Gynura formosana herbal tea and preparation method thereof
By combining anaerobic fermentation and enzymatic hydrolysis with Lactobacillus plantarum, along with the addition of honey and lemon oil, the problem of insufficient flavor in Bai Feng Cai herbal tea has been solved, improving the taste of the herbal tea and preserving bioactive substances, resulting in a sweet flavor.
Patent Information
- Application Number
- CN202511384092.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-26
- Publication Date
- 2025-12-05
AI Technical Summary
The flavor of Bai Feng Cai herbal tea is insufficient due to traditional preparation methods, making it unacceptable to consumers.
White amaranth herbal tea was prepared by anaerobic fermentation with Lactobacillus plantarum combined with cellulase and pectinase treatment, and by adding honey and lemon oil.
It significantly enhances the flavor and texture of Bai Feng Cai herbal tea, retains its bioactive substances, and creates a sweet taste that appeals to a wide range of palates.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of beverage and food technology, and more specifically, to a herbal tea made from white amaranth and its preparation method. Background Technology
[0002] White Phoenix Vegetable, also known as White Red Vegetable or Hepatitis Grass, is a perennial herb belonging to the genus Gynostemma of the Asteraceae family. It is rich in flavonoids, polyphenols, polysaccharides, and other active substances. Currently, it is mainly consumed as a cultivated vegetable. It also has certain medicinal value, with special effects such as antipyretic, detoxifying, anti-inflammatory, diuretic, and blood pressure lowering properties. It also has certain therapeutic effects on diseases such as hepatitis.
[0003] Herbal tea, a traditional herbal beverage loved by modern consumers, is known for its heat-clearing and detoxifying effects. It is often made from plants such as chrysanthemum and honeysuckle. Developing herbal tea products from white phoenix vegetable, which has health benefits, has broad market prospects.
[0004] However, in the process of developing Bai Feng Cai into herbal tea, its flavor and taste optimization faces significant technical challenges: Bai Feng Cai itself has a bland taste, and the Bai Feng Cai herbal tea made from Bai Feng Cai using traditional herbal tea preparation techniques has an extremely weak flavor, which is unacceptable to consumers. Therefore, there is an urgent need for a Bai Feng Cai herbal tea preparation method that can improve the flavor of Bai Feng Cai herbal tea. Summary of the Invention
[0005] The technical problem to be solved by this invention is how to improve the flavor of Bai Feng Cai herbal tea.
[0006] To solve the above-mentioned technical problems, the first aspect of the present invention provides a method for preparing Bai Feng Cai herbal tea, comprising the following steps: S1: Take fresh white phoenix vegetable and dry it in a ventilated environment. Then use a dryer to dry the white phoenix vegetable until the moisture content is less than 11%. Take the dried white phoenix vegetable and dried chrysanthemum to make a herbal tea composition. Soak it in water containing citric acid and L-ascorbic acid for washing. S2: Take the cleaned herbal tea composition, cut it into sections, add water to the herbal tea composition, sterilize at 121℃ for 15~20 minutes and cool to room temperature; S3: Inoculate the sterilized herbal tea composition from step S2 with Lactobacillus plantarum seed liquid and carry out anaerobic fermentation. Monitor the pH and when the pH drops to 4.3-4.5, lower the temperature to 4°C and pulverize the material to 20-40 mesh. S4: Add cellulase and pectinase to the pulverized material in step S3, and enzymatically hydrolyze at 40~45℃ for 1.5~2 hours. Then, raise the temperature to 85℃ to terminate the enzymatic reaction and obtain the enzymatic hydrolysate. S5: Add honey and lemon oil to the enzymatic hydrolysate, stir well and you will get white phoenix vegetable herbal tea; S6: Filling and pasteurizing.
[0007] Preferably, in step S1, the mass ratio of dried white amaranth to dried chrysanthemum in the herbal tea composition is 100:(3~5).
[0008] Preferably, in step S1, the mass ratio of citric acid, L-ascorbic acid, and water is (0.3~0.8):(0.1~0.2):100.
[0009] Preferably, in step S1, the cleaning time is 10-15 minutes.
[0010] Preferably, in step S2, the mass ratio of the herbal tea composition to water is 1:(0.5~2).
[0011] Preferably, in step S3, the inoculation amount of Lactobacillus plantarum seed liquid is 1% to 3% by mass.
[0012] Preferably, in step S3, the temperature of the anaerobic fermentation is 30~32℃.
[0013] Preferably, in step S4, the amount of cellulase added is 0.3% to 0.4% by mass, and the amount of pectinase added is 0.2% to 0.5%.
[0014] Preferably, the amount of honey added is 5% to 10% by mass; and the amount of lemon oil added is 0.05% to 0.1% by mass.
[0015] The second aspect of this invention provides a herbal tea made from white amaranth, which is prepared using the method described in the first aspect.
[0016] Compared with the prior art, the present invention has the following beneficial effects: 1. This invention utilizes the anaerobic fermentation process of Lactobacillus plantarum to significantly enhance the flavor of Bai Feng Cai herbal tea by combining the flavor substances produced by Lactobacillus plantarum metabolism with the polysaccharides and flavonoids released by cellulase and pectinase. At the same time, the addition of honey and lemon oil gives Bai Feng Cai herbal tea a sweet taste, making it more palatable to the general public.
[0017] 2. The preparation method of Bai Feng Cai herbal tea provided by this invention improves the flavor of Bai Feng Cai herbal tea while preserving the bioactive substances of Bai Feng Cai itself to the maximum extent, providing a new path for the development of herbal tea and having broad application prospects. Detailed Implementation
[0018] To make the above-mentioned objects, features, and advantages of the present invention more apparent and understandable, specific embodiments of the present invention are described in detail below. It should be noted that the following embodiments are only used to illustrate the implementation methods and typical parameters of the present invention, and are not intended to limit the parameter range described in the present invention. Reasonable variations derived therefrom are still within the protection scope of the present invention.
[0019] It should be noted that the endpoints and any values of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values should be understood to include values close to these ranges or values. For numerical ranges, the endpoint values of the various ranges, the endpoint values of the various ranges and individual point values, and individual point values can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.
[0020] As described in the background art, the development of Bai Feng Cai herbal tea is currently limited by insufficient flavor. In view of this, the specific embodiments of the present invention provide a method for preparing Bai Feng Cai herbal tea.
[0021] Specifically, the preparation method of Bai Feng Cai herbal tea includes the following steps: S1: Take fresh white phoenix vegetable and dry it in a ventilated environment. Then use a dryer to dry the white phoenix vegetable until the moisture content is less than 11%. Take the dried white phoenix vegetable and dried chrysanthemum to make a herbal tea composition. Soak it in water containing citric acid and L-ascorbic acid for washing. S2: Take the cleaned herbal tea composition, cut it into sections, add water to the herbal tea composition, sterilize at 121℃ for 15~20 minutes and cool to room temperature; S3: Inoculate the sterilized herbal tea composition from step S2 with Lactobacillus plantarum seed liquid and carry out anaerobic fermentation. Monitor the pH and when the pH drops to 4.3-4.5, lower the temperature to 4°C and pulverize the material to 20-40 mesh. S4: Add cellulase and pectinase to the pulverized material in step S3, and enzymatically hydrolyze at 40~45℃ for 1.5~2 hours. Then, raise the temperature to 85℃ to terminate the enzymatic reaction and obtain the enzymatic hydrolysate. S5: Add honey and lemon oil to the enzymatic hydrolysate, stir well and you will get white phoenix vegetable herbal tea; S6: Filling and pasteurizing.
[0022] In the herbal tea composition of step S1 of the above embodiment, the mass ratio of dried white amaranth to dried chrysanthemum is 100:(3~5).
[0023] In step S1 of the above embodiment, the mass ratio of citric acid, L-ascorbic acid, and water is (0.3~0.8):(0.1~0.2):100.
[0024] In step S1 of the above embodiment, the cleaning time is 10-15 minutes.
[0025] More specifically, in step S1 of the above-described embodiment, citric acid and L-ascorbic acid are used as protective agents. Adding citric acid and L-ascorbic acid during washing can effectively protect the natural substances of the white phoenix seed from oxidation, thus preventing the final nutrient content and taste of the white phoenix herbal tea from being affected.
[0026] In step S2 of the above embodiment, the mass ratio of the herbal tea composition to water is 1:(0.5~2).
[0027] In step S3 of the above embodiment, the inoculation amount of Lactobacillus plantarum seed liquid is 1% to 3% by mass.
[0028] More specifically, the Lactobacillus plantarum involved in the specific embodiments of the present invention can be any commercially available food-grade Lactobacillus plantarum.
[0029] In step S3 of the above embodiment, the temperature of anaerobic fermentation is 30~32℃.
[0030] Specifically, in step S3 of the above-described embodiment, Lactobacillus plantarum produces flavor substances and organic acids during fermentation, thereby enhancing the taste of Bai Feng Cai herbal tea.
[0031] In step S4 of the above embodiment, the amount of cellulase added is 0.3% to 0.4% by mass; the amount of pectinase added is 0.2% to 0.5%.
[0032] Specifically, in step S4 of the above-described embodiment, the present invention selects to treat the herbal tea composition with cellulase and pectinase after fermentation. This process preserves most of the bioactive substances of the white phoenix vegetable itself while producing flavor compounds during fermentation. Simultaneously, the cellulase and pectinase also clarify the white phoenix vegetable herbal tea liquor, giving it a better appearance.
[0033] In step S5 of the above embodiment, the amount of honey added is 5% to 10% by mass; the amount of lemon oil added is 0.05% to 0.1% by mass.
[0034] The technical solution of the present invention is further described below through specific embodiments. Unless otherwise defined, all terms, symbols, and other scientific terms used herein are intended to have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. In some cases, terms with a conventional understanding are limited herein for clarification or ease of reference; such limitations should not be construed as indicating a significant difference from the conventional understanding in the art. The technical methods described or referenced herein are generally well understood by those skilled in the art and employed through conventional methods. Unless otherwise stated, the use of commercially available reagents and instruments shall be performed according to the manufacturer's instructions and parameters.
[0035] Example 1 S1: Take fresh white phoenix vegetable and dry it in a ventilated environment. Then use a dryer to dry the white phoenix vegetable until the moisture content is less than 11%. Take the dried white phoenix vegetable and dried chrysanthemum to make a herbal tea composition. Soak it in water containing citric acid and L-ascorbic acid for washing. The mass ratio of dried white phoenix vegetable to dried chrysanthemum is 100:3, and the mass ratio of citric acid, L-ascorbic acid and water is 0.3:0.2:100. The washing time is 15 minutes. S2: Take the cleaned herbal tea composition, cut it into sections, add water to the herbal tea composition, sterilize at 121℃ for 15 minutes and cool to room temperature, wherein the mass ratio of herbal tea composition to water is 1:0.5; S3: Inoculate the sterilized herbal tea composition in step S2 with Lactobacillus plantarum seed liquid and carry out anaerobic fermentation. Monitor the pH. When the pH drops to 4.3~4.5, lower the temperature to 4℃ and crush the material to 40 mesh. The inoculation amount of Lactobacillus plantarum seed liquid is 1% of the mass fraction of the sterilized herbal tea composition, and the anaerobic fermentation temperature is 30℃. S4: Add cellulase and pectinase to the pulverized material in step S3, enzymatically hydrolyze at 40°C for 2 hours, then raise the temperature to 85°C to terminate the enzymatic reaction and obtain the enzymatic hydrolysate. The amount of cellulase added is 0.3% by mass of the pulverized material, and the amount of pectinase added is 0.5% by mass of the pulverized material. S5: Add honey and lemon oil to the enzymatic hydrolysate, stir well to obtain white phoenix vegetable herbal tea, wherein the amount of honey added is 5% by mass of the enzymatic hydrolysate, and the amount of lemon oil added is 0.05% by mass.
[0036] Example 2 S1: Take fresh white phoenix vegetable and dry it in a ventilated environment. Then use a dryer to dry the white phoenix vegetable until the moisture content is less than 11%. Take the dried white phoenix vegetable and dried chrysanthemum to make a herbal tea composition. Soak it in water containing citric acid and L-ascorbic acid for washing. The mass ratio of dried white phoenix vegetable to dried chrysanthemum is 100:5, and the mass ratio of citric acid, L-ascorbic acid and water is 0.5:0.1:100. The washing time is 10 minutes. S2: Take the cleaned herbal tea composition, cut it into sections, add water to the herbal tea composition, sterilize at 121℃ for 15 minutes and cool to room temperature, wherein the mass ratio of herbal tea composition to water is 1:1; S3: Inoculate the sterilized herbal tea composition in step S2 with Lactobacillus plantarum seed liquid and carry out anaerobic fermentation. Monitor the pH. When the pH drops to 4.3~4.5, lower the temperature to 4℃ and crush the material to 40 mesh. The inoculation amount of Lactobacillus plantarum seed liquid is 3% of the mass fraction of the sterilized herbal tea composition, and the anaerobic fermentation temperature is 30℃. S4: Add cellulase and pectinase to the pulverized material in step S3, enzymatically hydrolyze at 45°C for 1.5 hours, then raise the temperature to 85°C to terminate the enzymatic reaction and obtain the enzymatic hydrolysate. The amount of cellulase added is 0.3% by mass of the pulverized material, and the amount of pectinase added is 0.5% by mass of the pulverized material. S5: Add honey and lemon oil to the enzymatic hydrolysate, stir well to obtain white phoenix vegetable herbal tea, wherein the amount of honey added is 10% by mass of the enzymatic hydrolysate, and the amount of lemon oil added is 0.1% by mass.
[0037] Example 3 S1: Take fresh white phoenix vegetable and dry it in a ventilated environment. Then use a dryer to dry the white phoenix vegetable until the moisture content is less than 11%. Take the dried white phoenix vegetable and dried chrysanthemum to make a herbal tea composition. Soak it in water containing citric acid and L-ascorbic acid for washing. The mass ratio of dried white phoenix vegetable to dried chrysanthemum is 100:3, and the mass ratio of citric acid, L-ascorbic acid and water is 0.8:0.2:100. The washing time is 15 minutes. S2: Take the cleaned herbal tea composition, cut it into sections, add water to the herbal tea composition, sterilize at 121℃ for 15 minutes and cool to room temperature, wherein the mass ratio of herbal tea composition to water is 1:1; S3: Inoculate the sterilized herbal tea composition in step S2 with Lactobacillus plantarum seed liquid and carry out anaerobic fermentation. Monitor the pH. When the pH drops to 4.3~4.5, lower the temperature to 4℃ and crush the material to 40 mesh. The inoculation amount of Lactobacillus plantarum seed liquid is 3% of the mass fraction of the sterilized herbal tea composition, and the anaerobic fermentation temperature is 32℃. S4: Add cellulase and pectinase to the pulverized material in step S3, enzymatically hydrolyze at 45°C for 2 hours, then raise the temperature to 85°C to terminate the enzymatic reaction and obtain the enzymatic hydrolysate. The amount of cellulase added is 0.4% by mass of the pulverized material, and the amount of pectinase added is 0.3% by mass of the pulverized material. S5: Add honey and lemon oil to the enzymatic hydrolysate, stir well to obtain white phoenix vegetable herbal tea, wherein the amount of honey added is 10% by mass of the enzymatic hydrolysate, and the amount of lemon oil added is 0.05% by mass.
[0038] Comparative Example 1 White phoenix herbal tea was prepared using the same method as in Example 3, but step S3 was omitted.
[0039] Comparative Example 2 White phoenix vegetable herbal tea was prepared using the same preparation method as in Example 3, but step S4 was omitted.
[0040] Comparative Example 3 The herbal tea made from white phoenix vegetable was prepared using the same method as in Example 3, but steps S3 and S4 were omitted. Instead, the white phoenix vegetable was boiled in 100°C water for 30 minutes.
[0041] Example 4 Flavor Evaluation Take 50 portions of each of the herbal teas prepared in Examples 1-3 and Comparative Examples 1-3, and recruit 50 testers to evaluate and score the taste of the six herbal teas. Among them, 1-3 points are poor taste, have an off-flavor, or are difficult to swallow; 4-6 points are poor taste, no off-flavor, and can be swallowed with difficulty; 7-8 points are average taste, no off-flavor, and can be swallowed; 9 points are good taste, no off-flavor, and can be swallowed; 10 points are excellent taste, no off-flavor, and can be swallowed.
[0042] The final evaluation results are shown in Table 1.
[0043] Table 1 As can be seen from Table 1, the preparation method of Bai Feng Cai herbal tea provided by the specific implementation method can effectively improve the taste of Bai Feng Cai herbal tea.
[0044] While the disclosure is as stated above, its scope of protection is not limited thereto. Those skilled in the art can make various changes and modifications without departing from the spirit and scope of this disclosure, and all such changes and modifications will fall within the protection scope of this invention.
Claims
1. A preparation method of Gynura divaricata tea, characterized in that, The method comprises the following steps: S1: Fresh white feather vegetable is dried in a ventilated environment, and then dried by a dryer to a water content of less than 11%. The dried white feather vegetable and dried chrysanthemum are taken to form a herbal tea composition, which is cleaned by being soaked in water containing citric acid and L-ascorbic acid; S2: The cleaned herbal tea composition is cut into sections, and then water is added to the herbal tea composition, which is sterilized at 121℃ for 15-20 min and cooled to room temperature; S3: Lactobacillus plantarum seed liquid is inoculated into the sterilized herbal tea composition in step S2, and anaerobic fermentation is performed, and the pH is monitored. When the pH is reduced to 4.3-4.5, the temperature is reduced to 4℃, and the material is crushed to 20-40 meshes; S4: Cellulase and pectinase are added to the crushed material in step S3, and enzymolysis is performed at 40-45℃ for 1.5-2h. Then the enzymatic reaction is terminated by heating to 85℃, and an enzymolysis liquid is obtained; S5: Honey and lemon oil are added to the enzymolysis liquid, and the mixture is stirred uniformly to obtain white feather vegetable herbal tea; S6: The white feather vegetable herbal tea is filled and pasteurized.
2. The production method according to claim 1, wherein In step S1, the mass ratio of the dried white feather vegetable to the dried chrysanthemum in the herbal tea composition is 100: (3-5).
3. The production method according to claim 1, wherein In step S1, the mass ratio of citric acid, L-ascorbic acid and water is (0.3-0.8): (0.1-0.2):
100.
4. The production method according to claim 1, wherein In step S1, the cleaning time is 10-15 min.
5. The production method according to claim 1, wherein In step S2, the mass ratio of the herbal tea composition to water is 1: (0.5-2).
6. The production method according to claim 1, wherein In step S3, the inoculation amount of the Lactobacillus plantarum seed liquid is 1%-3% by mass fraction.
7. The production method according to claim 1, wherein In step S3, the temperature of the anaerobic fermentation is 30-32℃.
8. The production method according to claim 1, wherein In step S4, the addition amount of the cellulase is 0.3%-0.4% by mass fraction, and the addition amount of the pectinase is 0.2%-0.5%.
9. The production method according to claim 1, wherein In step S5, the addition amount of the honey is 5%-10% by mass fraction, and the addition amount of the lemon oil is 0.05%-0.1% by mass fraction.
10. A Gynura divaricata herbal tea, characterized by, The white feather vegetable herbal tea is prepared by the method of any one of claims 1-9.