Herbal cuisine tea containing green orange vinegar mash and preparation method of herbal cuisine tea

Abstract

The invention belongs to the technical field of substitutional tea, and particularly relates to a green orange vinegar mash medicated diet tea and a preparation method thereof, and the green orange vinegar mash medicated diet tea is prepared from the following raw materials: 11.0-13.0% of Shanxi mature vinegar mash; 2.5 to 3.5 percent of folium cortex eucommiae; 13.0%-16.0% of dried red dates; 1.0 to 1.3 percent of radix astragali seu hedysari; 8.5 to 9.5 percent of poria cocos; 6.5%-7.5% of hawthorn fruits; 15.0 to 18.0% of green tangerine peel; 30.0 to 38.0% of honey; according to the invention, a low-temperature drying process is adopted to dry the fermented vinegar into tea to prepare the beverage, so that the current situation that the fermented vinegar is single in application form and low in additional value is solved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of substitute tea, in particular to a green citrus vinegar dregs medicinal tea and a preparation method thereof. BACKGROUND

[0002] As a representative of traditional fermented foods in China, Shanxi old vinegar is known for its unique flavor of sour, sweet, soft, fragrant and fresh. The core brewing process of the vinegar, the smoky and puffed process, endows the vinegar with rich nutrients and functional ingredients. The vinegar is made of natural raw materials such as sorghum, bran, chaff and rice husk. During the smoky and puffed process, the basic substances such as amino acids and sugars in the vinegar are converted into various aroma components through the Maillard reaction at high temperature, and active substances with health functions such as ligustrazine and flavonoids are also enriched. The vinegar carries all the active ingredients formed during the vinegar brewing process and has high research value and development potential. At present, the application form of vinegar is relatively single, mainly used for vinegar production, and sold as a condiment, with low added value. The rich nutrients and functional ingredients of the vinegar have not been fully developed and utilized.

[0003] Traditional Chinese medicine has the concept of "medicinal food" since ancient times, that is, medicine and diet are of the same origin. After thousands of years of summary of life experience, people gradually selected food materials that can be eaten for a long time and have specific medicinal effects. It is found that diet therapy can also treat some specific diseases, relieve symptoms and even completely cure them, so people gradually formed the "medicinal food" diet. Medicinal food can integrate health care into three meals a day, enjoy food and tea while improving physical condition, and make health care a way of life.

[0004] The vinegar dregs are combined with medicinal food materials to make a substitute tea after low-temperature drying, but the vinegar dregs are crisp and broken, and there are many tea residues after brewing, which affects the drinking experience. The current substitute tea is packaged in tea bags made of nylon, non-woven fabric, filter paper and other materials, which has safety hazards such as plasticizer, limiting the popularization and application of vinegar dregs medicinal tea. As a high-quality medicinal food material, small green citrus is harvested in the fruit stage in July and August, rich in aromatic oil, volatile oil, citrus acid, hesperidin and other components, with unique flavor and health value. In the prior art, small green citrus tea is made by matching warm cooked tea with small green citrus, which effectively neutralizes the fierce nature of small green citrus and makes the tea nature tend to be mild, becoming a health drink that is widely loved by consumers. However, the traditional processing technology of small green citrus is to dig holes in the upper and lower sections, remove the flesh and dry, which is designed for conventional tea materials such as cooked tea and cannot adapt to the crisp texture of vinegar dregs, making it difficult to effectively combine vinegar dregs and small green citrus and fully play the nutritional synergistic effect of the two; Therefore, it is urgent to develop a small green citrus related product preparation technology that adapts to the characteristics of vinegar dregs to expand the application scenarios of vinegar dregs and improve the added value of the product. SUMMARY

[0005] The purpose of this invention is to provide a medicinal tea made from green tangerine vinegar and its preparation method, so as to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a medicinal tea made from green tangerine vinegar mash, wherein the raw materials for preparing the medicinal tea are as follows: 11.0-13.0% Shanxi aged vinegar mash; 2.5-3.5% Eucommia ulmoides leaves; 13.0-16.0% dried red dates; 1.0-1.3% Astragalus membranaceus; 8.5-9.5% Poria cocos; 6.5%-7.5% hawthorn; 15.0-18.0% green tangerine peel; and 30.0-38.0% honey.

[0007] Preferably, the raw materials for preparing this green tangerine vinegar-based medicinal tea are as follows: 12.0% Shanxi aged vinegar mash; 3.0% Eucommia ulmoides leaves; 15.0% dried red dates; 1.2% Astragalus membranaceus; 9.0% Poria cocos; 7.2% hawthorn; 16.8% green tangerine peel; and 35.8% honey.

[0008] A medicinal tea made from green tangerine vinegar and its preparation method are disclosed below. The specific steps of the preparation method are as follows: Step 1: Prepare Shanxi aged vinegar mash; Step 2: Dry the vinegar mash at 80℃ until the moisture content is less than 10%; Step 3: Select Xinhui tangerines from July and August, cut a 12 mm diameter round opening at the top, and make four 5-6 mm cuts around the bottom of the shell with a knife to hollow out the pulp and obtain fresh green tangerine shells. Step 4: Place all ingredients except honey into the fresh green tangerine shells in the specified proportions. Insert the top slices of the green tangerines (15-18mm in diameter) into the top of the shells. Use a full-sun-drying process to reduce the moisture content to less than 8.5%. Step 5: Use far-infrared sterilization technology, sterilization temperature 100-120℃, sterilization time 5-10 seconds, and after cooling to room temperature, package with gold thread paper to obtain green tangerine vinegar fermented medicinal tea.

[0009] Preferably, in step one, the specific steps for preparing Shanxi aged vinegar mash are as follows: using sorghum and wheat bran as the main raw materials, rice husks and millet husks as auxiliary materials, and barley and peas as raw materials to make Daqu (a type of starter culture) as the saccharification and fermentation agent, the process of steaming, alcoholic fermentation, acetic acid fermentation, and smoking the mash is completed using the Shanxi aged vinegar process to obtain Shanxi aged vinegar mash.

[0010] Preferably, in step four, the order in which the raw materials are placed inside the fresh green tangerine peel is from bottom to top as follows: dried red dates, vinegar mash, poria cocos, eucommia leaves, astragalus membranaceus, and dried hawthorn.

[0011] Preferably, the prepared green tangerine vinegar-infused medicinal tea, after testing, contains a total acid content of 2.50-2.95 g / 100g, a total flavonoid content ≥300mg / 100g, a total polyphenol content ≥1100 mg / 100g, a DPPH free radical scavenging rate of ≥90% in 0.9mg / mL tea infusion, and ABTS... + • Free radical scavenging rate ≥95%; total bacterial count and coliform bacteria were not detected.

[0012] Preferably, the brewing method for this green tangerine vinegar-infused medicinal tea is as follows: add about 300mL of purified water to each green tangerine vinegar-infused medicinal tea, simmer for 4 minutes, cool to 80℃, and add 30.0-38.0% (about 5-6g) of honey before drinking.

[0013] Compared with the prior art, the beneficial effects of the present invention are: 1) Innovative Development of Vinegar Mash: Shanxi aged vinegar mash is made from sorghum and wheat bran as the main raw materials, rice husks and millet husks as auxiliary materials, and barley and peas as raw materials to make daqu (a type of starter culture) as a saccharification and fermentation agent. It is made by completing the steaming, alcoholic fermentation, acetic acid fermentation and smoking processes of Shanxi aged vinegar. It is the "black gold" of Shanxi aged vinegar production, carrying all the effective components formed in the vinegar brewing process. This invention uses a low-temperature drying process to dry it and make it into a tea-like beverage, which solves the current situation of single application form and low added value of vinegar mash. 2) A dialogue across time and space between northern vinegar and southern tangerines: From the official system of "Xianren" in charge of vinegar in the Western Zhou Dynasty to the camel caravan trade routes of Shanxi merchants in the Ming and Qing Dynasties that transported vinegar to Eurasia, Shanxi aged vinegar has always followed the ancient wisdom of "following the seasons and taking advantage of the land" in its five-step process of "steaming, fermenting, smoking, rinsing and aging," becoming a geographical indication product of Shanxi. The cultivation of Xinhui green tangerines is full of Lingnan regional wisdom. Every year from July to August, tea farmers need to rush to harvest unripe tangerines before the typhoon season. At this time, the tangerines are about 3-5 centimeters in diameter, shaped like jade, with oil cells on the peel dense like stars. The volatile oils contained inside have not yet been converted into sugars, and the limonene content is as high as 45%. This component is not only the core source of the aroma of green tangerines, but has also been proven by modern medicine to have expectorant and antiasthmatic effects. When the smoky and ester aromas of Shanxi aged vinegar mash meet the fruity and tea aromas of Xinhui green tangerines in boiling water at 100℃, it is like a taste dialogue spanning 2,000 kilometers. It not only carries the business spirit of "honesty and trustworthiness" of Shanxi merchants, but also conveys the open concept of "pragmatism and innovation" of Lingnan. 3) Alignment with the concept of food and medicine sharing the same origin: Tangerine peel, Eucommia leaves, Poria cocos, jujube, hawthorn, and other food and medicine ingredients are rich in various active components. Combining vinegar mash with these ingredients results in a total flavonoid content ≥300 mg / 100g, total polyphenols ≥1100 mg / 100g, and a DPPH free radical scavenging rate ≥90% and ABTS content in 0.9 mg / mL tea infusion. +• Free radical scavenging rate ≥95%, this invention not only conforms to the traditional Chinese aesthetic drinking method, but also has a wide range of health care and medical effects; 4) Safe and safe natural filter layer: This invention uses green tangerine peel as a natural filter layer, which not only ensures the tea soup is clear, but also avoids the safety hazards of tea bags made of nylon, non-woven fabric, filter paper and other materials. Attached Figure Description

[0014] Fig. 1 A diagram showing the cut of a fresh green tangerine peel; Fig. 2 A schematic diagram showing the filling of raw materials inside the shell of a fresh green tangerine. Detailed Implementation

[0015] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0016] Example 1

[0017] Please see Figs. 1-2 The present invention provides a technical solution: A medicinal tea made from green tangerine vinegar mash, the specific raw materials for which are prepared are as follows: 11.0-13.0% Shanxi aged vinegar mash; 2.5-3.5% Eucommia ulmoides leaves; 13.0-16.0% dried red dates; 1.0-1.3% Astragalus membranaceus; 8.5-9.5% Poria cocos; 6.5%-7.5% hawthorn; 15.0-18.0% green tangerine peel; 30.0-38.0% honey.

[0018] The specific ingredients for preparing this green tangerine vinegar-based medicinal tea are as follows: 12.0% Shanxi aged vinegar mash; 3.0% Eucommia ulmoides leaves; 15.0% dried red dates; 1.2% Astragalus membranaceus; 9.0% Poria cocos; 7.2% hawthorn; 16.8% green tangerine peel; and 35.8% honey.

[0019] A medicinal tea made from green tangerine vinegar and its preparation method are disclosed below. The specific steps of the preparation method are as follows: Step 1: Prepare Shanxi aged vinegar mash; Using the traditional process of Shanxi aged vinegar, the starch and protein in raw materials such as sorghum and wheat bran are fully activated and transformed into active substances such as organic acids, ligustrazine, flavonoids, and polyphenols. This provides the core source for the product's total acid content of 2.50-2.95g / 100g and total polyphenols ≥1100mg / 100g. This process breaks the traditional status quo where vinegar mash is only used for vinegar extraction and has low added value. The smoking process gives the vinegar mash a unique caramel and ester aroma, which, together with the fragrance of green tangerine and the mellow aroma of medicinal ingredients, forms a rich and complex flavor, avoiding the sourness and astringency of a single vinegar taste and improving the palatability of the beverage.

[0020] Using barley and pea koji as natural saccharification and fermentation agents, containing a variety of beneficial microorganisms (acetic acid bacteria and yeast), the fermentation process is stable and without any additional chemical additives, resulting in a pure product. The raw materials are all natural grains and auxiliary materials, which are in line with the health positioning of food and medicine from the same source, avoiding the safety hazards caused by artificial additives.

[0021] Step 2: Dry the vinegar mash at 80℃ until the moisture content is less than 10%; After drying, the vinegar mash is loose and non-sticky. To completely solve the problem of its crumbly texture and difficulty in quantitative filling, it can be precisely filled into the green tangerine peels in a specific ratio. High humidity will not delay the drying time of the tangerine peels. The 80℃ low-temperature drying method is a gentle drying process that avoids the destruction of active ingredients such as total polyphenols and flavonoids in the vinegar mash by high temperatures (>100℃), ensuring the product's antioxidant efficacy (DPPH free radical scavenging rate ≥90%). Moisture content is controlled below 10%, which inhibits the growth of bacteria, mold, and other microorganisms, preventing mold growth during subsequent storage and sun drying, thus ensuring long-term product storage.

[0022] Step 3: Select Xinhui tangerines from July and August, cut a 12 mm diameter round opening at the top, and make four 5-6 mm incisions around the bottom of the peel with a knife to hollow out the pulp and obtain fresh green tangerine peel. The hollowed-out green tangerine peel forms a natural container, eliminating the need for nylon, non-woven fabric, or other tea bag materials, thus avoiding safety risks such as plasticizers. The porous structure of the peel acts as a natural filter, preventing tea residue from the vinegar mash and other crumbly ingredients from entering the tea soup, ensuring a clear brew and solving the problem of excessive tea residue when brewing with vinegar mash. Selecting Xinhui tangerines (unripe fetal tangerines) from July and August, when the peel is thick and rich in volatile oils (limonene content up to 45%) and flavonoids (hesperidin), not only neutralizes the acidity of the vinegar mash but also increases the total flavonoid content of the product to ≥300 mg / 100g. Its expectorant and asthma-relieving health benefits synergize with the vinegar mash and medicinal ingredients. A 12 mm round opening is cut at the top for precise filling of ingredients and for the flow of broth during simmering. The bottom of the peel has four 5-6... The mm-sized cut creates air convection, ensuring that the moisture inside the green tangerine peel evaporates evenly during subsequent sun drying, preventing localized dampness from causing mold growth in the raw materials, and solving the problem that traditional green tangerine processing techniques cannot be adapted to vinegar mash. Step 4: Place all ingredients except honey into the fresh green tangerine shells in the specified proportions. Insert the top slices of the green tangerines (15-18 mm in diameter) into the top of the shells. Use a full-sun-drying process to reduce the moisture content to less than 8.5%. Slices at the top of the green tangerine, with a diameter larger than the cut, can cover the cut, preventing tea residue from leaking out due to an overly large cut while still allowing the tea liquor to flow smoothly. Natural light and gentle temperature prevent flavor loss caused by artificial drying, promoting a deep fusion of volatile oils from the green tangerine peel, the caramel aroma of the vinegar mash, and the mellow aroma of the medicinal ingredients, forming a unique complex flavor of tangerine, vinegar, and medicinal aromas. Sun-drying until the moisture content is less than 8.5% further reduces the overall moisture content of the product, providing double protection with the drying process in step two, thoroughly inhibiting microbial growth and extending shelf life; at the same time, the concentration of nutrients is increased, ensuring the antioxidant effects of the tea liquor. No additional energy consumption is required; the drying and fusion are completed by natural sun exposure, which aligns with the trend of natural and low-carbon consumption. The process is free of human intervention, avoids chemical additives, and maintains the natural properties of the product.

[0023] Step 5: Use far-infrared sterilization technology, sterilization temperature 100-120℃, sterilization time 5-10 seconds, and after cooling to room temperature, package with gold thread paper to obtain green tangerine vinegar fermented medicinal tea.

[0024] Far-infrared instantaneous high-temperature sterilization at 100-120℃ can quickly kill harmful microorganisms such as bacteria and mold in the product (no total bacterial count or coliform bacteria were detected). At the same time, due to the short sterilization time and controllable temperature, it can avoid the decomposition of active ingredients such as total flavonoids and polyphenols caused by prolonged high temperature, thus balancing safety and efficacy. After sterilization, the product is cooled to room temperature before packaging to avoid condensation caused by direct packaging of high-temperature products, preventing the internal raw materials from becoming damp and moldy. The gold-threaded cotton paper has excellent breathability, allowing the product to breathe slightly, preventing flavor substances from becoming stale and deteriorating, while also blocking external dust and impurities from contaminating the product.

[0025] In step one, the specific steps for preparing Shanxi aged vinegar mash are as follows: using sorghum and wheat bran as the main raw materials, rice husks and millet husks as auxiliary materials, and barley and peas as raw materials to make Daqu (a type of starter culture) as the saccharification and fermentation agent, the process of steaming, alcoholic fermentation, acetic acid fermentation, and smoking of the mash is completed using the Shanxi aged vinegar process to obtain Shanxi aged vinegar mash.

[0026] In step four, the raw materials are placed inside the fresh green tangerine peel in the following order from bottom to top: dried red dates, vinegar, poria cocos, eucommia leaves, astragalus, and dried hawthorn.

[0027] The prepared green tangerine vinegar-infused medicinal tea, after testing, showed the following: total acid content 2.50-2.95 g / 100g, total flavonoid content ≥300mg / 100g, total polyphenols ≥1100 mg / 100g, DPPH free radical scavenging rate ≥90% in 0.9mg / mL tea infusion, and ABTS content ≥90%.+ • Free radical scavenging rate ≥95%; total bacterial count and coliform bacteria were not detected.

[0028] The preparation method for this green tangerine vinegar herbal tea is as follows: Add about 300 mL of purified water to each green tangerine vinegar herbal tea, simmer for 4 minutes, cool to 80℃, and add 30.0-38.0% (about 5-6g) of honey before drinking.

[0029] Contraindications: People with diabetes or those trying to control their blood sugar should pay attention to the sugar content of honey and add it in moderation; it is not recommended for children under 3 years old.

[0030] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or basic characteristics. Therefore, the embodiments should be considered exemplary and non-limiting in all respects. The scope of the invention is defined by the appended claims rather than the foregoing description. Therefore, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention, and no reference numerals in the claims should be construed as limiting the scope of the claims.

[0031] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A medicinal tea made with green tangerine vinegar, characterized in that, The specific ingredients for preparing this green tangerine vinegar-based medicinal tea are as follows: 11.0-13.0% Shanxi aged vinegar mash; 2.5-3.5% Eucommia ulmoides leaves; 13.0-16.0% dried red dates; 1.0-1.3% Astragalus membranaceus; 8.5-9.5% Poria cocos; 6.5%-7.5% hawthorn; 15.0-18.0% green tangerine peel; and 30.0-38.0% honey.

2. The medicinal tea made with green tangerine vinegar according to claim 1, characterized in that: The specific ingredients for preparing this green tangerine vinegar-based medicinal tea are as follows: 12.0% Shanxi aged vinegar mash; 3.0% Eucommia ulmoides leaves; 15.0% dried red dates; 1.2% Astragalus membranaceus; 9.0% Poria cocos; 7.2% hawthorn; 16.8% green tangerine peel; and 35.8% honey.

3. A medicinal tea made from green tangerine vinegar as described in any one of claims 1-2 and its preparation method, characterized in that: The specific steps for preparing this green tangerine vinegar-based medicinal tea are as follows: Step 1: Prepare Shanxi aged vinegar mash; Step 2: Dry the vinegar mash at 80℃ until the moisture content is less than 10%; Step 3: Select Xinhui tangerines from July and August, cut a 12 mm diameter round opening at the top, and make four 5-6 mm incisions around the bottom of the peel with a knife to hollow out the pulp and obtain fresh green tangerine peel. Step 4: Place all ingredients except honey into the fresh green tangerine shells in the specified proportions. Insert the top slices of the green tangerines (15-18mm in diameter) into the top of the shells. Use a full-sun-drying process to reduce the moisture content to less than 8.5%. Step 5: Use far-infrared sterilization technology, sterilization temperature 100-120℃, sterilization time 5-10 seconds, and after cooling to room temperature, package with gold thread paper to obtain green tangerine vinegar fermented medicinal tea.

4. The method for preparing a medicinal tea made from green tangerine vinegar according to claim 3, characterized in that: In step one, the specific steps for preparing Shanxi aged vinegar mash are as follows: using sorghum and wheat bran as the main raw materials, rice husks and millet husks as auxiliary materials, and barley and peas as raw materials to make Daqu (a type of starter culture) as the saccharification and fermentation agent, the process of steaming, alcoholic fermentation, acetic acid fermentation, and smoking of the mash is completed using the Shanxi aged vinegar process to obtain Shanxi aged vinegar mash.

5. The method for preparing a medicinal tea made from green tangerine vinegar according to claim 3, characterized in that: In step four, the raw materials are placed inside the fresh green tangerine peel in the following order from bottom to top: dried red dates, vinegar, poria cocos, eucommia leaves, astragalus, and dried hawthorn.

6. The method for preparing a medicinal tea made from green tangerine vinegar according to claim 3, characterized in that: The prepared green tangerine vinegar-infused medicinal tea, after testing, showed the following: total acid content 2.50-2.95 g / 100g, total flavonoid content ≥300mg / 100g, total polyphenols ≥1100 mg / 100g, DPPH free radical scavenging rate ≥90% in 0.9mg / mL tea infusion, and ABTS content ≥90%. + • Free radical scavenging rate ≥95%; total bacterial count and coliform bacteria were not detected.

7. The method for preparing a medicinal tea made from green tangerine vinegar according to claim 3, characterized in that: The preparation method for this green tangerine vinegar herbal tea is as follows: Add about 300 mL of purified water to each green tangerine vinegar herbal tea, simmer for 4 minutes, cool to 80℃, and add 30.0-38.0% (about 5-6g) of honey before drinking.

Images