A herbal tea beverage prepared from seed melon and preparation method thereof

Abstract

The present invention belongs to the field of beverage preparation, and in particular to a kind of cold tea beverage prepared by seed melon and a preparation method thereof. The beverage is prepared by the following weight of raw materials: 200-250g of seed melon juice, 5-8g of honeysuckle, 5-8g of chrysanthemum, 5-8g of mulberry leaf, 5-8g of light bamboo leaf, 3g of liquorice, 3-5g of houttuynia, and 5-8g of hawthorn. The cold tea beverage prepared by the present invention improves the utilization of seed melon, fully retains the unique fragrance of seed melon, has no other foreign flavors, and has the effects of relieving cough and relieving fever. The cold tea prepared by the present invention has good stability, refreshing and delicate taste, and greatly extends its shelf life.

Description

Technical Field

[0001] The invention belongs to the field of beverage preparation, and particularly relates to a herbal tea beverage prepared from seed melon and a preparation method thereof. Background Art

[0002] Seed melon is an annual herb of the Cucurbitaceae family. It is a low-sugar melon. The main edible part is its seeds. It has a long history of cultivation. According to the Compendium of Materia Medica, "seed melon is sweet in nature" and "seed melon juice can moisten the lungs, relieve heat in the heart, spleen and stomach, stop thirst, and eliminate swelling." Modern medicine has also proven that seed melon is rich in 18 kinds of amino acids, vitamins and trace elements such as fruit acid, riboflavin and nicotinic acid. It has diuretic, lung-moistening and spleen-strengthening effects. It has the characteristics of low fat, low sugar and low heat, and is suitable for patients with diabetes and obesity. Seed melon also has extremely high medicinal value. Its flesh has the special effects of relieving cough and expectoration, diuresis and fever, and food therapy for stomach diseases.

[0003] At present, since the main purpose of seed melon is to collect the seeds, the pulp and rind, which account for more than 90% of the total weight of the seed melon, have low utilization rates and are mostly discarded, resulting in a huge waste of resources. In addition, the discarded pulp is prone to cause pests and diseases and destroy the ecological balance of farmland. Therefore, how to improve the utilization rate of pulp and rind has become an urgent problem to be solved. Summary of the invention

[0004] In view of the problem in the prior art that melon pulp and melon rind cannot be effectively utilized, the present invention provides a herbal tea beverage prepared by using melon seeds.

[0005] The invention also provides a method for preparing the herbal tea beverage.

[0006] The technical solution adopted by the present invention to achieve the above-mentioned purpose is:

[0007] The invention provides a herbal tea beverage prepared by using seed melon. The herbal tea beverage is prepared by using the following raw materials by weight: 200-250g of seed melon juice, 5-8g of honeysuckle, 5-8g of chrysanthemum, 5-8g of mulberry leaf, 5-8g of loblolly leaf, 3g of liquorice, 3-5g of houttuynia cordata and 5-8g of hawthorn.

[0008] The seed melon juice used in the present invention is prepared by the following method:

[0009] (1) After peeling and removing seeds from the seed melon, add cardamom seeds to the melon pulp and beat it to obtain a mixed slurry;

[0010] (2) Add the mixed acid system to the mixed slurry, heat it to 40-45°C, stir it evenly, then add sodium bicarbonate, continue stirring for a while, and then squeeze and filter it.

[0011] Furthermore, in step (1), the mass ratio of cardamom seeds to melon pulp is 1:30-35.

[0012] Furthermore, in step (2), the mixed acid system is composed of citric acid, hexametaphosphoric acid and water in a mass ratio of 1:0.3:30; the amount of the mixed acid system added accounts for 8-10% of the volume of the mixed slurry; and the amount of sodium bicarbonate added is such that the overall pH is 6.5-7.

[0013] Furthermore, in step (2), the stirring time is continued for 30 minutes.

[0014] The present invention also provides a method for preparing the above-mentioned herbal tea beverage, comprising the following steps:

[0015] (1) Take honeysuckle, chrysanthemum, mulberry leaf, bamboo leaf, liquorice, houttuynia cordata, and hawthorn, add water and boil twice, adding 10 times the amount of water each time, boil for 0.5 hours, filter, combine the two filtrates, cool to room temperature and set aside;

[0016] (2) Mix the melon seed juice and the filtrate, centrifuge and filter, add flavoring agent to the mixture, and add water to 1L;

[0017] (3) After sterilization, the product can be filled.

[0018] Furthermore, in step (2), the amount of the flavoring agent added is 0.5-0.8% by weight of the mixed solution.

[0019] Furthermore, the flavoring agent is a protein-phosphatidic acid complex.

[0020] The protein-phosphatidic acid complex used in the present invention is prepared by the following method: adding 10 times the amount of water to defatted soybean powder, adding pepsin accounting for 1% of the weight of the defatted soybean powder, heating to 37-40°C, enzymolysis for 60 minutes, high temperature enzyme inactivation, adjusting the pH to 7.5, then adjusting the temperature to 50°C, stirring for 1 hour, centrifuging, adjusting the pH of the supernatant (2 mol / L hydrochloric acid) to 4.5, standing for 50 minutes, centrifuging, washing the precipitate with clean water, and freeze-drying to obtain soybean protein isolate; adding the soybean protein isolate to a sodium alginate aqueous solution (mass concentration of 5%) to a mass concentration of 0.02 g / mL, homogenizing for 2 minutes, then adding an equal volume of a phospholipid solution (0.02 g / mL) to mix, homogenizing for 3 minutes, and adjusting the pH to neutral.

[0021] The beneficial effects of the present invention are:

[0022] (1) The herbal tea beverage prepared by the present invention improves the utilization rate of seed melon, fully retains the unique fragrance of seed melon, has no other foreign taste, and has the effects of relieving cough and relieving fever.

[0023] (2) The herbal tea prepared by the present invention has good stability, a refreshing and delicate taste, and greatly extends its shelf life. DETAILED DESCRIPTION

[0024] The technical solution of the present invention is further explained and illustrated by means of specific embodiments below.

[0025] Example 1

[0026] The raw materials are: 200g seed melon juice, 8g honeysuckle, 8g chrysanthemum, 8g mulberry leaf, 8g bamboo leaf, 3g licorice, 3g houttuynia cordata, 8g hawthorn;

[0027] The seed melon juice is prepared by the following method:

[0028] (1) After peeling and removing seeds from the seed melon, 1 part of cardamom seeds is added to 30 parts of the melon pulp and beaten to obtain a mixed slurry;

[0029] (2) Add 8% of a mixed acid system (the mass ratio of citric acid, hexametaphosphoric acid and water is 1:0.3:30) to the mixed slurry, heat to 45°C, stir evenly, then add sodium bicarbonate to adjust the pH to 7, continue stirring for 30 minutes, and squeeze and filter.

[0030] The preparation method of the herbal tea beverage is:

[0031] (1) Take honeysuckle, chrysanthemum, mulberry leaf, bamboo leaf, liquorice, houttuynia cordata, and hawthorn, add water and boil twice, adding 10 times the amount of water each time, boil for 0.5 hours, filter, combine the two filtrates, cool to room temperature and set aside;

[0032] (2) Mix the melon seed juice and the filtrate, centrifuge and filter, add 0.5% protein-phosphatidic acid complex to the mixture, and add water to 1 L;

[0033] (3) After sterilization, filling is done;

[0034] The protein-phosphatidic acid complex is prepared by the following method: adding 10 times the amount of water to defatted soybean powder, adding pepsin accounting for 1% of its mass, heating to 37-40°C, enzymolysis for 60 minutes, high temperature inactivation of enzymes, adjusting the pH to 7.5, and then adjusting the temperature to 50°C, stirring for 1 hour, centrifuging, adjusting the pH of the supernatant (2 mol / L hydrochloric acid) to 4.5, standing for 50 minutes, centrifuging, washing the precipitate with clean water, and freeze-drying to obtain soybean protein isolate; adding the soybean protein isolate to a sodium alginate aqueous solution (mass concentration of 5%) to a mass concentration of 0.02 g / mL, homogenizing for 2 minutes, and then adding an equal volume of a phospholipid solution (0.02 g / mL) to mix, homogenizing for 3 minutes, and adjusting the pH to neutral.

[0035] Example 2

[0036] The raw materials are: 250g melon juice, 8g honeysuckle, 8g chrysanthemum, 5g mulberry leaf, 5g bamboo leaf, 3g liquorice, 5g houttuynia cordata, 8g hawthorn;

[0037] The seed melon juice is prepared by the following method:

[0038] (1) After peeling and removing seeds from the seed melon, 1 part of cardamom seeds is added to 30 parts of the melon pulp and beaten to obtain a mixed slurry;

[0039] (2) Add 10% of a mixed acid system (the mass ratio of citric acid, hexametaphosphoric acid and water is 1:0.3:30) to the mixed slurry, heat to 45°C, stir evenly, then add sodium bicarbonate to adjust the pH to 7, continue stirring for 30 minutes, and squeeze and filter.

[0040] The preparation method of the herbal tea beverage is:

[0041] (1) Take honeysuckle, chrysanthemum, mulberry leaf, bamboo leaf, liquorice, houttuynia cordata, and hawthorn, add water and boil twice, adding 10 times the amount of water each time, boil for 0.5 hours, filter, combine the two filtrates, cool to room temperature and set aside;

[0042] (2) Mix the melon seed juice and the filtrate, centrifuge and filter, add 0.8% protein-phosphatidic acid complex (prepared by the same method as in Example 1) to the mixture, and add water to 1 L;

[0043] (3) After sterilization, the product can be filled.

[0044] Example 3

[0045] The raw material composition is the same as in Example 1;

[0046] The preparation method of the herbal tea beverage is the same as that of Example 1;

[0047] The protein-phosphatidic acid complex is prepared by the following method: adding 10 times the amount of water to defatted soybean powder, then adjusting the temperature to 50°C, stirring for 1 hour, centrifuging, adjusting the pH of the supernatant (2 mol / L hydrochloric acid) to 4.5, standing for 50 minutes, centrifuging, washing the precipitate with clean water, and freeze-drying to obtain soybean protein isolate; adding water to the soybean protein isolate to a mass concentration of 0.02 g / mL, homogenizing for 2 minutes, and then adding an equal volume of phospholipid solution (0.02 g / mL) to mix, homogenizing for 3 minutes, and adjusting the pH to neutral.

[0048] Comparative Example 1

[0049] The raw materials are the same as in Example 1;

[0050] The seed melon juice is prepared by the following method:

[0051] (1) After removing the green skin and seeds of the seed melon, beat 30 portions of the melon pulp;

[0052] (2) Add 8% of a mixed acid system (the mass ratio of citric acid, hexametaphosphoric acid and water is 1:0.3:30) to the slurry, heat to 45°C, stir evenly, then add sodium bicarbonate to adjust the pH to 7, continue stirring for 30 minutes, and squeeze and filter.

[0053] The preparation method of the herbal tea beverage is the same as that of Example 1.

[0054] Comparative Example 2

[0055] The raw materials are the same as in Example 1;

[0056] The seed melon juice is prepared by the following method:

[0057] (1) After peeling and removing seeds from the seed melon, 1 part of cardamom seeds is added to 30 parts of the melon pulp and beaten to obtain a mixed slurry;

[0058] (2) Add 8% citric acid to the mixed slurry, heat to 45°C, stir evenly, then add sodium bicarbonate to adjust the pH to 7, continue stirring for 30 minutes, and squeeze and filter.

[0059] The preparation method of the herbal tea beverage is:

[0060] (1) Take honeysuckle, chrysanthemum, mulberry leaf, bamboo leaf, liquorice, houttuynia cordata, and hawthorn, add water and boil twice, adding 10 times the amount of water each time, boil for 0.5 hours, filter, combine the two filtrates, cool to room temperature and set aside;

[0061] (2) Mix the melon seed juice and the filtrate, centrifuge and filter, add 0.5% pectin to the mixture, and add water to 1L;

[0062] (3) After sterilization, the product can be filled.

[0063] Effect Example

[0064] 1. Sensory evaluation

[0065] The evaluation was conducted based on three sensory indicators: taste, shape and color, and aroma. The judges were 10 trained laboratory staff. The full score was 100 points, and the evaluation was conducted according to the evaluation criteria in the following table, as shown in Table 1.

[0066] Table 1

[0067]

[0068] The specific evaluation results are shown in Table 2

[0069] Table 2

[0070]

[0071] (II) Testing the stability coefficient and centrifugal sedimentation rate of the beverages prepared in Example 1, Example 3 and Comparative Example 2:

[0072] The detection method of the stability coefficient is as follows: add 50 mL of beverage to a centrifuge tube, then centrifuge at 3000 r / min for 15 min, dilute the supernatant 100 times, and measure its absorbance with an ultraviolet spectrophotometer, recorded as A2. Detect the absorbance A1 before centrifugation. The stability coefficient is the ratio of the absorbance A2 of the supernatant to the absorbance A1 before centrifugation.

[0073] Centrifugal sedimentation rate: add 10 mL of herbal tea beverage into a centrifuge tube, then centrifuge at 3000 r / min for 15 min, remove the supernatant, and then weigh the precipitate mass. The centrifugal sedimentation rate is the ratio of the precipitate mass to the beverage mass.

[0074] The specific test results are shown in Table 3.

[0075] Table 3

[0076]

Claims

1. A method for preparing a herbal tea beverage using melon seeds, characterized in that: Prepared by the following raw materials by weight: 200-250g of melon seed juice, 5-8g of honeysuckle, 5-8g of chrysanthemum, 5-8g of mulberry leaf, 5-8g of bamboo leaf, 3g of liquorice, 3-5g of houttuynia cordata, and 5-8g of hawthorn; The specific steps include: (1) Take honeysuckle, chrysanthemum, mulberry leaf, bamboo leaf, liquorice, houttuynia cordata, and hawthorn, add water and boil twice, add 10 times the amount of water each time, boil for 0.5 hours, filter, combine the two filtrates, cool to room temperature for later use; (2) Mix the melon seed juice and the filtrate, centrifuge and filter, add flavoring agent to the mixture, and add water to 1L; (3) After sterilization, filling is done; The seed melon juice is prepared by the following method: (1) After peeling and removing seeds from the seed melon, add cardamom seeds to the melon pulp and beat it to obtain a mixed slurry; (2) Add the mixed acid system to the mixed slurry, heat it to 40-45°C, stir it evenly, then add sodium bicarbonate, continue stirring for a while, and then squeeze and filter it; The mixed acid system is composed of citric acid, hexametaphosphoric acid and water in a mass ratio of 1:0.3:30; the amount of the mixed acid system added accounts for 8-10% of the volume of the mixed slurry; the amount of sodium bicarbonate added is such that the overall pH is 6.5-7; The flavoring agent is a protein-phosphatidic acid complex; The protein-phosphatidic acid complex is prepared by the following method: adding 10 times the amount of water to defatted soybean powder, adding pepsin accounting for 1% of the weight of the defatted soybean powder, heating to 37-40°C, enzymolysis for 60 minutes, high temperature enzyme inactivation, adjusting the pH to 7.5, then adjusting the temperature to 50°C, stirring for 1 hour, centrifuging, adjusting the pH of the supernatant to 4.5 with 2 mol / L hydrochloric acid, standing for 50 minutes, centrifuging, washing the precipitate with clean water, and freeze-drying to obtain soybean protein isolate; adding the soybean protein isolate to a sodium alginate aqueous solution with a mass concentration of 5% to obtain a soybean protein isolate solution with a mass concentration of 0.02 g / mL, homogenizing for 2 minutes, then adding an equal volume of a 0.02 g / mL phospholipid solution to mix, homogenizing for 3 minutes, and adjusting the pH to neutral.

2. The method according to claim 1, characterized in that The mass ratio of the cardamom seeds to the melon pulp is 1:30-35.

3. The method according to claim 1, characterized in that The stirring time is 30 min.

4. The method according to claim 1, characterized in that The amount of the flavor corrector added is 0.5-0.8% of the weight of the mixed solution.

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