CN111642593A - Fuzhuan tea mixed tea beverage and preparation method thereof - Google Patents
Fuzhuan tea mixed tea beverage and preparation method thereof Download PDFInfo
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/18—Extraction of water soluble tea constituents
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 provides a Fuzhuan tea mixed tea beverage which is prepared from the following components in percentage by weight: 3-4% of poria cocos and tea mixed tea concentrated juice, 6-7% of sugar and the balance of water; the Fuzhuan mixed tea concentrated juice is prepared from the following raw materials in parts by weight: 10-12 parts of poria cocos tea, 11-13 parts of mesona chinensis benth, 4-5 parts of liquorice, 2-4 parts of chrysanthemum and 0.2-0.4 part of magnolia grandiflora petals. The invention also provides a preparation method of the Fuzhuan tea mixed tea beverage. The Fuzhuan tea mixed tea beverage provided by the invention has better effects of promoting digestion, removing greasiness, helping digestion, nourishing the stomach, clearing heat, reducing blood fat and blood sugar and the like.
Description
Technical Field
The invention relates to a Fuzhuan tea mixed tea beverage and a preparation method thereof.
Background
The tea beverage is tea soup prepared by soaking tea leaves in water, extracting, filtering, clarifying and the like, or a product prepared by adding water, sugar solution, sour agent, edible essence, fruit juice or plant (grain) extract and the like into the tea soup and processing, has the unique flavor of the tea leaves, contains the active ingredients of the tea leaves such as natural tea polyphenol, caffeine and the like, and is a cool and thirst-quenching multifunctional beverage. Tea beverages can be generally classified into four types, namely tea beverages (tea soup), flavored tea beverages, compound (mixed) tea beverages and tea concentrated solutions according to product flavors. Tea beverages (tea soup) are classified into black tea beverages, green tea beverages, oolong tea beverages, scented tea beverages, and other tea beverages. The flavoring tea beverage can be fruit juice tea beverage, fruit-flavored tea beverage, milk tea beverage, carbonated tea beverage, and other flavoring tea beverages. Tea drinks using Fu tea as a main raw material are rare in the market at present.
Chinese patent application CN200910023487.4 discloses a Fu tea beverage, which is prepared from the following raw materials in parts by weight: 10000 parts of tap water plus 5000 plus materials, 50-100 parts of Fuzhuan tea, 10-20 parts of salt, 5-10 parts of pepper, 5-10 parts of tsaoko cardamon, 5-10 parts of ginger peel, 5-10 parts of barley flour, 5-10 parts of medlar, 5-10 parts of schizonepeta, 5-10 parts of rhodiola rosea, 5-10 parts of red dates and 10-20 parts of honey. The problem of the invention is that the beneficial effect of the Fu tea can not be fully exerted.
Disclosure of Invention
The invention aims to provide a Fuzhuan tea mixed tea beverage which has good effects of helping digestion and relieving greasiness, helping digestion, nourishing the stomach, clearing heat, reducing blood fat and blood sugar and the like.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a Fuzhuan tea mixed tea beverage is prepared from the following components in percentage by weight: 3-4% of poria cocos and tea mixed tea concentrated juice, 6-7% of sugar and the balance of water; the Fuzhuan mixed tea concentrated juice is prepared from the following raw materials in parts by weight: 10-12 parts of poria cocos tea, 11-13 parts of mesona chinensis benth, 4-5 parts of liquorice, 2-4 parts of chrysanthemum and 0.2-0.4 part of magnolia grandiflora petals.
Further, the invention is prepared from the following components in percentage by weight: 3.5% of poria cocos and tea mixed tea concentrated juice, 6.5% of sugar and the balance of water; the Fuzhuan mixed tea concentrated juice is prepared from the following raw materials in parts by weight: 10.5 parts of poria cocos tea, 12 parts of mesona chinensis benth, 4.5 parts of liquorice, 3 parts of chrysanthemum and 0.3 part of magnolia grandiflora petal.
Further, the sugar is white granulated sugar.
Further, the water of the invention is purified water.
The invention also provides a preparation method of the Fuzhuan tea mixed tea beverage.
In order to solve the technical problems, the technical scheme is as follows:
a preparation method of a Fuzhuan tea mixed tea beverage comprises the following steps:
s1, weighing the components and the raw materials according to the weight percentage and the weight parts, removing impurities from five plant raw materials of Fuzhuan tea, Mesona chinensis, liquorice, chrysanthemum and southern magnolia petals, cleaning with water, drying and scattering;
s2, adding the five plant raw materials scattered in the step S1 into water respectively, heating to 92-98 ℃, preserving heat, extracting for 50-70 minutes, cooling, and filtering to obtain filtrate, namely extracting solution of the five plant raw materials;
s3, carrying out centrifugal separation on the extracting solutions of the five plant raw materials obtained in the step S2 to obtain clarified liquids of the five plant raw materials, uniformly mixing the clarified liquids of the five plant raw materials, and carrying out RO concentration to obtain the concentrated juice of the Fuzhuan mixed tea;
s4, adding sugar into water, heating and stirring until the sugar is completely dissolved to obtain a sugar solution, and adding the poria cocos tea mixed tea concentrated juice obtained in the step S3 into the sugar solution to be uniformly mixed to obtain a mixed solution;
and S5, sterilizing the mixed liquor obtained in the step S4 at high temperature, cooling, and carrying out aseptic filling to obtain the Fuzhuan tea mixed tea beverage.
Further, in step S2 of the present invention, the weight ratio of each plant raw material powder to water is 1:60 during heat preservation extraction.
Further, in step S3 of the present invention, the speed of centrifugation was 5000rpm, and the time of centrifugation was 10 minutes.
Further, in step S4 of the present invention, the heating and stirring temperature is 60 ℃.
Further, in the step S5, the temperature of the high temperature sterilization is 125-135 ℃.
Compared with the prior art, the invention has the following beneficial effects:
1) the Fuzhuan tea is one of black tea, is rich in active ingredients such as eurotium cristatum and the like, and can effectively improve the effects of helping digestion, removing greasiness, helping digestion, nourishing the stomach, clearing heat, reducing blood fat and blood sugar and the like of the Fuzhuan tea mixed tea beverage.
2) The mesona blume is an annual herbaceous plant in mesona of labiatae, is rich in active ingredients such as flavonoids, polysaccharides and essences, and can effectively improve the effects of digestion promotion, greasy feeling elimination, digestion promotion, heat clearing, blood sugar reduction and the like of the Fuzhuan tea mixed tea beverage.
3) The liquorice is a perennial herb of leguminous and glycyrrhiza, is rich in glycyrrhizic acid, liquiritin, glycyrrhizin, flavonoids and other active ingredients, and can effectively improve the effects of stomach nourishing, anti-inflammation and the like of the Fuzhuan tea mixed tea beverage.
4) The chrysanthemum is perennial root herbaceous plant of Compositae and Chrysanthemum, is rich in active ingredients such as amino acid, berberine, stevioside, flavonoid substances and the like, and can effectively improve the effects of clearing heat, detoxifying and diminishing inflammation and the like of the Fuzhuan tea mixed tea beverage.
5) The magnolia grandiflora petals are petal parts of evergreen trees, namely magnolia grandiflora, and the extracting solution obtained after extraction contains active ingredients such as flavonoids and polysaccharides, so that the effects of clearing heat, reducing blood sugar, relieving oral ulcer and the like of the fu tea mixed tea beverage can be effectively improved.
Detailed Description
The present invention will be described in detail with reference to specific embodiments, and the exemplary embodiments and descriptions thereof herein are provided to explain the present invention but not to limit the present invention.
Example 1
The Fuzhuan tea mixed tea beverage is prepared from the following components in percentage by weight: 3.5% of poria cocos and tea mixed tea concentrated juice, 6.5% of white granulated sugar and the balance of purified water; the Fuzhuan mixed tea concentrated juice is prepared from the following raw materials in parts by weight: 10.5 parts of poria cocos tea, 12 parts of mesona chinensis benth, 4.5 parts of liquorice, 3 parts of chrysanthemum and 0.3 part of magnolia grandiflora petal.
The preparation method of this example includes the following steps:
s1, weighing the components and the raw materials according to the weight percentage and the weight parts, removing impurities from five plant raw materials of Fuzhuan tea, Mesona chinensis Benth, liquorice and chrysanthemum, cleaning with water, drying and scattering;
s2, adding the five plant raw materials scattered in the step S1 into water 60 times of the weight of the five plant raw materials, heating to 95 ℃, preserving heat, extracting for 60 minutes, cooling, and filtering to obtain filtrate, namely extracting solution of the five plant raw materials;
s3, carrying out centrifugal separation on the extracting solution of the five plant raw materials obtained in the step S2 at the speed of 5000rpm for 10 minutes to obtain clarified liquid of the five plant raw materials, uniformly mixing the clarified liquid of the five plant raw materials, and then carrying out RO (reverse osmosis) concentration to obtain the concentrated juice of the Fuzhuan mixed tea;
s4, adding white granulated sugar into purified water, heating and stirring at 60 ℃ until the white granulated sugar is completely dissolved to obtain a sugar solution, adding the poria cocos tea mixed tea concentrated juice obtained in the step S3 into the sugar solution, and uniformly mixing to obtain a mixed solution;
s5, sterilizing the mixed liquor obtained in the step S4 at a high temperature of 130 ℃, cooling, and carrying out aseptic filling to obtain the Fuzhuan tea mixed tea beverage.
Example 2
The Fuzhuan tea mixed tea beverage is prepared from the following components in percentage by weight: 3% of poria cocos and tea mixed tea concentrated juice, 7% of white granulated sugar and the balance of purified water; the Fuzhuan mixed tea concentrated juice is prepared from the following raw materials in parts by weight: 10 parts of poria cocos tea, 13 parts of mesona chinensis benth, 4.2 parts of liquorice, 3.5 parts of chrysanthemum and 0.2 part of magnolia grandiflora petal.
The preparation method of this example includes the following steps:
s1, weighing the components and the raw materials according to the weight percentage and the weight parts, removing impurities from five plant raw materials of Fuzhuan tea, Mesona chinensis Benth, liquorice and chrysanthemum, cleaning with water, drying and scattering;
s2, adding the five plant raw materials scattered in the step S1 into water 60 times of the weight of the five plant raw materials, heating to 98 ℃, preserving heat, extracting for 50 minutes, cooling, and filtering to obtain filtrate, namely extracting solution of the five plant raw materials;
s3, carrying out centrifugal separation on the extracting solution of the five plant raw materials obtained in the step S2 at the speed of 5000rpm for 10 minutes to obtain clarified liquid of the five plant raw materials, uniformly mixing the clarified liquid of the five plant raw materials, and then carrying out RO (reverse osmosis) concentration to obtain the concentrated juice of the Fuzhuan mixed tea;
s4, adding white granulated sugar into purified water, heating and stirring at 60 ℃ until the white granulated sugar is completely dissolved to obtain a sugar solution, adding the poria cocos tea mixed tea concentrated juice obtained in the step S3 into the sugar solution, and uniformly mixing to obtain a mixed solution;
s5, sterilizing the mixed liquor obtained in the step S4 at a high temperature of 125 ℃, cooling, and carrying out aseptic filling to obtain the Fuzhuan tea mixed tea beverage.
Example 3
The Fuzhuan tea mixed tea beverage is prepared from the following components in percentage by weight: 4% of poria cocos and tea mixed tea concentrated juice, 6% of white granulated sugar and the balance of purified water; the Fuzhuan mixed tea concentrated juice is prepared from the following raw materials in parts by weight: 11 parts of poria cocos tea, 12.5 parts of mesona chinensis benth, 4 parts of liquorice, 4 parts of chrysanthemum and 0.4 part of magnolia grandiflora petal.
The preparation method of this example includes the following steps:
s1, weighing the components and the raw materials according to the weight percentage and the weight parts, removing impurities from five plant raw materials of Fuzhuan tea, Mesona chinensis Benth, liquorice and chrysanthemum, cleaning with water, drying and scattering;
s2, adding the five plant raw materials scattered in the step S1 into water 60 times of the weight of the five plant raw materials, heating to 92 ℃, preserving heat, extracting for 70 minutes, cooling, and filtering to obtain filtrate, namely extracting solution of the five plant raw materials;
s3, carrying out centrifugal separation on the extracting solution of the five plant raw materials obtained in the step S2 at the speed of 5000rpm for 10 minutes to obtain clarified liquid of the five plant raw materials, uniformly mixing the clarified liquid of the five plant raw materials, and then carrying out RO (reverse osmosis) concentration to obtain the concentrated juice of the Fuzhuan mixed tea;
s4, adding white granulated sugar into purified water, heating and stirring at 60 ℃ until the white granulated sugar is completely dissolved to obtain a sugar solution, adding the poria cocos tea mixed tea concentrated juice obtained in the step S3 into the sugar solution, and uniformly mixing to obtain a mixed solution;
s5, sterilizing the mixed liquor obtained in the step S4 at a high temperature of 135 ℃, cooling, and carrying out aseptic filling to obtain the Fuzhuan tea mixed tea beverage.
Example 4
The Fuzhuan tea mixed tea beverage is prepared from the following components in percentage by weight: 3.6% of poria cocos and tea mixed tea concentrated juice, 6.3% of white granulated sugar and the balance of purified water; the Fuzhuan mixed tea concentrated juice is prepared from the following raw materials in parts by weight: 12 parts of poria cocos tea, 11 parts of mesona chinensis benth, 5 parts of liquorice, 2 parts of chrysanthemum and 0.3 part of southern magnolia petals.
The preparation method of this example includes the following steps:
s1, weighing the components and the raw materials according to the weight percentage and the weight parts, removing impurities from five plant raw materials of Fuzhuan tea, Mesona chinensis Benth, liquorice and chrysanthemum, cleaning with water, drying and scattering;
s2, adding the five plant raw materials scattered in the step S1 into water 60 times of the weight of the five plant raw materials, heating to 96 ℃, preserving heat, extracting for 55 minutes, cooling, and filtering to obtain filtrate, namely extracting solutions of the five plant raw materials;
s3, carrying out centrifugal separation on the extracting solution of the five plant raw materials obtained in the step S2 at the speed of 5000rpm for 10 minutes to obtain clarified liquid of the five plant raw materials, uniformly mixing the clarified liquid of the five plant raw materials, and then carrying out RO (reverse osmosis) concentration to obtain the concentrated juice of the Fuzhuan mixed tea;
s4, adding white granulated sugar into purified water, heating and stirring at 60 ℃ until the white granulated sugar is completely dissolved to obtain a sugar solution, adding the poria cocos tea mixed tea concentrated juice obtained in the step S3 into the sugar solution, and uniformly mixing to obtain a mixed solution;
s5, sterilizing the mixed liquor obtained in the step S4 at a high temperature of 130 ℃, cooling, and carrying out aseptic filling to obtain the Fuzhuan tea mixed tea beverage.
Reference example 1: the difference from example 1 is that: the raw materials in the Fu tea mixed tea condensed juice do not comprise Fu tea.
Reference example 2: the difference from example 1 is that: the raw materials in the poria cocos and tea mixed concentrated juice do not contain mesona chinensis benth.
Reference example 3: the difference from example 1 is that: the raw materials in the Fu tea mixed tea condensed juice do not comprise liquorice.
Reference example 4: the difference from example 1 is that: the raw materials in the Fu tea mixed tea condensed juice do not comprise chrysanthemum.
Reference example 5: the difference from example 1 is that: the raw materials in the poria cocos and tea mixed concentrated juice do not comprise magnolia grandiflora petals.
Comparative example: example 1 of chinese patent application No. CN 200910023487.4.
The first test example: test of efficacy of promoting digestion and relieving greasy feeling
200 test persons with age of 22-55 years and abdominal distension and oily feeling are selected, the test persons are randomly and averagely divided into 10 groups, each group of test persons drink the test examples 1-4, the reference examples 1-5 and the comparative examples 3 times every day, each time the test persons use 100 g, the test persons evaluate respective trial effects after two weeks, the trial effects are divided into three grades of obvious improvement (the abdominal distension and the oily feeling basically disappear), effective improvement (the abdominal distension and the oily feeling do not completely disappear but obviously relieve) and ineffective (the abdominal distension and the oily feeling do not obviously relieve), and the effective rate of promoting digestion and removing the oily feeling is calculated, and the effective rate of promoting digestion and removing the oily feeling is equal to (the number of the test persons obviously improved plus the number of the test persons effectively improved)/the total number of the test persons is multiplied by 100%.
The test results are shown in table 1:
| effective rate (%) | |
| Example 1 | 95 |
| Example 2 | 90 |
| Example 3 | 90 |
| Example 4 | 95 |
| Reference example 1 | 70 |
| Reference example 2 | 75 |
| Reference example 3 | 95 |
| Reference example 4 | 95 |
| Reference example 5 | 95 |
| Comparative example | 55 |
TABLE 1
As can be seen from Table 1, the effective rates of promoting digestion and removing greasy of the examples 1-4 of the invention are obviously higher than those of the comparative examples, which shows that the invention has better efficacies of promoting digestion and removing greasy. The components of reference examples 1-5 are different from those of example 1, the effective rate of promoting digestion and removing greasy food of reference examples 1 and 2 is reduced, which shows that the Fuzhuan tea and the Mesona chinensis can effectively improve the efficacy of promoting digestion and removing greasy food of the Fuzhuan tea mixed tea beverage.
Test example two: stomach efficacy test
200 test persons with the age of 22-55 years and frequent uncomfortable stomach feeling are selected and randomly and evenly divided into 10 groups, each group of test persons respectively drink the test examples 1-4, the reference examples 1-5 and the comparative example 3 times every day, each time of drinking 100 g, the test persons evaluate respective trial effects after four weeks, the trial effects are divided into three grades of obvious improvement (the stomach does not feel uncomfortable basically), effective improvement (the stomach does not feel uncomfortable completely but is obviously relieved) and ineffective (the stomach does not feel uncomfortable obviously relieved), the effective rate of stomach nourishing is calculated, and the effective rate of stomach nourishing is (the number of the test persons obviously improved plus the number of the test persons effectively improved)/the total number of the test persons multiplied by 100 percent.
The test results are shown in table 2:
| effective rate of stomach nourishing (%) | |
| Example 1 | 95 |
| Example 2 | 95 |
| Example 3 | 90 |
| Example 4 | 90 |
| Reference example 1 | 75 |
| Reference example 2 | 95 |
| Reference example 3 | 70 |
| Reference example 4 | 95 |
| Reference example 5 | 95 |
| Comparative example | 50 |
TABLE 2
As can be seen from Table 2, the effective stomach-nourishing rate of the invention in the examples 1-4 is obviously higher than that in the comparative example, which shows that the invention has better stomach-nourishing efficacy. The components of reference examples 1-5 are different from those of example 1, the effective stomach nourishing rate of reference examples 1 and 3 is reduced, which shows that the Fuzhuan tea and the licorice root can effectively improve the stomach nourishing effect of the Fuzhuan tea mixed tea beverage.
Test example three: efficacy test for blood lipid lowering
100 test subjects with the age of 22-55 years and the serum total cholesterol of more than or equal to 5.2mol/L are selected and randomly and averagely divided into 10 groups, each group of test subjects drink the test samples of 1-4, the reference examples of 1-5 and the comparative examples of 3 times every day, 100 g of the test samples are drunk each time, the test subjects detect the serum total cholesterol after eight weeks, the serum total cholesterol reduction rate and the average serum total cholesterol reduction rate of each group of test subjects are calculated, the serum total cholesterol reduction rate is (the serum total cholesterol before the test-the serum total cholesterol after the test)/the serum total cholesterol before the test multiplied by 100%, and the average serum total cholesterol reduction rate is the sum of the serum total cholesterol reduction rates of each group of test subjects/10.
The test results are shown in table 3:
| average decrease ratio of serum Total Cholesterol (%) | |
| Example 1 | 14.87 |
| Example 2 | 14.58 |
| Example 3 | 14.80 |
| Example 4 | 14.65 |
| Reference example 1 | 9.34 |
| Reference example 2 | 14.85 |
| Reference example 3 | 14.87 |
| Reference example 4 | 14.86 |
| Reference example 5 | 14.86 |
| Comparative example | 9.29 |
TABLE 3
As can be seen from Table 3, the average reduction rate of total cholesterol in serum of examples 1 to 4 of the invention is obviously higher than that of the comparative example, which shows that the invention has better efficacy of reducing blood fat. The components of reference examples 1-5 are different from those of reference example 1, the average reduction rate of total cholesterol in serum of reference example 1 is reduced, which shows that the Fuzhuan tea can effectively improve the blood fat reducing efficacy of the Fuzhuan tea mixed tea beverage.
Test example four: hypoglycemic efficacy test
100 patients with the age of 22-55 years and fasting blood glucose of more than or equal to 13mmol/L are selected and randomly and averagely divided into 10 groups, each group of patients respectively drink the samples of examples 1-4, reference examples 1-5 and comparative examples 3 times every day, the total weight of the samples is 100 g each time, the fasting blood glucose of the patients after eight weeks is detected, and the fasting blood glucose reduction rate and the average fasting blood glucose reduction rate of each group of patients are calculated, wherein the fasting blood glucose reduction rate is (fasting blood glucose before test-fasting blood glucose after test)/fasting blood glucose before test multiplied by 100%, and the average fasting blood glucose reduction rate is the sum of the fasting blood glucose reduction rates of each group of patients/10.
The test results are shown in table 4:
| mean reduction ratio of fasting blood glucose (%) | |
| Example 1 | 51.95 |
| Example 2 | 51.76 |
| Example 3 | 51.82 |
| Example 4 | 51.69 |
| Reference example 1 | 42.28 |
| Reference example 2 | 42.73 |
| Reference example 3 | 51.94 |
| Reference example 4 | 51.93 |
| Reference example 5 | 42.40 |
| Comparative example | 39.57 |
TABLE 4
As can be seen from Table 4, the average fasting blood glucose reduction rates of the examples 1 to 4 of the present invention are significantly higher than those of the comparative examples, indicating that the present invention has a better blood glucose reduction effect. The components of reference examples 1-5 are different from those of example 1, the average decrease rate of fasting blood glucose of reference examples 1, 2 and 5 is reduced, which shows that the Fuzhuan tea, Mesona chinensis and Magnolia grandiflora petals can effectively improve the blood glucose reducing effect of the Fuzhuan tea mixed tea beverage.
Test example five: heat clearing efficacy test
200 test persons with the age of 22-55 years and sore throat due to excessive internal heat are selected, the test persons are randomly and evenly divided into 10 groups, each group of test persons respectively drink the test examples 1-4, the reference examples 1-5 and the comparative example 3 times every day, each time of drinking 100 g, the test persons evaluate respective trial effects after four weeks, the trial effects are divided into three grades of obvious improvement (the sore throat is basically not subjected to excessive internal heat, the sore throat is not completely relieved, but is obviously relieved) and ineffective (the sore throat is not obviously relieved), and the heat clearing effective rate is calculated, wherein the heat clearing effective rate is multiplied by 100 percent (the number of the test persons with the obvious improvement plus the number of the test persons with the effective improvement)/the total number of the test persons.
The test results are shown in table 5:
TABLE 5
As can be seen from Table 5, the heat-clearing effective rates of the examples 1-4 of the invention are obviously higher than those of the comparative examples, which shows that the invention has better heat-clearing efficacy. The components of reference examples 1-5 are different from those of example 1, the heat-clearing effective rates of reference examples 1, 2 and 4 are all reduced, which shows that the heat-clearing efficacy of the fu-tea mixed tea beverage can be effectively improved by all of fu-tea, xian-cao, chrysanthemum and magnolia petals.
Test example six: oral ulcer relief efficacy test
200 test persons with the age of 22-55 years and the dental ulcer phenomenon are selected and randomly and evenly divided into 10 groups, each group of test persons respectively drink the test examples 1-4, the reference examples 1-5 and the comparative examples 3 times every day, each time of drinking 100 g, the test persons evaluate respective trial effects after four weeks, the trial effects are divided into three grades of obvious improvement (the dental ulcer phenomenon basically disappears), effective improvement (the dental ulcer phenomenon does not completely disappear but obviously relieves) and ineffective (the dental ulcer phenomenon does not obviously relieve), the effective rate for relieving the dental ulcer is calculated, and the effective rate for relieving the dental ulcer is (the number of the test persons obviously improved plus the number of the test persons effectively improved)/the total number of the test persons is multiplied by 100 percent.
The test results are shown in table 6:
TABLE 6
As can be seen from Table 6, the effective rates for relieving oral ulcer of the examples 1-4 of the invention are obviously higher than those of the comparative examples, which shows that the invention has better effect for relieving oral ulcer. The components of reference examples 1-5 are different from those of example 1, the effective rate of alleviating oral ulcer of reference example 5 is greatly reduced, and therefore, the magnolia grandiflora petal is the key for improving the effect of alleviating oral ulcer of the fu tea mixed tea beverage.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (9)
1. A Fuzhuan tea mixed tea beverage is characterized in that: the composition is prepared from the following components in percentage by weight: 3-4% of poria cocos and tea mixed tea concentrated juice, 6-7% of sugar and the balance of water; the Fuzhuan mixed tea concentrated juice is prepared from the following raw materials in parts by weight: 10-12 parts of poria cocos tea, 11-13 parts of mesona chinensis benth, 4-5 parts of liquorice, 2-4 parts of chrysanthemum and 0.2-0.4 part of magnolia grandiflora petals.
2. The fu tea mixed tea beverage of claim 1, wherein: the composition is prepared from the following components in percentage by weight: 3.5% of poria cocos and tea mixed tea concentrated juice, 6.5% of sugar and the balance of water; the Fuzhuan mixed tea concentrated juice is prepared from the following raw materials in parts by weight: 10.5 parts of poria cocos tea, 12 parts of mesona chinensis benth, 4.5 parts of liquorice, 3 parts of chrysanthemum and 0.3 part of magnolia grandiflora petal.
3. The fu tea mixed tea beverage of claim 1, wherein: the sugar is white granulated sugar.
4. The fu tea mixed tea beverage of claim 1, wherein: the water is purified water.
5. The method for preparing Fuzhuan tea beverage mixture according to any one of claims 1 to 4, wherein the method comprises the following steps: the method comprises the following steps:
s1, weighing the components and the raw materials according to the weight percentage and the weight parts, removing impurities from five plant raw materials of Fuzhuan tea, Mesona chinensis, liquorice, chrysanthemum and southern magnolia petals, cleaning with water, drying and scattering;
s2, adding the five plant raw materials scattered in the step S1 into water respectively, heating to 92-98 ℃, preserving heat, extracting for 50-70 minutes, cooling, and filtering to obtain filtrate, namely extracting solution of the five plant raw materials;
s3, carrying out centrifugal separation on the extracting solutions of the five plant raw materials obtained in the step S2 to obtain clarified liquids of the five plant raw materials, uniformly mixing the clarified liquids of the five plant raw materials, and carrying out RO concentration to obtain the concentrated juice of the Fuzhuan mixed tea;
s4, adding sugar into water, heating and stirring until the sugar is completely dissolved to obtain a sugar solution, and adding the poria cocos tea mixed tea concentrated juice obtained in the step S3 into the sugar solution to be uniformly mixed to obtain a mixed solution;
and S5, sterilizing the mixed liquor obtained in the step S4 at high temperature, cooling, and carrying out aseptic filling to obtain the Fuzhuan tea mixed tea beverage.
6. The method for preparing Fuzhuan tea beverage mixture according to claim 5, wherein the method comprises the following steps: in the step S2, the weight ratio of each plant raw material powder to water is 1:60 during heat preservation and extraction.
7. The method for preparing Fuzhuan tea beverage mixture according to claim 5, wherein the method comprises the following steps: in step S3, the speed of centrifugation was 5000rpm, and the time of centrifugation was 10 minutes.
8. The method for preparing Fuzhuan tea beverage mixture according to claim 5, wherein the method comprises the following steps: in step S4, the heating and stirring temperature is 60 ℃.
9. The method for preparing Fuzhuan tea beverage mixture according to claim 5, wherein the method comprises the following steps: in the step S5, the temperature of the high-temperature sterilization is 125-135 ℃.
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