CN112155101A - Herbal tea beverage prepared from gold tea and preparation method thereof - Google Patents
Herbal tea beverage prepared from gold tea and preparation method thereof Download PDFInfo
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- CN112155101A CN112155101A CN202011029147.5A CN202011029147A CN112155101A CN 112155101 A CN112155101 A CN 112155101A CN 202011029147 A CN202011029147 A CN 202011029147A CN 112155101 A CN112155101 A CN 112155101A
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- 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
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Abstract
The invention discloses a preparation method of herbal tea beverage with golden tea as a raw material. The invention takes gold tea as a raw material, the tea is taken as a good product for both tea and medicine, is obtained from wintersweet leaves, and is prepared by the processes of rolling and the like. Compared with the direct drinking of the wintersweet leaves, the golden tea is more beneficial to the quality control of the product, the release of active ingredients and the quick-finished effect of tea soup, and has strong fragrance. Firstly, 15-20 parts of a gold tea main material and auxiliary materials are calculated by weight: 8-13 parts of blackcurrant, 8-13 parts of dried orange peel, 6-11 parts of roselle and 2000-4000 parts of water, and is used for preparing the golden tea herbal tea beverage. The product not only retains the unique fragrance of the golden tea, but also combines the faint scent of the dried orange peel, the fragrance is refreshing, the sour and sweet taste of the blackcurrant and the roselle can improve the bitter taste of the golden tea, and the red pigment in the roselle improves the color of the product, so that the product meets the health requirement of modern people for advocating nature, and also meets the pursuit of fashion.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a herbal tea beverage taking golden tea as a raw material and a preparation method thereof.
Background
The main raw material of the product is golden tea which is obtained from wintersweet leaves and is prepared by the processes of rolling and the like. Chimonanthus praecox is a kind of Chimonanthus praecox plant of Chimonanthus praecox of Chimonadaceae, which is commonly found in Anhui, Jiangsu, Jiangxi, Fujian and Guizhou provinces. Original forest is sparse in the low mountain, the nature and taste are slightly bitter, pungent and cool, and people often drink the tea, so that the tea has the effects of regulating qi, relieving pain, dispelling cold, detoxifying, relieving vexation and thirst. Compared with the wintersweet, the golden tea is not limited by difficult fresh-keeping of fresh leaves and the like, is more favorable for quality control of products, and has higher active ingredient content and rapid tea soup formation effect through processes such as rolling and the like, and has strong fragrance.
The golden tea is a good product for both tea and medicine, is famous for 'fragrant, mellow, moist and natural', contains a plurality of active ingredients such as tea polysaccharide, tea polyphenol, catechin, chlorophyll, caffeine, amino acid, vitamin and the like, is rich in a plurality of trace elements such as Fe, Mn, Zn, Cu, F, I, Se and the like, and has the active functions of regulating immunity and intestinal health, delaying organism aging, preventing cardiovascular diseases and the like. The golden tea is unfermented tea, has simple preparation process, and greatly retains the natural components in the fresh leaves of Chimonanthus nitens.
The golden tea is prepared from the wintersweet, although the taste and color of the wintersweet are improved, the bitterness of the wintersweet cannot be completely removed, so that the golden tea is not good in taste, and is popular with tea drinkers, but is difficult to accept by tea drinkers and difficult to popularize in the market.
Disclosure of Invention
The invention provides a herbal tea beverage taking golden tea as a raw material and a preparation method thereof. The product has good nutrition and flavor, meets the health requirement, is in line with the current market trend, and has better market prospect.
In order to achieve the above purpose, the technical scheme provided by the invention is as follows:
a herbal tea beverage with golden tea as a raw material is prepared by using wintersweet leaves as a raw material and performing processes of spreading green, deactivating enzyme, spreading for cooling, primarily kneading, primarily drying, spreading for cooling, secondarily kneading, secondarily drying, fully drying and the like to obtain the golden tea, wherein 15-20 parts of golden tea main materials and auxiliary materials are used by weight: 8-13 parts of blackcurrant, 8-13 parts of dried orange peel, 6-11 parts of roselle and 2000-4000 parts of water, and is used for preparing the golden tea herbal tea beverage.
A preparation method of herbal tea beverage with golden tea as raw material comprises the following steps:
1) preparing the golden tea: taking Chimonanthus nitens leaves as a raw material, spreading fresh picked leaves, deactivating enzyme at a high temperature for 2-3min, spreading for cooling at room temperature after deactivating enzyme, twisting the leaves for 10-12min, drying the gold tea at a temperature of 110-120 ℃, reducing the water content of the gold tea to about 45%, spreading for cooling immediately after primary drying, continuously shaping for two times at a temperature of 90-100 ℃ to about 15% of water content, taking out of a pot, spreading for cooling, shaping and volatilizing, re-kneading for 10-20 min, re-drying for 12-15min by a dryer, finishing raw tea, baking for 15-20min again, and extracting fragrance to obtain the gold tea.
2) Soaking: weighing the golden tea, the blackcurrant, the dried orange peel and the roselle according to the formula, and soaking in precooled distilled water overnight for later use;
3) boiling: heating the soaked golden tea, blackcurrant, dried orange peel and roselle at 95 ℃ for 2-4 h;
4) solid-liquid separation and deslagging: filtering with gauze, collecting filtrate, vacuum filtering for 2 times;
5) sterilizing and canning: collecting the liquid after solid-liquid separation, sterilizing, and canning to obtain the golden tea herbal tea beverage.
In the step 3), 20-25 parts by weight of white granulated sugar needs to be added into the boiled liquid, 5-10 parts by weight of xylitol needs to be added into the sugar-substituted golden tea herbal tea beverage, and no sugar needs to be added into the sugar-free golden tea herbal tea beverage.
The invention relates to a herbal tea beverage taking gold tea as a raw material and a preparation method thereof, on the basis of ensuring the health requirement of the traditional drinking gold tea, roselle, blackcurrant and dried orange peel are added to improve the taste of the gold tea herbal tea beverage, and the red pigment brought by the roselle improves the color of the herbal tea, so that the product has fragrant and sweet taste, solves the bottleneck problem of bitter taste of the gold tea which is a good product of 'dual-purpose of tea and medicine', greatly meets the double requirements of the taste and the health of consumers, has a wider market, expands the market space of the gold tea, provides the gold tea herbal tea beverage with high nutritional value, rich taste and rich fragrance for the consumers, can expand the market space of the traditional beverage, also can meet the requirements of the consumers on delicious food and health, and improves the quality of life.
Detailed Description
The invention is further illustrated with reference to specific embodiments below.
The embodiment is as follows: preparation of golden tea
Taking Chimonanthus nitens leaves as a raw material, spreading fresh picked leaves, deactivating enzyme at a high temperature for 2-3min, spreading for cooling at room temperature after deactivating enzyme, twisting the leaves for 10-12min, drying the gold tea at a temperature of 110-120 ℃, reducing the water content of the gold tea to about 45%, spreading for cooling immediately after primary drying, continuously shaping for two times at a temperature of 90-100 ℃ to about 15% of water content, taking out of a pot, spreading for cooling, shaping and volatilizing, re-kneading for 10-20 min, re-drying for 12-15min by a dryer, finishing raw tea, baking for 15-20min again, and extracting fragrance to obtain the gold tea.
Example two of the specific embodiments: preparation of golden tea sugar-free beverage
The golden tea prepared by processing comprises 15-20 parts of a main material of the golden tea sugar-free beverage by weight and auxiliary materials: 8-13 parts of blackcurrant, 8-13 parts of dried orange peel, 6-11 parts of roselle and 2000-4000 parts of water. The manufacturing method comprises the following steps:
1) soaking: weighing the golden tea, the blackcurrant, the dried orange peel and the roselle according to the formula, and soaking in precooled distilled water overnight for later use;
2) boiling: heating the soaked golden tea, blackcurrant, dried orange peel and roselle at 95 ℃ for 2-4 h;
3) solid-liquid separation and deslagging: filtering with gauze, collecting filtrate, vacuum filtering for 2 times;
4) sterilizing and canning: collecting the liquid after solid-liquid separation, sterilizing, and canning to obtain the golden tea sugar-free beverage. Example three of the specific implementation: preparation of golden tea sugar-containing beverage
The gold tea prepared by processing comprises 15-20 parts of main materials of the gold tea sugar-containing beverage and auxiliary materials: 8-13 parts of blackcurrant, 8-13 parts of dried orange peel, 6-11 parts of roselle and 2000-4000 parts of water. The manufacturing method comprises the following steps:
1) soaking: weighing the golden tea, the blackcurrant, the dried orange peel and the roselle according to the formula, and soaking in precooled distilled water overnight for later use;
2) boiling: heating the soaked golden tea, blackcurrant, dried orange peel and roselle at 95 ℃ for 2-4h, adding 20-25 parts by weight of white granulated sugar into the boiled liquid, and uniformly stirring;
3) solid-liquid separation and deslagging: filtering with gauze, collecting filtrate, vacuum filtering for 2 times;
4) sterilizing and canning: collecting the liquid after solid-liquid separation, sterilizing, and canning to obtain the golden tea sugar-containing beverage.
Example four of the specific embodiment: preparation of golden tea sugar-replacing beverage
The gold tea prepared by processing comprises 15-20 parts of a gold tea sugar-replacing beverage main material and auxiliary materials by weight: 8-13 parts of blackcurrant, 8-13 parts of dried orange peel, 6-11 parts of roselle and 2000-4000 parts of water. The manufacturing method comprises the following steps:
1) soaking: weighing the golden tea, the blackcurrant, the dried orange peel and the roselle according to the formula, and soaking in precooled distilled water overnight for later use;
2) boiling: heating the soaked golden tea, blackcurrant, dried orange peel and roselle at 95 ℃ for 2-4h, adding 5-10 parts by weight of xylitol into the boiled liquid, and uniformly stirring;
3) solid-liquid separation and deslagging: filtering with gauze, collecting filtrate, vacuum filtering for 2 times;
4) sterilizing and canning: collecting the liquid after solid-liquid separation, sterilizing, and canning to obtain the golden tea sugar-replacing beverage.
It is particularly emphasized that all products used xylitol meet the national allowance.
Case five of the specific embodiment: influence of golden tea herbal tea beverage on mouse abdominal cavity macrophages
1. Materials and instruments
1.1 Main Material
BALB/c homozygous mice from 6 to 8 weeks were male and female, and body weights (20.00. + -. 2.00) were purchased from the department of laboratory animal sciences, university of Nanchang. DMEM (GIBCO, usa); fetal bovine serum (Hangzhou ilex bioengineering, Inc., China); MTT (Sigma Co., USA).
1.2 instruments and devices:
2 method of experiment
2.1 preparing gold tea cool tea beverage powder
According to 15-20 parts of main materials of the golden tea and auxiliary materials: 8-13 parts of blackcurrant, 8-13 parts of dried orange peel and 6-11 parts of roselle to prepare the gold beverage powder.
2.2 Primary culture of mouse peritoneal macrophages
Killing a mouse by dislocation of cervical vertebrae, soaking for 3-5 min by applying iodophor, transferring into an ultra-clean workbench, taking out, soaking in 75% medical alcohol for deiodination, aseptically exposing an abdominal cavity, injecting 3-5mLPBS into the abdominal cavity, slightly pressing the abdominal cavity for 1min, collecting abdominal cavity liquid, filtering, centrifuging, collecting precipitates, suspending in a complete culture medium to be mouse abdominal cavity macrophage suspension, counting and inoculating cells, placing a cell incubator with a 96-hole culture plate, incubating for 4h, differentially adhering to the wall, removing cells which are not adhered to the wall, and adding the complete culture medium to obtain purified abdominal cavity macrophages for subsequent experiments.
2.3 grouping of peritoneal macrophages
Taking out culture plate containing abdominal cavity macrophage in 96-well, randomly dividing into control group and different concentration groups of gold tea herbal tea beverage (using gold tea herbal tea beverage powder 0, 2.5, 5, 10, 20, 40, 80, 160 mg), heating and dissolving in 10ml water, and placingCooling, placing in a refrigerator for precooling, and finally adding 990mL of golden tea herbal tea beverage solution with different solubilities of complete culture medium). Experimental treatment: the 9-well plate was removed, the supernatant was discarded, 180 μ L of the prepared gold tea herbal tea beverage solution at different doses was added, and the control group was supplemented with complete medium to 180 μ L per well volume. Each group and each dose group in example 4 was repeated 6 times. Finally wiping 96-well culture plate with medical alcohol, and placing at 37 deg.C with 5% CO2And (5) incubating the cells in the cell incubator under the condition for 48 hours.
2.4MTT method for detecting cell proliferation
After abdominal cavity macrophages are cultured for 48h, 20 mu L of MTT (5g/L) solution is added into a 96-hole culture plate, the 96-hole culture plate is placed in a cell incubator to be continuously incubated for 4h, liquid in 96 holes is discarded after 4h, 150 mu L of DMSO is added, the multifunctional microplate reader detects absorbance (A) at 492nm after oscillation of the oscillator for 10 min.
2.5 statistical analysis: the data obtained in this experiment are expressed as Mean ± standard deviation (Mean ± s.d), statistical analysis is performed using SPSS17.0 statistical analysis software, and P < 0.05 indicates that the difference is significant.
3. Results and analysis
3.1 Effect of gold tea herb tea beverage on macrophage proliferation
Macrophages are the major immune effector cells that play important roles in both nonspecific and specific immune responses, and have a variety of immune functions, including immune defense, immune surveillance, immune regulation, antigen presentation, and the like. The experimental results show (table 1), different solubility groups of golden tea; the proliferation activity of peritoneal macrophages had no significant effect compared to the control group. The experimental result shows that the golden tea herbal tea beverage has no obvious influence on the function of the macrophage, and the golden tea herbal tea beverage prepared by the product has no obvious influence on the immune function of the macrophage under normal physiological conditions. Therefore, the influence experiment on macrophage proliferation shows that the golden tea herbal tea beverage has good safety.
Table 1 proliferation effect of golden tea herbal tea beverage on mouse abdominal cavity macrophages (n ═ 8, Mean ± s.d)
The foregoing merely represents preferred embodiments of the invention, which are described in some detail and detail, and therefore should not be construed as limiting the scope of the invention. It should be noted that, for those skilled in the art, variations, modifications, substitutions (such as adding food additives to change the taste) and the like can be made without departing from the spirit of the invention, and all of them fall into the scope of the invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (4)
1. A herbal tea beverage taking golden tea as a raw material is characterized in that the raw material comprises: the main material is golden tea, and the auxiliary materials are as follows: blackcurrant, dried orange peel, roselle and water.
2. A herbal tea beverage taking golden tea as a raw material is characterized by comprising the following raw materials by weight: 15-20 parts of main material of the golden tea, and auxiliary materials: 8-13 parts of blackcurrant, 8-13 parts of dried orange peel, 6-11 parts of roselle and 2000-4000 parts of water.
3. The preparation method of herbal tea beverage with golden tea as raw material according to claim 1 or 2, characterized by comprising the following steps:
1) preparing the golden tea: taking wintersweet leaves as raw materials, and carrying out processes of spreading green, deactivating enzyme, spreading for cooling, primarily kneading, primarily drying, spreading for cooling, secondarily kneading, secondarily drying, fully drying and the like to obtain golden tea;
2) soaking: weighing the golden tea, the blackcurrant, the dried orange peel and the roselle according to the formula, and soaking in precooled distilled water overnight for later use;
3) boiling: heating the soaked golden tea, blackcurrant, dried orange peel and roselle at 95 ℃ for 2-4 h;
4) solid-liquid separation and deslagging: filtering with gauze, collecting filtrate, vacuum filtering for 2 times;
5) sterilizing and canning: collecting the liquid after solid-liquid separation, sterilizing, and canning to obtain the golden tea herbal tea beverage.
4. The method for preparing herbal tea beverage with golden tea as raw material according to claim 3, wherein the method comprises the following steps: in the step 3), 20-25 parts by weight of white granulated sugar needs to be added into the boiled liquid, 5-10 parts by weight of xylitol needs to be added into the sugar-substituted golden tea herbal tea beverage, and no sugar needs to be added into the sugar-free golden tea herbal tea beverage.
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| CN202011029147.5A CN112155101A (en) | 2020-09-26 | 2020-09-26 | Herbal tea beverage prepared from gold tea and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057621A (en) * | 2006-12-30 | 2007-10-24 | 丽水市农业科学研究所 | Preparation method for chimonanthea tea |
| WO2014030996A1 (en) * | 2012-08-20 | 2014-02-27 | Purac Biochem B.V. | Beverage product containing anthocyanins and method for the preparation thereof |
| CN105379909A (en) * | 2015-11-30 | 2016-03-09 | 全椒县周杨农业有限公司 | Health care gold tea |
| CN107581417A (en) * | 2016-07-08 | 2018-01-16 | 黑龙江德旺科技有限公司 | A kind of assorted carbonated drink of mountain wild fruits |
-
2020
- 2020-09-26 CN CN202011029147.5A patent/CN112155101A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057621A (en) * | 2006-12-30 | 2007-10-24 | 丽水市农业科学研究所 | Preparation method for chimonanthea tea |
| WO2014030996A1 (en) * | 2012-08-20 | 2014-02-27 | Purac Biochem B.V. | Beverage product containing anthocyanins and method for the preparation thereof |
| CN105379909A (en) * | 2015-11-30 | 2016-03-09 | 全椒县周杨农业有限公司 | Health care gold tea |
| CN107581417A (en) * | 2016-07-08 | 2018-01-16 | 黑龙江德旺科技有限公司 | A kind of assorted carbonated drink of mountain wild fruits |
Non-Patent Citations (2)
| Title |
|---|
| 方舒婷等: "苗族特色凉茶饮料的开发", 《农产品加工》 * |
| 蒲彪等: "《饮料工艺学》", 30 September 2016, 中国农业大学出版社 * |
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Application publication date: 20210101 |