CN109315533A - A kind of preparation method with the Chinese wolfberry fruit tea of improving eyesight and quiet nerves - Google Patents
A kind of preparation method with the Chinese wolfberry fruit tea of improving eyesight and quiet nerves Download PDFInfo
- Publication number
- CN109315533A CN109315533A CN201811327716.7A CN201811327716A CN109315533A CN 109315533 A CN109315533 A CN 109315533A CN 201811327716 A CN201811327716 A CN 201811327716A CN 109315533 A CN109315533 A CN 109315533A
- Authority
- CN
- China
- Prior art keywords
- tea
- juice
- preparation
- chinese wolfberry
- improving eyesight
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The invention discloses a kind of preparation methods with the Chinese wolfberry fruit tea of improving eyesight and quiet nerves, wherein, prepare 1000ml Chinese wolfberry fruit tea, it weighs: concentrated medlar juice 300-500g, green tea powder 10-20g, citric acid 7-9g, sodium citrate 1-3g, steviol glycoside 0.1-0.2g, remaining is medlar bud tea juice, in addition to this xanthan gum is added during the preparation process, locust bean gum, sodium carboxymethylcellulose homogeneous, formula of the invention is reasonable, it is that one kind does not add essence, the plant beverage of pigment and preservative, using steviol glycoside as sweetener, diabetic can also trust and drink, be conducive to human health；Wolfberry leaf has the function of improving eyesight and quiet nerves rich in glycine betaine, rutin and a variety of amino acid and microelement etc..Fructus lycii is rich in polysaccharides and zeaxanthin, has improving eyesight, removes free radical, anti-aging, improves the effect of immunity；Color is natural, good smell, and clean taste is suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of health beverages, and in particular to a kind of preparation method of Chinese wolfberry fruit tea.
Background technique
Currently, Chinese wolfberry fruit drink in the market is formed according to raw material and divided, there are mainly of two types: one is be only with fructus lycii
The beverage of primary raw material preparation；Another kind is to contain two or more primary raw material using fructus lycii and other material matchings
Beverage, such as fructus lycii chrysanthemum beverage, medlar red date beverage, Chinese wolfberry blueberry beverage etc..Compendium of Material Medica is recorded: " spring adopts Chinese holly
Qi leaf, name day essence grass；Summer picks flowers, name houseleek；Qiu Caizi, name fructus lycii；Dong Caigen, the name root bark of Chinese wolf-berry ".Wolfberry leaf, fructus lycii and
The nutritive value and medical value that boxthorn root has approved by people very early, but so far there are no with fructus lycii and wolfberry leaf
For raw material, optimum organization produces the research report of composite beverage.
Summary of the invention
The purpose of the present invention is to provide one kind using fructus lycii and wolfberry leaf as primary raw material, using steviol glycoside as sweetener,
Has effects that the composite plant beverage and preparation method thereof of tranquilizing the mind improving eyesight using citric acid as acid.
A kind of preparation method with the Chinese wolfberry fruit tea of improving eyesight and quiet nerves, comprising the following steps:
(1) stock up: according to preparation 1000ml Chinese wolfberry fruit tea, weigh concentrated medlar juice 300-500ml, green tea powder 10-20g,
Citric acid 7-9g, sodium citrate 1-3g, steviol glycoside 0.1-0.2g, remaining is medlar bud tea juice；
(2) it premixes: concentrated medlar juice, green tea powder, citric acid, sodium citrate, steviol glycoside is sufficiently mixed, it is spare；
(3) constant volume: raw material is squeezed into after completely dissolution in constant volume tank, with medlar bud tea juice constant volume；
Filtering: 100-200 mesh filter-cloth filtering is used；
Mixing: addition 0.8g xanthan gum, 0.2g locust bean gum, 0.2g sodium carboxymethylcellulose are uniformly mixed；
(6) high-pressure homogeneous: high-pressure homogeneous 2-3 times in 15-25MPa；
(7) it sterilizes: the instantaneous ultra-high temperature sterilization of use, 110-125 DEG C of sterilising temp, time 5-15 second；
(8) canned: cold-aseptic filling obtains the Chinese wolfberry fruit tea with improving eyesight and quiet nerves.
The concentrated medlar juice the preparation method comprises the following steps: dry wolfberry selects impurity elimination, weigh, circulating water washes away surface dirt, adds
Enter the pure water of 6 times of fructus lycii quality, be beaten, boil 30min, separate skin slag, wolfberry juice is spare；5 times are added into skin slag
In the pure water of fructus lycii quality, 20min is boiled, separates skin slag, wolfberry juice is spare；4 times of fructus lycii quality are added into skin slag
Pure water, boil 10min, wolfberry juice is spare, wolfberry juice made from 3 times is mixed, vacuum-concentrcted, and vacuum degree is
0.06MPa, temperature are 70 DEG C, are concentrated into the 30% of original volume, fruit juice complex enzyme are added according to the amount of 0.5mg/L, at 50 DEG C
Enzymatic hydrolysis 3.0-4.0 hours, takes clear liquid with 200-300 mesh filter-cloth filtering after enzymatic hydrolysis.
The medlar bud tea juice the preparation method comprises the following steps: weigh fructus lycii young tea leaves, the mass fraction of 20 times of young tea leaves quality is added
The salt boiling water of 0.01-0.05% cooks 10min, separates tea juice；Add the mass fraction 0.01- of 10 times of young tea leaves quality
0.05% salt boiling water cooks 10min, separates tea juice；Add the mass fraction 0.01-0.05% of 5 times of young tea leaves quality
Salt boiling water, cook 10min, separate tea juice；Tea juice made from 3 times is mixed, the sodium ascorbate of 0.1-0.15% is added,
It is uniformly mixed.
The fructus lycii young tea leaves is newly to grow shoot tip youngster before taking fructus lycii tree to yield positive results, will according to the standard of wholeheartedly two leaves
Extra position separation, through over cleaning, finish, rub, frying, made of Titian process.
The Chinese wolfberry fruit tea polysaccharides content is not less than 1g/1000ml, and polyphenol content is not less than 300mg/1000ml,
Zeaxanthin is not less than 0.5g/1000ml.
Of the invention has effects that the preparation method of the Chinese wolfberry fruit tea of improving eyesight and quiet nerves has the following characteristics that
One, there are economic advantages.Compared with other composite plant beverages, the primary raw material of the preparation method all derives from Chinese holly
Qi Shu has purchase cost advantage；The nutritive value, medical value and economic value of wolfberry leaf are excavated simultaneously, can be received
Obtain bigger economic benefit.
Two, there is healthy advantage.The Chinese wolfberry fruit tea of preparation method production is not added with essence, pigment, preservative, while with
Steviol glycoside is sweetener, is conducive to human health.
Three, there is formula advantage.This Chinese wolfberry fruit tea has fructus lycii and wolfberry leaf double nutrition value, using Lycium leaf tea and
The fragrance of green tea powder compensates for the disadvantage that fructus lycii itself fragrance does not protrude；The light thick sweet tea for relieving wolfberry juice of tea juice simultaneously
Greasy, green tea powder also acts oxidation resistant effect.
Four, there is process advantage.Present invention process is simple, and method is easily-controllable, is readily put into volume production, and production cost is low.
The formula of the invention is reasonable, is a kind of plant beverage for not adding essence, pigment and preservative, using steviol glycoside as sweet tea
Taste agent, diabetic can also trust and drink, and be conducive to human health；Wolfberry leaf is rich in glycine betaine, rutin and a variety of amino
Acid and microelement etc., have the function of improving eyesight and quiet nerves.Fructus lycii is rich in polysaccharides and zeaxanthin, has improving eyesight, removes freely
Base, improves the effect of immunity at anti-aging；Color is natural, good smell, and clean taste is suitable for people of all ages.
Specific embodiment
Below in conjunction with detailed description of the invention by specific embodiments.
One, it stocks up
Referring to table 1, each raw material is weighed according to product formula.
1 product formula table of table (based on 1000ml)
| Raw material components | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Medlar bud tea juice | 690ml | 580ml | 480ml | 670ml |
| Concentrated medlar juice | 300ml | 400ml | 500ml | 300ml |
| Green tea powder | 10g | 10g | 15g | 20g |
| Citric acid | 7g | 8g | 9g | 7g |
| Steviol glycoside | 0.1g | 0.1g | 0.2g | 0.2g |
(1) preparation of concentrated medlar juice
Dry wolfberry selects impurity elimination, weighs 500g, and circulating water washes away surface dirt.3kg pure water is added, mashing is boiled
30min, separates skin slag, and wolfberry juice is spare；2.5kg pure water is added into skin slag, boils 20min, separates skin slag, wolfberry juice
It is spare；2kg pure water is added into skin slag, boils 10min, and wolfberry juice is spare.Wolfberry juice made from 3 times is mixed, vacuum
It is concentrated under reduced pressure, vacuum degree 0.06MPa, temperature is 70 DEG C, is concentrated into the 30% of original volume.Fruit is added according to the amount of 0.5mg/L
Juice complex enzyme digests 3.0-4.0 hours at 50 DEG C, takes clear liquid with 200 mesh filter-cloth filterings after enzymatic hydrolysis.
(2) preparation of fructus lycii young tea leaves
Shoot tip youngster is newly grown before taking fructus lycii tree to yield positive results, and divides extra position according to the standard of wholeheartedly two leaves
From, through over cleaning, finish, rub, frying, Titian process are made.
1. cleaning: fructus lycii young tea leaves rinses 5min in 200mg/L ozone solution, pulls out, drains；
2. water-removing: finishing to young tea leaves, fixing temperature is 400 DEG C, makes young tea leaves weightlessness 28-30%, to young tea leaves after water-removing
Carry out cooling treatment；
3. rubbing: the young tea leaves progress same direction after water-removing, which is turn-taked, rubs, and time of kneading is 15 minutes, by internal tea juice
It rubs uniformly；
4. frying: the young tea leaves after rubbing, which is put into tea frying machine, carries out frying, and tea frying machine temperature is 300 DEG C, keeps young tea leaves weightless
40-50%；
5. Titian: young tea leaves being put into curer again and carries out baking Titian: first using 105-110 DEG C of gross fire, removes in young tea leaves
The moisture content of 80-90%；Then remaining moisture content is removed with 80-85 DEG C of final firing, direct tealeaves is completely dried.
(3) preparation of medlar bud tea juice
Fructus lycii young tea leaves 100g is weighed, the salt boiling water of 2kg mass fraction 0.01-0.05% is added, cooks 10min, separation
Tea juice；The salt boiling water of 1kg mass fraction 0.01-0.05% is added, 10min is cooked, separates tea juice；Add 500g mass
The salt boiling water of score 0.01-0.05% cooks 10min, separates tea juice；Tea juice made from 3 times is mixed, is added 0.1%
Sodium ascorbate is uniformly mixed.
Two, it premixes: utilizing circulating pump by concentrated medlar juice, green tea powder, citric acid, sodium citrate, steviol glycoside mixture
It is transported to top from storage pot bottom, with this operation circulation 2-3 times, is sufficiently mixed, it is spare；
Three, constant volume: each raw material component is squeezed into after completely dissolution in constant volume tank, calculates medlar bud tea juice according to inventory
Dosage is added medlar bud tea juice and carries out constant volume, obtains Chinese wolfberry fruit tea first product；
Four, it filters: Chinese wolfberry fruit tea first product being transported to above 100 mesh filter clothes with circulating pump, picks up filtrate in lower section；
Five, it mixes: adding 0.8g xanthan gum, 0.2g locust bean gum, 0.2g sodium carboxymethylcellulose to every 1L filtrate, stirring is mixed
It closes uniform；
Six, high-pressure homogeneous: under 15-25MPa pressure, by high-pressure homogeneous 2-3 times, to form uniform, stable solution；
Seven, it sterilizes: the instantaneous ultra-high temperature sterilization of use, 110-125 DEG C of sterilising temp, sterilization time 10 seconds；
Eight, canned: under aseptic filling conditions, to carry out cold-aseptic filling.
Nine, sensory evaluation
Chinese wolfberry fruit tea made from embodiment 1 to embodiment 4 is subjected to sensory evaluation and shelf-life detection, evaluation and detection
It the results are shown in Table 2.
The sensory evaluation of 2 gained Chinese wolfberry fruit tea of table and shelf-life measure table
Note: the content of soluble solid is measured using 20 DEG C of compound microcapsules.
Based on this, not only appearance clear, color are natural for the Chinese wolfberry fruit tea that this method is prepared, but also are not added with perfume (or spice)
Essence, pigment and preservative, mouthfeel is very salubrious, pure flavor, remains the main nutrient composition of each raw material, it is most important that tea
Polyphenol, polysaccharides, the content of zeaxanthin are higher, have effects that tranquilizing the mind improving eyesight.
Claims (5)
1. a kind of preparation method with the Chinese wolfberry fruit tea of improving eyesight and quiet nerves, comprising the following steps:
(1) it stocks up: according to preparation 1000ml Chinese wolfberry fruit tea, weighing concentrated medlar juice 300-500ml, green tea powder 10-20g, lemon
Sour 7-9g, sodium citrate 1-3g, steviol glycoside 0.1-0.2g, remaining is medlar bud tea juice；
(2) it premixes: concentrated medlar juice, green tea powder, citric acid, sodium citrate, steviol glycoside is sufficiently mixed, it is spare；
(3) constant volume: raw material is squeezed into after completely dissolution in constant volume tank, with medlar bud tea juice constant volume；
Filtering: 100-200 mesh filter-cloth filtering is used；
Mixing: addition 0.8g xanthan gum, 0.2g locust bean gum, 0.2g sodium carboxymethylcellulose are uniformly mixed；
(6) high-pressure homogeneous: high-pressure homogeneous 2-3 times in 15-25MPa；
(7) it sterilizes: the instantaneous ultra-high temperature sterilization of use, 110-125 DEG C of sterilising temp, time 5-15 second；
(8) canned: cold-aseptic filling obtains the Chinese wolfberry fruit tea with improving eyesight and quiet nerves.
2. a kind of preparation method with the Chinese wolfberry fruit tea of improving eyesight and quiet nerves as described in claim 1, it is characterised in that institute
State concentrated medlar juice the preparation method comprises the following steps: dry wolfberry selects impurity elimination, weighs, circulating water washes away surface dirt, 6 times of fructus lyciis are added
30min is boiled in the pure water of quality, mashing, separates skin slag, and wolfberry juice is spare；5 times of fructus lycii quality are added into skin slag
Pure water boils 20min, separates skin slag, and wolfberry juice is spare；The pure water that 4 times of fructus lycii quality are added into skin slag, boils
10min, wolfberry juice is spare, wolfberry juice made from 3 times is mixed, vacuum-concentrcted, vacuum degree 0.06MPa, temperature 70
DEG C, it is concentrated into the 30% of original volume, fruit juice complex enzyme is added according to the amount of 0.5mg/L, is digested 3.0-4.0 hours at 50 DEG C, enzyme
Clear liquid is taken with 200-300 mesh filter-cloth filtering after solution.
3. a kind of preparation method with the Chinese wolfberry fruit tea of improving eyesight and quiet nerves as described in claim 1, it is characterised in that institute
State medlar bud tea juice the preparation method comprises the following steps: weighs fructus lycii young tea leaves, and the mass fraction 0.01-0.05% of 20 times of young tea leaves quality is added
Salt boiling water, cook 10min, separate tea juice；Add the salt of the mass fraction 0.01-0.05% of 10 times of young tea leaves quality
Boiling water cooks 10min, separates tea juice；The salt boiling water for adding the mass fraction 0.01-0.05% of 5 times of young tea leaves quality, is boiled
10min processed separates tea juice；Tea juice made from 3 times is mixed, the sodium ascorbate of 0.1-0.15% is added, is uniformly mixed.
4. a kind of preparation method with the Chinese wolfberry fruit tea of improving eyesight and quiet nerves as claimed in claim 1 or 3, it is characterised in that
The fructus lycii young tea leaves is newly to grow shoot tip youngster before taking fructus lycii tree to yield positive results, according to the standard of wholeheartedly two leaves by extra portion
Position separation, through over cleaning, finish, rub, frying, made of Titian process.
5. a kind of preparation method with the Chinese wolfberry fruit tea of improving eyesight and quiet nerves as described in claim 1, it is characterised in that institute
Chinese wolfberry fruit tea polysaccharides content is stated not less than 1g/1000ml, polyphenol content is not less than 300mg/1000ml, and zeaxanthin contains
Amount is not less than 0.5g/1000ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811327716.7A CN109315533A (en) | 2018-11-08 | 2018-11-08 | A kind of preparation method with the Chinese wolfberry fruit tea of improving eyesight and quiet nerves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811327716.7A CN109315533A (en) | 2018-11-08 | 2018-11-08 | A kind of preparation method with the Chinese wolfberry fruit tea of improving eyesight and quiet nerves |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109315533A true CN109315533A (en) | 2019-02-12 |
Family
ID=65260539
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811327716.7A Pending CN109315533A (en) | 2018-11-08 | 2018-11-08 | A kind of preparation method with the Chinese wolfberry fruit tea of improving eyesight and quiet nerves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109315533A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543879A (en) * | 2003-11-13 | 2004-11-10 | ���֪�� | Matrimony vine health care ice black tea or green tea and method for preparing the same |
| CN1633920A (en) * | 2003-12-30 | 2005-07-06 | 王长利 | Medlar tea drink formula and its production process |
| CN1943380A (en) * | 2006-10-19 | 2007-04-11 | 银川泰丰生物科技有限公司 | Process for producing chiness wolfberry fruit tea health drink |
| CN101258890A (en) * | 2008-04-25 | 2008-09-10 | 范金富 | Medlar leaves health-care tea and preparation thereof |
| CN101637205A (en) * | 2008-07-28 | 2010-02-03 | 刘和平 | Bi-functional tea |
| CN103230070A (en) * | 2013-05-16 | 2013-08-07 | 王自贵 | Method for producing clear wolfberry juice |
| CN104522809B (en) * | 2014-12-29 | 2016-07-06 | 通化百泉保健食品有限公司 | Radix Ginseng, Fructus Lycii composite health care beverage and preparation method |
| CN107279368A (en) * | 2017-08-15 | 2017-10-24 | 广西下火堂甜品管理有限公司 | A kind of preparation method of Lycium leaf tea beverage |
-
2018
- 2018-11-08 CN CN201811327716.7A patent/CN109315533A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543879A (en) * | 2003-11-13 | 2004-11-10 | ���֪�� | Matrimony vine health care ice black tea or green tea and method for preparing the same |
| CN1633920A (en) * | 2003-12-30 | 2005-07-06 | 王长利 | Medlar tea drink formula and its production process |
| CN1943380A (en) * | 2006-10-19 | 2007-04-11 | 银川泰丰生物科技有限公司 | Process for producing chiness wolfberry fruit tea health drink |
| CN101258890A (en) * | 2008-04-25 | 2008-09-10 | 范金富 | Medlar leaves health-care tea and preparation thereof |
| CN101637205A (en) * | 2008-07-28 | 2010-02-03 | 刘和平 | Bi-functional tea |
| CN103230070A (en) * | 2013-05-16 | 2013-08-07 | 王自贵 | Method for producing clear wolfberry juice |
| CN104522809B (en) * | 2014-12-29 | 2016-07-06 | 通化百泉保健食品有限公司 | Radix Ginseng, Fructus Lycii composite health care beverage and preparation method |
| CN107279368A (en) * | 2017-08-15 | 2017-10-24 | 广西下火堂甜品管理有限公司 | A kind of preparation method of Lycium leaf tea beverage |
Non-Patent Citations (4)
| Title |
|---|
| 中华人民共和国卫生部药政管理局，中国药品生物制品检定所编: "《现代实用本草 中》", 31 May 2000, 人民卫生出版社 * |
| 刘强等: "《中药新产品开发》", 31 March 2013, 中国医药科技出版社 * |
| 深圳市金版文化发展有限公司: "《中华食物养生百科全书》", 30 June 2007, 南海出版公司 * |
| 白寿宁: "《宁夏枸杞研究 下》", 31 December 1999, 宁夏人民出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107691704A (en) | A kind of black-tea fungus drink and preparation method thereof | |
| CN103815035A (en) | Peach blossom pollen soybean milk and preparation method thereof | |
| CN105851376A (en) | Horseradish tree leaves tea enzymatic protein beverage and preparation method thereof | |
| CN104789426A (en) | Weight reducing and body strengthening health edible vinegar and preparation method thereof | |
| CN104116117A (en) | Weight-reducing and health beverage | |
| CN104171164A (en) | Highland barley and hawthorn tea | |
| CN106036690A (en) | Honey-vinegar-black soybean jelly and preparation method thereof | |
| CN103409295A (en) | Health-care wine for tonifying kidney and production method thereof | |
| CN104055138B (en) | A kind of nourishing compound health pressed salted duck and processing method thereof | |
| CN104921139A (en) | Mulberry leaf pea cake and processing method thereof | |
| CN103798399A (en) | Soybean milk with effects of eliminating indigestion and refreshing and preparation method thereof | |
| CN103989096A (en) | Blueberry and lily-containing thick soup and processing method thereof | |
| CN109315533A (en) | A kind of preparation method with the Chinese wolfberry fruit tea of improving eyesight and quiet nerves | |
| CN103976278B (en) | A kind of radix polygonati officinalis red date crispy rice and processing method thereof | |
| CN103436416B (en) | Anti-hypertension healthcare wine and production method thereof | |
| CN107541403A (en) | A kind of yellow peach fruit wine and production method | |
| CN105724582A (en) | Instant red bean milk tea | |
| CN104366515A (en) | Beef jerky with purple potato and bean fragrance and processing method thereof | |
| CN109349363A (en) | Fructus lycii black sesame oil and preparation method thereof | |
| KR20190140738A (en) | Vinegar compositions comprising tonic material and manufacturing method thereof | |
| KR20030004288A (en) | The method for manufacturing of tea | |
| CN103897974B (en) | Yam-turtle health-care vinegar and processing method thereof | |
| CN106305937A (en) | Homemade fructus lycii eye care biscuit and preparation method thereof | |
| KR101374798B1 (en) | manufacture method and salicornia herbacea L have fermented soybean paste use salicornia herbacea L | |
| CN106212609A (en) | A kind of self-control Bulbus Fritillariae Cirrhosae lung moistening cookies and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190212 |