Processing method of litsea coreana compound beverage

Abstract

The present invention discloses a litsea coreana compound beverage processing method, which comprises: S1, raw material pretreatment: selecting dried litsea coreana, and removing impurities; the method comprises the following steps: selecting dried broadleaf holly leaves, and crushing until the particle size is 0.5-1mm Selecting dried Chinese wolfberry fruits, cleaning and draining; s2, leaching: mixing the litsea coreana and purified water, leaching at 75-85 DEG C for 25-35 minutes, and filtering to obtain litsea coreana soup; mixing the broadleaf holly leaf and the purified water, extracting at 75-85 DEG C for 90-110 minutes, and filtering to obtain broadleaf holly leaf tea soup; mixing Chinese wolfberry with purified water, extracting for 10-15 minutes at the temperature of 90-100 DEG C, and filtering to obtain Chinese wolfberry extract liquid; s3, taking 100 mL as a standard unit, taking 60-70 mL of the litsea coreana tea soup, 6-10 mL of the broadleaf holly leaf tea soup and 4-8 mL of the Chinese wolfberry extract liquid, adding 3.5-4.5 g of white granulated sugar and 0.015-0.025 g of citric acid, and supplementing purified water to 100 mL; and S4, sterilizing in a water bath at 80-90 DEG C for 12-18 minutes, cooling, and filtering to obtain the litsea coreana compound beverage. Litsea coreana is used as a core, broadleaf holly leaves and Chinese wolfberry fruits are compounded, and the compound litsea coreana beverage is produced through precise extraction and synergism.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of functional composite beverage preparation, in particular to a processing method of eagle tea composite beverage. BACKGROUND

[0002] Eagle tea, as a tea beverage with local characteristics, is recorded in Shennong Bencao Jing. It is rich in flavonoids, phenolic acids and other nutrients and minerals, and contains many trace elements beneficial to the human body. It has obvious effects of preventing stale, preventing decay, relieving cough, relieving asthma, relieving summer-heat, dispelling swelling, improving eyesight, invigorating the stomach, and diuresis.

[0003] Eagle tea, as the tender branches and leaves of the Cinnamomum subavenium, is a traditional medicine and food resource in southwest China. It is rich in tea polyphenols, flavonoids and volatile camphor components, and has the effects of clearing heat and relieving summer-heat, antioxidant and metabolic regulation. However, its industrialization process is limited by extensive processing technology. Camellia sinensis var. assamica is a representative of the Aquifoliaceae family, which is rich in polyphenols and triterpenes, and has the functions of reducing blood sugar and anti-inflammatory. However, its consumption acceptance is insufficient due to its significant bitterness. The natural sweetness (containing betaine and polysaccharides) and immune regulation of wolfberry make it an ideal flavor modifier. However, when used alone or simply compounded, it cannot fully exert the functional synergistic effect with other plant materials.

[0004] The prior art mainly uses simple combinations of eagle tea and single auxiliary materials (such as eagle tea ~ red dates, eagle tea ~ honey). There is no report on the compounding of eagle tea, camellia sinensis var. assamica and wolfberry. The reasons are as follows: both eagle tea and camellia sinensis var. assamica contain tannins, and the bitterness will be increased after simple mixing. If a large amount of white sugar is added to neutralize the bitterness, the sugar content of the product will exceed the standard. Secondly, the flavonoids in eagle tea and the polyphenols in camellia sinensis var. assamica can synergistically enhance the antioxidant activity. However, due to improper extraction parameters, the dissolution rate of active ingredients is insufficient. Although wolfberry polysaccharides can regulate the taste, the stability of tea polyphenols and wolfberry polysaccharides has not been studied. The polysaccharides are degraded at high temperature, losing their nutritional value. SUMMARY

[0005] The present application aims to provide a processing method of eagle tea composite beverage, which uses eagle tea as the core, and compounds camellia sinensis var. assamica and wolfberry to produce eagle tea composite beverage through precise extraction and synergy.

[0006] A processing method of eagle tea composite beverage, comprising: S1, pretreatment of raw materials: selecting dry eagle tea and removing impurities; selecting dry camellia sinensis var. assamica and crushing it to a particle size of 0.5-1 mm; selecting dry wolfberry, washing and draining; S2, extraction: mix the old eagle tea and pure water according to the material liquid ratio of 1:75-85 (g:mL), extract at 75-85 DEG C for 25-35 min, filter to obtain the old eagle tea soup; mix the bitter tea and pure water according to the material liquid ratio of 1:35-45 (g:mL), extract at 75-85 DEG C for 90-110 min, filter to obtain the bitter tea soup; mix the medlar and pure water according to the material liquid ratio of 1:18-22 (g:mL), extract at 90-100 DEG C for 10-15 min, filter to obtain the medlar extraction liquid; S3, take 60-70 mL of the old eagle tea soup, 6-10 mL of the bitter tea soup and 4-8 mL of the medlar extraction liquid as a standard unit of 100 mL, add 3.5-4.5 g of white sugar and 0.015-0.025 g of citric acid, and add pure water to 100 mL; S4, 80-90 DEG C water bath sterilization for 12-18 min, filter after cooling to obtain the old eagle tea compound beverage.

[0007] The working principle and beneficial effects of the present application are as follows: The old eagle tea soup, the bitter tea soup and the medlar extraction liquid are extracted by using different extraction conditions respectively, so that the maximum dissolution rate of effective components is ensured.

[0008] Take 60-70 mL of the old eagle tea soup, 6-10 mL of the bitter tea soup and 4-8 mL of the medlar extraction liquid as a standard unit of 100 mL. The old eagle tea soup serves as a basic flavor source, ensures that the camphor concentration is greater than or equal to 0.12 mg / L, and provides tea polyphenols to lay a foundation for antioxidant function. If it is less than 60 mL, the camphor is light; if it is greater than 70 mL, the tea flavor is too thick and is easy to be superimposed with the bitter and astringent of the bitter tea.

[0009] The bitter tea soup supplements triterpenoids and polyphenols (greater than or equal to 80 mg / 100 mL), so that the total antioxidant capacity of the finished product is increased by 15%, and the input amount of tannin is controlled to be less than or equal to 0.012 g / 100 mL, so as to avoid excessive bitterness. If it is less than 6 mL, the function is insufficient; if it is greater than 10 mL, the tannin is more than 0.015 g / 100 mL, and the medlar is difficult to neutralize. The medlar extraction liquid provides polysaccharides and betaine, neutralizes the tannin of the bitter tea through sweet and bitter antagonism, and the polysaccharides can form a hydrogen bond complex with tea polyphenols to reduce the oxidation loss of tea polyphenols. If it is less than 4 mL, the neutralization effect is insufficient; if it is greater than 8 mL, the sweetness is too thick to cover the camphor.

[0010] Preferably, the dry old eagle tea is harvested in April to July of the current year, the water content is less than or equal to 12%, and the particle size is 1-2 mm; the dry bitter tea has a water content less than or equal to 10% and a leaf integrity greater than or equal to 90%; and the dry medlar has a polysaccharide content greater than or equal to 4.0% and a water content less than or equal to 15%.

[0011] Preferably, the extraction material liquid ratio of the old eagle tea is 1:80, the extraction material liquid ratio of the bitter tea is 1:40, and the extraction material liquid ratio of the medlar is 1:20.

[0012] As preferred, the 100mL standard unit is prepared by mixing 65mL of the tea soup of the old eagle tea, 8mL of the tea soup of the bitter tea, 6mL of the extracted liquid of the medlar, 4g of white sugar, and 0.02g of citric acid.

[0013] As preferred, the 100mL standard unit is prepared by mixing 60mL of the tea soup of the old eagle tea, 6mL of the tea soup of the bitter tea, 4mL of the extracted liquid of the medlar, 3.5g of white sugar, and 0.015g of citric acid.

[0014] As preferred, the 100mL standard unit is prepared by mixing 70mL of the tea soup of the old eagle tea, 10mL of the tea soup of the bitter tea, 8mL of the extracted liquid of the medlar, 4.5g of white sugar, and 0.025g of citric acid.

[0015] As preferred, the filtering is performed by using 80-100 mesh filter cloth; and the stirring is performed every 10 minutes during the extraction, with 1 minute for each time. DETAILED DESCRIPTION

[0016] The following will be further described in detail by specific embodiments: Embodiment 1: A processing method of the old eagle tea compound beverage, comprising: S1, raw material pretreatment: selecting dry old eagle tea and removing impurities; selecting dry bitter tea and crushing to a particle size of 0.5mm; selecting dry medlar and draining after washing; S2, extraction: mixing the old eagle tea with purified water, extracting at 80℃ for 30min, and filtering to obtain the tea soup of the old eagle tea; mixing the bitter tea with purified water, extracting at 80℃ for 100min, and filtering to obtain the tea soup of the bitter tea; mixing the medlar with purified water, extracting at 95℃ for 12min, and filtering to obtain the extracted liquid of the medlar; the material-liquid ratio of the old eagle tea extraction is 1:80, the material-liquid ratio of the bitter tea extraction is 1:40, and the material-liquid ratio of the medlar extraction is 1:20.

[0017] S3, taking 70mL of the tea soup of the old eagle tea, 10mL of the tea soup of the bitter tea, and 8mL of the extracted liquid of the medlar as 100mL standard unit, adding 4.5g of white sugar and 0.025g of citric acid, and supplementing with purified water to 100mL; S4, water bath sterilization at 80-90℃ for 12-18min, and filtering after cooling to obtain the old eagle tea compound beverage.

[0018] Embodiment 2: S3, taking 60mL of the tea soup of the old eagle tea, 6mL of the tea soup of the bitter tea, and 4mL of the extracted liquid of the medlar as 100mL standard unit, adding 3.5g of white sugar and 0.015g of citric acid, and supplementing with purified water to 100mL, with other parameters being the same as those in Embodiment 1.

[0019] Example 3: S3, 65mL of old eagle tea soup, 8mL of bitter tea soup, 6mL of medlar extraction solution, 4g of white granulated sugar, 0.02g of citric acid, and pure water to make up to 100mL, other parameters are the same as example 1.

[0020] Blank group 1: 80mL of old eagle tea soup (above the upper limit of 70mL), 4g of white granulated sugar, 0.02g of citric acid, and 16mL of pure water (make up to 100mL) as a unit of 100mL; Blank group 2: 12mL of bitter tea soup, 4g of white granulated sugar, 0.02g of citric acid, and 84mL of pure water (make up to 100mL) as a unit of 100mL; Blank group 3: 10mL of medlar extraction solution, 4g of white granulated sugar, 0.02g of citric acid, and 86mL of pure water (make up to 100mL) as a unit of 100mL; Blank group 4: 50mL of old eagle tea soup, 4mL of bitter tea soup, 2mL of medlar extraction solution, 4g of white granulated sugar, 0.02g of citric acid, and 39.975mL of pure water (make up to 100mL) as a unit of 100mL.

[0021] Blank group 5: 75mL of old eagle tea soup, 11mL of bitter tea soup, 4g of white granulated sugar, 0.02g of citric acid, and 9.975mL of pure water (make up to 100mL) as a unit of 100mL; Blank group 6: 75mL of old eagle tea soup, 11mL of bitter tea soup, 10mL of medlar extraction solution, 4g of white granulated sugar, 0.02g of citric acid, and pure water (make up to 100mL) as a unit of 100mL; The sensory evaluation table refers to the following table 1: Table 1

[0022] The sensory evaluation is evaluated by 10 professional persons for 3 times, and the average value is taken, and the physicochemical indexes are detected, and the following tables 2 and 3 are obtained:

[0023]

[0024] The sensory score of Example 3 is 87.0, the taste is 25.2, the smell is 18.5, which is significantly better than Example 1, Example 2, Example 3 tea polyphenol 409.67 mg / kg, total flavonoids 547.96 μg / mL, ABTS clearance rate 99.29%, which proves that the flavonoids of old eagle tea, polyphenols of bitter tea and gypenosides have synergistic antioxidant effect, rather than simple component superposition (such as blank group 5 tea polyphenol 420.5 mg / kg, but the clearance rate is only 88.7%). The turbidity of Example 3 stored for 30 days is 0.72 NTU (low sedimentation), the total number of colonies is 10 CFU / mL (the lowest), and only contains natural sugar and citric acid, without artificial additives, which meets the "clean label" requirement.

[0025] Blank 1 (old eagle tea 80 mL): smell 19.2 points (camphor too strong), but taste 18.5 points (thick tea flavor), clearance rate 86.3% (no bitter tea synergy); Blank 2 (bitter tea 12 mL): taste 10.3 points (tannin 0.19 g / L, strong bitter), turbidity 1.55 NTU (serious sedimentation), completely lose palatability; Blank 3 (medlar 10 mL): clearance rate 25.8% (no functional component support), smell 6.8 points (sweet smell covers all flavors). Insufficient raw materials (blank 4): all indicators are at the bottom, tea polyphenol 220.3 mg / kg, clearance rate 65.2% (half of the function), taste 15.8 points (flavor is rare), which proves that 60-70 mL, 6-10 mL, 4-8 mL are the minimum requirements for "functional standard + flavor qualified". Blank 5 (75+11 mL): taste 9.2 points (bitter + strong tea flavor conflict); Blank 6 (75+11+10 mL): sensory 53.5 points (lowest), turbidity 1.62 NTU (highest).

[0026] The above is only an embodiment of the present application, and the specific technical solutions and / or characteristics known in the scheme are not described in detail. It should be noted that for those skilled in the art, without departing from the technical solutions of the present application, a number of modifications and improvements can be made, which should also be considered as the protection scope of the present application, which will not affect the effect and practicality of the patent. The protection scope claimed in this application should be subject to the content of its claims, and the specific embodiments and the like in the description can be used to explain the content of the claims.

Claims

1. A processing method of a compound beverage of oak tea, characterized by, Comprise: S1, raw material pretreatment: select dry old eagle tea, remove impurities; Select dry bitter tea, crush to a particle size of 0.5-1 mm; select dry wolfberry, wash and drain; S2, extraction: mix old eagle tea with pure water at a ratio of 1:75-85 (g:mL), extract at 75-85°C for 25-35 min, filter to obtain old eagle tea soup; mix bitter tea with pure water at a ratio of 1:35-45 (g:mL), extract at 75-85°C for 90-110 min, filter to obtain bitter tea soup; mix wolfberry with pure water at a ratio of 1:18-22 (g:mL), extract at 90-100°C for 10-15 min, filter to obtain wolfberry extract; S3, take 60-70 mL of old eagle tea soup, 6-10 mL of bitter tea soup, and 4-8 mL of wolfberry extract, add 3.5-4.5 g of white sugar and 0.015-0.025 g of citric acid, and make up to 100 mL with pure water; S4, 80-90°C water bath sterilization for 12-18 min, cool and filter to obtain old eagle tea compound beverage.

2. The old eagle tea compound beverage processing method according to claim 1, characterized in that: The dry old eagle tea is harvested from April to July of the same year, with moisture content ≤12% and particle size 1-2 mm; the dry bitter tea has moisture content ≤10% and leaf integrity ≥90%; the dry wolfberry has polysaccharide content ≥4.0% and moisture content ≤15%.

3. The processing method of the ginseng tea composite beverage according to claim 2, characterized by, The old eagle tea extraction ratio is 1:80, the bitter tea extraction ratio is 1:40, and the wolfberry extraction ratio is 1:

20.

4. The processing method of the ginseng tea composite beverage according to claim 3, characterized by, The 100 mL standard unit has the following blending ratio: 65 mL of old eagle tea soup, 8 mL of bitter tea soup, 6 mL of wolfberry extract, 4 g of white sugar, and 0.02 g of citric acid.

5. The processing method of the ginseng tea composite beverage according to claim 3, characterized by, The 100 mL standard unit has the following blending ratio: 60 mL of old eagle tea soup, 6 mL of bitter tea soup, 4 mL of wolfberry extract, 3.5 g of white sugar, and 0.015 g of citric acid.

6. The processing method of the ginseng tea composite beverage according to claim 3, characterized by, The 100 mL standard unit has the following blending ratio: 60 mL of old eagle tea soup, 6 mL of bitter tea soup, 4 mL of wolfberry extract, 3.5 g of white sugar, and 0.015 g of citric acid.

7. The method of processing the ginseng composite beverage according to any one of claims 4 to 6, wherein The 100 mL standard unit has the following blending ratio: 60 mL of old eagle tea soup, 6 mL of bitter tea soup, 4 mL of wolfberry extract, 3.5 g of white sugar, and 0.015 g of citric acid. The filter uses 80-100 mesh filter cloth; stir every 10 min during extraction, 1 min each time.

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