CN111642602A - Fermented bitter gourd herbal tea and preparation method thereof - Google Patents
Fermented bitter gourd herbal tea and preparation method thereof Download PDFInfo
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention relates to a fermented bitter gourd cool tea beverage and a preparation method thereof, belonging to the field of food processing. The fermented bitter gourd cool tea beverage comprises the following raw materials in percentage by mass: 5 to 10 percent of fermented bitter gourd juice, 1 to 10 percent of high fructose corn syrup, 0.1 to 0.5 percent of liquorice, 0.3 to 0.9 percent of cogongrass rhizome, 0.1 to 0.9 percent of kudzu root, 0.7 to 1.3 percent of leaf residues, 0.5 to 2.3 percent of honeysuckle, 1.5 to 2.3 percent of Hangzhou white chrysanthemum, 0.1 to 0.9 percent of frangipani, 0.1 to 0.6 percent of selfheal, 0.9 to 2.3 percent of herbal powder and 0.01 to 0.05 percent of sugar substitute. The preparation method comprises the following steps: fermenting balsam pear juice, soaking and extracting Chinese herbal medicines, blending, sterilizing and filling. The invention takes the fermented bitter gourd juice as the raw material and adds the natural liquorice component, thereby not only improving the nutrient components and flavor substances in the bitter gourd juice, but also strengthening the bitter and sweet taste of the bitter gourd juice, and having the effects of lowering fire, lowering blood sugar, regulating blood fat, lowering cholesterol, improving the ecological balance of intestinal microorganisms of human bodies and enhancing the immunity of the human bodies. The production process is simple and the cost is low.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to fermented bitter gourd cool tea and a preparation method thereof.
Background
In recent years, the incidence of diabetes mellitus is on the rise, the degree of damage is second to that of tumor and cardiovascular diseases, and the diabetes mellitus is the third disease dangerous to human health. How to prevent diabetes in daily life is a great concern to consumers. The plant beverage is more and more popular with consumers because of convenient drinking and natural efficacy. The balsam pear is recorded in Bencao gang mu: the balsam pear is bitter in smell, cold and nontoxic, has the effects of dispelling heat, relieving fatigue, refreshing and improving eyesight, tonifying qi and strengthening yang, is rich in various bioactive components such as polysaccharide, polypeptide, saponin, polyphenol, flavonoid, alkaloid and the like, is a medicine-food homologous food, is used for losing weight and reducing fat and assisting in treating diabetes for a long time, and has the functions of reducing blood sugar, resisting tumors and the like according to modern medicine. At present, the planting and production of the bitter gourds in China form a large scale, but the bitter gourds are mainly sold in the market as vegetables, and the profit is low.
In order to reduce the bitterness of finished products in the traditional bitter gourd beverage preparation, bitter gourd is usually treated by adding a debittering agent, soaking and the like, so that the pure flavor of raw materials and the valuable medicinal diet value are destroyed or reduced. At present, most of the herbal tea plant beverages sold in the market take traditional Chinese medicinal materials as main materials, the products have unacceptable odor, and the taste is improved by adding a large amount of sweetening agents, so that the sugar content in the products is overhigh. Therefore, the development of herbal tea beverage with good taste, less sugar and good efficacy has become a research hotspot at present.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a fermented bitter gourd herbal tea beverage which is pure in sour and sweet, has no bitter and astringent taste of bitter gourd and has health-care effects of reducing pathogenic fire, reducing blood sugar and the like.
In order to achieve the purpose, the invention adopts the technical scheme that:
a fermented bitter gourd cool tea beverage comprises the following raw materials in percentage by mass: 5 to 10 percent of fermented bitter gourd juice, 1 to 10 percent of high fructose corn syrup, 0.1 to 0.5 percent of liquorice, 0.3 to 0.9 percent of cogongrass rhizome, 0.1 to 0.9 percent of kudzu root, 0.7 to 1.3 percent of leaf residues, 0.5 to 2.3 percent of honeysuckle, 1.5 to 2.3 percent of Hangzhou white chrysanthemum, 0.1 to 0.9 percent of frangipani, 0.1 to 0.6 percent of selfheal, 0.9 to 2.3 percent of herbal powder and 0.01 to 0.05 percent of sugar substitute.
The fermented bitter gourd juice increases the nutrient components and flavor substances in the bitter gourd, and enhances the bitter and sweet taste; the Glycyrrhrizae radix has effects of clearing heat and detoxicating, moistening lung and eliminating phlegm. The addition of Chinese medicinal components such as Glycyrrhrizae radix increases the nutritive value of the beverage.
Preferably, the fermented bitter gourd cool tea beverage comprises the following raw materials in percentage by mass: 7 to 9 percent of fermented bitter gourd juice, 3 to 7 percent of high fructose corn syrup, 0.2 to 0.4 percent of liquorice, 0.4 to 0.7 percent of cogongrass rhizome, 0.3 to 0.7 percent of kudzu root, 0.9 to 1.2 percent of leaf residues, 1 to 1.8 percent of honeysuckle, 1.7 to 2 percent of white Hangzhou chrysanthemum, 0.4 to 0.8 percent of frangipani, 0.2 to 0.5 percent of selfheal, 1.3 to 2 percent of Liangcao powder and 0.02 to 0.04 percent of sugar substitute.
Preferably, the fermented bitter gourd cool tea beverage comprises the following raw materials in percentage by mass: 8% of fermented bitter gourd juice, 6% of high fructose corn syrup, 0.3% of liquorice, 0.6% of cogongrass rhizome, 0.5% of kudzu root, 1% of leaf residues, 1.4% of honeysuckle, 1.8% of chrysanthemum morifolium, 0.6% of frangipani, 0.3% of selfheal, 1.6% of herb of Chinese Liangcao powder and 0.03% of sugar substitute.
The proportion is optimized, the prepared fermented bitter gourd cool tea beverage is bitter in taste and sweet after taste, and the whole taste of the beverage is not influenced while the addition amount of the medicinal components meets the effect of the beverage.
Preferably, the fermented bitter gourd cool tea beverage further comprises the balance of water.
The preparation method of the fermented bitter gourd cool tea beverage comprises the following steps:
(1) fermenting bitter gourd juice: selecting fresh bitter gourd without rot, juicing, sterilizing and cooling, inoculating lactobacillus into the sterilized and cooled bitter gourd juice for fermentation, and sterilizing after the fermentation is finished to obtain fermented bitter gourd juice;
(2) soaking and extracting the Chinese herbal medicines: adding Glycyrrhrizae radix, lalang grass rhizome, radix Puerariae, folium Camelliae sinensis residue, flos Lonicerae, flos Chrysanthemi, flos Plumeriae Acutifoliae, Prunellae Spica, herba Limoniae powder and the rest water into soaking jar, boiling, and filtering to obtain Chinese herbal medicine leaching solution;
(3) blending: mixing the fermented bitter gourd juice in the step (1) with the Chinese herbal medicine leaching liquor in the step (2), adding high fructose corn syrup and sugar substitutes according to a proportion, and uniformly stirring to obtain a blended beverage;
(4) and (3) sterilization and filling: and (4) sterilizing the beverage prepared in the step (3), and filling the sterilized beverage into a sterile container to obtain a finished product.
Preferably, in the step (1), the sterilization temperature after juicing is 80-120 ℃, and the sterilization time is 2 seconds-30 minutes; the sterilization temperature after fermentation is 138 ℃, and the sterilization time is 15 seconds.
Preferably, in the step (1), the inoculation ratio of the lactic acid bacteria is 107～109cfu/ml, the fermentation temperature is 25-37 ℃, and the fermentation time is 24-48 hours.
Preferably, in the step (2), the boiling time is 15 to 60 minutes.
Preferably, in the step (4), the sterilization temperature is 138 ℃ and the sterilization time is 15 seconds.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the bitter gourd is fermented after being squeezed, so that the nutritional ingredients and flavor substances in the bitter gourd juice are improved. Meanwhile, the bitter and sweet taste of the balsam pear is greatly enhanced by adding the natural liquorice which is rich in nutrition and homologous in medicine and food; the liquorice has the effects of clearing away heat and toxic materials, moistening lung and eliminating phlegm, and the nutritional value of the bitter gourd cool tea beverage is increased.
Detailed Description
In order to better illustrate the objects, technical solutions and advantages of the present invention, the present invention will be further described below by referring to examples.
Example 1
A fermented bitter gourd cool tea beverage comprises the following raw materials in percentage by mass: 5% of fermented bitter gourd juice, 1% of high fructose corn syrup, 0.1% of liquorice, 0.3% of cogongrass rhizome, 0.1% of kudzu root, 0.7% of leaf residues, 0.5% of honeysuckle, 1.5% of chrysanthemum morifolium, 0.1% of frangipani, 0.1% of selfheal, 0.9% of herbal powder and 0.01% of sugar substitute.
The preparation method of the fermented bitter gourd cool tea beverage comprises the following steps:
(1) fermenting bitter gourd juice: selecting fresh fructus Momordicae Charantiae without rot, squeezing, sterilizing at 80 deg.C for 30 min, cooling to 37 deg.C, and adding lactobacillus at a ratio of 107Inoculating cfu/ml into sterilized and cooled bitter gourd juice for fermentation at 37 ℃ for 48 hours, and sterilizing after the fermentation is finished at 138 ℃ for 15 seconds to obtain the fermented bitter gourd juice;
(2) soaking and extracting the Chinese herbal medicines: adding Glycyrrhrizae radix, lalang grass rhizome, radix Puerariae, folium Camelliae sinensis residue, flos Lonicerae, flos Chrysanthemi, flos Plumeriae Acutifoliae, Prunellae Spica, herba Limoniae powder and the rest water into soaking jar, boiling for 60 min, and filtering with 200 mesh filter bag to obtain Chinese herbal medicine leaching solution;
(3) blending: mixing the fermented bitter gourd juice in the step (1) with the herbal medicine leaching liquor in the step (2), adding high fructose corn syrup and sugar substitute according to a proportion, and uniformly stirring to obtain a blended beverage;
(4) and (3) sterilization and filling: and (4) sterilizing the beverage prepared in the step (3) at 138 ℃ for 15 seconds, and filling the sterilized beverage into an aseptic container to obtain a finished product.
Example 2
A fermented bitter gourd cool tea beverage comprises the following raw materials in percentage by mass: 7% of fermented bitter gourd juice, 5% of high fructose corn syrup, 0.3% of liquorice, 0.6% of cogongrass rhizome, 0.7% of radix puerariae, 0.9% of leaf residues, 1.4% of honeysuckle, 1.9% of chrysanthemum morifolium, 0.5% of frangipani, 0.4% of selfheal, 1.6% of herb powder and 0.03% of sugar substitute.
The preparation method of the fermented bitter gourd cool tea beverage comprises the following steps:
(1) fermenting bitter gourd juice: selecting fresh fructus Momordicae Charantiae without rot, juicing, sterilizing at 120 deg.C for 2 s, cooling to 20 deg.C, and adding lactobacillus at a ratio of 109Inoculating cfu/ml into sterilized and cooled bitter gourd juice for fermentation at 25 ℃ for 24 hours, and sterilizing after the fermentation is finished at 138 ℃ for 15 seconds to obtain the fermented bitter gourd juice;
(2) soaking and extracting the Chinese herbal medicines: adding Glycyrrhrizae radix, lalang grass rhizome, radix Puerariae, folium Camelliae sinensis residue, flos Lonicerae, flos Chrysanthemi, flos Plumeriae Acutifoliae, Prunellae Spica, herba Limoniae powder and the rest water into soaking jar, boiling for 15 min, and filtering with 200 mesh filter bag to obtain Chinese herbal medicine leaching solution;
(3) blending: mixing the fermented bitter gourd juice in the step (1) with the herbal medicine leaching liquor in the step (2), adding high fructose corn syrup and sugar substitute according to a proportion, and uniformly stirring to obtain a blended beverage;
(4) and (3) sterilization and filling: and (4) sterilizing the beverage prepared in the step (3) at 138 ℃ for 15 seconds, and filling the sterilized beverage into an aseptic container to obtain a finished product.
Example 3
A fermented bitter gourd cool tea beverage comprises the following raw materials in percentage by mass: 10% of fermented bitter gourd juice, 10% of high fructose corn syrup, 0.5% of liquorice, 0.9% of cogongrass rhizome, 0.9% of radix puerariae, 1.3% of leaf residues, 2.3% of honeysuckle, 2.3% of chrysanthemum morifolium, 0.9% of frangipani, 0.6% of selfheal, 2.3% of herbal powder and 0.05% of sugar substitute.
The preparation method of the fermented bitter gourd cool tea beverage comprises the following steps:
(1) fermenting bitter gourd juice: selecting fresh fructus Momordicae Charantiae without rot, squeezing, sterilizing at 120 deg.C for 15 min, cooling to 30 deg.C, and adding lactobacillus at a ratio of 10%8Inoculating cfu/ml into sterilized and cooled bitter gourd juice for fermentation at 25 ℃ for 36 hours, and sterilizing after the fermentation is finished at 138 ℃ for 15 seconds to obtain the fermented bitter gourd juice;
(2) soaking and extracting the Chinese herbal medicines: adding Glycyrrhrizae radix, lalang grass rhizome, radix Puerariae, folium Camelliae sinensis residue, flos Lonicerae, flos Chrysanthemi, flos Plumeriae Acutifoliae, Prunellae Spica, herba Limoniae powder and the rest water into soaking jar, boiling for 30 min, and filtering with 200 mesh filter bag to obtain Chinese herbal medicine leaching solution;
(3) blending: mixing the fermented bitter gourd juice in the step (1) with the herbal medicine leaching liquor in the step (2), adding high fructose corn syrup and sugar substitute according to a proportion, and uniformly stirring to obtain a blended beverage;
(4) and (3) sterilization and filling: and (4) sterilizing the beverage prepared in the step (3) at 138 ℃ for 15 seconds, and filling the sterilized beverage into an aseptic container to obtain a finished product.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (9)
1. A fermented bitter gourd cool tea beverage is characterized by comprising the following raw materials in percentage by mass: 5 to 10 percent of fermented bitter gourd juice, 1 to 10 percent of high fructose corn syrup, 0.1 to 0.5 percent of liquorice, 0.3 to 0.9 percent of cogongrass rhizome, 0.1 to 0.9 percent of kudzu root, 0.7 to 1.3 percent of leaf residues, 0.5 to 2.3 percent of honeysuckle, 1.5 to 2.3 percent of Hangzhou white chrysanthemum, 0.1 to 0.9 percent of frangipani, 0.1 to 0.6 percent of selfheal, 0.9 to 2.3 percent of herbal powder and 0.01 to 0.05 percent of sugar substitute.
2. The fermented bitter gourd cool tea beverage according to claim 1, which is characterized by comprising the following raw materials in percentage by mass: 7 to 9 percent of fermented bitter gourd juice, 3 to 7 percent of high fructose corn syrup, 0.2 to 0.4 percent of liquorice, 0.4 to 0.7 percent of cogongrass rhizome, 0.3 to 0.7 percent of kudzu root, 0.9 to 1.2 percent of leaf residues, 1 to 1.8 percent of honeysuckle, 1.7 to 2 percent of white Hangzhou chrysanthemum, 0.4 to 0.8 percent of frangipani, 0.2 to 0.5 percent of selfheal, 1.3 to 2 percent of Liangcao powder and 0.02 to 0.04 percent of sugar substitute.
3. The fermented bitter gourd cool tea beverage according to claim 2, which is characterized by comprising the following raw materials in percentage by mass: 8% of fermented bitter gourd juice, 6% of high fructose corn syrup, 0.3% of liquorice, 0.6% of cogongrass rhizome, 0.5% of kudzu root, 1% of leaf residues, 1.4% of honeysuckle, 1.8% of chrysanthemum morifolium, 0.6% of frangipani, 0.3% of selfheal, 1.6% of herb of Chinese Liangcao powder and 0.03% of sugar substitute.
4. The fermented bitter gourd cool and tea beverage according to any one of claims 1 to 3, further comprising the balance of water.
5. The preparation method of the fermented bitter gourd cool tea beverage according to any one of claims 1 to 4, characterized by comprising the following steps:
(1) fermenting bitter gourd juice: selecting bitter gourd, juicing, sterilizing and cooling, inoculating lactic acid bacteria into the sterilized and cooled bitter gourd juice for fermentation, and sterilizing after the fermentation is finished to obtain fermented bitter gourd juice;
(2) soaking and extracting the Chinese herbal medicines: adding Glycyrrhrizae radix, lalang grass rhizome, radix Puerariae, folium Camelliae sinensis residue, flos Lonicerae, flos Chrysanthemi, flos Plumeriae Acutifoliae, Prunellae Spica, herba Limoniae powder and the rest water into soaking jar, boiling, and filtering to obtain Chinese herbal medicine leaching solution;
(3) blending: mixing the fermented bitter gourd juice in the step (1) with the Chinese herbal medicine leaching liquor in the step (2), adding high fructose corn syrup and sugar substitutes according to a proportion, and uniformly stirring to obtain a blended beverage;
(4) and (3) sterilization and filling: and (4) sterilizing the beverage prepared in the step (3), and filling the sterilized beverage into a sterile container to obtain a finished product.
6. The preparation method of the fermented bitter gourd cool tea beverage according to claim 5, wherein in the step (1), the sterilization temperature is 80-120 ℃ after juicing, and the sterilization time is 2 seconds-30 minutes; the sterilization temperature after fermentation is 138 ℃, and the sterilization time is 15 seconds.
7. The method for preparing a fermented bitter gourd cool and refreshing tea beverage according to claim 5, wherein in the step (1), the inoculation ratio of lactic acid bacteria is 107～109cfu/ml, the fermentation temperature is 25-37 ℃, and the fermentation time is 24-48 hours.
8. The method for preparing a fermented bitter gourd cool and refreshing tea beverage according to claim 5, wherein in the step (2), the boiling time is 15-60 minutes.
9. The method for preparing a fermented bitter gourd cool and refreshing tea beverage according to claim 5, wherein in the step (4), the sterilization temperature is 138 ℃ and the sterilization time is 15 seconds.
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| CN202010523935.3A Pending CN111642602A (en) | 2020-06-10 | 2020-06-10 | Fermented bitter gourd herbal tea and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535710A (en) * | 2020-12-03 | 2021-03-23 | 湖南康琪壹佰生物科技有限公司 | Preparation method of Chinese herbal medicine oral liquid for enhancing immunity of middle-aged and elderly people |
| CN114376050A (en) * | 2020-10-19 | 2022-04-22 | 东北农业大学 | Fermented wax apple herbal tea beverage and preparation method thereof |
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| CN102669761A (en) * | 2011-03-10 | 2012-09-19 | 南昌大学 | Balsam pear beverage and preparation method thereof |
| CN103190661A (en) * | 2013-04-01 | 2013-07-10 | 林华 | Balsam pear juice beverage |
| CN109480131A (en) * | 2018-10-31 | 2019-03-19 | 成都图径生物科技有限公司 | Cold drink and preparation method thereof |
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- 2020-06-10 CN CN202010523935.3A patent/CN111642602A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669761A (en) * | 2011-03-10 | 2012-09-19 | 南昌大学 | Balsam pear beverage and preparation method thereof |
| CN103190661A (en) * | 2013-04-01 | 2013-07-10 | 林华 | Balsam pear juice beverage |
| CN109480131A (en) * | 2018-10-31 | 2019-03-19 | 成都图径生物科技有限公司 | Cold drink and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114376050A (en) * | 2020-10-19 | 2022-04-22 | 东北农业大学 | Fermented wax apple herbal tea beverage and preparation method thereof |
| CN112535710A (en) * | 2020-12-03 | 2021-03-23 | 湖南康琪壹佰生物科技有限公司 | Preparation method of Chinese herbal medicine oral liquid for enhancing immunity of middle-aged and elderly people |
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Application publication date: 20200911 |