CN103609784B - Green tea beverage with effects of calming nerves and reinforcing intelligence as well as nourishing brain - Google Patents
Green tea beverage with effects of calming nerves and reinforcing intelligence as well as nourishing brain Download PDFInfo
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Abstract
The invention discloses green tea beverage. The green tea beverage is prepared from Chinese herbal medicines and green tea fresh leaves and has the effects of engendering liquid, allaying thirst, calming nerves, reinforcing intelligence, improving hearing and eyesight and boosting the immunity. Each 1000 parts by weight of green tea beverage is prepared from the following raw materials in parts by weight: 20-30 of green tea fresh leaves, 6-10 parts of ginseng, 10-15 parts of Chinese yam, 15-20 parts of Chinese wolfberry, 6-8 parts of acanthopanax, 3-5 parts of eucommia bark, 5-10 parts of dodder, 3-5 parts of fleece-flower root, 5-10 parts of malaytea scurfpea fruit, 2-3 parts of polygala, 5-10 parts of semen ziziphi spinosae, 10-15 parts of stevia, 5-10 parts of emblic leafflower fruit freeze-dried powder, 5-10 parts of oligoisomaltose, 1-5 parts of citric acid, 1-3 parts of sorbitol, 1-2 parts of high fructose corn syrup, 3-5 parts of ganoderma lucidum polysaccharide and the balance of water. The green tea beverage has the advantages that an ultrasound-assisted secondary extraction technology is adopted for extracting active substances of Chinese herbal medicines, the extraction rate of active substances is high, the source of raw materials is wide, and the technology is convenient for large-sale industrial production.
Description
Technical field
The present invention relates to a kind of green tea beverage with the intelligence development benefit brain effect of calming the nerves, belong to food processing technology field.
Background technology
Green tea is described as " state's drink " in China.Modern science studies confirm that in a large number, green tea contains and the closely-related biochemical component of health really, green tea not only have refresh oneself clear away heart-fire, clearing away summerheat, eliminate indigestion and phlegm, go greasy fat-reducing, fiery improving eyesight is sobered up, promotes the production of body fluid to quench thirst, is fallen in the relieving restlessness that clears away heart-fire, removing toxic substances, the only pharmacological action such as dysentery dehumidifying, also to modern disease, as diseases such as Radiation sickness, cardiovascular and cerebrovascular diseases, cancers, there is certain pharmacological effect.
Learning and memory is an extremely complicated physiological and biochemical procedure, and traditional Chinese medicine has unique advantage and accumulated abundant clinical experience improving aspect people's intelligence.At present, clinical practice shows that multiple Chinese herbal medicine has intelligence promoting and tranquilization, improves the effect of learning and memory ability, as ginseng has the effect of " tonifying five zang organs, peace spirit, determine soul, only palpitation with fear, remove perverse trend, happy intelligence development tomorrow "; In Chinese yam < < Sheng Nong's herbal classic > >, claim it " to take for a long time normal hearing and eyesight "; In < < property of medicine book on Chinese herbal medicine > >, say: " bushing unsaturated vapor, reaches heart hole, keeps record more ".Theory of traditional Chinese medical science is thought " the main house mind of the heart ", " the kidney generating marrow and dominating bone ", " the brain being the house of mentality ", and the brain of the insufficiency of vital energy and blood of the heart, the loss of the vital essence of kidney, brain is lost and filled for causing amnemonic key.Therefore, the treatment by Chinese herbs amnesia of bushing for multiselect on tcm clinical practice, kidney tonifying, Tianjing Busuiye medicinal, intelligence development experimental study from current Chinese herbal medicine, the Chinese medicine that can resist memory impairment due to chemical factors, has a nootropic effect mostly is kidney tonifying, essence replenishing medicine as wilsonii, the bark of eucommia, the seed of Chinese dodder, the fleece-flower root, Psoralea corylifolia, the fruit of Chinese wolfberry etc., and bushing gas nourishing the heart to keep a sound mind medicine is as ginseng, polygala root, spina date seed etc.
Summary of the invention
The invention provides a kind of green tea beverage that the Chinese herbal medicines such as ginseng, Chinese yam, matrimony vine, wilsonii and the fresh leaf of green tea be raw material of take, this beverage products has promoting the production of body fluid to quench thirst, the intelligence development of calming the nerves, hearing-improing and eyesight improving, long will is calmed the nerves, and improves the effects such as immunity, can effectively improve drinking person memory and learning ability.
For achieving the above object, technical scheme of the present invention is as follows:
A kind of green tea beverage with the intelligence development benefit brain effect of calming the nerves, it is characterized in that, every 1000 weight portion green tea beverages are made by the raw material of following weight portion: 20～30 parts, the fresh leaf of green tea, 6～10 parts of ginsengs, 10～15 parts of Chinese yams, 15～20 parts of matrimony vines, 6～8 parts of wilsoniis, 3～5 parts of the barks of eucommia, 5～10 parts of the seed of Chinese dodders, 3～5 parts of the fleece-flowers root, 5～10 parts of Psoralea corylifolias, 2～3 parts of polygala roots, 5～10 parts of spina date seeds, 10～15 parts of STEVIA REBAUDIANA, 5～10 parts of emblic freeze-dried powders, 5～10 parts of oligoisomaltoses, 1～5 part of citric acid, 1～3 part of sorbierite, 1～2 part of HFCS, 3～5 parts of GL-Bs, surplus is water.
The green tea beverage of brain effect is mended in the described intelligence development of calming the nerves that has, and it is characterized in that comprising the following steps:
(1) squeeze the juice: fresh Chinese yam afterwash section, put into rapidly and contain 0.5% citric acid and 1% ascorbic boiling water blanching 5min, then by yam slice homogenate, by the gelatinization 15min at 95 ℃ of the Succus Rhizoma Dioscoreae after homogenate, add 90 ℃ of left and right of thermal recovery cooking process, finally the Succus Rhizoma Dioscoreae after gelatinization is crossed to 120 mesh sieve refinements;
(2) enzyme that goes out: the fresh leaf 20～30min of decatize green tea, temperature is controlled at 80～90 ℃, suppresses and deactivation residual enzyme, prevents green tea beverage that brown stain, precipitation occur within the shelf-life;
(3) pulverize: with rotary-cutting type pulverizer, by the fresh leaf of green tea, ginseng, matrimony vine, wilsonii, the bark of eucommia, the seed of Chinese dodder, the fleece-flower root, Psoralea corylifolia, polygala root, spina date seed and STEVIA REBAUDIANA chopping, be that particle size is 2～4 μ m;
(4) lixiviate: the fresh leaf of green tea, ginseng, matrimony vine, wilsonii, the bark of eucommia, the seed of Chinese dodder, the fleece-flower root, Psoralea corylifolia, polygala root, spina date seed and STEVIA REBAUDIANA after chopping are entered in hot water, under ultrasonic wave booster action, slow stirring and leaching.Extraction temperature is 85～90 ℃, and extraction time is 10～20min, takes secondary lixiviate, isolated by filtration, and merging filtrate obtains leaching liquor;
(5) allotment: by above-mentioned formula by emblic freeze-dried powder, oligoisomaltose, citric acid, sorbierite, HFCS, GL-B with after hot water dissolving, mix with Succus Rhizoma Dioscoreae, leaching liquor, then use 90 ℃ of water constant volumes, stir;
(6) homogeneous: deployed beverage is placed in homogenizer, and at homogenization pressure 25MPa, homogeneous at 60～70 ℃ of temperature, makes various nutritional labeling homogenising, prevents that layering and precipitating from appearring in product, and product stability is further ensured;
(7) essence filter: the green tea beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence to remove impurity wherein and not tolerant;
(8) sterilization: deployed green tea beverage carries out high-temperature short-time sterilization, sterilising temp is 120～140 ℃, the time is 4～6s;
(9) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature is controlled at 60-75 ℃, then be cooled to normal temperature and get product.
The invention provides a kind of green tea beverage with the intelligence development benefit brain effect of calming the nerves, product color light green color, has the distinctive soft flavour of green tea and Chinese herbal medicine, and without astringent taste, mouthfeel is mellow, and juice is limpid bright, free from admixture; Microbiological indicator meets national relevant regulations requirement.Product not only has traditional green tea heat-clearing effect such as quench one's thirst, promote the production of body fluid to quench thirst, and also has the intelligence development of calming the nerves, hearing-improing and eyesight improving, and long will is calmed the nerves, improve the effects such as immunity, be suitable for all groups and drink, particularly young and middle-aged student, is that a kind of health-care effect is remarkable, the healthy beverage of environmental protection.
The invention provides a kind of green tea beverage with the intelligence development benefit brain effect of calming the nerves it is advantageous that: the one, and adopt the technique of the auxiliary second extraction of ultrasonic wave to extract Chinese herbal medicine active material, improved the recovery rate of active material, improved the nutritive value of green tea; The 2nd, product compatibility has been used the Chinese herbal medicine of multiple high activity effect, and green tea beverage effect is remarkable; The 3rd, in green tea beverage product, added the batchings such as emblic freeze-dried powder, oligoisomaltose, citric acid, sorbierite, HFCS, GL-B, product good palatability, and with oligoisomaltose, substituted sucrose or honey, made green tea beverage product be suitable for comprising diabetic's all groups; The 4th, raw material sources extensively, production work is simple and skill recovery rate is high, relatively low to equipment requirement, is convenient to large-scale industrial production.
The specific embodiment
embodiment 1:
Have the intelligence development of calming the nerves and mend a green tea beverage for brain effect, its concrete production technology is as follows:
(1) weigh: according to following ratio, take raw material: 20 parts, the fresh leaf of green tea, 10 parts of ginsengs, 10 parts of Chinese yams, 20 parts of matrimony vines, 6 parts of wilsoniis, 5 parts of the barks of eucommia, 5 parts of the seed of Chinese dodders, 5 parts of the fleece-flowers root, 5 parts of Psoralea corylifolias, 3 parts of polygala roots, 5 parts of spina date seeds, 15 parts of STEVIA REBAUDIANA, 5 parts of emblic freeze-dried powders, 10 parts of oligoisomaltoses, 1 part of citric acid, 3 parts of sorbierites, 1 part of HFCS, 5 parts of GL-Bs;
(2) squeeze the juice: fresh Chinese yam afterwash section, put into rapidly and contain 0.5% citric acid and 1% ascorbic boiling water blanching 5min, then by yam slice homogenate, by the gelatinization 15min at 95 ℃ of the Succus Rhizoma Dioscoreae after homogenate, add 90 ℃ of left and right of thermal recovery cooking process, finally the Succus Rhizoma Dioscoreae after gelatinization is crossed to 120 mesh sieve refinements;
(3) enzyme that goes out: the fresh leaf 20～30min of decatize green tea, temperature is controlled at 80～90 ℃, suppresses and deactivation residual enzyme, prevents green tea beverage that brown stain, precipitation occur within the shelf-life;
(4) pulverize: with rotary-cutting type pulverizer, by the fresh leaf of green tea, ginseng, matrimony vine, wilsonii, the bark of eucommia, the seed of Chinese dodder, the fleece-flower root, Psoralea corylifolia, polygala root, spina date seed and STEVIA REBAUDIANA chopping, be that particle size is 2～4 μ m;
(5) lixiviate: the fresh leaf of green tea, ginseng, matrimony vine, wilsonii, the bark of eucommia, the seed of Chinese dodder, the fleece-flower root, Psoralea corylifolia, polygala root, spina date seed and STEVIA REBAUDIANA after chopping are entered in hot water, under ultrasonic wave booster action, slow stirring and leaching.Extraction temperature is 85～90 ℃, and extraction time is 10～20min, takes secondary lixiviate, isolated by filtration, and merging filtrate obtains leaching liquor;
(6) allotment: by above-mentioned formula by emblic freeze-dried powder, oligoisomaltose, citric acid, sorbierite, HFCS, GL-B with after hot water dissolving, mix with Succus Rhizoma Dioscoreae, leaching liquor, then use 90 ℃ of water constant volumes, stir;
(7) homogeneous: deployed beverage is placed in homogenizer, and at homogenization pressure 25MPa, homogeneous at 60～70 ℃ of temperature, makes various nutritional labeling homogenising, prevents that layering and precipitating from appearring in product, and product stability is further ensured;
(8) essence filter: the green tea beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence to remove impurity wherein and not tolerant;
(9) sterilization: deployed green tea beverage carries out high-temperature short-time sterilization, sterilising temp is 120～140 ℃, the time is 4～6s;
(10) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature is controlled at 60-75 ℃, then be cooled to normal temperature and get product.
embodiment 2:
Have the intelligence development of calming the nerves and mend a green tea beverage for brain effect, its concrete production technology is as follows:
(1) weigh: according to following ratio, take raw material: 30 parts, the fresh leaf of green tea, 6 parts of ginsengs, 15 parts of Chinese yams, 15 parts of matrimony vines, 8 parts of wilsoniis, 3 parts of the barks of eucommia, 10 parts of the seed of Chinese dodders, 3 parts of the fleece-flowers root, 10 parts of Psoralea corylifolias, 2 parts of polygala roots, 10 parts of spina date seeds, 10 parts of STEVIA REBAUDIANA, 10 parts of emblic freeze-dried powders, 5 parts of oligoisomaltoses, 1 part of citric acid, 3 parts of sorbierites, 1 part of HFCS, 5 parts of GL-Bs;
(2) squeeze the juice: fresh Chinese yam afterwash section, put into rapidly and contain 0.5% citric acid and 1% ascorbic boiling water blanching 5min, then by yam slice homogenate, by the gelatinization 15min at 95 ℃ of the Succus Rhizoma Dioscoreae after homogenate, add 90 ℃ of left and right of thermal recovery cooking process, finally the Succus Rhizoma Dioscoreae after gelatinization is crossed to 120 mesh sieve refinements;
(3) enzyme that goes out: the fresh leaf 20～30min of decatize green tea, temperature is controlled at 80～90 ℃, suppresses and deactivation residual enzyme, prevents green tea beverage that brown stain, precipitation occur within the shelf-life;
(4) pulverize: with rotary-cutting type pulverizer, by the fresh leaf of green tea, ginseng, matrimony vine, wilsonii, the bark of eucommia, the seed of Chinese dodder, the fleece-flower root, Psoralea corylifolia, polygala root, spina date seed and STEVIA REBAUDIANA chopping, be that particle size is 2～4 μ m;
(5) lixiviate: the fresh leaf of green tea, ginseng, matrimony vine, wilsonii, the bark of eucommia, the seed of Chinese dodder, the fleece-flower root, Psoralea corylifolia, polygala root, spina date seed and STEVIA REBAUDIANA after chopping are entered in hot water, under ultrasonic wave booster action, slow stirring and leaching.Extraction temperature is 85～90 ℃, and extraction time is 10～20min, takes secondary lixiviate, isolated by filtration, and merging filtrate obtains leaching liquor;
(6) allotment: by above-mentioned formula by emblic freeze-dried powder, oligoisomaltose, citric acid, sorbierite, HFCS, GL-B with after hot water dissolving, mix with Succus Rhizoma Dioscoreae, leaching liquor, then use 90 ℃ of water constant volumes, stir;
(7) homogeneous: deployed beverage is placed in homogenizer, and at homogenization pressure 25MPa, homogeneous at 60～70 ℃ of temperature, makes various nutritional labeling homogenising, prevents that layering and precipitating from appearring in product, and product stability is further ensured;
(8) essence filter: the green tea beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence to remove impurity wherein and not tolerant;
(9) sterilization: deployed green tea beverage carries out high-temperature short-time sterilization, sterilising temp is 120～140 ℃, the time is 4～6s;
(10) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature is controlled at 60-75 ℃, then be cooled to normal temperature and get product.
embodiment 3:
Have the intelligence development of calming the nerves and mend a green tea beverage for brain effect, its concrete production technology is as follows:
(1) weigh: according to following ratio, take raw material: 25 parts, the fresh leaf of green tea, 8 parts of ginsengs, 12 parts of Chinese yams, 18 parts of matrimony vines, 7 parts of wilsoniis, 4 parts of the barks of eucommia, 8 parts of the seed of Chinese dodders, 4 parts of the fleece-flowers root, 7 parts of Psoralea corylifolias, 2.5 parts of polygala roots, 7 parts of spina date seeds, 12 parts of STEVIA REBAUDIANA, 8 parts of emblic freeze-dried powders, 8 parts of oligoisomaltoses, 3 parts of citric acids, 2 parts of sorbierites, 1.5 parts of HFCSs, 4 parts of GL-Bs;
(2) squeeze the juice: fresh Chinese yam afterwash section, put into rapidly and contain 0.5% citric acid and 1% ascorbic boiling water blanching 5min, then by yam slice homogenate, by the gelatinization 15min at 95 ℃ of the Succus Rhizoma Dioscoreae after homogenate, add 90 ℃ of left and right of thermal recovery cooking process, finally the Succus Rhizoma Dioscoreae after gelatinization is crossed to 120 mesh sieve refinements;
(3) enzyme that goes out: the fresh leaf 20～30min of decatize green tea, temperature is controlled at 80～90 ℃, suppresses and deactivation residual enzyme, prevents green tea beverage that brown stain, precipitation occur within the shelf-life;
(4) pulverize: with rotary-cutting type pulverizer, by the fresh leaf of green tea, ginseng, matrimony vine, wilsonii, the bark of eucommia, the seed of Chinese dodder, the fleece-flower root, Psoralea corylifolia, polygala root, spina date seed and STEVIA REBAUDIANA chopping, be that particle size is 2～4 μ m;
(5) lixiviate: the fresh leaf of green tea, ginseng, matrimony vine, wilsonii, the bark of eucommia, the seed of Chinese dodder, the fleece-flower root, Psoralea corylifolia, polygala root, spina date seed and STEVIA REBAUDIANA after chopping are entered in hot water, under ultrasonic wave booster action, slow stirring and leaching.Extraction temperature is 85～90 ℃, and extraction time is 10～20min, takes secondary lixiviate, isolated by filtration, and merging filtrate obtains leaching liquor;
(6) allotment: by above-mentioned formula by emblic freeze-dried powder, oligoisomaltose, citric acid, sorbierite, HFCS, GL-B with after hot water dissolving, mix with Succus Rhizoma Dioscoreae, leaching liquor, then use 90 ℃ of water constant volumes, stir;
(7) homogeneous: deployed beverage is placed in homogenizer, and at homogenization pressure 25MPa, homogeneous at 60～70 ℃ of temperature, makes various nutritional labeling homogenising, prevents that layering and precipitating from appearring in product, and product stability is further ensured;
(8) essence filter: the green tea beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence to remove impurity wherein and not tolerant;
(9) sterilization: deployed green tea beverage carries out high-temperature short-time sterilization, sterilising temp is 120～140 ℃, the time is 4～6s;
(10) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature is controlled at 60-75 ℃, then be cooled to normal temperature and get product.
Above embodiment is only for technical scheme of the present invention is described, but not is limited; Although with reference to previous embodiment, to being had been described in detail by invention, for the person of ordinary skill of the art, the technical scheme that still can record previous embodiment is modified, or part technical characterictic is wherein equal to replacement; And to these modifications or replacement, do not make the spirit and scope of essence disengaging the present invention technical scheme required for protection of appropriate technical solution.
Claims (1)
1. there is the intelligence development of calming the nerves and mend a green tea beverage for brain effect, it is characterized in that preparation technology specifically comprises the following steps:
(1) weigh: raw materials weighing according to the following formulation: 20～30 parts, the fresh leaf of green tea, 6～10 parts of ginsengs, 10～15 parts of Chinese yams, 15～20 parts of matrimony vines, 6～8 parts of wilsoniis, 3～5 parts of the barks of eucommia, 5～10 parts of the seed of Chinese dodders, 3～5 parts of the fleece-flowers root, 5～10 parts of Psoralea corylifolias, 2～3 parts of polygala roots, 5～10 parts of spina date seeds, 10～15 parts of STEVIA REBAUDIANA, 5～10 parts of emblic freeze-dried powders, 5～10 parts of oligoisomaltoses, 1～5 part of citric acid, 1～3 part of sorbierite, 1～2 part of HFCS, 3～5 parts of GL-Bs,
(2) squeeze the juice: fresh Chinese yam is cut into slices after cleaning, put into rapidly and contain 0.5% citric acid and 1% ascorbic boiling water blanching 5min, then by yam slice homogenate, by the gelatinization 15min at 95 ℃ of the Succus Rhizoma Dioscoreae after homogenate, add 90 ℃ of thermal recovery cooking process, finally the Succus Rhizoma Dioscoreae after gelatinization is crossed to 120 mesh sieve refinements;
(3) enzyme that goes out: the fresh leaf 20～30min of decatize green tea, temperature is controlled at 80～90 ℃, suppresses and deactivation residual enzyme, prevents green tea beverage that brown stain, precipitation occur within the shelf-life;
(4) pulverize: with rotary-cutting type pulverizer, by the fresh leaf of green tea, ginseng, matrimony vine, wilsonii, the bark of eucommia, the seed of Chinese dodder, the fleece-flower root, Psoralea corylifolia, polygala root, spina date seed and STEVIA REBAUDIANA chopping, be that particle size is 2～4 μ m;
(5) lixiviate: the fresh leaf of green tea after chopping, ginseng, matrimony vine, wilsonii, the bark of eucommia, the seed of Chinese dodder, the fleece-flower root, Psoralea corylifolia, polygala root, spina date seed and STEVIA REBAUDIANA are immersed in hot water, under ultrasonic wave booster action, slow stirring and leaching, extraction temperature is 85～90 ℃, extraction time is 10～20min, take secondary lixiviate, isolated by filtration, merging filtrate obtains leaching liquor;
(6) allotment: emblic freeze-dried powder, oligoisomaltose, citric acid, sorbierite, HFCS, GL-B, with after hot water dissolving, are mixed with Succus Rhizoma Dioscoreae, leaching liquor, be then settled to 1000 weight portions with 90 ℃ of water, stir;
(7) homogeneous: deployed beverage is placed in homogenizer, and at homogenization pressure 25MPa, homogeneous at 60～70 ℃ of temperature, makes various nutritional labeling homogenising, prevents that layering and precipitating from appearring in product, and product stability is further ensured;
(8) smart filter: the green tea beverage after homogeneous is first filtered through 200 order duplex strainers, then filter to remove impurity and insoluble matter wherein through diatom filter essence;
(9) sterilization: deployed green tea beverage carries out high-temperature short-time sterilization, sterilising temp is 120～140 ℃, the time is 4～6s;
(10) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature is controlled at 60-75 ℃, then be cooled to normal temperature and get product.
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