CN113925102A - Herbal tea with effects of relieving hangover, nourishing liver, clearing heat and quenching thirst, and its preparation method - Google Patents
Herbal tea with effects of relieving hangover, nourishing liver, clearing heat and quenching thirst, and its preparation method Download PDFInfo
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- CN113925102A CN113925102A CN202111282876.6A CN202111282876A CN113925102A CN 113925102 A CN113925102 A CN 113925102A CN 202111282876 A CN202111282876 A CN 202111282876A CN 113925102 A CN113925102 A CN 113925102A
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Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The application discloses herbal tea with the effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst, which comprises the following raw materials in parts by weight: 10-150 parts of noni pulp, 5-50 parts of yam bean, 5-45 parts of mulberry, 5-40 parts of water chestnut, 2-20 parts of dark plum, 1-15 parts of purple perilla, 1-12 parts of flower of kudzuvine, 1-10 parts of sophora flower, 0.5-10 parts of liquorice, 0.5-10 parts of clinacanthus nutans, 10000 parts of water, 12-560 parts of a sweetening agent and 0.1-20 parts of dietary fiber. The application also discloses a preparation method of the herbal tea. According to the herbal tea formula, sensory requirements and product market requirements of plant herbal tea are combined, edible and edible food materials are adopted, and the herbal tea formula is specially prepared, so that the herbal tea formula has the effects of dispelling the effects of alcohol, nourishing the liver, promoting the production of body fluid to quench thirst, nourishing yin to moisten dryness, clearing away heat and toxic materials, resolving dampness, tonifying the spleen, promoting qi circulation, harmonizing the stomach, tonifying qi and tonifying the kidney. The carbon dioxide can be injected to prepare the bubble herbal tea, so that the tea is cool and refreshing in mouth and healthy in relieving summer heat.
Description
Technical Field
The invention relates to the field of herbal tea preparation, and in particular relates to herbal tea with effects of dispelling effects of alcohol, nourishing liver, clearing heat and quenching thirst and a preparation method thereof.
Background
The herbal tea is a tea drink prepared by soaking natural herbaceous plants directly or after treatment in water, and has the characteristics of cooling and refreshing taste, throat clearing and benefiting, sweet aftertaste and the like, so as to eliminate summer heat in vivo in summer or relieve internal heat caused by dry winter.
The traditional Chinese medicine considers that the wine is a toxic product of body damp heat, a small amount of wine can dispel cold, relax tendons and activate collaterals, but excessive drinking can hurt viscera of people such as spleen, stomach, liver and gallbladder, and long-term large-dose drinking is a main reason for liver injury. The alcoholic liver injury is caused by the mutual involvement of liver and spleen, qi, blood, phlegm, dampness, heat and the like, and the liver, spleen and kidney are damaged for a long time.
Therefore, the application aims to provide the tea drink which has the effects of relieving alcoholism, nourishing the liver, clearing heat and quenching thirst, has good taste and is convenient to drink for drinkers, particularly people who drink for a long time.
Disclosure of Invention
Therefore, the invention aims to provide herbal tea with the effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst and a preparation method thereof.
The technical scheme of the invention is realized as follows:
a herbal tea with effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst is prepared from the following raw materials in parts by weight: 10-150 parts of noni pulp, 5-50 parts of yam bean, 5-45 parts of mulberry, 5-40 parts of water chestnut, 2-20 parts of dark plum, 1-15 parts of purple perilla, 1-12 parts of flower of kudzuvine, 1-10 parts of sophora flower, 0.5-10 parts of liquorice, 0.5-10 parts of clinacanthus nutans, 10000 parts of water, 12-560 parts of a sweetening agent and 0.1-20 parts of dietary fiber.
The further technical proposal is that the raw material also comprises 1.5 to 240 portions of carbon dioxide bubbles.
The further technical scheme is that the sweetening agent comprises one or more of white granulated sugar, rock sugar, xylitol and trehalose which are mixed in any proportion.
The further technical scheme is that the dietary fiber comprises one or more of inulin, fructo-oligosaccharide, resistant dextrin and sodium alginate which are mixed in any proportion.
A preparation method of the herbal tea with the effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst comprises the following steps:
(1) pretreatment of medicinal materials: cleaning yam beans and water chestnuts, peeling and cutting; removing impurities from Mori fructus, mume fructus, Perillae herba, flos Puerariae Lobatae, flos Sophorae Immaturus, Glycyrrhrizae radix, and Clinacanthus nutans to obtain pure medicinal materials;
(2) and (3) frying the sophora flower: parching the pretreated flos Sophorae Immaturus to obtain parched flos Sophorae Immaturus;
(3) mixing the cut yam beans and water chestnuts to obtain mixed fruit blocks, and adding water to obtain fruit paste;
(4) respectively soaking the pretreated mulberry and the pretreated dark plum in water, and performing ultrasonic treatment to obtain a mulberry water extract and a dark plum water extract; soaking pretreated flos Puerariae Lobatae, flos Sophorae Immaturus and Clinacanthus nutans in water, and ultrasonic processing to obtain mixed water extract of flos Puerariae Lobatae, flos Sophorae Immaturus and Clinacanthus nutans;
(5) decocting and filtering fried flos Sophorae Immaturus, fruit paste, Mori fructus water extract, mume fructus water extract, flos Puerariae Lobatae, flos Sophorae Immaturus and Clinacanthus nutans mixed water extract, pretreated folium Perillae of 1/3-1/2 weight, and pretreated Glycyrrhrizae radix to obtain first herbal tea primary extract and first residue;
(6) continuously adding the first filter residue into water with the weight being 10 times that of the first filter residue, decocting and filtering to obtain a second herbal tea primary extract and a second filter residue;
(7) mixing the first herbal tea primary extract and the second herbal tea primary extract, adding the rest perilla leaves, continuously decocting, concentrating and filtering to obtain a third herbal tea primary extract;
(8) pulping fresh and pest-free Morinda citrifolia ripe fruits to obtain Morinda citrifolia pulp, juice and seed mixed solution, freezing and centrifuging to obtain Morinda citrifolia juice suspension, and taking the supernatant of the Morinda citrifolia juice suspension as Morinda citrifolia pulp;
(9) adding the noni pulp, the sweetening agent and the dietary fiber into the third herbal tea primary extract, mixing, filtering to obtain a mixed filtrate, injecting carbon dioxide bubbles into the mixed filtrate, and sterilizing to obtain the herbal tea with the effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst.
The further technical scheme is that the ultrasonic temperature of the ultrasonic wave in the step (4) is 40-60 ℃, the ultrasonic frequency is 20-60KHz, the ultrasonic power is 600-.
The further technical scheme is that the decocting temperature in the steps (5), (6) and (7) is 80-90 ℃, and the decocting time is 10-30 min.
The further technical proposal is that the rotation speed of the freezing centrifugation in the step (8) is 9000-12000rpm, the centrifugation time is 1-5min, and the centrifugation temperature is 0-4 ℃.
The further technical proposal is that the weight ratio of the mixed fruit blocks to water in the step (3) is 1: 10-11; adding water into the mulberries in the step (4), and soaking the mulberries in the mulberry water extract, wherein the weight ratio of the mulberries to the water is 1: 15; adding water into dark plum to soak dark plum water extract, wherein the weight ratio of dark plum to water is 7:200, and adding water into common pueraria flower, sophora flower and clinacanthus nutans to soak the pueraria flower, sophora flower and clinacanthus nutans water extract, wherein the weight ratio of the mixed medicinal materials of pueraria flower, sophora flower and clinacanthus nutans to water is 11: 600.
The further technical proposal is that the solid content of the noni pulp in the step (8) is 7.0-9.0mg/100mL, and the pH value is 3.5-4.0.
The formula of the invention is based on the theory of traditional Chinese medicine, combines the sensory evaluation and market demand of plant beverage herbal tea, specially prepares the formula, takes noni, yam bean and mulberry as monarch drugs, nourishes liver and kidney, strengthens muscles and bones, promotes the production of body fluid to quench thirst, nourishes yin to moisten dryness, removes the heat of wine, reduces dryness and promotes the production of body fluid; the water chestnuts, the dark plums and the kudzuvine flowers are used as ministerial medicines, the water chestnuts and the dark plums clear away heat and toxic materials, eliminate dampness, strengthen the spleen and stomach, promote digestion, remove flatulence and induce diuresis, can remove food stagnation, and the damp heat is discharged from urine; the perilla and the sophora flower are used together, the perilla can relieve exterior syndrome and dispel cold, promote qi circulation and harmonize stomach, eliminate phlegm and promote lung, lower qi stagnation and remove phlegm-qi, the pungent powder can relieve alcoholism, remove phlegm and relieve stagnation, the sophora flower can cool blood and stop bleeding, clear liver and purge fire, and clear wine can cause liver fire; the liquorice and clinacanthus nutans are used as conductant drugs, the liquorice can tonify spleen and replenish qi, harmonize the drugs, and the clinacanthus nutans can dissipate stasis and detumescence, diminish inflammation and relieve alcoholism. The formula is externally used for expelling pathogenic factors from muscles, internally clearing yang and clearing the upper, lower, inner and outer sides of the body, so that the stomach-filth is changed into aromatic and the turbid is cleared and dissolved, namely .
Compared with the prior art, the invention has the beneficial effects that:
(1) the formula of the herbal tea capable of dispelling the effects of alcohol, nourishing the liver, clearing heat and quenching thirst is obtained by long-term research, on the basis of the theory of traditional Chinese medicine, selecting and controlling the content of each medicinal material by adopting medicinal and edible food materials, and the formula has the effects of dispelling the effects of alcohol, nourishing the liver, promoting the production of body fluid to quench thirst, nourishing yin to moisten dryness, clearing heat and detoxicating, resolving dampness and strengthening the spleen, promoting the circulation of qi and harmonizing the stomach, and tonifying qi and tonifying the kidney.
(2) The method adopts the steps of soaking, ultrasonic extraction, decoction and the like, and improves the leaching of the functional substance components in the herbal tea.
(3) Carbon dioxide can be injected into the tea bag to prepare bubble herbal tea, health is not damaged while cool taste is enjoyed, cool and refreshing experience is achieved when the tea bag is put into the mouth, and summer heat is relieved and the tea bag is healthy.
(4) The special addition of novel natural sweeteners such as trehalose has the effects of improving mouthfeel, masking bitterness, adjusting mouthfeel, stabilizing color, reducing sweetness and stabilizing pH value, and also specially adds dietary fibers such as inulin with high fiber, defecation promotion and zero heat.
Detailed Description
For clear and complete description of the technical solutions in the present invention, it is obvious that the inventor combines the embodiments to describe, but the following embodiments describe only some embodiments of the present invention, not all 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
Herbal tea with effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst comprises the following raw materials in parts by weight: the preparation method comprises the following steps of 35g of noni pulp, 22g of yam beans, 20g of mulberries, 15g of water chestnuts, 7g of dark plums, 5g of purple perilla, 5g of pueraria flowers, 4g of sophora flowers, 4g of liquorice, 2g of clinacanthus nutans, 2300mL of water, 6g of trehalose, 45g of rock sugar and 3g of inulin, wherein carbon dioxide bubbles are injected into a mixed solution by using a bubbling machine, and 9g of carbon dioxide is injected into each liter of water.
Example 2
Herbal tea with effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst comprises the following raw materials in parts by weight: 30g of noni pulp, 22g of yam bean, 20g of mulberry, 15g of water chestnut, 8g of dark plum, 6g of purple perilla, 8g of pueraria lobata flower, 6g of sophora flower, 5g of liquorice, 2g of clinacanthus nutans, 2300mL of water, 6g of trehalose, 45g of rock sugar and 3g of inulin.
Example 3
Herbal tea with effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst comprises the following raw materials in parts by weight: 32g of noni pulp, 22g of yam bean, 22g of mulberry, 15g of water chestnut, 8g of dark plum, 6g of purple perilla, 4g of pueraria flower, 4g of sophora flower, 6g of liquorice, 2g of clinacanthus nutans, 45g of rock sugar, 2300mL of water, 6g of trehalose, 45g of rock sugar and 3g of inulin, and the carbon dioxide bubbles are fed into the mixed liquid by using a bubbling machine, and the carbon dioxide is 9g per liter of water.
Example 4
Herbal tea with effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst comprises the following raw materials in parts by weight: 35g of noni pulp, 22g of yam bean, 25g of mulberry, 15g of water chestnut, 10g of dark plum, 8g of purple perilla, 8g of flower of kudzuvine, 8g of sophora flower, 6g of liquorice, 2g of clinacanthus nutans, 45g of rock sugar, 2300mL of water, 6g of trehalose, 50g of rock sugar and 3g of inulin.
Example 5
Herbal tea with effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst comprises the following raw materials in parts by weight: the preparation method comprises the following steps of 35g of noni pulp, 22g of yam bean, 30g of mulberry, 15g of water chestnut, 10g of dark plum, 8g of purple common perilla, 15g of flower of kudzuvine, 15g of sophora flower, 6g of liquorice, 2g of clinacanthus nutans, 5g of trehalose, 45g of rock sugar, 2300mL of water, 48g of rock sugar and 3g of inulin, wherein carbon dioxide bubbles are fed into mixed liquid by using a bubbling machine, and the carbon dioxide is 6g per liter of water.
Example 6
Herbal tea with effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst comprises the following raw materials in parts by weight: 35g of noni pulp, 35g of yam bean, 18g of mulberry, 10g of water chestnut, 10g of dark plum, 5.5g of purple perilla, 5g of flower of kudzuvine, 4g of sophora flower, 4g of liquorice, 3g of clinacanthus nutans, 2300mL of water, 8g of trehalose, 50g of rock sugar and 3g of inulin.
Example 7
Herbal tea with effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst comprises the following raw materials in parts by weight: the preparation method comprises the following steps of feeding 40g of noni pulp, 15g of yam bean, 25g of mulberry, 35g of water chestnut, 7g of dark plum, 5g of purple common perilla, 5g of flower of kudzuvine, 4g of sophora flower, 3g of liquorice, 7g of clinacanthus nutans, 2300mL of water, 10g of trehalose, 40g of rock candy and 4g of inulin, and feeding carbon dioxide bubbles in mixed liquid by using a bubbling machine according to 9g of carbon dioxide per liter of water.
Example 8
Herbal tea with effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst comprises the following raw materials in parts by weight: 28g of noni pulp, 12g of yam bean, 30g of mulberry, 10g of water chestnut, 6g of dark plum, 5.5g of purple perilla, 5g of flower of kudzuvine, 5g of sophora flower, 4g of liquorice, 2g of clinacanthus nutans, 2500mL of water, 9g of trehalose, 50g of rock candy, 2g of inulin and carbon dioxide bubbles injected according to 12g of carbon dioxide per liter of water.
Example 9
Herbal tea with effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst comprises the following raw materials in parts by weight: the beverage comprises 35g of noni pulp, 22g of yam bean, 20g of mulberry, 15g of water chestnut, 7g of dark plum, 5g of purple perilla, 5g of sophora flower, 4g of pueraria flower, 4g of liquorice, 2g of clinacanthus nutans, 2300mL of water, 10g of trehalose, 40g of xylitol, 3g of inulin and carbon dioxide bubbles injected according to 6g of carbon dioxide per liter of water.
The preparation method of herbal tea with the effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst in the embodiments 1-9 comprises the following steps: the method comprises the following steps:
(1) pretreatment of medicinal materials: cleaning yam beans and water chestnuts, peeling and cutting; removing impurities from Mori fructus, mume fructus, Perillae herba, flos Puerariae Lobatae, flos Sophorae Immaturus, Glycyrrhrizae radix, and Clinacanthus nutans to obtain pure medicinal materials;
(2) and (3) frying the sophora flower: parching the pretreated flos Sophorae Immaturus to obtain parched flos Sophorae Immaturus;
(3) mixing the cut yam beans and water chestnuts to obtain mixed fruit blocks, and adding water to obtain fruit paste;
(4) respectively soaking the pretreated mulberry and the pretreated dark plum in water, and performing ultrasonic treatment to obtain a mulberry water extract and a dark plum water extract; soaking pretreated flos Puerariae Lobatae, flos Sophorae Immaturus and Clinacanthus nutans in water, and ultrasonic processing to obtain mixed water extract of flos Sophorae Immaturus, flos Puerariae Lobatae and Clinacanthus nutans;
(5) decocting and filtering fried sophora flower, fruit paste, mulberry aqueous extract, dark plum aqueous extract, mixed aqueous extract of pueraria flower, sophora flower and clinacanthus nutans, pretreated perilla leaves in 1/3 weight and pretreated liquorice to obtain a first herbal tea primary extract and a first filter residue;
(6) continuously adding the first filter residue into water with the weight being 10 times that of the first filter residue, decocting and filtering to obtain a second herbal tea primary extract and a second filter residue;
(7) mixing the first herbal tea primary extract and the second herbal tea primary extract, adding the rest perilla leaves, continuously decocting, concentrating and filtering to obtain a third herbal tea primary extract;
(8) pulping fresh and pest-free Morinda citrifolia ripe fruits to obtain Morinda citrifolia pulp, juice and seed mixed solution, freezing and centrifuging to obtain Morinda citrifolia juice suspension, and taking the supernatant of the Morinda citrifolia juice suspension as Morinda citrifolia pulp;
(9) adding the noni pulp, the sweetening agent and the dietary fiber into the third herbal tea primary extract, mixing, filtering to obtain a mixed filtrate, injecting carbon dioxide bubbles into the mixed filtrate, and sterilizing to obtain the herbal tea with the effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst.
The ultrasonic temperature of the ultrasonic wave in the step (4) is 40 ℃, the ultrasonic frequency is 20KHz, the ultrasonic wave power is 600w, and the ultrasonic wave is 20 min.
The decocting temperature in the steps (5), (6) and (7) is 80 ℃, and the decocting time is 10 min.
The rotation speed of the freezing centrifugation in the step (8) is 9000rpm, the centrifugation time is 1min, and the centrifugation temperature is 0 ℃.
In the step (3), the weight ratio of the mixed fruit blocks to the water is 1: 10; adding water into the mulberries in the step (4), and soaking the mulberries in the mulberry water extract, wherein the weight ratio of the mulberries to the water is 1: 15; adding water into dark plum to soak dark plum water extract, wherein the weight ratio of dark plum to water is 7:200, and adding water into common pueraria flower, sophora flower and clinacanthus nutans to soak the pueraria flower, sophora flower and clinacanthus nutans water extract, wherein the weight ratio of the mixed medicinal materials of pueraria flower, sophora flower and clinacanthus nutans to water is 11: 600.
The solid content of the noni pulp in the step (8) is 7.0mg/100mL, and the pH value is 3.5.
Example 10
A preparation method of herbal tea with effects of relieving hangover, nourishing liver, clearing heat and quenching thirst comprises: the method comprises the following steps:
(1) pretreatment of medicinal materials: cleaning yam beans and water chestnuts, peeling and cutting; removing impurities from Mori fructus, mume fructus, Perillae herba, flos Puerariae Lobatae, flos Sophorae Immaturus, Glycyrrhrizae radix, and Clinacanthus nutans to obtain pure medicinal materials;
(2) and (3) frying the sophora flower: parching the pretreated flos Sophorae Immaturus to obtain parched flos Sophorae Immaturus;
(3) mixing the cut yam beans and water chestnuts to obtain mixed fruit blocks, and adding water to obtain fruit paste;
(4) respectively soaking the pretreated mulberry and the pretreated dark plum in water, and performing ultrasonic treatment to obtain a mulberry water extract and a dark plum water extract; soaking pretreated flos Puerariae Lobatae, flos Sophorae Immaturus and Clinacanthus nutans in water, and ultrasonic processing to obtain mixed water extract of flos Puerariae Lobatae, flos Sophorae Immaturus and Clinacanthus nutans;
(5) decocting and filtering fried sophora flower, fruit paste, mulberry aqueous extract, dark plum aqueous extract, mixed aqueous extract of pueraria flower, sophora flower and clinacanthus nutans, pretreated perilla leaves in 1/2 weight and pretreated liquorice to obtain a first herbal tea primary extract and a first filter residue;
(6) continuously adding the first filter residue into water with the weight being 10 times that of the first filter residue, decocting and filtering to obtain a second herbal tea primary extract and a second filter residue;
(7) mixing the first herbal tea primary extract and the second herbal tea primary extract, adding the rest perilla leaves, continuously decocting, concentrating and filtering to obtain a third herbal tea primary extract;
(8) pulping fresh and pest-free Morinda citrifolia ripe fruits to obtain Morinda citrifolia pulp, juice and seed mixed solution, freezing and centrifuging to obtain Morinda citrifolia juice suspension, and taking the supernatant of the Morinda citrifolia juice suspension as Morinda citrifolia pulp;
(9) adding the noni pulp, the sweetening agent and the dietary fiber into the third herbal tea primary extract, mixing, filtering to obtain a mixed filtrate, injecting carbon dioxide bubbles into the mixed filtrate, and sterilizing to obtain the herbal tea with the effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst.
And (4) performing ultrasonic treatment for 30min at the ultrasonic temperature of 60 ℃, the ultrasonic frequency of 60KHz and the ultrasonic power of 1000 w.
The decocting temperature in the steps (5), (6) and (7) is 90 ℃, and the decocting time is 30 min.
The rotation speed of the freezing centrifugation in the step (8) is 12000rpm, the centrifugation time is 5min, and the centrifugation temperature is 4 ℃.
In the step (3), the weight ratio of the mixed fruit blocks to the water is 1: 11; adding water into the mulberries in the step (4), and soaking the mulberries in the mulberry water extract, wherein the weight ratio of the mulberries to the water is 1: 15; adding water into dark plum to soak dark plum water extract, wherein the weight ratio of dark plum to water is 7:200, and adding water into common pueraria flower, sophora flower and clinacanthus nutans to soak the pueraria flower, sophora flower and clinacanthus nutans water extract, wherein the weight ratio of the mixed medicinal materials of pueraria flower, sophora flower and clinacanthus nutans to water is 11: 600.
The solid content of the noni pulp in the step (8) is 9.0mg/100mL, and the pH value is 4.0.
Comparative example 1
Water chestnuts were not included, and the procedure was the same as in example 1.
Comparative example 2
The procedure of example 1 was repeated except that no dark plum was included.
Comparative example 3
Mume fructus (40 g excess), the other steps were the same as in example 1.
Comparative example 4
The procedure of example 1 was repeated except that no mulberry was added.
Comparative example 5
Mulberry fruit 100g (in excess), the rest being the same as in example 1.
Comparative example 6
The same procedure as in example 1 was repeated except that noni pulp was not contained.
Comparative example 7
Noni pulp 250g, (excess), otherwise the same as in example 1.
Comparative example 8
The raw material formulation was the same as in example 1, and the preparation method was such that perilla was not added in portions.
Comparative example 9
The raw material formula is the same as that of the example 1, and the preparation method comprises the following steps: cleaning yam beans and water chestnuts, and peeling; removing impurities from Mori fructus, mume fructus, Perillae herba, flos Puerariae Lobatae, flos Sophorae Immaturus, Glycyrrhrizae radix, and Clinacanthus nutans to obtain pure medicinal materials; then decocting yam bean, water chestnut mulberry, dark plum, purple perilla, flower of kudzuvine, sophora flower, liquorice, clinacanthus nutans and noni fruit with water directly and filtering to obtain filtrate, wherein the decocting temperature is 80 ℃, and the decocting time is 10 min; and finally adding a sweetening agent and dietary fibers into the filtrate, mixing to obtain a mixed filtrate, injecting carbon dioxide bubbles into the mixed filtrate, and sterilizing to obtain the herbal tea with the effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst.
According to the light industry standard (QB/T5206-.
Sensory test of plant beverage herbal tea
The plant beverage herbal tea contains 6 plant water extracts listed in appendix A in the plant beverage herbal tea standard as main raw materials, namely mulberry, dark plum, purple perilla, flower of kudzuvine, sophora flower and liquorice, and the raw materials meet relevant regulations of corresponding national standards and industrial standards. The raw material addition amount satisfies the solid content of the plant water extract from appendix A not less than 50 mg/mL.
The experimental method comprises the following steps: about 50mL of the uniformly mixed sample to be measured was placed in a colorless transparent container, and the state and color were observed, and the odor was smelled at room temperature to taste the flavor.
TABLE 1 sensory evaluation
As can be seen from Table 1, the herbal tea of examples 1-9 had slightly different sensory evaluations due to different ratios of the ingredients, but had a sour and sweet taste as a whole and pleasant fruity flavor, and could cater to the tastes of different people. In contrast, in comparative examples 1 to 9, because some raw materials are not contained or the content of the raw materials is too high, the effects of relieving alcoholism, nourishing liver, clearing heat and removing toxicity are difficult to achieve, and the sensory evaluation is inferior to that in examples 1 to 9.
Results of solid content and Total Flavonoids content of different treatment groups
TABLE 2 solid content and Total Flavonoids content of the different treatment groups
| Solid content mg/100mL | The content of total flavonoids is mg/100mL | |
| Example 1 | 72.43 | 1049.2 |
| Example 2 | 63.56 | 1761.4 |
| Example 3 | 52.37 | 1746.2 |
| Example 4 | 172.02 | 2569.2 |
| Example 5 | 306.18 | 4351.6 |
| Example 6 | 80.32 | 1834.7 |
| Example 7 | 70.39 | 2047.6 |
| Example 8 | 92.61 | 1433.5 |
| Example 9 | 72.43 | 1049.2 |
As shown in Table 2, the total flavone content of the examples 1-9 is ≧ 20mg/100mL, the QB/T5206-2019 standard is satisfied, and the solid content of the examples 1-9 is 52.37-306.18mg/100 mL.
Animal experiment of herbal tea
Healthy mice 60, body weight (20 ± 2) g, male. Randomly dividing 60 mice into 12 treatment groups, wherein each group comprises 5 mice, namely a blank control group, a model group, an example 1 group and a comparative example 1-9 group; and the same feeding conditions were maintained.
After the experiment is started, the mice of the blank control group and the model control group are subjected to intragastric administration of distilled water (2mL/kg), and the mice of the example 1 group and the comparative examples 1-9 groups are subjected to herbal tea administration for 1 time per day for 30 days continuously; after 30d, the model control group and each treatment group are subjected to intragastric administration once, 50% ethanol with the concentration of 12mL/kg and the concentration of 50% ethanol with the concentration of 12mL/kg mouse weight is added to the model control group and each treatment group, distilled water is added to the blank group, animals are killed after fasting for 16h, and detection of each index is carried out.
The method comprises the following specific steps: taking a certain amount of liver, washing with normal saline, wiping, weighing, shearing, placing in a homogenizer, adding normal saline for homogenizing to obtain 10% tissue homogenate (W/V), centrifuging at 3000r/min for 10min, and taking supernatant for testing. And measuring the MDA content, the GSH content and the ADH enzyme content of the liver by adopting an ELISA method.
The results show (see table 3), that MDA is reactive aldehyde released from the oxidative decomposition of unsaturated fatty acid during lipid peroxidation, and is the final product of lipid peroxidation, which can seriously damage cell membrane structure, causing cell swelling and necrosis, and the content of MDA can reflect the degree of liver injury. The group of example 1 can significantly reduce the abnormal rise of MDA caused by liver damage in liver homogenate, and the herbal tea described in the example 1 of the application can play a role in protecting liver damaged cells by inhibiting the generation of free radicals and lipid peroxides. In comparative examples 4-5, the MDA is abnormally increased, and the main reason is that the mulberry which is one of the monarch drugs plays an important role in liver injury of mice, and the MDA is obviously influenced when the mulberry is not contained or is excessive. In other comparative examples, the MDA is higher than that in example 1, and the components and the proportion in example 1 can obviously reduce the abnormal rise of the MDA caused by liver damage in liver homogenate.
The group of example 1 can significantly increase the reduction of GSH caused by liver injury in liver homogenate, which indicates that herbal tea of the present application can play a role in protecting liver injury cells by enhancing the GSH system of the organism. In comparative examples 1 to 3, the GSH value is slightly lower than that of example 1, and thus, the influence of water chestnut and dark plum on the GSH value is small. While in comparative examples 4-7, the size of GSH values was significantly affected by the presence of either mulberry or noni pulp, or the increase in GSH was affected by either excess or no mulberry. The addition method of perilla in the comparative example 8 has no obvious influence on the GSH value, and the GSH obtained by simply mixing and decocting the components in the preparation method of herbal tea is obviously lower than that in the example 1.
ADH is a main enzyme for decomposing ethanol by a human body and is mainly distributed in the liver, the alcohol decomposition speed of the ADH is mainly related to the amount of the ADH, the level of the ADH in the liver can reflect the condition of alcohol metabolism in the body, and the ADH activity can be obviously improved in the group in the example 1, so that the group in the example 1 can induce the activity enhancement of the ADH, promote the metabolism of the ethanol, accelerate the elimination of the ethanol in vitro and reduce the concentration of the serum ethanol. The water chestnuts in comparative example 1 significantly affected the increase in ADH activity. As can be seen from comparative examples 2 to 5, the influence of the dark plum fruit and the mulberry fruit on the ADH value was not significant. Comparative examples 8-9 show that the preparation method of herbal tea did not significantly affect the enhancement of ADH activity.
TABLE 3 Biochemical indicators in the liver of alcoholic liver injury mice
| Treatment group | MDA(nmol/mL) | GSH(umol/L) | ADH(U/L) |
| Blank control group | 2.659±0.103 | 20.538±0.036 | 6.665±0.098 |
| Model set | 5.568±0.035 | 13.562±0.157 | 5.210±0.022 |
| Example 1 | 3.125±0.126 | 22.361±0.065 | 6.902±0.258 |
| Comparative example 1 | 4.546±0.145 | 20.335±0.066 | 5.675±0.158 |
| Comparative example 2 | 4.382±0.064 | 19.763±0.248 | 6.865±0.469 |
| Comparative example 3 | 4.308±0.041 | 19.892±0.053 | 6.832±0.168 |
| Comparative example 4 | 5.265±0.138 | 17.358±0.079 | 6.799±0.099 |
| Comparative example 5 | 5.064±0.264 | 16.255±0.145 | 6.882±0.351 |
| Comparative example 6 | 3.741±0.216 | 15.643±0.285 | 6.258±0.192 |
| Comparative example 7 | 3.641±0.182 | 15.969±0.061 | 6.463±0.357 |
| Comparative example 8 | 3.245±0.361 | 21.963±0.112 | 6.886±0.044 |
| Comparative example 9 | 3.554±0.245 | 18.156±0.436 | 6.675±0.285 |
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A herbal tea with effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst is characterized in that: the herbal tea comprises the following raw materials in parts by weight: 10-150 parts of noni pulp, 5-50 parts of yam bean, 5-45 parts of mulberry, 5-40 parts of water chestnut, 2-20 parts of dark plum, 1-15 parts of purple perilla, 1-12 parts of flower of kudzuvine, 1-10 parts of sophora flower, 0.5-10 parts of liquorice, 0.5-10 parts of clinacanthus nutans, 10000 parts of water, 12-560 parts of a sweetening agent and 0.1-20 parts of dietary fiber.
2. The herbal tea for relieving alcoholism, nourishing liver, clearing heat and quenching thirst according to claim 1, which is characterized in that: the raw material also comprises 1.5-240 parts of carbon dioxide bubbles.
3. The herbal tea for relieving alcoholism, nourishing liver, clearing heat and quenching thirst according to claim 1, which is characterized in that: the sweetener comprises one or more of white granulated sugar, rock candy, xylitol and trehalose mixed in any proportion.
4. The herbal tea for relieving alcoholism, nourishing liver, clearing heat and quenching thirst according to claim 1, which is characterized in that: the dietary fiber comprises one or more of inulin, fructo-oligosaccharide, resistant dextrin and sodium alginate, and is mixed at any ratio.
5. The preparation method of herbal tea with effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst of claims 1-4 is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreatment of medicinal materials: cleaning yam beans and water chestnuts, peeling and cutting; removing impurities from Mori fructus, mume fructus, Perillae herba, flos Puerariae Lobatae, flos Sophorae Immaturus, Glycyrrhrizae radix, and Clinacanthus nutans to obtain pure medicinal materials;
(2) and (3) frying the sophora flower: parching the pretreated flos Sophorae Immaturus to obtain parched flos Sophorae Immaturus;
(3) mixing the cut yam beans and water chestnuts to obtain mixed fruit blocks, and adding water to obtain fruit paste;
(4) respectively soaking the pretreated mulberry and the pretreated dark plum in water, and performing ultrasonic treatment to obtain a mulberry water extract and a dark plum water extract; soaking pretreated flos Puerariae Lobatae, flos Sophorae Immaturus and Clinacanthus nutans in water, and ultrasonic processing to obtain mixed water extract of flos Sophorae Immaturus, flos Puerariae Lobatae and Clinacanthus nutans;
(5) decocting and filtering fried flos Sophorae Immaturus, fruit paste, Mori fructus water extract, mume fructus water extract, flos Puerariae Lobatae, flos Sophorae Immaturus and Clinacanthus nutans mixed water extract, pretreated folium Perillae of 1/3-1/2 weight, and pretreated Glycyrrhrizae radix to obtain first herbal tea primary extract and first residue;
(6) continuously adding the first filter residue into water with the weight being 10 times that of the first filter residue, decocting and filtering to obtain a second herbal tea primary extract and a second filter residue;
(7) mixing the first herbal tea primary extract and the second herbal tea primary extract, adding the rest perilla leaves, continuously decocting, concentrating and filtering to obtain a third herbal tea primary extract;
(8) pulping fresh and pest-free Morinda citrifolia ripe fruits to obtain Morinda citrifolia pulp, juice and seed mixed solution, freezing and centrifuging to obtain Morinda citrifolia juice suspension, and taking the supernatant of the Morinda citrifolia juice suspension as Morinda citrifolia pulp;
(9) adding the noni pulp, the sweetening agent and the dietary fiber into the third herbal tea primary extract, mixing, filtering to obtain a mixed filtrate, injecting carbon dioxide bubbles into the mixed filtrate, and sterilizing to obtain the herbal tea with the effects of relieving alcoholism, nourishing liver, clearing heat and quenching thirst.
6. The preparation method of herbal tea with hangover alleviating effect according to claim 5, characterized in that: the ultrasonic temperature of the ultrasonic wave in the step (4) is 40-60 ℃, the ultrasonic frequency is 20-60KHz, the ultrasonic wave power is 600-.
7. The preparation method of herbal tea with effects of alleviating hangover, nourishing liver, clearing heat and quenching thirst according to claim 5, which is characterized by comprising the following steps: the decocting temperature in the steps (5), (6) and (7) is 80-90 ℃, and the decocting time is 10-30 min.
8. The preparation method of herbal tea with hangover alleviating effect according to claim 5, characterized in that: the rotation speed of the freezing centrifugation in the step (8) is 9000-12000rpm, the centrifugation time is 1-5min, and the centrifugation temperature is 0-4 ℃.
9. The preparation method of herbal tea with effects of alleviating hangover, nourishing liver, clearing heat and quenching thirst according to claim 5, which is characterized by comprising the following steps: in the step (3), the weight ratio of the mixed fruit blocks to the water is 1: 10-11; adding water into the mulberries in the step (4), and soaking the mulberries in the mulberry water extract, wherein the weight ratio of the mulberries to the water is 1: 15; adding water into dark plum to soak dark plum water extract, wherein the weight ratio of dark plum to water is 7:200, and adding water into common pueraria flower, sophora flower and clinacanthus nutans to soak the pueraria flower, sophora flower and clinacanthus nutans water extract, wherein the weight ratio of the mixed medicinal materials of pueraria flower, sophora flower and clinacanthus nutans to water is 11: 600.
10. The preparation method of herbal tea with effects of alleviating hangover, nourishing liver, clearing heat and quenching thirst according to claim 5, which is characterized by comprising the following steps: the solid content of the noni pulp in the step (8) is 7.0-9.0mg/100mL, and the pH value is 3.5-4.0.
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