed
Even rear filling, sterilizing, obtains final product.
Embodiment 5
A kind of method for preparing herbal tea, comprises the following steps：
1) 90 parts of balloonflower root, 90 parts of honeysuckle, 20 parts of chrysanthemum, 20 parts of Momordica grosvenori, 20 parts of dandelion, 10 parts of lotus leaf, Radix Glycyrrhizae 5,
Amylase 10, pectase 10, protease 10, water 5000, temperature extraction takes 6 hours under the conditions of 75 DEG C, filters；
2) boiling filtrate heating 30 minutes makes enzyme-deactivating, lets cool rear high speed centrifugation；
3) ceramic filtration membrane that centrifugate aperture is 100 μm is filtered；
4) HFCS regulation sweet taste is first added, lemon acid for adjusting pH is subsequently adding to 6.7, preservative is eventually adding, is mixed
Even rear filling, sterilizing, obtains final product.
Embodiment 6
A kind of method for preparing herbal tea, comprises the following steps：
1) 70 parts of balloonflower root, 70 parts of honeysuckle, 40 parts of chrysanthemum, 25 parts of Momordica grosvenori, 25 parts of dandelion, 25 parts of lotus leaf, Radix Glycyrrhizae 9
Part, amylase 20, pectase 15, protease 10, water 5000, temperature extraction takes 5 hours under the conditions of 80 DEG C, filters；
2) boiling filtrate heating 30 minutes makes enzyme-deactivating, lets cool rear high speed centrifugation；
3) ceramic filtration membrane that centrifugate aperture is 60 μm is filtered；
4) HFCS regulation sweet taste is first added, lemon acid for adjusting pH is subsequently adding to 6.8, preservative is eventually adding, is mixed
Even rear filling, sterilizing, obtains final product.
The integrated sensory of test example 1. evaluates
Product color, fragrance, flavour to embodiment 1-6 carry out integrated sensory's evaluation (weighted score and subjective appreciation table
See Tables 1 and 2), and given a mark using 100 points of systems, finally final with the average value of each tested number sample score as its
Point.
Prepare following comparative example simultaneously：
Comparative example 1：
1) balloonflower root 80g, honeysuckle 80g, chrysanthemum 30g, Momordica grosvenori 20g, dandelion 20g, lotus leaf 20g, Radix Glycyrrhizae 6g, amylase
15g, water 5000g, temperature extraction takes 5 hours under the conditions of 80 DEG C, filters；
2) boiling filtrate heating 30 minutes makes enzyme-deactivating, lets cool rear high speed centrifugation；
3) ceramic filtration membrane that centrifugate aperture is 50 μm is filtered；
4) HFCS regulation sweet taste is first added, lemon acid for adjusting pH is subsequently adding to 6.8, preservative is eventually adding, is mixed
Even rear filling, sterilizing, obtains final product.
Comparative example 2：Change the amylase in comparative example 2 into pectase, other techniques are identical with comparative example 2.
Comparative example 3：Change the amylase in comparative example 2 into protease, other techniques are identical with comparative example 2.
Comparative example 4：The step of not having ceramic filtration membrane to filter, other techniques are same as Example 1.
The subjective appreciation table of table 1
The grade form of table 2
The stability observing of test example 2
Embodiment 1-6 and comparative example 1-4 is statically placed under the conditions of 60 DEG C simultaneously, it is muddy, heavy that observed and recorded herbal tea is produced
The time in shallow lake, as a result see the table below.
The herbal tea of table 3 produces the time of muddy precipitation under the conditions of 60 DEG C
| The muddy, sedimentation time (moon) | |
| Embodiment 1 | 21 |
| Embodiment 2 | 17 |
| Embodiment 3 | 15 |
| Embodiment 4 | 16 |
| Embodiment 5 | 18 |
| Embodiment 6 | 19 |
| Comparative example 1 | 11 |
| Comparative example 2 | 13 |
| Comparative example 3 | 10 |
| Comparative example 4 | 12 |
Claims (5)
1. a kind of method for preparing herbal tea, it is characterised in that comprise the following steps：
1) balloonflower root, honeysuckle, chrysanthemum, Momordica grosvenori, dandelion, lotus leaf are taken, Radix Glycyrrhizae, amylase, pectase, protease, water, in
Temperature extraction takes 3-8 hours under the conditions of 70-90 DEG C, filters；
2) boiling filtrate heating 10-30 minutes makes enzyme-deactivating, lets cool rear high speed centrifugation；
3) ceramic filtration membrane that centrifugate aperture is 10-100 μm is filtered；
4) HFCS regulation sweet taste is first added, acid for adjusting pH to 6.5-7 is subsequently adding, preservative is eventually adding, is filled after mixing
Dress, sterilizing, obtain final product,
Wherein, step 1) in the parts by weight of each raw material be：
Balloonflower root 50-100 parts, honeysuckle 50-100 parts, chrysanthemum 20-50 parts, Momordica grosvenori 10-30 parts, dandelion 10-30 parts, lotus leaf
10-30 parts, Radix Glycyrrhizae 5-10 parts, amylase 5-30 parts, pectase 5-30 parts, protease 5-30 parts, water 4000-6000 parts.
2. the method for preparing herbal tea as claimed in claim 1, it is characterised in that step 1) in the parts by weight of each raw material be：
80 parts of balloonflower root, 80 parts of honeysuckle, 30 parts of chrysanthemum, 20 parts of Momordica grosvenori, 20 parts of dandelion, 20 parts of lotus leaf, 6 parts of Radix Glycyrrhizae, starch
15 parts of enzyme, 15 parts of pectase, proteinase 8 part, 5000 parts of water.
3. the method for preparing herbal tea as claimed in claim 1, it is characterised in that：Step 1) in, temperature extraction takes 5 under the conditions of 80 DEG C
Hour.
4. the method for preparing herbal tea as claimed in claim 1, it is characterised in that：The aperture of the ceramic filtration membrane is 50 μm.
5. the method for preparing herbal tea as claimed in claim 1, it is characterised in that：The acid is citric acid or lactic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710213537.XA CN106879806A (en) | 2017-04-01 | 2017-04-01 | A kind of method for preparing herbal tea |
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| CN201710213537.XA CN106879806A (en) | 2017-04-01 | 2017-04-01 | A kind of method for preparing herbal tea |
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| CN201710213537.XA Pending CN106879806A (en) | 2017-04-01 | 2017-04-01 | A kind of method for preparing herbal tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107647043A (en) * | 2017-09-08 | 2018-02-02 | 广州市瑶圣堂凉茶投资管理有限公司 | A kind of formula of herbal tea and its preparation |
| CN116098213A (en) * | 2023-03-22 | 2023-05-12 | 华南理工大学 | Oriental millettia root white tea and processing and manufacturing method thereof |
| CN116762883A (en) * | 2023-08-23 | 2023-09-19 | 吉林农业科技学院 | Functional platycodon grandiflorum tea beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107647043A (en) * | 2017-09-08 | 2018-02-02 | 广州市瑶圣堂凉茶投资管理有限公司 | A kind of formula of herbal tea and its preparation |
| CN116098213A (en) * | 2023-03-22 | 2023-05-12 | 华南理工大学 | Oriental millettia root white tea and processing and manufacturing method thereof |
| CN116762883A (en) * | 2023-08-23 | 2023-09-19 | 吉林农业科技学院 | Functional platycodon grandiflorum tea beverage and preparation method thereof |
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Application publication date: 20170623 |