Hemerocallis fulva tea drink and preparation method thereof

Abstract

The invention discloses a hemerocallis fulva tea drink and a preparation method thereof, and belongs to the technical field of functional drink processing. The traditional Chinese medicine composition is prepared from the following raw materials in parts by weight: 15-22 parts of day lily; 1.5 to 2.5 parts of semen ziziphi spinosae; 1 to 1.5 parts of fructus alpiniae oxyphyllae; 0.08 to 0.12 part of chrysanthemum morifolium ramat; 0.05 to 0.08 part of chrysanthemum bud; 0.1 to 0.15 part of lemon verbena; 2.5 to 3.0 parts of Xinjiang grey jujube; 0.12 to 0.18 part of Xinhui dried orange peel; 0.05 to 0.08 part of honey-fried licorice root; 1.0 to 1.5 parts of lycium ruthenicum; 0.2 to 0.3 part of roselle flower; 2.8 to 3.5 parts of freeze-dried haw slices; 0.5 to 0.8 part of purple glutinous rice; 0.1 to 0.15 part of longan pulp; 0.05 to 0.1 part of low-sodium sea salt; 18 to 22 parts of crystalline fructose; 15 to 18 parts of xylitol; and 900 to 1050 parts of hydrogen-rich water. The hemerocallis fulva tea drink prepared by the preparation method disclosed by the invention is appropriate in sour-sweet ratio, free from astringent taste and relatively high in total flavone and polysaccharide content, and has remarkable advantages.

Description

Technical Field

[0001] This invention belongs to the field of functional beverage processing technology, specifically relating to a daylily tea and its preparation method. Background Technology

[0002] Daylilies, also known as "forget-sorrow grass," are described in the ancient Chinese medical text *Bowuzhi* as "causing joy and forgetting worries, hence the name 'forget-sorrow grass.'" Traditional Chinese medicine believes daylilies can calm the mind, and modern research further confirms that they are rich in amino acids, vitamin B6, carotene, and various beneficial trace elements, which can help regulate mood, relieve depression, and improve sleep. Currently, the industry mainly uses the tender flower buds for food, but analysis shows that the leaves contain higher levels of functional components such as flavonoids, and have a large biomass and strong regeneration ability, indicating that their development potential is far from being realized.

[0003] However, existing processing methods generally use high-temperature extraction, which leads to the destruction of a large amount of active substances such as flavonoids and polysaccharides; high-sugar formulas are difficult to match the trend of low-sugar diets; at the same time, the packaging process is prone to oxidation, resulting in short product shelf life and rapid deterioration of quality, which restricts the high-value utilization of daylilies. Summary of the Invention

[0004] This invention provides a daylily tea and its preparation method to solve the above-mentioned problems existing in the prior art.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] In one aspect, the present invention provides a daylily tea beverage, made from the following ingredients in parts by weight:

[0007] Daylily 15-22 parts; Ziziphus jujuba seed 1.5-2.5 parts; Alpinia oxyphylla 1-1.5 parts; Hangzhou white chrysanthemum 0.08-0.12 parts; Chrysanthemum buds 0.05-0.08 parts; Lemon verbena 0.1-0.15 parts; Xinjiang grey jujube 2.5-3.0 parts; Xinhui tangerine peel 0.12-0.18 parts; Prepared licorice root 0.05-0.08 parts; Black goji berry 1.0-1.5 parts; Roselle 0.2-0.3 parts; Freeze-dried hawthorn slices 2.8-3.5 parts; Purple glutinous rice 0.5-0.8 parts; Longan pulp 0.1-0.15 parts; Low-sodium sea salt 0.05-0.1 parts; Crystalline fructose 18-22 parts; Xylitol 15-18 parts; Hydrogen-rich water 900-1050 parts.

[0008] As a further aspect of the present invention: the hydrogen concentration in the hydrogen-rich water is ≥1.2ppm and the oxidation-reduction potential (ORP) is ≤-450mV.

[0009] In another aspect, the present invention provides a method for preparing daylily tea, comprising the following steps:

[0010] (1) After the daylily leaves are freeze-dried at low temperature, they are pulverized to 200 mesh and mixed with jujube seed, alpinia oxyphylla and Xinhui tangerine peel in a certain proportion to form a functional compound powder; after the Hangzhou white chrysanthemum and chrysanthemum buds are steam-killed, they are quick-frozen with liquid nitrogen to lock in freshness and obtain quick-frozen chrysanthemums.

[0011] (2) Dissolve the functional compound powder and low sodium sea salt in hydrogen-rich water, and extract with ultrasonic assistance for 30 minutes to obtain extract A; bake purple glutinous rice with hot air circulation at 180℃ until the skin is slightly charred, and pack it together with lemon verbena and roasted licorice into a biodegradable tea bag.

[0012] (3) Place the quick-frozen chrysanthemum, Xinjiang gray dates, and black goji berries in an extraction tank, and inject the extract A. At the same time, put the biodegradable tea bag containing purple glutinous rice, lemon verbena, and roasted licorice from step (2) into the extraction tank. Use a 60℃→85℃→60℃ circulating temperature extraction method to extract for 45 minutes to obtain extract B. The freeze-dried hawthorn slices, roselle, and longan pulp are vacuum concentrated and extracted at 50℃ to obtain a sweet and sour base material of flowers and fruits.

[0013] (4) Prepare a sugar substitute complex by mixing crystalline fructose and xylitol in a certain proportion; after refining the extract B and the sweet and sour base material of flowers and fruits by membrane separation technology, mix them with the sugar substitute complex in a sterile environment to obtain a liquid;

[0014] (5) The liquid material is sterilized by a combination of pulsed light sterilization and ultra-high pressure treatment;

[0015] (6) The liquid is filled in a nitrogen-protected environment, and the oxygen content in the headspace of the bottle is controlled to be below 0.5%.

[0016] As a further embodiment of the present invention: in step (1), the process parameters of the low-temperature freeze-drying treatment are: pre-freezing temperature -45℃~-35℃, vacuum degree ≤50Pa in the sublimation drying stage, and desorption drying temperature 30℃~40℃.

[0017] As a further aspect of the present invention: in step (2), the power of the ultrasonic wave is 200W and the frequency is 40kHz.

[0018] As a further aspect of the present invention: in step (4), the membrane separation technology has a molecular weight cutoff of 5000 Da;

[0019] And / or, in step (4), the membrane separation technology uses a polyethersulfone hollow fiber membrane, and the operating pressure is controlled at 0.2 to 0.3 MPa;

[0020] And / or, step (4) further includes adding 0.01 to 0.03 parts by weight of erythritol to the sugar substitute complex;

[0021] And / or, step (4) also includes adjusting the pH to 5.8 to 6.2.

[0022] In this invention, the addition of erythritol can improve the smoothness of the taste. Furthermore, the pH of the product can be monitored via an online pH monitoring module included in the intelligent blending system to ensure that the pH of the finished product remains stable within the range of 5.8 to 6.2.

[0023] As a further embodiment of the present invention: in step (5), the wavelength of the pulse is 200-1100nm and the pulse width is 250-350μs;

[0024] And / or, in step (5), the pressure of the ultra-high pressure treatment is 350-450 MPa and the time is 5 minutes.

[0025] The beneficial effects of this invention are as follows:

[0026] (1) This invention achieves multiple effects such as calming the nerves and anti-oxidation by scientifically combining daylily leaves with multifunctional raw materials such as Alpinia oxyphylla, black goji berries, and lemon verbena. Unlike the traditional method that only uses daylily buds as raw materials, this invention makes full use of the higher flavonoid content and richer resources of daylily leaves, and combines them with hydrogen-rich water as the base liquid to construct a functional component system with daylily as the core. This provides a brand-new solution for improving sleep through dietary therapy and significantly enhances the industrial added value of daylily resources.

[0027] (2) This invention achieves a significant breakthrough in process technology. By integrating mild processing technologies such as low-temperature freeze-drying, ultrasonic extraction, and variable-temperature cyclic extraction, it effectively avoids the damage of heat-sensitive active substances such as flavonoids and polysaccharides caused by high temperatures. At the same time, it adopts a non-thermal sterilization method combining pulsed intense light and ultra-high pressure, which maximizes the preservation of the activity of functional components and the natural flavor of the product while ensuring the microbial safety of the product.

[0028] (3) The present invention introduces nitrogen protection filling technology in the packaging process, which strictly controls the headspace oxygen content to below 0.5%, fundamentally solving the problem of quality deterioration caused by oxidation during the storage and circulation of products, effectively extending the shelf life, ensuring the functionality and freshness of the end product, and providing key stability support for industrialization promotion.

[0029] (4) This invention actively responds to the demand for healthy eating by using a combination of fructose and xylitol to construct a low glycemic index sugar substitute system, which significantly reduces the product's calories and meets modern consumers' pursuit of low-sugar, healthy beverages. Refining is achieved through membrane separation technology, and a smart blending system is used to adjust pH and viscosity in real time, ensuring the product's pure taste and stable quality. Detailed Implementation

[0030] The present invention will be further illustrated below with reference to specific embodiments and comparative examples. It should be understood that these embodiments are only for illustrating the present invention and are not intended to limit the scope of protection of the present invention.

[0031] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention. Experimental methods in the following examples that do not specify specific conditions were performed according to conventional methods and conditions, or according to the product instructions. Furthermore, all reagents and raw materials used in the present invention are commercially available.

[0032] Example 1

[0033] A daylily tea, the ingredients of which include: 20g daylily; 2g jujube seed; 1g Alpinia oxyphylla; 0.12g Hangzhou white chrysanthemum; 0.08g chrysanthemum buds; 0.1g lemon verbena; 2.5g Xinjiang grey jujube; 0.12g Xinhui dried tangerine peel; 0.05g roasted licorice root; 1g black goji berries; 0.2g roselle; 2.8g freeze-dried hawthorn slices; 0.5g purple glutinous rice; 0.1g dried longan pulp; 0.05g low-sodium sea salt; 18g crystalline fructose; 15g xylitol; and 900mL hydrogen-rich water.

[0034] Its preparation method includes the following steps:

[0035] (1) Daylily leaves were freeze-dried at low temperature, pre-frozen at -40℃, vacuum degree of 30Pa during sublimation drying, and desorption drying temperature of 30℃. The dried material was pulverized to 200 mesh and mixed with jujube seed, alpinia oxyphylla and Xinhui tangerine peel in proportion to form functional compound powder; Hangzhou white chrysanthemum and chrysanthemum buds were steam-killed and then quick-frozen with liquid nitrogen to obtain quick-frozen chrysanthemum.

[0036] (2) Dissolve the functional compound powder and low sodium sea salt in hydrogen-rich water (0.05g low sodium sea salt dissolved in 900mL hydrogen-rich water, hydrogen concentration 1.5ppm, oxidation-reduction potential ≤-450mV), and extract with ultrasonic assistance (power 200W, frequency 40kHz) for 30 minutes to obtain daylily active ingredient extract A; roast purple glutinous rice in hot air circulation at 180℃ until the surface is slightly charred, and pack it together with lemon verbena and roasted licorice into a biodegradable tea bag;

[0037] (3) Place quick-frozen chrysanthemum, Xinjiang gray dates, and black goji berries in an extraction tank, and inject extract A. At the same time, put the biodegradable tea bag containing purple glutinous rice, lemon verbena, and roasted licorice from step (2) into the extraction tank, and extract at a temperature of 60℃→85℃→60℃ for 45 minutes. Filter to obtain extract B. After mixing freeze-dried hawthorn slices, roselle, and longan pulp, add 0.4L of 50℃ warm water and vacuum concentrate (vacuum degree 0.09MPa) until the soluble solids content reaches 35% to obtain base material C.

[0038] (4) Mix crystalline fructose and xylitol in a certain proportion, and dynamically adjust the amount of water added to achieve a viscosity of 150 mPa·s using an online viscosity meter;

[0039] (5) After mixing extract B with base material C, filter through a polyethersulfone (PES) hollow fiber membrane (molecular weight cutoff 5000 Da) at an operating pressure of 0.25 MPa. Mix the filtrate with the sugar substitute complex in a sterile tank and adjust the pH value to 6.0.

[0040] (6) The prepared solution was treated with pulsed intense light with a wavelength of 200–1100 nm and a pulse width of 300 μs, with an irradiation dose of 3 J / cm². After sterilization, the liquid was placed in a flexible container and pressurized in a 400 MPa ultra-high pressure device for 5 minutes. Under nitrogen protection, it was filled into 1L PET bottles, with the headspace oxygen content controlled at 0.4%.

[0041] Example 2

[0042] A daylily tea, the ingredients of which include: 15g daylily; 1.5g jujube seed; 1g Alpinia oxyphylla; 0.12g Hangzhou white chrysanthemum; 0.08g chrysanthemum buds; 0.125g lemon verbena; 2.5g Xinjiang grey jujube; 0.12g Xinhui dried tangerine peel; 0.05g roasted licorice root; 1.0g black goji berries; 0.2g roselle; 2.8g freeze-dried hawthorn slices; 0.5g purple glutinous rice; 0.1g longan pulp; 0.05g low-sodium sea salt; 18g crystalline fructose; 15g xylitol; and 900mL hydrogen-rich water.

[0043] The difference between its preparation method and that of Example 1 lies only in:

[0044] 1) In step (1), the daylily leaves are sublimated and dried under a vacuum of 50 Pa, and desorption and dried at 35 °C.

[0045] 2) In step (2), the functional composite powder and low-sodium sea salt are dissolved in hydrogen-rich water with a hydrogen concentration of 1.2 ppm.

[0046] 3) In step (5), extract B and base material C are filtered through a PES membrane (5000Da, 0.3MPa) and the pH is adjusted to 6.2.

[0047] Example 3

[0048] A daylily tea, the ingredients of which include: 18.5g daylily; 2g jujube seed; 1.25g Alpinia oxyphylla; 0.12g Hangzhou white chrysanthemum; 0.08g chrysanthemum buds; 0.15g lemon verbena; 2.75g Xinjiang grey jujube; 0.15g Xinhui dried tangerine peel; 0.065g roasted licorice root; 1.25g black goji berries; 0.25g roselle; 3.15g freeze-dried hawthorn slices; 0.65g purple glutinous rice; 0.125g dried longan pulp; 0.075g low-sodium sea salt; 20g crystalline fructose; 16.5g xylitol; and 975mL hydrogen-rich water.

[0049] The preparation method is the same as in Example 2.

[0050] Example 4

[0051] A daylily tea, the ingredients of which include: 22g daylily; 2.5g jujube seed; 1.5g Alpinia oxyphylla; 0.12g Hangzhou white chrysanthemum; 0.08g chrysanthemum buds; 0.15g lemon verbena; 3.0g Xinjiang grey jujube; 0.18g Xinhui dried tangerine peel; 0.08g roasted licorice root; 1.5g black goji berries; 0.3g roselle; 3.5g freeze-dried hawthorn slices; 0.8g purple glutinous rice; 0.15g dried longan pulp; 0.1g low-sodium sea salt; 22g crystalline fructose; 18g xylitol; and 1050mL hydrogen-rich water.

[0052] The preparation method is the same as in Example 2.

[0053] Example 5

[0054] A daylily tea drink, using the same ingredients as in Example 1.

[0055] The difference between its preparation method and that of Example 1 lies only in:

[0056] 1) In step (1), the pre-freezing temperature of daylily leaves is -35℃, and the desorption and drying temperature is 30℃.

[0057] 2) In step (6), the pulse width is 250μs and the pressure of the ultra-high pressure equipment is 350MPa.

[0058] Example 6

[0059] A daylily tea drink, using the same ingredients as in Example 1.

[0060] The difference between its preparation method and Example 1 is only that: in step (1), the pre-freezing temperature of daylily leaves is -40℃ and the desorption drying temperature is 35℃.

[0061] Example 7

[0062] A daylily tea drink, using the same ingredients as in Example 1.

[0063] The difference between its preparation method and that of Example 1 lies only in:

[0064] 1) In step (1), the pre-freezing temperature of daylily leaves is -45℃, and the desorption drying temperature is 40℃.

[0065] 2) In step (6), the pulse width is 350μs and the pressure of the ultra-high pressure equipment is 450MPa.

[0066] Comparative Example 1

[0067] A daylily tea drink, the only difference between the ingredients and those in Example 2 is that the daylily is 10g.

[0068] The difference between its preparation method and that of Example 2 lies only in:

[0069] 1) In step (1), the drying temperature of daylily leaves is 40℃.

[0070] 2) In step (6), the pressure of the ultra-high pressure equipment is 450 MPa and the oxygen content in the headspace is 0.8%.

[0071] Comparative Example 2

[0072] A daylily tea drink, the only difference between the ingredients and those in Example 2 is that the daylily is 20g.

[0073] The difference between its preparation method and that of Example 2 lies only in:

[0074] 1) In step (1), the daylily leaves are pre-frozen at -20℃ and the drying temperature is 40℃.

[0075] 2) In step (6), the pulse width is 400 μs and the headspace oxygen content is 0.8%.

[0076] Comparative Example 3

[0077] A daylily tea drink differs from Example 2 only in that the daylily is 20g and the hydrogen-rich water has a hydrogen concentration of 0.5ppm.

[0078] The only difference between its preparation method and that of Example 2 is that in step (6), the headspace oxygen content is 0.8%.

[0079] Effect Example

[0080] The products prepared in the examples and comparative examples were measured using the following methods:

[0081] I. Total flavonoid content: determined according to SN / T 4592-2016, the determination of total flavonoids in exported food.

[0082] II. Polysaccharide content detection: The content was determined according to the phenol-sulfuric acid method (GB / T 15672-2009).

[0083] III. Antioxidant capacity test: The test is conducted based on the DPPH free radical scavenging rate (refer to the "Guidelines for Testing the Antioxidant Capacity of Food").

[0084] IV. Sensory Evaluation: A blind test will be conducted by 15 judges. The scoring criteria are out of 100 points, with 40 points for sweet and sour ratio, 30 points for astringency, and 30 points for aroma.

[0085] The products prepared in the examples and comparative examples were measured, and the results are shown in Table 1.

[0086] Table 1

[0087]

[0088] The daylily tea prepared by this invention has a suitable sweet and sour ratio and no astringency. As can be seen from Table 1, the total flavonoid content of the examples can reach up to 8.2 mg / 100 mL, the antioxidant capacity (ORAC value) can reach up to 12000 μmol TE / 100 g, and the polysaccharide content and sensory evaluation score are significantly higher than those of the comparative examples.

[0089] The functional tea beverage of this invention achieves a dual breakthrough in health benefits and product stability through raw material innovation and process integration, and has significant advantages.

[0090] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A hydrangea tea drink, characterized by, Is made of the following raw materials by weight parts: Cymbidium 15-22 parts; Chinese date kernel 1.5-2.5 parts; Yizhi kernel 1-1.5 parts; Hangzhou white chrysanthemum 0.08-0.12 parts; Tiaojun 0.05-0.08 parts; Lemon brucea 0.1-0.15 parts; Xinjiang gray date 2.5-3.0 parts; Xinhui dried tangerine or orange peel 0.12-0.18 parts; Fried licorice 0.05-0.08 parts; Black medlar 1.0-1.5 parts; Hollyhock flower 0.2-0.3 parts; Freeze-dried hawthorn tablets 2.8-3.5 parts; Purple glutinous rice 0.5-0.8 parts; Longan meat 0.1-0.15 parts; Low-sodium sea salt 0.05-0.1 parts; Crystalline fructose 18-22 parts; Xylitol 15-18 parts; Hydrogen-rich water 900-1050 parts.

2. The tea drink according to claim 1, wherein The hydrogen concentration in the hydrogen-rich water is ≥1.2ppm, and the oxidation-reduction potential is ≤-450mV.

3. The method for preparing daylily tea according to claims 1-2, characterized in that, Comprising the following steps: (1) After low-temperature freeze-drying treatment, the Cymbidium leaves are crushed to 200 mesh, and are mixed with Chinese date kernel, Yizhi kernel, and Xinhui dried tangerine or orange peel in proportion to form a functional composite powder; after steaming fixation, Hangzhou white chrysanthemum and Tiaojun are frozen with liquid nitrogen to lock freshness, and the frozen chrysanthemum is obtained; (2) The functional composite powder and low-sodium sea salt are dissolved in hydrogen-rich water, and are extracted for 30 minutes with the aid of ultrasonic waves to obtain extraction liquid A; purple glutinous rice is baked at 180℃ with hot air circulation until the surface is slightly charred, and is loaded into a degradable tea bag together with lemon brucea and fried licorice; (3) The frozen chrysanthemum, Xinjiang gray date, and black medlar are placed in an extraction tank, and the extraction liquid A is injected, and the degradable tea bag containing purple glutinous rice, lemon brucea, and fried licorice in step (2) is also placed in the extraction tank; a 60℃→85℃→60℃ cyclic temperature variation extraction method is used, and the extraction is carried out for 45 minutes to obtain extraction liquid B; freeze-dried hawthorn tablets, hollyhock flower, and longan meat are extracted at 50℃ under vacuum concentration to obtain a flower and fruit sour and sweet base material; (4) Crystalline fructose and xylitol are mixed in proportion to form a sugar substitute composite; the extraction liquid B and the flower and fruit sour and sweet base material are refined by membrane separation technology, and are mixed with the sugar substitute composite in a sterile environment to obtain a material liquid; (5) The material liquid is sterilized by pulse strong light sterilization combined with ultra-high pressure treatment; (6) The material liquid is filled in a nitrogen protection environment, and the oxygen content in the bottle headspace is controlled to be below 0.5%.

4. The method of claim 3, wherein the tea drink is prepared by the steps of: In step (1), the process parameters of the low-temperature freeze-drying treatment are: pre-freezing temperature-45℃ to-35℃, vacuum degree ≤50Pa in the sublimation drying stage, and desorption drying temperature 30℃ to 40℃.

5. The method of claim 3, wherein the tea drink is prepared by the steps of: In step (2), the power of the ultrasonic wave is 200W, and the frequency is 40kHz.

6. The method of claim 3, wherein the tea drink is prepared by the steps of: In step (4), the membrane separation technology has a molecular weight cut-off of 5000Da; And / or, in step (4), the membrane separation technology uses polyether sulfone hollow fiber membrane, and the operating pressure is controlled at 0.2-0.3MPa; And / or, in step (4), 0.01-0.03 parts by weight of erythritol is added to the sugar substitute composite; And / or, in step (4), it also includes adjusting the pH to 5.8-6.

2.

7. The method for preparing daylily tea according to claim 3, characterized in that, In step (5), the wavelength of the pulse is 200-1100 nm, and the pulse width is 250-350 microseconds. And / or, in step (5), the pressure of the ultra-high pressure treatment is 350-450 MPa, and the time is 5 minutes.

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