CN115380979A

CN115380979A - Japanese pagodatree pod honey coconut juice tea and making method thereof

Info

Publication number: CN115380979A
Application number: CN202211103170.3A
Authority: CN
Inventors: 邱军强; 郑丹宁; 苗晶囡; 李海霞; 胡益鸣
Original assignee: Hainan Medical College
Current assignee: Hainan Medical College
Priority date: 2022-09-09
Filing date: 2022-09-09
Publication date: 2022-11-25

Abstract

The invention discloses a sophora japonica-seabuckthorn honey coconut juice tea and a preparation method thereof, wherein the coconut juice tea is prepared from sophora japonica, seabuckthorn, vine tea, liquorice, honeysuckle, selfheal, mesona chinensis, honey, erythritol, coconut water, a preservative and distilled water, and comprises the following specific steps: step one, crushing dried sophora flower, sea buckthorn, vine tea, liquorice, honeysuckle, selfheal and mesona chinensis, adding distilled water for soaking, then carrying out hot water extraction, centrifuging an extracting solution to remove residues, decocting and extracting the residues with distilled water, combining supernate, and concentrating under reduced pressure to obtain a hot extracting solution; and step two, adding honey, erythritol and coconut water into the cooled hot extracting solution, adding a preservative, shaking up and sterilizing to obtain the locust spine honey coconut juice tea. The sophora japonica, honey and coconut juice tea has the effects of relieving summer heat, quenching thirst, nourishing, beautifying, clearing heat, removing fire, reducing blood sugar and blood fat, is rich in nutrition, unique in flavor and good in taste, and is suitable for people of all ages.

Description

Japanese pagodatree pod honey coconut juice tea and making method thereof

Technical Field

The invention relates to a tea beverage, in particular to a locust spine honey coconut juice tea and a preparation method thereof.

Background

Coconut processed foods such as coconut powder, coconut candy, coconut crisp chips and the like are currently on the market. However, through literature search, no relevant literature report that coconut health-preserving products and coconut food made by combining medicinal and edible traditional Chinese medicines with coconut water in a compatible manner is found.

Disclosure of Invention

In order to solve the defect that the conventional coconut beverage is not strong in functionality, the invention provides a locust spine honey coconut juice tea and a preparation method thereof. The sophora japonica, honey and coconut juice tea has the effects of relieving summer heat, quenching thirst, nourishing, beautifying, clearing heat, removing fire, reducing blood sugar and blood fat, is rich in nutrition, unique in flavor and good in taste, and is suitable for people of all ages.

The purpose of the invention is realized by the following technical scheme:

a pagodatree flower-thorn honey coconut juice tea is prepared from pagodatree flower, sea buckthorn, vine tea, licorice, honeysuckle flower, selfheal, mesona chinensis benth, honey, erythritol, coconut water, preservative (potassium sorbate) and distilled water, wherein: the content of sophora japonica is 0.1-10 g/L, the content of vine tea is 0.1-10 g/L, the content of sea-buckthorn is 0.1-5 g/L, the content of honeysuckle is 0.1-5 g/L, the content of selfheal is 0.1-5 g/L, the content of licorice is 0.1-5 g/L, the content of mesona chinensis benth is 0.1-5 g/L, the content of honey is 0.1-10 g/L, the content of erythritol is 10-60 g/L, the volume fraction of coconut water is 0.1-10%, and the volume fraction of preservative is 0.1-5%.

A preparation method of the locust spine honey coconut juice tea comprises the following steps:

step one, crushing dried sophora flower, sea buckthorn, vine tea, liquorice, honeysuckle, selfheal and mesona chinensis, adding distilled water for soaking, then carrying out hot water extraction, centrifuging an extracting solution to remove residues, decocting and extracting the residues with distilled water, combining supernate, and concentrating under reduced pressure to obtain a hot extracting solution, wherein:

the hot extracting solution contains 0.1 to 10 g/L of sophora japonica, 0.1 to 10 g/L of ampelopsis grossedentata, 0.1 to 5 g/L of sea buckthorn, 0.1 to 5 g/L of honeysuckle, 0.1 to 5 g/L of selfheal, 0.1 to 5 g/L of liquorice and 0.1 to 5 g/L of mesona chinensis benth;

the hot water extraction temperature is 80 to 100 ℃, and the extraction time is 1 to 4 hours;

the number of times of decoction and extraction is 1~4;

and step two, adding 0.1 to 10 g/L of honey, 10 to 60 g/L of erythritol and 0.1 to 10% of coconut water by volume fraction into the cooled hot extracting solution, adding 0.1 to 5% of preservative by volume fraction, oscillating, shaking uniformly, and sterilizing to obtain the locust spine honey and coconut juice tea.

Compared with the prior art, the invention has the following advantages:

the sophora flower, vine tea and sea buckthorn are used as main raw materials, honeysuckle flower, selfheal, liquorice and mesona chinensis benth are used as auxiliary raw materials for hot extraction, the extraction amount of the sophora flower, vine tea, sea buckthorn, honeysuckle flower, selfheal, liquorice and mesona chinensis benth is reasonably distributed, honey, erythritol and potassium sorbate with certain mass are added into a hot extracting solution after the sophora flower, vine tea, sea buckthorn, honeysuckle flower, selfheal, liquorice and mesona chinensis benth are decocted and extracted by hot water and cooled, and coconut water with certain volume fraction is added, so that the tea beverage with rich nutrition, unique flavor and good taste is prepared.

Detailed Description

The technical solutions of the present invention are further described below with reference to the following examples, but the present invention is not limited thereto, and any modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Example 1

In this embodiment, the preparation method of the sophora spine honey coconut juice tea comprises the following steps:

step one, heat extraction of flos sophorae, sea buckthorn, vine tea, liquorice, honeysuckle, selfheal and mesona chinensis benth: crushing dried sophora flower, sea buckthorn, vine tea, liquorice, honeysuckle, selfheal and mesona chinensis, adding distilled water for soaking for a period of time, then carrying out hot water extraction, controlling the hot water extraction temperature to be 80-100 ℃, the extraction time to be 1-4 h, centrifuging the extraction solution to remove residues, decocting the residues with distilled water for 1~4 times, merging supernate, and carrying out reduced pressure concentration to obtain a hot extraction solution containing 0.1-10 g/L sophora flower, 0.1-10 g/L vine tea, 0.1-5 g/L seabuckthorn, 0.1-5 g/L honeysuckle, 0.1-5 g/L selfheal, 0.1-5 g/L liquorice and 0.1-5 g/L mesona chinensis;

and step two, adding 0.1 to 10 g/L of honey, 10 to 60 g/L of erythritol and 0.1 to 10 volume percent of coconut water into the cooled hot extracting solution, adding 0.1 to 5 volume percent of potassium sorbate as a preservative, oscillating, shaking uniformly, and sterilizing to obtain the final product, namely the locust spine honey coconut juice tea.

Example 2

This example differs from example 1 in that: the hot extract contains 5 g/L sophora flower, 5 g/L ampelopsis grossedentata, 3 g/L sea buckthorn, 3 g/L honeysuckle flower, 3 g/L selfheal, 3 g/L liquorice, 3 g/L mesona chinensis.

Example 3

This example differs from examples 1 and 2 in that: the hot water extraction temperature is 95 deg.C, extraction time is 3 h, and is repeated for 2 times.

Example 4

This example differs from examples 1-3 in that: adding 8 g/L Mel and 20 g/L erythritol into the cooled hot extractive solution to adjust sweetness of the beverage.

Example 5

This example differs from examples 1-4 in that: adding 10% by volume of coconut water to the cooled hot extract to adjust the coconut taste of the beverage.

Example 6

This example differs from examples 1-5 in that: adding 1 volume percent of potassium sorbate into the cooled hot extracting solution.

Claims

1. A sophora japonica honey coconut juice tea is characterized in that the coconut juice tea is prepared from sophora japonica, sea buckthorn, ampelopsis grossedentata, liquorice, honeysuckle, selfheal, mesona chinensis benth, honey, erythritol, coconut water, preservative and distilled water, wherein: the content of sophora japonica is 0.1-10 g/L, the content of vine tea is 0.1-10 g/L, the content of sea-buckthorn is 0.1-5 g/L, the content of honeysuckle is 0.1-5 g/L, the content of selfheal is 0.1-5 g/L, the content of licorice is 0.1-5 g/L, the content of mesona chinensis benth is 0.1-5 g/L, the content of honey is 0.1-10 g/L, the content of erythritol is 10-60 g/L, the volume fraction of coconut water is 0.1-10%, and the volume fraction of preservative is 0.1-5%.

2. The Japanese pagodatree flower honey coconut juice tea as claimed in claim 1, characterized in that the content of Japanese pagodatree flower is 5 g/L, the content of ampelopsis grossedentata is 5 g/L, the content of sea buckthorn is 5 g/L, the content of honeysuckle flower is 5 g/L, the content of selfheal is 3 g/L, the content of licorice is 3 g/L, the content of immortal grass is 3 g/L, the content of honey is 8 g/L, the content of erythritol is 20 g/L, the volume fraction of coconut water is 10%, and the volume fraction of preservative is 1%.

3. The Japanese pagodatree flower honey coconut juice tea as claimed in claim 1 or 2, characterized in that the preservative is potassium sorbate.

4. A method for preparing the Japanese pagodatree pod honey coconut juice tea as claimed in any one of claims 1-3, which is characterized in that the method comprises the following steps:

step one, crushing dried sophora flower, sea buckthorn, vine tea, liquorice, honeysuckle, selfheal and mesona chinensis, adding distilled water for soaking, then carrying out hot water extraction, centrifuging an extracting solution to remove residues, decocting and extracting the residues with distilled water, combining supernate, and concentrating under reduced pressure to obtain a hot extracting solution;

and step two, adding honey, erythritol, coconut water and a preservative into the cooled hot extracting solution, shaking uniformly and sterilizing to obtain the sophora spine honey coconut juice tea.

5. The manufacturing method of the locust spine honey coconut juice tea as claimed in claim 4, wherein the hot water extraction temperature is 80-100 ℃, and the extraction time is 1-4 h.

6. The method for preparing the Japanese pagodatree pod honey coconut juice tea as claimed in claim 4, wherein the number of times of decoction and extraction is 1~4 times.