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Small leaf Kuding tea natural herbal tea drink and preparation method thereof

A small-leaf Kudingcha and beverage technology, which is applied in the field of herbal tea drinks, can solve the problems of undiscovered small-leaf Kudingcha and achieve unique taste, high nutritional value and broad development prospects

Inactive Publication Date: 2018-11-06
王莉涵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the existing herbal tea beverage technology, no herbal tea beverage prepared using lobular Kudingcha as the main ingredient and wolfberry, red dates, chitosan and salt as auxiliary materials has not been found.

Method used

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  • Small leaf Kuding tea natural herbal tea drink and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The raw material components and mass parts include: 10 parts of lobular kudingcha, 0.5 parts of stevia, 5 parts of red dates, 3 parts of wolfberry, 0.05 parts of salt, 0.1 parts of honey, 0.05 parts of chitosan and 1500 parts of pure water;

[0023] Based on the above raw material ratio, a method for preparing a natural herbal tea beverage of lobular kudingcha is provided, comprising the following steps:

[0024] Step 1: Preparation of xiaoyekuding tea beverage aqueous solution: compound xiaoyekuding tea leaves, dried stevia leaves, red dates and wolfberry in a certain proportion, add appropriate amount of boiling water, cook for 20-40 minutes, filter while hot, stand still, and take the supernatant liquid, repeated extraction 3 times, and the supernatants were combined to obtain an aqueous solution of lobular Kudingcha beverage;

[0025] Step 2: Blending: Mix the aqueous solution extracted in Step 1, chitosan and salt in a certain proportion, and adjust the taste with ...

Embodiment 2

[0029] The raw material components and mass parts include: 30 parts of lobular kudingcha, 1.5 parts of stevia, 12 parts of red dates, 9 parts of wolfberry, 0.1 part of table salt, 0.15 parts of honey, 0.1 part of chitosan and 3000 parts of pure water;

[0030] Based on the above raw material ratio, a method for preparing a natural herbal tea beverage of lobular kudingcha is provided, comprising the following steps:

[0031] Step 1: Preparation of xiaoyekuding tea beverage aqueous solution: compound xiaoyekuding tea leaves, dried stevia leaves, red dates and wolfberry in a certain proportion, add appropriate amount of boiling water, cook for 20-40 minutes, filter while hot, stand still, and take the supernatant liquid, repeated extraction 3 times, and the supernatants were combined to obtain an aqueous solution of lobular Kudingcha beverage;

[0032] Step 2: Blending: Mix the aqueous solution extracted in Step 1, chitosan and salt in a certain proportion, and adjust the taste w...

Embodiment 3

[0036] The raw material components and mass parts include: 15 parts of lobular kudingcha, 0.75 parts of stevia, 8 parts of red dates, 6 parts of wolfberry, 0.06 parts of salt, 0.12 parts of honey, 0.06 parts of chitosan and 2000 parts of pure water;

[0037] Based on the above raw material ratio, a method for preparing a natural herbal tea beverage of lobular kudingcha is provided, comprising the following steps:

[0038] Step 1: Preparation of xiaoyekuding tea beverage aqueous solution: compound xiaoyekuding tea leaves, dried stevia leaves, red dates and wolfberry in a certain proportion, add appropriate amount of boiling water, cook for 20-40 minutes, filter while hot, stand still, and take the supernatant liquid, repeated extraction 3 times, and the supernatants were combined to obtain an aqueous solution of lobular Kudingcha beverage;

[0039] Step 2: Blending: Mix the aqueous solution extracted in Step 1, chitosan and salt in a certain proportion, and adjust the taste wit...

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Abstract

The present invention discloses small leaf Kuding tea natural herbal tea drink and a preparation method thereof, and belongs to the technical field of herbal tea drink. The small leaf Kuding tea natural herbal tea drink comprises the following raw materials: small leaf Kuding tea, stevia rebaudiana, red dates, Chinese wolfberry fruits, honey, edible salt, chitosan and water. The small leaf Kudingtea natural herbal tea drink comprises the following raw material components in parts by mass: 10-30 parts of small leaf Kuding tea, 0.5-1.5 parts of stevia rebaudiana, 5-12 parts of red dates, 3-9 parts of Chinese wolfberry fruits, 0.05-0.1 part of edible salt, 0.1-0.15 part of honey, 0.05-0.1 part of chitosan and 1,500-3,000 parts of pure water. Firstly, a small leaf Kuding tea aqueous solutionis prepared; then the chitosan and edible salt are added into the aqueous solution to be mixed according to a certain proportion; besides, the honey is added to adjust taste; and finally filling and sterilizing are conducted. The prepared small leaf Kuding tea natural herbal tea drink product by using the formula and preparation method is high in nutritional value and safe to eat, can be eaten byordinary people, has unique taste, has effects on clearing heat, relieving toxins, improving eyesight and clearing liver, is the natural herbal tea drink, can meet diversified needs of the drink market and has broad development prospects.

Description

technical field [0001] The invention belongs to the technical field of herbal tea beverages, and in particular relates to a natural herbal tea beverage of lobular kudingcha and a preparation method thereof. Background technique [0002] Small-leaf Kudingcha is the young leaves of Ligustrum robustum (Roxb.) Blume, a plant of the genus Ligustrum in the family Oleaceae. Cool in nature, bitter and slightly sweet, non-toxic, and has the effect of clearing fire, detoxifying and calming the liver. "Guizhou Miao Medicine" records that privet privet and various plants of the same genus have the effects of heat meridian, heat removal and detoxification, dizziness, flushing and nameless swelling. [0003] "Compendium of Materia Medica" records that its "leaf is bitter, taste flat, non-toxic, cold in nature, boiled and drunk to quench thirst and improve eyesight, reduce inflammation and diuresis". Modern pharmacological effects show that lobular Kudingcha has the effects of anti-infla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王莉涵
Owner 王莉涵
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