CN101836752B - Chimonanthus beverage and preparation method thereof - Google Patents
Chimonanthus beverage and preparation method thereof Download PDFInfo
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- CN101836752B CN101836752B CN2010101341664A CN201010134166A CN101836752B CN 101836752 B CN101836752 B CN 101836752B CN 2010101341664 A CN2010101341664 A CN 2010101341664A CN 201010134166 A CN201010134166 A CN 201010134166A CN 101836752 B CN101836752 B CN 101836752B
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- cold tea
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Abstract
The invention relates to a beverage, in particular to a chimonanthus beverage and a preparation method thereof. The chimonanthus beverage comprises the following components in percentage by mass: 10 to 30 percent of chimonanthus extract, 0.01 to 0.5 percent of chimonanthus essential oil, 0.01 to 1 percent of citric acid and 0.01 to 1 percent of sodium citrate. The method for making the chimonanthus into a beverage deepens the processing of the chimonanthus, and improves the economic benefit of a product; and the beverage keeps the original extract nature and flavor of the chimonanthus, has tasty and cool taste, has the functions of resisting bacteria, diminishing inflammation, resisting virus, enhancing the immunity of the body and the like, has no toxic or side effect, and is convenient to eat.
Description
Technical field
The present invention relates to a kind of beverage, relate in particular to a kind of Chimonanthus beverage and preparation method thereof.
Background technology
The food cold tea is that the leaf of Calycanthaceae wax plum platymiscium willow leaf wax plum Chimonanthus salicifolius S.Y.H and Zhejiang wax plum Ch.zhejiangensist.M.C.Liou is processed into; Be tea-drinking article commonly used between the villager of the She nationality, distributed over Fujian, Zhejiang, Jiangxi and Guangdong; It mainly has relieving summer-heat, stomach strengthening and digestion promoting, anti-inflammatory, antivirus action; And the effect that lipopenicillinase, brain tonic is arranged, lose weight, sober up, can also enhancing human immune.Mainly contain Cineole through measuring the food cold tea; Alkaloid; Composition such as flavonoids and scyllitol, wherein VB1, VB2, VC content enrich, and contain the amino acid of 18 kinds of needed by human; Its amino acid content exceeds any tea-drinking article, also contains human body trace elements necessary such as iron, zinc, calcium, magnesium, selenium simultaneously.
The processing of existing food cold tea all is that blade and the tender shoots of wild willow leaf wax plum is that the form that raw material is processed tealeaves is sold.The Primary Study of willow leaf wax plum medicinal material standardization production standard operational procedure (SOP) is disclosed like " modern Chinese herbal medicine is studied and put into practice " 2007,21 (5): 3-6.; " Chinese national medicine journal 2007,12 (7): 60-61. discloses the research of the She nationality, distributed over Fujian, Zhejiang, Jiangxi and Guangdong's medicine food cold tea quality standard; " Chinese tea processing " 2007,26 (1): 39. discloses mountain wax plum tea process technology.But also have the food cold tea is not processed the document public reported mistake that beverage is directly drunk.
Summary of the invention
In order to deepen the processing of food cold tea, improve the economic benefit of product, an object of the present invention is to provide a kind of Chimonanthus beverage, this beverage has kept the extract nature and flavor of food cold tea ecosystem, has the good health care effect, instant.Another object of the present invention provides the preparation method of above-mentioned Chimonanthus beverage, and this method is easy, implements easily.
In order to realize first above-mentioned purpose, the technical scheme below the present invention has adopted:
A kind of Chimonanthus beverage, this Chimonanthus beverage comprises composition by mass concentration:
Food cold tea extract 10%～30%
Food cold tea essential oil 0.01%～0.5%
Citric acid 0.01%～1%
Natrium citricum 0.01%～1%.
As preferably, above-mentioned Chimonanthus beverage comprises composition by mass concentration:
Food cold tea extract 20%～30%
Food cold tea essential oil 0.05%～0.2%
Citric acid 0.03%～0.06%
Natrium citricum 0.03%～0.06%.
As preferably, the mass percent concentration of above-mentioned food cold tea extract is 10%～30%.
As further improvement project, above-mentioned Chimonanthus beverage also comprises sweetener, and sweetener is selected from that sucrose, xylitol, honey element, Abbas are sweet, one or more mixing in the honey.
In order to realize second above-mentioned purpose, the technical scheme below the present invention has adopted:
A kind of preparation method who prepares above-mentioned Chimonanthus beverage, this method comprises the steps:
1. eat the cleaning of cold tea cauline leaf, dry, pulverizing;
2. the raw material that crushes is placed backflow essential oil extraction reactor, add the water purification of 8～10 times of quality, soaked 30～100 minutes;
3. heat and extract food cold tea essential oil, to the greatest extent, food cold tea essential oil is placed in the airtight container, 0～3 ℃ of low-temperature preservation is subsequent use;
4. filter the slag liquid after extracting, get filtrating, be A liquid, place closed container to cool off A liquid, 5～10 ℃ of preservations;
5. 4. step is filtered remaining residue, add the water purification of 1.5～2 times of amounts again, extracted 30～60 minutes, filter, getting filtered fluid is B, removes residue, and filtrating is put in the closed container equally and cooled off 5～10 ℃ of preservations;
6. keep 5～10 ℃, filter A liquid and B liquid, merge A, B liquid, as food cold tea extract;
7. except that food cold tea essential oil,, be mixed to 100% liquid in proportion with various raw materials, water purification;
8. mixed solution is put homogeneous in the homogenizer;
9. sterilize, add the food cold tea essential oil of formula ratio after the sterilization immediately, airtight immediately, and carry out can.
The present invention will eat cold tea and process a kind of beverage owing to adopted above-mentioned technical scheme, the processing of in-depth food cold tea, and the economic benefit of raising product, this beverage has kept the extract nature and flavor of food cold tea ecosystem, and taste is tasty and refreshing, refrigerant; Have antibiotic, anti-inflammatory, antiviral, strengthen functions such as body immunity, have no side effect instant.Method of the present invention will be eaten the cold tea essential oil and extracted earlier, can prevent the quality of product is guaranteed in the oxidation in subsequent preparation technology of food cold tea essential oil, volatilization.
The specific embodiment
Following specific embodiments of the invention is done a detailed explanation.
Embodiment 1
A kind of Chimonanthus beverage, this Chimonanthus beverage comprises composition by mass concentration:
Food cold tea extract 20%
Food cold tea essential oil 0.02%
Citric acid 0.05%
Natrium citricum 0.05%
Sucrose 4%
Honey 4%;
Surplus is a water; The mass percent concentration of above-mentioned food cold tea extract is 20%.
A kind of preparation method who prepares above-mentioned Chimonanthus beverage, this method comprises the steps:
1. eat the cleaning of cold tea cauline leaf, dry, pulverizing;
2. the raw material that crushes is placed backflow essential oil extraction reactor, add the water purification of 10 times of quality, soaked 60 minutes;
3. heat and extract food cold tea essential oil, to the greatest extent, food cold tea essential oil is placed in the airtight container, 3 ℃ of low-temperature preservations are subsequent use;
4. filter the slag liquid after extracting, get filtrating, be A liquid, place closed container to cool off A liquid, 8 ℃ of preservations;
5. 4. step is filtered remaining residue, add the water purification of 2 times of amounts again, extracted 30 minutes, filter, getting filtered fluid is B, removes residue, and filtrating is put in the closed container equally and cooled off 8 ℃ of preservations;
6. keep 8 ℃, filter A liquid and B liquid, merge A, B liquid, as food cold tea extract;
7. except that food cold tea essential oil,, be mixed to 100% liquid in proportion with various raw materials, water purification;
8. mixed solution is put homogeneous in the homogenizer;
9. sterilize, add the food cold tea essential oil of formula ratio after the sterilization immediately, airtight immediately, and carry out can.
Embodiment 2
A kind of Chimonanthus beverage, this Chimonanthus beverage comprises composition by mass concentration:
Food cold tea extract 30%
Food cold tea essential oil 0.04%
Citric acid 0.06%
Natrium citricum 0.06%;
Surplus is a water; The mass percent concentration of above-mentioned food cold tea extract is 15%.
The preparation method of above-mentioned Chimonanthus beverage such as embodiment 1 are said.
Embodiment 3
A kind of Chimonanthus beverage, this Chimonanthus beverage comprises composition by mass concentration:
Food cold tea extract 10%
Food cold tea essential oil 0.01%
Citric acid 0.05%
Natrium citricum 0.05%;
Sucrose 4.5%;
Surplus is a water; The mass percent concentration of above-mentioned food cold tea extract is 30%.
The preparation method of above-mentioned Chimonanthus beverage such as embodiment 1 are said.
Claims (3)
1. Chimonanthus beverage is characterized in that this Chimonanthus beverage comprises composition by mass concentration:
Food cold tea extract 10%～30%
Food cold tea essential oil 0.01%～0.04%
Citric acid 0.01%～1%
Natrium citricum 0.01%～1%;
The preparation method of above-mentioned beverage comprises the steps:
1. eat the cleaning of cold tea cauline leaf, dry, pulverizing;
2. the raw material that crushes is placed backflow essential oil extraction reactor, add the water purification of 8～10 times of quality, soaked 30～100 minutes;
3. heat and extract food cold tea essential oil, to the greatest extent, food cold tea essential oil is placed in the airtight container, 0～3 ℃ of low-temperature preservation is subsequent use;
4. filter the slag liquid after extracting, get filtrating, be A liquid, place closed container to cool off A liquid, 5～10 ℃ of preservations;
5. 4. step is filtered remaining residue, add the water purification of 1.5～2 times of amounts again, extracted 30～60 minutes, filter, getting filtered fluid is B, removes residue, and filtrating is put in the closed container equally and cooled off 5～10 ℃ of preservations;
6. keep 5～10 ℃, filter A liquid and B liquid, merge A, B liquid as food cold tea extract;
7. except that food cold tea essential oil,, be mixed to 100% liquid in proportion with various raw materials, water purification;
8. mixed solution is put homogeneous in the homogenizer;
9. sterilize, add the food cold tea essential oil of formula ratio after the sterilization immediately, airtight immediately, and carry out can.
2. a kind of Chimonanthus beverage according to claim 1 is characterized in that this Chimonanthus beverage also comprises sweetener, and sweetener is selected from that sucrose, xylitol, honey element, Abbas are sweet, one or more mixing in the honey.
3. a preparation method who prepares a kind of Chimonanthus beverage according to claim 1 or claim 2 is characterized in that this method comprises the steps:
1. eat the cleaning of cold tea cauline leaf, dry, pulverizing;
2. the raw material that crushes is placed backflow essential oil extraction reactor, add the water purification of 8～10 times of quality, soaked 30～100 minutes;
3. heat and extract food cold tea essential oil, to the greatest extent, food cold tea essential oil is placed in the airtight container, 0～3 ℃ of low-temperature preservation is subsequent use;
4. filter the slag liquid after extracting, get filtrating, be A liquid, place closed container to cool off A liquid, 5～10 ℃ of preservations;
5. 4. step is filtered remaining residue, add the water purification of 1.5～2 times of amounts again, extracted 30～60 minutes, filter, getting filtered fluid is B, removes residue, and filtrating is put in the closed container equally and cooled off 5～10 ℃ of preservations;
6. keep 5～10 ℃, filter A liquid and B liquid, merge A, B liquid as food cold tea extract;
7. except that food cold tea essential oil,, be mixed to 100% liquid in proportion with various raw materials, water purification;
8. mixed solution is put homogeneous in the homogenizer;
9. sterilize, add the food cold tea essential oil of formula ratio after the sterilization immediately, airtight immediately, and carry out can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101341664A CN101836752B (en) | 2010-03-29 | 2010-03-29 | Chimonanthus beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101341664A CN101836752B (en) | 2010-03-29 | 2010-03-29 | Chimonanthus beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN101836752A CN101836752A (en) | 2010-09-22 |
| CN101836752B true CN101836752B (en) | 2012-12-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010101341664A Expired - Fee Related CN101836752B (en) | 2010-03-29 | 2010-03-29 | Chimonanthus beverage and preparation method thereof |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103191160A (en) * | 2013-04-15 | 2013-07-10 | 丽水学院 | Preparation method of chimonanthus salicifolius formula granule |
| CN105379910A (en) * | 2015-11-30 | 2016-03-09 | 全椒县周杨农业有限公司 | Cold preventing chimonanthus salicifolius tea and preparation method thereof |
| CN107259038A (en) * | 2017-08-18 | 2017-10-20 | 高全平 | A kind of Chimonanthus beverage formula and preparation method |
| CN107568388A (en) * | 2017-10-10 | 2018-01-12 | 浙江国新中药饮片有限公司 | A kind of Chimonanthus beverage |
| CN108159093B (en) * | 2018-03-20 | 2022-04-05 | 浙江华润三九众益制药有限公司 | Application of chimonanthus salicifolius extract in enhancing immunity |
| CN108450728A (en) * | 2018-04-28 | 2018-08-28 | 福州桂琨生物科技有限公司 | A kind of blood sugar reducing health beverage prepared using jackfruit peel |
| CN108703281A (en) * | 2018-05-29 | 2018-10-26 | 安徽松鼠云詹氏食品有限公司 | A kind of function intensified type willow leaf calyx canthus beverage and preparation method thereof |
| CN110959721A (en) * | 2019-12-25 | 2020-04-07 | 杭州新荷健康管理有限公司 | Solid beverage of edible herbal tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238926A (en) * | 1998-06-13 | 1999-12-22 | 方根源 | Method for processing chimonanthea |
| CN1562244A (en) * | 2004-03-31 | 2005-01-12 | 一笑堂（湖南）制药有限公司 | Preparation of leaf of shining wintersweet and preparation method |
| CN101057621A (en) * | 2006-12-30 | 2007-10-24 | 丽水市农业科学研究所 | Preparation method for chimonanthea tea |
-
2010
- 2010-03-29 CN CN2010101341664A patent/CN101836752B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238926A (en) * | 1998-06-13 | 1999-12-22 | 方根源 | Method for processing chimonanthea |
| CN1562244A (en) * | 2004-03-31 | 2005-01-12 | 一笑堂（湖南）制药有限公司 | Preparation of leaf of shining wintersweet and preparation method |
| CN101057621A (en) * | 2006-12-30 | 2007-10-24 | 丽水市农业科学研究所 | Preparation method for chimonanthea tea |
Non-Patent Citations (4)
| Title |
|---|
| 何卫中.山腊梅茶加工技术.《中国茶叶加工》.2007,(第01期), * |
| 刘南祥等.畲药食凉茶标准化种植及加工技术.《现代中药研究与实践》.2009,第23卷(第04期), * |
| 李建良等.畲药食凉茶质量标准的研究.《中国民族医药杂志》.2007,(第07期), * |
| 胡剑影等.畲药食凉茶.《中国药业》.2009,第18卷(第10期), * |
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| CN101836752A (en) | 2010-09-22 |
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Owner name: LISHUI TONGZHOU MEDICAL + EDIBLE SOURCES TECHNOLOG Free format text: FORMER OWNER: TONGJI UNIVERSITY-LISHUI INSTITUTE OF TRADITIONAL CHINESE MEDICINE Effective date: 20130502 |
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Effective date of registration: 20130502 Address after: 323000, 1 East Campus, Xueyuan Road, Zhejiang, Lishui, 17 Patentee after: Lishui Tongzhou Medical & Edible Sources Technology Development Co., Ltd. Address before: 323000 Xueyuan Road, Zhejiang, No. 1, Patentee before: Tongji University-Lishui Institute of Traditional Chinese Medicine |
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Granted publication date: 20121212 Termination date: 20170329 |