Dendrobium-candidum-flower scented tea beverage and preparation method thereof

A technology for Dendrobium officinale flower tea and Dendrobium officinale flower, which is applied in the field of Dendrobium officinale flower tea beverage and its preparation, can solve the problems of single product of Dendrobium officinale flower tea, and achieve the effects of enriching beverage varieties, enhancing value, and refreshing taste.

Inactive Publication Date: 2018-09-14
WENSHAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of Dendrobium candidum scented tea beverage and preparation method thereof, solve the single problem of Dendrobium candidum scented tea product, provide a kind of new consumption form of Dendrobium candidum flower, expand the consumption market of Dendrobium candidum flower, enrich the product range Nutritional and sensory qualities

Method used

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  • Dendrobium-candidum-flower scented tea beverage and preparation method thereof
  • Dendrobium-candidum-flower scented tea beverage and preparation method thereof
  • Dendrobium-candidum-flower scented tea beverage and preparation method thereof

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Experimental program
Comparison scheme
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preparation example Construction

[0021] Screening of preparation technology of Dendrobium candidum scented tea beverage

[0022] 1. Screening of influencing factors of flower extract

[0023] During the extraction process, the three factors of solid-liquid ratio, extraction temperature and extraction time play a decisive role, and have an important impact on the sensory quality of the extraction solution and the dissolution of active ingredients. Therefore, the above-mentioned factors are selected as the investigation factors, and the optimal preparation process is screened by conventional orthogonal experiment methods, and finally the protection method claimed in the claims of this application is obtained.

[0024] (1) Standards for sensory evaluation of extracts

[0025] Table 1 Sensory index of extract

[0026]

[0027] (2) Orthogonal experiment of Dendrobium officinale flower extract

[0028] On the basis of the single factor experiment, the orthogonal experiment of the three factors of solid-liquid...

Embodiment 1

[0060] A kind of dendrobium candidum scented tea beverage, comprises following formula composition: 80mL dendrobium candidum flower extract, 15mL sweet-scented osmanthus extract, 15mL green tea extract, 0.15g compound stabilizer, 12g white granulated sugar, 0.1gL-ascorbic acid, 0.24g lemon acid.

[0061] Preparation:

[0062] (1) Pretreatment: remove impurities from Dendrobium candidum and Osmanthus fragrans, soak them in soda water for 5 minutes, drain them, put them in a constant temperature drying oven at 80°C, and turn over the materials in the baking tray from time to time until the petals have a good texture. Brittleness, stop drying and cooling after sending out its peculiar smell, crush the cooled Dendrobium officinale flower and sweet-scented osmanthus, and set aside;

[0063] (2) Preparation of Dendrobium officinale flower extract: put Dendrobium officinale flower and distilled water in a ratio of 1g:80mL in a round bottom flask, extract in a water bath at 70°C for ...

Embodiment 2

[0071] A kind of dendrobium candidum scented tea beverage, comprises following formula composition: 90mL dendrobium candidum flower extract, 30mL sweet-scented osmanthus extract, 15mL green tea extract, 0.17g compound stabilizer, 12g white granulated sugar, 0.1gL-ascorbic acid, 0.35g lemon acid.

[0072] Preparation:

[0073] (1) Pretreatment: remove impurities from Dendrobium candidum and Osmanthus fragrans, soak them in soda water for 5 minutes, drain them, put them in a constant temperature drying oven at 80°C, and turn over the materials in the baking tray from time to time until the petals have a good texture. Brittleness, stop drying and cooling after sending out its peculiar smell, crush the cooled Dendrobium officinale flower and sweet-scented osmanthus, and set aside;

[0074] (2) Preparation of Dendrobium officinale flower extract: put Dendrobium officinale flower and distilled water in a ratio of 1g:100mL in a round-bottomed flask, extract in a water bath at 70°C f...

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Abstract

The invention discloses a dendrobium-candidum-flower scented tea beverage. A formula of the dendrobium-candidum-flower scented tea beverage comprises the following ingredients: a dendrobium candidum flower extract, a sweet-scented osmanthus flower extract, a green tea extract, a compound stabilizer, a sweetener, L-ascorbic acid, and a sour agent; and the ratio of the dendrobium candidum flower extract to the sweet-scented osmanthus flower extract to the green tea extract to the compound stabilizer to the sweetener to the L-ascorbic acid to the sour agent is 60-90ml to 10-35ml to 7-17ml to 0.09-0.23g to 4-14g to 0.1g to 0.13-0.37g. A preparation method of the dendrobium-candidum-flower scented tea beverage comprises the following steps of carrying out pretreatment; preparing the dendrobiumcandidum flower extract, preparing the sweet-scented osmanthus flower extract, and preparing the green tea extract; blending the extracts with the compound stabilizer, the sweetener, the L-ascorbic acid and the sour agent; and then, carrying out degassing, sealing and sterilizing. The dendrobium-candidum-flower scented tea beverage prepared by adopting the formula and the preparation method is light brown in color and cool in taste, and has special mixed flavor and aroma of dendrobium candidum flower tea and sweet-scented osmanthus flower tea; and thus, varieties of tea beverages are enrichedwith nutrient quality of products improved.

Description

technical field [0001] The invention belongs to the technical field of food and beverage, and relates to a dendrobium candidum scented tea beverage and a preparation method thereof. Background technique [0002] The flower of Dendrobium candidum, recorded in "Shen Nong's Materia Medica", is the non-medicinal part of Dendrobium candidum. The flower is light yellow. It usually blooms in May and June, but the flowering period is short, so it must be picked in time, otherwise it will affect the growth of Dendrobium candidum. yield and quality. Folks are mostly used to make scented tea, and there has been a history of using Dendrobium flowers to make tea since ancient times. [0003] The scent of Dendrobium officinale is sweet and flat. It not only has the effect of nourishing yin, but also has the effect of warming yang. It is a very rare top grade that balances yin and yang. It has been reported that it contains amino acids, brass, polysaccharides and other components. It no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 胡小静郭刚军李蕾孔水琼李付惠
Owner WENSHAN UNIV
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