CN115500411A - Sugar-free low-heat sweet tea and production method thereof - Google Patents
Sugar-free low-heat sweet tea and production method thereof Download PDFInfo
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Abstract
The invention discloses sugar-free low-heat sweet tea, which comprises 8-10 parts of stevia rebaudiana, 5-8 parts of tea bags, 5-7 parts of chrysanthemum, 3-4 parts of honeysuckle, 3-5 parts of pueraria flower, 1-3 parts of sweet osmanthus, 1-3 parts of jasmine flower, 0.5-0.7 part of dried ginger, 1-2 parts of apocynum venetum, 2-4 parts of cassia seed, 3-5 parts of fried celery seed, 0.2-0.4 part of tartary buckwheat, 0.5-0.8 part of lotus leaf, 0.4-0.5 part of lophatherum gracile, 0.6-0.8 part of burdock tea and the like. The sweet tea beverage has the characteristics of high sweetness and low calorie, and in addition, the natural sugar-free sweet tea beverage with different tastes such as fresh taste, sweet and mellow taste and the like can be respectively prepared by selecting the sweet tea prepared by different preparation methods, so that wide consumers have a wider selection range.
Description
Technical Field
The invention relates to the field of plant extraction methods, in particular to sugar-free low-heat sweet tea and a production method thereof.
Background
In recent years, tea beverages with the advantages of health, quickness, convenience and the like are rapidly developed at home and abroad, and become the most active and potential beverages. For example, tea beverages such as green tea, broadleaf holly leaf, and black tea have a certain astringent taste in the leaching solution of these tea leaves or in the tea juice squeezed from them, and therefore, a certain amount of honey, white sugar, or other sweeteners must be added to blend the tea juice when the tea juice is prepared into a beverage, so that the taste of the beverage is easily accepted by the public. In addition, there are some slightly sweet tea beverages such as momordica grosvenori tea in the market, but they have a smell of traditional Chinese medicine and are not easily accepted by consumers. The taste sense of the sweet tea is most easily accepted among the three sweet plants, namely the momordica grosvenori, the stevia rebaudiana and the sweet tea, and the sweet tea is the most ideal of the sweet plants found in the world at present.
In the Chinese invention patent with application number CN199610009541.1, named sweet tea beverage and its preparation method, a new sweet tea beverage and its preparation method are disclosed, which is prepared from tender leaves of Lithocarpus polystachyus Rehd which grow in the valley with elevation above 400 m, moist soil and fertile soil as raw materials by conventional method; then 5kg sweet tea leaves are soaked in 300kg high-purity water under different temperature conditions, but because the temperature of the high-purity water is relatively overhigh during the second soaking and the third soaking, bitter and astringent components in the sweet tea are soaked together, so that the prepared sweet tea beverage has poor taste.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides the sugar-free low-heat sweet tea and the production method thereof, the sweet tea beverage has the characteristics of high sweetness and low heat, is very suitable for patients with diabetes, hypertension, hyperlipidemia and cardiovascular and cerebrovascular diseases and obese people to drink, and also has the effects of promoting the production of body fluid to quench thirst, clearing heat and moistening lung, nourishing liver and tonifying kidney, reducing fat and blood pressure, reducing blood sugar, losing weight, promoting urination and the like; in addition, the natural sugar-free sweet tea beverage with different tastes such as fresh and cool mouthfeel, sweet and mellow mouthfeel and the like can be prepared by selecting the sweet tea prepared by different preparation methods, so that wide consumers have a wider selection range.
In order to solve the technical problems, the invention provides the following technical scheme: a sugar-free low-heat sweet tea comprises 8-10 parts of stevia rebaudiana, 5-8 parts of tea bag, 5-7 parts of chrysanthemum, 3-4 parts of honeysuckle, 3-5 parts of flower of kudzuvine, 1-3 parts of sweet osmanthus, 1-3 parts of jasmine flower, 0.5-0.7 part of dried ginger, 1-2 parts of apocynum venetum, 2-4 parts of cassia seed, 3-5 parts of fried celery seed, 0.2-0.4 part of tartary buckwheat, 0.5-0.8 part of lotus leaf, 0.4-0.5 part of lophatherum gracile, 0.6-0.8 part of burdock tea, 0.2-0.4 part of fried rice, 0.5-0.8 part of corn stigma, 0.5-0.8 part of peanut leaf and 0.8-1 part of rose, 3-4 parts of Chinese waxgourd peel, 0.2-0.4 part of lalang grass rhizome, 0.3-0.4 part of reed rhizome, 0.5-0.6 part of dendrobium, 0.6-0.8 part of dendrobium officinale, 3-5 parts of mint, 4-6 parts of boat-fruited sterculia seed, 0.5-0.7 part of lemon slice, 3-4 parts of hawthorn, 0.5-0.8 part of pineapple, 0.2-0.4 part of apple, 0.7-0.8 part of sanchi flower, 0.8-0.9 part of ginseng leaf, 0.5-0.8 part of liquorice, 0.2-0.4 part of grapefruit, 0.5-0.8 part of dark plum, 0.2-0.4 part of green tea with large leaf, 0.6-0.8 part of red date and 0.1-0.3 part of longan.
In a preferred embodiment of the present invention, the tea bag refers to one or more of all kinds of tea currently on the market, and the number of tea leaves is appropriately increased or decreased depending on the production area, variety and quality.
As a preferred technical scheme of the invention, the sugar-free low-heat sweet tea can adopt the packaging form of tea bags, medicinal capsules and the like.
As a preferred technical scheme of the invention, the sweet tea chrysanthemum is Wugong sweet tea chrysanthemum.
A production method of sugar-free low-heat sweet tea comprises the following steps:
s1: taking raw materials: 8 parts of stevia rebaudiana, 5 parts of tea bag, 5 parts of chrysanthemum, 3 parts of honeysuckle, 3 parts of flower of kudzuvine, 2 parts of sweet osmanthus, 2 parts of jasmine, 0.5 part of dried ginger, 1 part of apocynum venetum, 2 parts of cassia seed, 3 parts of fried celery seed, 0.2 part of tartary buckwheat, 0.5 part of lotus leaf, 0.4 part of lophatherum gracile, 0.6 part of burdock tea, 0.2 part of fried rice, 0.5 part of corn stigma, 0.5 part of peanut leaf, 0.8 part of rose, 3 parts of exocarpium benincasae, 0.2 part of hairy rhizome, 0.3 part of reed root, 0.5 part of dendrobium officinale, 0.6 part of dendrobium officinale, 3 parts of mint, 4 parts of boat-fruited sterculia seed, 0.5 part of lemon slice, 3 parts of hawthorn, 0.5-part of pineapple, 0.2 part of apple, 0.7 part of sanchi flower, 0.8 part of ginseng leaf, 0.5 part of liquorice, 0.2 part of grapefruit, 0.5 part of dark plum, 0.2 part of green tea, 0.6 part of red date, 0.6 part of longan leaf and 0.1 part of red date;
s2: packaging the raw materials in a mesh bag, and placing into an extraction tank;
s3: adding water into the extraction tank, heating to 90 ℃, and preserving heat for 1 hour to generate liquid medicine;
s4: coarse filtering the medicinal liquid with a filter screen;
s5: filtering the coarse-filtered liquid medicine again through a 5-micron filter screen, and pumping the liquid medicine after secondary filtration into a first preparation tank;
s6: injecting the liquid medicine in the first preparation tank into the mixing tank;
s7: injecting water into the mixing tank for final constant volume;
s8: sterilizing the mixture by an instant sterilizer after constant volume, and finally filling and factory testing the mixture at the sterilization temperature of 90 ℃.
As a preferred technical scheme of the invention, the sweet tea chrysanthemum is subjected to enzyme deactivation for 6-9 minutes at the temperature of 150-180 ℃ before the step S1, and then the temperature of the deactivated leaves is reduced to below 30 ℃; wherein the fixation treatment comprises fixation of sweet tea at 150-160 deg.C for 5-7 min, and fixation at 160-180 deg.C for 1-2 min.
As a preferred technical scheme of the invention, in the step S3, the ratio of the raw materials to water is 1: 60-70 by weight, and the water is deionized water or purified water.
As a preferred technical scheme of the invention, in the step S2, the mesh bag is 80-100 meshes, and in the step S4, the filter screen is 200 meshes.
Compared with the prior art, the invention can achieve the following beneficial effects:
the natural sugar-free sweet tea beverage prepared by the method does not contain any additive, and is a pure natural sugar-free sweet tea beverage which can be drunk for a long time with confidence, and has pure taste and excellent mouthfeel. The sweet tea beverage has high sweetness and low calorie, is very suitable for patients with diabetes, hypertension, hyperlipemia, cardiovascular and cerebrovascular diseases and obese people, and also has the effects of promoting the production of body fluid to quench thirst, clearing heat and moistening lung, nourishing liver and kidney, reducing blood fat and blood pressure, reducing blood sugar, losing weight, promoting urination and the like; in addition, the natural sugar-free sweet tea beverage with different tastes, such as fresh and cool mouthfeel, sweet and mellow mouthfeel and the like can be prepared by selecting the sweet tea prepared by different preparation methods, so that wide consumers have a wider selection range.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The present invention will be further described with reference to specific examples, but the following examples are only preferred embodiments of the present invention, and not all embodiments of the present invention are intended to be included in the scope of the present invention. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative efforts belong to the protection scope of the present invention. The experimental methods in the following examples are conventional methods unless otherwise specified, and materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
Example (b):
as shown in figure 1, the invention provides a sugar-free low-heat sweet tea, which comprises 8-10 parts of stevia rebaudiana, 5-8 parts of tea bags, 5-7 parts of chrysanthemum, 3-4 parts of honeysuckle, 3-5 parts of pueraria flower, 1-3 parts of sweet osmanthus flower, 1-3 parts of jasmine flower, 0.5-0.7 part of dried ginger, 1-2 parts of apocynum venetum, 2-4 parts of cassia seed, 3-5 parts of fried celery seed, 0.2-0.4 part of tartary buckwheat, 0.5-0.8 part of lotus leaf, 0.4-0.5 part of lophatherum gracile, 0.6-0.8 part of burdock tea, 0.2-0.4 part of fried rice, 0.5-0.8 part of corn stigma and 0.5-0.8 part of peanut leaf, 0.8-1 part of rose, 3-4 parts of Chinese waxgourd peel, 0.2-0.4 part of hairy root, 0.3-0.4 part of reed rhizome, 0.5-0.6 part of dendrobium, 0.6-0.8 part of dendrobium officinale, 3-5 parts of mint, 4-6 parts of boat-fruited sterculia seed, 0.5-0.7 part of lemon slice, 3-4 parts of hawthorn, 0.5-0.8 part of pineapple, 0.2-0.4 part of apple, 0.7-0.8 part of sanchi flower, 0.8-0.9 part of ginseng leaf, 0.5-0.8 part of liquorice, 0.2-0.4 part of grapefruit, 0.5-0.8 part of dark plum, 0.2-0.4 part of green tea, 0.6-0.8 part of red date and 0.1-0.3 part of longan.
In this embodiment, the tea bag refers to one or more of all tea varieties currently on the market, and the tea is properly modified according to the production area, variety and quality.
In this embodiment, the sugar-free low-calorie sweet tea may be in the form of a package of tea bags, pharmaceutical capsules, or the like.
In this example, the sweet tea chrysanthemum is wugong sweet tea.
The natural sugar-free sweet tea beverage prepared by the method does not contain any additive, and is a pure natural sugar-free sweet tea beverage which can be drunk for a long time with confidence, and has pure taste and excellent mouthfeel. The sweet tea beverage has high sweetness and low calorie, is very suitable for patients with diabetes, hypertension, hyperlipemia, cardiovascular and cerebrovascular diseases and obese people, and also has the effects of promoting the production of body fluid to quench thirst, clearing heat and moistening lung, nourishing liver and kidney, reducing blood fat and blood pressure, reducing blood sugar, losing weight, promoting urination and the like; in addition, the natural sugar-free sweet tea beverage with different tastes such as fresh and cool mouthfeel, sweet and mellow mouthfeel and the like can be prepared by selecting the sweet tea prepared by different preparation methods, so that wide consumers have a wider selection range.
Example two:
a production method of sugar-free low-heat sweet tea comprises the following steps:
the first step is as follows: taking raw materials: 8 parts of stevia rebaudiana, 5 parts of tea bag, 5 parts of chrysanthemum, 3 parts of honeysuckle, 3 parts of flower of kudzuvine, 2 parts of sweet osmanthus, 2 parts of jasmine, 0.5 part of dried ginger, 1 part of apocynum venetum, 2 parts of cassia seed, 3 parts of fried celery seed, 0.2 part of tartary buckwheat, 0.5 part of lotus leaf, 0.4 part of lophatherum gracile, 0.6 part of burdock tea, 0.2 part of fried rice, 0.5 part of corn stigma, 0.5 part of peanut leaf, 0.8 part of rose, 3 parts of exocarpium benincasae, 0.2 part of hairy rhizome, 0.3 part of reed root, 0.5 part of dendrobium officinale, 0.6 part of dendrobium officinale, 3 parts of mint, 4 parts of boat-fruited sterculia seed, 0.5 part of lemon slice, 3 parts of hawthorn, 0.5-part of pineapple, 0.2 part of apple, 0.7 part of sanchi flower, 0.8 part of ginseng leaf, 0.5 part of liquorice, 0.2 part of grapefruit, 0.5 part of dark plum, 0.2 part of green tea, 0.6 part of red date, 0.6 part of longan leaf and 0.1 part of red date;
the second step is that: packaging the raw materials in a mesh bag, and placing into an extraction tank;
the third step: adding water into the extraction tank, heating to 90 ℃, and preserving heat for 1 hour to generate liquid medicine;
the fourth step: coarse filtering the liquid medicine through a filter screen;
the fifth step: filtering the coarse-filtered liquid medicine again by a 5-micron filter screen, and pumping the liquid medicine after secondary filtration into a first blending tank;
and a sixth step: injecting the liquid medicine in the first preparation tank into the mixing tank;
the seventh step: injecting water into the mixing tank for final constant volume;
eighth step: sterilizing the mixture by an instant sterilizer after constant volume, and finally filling and factory testing the mixture at the sterilization temperature of 90 ℃.
In the embodiment, before the step S1, the sweet tea chrysanthemum needs to be de-enzymed for 6-9 minutes at the temperature of 150-180 ℃, and then the de-enzymed leaves are cooled to the temperature below 30 ℃; wherein the fixation treatment comprises fixation of sweet tea at 150-160 deg.C for 5-7 min, and fixation at 160-180 deg.C for 1-2 min.
In this embodiment, in the step S3, the ratio of the raw material drug to water is 1: 60-70 by weight, and the water is deionized water or purified water.
In this embodiment, in the step S2, the mesh bag is 80-100 meshes, and in the step S4, the filter screen is 200 meshes.
Example three:
examples one and two may be divided into sugar-free sweet tea types according to internal ingredients; the present example describes a sugar-free wine tea: wherein the composition comprises the following components in parts by weight: 6 parts of fermented wine, 10 parts of stevia rebaudiana, 6 parts of mint and 8 parts of boat-fruited sterculia seed, wherein in the embodiment, the fermented wine is one or more of white spirit, yellow wine and sake.
In the present invention, unless expressly stated or limited otherwise, the recitation of a first feature "on" or "under" a second feature may include the recitation of the first and second features being in direct contact, and may also include the recitation that the first and second features are not in direct contact, but are in contact via another feature between them. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A sugar-free low-heat sweet tea is characterized in that: comprises 8 to 10 parts of stevia rebaudiana, 5 to 8 parts of tea bag, 5 to 7 parts of chrysanthemum, 3 to 4 parts of honeysuckle, 3 to 5 parts of kudzuvine flower, 1 to 3 parts of sweet osmanthus, 1 to 3 parts of jasmine flower, 0.5 to 0.7 part of dried ginger, 1 to 2 parts of apocynum venetum, 2 to 4 parts of cassia seed, 3 to 5 parts of fried celery seed, 0.2 to 0.4 part of tartary buckwheat, 0.5 to 0.8 part of lotus leaf, 0.4 to 0.5 part of lophatherum gracile, 0.6 to 0.8 part of burdock tea, 0.2 to 0.4 part of fried rice, 0.5 to 0.8 part of corn stigma, 0.5 to 0.8 part of tea leaf and 0.8 to 1 part of rose, 3-4 parts of Chinese waxgourd peel, 0.2-0.4 part of rhizoma solani, 0.3-0.4 part of reed rhizome, 0.5-0.6 part of dendrobium, 0.6-0.8 part of dendrobium officinale, 3-5 parts of mint, 4-6 parts of boat-fruited sterculia seed, 0.5-0.7 part of lemon slice, 3-4 parts of hawthorn, 0.5-0.8 part of pineapple, 0.2-0.4 part of apple, 0.7-0.8 part of sanchi flower, 0.8-0.9 part of ginseng leaf, 0.5-0.8 part of liquorice, 0.2-0.4 part of grapefruit, 0.5-0.8 part of dark plum, 0.2-0.4 part of folium isatidis green tea, 0.6-0.8 part of red date and 0.1-0.3 part of longan.
2. The sugar-free low-calorie sweet tea according to claim 1, wherein: the tea bag refers to one or more of all tea varieties in the current market, and the tea is properly added or subtracted according to the production area, variety and quality.
3. The sugar-free low-calorie sweet tea according to claim 1, wherein: the sugar-free low-heat sweet tea can be packaged in the form of tea bags, medicinal capsules and the like.
4. The sugar-free low-calorie sweet tea according to claim 1, wherein: the sweet tea chrysanthemum is Wugong sweet tea chrysanthemum.
5. A production method of sugar-free low-heat sweet tea is characterized by comprising the following steps: a sugar-free low-calorie sweet tea comprising the sugar-free low-calorie sweet tea of claims 1 to 4, which is produced by the following method:
s1: taking raw materials: 8 parts of stevia rebaudiana, 5 parts of tea bags, 5 parts of chrysanthemum, 3 parts of honeysuckle, 3 parts of flower of kudzuvine, 2 parts of sweet osmanthus, 2 parts of jasmine, 0.5 part of dried ginger, 1 part of apocynum venetum, 2 parts of cassia seeds, 3 parts of fried celery seeds, 0.2 part of tartary buckwheat, 0.5 part of lotus leaves, 0.4 part of lophatherum gracile, 0.6 part of burdock tea, 0.2 part of fried rice, 0.5 part of corn stigma, 0.5 part of peanut leaves, 0.8 part of roses, 3 parts of Chinese waxgourd peels, 0.2 part of hairy roots, 0.3 part of reed rhizome, 0.5 part of dendrobium officinale, 0.6 part of dendrobium officinale, 3 parts of mint, 4 parts of scaphium scaphigerum, 0.5 part of lemon slices, 3 parts of hawthorn, 0.5-part of pineapples, 0.2 part of apples, 0.7 part of sanchi flowers, 0.8 part of ginseng leaves, 0.5 part of liquorice, 0.2 part of grapefruit, 0.5 part of dark plum, 0.2 part of green tea leaves, 0.6 part of red dates and 1.6 part of longan leaves;
s2: packaging the raw materials in a mesh bag, and placing into an extraction tank;
s3: adding water into the extraction tank, heating to 90 ℃, and preserving heat for 1 hour to generate liquid medicine;
s4: coarse filtering the medicinal liquid with a filter screen;
s5: filtering the coarse-filtered liquid medicine again by a 5-micron filter screen, and pumping the liquid medicine after secondary filtration into a first blending tank;
s6: injecting the liquid medicine in the first preparation tank into the mixing tank;
s7: injecting water into the mixing tank for final constant volume;
s8: sterilizing the mixture by an instant sterilizer after constant volume, and finally filling and factory testing the mixture at the sterilization temperature of 90 ℃.
6. The sugar-free low-calorie sweet tea according to claim 5, wherein: the sweet tea chrysanthemum is subjected to enzyme deactivation for 6-9 minutes at the temperature of 150-180 ℃ before the step S1, and then the temperature of the deactivated leaves is reduced to below 30 ℃; wherein the water-removing treatment comprises the steps of firstly removing the water of the sweet tea leaves for 5-7 minutes at the temperature of 150-160 ℃ and then removing the water of the sweet tea leaves for 1-2 minutes at the temperature of 160-180 ℃.
7. The sugar-free low-calorie sweet tea and the production method thereof according to claim 5, wherein: in the step S3, the ratio of the raw materials to water is 1: 60-70 by weight, and the water is deionized water or purified water.
8. The sugar-free low-calorie sweet tea and the production method thereof according to claim 5, characterized in that: in the step S2, the mesh bag is 80 meshes to 100 meshes, and in the step S4, the filter screen is 200 meshes.
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Application publication date: 20221223 |