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Chimonanthus beverage and preparation method thereof

A technology of herbal tea and beverage, applied in the field of herbal tea beverage and its preparation, to achieve the effects of ensuring quality, refreshing taste, and enhancing body immunity

Inactive Publication Date: 2012-12-12
LISHUI TONGZHOU MEDICAL & EDIBLE SOURCES TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But also there is no public report of the literature that herbal tea is made into beverage for direct drinking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of herbal tea beverage, the herbal tea beverage includes ingredients by mass concentration:

[0033] Herbal tea extract 20%

[0034] Herbal tea essential oil 0.02%

[0035] Citric acid 0.05%

[0036] Sodium citrate 0.05%

[0037] Sucrose 4%

[0038] Honey 4%;

[0039] The remainder is water; the mass percent concentration of the above-mentioned herbal tea extract is 20%.

[0040] A preparation method for preparing the above-mentioned herbal tea beverage, the method comprises the following steps:

[0041] ① The stems and leaves of herbal tea are washed, dried and crushed;

[0042] ② Put the pulverized raw materials in the reflux essential oil extraction reactor, add 10 times the quality of clean water, and soak for 60 minutes;

[0043] ③Heat and extract the herbal tea essential oil until exhausted, put the herbal tea essential oil in an airtight container, and store it at a low temperature of 3°C for later use;

[0044] ④ Filter the extracted residue, take...

Embodiment 2

[0051] A kind of herbal tea beverage, the herbal tea beverage includes ingredients by mass concentration:

[0052] Herbal tea extract 30%

[0053] Herbal tea essential oil 0.04%

[0054] Citric acid 0.06%

[0055] Sodium citrate 0.06%;

[0056] The remainder is water; the mass percentage concentration of the above-mentioned herbal tea extract is 15%.

[0057] The preparation method of above-mentioned herbal tea beverage is as described in Example 1.

Embodiment 3

[0059] A kind of herbal tea beverage, the herbal tea beverage includes ingredients by mass concentration:

[0060] Herbal tea extract 10%

[0061] Herbal tea essential oil 0.01%

[0062] Citric acid 0.05%

[0063] Sodium citrate 0.05%;

[0064] Sucrose 4.5%;

[0065] The remainder is water; the mass percentage concentration of the above-mentioned herbal tea extract is 30%.

[0066] The preparation method of above-mentioned herbal tea beverage is as described in Example 1.

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PUM

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Abstract

The invention relates to a beverage, in particular to a chimonanthus beverage and a preparation method thereof. The chimonanthus beverage comprises the following components in percentage by mass: 10 to 30 percent of chimonanthus extract, 0.01 to 0.5 percent of chimonanthus essential oil, 0.01 to 1 percent of citric acid and 0.01 to 1 percent of sodium citrate. The method for making the chimonanthus into a beverage deepens the processing of the chimonanthus, and improves the economic benefit of a product; and the beverage keeps the original extract nature and flavor of the chimonanthus, has tasty and cool taste, has the functions of resisting bacteria, diminishing inflammation, resisting virus, enhancing the immunity of the body and the like, has no toxic or side effect, and is convenient to eat.

Description

technical field [0001] The invention relates to a beverage, in particular to a herbal tea beverage and a preparation method thereof. Background technique [0002] Herbal tea is processed from the leaves of Chimonanthus salicifolius S.Y.H and Ch.zhejiangensist.M.C.Liou, a plant of the genus Chimonanthus in the family Chimonanthus. It is a commonly used tea drink in She Township. Digestive, anti-inflammatory, anti-viral effects, and has the effects of lowering fat, strengthening the brain, losing weight, sobering up, and can also enhance human immunity. It has been determined that herbal tea mainly contains eucalyptol, alkaloids, flavonoids and scyllo-inositol, among which VB1, VB2, VC are rich in content, and contain 18 kinds of essential amino acids, and its amino acid content is higher than that of any tea drink At the same time, it also contains trace elements necessary for the human body such as iron, zinc, calcium, magnesium, and selenium. [0003] The processing of ex...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 万树文程舟费俭
Owner LISHUI TONGZHOU MEDICAL & EDIBLE SOURCES TECH DEV