CN110663787A - Tea beverage containing tea hair and preparation method thereof - Google Patents
Tea beverage containing tea hair and preparation method thereof Download PDFInfo
- Publication number
- CN110663787A CN110663787A CN201911123694.7A CN201911123694A CN110663787A CN 110663787 A CN110663787 A CN 110663787A CN 201911123694 A CN201911123694 A CN 201911123694A CN 110663787 A CN110663787 A CN 110663787A
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- tea
- parts
- leaves
- beverage containing
- jasmine
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
Landscapes
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a tea drink containing tea hair and a preparation method thereof, wherein the tea drink comprises the following raw materials in parts by weight: 10-20 parts of tea hair, 10-20 parts of mulberry leaf, 15-30 parts of jasmine flower, 5-10 parts of lotus leaf and 5-15 parts of peach flower. Extracting the raw materials to obtain an extracting solution, adding a sweetening agent and water for blending, degassing, homogenizing, sterilizing and filling to obtain the tea beverage containing the tea pekoe. The tea beverage provided by the invention has unique taste, is fresh and tasty, has aromatic and unique smell, can be drunk daily as a beverage, can also be used as a health-care beverage, has good effects of clearing lung-heat, moistening dryness, promoting the production of body fluid to quench thirst and maintaining beauty and keeping young, is safe and healthy, and can be drunk by all people.
Description
Technical Field
The invention relates to the technical field of tea drinks, in particular to a tea drink containing tea leaves and a preparation method thereof.
Background
The tea beverage is tea soup prepared by soaking tea in water, extracting, filtering, clarifying, etc., or tea soup added with water, sugar solution, sour agent, edible essence, fruit juice or plant (grain) extract, etc. The tea beverage has unique flavor of tea, contains effective components of tea such as natural tea polyphenols, caffeine, etc., has nutrition and health promotion effects, and is a multifunctional beverage for refreshing and quenching thirst. Tea polyphenol is a general term for polyphenol substances in tea leaves, and comprises flavanols, anthocyanins, flavonoids, flavonols, phenolic acids and the like, wherein the flavanols (catechin) are the most important substances. Tea polyphenol is also called tea tannin or tea tannin, is one of main components forming the color, the aroma and the taste of tea, and is also one of main components with health care functions in the tea.
Theaceae of tea tree (tea tree)Theaceae) Camellia genus(CamelliaL．) Perennial evergreen plants originate from southwest regions of China and have a cultivation history of more than 3000 years to date. With the evolution of natural selection of tea trees, the morphological characteristics of the tea trees are changed, and the tea milli is a product of long-term evolution. Tea leaves are fine villi on the tea leaf bud tips, also called tea leaves, and contain rich theanine, tea polyphenol and other nutrient substances, and the index is an important index of tea leaf tenderness in many cases. Generally, the more tender a fresh leaf is, the more tea leaves are. Tea is common to many teas, especially green tea and black tea, such as Maojian tea. The description of the tea hair in the Chinese tea dictionary is as follows: single cell coverings with shoots and leaves projecting outward from epidermal cells on the back. The tea hair is a slender single cell, grows in the middle of basal cells and is in a round slender scroll shape. The tea ball contains rich chemical components and complete enzyme system, and can secrete aromatic substances with fragrance. Researches show that the tea hair is rich in crude fiber substances, the content of the crude fiber of the tea hair is 3-4 times of that of a tea body, and the tea hair also contains rich amino acid and other effective components such as tea polyphenol, caffeine and the like.
Guangxi scented tea mainly comprises jasmine produced in Guangxi horizontal county, which is the largest jasmine peanut production base in China and is named as 'the county of China jasmine' by the national forestry administration and the China floriculture Association. The biggest purpose of the jasmine is to produce jasmine tea. Jasmine tea is one of ten famous tea in China, not only keeps the bitter, sweet and cool effects of tea, but also has various medical health-care effects because the jasmine tea is baked to be warm tea in the processing process, can remove stomach discomfort, integrates the tea and flower fragrance health care into a whole, and is popular with people. In the process of preparing the jasmine tea, green tea is generally adopted as a tea blank, a small number of green tea is adopted, and a lot of fluff falls off in the processing process of the green tea through the steps of rolling, spreading and drying in the air and the like, namely tea hair. Therefore, a plurality of tea hairs are also generated in the processing process of the jasmine tea. Many tea processing enterprises directly treat the tea milli as waste, and a few tea processing enterprises use the tea milli as fertilizer, which is a great waste for the tea milli. Therefore, the comprehensive utilization of the tea hairs can change waste into valuable, can promote the development of the tea industry, and has good development prospect.
Disclosure of Invention
The tea beverage has unique taste, is fresh and tasty, has aromatic and unique smell, can be drunk daily as a beverage, can also be used as a health-care beverage, has good effects of clearing lung-heat and moistening dryness, promoting the production of body fluid to quench thirst and beautifying, is safe and healthy, and can be drunk by all people.
The invention is realized by the following technical scheme:
a tea beverage containing tea hairs comprises the following raw materials in parts by weight: 10-20 parts of tea hair, 10-20 parts of mulberry leaf, 15-30 parts of jasmine flower, 5-10 parts of lotus leaf and 5-15 parts of peach flower.
Specifically, the tea milli is the tea milli dropped from a tea blank in the processing process of the jasmine tea.
The preparation method of the tea beverage containing the tea milli comprises the following steps:
(1) crushing mulberry leaves, adding an ethanol solution with the mass fraction of 85-95%, soaking for 30-50 min at 50-60 ℃, and then performing vacuum concentration to recover ethanol to obtain a mulberry leaf extracting solution;
(2) mixing mulberry leaves, jasmine flowers, lotus leaves and peach blossom in proportion, adding water which is 10-20 times of the total weight of the mixture, boiling, leaching for 20-50 min with soft fire, and filtering to remove residues to obtain a jasmine flower mixed extract for later use;
(3) removing impurities from the tea leaves, adding distilled water with the weight 10-20 times of that of the tea leaves, adding sodium citrate with the weight 1-3% of that of the tea leaves, keeping the temperature at 35-40 ℃, soaking for 1-2 hours, then performing ultrasonic extraction for 10-15 min, heating to 90-95 ℃, and keeping for 10-20 min to obtain a tea leaf extract; the addition of sodium citrate can play a role in color protection and can remove metal ions such as complex calcium ions, magnesium ions, iron ions and the like;
(4) mixing the mulberry leaf extract, the jasmine flower mixed extract and the tea ball extract, adding a sweetening agent and water for blending, degassing, homogenizing, sterilizing and filling to obtain the tea beverage containing the tea balls.
Specifically, the vacuum concentration conditions are as follows: the vacuum degree is 0.07-0.09 MPa, and the temperature is 50-60 ℃.
Specifically, the ultrasonic leaching is as follows: the ultrasonic frequency is 20-30 KHz.
Specifically, the sweetening agent is a food additive suitable for soft drinks, such as stevioside, sucrose, fructose, glucose, saccharin sodium, honey and the like.
The homogenization is as follows: homogenizing at 20-25 MPa and 50-60 deg.c for 5-10 min.
The sterilization conditions are as follows: the sterilization temperature is 120-125 ℃, and the sterilization time is 8-15 s.
Tea leaves are fine villi on the top of tea leaf bud tips, and are also called tea leaves. The tea ball contains rich chemical components and complete enzyme system, and can secrete aromatic substances with fragrance. Researches show that the tea hair is rich in crude fiber substances, the content of the crude fiber of the tea hair is 3-4 times of that of a tea body, and the tea hair also contains rich amino acid and other effective components such as theanine, tea polyphenol, caffeine and the like.
Mulberry leaf (academic name:Folium Mori) Is prepared from dried leaves of Morus alba L of Moraceae by blooming, collecting, removing impurities, and sun drying, and is also called mulberry, Jingsang, Mori fructus, and folium Mori etc., and is widely planted in China with high yield of folium Mori. The folium Mori has effects of dispelling pathogenic wind and heat, clearing lung-heat, moistening dryness, removing liver fire, and improving eyesight, and can be used for treating wind-heat type common cold, lung heat type cough, dizziness, headache, conjunctival congestion, and dim eyesight. Clinical studies have shown that mulberry leaf has the tonifying and anti-aging effects similar to ginseng. The ginseng belongs to heat tonifying, the mulberry leaves belong to clear tonifying, and the ginseng and the mulberry leaves are used by both the old and the young without any contraindication, and are suitable for four seasons. In addition, quercetin, phenolic compounds, vitamin C, etc. contained in mulberry leaves can inhibit or scavenge free radicals to prevent oxidative damage. The mulberry leaf has the functions of tonifying, resisting aging and stabilizing the function of a nervous system like ginseng, and can relieve emotional excitement caused by physiological change. The mulberry leaves are rich in mulberry leaf polysaccharide, and have remarkable effects of reducing blood sugar and inhibiting blood fat increase.
Jasmine flower (Latin character)Name:Jasminum sambac (L.) Ait) The flowers of jasmine, upright or climbing shrubs of the genus Jasminum of the family Oleaceae, are extremely fragrant and are famous scented tea raw materials and important essence raw materials; the herbs of flowers and leaves are indicated for blood-shot eyes with swelling and pain, and also have the actions of relieving cough and resolving phlegm. The jasmine tea is one of Chinese tea, has the fragrance of green tea and jasmine, and has fresh and lasting fragrance, mellow and fresh taste, dark brown and oily color and tight, fine and uniform appearance. The Chinese medicine dictionary records: the jasmine flower has the effects of regulating qi, dispelling melancholy, removing dirt and regulating the middle warmer, and has good effects of diminishing inflammation and detoxifying for dysentery, abdominal pain, conjunctivitis, sore and the like. The jasmine tea is prepared by processing and scenting through a series of process flows according to the unique adsorption property of tea and the fragrance emitting characteristic of jasmine, not only maintains the rich and refreshing natural tea flavor of green tea, but also is full of the freshness and fragrance of jasmine. The jasmine tea has the effects of clearing liver, improving eyesight, promoting fluid production, quenching thirst, eliminating phlegm, treating dysentery, relaxing bowels, promoting diuresis, dispelling pathogenic wind, relieving exterior syndrome, treating fistula, consolidating teeth, invigorating qi, lowering blood pressure, strengthening heart, preventing caries, preventing radiation injury, resisting cancer and aging, and can prolong life and promote physical and mental health.
The lotus leaf is Nymphaeaceae plant Lian (A. chinensis)Nelumbo nucifera Gaertn) The leaf of (2). The classic of ancient and modern medicine (food) science such as Ben Cao gang mu, Su Xi Ju diet Meng and Chinese herbal tea prescription Da quan are considered as follows: "Lotus leaf is used for losing weight and making people thin and bad"; the folium Nelumbinis has effects of clearing heart fire, suppressing liver fire, purging spleen fire, lowering lung fire, clearing heat away, tranquilizing mind, lowering blood pressure, promoting urination, astringing fluid, arresting sweating, stopping bleeding, and stopping nocturnal emission. The lotus leaves after being processed are bitter, astringent, slightly salty and pungent in nature, have the effects of clearing summer heat, promoting diuresis, invigorating yang, dispersing, removing blood stasis, stopping bleeding and the like, and have certain curative effects on various diseases.
Peach blossom (A. peach blossom)Prunus persica) I.e. the blooming flower of the peach tree, belonging to the rosaceous plant. Record in Qianjin prescription: three peach blossom plants, drunk on empty stomach, thin waist. Record of famous physicians bibliography: peach-shaped is bitter and neutral in taste, mainly removes moisture, facilitates urination and defecation, and expels three worms. Peach blossom is sweet in nature and taste, flat and nontoxic, and can help digestion and smooth qi, phlegm and fluid retention, stagnation, difficult urination and amenorrhea. The recipe is a good product for beauty treatment by losing weight and beautifying skin. The flos persicae contains kaempferol, coumarin, trifolioside and vitaminsA, B, C, which can expand blood vessel, dredge vessels, moisten skin, improve blood circulation, promote skin nutrition and oxygen supply, accelerate excretion of lipofuscin for promoting human body aging, prevent melanin from chronic deposition in skin, effectively prevent chloasma, freckle and black speck, moisten skin, enhance skin disease resistance, and prevent and treat dermatoses, seborrheic dermatitis, suppurative dermatitis, scurvy, etc., and is beneficial to skin.
The invention has the beneficial effects that:
1. the tea beverage provided by the invention has unique taste, is fresh and tasty, has aromatic and unique smell, can be drunk daily as a beverage, can also be used as a health-care beverage, has good effects of clearing lung-heat, moistening dryness, promoting the production of body fluid to quench thirst and maintaining beauty and keeping young, is safe and healthy, and can be drunk by all people.
2. The method can effectively improve the utilization value of the tea hair, changes waste into valuable, solves the problems of tea hair waste and incapability of full utilization, and has important significance for comprehensive utilization and deep processing of the tea hair.
Detailed Description
In order to make the technical solutions and advantages of the present invention clearer, the following describes the technical solutions of the present invention clearly and completely in combination with the embodiments of the present invention.
Example 1
A tea beverage containing tea hairs comprises the following raw materials in parts by weight: 10 parts of tea hair, 12 parts of mulberry leaf, 15 parts of jasmine flower, 6 parts of lotus leaf and 7 parts of peach flower.
The tea milli is the tea milli dropped from the tea blank in the processing process of the jasmine tea.
The preparation method of the tea beverage containing the tea milli comprises the following steps:
(1) crushing folium Mori, adding 85 wt% ethanol solution, soaking at 50 deg.C for 50min, vacuum concentrating, and recovering ethanol to obtain folium Mori extractive solution;
(2) mixing folium Mori, flos Jasmini sambac, folium Nelumbinis, and flos persicae at a certain proportion, adding water 20 times of the total weight of folium Mori, flos Jasmini sambac, folium Nelumbinis, and flos persicae, boiling, leaching with slow fire for 50min, filtering to remove residue to obtain flos Jasmini sambac mixed extractive solution;
(3) removing impurities from the tea leaves, adding distilled water 20 times the weight of the tea leaves, adding sodium citrate 3% of the weight of the tea leaves, keeping the temperature at 35 ℃, soaking for 2 hours, then carrying out ultrasonic extraction for 10 minutes, heating to 90 ℃, and keeping the temperature for 20 minutes to obtain a tea leaf extract;
(4) mixing the mulberry leaf extract, the jasmine flower mixed extract and the tea ball extract, adding a sweetening agent and water for blending, degassing, homogenizing, sterilizing and filling to obtain the tea beverage containing the tea balls.
The vacuum concentration conditions are as follows: the vacuum degree is 0.07MPa, and the temperature is 60 ℃.
The ultrasonic leaching is as follows: the ultrasonic frequency is 20 KHz.
The sweetener is glucose and saccharin sodium.
The homogenization is as follows: homogenizing under 20MPa at 50 deg.C for 10 min.
The sterilization conditions are as follows: the sterilization temperature is 122 ℃ and the sterilization time is 10 s.
Example 2
A tea beverage containing tea hairs comprises the following raw materials in parts by weight: 15 parts of tea hair, 15 parts of mulberry leaf, 20 parts of jasmine flower, 5 parts of lotus leaf and 10 parts of peach flower.
The tea milli is the tea milli dropped from the tea blank in the processing process of the jasmine tea.
The preparation method of the tea beverage containing the tea milli comprises the following steps:
(1) crushing folium Mori, adding 90 wt% ethanol solution, soaking at 55 deg.C for 40min, vacuum concentrating, and recovering ethanol to obtain folium Mori extractive solution;
(2) mixing folium Mori, flos Jasmini sambac, folium Nelumbinis, and flos persicae at a certain proportion, adding 15 times of water, boiling, extracting with slow fire for 40min, filtering to remove residue to obtain flos Jasmini sambac mixed extractive solution;
(3) removing impurities from the tea leaves, adding 15 times of distilled water, adding 2% sodium citrate, soaking at 38 deg.C for 1.5h, ultrasonic extracting for 12min, heating to 92 deg.C, and maintaining for 15min to obtain tea leaf extract;
(4) mixing the mulberry leaf extract, the jasmine flower mixed extract and the tea ball extract, adding a sweetening agent and water for blending, degassing, homogenizing, sterilizing and filling to obtain the tea beverage containing the tea balls.
The vacuum concentration conditions are as follows: the vacuum degree is 0.08MPa, and the temperature is 55 ℃.
The ultrasonic leaching is as follows: the ultrasonic frequency is 25 KHz.
The sweetener is sucrose.
The homogenization is as follows: homogenizing at 55 deg.C under 25MPa for 8 min.
The sterilization conditions are as follows: the sterilization temperature is 125 ℃, and the sterilization time is 8 s.
Example 3
A tea beverage containing tea hairs comprises the following raw materials in parts by weight: 20 parts of tea hair, 20 parts of mulberry leaf, 30 parts of jasmine flower, 10 parts of lotus leaf and 15 parts of peach flower.
The tea milli is the tea milli dropped from the tea blank in the processing process of the jasmine tea.
The preparation method of the tea beverage containing the tea milli comprises the following steps:
(1) crushing mulberry leaves, adding an ethanol solution with the mass fraction of 95%, soaking for 30min at the temperature of 60 ℃, and then performing vacuum concentration to recover ethanol to obtain a mulberry leaf extracting solution;
(2) mixing folium Mori, flos Jasmini sambac, folium Nelumbinis, and flos persicae at a certain proportion, adding water 10 times of the total weight of folium Mori, flos Jasmini sambac, folium Nelumbinis, and flos persicae, boiling, leaching with slow fire for 20min, filtering to remove residue to obtain flos Jasmini sambac mixed extractive solution;
(3) removing impurities from the tea leaves, adding distilled water 10 times the weight of the tea leaves, adding sodium citrate 1% of the weight of the tea leaves, keeping the temperature at 40 ℃, soaking for 1h, then carrying out ultrasonic extraction for 15min, heating to 95 ℃, and keeping the temperature for 10min to obtain a tea leaf extract;
(4) mixing the mulberry leaf extract, the jasmine flower mixed extract and the tea ball extract, adding a sweetening agent and water for blending, degassing, homogenizing, sterilizing and filling to obtain the tea beverage containing the tea balls.
The vacuum concentration conditions are as follows: the vacuum degree is 0.09MPa, and the temperature is 60 ℃.
The ultrasonic leaching is as follows: the ultrasonic frequency is 30 KHz.
The sweetener is stevioside and fructose.
The homogenization is as follows: homogenizing at 60 deg.C under 25MPa for 5 min.
The sterilization conditions are as follows: the sterilization temperature is 121 ℃, and the sterilization time is 15 s.
Claims (5)
1. A tea beverage containing tea leaves characterized in that: the composite material comprises the following raw materials in parts by weight: 10-20 parts of tea hair, 10-20 parts of mulberry leaf, 15-30 parts of jasmine flower, 5-10 parts of lotus leaf and 5-15 parts of peach flower.
2. The tea beverage containing tea polyphenols according to claim 1, wherein: the tea milli is the tea milli dropped from the tea blank in the processing process of the jasmine tea.
3. The tea beverage containing tea polyphenols according to claim 1, wherein: the preparation method comprises the following steps:
(1) crushing mulberry leaves, adding an ethanol solution with the mass fraction of 85-95%, soaking for 30-50 min at 50-60 ℃, and then performing vacuum concentration to recover ethanol to obtain a mulberry leaf extracting solution;
(2) mixing mulberry leaves, jasmine flowers, lotus leaves and peach blossom in proportion, adding water which is 10-20 times of the total weight of the mixture, boiling, leaching for 20-50 min with soft fire, and filtering to remove residues to obtain a jasmine flower mixed extract for later use;
(3) removing impurities from the tea leaves, adding distilled water with the weight 10-20 times of that of the tea leaves, adding sodium citrate with the weight 1-3% of that of the tea leaves, keeping the temperature at 35-40 ℃, soaking for 1-2 hours, then performing ultrasonic extraction for 10-15 min, heating to 90-95 ℃, and keeping for 10-20 min to obtain a tea leaf extract;
(4) mixing the mulberry leaf extract, the jasmine flower mixed extract and the tea ball extract, adding a sweetening agent and water for blending, degassing, homogenizing, sterilizing and filling to obtain the tea beverage containing the tea balls.
4. The tea beverage containing tea polyphenols according to claim 3, wherein: the vacuum concentration conditions are as follows: the vacuum degree is 0.07-0.09 MPa, and the temperature is 50-60 ℃.
5. The tea beverage containing tea polyphenols according to claim 3, wherein: the ultrasonic leaching is as follows: the ultrasonic frequency is 20-30 KHz.
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