CN110881543A - Flower and fruit tea beverage - Google Patents
Flower and fruit tea beverage Download PDFInfo
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- CN110881543A CN110881543A CN201911177299.7A CN201911177299A CN110881543A CN 110881543 A CN110881543 A CN 110881543A CN 201911177299 A CN201911177299 A CN 201911177299A CN 110881543 A CN110881543 A CN 110881543A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
Abstract
The invention relates to a flower and fruit tea beverage, belonging to the technical field of food processing; the composition is prepared from the following components in parts by weight: 15-25 parts of black tea leaves, 5-10 parts of rose fruits, 8-15 parts of roses, 1-4 parts of elderberry flowers, 5-8 parts of balm bees, 2-5 parts of orange peels, 40-60 parts of rock sugar, 10-20 parts of high fructose corn syrup, 0.02-0.03 part of sucralose, 0.05-0.06 part of potassium sorbate and 30-50 parts of deionized water. The invention can help gastrointestinal digestion, promote appetite, promote urination, eliminate edema, expel toxin, keep young, regulate qi and blood, mix blood, dissipate blood stasis, induce resuscitation, disperse stagnated liver qi and enliven spleen; can provide more comprehensive nutrition for human body, including vitamins, trace elements and various amino acids; has unique smell and fragrant smell of mouth and teeth, and can eliminate breath and diminish inflammation in oral cavity.
Description
Technical Field
The invention relates to a flower and fruit tea beverage and a preparation method thereof, belonging to the technical field of food processing.
Background
The flower and fruit tea is a health-care drink prepared by taking flower buds, petals, tender leaves or fruits of flower plants as materials and harvesting, drying and processing the materials. The flower-fruit tea originates from Europe and generally refers to vanilla drinks without tea components, so the flower-fruit tea actually does not contain tea components. The flower and fruit tea has various kinds, different characteristics and different health care functions.
Black tea, English is Black tea. The black tea has a chemical reaction centered on the enzymatic oxidation of tea polyphenol during the processing process, the change of chemical components in fresh tea is large, the tea polyphenol is reduced by more than 90%, and new components such as theaflavin, thearubigins and the like are generated. The aroma substances are obviously increased compared with fresh leaves. Therefore, the black tea has the characteristics of black tea, red soup, red leaves and mellow sweet taste. The black tea can help gastrointestinal digestion, promote appetite, promote urination, eliminate edema and assist blood sugar regulation.
In the prior art, CN103125708B discloses a rose tea, which is characterized by being prepared from the following raw materials in parts by weight: 1-2 parts of chrysanthemum, 2-3 parts of rose, 2-3 parts of hawthorn, 1-2 parts of cassia seed, 1-2 parts of dried orange peel, 1-2 parts of rock candy, 3-4 parts of corn, 5-8 parts of brown rice, 1-2 parts of milk powder, 1-2 parts of calendula, 1-2 parts of cushaw flower, 1-2 parts of pitaya flower, 1-2 parts of golden needle flower and 1-2 parts of trichosanthes kirilowii maxim leaf. The ice tea prepared by the invention is similar to milk tea, is ready to drink after being mixed with water, contains rich nutrient elements and health-care components, has the functions of promoting digestion and strengthening the stomach, and has the functions of relaxing the bowels and losing weight, is beneficial to improving the sub-health of white-collar workers in cities, increasing the immunity of human bodies, reducing blood sugar, blood fat and the like, and is beneficial to the health of the human bodies. It can prolong life after long-term drinking.
CN102396619B discloses a multi-component nutritional scented tea and a preparation method thereof, which is mainly prepared by decocting and filtering sunflower, peach kernel, almond, green tea, wild chrysanthemum flower, delphinium flower, honey-fried licorice root, olive, medlar, angelica, yam and honey according to certain weight parts. The preparation method is simple, and the prepared multi-component nutritional scented tea is prepared by selecting various high-grade raw materials and carrying out treatment such as drying and screening, is fresh, cool, delicious and fragrant in smell, and has the effect of enhancing the immunity of a human body.
CN104522241B discloses a formula of heart-refreshing and face-beautifying orange flower tea and a preparation method thereof, wherein the heart-refreshing and face-beautifying orange flower tea is prepared from the following medicinal materials in percentage by mass: 10% of ginseng, 5% of codonopsis pilosula, 5% of radix pseudostellariae, 8% of donkey-hide gelatin, 10% of orange flower, 5% of rhizoma cyperi, 3% of white paeony root, 5% of dipsacus root, 8% of eucommia bark, 6% of cinnamon, 2% of baked ginger, 3% of rhizoma polygonati, 4% of cherokee rose fruit, 4% of raspberry, 2% of poria cocos, 4% of poria cocos, 5% of Chinese yam, 5% of lotus seed, 3%. The invention has the beneficial effects that: the Yixinyouyan orange flower tea is prepared by adopting a reasonable raw material proportion and a reasonable method, can be directly drunk after being brewed by boiled water, and can effectively regulate female irregular menstruation, advanced menstruation, delayed menstruation, amenorrhea, dysmenorrheal, small amount of menstruation, cold and black blood in uterus, dripping and treat diseases such as polycystic, hyperplasia of mammary glands, hysteromyoma and the like.
Disclosure of Invention
The invention aims to provide a flower and fruit tea beverage, belonging to the technical field of food processing; promoting gastrointestinal digestion, stimulating appetite, promoting diuresis, eliminating edema, removing toxic substance, caring skin, regulating qi-flowing, regulating blood, dredging orifice, dispersing stagnated liver qi, and activating spleen; can provide more comprehensive nutrition for human body, including vitamins, trace elements and various amino acids; has unique smell and fragrant smell of mouth and teeth, and can eliminate breath and diminish inflammation in oral cavity.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
a flower and fruit tea beverage is prepared from the following components in parts by weight:
15-25 parts of black tea leaves, 5-10 parts of rose fruits, 8-15 parts of roses, 1-4 parts of elderberry flowers, 5-8 parts of balm bees, 2-5 parts of orange peels, 40-60 parts of rock sugar, 10-20 parts of high fructose corn syrup, 0.02-0.03 part of sucralose, 0.05-0.06 part of potassium sorbate and 30-50 parts of deionized water.
Specifically, the flower and fruit tea beverage is prepared from the following components in parts by weight:
18 parts of black tea leaves, 8 parts of rose fruits, 11 parts of roses, 4 parts of elderberry flowers, 8 parts of melissa officinalis, 5 parts of orange peels, 43 parts of rock sugar, 13 parts of fructose-glucose syrup, 0.03 part of sucralose, 0.06 part of potassium sorbate and 33 parts of deionized water.
Specifically, the flower and fruit tea beverage is prepared from the following components in parts by weight:
25 parts of black tea leaves, 10 parts of rose fruits, 15 parts of rose flowers, 4 parts of elderberry flowers, 8 parts of melissa officinalis, 5 parts of orange peels, 60 parts of rock sugar, 20 parts of fructose-glucose syrup, 0.03 part of sucralose, 0.06 part of potassium sorbate and 50 parts of deionized water.
Specifically, the flower and fruit tea beverage is prepared from the following components in parts by weight:
16.5 parts of black tea leaves, 6.5 parts of rose fruits, 9.5 parts of roses, 2.5 parts of elderberry flowers, 6.5 parts of melissa officinalis, 3.5 parts of orange peels, 41.5 parts of rock sugar, 11.5 parts of high fructose corn syrup, 0.02 part of sucralose, 0.05 part of potassium sorbate and 32 parts of deionized water.
A flower and fruit tea beverage is prepared by the following steps:
(1) cleaning the black tea leaves, grinding, adding 6-8 times of water, performing ultrasonic treatment, heating and boiling for 40-70 min, and extracting the extract; adding 4-6 times of water into the filter residue, performing ultrasonic treatment again, heating and boiling for 30-40 min, and extracting the extract; mixing the two extractive solutions, and filtering to obtain liquid A.
(2) Cleaning the above rose hips, roses, elderberry flowers, balm and orange peel; mixing; rolling; adding 4-6 times of water, heating and boiling for 40-60 min, and extracting the extract; filtering to obtain liquid B for later use.
(3) Dissolving the sucralose and the potassium sorbate with boiling water to obtain a liquid C for later use.
(4) Mixing the deionized water with high fructose corn syrup, and heating while stirring; adding crystal sugar, liquid A and liquid B in sequence after boiling, and stirring uniformly; cooling to 60 deg.C, adding liquid C, and stirring.
The ultrasonic treatment is carried out for 10-20 minutes each time.
The components of the invention are described as follows:
the black tea has a chemical reaction taking tea polyphenol enzymatic oxidation as a center in the processing process, the chemical components in the fresh tea are changed greatly, the tea polyphenol is reduced by more than 90 percent, and new components such as theaflavin, thearubigins and the like are generated. The black tea is rich in various nutrient elements such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and the like. The black tea can help gastrointestinal digestion, promote appetite, promote urination, eliminate edema and strengthen heart function. The flavonoid compounds can eliminate free radicals, has antacid effect, and can reduce incidence of myocardial infarction. In addition, the black tea has the effects of refreshing, promoting the production of body fluid, clearing heat, promoting urination, removing toxicity, diminishing inflammation, sterilizing, resisting aging, strengthening bones and muscles, protecting stomach and nourishing stomach.
The rose hip is a fleshy berry formed by the development of receptacle after the withering of the rose flowers. The rose hip has the highest vitamin C content. The content of vitamin C in the edible part of each hundred grams of fresh fruits is detected to be more than 6810 mg, and the highest content is 8300 mg, and the vitamin C is the crown of the geodetic plant fruit; one gram of rose hip corresponds to the vitamin C content of one kilogram of apple. Rosehips, a member of the family rosaceae, has been used as food or medicine. In addition, the rose fruit also contains other vitamin minerals, carotene, flavonoid, fruit acid, tannin, pectin, saccharides, amino acid, essential fatty acid and the like, and the compounds play a very important role in maintaining the fruit quality and the nutritional value and are valuable raw materials for developing novel health care medicines and nutritional beverages.
The rose has sweet taste, warm nature, fragrant smell and mild drug property, and has the effects of regulating qi, regulating blood, expelling toxin, beautifying, regulating blood, dissipating blood stasis, inducing resuscitation, relieving liver qi, activating spleen, promoting bile secretion, promoting digestion and regulating mechanism. It is mainly indicated for hypochondriac pain and gastric cavity stuffiness, gastric cavity distending pain, irregular menstruation or premenstrual breast distending pain due to disharmony between liver and stomach. The rose tea has the effects of strengthening liver and nourishing stomach, promoting blood circulation for regulating menstruation, relaxing bowel, relieving depression and calming nerves, relieving emotion, balancing endocrine, nourishing blood and qi, conditioning liver and stomach, relieving emotion, diminishing inflammation, sterilizing, eliminating fatigue, improving constitution and moistening skin.
The elderberry flower belongs to the Caprifoliaceae family, is a floret with elegant and sweet scent of muscadine, and is a flower grown by the common tall avenue tree of great forest in Europe. The elderberry can be made into the part of herb tea, and is yellow and white flower bloomed in six and seven months every year. Sambucus williamsii flower is pungent in flavor and warm in nature, entering lung and bladder meridians. The "pharmacology of Chinese medicine" records: "is a tea preparation, which is used for sweating and has the effect of diuresis. The elderberry flower is added into the compound flower and plant tea for drinking, and the full-bodied tea soup is used as mouth wash, so that inflammation of oral cavity and gum and halitosis can be prevented.
The melissa officinalis is a perennial herb, and the origin is russia and countries of the middle asia. The medicinal value is very high, and the whole herb can be used as an irritant or laxative; it is indicated for headache and toothache. The chemical components comprise citral, linalool, geraniol, citronellal, terpene acid, tannin, polymerized polyphenols, flavine, triterpene, etc. Can eliminate common cold fever and cough, and has effects of expelling pathogenic wind, resisting spasm, relieving stomach ache, inducing perspiration, and tranquilizing mind. The melissa officinalis is also a cooking seasoning aromatic vegetable with rich nutrition, has faint scent lemon flavor, can increase appetite, does not have the sourness of the lemon, and is suitable for being added with various vegetable colors and desserts.
The orange peel can promote appetite, maintain beauty and reduce fatigue, and the fragrance of the orange peel is sweet and fruity and is mixed with fresh flower fragrance.
The invention has the beneficial effects that:
the invention can help gastrointestinal digestion, promote appetite, promote urination, eliminate edema, expel toxin, keep young, regulate qi and blood, mix blood, dissipate blood stasis, induce resuscitation, disperse stagnated liver qi and enliven spleen; can provide more comprehensive nutrition for human body, including vitamins, trace elements and various amino acids; has unique smell and fragrant smell of mouth and teeth, and can eliminate breath and diminish inflammation in oral cavity.
Detailed Description
The present invention is further illustrated by the following examples, which are provided only for illustrating the present invention and do not limit the scope of the present invention.
Example 1
A flower and fruit tea beverage is prepared from the following components in parts by weight:
18 parts of black tea leaves, 8 parts of rose fruits, 11 parts of roses, 4 parts of elderberry flowers, 8 parts of melissa officinalis, 5 parts of orange peels, 43 parts of rock sugar, 13 parts of fructose-glucose syrup, 0.03 part of sucralose, 0.06 part of potassium sorbate and 33 parts of deionized water.
A flower and fruit tea beverage is prepared by the following steps:
(1) cleaning the black tea leaves, grinding, adding 6-8 times of water, performing ultrasonic treatment, heating and boiling for 40-70 min, and extracting the extract; adding 4-6 times of water into the filter residue, performing ultrasonic treatment again, heating and boiling for 30-40 min, and extracting the extract; mixing the two extractive solutions, and filtering to obtain liquid A.
(2) Cleaning the above rose hips, roses, elderberry flowers, balm and orange peel; mixing; rolling; adding 4-6 times of water, heating and boiling for 40-60 min, and extracting the extract; filtering to obtain liquid B for later use.
(3) Dissolving the sucralose and the potassium sorbate with boiling water to obtain a liquid C for later use.
(4) Mixing the deionized water with high fructose corn syrup, and heating while stirring; adding crystal sugar, liquid A and liquid B in sequence after boiling, and stirring uniformly; cooling to 60 deg.C, adding liquid C, and stirring.
The ultrasonic treatment is carried out for 10-20 minutes each time.
Example 2
A flower and fruit tea beverage is prepared from the following components in parts by weight:
25 parts of black tea leaves, 10 parts of rose fruits, 15 parts of rose flowers, 4 parts of elderberry flowers, 8 parts of melissa officinalis, 5 parts of orange peels, 60 parts of rock sugar, 20 parts of fructose-glucose syrup, 0.03 part of sucralose, 0.06 part of potassium sorbate and 50 parts of deionized water.
A flower and fruit tea beverage is prepared by the following steps:
(1) cleaning the black tea leaves, grinding, adding 6-8 times of water, performing ultrasonic treatment, heating and boiling for 40-70 min, and extracting the extract; adding 4-6 times of water into the filter residue, performing ultrasonic treatment again, heating and boiling for 30-40 min, and extracting the extract; mixing the two extractive solutions, and filtering to obtain liquid A.
(2) Cleaning the above rose hips, roses, elderberry flowers, balm and orange peel; mixing; rolling; adding 4-6 times of water, heating and boiling for 40-60 min, and extracting the extract; filtering to obtain liquid B for later use.
(3) Dissolving the sucralose and the potassium sorbate with boiling water to obtain a liquid C for later use.
(4) Mixing the deionized water with high fructose corn syrup, and heating while stirring; adding crystal sugar, liquid A and liquid B in sequence after boiling, and stirring uniformly; cooling to 60 deg.C, adding liquid C, and stirring.
The ultrasonic treatment is carried out for 10-20 minutes each time.
Example 3
A flower and fruit tea beverage is prepared from the following components in parts by weight:
16.5 parts of black tea leaves, 6.5 parts of rose fruits, 9.5 parts of roses, 2.5 parts of elderberry flowers, 6.5 parts of melissa officinalis, 3.5 parts of orange peels, 41.5 parts of rock sugar, 11.5 parts of high fructose corn syrup, 0.02 part of sucralose, 0.05 part of potassium sorbate and 32 parts of deionized water.
A flower and fruit tea beverage is prepared by the following steps:
(1) cleaning the black tea leaves, grinding, adding 6-8 times of water, performing ultrasonic treatment, heating and boiling for 40-70 min, and extracting the extract; adding 4-6 times of water into the filter residue, performing ultrasonic treatment again, heating and boiling for 30-40 min, and extracting the extract; mixing the two extractive solutions, and filtering to obtain liquid A.
(2) Cleaning the above rose hips, roses, elderberry flowers, balm and orange peel; mixing; rolling; adding 4-6 times of water, heating and boiling for 40-60 min, and extracting the extract; filtering to obtain liquid B for later use.
(3) Dissolving the sucralose and the potassium sorbate with boiling water to obtain a liquid C for later use.
(4) Mixing the deionized water with high fructose corn syrup, and heating while stirring; adding crystal sugar, liquid A and liquid B in sequence after boiling, and stirring uniformly; cooling to 60 deg.C, adding liquid C, and stirring.
The ultrasonic treatment is carried out for 10-20 minutes each time.
Example 4
A flower and fruit tea beverage is prepared from the following components in parts by weight:
15 parts of black tea leaves, 5 parts of rose fruits, 8 parts of rose flowers, 1 part of elderberry flowers, 5 parts of balm grasses, 2 parts of orange peels, 40 parts of rock sugar, 10 parts of fructose-glucose syrup, 0.02 part of sucralose, 0.05 part of potassium sorbate and 30 parts of deionized water.
A flower and fruit tea beverage is prepared by the following steps:
(1) cleaning the black tea leaves, grinding, adding 6-8 times of water, performing ultrasonic treatment, heating and boiling for 40-70 min, and extracting the extract; adding 4-6 times of water into the filter residue, performing ultrasonic treatment again, heating and boiling for 30-40 min, and extracting the extract; mixing the two extractive solutions, and filtering to obtain liquid A.
(2) Cleaning the above rose hips, roses, elderberry flowers, balm and orange peel; mixing; rolling; adding 4-6 times of water, heating and boiling for 40-60 min, and extracting the extract; filtering to obtain liquid B for later use.
(3) Dissolving the sucralose and the potassium sorbate with boiling water to obtain a liquid C for later use.
(4) Mixing the deionized water with high fructose corn syrup, and heating while stirring; adding crystal sugar, liquid A and liquid B in sequence after boiling, and stirring uniformly; cooling to 60 deg.C, adding liquid C, and stirring.
The ultrasonic treatment is carried out for 10-20 minutes each time.
Claims (6)
1. A flower and fruit tea beverage is characterized in that: the composition is prepared from the following components in parts by weight:
15-25 parts of black tea leaves, 5-10 parts of rose fruits, 8-15 parts of roses, 1-4 parts of elderberry flowers, 5-8 parts of balm bees, 2-5 parts of orange peels, 40-60 parts of rock sugar, 10-20 parts of high fructose corn syrup, 0.02-0.03 part of sucralose, 0.05-0.06 part of potassium sorbate and 30-50 parts of deionized water.
2. The flower and fruit tea beverage according to claim 1, wherein: the composition is prepared from the following components in parts by weight:
18 parts of black tea leaves, 8 parts of rose fruits, 11 parts of roses, 4 parts of elderberry flowers, 8 parts of melissa officinalis, 5 parts of orange peels, 43 parts of rock sugar, 13 parts of fructose-glucose syrup, 0.03 part of sucralose, 0.06 part of potassium sorbate and 33 parts of deionized water.
3. The flower and fruit tea beverage according to claim 1, wherein: the composition is prepared from the following components in parts by weight:
25 parts of black tea leaves, 10 parts of rose fruits, 15 parts of rose flowers, 4 parts of elderberry flowers, 8 parts of melissa officinalis, 5 parts of orange peels, 60 parts of rock sugar, 20 parts of fructose-glucose syrup, 0.03 part of sucralose, 0.06 part of potassium sorbate and 50 parts of deionized water.
4. The flower and fruit tea beverage according to claim 1, wherein: the composition is prepared from the following components in parts by weight:
16.5 parts of black tea leaves, 6.5 parts of rose fruits, 9.5 parts of roses, 2.5 parts of elderberry flowers, 6.5 parts of melissa officinalis, 3.5 parts of orange peels, 41.5 parts of rock sugar, 11.5 parts of high fructose corn syrup, 0.02 part of sucralose, 0.05 part of potassium sorbate and 32 parts of deionized water.
5. A nectar beverage according to claims 1 to 4, characterized in that: the preparation method comprises the following steps:
(1) cleaning the black tea leaves, grinding, adding 6-8 times of water, performing ultrasonic treatment, heating and boiling for 40-70 min, and extracting the extract; adding 4-6 times of water into the filter residue, performing ultrasonic treatment again, heating and boiling for 30-40 min, and extracting the extract; mixing the two extractive solutions, and filtering to obtain liquid A;
(2) cleaning the above rose hips, roses, elderberry flowers, balm and orange peel; mixing; rolling; adding 4-6 times of water, heating and boiling for 40-60 min, and extracting the extract; filtering to obtain liquid B for later use;
(3) dissolving the sucralose and the potassium sorbate with boiling water to obtain a liquid C for later use;
(4) mixing the deionized water with high fructose corn syrup, and heating while stirring; adding crystal sugar, liquid A and liquid B in sequence after boiling, and stirring uniformly; cooling to 60 deg.C, adding liquid C, and stirring.
6. The flower-fruit tea beverage according to claim 5, wherein: the ultrasonic treatment is carried out for 10-20 minutes each time.
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| CN201911177299.7A CN110881543A (en) | 2019-11-27 | 2019-11-27 | Flower and fruit tea beverage |
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| CN201911177299.7A CN110881543A (en) | 2019-11-27 | 2019-11-27 | Flower and fruit tea beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113016909A (en) * | 2021-03-22 | 2021-06-25 | 田川 | Tea drink and preparation method thereof |
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| CN102334574A (en) * | 2011-08-23 | 2012-02-01 | 广西师范学院 | Method for extracting theabrownin crude product from Liupu tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102334574A (en) * | 2011-08-23 | 2012-02-01 | 广西师范学院 | Method for extracting theabrownin crude product from Liupu tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113016909A (en) * | 2021-03-22 | 2021-06-25 | 田川 | Tea drink and preparation method thereof |
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Application publication date: 20200317 |