Agilawood and fructus alpiniae oxyphyllae beverage and preparation method thereof

Abstract

The invention provides an agilawood and fructus alpiniae oxyphyllae beverage and a preparation method thereof. The agilawood and fructus alpiniae oxyphyllae beverage comprises the following raw materials in parts by weight: 4-8 parts of agilawood extract, 8-15 parts of agilawood leaf tea soup and 8-15 parts of fructus alpiniae oxyphyllae juice, the agilawood extract is obtained by decocting with water, filtering and concentrating; the agilawood leaf tea soup is prepared by preparing agilawood leaves from aquilaria sinensis leaves, adding water, brewing, filtering and concentrating; the fructus alpiniae oxyphyllae juice is obtained by decocting with water and filtering. Through matching of the agilawood extract, the agilawood leaf tea soup and the fructus alpiniae oxyphyllae juice, the overall flavor and nutritional ingredients of the agilawood and fructus alpiniae oxyphyllae beverage are improved, and the obtained agilawood and fructus alpiniae oxyphyllae beverage has fresh and sweet spicy smell, soft and moderate fragrance, bright and light brown color, uniformity, no turbidity, mellow and refreshing taste, relatively unobvious bitter taste, soft and harmonious taste and no toxic or side effect. The structure is uniform, impurity-free and stable in state.

Description

Technical Field

[0001] The present invention relates to the technical field of plant tea beverages, and in particular to an agarwood and yiqi kernel beverage and a preparation method thereof. Background Art

[0002] White Aquilaria sinensis Aquilaria sinensis Aquilaria sinensis is a perennial tree of the genus Aquilariae in the family Thymelaeaceae. Its resinous wood is used as medicine, and its medicinal name is agarwood. It is also known as honey incense, stack incense, sinking incense, agar, and Wanxiang. Aquilaria sinensis leaves are the leaves of the Aquilaria sinensis plant. They are rich in volatile oils, flavonoids and their glycosides, phenols, reducing sugars, polysaccharides, amino acids and other chemical components. They have calming and sleep-inducing effects, antioxidant, intestinal detoxification, and beauty-enhancing effects. They also have anti-inflammatory and analgesic effects, lowering blood sugar and blood lipids, and can be used to treat symptoms such as chest and abdominal distension and pain, kidney deficiency, qi reversal, and shortness of breath. Aquilaria sinensis leaves have a large output, and the development and utilization of Aquilaria sinensis leaves have broad application prospects. Aquilaria sinensis leaves can be processed into agarwood leaf tea, which is popular among consumers because it does not contain theophylline and caffeine and also has certain health benefits. However, the agarwood leaf tea processed on the market lacks the unique agarwood aroma and does not blend harmoniously with the aroma of the finished tea. In addition, the production process also causes some loss of active substances during the tea making process.

[0003] Puzzle ( Alpinia oxyphylla Miq .), also known as Alpinia oxyphylla kernel and Alpinia oxyphylla seed, is the dried mature fruit of the ginger family plant Alpinia oxyphylla, containing volatile oils (such as eucalyptol and zingiberene) and polysaccharides. Traditional Chinese Medicine uses Alpinia oxyphylla to strengthen the spleen and stomach and enhance memory, and modern research indicates its antioxidant and neuroprotective properties. Alpinia oxyphylla has a pungent and slightly bitter taste and is typically enhanced through fermentation or the use of sweeteners. However, this taste enhancement increases the complexity of the process, diminishing the original flavor of Alpinia oxyphylla, preventing consumers from appreciating the original taste and leading to misunderstandings. Developing an agarwood tea with stable quality and a well-blended aroma by combining Alpinia oxyphylla with agarwood leaves offers promising market prospects. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide an agarwood and yiqi kernel beverage and a preparation method thereof, which blends the flavor of yiqi kernel with the aroma of agarwood leaves, thereby improving the overall flavor and nutritional content of the agarwood and yiqi kernel beverage.

[0005] The technical solution of the present invention is achieved as follows: An agarwood and oxyphylla beverage, comprising the following raw materials in parts by weight: 4-8 parts of agarwood extract, 8-15 parts of agarwood leaf tea, and 8-15 parts of oxyphylla juice; The agarwood extract is obtained by decocting, filtering and concentrating; The agarwood leaf tea is prepared by adding water to agarwood leaves, filtering and concentrating the agarwood leaves; The Alpinia oxyphylla juice is obtained by decocting in water and filtering.

[0006] A further solution is to include the following raw materials in parts by weight: 4 to 6 parts of agarwood extract, 8 to 12 parts of agarwood leaf tea and 8 to 12 parts of Alpinia oxyphylla juice.

[0007] A further solution is to include the following raw materials in parts by weight: 4 to 6 parts of agarwood extract, 9 to 11 parts of agarwood leaf tea and 9 to 11 parts of Alpinia oxyphylla juice.

[0008] A further solution is that the preparation method of the agarwood extract comprises: Take agarwood leaves, crush them, add 8-12 times the weight of the agarwood leaves in water, soak and extract for 30-60 minutes, boil for 1-2 hours, filter, add 8-12 times the weight of the agarwood leaves in water and repeat the boiling for 1-2 times, filter, combine the filtrate, and concentrate under reduced pressure at 60-65°C to a relative density of 1.15-1.18 to obtain agarwood extract.

[0009] A further solution is that the method for preparing the agarwood leaf tea soup comprises: Take agarwood leaves, wither them at low temperature at 22-25℃ for 8-15 hours, roll them and then lightly ferment them. After fermentation, dry them to control the moisture content to ≤10%, and screen them to obtain agarwood tea leaves; The conditions for mild fermentation are: fermentation temperature 24-26°C, fermentation time 2-4 hours, relative humidity 75%-80%; Add 85-90°C hot water to the agarwood tea leaves and brew for 2-4 minutes, filter, and concentrate to 20%-25% of the original volume to obtain agarwood leaf tea.

[0010] A further solution is that the conditions for kneading are: First, perform air compression at 2-4 MPa for 3-4 minutes, then perform light compression at 13-17 MPa for 8-12 minutes, then perform heavy compression at 23-27 MPa for 8-12 minutes, and finally perform loose compression at 8-12 MPa for 3-4 minutes. After fermentation is completed, the product is dried at a temperature of 60-70°C for a long time to control the moisture content to ≤10%. The material-liquid ratio of the agarwood tea leaves and hot water is 80-120 g: 3-5 L; It also includes adding an equal amount of hot water and repeating the brewing 1 to 2 times.

[0011] A further solution is that the method for preparing the Alpinia oxyphylla juice comprises: Take the fruit of Alpinia oxyphylla, crush it, add water at a material-liquid mass ratio of 1:8~12, and boil for 1~2 hours. Filter and take the decoction to obtain Alpinia oxyphylla juice.

[0012] A further solution is that the agarwood leaves are agarwood leaves produced by the white agarwood tree.

[0013] The present invention also provides a method for preparing the above-mentioned agarwood and yiqi kernel beverage, comprising the following steps: According to the recipe, the agarwood leaf tea soup is stirred, and the agarwood extract and the Alpinia oxyphylla juice are added while stirring to obtain the main ingredient; according to the mass percentage of 20%-25% of the main ingredient and 75%-80% of water, water is added to the main ingredient and mixed to obtain the agarwood and Alpinia oxyphylla beverage.

[0014] A further solution is that the stirring rate is 80-120 r / min. Compared with the prior art, the present invention has the following beneficial effects: The present invention improves the overall flavor and nutritional components of the agarwood and Alpinia oxyphylla beverage by combining agarwood extract, agarwood leaf tea and Alpinia oxyphylla juice. The obtained agarwood and Alpinia oxyphylla beverage has a sweet and spicy smell, a soft and moderate aroma, a bright and light brown color, is uniform and free of turbidity, has a mellow and refreshing taste, has a less obvious bitter taste, a soft and coordinated taste, a uniform texture, is free of impurities, and is in a stable state.

[0015] The present invention adopts a low-temperature and long-time withering method combined with a kneading process of air pressure, light pressure, heavy pressure and loose pressure, so that the agarwood leaf tea soup has a sweet aroma and a mellower taste. When combined with agarwood extract, it makes up for the loss of the product's unique agarwood smell. At the same time, when combined with Alpinia oxyphylla juice, the spicy taste of the Alpinia oxyphylla juice is further weakened, giving the beverage a unique overall style.

[0016] The agarwood and oxyphylla beverage provided by the present invention can be produced on an assembly line using modern tea-making equipment, and the production process parameters can be set, adjusted, and optimized, thereby achieving the goals of controllable production quality and scale expansion. The product has high stability and good product quality and safety. DETAILED DESCRIPTION

[0017] In order to better understand the technical content of the present invention, specific examples are provided below to further illustrate the present invention.

[0018] Unless otherwise specified, the experimental methods used in the examples of the present invention are all conventional methods.

[0019] Unless otherwise specified, the materials, reagents, etc. used in the examples of the present invention can be obtained from commercial sources.

[0020] Example 1 The preparation method of agarwood extract is as follows: Take fresh agarwood leaves after the agarwood is formed, crush them, sieve through 80 mesh, add water 10 times the weight of the agarwood leaves, soak at 60℃ for 30 min, boil for 1 h, filter, add water 8 times the weight of the agarwood leaves to the residue, boil for 1 h, filter, combine the two filtrates, and concentrate under reduced pressure at 60~65℃ to a relative density of 1.15~1.18 to obtain agarwood extract.

[0021] Example 2 The preparation method of agarwood leaf tea soup is as follows: (1) Take fresh agarwood leaves after the agarwood has formed, and wither them at 22-25℃ for 10 hours. The thickness is 2-3 cm. Cut the withered leaves into strips with a width of 1-2 cm and then roll them. The rolling settings are as follows: Air pressure: 3 MPa, 3 min; Light pressure: 15 MPa, 10 min; Heavy pressure: 25 MPa, 10 min; Loose pressure: 10 MPa, 3 min; The fermentation temperature is set at 25°C, the fermentation time is 3 hours, and the relative humidity is 75%-80% in a constant temperature incubator for light fermentation. Then, the enzyme activity is quickly stopped at 120°C, and the temperature is set at 60-70°C for long-term low-temperature drying to control the moisture content to ≤10%. After screening, agarwood tea leaves are obtained; (2) Take 100 g of agarwood tea leaves, add 5 L of 85-90℃ hot water and brew for 2 min, then filter. Add 3 L of 85-90℃ hot water to the filter residue and brew for 3 min, then filter. Combine the two filtrates and concentrate to 20%-25% of the original volume to obtain agarwood leaf tea soup.

[0022] Example 3 The preparation method of agarwood leaf tea soup is as follows: (1) Take fresh agarwood leaves after the agarwood has formed, and wither them at 22-25℃ for 15 hours. The thickness is 2-3 cm. Cut the withered leaves into strips with a width of 1-2 cm and then roll them. The rolling settings are as follows: Air pressure: 3 MPa, 3 min; Light pressure: 15 MPa, 10 min; Heavy pressure: 25 MPa, 10 min; Loose pressure: 10 MPa, 3 min; The fermentation temperature was set at 25°C, the fermentation time was 3 hours, and the relative humidity was 80% in a constant temperature incubator for light fermentation. The enzyme activity was then quickly stopped at 120°C, the tea was steamed at 90°C for 5 minutes, and the tea was quickly dried at 100°C for 3 hours. The moisture content was controlled to be ≤10%, and the tea was screened to obtain agarwood tea. (2) Take 100 g of agarwood tea leaves, add 5 L of 85-90°C hot water and brew for 2 min, then filter. Add 2 L of 85-90°C hot water to the filter residue and brew for 3 min, then filter. Combine the two filtrates and concentrate to 20%-25% of the original volume to obtain agarwood leaf tea.

[0023] Example 4 The preparation method of agarwood leaf tea soup is as follows: (1) Take fresh agarwood leaves after the agarwood has formed, and wither them at 22-25℃ for 10 h. The thickness is 2-3 cm. Cut the withered leaves into strips with a width of 1-2 cm and then roll them. Roll them continuously at 0.2-0.25 MPa and 25-28℃. The rolling settings are as follows: First time: 10 minutes; Second time: 20 minutes; The fermentation temperature was set at 25°C, the fermentation time was 3 hours, and the relative humidity was 80% in a constant temperature incubator for light fermentation. The enzyme activity was then quickly stopped at 120°C. The temperature was set at 60-70°C for long-term low-temperature drying to control the moisture content to ≤10%. The tea was then screened to obtain agarwood tea. (2) Take 100 g of agarwood tea leaves, add 5 L of 85-90°C hot water and brew for 2 min, then filter. Add 2 L of 85-90°C hot water to the filter residue and brew for 3 min, then filter. Combine the two filtrates and concentrate to 20%-25% of the original volume to obtain agarwood leaf tea.

[0024] Example 5 The main ingredients of a drink containing agarwood and yiqi kernels are as follows (by weight): 5 parts of agarwood extract of Example 1, 10 parts of agarwood leaf tea of Example 2, and 10 parts of Alpinia oxyphylla juice.

[0025] Example 6 The main ingredients of a drink containing agarwood and yiqi kernels are as follows (by weight): 5 parts of agarwood extract of Example 1, 10 parts of agarwood leaf tea of Example 3, and 10 parts of Alpinia oxyphylla juice.

[0026] Example 7 The main ingredients of a drink containing agarwood and yiqi kernels are as follows (by weight): 5 parts of agarwood extract of Example 1, 10 parts of agarwood leaf tea of Example 4, and 10 parts of Alpinia oxyphylla juice.

[0027] Example 8 A preparation method of an agarwood and yiqi bean drink, comprising the following steps: (1) Take fresh Alpinia oxyphylla fruit, crush it, add deionized water 10 times the weight of the fruit, boil for 1 hour, filter, and take the decoction to obtain Alpinia oxyphylla juice; (2) Stirring the agarwood leaf tea at a rate of 100 r / min, adding agarwood extract and alkyl oxyphylla juice while stirring to obtain the main ingredient of the agarwood and alkyl oxyphylla beverage; (3) Agarwood and Alpinia oxyphylla beverage is prepared by using a ratio of 25% of the main ingredient to 75% of water.

[0028] Example 9 The main ingredients of a drink containing agarwood and yiqi kernels are as follows (by weight): 4 parts of agarwood extract of Example 1, 15 parts of agarwood leaf tea of Example 2, and 10 parts of Alpinia oxyphylla juice.

[0029] Example 10 The main ingredients of a drink containing agarwood and yiqi kernels are as follows (by weight): 8 parts of agarwood extract of Example 1, 8 parts of agarwood leaf tea of Example 2, and 15 parts of Alpinia oxyphylla juice.

[0030] Comparative Example 1 The main ingredients of a drink containing agarwood and yiqi kernels are as follows (by weight): 10 parts of agarwood extract of Example 1, 5 parts of agarwood leaf tea of Example 2, and 10 parts of Alpinia oxyphylla juice.

[0031] The preparation method of the agarwood and alkyl oxyphylla beverage is the same as that of Example 8.

[0032] Comparative Example 2 The main ingredients of a drink containing agarwood and yiqi kernels are as follows (by weight): 5 parts of agarwood extract of Example 1, 5 parts of agarwood leaf tea of Example 2, and 8 parts of Alpinia oxyphylla juice.

[0033] The preparation method of the agarwood and alkyl oxyphylla beverage is the same as that of Example 8.

[0034] Test Example 1 Ten tasters who had undergone sensory evaluation training were selected to conduct sensory evaluation on the agarwood and yizhiren beverages prepared in Examples 5 to 7 and Comparative Examples 1 to 2, respectively. The sensory evaluation table is shown in Table 1, with a total score of 100 points.

[0035] Table 1 Sensory evaluation table

[0036] Table 2 Sensory evaluation results of agarwood and yiqi kernel beverage

[0037] As shown in Table 2 above, different agarwood leaf processing conditions and recipes have a significant impact on the sensory properties of the final agarwood and yiqi kernel beverage. Using excessively high temperatures to make agarwood leaves for tea can easily lead to the loss of aromatic substances and some nutrients, resulting in a lack of aroma and taste in the final product. Using a low-temperature, long-term withering method combined with a kneading process involving air, light, heavy, and loose pressure gives the agarwood leaf tea a refreshing sweet aroma and a more mellow and refreshing taste. Pairing it with agarwood extract compensates for the loss of the product's unique agarwood aroma, while pairing it with yiqi kernel juice further reduces the pungent taste of the juice. The combination of agarwood extract, agarwood leaf tea, and yiqi kernel juice also enhances the overall flavor and nutritional content of the beverage. The resulting agarwood and yiqi kernel beverage has a refreshing sweet and spicy aroma with a soft and moderate aroma, a bright, light brown, uniform color without turbidity, a mellow and refreshing taste with less noticeable bitterness, a soft and harmonious flavor, a uniform texture, and a stable state.

[0038] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications are also considered to be within the scope of protection of the present invention.

Claims

1. A beverage containing agarwood and yiqi kernels, characterized in that: The raw materials include the following parts by weight: 4-8 parts of agarwood extract, 8-15 parts of agarwood leaf tea and 8-15 parts of Alpinia oxyphylla juice; The agarwood extract is obtained by decocting, filtering and concentrating; The agarwood leaf tea is prepared by adding water to agarwood leaves, filtering and concentrating the agarwood leaves; The Alpinia oxyphylla juice is obtained by decocting in water and filtering.

2. The agarwood and yiqi kernel beverage according to claim 1, characterized in that: The preparation comprises the following raw materials in parts by weight: 4 to 6 parts of agarwood extract, 8 to 12 parts of agarwood leaf tea and 8 to 12 parts of Alpinia oxyphylla juice.

3. The agarwood and yiqi kernel beverage according to claim 2, characterized in that: The preparation comprises the following raw materials in parts by weight: 4 to 6 parts of agarwood extract, 9 to 11 parts of agarwood leaf tea and 9 to 11 parts of Alpinia oxyphylla juice.

4. The agarwood and yiqi kernel beverage according to claim 1, characterized in that: The preparation method of the agarwood extract comprises: Take agarwood leaves, crush them, add 8-12 times the weight of the agarwood leaves in water, soak and extract for 30-60 minutes, boil for 1-2 hours, filter, add 8-12 times the weight of the agarwood leaves in water and repeat the boiling for 1-2 times, filter, combine the filtrate, and concentrate under reduced pressure at 60-65°C to a relative density of 1.15-1.18 to obtain agarwood extract.

5. The agarwood and yiqi kernel beverage according to claim 1, characterized in that: The preparation method of the agarwood leaf tea soup comprises: Take agarwood leaves, wither them at low temperature at 22-25℃ for 8-15 hours, roll them and then lightly ferment them. After fermentation, dry them to control the moisture content to ≤10%, and screen them to obtain agarwood tea leaves; The conditions for mild fermentation are: fermentation temperature 24-26°C, fermentation time 2-4 hours, relative humidity 75%-80%; Add 85-90°C hot water to the agarwood tea leaves and brew for 2-4 minutes, filter, and concentrate to 20%-25% of the original volume to obtain agarwood leaf tea.

6. The agarwood and yiqi kernel beverage according to claim 5, characterized in that: The conditions of the kneading are: First, perform air compression at 2-4 MPa for 3-4 minutes, then perform light compression at 13-17 MPa for 8-12 minutes, then perform heavy compression at 23-27 MPa for 8-12 minutes, and finally perform loose compression at 8-12 MPa for 3-4 minutes. After fermentation is completed, the product is dried at a temperature of 60-70°C for a long time to control the moisture content to ≤10%. The material-liquid ratio of the agarwood tea leaves and hot water is 80-120 g: 3-5 L; It also includes adding an equal amount of hot water and repeating the brewing 1 to 2 times.

7. The agarwood and yiqi kernel beverage according to claim 1, characterized in that: The preparation method of the Alpinia oxyphylla juice comprises: Take the fruit of Alpinia oxyphylla, crush it, add water at a material-liquid mass ratio of 1:8~12, and boil for 1~2 hours. Filter and take the decoction to obtain Alpinia oxyphylla juice.

8. The agarwood and yiqi kernel beverage according to claim 1, characterized in that: The agarwood leaves are the agarwood leaves after the agarwood is produced by the white agarwood tree.

9. The method for preparing an agarwood and alkali-oxygen-aloe beverage according to any one of claims 1 to 8, characterized in that: The steps include: According to the recipe, the agarwood leaf tea soup is stirred, and the agarwood extract and the Alpinia oxyphylla juice are added while stirring to obtain the main ingredient; according to the mass percentage of 20%-25% of the main ingredient and 75%-80% of water, water is added to the main ingredient and mixed to obtain the agarwood and Alpinia oxyphylla beverage.

10. The method for preparing an agarwood and yiqi kernel beverage according to claim 9, characterized in that: The stirring rate is 80-120 r / min.

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