Sugar-free herbal tea, and preparation method thereof

A technology for herbal tea and filtrate, which is applied to the field of sugar-free herbal tea and its preparation, can solve the problems of unhealthy long-term intake and obesity, and achieve the effects of soft flavor, golden color and high stability

Inactive Publication Date: 2014-05-07
胡楚阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the bitter taste of traditional Chinese medicinal materials, a large amount of sucrose or syrup needs to be added to the herbal tea made to cover up its bitter taste. Generally, t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Weigh the following Chinese medicinal materials: 1kg burdock, 0.5kg Houttuynia cordata, 0.5kg Prunella vulgaris, 0.5kg mulberry leaves, 0.5kg honeysuckle, 0.5kg licorice, set aside;

[0031] 2) Take the burdock and crush it, add water according to the solid-liquid ratio of 1:25 (g / ml), extract for 3 minutes under the condition of ultrasonic power of 40W, filter, and take the filtrate A for later use;

[0032] 3) Add pectinase to the filtrate A obtained in step 2) at a ratio of 50 U / ml of filtrate A, enzymolyze at pH 4.5 and temperature 40°C for 1 hour, inactivate the enzyme, filter, and take filtrate B for later use;

[0033] 4) Grind Houttuynia cordata, Prunella vulgaris, mulberry leaves, honeysuckle, and licorice, add water at a solid-to-liquid ratio of 1:30 (g / ml), extract at 60°C for 45 minutes, and filter to obtain filtrate C for later use;

[0034] 5) Centrifuge and microfiltrate filtrate B and filtrate C respectively to obtain clarified liquid B and clarified ...

Embodiment 2

[0038] 1) Weigh the following Chinese medicinal materials: 5kg burdock, 1kg Houttuynia cordata, 1kg Prunella vulgaris, 1kg mulberry leaves, 1kg honeysuckle, 1kg licorice, set aside;

[0039] 2) Take the burdock and crush it, add water according to the solid-to-liquid ratio of 1:30 (g / ml), extract for 5 minutes under the condition of ultrasonic power of 300W, filter, and take the filtrate A for later use;

[0040] 3) To the filtrate A obtained in step 2), add pectinase at a ratio of 1000U / ml of filtrate A, enzymolyze at pH 45.5 and temperature 65°C for 3 hours, inactivate the enzyme, filter, and take filtrate B for later use;

[0041] 4) Grind Houttuynia cordata, Prunella vulgaris, mulberry leaves, honeysuckle, and licorice, add water at a solid-to-liquid ratio of 1:40 (g / ml), extract at 90°C for 3 times, and filter for 60 minutes each time. Combine filtrate C for subsequent use;

[0042] 5) Centrifuge and microfiltrate filtrate B and filtrate C respectively to obtain clarifie...

Embodiment 3

[0046] 1) Weigh the following Chinese medicinal materials: 3kg burdock, 0.7kg Houttuynia cordata, 0.6kg Prunella vulgaris, 0.7kg mulberry leaves, 0.8kg honeysuckle, 0.7kg licorice, set aside;

[0047] 2) Take the burdock and crush it, add water according to the solid-liquid ratio of 1:28 (g / ml), extract for 4 minutes under the condition of ultrasonic power of 100W, filter, and take the filtrate A for later use;

[0048] 3) Add pectinase to the filtrate A obtained in step 2) at a ratio of 500 U / ml of filtrate A, enzymolyze at pH 5 and temperature 55°C for 2 hours, inactivate the enzyme, filter, and take filtrate B for later use;

[0049] 4) Grind Houttuynia cordata, Prunella vulgaris, mulberry leaves, honeysuckle, and licorice, add water at a solid-to-liquid ratio of 1:35 (g / ml), extract twice at 75°C for 50 minutes each time, and filter. Combine filtrate C for subsequent use;

[0050] 5) Centrifuge and microfiltrate filtrate B and filtrate C respectively to obtain clarified l...

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Abstract

The invention discloses a sugar-free herbal tea, and a preparation method thereof. A basic ingredient of the sugar-free herbal tea comprises extracts of burdock, herba houttuyniae, spica prunellae, folium mori, lonicera japonica, and licorice; an appropriate amount of a sweetening agent and an appropriate amount of sour agent are added; the sugar-free herbal tea with special taste and stable performance is obtained via blending. The sugar-free herbal tea is capable of clearing and moistening lung, clearing heart heat, clearing liver and improving vision, and is capable of improving symptoms such as upset, thirst, dry cough, and dry throat. Taste of the sugar-free herbal tea is fresh and cool, and is close to that of sucrose; food energy is relatively low; excess intake of sucrose can be avoided; and the sugar-free herbal tea is especially suitable for middle aged and elderly people, diabetes patients, and people with obesity to drink.

Description

technical field [0001] The invention relates to a herbal tea and a preparation method thereof, in particular to a sugar-free herbal tea and a preparation method thereof. Background technique [0002] Herbal tea is a kind of drink developed and summarized by the people of Lingnan according to the local climate, water and soil characteristics, guided by the theory of traditional Chinese medicine health preservation and based on Chinese herbal medicine in the process of long-term disease prevention and health care. In general, it is a kind of plant drink. It was founded in the eighth year of Qing Daoguang (1828), and it has a history of more than 180 years. Herbal tea is a decoction made from multiple or single wild or cultivated plants, according to folk recipes and unique cooking methods, decocting the whole plant or part of it with water to make a thick juice, and adding seasonings. It can eliminate the heat in the human body in summer, and can also treat sore throat and ot...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 胡楚阳
Owner 胡楚阳
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