Pine needle beverage and preparation process thereof

Abstract

The pine needle beverage is prepared from the following raw materials in parts by weight: 4 to 8 parts of fresh pine needles, 3 to 6 parts of liquorice roots, 1.5 to 3 parts of fresh ginger, 0.4 to 0.8 part of rhizoma kaempferiae, 0.3 to 0.6 part of star anise, 2 to 4 parts of honey, 1 to 2 parts of brown sugar and 2 to 4 parts of ginkgo leaves. Pinus massoniana needles which are free of pollution, damp, heat and mildew are selected; the method comprises the following steps: cleaning masson pine needles, removing impurities, and draining off water; a solvent extraction method is adopted to remove oil and ginkgolic acid, raw materials and auxiliary materials are crushed and cut in a classified mode, masson pine needles subjected to crushing and cutting treatment are put into a tank container, and liquorice, fresh ginger, rhizoma kaempferiae, anise, honey, brown sugar and ginkgo leaves are sequentially put into a tank according to the ratio to be soaked to prepare the masson pine needle tea. Sieving, filtering and diluting; performing centrifugal treatment; testing and monitoring; and filling. The preparation method is a leaching preparation. The pine needle beverage disclosed by the invention is convenient to carry outside and convenient to eat; the nutritional ingredients of the pine needles are reserved to the greatest extent, and the pine needles have good taste and health-care effects.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of pine needle drinks, in particular to a pine needle drink and a preparation process. BACKGROUND

[0002] Pine trees are widely distributed in China, and pine needles are rich in nutrients. Pine needles are rich in nutrients and healthy ingredients for the human body. People have a term called "God's charm" for pine trees. It can create a natural barrier of a series of vast cloud seas between mountains and waters, and also decorate the natural scenery of green and environmentally friendly beauty. It can withstand severe cold and scorching heat, and is not afraid of the destruction of gales and storms.

[0003] The juice of pine needles is extracted, and the scientific means and artisan matching of the interaction of Pinus massoniana plants and various Chinese herbal medicines are matched to remove the bitter taste of pine needles and the decomposition and extraction of pine oil. The original juice extracted from the pine needles of Pinus massoniana is sent to the Kunming Institute of Botany in Yunnan for toxicological experiment detection and detection of other nutritional elements and functional elements. The results show that the pine needles of Pinus massoniana are rich in seventeen kinds of amino acids, and also contain calcium, phosphorus, iron, manganese, cobalt and other trace elements. Li Shizhen recorded in his book "Compendium of Materia Medica" that "pine and cypress are the longest of all trees", and that "it makes people not old, light body and qi, treats rheumatism, grows hair, protects five internal organs, maintains the center, does not hunger, and prolongs life". Pharmacological research has found that it has significant anti-genetic mutation, anti-DNA damage, prolongs the life of adult fruit flies, improves the activity of SOD in mice, and has a good effect of lowering blood lipids, and has good health, anti-aging and medicinal functions. In view of the unique nutritional effect and health function of the pine needles of Pinus massoniana for the human body, the original juice of the pine needles is diluted into a pine needle drink. The product sample is detected, tested, and evaluated for taste, and the nutritional indicators are recognized and praised by the evaluation experts.

[0004] At present, there are few pine needle related foods on the market, and the existing pine needle foods have the problems of astringent taste, inconvenience for carrying out and eating, etc. The existing preparation method of pine needle drinks also has many defects. For example, high-temperature treatment destroys the nutrients in pine needles to a great extent, especially the effective components of vitamins, and also causes the solution to discolor, resulting in an undesirable drinking effect. The cold extraction method is not easy to extract the effective components of pine needles, and is prone to mold, color change, taste change, poor taste, sour and astringent taste, pine oil taste and other defects. Therefore, it is of great significance to develop a pine needle drink that is rich in nutrients, has good taste, is convenient to carry and eat. SUMMARY

[0005] The present application aims to provide a pine needle drink and a preparation process to solve the problems of few types of pine needle related foods, single taste, inconvenience for carrying out and eating, etc. At the same time, the prepared drink can maximize the retention of the nutritional components of pine needles, and has good taste and health care function.

[0006] In order to solve the above technical problems, the technical scheme of the present application is as follows: a pine needle beverage and a preparation process, which are prepared from the following raw materials in parts by weight: fresh pine needles 4-8 parts, licorice 3-6 parts, fresh ginger 1.5-3 parts, Sanai 0.4-0.8 parts, star anise 0.3-0.6 parts, honey 2-4 parts, brown sugar 1-2 parts, and ginkgo leaves 2-4 parts.

[0007] Preferably, the following raw materials in parts by weight are used: fresh pine needles 4 parts, licorice 3 parts, fresh ginger 1.5 parts, Sanai 0.4 parts, star anise 0.3 parts, honey 2 parts, brown sugar 1 part, and ginkgo leaves 2 parts.

[0008] Preferably, the following raw materials in parts by weight are used: fresh pine needles 6 parts, licorice 4.5 parts, fresh ginger 2.25 parts, Sanai 0.6 parts, star anise 0.45 parts, honey 3 parts, brown sugar 1.5 parts, and ginkgo leaves 3 parts.

[0009] Preferably, the following raw materials in parts by weight are used: fresh pine needles 8 parts, licorice 6 parts, fresh ginger 3 parts, Sanai 0.8 parts, star anise 0.6 parts, honey 4 parts, brown sugar 2 parts, and ginkgo leaves 4 parts.

[0010] The preparation process is as follows:

[0011] 1) Selection of raw materials: select the pine needles of Pinus massoniana Lamb that are not contaminated, not heated due to moisture, and not moldy;

[0012] 2) Cleaning of the pine needles of Pinus massoniana Lamb: remove impurities and drain the water;

[0013] 3) Pretreatment of raw materials and auxiliary materials: the pine needles of Pinus massoniana Lamb and the ginkgo leaves are subjected to solvent extraction to remove oil and ginkgo acid;

[0014] 4) Classification and crushing of raw materials and auxiliary materials: the treated raw materials and auxiliary materials are classified and put into a crushing workshop for crushing and cutting;

[0015] 5) Classification and tank preparation of raw materials and auxiliary materials: the crushed and cut pine needles of Pinus massoniana Lamb are put into a tank container, and the licorice, fresh ginger, Sanai, star anise, honey, brown sugar, and ginkgo leaves are sequentially put into the tank for soaking and preparation;

[0016] 6) Sieving, filtering, and dilution: the juice after soaking is sieved, filtered, and diluted with water to obtain a semi-finished product;

[0017] 7) Centrifugal treatment: remove the residues and suspended particles in the extraction liquid to obtain a clear filtrate, at a speed of 3000-4000 r / min, at a low speed to avoid damage to the flavonoid components due to high-speed shearing, for 10-15 min to ensure complete precipitation of the particles;

[0018] 8) Assay monitoring: the semi-finished product is put into an assay monitoring workshop for testing and analyzing components;

[0019] 9) Filling: after the testing, the product is put into a filling workshop for filling to obtain a finished product.

[0020] Preferably, the fresh pine needle is a pine needle of Pinus massoniana.

[0021] Preferably, the can container is a stainless steel can.

[0022] Preferably, the soaking time is 7-10 days.

[0023] Preferably, the sieve is a 60-mesh sieve.

[0024] In the present application: the effects of the components are as follows:

[0025] The pine needle of Pinus massoniana is warm in nature, and can be used to expel wind, cold and damp evil, and can enter the liver and kidney channels; ginger can dispel cold and warm the lung and stomach; the three nai and star anise can warm yang, dispel cold, regulate qi and relieve pain, and the four components can synergistically enhance the effect of dispelling cold and relieving pain, and are especially suitable for treating wind-cold-damp arthralgia, cold pain in the abdomen and other symptoms.

[0026] Ginkgo leaves can activate blood circulation, remove blood stasis and dredge collaterals to relieve pain, and can be combined with the pine needle to dredge channels and the ginger to dispel cold and dredge collaterals, forming a combination of warming and activating blood circulation, and enhancing the conditioning effect on limb numbness and collaterals obstruction.

[0027] The pine needle can strengthen five zang organs, the honey can improve immunity, and the brown sugar can warm the body and tonify deficiency, and the three components can play a tonifying effect from different angles, and the sweet and moist honey and brown sugar can relieve the dryness of the pine needle and ginger;

[0028] Gancao can tonify the spleen and replenish qi, and can harmonize various drugs, which can not only enhance the tonifying effect of the honey and brown sugar, but also can moderate the warm and hot nature of the ginger and star anise, avoid the damage of the dryness to the body fluid, and reduce the possible bitter and cold stimulation of the ginkgo leaves (the toxic components are removed after being treated by a solvent extraction method);

[0029] The pine needle can astringe the lung, the honey can moisten the lung and relieve cough, and the ginger can warm the lung and dispel cold, and the three components can form a combination of warming the lung, moistening the lung and astringing the lung, and can take into account dispelling cold and moistening dryness.

[0030] The ginger can stop vomiting, the honey can promote digestion, and the three nai can move qi and relieve pain, and the mild seasoning of the brown sugar can improve the function of the spleen and stomach, relieve abdominal distension, and reduce vomiting and food intake, and can be combined with the Gancao to tonify the spleen and replenish qi to strengthen the conditioning of the spleen and stomach.

[0031] The present application has the following beneficial effects:

[0032] The overall compatibility follows the idea of "mainly warming and dredging, considering tonifying and harmonizing", echoing the records in Compendium of Materia Medica that pine needle "prolongs life and relieves hunger" and star anise "warming yang and regulating qi", and meanwhile, the "harmonizing" effect of licorice and honey makes the properties of the components complementary, retaining the core effects of dispelling cold, promoting blood circulation and tonifying, and reducing the partiality of single herb. DETAILED DESCRIPTION

[0033] The specific embodiments of the present application will be further described below in conjunction with examples. It should be noted that the description of the embodiments is used to help understand the present application, but does not constitute a limitation on the present application. In addition, the technical features involved in each embodiment of the present application described below can be combined with each other as long as they do not conflict with each other.

[0034] Example 1

[0035] A pine needle beverage and a preparation process are prepared from the following raw materials by weight: fresh pine needle 4 parts, licorice 3 parts, ginger 1.5 parts, Sanai 0.4 parts, star anise 0.3 parts, honey 2 parts, brown sugar 1 part, ginkgo leaf 2 parts.

[0036] The preparation process and preparation process are as follows:

[0037] 1) Selection of raw materials: select the pine needles of Pinus massoniana Lamb that are not contaminated, not heated by moisture, and not moldy;

[0038] 2) Wash the pine needles of Pinus massoniana Lamb: remove impurities and drain the water;

[0039] 3) Pretreatment of raw materials and accessories: the pine needles of Pinus massoniana Lamb and ginkgo leaves are treated by solvent extraction to remove oil and ginkgo acid;

[0040] 4) Classification and crushing of raw materials and accessories: the treated raw materials and accessories are classified and put into the crushing workshop for crushing and cutting;

[0041] 5) Classification of raw materials and accessories into tanks for preparation: the crushed and cut pine needles of Pinus massoniana Lamb are put into the tank container, and licorice, ginger, Sanai, star anise, honey, brown sugar, and ginkgo leaves are put into the tank in turn for soaking and preparation;

[0042] 6) Sieving, filtering and diluting: the juice after soaking is sieved, filtered and diluted with water to obtain a semi-finished product;

[0043] 7) Centrifugal treatment: remove the residues and suspended particles in the extract to obtain a clear filtrate, the speed is 3000-4000 r / min, low-speed centrifugation is used to avoid damage to flavonoid components due to high-speed shearing, and the time is 10-15 min to ensure complete sedimentation of particles;

[0044] 8) Assay monitoring: the semi-finished product is put into the assay monitoring workshop for inspection and analysis of ingredients;

[0045] 9) Filling: after inspection, it is put into the filling workshop for filling to obtain the finished product.

[0046] The experimental inspection and analysis are as follows:

[0047]

[0048]

[0049] Example 2

[0050] A pine needle beverage and a preparation process are prepared from the following raw materials by weight: fresh pine needles 6 parts, licorice 4.5 parts, ginger 2.25 parts, Sanai 0.6 parts, star anise 0.45 parts, honey 3 parts, brown sugar 1.5 parts, ginkgo leaves 3 parts.

[0051] The preparation process and the preparation process are as follows:

[0052] 1) Selection of raw materials: select the pine needles of Pinus massoniana that are not contaminated, not heated by moisture, and not moldy;

[0053] 2) Wash the pine needles of Pinus massoniana: remove impurities and drain the water;

[0054] 3) Pretreatment of raw materials and accessories: the pine needles of Pinus massoniana and ginkgo leaves are treated by solvent extraction to remove oil and ginkgo acid;

[0055] 4) Classification and crushing of raw materials and accessories: after the treatment is completed, the raw materials and accessories are classified and put into the crushing workshop for crushing and cutting;

[0056] 5) Raw materials and accessories are classified into tanks: the crushed and cut pine needles of Pinus massoniana are put into the tank container, and the licorice, ginger, Sanai, star anise, honey, brown sugar, and ginkgo leaves are put into the tank in turn according to the ratio for soaking and preparation;

[0057] 6) Sieving, filtering and diluting: the juice after soaking is sieved, filtered and diluted with water to obtain the semi-finished product;

[0058] 7) Centrifugal treatment: remove the residues and suspended particles in the extract to obtain a clear filtrate, the speed is 3000-4000 r / min, low-speed centrifugation is used to avoid damage to the flavonoid components due to high-speed shearing, and the time is 10-15 min to ensure complete sedimentation of the particles;

[0059] 8) Assay monitoring: the semi-finished product is put into the assay monitoring workshop for inspection and analysis of ingredients;

[0060] 9) Filling: after inspection, it is put into the filling workshop for filling to obtain the finished product.

[0061] The experimental test analysis is as follows:

[0062]

[0063]

[0064] Example 3

[0065] A pine needle beverage and a preparation process are prepared from the following raw materials by weight: fresh pine needles 8 parts, licorice 6 parts, ginger 3 parts, three nai 0.8 parts, star anise 0.6 parts, honey 4 parts, brown sugar 2 parts, ginkgo leaves 4 parts.

[0066] The preparation process and preparation process are as follows:

[0067] 1) Selection of raw materials: select the pine needles of Pinus massoniana without pollution, without damp heat, without mildew;

[0068] 2) Wash the pine needles of Pinus massoniana: remove impurities and drain water;

[0069] 3) Pretreatment of raw materials and accessories: pine needles of Pinus massoniana and ginkgo leaves are treated by solvent extraction to remove oil and ginkgo acid;

[0070] 4) Classification and crushing of raw materials and accessories: the treated raw materials and accessories are classified and put into the crushing workshop for crushing and cutting;

[0071] 5) Raw materials and accessories are classified into tanks: the crushed and cut pine needles of Pinus massoniana are put into the tank container, and the licorice, ginger, three nai, star anise, honey, brown sugar and ginkgo leaves are put into the tank in turn according to the ratio;

[0072] 6) Sieving, filtering and diluting: the juice after soaking is sieved, filtered and diluted with water to obtain a semi-finished product;

[0073] 7) Centrifugal treatment: remove the residue and suspended particles in the extract to obtain a clear filtrate, the speed is 3000-4000 r / min, low speed centrifugation is avoided to avoid damage to flavonoid components due to high speed shearing, the time is 10-15 min to ensure complete sedimentation of particles;

[0074] 8) Laboratory monitoring: the semi-finished product is put into the laboratory monitoring workshop for test analysis of ingredients;

[0075] 9) Filling: after passing the test, it is put into the filling workshop to obtain the finished product.

[0076] The experimental test analysis is as follows:

[0077]

[0078]

[0079]

[0080] From the analysis table of examples 1-3, it can be seen that the present application follows the idea of "mainly warming, considering tonifying, and harmonizing", echoes with the records in Pinus thunbergii "delaying hunger and prolonging life" and Illicium verum "warming yang and regulating qi" in Compendium of Materia Medica, and through the "harmonizing" effect of Glycyrrhiza uralensis and honey, the properties of each component are complementary, the core effects of dispelling cold, promoting blood circulation and tonifying are retained, and the partiality of single medicine is reduced; and the problems of few types and single taste of existing Pinus thunbergii related food, inconvenience of carrying out and eating out, and the like are solved, and the prepared beverage can retain the nutritional components of Pinus thunbergii to the greatest extent, has good taste and health care effect.

[0081] The embodiments of the present application are described in detail above in combination with examples, but the present application is not limited to the described embodiments. For those skilled in the art, various changes, modifications, replacements and variations of the embodiments are made without departing from the principles and spirits of the present application, and still fall within the protection scope of the present application.

Claims

1. A pine needle beverage and its preparation process, characterized in that, It is made from the following ingredients in parts by weight: 4-8 parts fresh pine needles, 3-6 parts licorice, 1.5-3 parts ginger, 0.4-0.8 parts galangal, 0.3-0.6 parts star anise, 2-4 parts honey, 1-2 parts brown sugar, and 2-4 parts ginkgo leaves.

2. The pine needle beverage and its preparation process according to claim 1, characterized in that, It is made from the following ingredients in parts by weight: 4 parts fresh pine needles, 3 parts licorice, 1.5 parts ginger, 0.4 parts galangal, 0.3 parts star anise, 2 parts honey, 1 part brown sugar, and 2 parts ginkgo leaves.

3. The pine needle beverage and its preparation process according to claim 1, characterized in that, It is made from the following ingredients in parts by weight: 6 parts fresh pine needles, 4.5 parts licorice, 2.25 parts ginger, 0.6 parts galangal, 0.45 parts star anise, 3 parts honey, 1.5 parts brown sugar, and 3 parts ginkgo leaves.

4. The pine needle beverage and its preparation process according to claim 1, characterized in that, It is made from the following ingredients in parts by weight: 8 parts fresh pine needles, 6 parts licorice, 3 parts ginger, 0.8 parts galangal, 0.6 parts star anise, 4 parts honey, 2 parts brown sugar, and 4 parts ginkgo leaves.

5. A pine needle beverage and its preparation process according to any one of claims 1-4, characterized in that, The preparation process is as follows: (1) Selection of raw materials: Select pine needles of Masson pine that are free from pollution, moisture and heat, and mold; (2) Wash the pine needles of Masson pine: remove impurities and drain the water; (3) Pretreatment of raw materials and auxiliary materials: The oil and ginkgo acid of both pine needles and ginkgo leaves were removed by solvent extraction. (4) Raw materials and auxiliary materials are sorted and crushed: After processing, the raw materials and auxiliary materials are sorted and put into the crushing workshop for crushing and chopping; (5) Raw materials and auxiliary materials are classified and put into the tank for preparation: The crushed and chopped pine needles are put into the tank container, and licorice, ginger, galangal, star anise, honey, brown sugar and ginkgo leaves are put into the tank in the order of proportion for soaking and preparation. (6) Sieving, filtering and diluting: The juice after soaking is sieved, filtered and diluted with water to obtain a semi-finished product; (7) Centrifugation: Remove residue and suspended particles from the extract to obtain a clear filtrate. Speed: 3000-4000 r / min. Centrifuge at low speed to avoid damage to flavonoid components due to high-speed shearing. Time: 10-15 min to ensure complete precipitation of particles. (8) Laboratory testing and monitoring: The semi-finished product is placed in the laboratory testing and monitoring workshop for component analysis; (9) Filling: After passing the inspection, the product is put into the filling workshop for filling to obtain the finished product.

6. The pine needle beverage and its preparation process according to claim 1, characterized in that, The fresh pine needles mentioned are those of the Masson pine.

7. The pine needle beverage and its preparation process according to claim 5, characterized in that, The tank container is a stainless steel tank.

8. The pine needle beverage and its preparation process according to claim 5, characterized in that, The soaking time is 7-10 days.

9. The pine needle beverage and its preparation process according to claim 5, characterized in that, The sieve in question is a 60-mesh sieve.

10. The pine needle beverage and its preparation process according to claim 5, characterized in that, The solvent used in the solvent extraction method is ethanol.

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