CN112042783A - 一种桑菊茶饮料及其制作方法 - Google Patents
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Classifications
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- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
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- A—HUMAN NECESSITIES
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
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- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
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Abstract
本发明公开了一种桑菊茶饮料及其制作方法，以饮料内原料的重量百分比计由如下成分组成：桑叶0.1‑10％，菊花0.1‑10％，红茶0.1‑10％，甘草0.1‑10％，地黄0.1‑10％，甜蜜素0.1‑5％，山苍子或山梨酸钾0.1‑5％，其余成分为水。制作方法包括清洗、浸泡、熬煮、灌装。本发明通过山苍子进行饮料的防腐；不额外添加化学防腐剂。在保持原料天然功效的同时，减少化学防腐剂对于人体的伤害。同时，甘草的添加也可以减少甜蜜素的用量。本发明口感好，并且具有清肝明目、消食解郁、促进消化等作用，具有较好的保健效果。
Description
技术领域
本发明涉及饮料领域，具体涉及一种桑菊茶饮料及其制作方法。
背景技术
随着人们生活水平的不断提高，越来越多的人把身体健康放在首位。广大公众已经深刻的认识到其每日餐桌上的饮食不足以维持生命的健康活力。因此，大家都在寻找品质优良的营养补充食品和功能性保健饮料。
现有的功能性保健饮料为了提高其保存周期大多添加有防腐剂。而防腐剂多为化学合成的原料，又会为身体健康以及新陈代谢带来新的问题。
因此，市场上需要一种具有保健功能、保存时间长、但不添加化学防腐剂的功能性饮料。
发明内容
本发明的目的在于克服上述问题，提供一种桑菊茶饮料。为实现上述目的，本发明采用如下技术方案：
一种桑菊茶饮料，以饮料内原料的重量百分比计由如下成分组成：
桑叶0.1-10％，菊花0.1-10％，红茶0.1-10％，甘草0.1-10％，地黄0.1-10％，甜蜜素0.1-5％，山苍子0.1-5％，其余成分为水。
本发明还公开了一种桑菊茶饮料的制作方法，包含如下步骤：
S1.按比例称取原料，并清洗干净；
S2.将S1所得原料加水浸泡20-40分钟；
S3.加入甜蜜素，在90-100℃的温度下熬煮15-20分钟；
S4.灌装装瓶。
作为改进，所述桑菊茶饮料中还加入山梨酸钾，或使用山梨酸钾代替山苍子。
桑叶，味甘、苦，性寒；归肺、肝经。具有疏散风热，清肺润燥，平抑肝阳，清肝明目的功效。主治风热感冒、温病初起，肺热咳嗽、燥热咳嗽，肝阳眩晕，目赤昏花。
菊花，味辛、甘、苦，性微寒；归肺、肝经。具有疏散风热，平抑肝阳，清肝明目，清热解毒的功效。主治风热感冒，温病初起，肝阳眩晕，肝风实证，目赤昏花，疮痈肿毒。
红茶是差的一个品类。在加工过程中额外产生较多的茶黄素、茶红素。可以帮助胃肠消化、促进食欲、利尿消肿，并增强心脏功能。红茶中富含黄酮类化合物，可以消除自由基，抗氧化抗衰老，降低心脏疾病的发生。
甘草，味甘，性平；归心、肺、脾、胃经。具有益气补中，润肺止咳，清热解毒，缓急止痛，调和药性的功效。主治脾虚倦怠，心虚悸动，咳嗽气喘，痈疽喉痹，药食中毒，脘腹、四肢挛急疼痛等。
地黄，味甘性温。用于血虚萎黄，心悸怔忡，月经不调，崩漏下血，肝肾阴虚，腰膝酸软，骨蒸潮热，盗汗遗精，内热消渴，眩晕，耳鸣，颏发早白。
山苍子，味辛、微苦，温；归脾、胃、肾经。具有祛风散寒，理气止痛的功效。用于感冒头痛，消化不良，胃痛。在本发明中还可以起到防腐的功效。
本发明拥有上述原料拥有的各种功效，同时，通过山苍子进行饮料的防腐；不额外添加化学防腐剂。在保持原料天然功效的同时，减少化学防腐剂对于人体的伤害。同时，甘草的添加也可以减少甜蜜素的用量。本发明口感好，并且具有清肝明目、消食解郁、促进消化等作用，同时还可以刺激扁桃体和舌根部位收缩，减少打鼾情况的发生，达到治疗打呼噜的效果。
具体实施方式
下面通过具体实施例对本发明进行详细和具体的介绍，以使更好的理解本发明，但是下述实施例并不限定本发明的保护范围。
实施例1
本实施例公开了一种桑菊茶饮料及其制作方法：
S1.按比例称取桑叶10g，菊花15g，红茶20g，甘草10g，地黄15g，山苍子1g，并清洗干净；
S2.将S1所得原料加水500mL浸泡20-40分钟；
S3.向S2中原料与水的混合物中加入5g甜蜜素，在90-100℃的温度下熬煮15-20分钟；
S4.灌装装瓶。
实施例2
本实施例公开了一种桑菊茶饮料及其制作方法：
S1.按比例称取桑叶50g，菊花50g，红茶50g，甘草30g，地黄5g，山苍子5g，并清洗干净；
S2.将S1所得原料加水500mL浸泡20-40分钟；
S3.向S2中原料与水的混合物中加入15g甜蜜素，在90-100℃的温度下熬煮15-20分钟；
S4.灌装装瓶。
实施例3
本实施例公开了一种桑菊茶饮料及其制作方法：
S1.按比例称取桑叶15g，菊花30g，红茶40g，甘草20g，地黄20g，山苍子3g，并清洗干净；
S2.将S1所得原料加水500mL浸泡30分钟；
S3.向S2中原料与水的混合物中加入10g甜蜜素，在90-100℃的温度下熬煮20分钟；
S4.灌装装瓶。
实施例4
本实施例公开了一种桑菊茶饮料及其制作方法：
S1.按比例称取桑叶15g，菊花30g，红茶40g，甘草20g，地黄20g，并清洗干净；
S2.将S1所得原料加水500mL浸泡30分钟；
S3.向S2中原料与水的混合物中加入10g甜蜜素，在90-100℃的温度下熬煮20分钟，然后加入山梨酸钾0.1g；
S4.灌装装瓶。
以上对本发明的具体实施例进行了详细描述，但其只是作为范例，本发明并不等同于以上描述的具体实施例。对于本领域技术人员而言，任何对本发明进行的等同修改和替代也都在本发明的范畴之中。因此，不脱离本发明的精神和范围下所做的均等变换和修改，都应涵盖在本发明的范围内。
Claims (3)
1.一种桑菊茶饮料，其特征在于，以饮料内原料的重量百分比计由如下成分组成：
桑叶0.1-0.5％，菊花0.1-0.5％，红茶0.1-0.5％，甘草0.1-10％，地黄0.1-10％，甜蜜素0.1-0.5％，山苍子0.1-5％，其余成分为水。
2.根据权利要求1所述的一种桑菊茶饮料，其特征在于，所述桑菊茶饮料中还加入山梨酸钾，或使用山梨酸钾代替山苍子。
3.一种基于权利要求1所述的桑菊茶饮料的制作方法，其特征在于，包含如下步骤：
S1.按比例称取原料，并清洗干净；
S2.将S1所得原料加水浸泡20-40分钟；
S3.加入甜蜜素，在90-100℃的温度下熬煮15-20分钟；
S4.灌装装瓶。
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