CN113768011A - Herbal tea containing burdock leaves and preparation method - Google Patents
Herbal tea containing burdock leaves and preparation method Download PDFInfo
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- CN113768011A CN113768011A CN202111031796.3A CN202111031796A CN113768011A CN 113768011 A CN113768011 A CN 113768011A CN 202111031796 A CN202111031796 A CN 202111031796A CN 113768011 A CN113768011 A CN 113768011A
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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 herbal tea containing burdock leaves and a preparation method thereof, and belongs to the technical field of herbal tea and processing thereof. The herbal tea is prepared by taking burdock leaves as a main raw material, and adding medlar, hawthorn, chrysanthemum, honeysuckle, purslane, radix puerariae and xylitol into the burdock leaves, and carrying out burdock leaf pretreatment, enzyme deactivation, selection, cleaning, leaching, blending, sterilization and filling processes. The burdock leaf herbal tea obtained by the invention has the effects of clearing away heat and toxic materials, quenching thirst, promoting the production of body fluid, relieving restlessness and soothing the nerves, and can regulate blood pressure, blood fat and blood sugar after being drunk for a long time; the production process is simple, and the method has good industrialization prospect; fully utilizes the burdock leaf resource, and improves the processing additional value and the social and economic benefits of the burdock.
Description
Technical Field
The invention belongs to the technical field of herbal tea and processing thereof, and particularly relates to herbal tea containing burdock leaves and a preparation method thereof.
Background
With the improvement of the social living standard, the dietary structure of people is greatly changed, and the incidence of metabolic related diseases is increased year by year due to the intake of a large amount of high-salt, high-sugar and high-fat foods. Among them, metabolic diseases are most commonly referred to as "three-high" (hypertension, hyperlipidemia, hyperglycemia). The three high diseases are in various incidence modes, and can be singly attacked or mutually associated, and one disease usually causes other two diseases, so that other diseases are caused. Therefore, controlling blood pressure, blood lipids and blood glucose is critical to maintaining health.
The herbal tea is a general name of traditional Chinese herbal medicine plant beverage, and the herbal tea is drunk by decocting Chinese herbal medicines with cold and cool property and capable of relieving internal heat of a human body to eliminate summer heat in the human body in summer or treat throat pain and other diseases caused by dryness in winter. The herbal tea is a beverage which is edible and summarized by taking Chinese herbal medicines as raw materials according to local climate, water and soil characteristics and in the process of preventing diseases and health care for a long time by taking the health preserving theory of traditional Chinese medicine as guidance. Due to different compositions, the herbal tea not only has the effects of clearing away heat and toxic materials, quenching thirst and promoting the production of body fluid, but also can reduce blood pressure, blood fat and blood sugar.
The burdock is a herb of Compositae Burdock of Campanulales, has wide distribution range, can be used as root, fruit, stem and leaf, and is a vegetable for medicinal and edible use. The burdock has extremely high nutritive value and is an ideal natural health food. In 2002, the national Weijianfeng lists the burdock roots and the burdock fruits in a list of articles which can be used for health-care food. The fruit (burdock) is recorded by the Chinese pharmacopoeia of the calendar edition as a common traditional Chinese medicinal material; root (burdock root) is popular as a health food in china, japan, korea, and the like.
The burdock leaf has a long eating history. Mingdao Li Shizhen called "cut seedling ditch and wash as vegetable, take root and boil, expose as preserved fruit, Yunyi benefit person"; recorded in Jiejie Bencao record that "Jieshuan seedling picking leaf 2902458 is cooked, soaked in water to remove pathogenic factors, washed clean, eaten with oil and salt, soaked in water to be cooked, and eaten after long-term eating, the root is beneficial to the human body and is light and durable; the records of 'burdock fruit perennial root also known as mouse sticky seed, leaf food for improving eyesight, tonifying middle-jiao and dispelling wind, and long-term eating for reducing weight and resisting aging'; recorded in the book of Zhengyuan drink, great burdock achene, also known as Muscomb. It is indicated for apoplexy, dryness-heat, dry mouth, hemiplegia of hands and feet and skin heat sores. Frying cacumen Securinegae Suffruticosae (fat and tender), decocting cacumen Securinegae Suffruticosae in soup for three-five liters, taking out, washing with fresh water, mincing with cloth, adding five flavors, and eating with crisp. "; record of Jiu sixteen burdock leaf soup in Tai Ping Sheng Hui Fang (Tai Ping Sheng Hui Fang)' 1 jin (fat and tender) burdock leaves and 1 two crisp; boiling the burdock leaves in the decoction for 3-5 times, draining the cooked liquid, boiling the liquid in 5 flavors to make thick soup, and taking the thick soup as a crisp food.
At present, a plurality of burdock herbal tea products are on the market, but the burdock root is mostly taken as the main raw material; in addition, burdock leaf resources have not been developed. The invention aims to provide plant herbal tea taking burdock leaves as a main raw material, which not only has the functions of clearing away heat and toxic materials, quenching thirst, promoting the production of body fluid and reducing blood pressure, but also can relieve hypertension to a certain extent after long-term drinking. In addition, the development of the herbal tea can help solve the problems of resource waste of burdock leaves and environmental pollution caused by the resource waste of the burdock leaves, and meanwhile, the social additional value of the burdock is increased.
Disclosure of Invention
Aiming at the problems, the invention provides herbal tea containing burdock leaves and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
herbal tea containing burdock leaves is mainly prepared from the following raw materials in parts by weight: 10-20 parts of burdock leaves, 6-12 parts of medlar, 9-12 parts of hawthorn, 5-10 parts of chrysanthemum, 6-15 parts of honeysuckle, 9-15 parts of purslane and 10-15 parts of kudzu root.
A preparation method of herbal tea containing burdock leaves comprises the following steps:
(1) pretreatment of burdock leaves: spreading the picked fresh burdock leaves until the water content of the leaves is about 50-70% and giving out faint scent;
(2) deactivating enzymes of the burdock leaves: putting the burdock leaves into boiling water for enzyme deactivation, spreading for cooling after the enzyme deactivation, drying and storing for later use;
(3) selecting: respectively selecting selected burdock leaves, medlar, hawthorn, chrysanthemum, honeysuckle, purslane and kudzu root, removing rotten and mildewed parts, worm-eaten parts, gravels and impurities, cleaning and drying in the sun;
(4) leaching: taking burdock leaves, medlar, hawthorn, chrysanthemum, honeysuckle, purslane and kudzu root according to parts by weight, mixing, adding water for leaching, filtering, combining two leaching solutions, and uniformly mixing;
(5) blending: and (4) adding xylitol into the leaching liquor obtained in the step (4), heating and stirring to fully dissolve the xylitol, and sterilizing by adopting a pasteurization method to obtain the burdock leaf herbal tea. According to the invention, after the picked burdock leaves are treated by adopting the burdock leaf pretreatment and enzyme deactivation processes, the quality of the burdock leaf herbal tea is improved, and the burdock leaf herbal tea is stored for standby after being treated and taken at any time.
Further, the processing time of the water-removing treatment in the step 2 is 15-60 s.
Further, in the step 4, the burdock leaves, the medlar, the hawthorn, the chrysanthemum, the honeysuckle, the purslane and the kudzu root are prepared from the following components in parts by weight: 10-20 parts of burdock leaves, 6-12 parts of medlar, 9-12 parts of hawthorn, 5-10 parts of chrysanthemum, 6-15 parts of honeysuckle, 9-15 parts of purslane and 10-15 parts of kudzu root.
Further, the adding amount of water in the step 4 is 15-25 times of the weight parts.
Further, in the step 4, the leaching temperature is 70-80 ℃, the leaching time is 40-60 min, and the leaching times are 2.
Further, the pasteurization in the step 5 is controlled at the sterilization temperature of 62-65 ℃ for 30min, and then the temperature is rapidly cooled to 4-5 ℃.
Further, the adding amount of the xylitol in the step 5 is 0.5-3% of the volume of the leaching liquor.
Further, after the steps (1) and (2) are finished, the burdock leaves can be stored in a cool place for standby and taken at any time.
Further, the addition amount of the xylitol in the step (5) can be properly added within the addition range according to the consumer population.
The burdock leaf herbal tea has the following effects:
the folium Arctii is rich in amino acids, inulin, chlorogenic acid, lignans (such as arctiin), flavonoids and polyphenols. Modern pharmacological experiments show that the burdock leaves have better effects of clearing away heat and toxic materials, reducing blood pressure, reducing blood sugar, reducing blood fat, resisting oxidation, protecting liver, moistening lung and throat, freeing intestine and promoting defecation, delaying organism aging, preventing cardiovascular diseases, resisting bacteria, resisting tumors, preventing cancers, resisting radiation and the like.
Fructus Lycii contains fructus Lycii polysaccharide, betaine rutin, etc. It is sweet in taste, neutral in nature, and belongs to yin-nourishing herbs under deficiency-tonifying herbs, and has effects of nourishing liver and kidney, replenishing vital essence to improve eyesight, and moistening lung, and is commonly used for vertigo tinnitus, internal heat, diabetes, blood deficiency, sallow complexion, blurred vision, etc. Modern pharmacological studies show that the medlar has the effects of enhancing the immunity of organisms, improving the vision, improving the reproductive and hematopoietic functions, protecting the liver, delaying the aging, resisting tumors, reducing blood pressure, reducing blood sugar, reducing blood fat and the like.
The hawthorn is rich in quercetin, ursolic acid, carotene, procyanidine and other components. It is sour and sweet in taste, slightly warm in nature, and has the functions of invigorating spleen, stomach and liver, regulating qi, promoting digestion, invigorating stomach, dissipating blood stasis, eliminating turbid pathogen and reducing blood fat. Modern researches show that the hawthorn has better effects on reducing blood pressure, blood fat and blood sugar, enhancing immunity, calming, inhibiting bacteria, preventing aging, resisting cancer and the like.
The flos Chrysanthemi contains chrysanthemi glycoside, amino acids, flavonoids, vitamin A and volatile oil. The chrysanthemum flower tea is pungent and bitter in taste and slightly cold in nature, enters lung and liver meridians, belongs to a pungent and cool exterior-releasing medicine, has the effects of dispelling wind and clearing heat, calming liver and improving eyesight, clearing heat and removing toxicity, and calming heart and tranquilizing mind, is commonly used for treating insomnia caused by hyperactivity of fire due to yin deficiency and disturbance of liver yang, and has better effects on treating coronary heart disease, reducing blood pressure, preventing hyperlipidemia, resisting bacteria, viruses, resisting inflammation and resisting aging according to modern researches.
The flos Lonicerae contains chlorogenic acid, luteolin, volatile oil and flavonoids. It is sweet in taste and cold in nature, enters lung, heart and stomach meridians, belongs to heat-clearing and toxicity-removing medicine, has the effects of clearing heat, removing toxicity and dispelling wind and heat, and is commonly used for various febrile diseases. In addition, modern researches show that the honeysuckle also has the effects of resisting bacteria, diminishing inflammation, relieving fever, resisting viruses, reducing blood pressure, reducing blood fat, enhancing the immunity of the organism and the like.
Herba Portulacae contains alkaloids, flavonoids, terpenes, coumarins, organic acids, polysaccharides, and volatile oil. The purslane has the advantages of sour taste and cold nature, belongs to the liver and large intestine channels, belongs to heat-clearing and detoxifying drugs, has the effects of clearing heat and detoxifying, cooling blood and stopping bleeding, stopping dysentery and the like, and has the effects of resisting inflammation, easing pain, resisting bacteria, reducing blood pressure, reducing blood fat, reducing blood sugar, resisting tumors, resisting oxidation, resisting aging, enhancing immunity, resisting fatigue, resisting convulsion, relieving cough and asthma and the like according to modern pharmacological experiments.
Radix Puerariae is called "thousand year Ginseng" and is rich in daidzein, daidzin, puerarin-7-xyloside, daucosterol, coumarins, and flavonoids. It is cool in nature, sweet and pungent in flavor. It belongs to pungent and cool exterior-releasing herbs, and has the actions of expelling pathogenic factors from muscles, reducing fever, promoting the production of body fluid to quench thirst, promoting eruption, invigorating yang, relieving diarrhea, and clearing and activating the channels and collaterals, and is commonly used for clearing heat and cooling blood, warm headache and neck stiffness, dysphoria with smothery sensation, diabetes, and purgation. Pharmacological experiments show that the kudzuvine root has the effects of resisting bacteria, diminishing inflammation, resisting allergy, resisting virus, resisting diabetes complications, reducing blood pressure, reducing blood fat, resisting free radicals, resisting oxidation, resisting cancer, enhancing the immunity of the organism and the like.
Most of the raw materials used by the herbal tea have the effects of clearing heat and removing toxicity, and can better play the effects of clearing heat and removing toxicity, quenching thirst and promoting the secretion of saliva; the chrysanthemum, the honeysuckle, the purslane and the kudzu root are cold in nature, and the medlar and the hawthorn which are warm in compatibility relieve cold nature of the herbal tea, so that the applicable population is wide; the hawthorn and the purslane are sour in taste, and the medlar, the honeysuckle and the kudzu root are sweet in taste, so that the mouthfeel can be improved; the hawthorn stimulates the appetite and regulates qi, and improves the appetite; the raw materials (except burdock leaves) are medicinal and edible medicinal materials and have a certain effect of regulating blood pressure.
Compared with the prior art, the invention has the following advantages:
the burdock leaf herbal tea provided by the invention is safe and non-toxic in raw materials, reasonable in matching, cool but not cold, fresh and cool in taste, balanced in nutrition and suitable for the taste of the public.
The burdock leaf herbal tea provided by the invention takes burdock leaves as a main raw material, and is matched with a plurality of medicinal and edible Chinese herbal medicines such as medlar, hawthorn, chrysanthemum, honeysuckle, purslane and radix puerariae, and the numerous herbal medicines are matched for use, so that the burdock leaf herbal tea not only can better play the effects of clearing away heat and toxic materials, quenching thirst and promoting the production of body fluid, but also can prevent hypertension to a certain extent after being drunk for a long time.
The burdock has wide distribution range, large planting area and rich natural resources. The burdock is commonly used for drying fruits (burdock fruits) and roots, but great amount of burdock leaves are wasted, the added value of the burdock is reduced, the social and economic benefits are low, and the burdock leaf herbal tea provided by the invention can provide an effective thought for solving the problem.
The preparation method is simple and feasible, has wide market prospect and is suitable for large-scale production.
Drawings
FIG. 1 is a graph showing the comparison of systolic blood pressure of experimental rats;
FIG. 2 is a graph comparing the blood pressure lowering tendency of hypertension rats by the single formula group and the burdock leaf herbal tea group.
Detailed Description
For better understanding and practice of the invention, the invention is further described in terms of plant herbal tea standards in conjunction with specific examples.
Example 1:
the burdock leaf herbal tea of the embodiment is composed of the following raw materials in parts by weight: 10 parts of burdock leaves (burdock leaves after pretreatment, enzyme deactivation and air drying), 6 parts of medlar, 9 parts of hawthorn, 5 parts of chrysanthemum, 6 parts of honeysuckle, 9 parts of purslane, 10 parts of kudzu root and 0.5% of xylitol.
Selecting and cleaning: selecting folium Arctii, fructus Lycii, fructus crataegi, flos Chrysanthemi, flos Lonicerae, herba Portulacae, and radix Puerariae, respectively, removing impurities such as mildew, worm-eating, and sandstone, cleaning, and sun drying;
leaching: taking burdock leaves, medlar, hawthorn, chrysanthemum, honeysuckle, purslane and radix puerariae according to parts by weight, mixing, adding 1370 parts of purified water for extraction at the extraction temperature of 70 ℃, extracting for 60min, filtering, adding the same parts of purified water into filter residues, extracting under the same conditions, filtering, combining the two extracted liquids, and uniformly mixing;
blending: adding 0.5% xylitol into the leaching solution, heating to dissolve completely to obtain folium Arctii herbal tea;
and (3) sterilization: performing pasteurization, controlling the sterilization temperature at 62-65 ℃ for 30min, and then rapidly cooling to 4-5 ℃;
filling: directly filling the sterilized beverage into a sterile plastic bottle to obtain the burdock leaf herbal tea.
The burdock leaf herbal tea has the faint scent of burdock leaves and the characteristics of the herbal tea, is clear and transparent, pure in color and luster, free of precipitate, mellow in taste and cool but not bitter. After drinking, the tea can moisten throat and relieve the symptom of dry throat, and the drinking for 7-14 days can relieve the symptom of red tongue and yellow fur.
Example 2
The burdock leaf herbal tea of the embodiment is composed of the following raw materials in parts by weight: 15 parts of burdock leaves (prepared burdock leaves after pretreatment, enzyme deactivation and air drying), 9 parts of medlar, 10 parts of hawthorn, 8 parts of chrysanthemum, 11 parts of honeysuckle, 12 parts of purslane, 12 parts of kudzu root and 1% of xylitol.
Selecting and cleaning: selecting folium Arctii, fructus Lycii, fructus crataegi, flos Chrysanthemi, flos Lonicerae, herba Portulacae, and radix Puerariae, respectively, removing impurities such as mildew, worm-eating, and sandstone, cleaning, and sun drying;
leaching: taking burdock leaves, medlar, hawthorn, chrysanthemum, honeysuckle, purslane and radix puerariae according to parts by weight, mixing, adding 1920 parts of purified water for extraction at the extraction temperature of 70 ℃, extracting for 60min, filtering, adding the same part of purified water into filter residues, extracting under the same condition, filtering, combining the two extracted liquids, and uniformly mixing;
blending: adding 1% xylitol into the leaching solution, and heating to dissolve completely to obtain folium Arctii herbal tea;
and (3) sterilization: performing pasteurization, controlling the sterilization temperature at 62-65 ℃ for 30min, and then rapidly cooling to 4-5 ℃;
filling: directly filling the sterilized beverage into a sterile plastic bottle to obtain the burdock leaf herbal tea.
The burdock leaf herbal tea is clear and transparent, pure in color, free of precipitate, mellow in taste, and cool but not bitter. After drinking, the tea can moisten throat and relieve the symptom of dry throat, and the drinking for 7-14 days can relieve the symptom of red tongue and yellow fur.
Example 3:
the burdock leaf herbal tea of the embodiment is composed of the following raw materials in parts by weight: 20 parts of burdock leaves (prepared burdock leaves after pretreatment, enzyme deactivation and air drying), 12 parts of medlar, 12 parts of hawthorn, 10 parts of chrysanthemum, 15 parts of honeysuckle, 15 parts of purslane, 15 parts of kudzu root and 3% of xylitol.
Selecting and cleaning: respectively selecting selected burdock leaves, medlar, hawthorn, chrysanthemum, honeysuckle, purslane and kudzu root, and removing impurities such as rotten and mildewed, worm-eaten, gravels and the like;
leaching: taking burdock leaves, medlar, hawthorn, chrysanthemum, honeysuckle, purslane and radix puerariae according to parts by weight, mixing, adding 2470 parts of purified water for extraction at the extraction temperature of 70 ℃, extracting for 60min, filtering, adding the same parts of purified water into filter residues, extracting under the same conditions, filtering, combining the two extracted liquids, and uniformly mixing;
blending: adding 3% xylitol into the leaching solution, and heating to dissolve completely to obtain folium Arctii herbal tea;
and (3) sterilization: performing pasteurization, controlling the sterilization temperature at 62-65 ℃ for 30min, and then rapidly cooling to 4-5 ℃;
filling: directly filling the sterilized beverage into a sterile plastic bottle to obtain the burdock leaf herbal tea.
The burdock leaf herbal tea is clear and transparent, pure in color, free of precipitate, bitter and astringent, mellow in taste, and capable of moistening the throat and relieving dry throat after being drunk, and the red tongue and yellow fur symptom can be relieved after being drunk for 7-14 days.
Example 4: study on blood pressure reducing effect of burdock leaf herbal tea (tail pulse method for measuring blood pressure)
The hawthorn, chrysanthemum and radix puerariae have better curative effects on preventing hypertension, and more researches are carried out, and a hawthorn single-prescription group, a chrysanthemum single-prescription group and a radix puerariae single-prescription group are arranged in the examples to compare the effects of the burdock leaf herbal tea disclosed by the invention on preventing hypertension.
1. The test method comprises the following steps:
50 SPF-level male Spontaneous Hypertension Rats (SHR) are adaptively raised for 1 week, randomly divided into 5 groups after 1 week, each group comprises 10 animals, and respectively provided with a model control group, a hawthorn single square group, a chrysanthemum single square group, a kudzu root single square group and a burdock leaf herbal tea group; another 10 congener SPF grade male WKY rats were used as a placebo. Gavage is performed for 1 time every day for all rats for 8 weeks; the blank control group and the model control group are respectively administered with corresponding doses of physiological saline for intragastric administration, and the hawthorn single square group, the chrysanthemum single square group, the kudzu root single square group and the burdock leaf herbal tea group are administered with 1g/kg of corresponding single square group or herbal tea group. During the administration period, after the last administration of the drug, the blood pressure of the rat tail artery is measured, each rat continuously measures 3 times (the blood pressure changes are less than or equal to 6mmHg continuously for three times), and the average value of the measured systolic pressure is taken as the systolic pressure of the rat, and the blood pressure unit mmHg. The blood pressure condition of the rat is judged by taking the systolic pressure as a test index.
The hawthorn single prescription group: weighing 12 parts, extracting with burdock leaf herbal tea by the same method, and concentrating to obtain extract with crude drug amount of 1 g/ml. (scaled up to meet animal experimental requirements)
The chrysanthemum is in single square group: weighing 10 parts, extracting with burdock leaf herbal tea by the same method, and concentrating to obtain extract with crude drug amount of 1 g/ml. (scaled up to meet animal experimental requirements)
The kudzuvine root is prepared by the following formula: weighing 15 parts, extracting with burdock leaf herbal tea by the same method, and concentrating to obtain extract with crude drug amount of 1 g/ml. (scaled up to meet animal experimental requirements)
Burdock leaf herbal tea group: the herbal tea of the embodiment 3 of the invention is concentrated to an extract with the crude drug amount of 1 g/ml. (scaled up to meet animal experimental requirements)
Test data to
The final results are shown to be analyzed using the SPSS16.0 software system, and a one-way analysis of variance (ANOVA) is used for comparisons between groups.
2. Test results
FIG. 1 is a graph showing the comparison of systolic blood pressure of the rats in each group of experiments (
n＝10，mmHg)
FIG. 2 is a graph comparing the blood pressure lowering tendency of hypertension rats by the single formula group and the burdock leaf herbal tea group.
3. Discussion of the related Art
The experimental result shows that the blood pressure of the rats of the hawthorn single-prescription group, the chrysanthemum single-prescription group, the kudzuvine root single-prescription group and the burdock leaf herbal tea group is obviously increased compared with the normal group before the intragastric administration. After 8 weeks of gastric lavage, the systolic pressure of the rats in the model control group is obviously increased compared with that in the blank control group; compared with the model group, the mouse contraction pressure of the hawthorn single square group, the chrysanthemum single square group, the kudzu root single square group and the burdock leaf herbal tea group is obviously reduced; compared with a hawthorn single-prescription group, a chrysanthemum single-prescription group and a kudzu-vine root single-prescription group, the burdock leaf herbal tea group has a good blood pressure reduction effect, and the blood pressure value is reduced to a greater extent along with the prolongation of the gastric perfusion time, which indicates that the burdock leaf herbal tea can prevent hypertension to a certain extent after being drunk for a long time; the burdock leaf herbal tea is superior to the single prescription of hawthorn, chrysanthemum and radix puerariae in blood pressure regulation.
Those skilled in the art will appreciate that the invention may be practiced without these specific details. Although illustrative embodiments of the present invention have been described above to facilitate the understanding of the present invention by those skilled in the art, it should be understood that the present invention is not limited to the scope of the embodiments, and various changes may be made apparent to those skilled in the art as long as they are within the spirit and scope of the present invention as defined and defined by the appended claims, and all matters of the invention which utilize the inventive concepts are protected.
Claims (8)
1. A herbal tea containing burdock leaves is characterized in that: the traditional Chinese medicine composition is mainly prepared from the following Chinese herbal medicines in parts by weight: 10-20 parts of burdock leaves, 6-12 parts of medlar, 9-12 parts of hawthorn, 5-10 parts of chrysanthemum, 6-15 parts of honeysuckle, 9-15 parts of purslane and 10-15 parts of kudzu root.
2. A method for preparing herbal tea containing burdock leaves as claimed in claim 1, which is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreatment of burdock leaves: spreading the picked fresh burdock leaves until the water content of the leaves is 50-70 percent, and preferably giving out faint scent;
(2) deactivating enzymes of the burdock leaves: putting the burdock leaves into boiling water for enzyme deactivation, spreading for cooling after the enzyme deactivation, drying and storing for later use;
(3) selecting: respectively selecting selected burdock leaves, medlar, hawthorn, chrysanthemum, honeysuckle, purslane and kudzu root, removing rotten and mildewed parts, worm-eaten parts, gravels and impurities, cleaning and drying in the sun;
(4) leaching: taking burdock leaves, medlar, hawthorn, chrysanthemum, honeysuckle, purslane and kudzu root according to parts by weight, mixing, adding water for leaching, filtering, combining two leaching solutions, and uniformly mixing;
(5) blending: and (4) adding xylitol into the leaching liquor obtained in the step (4), heating and stirring to fully dissolve the xylitol, and sterilizing by adopting a pasteurization method to obtain the burdock leaf herbal tea.
3. The preparation method of herbal tea containing burdock leaves according to claim 2, which is characterized by comprising the following steps: the processing time of the water-removing treatment in the step 2 is 15-60 s.
4. The preparation method of herbal tea containing burdock leaves according to claim 3, which is characterized by comprising the following steps: in the step 4, the burdock leaves, the medlar, the hawthorn, the chrysanthemum, the honeysuckle, the purslane and the kudzu root are in parts by weight: 10-20 parts of burdock leaves, 6-12 parts of medlar, 9-12 parts of hawthorn, 5-10 parts of chrysanthemum, 6-15 parts of honeysuckle, 9-15 parts of purslane and 10-15 parts of kudzu root.
5. The preparation method of herbal tea containing burdock leaves according to claim 4, which is characterized by comprising the following steps of: and the adding amount of the water in the step 4 is 15-25 times of the weight part.
6. The preparation method of herbal tea containing burdock leaves according to claim 5, which is characterized by comprising the following steps of: in the step 4, the leaching temperature is 70-80 ℃, the leaching time is 40-60 min, and the leaching times are 2.
7. The preparation method of herbal tea containing burdock leaves according to claim 6, which is characterized by comprising the following steps: in the step 5, the pasteurization sterilization temperature is controlled to be 62-65 ℃, the sterilization time is 30min, and then the temperature is rapidly cooled to be 4-5 ℃.
8. The preparation method of herbal tea containing burdock leaves according to claim 7, characterized by comprising the following steps: in the step 5, the addition amount of the xylitol is 0.5 to 3 percent of the volume of the leaching liquor.
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