WO2023087467A1 - 一种含有鲜芦根和蓝靛果醋的凉草茶及其制备方法 - Google Patents

一种含有鲜芦根和蓝靛果醋的凉草茶及其制备方法 Download PDF

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WO2023087467A1
WO2023087467A1 PCT/CN2021/138857 CN2021138857W WO2023087467A1 WO 2023087467 A1 WO2023087467 A1 WO 2023087467A1 CN 2021138857 W CN2021138857 W CN 2021138857W WO 2023087467 A1 WO2023087467 A1 WO 2023087467A1
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parts
citron
herbal tea
fresh
reed root
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PCT/CN2021/138857
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English (en)
French (fr)
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王丹
胡璇
谢小丽
于福来
江芊
黄梅
林敏霞
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中国热带农业科学院热带作物品种资源研究所
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Publication of WO2023087467A1 publication Critical patent/WO2023087467A1/zh

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    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the application relates to the field of food processing, in particular to a herbal tea containing fresh reed root and indigo fruit vinegar and a preparation method thereof.
  • Herbal tea is a type of beverage with certain functional effects, which is made by decocting and brewing Chinese herbal medicines that can dispel dampness, clear away heat and detoxify.
  • Modern herbal teas are classified as herbal beverages, which mainly refer to one or more of the plants or their extracts that are homologous in medicine and food or allowed to be used by the country as the main raw material, with or without the addition of other food raw materials and food Additives are processed.
  • herbal tea beverage products are also increasingly diversified.
  • the current herbal tea products have a single flavor, and the function is mainly only in the aspect of "reducing fire", and the sweetness mainly comes from sucrose, which is difficult to meet the diversified needs of consumers.
  • the reed root is the fresh or dry rhizome of Phragmites australis (Cav.) Trin.ex Steu. Can be excavated throughout the year, remove buds, fibrous roots and membranous leaves, and use fresh or sun-dried. Sweet, cold, return lung, stomach meridian. Have heat-clearing and promoting the production of body fluid, relieving restlessness, antiemetic, diuresis. For febrile disease polydipsia, vomiting due to stomach heat, cough due to lung heat, pulmonary abscess and vomiting of pus, hot stranguria and astringent pain. "On the Properties of Medicine”: "It can relieve severe heat and appetizers.
  • Lonicera caerulea (scientific name: Lonicera caerulea L.var.edulis Turcz.ex Herd.) is a variant of Lonicera caerulea, Lonicera genus. It is distributed in the Changbai Mountains in Jilin province, the eastern mountains of Daxing'an Mountains in Heilongjiang Province, the eastern part of Heilongjiang and Inner Mongolia, North China, Northwest China, Sichuan and other places. The fruit of the indigo fruit is juicy and rich in various amino acids and vitamins. In addition to its high nutritional value, the fruit is also rich in physiologically active substances and has high medicinal value.
  • Indigo fruit is cold in nature, can clear away heat and purging fire, detoxify and reduce swelling, can effectively improve liver detoxification function, clear liver and improve eyesight.
  • indigo fruit has a sour taste and a bitter taste, so it is not suitable for long-term consumption.
  • the application proposes a kind of herbal tea containing fresh reed rhizome and indigo fruit vinegar and a preparation method thereof to solve the above problems.
  • a kind of herbal tea containing fresh reed rhizome and indigo fruit vinegar comprises the following raw materials in parts by weight: 9 to 200 parts of fresh citron, 2 to 50 parts of fresh reed root, 2 parts of indigo fruit ⁇ 50 parts, 2 ⁇ 50 parts of mulberry leaves, 2 ⁇ 40 parts of black sesame, 1 ⁇ 25 parts of tangerine peel, 1 ⁇ 20 parts of stevia, 0.5 ⁇ 10 parts of jujube seed, 0.5 ⁇ 10 parts of mint, 8 ⁇ 160 parts of rock sugar, 4-85 parts of maltose, 0.3-10 parts of salt, 500-10000 parts of purified water, 1-25 parts of 50-65% pure grain liquor, 1-20 parts of brown sugar, 0.01-0.15 parts of dry yeast, 10-250 parts of cold boiled water .
  • a herbal tea containing fresh reed root and indigo fruit vinegar comprises the following raw materials in parts by weight: 40 parts of fresh citron, 10 parts of fresh reed root, 10 parts of indigo fruit, 10 parts of mulberry leaves, and 8 parts of black sesame , 5 parts of tangerine peel, 4 parts of stevia, 2 parts of jujube seed, 2 parts of mint, 32 parts of rock sugar, 17 parts of maltose, 2 parts of salt, 2000 parts of purified water, 5 parts of 50-65 degree pure grain liquor, 4 parts of brown sugar, 0.03 parts of dry yeast, 50 parts of cold boiled water.
  • a preparation method of herbal tea containing fresh reed rhizome and indigo fruit vinegar comprises the following steps:
  • the time for steaming in the step (2) is 30-180 minutes.
  • the weight ratio of fresh citron, maltose and rock sugar in the step (2) is 2:1:1.
  • the weight ratio of citron and salt in the step (3) is 3:1.
  • the ultrasonic frequency is 20-60 KHz, and the ultrasonic power is 600-1000 W.
  • This application adopts fresh reed rhizome with clearing heat and promoting body fluid, moistening lung and stomach, relieving restlessness and relieving vomiting, and blue indigo fruit with clearing heat and detoxification, anti-inflammatory, anti-virus and anti-tumor, and fermenting both by microbial fermentation , to prepare reed root and indigo fruit vinegar, which contains more than ten kinds of organic acids and various amino acids needed by the human body. It tastes sweet and sour, and has a special fruity aroma. Alkaline balance, eliminate fatigue.
  • the citron used in this application has aroma, pungent, slightly bitter, sour, warm in nature, soothing the liver and regulating qi, widening the chest and resolving phlegm, dehumidifying and neutralizing.
  • the bitter taste is getting stronger and stronger, irritating the throat, and making herbal tea is difficult to be accepted by the public.
  • this application uses maltose, which has the effects of invigorating the spleen and stomach, moistening the lungs and relieving cough, and has the functions of nourishing the middle and nourishing qi, harmonizing the stomach and moistening the lungs, nourishing yin and promoting body fluid, Rock sugar with the effect of moistening the lungs and relieving cough, the citron syrup prepared by the three is golden in color, sweet and sour, soft and waxy, and has a special fruity aroma, which effectively neutralizes the bitterness and sourness of citron, that is, enhances the special fruitiness of citron.
  • this application uses salt to pickle citron, which largely removes the bitter taste of citron, neutralizes the strong sour taste, makes citron fresh and crisp, and can enhance its effects of promoting qi and relieving pain, strengthening the stomach and eliminating food. .
  • this application does not use artificial sweeteners, but chooses natural sweeteners with good efficacy, especially the natural plant stevia rebaudiana, the main one of which is The ingredient is steviol glycoside, which is high in sweetness and low in calories, and has various effects such as promoting metabolism, lowering blood sugar, lowering blood pressure, anti-tumor, improving immunity, and regulating gastric acid; Maltose, as well as rock sugar that has the effects of nourishing the middle and nourishing qi, harmonizing the stomach and moistening the lungs, nourishing yin and promoting body fluid, moistening the lungs and relieving cough.
  • natural sweeteners with good efficacy especially the natural plant stevia rebaudiana, the main one of which is The ingredient is steviol glycoside, which is high in sweetness and low in calories, and has various effects such as promoting metabolism, lowering blood sugar, lowering blood pressure, anti-tumor, improving immunity, and regulating gastric acid; Maltose, as well as rock sugar that
  • a kind of herbal tea containing fresh reed root and indigo fruit vinegar comprising the following raw materials by weight: 9g of fresh citron, 2g of fresh reed root, 2g of indigo fruit, 2g of mulberry leaf, 2g of black sesame, 1g of tangerine peel, 1g of stevia, wild jujube Kernel 0.5g, mint 0.5g, rock sugar 8g, maltose 4g, edible salt 0.3g, purified water 500mL, 52% pure grain liquor 1mL, brown sugar 1g, dry yeast 0.01g, cold boiled water 10mL;
  • a kind of herbal tea containing fresh reed root and indigo fruit vinegar comprising the following raw materials by weight: 200g fresh citron, 50g fresh reed root, 50g indigo fruit, 50g mulberry leaf, 40g black sesame, 25g tangerine peel, 20g stevia, wild jujube Kernel 10g, mint 10g, rock sugar 160g, maltose 85g, edible salt 10g, purified water 10000mL, 52% pure grain liquor 25mL, brown sugar 20g, dry yeast 0.15g, cold water 250mL;
  • citron puree Use 170g of fresh citron to make a puree with a wall breaker, put it in a sealed container, add 85g of maltose and 85g of rock sugar, and steam for 90 minutes in water until the citron is pulpy to obtain citron puree;
  • a kind of herbal tea containing fresh reed root and indigo fruit vinegar comprising the following raw materials by weight: 40g fresh citron, 10g fresh reed root, 10g indigo fruit, 10g mulberry leaf, 8g black sesame, 5g tangerine peel, 4g stevia, wild jujube Kernel 2g, mint 2g, rock sugar 32g, maltose 17g, edible salt 2g, purified water 2000mL, 52% pure grain white wine 5mL, brown sugar 4g, dry yeast 0.03g, cold boiled water 50mL.
  • a kind of herbal tea containing fresh reed root and indigo fruit vinegar comprising the following raw materials by weight: 9g of fresh citron, 2g of fresh reed root, 2g of indigo fruit, 2g of mulberry leaf, 2g of black sesame, 1g of tangerine peel, 1g of stevia, wild jujube Kernel 0.5g, mint 0.5g, rock sugar 8g, maltose 4g, edible salt 0.3g, purified water 500mL, 60% pure grain liquor 1mL, brown sugar 1g, dry yeast 0.01g, cold boiled water 10mL;
  • citron syrup Use 8g of fresh citron to make a puree with a wall breaker, put it in a sealed container, add 4g of maltose and 4g of rock sugar, and steam for 30 minutes in water, until the citron is pulpy, to make citron syrup;
  • a kind of herbal tea containing fresh reed root and indigo fruit vinegar comprising the following raw materials by weight: 200g fresh citron, 50g fresh reed root, 50g indigo fruit, 50g mulberry leaf, 40g black sesame, 25g tangerine peel, 20g stevia, wild jujube Kernel 10g, mint 10g, rock sugar 160g, maltose 85g, edible salt 10g, purified water 10000mL, 55% pure grain white wine 25mL, brown sugar 20g, dry yeast 0.15g, cold boiled water 250mL;
  • citron syrup Use 170g of fresh citron to grind it into a puree with a wall breaker, put it in a sealed container, add 85g of maltose and 85g of rock sugar, and steam for 180min in water until the citron is rotten to obtain citron syrup;
  • Example 3 The difference between this comparative example and Example 3 is that fresh reed root and indigo fruit vinegar are not added to the herbal tea raw materials, specifically 40 g of fresh citron, 10 g of mulberry leaves, 8 g of black sesame, 5 g of tangerine peel, 4 g of stevia, and jujube seed 2g, mint 2g, rock sugar 32g, maltose 17g, edible salt 2g, purified water 2000mL;
  • Example 3 fresh reed root and indigo fruit vinegar are excessive in the herbal tea raw material, specifically fresh citron 40g, fresh reed root 80g, indigo fruit 100g, mulberry leaves 10g, black sesame 8g, tangerine peel 5g, stevia 4g, jujube seed 2g, mint 2g, rock sugar 32g, maltose 17g, edible salt 2g, purified water 2000mL, 52% pure grain liquor 5mL, brown sugar 4g, dry yeast 0.03g, cold boiled water 50mL;
  • Example 3 do not add citron syrup and salted citron, replace it with fresh citron of the same weight, specifically 40g of fresh citron, 10g of fresh reed root, 10g of indigo fruit, and mulberry leaves 10g, 8g black sesame, 5g tangerine peel, 4g stevia, 2g jujube seed, 2g mint, 15g rock sugar, 2000mL purified water, 5mL 52% pure grain white wine, 4g brown sugar, 0.03g dry yeast, 50mL cold boiled water;
  • Example 3 The difference between this comparative example and Example 3 is that there is too much citron syrup in the raw material of herbal tea, specifically 57g of fresh citron, 10g of fresh reed root, 10g of blue indigo fruit, 10g of mulberry leaf, 8g of black sesame, 5g of tangerine peel, sweet 4g Ye Chrysanthemum, 2g Suanzaoren, 2g mint, 32g rock sugar, 17g maltose, 2g edible salt, 2000mL purified water, 5mL 52% pure grain white wine, 4g brown sugar, 0.03g dry yeast, 50mL cold boiled water.
  • citron syrup Use 51g of fresh citron to make a puree with a wall breaker, put it in a sealed container, add 17g of maltose and 17g of rock sugar, and steam for 90 minutes in water, until the citron is pulpy, to make citron syrup;
  • the difference between this comparative example and Example 3 is that the salted citron is excessive in the raw material of herbal tea, specifically 52g of fresh citron, 10g of fresh reed root, 10g of blue indigo fruit, 10g of mulberry leaf, 8g of black sesame, 5g of tangerine peel, sweet 4g chrysanthemum, 2g jujube seed, 2g mint, 32g rock sugar, 17g maltose, 6g edible salt, 2000mL purified water, 5mL 52% pure grain white wine, 4g brown sugar, 0.03g dry yeast, 50mL cold boiled water;
  • the raw materials meet the corresponding national standards , the relevant provisions of industry standards.
  • the added amount of raw materials shall meet the requirement that the solid content of the plant water extracts listed in Appendix A shall not be less than 50mg/100mL.
  • the sensory evaluation mainly includes the following items: color, taste, smell, state, and impurities of the herbal tea, with a total of 10 points. Sensory requirements should meet the requirements in Table 1.
  • the evaluators participating in the sensory evaluation have received special training, and the total number is 120.
  • the scores of each evaluation item are recorded.
  • the leader of the sensory evaluation team collects data and calculates the average comprehensive score of each sample. The results are shown in Table 1.
  • the herbal tea of this application is light yellow-brown, translucent, moderately sweet and sour, with the special aroma of fruit vinegar, the aroma of citron and tangerine peel in the mouth, and the refreshing feeling of mint in the aftertaste. It is a uniform liquid with a smooth and mellow taste. After being placed, there is a small amount of sediment and no foreign impurities. Among them, Example 3 of the present application has the highest score, reaching 96 points. Compared with Comparative Examples 1 and 2, it shows that each component is indispensable.
  • the fruit vinegar After the fruit vinegar, it has the special aroma of fruit vinegar, with the aroma of citron and tangerine peel in the mouth, preventing excessive sourness and covering up the sweetness; compared with comparative examples 3, 4, and 5, adding citron syrup and salted citronella Citron, made with maltose, has a special citron aroma. Pickling citron with salt can largely remove the bitter taste of citron, neutralize the strong sour taste, and make the citron fresh and crisp.
  • the amount of herbal tea raw materials added in this application meets the requirement that the solid content of the plant water extracts listed in Appendix A is not less than 50mg/100mL, and that of the finished herbal tea The total flavonoids are not less than 20mg/100mL.
  • Table 3 The solid content and total flavonoid content of a herbal tea containing fresh reed root and indigo vinegar
  • Example 6 88.5 40.7 Comparative example 1 54.90 28.0 Comparative example 2 100.2 50.4 Comparative example 3 94.5 54.3 Comparative example 4 123.8 40.6 Comparative example 5 110.6 42.0

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Abstract

一种含有鲜芦根和蓝靛果醋的凉草茶及其制备方法，包括以下重量份原料：鲜香橼9～200份，鲜芦根2～50份，蓝靛果2～50份，桑叶2～50份，黑芝麻2～40份，陈皮1～25份，甜叶菊1～20份，酸枣仁0.5～10份，薄荷0.5～10份，冰糖8～160份，麦芽糖4～85份，盐0.3～10份，纯净水500～10000份，50-65度纯粮白酒1～25份，红糖1～20份，干酵母0.01～0.15份，凉开水10～250份；利用微生物发酵和食盐腌渍的方法，将其原料协同发挥作用，能够促进新陈代谢，有效的调节胃肠道，调节酸碱平衡，消除疲劳，增强其行气止痛，健胃消食。

Description

一种含有鲜芦根和蓝靛果醋的凉草茶及其制备方法 技术领域
本申请涉及食品加工领域，特别涉及一种含有鲜芦根和蓝靛果醋的凉草茶及其制备方法。
背景技术
凉草茶，是由具有祛湿、清热解毒的中草药煎煮泡制而成的，具有一定功能性作用的一类饮品。现代的凉草茶划归于草本植物饮料，主要是指以药食同源或国家允许使用的植物或其提取物的一种或几种为主要原料，添加或不添加其他食品原辅料和食品添加剂经加工而成。随着我国经济的不断发展，人们对保健意识的提高，国内市场对凉茶饮料的消费量在不断扩大，凉茶饮料产品也日益多样化。但是目前的凉草茶产品风味单一，功能主要仅在“降火”方面，甜味主要来源于蔗糖，难以满足消费者风味多元化需求。
芦根为禾本科植物芦苇Phragmites australis(Cav.)Trin.ex Steu的新鲜或干燥根茎。全年均可采挖，除去芽、须根及膜状叶，鲜用或晒干。甘、寒，归肺、胃经。具有清热生津，除烦，止呕，利尿。用于热病烦渴，胃热呕哕，肺热咳嗽，肺痈吐脓，热淋涩痛。《药性论》："能解大热，开胃。治噎哕不止。"《本草蒙筌》："解酒毒、鱼蟹中毒。"《药性论》："能解大热，开胃。治噎哕不止。"《唐本草》："疗呕逆不下食、胃中热、伤寒患者弥良。"《日华子本草》："治寒热时疾烦闷，妊孕人心热，并泻痢人渴。"
蓝靛果是(学名：Lonicera caerulea L.var.edulis Turcz.ex Herd.)是忍冬科，忍冬属蓝果忍冬的变种。在我国吉林省长白山、黑龙江省大兴安岭东部山区，黑龙江东部及内蒙古、华北、西北、四川等地均有分布。蓝靛果的果实多汁，富含多种氨基酸和维生素，除了具有极高的营养价值外，果实中还有丰富的生理活性物质，药用价值也极高。蓝靛果性寒，能清热泻火、解毒消肿，能有效 提高肝脏解毒功能，清肝明目。但是蓝靛果味酸，且口感较为苦涩，不适合长期食用。
发明内容
鉴于此，本申请提出一种含有鲜芦根和蓝靛果醋的凉草茶及其制备方法，解决上述问题。
本申请的技术方案是这样实现的：一种含有鲜芦根和蓝靛果醋的凉草茶，包括以下重量份原料：鲜香橼9～200份，鲜芦根2～50份，蓝靛果2～50份，桑叶2～50份，黑芝麻2～40份，陈皮1～25份，甜叶菊1～20份，酸枣仁0.5～10份，薄荷0.5～10份，冰糖8～160份，麦芽糖4～85份，盐0.3～10份，纯净水500～10000份，50-65度纯粮白酒1～25份，红糖1～20份，干酵母0.01～0.15份，凉开水10～250份。
进一步的，一种含有鲜芦根和蓝靛果醋的凉草茶，包括以下重量份原料：鲜香橼40份，鲜芦根10份，蓝靛果10份，桑叶10份，黑芝麻8份，陈皮5份，甜叶菊4份，酸枣仁2份，薄荷2份，冰糖32份，麦芽糖17份，盐2份，纯净水2000份，50-65度纯粮白酒5份，红糖4份，干酵母0.03份，凉开水50份。
进一步的，一种含有鲜芦根和蓝靛果醋的凉草茶的制备方法，包括以下步骤：
(1)鲜芦根和蓝靛果醋制备
S1、将新鲜芦根去杂，切成小段，清洗干净后，晾干备用，蓝靛果鲜果清洗干净后，晾干备用；
S2、将新鲜芦根、蓝靛果、50-65度纯粮白酒、红糖、凉开水、干酵母，放入密封遮光容器内，密封7～30d，有醋香味产生，即停止发酵，然后使用微孔滤膜过滤，即获得鲜芦根和蓝靛果醋；
(2)香橼糖泥的制备
使用鲜香橼用破壁机打成泥，放在密封的容器中，加入麦芽糖和冰糖，隔水蒸，以香橼稀烂为度，制得香橼糖泥；
(3)盐渍香橼的制备
用水清洗鲜香橼后将其切成0.5-1cm薄片，放于阴凉通风处晾干，然后放于消毒灭菌过的密封容器内，一层香橼一层盐，逐层放置，密闭存放于阴凉干燥处，密闭10-30d即可；
(4)凉茶液的制备
S1、将桑叶、黑芝麻、陈皮、甜叶菊和酸枣仁放入纯净水中，90～110℃煮开3～7min，80～90℃煮25～35min后，过滤，得滤渣和凉茶水提取液1；
S2、将上述滤渣继续加入纯净水，90～100℃煮开3～7min后，80～90℃煮10～20min后，过滤，得凉茶水提取物2，然后加入薄荷，60～80℃超声10～20min，过滤，得凉茶水提取液3；
(5)凉草茶的制备
将凉茶水提取物1和3合并后，加入上述芦根和蓝靛果醋、香橼糖泥、盐渍香橼、白砂糖和剩余的冰糖，搅拌均匀后过滤得到一种含有鲜芦根和蓝靛果醋的凉草茶。
进一步的，所述步骤(2)中隔水蒸的时间为30～180min。
进一步的，所述步骤(2)中鲜香橼、麦芽糖和冰糖的重量份比为2:1:1。
进一步的，所述步骤(3)中香橼和盐的重量份比为3:1。
进一步的，所述步骤(4)中超声频率20～60KHz，超声功率600～1000w。
与现有技术相比，本申请的有益效果是：
1、本申请采用具有清热生津、润肺和胃、除烦止呕的鲜芦根和具有清热解毒、抗炎、抗病毒、抗肿瘤的蓝靛果，利用微生物发酵的方法，对二者进行发酵，制备芦根和蓝靛果醋，含有十种以上的有机酸和人体所需的多种氨基酸，口感清甜，酸味适宜，具有特殊果香，可以促进新陈代谢，有效的调节胃肠道，调节酸碱平衡，消除疲劳。
2、本申请采用的香橼有香气，味辛、微苦、酸，性温，具有疏肝理气，宽胸化痰，除湿和中，但是，香橼随着水煮时间的延长，其酸苦味道越来越浓郁，刺激咽喉，制备凉茶较难被大众接受，因此，本申请采用具有健脾胃，润肺止 咳功效的麦芽糖，以及具有补中益气、和胃润肺、养阴生津、润肺止咳功效的冰糖，三者制备的香橼糖泥色泽金黄，酸甜软糯润滑，具有特殊的果香，有效的中和了香橼的苦味和酸味，即提升了香橼的特殊果香，又提高了其化痰、行气、止咳、平喘之功效。同时，本申请使用食盐腌渍香橼，在很大程度上去除了香橼的苦涩味，中和了强烈的酸味，使香橼鲜酸爽脆，并且可以增强其行气止痛，健胃消食的作用。
3、本申请根据不同甜味剂的特性和特点，结合凉茶功效和感官特性，未采用人工合成甜味剂，而选择具有良好功效的天然甜味剂，特选用天然植物甜叶菊，其中的主要成分是甜菊糖苷，甜度高，热量低，并且具有促进新陈代谢、降血糖、降血压、抗肿瘤、提高免疫力，调节胃酸等多种功效；同时又选用了具有健脾胃，润肺止咳功效的麦芽糖，以及具有补中益气、和胃润肺、养阴生津、润肺止咳功效的冰糖。
具体实施方式
为了更好理解本申请技术内容，下面提供具体实施例，对本申请做进一步的说明。
本申请实施例所用的实验方法如无特殊说明，均为常规方法。
本申请实施例所用的材料、试剂等，如无特殊说明，均可从商业途径得到。
实施例1
一种含有鲜芦根和蓝靛果醋的凉草茶，包括以下重量原料：鲜香橼9g，鲜芦根2g，蓝靛果2g，桑叶2g，黑芝麻2g，陈皮1g，甜叶菊1g，酸枣仁0.5g，薄荷0.5g，冰糖8g，麦芽糖4g，食用盐0.3g，纯净水500mL，52度纯粮白酒1mL，红糖1g，干酵母0.01g，凉开水10mL；
(1)鲜芦根和蓝靛果醋制备
S1、将新鲜芦根去杂，切成小段，清洗干净后，晾干备用，蓝靛果鲜果清洗干净后，晾干备用；
S2、将新鲜芦根、蓝靛果、52度纯粮白酒、红糖、凉开水、干酵母，放入密封遮光容器内，密封20d，有醋香味产生，即停止发酵，然后使用微孔滤膜过滤，即获得鲜芦根和蓝靛果醋；
(2)香橼糖泥的制备
使用8g的鲜香橼用破壁机打成泥，放在密封的容器中，加入4g麦芽糖和4g冰糖，隔水蒸90min，以香橼稀烂为度，制得香橼糖泥；
(3)盐渍香橼的制备
用水清洗剩余1g鲜香橼后将其切成0.5-1cm薄片，放于阴凉通风处晾干，然后放于消毒灭菌过的密封容器内，一层香橼一层盐，食用盐0.3g，逐层放置，密闭存放于阴凉干燥处，密闭20d即可；
(4)凉茶液的制备
S1、将桑叶、黑芝麻、陈皮、甜叶菊和酸枣仁放入纯净水中，100℃煮开5min，85℃煮20min后，过滤，得滤渣和凉茶水提取液1；
S2、将上述滤渣继续加入纯净水，100℃煮开5min后，85℃煮15min后，过滤，得凉茶水提取物2，然后加入薄荷，在温度70℃、频率40KHz，功率800w下超声15min，过滤，得凉茶水提取液3；
(5)凉草茶的制备
将凉茶水提取物1和3合并后，加入上述芦根和蓝靛果醋、香橼糖泥、盐渍香橼、白砂糖和剩余的冰糖，搅拌均匀后过滤得到一种含有鲜芦根和蓝靛果醋的凉草茶。
实施例2
一种含有鲜芦根和蓝靛果醋的凉草茶，包括以下重量原料：鲜香橼200g，鲜芦根50g，蓝靛果50g，桑叶50g，黑芝麻40g，陈皮25g，甜叶菊20g，酸枣仁10g，薄荷10g，冰糖160g，麦芽糖85g，食用盐10g，纯净水10000mL，52度纯粮白酒25mL，红糖20g，干酵母0.15g，凉开水250mL；
(1)鲜芦根和蓝靛果醋制备
S1、将新鲜芦根去杂，切成小段，清洗干净后，晾干备用，蓝靛果鲜果清洗干净后，晾干备用；
S2、将新鲜芦根、蓝靛果、52度纯粮白酒、红糖、凉开水、干酵母，放入密封遮光容器内，密封20d，有醋香味产生，即停止发酵，然后使用微孔滤膜过滤，即获得鲜芦根和蓝靛果醋；
(2)香橼糖泥的制备
使用170g的鲜香橼用破壁机打成泥，放在密封的容器中，加入85g麦芽糖和85g冰糖，隔水蒸90min，以香橼稀烂为度，制得香橼糖泥；
(3)盐渍香橼的制备
用水清洗剩余30g鲜香橼后将其切成0.5-1cm薄片，放于阴凉通风处晾干，然后放于消毒灭菌过的密封容器内，一层香橼一层盐，食用盐10g，逐层放置，密闭存放于阴凉干燥处，密闭20d即可；
(4)凉茶液的制备
S1、将桑叶、黑芝麻、陈皮、甜叶菊和酸枣仁放入纯净水中，100℃煮开5min，85℃煮20min后，过滤，得滤渣和凉茶水提取液1；
S2、将上述滤渣继续加入纯净水，100℃煮开5min后，85℃煮15min后，过滤，得凉茶水提取物2，然后加入薄荷，在温度70℃、频率40KHz，功率800w下超声15min，过滤，得凉茶水提取液3；
(5)凉草茶的制备
将凉茶水提取物1和3合并后，加入上述芦根和蓝靛果醋、香橼糖泥、盐渍香橼、白砂糖和剩余的冰糖，搅拌均匀后过滤得到一种含有鲜芦根和蓝靛果醋的凉草茶。
实施例3
一种含有鲜芦根和蓝靛果醋的凉草茶，包括以下重量原料：鲜香橼40g，鲜芦根10g，蓝靛果10g，桑叶10g，黑芝麻8g，陈皮5g，甜叶菊4g，酸枣仁2g，薄荷2g，冰糖32g，麦芽糖17g，食用盐2g，纯净水2000mL，52度纯粮白酒5mL，红糖4g，干酵母0.03g，凉开水50mL。
采用以下制备方法：
(1)鲜芦根和蓝靛果醋制备
S1、将新鲜芦根去杂，切成小段，清洗干净后，晾干备用，蓝靛果鲜果清洗干净后，晾干备用；
S2、将新鲜芦根、蓝靛果、52度纯粮白酒、红糖、凉开水、干酵母，放入密封遮光容器内，密封20d，有醋香味产生，即停止发酵，然后使用微孔滤膜过滤，即获得鲜芦根和蓝靛果醋；
(2)香橼糖泥的制备
使用34g的鲜香橼用破壁机打成泥，放在密封的容器中，加入17g麦芽糖和17g冰糖，隔水蒸90min，以香橼稀烂为度，制得香橼糖泥；
(3)盐渍香橼的制备
用水清洗剩余6g鲜香橼后将其切成0.5-1cm薄片，放于阴凉通风处晾干，然后放于消毒灭菌过的密封容器内，一层香橼一层盐，食用盐2g，逐层放置，密闭存放于阴凉干燥处，密闭20d即可；
(4)凉茶液的制备
S1、将桑叶、黑芝麻、陈皮、甜叶菊和酸枣仁放入纯净水中，100℃煮开5min，85℃煮20min后，过滤，得滤渣和凉茶水提取液1；
S2、将上述滤渣继续加入纯净水，100℃煮开5min后，85℃煮15min后，过滤，得凉茶水提取物2，然后加入薄荷，在温度70℃、频率40KHz，功率800w下超声15min，过滤，得凉茶水提取液3；
(5)凉草茶的制备
将凉茶水提取物1和3合并后，加入上述芦根和蓝靛果醋、香橼糖泥、盐渍香橼、白砂糖和剩余的冰糖，搅拌均匀后过滤得到一种含有鲜芦根和蓝靛果醋的凉草茶。
实施例4
一种含有鲜芦根和蓝靛果醋的凉草茶，包括以下重量原料：鲜香橼9g，鲜芦根2g，蓝靛果2g，桑叶2g，黑芝麻2g，陈皮1g，甜叶菊1g，酸枣仁0.5g，薄荷0.5g，冰糖8g，麦芽糖4g，食用盐0.3g，纯净水500mL，60度纯粮白酒1mL，红糖1g，干酵母0.01g，凉开水10mL；
采用以下制备方法：
(1)鲜芦根和蓝靛果醋制备
S1、将新鲜芦根去杂，切成小段，清洗干净后，晾干备用，蓝靛果鲜果清洗干净后，晾干备用；
S2、将新鲜芦根、蓝靛果、60度纯粮白酒、红糖、凉开水、干酵母，放入密封遮光容器内，密封7d，有醋香味产生，即停止发酵，然后使用微孔滤膜过滤，即获得鲜芦根和蓝靛果醋；
(2)香橼糖泥的制备
使用8g的鲜香橼用破壁机打成泥，放在密封的容器中，加入4g麦芽糖和4g冰糖，隔水蒸30min，以香橼稀烂为度，制得香橼糖泥；
(3)盐渍香橼的制备
用水清洗剩余1g鲜香橼后将其切成0.5-1cm薄片，放于阴凉通风处晾干，然后放于消毒灭菌过的密封容器内，一层香橼一层盐，食用盐0.3g，逐层放置，密闭存放于阴凉干燥处，密闭10d即可；
(4)凉茶液的制备
S1、将桑叶、黑芝麻、陈皮、甜叶菊和酸枣仁放入纯净水中，90℃煮开3min，80℃煮25min后，过滤，得滤渣和凉茶水提取液1；
S2、将上述滤渣继续加入纯净水，90℃煮开3min后，80℃煮10min后，过滤，得凉茶水提取物2，然后加入薄荷，在温度60℃、频率20KHz，功率600w下超声10min，过滤，得凉茶水提取液3；
(5)凉草茶的制备
将凉茶水提取物1和3合并后，加入上述芦根和蓝靛果醋、香橼糖泥、盐渍香橼、白砂糖和剩余的冰糖，搅拌均匀后过滤得到一种含有鲜芦根和蓝靛果醋的凉草茶。
实施例5
一种含有鲜芦根和蓝靛果醋的凉草茶，包括以下重量原料：鲜香橼200g，鲜芦根50g，蓝靛果50g，桑叶50g，黑芝麻40g，陈皮25g，甜叶菊20g，酸枣 仁10g，薄荷10g，冰糖160g，麦芽糖85g，食用盐10g，纯净水10000mL，55度纯粮白酒25mL，红糖20g，干酵母0.15g，凉开水250mL；
采用以下制备方法：
(1)鲜芦根和蓝靛果醋制备
S1、将新鲜芦根去杂，切成小段，清洗干净后，晾干备用，蓝靛果鲜果清洗干净后，晾干备用；
S2、将新鲜芦根、蓝靛果、52度纯粮白酒、红糖、凉开水、干酵母，放入密封遮光容器内，密封30d，有醋香味产生，即停止发酵，然后使用微孔滤膜过滤，即获得鲜芦根和蓝靛果醋；
(2)香橼糖泥的制备
使用170g的鲜香橼用破壁机打成泥，放在密封的容器中，加入85g麦芽糖和85g冰糖，隔水蒸180min，以香橼稀烂为度，制得香橼糖泥；
(3)盐渍香橼的制备
用水清洗剩余30g鲜香橼后将其切成0.5-1cm薄片，放于阴凉通风处晾干，然后放于消毒灭菌过的密封容器内，一层香橼一层盐，食用盐10g，逐层放置，密闭存放于阴凉干燥处，密闭30d即可；
(4)凉茶液的制备
S1、将桑叶、黑芝麻、陈皮、甜叶菊和酸枣仁放入纯净水中，110℃煮开7min，90℃煮35min后，过滤，得滤渣和凉茶水提取液1；
S2、将上述滤渣继续加入纯净水，110℃煮开7min后，90℃煮20min后，过滤，得凉茶水提取物2，然后加入薄荷，在温度80℃、频率60KHz，功率1000w下超声20min，过滤，得凉茶水提取液3；
(5)凉草茶的制备
将凉茶水提取物1和3合并后，加入上述芦根和蓝靛果醋、香橼糖泥、盐渍香橼、白砂糖，搅拌均匀后过滤得到一种含有鲜芦根和蓝靛果醋的凉草茶。
对比例1
本对比例与实施例3的区别在于：凉草茶原料中不加鲜芦根和蓝靛果醋，具体为鲜香橼40g，桑叶10g，黑芝麻8g，陈皮5g，甜叶菊4g，酸枣仁2g，薄荷2g，冰糖32g，麦芽糖17g，食用盐2g，纯净水2000mL；
采用以下制备方法：
(1)香橼糖泥的制备
使用34g的鲜香橼用破壁机打成泥，放在密封的容器中，加入17g麦芽糖和17g冰糖，隔水蒸90min，以香橼稀烂为度，制得香橼糖泥；
(2)盐渍香橼的制备
用水清洗剩余6g鲜香橼后将其切成0.5-1cm薄片，放于阴凉通风处晾干，然后放于消毒灭菌过的密封容器内，一层香橼一层盐，食用盐2g，逐层放置，密闭存放于阴凉干燥处，密闭20d即可；
(3)凉茶液的制备
S1、将桑叶、黑芝麻、陈皮、甜叶菊和酸枣仁放入纯净水中，100℃煮开5min，85℃煮20min后，过滤，得滤渣和凉茶水提取液1；
S2、将上述滤渣继续加入纯净水，100℃煮开5min后，85℃煮15min后，过滤，得凉茶水提取物2，然后加入薄荷，在温度70℃、频率40KHz，功率800w下超声15min，过滤，得凉茶水提取液3；
(5)凉草茶的制备
将凉茶水提取物1和3合并后，加入上述香橼糖泥、盐渍香橼、白砂糖和剩余的冰糖，搅拌均匀后过滤得到凉草茶。
对比例2
本对比例与实施例3的区别在于：凉草茶原料中鲜芦根和蓝靛果醋过量，具体为鲜香橼40g，鲜芦根80g，蓝靛果100g，桑叶10g，黑芝麻8g，陈皮5g，甜叶菊4g，酸枣仁2g，薄荷2g，冰糖32g，麦芽糖17g，食用盐2g，纯净水2000mL，52度纯粮白酒5mL，红糖4g，干酵母0.03g，凉开水50mL；
采用以下制备方法：
(1)鲜芦根和蓝靛果醋制备
S1、将新鲜芦根去杂，切成小段，清洗干净后，晾干备用，蓝靛果鲜果清洗干净后，晾干备用；
S2、将新鲜芦根、蓝靛果、52度纯粮白酒、红糖、凉开水、干酵母，放入密封遮光容器内，密封30d，有醋香味产生，即停止发酵，然后使用微孔滤膜过滤，即获得鲜芦根和蓝靛果醋；
(2)香橼糖泥的制备
使用34g的鲜香橼用破壁机打成泥，放在密封的容器中，加入17g麦芽糖和17g冰糖，隔水蒸90min，以香橼稀烂为度，制得香橼糖泥；
(3)盐渍香橼的制备
用水清洗剩余6g鲜香橼后将其切成0.5-1cm薄片，放于阴凉通风处晾干，然后放于消毒灭菌过的密封容器内，一层香橼一层盐，食用盐2g，逐层放置，密闭存放于阴凉干燥处，密闭20d即可；
(4)凉茶液的制备
S1、将桑叶、黑芝麻、陈皮、甜叶菊和酸枣仁放入纯净水中，110℃煮开7min，90℃煮35min后，过滤，得滤渣和凉茶水提取液1；
S2、将上述滤渣继续加入纯净水，98℃煮开7min后，90℃煮20min后，过滤，得凉茶水提取物2，然后加入薄荷，在温度80℃、频率60KHz，功率1000w下超声20min，过滤，得凉茶水提取液3；
(5)凉草茶的制备
将凉茶水提取物1和3合并后，加入上述芦根和蓝靛果醋、香橼糖泥、盐渍香橼、白砂糖和剩余的冰糖，搅拌均匀后过滤得到一种含有鲜芦根和蓝靛果醋的凉草茶。
对比例3
本对比例与实施例3的区别在于：不加香橼糖泥和盐渍香橼，换成同等重量的鲜香橼，具体为鲜香橼40g，鲜芦根10g，蓝靛果10g，桑叶10g，黑芝麻8g，陈皮5g，甜叶菊4g，酸枣仁2g，薄荷2g，冰糖15g，纯净水2000mL，52度纯粮白酒5mL，红糖4g，干酵母0.03g，凉开水50mL；
采用以下制备方法：
(1)鲜芦根和蓝靛果醋制备
S1、将新鲜芦根去杂，切成小段，清洗干净后，晾干备用，蓝靛果鲜果清洗干净后，晾干备用；
S2、将新鲜芦根、蓝靛果、52度纯粮白酒、红糖、凉开水、干酵母，放入密封遮光容器内，密封30d，有醋香味产生，即停止发酵，然后使用微孔滤膜过滤，即获得鲜芦根和蓝靛果醋；
(2)凉茶液的制备
S1、将桑叶、黑芝麻、陈皮、甜叶菊和酸枣仁放入纯净水中，98℃煮开7min，90℃煮35min后，过滤，得滤渣和凉茶水提取液1；
S2、将上述滤渣继续加入纯净水，98℃煮开7min后，90℃煮20min后，过滤，得凉茶水提取物2，然后加入薄荷，在温度80℃、频率60KHz，功率1000w下超声20min，过滤，得凉茶水提取液3；
(3)凉草茶的制备
将凉茶水提取物1和3合并后，加入上述芦根和蓝靛果醋、鲜香橼、白砂糖、冰糖，搅拌均匀后过滤得到一种含有鲜芦根和蓝靛果醋的凉草茶。
对比例4
本对比例与实施例3的区别在于：凉草茶原料中香橼糖泥过量，具体为鲜香橼57g，鲜芦根10g，蓝靛果10g，桑叶10g，黑芝麻8g，陈皮5g，甜叶菊4g，酸枣仁2g，薄荷2g，冰糖32g，麦芽糖17g，食用盐2g，纯净水2000mL，52度纯粮白酒5mL，红糖4g，干酵母0.03g，凉开水50mL。
采用以下制备方法：
(1)鲜芦根和蓝靛果醋制备
S1、将新鲜芦根去杂，切成小段，清洗干净后，晾干备用，蓝靛果鲜果清洗干净后，晾干备用；
S2、将新鲜芦根、蓝靛果、52度纯粮白酒、红糖、凉开水、干酵母，放入密封遮光容器内，密封7～30d，有醋香味产生，即停止发酵，然后使用微孔滤膜过滤，即获得鲜芦根和蓝靛果醋；
(2)香橼糖泥的制备
使用51g鲜香橼用破壁机打成泥，放在密封的容器中，加入17g麦芽糖和17g冰糖，隔水蒸90min，以香橼稀烂为度，制得香橼糖泥；
(3)盐渍香橼的制备
用水清洗剩余6g鲜香橼后将其切成0.5-1cm薄片，放于阴凉通风处晾干，然后放于消毒灭菌过的密封容器内，逐层放置，食用盐2g，密闭存放于阴凉干燥处，密闭20d即可；
(4)凉茶液的制备
S1、将桑叶、黑芝麻、陈皮、甜叶菊和酸枣仁放入纯净水中，100℃煮开5min，85℃煮30min后，过滤，得滤渣和凉茶水提取液1；
S2、将上述滤渣继续加入纯净水，100℃煮开5min后，85℃煮15min后，过滤，得凉茶水提取物2，然后加入薄荷，在温度70℃、频率40KHz，功率800w下超声15min，过滤，得凉茶水提取液3；
(5)凉草茶的制备
将凉茶水提取物1和3合并后，加入上述芦根和蓝靛果醋、香橼糖泥、盐渍香橼、白砂糖，搅拌均匀后过滤得到一种含有鲜芦根和蓝靛果醋的凉草茶。
对比例5
本对比例与实施例3的区别在于：凉草茶原料中盐渍香橼过量，具体为鲜香橼52g，鲜芦根10g，蓝靛果10g，桑叶10g，黑芝麻8g，陈皮5g，甜叶菊4g，酸枣仁2g，薄荷2g，冰糖32g，麦芽糖17g，食用盐6g，纯净水2000mL，52度纯粮白酒5mL，红糖4g，干酵母0.03g，凉开水50mL；
采用以下制备方法：
(1)鲜芦根和蓝靛果醋制备
S1、将新鲜芦根去杂，切成小段，清洗干净后，晾干备用，蓝靛果鲜果清洗干净后，晾干备用；
S2、将新鲜芦根、蓝靛果、52度纯粮白酒、红糖、凉开水、干酵母，放入密封遮光容器内，密封20d，有醋香味产生，即停止发酵，然后使用微孔滤膜过滤，即获得鲜芦根和蓝靛果醋；
(2)香橼糖泥的制备
使用34g的鲜香橼用破壁机打成泥，放在密封的容器中，加入17g麦芽糖和17g冰糖，隔水蒸90min，以香橼稀烂为度，制得香橼糖泥；
(3)盐渍香橼的制备
用水清洗剩余18g鲜香橼后将其切成0.5-1cm薄片，放于阴凉通风处晾干，然后放于消毒灭菌过的密封容器内，一层香橼一层盐，食用盐6g，逐层放置，密闭存放于阴凉干燥处，密闭20d即可；
(4)凉茶液的制备
S1、将桑叶、黑芝麻、陈皮、甜叶菊和酸枣仁放入纯净水中，100℃煮开5min，85℃煮20min后，过滤，得滤渣和凉茶水提取液1；
S2、将上述滤渣继续加入纯净水，100℃煮开5min后，85℃煮15min后，过滤，得凉茶水提取物2，然后加入薄荷，在温度70℃、频率40KHz，功率800w下超声15min，过滤，得凉茶水提取液3；
(5)凉草茶的制备
将凉茶水提取物1和3合并后，加入上述芦根和蓝靛果醋、香橼糖泥、盐渍香橼、白砂糖和剩余的冰糖，搅拌均匀后过滤得到一种含有鲜芦根和蓝靛果醋的凉草茶。
一、感官评价
本申请按照中华人民共和国轻工行业标准(QB/T 5206-2019)植物饮料凉茶进行评价；
1、原辅材料要求
含有植物饮料凉茶标准中附录A中所列的7种植物水提取物为主要原料，分别为香橼、鲜芦根、桑叶、黑芝麻、陈皮、酸枣仁、薄荷，原料符合相应的国家标准、行业标准的有关规定。
原料添加量满足来源于附录A所列植物水提物的固形物含量不小于50mg/100mL。
2、感官要求
感官评价主要有如下项目：凉茶的色泽、滋味及气味、状态、杂质，共10分。感官要求应符合表1的规定。参加感官评价的评价员受过专门训练，总人数为120人，评价过程中记录各项评价项目的得分，评价结束后由感官评价小组组长进行数据收集，计算各样品的平均综合得分，结果见表1。
表1 感官要求
Figure PCTCN2021138857-appb-000001
Figure PCTCN2021138857-appb-000002
2、感官评价结果：
表2 感官评价结果
Figure PCTCN2021138857-appb-000003
Figure PCTCN2021138857-appb-000004
本申请的凉草茶呈淡黄棕色，半透明，酸甜适中，有果醋的特殊香气，入口有香橼和陈皮的香气，回味有薄荷的清凉感，呈均匀液体，口感顺滑醇厚，放置后有少量沉淀物，无外来杂质。其中，本申请的实施例3的评分最高，达到96分，与对比例1、2比较，说明各组分缺一不可，原料之间科学配比，协同发挥作用，适量加鲜芦根和蓝靛果醋之后，具有果醋的特殊香气，入口有香橼和陈皮的香气，防止过量使得酸味过重，掩盖甜味；与对比例3、4、5比较，加入香橼糖泥和盐渍香橼，经麦芽糖制具有特殊的香橼香气，使用食盐腌渍香橼，在很大程度上去除了香橼的苦涩味，中和了强烈的酸味，使香橼鲜酸爽脆。
二、测定固形物含量和总黄酮含量
本申请按照中华人民共和国轻工行业标准(QB/T 5206-2019)植物饮料凉茶原料添加量满足来源于附录A所列植物水提物的固形物含量不小于50mg/100mL，成品凉草茶的总黄酮不小于20mg/100mL。
表3 一种含有鲜芦根和蓝靛果醋凉草茶的固形物和总黄酮含量
  固形物含量mg/100mL 总黄酮含量mg/100mL
实施例1 76.2 40.1
实施例2 83.2 41.7
实施例3 95.6 43.6
实施例4 90.5 39.6
实施例5 80.2 38.5
实施例6 88.5 40.7
对比例1 54.90 28.0
对比例2 100.2 50.4
对比例3 94.5 54.3
对比例4 123.8 40.6
对比例5 110.6 42.0
以上所述仅为本申请的较佳实施例而已，并不用以限制本申请，凡在本申请的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本申请的保护范围之内。

Claims (7)

  1. 一种含有鲜芦根和蓝靛果醋的凉草茶，其特征在于：包括以下重量份原料：鲜香橼9～200份，鲜芦根2～50份，蓝靛果2～50份，桑叶2～50份，黑芝麻2～40份，陈皮1～25份，甜叶菊1～20份，酸枣仁0.5～10份，薄荷0.5～10份，冰糖8～160份，麦芽糖4～85份，盐0.3～10份，纯净水500～10000份，50-65度纯粮白酒1～25份，红糖1～20份，干酵母0.01～0.15份，凉开水10～250份。
  2. 如权利要求1所述的一种含有鲜芦根和蓝靛果醋的凉草茶，其特征在于：包括以下重量份原料：鲜香橼40份，鲜芦根10份，蓝靛果10份，桑叶10份，黑芝麻8份，陈皮5份，甜叶菊4份，酸枣仁2份，薄荷2份，冰糖32份，麦芽糖17份，盐2份，纯净水2000份，50-65度纯粮白酒5份，红糖4份，干酵母0.03份，凉开水50份。
  3. 如权利要求1或2所述的一种含有鲜芦根和蓝靛果醋的凉草茶的制备方法，其特征在于：包括以下步骤：
    (1)鲜芦根和蓝靛果醋制备
    S1、将新鲜芦根去杂，切成小段，清洗干净后，晾干备用，蓝靛果鲜果清洗干净后，晾干备用；
    S2、将新鲜芦根、蓝靛果、50-65度纯粮白酒、红糖、凉开水、干酵母，放入密封遮光容器内，密封7～30d，有醋香味产生，即停止发酵，然后使用微孔滤膜过滤，即获得鲜芦根和蓝靛果醋；
    (2)香橼糖泥的制备
    使用鲜香橼用破壁机打成泥，放在密封的容器中，加入麦芽糖和冰糖，隔水蒸，以香橼稀烂为度，制得香橼糖泥；
    (3)盐渍香橼的制备
    用水清洗鲜香橼后将其切成0.5-1cm薄片，放于阴凉通风处晾干，然后放于消毒灭菌过的密封容器内，一层香橼一层盐，逐层放置，密闭存放于阴凉干燥处，密闭10-30d即可；
    (4)凉茶液的制备
    S1、将桑叶、黑芝麻、陈皮、甜叶菊和酸枣仁放入纯净水中，90～110℃煮开3～7min，80～90℃煮25～35min后，过滤，得滤渣和凉茶水提取液1；
    S2、将上述滤渣继续加入纯净水，90～100℃煮开3～7min后，80～90℃煮10～20min后，过滤，得凉茶水提取物2，然后加入薄荷，60～80℃超声10～20min，过滤，得凉茶水提取液3；
    (5)凉草茶的制备
    将凉茶水提取物1和3合并后，加入上述芦根和蓝靛果醋、香橼糖泥、盐渍香橼、白砂糖和剩余的冰糖，搅拌均匀后过滤得到一种含有鲜芦根和蓝靛果醋的凉草茶。
  4. 如权利要求3所述的一种含有鲜芦根和蓝靛果醋的凉草茶的制备方法，其特征在于：所述步骤(2)中隔水蒸的时间为30～180min。
  5. 如权利要求3所述的一种含有鲜芦根和蓝靛果醋的凉草茶的制备方法，其特征在于：所述步骤(2)中鲜香橼、麦芽糖和冰糖的重量份比为2:1:1。
  6. 如权利要求3所述的一种含有鲜芦根和蓝靛果醋的凉草茶的制备方法，其特征在于：所述步骤(3)中香橼和盐的重量份比为3:1。
  7. 如权利要求3所述的一种含有鲜芦根和蓝靛果醋的凉草茶的制备方法，其特征在于：所述步骤(4)中超声频率20～60KHz，超声功率600～1000w。
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