CN107865279A - Ginkgo pomegranate leaf black tea drinks and preparation method thereof - Google Patents
Ginkgo pomegranate leaf black tea drinks and preparation method thereof Download PDFInfo
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- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 60
- 235000014360 Punica granatum Nutrition 0.000 title claims abstract description 51
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 20
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 16
- 235000020279 black tea Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000194101 Ginkgo biloba Species 0.000 title description 6
- 244000294611 Punica granatum Species 0.000 title 1
- 241000218628 Ginkgo Species 0.000 claims abstract description 59
- 241000219991 Lythraceae Species 0.000 claims abstract description 50
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- 238000002386 leaching Methods 0.000 claims abstract description 38
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- 239000007788 liquid Substances 0.000 claims abstract description 23
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract 2
- 238000003306 harvesting Methods 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims 2
- 244000018633 Prunus armeniaca Species 0.000 claims 1
- 235000009827 Prunus armeniaca Nutrition 0.000 claims 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims 1
- 229910052709 silver Inorganic materials 0.000 claims 1
- 239000004332 silver Substances 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 17
- 239000000284 extract Substances 0.000 abstract description 11
- 235000013616 tea Nutrition 0.000 abstract description 9
- 229930003944 flavone Natural products 0.000 abstract description 6
- 235000011949 flavones Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 150000002213 flavones Chemical class 0.000 abstract description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract 1
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- 235000020686 ginkgo biloba extract Nutrition 0.000 description 5
- YXHVCZZLWZYHSA-FPLPWBNLSA-N Ginkgoic acid Chemical compound CCCCCC\C=C/CCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-FPLPWBNLSA-N 0.000 description 4
- -1 alkyl phenolic acid Chemical class 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
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- 238000000034 method Methods 0.000 description 3
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 239000002253 acid Substances 0.000 description 1
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- 210000004958 brain cell Anatomy 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000005779 cell damage Effects 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
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- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 229930182486 flavonoid glycoside Natural products 0.000 description 1
- 150000007955 flavonoid glycosides Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
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- 125000000185 sucrose group Chemical group 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of ginkgo pomegranate leaf black tea drinks and preparation method thereof.Described ginkgo pomegranate leaf black tea drinks are 10~20 in the ratio of the quality of the volume of ginkgo leaf leaching liquor, the volume of pomegranate leaf leaching liquor, the quality of sucrose and citric acid：10~20：5~7：0.1~0.3 composition.Ginkgo leaf and pomegranate leaf are cleaned up first, keep moistening is lower to ferment, dries pulverizing after fermentation, is afterwards 1 by solid-to-liquid ratio:35, water is added in Ginkgo Leaf, 3~4h of extraction at 50~80 DEG C is placed in, obtains ginkgo leaf leaching liquor, is 1 by solid-to-liquid ratio:40, water is added in pomegranate leaf powder, 3~4h of extraction at 80~85 DEG C is placed in, obtains pomegranate leaf leaching liquor, in proportion, ginkgo leaf leaching liquor, pomegranate leaf leaching liquor, sucrose and citric acid is mixed finally, ginkgo pomegranate leaf black tea drinks is made.The present invention extracts ginkgo leaf and pomegranate leaf using ginkgo leaf, pomegranate leaf as primary raw material, through everfermentation, extracts the flavones and Tea Polyphenols beneficial to health, enriches beverage market, meets consumer's needs.
Description
Technical field
The invention belongs to technical field of beverage processing, is related to a kind of ginkgo pomegranate leaf black tea drinks and preparation method thereof.
Background technology
Ginkgo leaf medical value is high, containing Ginkgolides, terpene, and alkyl phenolic acid class, organic acid, 17 kinds of amino acid,
The trace element such as Ca, Zn, P, B, Se free mineral matter and Fe, F, Cr.Ginkgo leaf has promoting blood circulation and removing blood stasis, removes obstruction in channels to relieve pain
Effect, can improve the metabolism of brain cell, increase cerebral blood flow (CBF), have mitigation to angiocardiopathy, can reduce blood pressure and
Cholesterol, lung, liver, the cellular damage of kidney are reduced, there is very strong removing free radical and antioxidation, improve human immunity
Power.But ginkgo acid content is high in un-extracted and processing ginkgo leaf.Because ginkgoic acid is water miscible, direct soaked clothes
With ginkgo leaf, not only not beneficial to human body ginkgolides and GINKGO BILOBA EXTRACT, and ginkgoic acid does harm to and none to human body hundred
Profit.
Pomegranate leaf contains the necessary amino acid of a variety of human bodies, and polyphenol content is the several times of other plant leaf, can simmer tea and
Anti-inflammatory, control human body three is high, enhancing WeiDongLi Capsule.In addition, pomegranate leaf effectively bactericidal antiphlogistic and there can be certain sedative action, fit
The elderly is closed to take.
With stepping up for living standard, the diet of people pursues all the more health and safety.Tea beverage sugar-free, low-heat,
Rich in Tea Polyphenols and all kinds of benefit materials, there are nutrition health-care functions to human body, as the suitable each crowd of healthy beverage.City
Tea beverage on field is gradually diversified, meets the different mouthfeels of each crowd.
Composite beverage is that one kind is combined between various beverages flavor and various beverage ingredients and will not produce harmful substance, is put
It is stirred together, uniformly, a kind of beverage formed after packaging.Taste is changeable, and nutritious is the advantage of composite beverage.
Compound tea-drinking low-sugar low-fat, natural taste are beneficial to human body in addition to health care of quenching one's thirst.Consumer has very to compound tea sugar-free beverage
Big demand.Compound tea beverage is in embryo in China at present, it is impossible to meets substantial amounts of consumption demand.
The content of the invention
It is an object of the invention to provide a kind of low-sugar low-fat, containing ginkgolides and GINKGO BILOBA EXTRACT, have to health
Ginkgo pomegranate leaf black tea drinks of benefit and preparation method thereof.
The technical solution for realizing the object of the invention is：
Ginkgo pomegranate leaf black tea drinks, it is made up of ginkgo leaf leaching liquor, pomegranate leaf leaching liquor, sucrose and citric acid, wherein
The volume of ginkgo leaf leaching liquor, the volume of pomegranate leaf leaching liquor, the ratio of the quality of the quality of sucrose and citric acid are (10-
20)：(10-20)：(5-7)：(0.1-0.3).
Preferably, the quality of the volume of ginkgo leaf leaching liquor, the volume of pomegranate leaf leaching liquor, the quality of sucrose and citric acid
Ratio be 10:20:5:0.1.
The present invention also provides the preparation method of above-mentioned ginkgo pomegranate leaf black tea drinks, concretely comprises the following steps：
Step 1, the ginkgo leaf of harvesting and pomegranate leaf are cleaned up, are placed at 40~45 DEG C, allow leaf to keep moistening hair
Ferment 3~5 days, dries after fermentation ends, is ground into powder；
Step 2, it is 1 by solid-to-liquid ratio:35, water is added in Ginkgo Leaf, 3~4h of extraction at 50~80 DEG C is placed in, obtains
It is 1 by solid-to-liquid ratio to ginkgo leaf leaching liquor:40, water is added in pomegranate leaf powder, is placed in 3~4h of extraction at 80~85 DEG C,
Obtain pomegranate leaf leaching liquor；
Step 3, by the matter of the volume of ginkgo leaf leaching liquor, the volume of pomegranate leaf leaching liquor, the quality of sucrose and citric acid
The ratio of amount is (10-20)：(10-20)：(5-7)：(0.1-0.3), by ginkgo leaf leaching liquor, pomegranate leaf leaching liquor, sucrose and
Citric acid mixes, and ginkgo pomegranate leaf black tea drinks are made.
Preferably, in step 2, the extraction temperature of ginkgo leaf leaching liquor is 70 DEG C, extraction time 3h；Pomegranate leaf extracts
The extraction temperature of liquid is 85 DEG C, extraction time 3h.
Preferably, in step 3, the volume of described ginkgo leaf leaching liquor, the volume of pomegranate leaf leaching liquor, the matter of sucrose
The ratio of amount and the quality of citric acid is 10:20:5:0.1.
Compared with prior art, its remarkable advantage is the present invention：
The present invention extracts ginkgo leaf and pomegranate leaf using ginkgo leaf, pomegranate leaf as primary raw material, through everfermentation, extracts to human body
Healthy and beneficial flavones and Tea Polyphenols, beverage market is enriched, meets consumer's needs.
Brief description of the drawings
Fig. 1 is influence of the extraction time to GINKGO BILOBA EXTRACT extraction effect.
Fig. 2 is influence of the Extracting temperature to GINKGO BILOBA EXTRACT extraction effect.
Fig. 3 is influence of the solid-to-liquid ratio to GINKGO BILOBA EXTRACT extraction effect.
Embodiment
With reference to embodiment and accompanying drawing, the invention will be further described.
Bibliography【Zhang Lihua, Sun Xiaofei, Zhang Yanxia pomegranates leaf tea are ground with comparison of the green tea in antioxidation activity aspect
Study carefully [J] modern agriculture science, 2008 (3):40-42.】, the optimal extracting flavonoids rate of pomegranate leaf extract is 85 DEG C of Extracting temperature,
Extraction time 3h, solid-to-liquid ratio 1:40.
Embodiment 1
The ginkgo leaf of harvesting cleans up, and is put into 40 DEG C of insulating box, allows leaf to keep wet fermentation 3~5 days, hair
Ferment is dried after terminating, and is ground into powder.1.667g Ginkgo Leaf is weighed, 50mL distilled water is added and is made into solid-to-liquid ratio as 1:
30 stoste.Under the conditions of 60 DEG C, extracted respectively by 1h, 2h, 3h, 4h, 5h, as a result as shown in figure 1 and table 1.
Influence of the extraction time of table 1 to extraction effect
From Fig. 1 and table 1, under the conditions of mutually synthermal and solid-to-liquid ratio, with the extension of time, ginkgo leaf leaching liquor
Middle extracting flavonoids rate is higher.But after reaching 4h between upon extracting, extracting flavonoids rate reaches up to 0.85%, over time
The influence extended to extraction effect is smaller.And when arriving 5h, extraction effect has declined.Again because 3h and 4h recovery rate differs
Less, therefore to save time and the energy, in the production process of reality, extraction time is no more than 3h.
Embodiment 2
The ginkgo leaf of harvesting cleans up, and is put into 40 DEG C of insulating box, allows leaf to keep wet fermentation 3~5 days, hair
Ferment is dried after terminating, and is ground into powder.1.667g Ginkgo Leaf is weighed, 50mL distilled water is added and is made into solid-liquid ratio as 1:
30 stoste.Under the conditions of 1h is extracted, respectively at 40 DEG C, 50 DEG C, 60 DEG C, 70 DEG C, 80 DEG C extract, as a result such as Fig. 2 and the institute of table 2
Show.
Influence of the Extracting temperature of table 2 to extraction effect
From Fig. 2 and table 2, under the conditions of same time and solid-to-liquid ratio, with the raising of temperature, ginkgo leaf leaching liquor
Middle extracting flavonoids rate is higher.Because with the raising of temperature, the diffusivity of molecule is accelerated.In figure except 40 DEG C~
50 DEG C and 70 DEG C~80 DEG C this two sections have outside the obvious gradient, and the elevated change of extracting flavonoids rate is basic between 50 DEG C~70 DEG C
Less.There are some researches show the structure of flavone compound active ingredient is subject to destroy under the high temperature conditions so that activity
Constituent reduction, temperature is when higher than 90 DEG C, the water-solubility impurity such as the substantial amounts of protein of meeting dissolution, carbohydrate in ginkgo leaf, by flavones
Glycosides " parcel " gets up, and slow down the hydrolysis of flavonoid glycoside, and after adding factory's purifying technique difficulty, add factory
Extra-pay, do not gear to actual circumstances.Thus, in the operating process of reality, Extracting temperature is no more than 90 DEG C.
Embodiment 3
The ginkgo leaf of harvesting cleans up, and is put into 40 DEG C of insulating box, allows leaf to keep wet fermentation 3~5 days, hair
Ferment is dried after terminating, and is ground into powder.2g, 1.667g, 1.429g are weighed respectively, 1.25g, 1.111g Ginkgo Leaf, are divided
Not Jia Ru 50mL distilled water be made into solid-liquid ratio as 1:25,1:30,1:35,1:40,1:45 stoste.Under the conditions of 60 DEG C, respectively
Extract 1h.As a result as shown in Fig. 3 and table 3.
Influence of the solid-to-liquid ratio of table 3 to extraction effect
From Fig. 3 and table 3, under mutually synthermal and extraction time, with the rise of solid-to-liquid ratio, ginkgo leaf leaching liquor
Middle extracting flavonoids take the lead in declining after rise.It is 1 in solid-to-liquid ratio:When 35, extracting flavonoids rate reaches maximum for 0.832%.Increase
Solid-to-liquid ratio, extracting flavonoids rate rise trend is little in ginkgo leaf leaching liquor, is 1 far below solid-to-liquid ratio:When 35, therefore it is
The saving energy, input is reduced, solid-to-liquid ratio should be with 1:35 be optimal.
Embodiment 4
Using temperature, time, solid-to-liquid ratio as factor, each factor is chosen three levels and tested, horizontal using 3 factor 3
L9(34) orthogonal experiment.Experimental factor is shown in Table 4 and table 5 with level design.
The orthogonal arrage of the ginkgo leaf leaching liquor of table 4 extraction
Table 5L9(34) ginkgo biloba succi orthogonal arrage
Orthogonal experiment results show that the order for influenceing extracting flavonoids rate in ginkgo biloba succi is B ﹥ A ﹥ C, that is, when extracting
Between influence to extracting flavonoids rate it is maximum, next to that Extracting temperature, influence minimum is solid-to-liquid ratio.Optimum extraction condition is
A3B3C2, i.e. extraction time is 3h, and Extracting temperature is 70 DEG C, solid-to-liquid ratio 1:35, extracting flavonoids rate is up to 1.551%.
Embodiment 5
20 appraisers are allowed to taste product respectively, and the mouthfeel to finished beverage, color and luster, smell are evaluated, finally
A Comprehensive Assessment fraction is drawn, sense organ comprehensive grading is divided into 3 index scoring sums, sensory evaluation standard such as table 6.
The sensory evaluation scores standard of table 6
Using ginkgo biloba succi, pomegranate leaf extract, sucrose, citric acid as factor, each factor respectively selects three levels to enter
Row experiment, using 3 factor, 3 horizontal L9(34) orthogonal experiment determine optimum extracting method, experimental factor is shown in Table 7 with level design
With table 8.
The formula orthogonal arrage of the beverage of table 7
Table 8L9(34) drink formula orthogonal arrage
Orthogonal experiment results show that the order for influenceing the formula of composite beverage is D ﹥ A ﹥ B ﹥ C, i.e. citric acid is matched somebody with somebody to beverage
The influence of side is maximum, next to that ginkgo biloba succi, is pomegranate leaf extract again, influence minimum is sucrose.Optimum beverage
Formula is A1B3C1D1That is citric acid 0.1g, ginkgo biloba succi 10mL, pomegranate leaf extract 20mL, sucrose 5g, organoleptic indicator
For 95 points, the highest organoleptic indicator 93 higher than nine groups of experiments divides.
Clarity T value=63.5% of composite beverage, flavones content 0.87mg/mL are more made from optimum beverage formula
Sugared content is 243.05mg/mL, TBA inhibiting rate=70.4%, hydroxyl radical free radical clearance rate=51.01%, removes free radical
Dpph clearance rate=91.49%.Sensory evaluation is 95 points, color and luster L*=28.07, a*=24.16, b*=121.4, E=
143.9。
In summary, ginkgo pomegranate leaf black tea drinks of the invention not only contain ginkgo and flavones content in pomegranate leaf,
Booster action is played to the health of people, indices are all normal, also all reach standard at anti-oxidant aspect.
Claims (4)
1. ginkgo pomegranate leaf black tea drinks, it is characterised in that by ginkgo leaf leaching liquor, pomegranate leaf leaching liquor, sucrose and citric acid
Composition, the wherein ratio of the quality of the volume of ginkgo leaf leaching liquor, the volume of pomegranate leaf leaching liquor, the quality of sucrose and citric acid
For 10~20：10~20：5~7：0.1~0.3.
2. ginkgo pomegranate leaf black tea drinks according to claim 1, it is characterised in that the volume of ginkgo leaf leaching liquor, stone
The ratio of the quality of the volume of pomegranate leaf leaching liquor, the quality of sucrose and citric acid is 10:20:5:0.1.
3. the preparation method of ginkgo pomegranate leaf black tea drinks according to claim 1 or 2, it is characterised in that specific steps
For：
Step 1, the ginkgo leaf of harvesting and pomegranate leaf are cleaned up, are placed at 40~45 DEG C, allow leaf keep wet fermentation 3~
5 days, dried after fermentation ends, be ground into powder；
Step 2, it is 1 by solid-to-liquid ratio:35, water is added in Ginkgo Leaf, 3~4h of extraction at 50~80 DEG C is placed in, obtains silver
Apricot leaf leaching liquor, it is 1 by solid-to-liquid ratio:40, water is added in pomegranate leaf powder, 3~4h of extraction at 80~85 DEG C is placed in, obtains stone
Pomegranate leaf leaching liquor；
Step 3, in proportion, ginkgo leaf leaching liquor, pomegranate leaf leaching liquor, sucrose and citric acid are mixed, ginkgo pomegranate leaf is made
Black tea drinks.
4. the preparation method of ginkgo pomegranate leaf black tea drinks according to claim 3, it is characterised in that in step 2, ginkgo
The extraction temperature of leaf leaching liquor is 70 DEG C, extraction time 3h；The extraction temperature of pomegranate leaf leaching liquor is 85 DEG C, and extraction time is
3h。
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