Agilawood tea beverage and preparation method thereof

Abstract

The invention discloses an agilawood tea beverage and a preparation method thereof, and relates to the technical field of agilawood tea.The agilawood tea beverage is prepared from, by mass, 70-80 parts of agilawood leaf extracting solution, 10-15 parts of stevia rebaudiana extract, 10-20 parts of fructus lycii extract and 0.2-0.5 part of stabilizer, and the agilawood tea beverage is mellow in taste, free of astringent taste, unique in fragrance and rich in nutrition.

Description

Technical Field

[0001] The present invention relates to the technical field of agarwood tea, and in particular to an agarwood tea beverage and a preparation method thereof. Background Art

[0002] At present, most of the agarwood tea on the market is mainly agarwood leaf tea. Agarwood leaves contain rich compounds such as flavonoids, polyphenols, and polysaccharides. However, when making tea with agarwood leaves, it lacks a certain aroma and has a relatively astringent taste. Summary of the Invention

[0003] Aiming at the defects existing in the above-mentioned prior art, one of the purposes of the present invention is to provide an agarwood tea beverage with a mellow taste, no astringency, and a unique fragrance. Another purpose of the present invention is to provide a preparation method of an agarwood tea beverage, in which a variety of extracts are mixed in sequence to obtain an agarwood tea beverage with good smell and taste.

[0004] One of the purposes of the present invention is achieved by adopting the following technical solution:

[0005] An agarwood tea beverage, comprising the following raw materials in parts by mass: 70 - 80 parts of agarwood leaf extract, 10 - 15 parts of stevia extract, 10 - 20 parts of wolfberry extract, and 0.2 - 0.5 part of stabilizer.

[0006] The main components of stevia leaves are diterpenoids, flavonoids, phenols and derivatives, and volatile oils, etc. Diterpenoids and derivatives are the main sources of the sweetness of stevia. Flavonoids are mainly rutin, flavonol, kaempferol and related derivatives, etc. Phenols are mainly caffeic acid, quinic acid and related derivatives, etc. Flavonoid components have good antioxidant, antibacterial and other effects.

[0007] Wolfberry belongs to the Solanaceae family and is a common Chinese medicinal material with both medicinal and edible uses. Wolfberry is flat in nature, sweet, slightly bitter, and non-toxic. Wolfberry contains polysaccharides, butter, pigments and various trace elements, and has the effects of nourishing the liver and lungs, benefiting essence and improving eyesight, and strengthening muscles and bones.

[0008] Adding stevia extract and wolfberry extract to the agarwood leaf extract can increase the flavor and nutrition of the agarwood tea beverage. The stevia extract can provide a certain sweetness for the agarwood tea beverage and remove the astringency. The wolfberry extract can provide a certain pigment for the agarwood tea beverage, making the color of the agarwood tea beverage look more coordinated.

[0009] Preferably, the extraction method of the agarwood leaf extract comprises the following steps: spreading and airing mature fresh agarwood leaves, naturally drying them in the shade, pulverizing and sieving through a 100-mesh sieve, subjecting the agarwood leaves to ultrasonic extraction three times in an ethanol solution with a volume fraction of 60%. The material-liquid ratio of the agarwood leaves to the ethanol solution during the first ultrasonic extraction is 1:70, the material-liquid ratio of the agarwood leaves to the ethanol solution during the second ultrasonic extraction is 1:60, and the material-liquid ratio of the agarwood leaves to the ethanol solution during the third ultrasonic extraction is 1:50. Each ultrasonic extraction lasts for 30 - 40 min, followed by centrifugation for 5 - 7 min. The upper-layer liquid collected is mixed and subjected to reduced-pressure concentration until there is no ethanol smell, obtaining the agarwood leaf extract.

[0010] Preferably, X-5 resin is added to the agarwood leaf extract at a material-liquid ratio of 1:(90 - 110), and the mixture is shaken in a constant-temperature shaker for 10 - 12 h at a set temperature of 30 °C and a rotation speed of 160 r / min, followed by centrifugation for 5 - 7 min and filtration. Through the above treatment, the astringency of the agarwood leaf extract is removed, etc.

[0011] Preferably, the extraction method of the stevia extract comprises the following steps: pulverizing the dried stevia and sieving through a 100-mesh sieve, adding stevia to water at a material-liquid ratio of 1:(10 - 15), adding a complex enzyme, with the mass ratio of the complex enzyme to stevia being (0.1 - 0.2):1, adjusting the pH to 6 - 7, placing the mixture in a reaction tank, adjusting the temperature to 35 - 50 °C, injecting gas into the reaction tank at a pressure of 0.2 kg / cm². Under this environment, the stevia is fully enzymatically hydrolyzed. After reacting for 30 - 35 min, the temperature is adjusted to 90 - 100 °C, and gas is injected into the reaction tank multiple times, with each injection at a pressure of 0.1 kg / cm² and each reaction time of 10 - 20 min. Then, solid-liquid separation is carried out, and the extract is subjected to spray drying to obtain the stevia extract. Pressurization causes the stevia leaves to further swell. At the same time, in combination with high temperature, while sterilizing, it increases the contact area with water and increases the solubility of active ingredients such as stevioside in stevia, achieving full extraction.

[0012] Preferably, the stevia is pretreated before extraction, and the pretreatment comprises the following steps: washing the stevia, soaking the stevia in absolute ethanol for 30 - 35 min, and taking it out and drying it. Pretreating the stevia with absolute ethanol can improve the taste of the stevia extract.

[0013] Preferably, the maximum pressure of the gas injected into the reaction tank is 0.6 kg / cm²; the complex enzyme is at least one of rhamnosidase, cellulase, and pectinase.

[0014] Preferably, the extraction method of the wolfberry extract comprises the following steps: pulverize the dried wolfberries, sieve through 100 meshes, add the wolfberries into water at a material-liquid ratio of 1:(10-15), perform microwave extraction at an extraction temperature of 75-85°C and an extraction time of 30-40 min, filter to obtain filtrate A, add the filter residue into an ethanol solution with a volume fraction of 60% at a material-liquid ratio of 1:(10-15), perform ultrasonic extraction for 30-40 min, filter to obtain filtrate B, mix filtrate A and filtrate B, perform vacuum concentration and freeze-drying to obtain the wolfberry extract.

[0015] Preferably, the stabilizer is sodium alginate.

[0016] The second object of the present invention is achieved by the following technical solution:

[0017] A preparation method of an agarwood tea beverage comprises the following steps: first dissolve the stevia extract and the wolfberry extract in the agarwood leaf extract, after uniform mixing, then add a stabilizer and stir evenly to obtain the agarwood tea beverage.

[0018] The beneficial effects of the present invention are as follows:

[0019] Adding the stevia extract and the wolfberry extract into the agarwood leaf extract can increase the flavor and nutrition of the agarwood tea beverage. The stevia extract can provide a certain sweetness for the agarwood tea beverage and remove the astringency, and the wolfberry extract can provide a certain pigment for the agarwood tea beverage, making the agarwood tea beverage look more harmonious in color. Specific embodiments

[0020] In order to make the technical problems, technical solutions and beneficial effects solved by the invention clearer and more understandable, the following further describes the invention.

[0021] Example 1

[0022] A preparation method of an agarwood tea beverage, taking the following parts by mass of each raw material: 70 parts of agarwood leaf extract, 10 parts of stevia extract, 10 parts of wolfberry extract, 0.2 part of sodium alginate; dissolve the stevia extract and the wolfberry extract in the agarwood leaf extract, after uniform mixing, then add a stabilizer and stir evenly to obtain the agarwood tea beverage.

[0023] Example 2

[0024] A preparation method of an agarwood tea beverage, taking the following parts by mass of each raw material: 75 parts of agarwood leaf extract, 12 parts of stevia extract, 12 parts of wolfberry extract, 0.25 part of sodium alginate; dissolve the stevia extract and the wolfberry extract in the agarwood leaf extract, after uniform mixing, then add a stabilizer and stir evenly to obtain the agarwood tea beverage.

[0025] Example 3

[0026] A preparation method of agarwood tea beverage, taking the following raw materials in parts by mass: 80 parts of agarwood leaf extract, 15 parts of stevia extract, 15 parts of wolfberry extract, 0.3 part of sodium alginate; dissolving the stevia extract and wolfberry extract in the agarwood leaf extract, after uniform mixing, adding a stabilizer and stirring evenly to obtain the agarwood tea beverage.

[0027] Example 4

[0028] A preparation method of agarwood tea beverage, taking the following raw materials in parts by mass: 75 parts of agarwood leaf extract, 15 parts of stevia extract, 20 parts of wolfberry extract, 0.5 part of sodium alginate; dissolving the stevia extract and wolfberry extract in the agarwood leaf extract, after uniform mixing, adding a stabilizer and stirring evenly to obtain the agarwood tea beverage.

[0029] Example 5

[0030] A preparation method of agarwood tea beverage, taking the following raw materials in parts by mass: 75 parts of agarwood leaf extract, 15 parts of stevia extract, 12 parts of wolfberry extract, 0.3 part of sodium alginate; dissolving the stevia extract and wolfberry extract in the agarwood leaf extract, after uniform mixing, adding a stabilizer and stirring evenly to obtain the agarwood tea beverage.

[0031] In Examples 1 - 5, the extraction method of the agarwood leaf extract includes the following steps: spreading and airing mature fresh agarwood leaves, naturally drying them in the shade, pulverizing and sieving through 100 meshes, subjecting the agarwood leaves to three ultrasonic extractions in an ethanol solution with a volume fraction of 60%, the material - liquid ratio of agarwood leaves to ethanol solution being 1:70 in the first ultrasonic extraction, 1:60 in the second ultrasonic extraction, and 1:50 in the third ultrasonic extraction, each ultrasonic extraction lasting for 30 min and centrifuging for 7 min, mixing the collected upper - layer liquids and performing reduced - pressure concentration treatment until there is no ethanol smell, adding X - 5 resin to the agarwood leaf extract at a material - liquid ratio of 1:100, oscillating in a constant - temperature shaker for 10 - 12 h, setting the temperature at 30°C and the rotation speed at 160 r / min, centrifuging for 7 min, and filtering to finally obtain the agarwood leaf extract.

[0032] In Examples 1-5, the extraction method of stevia extract comprises the following steps: washing stevia, soaking stevia in absolute ethanol for 30 min, taking it out and drying, crushing the dried stevia, sieving through 100 meshes, adding stevia into water at a material-liquid ratio of 1:10, adding a composite enzyme, the composite enzyme including rhamnosidase, cellulase and pectinase, the mass ratio of the composite enzyme being 1:2:1, the mass ratio of the composite enzyme to stevia being 0.1:1, adjusting the pH to 6-7, putting the mixture into a reaction tank, adjusting the temperature to 40°C, injecting gas with a pressure of 0.2 kg into the reaction tank, after reacting for 35 min, adjusting the temperature to 100°C, injecting gas into the reaction tank in three times, each time injecting gas with a pressure of 0.1 kg, each reaction time being 20 min, then performing pressing and centrifugation treatment, and subjecting the extract to spray drying treatment to obtain stevia extract.

[0033] In Examples 1-5, the extraction method of wolfberry extract comprises the following steps: crushing the dried wolfberry, sieving through 100 meshes, adding wolfberry into water at a material-liquid ratio of 1:10, performing microwave extraction, the extraction temperature being 80°C, the extraction time being 40 min, filtering to obtain filtrate A, adding the filter residue into an ethanol solution with a volume fraction of 60% at a material-liquid ratio of 1:10, performing ultrasonic extraction, the extraction time being 40 min, filtering to obtain filtrate B, mixing filtrate A and filtrate B, performing vacuum concentration, and freeze-drying to obtain the wolfberry extract.

[0034] Comparative Example 1

[0035] The difference between Comparative Example 1 and Example 1 is that it does not include stevia extract.

[0036] Comparative Example 2

[0037] The difference between Comparative Example 2 and Example 1 is that it does not include wolfberry extract.

[0038] Sensory evaluation: The sensory evaluation of the agarwood tea beverages of Examples 1-5 was carried out from three aspects: appearance, aroma and taste.

[0039] The specific results are shown in Table 1.

[0040] Table 1 Sensory evaluation of the agarwood tea beverages of Examples 1-5 Project Appearance Aroma Taste Example 1 The tea drink is clear, bright and light yellow The fragrance is strong, mellow and long-lasting The taste is thick, not astringent, slightly sweet and without abnormal smell Example 2 The tea drink is clear, bright and light yellow The fragrance is strong, mellow and long-lasting The taste is thick, not astringent, slightly sweet and without abnormal smell Example 3 The tea drink is clear, bright and light yellow The fragrance is strong, mellow and long-lasting The taste is thick, not astringent, slightly sweet and without abnormal smell Example 4 The tea drink is clear, bright and light yellow The fragrance is strong, mellow and long-lasting The taste is thick, not astringent, slightly sweet and without abnormal smell Example 5 The tea drink is clear, bright and light yellow The fragrance is strong, mellow and long-lasting The taste is thick, not astringent, slightly sweet and without abnormal smell Comparative Example 1 The tea drink is clear, bright and light yellow The fragrance is relatively light The taste is poor, slightly astringent, without sweetness and without abnormal smell Comparative Example 2 The tea drink is clear, bright and light green The fragrance is strong, mellow and long-lasting The taste is good, not astringent, slightly sweet and without abnormal smell As can be seen from Table 1, the agarwood tea beverage prepared by the present invention is clear and bright, with good color. This is the result of the combined mixture of various extracts. At the same time, since both the stevia extract and the wolfberry extract are obtained by water solvent extraction, they are more soluble in the agarwood leaf extract and less likely to produce precipitation. The agarwood tea beverage prepared by the present invention has a strong and mellow fragrance, which is a mixed flavor of agarwood leaves, stevia, and wolfberries, harmonious and long-lasting. The stevia extract and the wolfberry extract add a certain sweetness to the agarwood tea beverage, covering the astringency of the agarwood leaf extract and making the agarwood leaf tea more harmonious in taste and smell.

[0041] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principle of the present invention shall fall within the protection scope of the present invention.

Claims

1. An agarwood tea beverage, characterized in that: The invention comprises the following raw materials in parts by weight: 70-80 parts of agarwood leaf extract, 10-15 parts of stevia extract, 10-20 parts of wolfberry extract and 0.2-0.5 parts of stabilizer.

2. The agarwood tea beverage according to claim 1, characterized in that: The extraction method of the agarwood leaf extract comprises the following steps: spreading mature fresh agarwood leaves to air, drying them naturally in the shade, crushing and sieving them through 100 meshes, subjecting the agarwood leaves to ultrasonic extraction three times in an ethanol solution with a volume fraction of 60%, wherein the solid-liquid ratio of the agarwood leaves to the ethanol solution is 1:70 during the first ultrasonic extraction, the solid-liquid ratio of the agarwood leaves to the ethanol solution is 1:60 during the second ultrasonic extraction, and the solid-liquid ratio of the agarwood leaves to the ethanol solution is 1:50 during the second ultrasonic extraction, each ultrasonic extraction is performed for 30-40 minutes, centrifuged for 5-7 minutes, and the collected upper layer liquid is mixed and concentrated under reduced pressure until there is no ethanol taste, thereby obtaining the agarwood leaf extract.

3. The agarwood tea beverage according to claim 2, characterized in that: X-5 resin was added to the agarwood leaf extract at a solid-liquid ratio of 1: (90-110), and the mixture was shaken in a constant temperature shaker for 10-12 hours, with the temperature set at 30° C. and the rotation speed set at 160 r / min. The mixture was centrifuged for 5-7 minutes and filtered.

4. The agarwood tea beverage according to claim 1, characterized in that: The method for extracting stevia extract comprises the following steps: crushing the dried stevia, sieving through 100 meshes, adding stevia to water at a solid-liquid ratio of 1:(10-15), adding complex enzyme, the mass ratio of complex enzyme to stevia is (0.1-0.2):1, adjusting the pH to 6-7, putting the mixture into a reaction tank, adjusting the temperature to 35-50°C, injecting 0.2 kg of gas into the reaction tank, reacting for 30-35 minutes, adjusting the temperature to 90-100°C, injecting gas into the reaction tank multiple times, injecting 0.1 kg of gas each time, and reacting for 10-20 minutes each time, separating the solid and the liquid, spray drying the extract, and obtaining the stevia extract.

5. The agarwood tea beverage according to claim 4, characterized in that: The stevia is pretreated before extraction, and the pretreatment includes the following steps: washing the stevia, soaking the stevia in anhydrous ethanol for 30-35 minutes, and taking out and drying.

6. The agarwood tea beverage according to claim 4, characterized in that: The reaction tank is injected with gas at a pressure of at most 0.6 kg; the complex enzyme is at least one of rhamnosidase, cellulase and pectinase.

7. The agarwood tea beverage according to claim 1, characterized in that: The method for extracting wolfberry extract comprises the following steps: crushing the dried wolfberry, sieving through 100 meshes, adding the wolfberry into water at a solid-liquid ratio of 1:(10-15), performing microwave extraction at an extraction temperature of 75-85°C for an extraction time of 30-40 minutes, filtering to obtain a filtrate A, adding the filter residue into a 60% ethanol solution at a solid-liquid ratio of 1:(10-15), performing ultrasonic extraction for an extraction time of 30-40 minutes, filtering to obtain a filtrate B, mixing the filtrate A and the filtrate B, concentrating under reduced pressure, and freeze-drying to obtain the wolfberry extract.

8. The agarwood tea beverage according to claim 1, characterized in that: The stabilizer is sodium alginate.

9. A method for preparing an agarwood tea beverage according to any one of claims 1 to 8, characterized in that: The following steps are involved: Firstly, the stevia extract and the wolfberry extract are dissolved in the agarwood leaf extract, and after uniform mixing, a stabilizer is added and stirred uniformly to obtain the agarwood tea beverage.