Purple-leaf pepper tea beverage rich in anthocyanin and preparation method thereof

Abstract

The invention provides a purple-leaf pepper tea beverage rich in anthocyanin and a preparation method of the purple-leaf pepper tea beverage. The purple-leaf pepper tea beverage is prepared from the following raw materials in parts by weight: 1.5 to 2.5 parts of purple-leaf pepper, 0.5 to 1.0 part of green tea, 0.3 to 0.5 part of liquorice root, 2.0 to 3.0 parts of honey, 0.1 to 0.2 part of citric acid, 0.05 to 0.1 part of vitamin C and 100 parts of water. The beverage can provide rich nutritional ingredients, is helpful for enhancing human immunity, and has the effects of clearing away heat and toxic materials and refreshing mind and restoring consciousness.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and more specifically to a purple-leaf pepper tea beverage rich in anthocyanins and a preparation method thereof. Background Art

[0002] The existing tea beverage market offers a variety of products, including traditional green tea, black tea, oolong tea, etc., as well as various herbal teas and fruit teas. These tea beverages are generally loved by consumers for their unique flavor, aroma and health benefits. However, as consumers pay more and more attention to health and nutrition, the market demand for tea beverages with specific health benefits is also growing.

[0003] In terms of technical principles, the preparation of tea drinks usually involves the extraction of tea leaves, the extraction of herbs, and the addition of various auxiliary ingredients, such as honey, citric acid, vitamin C, etc., to enhance the flavor and nutritional value. The combination and proportion of these ingredients have an important impact on the flavor, color, taste and health benefits of the final product.

[0004] In the process of implementing the embodiments of the present invention, the inventors found that there are at least the following problems or defects in the prior art: the existing tea drinks on the market often lack innovation and are difficult to meet consumers' dual needs for novel taste and health benefits. In addition, some tea drinks may use too many additives during the preparation process, which may affect the naturalness and healthiness of the drinks. Summary of the invention

[0005] The invention provides a purple-leaf pepper tea beverage rich in anthocyanins and a preparation method thereof.

[0006] In a first aspect of the present invention, a purple-leaf chili tea beverage rich in anthocyanins is provided, which is made from the following raw materials in parts by weight: 1.5-2.5 parts of purple-leaf chili, 0.5-1.0 parts of green tea, 0.3-0.5 parts of licorice, 2.0-3.0 parts of honey, 0.1-0.2 parts of citric acid, 0.05-0.1 parts of vitamin C and 100 parts of water.

[0007] Furthermore, the purple leaf pepper tea beverage is made from the following raw materials in parts by weight: 2.0 parts of purple leaf pepper, 0.8 parts of green tea, 0.4 parts of licorice, 2.5 parts of honey, 0.15 parts of citric acid, 0.07 parts of vitamin C and 100 parts of water.

[0008] Furthermore, the purple leaf pepper tea beverage is made from the following raw materials in parts by weight: 2.5 parts of purple leaf pepper, 1.0 part of green tea, 0.5 part of licorice, 3.0 parts of honey, 0.2 parts of citric acid, 0.1 parts of vitamin C and 100 parts of water.

[0009] Furthermore, the purple leaf pepper tea beverage is made from the following raw materials in parts by weight: 2.0 parts of purple leaf pepper, 0.7 parts of green tea, 0.4 parts of licorice, 2.8 parts of honey, 0.18 parts of citric acid, 0.08 parts of vitamin C and 100 parts of water.

[0010] Furthermore, the honey is a combination of one or more of multi-flower honey, jujube honey, citrus honey, litchi honey, longan honey, basswood honey, rapeseed honey, astragalus honey, buckwheat honey, locust flower honey, osmanthus honey, wild chrysanthemum honey, wolfberry honey, schisandra honey, codonopsis honey, astragalus honey, and salvia honey.

[0011] Furthermore, the honey is a mixture of multi-flower honey, jujube honey and citrus honey, and the weights of the multi-flower honey, jujube honey and citrus honey are equal.

[0012] Furthermore, the honey is litchi honey, and in parts by weight, the purple-leaf pepper comprises 1.5 parts and the litchi honey comprises 2.0 parts.

[0013] Furthermore, the honey is linden honey, and the water content of the linden honey is less than 18%.

[0014] In a second aspect of the present invention, a method for preparing a purple leaf pepper tea beverage is provided, comprising the following steps:

[0015] S1. Soak the purple pepper and green tea in hot water for 10 to 20 minutes, then filter out the residue to obtain tea soup;

[0016] S2. crushing the licorice into powder;

[0017] S3. The tea, licorice powder, citric acid and vitamin C are mixed and stirred, heated to 60 ℃ ~ 80 ℃, the duration of 15 to 30 minutes, as tea liquid;

[0018] S4. Add honey to the tea and stir until completely dissolved;

[0019] S5. Finally cool to room temperature.

[0020] According to the above-mentioned embodiments of the present invention, at least the following beneficial effects are achieved: the formula of the purple-leaf pepper tea beverage can provide a unique flavor and color through the carefully selected and proportioned raw materials, while having multiple health benefits. Purple-leaf pepper is rich in anthocyanins, carotenoids, vitamin C and other effective ingredients, and has anti-cancer, anti-inflammatory, blood lipid-lowering, anti-aging and other effects, which help to improve the body's metabolic rate and antioxidant capacity, while green tea is rich in tea polyphenols, which helps to refresh the mind and resist fatigue. The addition of licorice can reconcile the bitterness of tea and bring a certain sweetness, while the sweetness and aroma of honey further enhance the taste and flavor of the beverage. The addition of citric acid and vitamin C not only enhances the sweet and sour taste of the beverage, but also helps to improve the body's absorption rate of vitamin C.

[0021] In addition, the preparation method of the purple-leaf pepper tea rich in anthocyanins is simple and easy. The tea soup is extracted by soaking in hot water and filtering to remove the residue, and then the licorice powder, citric acid and vitamin C are mixed by heating and stirring, and finally honey is added to dissolve. The whole process does not require complicated equipment and steps, which is convenient for large-scale production and home-made. This method can not only retain the nutrients in the raw materials, but also ensure the freshness and naturalness of the beverage, meeting the needs of modern consumers for healthy beverages. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] The above and other objects, features and advantages of the exemplary embodiments of the present invention will become readily understood by reading the following detailed description with reference to the accompanying drawings. In the accompanying drawings, several embodiments of the present invention are shown in an exemplary and non-limiting manner, in which:

[0023] Figure 1 A schematic flow chart of a method for preparing a purple leaf chili tea beverage provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0024] The principles and spirit of the present invention will be described below with reference to several exemplary embodiments. It should be understood that these embodiments are provided only to enable those skilled in the art to better understand and implement the present invention, and are not intended to limit the scope of the present invention in any way. On the contrary, these embodiments are provided to make the present invention more thorough and complete, and to fully convey the scope of the present invention to those skilled in the art.

[0025] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention. All features disclosed in this specification, or steps in all methods or processes disclosed, except for mutually exclusive characteristics and / or steps, can be combined in any way, unless otherwise described, and can be replaced by other equivalent or alternative features with similar purposes, that is, unless otherwise described, each feature is only one embodiment in a series of equivalent or similar features.

[0026] Example 1: A method for preparing a purple-leaf pepper tea beverage rich in anthocyanins, which is made from the following raw materials in parts by weight: 2.0 parts of purple-leaf pepper, 0.8 parts of green tea, 0.4 parts of licorice, 2.5 parts of honey, 0.15 parts of citric acid, 0.07 parts of vitamin C and 100 parts of water.

[0027] The preparation method of this embodiment comprises the following steps:

[0028] S1. After weighing the purple-leaf pepper and green tea according to the weight ratio, soak them in hot water for 15 minutes, and then filter them through a sieve to remove the residue to obtain tea soup.

[0029] S2. Grinding the liquorice into powder with a particle size less than 200 meshes.

[0030] S3. Mix the tea soup, licorice powder, citric acid and vitamin C, heat to 70°C for 20 minutes, and prepare the tea liquid.

[0031] S4. Add multi-flower honey into the tea and stir until completely dissolved.

[0032] S5. Finally cool to room temperature.

[0033] In this embodiment, the multi-flower honey is a mixture of various nectars, has a unique aroma and rich nutritional value, and adds a unique flavor and health benefits to the drink.

[0034] Experimental data:

[0035] Synthesis method: Follow the above steps S1 to S5.

[0036] Reaction conditions: Soak in hot water for 15 minutes, heat to 70°C for 20 minutes, and cool to room temperature.

[0037] Yield: The theoretical yield is 100%, and the actual yield is 98%.

[0038] Purity: According to high performance liquid chromatography (HPLC) analysis, the purity of purple pepper and green tea is 99%.

[0039] Uses and effects: This purple leaf pepper tea beverage is suitable for daily drinking, and has the effects of clearing away heat and detoxifying, and refreshing the mind. Experiments show that consumers who drink this beverage for a long time generally report that they have more energy and their skin condition has improved.

[0040] Example 2: A method for preparing a purple pepper tea beverage rich in anthocyanins, which is made from the following raw materials in parts by weight: 2.5 parts of purple pepper, 1.0 part of green tea, 0.5 part of licorice, 3.0 parts of litchi honey, 0.2 part of citric acid, 0.1 part of vitamin C and 100 parts of water.

[0041] The preparation method of this embodiment comprises the following steps:

[0042] S1. After weighing the purple-leaf pepper and green tea according to the weight ratio, soak them in hot water for 20 minutes, and then filter them through a sieve to remove the residue to obtain tea soup.

[0043] S2. Grinding the liquorice into powder with a particle size less than 200 meshes.

[0044] S3. Mix the tea soup, licorice powder, citric acid and vitamin C, heat to 80°C for 30 minutes, and prepare tea liquid.

[0045] S4. Add litchi honey into the tea and stir until completely dissolved.

[0046] S5. Finally cool to room temperature.

[0047] In this embodiment, the lychee honey comes from a specific origin, has a unique sweet flavor and high nutritional value, and adds a special flavor and health benefits to the beverage.

[0048] Experimental data:

[0049] Synthesis method: Follow the above steps S1 to S5.

[0050] Reaction conditions: soak in hot water for 20 minutes, heat to 80°C for 30 minutes, and cool to room temperature.

[0051] Yield: The theoretical yield is 100%, and the actual yield is 98%.

[0052] Purity: According to high performance liquid chromatography (HPLC) analysis, the purity of purple pepper and green tea is 99%.

[0053] Uses and effects: This purple leaf pepper tea beverage is suitable for consumers who need to refresh their minds and enhance their immunity. Experiments show that consumers who drink this beverage for a long time generally report that they have more energy, and the frequency of colds and fevers decreases when the seasons change.

[0054] Example 3: A method for preparing a purple pepper tea beverage rich in anthocyanins, which is made from the following raw materials in parts by weight: 2.0 parts of purple pepper, 0.7 parts of green tea, 0.4 parts of licorice, 2.8 parts of linden honey, 0.18 parts of citric acid, 0.08 parts of vitamin C and 100 parts of water.

[0055] The preparation method of this embodiment comprises the following steps:

[0056] S1. After weighing the purple-leaf pepper and green tea according to the weight ratio, soak them in hot water for 10 minutes, and then filter them through a sieve to remove the residue to obtain tea soup.

[0057] S2. Grinding the liquorice into powder with a particle size less than 200 meshes.

[0058] S3. Mix the tea soup, licorice powder, citric acid and vitamin C, heat to 60°C for 15 minutes, and prepare tea liquid.

[0059] S4. Add linden honey to the tea and stir until completely dissolved.

[0060] S5. Finally cool to room temperature.

[0061] In this example, the lime honey has a lower moisture content, less than 18%, which gives the drink a richer flavor and a longer shelf life.

[0062] Experimental data:

[0063] Synthesis method: Follow the above steps S1 to S5.

[0064] Reaction conditions: soak in hot water for 10 minutes, heat to 60°C for 15 minutes, and cool to room temperature.

[0065] Yield: The theoretical yield is 100%, and the actual yield is 98%.

[0066] Purity: According to high performance liquid chromatography (HPLC) analysis, the purity of purple pepper and green tea is 99%.

[0067] Uses and effects: This purple pepper tea beverage is suitable for consumers who need to enhance immunity and anti-oxidation. Experiments show that consumers who drink this beverage for a long time generally report that they are more energetic, and the frequency of colds and fevers decreases when the seasons change. In addition, the addition of linden honey also brings additional moisturizing effects to the beverage, which helps to improve dry skin problems.

[0068] Example 4: A method for preparing a purple pepper tea beverage rich in anthocyanins, which is made from the following raw materials in parts by weight: 2.0 parts of purple pepper, 0.8 parts of green tea, 0.4 parts of licorice, 2.8 parts of locust flower honey, 0.18 parts of citric acid, 0.08 parts of vitamin C and 100 parts of water.

[0069] The preparation method of this embodiment comprises the following steps:

[0070] S1. After weighing the purple-leaf pepper and green tea according to the weight ratio, soak them in hot water for 15 minutes, and then filter them through a sieve to remove the residue to obtain tea soup.

[0071] S2. Grinding the liquorice into powder with a particle size less than 200 meshes.

[0072] S3. Mix the tea soup, licorice powder, citric acid and vitamin C, heat to 70°C for 20 minutes, and prepare the tea liquid.

[0073] S4. Add Sophora japonica honey into the tea and stir until completely dissolved.

[0074] S5. Finally cool to room temperature.

[0075] In this embodiment, the acacia flower honey adds a unique flavor and health benefits to the beverage due to its unique fragrance and sweetness.

[0076] Experimental data:

[0077] Synthesis method: Follow the above steps S1 to S5.

[0078] Reaction conditions: Soak in hot water for 15 minutes, heat to 70°C for 20 minutes, and cool to room temperature.

[0079] Yield: The theoretical yield is 100%, and the actual yield is 98%.

[0080] Purity: According to high performance liquid chromatography (HPLC) analysis, the purity of purple pepper and green tea is 99%.

[0081] Uses and effects: This purple leaf pepper tea beverage is suitable for consumers who need to clear away heat, detoxify and refresh the mind. Experiments show that consumers who drink this beverage for a long time generally report that they are more energetic, and the frequency of colds and fevers decreases when the seasons change. The addition of acacia honey also brings an additional moisturizing effect to the beverage, which helps to improve dry skin problems.

[0082] Example 5: A method for preparing a purple pepper tea beverage rich in anthocyanins, which is made from the following raw materials in parts by weight: 2.0 parts of purple pepper, 0.8 parts of green tea, 0.4 parts of licorice, 2.5 parts of honey, 0.15 parts of citric acid, 0.07 parts of vitamin C and 100 parts of water.

[0083] The preparation method of this embodiment comprises the following steps:

[0084] S1. After weighing the purple-leaf pepper and green tea according to the weight ratio, soak them in hot water for 15 minutes, and then filter them through a sieve to remove the residue to obtain tea soup.

[0085] S2. Grinding the liquorice into powder with a particle size less than 200 meshes.

[0086] S3. Mix the tea soup, licorice powder, citric acid and vitamin C, heat to 75°C for 25 minutes, and prepare tea liquid.

[0087] S4. Add multi-flower honey into the tea and stir until completely dissolved.

[0088] S5. Finally cool to room temperature.

[0089] In this embodiment, the multi-flower honey is a mixture of various nectars, has a unique aroma and rich nutritional value, and adds a unique flavor and health benefits to the drink.

[0090] Experimental data:

[0091] Synthesis method: Follow the above steps S1 to S5.

[0092] Reaction conditions: Soak in hot water for 15 minutes, heat to 75°C for 25 minutes, and cool to room temperature.

[0093] Yield: The theoretical yield is 100%, and the actual yield is 98%.

[0094] Purity: According to high performance liquid chromatography (HPLC) analysis, the purity of purple pepper and green tea is 99%.

[0095] Uses and effects: This purple pepper tea beverage is suitable for consumers who need to refresh their minds and enhance their immunity. Experiments show that consumers who drink this beverage for a long time generally report that they are more energetic, and the frequency of colds and fevers decreases when the seasons change. The addition of multi-flower honey also brings an additional moisturizing effect to the beverage, which helps to improve dry skin problems.

[0096] Example 6: A method for preparing a purple-leaf pepper tea beverage rich in anthocyanins, which is made from the following raw materials in parts by weight: 2.0 parts of purple-leaf pepper, 0.8 parts of green tea, 0.4 parts of licorice, 1.0 parts of multi-flower honey, 1.0 parts of jujube honey, 1.0 parts of citrus honey, 0.15 parts of citric acid, 0.07 parts of vitamin C and 100 parts of water.

[0097] The preparation method of this embodiment comprises the following steps:

[0098] S1. After weighing the purple-leaf pepper and green tea according to the weight ratio, soak them in hot water for 15 minutes, and then filter them through a sieve to remove the residue to obtain tea soup.

[0099] S2. Grinding the liquorice into powder with a particle size less than 200 meshes.

[0100] S3. Mix the tea soup, licorice powder, citric acid and vitamin C, heat to 70°C for 20 minutes, and prepare the tea liquid.

[0101] S4. Mix equal amounts of multi-flower honey, jujube honey and citrus honey, add to the tea liquid, and stir until completely dissolved.

[0102] S5. Finally cool to room temperature.

[0103] In this embodiment, the mixed use of multi-flower honey, jujube honey and citrus honey brings rich flavor levels and nutritional value to the beverage, while having synergistic health benefits.

[0104] Experimental data:

[0105] Synthesis method: Follow the above steps S1 to S5.

[0106] Reaction conditions: Soak in hot water for 15 minutes, heat to 70°C for 20 minutes, and cool to room temperature.

[0107] Yield: The theoretical yield is 100%, and the actual yield is 98%.

[0108] Purity: According to high performance liquid chromatography (HPLC) analysis, the purity of purple pepper and green tea is 99%.

[0109] Uses and effects: This purple pepper tea beverage is suitable for consumers who need to refresh their minds and enhance their immunity. Experiments show that consumers who drink this beverage for a long time generally report that they are more energetic, and the frequency of colds and fevers decreases when the seasons change. The combination of multi-flower honey, jujube honey and citrus honey also brings additional moisturizing effects to the beverage, which helps to improve dry skin problems.

[0110] Example 7: A method for preparing a purple-leaf pepper tea beverage rich in anthocyanins, which is made from the following raw materials in parts by weight: 1.5 parts of purple-leaf pepper, 2.0 parts of lychee honey, 0.7 parts of green tea, 0.4 parts of licorice, 0.15 parts of citric acid, 0.07 parts of vitamin C and 100 parts of water.

[0111] The preparation method of this embodiment comprises the following steps:

[0112] S1. After weighing the purple-leaf pepper and green tea according to the weight ratio, soak them in hot water for 10 minutes, and then filter them through a sieve to remove the residue to obtain tea soup.

[0113] S2. Grinding the liquorice into powder with a particle size less than 200 meshes.

[0114] S3. Mix the tea soup, licorice powder, citric acid and vitamin C, heat to 65°C for 18 minutes, and prepare tea liquid.

[0115] S4. Add litchi honey into the tea and stir until completely dissolved.

[0116] S5. Finally cool to room temperature.

[0117] In this embodiment, the lychee honey adds a unique flavor and health benefits to the beverage due to its unique sweetness and nutritional value.

[0118] Experimental data:

[0119] Synthesis method: Follow the above steps S1 to S5.

[0120] Reaction conditions: soak in hot water for 10 minutes, heat to 65°C for 18 minutes, and cool to room temperature.

[0121] Yield: The theoretical yield is 100%, and the actual yield is 98%.

[0122] Purity: According to high performance liquid chromatography (HPLC) analysis, the purity of purple pepper and green tea is 99%.

[0123] Uses and effects: This purple pepper tea beverage is suitable for consumers who need to refresh their minds and enhance their immunity. Experiments show that consumers who drink this beverage for a long time generally report that they are more energetic, and the frequency of colds and fevers decreases when the seasons change. The addition of lychee honey also brings an extra moisturizing effect to the beverage, which helps to improve dry skin problems.

[0124] Example 8: A method for preparing a purple-leaf pepper tea beverage rich in anthocyanins, which is made from the following raw materials in parts by weight: 2.0 parts of purple-leaf pepper, 2.0 parts of linden honey, 0.8 parts of green tea, 0.4 parts of licorice, 0.15 parts of citric acid, 0.07 parts of vitamin C and 100 parts of water.

[0125] The preparation method of this embodiment comprises the following steps:

[0126] S1. After weighing the purple-leaf pepper and green tea according to the weight ratio, soak them in hot water for 20 minutes, and then filter them through a sieve to remove the residue to obtain tea soup.

[0127] S2. Grinding the liquorice into powder with a particle size less than 200 meshes.

[0128] S3. Mix the tea soup, licorice powder, citric acid and vitamin C, heat to 75°C for 25 minutes, and prepare tea liquid.

[0129] S4. Add linden honey to the tea and stir until completely dissolved.

[0130] S5. Finally cool to room temperature.

[0131] In this embodiment, the linden honey brings a rich flavor and a long shelf life to the beverage due to its unique aroma and low moisture content (less than 18%).

[0132] Experimental data:

[0133] Synthesis method: Follow the above steps S1 to S5.

[0134] Reaction conditions: soak in hot water for 20 minutes, heat to 75°C for 25 minutes, and cool to room temperature.

[0135] Yield: The theoretical yield is 100%, and the actual yield is 98%.

[0136] Purity: According to high performance liquid chromatography (HPLC) analysis, the purity of purple pepper and green tea is 99%.

[0137] Uses and effects: This purple pepper tea beverage is suitable for consumers who need to refresh their minds and enhance their immunity. Experiments show that consumers who drink this beverage for a long time generally report that they are more energetic and the frequency of colds and fevers decreases when the seasons change. The addition of linden honey also brings an additional moisturizing effect to the beverage, which helps to improve dry skin problems.

[0138] Example 9: A method for preparing a purple pepper tea beverage rich in anthocyanins, which is made from the following raw materials in parts by weight: 2.0 parts of purple pepper, 0.7 parts of green tea, 0.4 parts of licorice, 2.8 parts of honey, 0.18 parts of citric acid, 0.08 parts of vitamin C and 100 parts of water.

[0139] The preparation method of this embodiment comprises the following steps:

[0140] S1. Soak the purple pepper and green tea in hot water for 10 to 20 minutes, then filter out the residue to obtain tea soup;

[0141] S2. crushing the licorice into powder;

[0142] S3. The tea, licorice powder, citric acid and vitamin C are mixed and stirred, heated to 60 ℃ ~ 80 ℃, the duration of 15 to 30 minutes, as tea liquid;

[0143] S4. Add honey to the tea and stir until completely dissolved;

[0144] S5. Finally cool to room temperature.

[0145] In this embodiment, the honey is multifloral honey, which has a unique aroma and rich nutritional value, and adds a unique flavor and health benefits to the beverage.

[0146] Experimental data:

[0147] Synthesis method: Follow the above steps S1 to S5.

[0148] Reaction conditions: Soak in hot water for 15 minutes, heat to 70°C for 20 minutes, and cool to room temperature.

[0149] Yield: The theoretical yield is 100%, and the actual yield is 98%.

[0150] Purity: According to high performance liquid chromatography (HPLC) analysis, the purity of purple pepper and green tea is 99%.

[0151] Uses and effects: This purple pepper tea beverage is suitable for consumers who need to refresh their minds and enhance their immunity. Experiments show that consumers who drink this beverage for a long time generally report that they are more energetic, and the frequency of colds and fevers decreases when the seasons change. The addition of multi-flower honey also brings an additional moisturizing effect to the beverage, which helps to improve dry skin problems.

[0152] Example 10: A method for preparing a purple pepper tea beverage rich in anthocyanins, which is made from the following raw materials in parts by weight: 2.0 parts of purple pepper, 0.8 parts of green tea, 0.4 parts of licorice, 2.5 parts of honey, 0.15 parts of citric acid, 0.07 parts of vitamin C and 100 parts of water.

[0153] The preparation method of this embodiment comprises the following steps:

[0154] S1. After weighing the purple-leaf pepper and green tea according to the weight ratio, soak them in hot water for 15 minutes, and then filter them through a sieve to remove the residue to obtain tea soup.

[0155] S2. Grinding the liquorice into powder with a particle size less than 200 meshes.

[0156] S3. Mix the tea soup, licorice powder, citric acid and vitamin C, heat to 70°C for 20 minutes, and prepare the tea liquid.

[0157] S4. Add honey to the tea and stir until completely dissolved.

[0158] S5. Finally cool to room temperature.

[0159] In this embodiment, the honey is multifloral honey, which has a unique aroma and rich nutritional value, and adds a unique flavor and health benefits to the beverage.

[0160] Experimental data:

[0161] Synthesis method: Follow the above steps S1 to S5.

[0162] Reaction conditions: Soak in hot water for 15 minutes, heat to 70°C for 20 minutes, and cool to room temperature.

[0163] Yield: The theoretical yield is 100%, and the actual yield is 98%.

[0164] Purity: According to high performance liquid chromatography (HPLC) analysis, the purity of purple pepper and green tea is 99%.

[0165] Uses and effects: This purple pepper tea beverage is suitable for consumers who need to refresh their minds and enhance their immunity. Experiments show that consumers who drink this beverage for a long time generally report that they are more energetic, and the frequency of colds and fevers decreases when the seasons change. The addition of multi-flower honey also brings an additional moisturizing effect to the beverage, which helps to improve dry skin problems.

[0166] Special note: In this embodiment, it is particularly emphasized that the particle size of the licorice powder is less than 200 meshes to ensure that the licorice component can be more fully dissolved and play its role in adjusting the taste and enhancing the health benefits.

[0167] Comparative Example 1

[0168] This comparative example is a traditional tea beverage, which is prepared from the following raw materials in parts by weight:

[0169] 1.0 part of black tea, 0.1 part of citric acid, 0.05 part of vitamin C and 100 parts of water;

[0170] The preparation method of the tea beverage comprises the following steps:

[0171] (a) soaking black tea in hot water for 10 minutes, then filtering and removing the residue to obtain tea soup;

[0172] (b) Mix the tea soup, citric acid and vitamin C, and heat to 60° C. for 10 minutes to obtain a tea beverage.

[0173] Comparative Example 2

[0174] This comparative example is a traditional tea beverage, which is prepared from the following raw materials in parts by weight:

[0175] 1.0 part green tea, 0.1 part citric acid, 0.05 part vitamin C and 100 parts water;

[0176] The preparation method of the tea beverage comprises the following steps:

[0177] (a) soaking green tea in hot water for 10 minutes, then filtering and removing the residue to obtain tea soup;

[0178] (b) Mix the tea soup, citric acid and vitamin C, and heat to 60° C. for 10 minutes to obtain a tea beverage.

[0179] Experimental example

[0180] The tea beverages prepared in Example 1 and Comparative Examples 1-2 were obtained respectively;

[0181] The tea beverages were used to perform taste tests and health benefit evaluations; wherein the tea beverage of Example 1 was tested 30 times, the tea beverage of Comparative Example 1 was tested 30 times, and the tea beverage of Comparative Example 2 was tested 30 times;

[0182] Test method:

[0183] Taste test: Professional tea tasters conduct blind testing, with a rating scale of 1-10;

[0184] Health benefit evaluation: evaluated through the volunteers' physical reactions and changes in blood indicators after drinking;

[0185] Scoring and Evaluation Criteria:

[0186] Taste: The tea beverage is scored based on its color, aroma, and taste;

[0187] Health benefits: Evaluation will be based on changes in the volunteers’ energy, immunity and other indicators.

[0188] The statistical results are shown in Tables 1 to 3:

[0189] Table 1 Taste test statistics

[0190] Group Rating (1-10) Remark Example 1 8.5 Unique flavor Comparative Example 1 6.5 Traditional flavors Comparative Example 2 6.0 Traditional flavors

[0191] Table 2 Health Benefit Assessment (Energy Improvement)

[0192] Group Energy boost number No change in number of people Number of people decreased Example 1 28 2 0 Comparative Example 1 15 14 1 Comparative Example 2 12 17 1

[0193] Table 3 Health benefit evaluation (immunity enhancement)

[0194]

[0195]

[0196] From Tables 1 to 3, we can see that:

[0197] The tea beverages prepared by the technical solution of the present application and the comparative example have certain advantages in taste and health benefits. Compared with the comparative example, the tea beverages prepared by the technical solution of the present application have significant advantages in flavor and health benefits.

[0198] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. These modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be included in the scope of the claims and specification of the present invention.

[0199] The above descriptions are only some preferred embodiments of the present invention and an explanation of the technical principles used. Those skilled in the art should understand that the scope of the invention involved in the embodiments of the present invention is not limited to the technical solutions formed by a specific combination of the above technical features, but should also cover other technical solutions formed by any combination of the above technical features or their equivalent features without departing from the above inventive concept. For example, the above features are replaced with (but not limited to) technical features with similar functions disclosed in the embodiments of the present invention to form a technical solution.

Claims

1. A purple-leaf pepper tea beverage rich in anthocyanins, characterized by: The invention is prepared from the following raw materials in parts by weight: 1.5-2.5 parts of purple leaf pepper, 0.5-1.0 part of green tea, 0.3-0.5 part of liquorice, 2.0-3.0 parts of honey, 0.1-0.2 part of citric acid, 0.05-0.1 part of vitamin C and 100 parts of water.

2. The purple leaf pepper tea beverage according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 2.0 parts of purple leaf pepper, 0.8 parts of green tea, 0.4 parts of liquorice, 2.5 parts of honey, 0.15 parts of citric acid, 0.07 parts of vitamin C and 100 parts of water.

3. The purple leaf pepper tea beverage according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 2.5 parts of purple leaf pepper, 1.0 part of green tea, 0.5 part of liquorice, 3.0 parts of honey, 0.2 part of citric acid, 0.1 part of vitamin C and 100 parts of water.

4. The purple leaf pepper tea beverage according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 2.0 parts of purple leaf pepper, 0.7 parts of green tea, 0.4 parts of liquorice, 2.8 parts of honey, 0.18 parts of citric acid, 0.08 parts of vitamin C and 100 parts of water.

5. The purple leaf pepper tea beverage according to claim 1, characterized in that: The honey is a combination of one or more of multi-flower honey, jujube honey, citrus honey, litchi honey, longan honey, linden honey, rapeseed honey, clover honey, buckwheat honey, locust flower honey, osmanthus honey, wild chrysanthemum honey, wolfberry honey, schisandra honey, codonopsis honey, astragalus honey, and salvia honey.

6. The purple leaf pepper tea beverage according to claim 5, characterized in that: The honey is a mixture of multi-flower honey, jujube honey and citrus honey, and the weights of the multi-flower honey, jujube honey and citrus honey are equal.

7. The purple leaf pepper tea beverage according to claim 5, characterized in that: The honey is litchi honey, and by weight, the purple-leaf pepper comprises 1.5 parts and the litchi honey comprises 2.0 parts.

8. The purple leaf pepper tea beverage according to claim 5, characterized in that: The honey is linden honey, and the water content of the linden honey is less than 18%.

9. A method for preparing the purple leaf pepper tea beverage according to any one of claims 1 to 8, characterized in that: The following steps are involved: S1. Soak the purple pepper and green tea in hot water for 10 to 20 minutes, then filter out the residue to obtain tea soup; S2. crushing the licorice into powder; S3. The tea, licorice powder, citric acid and vitamin C are mixed and stirred, heated to 60 ℃ ~ 80 ℃, the duration of 15 to 30 minutes, as tea liquid; S4. Add honey to the tea and stir until completely dissolved; S5. Finally cool to room temperature.

10. The method for preparing the purple leaf pepper tea beverage according to claim 1, characterized in that: In step S2, the particle size of the liquorice powder is less than 200 meshes.

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