CN112889964A - Longevity tea beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a longevity tea beverage and a preparation method thereof, wherein the longevity tea beverage is prepared from the following raw materials in percentage by mass: 0.5-1% of medlar, 1-10% of black beans, 0.5-5% of purslane, 1-10% of celery, 0.5-2% of honeysuckle, 1-10% of hawthorn, 0.5-2% of green tea, 0.5-2% of seaweed, 0.5-2% of Hangzhou white chrysanthemum, 0.06% of color fixative, 0.025% of sodium citrate, 0.02% of malic acid and the balance of purified water, wherein the color fixative comprises NaHSO₃ 0.03％，ZnCl₂0.03 percent. The health-care tea is prepared from pure natural medical and edible dual-purpose medlar, black beans, purslane, celery, hawthorn, seaweed, green tea, honeysuckle, Hangzhou white chrysanthemum and other materials, is green, natural, nutritional and healthy, has scientific and reasonable formula proportion, and can build the body, improve the immunity, improve the quality of life and ensure the health and the long life of people after being drunk for a long time.

Description

Longevity tea beverage and preparation method thereof

Technical Field

The invention relates to the technical field of beverages, in particular to a longevity tea beverage and a preparation method thereof.

Background

People want to have a long life and do not want to get ill, and the stress of working and living of people at present is easy to cause mental stress; overtime work results in poor rest: many people lack exercise. These aspects lead to the diseases and the youth of modern people, and also cause many diseases and bring much trouble to families and society.

There are four main types of beverages on the beverage market today: carbonic acids, such as cola, sprite, qixi, have bright color, cool and summer-heat relieving, but also have the following hazards: 1. 2, the polydipsia corrodes teeth, 2, causes osteoporosis 3, causes gastrointestinal dysfunction, 4, induces esophagus cancer, 5, does not contain vitamins and minerals, contains sugar, pigment, spice and carbonated water, induces diabetes and increases kidney burden; the functional beverage can cause endocrine dyscrasia, increase excitability, and sleep and dreaminess after long-term drinking due to addition of a large amount of additives; herbal tea drinks have the effects of clearing away heat and toxic materials, quenching thirst, promoting the production of body fluid and protecting health, but can cause low immunity if being drunk frequently. Mineral water has only the function of water supplement. But few drinks with the functions of nutrition, health care and beauty treatment are available, and the drink is good for diseases and long life.

Disclosure of Invention

The invention aims to provide a longevity tea beverage capable of building body and improving immunity and a preparation method thereof.

In order to solve the technical problems, the invention adopts the following technical scheme:

the invention provides a longevity tea drink which is prepared from the following raw materials in percentage by mass: 0.5-1% of medlar, 1-10% of black beans, 0.5-5% of purslane, 1-10% of celery, 0.5-2% of honeysuckle, 1-10% of hawthorn, 0.5-2% of green tea, 0.5-2% of seaweed, 0.5-2% of Hangzhou white chrysanthemum, 0.06% of color fixative, 0.025% of sodium citrate, 0.02% of malic acid and the balance of purified water, wherein the color fixative comprises NaHSO₃ 0.03％，ZnCl₂ 0.03％。

The invention also provides a preparation method of the longevity tea drink, which comprises the following steps:

1) cleaning fructus Lycii, semen Sojae Atricolor and Sargassum, soaking, pulping, filtering, heating to 137 deg.C for 3min, and naturally cooling to 35-38 deg.C to obtain supernatant;

2) removing roots and leaves of purslane and celery, cleaning, drying, placing in 300ppm gluconic acid solution, heating to 90 ℃ and keeping for 10min, then fishing out, juicing and filtering to obtain supernatant for later use;

3) cleaning, crushing, softening, soaking and roughly filtering hawthorn to obtain clear liquid, and finely filtering to obtain supernatant for later use, wherein the clear liquid is prepared from the following raw materials:

3.1) taking fully mature fresh fruits with red and bright color, removing diseases, insects and rotten unqualified fruits without limit of size, cleaning the hawthorn fruits by flowing purified water, and then fracturing the hawthorn fruits by a roller crusher;

3.2) putting the crushed hawthorn fruits into a steaming drawer at 85-90 ℃ for steaming for 15-20min to soften the crushed hawthorn fruits, putting the softened hawthorn fruits into a vacuum extraction tank, breaking the cell walls of the fruits by using vacuum, adding pectinase according to the proportion of 0.005 percent of the total mass of the hawthorn fruits, carrying out enzyme treatment while extracting juice, controlling the temperature of the enzyme treatment at 40-50 ℃ for 3-4 hours, and carrying out the juice extraction process under vacuum to prevent browning. Leaching and enzyme degumming are carried out in the same equipment, so that the acid treatment time can be saved;

3.3) filtering and clarifying, namely, coarsely filtering by using a stainless steel screen mesh of 32-60 meshes, then separating by using a butterfly centrifuge with the separation factor of 6000-11000, clarifying by using an ultrafiltration method, and filtering again by using stainless steel wire cloth of 100 meshes to obtain clarified liquid for later use;

4) supporting flos Lonicerae, green tea, and flos Chrysanthemi with a particle size of 40 meshes, leaching in 60 deg.C warm water for 20min to obtain leaching solution, adding NaHSO into warm water before leaching₃，ZnCl₂The weight ratio of the warm water to the total weight of the honeysuckle, the green tea and the Hangzhou white chrysanthemum is 100:1, and the PH is 6;

5) mixing the supernatant obtained in the steps 1) to 3) and the leaching liquor obtained in the step 4) uniformly, homogenizing the mixture while the mixture is hot under the conditions of 40MPa of pressure and 100 ℃, and then canning the mixture immediately;

6) degassing: heating and degassing the filled mixed juice at 50-70 deg.C for 20-30 min;

7) and (4) sealing and packaging: hermetically packaging the degassed beverage;

8) sterilizing the packaged beverage by pasteurization at 80-85 deg.C for 30 min.

The invention has the beneficial effects that: the health-care tea is prepared from pure natural medical and edible dual-purpose medlar, black beans, purslane, celery, hawthorn, seaweed, green tea, honeysuckle, Hangzhou white chrysanthemum and other materials, is green, natural, nutritional and healthy, has scientific and reasonable formula proportion, and can build the body, improve the immunity, improve the quality of life and ensure the health and the long life of people after being drunk for a long time.

The following is combined with the main components of the invention to further explain the beneficial effects:

medlar: [ PROPERTIES ] bitter, sweet and cool. [ FUNCTIONS ] can tonify deficiency, replenish vital essence, clear heat, quench thirst, dispel wind and improve eyesight. It is indicated for fever due to asthenia, polydipsia, conjunctival congestion, blurred vision, pain, nebula nyctalopia, metrorrhagia, leukorrhagia, sores and swelling due to heat-toxin. The medlar is rich in medlar proteoglycan, vitamin C, phosphorus, iron and other nutrient components, can tonify deficiency and produce sperm, and can be used as medicine or tea making, wine soaking and soup stewing, and if the medlar can be drunk frequently, the body can be strengthened. The leaves, flowers and roots of the medlar are also top-grade food supplements. One of the rich effective components in the fruit peel of Chinese wolfberry, namely Chinese wolfberry polysaccharide (LBP), has obvious enhancement effect on hematopoietic function of bone marrow and various cellular immunity indexes, and can obviously improve the active content of superoxide dismutase (SOD) of blood, liver and muscle tissues of an organism, thereby being beneficial to clearing active oxygen, delaying senility and resisting fatigue; increase the number of antibody-forming cells and improve the antibody effect.

Black bean: it is rich in protein, unsaturated fatty acid, phospholipid, calcium, phosphorus, ferrum, potassium, sodium, carotene, vitamin B1, vitamin B2, vitamin B12, nicotinic acid, folic acid, raffinose, stachyose, choline, daidzein, saponin, etc. The unsaturated fatty acid contained in the black beans can promote the metabolism of cholesterol, reduce blood fat and prevent cardiovascular diseases, and the black beans have high fiber content and can promote gastrointestinal motility and prevent constipation, so the black beans are good diet products. And the black bean milk is not like cold soybean in nature, does not pull the stomach even if being drunk too much, and has the effects of treating rheumatism, resisting aging and the like. Also has effects of invigorating kidney, nourishing yin, invigorating spleen, promoting diuresis, and removing heat and toxic substances.

Purslane: has high medicinal value, can clear away heat and toxic material, disperse blood and reduce swelling, and has good effect on treating diseases such as purulent blood, pyretic stranguria, erysipelas, bloody stranguria, malignant boil and the like in the traditional Chinese medicine. Purslane is a traditional Chinese medicine, is cold in nature, is sweet and sour in taste, enters heart, liver, spleen and large intestine channels, and is often used as a medicine for treating diarrhea, enteritis and the like in traditional Chinese medicine. Therefore, the purslane is said to have strong inhibition effect on the growth of various bacteria such as escherichia coli and can effectively treat diarrhea, so that the purslane is also a natural antibiotic.

Celery: celery is rich in vitamin b, can effectively decompose alcohol in blood, and has good effects of eliminating headache and brain distension after being drunk. In addition, drinking celery juice after drinking wine helps to alleviate intestines and stomach, and has special relieving effect on people with red face after drinking wine. The celery wine is mainly used for clearing heat and relieving restlessness, calming the liver, hypertension, headache, dizziness, fulminant fever and polydipsia, jaundice, edema, difficult urination and irregular menstruation of women, has a large amount of collagen calcium carbonate which is easy to be absorbed by human bodies, and can supplement calcium required by both legs.

Honeysuckle flower: the honeysuckle tea contains rich chlorogenic acid, has the effects of bacteriostasis, inflammation diminishing and virus resisting, and can have the effects of bacteriostasis and virus resisting when people frequently drink the honeysuckle tea; the traditional Chinese medicine composition has the effects of clearing away heat and toxic materials, is sweet and cold, has strong capacity of dissipating carbuncle swelling, is an important medicinal material for treating heat-toxin sores and carbuncles, can be taken externally or decocted, can dispel wind-cold, can be used for various stages of treatment of exogenous wind-heat exterior syndromes, also has the effects of clearing away summer heat and can treat exogenous summer-heat.

Hawthorn fruit: is a common medicine used as both medicine and food, also named as fructus crataegi and fructus crataegi, is sour, sweet and warm, and has the effects of promoting digestion, invigorating stomach, promoting qi circulation and removing blood stasis. Is suitable for treating symptoms caused by eating greasy food and meat, such as abdominal distention, abdominal pain and acid regurgitation, hernia pain, diarrhea, dysentery abdominal pain, dysmenorrhea, etc. Modern medicine researches on the effects of tonifying heart, resisting arrhythmia, increasing coronary blood flow, dilating blood vessels, lowering blood pressure, reducing blood fat and the like of hawthorn.

Green tea: has effects of resisting oxidation, preventing cancer, reducing blood lipid, reducing blood glucose, protecting teeth and improving eyesight. The tea polyphenol in green tea can eliminate surplus free radicals in human body, so as to play a role in resisting aging, can block the synthesis of various carcinogens such as nitrite in vivo, has the effects of killing cancer cells and enhancing the immunity of organisms, can reduce the formation of atherosclerotic plaques, and can alleviate the damage of harmful factors to vascular endothelial cells. The green tea contains fluorine, can effectively inhibit the reduction of calcium, is beneficial to preventing decayed teeth and protecting teeth, and has positive effects of reducing the turbidity of eye crystals, reducing eye diseases and protecting eyes and improving eyesight due to the fact that vc contained in the green tea is large.

Seaweed: bitter, salty and cold in nature, it enters liver, stomach and kidney meridians. Has effects in eliminating phlegm, softening and resolving hard mass, inducing diuresis and relieving swelling. It can be used for treating scrofula and goiter due to accumulation of phlegm and fire, and testis swelling and pain due to stagnation of phlegm and qi, phlegm-fluid edema, and dysuresia.

Chrysanthemum: has effects of dispelling pathogenic wind heat, clearing heat, improving eyesight, suppressing hyperactive liver and removing toxic substance, and can be used for treating headache, fever, conjunctival congestion, swelling and pain, blurred vision, dizziness, carbuncle, and skin sore due to common cold caused by wind heat. The chrysanthemum is divided into two types of white chrysanthemum and wild chrysanthemum, and the daily-drinking Hangzhou white chrysanthemum belongs to the type of white chrysanthemum; flos Chrysanthemi Indici has effects of clearing heat and detoxicating, and can be used for oral administration and topical application for treating carbuncle and sore.

Detailed Description

The technical solutions of the present invention will be described clearly and completely in the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.

Example 1

The longevity tea drink is prepared from the following raw materials in percentage by mass: 5g of medlar, 10g of black beans, 5g of purslane, 10g of celery, 5g of honeysuckle, 10g of hawthorn, 5g of green tea, 5g of seaweed, 5g of chrysanthemum morifolium, 0.6g of color fixative, 0.25g of sodium citrate, 0.2g of malic acid and the balance of purified water, wherein the color fixative comprises NaHSO₃ 0.3g，ZnCl₂ 0.3g。

The preparation method of the longevity tea drink comprises the following steps:

1) cleaning fructus Lycii, semen Sojae Atricolor and Sargassum, soaking, pulping, filtering, heating to 137 deg.C for 3min, and naturally cooling to 35-38 deg.C to obtain supernatant;

2) removing roots and leaves of purslane and celery, cleaning, drying, placing in 300ppm gluconic acid solution, heating to 90 ℃ and keeping for 10min, then fishing out, juicing and filtering to obtain supernatant for later use;

3) cleaning, crushing, softening, soaking and roughly filtering hawthorn to obtain clear liquid, and finely filtering to obtain supernatant for later use, wherein the clear liquid is prepared from the following raw materials:

3.1) taking fully mature fresh fruits with red and bright color, cleaning the hawthorn fruits by flowing purified water, and then fracturing the hawthorn fruits by a roller crusher;

3.2) putting the crushed hawthorn fruits into a steaming drawer at 85-90 ℃ for steaming for 15-20min to soften the hawthorn fruits, putting the softened hawthorn fruits into a vacuum extraction tank, adding pectinase according to the proportion accounting for 0.005% of the total mass of the hawthorn fruits, extracting juice and simultaneously carrying out enzyme treatment, wherein the temperature of the enzyme treatment is controlled at 40-50 ℃, and the treatment time is 3-4 hours;

3.3) filtering and clarifying, namely, coarsely filtering by using a stainless steel screen mesh of 32-60 meshes, then separating by using a butterfly centrifuge with the separation factor of 6000-11000, clarifying by using an ultrafiltration method, and filtering again by using stainless steel wire cloth of 100 meshes to obtain clarified liquid for later use;

4) supporting flos Lonicerae, green tea, and flos Chrysanthemi with a particle size of 40 meshes, leaching in 60 deg.C warm water for 20min to obtain leaching solution, adding NaHSO into warm water before leaching₃，ZnCl₂The weight ratio of the warm water to the total weight of the honeysuckle, the green tea and the Hangzhou white chrysanthemum is 100:1, and the PH is 6;

5) mixing the supernatant obtained in the steps 1) to 3) and the leaching liquor obtained in the step 4) uniformly, homogenizing the mixture while the mixture is hot under the conditions of 40MPa of pressure and 100 ℃, and then canning the mixture immediately;

6) degassing: heating and degassing the filled mixed juice at 50-70 deg.C for 20-30 min;

7) and (4) sealing and packaging: hermetically packaging the degassed beverage;

8) sterilizing the packaged beverage by pasteurization at 80-85 deg.C for 30 min.

Example 2

The longevity tea drink is prepared from the following raw materials in percentage by mass: 8g of medlar, 50g of black beans, 30g of purslane, 50g of celery, 10g of honeysuckle, 50g of hawthorn, 10g of green tea, 10g of seaweed, 10g of chrysanthemum morifolium, 0.6g of color fixative, 0.25g of sodium citrate, 0.2g of malic acid and the balance of purified water, wherein the color fixative comprises NaHSO₃ 0.3g，ZnCl₂ 0.3g。

The preparation method is the same as that of example 1.

Example 3

The longevity tea drink is prepared from the following raw materials in percentage by mass: 10g of medlar, 100g of black beans, 50g of purslane, 100g of celery, 20g of honeysuckle, 100g of hawthorn, 20g of green tea, 20g of seaweed, 20g of chrysanthemum morifolium, 0.6g of color fixative, 0.25g of sodium citrate, 0.2g of malic acid and the balance of purified water, wherein the color fixative comprises NaHSO₃ 0.3g，ZnCl₂ 0.3g。

The preparation method is the same as that of example 1.

Experimental data:

after 150 crowds with low immunity are selected and continuously take the longevity tea drink prepared in the embodiments 1-3 for 2 weeks, the feedback of 132 crowds is obviously improved, and the effective rate is 88%.

It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims (2)

1. The longevity tea drink is characterized by being prepared from the following raw materials in percentage by mass: 0.5-1% of medlar, 1-10% of black beans, 0.5-5% of purslane, 1-10% of celery, 0.5-2% of honeysuckle, 1-10% of hawthorn, 0.5-2% of green tea, 0.5-2% of seaweed, 0.5-2% of Hangzhou white chrysanthemum, 0.06% of color fixative, 0.025% of sodium citrate, 0.02% of malic acid and the balance of purified water, wherein the color fixative comprises NaHSO₃ 0.03％，ZnCl₂ 0.03％。

2. The method for preparing a longevity tea drink according to claim 1, which comprises the steps of:

1) cleaning fructus Lycii, semen Sojae Atricolor and Sargassum, soaking, pulping, filtering, heating to 137 deg.C for 3min, and naturally cooling to 35-38 deg.C to obtain supernatant;

2) removing roots and leaves of purslane and celery, cleaning, drying, placing in 300ppm gluconic acid solution, heating to 90 ℃ and keeping for 10min, then fishing out, juicing and filtering to obtain supernatant for later use;

3) cleaning, crushing, softening, soaking and roughly filtering hawthorn to obtain clear liquid, and finely filtering to obtain supernatant for later use, wherein the clear liquid is prepared from the following raw materials:

3.1) taking fully mature fresh fruits with red and bright color, cleaning the hawthorn fruits by flowing purified water, and then fracturing the hawthorn fruits by a roller crusher;

3.2) putting the crushed hawthorn fruits into a steaming drawer at 85-90 ℃ for steaming for 15-20min to soften the hawthorn fruits, putting the softened hawthorn fruits into a vacuum extraction tank, adding pectinase according to the proportion accounting for 0.005% of the total mass of the hawthorn fruits, extracting juice and simultaneously carrying out enzyme treatment, wherein the temperature of the enzyme treatment is controlled at 40-50 ℃, and the treatment time is 3-4 hours;

3.3) filtering and clarifying, namely, coarsely filtering by using a stainless steel screen mesh of 32-60 meshes, then separating by using a butterfly centrifuge with the separation factor of 6000-11000, clarifying by using an ultrafiltration method, and filtering again by using stainless steel wire cloth of 100 meshes to obtain clarified liquid for later use;

4) supporting flos Lonicerae, green tea, and flos Chrysanthemi with a particle size of 40 meshes, leaching in 60 deg.C warm water for 20min to obtain leaching solution, adding NaHSO into warm water before leaching₃，ZnCl₂The weight ratio of the warm water to the total weight of the honeysuckle, the green tea and the Hangzhou white chrysanthemum is 100:1, and the PH is 6;

5) mixing the supernatant obtained in the steps 1) to 3) and the leaching liquor obtained in the step 4) uniformly, homogenizing the mixture while the mixture is hot under the conditions of 40MPa of pressure and 100 ℃, and then canning the mixture immediately;

6) degassing: heating and degassing the filled mixed juice at 50-70 deg.C for 20-30 min;

7) and (4) sealing and packaging: hermetically packaging the degassed beverage;

8) sterilizing the packaged beverage by pasteurization at 80-85 deg.C for 30 min.