Preparation method of heat-clearing summer-heat-relieving litsea coreana beverage and preparation method thereof

Abstract

The invention discloses a preparation method of a heat-clearing summer-heat-relieving litsea coreana beverage, and relates to the technical field of foods.The preparation method of the heat-clearing summer-heat-relieving litsea coreana beverage comprises the following steps that a, raw materials are selected and treated; b, a tea stewing process; c, filtering and clarifying; d, compatibility of the components; e, filling and sealing; f, high-pressure steam sterilization; the litsea coreana beverage disclosed by the invention not only retains the traditional heat-clearing and summer-heat-relieving effects of the litsea coreana, but also improves the taste and stability of the product through scientific compatibility and a modern production process, and is natural, healthy and free of additives; the heat-clearing and summer-heat-relieving effects are obvious; industrial production and stable quality are realized; and the tea is convenient to carry and drink.

Description

Technical Field

[0001] This invention relates to the field of health tea technology, and in particular to a method for preparing a heat-clearing and thirst-quenching eagle tea beverage and the method thereof. Background Technology

[0002] With the increasing pursuit of a healthy lifestyle by modern people, various natural health drinks have gradually gained attention. To meet this demand, a heat-relieving and thirst-quenching drink made from specific herbs has been developed in recent years. This drink uses modern production technology and meets consumers' demand for healthy drinks with its natural health benefits. Specific herbs, rich in various trace elements and antioxidants beneficial to the human body, have long been widely used in traditional culture to regulate the body and relieve summer heat and thirst. They are especially popular in the hot season. For example, chrysanthemum tea is a traditional herbal drink with the effects of clearing heat and detoxifying, brightening the eyes and reducing internal heat, making it particularly suitable for drinking in the hot summer. Honeysuckle tea is a traditional Chinese herbal tea widely used to treat colds and clear heat and detoxify. These herbs each have their specific health benefits. Their combination and preparation provide a rich selection for the modern health drink market, meeting consumers' needs for cooling and health care in the hot season. In some areas, the tender branches and leaves of the leopard skin camphor tree can be dried and brewed as tea, locally known as eagle tea. It has the effects of relieving cough, expectorating phlegm, relieving asthma, and relieving summer heat and thirst, and is therefore widely sought after. Eagle tea is made from the tender leaves of *Litsea cubeba*, a plant in the Lauraceae family. It is rich in flavonoids, polyphenols, and trace elements, and has traditional medicinal value such as clearing heat and detoxifying, and aiding digestion. In the Sichuan and Chongqing regions, it is commonly brewed as loose tea. However, traditional processing methods have the following drawbacks: the process is crude, lacking standardized procedures, resulting in unstable product quality; the drinking method is limited, making it inconvenient to carry and store; active ingredients are easily lost during industrial production, resulting in a bitter taste. Existing tea beverages often focus on improving taste, but excessive use of additives or high-temperature processing leads to the loss of medicinal components. Therefore, we propose a method for preparing a heat-clearing and thirst-quenching eagle tea beverage. Summary of the Invention

[0003] To overcome the shortcomings of existing technologies, this invention provides a method for preparing eagle tea beverage, which achieves the following objectives through process optimization: maximizing the retention of the active ingredients and pharmacological effects of eagle tea; improving the palatability and stability of the beverage; and realizing standardized and large-scale production.

[0004] To solve the above-mentioned technical problems, the present invention provides the following technical solution: a method for preparing a heat-clearing and thirst-quenching eagle tea beverage, comprising the following steps: a. Raw material selection and processing: Select fresh, unpolluted Lao Ying tea leaves and wash them to remove impurities; b. Tea brewing process: Water is used as the extraction solvent. The extraction is carried out by repeated reflux extraction with hot water at 90℃ to 100℃ at a material-to-liquid mass ratio of 0.1 to 1:10 for 40 to 80 minutes. The extracts are then combined. c. Filtration and clarification: The filter is sequentially passed through three stages of filter bags of 150μm, 100μm and ≤50μm, and then centrifuged. The separation factor Fr>10000, the speed is 5000~5200r / min, and the flow rate is 20±1t / h. d. Formulation and compatibility: Add 60.0±1.0° specific gravity syrup according to the mass ratio of soluble solids of tea infusion to syrup of 1:5.5 to 1:7.5, and supplement with chrysanthemum and honeysuckle; e. Filling and sealing: Food-grade easy-open cans are used for filling. The center temperature of the liquid is 70℃~75℃. After nitrogen filling and sealing, the pressure inside the can is 0.24~0.32MPa, of which the pressure is 0.10~0.22MPa when the liquid temperature is 25℃. f. High-pressure steam sterilization: sterilization temperature 122±1℃, time 16~20 minutes, cooling to the center temperature of the liquid ≤40℃.

[0005] As a preferred embodiment of the present invention, the syrup is prepared by dissolving granulated sugar in hot water at ≥85℃, filtered through a filter with a pore size of ≤5μm, and stored in a thermos at ≤60℃ for ≤24 hours.

[0006] As a preferred embodiment of the present invention, in the filtration and clarification steps, the tea soup is temporarily stored at a cooling temperature of 25±5℃, and the extract has no obvious visible impurities.

[0007] As a preferred embodiment of the present invention, the prepared solution is subjected to two-stage filtration at 5μm and 1μm, and the final soluble solids content is 6.5° specific gravity to 8.5° specific gravity.

[0008] As a preferred embodiment of the present invention, the amount of chrysanthemum and honeysuckle added is 0.5% to 1.5% of the tea soup mass, and both are filtered through a filter with a thickness of ≤50μm before being mixed with the tea soup.

[0009] As a preferred embodiment of the present invention, the reflux extraction is performed 2 to 3 times, with an interval of 10 to 15 minutes between each extraction.

[0010] As a preferred embodiment of the present invention, the turbidity of the centrifuged tea soup is ≤0.5 NTU and the transmittance is ≥95%.

[0011] Compared with the prior art, the beneficial effects that this invention can achieve are: 1. The Eagle Tea beverage of this invention not only retains the traditional heat-clearing and summer-heat-relieving effects of Eagle Tea, but also improves the taste and stability of the product through scientific formulation and modern production technology. It is natural and healthy, with no additives; it has a significant heat-clearing and summer-heat-relieving effect; it is industrially produced with stable quality; it is easy to carry and convenient to drink.

[0012] 2. Improved clarity and reduced suspended particles: Through three-stage filtration and centrifugation, suspended particles are significantly reduced, improving the clarity of the tea soup from 15-25 NTU in traditional processes to ≤5 NTU. This not only improves the appearance but also enhances the taste and visual appeal of the beverage.

[0013] 3. Preservation of tea polyphenols and other active ingredients: The low-temperature, short-time, multiple reflux extraction process combined with rapid cooling effectively reduces the oxidation of tea polyphenols, increasing the retention rate by 25%-30%. This process preserves the medicinal components of tea better than traditional boiling methods. Specifically, the retention rate of tea polyphenols is increased to 85%-92%, greatly enhancing the health value of the beverage. Attached Figure Description

[0014] Figure 1 This is a flowchart illustrating the fabrication process of the structure of the present invention. Detailed Implementation

[0015] To make the technical means, creative features, and achieved objectives and effects of this invention easier to understand, the invention is further described below with reference to specific embodiments. However, the following embodiments are merely preferred embodiments of this invention and not all of them. Other embodiments obtained by those skilled in the art based on the embodiments described herein without creative effort are all within the protection scope of this invention. Unless otherwise specified, the experimental methods in the following embodiments are conventional methods, and the materials and reagents used in the following embodiments are commercially available unless otherwise specified.

[0016] Example: like Figure 1 As shown in the figure, this embodiment proposes a method for preparing a heat-clearing and thirst-quenching eagle tea beverage, including the following steps: a. Raw material selection and processing: Select fresh, unpolluted Lao Ying tea leaves and wash them to remove impurities; b. Tea brewing process: Water is used as the extraction solvent. The extraction is carried out by repeated reflux extraction with hot water at 90℃ to 100℃ at a material-to-liquid mass ratio of 0.1 to 1:10 for 40 to 80 minutes. The extracts are then combined. c. Filtration and clarification: Filtered sequentially through three stages of filter bags: 150μm, 100μm, and ≤50μm. After further centrifugation, the separation factor Fr > 10000, the rotation speed is 5000-5200 r / min, and the flow rate is 20 ± 1 t / h; d. Formulation and compatibility: Add 60.0±1.0° specific gravity syrup according to the mass ratio of soluble solids of tea infusion to syrup of 1:5.5 to 1:7.5, and supplement with chrysanthemum and honeysuckle; e. Filling and sealing: Food-grade easy-open cans are used for filling. The center temperature of the liquid is 70℃~75℃. After nitrogen filling and sealing, the pressure inside the can is 0.24~0.32MPa, of which the pressure is 0.10~0.22MPa when the liquid temperature is 25℃. f. High-pressure steam sterilization: sterilization temperature 122±1℃, time 16~20 minutes, cooling to the center temperature of the liquid ≤40℃.

[0017] The syrup is prepared by dissolving white sugar in hot water at ≥85℃, filtered through a filter with a pore size of ≤5μm, and stored in a thermos at ≤60℃ for ≤24 hours. During the filtration and clarification steps, the tea soup was temporarily stored at a cooling temperature of 25±5℃. The extract had no obvious visible impurities. The prepared solution was filtered through two stages of 5μm and 1μm, and the final soluble solids content was 6.5° specific gravity to 8.5° specific gravity. The amount of chrysanthemum and honeysuckle added is 0.5% to 1.5% of the tea infusion weight; After being filtered through a ≤50μm filter, the tea was mixed with the tea liquor and refluxed for 2 to 3 times, with an interval of 10 to 15 minutes between each extraction. The turbidity of the tea liquor after centrifugation was ≤0.5NTU and the light transmittance was ≥95%.

[0018] Table 1. Comparison of key indicators between traditional process and invention is as follows:

[0019] Through three-stage filtration (150μm → 100μm → ≤50μm) and centrifugation (Fr > 10000), suspended particles are significantly reduced, and clarity is improved by more than 60%. Low-temperature extraction at 90℃-100℃ with short-term multiple reflux combined with rapid cooling at 25±5℃ reduces the oxidation of tea polyphenols, resulting in a 25%-30% higher retention rate compared to the traditional boiling process. The degree of catechin oxidation is characterized by the absorbance of the oxidation product. The lower the value, the less oxidation. The process of this invention inhibits oxidation by shortening the high-temperature contact time and extraction time to 40-80 minutes.

[0020] Table 2 shows the accelerated oxidation test data at 40℃ / 75% RH for 14 days.

[0021] Trend description: The vitamin C retention rate decreases gradually over time, and the 14-day retention rate is more than 13% higher than the industry standard process of about 75%.

[0022] The increase in peroxide value is lower than the industry standard of ≥0.06g / 100g after 14 days, indicating that the high-pressure nitrogen sealing process of this invention effectively inhibits oil oxidation.

[0023] Experimental Design and Model: Using extraction temperature (A, 90-100℃), time (B, 40-80 minutes), and material-to-liquid ratio (C, 0.1-1:10) as independent variables, and DPPH free radical scavenging rate (Y, %) as the antioxidant activity index, a quadratic regression model was established: The model expression Y = 85.2 + 4.5A + 3.8B − 2.1C − 1.5AB + 0.8AC + 1.2BC − 3.2A² − 2.8B² − 2.5C² shows significance: p < 0.01, coefficient of determination R² = 0.92. Optimal parameters and verification: Through response surface methodology, the optimal process was determined as follows: Temperature 95℃, time 60 minutes, material-to-liquid ratio 0.5:10; The predicted DPPH clearance rate was 91.5%, and the actual verified value was 90.8%, showing a high degree of agreement with the model.

[0024] Traditional processes typically involve a single, long-duration extraction at 100°C, such as 120 minutes, with a material-to-liquid ratio of 1:5 to 1:8. The DPPH removal rate is only 75% to 80%. This solution breaks through the conventional understanding that high temperature and long extraction time equal high extraction rate by combining low temperature, short-duration, multiple extractions with a low material-to-liquid ratio.

[0025] In this invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can include direct contact between the first and second features, or contact between the first and second features through another feature between them. Furthermore, "above," "over," and "on top" of the second feature includes the first feature directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature includes the first feature directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0026] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the foregoing embodiments. The embodiments and descriptions in the specification are merely preferred examples and are not intended to limit the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a heat-clearing and summer-heat-relieving drink of old eagle tea, characterized in that, The method comprises the following steps: a. raw material selection and treatment: select fresh, non-polluted old eagle tea leaves, and clean to remove impurities; b. tea boiling process: use water as the extraction solvent, the material-to-liquid mass ratio is 0.1-1:10, use 90-100℃ hot water for multiple reflux extraction, the extraction time is 40-80 minutes, and the extraction liquid is combined; c. filtration and clarification: sequentially pass through 150μm, 100μm and ≤50μm three-stage filter bags, and then pass through a centrifuge for centrifugal treatment, the separation factor Fr is greater than 10,000, the rotation speed is 5,000-5,200r / min, and the flow rate is 20±1t / h; d. formula compounding: add 60.0±1.0° specific gravity syrup according to the soluble solid mass ratio of tea soup to syrup of 1:5.5-1:7.5, and add chrysanthemum and honeysuckle; e. filling and sealing: use food-grade easy-open cans for filling, the center temperature of the material liquid is 70-75℃, the can internal pressure is 0.24-0.32MPa after nitrogen injection and capping, and the pressure is 0.10-0.22MPa when the material liquid temperature is 25℃; f. high-pressure steam sterilization: the sterilization temperature is 122±1℃, the time is 16-20 minutes, and the material liquid center temperature is cooled to ≤40℃.

2. The preparation method of the heat-clearing and summer-heat-relieving old eagle tea beverage according to claim 1, characterized in that: The syrup is prepared by dissolving white granulated sugar in ≥85℃ hot water, filtered through a ≤5μm aperture filter device, and stored in a ≤60℃ holding tank for ≤24 hours.

3. The preparation method of the heat-clearing and summer-heat-relieving old eagle tea beverage according to claim 1, characterized in that: In the filtration and clarification step, the tea soup temporary storage cooling temperature is 25±5℃, and the extraction liquid has no obvious visible impurities.

4. The preparation method of the heat-clearing and summer-heat-relieving Old Eagle Tea beverage according to claim 1, characterized in that: The blending liquid is filtered through 5μm and 1μm two-stage filters, and the final soluble solid content is 6.5° specific gravity-8.5° specific gravity.

5. The preparation method of the heat-clearing and summer-heat-relieving Old Eagle Tea beverage according to claim 1, characterized in that: The chrysanthemum and honeysuckle are added in an amount of 0.5%-1.5% of the tea soup mass, and are filtered through ≤50μm filters before being mixed with the tea soup.

6. The preparation method of heat-clearing and summer-heat-relieving Old Eagle Tea beverage according to claim 1, characterized in that: The reflux extraction times are 2-3 times, and the extraction time interval is 10-15 minutes each time.

7. The preparation method of the heat-clearing and summer-heat-relieving Old Eagle Tea beverage according to claim 1, characterized in that: The tea soup turbidity after centrifugal treatment is ≤0.5NTU, and the light transmittance is ≥95%.

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