Formula and processing method of agastache rugosus and dried orange peel plant beverage containing glucoraphanin

Abstract

The invention relates to the technical field of food processing, in particular to a glucoraphanin-containing agastache rugosus and pericarpium citri reticulatae plant beverage formula which comprises the following raw materials: main materials: pogostemon cablin, pericarpium citri reticulatae, liquorice, mint and broccoli seed water extract; and auxiliary materials: pure natural sweet raw materials and prebiotics. According to the invention, several components in the ingredients are continuously optimized and combined, so that the pogostemon cablin and broccoli seed aqueous extract can be well fused with other composition raw materials in the ingredients, and the pogostemon cablin and dried orange peel beverage with extremely characteristic flavor and taste is formed. The flavor of the tea can be accepted by most people, and the tea has the effects of regulating qi, resolving dampness, dispelling wind, clearing heat, enhancing immunity and the like, and is especially suitable for people with low immunity to drink.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and more particularly to a formula of a Patchouli and Tangerine Peel plant beverage containing glucoraphanin and a processing method thereof. Background Art

[0002] Plant-based beverages refer to liquid products made from plants or plant extracts as the main raw materials, with or without the addition of other food raw materials and (or) food additives, which are processed or fermented.

[0003] Plant beverages with patchouli as the main ingredient are rare, mainly because patchouli has a rather special smell that most people find difficult to accept. We blend it with tangerine peel, licorice and mint, which not only masks the smell of patchouli, but also supplements its functions. Patchouli and tangerine peel plant beverages can not only relieve summer heat and quench thirst, but also have the effects of regulating qi and removing dampness, dispersing wind and relieving heat, and enhancing immunity, making them especially suitable for people with low immunity.

[0004] Therefore, we proposed a formula and processing method of Patchouli and Tangerine Peel plant beverage containing glucoraphanin to solve the above problems. Summary of the invention

[0005] In order to overcome the above-mentioned defects of the prior art, the embodiments of the present invention provide a formula and a processing method of a Patchouli and Tangerine Peel plant beverage containing glucoraphanin to solve the problems raised in the above-mentioned background technology.

[0006] To achieve the above object, the present invention provides the following technical solution: a formula of a herbal beverage containing glucoraphanin, comprising the following raw materials:

[0007] Ingredients: Aqueous extracts of patchouli, tangerine peel, liquorice, mint and broccoli seeds;

[0008] Excipients: Pure natural sweeteners and prebiotics.

[0009] In a preferred embodiment, the pure natural sweetening raw materials include one or two of honey, maltose syrup, concentrated pear juice, concentrated apple juice and concentrated hawthorn juice.

[0010] In a preferred embodiment, the prebiotics include one or two of stachyose, inulin and oligofructose.

[0011] In a preferred embodiment, 5 parts of patchouli, 10 parts of tangerine peel, 2 parts of licorice, 0.5 parts of mint, 0.03 parts of broccoli seed water extract, 1 part of honey, 1 part of concentrated hawthorn juice, 1 part of oligofructose, and 200 parts of water.

[0012] In a preferred embodiment, 2 parts of patchouli, 8 parts of tangerine peel, 3 parts of licorice, 0.1 parts of mint, 0.03 parts of broccoli seed water extract, 3 parts of maltose syrup, 1 part of concentrated snow pear juice, 0.5 parts of stachyose, and 200 parts of water.

[0013] In a preferred embodiment, 3 parts of patchouli, 8 parts of tangerine peel, 2 parts of licorice, 0.1 parts of mint, 0.03 parts of broccoli seed water extract, 2 parts of maltose syrup, 1 part of concentrated apple juice, 1 part of inulin, and 200 parts of water.

[0014] In a preferred embodiment, a method for processing a Patchouli and Tangerine Peel plant beverage containing glucoraphanin comprises the following processing steps:

[0015] Step S1: Patchouli, tangerine peel and mint are mixed in proportion and put into an extraction tank, then purified water is added, and the mixture is first soaked for 1-2 hours, and then heated to 95° C.-100° C., and the medicinal material distillate is first collected to 20% of the added water, and the collection valve is closed and the reflux valve is opened at the same time, and 20% of water is added to the extraction tank, and the mixture is boiled for 2 hours to obtain an extract;

[0016] Step S2: centrifugally filter the extract obtained in step S1, mix it with the medicinal material distillate, and then dilute it 40-50 times with purified water;

[0017] Step S3: adding the broccoli seed water extract and auxiliary materials to the extract obtained in step S2 and mixing evenly;

[0018] Step S4: The extract prepared in step S3 is transported to a tubular high-temperature instantaneous sterilizer through a pipeline for sterilization, and then transported to an automatic filling machine through a pipeline, and packaged into containers under a sterile environment and sealed.

[0019] In a preferred embodiment, the extraction of patchouli, tangerine peel and mint requires first collecting the distillate and then adding water and boiling.

[0020] In a preferred embodiment, in step S1, patchouli, tangerine peel and mint are mixed in proportion and put into an extraction tank, and purified water is added in a ratio of 1:10-1:20 between the solid and liquid ratio.

[0021] Technical effects and advantages of the present invention:

[0022] This patent continuously optimizes the combination of several ingredients in the ingredients, so that the patchouli and broccoli seed water extracts can be well integrated with other ingredients in the ingredients, forming a patchouli and tangerine peel beverage with unique flavor and taste. Its flavor can be accepted by most people, and it has the effects of regulating qi and removing dampness, dispersing wind and relieving heat, and enhancing immunity, etc., which is particularly suitable for people with low immunity. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a schematic diagram of the process flow of the present invention. DETAILED DESCRIPTION

[0024] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] The main raw materials of the Patchouli and Tangerine Peel plant beverage containing glucoraphanin of the present invention are Patchouli (patchouli), Tangerine Peel (orange peel), liquorice and mint. These plants can be used as medicine and can be eaten as food, and are all medicine and food plants, as well as a new resource food raw material broccoli seed water extract (the main component of which is glucoraphanin).

[0026] Patchouli is the dried aerial part of the plant Patchouli of the Lamiaceae family. It is pungent and slightly warm. It enters the spleen, stomach, and lung meridians, and has the effects of aromatic turbidity, stopping vomiting, and relieving heat. It can be used for dampness and turbidity blocking the middle, abdominal distension and vomiting, summer dampness and external symptoms, the initial onset of damp-heat, fever and fatigue, chest tightness and discomfort, cold and dampness blocking summer heat, abdominal pain, vomiting and diarrhea, and sinusitis and headache.

[0027] In Guangdong and other places, patchouli has always been made into herbal tea drinks for cooling off and quenching thirst. Tangerine peel is the dried mature peel of the citrus plant and its cultivated varieties in the Rutaceae family. Tangerine peel tastes bitter, pungent and warm. It enters the lung and spleen meridians, has the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm, and can be used for abdominal distension, loss of appetite, vomiting and diarrhea, and cough with phlegm. Mint is the dried aerial part of the mint plant in the Lamiaceae family. Mint tastes pungent and cool. It enters the lung and liver meridians, has the effects of dispersing wind-heat, clearing the head and eyes, relieving sore throat, clearing rashes, and soothing the liver and promoting qi, and can be used for wind-heat colds, the initial onset of wind-heat, headaches, red eyes, throat paralysis, mouth sores, rubella, measles, and chest and flank distension.

[0028] Licorice is the dried root and rhizome of the leguminous plant licorice. Licorice tastes sweet and flat. It enters the heart, lung, spleen, and stomach meridians and has the effects of tonifying the spleen and replenishing qi, clearing away heat and detoxifying, removing phlegm and relieving cough, relieving urgency and relieving pain, and harmonizing various medicines.

[0029] Broccoli seed water extract is an extract processed from broccoli seeds. It was included in the new resource food catalog by the National Health Commission in 2017. Its active ingredient "glucoraphanin" can produce "sulforaphane" under the action of myrosinase or human intestinal flora. Sulforaphane was first discovered and studied by Professor Talalay of Johns Hopkins University in the United States. It not only has strong anti-cancer activity, but also has strong antioxidant capacity. It is currently recognized as one of the natural products with anti-cancer, anti-cancer and beauty effects. Sulforaphane is the most effective human immune system (Nrf2) pathway activator contained in food, with a wide range of activities such as detoxification, anti-oxidation, anti-inflammatory, and antibacterial. The product is extracted with pure water, with no solvent residue, and the glucoraphanin content is 13-20%. As a functional food raw material, it can be used in various foods and special foods (except infant foods). "Announcement No. 7 of the National Health and Family Planning Commission of the People's Republic of China (2017) on 10 new food raw materials such as shea butter" stipulates that the consumption of glucoraphanin shall not exceed 1.8 grams / day.

[0030] Reference Figure 1 , a formula of a plant beverage containing glucoraphanin and tangerine peel, comprising the following raw materials:

[0031] Ingredients: Aqueous extracts of patchouli, tangerine peel, liquorice, mint and broccoli seeds;

[0032] Excipients: Pure natural sweeteners and prebiotics.

[0033] The pure natural sweetening ingredients include one or two of honey, maltose syrup, concentrated pear juice, concentrated apple juice and concentrated hawthorn juice.

[0034] Prebiotics include one or two of stachyose, inulin and oligofructose.

[0035] A method for processing a Patchouli and Tangerine Peel plant beverage containing glucoraphanin comprises the following processing steps:

[0036] Step S1: In step S1, patchouli, tangerine peel and mint are mixed in proportion and put into an extraction tank, pure water is added in a ratio of 1:10-1:20 of solid-liquid ratio, and the mixture is first soaked for 1h-2h, and then heated to 95°C-100°C, and the medicinal material distillate is first collected to 20% of the added water, the collection valve is closed and the reflux valve is opened at the same time, and 20% of water is added to the extraction tank, and the mixture is boiled for 2h to obtain an extract; the extraction of patchouli, tangerine peel and mint requires the distillate to be collected first and then boiled with water;

[0037] Step S2: centrifugally filter the extract obtained in step S1, mix it with the medicinal material distillate, and then dilute it 40-50 times with purified water;

[0038] Step S3: adding the broccoli seed water extract and auxiliary materials to the extract obtained in step S2 and mixing evenly;

[0039] Step S4: The extract prepared in step S3 is transported to a tubular high-temperature instantaneous sterilizer through a pipeline for sterilization, and then transported to an automatic filling machine through a pipeline, and packaged into containers under a sterile environment and sealed.

[0040] Example 1

[0041] Patchouli and tangerine peel plant beverage, comprising the following main ingredients in parts by weight: 5kg of patchouli, 10kg of tangerine peel, 2kg of liquorice, 0.5kg of mint, and 200kg of water;

[0042] Also included are ingredients: 0.03kg of broccoli seed water extract, 1kg of honey, 1kg of concentrated hawthorn juice, and 1kg of oligofructose;

[0043] Step S1: Patchouli, tangerine peel and mint are mixed and put into an extraction tank, 170 kg of purified water is added, and the mixture is heated to 95-100° C. after being soaked for 1 hour, and 34 kg of distillate is collected;

[0044] Step S2: Add 34 kg of water to the extraction tank and continue boiling for 2 h;

[0045] Step S3: The extract obtained in step S2 is centrifugally filtered and then mixed with the distillate, and 10 tons of purified water are added to mix evenly;

[0046] Step S4: adding broccoli seed water extract, honey, concentrated hawthorn juice and oligofructose to the mixed solution obtained in step S3, and stirring to mix them thoroughly and evenly.

[0047] Step S5: sterilize the prepared solution obtained in step S4 by a high-temperature instantaneous sterilizer, and then aseptically fill and cap;

[0048] Example 2

[0049] Patchouli and tangerine peel plant beverage, comprising the following main ingredients in parts by weight: 2kg of patchouli, 5kg of tangerine peel, 3kg of liquorice, 0.2kg of mint, and 200kg of water;

[0050] Also included are ingredients: 0.03kg of broccoli seed water extract, 1kg of maltose syrup, 1kg of concentrated pear juice, and 0.5kg of stachyose;

[0051] Step S1: Patchouli, tangerine peel and mint are mixed and put into an extraction tank, 150 kg of purified water is added, and the mixture is heated to 95-100° C. after soaking for 1 hour, and 30 kg of distillate is collected;

[0052] Step S2: Add 30 kg of water to the extraction tank and continue boiling for 2 hours;

[0053] Step S3: The extract obtained in step S2 is centrifugally filtered and then mixed with the distillate, and 11 tons of purified water are added to mix evenly;

[0054] Step S4: adding broccoli seed water extract, maltose syrup, concentrated pear juice and stachyose to the mixed solution obtained in step S3, and stirring to make the mixture fully and evenly mixed.

[0055] Step S5: sterilize the prepared solution obtained in step S4 by a high-temperature instantaneous sterilizer, and then aseptically fill and cap;

[0056] Example 3

[0057] Patchouli and tangerine peel plant beverage, comprising the following main ingredients in parts by weight: 3kg of patchouli, 5kg of tangerine peel, 1kg of liquorice, 0.5kg of mint, and 200kg of water;

[0058] Also included are ingredients: 0.03kg of broccoli seed water extract, 2 parts of maltose syrup, 1 part of concentrated apple juice, and 1 part of inulin;

[0059] Step S1: Patchouli, tangerine peel and mint are mixed and put into an extraction tank, 150 kg of purified water is added, and the mixture is heated to 95-100° C. after being soaked for 1 hour, and 30 kg of distillate is collected;

[0060] Step S2: Add 30 kg of water to the extraction tank and continue boiling for 2 hours;

[0061] Step S3: The extract obtained in step S2 is centrifugally filtered and then mixed with the distillate, and 10 tons of purified water are added to mix evenly;

[0062] Step S4: adding broccoli seed water extract, maltose syrup, concentrated apple juice and inulin to the mixed solution obtained in step S3, and stirring to mix them thoroughly and evenly.

[0063] Step S5: sterilize the prepared solution obtained in step S4 by a high-temperature instantaneous sterilizer, and then aseptically fill and cap;

[0064] evaluate

[0065] Sensory evaluation

[0066] Samples of the three embodiments were randomly selected for evaluation. 500 bottles of each were selected. 200-300 healthy passers-by aged 20-50 were randomly invited to evaluate the products based on packaging appearance, smell, taste, color and content form. The evaluation criteria are as follows:

[0067] Packaging: 20 points, full score is if there is no abnormality in the packaging;

[0068] Odor: 20 points, with no obvious odor as the full score;

[0069] Taste: 20 points, full marks for smooth taste;

[0070] Color: 20 points, full score is light yellow

[0071] Contents: 20 points, full marks for clear and transparent without sediment

[0072] The experimenter collects the score sheets of the reviewers and calculates the mean:

[0073] Table 1 Rating table

[0074] project Example 1 Example 2 Example 3 Package 20.0 20.0 20.0 odor 15.5 16.3 16.8 taste 15.8 16.3 17.3 Color 16.5 16.3 16.8 Contents 20.0 20.0 20.0 Total score 87.8 88.9 90.9

[0075] After widely inviting passers-by to evaluate, the sample in Example 1 had the strongest patchouli smell, which made some people feel slightly uncomfortable. The sample in Example 2 had the lightest patchouli smell and a distinct sweetness. The sample in Example 3 had a more appropriate patchouli smell and a more appropriate sweetness, and the beverage had the best palatability among the three samples.

[0076] Physical and chemical indicators (glucoraphanin)

[0077] The glucoraphanin components of Examples 1 to 3 and Comparative Example 1 were tested, and 3 samples of each were taken according to QAHBST

[0078] 001-2023 Broccoli seed water extract, detect the content of glucoraphanin in beverages. The technical indicators of this product are: glucoraphanin content range: 19-30 mg / kg, and the glucoraphanin detection results are shown in Table 2.

[0079] Table 2 Glucoraphanin content test results

[0080]

[0081] As can be seen from Table 2, the glucoraphanin content in the three formula beverages has exceeded 19 mg / kg. Glucoraphanin is an important active ingredient in the beverage and has the effect of enhancing immunity. By testing the glucoraphanin component in the three beverages, it can be determined that the glucoraphanin in the three beverages can meet the standard.

[0082] Physical and chemical indicators (solid content)

[0083] The solid content of Examples 1 to 3 was tested, and 3 portions of each were taken. According to the national recommended standard for plant beverages GB / T 31326, the solid content in the beverages was tested. The technical indicator of this product is: the solid content is not less than 0.5 g / L.

[0084] Table 3 Solid content test results

[0085]

[0086] It can be seen from Table 3 that the solid contents in the three formula beverages have reached the requirements of GB / T 31326. Among the three embodiments, the total amount of plants in formula 1 is the highest, and its solid content is also the highest, while the total amount of plants in formula 3 is the lowest, and its solid content is also the lowest. The test data is consistent with the actual amount.

[0087] Hygiene requirements

[0088] Microbiological tests were performed on Examples 1 to 3 and Comparative Example 1. Three samples of each were taken and the microorganisms in the beverages were tested according to GB 7101. The technical indicators of this product are shown in Table 4, and the test results of Examples 1 to 3 are shown in Table 5.

[0089] Table 4 Microbiological indicators

[0090]

[0091] Table 5 Microbiological test results

[0092]

[0093]

[0094] It can be seen from Table 5 that the microorganisms in the three formula beverages all meet the requirements.

[0095] Through the above research, the three trial products of this patent have a fresh taste and unique flavor, and all have obvious effects of clearing away heat and reducing internal heat. We continuously optimize the combination of several ingredients in the ingredients, so that the patchouli and broccoli seed water extracts can be well integrated with other ingredients in the ingredients, forming a patchouli and tangerine peel beverage with unique flavor and taste. Its flavor can be accepted by most people, and it has the effects of regulating qi and removing dampness, dispersing wind and relieving heat, and enhancing immunity, etc., which is particularly suitable for people with low immunity.

[0096] Finally: The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A formula of a plant beverage containing glucoraphanin from Patchouli and dried orange peel, characterized in that: Including the following ingredients: Ingredients: Aqueous extracts of patchouli, tangerine peel, liquorice, mint and broccoli seeds; Excipients: Pure natural sweeteners and prebiotics.

2. The formula of a glucoraphanin-containing Patchouli Citrus Reticulata plant beverage according to claim 1, characterized in that: The pure natural sweetening raw materials include one or two of honey, maltose syrup, concentrated pear juice, concentrated apple juice and concentrated hawthorn juice.

3. The formula of a glucoraphanin-containing Patchouli Citrus Reticulata plant beverage according to claim 2, characterized in that: The prebiotics include one or two of stachyose, inulin and oligofructose.

4. The formula of a glucoraphanin-containing Patchouli tangerine peel plant beverage according to any one of claims 1 to 3, characterized in that: 5 parts of patchouli, 10 parts of tangerine peel, 2 parts of licorice, 0.5 parts of mint, 0.03 parts of broccoli seed water extract, 1 part of honey, 1 part of concentrated hawthorn juice, 1 part of oligofructose, and 200 parts of water.

5. The formula of a glucoraphanin-containing Patchouli and Tangerine Peel plant beverage according to any one of claims 1 to 3, characterized in that: 2 parts of patchouli, 8 parts of dried tangerine peel, 3 parts of liquorice, 0.1 part of mint, 0.03 part of broccoli seed water extract, 3 parts of maltose syrup, 1 part of concentrated snow pear juice, 0.5 part of stachyose, and 200 parts of water.

6. The formula of a glucoraphanin-containing Patchouli and Tangerine Peel plant beverage according to any one of claims 1 to 3, characterized in that: 3 parts of patchouli, 8 parts of dried tangerine peel, 2 parts of liquorice, 0.1 parts of mint, 0.03 parts of broccoli seed water extract, 2 parts of maltose syrup, 1 part of concentrated apple juice, 1 part of inulin, and 200 parts of water.

7. The method for processing a glucoraphanin-containing Patchouli Citrus Reticulata plant beverage according to any one of claims 1 to 6, characterized in that: The processing steps include: Step S1: Patchouli, tangerine peel and mint are mixed in proportion and put into an extraction tank, then purified water is added, and the mixture is first soaked for 1-2 hours, and then heated to 95° C.-100° C., and the medicinal material distillate is first collected to 20% of the added water, and the collection valve is closed and the reflux valve is opened at the same time, and 20% of water is added to the extraction tank, and the mixture is boiled for 2 hours to obtain an extract; Step S2: The extract obtained in step S1 is centrifugally filtered and mixed with the medicinal material distillate, and then diluted 40-50 times with purified water; Step S3: adding the broccoli seed water extract and auxiliary materials to the extract obtained in step S2 and mixing evenly; Step S4: The extract prepared in step S3 is transported to a tubular high-temperature instantaneous sterilizer through a pipeline for sterilization, and then transported to an automatic filling machine through a pipeline, and packaged into containers under a sterile environment and sealed.

8. The method for processing a formula of a Patchouli and Tangerine Peel plant beverage containing glucoraphanin according to claim 7, characterized in that: The extraction of patchouli, tangerine peel and mint requires collecting the distillate and then boiling it with water.

9. The method for processing a formula of a Patchouli and Tangerine Peel plant beverage containing glucoraphanin according to claim 7, characterized in that: In step S1, patchouli, tangerine peel and mint are mixed in proportion and put into an extraction tank, and purified water is added in a material-liquid ratio of 1:10-1:20.

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