Herbal tea formula containing elsholtzia rugulosa and preparation method thereof
By combining cellulase-assisted steam distillation and microencapsulation technology with cellulase-assisted ultrasonic extraction, the problem of preserving the active ingredients of wild jujube has been solved, achieving unique innovation and efficient extraction of herbal tea products. This meets the needs of modern consumers for low-sugar and healthy drinks and drives economic development.
Patent Information
- Application Number
- CN202511339976.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-19
- Publication Date
- 2025-11-14
AI Technical Summary
The active ingredients of wild berries in existing herbal tea products are not easy to preserve, traditional extraction processes result in the loss of volatile oils, resource utilization is insufficient, and there is a lack of unique and innovative formulas, making it difficult to meet the needs of modern consumers for low-sugar and healthy drinks.
The volatile oil was extracted using cellulase-assisted steam distillation and made into microcapsules. Water-soluble components were extracted using cellulase-assisted ultrasonic extraction. The effective components of the medicinal materials were extracted under low temperature conditions. The volatile oil was stabilized using microcapsule technology. The mixture was then combined with high-pressure homogenization and spray drying technology to form a powder.
It effectively retains and stabilizes volatile active ingredients, improves extraction rate, results in long-lasting product flavor and clear, bright color, possesses heat-clearing and detoxifying effects, improves resource utilization, and drives economic development.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of beverage technology and relates to a herbal tea formula containing wild jujube and its preparation method. Background Technology
[0002] Herbal tea is a general term for traditional Chinese herbal beverages, known for their health benefits such as clearing heat and detoxifying, quenching thirst, and removing dampness and heat. In recent years, with the increasing health awareness of the public, the herbal tea market has continued to grow and expand, with increasingly diverse product varieties, and it has become one of the most popular daily drinks among consumers.
[0003] Most herbal tea products on the market currently use common Chinese medicinal herbs such as Prunella vulgaris, chrysanthemum, honeysuckle, and licorice as raw materials. However, product homogenization is serious, and there is a lack of innovative formulas with distinct regional and ethnic characteristics. At the same time, in pursuit of universal taste, some products have a high sugar content, making it difficult to meet the modern consumer demand for low-sugar, healthy drinks.
[0004] Elsholtzia rugulosa, a plant belonging to the genus Elsholtzia in the Lamiaceae family, is widely distributed in southwestern China and is an important medicinal and edible plant resource in Chuxiong Yi Autonomous Prefecture, Yunnan Province. The local Yi people have a long tradition of consuming Elsholtzia rugulosa, either drying it for tea or using it as a spice in soups. Studies have shown that Elsholtzia rugulosa is rich in volatile oils, flavonoids, phenols, and other active ingredients, possessing pharmacological effects such as clearing heat and reducing inflammation, soothing the stomach and dispelling wind, and anti-inflammatory and antibacterial properties, making it highly potential for development into a distinctive health beverage.
[0005] Despite the promising application prospects of wild jujube, its development and utilization in herbal tea products still faces the following technical bottlenecks:
[0006] 1. Active ingredients are not easily preserved: The unique aroma and some pharmacological effects of wild berries come from their volatile oils. However, volatile oils are unstable and easily volatilized, oxidized, and photodegraded. They are easily lost during traditional decoction processing or product storage, resulting in weakened product flavor and reduced efficacy.
[0007] 2. Defects of traditional extraction processes: Current herbal tea production processes mostly use high-temperature decoction. Although this method can effectively extract water-soluble components, it will seriously damage heat-sensitive volatile oil components and may cause other effective components to decompose due to prolonged high-temperature heating, reducing extraction efficiency and product quality.
[0008] 3. Insufficient utilization of resources: At present, the utilization of wild rice is still in the stage of traditional folk application, lacking in-depth development based on modern food engineering technology, failing to transform its value into a market-competitive commodity, and failing to effectively drive local economic development. Summary of the Invention
[0009] One of the objectives of this invention is to provide a herbal tea formula containing wild jujube, which produces a product with good heat-clearing and detoxifying effects, effectively solving problems such as sore throat, oral ulcers, cough with phlegm, and constipation caused by internal heat.
[0010] The second objective of this invention is to provide a method for preparing herbal tea containing wild clover. The key point is that the extraction method of the medicinal materials should be advanced and scientific, so as to fully extract the effective components of the medicinal materials in the formula, and have good stability, clear and bright appearance, good taste and aroma, and good mellowness.
[0011] The third objective of this invention is to develop and utilize the resources of Yebazi to generate better economic benefits, increase the income of the Yi people, and revitalize the rural economy of ethnic minority areas.
[0012] The technical solution of the present invention is as follows:
[0013] I. Preparation of Herbal Tea Beverages
[0014] (I) Formula
[0015] Based on the efficacy of each medicinal herb and the purpose of herbal tea in clearing heat and detoxifying, the formula of this invention is as follows: 60g of fresh wild berries, 40g of fresh honeysuckle, 6-10g of dried chrysanthemum, 6-10g of dried dandelion, 6-10g of dried monk fruit, 10g of sucrose, and 0.2%-0.5% of citric acid.
[0016] (II) Preparation method of herbal tea beverage
[0017] 1. Material preparation
[0018] Prepare the stems and leaves of wild jujube, honeysuckle, chrysanthemum, dandelion, and monk fruit according to the formula ratio, and then select, crush, wash, and remove impurities.
[0019] 2. Extraction of volatile oils from wild clover and honeysuckle by cellulase-assisted steam distillation.
[0020] Volatile oils were extracted from *Lonicera japonica* and *Lonicera macrantha* using cellulase-assisted steam distillation. The method is as follows:
[0021] Fresh stems and leaves of *Gnaphalium affine* were placed in a distillation apparatus, and 0.5% (by weight of the herb) of cellulase and 6 times the weight of purified water were added. The mixture was kept at 30°C for 3 hours for enzymatic hydrolysis. The mixture was then transferred to a steam distillation extractor and steam distilled at 90°C for 1.5 hours. The distillate was collected, salted out with sodium chloride, filtered, and the filtrate was extracted several times with diethyl ether. The extract was dehydrated with anhydrous sodium sulfate, filtered, and the ether was recovered from the filtrate, yielding a pale yellow oily liquid. The liquid was weighed and transferred to an essential oil bottle for storage.
[0022] The extraction method for volatile oil from honeysuckle is as described above.
[0023] 3. The volatile oils of wild jujube and honeysuckle were respectively made into microcapsules.
[0024] The process flow is as follows: composite wall material + sucrose fatty acid ester — purified water — wall material emulsion — wild clover volatile oil (or honeysuckle volatile oil) + glyceryl monostearate — shear emulsification — high-pressure homogenization — spray drying — wild clover (or honeysuckle) volatile oil microcapsules. The specific preparation method is as follows:
[0025] Soy protein isolate and maltodextrin were used as the composite wall material, and sucrose fatty acid ester and glyceryl monostearate were used as the composite emulsifier (2.5% dosage, monostearate:sucrose ester = 3:7). First, the composite wall material and sucrose fatty acid ester were dissolved in purified water at 70℃ to form a wall material solution, and glyceryl monostearate was dissolved in *Lysimachia christinae* volatile oil to form a core material solution (core material:wall material = 1.5:1). Next, the formed wall material solution was slowly added to the core material solution to form an O / W type primary emulsion. Then, it was sheared and emulsified at high speed (10000 r / min) for 6 min using a high-speed shear disperser. Subsequently, it was homogenized twice using a high-pressure homogenizer at 35–40 MPa. The resulting emulsion was immediately spray-dried. The inlet air temperature of the spray dryer was 180℃, the outlet air temperature was 90–95℃, and the feed temperature was 55℃. The powder obtained in the collector was the *Lysimachia christinae* volatile oil microcapsules.
[0026] The preparation method of honeysuckle volatile oil microcapsules is as described above.
[0027] 4. Cellulase-assisted ultrasonic extraction of active ingredients from chrysanthemum, dandelion, and monk fruit.
[0028] The residue from the extraction of volatile oils from chrysanthemum, dandelion, monk fruit, and wild clover and honeysuckle (the purpose being to fully extract the water-soluble components such as flavonoids and chlorogenic acid from these two herbs) was placed in a container, and 8 times the volume of purified water and 0.5% cellulase were added. The mixture was kept at 30°C for 3 hours of enzymatic hydrolysis. Then, it was transferred to an ultrasonic extractor and extracted at 50°C for 30 minutes. The ultrasonic vibrations ensured the full extraction of the active ingredients from the herbs.
[0029] Separation of extract: The extract is filtered for the first time through a filter screen or gauze and left to stand for 1-2 hours. After the impurities in the liquid settle, it is filtered for the second time through a diatomaceous earth filter. The flavor will not be damaged, and the herbal tea obtained after filtration will be clearer and purer.
[0030] 5. Herbal Tea Preparation
[0031] Add purified water to the filtrate to 1500ml, then add the volatile oil inclusion complex of wild clover and honeysuckle, sucrose, citric acid, and preservatives. Stir well to improve the taste of the herbal tea and extend its shelf life.
[0032] 6. Sterilization and repackaging
[0033] The flavored herbal tea liquid is autoclaved at 110℃ in a sealed environment for 10-20 minutes, and then aseptically packaged into sterilized plastic bottles, aluminum-plastic boxes or cans.
[0034] II. Production Process of Tea Bags
[0035] 1. Recipe: 10g wild berries, 8g honeysuckle, 6g chrysanthemum, 6g dandelion, 5g monk fruit.
[0036] 2. Making tea bags: Grind the dried herbs of wild jujube, honeysuckle, chrysanthemum, dandelion, and monk fruit into coarse powder and put them into tea bags.
[0037] 3. Brewing: Put an appropriate amount of herbal tea bag into a teacup or teapot, pour in boiling water at about 90℃, cover and steep for about 5 minutes until the tea color deepens.
[0038] 4. Seasoning: You can add appropriate amounts of cane sugar, rock sugar or honey to taste.
[0039] Compared with the prior art, the present invention has the following beneficial effects:
[0040] 1. Scientifically formulated, with synergistic effects and high safety:
[0041] This invention scientifically combines carefully selected wild jujube, honeysuckle, chrysanthemum, dandelion, and monk fruit. The combined effects of these herbs work synergistically to clear heat and detoxify, dispel wind and heat, soothe the throat and improve eyesight, and moisten the lungs and relieve cough. It has excellent relieving and therapeutic effects on symptoms such as sore throat, oral ulcers, dry eyes, and excessive phlegm caused by internal heat.
[0042] The ingredients used in the formula are all plants that are both food and medicine or have been consumed by people for a long time (wild berries), which are highly safe and have no side effects, meeting the modern consumer's pursuit of natural and healthy drinks.
[0043] 2. It retains and stabilizes volatile active ingredients to the greatest extent, resulting in a unique and long-lasting flavor:
[0044] This invention innovatively employs cellulase-assisted steam distillation to extract the volatile core aroma and active ingredients from wild clover and honeysuckle. This method can gently and efficiently release the volatile oils bound by the cell wall. Compared with the traditional direct distillation method, the extraction time is shorter and the extraction rate is higher, while avoiding the destruction of aromatic substances caused by high-temperature decoction.
[0045] The most innovative aspect of this invention lies in the use of microencapsulation technology (using soy protein isolate and maltodextrin as wall materials) to encapsulate extracted volatile oils into microcapsules. This technology significantly solves the industry-wide problems of volatile oils being volatile, easily oxidized, and unstable, effectively preventing the loss of aroma and active ingredients during production and storage, resulting in a long-lasting and stable product flavor. The microcapsule powder form also facilitates subsequent formulation, ensuring consistent flavor across different batches of product.
[0046] 3. The active ingredients are fully extracted, resulting in excellent product quality:
[0047] For water-soluble active ingredients (such as flavonoids and chlorogenic acid) in medicinal herbs such as chrysanthemum, dandelion, and monk fruit, this invention employs cellulase-assisted ultrasonic low-temperature extraction technology. This technology, conducted at low temperatures, avoids the decomposition and inactivation of heat-sensitive active ingredients due to high-temperature decoction. Simultaneously, the mechanical oscillation and cavitation effect of ultrasound combined with the biodegradation effect of enzymes significantly improves extraction efficiency, resulting in a more complete and thorough extraction.
[0048] The herbal tea beverage prepared by the above combined process not only has a refreshing and mellow taste with a pleasant sweet and sour flavor, but also has a clear and bright color without any sediment, resulting in excellent sensory quality.
[0049] 4. High resource utilization rate, significant economic and social benefits:
[0050] This invention deeply develops and utilizes the unique plant resources of Southwest China—wild clover—transforming resource advantages into product advantages and creating higher economic value.
[0051] The promotion and application of this invention can drive the planting and harvesting of wild berries, provide new industrial growth points for ethnic minority areas such as the Yi people in Yunnan, increase farmers' income, and have positive social benefits.
[0052] The product comes in various forms, including ready-to-drink liquid beverages and convenient tea bags, meeting the needs of different consumption scenarios and showing broad market prospects. Detailed Implementation
[0053] The following detailed description, in conjunction with specific embodiments, illustrates the proposed herbal tea formula containing wild jujube and its preparation method. The advantages and features of the present invention will become clearer from the following description.
[0054] Example 1
[0055] Ingredients: 60g fresh wild berries, 40g fresh honeysuckle, 10g dried chrysanthemum, 10g dried dandelion, 10g dried monk fruit, 10g sucrose, 0.5% citric acid.
[0056] Preparation method: (1) Material preparation: Prepare wild basil stems and leaves, honeysuckle, chrysanthemum, dandelion and monk fruit according to the formula ratio, and select, crush appropriately, wash and remove impurities.
[0057] (2) Extraction of volatile oils from wild clover and honeysuckle: Fresh wild clover stems and leaves were placed in a distillation apparatus, and 0.5% of the amount of cellulase and 6 times the amount of purified water were added. The temperature was maintained at 30°C for 3 hours of enzymatic hydrolysis. Then, the mixture was transferred to a steam distillation extractor and steam distilled at 90°C for 1.5 hours. The distillate was collected, salted out with sodium chloride, filtered, and the filtrate was extracted with ether in fractions. The extract was dehydrated with anhydrous sodium sulfate, filtered, and the ether was recovered from the filtrate to obtain a pale yellow oily liquid. The liquid was weighed and transferred to an essential oil bottle for storage.
[0058] The extraction method for volatile oil from honeysuckle is as described above.
[0059] (3) Microcapsules were made from the volatile oils of *Lonicera japonica* and *Lonicera macrantha* respectively: Soy protein isolate and maltodextrin were used as composite wall materials, and sucrose fatty acid esters and glyceryl monostearate were used as composite emulsifiers (2.5% dosage, monostearate: sucrose ester = 3:7). First, the composite wall material and sucrose fatty acid esters were dissolved in purified water at 70℃ to form a wall material solution, and glyceryl monostearate was dissolved in the volatile oil of *Lonicera japonica* to form a core material solution (core material: wall material = 1.5:1); then, the formed wall material solution was slowly added to the core material solution to form an O / W type primary emulsion, and then sheared and emulsified at high speed (10000 r / min) for 6 min using a high-speed shear disperser; subsequently, it was homogenized twice using a high-pressure homogenizer at 35-40 MPa. The emulsion obtained after homogenization is immediately spray-dried. The inlet air temperature of the spray dryer is 180℃, the outlet air temperature is 90~95℃, and the feed temperature is 55℃. The powder obtained in the collector is the wild basil volatile oil microcapsule.
[0060] The preparation method of honeysuckle volatile oil microcapsules is as described above.
[0061] (4) Extraction of active ingredients from chrysanthemum, dandelion, and monk fruit: Place the residue from chrysanthemum, dandelion, monk fruit, and the residue from the extraction of volatile oils from wild chrysanthemum and honeysuckle (the purpose being to fully extract the water-soluble components such as flavonoids and chlorogenic acid from these two herbs) into a container. Add 8 times the volume of purified water and 0.5% cellulase, maintain a temperature of 30℃, and enzymatically hydrolyze for 3 hours. Then transfer to an ultrasonic extractor and extract at 50℃ for 30 minutes. The ultrasonic oscillation ensures the full extraction of active ingredients from the herbs.
[0062] (5) Separation of extract: The extract is filtered for the first time through a filter screen or gauze and left for 1-2 hours. After the impurities in the liquid settle, it is filtered for the second time through a diatomaceous earth filter. The taste will not be damaged, and the herbal tea obtained after filtration will be clearer and purer.
[0063] (6) Preparation of herbal tea: Add purified water to the filtrate to 1500ml, add the volatile oil inclusion complex of wild jujube and honeysuckle, 10g sucrose, 0.5% citric acid, and preservative, stir well to make the herbal tea taste better and extend its shelf life.
[0064] (7) Sterilization and dispensing: Sterilize the flavored herbal tea liquid by autoclaving at 110°C for 10-20 minutes in a sealed environment, and then dispense it into sterilized plastic bottles, aluminum-plastic boxes or cans under aseptic conditions.
[0065] Example 2
[0066] Ingredients: 60g fresh wild berries, 40g fresh honeysuckle, 8g dried chrysanthemum, 8g dried dandelion, 8g dried monk fruit, 10g sucrose, 0.3% citric acid.
[0067] Preparation method: (1) Material preparation: Prepare wild basil stems and leaves, honeysuckle, chrysanthemum, dandelion and monk fruit according to the formula ratio, and select, crush appropriately, wash and remove impurities.
[0068] (2) Extraction of volatile oils from wild clover and honeysuckle: Fresh wild clover stems and leaves were placed in a distillation apparatus, and 0.5% of the amount of cellulase and 6 times the amount of purified water were added. The temperature was maintained at 30°C for 3 hours of enzymatic hydrolysis. Then, the mixture was transferred to a steam distillation extractor and steam distilled at 90°C for 1.5 hours. The distillate was collected, salted out with sodium chloride, filtered, and the filtrate was extracted with ether in fractions. The extract was dehydrated with anhydrous sodium sulfate, filtered, and the ether was recovered from the filtrate to obtain a pale yellow oily liquid. The liquid was weighed and transferred to an essential oil bottle for storage.
[0069] The extraction method for volatile oil from honeysuckle is as described above.
[0070] (3) Microcapsules were made from the volatile oils of *Lonicera japonica* and *Lonicera macrantha* respectively: Soy protein isolate and maltodextrin were used as composite wall materials, and sucrose fatty acid esters and glyceryl monostearate were used as composite emulsifiers (2.5% dosage, monostearate: sucrose ester = 3:7). First, the composite wall material and sucrose fatty acid esters were dissolved in purified water at 70℃ to form a wall material solution, and glyceryl monostearate was dissolved in the volatile oil of *Lonicera japonica* to form a core material solution (core material: wall material = 1.5:1); then, the formed wall material solution was slowly added to the core material solution to form an O / W type primary emulsion, and then sheared and emulsified at high speed (10000 r / min) for 6 min using a high-speed shear disperser; subsequently, it was homogenized twice using a high-pressure homogenizer at 35-40 MPa. The emulsion obtained after homogenization is immediately spray-dried. The inlet air temperature of the spray dryer is 180℃, the outlet air temperature is 90~95℃, and the feed temperature is 55℃. The powder obtained in the collector is the wild basil volatile oil microcapsule.
[0071] The preparation method of honeysuckle volatile oil microcapsules is as described above.
[0072] (4) Extraction of active ingredients from chrysanthemum, dandelion, and monk fruit: Place the residue from chrysanthemum, dandelion, monk fruit, and the residue from the extraction of volatile oils from wild chrysanthemum and honeysuckle (the purpose being to fully extract the water-soluble components such as flavonoids and chlorogenic acid from these two herbs) into a container. Add 8 times the volume of purified water and 0.5% cellulase, maintain a temperature of 30℃, and enzymatically hydrolyze for 3 hours. Then transfer to an ultrasonic extractor and extract at 50℃ for 30 minutes. The ultrasonic oscillation ensures the full extraction of active ingredients from the herbs.
[0073] (5) Separation of extract: The extract is filtered for the first time through a filter screen or gauze and left for 1-2 hours. After the impurities in the liquid settle, it is filtered for the second time through a diatomaceous earth filter. The taste will not be damaged, and the herbal tea obtained after filtration will be clearer and purer.
[0074] (6) Preparation of herbal tea: Add purified water to the filtrate to 1500ml, add the volatile oil inclusion complex of wild jujube and honeysuckle, 10g sucrose, 0.3% citric acid, and preservative, stir well to make the herbal tea taste better and extend its shelf life.
[0075] (7) Sterilization and dispensing: Sterilize the flavored herbal tea liquid by autoclaving at 110°C for 10-20 minutes in a sealed environment, and then dispense it into sterilized plastic bottles, aluminum-plastic boxes or cans under aseptic conditions.
[0076] Example 3
[0077] Formula: 60g of fresh wild berries, 40g of fresh honeysuckle, 6g of dried chrysanthemum, 6g of dried dandelion, 6g of dried monk fruit, 10g of sucrose, 0.2% of citric acid. Preparation method: (1) Material preparation: Prepare the stems and leaves of wild berries, honeysuckle, chrysanthemum, dandelion and monk fruit according to the formula ratio, and select, crush appropriately, wash and remove impurities.
[0078] (2) Extraction of volatile oils from wild clover and honeysuckle: Fresh wild clover stems and leaves were placed in a distillation apparatus, and 0.5% of the amount of cellulase and 6 times the amount of purified water were added. The temperature was maintained at 30°C for 3 hours of enzymatic hydrolysis. Then, the mixture was transferred to a steam distillation extractor and steam distilled at 90°C for 1.5 hours. The distillate was collected, salted out with sodium chloride, filtered, and the filtrate was extracted with ether in fractions. The extract was dehydrated with anhydrous sodium sulfate, filtered, and the ether was recovered from the filtrate to obtain a pale yellow oily liquid. The liquid was weighed and transferred to an essential oil bottle for storage.
[0079] The extraction method for volatile oil from honeysuckle is as described above.
[0080] (3) Microcapsules were made from the volatile oils of *Lonicera japonica* and *Lonicera macrantha* respectively: Soy protein isolate and maltodextrin were used as composite wall materials, and sucrose fatty acid esters and glyceryl monostearate were used as composite emulsifiers (2.5% dosage, monostearate: sucrose ester = 3:7). First, the composite wall material and sucrose fatty acid esters were dissolved in purified water at 70℃ to form a wall material solution, and glyceryl monostearate was dissolved in the volatile oil of *Lonicera japonica* to form a core material solution (core material: wall material = 1.5:1); then, the formed wall material solution was slowly added to the core material solution to form an O / W type primary emulsion, and then sheared and emulsified at high speed (10000 r / min) for 6 min using a high-speed shear disperser; subsequently, it was homogenized twice using a high-pressure homogenizer at 35-40 MPa. The emulsion obtained after homogenization is immediately spray-dried. The inlet air temperature of the spray dryer is 180℃, the outlet air temperature is 90~95℃, and the feed temperature is 55℃. The powder obtained in the collector is the wild basil volatile oil microcapsule.
[0081] The preparation method of honeysuckle volatile oil microcapsules is as described above.
[0082] (4) Extraction of active ingredients from chrysanthemum, dandelion, and monk fruit: Place the residue from chrysanthemum, dandelion, monk fruit, and the residue from the extraction of volatile oils from wild chrysanthemum and honeysuckle (the purpose being to fully extract the water-soluble components such as flavonoids and chlorogenic acid from these two herbs) into a container. Add 8 times the volume of purified water and 0.5% cellulase, maintain a temperature of 30℃, and enzymatically hydrolyze for 3 hours. Then transfer to an ultrasonic extractor and extract at 50℃ for 30 minutes. The ultrasonic oscillation ensures the full extraction of active ingredients from the herbs.
[0083] (5) Separation of extract: The extract is filtered for the first time through a filter screen or gauze and left for 1-2 hours. After the impurities in the liquid settle, it is filtered for the second time through a diatomaceous earth filter. The taste will not be damaged, and the herbal tea obtained after filtration will be clearer and purer.
[0084] (6) Preparation of herbal tea: Add purified water to the filtrate to 1500ml, add the volatile oil inclusion complex of wild jujube and honeysuckle, 10g sucrose, 0.2% citric acid, and preservative, stir well to make the herbal tea taste better and extend its shelf life.
[0085] (7) Sterilization and dispensing: Sterilize the flavored herbal tea liquid by autoclaving at 110°C for 10-20 minutes in a sealed environment, and then dispense it into sterilized plastic bottles, aluminum-plastic boxes or cans under aseptic conditions.
[0086] Example 4
[0087] Ingredients: 60g fresh wild berries, 40g fresh honeysuckle, 10g dried chrysanthemum, 10g dried dandelion, 8g dried monk fruit, 10g cane sugar.
[0088] Preparation method: (1) Material preparation: Prepare wild basil stems and leaves, honeysuckle, chrysanthemum, dandelion and monk fruit according to the formula ratio, and select, crush appropriately, wash and remove impurities.
[0089] (2) Extraction of volatile oils from wild clover and honeysuckle: Fresh wild clover stems and leaves were placed in a distillation apparatus, and 0.5% of the amount of cellulase and 6 times the amount of purified water were added. The temperature was maintained at 30°C for 3 hours of enzymatic hydrolysis. Then, the mixture was transferred to a steam distillation extractor and steam distilled at 90°C for 1.5 hours. The distillate was collected, salted out with sodium chloride, filtered, and the filtrate was extracted with ether in fractions. The extract was dehydrated with anhydrous sodium sulfate, filtered, and the ether was recovered from the filtrate to obtain a pale yellow oily liquid. The liquid was weighed and transferred to an essential oil bottle for storage.
[0090] The extraction method for volatile oil from honeysuckle is as described above.
[0091] (3) Microcapsules were made from the volatile oils of *Lonicera japonica* and *Lonicera macrantha* respectively: Soy protein isolate and maltodextrin were used as composite wall materials, and sucrose fatty acid esters and glyceryl monostearate were used as composite emulsifiers (2.5% dosage, monostearate: sucrose ester = 3:7). First, the composite wall material and sucrose fatty acid esters were dissolved in purified water at 70℃ to form a wall material solution, and glyceryl monostearate was dissolved in the volatile oil of *Lonicera japonica* to form a core material solution (core material: wall material = 1.5:1); then, the formed wall material solution was slowly added to the core material solution to form an O / W type primary emulsion, and then sheared and emulsified at high speed (10000 r / min) for 6 min using a high-speed shear disperser; subsequently, it was homogenized twice using a high-pressure homogenizer at 35-40 MPa. The emulsion obtained after homogenization is immediately spray-dried. The inlet air temperature of the spray dryer is 180℃, the outlet air temperature is 90~95℃, and the feed temperature is 55℃. The powder obtained in the collector is the wild basil volatile oil microcapsule.
[0092] The preparation method of honeysuckle volatile oil microcapsules is as described above.
[0093] (4) Extraction of active ingredients from chrysanthemum, dandelion, and monk fruit: Place the residue from chrysanthemum, dandelion, monk fruit, and the residue from the extraction of volatile oils from wild chrysanthemum and honeysuckle (the purpose being to fully extract the water-soluble components such as flavonoids and chlorogenic acid from these two herbs) into a container. Add 8 times the volume of purified water and 0.5% cellulase, maintain a temperature of 30℃, and enzymatically hydrolyze for 3 hours. Then transfer to an ultrasonic extractor and extract at 50℃ for 30 minutes. The ultrasonic oscillation ensures the full extraction of active ingredients from the herbs.
[0094] (5) Separation of extract: The extract is filtered for the first time through a filter screen or gauze and left for 1-2 hours. After the impurities in the liquid settle, it is filtered for the second time through a diatomaceous earth filter. The taste will not be damaged, and the herbal tea obtained after filtration will be clearer and purer.
[0095] (6) Preparation of herbal tea: Add purified water to the filtrate to 1500ml, add the volatile oil inclusion complex of wild jujube and honeysuckle, 10g sucrose, and preservative, stir well to make the herbal tea taste better and extend its shelf life.
[0096] (7) Sterilization and dispensing: Sterilize the flavored herbal tea liquid by autoclaving at 110°C for 10-20 minutes in a sealed environment, and then dispense it into sterilized plastic bottles, aluminum-plastic boxes or cans under aseptic conditions.
[0097] The present invention has the following technical advantages:
[0098] 1. The formula of this invention is reasonable and safe.
[0099] The formula of this invention includes five medicinal herbs: wild jujube, honeysuckle, chrysanthemum, dandelion, and monk fruit. The formula is reasonable in terms of its heat-clearing and detoxifying effects. Moreover, wild jujube is a plant that the Yi people have been eating for a long time, and honeysuckle, chrysanthemum, dandelion, and monk fruit are medicinal herbs that can be used as both food and medicine as announced by the National Health Commission, and are safe for human use.
[0100] 2. The preparation process of this invention is more advanced and scientific, which can fully extract the effective components from the medicinal materials and improve the stability of the effective components.
[0101] (1) In the preparation process, the volatile oils in fresh wild clover and honeysuckle are extracted by enzymatic steam distillation, which avoids the destruction of their aromatic volatile components when these two herbs are decocted, thus affecting the refreshing aroma of the herbal tea beverage. Moreover, the enzymatic steam distillation method not only significantly shortens the steam distillation time and saves energy, but also significantly improves the extraction rate of volatile oils.
[0102] (2) Using microcapsule preparation technology, the volatile oils of wild jujube and honeysuckle are respectively made into microcapsules to prevent the loss of volatile oils through volatilization, increase the stability and effectiveness of volatile components in the medicinal materials, and also achieve the purpose of slow release of volatile oils. Moreover, the microcapsules of wild jujube or honeysuckle volatile oils are dry powders, which can be sealed and stored for a long time. They can be added to subsequent batches of herbal tea to ensure the refreshing aroma of the herbal tea beverage.
[0103] (3) Ultrasonic extraction technology is used in the preparation process to extract the effective components of chrysanthemum, dandelion and monk fruit under low temperature conditions, avoiding the destruction of their active components by traditional decoction methods.
[0104] (4) This invention uses advanced medicinal material extraction methods and microcapsule preparation technology, which can fully extract the effective components of the medicinal materials in the formula and improve stability. Its heat-clearing and detoxifying effects are better than those of Jiaduobao herbal tea, and its aroma is better.
[0105] Sensory evaluation of the herbal tea beverage of this invention
[0106] Thirty students majoring in Food Quality and Safety from Chuxiong Medical College were selected to receive sensory evaluation skills training. After the training, the students conducted sensory evaluations of the herbal tea beverages containing *Wild Ba Zi* prepared in Examples 1-4 in a clean, well-ventilated, and well-lit laboratory, with a maximum score of 100 points. The sensory evaluation index system is shown in Table 1.
[0107] Meanwhile, using pure water as a blank control, the absorbance of the herbal tea beverage was measured at 500–600 nm using a UV spectrophotometer (to determine the appearance and color of the herbal tea beverage). The sensory evaluation and absorbance results are shown in Table 2.
[0108] Table 1 Sensory evaluation index system for herbal tea beverages containing wild berries
[0109]
[0110] Table 2 Evaluation results of herbal tea beverages containing wild berries
[0111]
[0112]
[0113] According to Table 2, the herbal tea beverages containing wild jujube prepared in Examples 1-3 of this invention have a pleasant taste and aroma, and are clear and bright.
[0114] In summary, the formula of the herbal tea beverage containing wild clover in this invention is reasonable, and the extraction method is advanced and scientific. It can fully extract the effective components of the medicinal materials in the formula, and has good stability. The resulting product has excellent heat-clearing and detoxifying effects, clear and bright appearance, brownish-yellow color, good taste and aroma, and a mellow taste.
[0115] The above description is merely a description of preferred embodiments of the present invention and is not intended to limit the scope of the present invention in any way. Any changes or modifications made by those skilled in the art based on the above disclosure shall fall within the protection scope of the claims.
Claims
1. A herbal tea formula containing wild jujube, characterized in that, It is made from the following ingredients in parts by weight: 60 parts fresh wild jujube, 40 parts fresh honeysuckle, 6–10 parts dried chrysanthemum, 6–10 parts dried dandelion, 6–10 parts dried monk fruit, 10 parts sucrose, and 0.2%–0.5% citric acid by total liquid volume.
2. The herbal tea formula containing wild jujube according to claim 1, characterized in that, The wild berries and honeysuckle mentioned are fresh products harvested in October each year.
3. A method for preparing a herbal tea containing wild jujube, based on a herbal tea formula containing wild jujube according to any one of claims 1-2, characterized in that, Includes the following steps: S1. Prepare wild clover stems and leaves, honeysuckle, chrysanthemum, dandelion, and monk fruit according to the formula ratio, and select, crush, wash and remove impurities. S2. Extraction of volatile oils from wild clover and honeysuckle: Volatile oils were extracted from wild clover and honeysuckle using cellulase-assisted steam distillation. S3. The volatile oil obtained in step S2 is made into microcapsules: using soy protein isolate and maltodextrin as wall materials, and sucrose fatty acid ester and glyceryl monostearate as composite emulsifiers, volatile oil microcapsules are made by emulsification, homogenization and spray drying. S4. Extraction of active ingredients from chrysanthemum, dandelion and monk fruit: Extract the active ingredients from chrysanthemum, dandelion and monk fruit and the residue after extracting volatile oil in step S2 using cellulase-assisted ultrasonic method at low temperature. S5. After filtering and clarifying the extract obtained in step S4, add the volatile oil microcapsules, sucrose, citric acid and preservative obtained in step S3, add water to make up to 1500ml, and stir well. S6. Sterilize and dispense the liquid obtained in step S5.
4. The method for preparing a herbal tea containing wild jujube according to claim 3, characterized in that, The conditions for steam distillation in step S2 are: enzymatic hydrolysis temperature 30℃, enzymatic hydrolysis time 3h, distillation temperature 90℃, and distillation time 1.5h.
5. The method for preparing a herbal tea containing wild jujube according to claim 3, characterized in that, The conditions for spray drying in step S3 are: inlet air temperature 180℃, outlet air temperature 90–95℃, and feed temperature 55℃.
6. The method for preparing a herbal tea containing wild jujube according to claim 3, characterized in that, The conditions for ultrasonic extraction in step S4 are: temperature 50℃ and time 30 minutes.
7. The application of the herbal tea as described in any one of claims 1 or 2 in the preparation of a beverage with the functions of clearing heat and detoxifying, moistening the throat and relieving cough.