CN108770968A - A kind of lotus leaf teabag drink and preparation method thereof - Google Patents
A kind of lotus leaf teabag drink and preparation method thereof Download PDFInfo
- Publication number
- CN108770968A CN108770968A CN201810755721.1A CN201810755721A CN108770968A CN 108770968 A CN108770968 A CN 108770968A CN 201810755721 A CN201810755721 A CN 201810755721A CN 108770968 A CN108770968 A CN 108770968A
- Authority
- CN
- China
- Prior art keywords
- lotus leaf
- reverse osmosis
- teabag drink
- preparation
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 72
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 72
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 114
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 91
- 235000000346 sugar Nutrition 0.000 claims abstract description 56
- 240000000249 Morus alba Species 0.000 claims abstract description 45
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 45
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 30
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 26
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical group [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000460 chlorine Substances 0.000 claims abstract description 9
- 229910052801 chlorine Inorganic materials 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims description 44
- 241000723353 Chrysanthemum Species 0.000 claims description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 24
- 238000000605 extraction Methods 0.000 claims description 23
- 244000062793 Sorghum vulgare Species 0.000 claims description 19
- 235000019713 millet Nutrition 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 17
- 238000003860 storage Methods 0.000 claims description 17
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 16
- 239000000284 extract Substances 0.000 claims description 15
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 8
- 238000009298 carbon filtering Methods 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 8
- 239000003610 charcoal Substances 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000001301 oxygen Substances 0.000 claims description 8
- 229910052760 oxygen Inorganic materials 0.000 claims description 8
- 238000009287 sand filtration Methods 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 239000011435 rock Substances 0.000 claims description 7
- 235000019640 taste Nutrition 0.000 claims description 7
- 239000001656 lutein Substances 0.000 claims description 6
- 235000012680 lutein Nutrition 0.000 claims description 6
- 229960005375 lutein Drugs 0.000 claims description 6
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 claims description 6
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 claims description 6
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 claims description 6
- 239000013068 control sample Substances 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000005374 membrane filtration Methods 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 1
- 235000014347 soups Nutrition 0.000 abstract description 15
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052737 gold Inorganic materials 0.000 abstract description 4
- 239000010931 gold Substances 0.000 abstract description 4
- 210000003254 palate Anatomy 0.000 abstract description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 15
- 241001122767 Theaceae Species 0.000 description 12
- 239000008280 blood Substances 0.000 description 10
- 210000004369 blood Anatomy 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 7
- 239000003643 water by type Substances 0.000 description 7
- 210000004185 liver Anatomy 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 208000034507 Haematemesis Diseases 0.000 description 2
- 208000032843 Hemorrhage Diseases 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- CVSVTCORWBXHQV-UHFFFAOYSA-N creatine Chemical compound NC(=[NH2+])N(C)CC([O-])=O CVSVTCORWBXHQV-UHFFFAOYSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 206010033675 panniculitis Diseases 0.000 description 2
- 210000004304 subcutaneous tissue Anatomy 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- HVCOBJNICQPDBP-UHFFFAOYSA-N 3-[3-[3,5-dihydroxy-6-methyl-4-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxydecanoyloxy]decanoic acid;hydrate Chemical compound O.OC1C(OC(CC(=O)OC(CCCCCCC)CC(O)=O)CCCCCCC)OC(C)C(O)C1OC1C(O)C(O)C(O)C(C)O1 HVCOBJNICQPDBP-UHFFFAOYSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- 241000131317 Capitulum Species 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 244000192528 Chrysanthemum parthenium Species 0.000 description 1
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- RAJDDCCSNZAPCH-UHFFFAOYSA-N Dolineone Chemical compound C1=C2C(=O)C3C4=CC(OCO5)=C5C=C4OCC3OC2=CC2=C1C=CO2 RAJDDCCSNZAPCH-UHFFFAOYSA-N 0.000 description 1
- RAJDDCCSNZAPCH-ZWKOTPCHSA-N Dolineone Natural products C1=C2C(=O)[C@@H]3C4=CC(OCO5)=C5C=C4OC[C@@H]3OC2=CC2=C1C=CO2 RAJDDCCSNZAPCH-ZWKOTPCHSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000015220 Febrile disease Diseases 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 description 1
- 241001124569 Lycaenidae Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 208000003351 Melanosis Diseases 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010040047 Sepsis Diseases 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 208000001203 Smallpox Diseases 0.000 description 1
- 206010042170 Strangury Diseases 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 241000870995 Variola Species 0.000 description 1
- 206010047513 Vision blurred Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- UCTWMZQNUQWSLP-UHFFFAOYSA-N adrenaline Chemical group CNCC(O)C1=CC=C(O)C(O)=C1 UCTWMZQNUQWSLP-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000002927 anti-mitotic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003080 antimitotic agent Substances 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 carbon water Compound Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000014987 copper Nutrition 0.000 description 1
- 229960003624 creatine Drugs 0.000 description 1
- 239000006046 creatine Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000008384 feverfew Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 206010042772 syncope Diseases 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of lotus leaf teabag drinks, and it includes following components to calculate according to the mass fraction：5-10 parts of lotus leaf, 5-10 parts of mulberry leaf, 1-2 parts of honeysuckle, 1-2 parts of chrysanthemum, 1-3 parts of sugar, 200-300 parts of reverse osmosis water；Wherein, the reverse osmosis water in the teabag drink has parameters described below：μ s/cm of conductivity≤10, pH value：5.0-7.0, turbidity≤1NTU, coloration≤5, chlorine residue≤0.05ppm, hardness≤50ppm.The lotus leaf teabag drink obtained by technique has pleasant to the palate, fragrant aroma through the invention, and soup look gold is dark green bright, and the heart that oozes is pleasant.
Description
Technical field
The invention belongs to teabag drink preparing technical fields, and in particular to a kind of lotus leaf teabag drink and preparation method thereof.
Background technology
The magnificent profound tea culture of Created in China.Influence of the tea to human lives is deep, wide, is any other drink
It is all incomparable.Tea tender tea leaves become beverage flow into the market places and there was only several years time in China, but the impetus is swift and violent.Tea beverage
Appearance, be to traditional tea-drinking mode it is primary innovation and breakthrough.
Lotus leaf is a kind of blade of the lotus of aquatic herbaceous plant for many years, summer, the harvesting of two season of autumn, in People's Republic of China's health
Portion defends in prison (1991) No. 45 files of hair, and lotus leaf is put among the plant list of " being both food and drug ".It is changed
Study a point main Nuciferine, citric acid, malic acid, gluconic acid, oxalic acid, succinic acid and the alkalinity of other antimitotics effect
Ingredient.According to《Dictionary of medicinal plant》Record, lotus leaf can clearing summer-heat and damp, sending up the lucid yang, hemostasis, it is floating to cure mainly the wet diarrhea of administration, dizziness, aqueous vapor
It swells, blurred vision, haematemesis, bleeding from five sense organs or subcutaneous tissue, uterine bleeding, have blood in stool, the diseases such as postpartum anemic fainting；According to《Detailed outline》It records, lotus leaf can " hair tonic vigour, benefit help
Taste, puckery essence is turbid, scattered blood stasis, oedema of confusing, carbuncle swells, sends out variola.Control haematemesis, spitting of blood, bleeding from five sense organs or subcutaneous tissue, lower blood, drown blood, blood strangury, metrorrhagia, production
Extravesated blood, damage sepsis afterwards；According to《Book on Chinese herbal medicine is new again》It records, lotus leaf " cooling and heatstroke-eliminating is slaked thirst and help produce saliva, and rush down dysentery is controlled, and solution is burning hot "；According to《Doctor
Woods bun is wanted》It records, " lotus leaf, achievement are same as lotus root and lotus nut, and enter liver point more, equal heat, dry, with the clear gas of row, enter liver with blueness.
The taste of right bitterness, real golden solid water clear with removing the heart-fire liver, therefore can stasis eliminatings, protect essence, except absurd hot, flat qi and blood."；According to modern medicine point
Analysis is the study found that lotus leaf also has flat lipoid and reducing blood pressure, antiatherosclerosis and the health functions for relaxing bowel, losing weight.
Mulberry leaf are sweet in flavor, return lung, Liver Channel, have and activate blood circulation and disperse blood clots, wind-dispelling of subsiding a swelling, the function of hypertensive tranquilizing.In ancient times, mulberry leaf are again
Claim " mulberry leaf ", is widely used as Chinese medicine and vegetable edible.Ancient times cure allusion quotation《Compendium of Materia Medica》In, sovereign praise has been made to mulberry
Reputation：" mulberry, the Shenmu County in east ", and modern medicine also indicates that, mulberry leaf contain multivitamin and minerals, amino acid, carbon water
Compound and plant fiber are first-class functional food, can be depressured, lipid-loweringing, anti-aging, increase endurance, reduce cholesterol, inhibit
Fat Accumulation inhibits thrombus to generate, inhibits intestinal toxic bacterial reproduction, harmful oxide is inhibited to generate, moreover it is possible to which cough-relieving is gone
Heat, treatment is dizzy, eliminates eye strain, subsides a swelling, purifies the blood, treat dysentery, go edema, tonifying liver, nti-freckle, beauty treatment, anti-aging,
And its function most outstanding is prevention diabetes.Modern study discovery, mulberry leaf dry 25-45% containing crude protein, carbohydrate
20-25%, crude fat 5% and abundant potassium, calcium and vitamin C, B1, B2, A etc., also various trace coppers, zinc,
The substances such as boron, manganese.In addition to this, husking sterone, plumage dolineone and rutin, mulberry glucoside and a variety of amino are contained in mulberry leaf
The human bodies required things such as acid, vitamin, silk ribbon ortho acid, folic acid, fumaric acid, meso creatine, phytoestrogen, phenolic compound
Matter has resisting stress, anti-aging, antitumor, enhancing human body endurance, adjusts adrenaline function and other effects.
Honeysuckle also known as honeysuckle, property sweet cold air fragrance, clear heat with drugs of sweet flavour and cold nature without injuring one's stomach, fragrance thoroughly up to again can eliminating evil, Ji Nengxuan
Dissipate wind-heat, also kind removing summer-heat blood poison, can be used for various febrile diseases, such as body heat, dermexanthesis, macular eruption, heat toxin sore carbuncle, abscess of throat disease,
Equal significant effect.
Chrysanthemum is the dry capitulum of feverfew.Main product is in Zhejiang, Anhui, Henan and other places.When the 9-11 months spend in full bloom
It harvests, dry in the shade or dries in batches, or use is dried or give birth to after smoked, steaming.Chrysanthemum medicinal material is divided into " Bo by the place of production and processing method difference
Chrysanthemum ", " chu chrysanthemum ", " tribute chrysanthemum ", " Hang Ju " etc..Its bitter, sweet, cold nature, have relieve heat heat-clearing, flat liver improving eyesight, it is clearing heat and detoxicating it
Effect.
Currently, in the market there are no with lotus leaf and mulberry leaf be extract major ingredient prepare the tea beverage with healthcare function with
And relevant technology of preparing report.
Invention content
The purpose of the present invention is to provide a kind of lotus leaf teabag drinks and preparation method thereof.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of lotus leaf teabag drink, it includes following components to calculate according to the mass fraction：5-10 parts of lotus leaf；5-10 parts of mulberry leaf；Gold and silver
1-2 parts of flower；1-2 parts of chrysanthemum；It is 1-3 parts sugared, 200-300 parts of reverse osmosis water.
Preferably, the sugar in the teabag drink is rock sugar or white granulated sugar.
Preferably, further include the lutein or lutein ester of 0.0001-0.0002 parts by weight in the teabag drink, account for tea
Drink the 0.0005%-0.001% of gross mass.
Preferably, the reverse osmosis water in the teabag drink has parameters described below：μ s/cm of conductivity≤10, pH value：5.0-
7.0, turbidity≤1NTU, coloration≤5, chlorine residue≤0.05ppm, hardness≤50ppm.
The preparation method of reverse osmosis water in the teabag drink includes the following steps：
4) sand filtration, activated carbon filtering：Mountain spring water enter raw water tank it is temporary after, filtered through quartzy silo, charcoal canister；
5) accurate, security personnel's filtering：The water that step 1) obtains sequentially enters 5 μm of accurate filters and 1 μm of cartridge filter；
6) reverse osmosis：The water that step 2) obtains enters reverse osmosis unit after security personnel filter.
The present invention also provides a kind of preparation methods of the lotus leaf teabag drink, include the following steps：
1) preparation of tealeaves Normal juice：1a) wash tea：By load weighted mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, with room temperature reverse osmosis
Permeable carry out soaking and washing, impurities removing, foreign matter, silt etc.；1b) extract：Extraction 1a is impregnated with 90-95 DEG C of reverse osmosis water) in
Cleaned mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, be kept in into settling tank after the millet paste filtering of extraction will be impregnated later；1c) from
The heart：Millet paste in 1b) obtains tealeaves Normal juice after centrifugation into temporary storage tank, into blend tank；
2) molten sugar, filtering：80-90 DEG C of reverse osmosis water is added into molten sugar bowl, falls load weighted sugar under stirring
Enter, cooling through 5 μm of membrane filtrations after insulated and stirred dissolving, into 1c) in the Normal juice containing tealeaves blend tank；
3) it allocates, filter：In blend tank, reverse osmosis water is added by every barrel of blending amount and carries out constant volume, stirring 10min with
On, so that the tealeaves Normal juice that step 1) obtains is sufficiently mixed with the reverse osmosis water after the molten sugar of step 2)；Confirm Brix through product control：≥
6.0%, seasoning liquid temperature≤30 DEG C, liquid level is normal, can be obtained lotus leaf tea-drinking into temporary storage tank through 5 μm of filterings after being sufficiently stirred
Product.
Preferably, in the preparation method of the teabag drink, step 1b) in impregnate extraction time be 1-3 hours, mulberry leaf and lotus
Quality between leaf and be 1 with the mass ratio of water：30-50.
Preferably, in the preparation method of the teabag drink, step 1b) in extraction refer to by cleaned mulberry leaf and lotus leaf
With 90-95 DEG C of reverse osmosis water of dissolved oxygen amount≤5% whole process be connected with nitrogen protection and the dress of the oxygen inside removal device
Set middle immersion extraction.
Preferably, in the preparation method of the teabag drink, the millet paste filtration step in step 1b refers to through 10 μm of pocket type mistakes
Filter, then enter in settling tank after plate heat exchange is cooled to≤30 DEG C and keep in.
Preferably, in the preparation method of the teabag drink, step 1c) in the condition control that centrifuges be centrifuge machine back pressure 4-
6Kg/cm2, deslagging frequency are：10min/ times, centrifuge speed 7070rpm.
Preferably, further include that step 4) is judged in the preparation method of the teabag drink：Control sample observes feed liquid color and luster,
Taste feed liquid mouthfeel.
Preferably, in the preparation method of the teabag drink, load weighted lutein or lutein ester in step 2) with sugar
It pours into together.
Compared with prior art, the beneficial effects of the invention are as follows：
1, the extraction of water quality is to determine one of the key factor of tea-drinking quality, and the present invention selects reverse osmosis water cleaning extraction former
Expect and combine technique is filtered for multiple times, obtained tea-drinking soup look gold is dark green bright, and fragrant in taste is tasty and refreshing, to the main leaching in tealeaves at
Dividing influences less, and the qualities such as stable soup look and tasty and refreshing mouthfeel can be still kept under long-time storage；
2, the lutein or lutein ester selected in the present invention are as a kind of safe raw-food material or nutritional supplement, tool
There is preferable antioxidation, antioxidation is played in this tea-drinking, further tea-drinking is promoted to maintain stable limpid soup look
And tasty and refreshing mouthfeel, and safety is without side-effects；
3, tea-drinking prepared by the present invention has good alimentary health-care function, can especially reduce blood fat, improves glycolipid
Metabolic disorder；
4, the present invention is under conditions of adding any preservative, pigment, the tea-drinking nutrition that produces, health, conveniently,
Its is pleasant to the palate, fragrant aroma, and soup look gold is dark green bright, and the heart that oozes is pleasant.
Specific implementation mode
In order to make those skilled in the art more fully understand technical scheme of the present invention, implement with reference to best
The present invention is described in further detail for example.
Embodiment 1：
1, recipe ingredient：
5 parts of lotus leaf；7 parts of mulberry leaf；1 part of honeysuckle；2 parts of chrysanthemum；1 part of sugar, 260 parts of reverse osmosis water.
Wherein, reverse osmosis water has parameters described below：The μ s/cm of conductivity≤10；PH value：5.0-7.0；Turbidity≤1NTU；Color
Degree≤5；Chlorine residue≤0.05ppm；Hardness≤50ppm；Sugar is rock sugar.
2, the preparation of reverse osmosis water：
Step 1) sand filtration, activated carbon filtering：Mountain spring water enter raw water tank it is temporary after, filtered through quartzy silo, charcoal canister；
Step 2) is accurate, security personnel filter：The water that step 1) obtains sequentially enters 5 μm of accurate filters and 1 μm of security personnel's filtering
Device；
Step 3) is reverse osmosis：The water that step 2) obtains obtains after security personnel filter into reverse osmosis unit filtering reverse osmosis
Water.
3, the preparation of tealeaves Normal juice：
1a)：Wash tea：By load weighted mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, soaking and washing is carried out with room temperature reverse osmosis water,
After impurities removing, foreign matter, silt etc., cleaning is completed；
1b) extract：It is impregnated with 90 DEG C of reverse osmosis waters and extracts cleaned mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, wherein
Extraction time is 1 hour, and the mass ratio of gross mass and water between mulberry leaf and lotus leaf is 1: 30-50；To the millet paste after extraction
It is temporary into settling tank after being filtered；Then through 10 μm of bag type filterings, then enter after plate heat exchange is cooled to≤30 DEG C and sink
It drops in tank and keeps in.
1c) centrifuge：Millet paste obtains tealeaves Normal juice after centrifugation into temporary storage tank, enters back into blend tank；Centrifuge back pressure 4-
6Kg/cm2, deslagging frequency are：10min/ times, centrifuge speed 7070rpm.
3) molten sugar, filtering：80-90 DEG C of reverse osmosis water is added into molten sugar bowl, falls the sugar got ready under stirring
Enter, insulated and stirred dissolving is filtered through 5 μm, cooling, into blend tank；
4) it allocates, filter：In blend tank, reverse osmosis water is added by every barrel of blending amount and carries out constant volume, stirs 10min, makes
The tealeaves Normal juice that step 1) obtains is sufficiently mixed with the reverse osmosis water after the molten sugar of step 2)；Confirm Brix through product control：>=6.0%,
Seasoning liquid temperature≤30 DEG C, liquid level is normal, can be obtained lotus leaf teabag drink into temporary storage tank through 5 μm of filterings after being sufficiently stirred.
5) it judges：Control sample observes feed liquid color and luster, tastes feed liquid mouthfeel.
Embodiment 2
10 parts of lotus leaf；10 parts of mulberry leaf；2 parts of honeysuckle；2 parts of chrysanthemum；3 parts of sugar, 300 parts of reverse osmosis water.
Wherein, the reverse osmosis water has parameters described below：The μ s/cm of conductivity≤10；PH value：5.0-7.0；Turbidity≤
1NTU；Coloration≤5；Chlorine residue≤0.05ppm；Hardness≤50ppm；The sugar is rock sugar.
2, the preparation of reverse osmosis water：
Step 1) sand filtration, activated carbon filtering：Mountain spring water enter raw water tank it is temporary after, filtered through quartzy silo, charcoal canister；
Step 2) is accurate, security personnel filter：The water that step 1) obtains sequentially enters 5 μm of accurate filters and 1 μm of security personnel's filtering
Device；
Step 3) is reverse osmosis：The water that step 2) obtains obtains after security personnel filter into reverse osmosis unit filtering reverse osmosis
Water.
3, the preparation of tealeaves Normal juice：
1a)：Wash tea：By load weighted mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, soaking and washing is carried out with room temperature reverse osmosis water,
After impurities removing, foreign matter, silt etc., cleaning is completed；
1b) extract：It is impregnated with 90 DEG C of reverse osmosis waters and extracts cleaned mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, wherein
Extraction time is 3 hours, and the mass ratio of gross mass and water between mulberry leaf and lotus leaf is 1: 40；Millet paste after extraction is carried out
It is temporary into settling tank after filtering；Then through 10 μm of bag type filterings, then enter settling tank after plate heat exchange is cooled to≤30 DEG C
In keep in.
1c) centrifuge：Millet paste obtains tealeaves Normal juice after centrifugation into temporary storage tank, enters back into blend tank；Centrifuge back pressure 4-
6Kg/cm2, deslagging frequency are：10min/ times, centrifuge speed 7070rpm.
3) molten sugar, filtering：90 DEG C of reverse osmosis waters are added into molten sugar bowl, pour into the sugar got ready under stirring,
Insulated and stirred dissolves, and is filtered through 5 μm, cooling, into blend tank；
4) it allocates, filter：In blend tank, reverse osmosis water is added by every barrel of blending amount and carries out constant volume, stirs 15min, makes
The tealeaves Normal juice that step 1) obtains is sufficiently mixed with the reverse osmosis water after the molten sugar of step 2)；Confirm Brix through product control：>=6.0%,
Seasoning liquid temperature≤30 DEG C, liquid level is normal, can be obtained lotus leaf teabag drink into temporary storage tank through 5 μm of filterings after being sufficiently stirred.
Embodiment 3
1, recipe ingredient：
5 parts of lotus leaf；5 parts of mulberry leaf；1 part of honeysuckle；1 part of chrysanthemum；1 part of sugar, 200 parts of reverse osmosis water.
Wherein, reverse osmosis water has parameters described below：The μ s/cm of conductivity≤10；PH value：5.0-7.0；Turbidity≤1NTU；Color
Degree≤5；Chlorine residue≤0.05ppm；Hardness≤50ppm；Sugar is white granulated sugar.
2, the preparation of reverse osmosis water：
Step 1) sand filtration, activated carbon filtering：Mountain spring water enter raw water tank it is temporary after, filtered through quartzy silo, charcoal canister；
Step 2) is accurate, security personnel filter：The water that step 1) obtains sequentially enters 5 μm of accurate filters and 1 μm of security personnel's filtering
Device；
Step 3) is reverse osmosis：The water that step 2) obtains obtains after security personnel filter into reverse osmosis unit filtering reverse osmosis
Water.
3, the preparation of tealeaves Normal juice：
1a)：Wash tea：By load weighted mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, soaking and washing is carried out with room temperature reverse osmosis water,
After impurities removing, foreign matter, silt etc., cleaning is completed；
1b) extract：It is impregnated with 90 DEG C of reverse osmosis waters and extracts cleaned mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, wherein
Extraction time is 2 hours, and the mass ratio of gross mass and water between mulberry leaf and lotus leaf is 1: 30；Millet paste after extraction is carried out
It is temporary into settling tank after filtering；Then through 10 μm of bag type filterings, then enter settling tank after plate heat exchange is cooled to≤30 DEG C
In keep in.
1c) centrifuge：Millet paste obtains tealeaves Normal juice after centrifugation into temporary storage tank, enters back into blend tank；Centrifuge back pressure 4-
6Kg/cm2, deslagging frequency are：10min/ times, centrifuge speed 7070rpm.
3) molten sugar, filtering：80-90 DEG C of reverse osmosis water is added into molten sugar bowl, falls the sugar got ready under stirring
Enter, insulated and stirred dissolving is filtered through 5 μm, cooling, into blend tank；
4) it allocates, filter：In blend tank, reverse osmosis water is added by every barrel of blending amount and carries out constant volume, stirs 12min, makes
The tealeaves Normal juice that step 1) obtains is sufficiently mixed with the reverse osmosis water after the molten sugar of step 2)；Confirm Brix through product control：>=6.0%,
Seasoning liquid temperature≤30 DEG C, liquid level is normal, can be obtained lotus leaf teabag drink into temporary storage tank through 5 μm of filterings after being sufficiently stirred.
Embodiment 4
1, recipe ingredient：
7 parts of lotus leaf；6 parts of mulberry leaf；1 part of honeysuckle；2 parts of chrysanthemum；3 parts of sugar, 260 parts of reverse osmosis water.
Wherein, reverse osmosis water has parameters described below：The μ s/cm of conductivity≤10；PH value：5.0-7.0；Turbidity≤1NTU；Color
Degree≤5；Chlorine residue≤0.05ppm；Hardness≤50ppm；Sugar is rock sugar.
2, the preparation of reverse osmosis water：
Step 1) sand filtration, activated carbon filtering：Mountain spring water enter raw water tank it is temporary after, filtered through quartzy silo, charcoal canister：
Step 2) is accurate, security personnel filter：The water that step 1) obtains sequentially enters 5 μm of accurate filters and 1 μm of security personnel's filtering
Device；
Step 3) is reverse osmosis：The water that step 2) obtains obtains after security personnel filter into reverse osmosis unit filtering reverse osmosis
Water.
3, the preparation of tealeaves Normal juice：
1a)：Wash tea：By load weighted mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, soaking and washing is carried out with room temperature reverse osmosis water,
After impurities removing, foreign matter, silt etc., cleaning is completed；
1b) extract：With 92 DEG C, the reverse osmosis water of dissolved oxygen amount≤5% whole process be connected with nitrogen protection and in removal device
It is impregnated in the device of the oxygen in portion and extracts cleaned mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, wherein extraction time is 2.5 small
When, the mass ratio of gross mass and water between mulberry leaf and lotus leaf is 1: 45；It is heavy to enter after being filtered to the millet paste after extraction
It is temporary that tank drops；Then through 10 μm of bag type filterings, then enter in settling tank after plate heat exchange is cooled to≤30 DEG C and keep in.
1c) centrifuge：Millet paste obtains tealeaves Normal juice after centrifugation into temporary storage tank, enters back into blend tank；Centrifuge back pressure 4-
6Kg/cm2, deslagging frequency are：10min/ times, centrifuge speed 7070rpm.
3) molten sugar, filtering：80-90 DEG C of reverse osmosis water is added into molten sugar bowl, falls the sugar got ready under stirring
Enter, insulated and stirred dissolving is filtered through 5 μm, cooling, into blend tank；
4) it allocates, filter：In blend tank, reverse osmosis water is added by every barrel of blending amount and carries out constant volume, stirs 10min, makes
The tealeaves Normal juice that step 1) obtains is sufficiently mixed with the reverse osmosis water after the molten sugar of step 2)；Confirm Brix through product control：>=6.0%,
Seasoning liquid temperature≤30 DEG C, liquid level is normal, can be obtained lotus leaf teabag drink into temporary storage tank through 5 μm of filterings after being sufficiently stirred.
Embodiment 5
1, recipe ingredient：
5 parts of lotus leaf；7 parts of mulberry leaf；2 parts of honeysuckle；2 parts of chrysanthemum；Sugar：2 parts, 200 parts of reverse osmosis water, lutein 0.0001
Part.
Wherein, reverse osmosis water has parameters described below：The μ s/cm of conductivity≤10；PH value：5.0-7.0；Turbidity≤1NTU；Color
Degree≤5；Chlorine residue≤0.05ppm；Hardness≤50ppm；Sugar is rock sugar.
2, the preparation of reverse osmosis water：
Step 1) sand filtration, activated carbon filtering：Mountain spring water enter raw water tank it is temporary after, filtered through quartzy silo, charcoal canister；
Step 2) is accurate, security personnel filter：The water that step 1) obtains sequentially enters 5 μm of accurate filters and 1 μm of security personnel's filtering
Device；
Step 3) is reverse osmosis：The water that step 2) obtains obtains after security personnel filter into reverse osmosis unit filtering reverse osmosis
Water.
3, the preparation of tealeaves Normal juice：
1a)：Wash tea：By load weighted mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, soaking and washing is carried out with room temperature reverse osmosis water,
After impurities removing, foreign matter, silt etc., cleaning is completed；
1b) extract：It is impregnated with 95 DEG C of reverse osmosis waters and extracts cleaned mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, wherein
Extraction time is 3 hours, and the mass ratio of gross mass and water between mulberry leaf and lotus leaf is 1: 30；Millet paste after extraction is carried out
It is temporary into settling tank after filtering；Then through 10 μm of bag type filterings, then enter settling tank after plate heat exchange is cooled to≤30 DEG C
In keep in.
1c) centrifuge：Millet paste obtains tealeaves Normal juice after centrifugation into temporary storage tank, enters back into blend tank；Centrifuge back pressure 4-
6Kg/cm2, deslagging frequency are：10min/ times, centrifuge speed 7070rpm.
3) molten sugar, filtering：90 DEG C of reverse osmosis waters are added into molten sugar bowl, it is under stirring that the sugar and leaf got ready is yellow
Element pours into, and insulated and stirred dissolving is filtered through 5 μm, cooling, into blend tank；
4) it allocates, filter：In blend tank, reverse osmosis water is added by every barrel of blending amount and carries out constant volume, stirs 15min, makes
The tealeaves Normal juice that step 1) obtains is sufficiently mixed with the reverse osmosis water after the molten sugar of step 2)；Confirm Brix through product control：>=6.0%,
Seasoning liquid temperature≤30 DEG C, liquid level is normal, can be obtained lotus leaf teabag drink into temporary storage tank through 5 μm of filterings after being sufficiently stirred.
Embodiment 6
1, recipe ingredient：
8 parts of lotus leaf；6 parts of mulberry leaf；1 part of honeysuckle；1 part of chrysanthemum；Sugar：3 parts, 250 parts of reverse osmosis water, lutein ester 0.0002
Part.
Wherein, reverse osmosis water has parameters described below：The μ s/cm of conductivity≤10；PH value：5.0-7.0；Turbidity≤1NTU；Color
Degree≤5；Chlorine residue≤0.05ppm；Hardness≤50ppm；Sugar is rock sugar.
2, the preparation of reverse osmosis water：
Step 1) sand filtration, activated carbon filtering：Mountain spring water enter raw water tank it is temporary after, filtered through quartzy silo, charcoal canister；
Step 2) is accurate, security personnel filter：The water that step 1) obtains sequentially enters 5 μm of accurate filters and 1 μm of security personnel's filtering
Device；
Step 3) is reverse osmosis：The water that step 2) obtains obtains after security personnel filter into reverse osmosis unit filtering reverse osmosis
Water.
3, the preparation of tealeaves Normal juice：
1a)：Wash tea：By load weighted mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, soaking and washing is carried out with room temperature reverse osmosis water,
After impurities removing, foreign matter, silt etc., cleaning is completed；
1b) extract：With 90 DEG C, the reverse osmosis water of dissolved oxygen amount≤5% whole process be connected with nitrogen protection and in removal device
It is impregnated in the device of the oxygen in portion and extracts cleaned mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, wherein extraction time is 1.5 small
When, the mass ratio of gross mass and water between mulberry leaf and lotus leaf is 1: 35；It is heavy to enter after being filtered to the millet paste after extraction
It is temporary that tank drops；Then through 10 μm of bag type filterings, then enter in settling tank after plate heat exchange is cooled to≤30 DEG C and keep in.
1c) centrifuge：Millet paste obtains tealeaves Normal juice after centrifugation into temporary storage tank, enters back into blend tank；Centrifuge back pressure 4-
6Kg/cm2, deslagging frequency are：10min/ times, centrifuge speed 7070rpm.
3) molten sugar, filtering：90 DEG C of reverse osmosis waters are added into molten sugar bowl, it is under stirring that the sugar and leaf got ready is yellow
Plain ester pours into, and insulated and stirred dissolving is filtered through 5 μm, cooling, into blend tank；
4) it allocates, filter：In blend tank, reverse osmosis water is added by every barrel of blending amount and carries out constant volume, stirs 12min, makes
The tealeaves Normal juice that step 1) obtains is sufficiently mixed with the reverse osmosis water after the molten sugar of step 2)；Confirm Brix through product control：>=6.0%,
Seasoning liquid temperature≤30 DEG C, liquid level is normal, can be obtained lotus leaf teabag drink into temporary storage tank through 5 μm of filterings after being sufficiently stirred.
5) it judges：Control sample observes feed liquid color and luster, tastes feed liquid mouthfeel.
7 water quality of embodiment tests the qualitative effects of tea-drinking
Comparative example 1,2,3,4 be respectively by reverse osmosis water in embodiment 1 replace with respectively tap water, distilled water, pure water,
Mineral water, remaining the manufactured tea-drinking 1 consistent with the content of embodiment 1, tea-drinking 2, tea-drinking 3, tea-drinking 4, observation tea-drinking 1, tea-drinking
2, tea-drinking made of tea-drinking 3, tea-drinking 4 and embodiment 1 is respectively newly formed and after sealing assembly be put into 40 DEG C of incubators after being made
Middle aging store 7 days, 14 days, 30 days after state.
The result shows that the tea-drinking 1 of brand-new and the soup look of tea-drinking 4 are deeper, tea-drinking brightness is dark, due to mineral water and tap water
In the calcium and magnesium example that contains can aggravate the oxidation of the ingredient in tea-drinking, and make tea-drinking soup look more dim, sense organ is poor, when trial test
Mouthfeel is more bitter, and the tea-drinking brightness highest of tea-drinking 2 and tea-drinking 3, soup look are shallower, and mouthfeel is slightly bitter when trial test, though compare tea
The quality of drink 1 and tea-drinking 4 is promoted, but soup look is excessively shallow, the original soup look for tea-drinking of not withing a hook at the end, and needs more to change in mouthfeel
Into, and embodiment 1 it is newly formed tea-drinking soup look it is limpid and close with former liquor color, brightness is moderate, without bitterness sense when trial test, carries
Sweet aftertaste, performance optimal.Meanwhile the aging in 40 DEG C of incubators of the newly formed tea-drinking of embodiment 1 stores 7 days, 14 days, 30 days
Soup look, brightness, mouthfeel are all unchanged afterwards, stay in grade, and soup look is muddiness after 7 days for tea-drinking 1 and tea-drinking 4, and millet paste occurs
Perhaps rufous, chromatic aberration is larger, and soup look is dimmed after 14 days for tea-drinking 1 and tea-drinking 2, and soup look is more muddy after 30 days.Cause
This, for tea-drinking produced by the present invention compared with tea-drinking made from different quality, quality is preferable and more stable.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of lotus leaf teabag drink, which is characterized in that it includes following components to calculate according to the mass fraction：5-10 parts of lotus leaf；Mulberry leaf 5-
10 parts；1-2 parts of honeysuckle；1-2 parts of chrysanthemum；It is 1-3 parts sugared, 200-300 parts of reverse osmosis water.
2. a kind of lotus leaf teabag drink according to claim 1, which is characterized in that the reverse osmosis water in the teabag drink has
Parameters described below：μ s/cm of conductivity≤10, pH value：5.0-7.0, turbidity≤1NTU, coloration≤5, chlorine residue≤0.05ppm, hardness≤
50ppm, preparation method include the following steps：
1) sand filtration, activated carbon filtering：Mountain spring water enter raw water tank it is temporary after, filtered through quartzy silo, charcoal canister；
2) accurate, security personnel's filtering：The water that step 1) obtains sequentially enters 5 μm of accurate filters and 1 μm of cartridge filter；
3) reverse osmosis：The water that step 2) obtains enters reverse osmosis unit after security personnel filter.
3. a kind of lotus leaf teabag drink according to claim 1, which is characterized in that sugar in the teabag drink be rock sugar or
White granulated sugar.
4. a kind of lotus leaf teabag drink according to claim 1, which is characterized in that further include 0.0001- in the teabag drink
The lutein or lutein ester of 0.0002 parts by weight, account for the 0.0005%-0.001% of tea-drinking gross mass.
5. a kind of preparation method of the lotus leaf teabag drink, which is characterized in that include the following steps：
1) preparation of tealeaves Normal juice：1a) wash tea：By load weighted mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, with room temperature reverse osmosis water into
Row soaking and washing, impurities removing, foreign matter, silt etc.；1b) extract：Impregnate extraction 1a with 90-95 DEG C of reverse osmosis water) in it is cleaned
Mulberry leaf, lotus leaf, honeysuckle, chrysanthemum, be kept in into settling tank after the millet paste filtering of extraction will be impregnated later；1c) centrifuge：1b)
In millet paste obtain tealeaves Normal juice into temporary storage tank after centrifugation, into blend tank；
2) molten sugar, filtering：80-90 DEG C of reverse osmosis water is added into molten sugar bowl, pours into load weighted sugar under stirring, protects
Cooling through 5 μm of membrane filtrations after warm stirring and dissolving, into 1c) in the Normal juice containing tealeaves blend tank；
3) it allocates, filter：In blend tank, reverse osmosis water is added by every barrel of blending amount and carries out constant volume, stirs 10min or more, makes
The tealeaves Normal juice that step 1) obtains is sufficiently mixed with the reverse osmosis water after the molten sugar of step 2)；Confirm Brix through product control：>=6.0%,
Seasoning liquid temperature≤30 DEG C, liquid level is normal, can be obtained lotus leaf teabag drink into temporary storage tank through 5 μm of filterings after being sufficiently stirred.
6. the preparation method of lotus leaf teabag drink according to claim 5, which is characterized in that step 1b) in millet paste filtering
Step refer to through 10 μm of bag type filterings, then through plate heat exchange be cooled to≤30 DEG C after enter settling tank in keep in, impregnate extraction when
Between be 1-3 hour, quality between mulberry leaf and lotus leaf and be 1: 30-50 with the mass ratio of water.
7. the preparation method of lotus leaf teabag drink according to claim 5, which is characterized in that step 1b) in extraction refer to
By 90-95 DEG C of reverse osmosis water of cleaned mulberry leaf and lotus leaf dissolved oxygen amount≤5% whole process be connected with nitrogen protection and go
It is extracted except being impregnated in the device of the oxygen inside device.
8. the preparation method of lotus leaf teabag drink according to claim 5, which is characterized in that the preparation method of the teabag drink
In, step 1c) in the condition control that centrifuges be centrifuge machine back pressure 4-6Kg/cm2, deslagging frequency is：10min/ times, centrifuge
Rotating speed is 7070rpm.
9. the preparation method of lotus leaf teabag drink according to claim 5, which is characterized in that the preparation method of the teabag drink
In, further include that step 4) is judged：Control sample observes feed liquid color and luster, tastes feed liquid mouthfeel.
10. the preparation method of lotus leaf teabag drink according to claim 5, which is characterized in that the preparation side of the teabag drink
In method, load weighted lutein or lutein ester pour into step 2) with sugar together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810755721.1A CN108770968A (en) | 2018-07-10 | 2018-07-10 | A kind of lotus leaf teabag drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810755721.1A CN108770968A (en) | 2018-07-10 | 2018-07-10 | A kind of lotus leaf teabag drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108770968A true CN108770968A (en) | 2018-11-09 |
Family
ID=64029903
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810755721.1A Pending CN108770968A (en) | 2018-07-10 | 2018-07-10 | A kind of lotus leaf teabag drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108770968A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259019A (en) * | 2018-11-16 | 2019-01-25 | 天津比朗德机械制造有限公司 | A kind of fermenting beverage producing process |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202016922U (en) * | 2011-03-08 | 2011-10-26 | 福州萍晴日用化妆品有限公司 | Reverse osmosis water treatment system |
| CN102302068A (en) * | 2011-09-21 | 2012-01-04 | 湖南中医药大学 | Tea beverage for preventing and treating metabolic syndrome |
| JP2012046459A (en) * | 2010-08-28 | 2012-03-08 | Asama Chemical Co Ltd | Composition for preventing or treating urologic disease and method for producing the same |
| CN102429275A (en) * | 2011-10-26 | 2012-05-02 | 山东朝能福瑞达生物科技有限公司 | Plant herbal beverage and preparation method thereof |
| CN102754711A (en) * | 2011-04-29 | 2012-10-31 | 农夫山泉股份有限公司 | Tea drink and production method thereof |
| CN103283906A (en) * | 2013-07-03 | 2013-09-11 | 四川大学 | Folium mori herbal tea and preparation method thereof |
| CN203855472U (en) * | 2014-03-29 | 2014-10-01 | 云南滇溪水业发展股份有限公司 | Control device for two-stage reverse osmosis equipment |
| CN104305454A (en) * | 2014-11-04 | 2015-01-28 | 山东微山湖经贸实业有限公司 | Purely-natural functional lotus leaf tea beverage and production process thereof |
| CN107006743A (en) * | 2017-03-14 | 2017-08-04 | 江西致纯食品股份有限公司 | A kind of manufacture craft of lotus seed juice |
| CN107439760A (en) * | 2017-08-24 | 2017-12-08 | 成都圻坊生物科技有限公司 | A kind of lotus leaf tea and preparation method thereof |
-
2018
- 2018-07-10 CN CN201810755721.1A patent/CN108770968A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012046459A (en) * | 2010-08-28 | 2012-03-08 | Asama Chemical Co Ltd | Composition for preventing or treating urologic disease and method for producing the same |
| CN202016922U (en) * | 2011-03-08 | 2011-10-26 | 福州萍晴日用化妆品有限公司 | Reverse osmosis water treatment system |
| CN102754711A (en) * | 2011-04-29 | 2012-10-31 | 农夫山泉股份有限公司 | Tea drink and production method thereof |
| CN102302068A (en) * | 2011-09-21 | 2012-01-04 | 湖南中医药大学 | Tea beverage for preventing and treating metabolic syndrome |
| CN102429275A (en) * | 2011-10-26 | 2012-05-02 | 山东朝能福瑞达生物科技有限公司 | Plant herbal beverage and preparation method thereof |
| CN103283906A (en) * | 2013-07-03 | 2013-09-11 | 四川大学 | Folium mori herbal tea and preparation method thereof |
| CN203855472U (en) * | 2014-03-29 | 2014-10-01 | 云南滇溪水业发展股份有限公司 | Control device for two-stage reverse osmosis equipment |
| CN104305454A (en) * | 2014-11-04 | 2015-01-28 | 山东微山湖经贸实业有限公司 | Purely-natural functional lotus leaf tea beverage and production process thereof |
| CN107006743A (en) * | 2017-03-14 | 2017-08-04 | 江西致纯食品股份有限公司 | A kind of manufacture craft of lotus seed juice |
| CN107439760A (en) * | 2017-08-24 | 2017-12-08 | 成都圻坊生物科技有限公司 | A kind of lotus leaf tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 邓腾: "无糖凉茶植物饮料的研制", 《食品与机械》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259019A (en) * | 2018-11-16 | 2019-01-25 | 天津比朗德机械制造有限公司 | A kind of fermenting beverage producing process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511888B (en) | Loquat leaf momordica grosvenori beverage | |
| CN105199905B (en) | A kind of preparation method of wax apple fruit wine | |
| CN104544406A (en) | Chinese-date-flavor functional beverage capable of improving sleep quality of spacemen and preparation method of Chinese-date-flavor functional beverage | |
| CN110447798A (en) | A kind of plant beverage concentrate and preparation method thereof | |
| CN103789139A (en) | Making process of black wine | |
| CN104207241B (en) | A kind of integration of drinking and medicinal herbs composite health care beverage and preparation method thereof | |
| CN101591608B (en) | Alcoholic liquor additive and method for preparation thereof | |
| CN110226688A (en) | A kind of mulberries rhizoma polygonati drink and preparation method thereof | |
| CN103409295A (en) | Health-care wine for tonifying kidney and production method thereof | |
| CN108770968A (en) | A kind of lotus leaf teabag drink and preparation method thereof | |
| CN103461596A (en) | Preparation method of snow chrysanthemum tea drink | |
| CN103783195A (en) | Preparation method of barley green tea drink | |
| CN107475034B (en) | Preparation method of storage-resistant composite fruit wine | |
| CN105349384A (en) | Making method of haw cocktail | |
| CN108740629A (en) | The formula and preparation method thereof of the red medlar health preserving health drink of jujube | |
| CN104544405A (en) | Litchi-flavor functional beverage capable of improving sleep quality of spacemen and preparation method of litchi-flavor functional beverage | |
| CN103436416B (en) | Anti-hypertension healthcare wine and production method thereof | |
| CN102787048A (en) | Brewing method of nigrum fruit health care wine | |
| KR101852313B1 (en) | mushroom extract containing mushroom active ingredient manufacturing method and Kimchi containing mushroom extract | |
| CN101933639A (en) | Ginseng-schisandra drink and preparation method thereof | |
| KR100512449B1 (en) | The method for manufacturing of tea | |
| CN105176766A (en) | Jasmine oat tea wine and preparation method thereof | |
| CN105176765A (en) | Strawberry tea wine capable of nourishing yin and blood and preparation method for strawberry tea wine | |
| CN111647492A (en) | Radix puerariae and bamboo leaf green wine and preparation method thereof | |
| CN104256026A (en) | Blood-pressure-reducing coffee |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181109 |