CN115669771B - Osmanthus and black herb tea and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of tea bag (beverage) processing, in particular to an osmanthus flower combined spicebush root beverage and a preparation process thereof. The invention discloses osmanthus combined spiced root tea which comprises the following raw materials in parts by weight: 1-3 parts of coarse powder of alkaloid extract in lindera root, 1-3 parts of coarse powder of fucoxanthin extract in sargassum fusiforme, 3-4 parts of dry osmanthus fragrans, 1-2 parts of honey, 1-2 parts of red date slices and 1-2 parts of fructus alpiniae oxyphyllae. The osmanthus combined spiced tea prepared by the invention has obvious effects of fragrance, sweet taste and body building efficacy, and the pure natural product has no other additives and has stable quality.

Description

Osmanthus and black herb tea and preparation method thereof

Technical field

The invention relates to the technical field of teabag (beverage) processing, in particular to an osmanthus and black medicine beverage and its production process.

Background technique

Wuyao is a traditional Chinese medicinal material with a wide range of pharmacological activities. Traditional Chinese medicine believes that anyone who suffers from discomfort in the chest and abdomen caused by qi deficiency can use Wuyao to relieve it. Studies have shown that its active ingredient alkaloids have anti-inflammatory, antioxidant and anti-cancer effects, giving it broad development prospects. Currently, the production of Wuyao tea beverages on the market usually involves directly making teabags from Wuyao leaves and roses or cloves, etc. for brewing. However, the maximum effect is not achieved in terms of color, taste, effect, etc.

Therefore, there is a need to improve existing technologies.

Contents of the invention

The technical problem to be solved by the present invention is to provide a pure natural osmanthus and black herb tea and a production method thereof.

In order to solve the above technical problems, the present invention provides a kind of osmanthus and black medicinal tea, which consists of the following raw materials by weight:

1-3 parts of coarse powder of alkaloid extract from Wuyao root, 1-3 parts of coarse powder of fucoxanthin extract from hijiki, 3-4 parts of dried osmanthus, 1-2 parts of honey, 1 red date slice -2 portions, 1-2 portions of Yizhiren (dried Yizhiren medicine).

The moisture content of dried sweet-scented osmanthus is ≤5%; the moisture content of red date slices is ≤5%; the moisture content of dried Yizhiren medicine is ≤5%.

As an improvement of the sweet-scented osmanthus and black medicinal tea of the present invention, the sweet-scented osmanthus and black medicinal tea consists of the following raw materials by weight:

2 parts of coarse powder of alkaloid extract from Wuyao root, 2 parts of coarse powder of fucoxanthin extract from hijiki, 3 parts of dried osmanthus, 1 part of honey, 1 part of red jujube slices, and 1 part of Puzzle seeds.

As a further improvement of the sweet-scented osmanthus and black root tea of the present invention, the preparation method of the coarse powder of the alkaloid extract from the root of the black root includes the following steps:

1.1) Rough extraction of alkaloids:

A1. Material selection and cleaning: Wash the root of the root of the root (fresh root of the root of the black root) and cut it into pieces to obtain the lump of the root of the root of the black root;

A2. Drying and grinding: After drying the massive aegypti root (dry until the moisture content is ≤5%), grind into powder and sieve (passing a 100-mesh sieve) to obtain aigonia powder;

A3. Ultrasonic extraction: Soak the black root powder in absolute ethanol for 30 ± 10 minutes and then perform ultrasonic extraction 2 to 3 times, and combine the extracts; the material-to-liquid ratio of the black root powder and absolute ethanol is 1g/10 to 20ml;

1.2) Acidic water alkalization treatment of alkaloids:

B1. Acid water treatment: Concentrate the combined extract obtained in step 1.1) first, and then acidify it with 2% hydrochloric acid to a pH of 3±0.2 to obtain an acidified extract;

The combined extract corresponding to each 1g of the black root powder is concentrated to 2 to 3 ml;

B2. Filtration: Let the acidified extract stand for 15 to 20 minutes and then filter to obtain the filtrate;

B3. Alkalization with sodium hydroxide: Alkalize the filtrate with 2% sodium hydroxide until the pH is 10±0.2; obtain the alkalized filtrate;

B4. Chloroform extraction: add chloroform to the alkalized filtrate for extraction, and recover the chloroform layer solution; the alkalized filtrate: chloroform = a volume ratio of 1:1.0 to 1.2;

B5. Evaporate to dryness under reduced pressure: Evaporate the chloroform layer solution to dryness under reduced pressure (pressure of 0.1MPa) at 35±5°C to obtain the coarse powder of the alkaloid extract from Aigonia japonica. Store away from light until later use.

As a further improvement of the osmanthus and black herb tea of the present invention, the preparation method of the coarse powder of fucoxanthin extract in hijiki includes the following steps:

C1. Material selection and cleaning: Wash the hijiki (fresh hijiki) with clean water and drain it naturally (until it no longer drips). Wash the hijiki;

C2. Cryopreservation: place the washed hijiki at -20±5°C and freeze for 4 to 8 hours to obtain frozen algae; C3. Crushing: crush the frozen algae (pulverize to over 100 Purpose sieve) to obtain hijiki powder;

C4. Extraction: Take the hijiki powder and place it in a stoppered container (for example, a stoppered Erlenmeyer flask), and add methanol as the extraction solvent; the hijiki powder: methanol = a material-to-liquid ratio of 1g/5-10ml;

Under dark conditions (for example, after wrapping the flask with tin foil and stoppering it), heat and oscillate in a constant temperature water bath at 37±1°C at 120±20r/min for 1±1h, centrifuge (5000r/min for 10min), and collect the centrifuged result. liquid;

C5. Vacuum concentration: Vacuum concentrate the centrifuged liquid to a viscous state (place it in a rotary evaporator at 35-40°C and vacuum concentrate it to a reddish-brown viscous state);

C6. Freeze-drying: Freeze-dry the concentrated product (dry at -78~-82°C for 12-24 hours) to obtain coarse powder of fucoxanthin extract from Hijiki.

The present invention also provides a method for making the above-mentioned osmanthus and black herb tea: weigh each raw material according to the weight ratio, and make a tea bag (tea bag) according to a conventional method. The tea bag can be drunk after being brewed with hot water in a conventional manner.

Compared with the prior art, the present invention has the following beneficial effects:

1. Good aroma and sweet taste: In the present invention, tea bags (bags) are prepared by mixing the alkaloid extract of the root of the root of the black root, the fucoxanthin extract of the hijiki flower, dried osmanthus, dried jujube slices, longan seeds and honey. Ingredients for making tea. Among them, the sweet-scented osmanthus adds the aroma of the overall tea, and the sweet taste of honey and red dates improves the bitter taste of black root. Various raw materials complement each other and improve the effects of physical fitness, whitening and skin care.

2. Good stability: The tea bag prepared in the present invention was prepared with a tea solution, and its stability was measured, which proved that it has good stability.

In summary, through research and exploration, the present invention innovatively uses the alkaloid extract from the root of Wu Yao, supplemented by osmanthus, honey, fucoxanthin extract from Hijiki, red dates and Puzzle seeds, so that its quality is improved. Guaranteed, and has good color, taste and efficacy. The invention is a tea beverage that can strengthen the body, reduce inflammation, aid digestion, relieve cough and reduce phlegm, and have antioxidant, whitening and other functions. The preparation process of the osmanthus and osmanthus herbal tea of the present invention enables the prepared osmanthus and osmanthus and black herb tea to have obvious aroma, sweet taste, and body-building effect, and the pure natural product does not have any other additives and has stable quality.

Detailed ways

The present invention will be further described below in conjunction with specific embodiments, but the protection scope of the present invention is not limited thereto:

The dried osmanthus, red date slices and Pizhiren (dried Pizhiren medicine) in the present invention can all be obtained through conventional commercial methods, and the moisture content is ≤5%.

Embodiment 1. A preparation process of Osmanthus fragrans and black medicinal tea, including the following steps:

1. Preparation of coarse powder of alkaloid extract from Wu Yao root:

1.1) Rough extraction of alkaloids:

A1. Material selection and cleaning: wash and cut the fresh root of Wuyao into pieces;

A2. Drying and grinding: After drying the massive aegonia root (drying at 50°C until the moisture content is ≤5%), grind into powder and sieve (passing a 100-mesh sieve) to obtain aigonia powder;

A3. Ultrasonic extraction: Soak 10g of black root powder in 150ml of absolute ethanol for 30 minutes, then perform the first ultrasonic extraction (power 100w, frequency 20KHz, time 30min), filter, and obtain the filtrate and filter residue respectively;

Add 150 ml of absolute ethanol to the filter residue to continue the ultrasonic extraction, and repeat the ultrasonic extraction again; combine the extracts obtained from three ultrasounds to obtain the combined extract.

1.2) Acidic water alkalization treatment of alkaloids:

B1. Acid water treatment: Concentrate the combined extract obtained in step 1.1) to 20 ml, and then acidify it with 2% hydrochloric acid to a pH of about 3;

B2. Filtration: Let the acidified extract stand for a period of time (15 to 20 minutes) and filter to obtain the filtrate;

B3. Alkalization with sodium hydroxide: Alkalize the filtrate with 2% sodium hydroxide until the pH is 10;

B4. Chloroform extraction: add chloroform to the alkalized filtrate for extraction, and recover the chloroform layer solution; the alkalized filtrate: chloroform = a volume ratio of 1:1.0 to 1.2;

B5. Evaporate to dryness under reduced pressure: The chloroform layer solution is evaporated to dryness (to constant weight) under reduced pressure (0.1MPa) at 35°C to obtain the coarse powder of the alkaloid extract from Aigonia japonica. Store away from light until later use.

2. Crude extraction of fucoxanthin:

C1. Material selection and cleaning: select fresh hijiki, wash it with water (to wash away the sediment on the surface, etc.), and drain naturally (until it no longer drips);

C2. Frozen storage: After washing, hijiki is placed at -20°C and frozen for 6 hours;

C3: Crushing: take the frozen algae and crush it (crushed until it passes through a 100-mesh sieve);

C4: Extraction: Place 10g hijiki powder in a stoppered Erlenmeyer flask, add 100ml of extraction solvent methanol; wrap the stoppered Erlenmeyer flask with tin foil, heat and oscillate in a constant temperature water bath at 37°C at 120r/min for 1 hour, 5000r/ Centrifuge for 10 minutes and collect the filtrate obtained by centrifugation;

C5: Vacuum concentration: The filtrate obtained by centrifugation is placed in a rotary evaporator and concentrated under vacuum at 35-40°C until it becomes reddish brown and viscous;

C6: Freeze-drying: Freeze-dry at -78~-82°C for 24 hours to obtain coarse powder of fucoxanthin extract from hijiki.

3. Sterile packaging:

The formula is set to 2 parts of coarse powder of alkaloid extract from Wuyao root, 2 parts of coarse powder of fucoxanthin extract from Hijiki, 3 parts of dried osmanthus, 1 part of honey, 1 part of red jujube slices, and 1 part of P. 1 portion of dried benevolent medicine.

According to the above formula, each material is quantitatively combined in a sterile environment, and finally a tea bag (tea bag) is made according to the conventional tea bag preparation method.

Example 2. Change the formula of Step 3 of Example 1 into: 1 part of coarse powder of alkaloid extract from Aegis root, 1 part of coarse powder of fucoxanthin extract from Hijiki root, 3 parts of dried Osmanthus fragrans, 2 parts of honey, 1 part of red date slices, and 1 part of dried Yizhiren medicine. The rest are identical to Example 1.

Example 3. Change the formula of Step 3 of Example 1 into: 3 parts of coarse powder of alkaloid extract from Aegis root, 3 parts of coarse powder of fucoxanthin extract from Hijiki spp., 2 parts of dried Osmanthus fragrans, 2 parts of honey, 1 part of red date slices, and 1 part of dried Yizhiren medicine. The rest are identical to Example 1.

Comparative Example 1. Compared with Example 1: Step A3 in step 1.1) was changed to only perform one ultrasonic extraction; the rest is the same as Example 1.

Comparative Example 2, compared to Example 1: the filtration of step B2 in step 1.2) was cancelled, that is, the acidified extract obtained in B1 was directly subjected to the subsequent B3; the rest is the same as in Example 1.

Comparative Example 3. Compared with Example 1: Change step C2 in step 2 to place at room temperature for 6 hours, and the rest is the same as in Example 1.

The above examples and comparative examples were simultaneously subjected to the following tests:

1. Stability test

The prepared tea bags were sealed in conventional food packaging bags and stored under conventional indoor conditions for 0, 1, and 3 months for stability testing.

Add 2.0g tea bag to 50ml boiling water (about 100℃) and brew, observe its dissolution, then let it stand for 10 minutes to observe the color and impurities of the tea soup; the results are as follows: Table 1

Table 1

Note: Within 1-2 minutes of brewing, the color of the tea will be bright and the aroma of tea will overflow; it will be judged as instant dissolution; if tea cannot be formed after 2 minutes, it will be judged as slow dissolution.

No impurities: means the tea is a clear and transparent solution with no obvious solid impurities visible to the naked eye.

According to Table 1, it can be seen that the tea bag of the present invention has good stability.

2. Moisture absorption test

The moisture absorption degree of the above-mentioned tea bags stored for 3 months was tested. The number of repetitions was 50 times and the average value was taken. The results obtained are as follows in Table 2:

Table 2

Note: Moisture absorption rate = (weight of the tea bag after three months of storage - weight of the tea bag just prepared)/weight of the tea bag just prepared;

3. Sensory flavor evaluation

The evaluation criteria are as shown in Table 3:

table 3

10 reviewers conducted evaluations according to the above standards and took the average value (and performed rounding data processing). The results are as follows in Table 4:

Table 4

Finally, it should also be noted that the above enumerations are only several specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments, and many modifications are possible. All modifications that a person of ordinary skill in the art can directly derive or associate from the disclosure of the present invention should be considered to be within the protection scope of the present invention.

Claims (2)

1. A kind of sweet-scented osmanthus and black medicinal tea, characterized in that the sweet-scented osmanthus and black medicinal tea consists of the following raw materials by weight: 1-3 parts of coarse powder of alkaloid extract from Wuyao root, 1-3 parts of coarse powder of fucoxanthin extract from hijiki, 3-4 parts of dried osmanthus, 1-2 parts of honey, 1 red date slice -2 parts, 1-2 parts of Puzzle Kernel; Weigh each raw material according to the weight ratio and then make tea bags; The preparation method of the coarse powder of the alkaloid extract from the root of Wu Yao includes the following steps: 1.1) Rough extraction of alkaloids: A1. Material selection and cleaning: Wash the root of the root of the root of the black root and cut into pieces to obtain the block of the root of the black root; A2. Drying and crushing: After drying the massive ebony roots, grind them into powder and sieve to obtain ebony powder; A3. Ultrasonic extraction: Soak the black root powder in absolute ethanol for 30±10 minutes and then perform ultrasonic extraction 2 to 3 times, and combine the extracts; the material-liquid ratio of the black root powder and absolute ethanol is 1g/10~20mL; 1.2) Acidic water alkalization treatment of alkaloids: B1. Acid water treatment: Concentrate the combined extract obtained in step 1.1) first, and then acidify it with 2% hydrochloric acid to a pH of 3±0.2 to obtain an acidified extract; The combined extract corresponding to every 1g of black root powder is concentrated to 2~3mL; B2. Filtration: Let the acidified extract stand for 15 to 20 minutes and then filter to obtain the filtrate; B3. Alkalization with sodium hydroxide: Alkalize the filtrate with 2% sodium hydroxide until the pH is 10±0.2; obtain the alkalized filtrate; B4. Chloroform extraction: add chloroform to the alkalized filtrate for extraction, and recover the chloroform layer; the volume ratio of the alkalized filtrate: chloroform = 1: (1.0~1.2); B5. Evaporate to dryness under reduced pressure: Evaporate the chloroform layer to dryness under reduced pressure at 35 ± 5°C to obtain the coarse powder of the alkaloid extract from Aigonia; The preparation method of the coarse powder of fucoxanthin extract from hijiki includes the following steps: C1. Material selection and cleaning: wash the hijiki with clean water and drain naturally to obtain clean hijiki; C2. Frozen storage: Place the washed hijiki at -20±5°C and freeze for 4 to 8 hours to obtain frozen algae; C3. Crushing: crush the frozen algae to obtain hijiki powder; C4. Extraction: Take the hijiki powder and place it in a container with a stopper, and add methanol as the extraction solvent; the hijiki powder: methanol = material-liquid ratio of 1g/5~10mL; Under dark conditions, heat and oscillate in a constant temperature water bath at 37±1 ^° C and 120±20r/min for 1±1h, then centrifuge and collect the centrifuged liquid; C5. Vacuum concentration: Vacuum concentrate the centrifuged liquid to a viscous state; C6. Freeze-drying: Freeze-dry the concentrated product to obtain coarse powder of fucoxanthin extract from hijiki. 2. The sweet-scented osmanthus and black medicinal tea according to claim 1, characterized in that the sweet-scented osmanthus and black medicinal tea consists of the following raw materials by weight: 2 parts of coarse powder of alkaloid extract from Wuyao root, 2 parts of coarse powder of fucoxanthin extract from hijiki, 3 parts of dried osmanthus, 1 part of honey, 1 part of red jujube slices, and 1 part of Puzzle seeds.