CN112970905A - Composite herbal tea beverage and preparation method thereof - Google Patents
Composite herbal tea beverage and preparation method thereof Download PDFInfo
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- CN112970905A CN112970905A CN202110329046.8A CN202110329046A CN112970905A CN 112970905 A CN112970905 A CN 112970905A CN 202110329046 A CN202110329046 A CN 202110329046A CN 112970905 A CN112970905 A CN 112970905A
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- herbal tea
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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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- Chemical & Material Sciences (AREA)
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Abstract
The invention discloses a compound herbal tea beverage and a preparation method thereof, wherein the compound herbal tea beverage is prepared from the following raw materials in percentage by mass: 0.25-0.55% of butterflybush flower; 0.15-0.25% of fennel; 0.15-0.25% of caltrop; 0.15-0.25% of lophatherum gracile; 0.10-0.20% of dark plum flesh; 0.10-0.20% of cogongrass rhizome; 0.15-0.25% of mung bean peptide; 2.50-3.50% of xylitol; 2.50-3.50% of fructo-oligosaccharide; 0.030-0.040% of dried hawthorn and the balance of water. The herbal tea has the effects of clearing away heat and toxic materials, moistening the liver, improving eyesight, promoting the production of body fluid, quenching thirst and improving immunity, and expands the applicable population of products while taking xylitol and fructo-oligosaccharide as main flavoring agents and having good mouthfeel.
Description
Technical Field
The invention relates to the field of food processing, in particular to a compound herbal tea beverage and a preparation method thereof.
Background
At present, the herbal tea on the market mostly plays the main roles of cooling and quenching thirst, is mostly used in hot weather with high temperature and summer heat in summer and autumn, and has single variety and poor functionality.
Disclosure of Invention
In order to solve the problems, the invention provides a compound herbal tea beverage and a preparation method thereof, and the obtained herbal tea has the effects of clearing away heat and toxic materials, moistening the liver, improving eyesight, promoting the production of body fluid, quenching thirst and improving immunity.
In order to achieve the purpose, the invention adopts the technical scheme that:
a compound herbal tea beverage is prepared from the following raw materials:
flos Buddlejae, fructus Foeniculi, fructus Tribuli, folium Bambusae, mume fructus meat, lalang grass rhizome, semen Phaseoli Radiati peptide, xylitol, fructo-oligosaccharide, dried fructus crataegi, and water.
Further, the material is prepared from the following raw materials in percentage by mass:
0.25-0.55% of butterflybush flower; 0.15-0.25% of fennel; 0.15-0.25% of caltrop; 0.15-0.25% of lophatherum gracile; 0.10-0.20% of dark plum flesh; 0.10-0.20% of cogongrass rhizome; 0.15-0.25% of mung bean peptide; 2.50-3.50% of xylitol; 2.50-3.50% of fructo-oligosaccharide; 0.030-0.040% of dried hawthorn and the balance of water.
Preferably, the material is prepared from the following raw materials in percentage by mass:
0.25% of butterflybush flower; 0.15% of fennel; 0.15 percent of caltrop; 0.15 percent of lophatherum gracile; dark plum flesh 0.10%; 0.10 percent of cogongrass rhizome; 0.15% of mung bean peptide; 2.50 percent of xylitol; 2.500 percent of fructo-oligosaccharide; 0.030% of dried hawthorn and the balance of water.
Preferably, the material is prepared from the following raw materials in percentage by mass:
flos Buddlejae 0.55%; 0.25% of fennel; 0.25 percent of caltrop; 0.25% of lophatherum gracile; 0.20 percent of dark plum flesh; 0.20 percent of cogongrass rhizome; 0.25% of mung bean peptide; 3.50 percent of xylitol; 3.50 percent of fructo-oligosaccharide; 0.040% of dried hawthorn and the balance of water.
Preferably, the material is prepared from the following raw materials in percentage by mass:
0.40% of butterflybush flower; 0.20% of fennel; 0.20 percent of caltrop; 0.20 percent of lophatherum gracile; dark plum flesh 0.15%; 0.15 percent of cogongrass rhizome; 0.20 percent of mung bean peptide; 3.00 percent of xylitol; 3.00 percent of fructo-oligosaccharide; 0.035% of dried hawthorn and the balance of water.
The invention also provides a preparation method of the compound herbal tea beverage, which comprises the following steps:
s1, weighing the raw materials according to the formula;
s2, placing the weighed butterflybush flower, fennel, caltrop, lophatherum gracile, dark plum pulp and lalang grass rhizome in a flash extractor, adding 6-10 times of water, extracting for 3-9 min, and filtering to obtain an extracting solution;
s3, performing instantaneous high-pressure treatment on the obtained extracting solution through an ultrahigh-pressure homogenizer, adjusting the pressure to 80-120 MPa, performing cyclic treatment for 2-3 times, wherein the treatment flow rate is 5-6L/h, the temperature of the extracting solution is 10-20 ℃, and performing membrane filtration to obtain supernatant;
s4, respectively dissolving the weighed xylitol, fructo-oligosaccharide and dried hawthorn in water, mixing with the mung bean peptide and the obtained supernatant, uniformly stirring, filling and sterilizing to obtain the product.
The herbal tea has the effects of clearing away heat and toxic materials, moistening the liver, improving eyesight, promoting the production of body fluid, quenching thirst and improving immunity, and expands the applicable population of products while taking the xylitol and the fructo-oligosaccharide as main flavoring agents and the dried hawthorn as main preservatives and having good mouthfeel.
Detailed Description
The present invention will be described in detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Example 1
A preparation method of a compound herbal tea beverage comprises the following steps:
s1, weighing the following components in percentage by mass: 0.25% of butterflybush flower; 0.15% of fennel; 0.15 percent of caltrop; 0.15 percent of lophatherum gracile; dark plum flesh 0.10%; 0.10 percent of cogongrass rhizome; 0.15% of mung bean peptide; 2.50 percent of xylitol; 2.500 percent of fructo-oligosaccharide; 0.030% of dried hawthorn and the balance of water;
s2, placing the weighed butterflybush flower, fennel, caltrop, lophatherum gracile, dark plum pulp and lalang grass rhizome in a flash extractor, adding 6-10 times of water, extracting for 3-9 min, and filtering to obtain an extracting solution;
s3, performing instantaneous high-pressure treatment on the obtained extracting solution through an ultrahigh-pressure homogenizer, adjusting the pressure to 80-120 MPa, performing cyclic treatment for 2-3 times, wherein the treatment flow rate is 5-6L/h, the temperature of the extracting solution is 10-20 ℃, and performing membrane filtration to obtain supernatant;
s4, respectively dissolving the weighed xylitol, fructo-oligosaccharide and dried hawthorn in water, mixing with the mung bean peptide and the obtained supernatant, uniformly stirring, filling and sterilizing to obtain the product.
Example 2
A preparation method of a compound herbal tea beverage comprises the following steps:
s1, weighing the following components in percentage by mass: flos Buddlejae 0.55%; 0.25% of fennel; 0.25 percent of caltrop; 0.25% of lophatherum gracile; 0.20 percent of dark plum flesh; 0.20 percent of cogongrass rhizome; 0.25% of mung bean peptide; 3.50 percent of xylitol; 3.50 percent of fructo-oligosaccharide; 0.040% of dried hawthorn and the balance of water;
s2, placing the weighed butterflybush flower, fennel, caltrop, lophatherum gracile, dark plum pulp and lalang grass rhizome in a flash extractor, adding 6-10 times of water, extracting for 3-9 min, and filtering to obtain an extracting solution;
s3, performing instantaneous high-pressure treatment on the obtained extracting solution through an ultrahigh-pressure homogenizer, adjusting the pressure to 80-120 MPa, performing cyclic treatment for 2-3 times, wherein the treatment flow rate is 5-6L/h, the temperature of the extracting solution is 10-20 ℃, and performing membrane filtration to obtain supernatant;
s4, respectively dissolving the weighed xylitol, fructo-oligosaccharide and dried hawthorn in water, mixing with the mung bean peptide and the obtained supernatant, uniformly stirring, filling and sterilizing to obtain the product.
Example 3
A preparation method of a compound herbal tea beverage comprises the following steps:
s1, weighing the following components in percentage by mass: 0.40% of butterflybush flower; 0.20% of fennel; 0.20 percent of caltrop; 0.20 percent of lophatherum gracile; dark plum flesh 0.15%; 0.15 percent of cogongrass rhizome; 0.20 percent of mung bean peptide; 3.00 percent of xylitol; 3.00 percent of fructo-oligosaccharide; 0.035% of dried hawthorn and the balance of water;
s2, placing the weighed butterflybush flower, fennel, caltrop, lophatherum gracile, dark plum pulp and lalang grass rhizome in a flash extractor, adding 6-10 times of water, extracting for 3-9 min, and filtering to obtain an extracting solution;
s3, performing instantaneous high-pressure treatment on the obtained extracting solution through an ultrahigh-pressure homogenizer, adjusting the pressure to 80-120 MPa, performing cyclic treatment for 2-3 times, wherein the treatment flow rate is 5-6L/h, the temperature of the extracting solution is 10-20 ℃, and performing membrane filtration to obtain supernatant;
s4, respectively dissolving the weighed xylitol, fructo-oligosaccharide and dried hawthorn in water, mixing with the mung bean peptide and the obtained supernatant, uniformly stirring, filling and sterilizing to obtain the product.
The foregoing description of specific embodiments of the present invention has been presented. It is to be understood that the present invention is not limited to the specific embodiments described above, and that various changes or modifications may be made by one skilled in the art within the scope of the appended claims without departing from the spirit of the invention. The embodiments and features of the embodiments of the present application may be combined with each other arbitrarily without conflict.
Claims (6)
1. A compound herbal tea beverage is characterized in that: the preparation method is characterized by comprising the following steps:
flos Buddlejae, fructus Foeniculi, fructus Tribuli, folium Bambusae, mume fructus meat, lalang grass rhizome, semen Phaseoli Radiati peptide, xylitol, fructo-oligosaccharide, dried fructus crataegi, and water.
2. The compound herbal tea beverage of claim 1, wherein: the material is prepared from the following raw materials in percentage by mass:
0.25-0.55% of butterflybush flower; 0.15-0.25% of fennel; 0.15-0.25% of caltrop; 0.15-0.25% of lophatherum gracile; 0.10-0.20% of dark plum flesh; 0.10-0.20% of cogongrass rhizome; 0.15-0.25% of mung bean peptide; 2.50-3.50% of xylitol; 2.50-3.50% of fructo-oligosaccharide; 0.030-0.040% of dried hawthorn and the balance of water.
3. The compound herbal tea beverage as claimed in claim 2, wherein: the material is prepared from the following raw materials in percentage by mass:
0.25% of butterflybush flower; 0.15% of fennel; 0.15 percent of caltrop; 0.15 percent of lophatherum gracile; dark plum flesh 0.10%; 0.10 percent of cogongrass rhizome; 0.15% of mung bean peptide; 2.50 percent of xylitol; 2.500 percent of fructo-oligosaccharide; 0.030% of dried hawthorn and the balance of water.
4. The compound herbal tea beverage as claimed in claim 2, wherein: the material is prepared from the following raw materials in percentage by mass:
flos Buddlejae 0.55%; 0.25% of fennel; 0.25 percent of caltrop; 0.25% of lophatherum gracile; 0.20 percent of dark plum flesh; 0.20 percent of cogongrass rhizome; 0.25% of mung bean peptide; 3.50 percent of xylitol; 3.50 percent of fructo-oligosaccharide; 0.040% of dried hawthorn and the balance of water.
5. The compound herbal tea beverage as claimed in claim 2, wherein: the material is prepared from the following raw materials in percentage by mass:
0.40% of butterflybush flower; 0.20% of fennel; 0.20 percent of caltrop; 0.20 percent of lophatherum gracile; dark plum flesh 0.15%; 0.15 percent of cogongrass rhizome; 0.20 percent of mung bean peptide; 3.00 percent of xylitol; 3.00 percent of fructo-oligosaccharide; 0.035% of dried hawthorn and the balance of water.
6. A preparation method of a compound herbal tea beverage is characterized by comprising the following steps: the method comprises the following steps:
s1, weighing the raw materials according to the formula of any one of claims 1 to 5;
s2, placing the weighed butterflybush flower, fennel, caltrop, lophatherum gracile, dark plum pulp and lalang grass rhizome in a flash extractor, adding 6-10 times of water, extracting for 3-9 min, and filtering to obtain an extracting solution;
s3, performing instantaneous high-pressure treatment on the obtained extracting solution through an ultrahigh-pressure homogenizer, adjusting the pressure to 80-120 MPa, performing cyclic treatment for 2-3 times, wherein the treatment flow rate is 5-6L/h, the temperature of the extracting solution is 10-20 ℃, and performing membrane filtration to obtain supernatant;
s4, respectively dissolving the weighed xylitol, fructo-oligosaccharide and dried hawthorn in water, mixing with the mung bean peptide and the obtained supernatant, uniformly stirring, filling and sterilizing to obtain the product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202110329046.8A CN112970905A (en) | 2021-03-27 | 2021-03-27 | Composite herbal tea beverage and preparation method thereof |
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| CN202110329046.8A CN112970905A (en) | 2021-03-27 | 2021-03-27 | Composite herbal tea beverage and preparation method thereof |
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Application publication date: 20210618 |