Formula and industrial production process of sugar-free additive-free medicinal and edible herbaceous plant tea beverage

Abstract

The invention belongs to the technical field of beverages, and provides a formula and an industrial production process of a sugar-free additive-free medicinal and edible herbaceous plant tea beverage, and the sugar-free additive-free medicinal and edible herbaceous plant tea beverage comprises the following components by weight: 11.2 g of fresh lalang grass rhizome; 3.2 g of fresh rhizoma phragmitis; 2.4 g of dandelion; 2.4 g of radix puerariae; 2.4 g of pulp of dogwood fruit; 1.6 g of radix ophiopogonis; 0.8 g of cape jasmine; 1.2 g of licorice root; 0.08 g of stevia rebaudiana; the formula aims to maximize the medicinal and edible effects of all the raw materials through accurate proportioning, effective components in the raw materials are effectively extracted through a series of scientific production processes such as high-temperature extraction, multi-layer filtration and high-temperature instantaneous sterilization, and the sterile state of the product is ensured; the health burden caused by addition of sugar and other additives in a traditional beverage is avoided, and the natural flavor and nutritional ingredients of herbaceous plants are reserved; besides, the tea beverage produced by the invention is mellow in taste and balanced in nutrition, is more easily accepted and loved by vast consumers, and meets the high-quality requirements of the consumers on healthy beverages.

Description

Technical Field

[0001] The invention belongs to the technical field of beverages, and in particular to a formula and industrial production process of a sugar-free, zero-additive herbal tea beverage having medicinal and edible properties. Background Art

[0002] Most of the herbal tea beverages that are both medicinal and edible on the market currently use traditional formulas and preparation processes. Although these beverages have met consumers' demand for healthy drinks to a certain extent, they still have some problems and shortcomings; for example, the beverage formulas in the prior art often fail to fully utilize the efficacy of the raw materials, resulting in low nutritional value of the products. In addition, due to the differences in taste between people in the north and south, the existing beverages also have certain difficulties in taste preparation, making it difficult to meet the widespread preferences of the public.

[0003] To this end, those skilled in the art have proposed a formula and industrial production process for a sugar-free, zero-additive herbal tea beverage that is both medicinal and edible to solve the problems raised by the background technology. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides a formula and industrial production process of a sugar-free, zero-additive herbal tea beverage that is both medicinal and edible, so as to solve the problem that the beverage formula in the prior art often fails to fully utilize the efficacy of the raw materials, resulting in low nutritional value of the product. In addition, due to the differences in taste between people in the north and south, the existing beverages also have certain difficulties in taste preparation, and it is difficult to meet the wide preferences of the public.

[0005] A formula of a sugar-free, zero-additive herbal tea beverage that is both medicinal and edible, comprising the following components and their weight portions:

[0006] Fresh Imperata root 11.2g;

[0007] 3.2g fresh reed root;

[0008] Dandelion 2.4 g;

[0009] Pueraria root 2.4 g;

[0010] Cornus officinalis 2.4 g;

[0011] Ophiopogon japonicus 1.6 g;

[0012] Gardenia 0.8 g;

[0013] Licorice 1.2g;

[0014] Stevia 0.08 g.

[0015] An industrial production process of a sugar-free, zero-additive herbal tea beverage having medicinal and edible properties, comprising the following steps:

[0016] S1. Raw material cleaning: remove impurities to ensure the purity of raw materials;

[0017] S2. Soaking: Soak the cleaned raw materials in water at room temperature for 30 minutes;

[0018] S3, boiling: boiling the soaked raw materials;

[0019] S4, extraction: high temperature extraction technology is used to extract the active ingredients;

[0020] S5, filtration: remove the residue through the filtration device, and then add an appropriate amount of sterile water;

[0021] S6. Disinfection and sterilization: Use high temperature instantaneous sterilization technology, the temperature is controlled at 120℃, and the time is 30 seconds;

[0022] S7, filling: filling the sterilized beverage into a sterile container, the capacity of the sterile container is 1000ml;

[0023] S8. Secondary sterilization: Secondary sterilization is performed on the product after filling to ensure the sterility of the product.

[0024] Preferably, the components are precisely proportioned to maximize the medicinal and edible effects of each raw material and enhance the nutritional value of the beverage.

[0025] Preferably, in step S3, the boiling time and temperature are controlled and the mixture is boiled in hot water at 90° C. for 60 minutes to ensure that the effective ingredients in the raw materials are fully released and the flavor is optimized.

[0026] Preferably, in step S4, the temperature of the high temperature extraction method is 90° C.-100° C., and the extraction time is 60-90 minutes.

[0027] Preferably, in step S5, the multi-layer filtration device includes at least two stages of filtration to effectively remove all residues and suspended matter to ensure the clarity of the beverage.

[0028] Preferably, in step S6, the high temperature instantaneous sterilization technology used can effectively kill microorganisms while keeping the flavor and nutritional components of the beverage intact.

[0029] Preferably, in step S7, the sterile container undergoes strict pretreatment and testing to ensure the sterility of the container, thereby extending the shelf life of the product.

[0030] Preferably, a quality inspection step is also included after the secondary sterilization in S8, including but not limited to microbial inspection and physical and chemical index inspection, to ensure the quality and safety of the final product.

[0031] Preferably, the sugar-free and zero-additive herbal tea beverage that is both medicinal and edible has the characteristics of mellow taste, balanced nutrition, and health without burden, and is suitable for drinking by a wide range of people.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] The present invention significantly improves the nutritional value of the product by providing a formula and industrial production process of a sugar-free, zero-additive herbal tea beverage that is both medicinal and edible; the formula is precisely proportioned to maximize the medicinal and edible effects of each raw material, and through a series of scientific production processes, such as high-temperature extraction, multi-layer filtration and high-temperature instantaneous sterilization, the effective ingredients in the raw materials are effectively extracted, and the sterility of the product is ensured; compared with the prior art, the present invention not only avoids the health burden brought by the addition of sugar and other additives in traditional beverages, but also retains the natural flavor and nutritional components of the herbal plants; in addition, the tea beverage produced by the present invention has a mellow taste and balanced nutrition, is more easily accepted and liked by consumers, and meets consumers' high-quality demand for healthy drinks; therefore, the present invention has broad market prospects and significant social and economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 The present invention is a process flow chart for the industrialized production of the sugar-free, zero-additive herbal tea beverage having medicinal and edible properties. DETAILED DESCRIPTION

[0035] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0036] Embodiment 1: The present invention provides a formula of a sugar-free, zero-additive, medicinal and edible herbal tea beverage, comprising the following components and their weight portions:

[0037] Fresh Imperata root 11.2g;

[0038] Fresh reed root 3.2g;

[0039] Dandelion 2.4 g;

[0040] Pueraria root 2.4 g;

[0041] Cornus officinalis 2.4 g;

[0042] Ophiopogon japonicus 1.6 g;

[0043] Gardenia 0.8 g;

[0044] Licorice 1.2g;

[0045] Stevia 0.08 g.

[0046] The industrial production process using the above components comprises the following steps:

[0047] S1. Raw material cleaning: remove impurities to ensure the purity of raw materials;

[0048] S2. Soaking: Soak the cleaned raw materials in water at room temperature for 30 minutes;

[0049] S3, boiling: boiling the soaked raw materials in 90°C hot water for 60 minutes;

[0050] S4, extraction: high temperature extraction technology is used to extract the active ingredients; the temperature of the high temperature extraction method is 90℃-100℃, and the extraction time is 60-90 minutes;

[0051] S5. Filtration: Remove the residue through a multi-layer filtration device, then add an appropriate amount of sterile water to a capacity of 1000 ml;

[0052] S6. Disinfection and sterilization: Use high-temperature instantaneous sterilization technology, with the temperature controlled at 120°C and the time being 30 seconds; high-temperature instantaneous sterilization technology can effectively kill microorganisms while keeping the flavor and nutritional components of the beverage intact;

[0053] S7, filling: filling the sterilized beverage into a sterile container, the capacity of the sterile container is 1000ml;

[0054] S8. Secondary sterilization: Secondary sterilization is performed on the product after filling to ensure the sterility of the product.

[0055] From the above, we can see that this process effectively extracts the effective ingredients in the raw materials through a series of steps such as precise proportioning of the raw materials, washing, soaking, boiling, high-temperature extraction, multi-layer filtration, high-temperature instantaneous sterilization, filling and secondary sterilization, while ensuring the sterility of the product. This sugar-free and zero-additive formula not only retains the natural flavor and nutrients of the herbs, but also avoids the health burden brought by the addition of sugar and other additives in traditional beverages. In addition, the tea beverages produced by this process have a mellow taste and balanced nutrition, which are suitable for a wide range of people to drink, meeting the needs of consumers for healthy drinks.

[0056] Specifically, in step S7, the sterile container undergoes strict pretreatment and testing, and the specific operating steps include: first, the sterile container is thoroughly cleaned to remove dirt and residues on the surface; then, the cleaned container is sterilized with high-temperature steam to kill possible microorganisms; finally, the sterilized container is tested for sealing to ensure that the container can remain sterile during filling and storage, thereby avoiding product contamination.

[0057] Specifically, it also includes the quality inspection steps after the secondary sterilization in S8, including but not limited to microbial inspection and physical and chemical index inspection. The specific operations include: first, taking a certain amount of product for microbial inspection, and detecting whether there are excessive microorganisms such as bacteria and molds in the product through culture observation and other methods; then, conducting physical and chemical index inspection, including testing the pH value, soluble solids, color, aroma, etc. of the product, to ensure that the product meets the established quality standards and sensory requirements. This inspection step can comprehensively evaluate the quality and safety of the product and ensure that the final product on the market meets the relevant standards and consumer expectations.

[0058] Example 2: A formula for a sugar-free, zero-additive, medicinal and edible herbal tea beverage, comprising the following components and their weight portions:

[0059] Fresh Imperata root 11.2g;

[0060] Fresh reed root 3.2g;

[0061] Dandelion 2.4 g;

[0062] Pueraria root 2.4 g;

[0063] Cornus officinalis 2.4 g;

[0064] Ophiopogon japonicus 1.6 g;

[0065] Gardenia 0.8 g;

[0066] Licorice 1.6g;

[0067] Stevia 0.1 g.

[0068] The industrial production process using the above components is the same as that in Example 1, but the cooking time is extended to 90 minutes to enhance the taste, and specifically comprises the following steps:

[0069] S1. Raw material cleaning: remove impurities to ensure the purity of raw materials;

[0070] S2. Soaking: Soak the cleaned raw materials in water at room temperature for 30 minutes;

[0071] S3, boiling: boiling the soaked raw materials in 90°C hot water for 90 minutes;

[0072] S4, extraction: high temperature extraction technology is used to extract the active ingredients; the temperature of the high temperature extraction method is 90℃-100℃, and the extraction time is 60-90 minutes;

[0073] S5. Filtration: Remove the residue through a multi-layer filtration device, then add an appropriate amount of sterile water to a capacity of 1000 ml;

[0074] S6. Disinfection and sterilization: Use high-temperature instantaneous sterilization technology, with the temperature controlled at 120°C and the time being 30 seconds; high-temperature instantaneous sterilization technology can effectively kill microorganisms while keeping the flavor and nutritional components of the beverage intact;

[0075] S7, filling: filling the sterilized beverage into a sterile container, the capacity of the sterile container is 1000ml;

[0076] S8. Secondary sterilization: Secondary sterilization is performed on the product after filling to ensure the sterility of the product.

[0077] Embodiment 3: The present invention provides a formula of a sugar-free, zero-additive, medicinal and edible herbal tea beverage, comprising the following components and their weight portions:

[0078] Fresh Imperata root 11.2g;

[0079] 3.2g fresh reed root;

[0080] Dandelion 2.4 g;

[0081] Pueraria root 2.4 g;

[0082] Cornus officinalis 2.4 g;

[0083] Ophiopogon japonicus 1.6 g;

[0084] Gardenia 0.8 g;

[0085] Licorice 1.2g;

[0086] Stevia 0.08 g.

[0087] The industrial production process using the above components comprises the following steps:

[0088] S1. Raw material cleaning: remove impurities to ensure the purity of raw materials;

[0089] S2. Soaking: Soak the cleaned raw materials in water at room temperature for 30 minutes;

[0090] S3, boiling: boiling the soaked raw materials in 90°C hot water for 60 minutes;

[0091] S4, extraction: high temperature extraction technology is used to extract the active ingredients; the temperature of the high temperature extraction method is 90℃-100℃, and the extraction time is 60-90 minutes;

[0092] S5. Filtration: Remove the residue through a multi-layer filtration device, then add an appropriate amount of sterile water to a capacity of 1000 ml;

[0093] S6. Disinfection and sterilization: Use high-temperature instantaneous sterilization technology, with the temperature controlled at 120°C and the time being 30 seconds; high-temperature instantaneous sterilization technology can effectively kill microorganisms while keeping the flavor and nutritional components of the beverage intact;

[0094] S7, filling: filling the sterilized beverage into a sterile container, the capacity of the sterile container is 1000ml;

[0095] S8, Secondary sterilization: Secondary sterilization of the filled product to ensure the product is sterile;

[0096] Furthermore, waste treatment: waste from the production process is collected and used to produce organic fertilizers or livestock feed.

[0097] Embodiment 4: The products of Embodiments 1 to 3 are tested, and the testing method includes:

[0098] 1) Testing process

[0099] Entrust a third-party testing agency to test each batch of products. The test items include microbial indicators, heavy metal content and active ingredient content;

[0100] 2) Test results

[0101] The test results are shown in Table 1;

[0102]

[0103]

[0104] The test results show that the product meets national standards and the content of active ingredients reaches the expected value.

[0105] The embodiments of the present invention are provided for the purpose of illustration and description. Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and cannot be understood as limitations of the present invention. Ordinary technicians in this field can change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A formula for a sugar-free, zero-additive herbal tea beverage that is both medicinal and edible, characterized in that: It includes the following components and their weight parts: Fresh Imperata root 11.2g; 3.2g fresh reed root; Dandelion 2.4 g; Pueraria root 2.4 g; Cornus officinalis 2.4 g; Ophiopogon japonicus 1.6 g; Gardenia 0.8 g; Licorice 1.2g; Stevia 0.08 g.

2. The formulation as claimed in claim 1, characterized in that: Also included is a process for industrially producing the tea beverage, comprising the following steps: S1. Raw material cleaning: remove impurities to ensure the purity of raw materials; S2. Soaking: Soak the cleaned raw materials in water at room temperature for 30 minutes; S3, boiling: boiling the soaked raw materials; S4, extraction: high temperature extraction technology is used to extract the active ingredients; S5, filtration: removing residues through a filtration device; S6. Disinfection and sterilization: Use high temperature instantaneous sterilization technology, the temperature is controlled at 120℃, and the time is 30 seconds; S7, filling: filling the sterilized beverage into a sterile container; S8. Secondary sterilization: Secondary sterilization is performed on the product after filling to ensure the sterility of the product.

3. The industrial production process of a sugar-free, zero-additive herbal tea beverage as claimed in claim 2, characterized in that: The components are precisely proportioned to maximize the medicinal and edible effects of each raw material.

4. The industrial production process of a sugar-free, zero-additive herbal tea beverage having both medicinal and edible properties as claimed in claim 2, characterized in that: In step S3, the boiling time and temperature are controlled to boil in hot water at 90° C. for 60 minutes.

5. The industrial production process of a sugar-free, zero-additive herbal tea beverage having medicinal and edible properties as claimed in claim 2, characterized in that: In step S4, the temperature of the high temperature extraction method is 90° C.-100° C., and the extraction time is 60-90 minutes.

6. The industrial production process of a sugar-free, zero-additive herbal tea beverage having medicinal and edible properties as claimed in claim 2, characterized in that: In step S5, the multi-layer filtering device includes at least two stages of filtering.

7. The industrial production process of a sugar-free, zero-additive herbal tea beverage with medicinal and edible properties as claimed in claim 2, characterized in that: In step S6, the high-temperature instantaneous sterilization technology used can effectively kill microorganisms while keeping the flavor and nutritional components of the beverage intact.

8. The industrial production process of a sugar-free, zero-additive herbal tea beverage as claimed in claim 2, characterized in that: In step S7, the sterile container undergoes strict pretreatment and testing.

9. The industrial production process of a sugar-free, zero-additive herbal tea beverage having medicinal and edible properties as claimed in claim 2, characterized in that: It also includes quality inspection steps after secondary sterilization in S8, including but not limited to microbial inspection and physical and chemical index inspection.

10. An industrial production process of a sugar-free, zero-additive herbal tea beverage having both medicinal and edible properties as claimed in claims 2 to 9, characterized in that: The sugar-free and zero-additive herbal tea beverage that is both medicinal and edible has the characteristics of mellow taste, balanced nutrition, and health without burden, and is suitable for drinking by a wide range of people.

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