CN110839725A - Youduncao functional tea beverage formula and preparation method - Google Patents

Abstract

A formula of a Clinacanthus nutans functional tea beverage and a preparation method thereof relate to the technical field of functional tea preparation. The recipe of the clinacanthus nutans functional tea drink comprises the following raw materials in parts by weight: clinacanthus nutans, a sweetening agent, water, an enzyme, vitamin C, sweet osmanthus flower, rose, chrysanthemum, saffron, a medlar extract, a Chinese date extract, a fig extract, a liquorice extract, a Chinese hawthorn extract and green tea. After the technical scheme is adopted, the invention has the beneficial effects that: the Clinacanthus nutans functional tea formula has various natural raw materials, can meet the requirements of modernized people on throat-moistening and thirst-quenching beverages, has the functions of nutrition and health care, has fragrant smell, has typical beverage flavor and multiple choices, expands the market requirements, and has a preparation method meeting the requirements of industrial production and a wide market prospect.

Description

Youduncao functional tea beverage formula and preparation method

technical field

The invention relates to the technical field of preparation of functional tea, in particular to a formula and a preparation method of a Yoduncao functional tea beverage.

Background technique

People in the areas where the wortwort grows often eat the leaves of wortwort as a vegetable, and also use the fresh leaves to juice and drink it, which can enhance the body's resistance. Acanthaceae belongs to the genus Acanthaceae, and its aliases include crocodile flower, twisted flower, green arrow, Sabah snake grass, soft thorn grass and so on. It grows in low-altitude sparse forests or shrubs, and is widely distributed in Malaysia, Indonesia, Thailand, and southern to southwestern my country such as Guangdong, Guangxi, Yunnan and other regions. The whole plant of Yuduncao is used as medicine, which has the functions of clearing away heat and detoxification, dissipating blood stasis and swelling, anti-inflammatory and hangover, anti-cancer and anti-cancer, etc. It can improve the blood flow of the whole body, enhance myocardial contractility, and improve blood pressure. It is rich in protein and has great nutritional value. high. It is traditionally used to treat nephritis, renal atrophy, renal failure, and kidney stones. It is the savior of kidney patients. It can also treat sore throat, hepatitis, jaundice, skin diseases, hypertension, hyperglycemia, hyperlipidemia, gastritis, and rheumatic arthralgia. , and has a good therapeutic effect on a variety of cancers. In recent years, wortwort has become popular in Southeast Asian countries. The reason is that local cancer patients in Malaysia found that eating wortwort has a considerable effect on anti-tumor. This report has attracted the attention of medical researchers around the world, and a series of studies have been carried out on it. Scholars at home and abroad have isolated and identified a variety of chemical constituents from Euphorbia vulgaris, including triterpenes, carbon glycoside flavonoids, sulfur-containing compounds, phytosterols, pheophytins, cerebrosides, amino acids, trace elements, Alkaloids and a variety of small molecular compounds. Among them, lupinol is one of the most important representative components. As early as the 1970s, foreign scholars have isolated the triterpenoid lupinol from Euphorbia vulgaris. Experimental studies have shown that pineapple alcohol has a wide range of medicinal values, has significant anti-pancreatic cancer, liver cancer, gastric cancer and other malignant tumors, and has the functions of regulating immunity, anti-oxidation, hypoglycemic, anti-inflammatory, hepatoprotective, and anti-inflammatory. Mutation, anti-rheumatism and other effects.

With the continuous improvement of people's living standards, the quality and quality requirements of tea beverages have undergone great changes. People have turned their attention from traditional tea drinking to drinking tea while achieving health care effects, that is, ordinary tea has turned to Preparation of functional tea. At present, the health care effect of the Yodun herbal tea beverage on the market is not good, the taste is single, and it does not have multi-flavor selectivity.

SUMMARY OF THE INVENTION

The purpose of the present invention is to aim at the deficiencies and deficiencies of the prior art, and to provide a formula and a preparation method for a functional tea beverage of Yuduncao. The formula for functional tea of Yuduncao has a variety of natural raw materials, which can not only satisfy the modern people's demand for a drink for moistening the throat and quenching thirst , and has the function of nutrition and health care, has a fragrant smell, has a typical beverage flavor, and has multi-flavor options, which expands the market demand. Its preparation method meets the needs of industrial production and has broad market prospects.

In order to achieve the above object, the present invention adopts the following technical solutions: the formula of the wortwort functional tea beverage is composed of the following raw materials in parts by weight: 100-150 parts of worriless wort, 6-8 parts of sweetener, 1000-2000 parts of water , 1-3 parts of enzyme, 8-15 parts of vitamin C, 20-30 parts of osmanthus, 20-30 parts of rose, 20-30 parts of chrysanthemum, 20-30 parts of saffron, 5-8 parts of wolfberry extract, jujube extract 5-8 parts of extract, 1-6 parts of fig extract, 3-5 parts of licorice extract, 2-5 parts of Shanlihong extract, 10-12 parts of green tea.

Its preparation method comprises the following steps: in step 1, extracting the saffron extract from the dried saffron by using ethanol extraction method; The fresh sweet-scented osmanthus, rose, chrysanthemum or saffron is subjected to impurity removal operation, and after impurity removal is dried or naturally dried in a drying box to reduce the moisture content to 6-8%, and pulverized into 40-60 mesh granules for use. ; Step 3, mix the crushed sweet-scented osmanthus, rose, chrysanthemum or saffron with water, and evenly stir, after filtration, carry out a new treatment to collect centrifugal clear liquid to obtain mixture A; Step 4, add enzyme in mixture A to carry out enzymatic hydrolysis treatment to obtain the mixture B after enzymolysis treatment; step 5, adding the extract of thorn grass, vitamin C, wolfberry extract, jujube extract, fig extract, licorice extract, shanli red extract, After the green tea is fully stirred, mixture C is obtained; in step 6, a sweetener is added to mixture C, and the temperature is 70-85° C. and the pressure is 15-23 MPa for homogenization to obtain mixture D; step 7, the The mixture D is filled into beverage bottles and subjected to sterilization treatment to obtain a series of Yodun Grass functional tea beverages.

The dried sorrel grass used in the described step 1 is the stem, stem and leaf or the whole grass of sagebrush, and the sagebrush extract is lupin alcohol, and the ethanol used in the step 1 is food-grade ethanol, and the The concentration of ethanol is 70-90%.

In the second step, the temperature of the drying box is controlled at 40-50°C.

The water in the described step 3 is sterile purified water, and the uniform stirring process of the mixture A lasts 30-60min.

The enzyme in the step 4 is one or more mixtures of protease, pectinase and tannase.

After adopting the above-mentioned technical scheme, the beneficial effects of the present invention are as follows: the formula for the functional tea of Yuduncao has a variety of natural raw materials, which can not only meet the modern people's demand for beverages to quench their thirst, but also has the function of nutrition and health care, has a fragrant smell, and has a typical The beverage has multiple flavor options at the same time, which expands the market demand. The preparation method meets the needs of industrialized production, and the market prospect is broad.

Detailed ways

Example 1

The technical scheme adopted in this specific embodiment is: the formula of the wortwort functional tea beverage is composed of the following raw materials by weight: 100 parts of woudun grass, 6 parts of sweetener, 1000 parts of water, 1 part of enzyme, 8 parts of vitamin C, 20 parts of sweet-scented osmanthus, 5 parts of wolfberry extract, 5 parts of jujube extract, 1 part of fig extract, 3 parts of licorice extract, 2 parts of mountain red extract, 10 parts of green tea.

Its preparation method includes the following steps: in step 1, the dried osmanthus vulgaris is extracted with ethanol extraction method to extract the osmanthus vulgaris extract; , after removing impurities, it is dried in a drying box or naturally dried to reduce its moisture content to 6-8%, and pulverized into 40-60 mesh particles for use; step 3, mix the pulverized osmanthus with water, and stir evenly, After filtration, perform a new treatment to collect the centrifuged clear liquid to obtain mixture A; step 4, add enzyme to mixture A for enzymolysis treatment to obtain mixture B after enzymatic hydrolysis treatment; step 5, add succulents to the mixture B in turn to extract Mixture C, vitamin C, wolfberry extract, jujube extract, fig extract, licorice extract, Shanli red extract, green tea, and fully stir to obtain mixture C; Perform homogenization treatment under the environment of 70-85° C. and pressure of 15-23 MPa to obtain mixture D; in step 7, the mixture D is filled into a beverage bottle and subjected to sterilization treatment to obtain a series of Yuduncao functional tea beverages.

The dried sorrel grass used in the described step 1 is the stem, stem and leaf or the whole grass of sagebrush, and the sagebrush extract is lupin alcohol, and the ethanol used in the step 1 is food-grade ethanol, and the The concentration of ethanol is 70-90%.

In the second step, the temperature of the drying box is controlled at 40-50°C.

The water in the described step 3 is sterile purified water, and the uniform stirring process of the mixture A lasts 30-60min.

The enzyme in the step 4 is one or more mixtures of protease, pectinase and tannase.

Example 2

The technical scheme adopted in this specific embodiment is: the formula of the wortwort functional tea beverage is composed of the following raw materials by weight: 110 parts of woudun grass, 6.5 parts of sweetener, 1300 parts of water, 1.5 parts of enzymes, 10 parts of vitamin C, 26 parts of rose, 6 parts of wolfberry extract, 7 parts of jujube extract, 2 parts of fig extract, 3.5 parts of licorice extract, 3 parts of mountain red extract, 11 parts of green tea.

Its preparation method includes the following steps: in step 1, extracting the dried saffron sagebrush extract by ethanol extraction method for use; step 2, taking an appropriate amount of roses according to the metering ratio, and carrying out impurity removal operation on the fresh roses , after removing impurities, it is dried in a drying box or naturally dried to reduce its moisture content to 6-8%, and crushed into 40-60 mesh granules for use; step 3, mix the crushed roses with water, and stir them evenly, After filtration, perform a new treatment to collect the centrifuged clear liquid to obtain mixture A; step 4, add enzyme to mixture A for enzymolysis treatment to obtain mixture B after enzymatic hydrolysis treatment; step 5, add succulents to the mixture B in turn to extract Mixture C, vitamin C, wolfberry extract, jujube extract, fig extract, licorice extract, Shanli red extract, green tea, and fully stir to obtain mixture C; Perform homogenization treatment under the environment of 70-85° C. and pressure of 15-23 MPa to obtain mixture D; in step 7, the mixture D is filled into a beverage bottle and subjected to sterilization treatment to obtain a series of Yuduncao functional tea beverages.

The dried sorrel grass used in the described step 1 is the stem, stem and leaf or the whole grass of sagebrush, and the sagebrush extract is lupin alcohol, and the ethanol used in the step 1 is food-grade ethanol, and the The concentration of ethanol is 70-90%.

In the second step, the temperature of the drying box is controlled at 40-50°C.

The water in the described step 3 is sterile purified water, and the uniform stirring process of the mixture A lasts 30-60min.

The enzyme in the step 4 is one or more mixtures of protease, pectinase and tannase.

Example 3

The technical solution adopted in this specific embodiment is: the formula of the wortwort functional tea beverage is composed of the following raw materials by weight: 130 parts of woudun grass, 7 parts of sweetener, 1600 parts of water, 2 parts of enzymes, 9 parts of vitamin C, 28 parts of chrysanthemum, 7 parts of wolfberry extract, 6.5 parts of jujube extract, 3 parts of fig extract, 4 parts of licorice extract, 4 parts of Shanlihong extract, 10.5 parts of green tea.

Its preparation method includes the following steps: in step 1, extracting the dried sorrel grass extract by ethanol extraction method for use; step 2, taking an appropriate amount of chrysanthemum according to the metering ratio, and performing impurity removal operation on the fresh chrysanthemum , after removing impurities, it is dried in a drying box or naturally dried to reduce the moisture content to 6-8%, and pulverized into 40-60 mesh particles for use; step 3, mix the pulverized chrysanthemum with water, and stir evenly, After filtration, perform a new treatment to collect the centrifuged clear liquid to obtain mixture A; step 4, add enzyme to mixture A for enzymolysis treatment to obtain mixture B after enzymatic hydrolysis treatment; step 5, add succulents to the mixture B in turn to extract Mixture C, vitamin C, wolfberry extract, jujube extract, fig extract, licorice extract, Shanli red extract, green tea, and fully stir to obtain mixture C; Perform homogenization treatment under the environment of 70-85° C. and pressure of 15-23 MPa to obtain mixture D; in step 7, the mixture D is filled into a beverage bottle and subjected to sterilization treatment to obtain a series of Yuduncao functional tea beverages.

The dried sorrel grass used in the described step 1 is the stem, stem and leaf or the whole grass of sagebrush, and the sagebrush extract is lupin alcohol, and the ethanol used in the step 1 is food-grade ethanol, and the The concentration of ethanol is 70-90%.

In the second step, the temperature of the drying box is controlled at 40-50°C.

The water in the described step 3 is sterile purified water, and the uniform stirring process of the mixture A lasts 30-60min.

The enzyme in the step 4 is one or more mixtures of protease, pectinase and tannase.

Example 4

The technical solution adopted in this specific embodiment is: the formula of the wortwort functional tea beverage is composed of the following raw materials by weight: 150 parts of woudun grass, 8 parts of sweetener, 2000 parts of water, 3 parts of enzymes, 15 parts of vitamin C, 30 parts of saffron, 8 parts of wolfberry extract, 8 parts of jujube extract, 6 parts of fig extract, 5 parts of licorice extract, 5 parts of mountain red extract, 12 parts of green tea.

Its preparation method includes the following steps: step 1, extracting the saffron saffron extract from the dried saffron by ethanol extraction method; step 2, taking an appropriate amount of saffron according to the metering ratio, and extracting the fresh saffron Carry out impurity removal operation, dry or naturally dry in a drying box after impurity removal to reduce the moisture content to 6-8%, pulverize into 40-60 mesh granules for use; step 3, mix the pulverized saffron with water Mixing, stirring evenly, after filtration, perform a new treatment to collect the centrifugal clear liquid to obtain mixture A; step 4, add enzyme to mixture A for enzymatic hydrolysis treatment to obtain mixture B after enzymatic hydrolysis treatment; step 5, in mixture B Succeeded in order by adding the extract of thorn thorn grass, vitamin C, wolfberry extract, jujube extract, fig extract, licorice extract, red mountain extract, green tea, and fully stirring to obtain mixture C; step 6, adding to mixture C The sweetener is homogenized at a temperature of 70-85°C and a pressure of 15-23MPa to obtain a mixture D; in step seven, the mixture D is filled into a beverage bottle and subjected to sterilization treatment to obtain a series of Herbal functional tea beverage.

The dried sorrel grass used in the described step 1 is the stem, stem and leaf or the whole grass of sagebrush, and the sagebrush extract is lupin alcohol, and the ethanol used in the step 1 is food-grade ethanol, and the The concentration of ethanol is 70-90%.

In the second step, the temperature of the drying box is controlled at 40-50°C.

The water in the described step 3 is sterile purified water, and the uniform stirring process of the mixture A lasts 30-60min.

The enzyme in the step 4 is one or more mixtures of protease, pectinase and tannase.

After adopting the above-mentioned technical scheme, the beneficial effects of the present invention are as follows: the formula for the functional tea of Yuduncao has a variety of natural raw materials, which can not only meet the modern people's demand for beverages to quench their thirst, but also has the function of nutrition and health care, has a fragrant smell, and has a typical The beverage has multiple flavor options at the same time, which expands the market demand. The preparation method meets the needs of industrialized production, and the market prospect is broad.

The above is only used to illustrate the technical solution of the present invention and not to limit it. Other modifications or equivalent replacements made by those of ordinary skill in the art to the technical solution of the present invention, as long as they do not depart from the spirit and scope of the technical solution of the present invention, should be Included within the scope of the claims of the present invention.

Claims (10)

1. The formula for the functional tea beverage of Yuduncao is characterized in that it is made up of the following raw materials in parts by weight: 100-150 parts of Yuduncao, 6-8 parts of sweeteners, 1000-2000 parts of water, 1-3 parts of enzymes , vitamin C8-15 parts, osmanthus 20-30 parts, rose 20-30 parts, chrysanthemum 20-30 parts, saffron 20-30 parts, wolfberry extract 5-8 parts, jujube extract 5-8 parts, 1-6 parts of fig extract, 3-5 parts of licorice extract, 2-5 parts of mountain red extract, 10-12 parts of green tea. 2. the preparation method of wortwort functional tea beverage, it is characterized in that its method comprises the following steps: step 1, utilizes ethanol extraction method to extract woudunwort extract from dried wortwort for later use; step 2, according to the metering ratio Take an appropriate amount of sweet-scented osmanthus, rose, chrysanthemum or saffron, and remove impurities from fresh sweet-scented osmanthus, rose, chrysanthemum or saffron. 6-8%, pulverized into 40-60 mesh particles for use; step 3, mix the pulverized sweet-scented osmanthus, rose, chrysanthemum or saffron with water, and stir evenly, filter and perform a new treatment to collect centrifugal clear liquid to obtain a mixture A; Step 4, add enzyme to mixture A for enzymatic hydrolysis treatment, to obtain mixture B after enzymatic hydrolysis treatment; Step 5, add succulent herb extract, vitamin C, Lycium barbarum extract, jujube extract in sequence to mixture B Mixture C is obtained; in step 6, add sweetener to mixture C, the temperature is 70-85 ℃, the pressure is 15-23MPa environment Homogenizing treatment is carried out to obtain mixture D; in step seven, the mixture D is filled into a beverage bottle and subjected to sterilization treatment to obtain a series of Yuduncao functional tea beverages. 3. according to claim 1, it is characterized in that it is made up of the raw materials of following parts by weight: 100 parts, 100 parts of worrying herbs, 6 parts of sweeteners, 1000 parts of water, 1 part of enzymes, 8 parts of vitamin C, 20 parts of sweet-scented osmanthus, 5 parts of wolfberry extract, 5 parts of jujube extract, 1 part of fig extract, 3 parts of licorice extract, 2 parts of mountain red extract, 10 parts of green tea. 4. according to claim 1, it is characterized in that it is made up of the raw materials of following parts by weight: 110 parts of worrying herbs, 6.5 parts of sweeteners, 1300 parts of water, 1.5 parts of enzymes, 10 parts of vitamin C, 26 parts of roses, 6 parts of wolfberry extract, 7 parts of jujube extract, 2 parts of fig extract, 3.5 parts of licorice extract, 3 parts of mountain red extract, 11 parts of green tea. 5. according to claim 1, it is characterized in that it is made up of the raw materials of following parts by weight: 130 parts, 130 parts, worrying herbs, 7 parts, sweeteners, 1600 parts, water, 2 parts, enzymes, 9 parts, vitamin C, 28 parts, chrysanthemums, 7 parts of wolfberry extract, 6.5 parts of jujube extract, 3 parts of fig extract, 4 parts of licorice extract, 4 parts of mountain red extract, 10.5 parts of green tea. 6. according to claim 1, it is characterized in that it is made up of the raw materials of following parts by weight: 150 parts, 150 parts of saffron, 8 parts of sweeteners, 2000 parts of water, 3 parts of enzymes, 15 parts of vitamin C, 30 parts of saffron 8 parts of wolfberry extract, 8 parts of jujube extract, 6 parts of fig extract, 5 parts of licorice extract, 5 parts of mountain red extract, 12 parts of green tea. 7. the preparation method of wortwort functional tea beverage according to claim 2, it is characterized in that: the dried wortwort grass that adopts in the described step 1 is the stem, stem and leaf or whole grass of worrywoonwort, and The Euphorbia sinensis extract is lupin alcohol, the ethanol used in step 1 is food grade ethanol, and the concentration of the ethanol is 70-90%. 8 . The preparation method of the worrisome grass functional tea beverage according to claim 2 , wherein in the step 2, the temperature of the drying box is controlled at 40-50° C. 9 . 9. The preparation method of the worcesterone functional tea beverage according to claim 2, characterized in that: the water in the described step 3 is sterile purified water, and the uniform stirring process of the mixture A lasts 30-60min. 10 . The preparation method of the wortwort functional tea beverage according to claim 2 , wherein the enzyme in the step 4 is one or more mixtures of protease, pectinase and tannase. 11 .