Agilawood tea beverage

Abstract

The invention relates to the field of food industry, and discloses an agilawood tea beverage. The agilawood tea beverage is composed of the following components: 59.5 parts of agilawood tea extract, 5.6 parts of licorice extract, 4.8 parts of haw extract, 6.5 parts of wolfberry extract, 4.8 parts of honeysuckle extract, 4.0 parts of red date extract, 3.2 parts of grosvenor momordica fruit extract, 4.4 parts of clove extract, 3.6 parts of black tea extract, 3.6 parts of green tea extract, ascorbic acid (0.28g / L) and beta-cyclodextrin (0.32g / L). The agilawood tea beverage is natural and green, and has a high retention rate of tea polyphenol and a plurality of healthcare functions. The taste is rich, the fragrance is strong, the shortages of insufficient taste and fragrance of agilawood are overcome, and industrial production of agilawood tea beverage can be realized. No precipitate is generated even if the agilawood tea beverage is stored for a long time, and the shelf life of the agilawood tea beverage is long.

Description

technical field

[0001] The invention belongs to the field of food industry and relates to a beverage. Background technique

[0002] Agarwood is used in Chinese herbal medicine, high-grade spices, etc.; Agarwood tea has the functions of laxative and detoxification, promoting sleep, reducing fat and replenishing qi. But because the special taste mouthfeel of agarwood self is troubled, do not see the report of agarwood tea beverage at present. It is of great significance to develop agarwood into an industrially produced drink that is easy to carry.

[0003] The present invention uses agarwood leaves as the main raw material, together with licorice, wolfberry, mangosteen, red dates, honeysuckle, clove, green tea, black tea, and hawthorn, to develop a compound agarwood tea beverage with rich health-preserving functions, in order to provide agarwood tea beverage Provide a certain basis for further development and industrialization promotion. Contents of the invention

[0004] ...

Examples

Embodiment 1

[0023] Embodiment 1 Agarwood tea preparation process of the present invention

[0024] 1. Preparation of agarwood tea extract

[0025] The picked agarwood leaves are placed in a cool and ventilated place to dry naturally for 1-2 days; the dried agarwood leaves are put into a high-temperature pot and stir-fried at a temperature of 150°C for 15 minutes to kill the agarwood leaves; Continue to put it into a high-temperature pot and stir-fry at a temperature of 180° C. for 15 minutes to fry the greens and add aroma; after the treatment, it is kneaded and dried to obtain agarwood tea. Grind the agarwood tea leaves with a pulverizer, pass through a 20-mesh sieve to obtain agarwood tea powder, and extract the agarwood tea powder for 11 minutes at a solid-liquid ratio w / v of 2.5:500g / L, a temperature of 91°C, and a pH of 6 , and the filtrate was passed through a 200-mesh sieve to obtain agarwood tea extract.

[0026] 2. Preparation of excipient extract

[0027] Take 5g each of lico...

Embodiment 2

[0040] Get the agarwood tea beverage that embodiment 1 makes and do following test:

[0041] 1. Sensory evaluation

[0042] Randomly selected 100 volunteers (aged from 15 to 80 years old) to conduct sensory evaluation on the developed agarwood tea beverage. The scoring criteria are as follows. The final average score is 93 points, which proves that this beverage has a good taste and flavor.

[0043]

[0044]

[0045] 2. Evaluation of polyphenol content in agarwood tea beverage

[0046]Tea polyphenols are active ingredients in tea, which have strong physiological activity and antioxidant properties, and tea polyphenols also have anti-cancer, anti-aging, anti-radiation, elimination of human free radicals, lowering blood sugar, and prevention and treatment of cardiovascular diseases A series of special pharmacological functions such as antibacterial and enzyme inhibition, precipitation of heavy metals, etc. The content of tea polyphenols in the agarwood tea beverage was m...

technical field

[0001] The invention belongs to the field of food industry and relates to a beverage. Background technique

[0002] Agarwood is used in Chinese herbal medicine, high-grade spices, etc.; Agarwood tea has the functions of laxative and detoxification, promoting sleep, reducing fat and replenishing qi. But because the special taste mouthfeel of agarwood self is troubled, do not see the report of agarwood tea beverage at present. It is of great significance to develop agarwood into an industrially produced drink that is easy to carry.

[0003] The present invention uses agarwood leaves as the main raw material, together with licorice, wolfberry, mangosteen, red dates, honeysuckle, clove, green tea, black tea, and hawthorn, to develop a compound agarwood tea beverage with rich health-preserving functions, in order to provide agarwood tea beverage Provide a certain basis for further development and industrialization promotion. Contents of the invention

[0004] ...

Examples

Embodiment 1

[0023] Embodiment 1 Agarwood tea preparation process of the present invention

[0024] 1. Preparation of agarwood tea extract

[0025] The picked agarwood leaves are placed in a cool and ventilated place to dry naturally for 1-2 days; the dried agarwood leaves are put into a high-temperature pot and stir-fried at a temperature of 150°C for 15 minutes to kill the agarwood leaves; Continue to put it into a high-temperature pot and stir-fry at a temperature of 180° C. for 15 minutes to fry the greens and add aroma; after the treatment, it is kneaded and dried to obtain agarwood tea. Grind the agarwood tea leaves with a pulverizer, pass through a 20-mesh sieve to obtain agarwood tea powder, and extract the agarwood tea powder for 11 minutes at a solid-liquid ratio w / v of 2.5:500g / L, a temperature of 91°C, and a pH of 6 , and the filtrate was passed through a 200-mesh sieve to obtain agarwood tea extract.

[0026] 2. Preparation of excipient extract

[0027] Take 5g each of lico...

Embodiment 2

[0040] Get the agarwood tea beverage that embodiment 1 makes and do following test:

[0041] 1. Sensory evaluation

[0042] Randomly selected 100 volunteers (aged from 15 to 80 years old) to conduct sensory evaluation on the developed agarwood tea beverage. The scoring criteria are as follows. The final average score is 93 points, which proves that this beverage has a good taste and flavor.

[0043]

[0044]

[0045] 2. Evaluation of polyphenol content in agarwood tea beverage

[0046]Tea polyphenols are active ingredients in tea, which have strong physiological activity and antioxidant properties, and tea polyphenols also have anti-cancer, anti-aging, anti-radiation, elimination of human free radicals, lowering blood sugar, and prevention and treatment of cardiovascular diseases A series of special pharmacological functions such as antibacterial and enzyme inhibition, precipitation of heavy metals, etc. The content of tea polyphenols in the agarwood tea beverage was m...

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