CN1381208A - Acanthopanax tea beverage and its preparing process - Google Patents

Acanthopanax tea beverage and its preparing process Download PDF

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Publication number
CN1381208A
CN1381208A CN 02109595 CN02109595A CN1381208A CN 1381208 A CN1381208 A CN 1381208A CN 02109595 CN02109595 CN 02109595 CN 02109595 A CN02109595 A CN 02109595A CN 1381208 A CN1381208 A CN 1381208A
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China
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tea
water
acanthopanax
raw
add
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CN 02109595
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Chinese (zh)
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CN1194639C (en
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张东杰
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张东杰
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Abstract

An acanthopanax tea beverage is prepared from 17 raw materials including acanthopanax extract, black tea or oolong tea, granular white sugar, glucose, ribaudioside, etc. through extracting tea liquid, dissolving raw materials ultrafiltering, and sterilizing. It has unique taste.

Description

Acanthopanax tea beverage and manufacture method thereof
Technical field: the present invention relates to a kind of manufacture method that contains nourishing beverage and this drink of wilsonii effective ingredient.
Background technology: wilsonii is the Chinese medicine treasure, has immunity that strengthens human body and the effect of preventing and curing diseases.There is following shortcoming in existing beverage about wilsonii: the one, and the bitter taste of its Chinese medicine is heavier; The 2nd, each proportion of raw materials is very unreasonable; The 3rd, the less stable of beverage turbid phenomenon can occur after the cooling.
Summary of the invention: the present invention develops a kind of acanthopanax tea beverage and manufacture method thereof, and it has solved the problem of the unreasonable and poor stability of weak flavor, raw material proportioning that existing like product exists.The present invention is made up of following raw materials by weight percent: amounting to flavones concentration is the siberian Ginseng P.E 0.2~2 of 4~10mg/ml, black tea or oolong tea 0~12, white granulated sugar 1~9, glucose 0~4.5, stevioside 0.007~0.05, citric acid 0.02~0.2, Fructus Schisandrae Chinensis extractum 0~0.8, L-ascorbic acid 0.02~0.1, composite phosphate 0~0.1, sodium sulfite 0~0.1, black tea or oolong tea essence 0~0.05, iced tea essence 0~0.08, cycloheptaamylose 0.02~0.2, ethyl maltol 0.01~0.1, honey 0~4.5, natural caramel colorant 0.01~0.15, water 78~98.Described water is for purifying soft water.Manufacture method of the present invention is undertaken by following step: the extraction of (one) millet paste: black tea after will pulverizing or oolong tea add in the extractor, add the L-ascorbic acid simultaneously, cycloheptaamylose, composite phosphate, sodium sulfite, the citric acid of total amount 1/4 and an amount of water, extracted 5~20 minutes down at 80~90 ℃, extract 1~3 time, being cooled to room temperature leaves standstill to filter and obtains millet paste: the course of dissolution of (two) raw material: add an amount of water in sugar dissolving kettle, add white granulated sugar then, glucose, stevioside, Fructus Schisandrae Chinensis extractum, remaining citric acid, ethyl maltol and natural caramel colorant, be heated to 70~90 ℃, be stirred to till the dissolving, be cooled to room temperature then, add black tea essence and iced tea essence again, and stir; (3) ultra-filtration process: raw material, siberian Ginseng P.E, millet paste and the remaining water of dissolving are added to blend tank, stir, adopt the ultrafilter apparatus for converting to filter, this device molecular cut off is 80,000~100,000 dalton, or, obtain filtered solution after the filtration with 0.1~0.2 micron smart filter equipment filtration; (4) with canned after filtered solution sterilization, the sterilization, promptly make finished product.Used water is to adopt reverse-osmosis treated in the said process, free from admixture and suspension, and the purification soft water of aseptic low ion, this hardness of water is less than 85 degree (85mg/L is in CAO).Amount of water in the extraction process of above-mentioned millet paste be in the raw material Total Water 15~25%.Sterilization process after above-mentioned ultra-filtration process is to use the superhigh temperature flash pasteurizer, sterilization under 120~135 ℃/2~3S.Siberian Ginseng P.E among the present invention can be that the leaf tea by wilsonii is raw material, and its extracting method is: leaf tea is placed extraction equipment, and add entry, tea-water proportion is 0.2~1: 20~120; Extracted 5~20 minutes down at 80~99 ℃, extract 1~3 time, be cooled to room temperature, or take off albumen and freezing, smart filter, concentrate and make the siberian Ginseng P.E of amounting to flavones concentration 4~10mg/ml through ethanol again.Above-mentioned leaf tea also can pass through before extraction and pulverize, and crosses 20~60 mesh sieves.Siberian Ginseng P.E among the present invention can also be to be raw material by the root of wilsonii, stem, its preparation method is with raw material pulverizing or segment, place 80~99 ℃ of hot water lixiviates 10~50 minutes, lixiviate is 1~3 time altogether, take off albumen and the concentrated siberian Ginseng P.E of amounting to flavones concentration 4~10mg/ml, the i.e. Extractum Acanthopanacis Senticosi of being prepared into of freezing smart filter through ethanol again.Acanthopanax tea beverage of the present invention is rich in the Tea Polyphenols class, and (content is 150~350mg/L), and it mainly is made up of catechin, flavones unstrained spirits class, anthocyanidin, phenolic acid four class compositions.It is one of dense Main Ingredients and Appearance of fresh taste in the tea beverage.Because of it is a kind of powerful antioxidant, so have good health-care effect again.This product has the effect that antitumor action, antiatherosclerosis, anti-dental caries protect tooth, antibiotic, ultraviolet radiation resisting.This product is rich in flavones, and it is the main composition of wilsonii medical effect, is a kind of extremely strong antioxidant.This product also contains alkaloid, and it has effects such as the immunity of raising, cardiac stimulant, beneficial god.In sum, this acanthopanax tea beverage be on the basis of tea beverage with the high-level drink of Chinese herbal medicine reasonable compatibility.This beverage selects that to mix millet paste be base-material for use, and with the Chinese medical concrete reasonable compatibility, whether produce aspect the antagonism of health-care efficacy, aspect stable, done a large amount of research, determined optimum material proportion.Through the animal functional experiment, confirmed that this drink has functions such as antifatigue, anti-ageing, anti-anoxic.The present invention has adopted complex method on reparation technology, both kept the functional component of tealeaves to greatest extent, can shorten the time of lixiviate again, does not strengthen the intensity of lixiviate, improves the efficient of producing.Adopted the method for chemistry and physical measure and usefulness in this technology, not only shifted effective ingredient to greatest extent but also guaranteed the comprehensive stability of each composition, product present clear, color and luster just, characteristics such as brightness height.Product of the present invention has kept the individual style of tea beverage, adopts embedding simultaneously and the method for sheltering is removed the part bitter taste, keeps a part of characteristic or claims the bitter taste of this product typicalness, allows drinking person perceive the medicine fragrance road of Chinese herbal medicine.
The specific embodiment one: present embodiment is a Main Ingredients and Appearance with acanthopanax tea and medicinal extract, is made up of following raw materials by weight percent: amounting to flavones concentration is the siberian Ginseng P.E 0.3~0.7 of 4~10mg/ml, black tea 0.4~0.7, white granulated sugar 2~3, glucose 1~1.5, stevioside 0.01~0.015, citric acid 0.05~0.09, Fructus Schisandrae Chinensis extractum 0.4~0.7, L-ascorbic acid 0.02~0.06, composite phosphate 0.02~0.05, sodium sulfite 0.02~0.05, black tea or oolong tea essence 0.005~0.02, iced tea essence 0.01~0.04, cycloheptaamylose 0.03~0.07, ethyl maltol 0.01~0.02, water 93~95.5.The manufacture method of present embodiment is: get acanthopanax tea and place extraction equipment, and add entry, tea-water proportion is 1: 100, extracted 10 minutes down at 80~99 ℃, black tea or oolong tea are added in the extractor, add the citric acid of L-ascorbic acid, cycloheptaamylose, sodium sulfite, total amount 1/4 and an amount of water simultaneously, extracted 10 minutes down at 80~99 ℃, cooling obtains millet paste.In sugar dissolving kettle, add an amount of water, add white granulated sugar, glucose, stevioside, Fructus Schisandrae Chinensis extractum, remaining citric acid, ethyl maltol then, be heated to 80 ℃, be stirred to till the dissolving, add black tea essence and iced tea essence then, and stir.Raw material, siberian Ginseng P.E, millet paste and the remaining water of dissolving are added to blend tank, stir, adopt the ultrafilter apparatus for converting to filter, its molecular cut off is 80,000~100,000 dalton, obtains filtered solution.With filtered solution through the high temperature flash pasteurizer, sterilization processing under 131 ℃/3S.It is canned to adopt the aseptic canning system to carry out at last, through capping, re-pasteurization, check, coding, vanning operation, promptly makes finished product again.
The specific embodiment two: what present embodiment and the specific embodiment one were different is: the oolong tea with equivalent replaces black tea, and other raw material is identical with the specific embodiment one with technical process.
The specific embodiment three: what present embodiment and the specific embodiment one, two were different is after the high temperature instantaneous sterilization, and material is cooled to 2~6 ℃, enters carbonation apparatus then, and the volume multiple is 2.5~3.5 times, promptly makes the radix Acanthopanacis senticosi tea soda.The composition of other raw material is identical with the specific embodiment one with technical process.
The specific embodiment four: present embodiment is a major ingredient with acanthopanax tea, is made up of following raw materials by weight percent: siberian Ginseng P.E 0.4~0.8, white granulated sugar 1.5~3, stevioside 0.01~0.05, citric acid 0.09~0.2, L-ascorbic acid 0.02~0.1, cycloheptaamylose 0.02~0.2, ethyl maltol 0.01~0.1, natural caramel colorant 0.01~0.15, the water 96~97.9 of amounting to flavones concentration 4~10mg/ml.What its manufacture method and the specific embodiment one were different is: handle the back in the high temperature instantaneous sterilization and carry out hot filling at 80~95 ℃.Make pure acanthopanax tea beverage with acanthopanax tea.
The specific embodiment five: present embodiment is made up of following raw materials by weight percent: Extractum Acanthopanacis Senticosi 0.4~1.2, white granulated sugar 1.5~3.0, stevioside 0.01~0.05, citric acid 0.09~0.2, L-ascorbic acid 0.02~0.1, cycloheptaamylose 0.02~0.2, ethyl maltol 0.01~0.1, natural caramel colorant 0.01~0.15, water 95~97.9.

Claims (8)

1, acanthopanax tea beverage, it is characterized in that it is made up of following raw materials by weight percent: amounting to flavones concentration is the siberian Ginseng P.E 0.2~2 of 4~10mg/ml, black tea or oolong tea 0~1.2, white granulated sugar 1~9, glucose 0~4.5, stevioside 0.007~0.05, citric acid 0.02~0.2, Fructus Schisandrae Chinensis extractum 0~0.8, L-ascorbic acid 0.02~0.1, composite phosphate 0~0.1, sodium sulfite 0~0.1, black tea or oolong tea essence 0~0.05, iced tea essence 0~0.08, cycloheptaamylose 0.02~0.2, ethyl maltol 0.01~0.1, honey 0~4.5, natural caramel colorant 0.01~0.15, water 78~98.
2, acanthopanax tea beverage according to claim 1, it is characterized in that it is a Main Ingredients and Appearance with acanthopanax tea and medicinal extract, it is made up of following raw materials by weight percent: amounting to flavones concentration is the siberian Ginseng P.E 0.3~0.7 of 4~10mg/ml, black tea 0.4~0.7, white granulated sugar 2~3, glucose 1~1.5, stevioside 0.01~0.015, citric acid 0.05~0.09, Fructus Schisandrae Chinensis extractum 0.4~0.7, L-ascorbic acid 0.02~0.06, composite phosphate 0.02~0.05, sodium sulfite 0.02~0.05, black tea or oolong tea essence 0.005~0.02, iced tea essence 0.01~0.04, cycloheptaamylose 0.03~0.07, ethyl maltol 0.01~0.02, water 93~95.5.
3, acanthopanax tea beverage according to claim 1, it is characterized in that with acanthopanax tea be major ingredient, it is made up of following raw materials by weight percent: siberian Ginseng P.E 0.4~0.8, white granulated sugar 1.5~3, stevioside 0.01~0.05, citric acid 0.09~0.2, L-ascorbic acid 0.02~0.1, cycloheptaamylose 0.02~0.2, ethyl maltol 0.01~0.1, natural caramel colorant 0.01~0.15, the water 96~97.9 of amounting to flavones concentration 4~10%.
4, acanthopanax tea beverage according to claim 1 is characterized in that being made up of following raw materials by weight percent: Extractum Acanthopanacis Senticosi 0.4~1.2, white granulated sugar 1.5~3.0, stevioside 0.01~0.05, citric acid 0.09~0.2, L-ascorbic acid 0.02~0.1, cycloheptaamylose 0.02~0.2, ethyl maltol 0.01~0.1, natural caramel colorant 0.01~0.15, water 95~97.9.
5, the manufacture method of acanthopanax tea beverage, it is characterized in that it is undertaken by following step: the extraction of (one) millet paste: black tea after will pulverizing or oolong tea add in the extractor, add the citric acid of L-ascorbic acid, cycloheptaamylose, composite phosphate, sodium sulfite, total amount 1/4 and the water of total water amount 15~25% simultaneously, extracted 5~20 minutes down at 80~99 ℃, extract 1~3 time, be cooled to room temperature and leave standstill to filter and obtain millet paste; (2) course of dissolution of raw material: in sugar dissolving kettle, add an amount of water, add white granulated sugar, glucose, stevioside, Fructus Schisandrae Chinensis extractum, remaining citric acid, ethyl maltol and natural caramel colorant then, be heated to 70~90 ℃, be stirred to till the dissolving, be cooled to room temperature then, add black tea essence and iced tea essence again, and stir; (3) ultra-filtration process: raw material, siberian Ginseng P.E, millet paste and the remaining water of dissolving are added to blend tank, stir, adopt acetate fiber frame ultrafilter apparatus for converting to filter, this device molecular cut off is 80,000~100,000 dalton, or, obtain filtered solution after the filtration with 0.1~0.2 micron smart filter equipment filtration; (4) with canned after filtered solution sterilization, the sterilization, promptly make finished product.
6, the manufacture method of acanthopanax tea beverage according to claim 5, it is characterized in that siberian Ginseng P.E can be that leaf tea by wilsonii is raw material, its extracting method is: leaf tea is placed extraction equipment, and add entry, tea-water proportion is 0.2~1: 20~120; Extracted 5~20 minutes down at 80~99 ℃, extract 1~3 time, be cooled to room temperature.
7, the manufacture method of acanthopanax tea beverage according to claim 6 is characterized in that above-mentioned leaf tea also can pass through pulverizing before extraction, and crosses 20~60 mesh sieves.
8, the manufacture method of acanthopanax tea beverage according to claim 5, it is characterized in that siberian Ginseng P.E can also be that root, stem by wilsonii is raw material, its preparation method is with raw material pulverizing or segment, place 80~99 ℃ of hot water lixiviates 10~50 minutes, lixiviate is 1~3 time altogether, or take off albumen and the concentrated siberian Ginseng P.E of amounting to flavones concentration 4~10mg/ml, the i.e. Extractum Acanthopanacis Senticosi of being prepared into of freezing smart filter through ethanol again.
CNB021095957A 2002-04-27 2002-04-27 Acanthopanax tea beverage and its preparing process CN1194639C (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006131025A1 (en) * 2005-06-10 2006-12-14 Sen Huang Blueberry tea beverage and its preparing process
CN1313033C (en) * 2005-02-24 2007-05-02 郑滨 Wilsonii tea and its preparation method
CN101886031A (en) * 2009-05-14 2010-11-17 天津市慧珍科技有限公司 Tea fruit vinegar and preparation method thereof
CN101213997B (en) * 2008-01-04 2011-07-27 上海师范大学 Leisure health tea beverage and preparation thereof
CN104000269A (en) * 2014-06-25 2014-08-27 唐孟菲 Acanthopanax tea vinegar beverage
CN106473141A (en) * 2016-10-17 2017-03-08 陈春祥 A kind of Radix Et Caulis Acanthopanacis Senticosi essence cream and preparation method thereof

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1313033C (en) * 2005-02-24 2007-05-02 郑滨 Wilsonii tea and its preparation method
WO2006131025A1 (en) * 2005-06-10 2006-12-14 Sen Huang Blueberry tea beverage and its preparing process
CN101213997B (en) * 2008-01-04 2011-07-27 上海师范大学 Leisure health tea beverage and preparation thereof
CN101886031A (en) * 2009-05-14 2010-11-17 天津市慧珍科技有限公司 Tea fruit vinegar and preparation method thereof
CN104000269A (en) * 2014-06-25 2014-08-27 唐孟菲 Acanthopanax tea vinegar beverage
CN104000269B (en) * 2014-06-25 2015-07-22 广西柳州中嘉知识产权服务有限公司 Acanthopanax tea vinegar beverage
CN106473141A (en) * 2016-10-17 2017-03-08 陈春祥 A kind of Radix Et Caulis Acanthopanacis Senticosi essence cream and preparation method thereof

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