CN111134259A - Beverage composition and preparation method thereof - Google Patents
Beverage composition and preparation method thereof Download PDFInfo
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- CN111134259A CN111134259A CN202010099569.3A CN202010099569A CN111134259A CN 111134259 A CN111134259 A CN 111134259A CN 202010099569 A CN202010099569 A CN 202010099569A CN 111134259 A CN111134259 A CN 111134259A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a beverage composition and a preparation method thereof, and relates to the technical field of food therapy beverage processing. The beverage composition comprises the following components in parts by weight: cyclocarya paliurus 0.1-2.5 parts; 0.2-3 parts of hawthorn; 1-3 parts of kudzu roots; 1.5-4 parts of mulberry leaves; 0.5-3 parts of lotus leaves; 1.2 to 3.5 portions of turmeric and 0.5 to 2.5 portions of gynostemma pentaphylla. The beverage composition takes hawthorn, kudzu root, turmeric, cyclocarya paliurus, mulberry leaf, lotus leaf and gynostemma pentaphylla as raw materials, has rich sources, can reduce the manufacturing cost of the beverage composition, and achieves the effects of reducing blood fat, blood pressure and blood sugar through the synergistic effect of the components. Mixing fructus crataegi, radix Puerariae, Curcuma rhizome, cyclocarya paliurus, folium Mori, folium Nelumbinis and herba Gynostemmatis, mixing, and grinding for 10-20min to obtain the beverage composition. The preparation method has simple process and convenient operation.
Description
Technical Field
The invention relates to the technical field of food therapy beverage processing, and particularly relates to a beverage composition and a preparation method thereof.
Background
The three highs refer to hyperglycemia, hyperlipidemia and hypertension. With the improvement of living standard and the change of life rhythm, modern people have increasingly refined dietary structure, the quantity of meat and protein for eating is greatly increased, the proportion of fruits and vegetables is relatively reduced, the dietary structure is unreasonable, the fat intake is excessive, the labor intensity is generally low, and the working environment is relatively comfortable, so that metabolic syndromes such as hyperlipidemia, hypertension, hyperglycemia and the like are gradually increased year by year and are more and more in a youthful trend. The three-high disease can be complicated with cardiovascular and cerebrovascular diseases in the long term, is the main culprit of cardiovascular and cerebrovascular diseases, and seriously threatens the health and life of human beings. Nowadays, the medicine or food therapy method for reducing the three highs has become the current research focus.
Disclosure of Invention
The invention aims to provide a drink composition which can better relieve 'three highs'.
The invention also aims to provide a preparation method of the drink composition, which has simple process and convenient operation.
The invention also aims to provide a preparation method of the drink composition, and the drink composition prepared by the preparation method is convenient for a user to drink directly.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
The invention provides a beverage composition. The paint comprises the following components in parts by weight:
cyclocarya paliurus 0.1-2.5 parts; 0.2-3 parts of hawthorn; 1-3 parts of kudzu roots; 1.5-4 parts of mulberry leaves; 0.5-3 parts of lotus leaves; 1.2-3.5 parts of turmeric; 0.5-2.5 parts of gynostemma pentaphylla.
The invention provides a preparation method of the drink composition, which comprises the following steps: mixing fructus crataegi, radix Puerariae, Curcuma rhizome, cyclocarya paliurus, folium Mori, folium Nelumbinis and herba Gynostemmatis, mixing, and grinding for 10-20min to obtain the beverage composition.
The beverage composition and the preparation method thereof provided by the embodiment of the invention at least have the following beneficial effects:
the invention provides a beverage composition and a preparation method thereof, and the preparation process is simple and the operation is convenient. The paint mainly comprises the following components in parts by weight: cyclocarya paliurus 0.1-2.5 parts; 0.2-3 parts of hawthorn; 1-3 parts of kudzu roots; 1.5-4 parts of mulberry leaves; 0.5-3 parts of lotus leaves; 1.2-3.5 parts of turmeric; 0.5-2.5 parts of gynostemma pentaphylla. The beverage composition is prepared by mixing fructus crataegi, radix Puerariae, Curcuma rhizome, cyclocarya paliurus, folium Mori, folium Nelumbinis and herba Gynostemmatis, mixing, and grinding for 10-20 min. The beverage composition takes hawthorn, kudzu root, turmeric, cyclocarya paliurus, mulberry leaf, lotus leaf and gynostemma pentaphylla as raw materials, has rich sources, and can reduce the manufacturing cost of the beverage composition. The cyclocarya paliurus is rich in nutritional ingredients such as saponin, flavone and polysaccharide, has a relatively obvious blood sugar reducing effect, and can effectively regulate the sugar metabolism of a human body. The flavonoids compounds contained in fructus crataegi can effectively prevent cardiovascular diseases and reduce blood lipid by matching with flavonoids compounds in radix Puerariae, and also can enhance myocardial contractility and reduce myocardial oxygen consumption to strengthen heart and prevent angina pectoris. Rutin in folium Mori can cause vasoconstriction, quercetin can dilate coronary blood vessel, improve myocardial circulation, and both rutin and quercetin have blood pressure lowering effect; the composition also contains gamma-aminobutyric acid which is a nerve transmission substance, can promote the metabolism of brain tissues and recover the functions of brain cells, can improve the blood flow of the brain, enhances the activity of blood vessels and promotes the reduction of blood pressure; meanwhile, alkaloids, polysaccharides and flavonoids contained in the composition can inhibit the decomposition of sucrase, maltase and the like, thereby achieving the effect of preventing diabetes. The puerarin can improve blood circulation of brain, dilate blood vessel and reduce vascular resistance. The flavonoids in the lotus leaves and the flavonoids in other components are matched to play roles of reducing blood pressure, blood fat and blood sugar, and the compounds with strong oxidation resistance can remove free radicals in blood, so that damage of the free radicals to blood vessel walls is reduced, and the effect of reducing blood fat is achieved. Curcumin in the turmeric can be matched with antioxidant compounds in lotus leaves to further remove blood vessel garbage, achieve the effects of reducing blood fat and cholesterol, and can effectively prevent coronary heart disease, angina and cardiac muscle. The gynostemma pentaphylla contains various amino acids, trace elements, flavonoids and hundreds of gypenoside, has the effects of reducing high blood pressure, high blood fat and blood sugar, improving the immunity of the organism, reducing blood fat and losing weight and the like, can play a role in reducing blood pressure, blood fat and blood sugar with the flavonoids in mulberry leaves, cyclocarya paliurus and kudzuvine roots, and meanwhile, the amino acids in the gynostemma pentaphylla are beneficial to softening blood vessels, enhancing the blood flow of coronary arteries, reducing the oxygen consumption of cardiac muscles and the like, so that various cardiovascular and cerebrovascular diseases can be prevented. The beverage composition is obtained by mixing and grinding the components, so that when a user needs to drink, the beverage composition is placed in a pot to be decocted into soup. The preparation process is simple and the operation is convenient. Grinding for 10-20min can ensure that each raw material can be fully refined as much as possible, and can avoid the damage of the effective components of the raw materials caused by overlong grinding time. The drink composition prepared by the method can reduce the loss of nutrient substances in the raw materials, fully utilize the nutrient components of the raw materials, and enable users to select the boiling time according to actual conditions so as to adapt to users with different requirements on the concentration of the drink composition, thereby enabling the drink effect of the drink composition to be better.
The invention also provides another preparation method of the drink composition, which comprises the following steps: cleaning hawthorn, kudzu root and yellow ginger with water for 5-10min to remove impurities, pouring into boiling water for boiling for 2-5min, fishing out, drying at 20-30 ℃ for 1-2h, then grinding into first powder, adding cyclocarya paliurus, mulberry leaves, lotus leaves and gynostemma pentaphylla into 200 parts by weight of water for boiling for 0.5-1h, filtering, performing spray drying for 2-5s to prepare second powder, and mixing and stirring the first powder and the second powder for 5-10min to obtain a beverage mixture.
The other preparation method of the beverage composition provided by the embodiment of the invention has at least the following beneficial effects:
the invention provides another preparation method of the drink composition. Which comprises the following steps: cleaning hawthorn, kudzu root and yellow ginger with water for 5-10min to remove impurities, pouring into boiling water for boiling for 2-5min, fishing out, drying at 20-30 ℃ for 1-2h, then grinding into first powder, adding cyclocarya paliurus, mulberry leaves, lotus leaves and gynostemma pentaphylla into 200 parts by weight of water for boiling for 0.5-1h, filtering, performing spray drying for 2-5s to prepare second powder, and mixing and stirring the first powder and the second powder for 5-10min to obtain a beverage mixture. When the first powder is prepared, the hawthorn, the kudzuvine root and the turmeric are firstly cleaned by water for 5-10min, so that impurities on the surfaces of the hawthorn, the kudzuvine root and the turmeric can be effectively removed, the phenomenon that the drinking experience of a user is reduced due to the impurities in the drink composition is avoided, and meanwhile, the influence of the impurities on the efficacy of the drink composition can also be avoided. After cleaning, the hawthorn, the kudzuvine root and the turmeric are softened by boiling for 2-5min, so that the grinding at the later stage is convenient, meanwhile, the time is not too long or too short, the effective components of the hawthorn, the kudzuvine root and the turmeric are greatly lost due to too long time, the efficacy of the drink composition is reduced, and the softening degree is not enough due to too short time, so that the influence is brought to the later processing. And then baking for 1-2h at 20-30 ℃, and controlling the baking temperature and time, so that the components of the beverage can be prevented from being damaged due to overhigh temperature and overlong time, and meanwhile, the beverage can be prevented from being influenced by excessive residual moisture in the hawthorn, the kudzuvine root and the turmeric due to overlong baking time and the storage life of the beverage composition. When preparing the second powder: firstly, adding 100 parts by weight of water and 200 parts by weight of cyclocarya paliurus, mulberry leaves, lotus leaves and gynostemma pentaphylla, and boiling for 0.5-1 h; the water is not easy to be too much or too little, the concentration of the boiled solution is reduced due to too much water, so that the efficacy of the drink composition is reduced, and the concentration is too high due to too little water, so that the waste of raw materials is caused; the control of the cooking time can also make the solubility of the solution moderate, and avoid the reduction of efficacy and the waste of raw materials. Then, the solution is filtered, and the excessive impurities in the solution can be removed by filtering. And after filtering, carrying out spray drying for 2-5s to prepare second powder, wherein the spray drying can shorten the drying time and improve the drying speed, the temperature in the drying process is proper, and the prepared second powder has better quality. And mixing and stirring the first powder and the second powder for 5-10min to obtain the drink mixture, wherein the components in the first powder and the second powder can be mixed more uniformly and thoroughly by stirring after mixing, so that the molecules can be mutually wrapped and fused. The hawthorn, the kudzuvine root, the turmeric, the cyclocarya paliurus, the mulberry leaf, the lotus leaf and the gynostemma pentaphylla are respectively prepared into the first powder and the second powder by adopting different preparation methods, so that various nutritional ingredients in the raw materials can fully play a role, and the loss of effective ingredients caused by improper preparation methods is avoided. The beverage composition prepared by the method can be subpackaged into beverage tea bags with different specifications, and is convenient for users to carry and brew.
The invention also provides another preparation method of the drink composition, which comprises the following steps: adding hawthorn, kudzuvine root, turmeric, cyclocarya paliurus, mulberry leaf, lotus leaf and gynostemma pentaphylla into a pulverizer, pulverizing for 3-5min, adding 800 weight parts of water, boiling, decocting at 15-20 ℃ for 2-3h, and performing centrifugal separation at 3000-4000r/min for 20-30min to obtain the beverage composition.
The other preparation method of the beverage composition provided by the embodiment of the invention has at least the following beneficial effects:
the invention also provides another preparation method of the drink composition. Which comprises the following steps: adding hawthorn, kudzuvine root, turmeric, cyclocarya paliurus, mulberry leaf, lotus leaf and gynostemma pentaphylla into a pulverizer, pulverizing for 3-5min, adding 800 weight parts of water, boiling, decocting at 15-20 ℃ for 2-3h, filtering, and centrifugally separating at 3000-4000r/min for 20-30min to obtain the beverage composition. The hawthorn, the kudzuvine root, the turmeric, the cyclocarya paliurus, the mulberry leaf, the lotus leaf and the gynostemma pentaphylla are added into a grinder to be ground for 3-5min, so that the contact area of each ground raw material and water is increased, the active ingredients of the raw materials are favorably decocted, and the raw materials can be more quickly diffused in the water. After being crushed, 500 portions of water and 800 portions of water are added, and the control of the water consumption can effectively avoid the reduction of the three-high effect of the drink composition caused by over-high or over-low concentration of the drink composition. Boiling, decocting at 15-20 deg.C for 2-3h, properly controlling temperature to avoid inactivation of effective components in raw materials due to over-high temperature, and preventing effect of beverage composition, and controlling decocting time at 2-3h to completely fuse molecules of raw materials to form a mutual interweaving state, so as to achieve effect of reducing three highs together. Filtering after decoction, performing centrifugal separation at 3000-4000r/min for 20-30min, and performing filtering and centrifugal separation to enable the solution obtained by decoction and solid impurities to better realize solid-liquid separation so as to improve the taste of a user drinking the beverage composition.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The following is a detailed description of the beverage composition and the preparation method thereof according to the embodiments of the present invention.
The invention provides a beverage composition, which comprises the following components in parts by weight:
cyclocarya paliurus 0.1-2.5 parts; 0.2-3 parts of hawthorn; 1-3 parts of kudzu roots; 1.5-4 parts of mulberry leaves; 0.5-3 parts of lotus leaves; 1.2 to 3.5 portions of turmeric and 0.5 to 2.5 portions of gynostemma pentaphylla.
The beverage composition takes hawthorn, kudzu root, turmeric, cyclocarya paliurus, mulberry leaf, lotus leaf and gynostemma pentaphylla as raw materials, has rich sources, and can reduce the manufacturing cost of the beverage composition. The cyclocarya paliurus is rich in nutritional ingredients such as saponin, flavone and polysaccharide, has a relatively obvious blood sugar reducing effect, and can effectively regulate the sugar metabolism of a human body. The flavonoids compounds contained in fructus crataegi can effectively prevent cardiovascular diseases and reduce blood lipid by matching with flavonoids compounds in radix Puerariae, and also can enhance myocardial contractility and reduce myocardial oxygen consumption to strengthen heart and prevent angina pectoris. Rutin in folium Mori can cause vasoconstriction, quercetin can dilate coronary blood vessel, improve myocardial circulation, and both rutin and quercetin have blood pressure lowering effect; the composition also contains gamma-aminobutyric acid which is a nerve transmission substance, can promote the metabolism of brain tissues and recover the functions of brain cells, can improve the blood flow of the brain, enhances the activity of blood vessels and promotes the reduction of blood pressure; meanwhile, alkaloids, polysaccharides and flavonoids contained in the composition can inhibit the decomposition of sucrase, maltase and the like, thereby achieving the effect of preventing diabetes. The puerarin can improve blood circulation of brain, dilate blood vessel and reduce vascular resistance. The flavonoids in the lotus leaves and the flavonoids in other components are matched to play roles of reducing blood pressure, blood fat and blood sugar, and the compounds with strong oxidation resistance can remove free radicals in blood, so that damage of the free radicals to blood vessel walls is reduced, and the effect of reducing blood fat is achieved. Curcumin in the turmeric can be matched with antioxidant compounds in lotus leaves to further remove blood vessel garbage, achieve the effects of reducing blood fat and cholesterol, and can effectively prevent coronary heart disease, angina and cardiac muscle. The gynostemma pentaphylla contains various amino acids, trace elements, flavonoids and hundreds of gypenoside, has the effects of reducing high blood pressure, high blood fat and blood sugar, improving the immunity of the organism, reducing blood fat and losing weight and the like, can play a role in reducing blood pressure, blood fat and blood sugar with the flavonoids in mulberry leaves, cyclocarya paliurus and kudzuvine roots, and meanwhile, the amino acids in the gynostemma pentaphylla are beneficial to softening blood vessels, enhancing the blood flow of coronary arteries, reducing the oxygen consumption of cardiac muscles and the like, so that various cardiovascular and cerebrovascular diseases can be prevented.
Further, the beverage composition also comprises 0.4 to 1 part of tea according to the parts by weight. The tea polysaccharide in the tea has the function of reducing blood sugar, can inhibit the activity of glucose and the activity of glucose transporter, and reduces the sugar content in the body through double blocking, thereby achieving the function of reducing blood sugar, and the tea polysaccharide can well supplement and promote the mulberry leaves. In addition, it contains specific catechin, which has effects of resisting oxidation, reducing blood cholesterol, and inhibiting blood pressure increase. Meanwhile, tea polyphenol and tea pigment in the tea have various effects of regulating blood fat, resisting lipid peroxidation, eliminating free radicals, resisting coagulation, promoting fibrinolysis, inhibiting aortic lipid plaque formation and the like, and can promote the effects of reducing blood fat and cholesterol of lotus leaves. The tea leaves are added, so that the effects of the beverage composition on reducing blood pressure, blood fat and blood sugar can be improved, the taste of the beverage composition can be improved, and the beverage composition has better taste and tea fragrance when being drunk by a user.
Wherein the tea leaf comprises one or more of black tea, green tea, oolong tea and dark tea. The flavonoids contained in black tea can eliminate free radicals, and has antacid effect, and can reduce incidence of myocardial infarction. The tea polyphenol in the green tea has an important effect on the fat metabolism of a human body, the contents of cholesterol, triglyceride and the like in the human body are high, fat deposition on the inner wall of a blood vessel and the cardiovascular diseases such as atheromatous plaque and the like are formed after the proliferation of blood vessel smooth muscle cells; the catechin and theaflavin help to inhibit this plaque proliferation, reduce the formation of fibrinogen with increased blood clotting viscosity, clear blood clotting, and inhibit atherosclerosis. The oolong tea has effects of preventing and relieving blood lipid in aortic atherosclerosis, reducing blood viscosity, preventing erythrocyte aggregation, improving blood hypercoagulability, increasing blood fluidity, improving microcirculation, and promoting health of user. The black tea has rich tea polysaccharide content, can play a good role in reducing blood sugar and the activity of oxides in blood, has good functions of degrading fat and resisting blood coagulation, can reduce the content of blood fat, and effectively avoids the deposition of lipid on the wall of a blood vessel, thereby avoiding causing atherosclerosis and thrombosis. The addition of one or more of black tea, green tea, oolong tea and dark tea can improve the effects of reducing blood fat, blood sugar and blood pressure of the beverage composition, make the taste of the beverage composition more fragrant, make the tea fragrance overflow and improve the drinking experience of users.
Furthermore, the drink composition also comprises one or more of 0.2 to 0.5 portion of medlar, 0.05 to 0.3 portion of pumpkin, 0.02 to 0.1 portion of dandelion and 0.01 to 0.3 portion of balsam pear according to the weight portion. The polysaccharide in the medlar, the pumpkin and the dandelion can improve the immunologic function of a human, can obviously increase the activity of superoxide dismutase in islet cells, improves the antioxidant capacity of insulin cells, has a certain protection effect on the islet cells, can play a role in reducing blood sugar, and can play a role in reducing blood sugar together with the polysaccharide in the cyclocarya paliurus. The momordica saponins in the balsam pear can supplement and promote the saponins in the cyclocarya paliurus, and further improve the blood sugar reducing effect of the beverage composition. One or more of medlar, pumpkin, dandelion and balsam pear are added, so that the efficacy of the beverage composition in reducing blood sugar can be effectively improved.
Furthermore, the drink composition also comprises one or more of 0.2 to 0.5 portion of grape seeds, 0.2 to 0.5 portion of honeysuckle, 0.5 to 1 portion of dried orange peel and 0.1 to 0.8 portion of ginkgo leaves according to the weight portion. The grape seeds contain linoleic acid, and 20% of cholesterol is consumed in the unsaturated state of the grape seeds, so that the blood fat can be effectively reduced. The effective components in flos Lonicerae can be fused with cholesterol, to reduce intestinal cholesterol absorption, and reduce cholesterol content in blood plasma, thereby reducing blood lipid. The hesperidin phosphate in the dried orange peel can effectively reduce serum cholesterol and obviously relieve and improve the aortic atherosclerosis lesion. Folium Ginkgo can melt cholesterol on blood vessel wall, reduce cholesterol and triglyceride content in blood, and reduce blood lipid. One or more of grape seeds, honeysuckle, dried orange peel and ginkgo leaves are added, so that the blood fat reducing effect can be achieved together with the kudzuvine root, the lotus leaf and the cyclocarya paliurus.
Furthermore, the beverage composition also comprises one or more of 0.05 to 0.4 part of cassia seed, 0.02 to 0.2 part of tartary buckwheat, 0.05 to 1.5 parts of eucommia bark and 0.01 to 0.5 part of harlequin glorybower leaf. The cassia seed and the mulberry leaf can play a role in reducing blood pressure together; the tartary buckwheat is rich in various minerals and vitamins, and can effectively play a role in lowering blood pressure; the eucommia bark contains rutin, quercetin, chlorogenic acid and the like, has the function of reducing blood pressure, can play a role of reducing the blood pressure together with the mulberry leaves, and further improves the efficacy of the drink composition in reducing the blood pressure.
The embodiment of the invention also provides a preparation method of the drink composition.
Comprises mixing fructus crataegi, radix Puerariae, Curcuma rhizome, cyclocarya paliurus, folium Mori, folium Nelumbinis and herba Gynostemmatis, mixing, and grinding for 10-20min to obtain the beverage composition. The beverage composition is obtained by mixing and grinding the components, so that when a user needs to drink, the beverage composition is placed in a pot to be decocted into soup. The preparation process is simple and the operation is convenient. Grinding for 10-20min can ensure that each raw material can be fully refined as much as possible, and can avoid the damage of the effective components of the raw materials caused by overlong grinding time. The drink composition prepared by the method can reduce the loss of nutrient substances in the raw materials, fully utilize the nutrient components of the raw materials, and enable users to select the boiling time according to actual conditions so as to adapt to users with different requirements on the concentration of the drink composition, thereby enabling the drink effect of the drink composition to be better.
The embodiment of the invention also provides another preparation method of the drink composition.
Cleaning hawthorn, kudzu root and turmeric with water for 5-10min to remove impurities, cutting the hawthorn, kudzu root and turmeric into slices, pouring the slices into boiling water to boil for 2-5min, taking out the slices, cooling for 10-20min, baking at 20-30 ℃ for 1-2h, grinding the slices into first powder, adding cyclocarya paliurus, mulberry leaves, lotus leaves and gynostemma pentaphylla into 200 parts by weight of water, boiling for 0.5-1h, filtering, performing spray drying for 2-5s to prepare second powder, and mixing and stirring the first powder and the second powder for 5-10min to obtain a beverage mixture. The hawthorn, the kudzuvine root and the turmeric are cut into pieces and poured into boiling water for boiling, so that the nutritional ingredients and active substances can be fully boiled out, the effect of reducing three highs of the drink composition is improved, and meanwhile, the waste of raw materials can be effectively avoided. Cooling for 10-20min after boiling, so as to reduce water in the boiled fructus crataegi, radix Puerariae and Curcuma rhizome, and avoid influence on preparation of the first powder due to excessive water. The hawthorn, the kudzuvine root, the turmeric, the cyclocarya paliurus, the mulberry leaf, the lotus leaf and the gynostemma pentaphylla are respectively prepared into the first powder and the second powder by adopting different preparation methods, so that various nutritional ingredients in the raw materials can fully play a role, and the loss of effective ingredients caused by improper preparation methods is avoided. The beverage composition prepared by the method can be subpackaged into beverage tea bags with different specifications, and is convenient for users to carry and brew.
The embodiment of the invention also provides another preparation method of the drink composition.
Adding hawthorn, kudzuvine root, turmeric, cyclocarya paliurus, mulberry leaf, lotus leaf and gynostemma pentaphylla into a pulverizer, pulverizing for 3-5min, adding 800 weight parts of water, boiling, decocting at 15-20 ℃ for 2-3h, and performing centrifugal separation at 3000-4000r/min for 20-30min to obtain the beverage composition. The beverage composition prepared by the steps can be directly bagged, is used as a beverage for daily prevention and treatment of hypertension, hyperlipidemia, hyperglycemia or other cardiovascular and cerebrovascular diseases, and is convenient for users to drink and carry.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a beverage composition, which mainly comprises the following raw materials:
cyclocarya paliurus 0.1 g; 0.2g of hawthorn; 1g of kudzu root; 1.5g of mulberry leaves; 0.5g of lotus leaves; 1.2g of turmeric and 0.5g of gynostemma pentaphylla.
The preparation method of the drink composition comprises the following steps:
mixing fructus crataegi, radix Puerariae, Curcuma rhizome, cyclocarya paliurus, folium Mori, folium Nelumbinis and herba Gynostemmatis, mixing, and grinding for 10min to obtain the beverage composition.
Example 2
The embodiment provides a beverage composition, which mainly comprises the following raw materials:
2g of cyclocarya paliurus; 2g of hawthorn; 2g of kudzu root; 2g of mulberry leaves; 2g of lotus leaves; 2g of turmeric and 1g of gynostemma pentaphylla.
The preparation method of the drink composition comprises the following steps:
mixing fructus crataegi, radix Puerariae, Curcuma rhizome, cyclocarya paliurus, folium Mori, folium Nelumbinis and herba Gynostemmatis, mixing, and grinding for 20min to obtain the beverage composition.
Example 3
The embodiment provides a beverage composition, which mainly comprises the following raw materials:
2.5g of cyclocarya paliurus; 3g of hawthorn; 3g of kudzu root; 4g of mulberry leaves; 3g of lotus leaves; 3.5g of turmeric and 2.5g of gynostemma pentaphylla; 0.8g of tea leaves; 0.3g of medlar; 0.3g of pumpkin; 0.1g of dandelion; 0.3g of balsam pear; 0.5g of grape seeds; 0.5g of honeysuckle; 1g of dried orange peel; 0.8g of ginkgo leaves; 0.4g of cassia seed; 0.2g of tartary buckwheat; 1.5g of eucommia bark; 0.5g of harlequin glorybower leaf and twig. Wherein the tea is green tea.
The preparation method of the drink composition comprises the following steps:
mixing fructus crataegi, radix Puerariae, Curcuma rhizome, cyclocarya paliurus, folium Mori, folium Nelumbinis, herba Gynostemmatis, green tea, fructus Lycii, fructus Cucurbitae Moschatae, herba Taraxaci, fructus Momordicae Charantiae, grape seed, flos Lonicerae, pericarpium Citri Tangerinae, folium Ginkgo, semen Cassiae, radix Et rhizoma Fagopyri Tatarici, Eucommiae cortex and folium et ramulus Clerodendri Trichotomi, mixing, and grinding for 15min to obtain the beverage composition.
Example 4
The embodiment provides a beverage composition, which mainly comprises the following raw materials:
1g of cyclocarya paliurus; 1.5g of hawthorn; 1g of kudzu root; 4g of mulberry leaves; 1.5g of lotus leaves; 2g of yellow ginger; 1g of gynostemma pentaphylla; tea leaf 0.4 g. Wherein the tea is black tea.
The preparation method of the drink composition comprises the following steps:
cleaning fructus crataegi, radix Puerariae and Curcuma rhizome with water for 5min to remove impurities, decocting in boiling water for 2min, taking out, oven drying at 20 deg.C for 2 hr, and grinding into first powder. Adding cyclocarya paliurus, folium mori, lotus leaves and gynostemma pentaphylla into 100g of water, boiling for 0.5h, filtering, and performing spray drying for 2s to prepare second powder. Mixing the first powder, the second powder and black tea, and stirring for 5min to obtain the beverage mixture.
Example 5
The embodiment provides a beverage composition, which mainly comprises the following raw materials:
cyclocarya paliurus 0.1 g; 3g of hawthorn; 1g of kudzu root; 1.5g of mulberry leaves; 0.5g of lotus leaves; 3.5g of yellow ginger; 0.5g of gynostemma pentaphylla; 1g of tea leaves. Wherein the tea is selected from black tea and green tea.
The preparation method of the drink composition comprises the following steps:
cleaning fructus crataegi, radix Puerariae and Curcuma rhizome with water for 10min to remove impurities, cleaning, slicing fructus crataegi, radix Puerariae and Curcuma rhizome, decocting in boiling water for 2min, taking out, cooling for 20min, oven drying at 30 deg.C for 1h, and grinding into first powder. Adding cyclocarya paliurus, folium mori, lotus leaves and gynostemma pentaphylla into 200g of water, boiling for 1h, filtering, and performing spray drying for 5s to prepare second powder. Mixing the first powder, the second powder, black tea and green tea, and stirring for 10min to obtain the beverage mixture.
Example 6
The embodiment provides a beverage composition, which mainly comprises the following raw materials:
2.5g of cyclocarya paliurus; 0.2g of hawthorn; 2.5g of kudzu root; 2g of mulberry leaves; 1g of lotus leaves; 1.5g of yellow ginger; 2.3g of gynostemma pentaphylla; tea leaf 0.5 g. Wherein the tea is selected from black tea, green tea, oolong tea and black tea.
The preparation method of the drink composition comprises the following steps:
cleaning fructus crataegi, radix Puerariae and Curcuma rhizome with water for 10min to remove impurities, cutting fructus crataegi, radix Puerariae and Curcuma rhizome into pieces, decocting in boiling water for 3min, taking out, cooling for 15min, oven drying at 25 deg.C for 1.2h, and grinding into first powder. Adding cyclocarya paliurus, folium mori, lotus leaves and gynostemma pentaphylla into 150g of water, boiling for 1.5h, filtering, and performing spray drying for 3s to prepare second powder. Mixing the first powder, the second powder, black tea, green tea, oolong tea and black tea, and stirring for 8min to obtain the beverage mixture.
Example 7
The embodiment provides a beverage composition, which mainly comprises the following raw materials:
2g of cyclocarya paliurus; 2g of hawthorn; 2g of kudzu root; 2g of mulberry leaves; 2g of lotus leaves; 2g of yellow ginger; 1g of gynostemma pentaphylla; 0.2g of medlar.
The preparation method of the drink composition comprises the following steps:
mixing fructus crataegi, radix Puerariae, Curcuma rhizome, cyclocarya paliurus, folium Mori, folium Nelumbinis, herba Gynostemmatis and fructus Lycii, mixing, and grinding for 17min to obtain the beverage composition.
Example 8
The embodiment provides a beverage composition, which mainly comprises the following raw materials:
2g of cyclocarya paliurus; 2g of hawthorn; 2g of kudzu root; 2g of mulberry leaves; 2g of lotus leaves; 2g of yellow ginger; 1g of gynostemma pentaphylla; 0.5g of medlar; 0.05g of pumpkin and 0.02g of dandelion; 0.01g of balsam pear.
The preparation method of the drink composition comprises the following steps:
adding fructus crataegi, radix Puerariae, Curcuma rhizome, cyclocarya paliurus, folium Mori, folium Nelumbinis, herba Gynostemmatis, fructus Lycii, herba Taraxaci, fructus Momordicae Charantiae and fructus Cucurbitae Moschatae into a pulverizer, pulverizing for 3min, adding 500g of water, boiling, decocting at 20 deg.C for 3h, filtering, and centrifuging at 3000r/min for 30min to obtain the beverage composition.
Example 9
The embodiment provides a beverage composition, which mainly comprises the following raw materials:
2.2g of cyclocarya paliurus; 1.2g of hawthorn; 1.8g of kudzu root; 3.6g of mulberry leaves; 2.7g of lotus leaves; 2.5g of yellow ginger; 1.3g of gynostemma pentaphylla; grape seed 0.2 g.
The preparation method of the drink composition comprises the following steps:
cleaning fructus crataegi, radix Puerariae and Curcuma rhizome with water for 8min to remove impurities, slicing fructus crataegi, radix Puerariae and Curcuma rhizome, decocting in boiling water for 5min, taking out, cooling for 10min, oven drying at 20 deg.C for 1.6h, and grinding into first powder. Adding cyclocarya paliurus, folium mori, lotus leaves and gynostemma pentaphylla into 180g of water in parts by weight, boiling for 0.8h, filtering, performing spray drying for 3s to prepare second powder, and mixing and stirring the first powder, the second powder and grape seeds for 8min to obtain the beverage mixture.
Example 10
The embodiment provides a beverage composition, which mainly comprises the following raw materials:
2.2g of cyclocarya paliurus; 1.2g of hawthorn; 1.8g of kudzu root; 3.6g of mulberry leaves; 2.7g of lotus leaves; 2.5g of yellow ginger; 1.3g of gynostemma pentaphylla; 0.5g of grape seeds; 0.2g of honeysuckle; 0.5g of dried orange peel; 0.1g of ginkgo leaves.
The preparation method of the drink composition comprises the following steps:
adding hawthorn, kudzuvine root, turmeric, cyclocarya paliurus, mulberry leaf, lotus leaf, gynostemma pentaphylla, grape seed, honeysuckle flower, dried orange peel and ginkgo leaf into a grinder, grinding for 4min, adding 800 parts of water by weight after grinding, boiling, decocting for 2h at 15 ℃, filtering, and centrifugally separating for 20min at 4000r/min to obtain the beverage composition.
Example 11
The embodiment provides a beverage composition, which mainly comprises the following raw materials:
1g of cyclocarya paliurus; 1.5g of hawthorn; 1.8g of kudzu root; 4g of mulberry leaves; 2.7g of lotus leaves; 2g of yellow ginger; 1g of gynostemma pentaphylla; 0.05g of cassia seed.
The preparation method of the drink composition comprises the following steps:
adding fructus crataegi, radix Puerariae, Curcuma rhizome, cyclocarya paliurus, folium Mori, folium Nelumbinis, herba Gynostemmatis and semen Cassiae into a pulverizer, pulverizing for 5min, adding 600 parts by weight of water, boiling, decocting at 17 deg.C for 2.5h, filtering, and centrifuging at 3500r/min for 25min to obtain the beverage composition.
Example 12
The embodiment provides a beverage composition, which mainly comprises the following raw materials:
2.5g of cyclocarya paliurus; 3g of hawthorn; 3g of kudzu root; 4g of mulberry leaves; 3g of lotus leaves; 3.5g of turmeric and 2.5g of gynostemma pentaphylla; 0.35g of medlar; 0.1g of pumpkin; 0.08g of dandelion; 0.2g of balsam pear; 0.3g of grape seeds; 0.4g of honeysuckle; 0.5g of dried orange peel; 0.4g of ginkgo leaves; 0.25g of cassia seed; 0.15g of tartary buckwheat; 1g of eucommia ulmoides; 0.43g of harlequin glorybower leaf.
The preparation method of the drink composition comprises the following steps:
adding fructus crataegi, radix Puerariae, Curcuma rhizome, cyclocarya paliurus, folium Mori, folium Nelumbinis, herba Gynostemmatis, fructus Lycii, fructus Cucurbitae Moschatae, herba Taraxaci, fructus Momordicae Charantiae, grape seed, flos Lonicerae, pericarpium Citri Tangerinae, folium Ginkgo, semen Cassiae, radix Et rhizoma Fagopyri Tatarici, Eucommiae cortex and folium et ramulus Clerodendri Trichotomi into a pulverizer, pulverizing for 3min, adding 700g of water after pulverizing, boiling, decocting at 20 deg.C for 2.2h, filtering, and centrifuging at 3700r/min for 22min to obtain the beverage composition.
Comparative example
The comparison example provides a commercially available tea for reducing hypertension, hyperglycemia and hyperlipidemia, the brand is tea Xuan therapy, the specification is 30/box, and the manufacturer is Jinrongtang food industry Co.
Test examples
The beverage compositions prepared in example 2, example 3, example 6 and example 10 and the three-hypertension reducing tea provided in the comparative example were tested for their improving effects on patients with certain hypertension, hyperlipidemia and hyperglycemia by the following test methods:
selecting 50 experimenters with certain hypertension, hyperlipemia and hyperglycemia for testing, dividing into 5 groups, averaging 10 persons in each group, averaging the age of 58 years, respectively taking the drink composition and the three-high tea for 3 months after grouping, and detecting the change of each index in the body of the experimenters within the period (taking the average value of each group of data). The comparative results are as follows:
table index changes of example 2, example 3, example 6 and example 10 from comparative example
As can be seen from the above-mentioned comparison results, the change values of blood pressure and blood glucose of experimenters drinking the beverage compositions prepared in example 2, example 3, example 6 and example 10 were 84 and 3.5, 76 and 5.6, 83 and 3.4, 88 and 3, respectively, and the change values of blood pressure and blood glucose of experimenters drinking the three-high tea lowering experimenters provided in the comparison examples were 21 and 1.2, respectively, as can be seen from the comparison results: the change values of blood sugar and blood pressure of the drink compositions prepared in the examples 2, 3, 6 and 10 are obviously higher than those of the three-high reducing tea provided by the comparative example, and the effects of reducing blood pressure and blood sugar are better than those of the three-high reducing tea provided by the comparative example. Meanwhile, the table shows that under the condition of high blood fat, the blood fat of the drink composition provided by the embodiment 3 and the embodiment 10 is obviously reduced, but the blood fat of an experimenter drinking the three-high blood pressure reducing tea provided by the comparative example is not obviously reduced, and the comparison shows that the blood sugar reducing effect of the drink composition is obviously better than that of the three-high blood pressure reducing tea provided by the comparative example.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. The beverage composition is characterized by comprising the following components in parts by weight:
cyclocarya paliurus 0.1-2.5 parts; 0.2-3 parts of hawthorn; 1-3 parts of kudzu roots; 1.5-4 parts of mulberry leaves; 0.5-3 parts of lotus leaves; 1.2 to 3.5 portions of turmeric and 0.5 to 2.5 portions of gynostemma pentaphylla.
2. The beverage composition according to claim 1, further comprising 0.4 to 1 part by weight of tea leaves.
3. The beverage composition of claim 2, wherein the tea leaves comprise one or more of black tea, green tea, oolong tea, and dark tea.
4. The beverage composition according to claim 1, further comprising one or more of 0.2 to 0.5 parts by weight of medlar, 0.05 to 0.3 parts by weight of pumpkin, 0.02 to 0.1 parts by weight of dandelion, and 0.01 to 0.3 parts by weight of balsam pear.
5. The beverage composition according to claim 1, further comprising one or more of 0.2 to 0.5 parts by weight of grape seeds, 0.2 to 0.5 parts by weight of honeysuckle flowers, 0.5 to 1 parts by weight of dried orange peel and 0.1 to 0.8 parts by weight of ginkgo leaves.
6. The beverage composition according to any one of claims 1 to 5, wherein the beverage composition further comprises one or more of 0.05 to 0.4 parts by weight of cassia seed, 0.02 to 0.2 parts by weight of tartary buckwheat, 0.05 to 1.5 parts by weight of eucommia ulmoides, and 0.01 to 0.5 parts by weight of harlequin glorybower.
7. A method for preparing the beverage composition according to any one of claims 1 to 6, wherein the beverage composition is obtained by mixing hawthorn, kudzu root, turmeric, cyclocarya paliurus, mulberry leaf, lotus leaf and gynostemma pentaphylla, mixing and grinding for 10-20 min.
8. A method for preparing the beverage composition as claimed in any one of claims 1 to 6, which comprises washing hawthorn, kudzu root and turmeric with water for 5 to 10min to remove impurities, pouring into boiling water to boil for 2 to 5min, taking out, baking at 20 to 30 ℃ for 1 to 2h, then grinding into first powder, adding cyclocarya paliurus, mulberry leaves, lotus leaves and gynostemma pentaphylla into 100 parts by weight of water, boiling for 0.5 to 1h, filtering, then carrying out spray drying for 2 to 5s to prepare second powder, mixing the first powder and the second powder, and stirring for 5 to 10min to obtain the beverage mixture.
9. The method for preparing the drink composition according to claim 8, wherein after the washing, the hawthorn, the kudzuvine root and the turmeric are cut into pieces, then the pieces are poured into boiling water to be boiled for 2 to 5min, and then the pieces are taken out to be cooled for 10 to 20min and then baked.
10. A method for preparing the drink composition according to any one of claims 1 to 6, wherein the drink composition is obtained by adding hawthorn, kudzu root, turmeric, cyclocarya paliurus, mulberry leaf, lotus leaf and gynostemma pentaphylla into a pulverizer, pulverizing for 3-5min, adding 800 parts by weight of water, boiling, decocting at 15-20 ℃ for 2-3h, filtering, and centrifuging at 3000-4000r/min for 20-30 min.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113082165A (en) * | 2021-04-26 | 2021-07-09 | 北京同德利华科技有限责任公司 | Composition for assisting in reducing hypertension, hyperglycemia and hyperlipidemia and preparation method and application thereof |
| CN113455560A (en) * | 2020-11-24 | 2021-10-01 | 浙江省农业科学院 | Blood sugar and blood fat reducing eight-treasure tea and preparation method, drinking method and application thereof |
| CN113598369A (en) * | 2021-08-04 | 2021-11-05 | 开化县桑海家庭农场 | Edible silkworm product and its processing method |
| CN114271356A (en) * | 2020-09-27 | 2022-04-05 | 中方县瑶山青钱柳农业开发有限公司 | Cyclocarya paliurus health-care beverage and preparation method thereof |
| CN114617942A (en) * | 2022-03-25 | 2022-06-14 | 马东英 | Traditional Chinese medicine composition for removing fat and reducing high blood pressure, high blood fat and high blood sugar and application thereof |
| CN115399390A (en) * | 2022-08-31 | 2022-11-29 | 铜仁市印江青耕茶叶有限公司 | Salix purpurea and lotus leaf tea and preparation method thereof |
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2020
- 2020-02-18 CN CN202010099569.3A patent/CN111134259A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114271356A (en) * | 2020-09-27 | 2022-04-05 | 中方县瑶山青钱柳农业开发有限公司 | Cyclocarya paliurus health-care beverage and preparation method thereof |
| CN113455560A (en) * | 2020-11-24 | 2021-10-01 | 浙江省农业科学院 | Blood sugar and blood fat reducing eight-treasure tea and preparation method, drinking method and application thereof |
| CN113082165A (en) * | 2021-04-26 | 2021-07-09 | 北京同德利华科技有限责任公司 | Composition for assisting in reducing hypertension, hyperglycemia and hyperlipidemia and preparation method and application thereof |
| CN113598369A (en) * | 2021-08-04 | 2021-11-05 | 开化县桑海家庭农场 | Edible silkworm product and its processing method |
| CN114617942A (en) * | 2022-03-25 | 2022-06-14 | 马东英 | Traditional Chinese medicine composition for removing fat and reducing high blood pressure, high blood fat and high blood sugar and application thereof |
| CN115399390A (en) * | 2022-08-31 | 2022-11-29 | 铜仁市印江青耕茶叶有限公司 | Salix purpurea and lotus leaf tea and preparation method thereof |
| CN115399390B (en) * | 2022-08-31 | 2024-03-15 | 铜仁市印江青耕茶叶有限公司 | Green willow lotus leaf tea and preparation method thereof |
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Application publication date: 20200512 |