CN105265640A - Composite Chinese magnoliavine fruit and tea leaf beverage and production technology thereof - Google Patents

Abstract

The invention relates to a composite Chinese magnoliavine fruit and tea leaf beverage and a production technology thereof. The composite Chinese magnoliavine fruit and tea leaf beverage is prepared through the following steps of: using Chinese magnoliavine fruits and tea leaves as raw materials; screening the Chinese magnoliavine fruits and the tea leaves through a 20-80 mesh sieve, leaching the screened Chinese magnoliavine fruits for 20-80 minutes with water of which the temperature is 50-100 DEG C, wherein the mass ratio of the Chinese magnoliavine fruits to the water is 1:10 to 1:60, and leaching the tea leaves for 10-60 minutes with water of which the temperature is 60-100 DEG C, wherein the mass ratio of the tea leaves to the water is 1:60 to 1:120; then respectively taking the Chinese magnoliavine fruit extract of which the volume fraction is 30-70%, a tea extract of which the volume fraction is 30-70%, cane sugar of which the volume fraction is 5-20% and citric acid of which the volume fraction is 0.02-0.1%; and mixing the Chinese magnoliavine fruit extract, the tea extract, the cane sugar and the citric acid so as to obtain the health-care beverage which is good in color, fragrance, and taste and has the peculiar flavor of the Chinese magnoliavine fruits.

Description

Fruit of Chinese magnoliavine tealeaves composite beverage and production technology thereof

Technical field

The invention belongs to the production technical field of beverage, be specifically related to a kind of fruit of Chinese magnoliavine tealeaves composite beverage and production technology thereof.

Background technology

Traditional drink of Cha Shi China, why tea beverage gets consumer reception, and one is the tea drinking habit that Chinese have several thousand; Two is containing abundant vitamin and trace element in tealeaves; Three is contain the plurality of health care functions factor in tealeaves as Tea Polyphenols, tea polysaccharide, theanine and caffeine etc., have the multiple efficacies such as anti-oxidant, anticancer change, radioresistance, anti-hypertension, anti-senile dementia and fat-reducing, caffeine has the effects such as cardiac stimulant, diuresis, removing toxic substances to human body; Four is tea beverage is natural, healthy beverages; In every 100ml tea beverage, alkaloid is 15-25mg, wherein caffeine accounts for 80-90%, caffeine has diuresis, promote that the rate that leaches of water in urine realizes by kidney, contribute to sobering up, relieving alcohol is poisoned, also liver can be improved to metabolism ability, strengthen blood circulation, alcohol in blood is excreted, reaches alcohol toxin expelling.

The fruit of Chinese magnoliavine, is commonly called as mountain flower green pepper, and the main place of production is the Northeast and the Inner Mongol, Hebei, Shanxi and the Yangtze river basin and southwest; Be a kind of fruit with pungent, sweet, sour, bitter, salty five kinds of property of medicine, containing abundant nutritional labeling, wherein containing 17 seed amino acids, 7 kinds is necessary amino acid, also containing mineral elements such as K, Ca, Mg, Fe, Cu, and is rich in carrotene, V _b1, V _a, V _e, V _c, the multivitamin such as niacin; Physiologically active ingredient is containing multiple organic acid, schisandrol and cupreol, tannin isoreactivity composition; Modern medicine proves that the fruit of Chinese magnoliavine has obvious analgesia, myorelaxant effects, has significant protective effect and good sedative action and the effect such as to delay senility to animal liver cell damage; The fruit of Chinese magnoliavine contains abundant organic acid, vitamin, flavonoids, phytosterol and has the lignan of potent reactivation, it is also one of the minority medicinal material having essence, gas, god's three large helps concurrently, can the strong liver of beneficial gas, promote cells exclude refuse efficiency, delay senility, develop immunitypty, raising memory, the effect such as acceleration recovery after being ill.

Since the nineties in 20th century, the composition Study of the fruit of Chinese magnoliavine, biological study and cultivation research have had significant progress, successively determine the main component such as active ingredient schizandrin, lignan of the fruit of Chinese magnoliavine; In China, the fruit of Chinese magnoliavine, mainly based on medicinal, successively develops the Chinese patent drug that liver-protecting tablet, schizandrin sheet etc. take the fruit of Chinese magnoliavine as primary raw material, develops a series of health products such as fruit of Chinese magnoliavine fruit wine, fruit of Chinese magnoliavine syrup, schisandrol in recent years; Abroad, Eastern Europe and Russia process the fruit of Chinese magnoliavine products such as fruit junket, fruitcake, fruit juice, beverage, jelly, jam with schisandra fruit; Along with the development of society and the continuous progress of science and technology, the application of the fruit of Chinese magnoliavine will constantly expand, and it has been cured the disease by simple medical treatment and has developed into a lot of field such as diet, health care, as the health beverages such as wine, beverage; The composite health care beverage of the exploitation fruit of Chinese magnoliavine and tealeaves, not only for consumer provides a kind of pure taste, sweet and sour taste, nutritious quality drinks, and open a Tiao Xin road for the deep processing of fruit of Chinese magnoliavine product and comprehensive utilization thereof, there are wide market prospects.

Summary of the invention

The object of the present invention is to provide a kind of fruit of Chinese magnoliavine tealeaves composite beverage and production technology thereof.

Based on above-mentioned purpose, realize technical scheme of the present invention as follows:

The fruit of Chinese magnoliavine → pulverizing → insulation lixiviate (2-3 time) → filtration → filtrate → clarification → filtration → fruit of Chinese magnoliavine juice (for subsequent use);

Sucrose and citric acid → dissolving → filtration → cooling (for subsequent use);

Tealeaves → pulverizing → insulation lixiviate (2-3 time) → filtration → clarification → filtration → tea juice → allotment → clarification → filtration → homogeneous → sterilizing naturally → filling → cooling → finished product.

(1) key points for operation

1.1 pretreatments of raw material: get superfine green tea and the fruit of Chinese magnoliavine and fully pulverize that rear to cross 20-80 mesh sieve for subsequent use respectively with pulverizer;

1.2 millet paste lixiviates: tea and water 1:100-1:30 in proportion, put into 60-100 DEG C of hot water lixiviate, and add 0.03%L-ascorbic acid and 0.01%ZnCl ₂carry out color retention, filter immediately after intermittent stirring 10min, and be cooled to rapidly 25 DEG C, refilter 1 time, stand-by after filling and sealing sterilization;

1.3 fruit of Chinese magnoliavine juice lixiviates: the fruit of Chinese magnoliavine adds water 40 times and puts into 60-100 DEG C of hot water lixiviate, stir after 60min and filter, again filter after cooling 1 time for subsequent use;

1.4 mixing with allocate: add tea juice 30% according to formula, after fruit of Chinese magnoliavine juice 50% mixes, then add sucrose 8%, citric acid 0.05%, stir, and measure pH;

1.5 homogeneous: by the beverage homogeneous under 70 DEG C of conditions after allotment, various nutriment is disperseed in the solution uniformly, increase product stability to prevent precipitation;

1.6 sterilization filling and sealings: adopt Pasteur's instantaneous sterilization, rapidly juice is heated to about 105 DEG C, stops 10-40s, be cooled to 70-80 DEG C, pour into and fully clean and to seal rapidly in use the packing of steam sterilizing 20-30min, be then cooled to less than 40 DEG C.

(2) target level of product quality

2.1 organoleptic indicator

Fragrance: the mixing fragrance with the distinctive medicine perfume of the fruit of Chinese magnoliavine and fruital and green tea fragrance, fragrance is coordinated soft, without an unusually sweet smell;

Flavour: flavour is pure, sour and sweet palatability, micro-puckery, typicalness is obvious;

Tissue morphology: deep yellow color liquid, translucent, without precipitation and suspension;

Impurity: without macroscopic exogenous impurity;

2.2 physical and chemical index

Total pol 9%-10%, total acidity 0.3%-0.5%, pH are 5.0;

Along with the development of society, functional health-care drink occupies very important status on current market; Fruit of Chinese magnoliavine tealeaves composite beverage for primary raw material is formulated, through allotment and sterilization, can obtain the nutrient health-care beverage of excellent in color with the fruit of Chinese magnoliavine containing multiple nutrients health-care components and tealeaves; Because containing the multiple organic acid such as malic acid, tartaric acid in the fruit of Chinese magnoliavine, there is certain antioxidation; Therefore, need not add other anticorrisive agent and also can preserve the long period, long-term eating has very large benefit to human body.

(3) producting proportion

With the fruit of Chinese magnoliavine and tealeaves for raw material, through the flooding 10-60min of the fruit of Chinese magnoliavine of 20-80 mesh sieve and tealeaves to be the flooding 20-80min of 50-100 DEG C of 1:10-1:60 and mass ratio respectively with mass ratio be 60-100 DEG C of 1:60-1:120, get the fruit of Chinese magnoliavine that volume fraction is 30%-70%, 30%-70% tea juice, the sucrose of 5%-20% and the citric acid of 0.02%-0.1% more respectively through mixing, can excellent in color be obtained, there is the health drink of fruit of Chinese magnoliavine peculiar taste.

Detailed description of the invention

Below by way of specific embodiment, technical scheme of the present invention is described, but protection scope of the present invention is not limited to

This.

Embodiment 1

Through the flooding 15min of the fruit of Chinese magnoliavine of 50 mesh sieve and tealeaves to be the flooding 50min of 80 DEG C of 1:30 and mass ratio respectively with mass ratio be 70 DEG C of 1:90, get respectively again volume fraction be 60% the fruit of Chinese magnoliavine, 30% tea juice, the sucrose of 10% and the citric acid of 0.1% be through mixing, can excellent in color be obtained, there is the health drink of fruit of Chinese magnoliavine peculiar taste.

Embodiment 2

Through the flooding 10min of the fruit of Chinese magnoliavine of 60 mesh sieve and tealeaves to be the flooding 60min of 90 DEG C of 1:40 and mass ratio respectively with mass ratio be 80 DEG C of 1:100, get respectively again volume fraction be 50% the fruit of Chinese magnoliavine, 30% tea juice, the sucrose of 8% and the citric acid of 0.05% be through mixing, can excellent in color be obtained, there is the health drink of fruit of Chinese magnoliavine peculiar taste.

Embodiment 3

Through the flooding 5min of the fruit of Chinese magnoliavine of 70 mesh sieve and tealeaves to be the flooding 70min of 100 DEG C of 1:50 and mass ratio respectively with mass ratio be 90 DEG C of 1:110, get respectively again volume fraction be 40% the fruit of Chinese magnoliavine, 50% tea juice, the sucrose of 6% and the citric acid of 0.01% be through mixing, can excellent in color be obtained, there is the health drink of fruit of Chinese magnoliavine peculiar taste.

Claims (1)

1. the object of the present invention is to provide a kind of fruit of Chinese magnoliavine tealeaves composite beverage and production technology thereof;

Based on above-mentioned purpose, realize technical scheme of the present invention as follows:

The fruit of Chinese magnoliavine → pulverizing → insulation lixiviate (2-3 time) → filtration → filtrate → clarification → filtration → fruit of Chinese magnoliavine juice (for subsequent use);

Sucrose and citric acid → dissolving → filtration → cooling (for subsequent use);

Tealeaves → pulverizing → insulation lixiviate (2-3 time) → filtration → clarification → filtration → tea juice → allotment → clarification → filtration → homogeneous → sterilizing naturally → filling → cooling → finished product;

(1) key points for operation

1.1 pretreatments of raw material: get superfine green tea and the fruit of Chinese magnoliavine and fully pulverize that rear to cross 20-80 mesh sieve for subsequent use respectively with pulverizer;

1.2 millet paste lixiviates: tea and water 1:100-1:30 in proportion, put into 60-100 DEG C of hot water lixiviate, and add 0.03%L-ascorbic acid and 0.01%ZnCl ₂carry out color retention, filter immediately after intermittent stirring 10min, and be cooled to rapidly 25 DEG C, refilter 1 time, stand-by after filling and sealing sterilization;

1.3 fruit of Chinese magnoliavine juice lixiviates: the fruit of Chinese magnoliavine adds water 40 times and puts into 60-100 DEG C of hot water lixiviate, stir after 60min and filter, again filter after cooling 1 time for subsequent use;

1.4 mixing with allocate: add tea juice 30% according to formula, after fruit of Chinese magnoliavine juice 50% mixes, then add sucrose 8%, citric acid 0.05%, stir, and measure pH;

1.5 homogeneous: by the beverage homogeneous under 70 DEG C of conditions after allotment, various nutriment is disperseed in the solution uniformly, increase product stability to prevent precipitation;

1.6 sterilization filling and sealings: adopt Pasteur's instantaneous sterilization, rapidly juice is heated to about 105 DEG C, stops 10-40s, be cooled to 70-80 DEG C, pour into and fully clean and to seal rapidly in use the packing of steam sterilizing 20-30min, be then cooled to less than 40 DEG C;

(2) target level of product quality

2.1 organoleptic indicator

Fragrance: the mixing fragrance with the distinctive medicine perfume of the fruit of Chinese magnoliavine and fruital and green tea fragrance, fragrance is coordinated soft, without an unusually sweet smell;

Flavour: flavour is pure, sour and sweet palatability, micro-puckery, typicalness is obvious;

Tissue morphology: deep yellow color liquid, translucent, without precipitation and suspension;

Impurity: without macroscopic exogenous impurity;

2.2 physical and chemical index

Total pol 9%-10%, total acidity 0.3%-0.5%, pH are 5.0;

Along with the development of society, functional health-care drink occupies very important status on current market; Fruit of Chinese magnoliavine tealeaves composite beverage for primary raw material is formulated, through allotment and sterilization, can obtain the nutrient health-care beverage of excellent in color with the fruit of Chinese magnoliavine containing multiple nutrients health-care components and tealeaves; Because containing the multiple organic acid such as malic acid, tartaric acid in the fruit of Chinese magnoliavine, there is certain antioxidation; Therefore, need not add other anticorrisive agent and also can preserve the long period, long-term eating has very large benefit to human body;

(3) producting proportion

With the fruit of Chinese magnoliavine and tealeaves for raw material, through the flooding 10-60min of the fruit of Chinese magnoliavine of 20-80 mesh sieve and tealeaves to be the flooding 20-80min of 50-100 DEG C of 1:10-1:60 and mass ratio respectively with mass ratio be 60-100 DEG C of 1:60-1:120, get the fruit of Chinese magnoliavine that volume fraction is 30%-70%, 30%-70% tea juice, the sucrose of 5%-20% and the citric acid of 0.02%-0.1% more respectively through mixing, can excellent in color be obtained, there is the health drink of fruit of Chinese magnoliavine peculiar taste.