CN110301508A - A kind of vine tea effervescent tablet and preparation method thereof - Google Patents
A kind of vine tea effervescent tablet and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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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- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
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Abstract
The invention discloses a kind of vine tea effervescent tablets and preparation method thereof, are to solve the single problem of existing vine tea product type.This product includes the raw material of following parts by weight: 1.9-4.1 parts of Ampelopsis grossedentata extrat, 2.1-3.3 parts of sodium bicarbonate, 1.9-3.1 parts of citric acid, 0.3-0.9 parts of Aspartame and 0.8-1.6 parts of polyethylene glycol.This product raw material sources are extensive, the finished product of preparation can to staphylococcus aureus, staphylococcus epidermis, beta hemolytic streptococcus, escherichia coli, shigella dysenteriae infected with apparent resistant function, also have the effects that prevent body artery sclerosis, reduce blood lipid and blood glucose；This product is processed by deploying Ampelopsis grossedentata extrat, sodium bicarbonate, citric acid, Aspartame and polyethylene glycol, the effervescence tablet beverage of acquisition is fawn liquid that is transparent, clarifying and vine tea beverage is presented, there are the special faint scent of vine tea, Hui Tian, and production method is simple.
Description
Technical field
The present invention relates to vine tea field, specifically a kind of vine tea effervescent tablet.
Background technique
Vine tea only originates in China's Wuling Mountains and Wuyi Mountain Range area in the whole world, this dark brown green bloom, the sweet length of slight bitter, raw
Saliva quenches the thirst.This product entrance is first that bitter medicine is fragrant, returns at once sweet after several seconds, and faint scent, sweetness enter larynx in one's mouth, and quality is extremely excellent, are a kind of
Rare rare health care Gu tea, it is largely distributed in the province such as Guangxi, Hunan, Yunnan, Guizhou, and suitable growth is on hillside from woods
In, wild vine tea is throughout extensive.Meanwhile vine tea also polyphenol organic matter and chromocor compound rich in, this allows for rattan
Tea possesses the material base premise of medicinal health care function.Studies have shown that vine tea can be to staphylococcus aureus, epidermis grape ball
Bacterium, beta hemolytic streptococcus, escherichia coli, shigella dysenteriae infected with apparent resistant function.In addition, vine tea also has
Prevent the effect of body artery sclerosis and reduction blood lipid and blood glucose etc..
Vine tea has begun at present is developing as teabag drink and health care product, gradually forms scale, becomes and promotes vine tea money
The specialty industries of source region economic development.But vine tea novel foodstuff in the market is also more single, most of based on drink, Ren Menye
In the research for carrying out related fields.
Summary of the invention
The embodiment of the present invention is designed to provide a kind of vine tea effervescent tablet, to solve mentioned above in the background art ask
Topic.
To achieve the above object, the embodiment of the present invention provides the following technical solutions:
A kind of vine tea effervescent tablet, the raw material including following parts by weight: 1.9-4.1 parts of Ampelopsis grossedentata extrat, sodium bicarbonate 2.1-3.3
Part, 1.9-3.1 parts of citric acid, 0.3-0.9 parts of Aspartame and 0.8-1.6 parts of polyethylene glycol.
As further embodiment of the embodiment of the present invention: the preparation process of Ampelopsis grossedentata extrat is as follows: by the vine tea after picking
Vine tea after drying is put into extraction and ultrasonic wave extraction 15-35min in 60-90 DEG C of water by frying and drying, filter,
It is concentrated by evaporation and is dried to obtain at 30-50 DEG C.
As further embodiment of the embodiment of the present invention: the step of vine tea frying, is as follows: vine tea being placed in disk, to machine
Temperature puts tea oil in groove close to 100-160 DEG C, and machine temperature is put into vine tea when reaching 160-180 DEG C and stirs evenly frying 2-
It is taken out after 10min, hand rubbing is kneaded into fine granularity, places in tea tray at room temperature.
As further embodiment of the embodiment of the present invention: being concentrated by evaporation as the rotation at 50-90 DEG C, pressure 100-130Pa
Turn to carry out in evaporimeter.
As further embodiment of the embodiment of the present invention: the centre of vine tea there are gap and uses dustpan before vine tea frying
Dispersion, avoids stacking pressure from generating heat, and the vine tea before frying is drained away the water by the way of ventilative.
As further embodiment of the embodiment of the present invention: the w/v of vine tea and water is 1g:(10- when extraction
50mL).
The preparation method of the vine tea effervescent tablet, the specific steps are as follows:
Step 1 pulverizes and sieves Ampelopsis grossedentata extrat, sodium bicarbonate, citric acid, Aspartame and polyethylene glycol and according to weight
The allotment mixing of amount ratio, obtains the first mixture；
Step 2, the first mixture is tabletted, finished product can be obtained.
Compared with prior art, the beneficial effect of the embodiment of the present invention is:
This product raw material sources are extensive, and the finished product of preparation can be to staphylococcus aureus, staphylococcus epidermis, hemolytic
Streptococcus, escherichia coli, shigella dysenteriae infected with apparent resistant function, also have prevent body artery sclerosis, reduce
The effects of blood lipid and blood glucose；
This product is processed by deploying Ampelopsis grossedentata extrat, sodium bicarbonate, citric acid, Aspartame and polyethylene glycol, acquisition
Effervescence tablet beverage is fawn liquid that is transparent, clarifying and vine tea beverage is presented, has the special faint scent of vine tea, Hui Tian, and make
It is simple to make method, has a extensive future.
Detailed description of the invention
Fig. 1 is the additive amount of Ampelopsis grossedentata extrat in vine tea effervescent tablet and preparation method thereof to the quality of finished product and the shadow of pH value
Ring schematic diagram.
Fig. 2 is that influence of the additive amount of citric acid in vine tea effervescent tablet and preparation method thereof to the quality and pH value of finished product is shown
It is intended to.
Fig. 3 is influence of the additive amount to the quality and pH value of finished product of sodium bicarbonate in vine tea effervescent tablet and preparation method thereof
Schematic diagram.
Fig. 4 is influence of the additive amount to the quality and pH value of finished product of Aspartame in vine tea effervescent tablet and preparation method thereof
Schematic diagram.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1:
A kind of vine tea effervescent tablet includes following raw material: Ampelopsis grossedentata extrat 1.9kg, sodium bicarbonate 2.1kg, citric acid 1.9kg, A Si
Ba Tian 0.3kg and polyethylene glycol 0.8kg.
The preparation method of the vine tea effervescent tablet the following steps are included:
(1) vine tea is picked: must interspace among the tealeaves of picking, in order to avoid stacking pressure is generated heat, take back spread out using dustpan in order to avoid
Stacking pressure fever.Vine tea leaf after adopting disperses frying as early as possible after ventilative drain away the water.
(2) vine tea frying: tealeaves is placed in disk, puts tea oil in groove close to 120 DEG C fastly to machine temperature, machine
Temperature is put into after tealeaves stirs evenly frying 4min when reaching 165 DEG C and takes out, and hand rubbing is kneaded into fine granularity, places tea tray at room temperature
It is interior；
(3) dry: the tea-drying of frying, during overturning every other day it is primary, it is dried after pack be sealed it is spare；
(4) it extracts: taking dried vine tea 10g to be placed in 240mL water, be put into 78 DEG C of extraction 26min of ultrasonic wave；
(5) it filters: being packed into beaker after taking extraction night to be filtered to remove magazine in filter bag；
(6) it is concentrated by evaporation: leaching liquor is concentrated at 66 DEG C, pressure 108Pa in Rotary Evaporators；
(7) dry: 34 DEG C of drying are to get to Ampelopsis grossedentata extrat；
(8) pulverize and sieve: Ampelopsis grossedentata extrat and each auxiliary material are respectively crushed into fine powder, then take fine powder with the sieve sieve of 80 mesh,
It is sealed spare.
(9) ingredient mixes: Ampelopsis grossedentata extrat, sodium bicarbonate, citric acid, Aspartame and polyethylene glycol being deployed and mixed；
(10) it forms: preparing material, compression molding.
Embodiment 2:
A kind of vine tea effervescent tablet includes raw material below: Ampelopsis grossedentata extrat 2.6kg, sodium bicarbonate 2.42kg, citric acid 1.2kg,
Aspartame 0.44kg and polyethylene glycol 1.05kg.
The preparation method of the vine tea effervescent tablet the following steps are included:
(1) vine tea is picked: must interspace among the tealeaves of picking, in order to avoid stacking pressure is generated heat, take back spread out using dustpan in order to avoid
Stacking pressure fever.Vine tea leaf after adopting disperses frying as early as possible after ventilative drain away the water.
(2) vine tea frying: tealeaves is placed in disk, puts tea oil in groove close to 138 DEG C fastly to machine temperature, machine
Temperature is put into after tealeaves stirs evenly frying 8min when reaching 166 DEG C and takes out, and hand rubbing is kneaded into fine granularity, places tea tray at room temperature
It is interior；
(3) dry: the tea-drying of frying, during overturning every other day it is primary, it is dried after pack be sealed it is spare；
(4) it extracts: taking dried vine tea 10g to be placed in 175mL water, be put into 72 DEG C of extraction 30min of ultrasonic wave；
(5) it filters: being packed into beaker after taking extraction night to be filtered to remove magazine in filter bag；
(6) it is concentrated by evaporation: leaching liquor is concentrated at 84 DEG C, pressure 116pa in Rotary Evaporators；
(7) dry: 34 DEG C of drying are to get to Ampelopsis grossedentata extrat；
(8) pulverize and sieve: Ampelopsis grossedentata extrat and each auxiliary material are respectively crushed into fine powder, then take fine powder with the sieve sieve of 60 mesh,
It is sealed spare.
(9) ingredient mixes: Ampelopsis grossedentata extrat, sodium bicarbonate, citric acid, Aspartame and polyethylene glycol being deployed and mixed；
(10) it forms: preparing material, compression molding.
Embodiment 3
A kind of vine tea effervescent tablet includes following raw material: Ampelopsis grossedentata extrat 3.06kg, sodium bicarbonate 2.77kg, citric acid 2.64kg,
Aspartame 0.7kg and polyethylene glycol 1.3kg.
The preparation method of the vine tea effervescent tablet the following steps are included:
(1) vine tea is picked: must interspace among the tealeaves of picking, in order to avoid stacking pressure is generated heat, take back using dustpan spread out with
Exempt from stacking pressure fever.Vine tea leaf after adopting disperses frying as early as possible after ventilative drain away the water.
(2) vine tea frying: tealeaves is placed in disk, puts tea oil in groove close to 140 DEG C fastly to machine temperature, machine
Temperature is put into after tealeaves stirs evenly frying 5min when reaching 171 DEG C and takes out, and hand rubbing is kneaded into fine granularity, places tea tray at room temperature
It is interior；
(3) dry: the tea-drying of frying, during overturning every other day it is primary, it is dried after pack be sealed it is spare；
(4) it extracts: taking dried vine tea 10g to be placed in 385mL water, be put into 87 DEG C of extraction 17min of ultrasonic wave；
(5) it filters: being packed into beaker after taking extraction night to be filtered to remove magazine in filter bag；
(6) it is concentrated by evaporation: leaching liquor is concentrated at 60 DEG C, pressure 108pa in Rotary Evaporators；
(7) dry: 36 DEG C of drying are to get to Ampelopsis grossedentata extrat；
(8) pulverize and sieve: Ampelopsis grossedentata extrat and each auxiliary material are respectively crushed into fine powder, then take fine powder with the sieve sieve of 90 mesh,
It is sealed spare.
(9) ingredient mixes: Ampelopsis grossedentata extrat, sodium bicarbonate, citric acid, Aspartame and polyethylene glycol being deployed and mixed；
(10) it forms: preparing material, compression molding
Embodiment 4
A kind of vine tea effervescent tablet includes following raw material: Ampelopsis grossedentata extrat 4kg, sodium bicarbonate 3.16kg, citric acid 2.96kg, A Si
Ba Tian 0.84kg and polyethylene glycol 1.48kg.
The preparation method of the vine tea effervescent tablet the following steps are included:
(1) vine tea is picked: must interspace among the tealeaves of picking, in order to avoid stacking pressure is generated heat, take back using dustpan spread out with
Exempt from stacking pressure fever.Vine tea leaf after adopting disperses frying as early as possible after ventilative drain away the water.
(2) vine tea frying: tealeaves is placed in disk, puts tea oil in groove close to 116 DEG C fastly to machine temperature, machine
Temperature is put into after tealeaves stirs evenly frying 3min when reaching 180 DEG C and takes out, and hand rubbing is kneaded into fine granularity, places tea tray at room temperature
It is interior；
(3) dry: the tea-drying of frying, during overturning every other day it is primary, it is dried after pack be sealed it is spare；
(4) it extracts: taking dried vine tea 10g to be placed in 365mL water, be put into 72 DEG C of extraction 19min of ultrasonic wave；
(5) it filters: being packed into beaker after taking extraction night to be filtered to remove magazine in filter bag；
(6) it is concentrated by evaporation: leaching liquor is concentrated at 70 DEG C, pressure 120pa in Rotary Evaporators；
(7) dry: 44 DEG C of drying are to get to Ampelopsis grossedentata extrat；
(8) pulverize and sieve: Ampelopsis grossedentata extrat and each auxiliary material are respectively crushed into fine powder, then take fine powder with the sieve sieve of 100 mesh,
It is sealed spare.
(9) ingredient mixes: Ampelopsis grossedentata extrat, sodium bicarbonate, citric acid, Aspartame and polyethylene glycol being deployed and mixed；
(10) it forms: preparing material, compression molding
Embodiment 5
A kind of vine tea effervescent tablet includes following raw material: Ampelopsis grossedentata extrat 4.1kg, sodium bicarbonate 3.3kg, citric acid 3.1kg, A Si
Ba Tian 0.9kg and polyethylene glycol 1.6kg.
The preparation method of the vine tea effervescent tablet the following steps are included:
(1) vine tea is picked: must interspace among the tealeaves of picking, in order to avoid stacking pressure is generated heat, take back using dustpan spread out with
Exempt from stacking pressure fever.Vine tea leaf after adopting disperses frying as early as possible after ventilative drain away the water.
(2) vine tea frying: tealeaves is placed in disk, puts tea oil in groove close to 145 DEG C fastly to machine temperature, machine
Temperature is put into after tealeaves stirs evenly frying 7min when reaching 177 DEG C and takes out, and hand rubbing is kneaded into fine granularity, places tea tray at room temperature
It is interior；
(3) dry: the tea-drying of frying, during overturning every other day it is primary, it is dried after pack be sealed it is spare；
(4) it extracts: taking dried vine tea 10g to be placed in 230mL water, be put into 64 DEG C of extraction 30min of ultrasonic wave；
(5) it filters: being packed into beaker after taking extraction night to be filtered to remove magazine in filter bag；
(6) it is concentrated by evaporation: leaching liquor is concentrated at 71 DEG C, pressure 125pa in Rotary Evaporators；
(7) dry: 45 DEG C of drying are to get to Ampelopsis grossedentata extrat；
(8) pulverize and sieve: Ampelopsis grossedentata extrat and each auxiliary material are respectively crushed into fine powder, then take fine powder with the sieve sieve of 80 mesh,
It is sealed spare.
(9) ingredient mixes: Ampelopsis grossedentata extrat, sodium bicarbonate, citric acid, Aspartame and polyethylene glycol being deployed and mixed；
(10) it forms: preparing material, compression molding
Finished product is prepared using the Ampelopsis grossedentata extrat of various dose, sodium bicarbonate, citric acid and Aspartame, tests the pH value of finished product
And sensory evaluation scores, the result is shown in Figure 1-4.
The quality of vine tea effervescent tablet is in downward trend after first increasing with vine tea extract additive amount it can be seen from Fig. 1,
When the weight fraction of Ampelopsis grossedentata extrat additive amount is up to 3.7%, sensory evaluation scores are divided up to highest 71.0.Below or above this additive amount
When, scoring has apparent reduction.Analyze its reason, it may be possible to Ampelopsis grossedentata extrat additive amount is too low, effervescence tablet beverage flavor compared with
Weak or even do not have vine tea flavor, color is darker, and comprehensive score is low；Ampelopsis grossedentata extrat adding too much, beverage color is deeper, tea flavour
Strong bitterness makes beverage have astringent taste and influences mouthfeel there are also the presence of tea polyphenols substance in Ampelopsis grossedentata extrat.
The quality of vine tea solid beverage is in first to increase to drop afterwards with the additive amount of citric acid it can be seen from Fig. 2
Gesture, when the weight fraction of citric acid additive amount is up to 2.7%, vine tea effervescence tablet beverage sensory evaluation scores are divided up to peak 72.0.With
Citric acid additive amount increases, and pH value is on a declining curve, analyzes the reason is that citric acid has significantly the pH value of beverage as acid source
It influencing, an important factor for citric acid is vine tea solid beverage, adding too much, tart flavour is heavier in beverage, pH value decline,
Furthermore the pH and mouthfeel of beverage are influenced in Ampelopsis grossedentata extrat there may be certain unknown acid ingredients.
It can be seen from figure 3, with the raising of sodium bicarbonate additive amount, the sensory evaluation scores of vine tea solid beverage
Rear decreasing trend is first increased in appearance, when the weight fraction of sodium bicarbonate additive amount is 2.7%, vine tea solid beverage sense
Up to 71.0 points of official's scoring.When sodium bicarbonate additive amount is below or above this value, the sense organ of vine tea solid beverage
All there is apparent decreasing trend in scoring.With the raising of sodium bicarbonate additive amount, pH is then in rising trend, analyzes the reason is that carbon
Sour hydrogen sodium is alkali source, has significant impact to the pH value of beverage.When sodium bicarbonate additive amount is too low, vine tea solid beverage
Production bubble (carbon dioxide) amount is low, and solution rate is slow, and the rapidly-soluble effect of solid beverage is not achieved；With bicarbonate
Sodium additive amount gradually rises, and solid beverage produces bubbles volume and increases, and rate of dissolution increases while to will appear irritation similar
The stronger smell of soda, but sodium bicarbonate adding too much can generate a large amount of bubbles, so that mouthfeel is bad and drinks constant.
The sensory evaluation scores of vine tea solid beverage are in first to increase with Aspartame additive amount it can be seen from Fig. 4
The trend reduced afterwards.When the weight fraction of Aspartame additive amount is 0.5%, sensory evaluation scores are up to 71.0 points.Aspartame
For the higher sweetener of sugariness, there is significant impact to the mouthfeel of effervescence tablet beverage.Additive amount is too low, and sweet taste is thin；Additive amount
Excessively high, sweet taste is heavier, influences mouthfeel.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.No
It should treat any reference in the claims as limiting the claims involved.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (7)
1. a kind of vine tea effervescent tablet, which is characterized in that the raw material including following parts by weight: 1.9-4.1 parts of Ampelopsis grossedentata extrat, carbonic acid
2.1-3.3 parts of hydrogen sodium, 1.9-3.1 parts of citric acid, 0.3-0.9 parts of Aspartame and 0.8-1.6 parts of polyethylene glycol.
2. vine tea effervescent tablet according to claim 1, which is characterized in that the preparation process of the Ampelopsis grossedentata extrat is as follows:
By the vine tea frying after picking and drying, the vine tea after drying is put into extraction and ultrasonic wave extraction in 60-90 DEG C of water
15-35min, filtering are concentrated by evaporation and are dried to obtain at 30-50 DEG C.
3. vine tea effervescent tablet according to claim 2, which is characterized in that the step of vine tea frying is as follows: by vine tea
It is placed in disk, puts tea oil in groove close to 100-160 DEG C to machine temperature, machine temperature is put into rattan when reaching 160-180 DEG C
Tea takes out after stirring evenly frying 2-10min, and hand rubbing is kneaded into fine granularity, places in tea tray at room temperature.
4. vine tea effervescent tablet according to claim 2 or 3, which is characterized in that described to be concentrated by evaporation as in 50-90 DEG C, pressure
It is carried out in Rotary Evaporators under strong 100-130Pa.
5. vine tea effervescent tablet according to claim 2, which is characterized in that the vine tea before the frying is by the way of ventilative
It drains away the water.
6. vine tea effervescent tablet according to claim 2, which is characterized in that the w/v of vine tea and water when the extraction
For 1g:(10-50mL).
7. a kind of preparation method of the vine tea effervescent tablet as described in claim 1-6 is any, which is characterized in that specific steps are such as
Under:
Step 1 pulverizes and sieves Ampelopsis grossedentata extrat, sodium bicarbonate, citric acid, Aspartame and polyethylene glycol and according to weight
The allotment mixing of amount ratio, obtains the first mixture；
Step 2, the first mixture is tabletted, finished product can be obtained.
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| CN106616132A (en) * | 2016-12-01 | 2017-05-10 | 恩施硒多宝饮品有限公司 | Selenium-enriched original plant beverage and preparation method thereof |
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2019
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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Application publication date: 20191008 |