CN104171176A - Preparation method of sweet-scented osmanthus tea - Google Patents
Preparation method of sweet-scented osmanthus tea Download PDFInfo
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- CN104171176A CN104171176A CN201410339663.6A CN201410339663A CN104171176A CN 104171176 A CN104171176 A CN 104171176A CN 201410339663 A CN201410339663 A CN 201410339663A CN 104171176 A CN104171176 A CN 104171176A
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- Prior art keywords
- sweet osmanthus
- sweet
- preparation
- scented osmanthus
- jasmine tea
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000019082 Osmanthus Nutrition 0.000 title abstract description 13
- 241000333181 Osmanthus Species 0.000 title abstract description 13
- 241001122767 Theaceae Species 0.000 title description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 41
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 34
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 27
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 19
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 17
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 17
- 238000000605 extraction Methods 0.000 claims abstract description 16
- 238000000194 supercritical-fluid extraction Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000002904 solvent Substances 0.000 claims abstract description 7
- 238000004108 freeze drying Methods 0.000 claims abstract description 6
- 238000010992 reflux Methods 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract 13
- 244000242564 Osmanthus fragrans Species 0.000 claims description 76
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 76
- 239000000284 extract Substances 0.000 claims description 40
- 241000207840 Jasminum Species 0.000 claims description 29
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 29
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 15
- 230000009467 reduction Effects 0.000 claims description 10
- 238000009834 vaporization Methods 0.000 claims description 10
- 230000008016 vaporization Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 4
- 241001247821 Ziziphus Species 0.000 abstract 3
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000009833 condensation Methods 0.000 abstract 1
- 230000005494 condensation Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000001704 evaporation Methods 0.000 abstract 1
- 230000008020 evaporation Effects 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 21
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 206010000087 Abdominal pain upper Diseases 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 208000004371 toothache Diseases 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- -1 and wherein Chemical compound 0.000 description 1
- 230000003356 anti-rheumatic effect Effects 0.000 description 1
- 239000003435 antirheumatic agent Substances 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- Cosmetics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of sweet-scented osmanthus tea. The preparation method comprises the following steps: (1) sunning or drying fresh sweet-scented osmanthus until the moisture content of the sweet-scented osmanthus is 15%-25%, cleaning red jujubes, removing jujube pits, and removing shells and kernels of dried longan; (2) putting the sweet-scented osmanthus into an extraction tank of a carbon dioxide supercritical extraction instrument, and extracting by taking supercritical carbon dioxide as a solvent and ethanol as an entrainer to obtain sweet-scented osmanthus extraction liquid; (3) putting the prepared red jujubes and dried longan into an ethanol aqueous solution, and performing condensation and reflux extraction to obtain auxiliary material extraction liquid; (4) fully mixing the sweet-scented osmanthus extraction liquid with the auxiliary material extraction liquid, performing reduced pressure evaporation to remove ethanol, and freeze-drying to obtain the finished sweet-scented osmanthus tea. The preparation method is simple, a formula is reasonable, the damage on active ingredients of the sweet-scented osmanthus is reduced to the maximum extent by adopting a supercritical extraction method, the prepared sweet-scented osmanthus tea fully retains the peculiar aroma and nutrition of the sweet-scented osmanthus, and by combination of the red jujubes and the dried longan, the sweet-scented osmanthus tea has the effects of replenishing blood, nourishing qi, maintaining beauty and keeping young and is suitable for being drunk each day.
Description
technical field:
The present invention relates to a kind of preparation method of sweet osmanthus jasmine tea, belong to and drink teas preparation field.
background technology:
Sweet osmanthus yellowish white, fragrance, extracts aromatic oil, and osmanthus concrete processed, can be used for food, cosmetics, can cake processed, candy, and can make wine.Sweet osmanthus taste is pungent, can be used as medicine.Be used as medicine with flower, fruit and root.Pick flowers autumn; Fruit picking in spring; The four seasons are adopted root, dry respectively.Flower: pungent, temperature.Really: acrid, sweet, warm.Root: sweet, micro-puckery, flat.Function cures mainly: flower: loose cold broken knot, preventing phlegm from forming and stopping coughing.Breathe heavily phlegm for having a toothache, coughing many, through closing stomachache.Really: warm stomach, flat liver, loose cold.For cold of insufficiency type and stomachache.Root: wines used as antirheumatic, loose cold.For rheumatism arthralgia and myalgia, pain in the back, the toothache of suffering from a deficiency of the kidney.
Mostly most sweet osmanthus jasmine tea is that water is as extracting solvent on the market, but in sweet osmanthus, most of active components are water-fast, can not well retain the nutritional labeling of sweet osmanthus.
summary of the invention:
The present invention seeks to, be used for making up the deficiencies in the prior art, and a kind of preparation method of sweet osmanthus jasmine tea is provided.
To achieve these goals, technical scheme of the present invention is as follows:
A preparation method for sweet osmanthus jasmine tea, comprises following step:
(1) raw material is prepared: by fresh sweet osmanthus dry or dry to sweet osmanthus moisture be 15-25%, red date is cleaned stoning, the stoning of shelling of dry longan;
(2) supercritical extract: the extraction that sweet osmanthus is placed in to carbon dioxide supercritical extraction instrument is filled with, extractor temperature is 35-40 DEG C, pressure is 25-30MPa, taking supercritical carbon dioxide as solvent, ethanol is entrainer, and the weight of described ethanol is the 5-15% of sweet osmanthus weight, wherein, the flow of carbon dioxide is 12-16 L/h, and extraction time is 1.5-2.5h, obtains sweet osmanthus extract;
(3) auxiliary material extracts: ready red date and dry longan are placed in to ethanol water, are heated to 80-90 DEG C, condensing reflux extracts 2-3h, obtains auxiliary material extract; Wherein, the weight of ethanol water be red date and dry longan gross weight 2-4 doubly;
(4) mix: sweet osmanthus extract and auxiliary material extract are fully mixed, and reduction vaporization is removed ethanol, is then placed in freeze drier freeze drying, after being dried, can be packaged to be sweet osmanthus jasmine tea finished product;
Wherein, sweet osmanthus, red date and dry longan are respectively 50-70 part, 25-36 part and 20-30 part in parts by weight.
The preparation method of described sweet osmanthus jasmine tea, in step (3), ethanol water is that second alcohol and water is mixed to get with weight ratio 2:1.
The preparation method of described sweet osmanthus jasmine tea, when the middle reduction vaporization of step (4), temperature is 40-45 DEG C.
The preparation method of described sweet osmanthus jasmine tea, during by sweet osmanthus extract and the mixing of auxiliary material extract, employing is uniformly mixed, and mixing time is 20-30min, and stir speed (S.S.) is 40-60r/min.
The sweet osmanthus jasmine tea preparing according to the preparation method of described sweet osmanthus jasmine tea.The sweet osmanthus jasmine tea bath obtaining is drunk.
Beneficial effect of the present invention is as follows:
Preparation method of the present invention is simple, and formula rationally, adopts the infringement minimum of supercritical extraction method to sweet osmanthus active component, the sweet osmanthus jasmine tea preparing has fully retained distinctive fragrance and the nutrition of sweet osmanthus, coordinates red date and dry longan simultaneously, enriches blood and fosters the spirit of nobility, beautifying face and moistering lotion, drink applicable every day.
detailed description of the invention:
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1:
In the present embodiment, a kind of preparation method of sweet osmanthus jasmine tea, comprises following step:
(1) raw material is prepared: by fresh sweet osmanthus dry or dry to sweet osmanthus moisture be 25%, red date is cleaned stoning, the stoning of shelling of dry longan;
(2) supercritical extract: the extraction that sweet osmanthus is placed in to carbon dioxide supercritical extraction instrument is filled with, extractor temperature is 40 DEG C, pressure is 25MPa, taking supercritical carbon dioxide as solvent, ethanol is entrainer, and the weight of described ethanol is 15% of sweet osmanthus weight, wherein, the flow of carbon dioxide is 12 L/h, and extraction time is 2.5h, obtains sweet osmanthus extract;
(3) auxiliary material extracts: ready red date and dry longan are placed in to ethanol water, and wherein, ethanol water is that second alcohol and water is mixed to get with weight ratio 2:1, is heated to 90 DEG C, and condensing reflux extracts 2h, obtains auxiliary material extract; Wherein, the weight of ethanol water is red date and dry longan gross weight 4 times;
(4) mix: sweet osmanthus extract and auxiliary material extract are fully mixed, employing is uniformly mixed, mixing time is 30min, stir speed (S.S.) is 40 r/min, reduction vaporization is removed ethanol, when reduction vaporization, temperature is 45 DEG C, is then placed in freeze drier freeze drying, after being dried, can be packaged to be sweet osmanthus jasmine tea finished product;
Wherein, sweet osmanthus, red date and dry longan are respectively 70 parts, 25 parts and 30 parts in parts by weight.
Preparation method of the present invention is simple, and formula rationally, adopts the infringement minimum of supercritical extraction method to sweet osmanthus active component, the sweet osmanthus jasmine tea preparing has fully retained distinctive fragrance and the nutrition of sweet osmanthus, coordinates red date and dry longan simultaneously, enriches blood and fosters the spirit of nobility, beautifying face and moistering lotion, drink applicable every day.
Embodiment 2:
In this enforcement, a kind of preparation method of sweet osmanthus jasmine tea, comprises following step:
(1) raw material is prepared: by fresh sweet osmanthus dry or dry to sweet osmanthus moisture be 15%, red date is cleaned stoning, the stoning of shelling of dry longan;
(2) supercritical extract: the extraction that sweet osmanthus is placed in to carbon dioxide supercritical extraction instrument is filled with, extractor temperature is 35 DEG C, pressure is 30MPa, taking supercritical carbon dioxide as solvent, ethanol is entrainer, and the weight of described ethanol is 5% of sweet osmanthus weight, wherein, the flow of carbon dioxide is 16 L/h, and extraction time is 1.5h, obtains sweet osmanthus extract;
(3) auxiliary material extracts: ready red date and dry longan are placed in to ethanol water, and ethanol water is that second alcohol and water is mixed to get with weight ratio 2:1, is heated to 80 DEG C, and condensing reflux extracts 3h, obtains auxiliary material extract; Wherein, the weight of ethanol water is red date and dry longan gross weight 2 times;
(4) mix: sweet osmanthus extract and auxiliary material extract are fully mixed, employing is uniformly mixed, mixing time is 20min, stir speed (S.S.) is 60r/min, reduction vaporization is removed ethanol, when reduction vaporization, temperature is 40 DEG C, is then placed in freeze drier freeze drying, after being dried, can be packaged to be sweet osmanthus jasmine tea finished product;
Wherein, sweet osmanthus, red date and dry longan are respectively 50 parts, 36 parts and 20 parts in parts by weight.
Embodiment 3
In this enforcement, a kind of preparation method of sweet osmanthus jasmine tea, comprises following step:
(1) raw material is prepared: by fresh sweet osmanthus dry or dry to sweet osmanthus moisture be 15%, red date is cleaned stoning, the stoning of shelling of dry longan;
(2) supercritical extract: the extraction that sweet osmanthus is placed in to carbon dioxide supercritical extraction instrument is filled with, extractor temperature is 35 DEG C, pressure is 30MPa, taking supercritical carbon dioxide as solvent, ethanol is entrainer, and the weight of described ethanol is 10% of sweet osmanthus weight, wherein, the flow of carbon dioxide is 16 L/h, and extraction time is 1.5h, obtains sweet osmanthus extract;
(3) auxiliary material extracts: ready red date and dry longan are placed in to ethanol water, and ethanol water is that second alcohol and water is mixed to get with weight ratio 2:1, is heated to 80 DEG C, and condensing reflux extracts 3h, obtains auxiliary material extract; Wherein, the weight of ethanol water is red date and dry longan gross weight 2 times;
(4) mix: sweet osmanthus extract and auxiliary material extract are fully mixed, employing is uniformly mixed, mixing time is 25min, stir speed (S.S.) is 60r/min, reduction vaporization is removed ethanol, when reduction vaporization, temperature is 40 DEG C, is then placed in freeze drier freeze drying, after being dried, can be packaged to be sweet osmanthus jasmine tea finished product;
Wherein, sweet osmanthus, red date and dry longan are respectively 60 parts, 30 parts and 26 parts in parts by weight.
More than show and described general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (7)
1. a preparation method for sweet osmanthus jasmine tea, is characterized in that, comprises following step:
(1) raw material is prepared: by fresh sweet osmanthus dry or dry to sweet osmanthus moisture be 15-25%, red date is cleaned stoning, the stoning of shelling of dry longan;
(2) supercritical extract: the extraction that sweet osmanthus is placed in to carbon dioxide supercritical extraction instrument is filled with, extractor temperature is 35-40 DEG C, pressure is 25-30MPa, taking supercritical carbon dioxide as solvent, ethanol is entrainer, and the weight of described ethanol is the 5-15% of sweet osmanthus weight, wherein, the flow of carbon dioxide is 12-16 L/h, and extraction time is 1.5-2.5h, obtains sweet osmanthus extract;
(3) auxiliary material extracts: ready red date and dry longan are placed in to ethanol water, are heated to 80-90 DEG C, condensing reflux extracts 2-3h, obtains auxiliary material extract; Wherein, the weight of ethanol water be red date and dry longan gross weight 2-4 doubly;
(4) mix: sweet osmanthus extract and auxiliary material extract are fully mixed, and reduction vaporization is removed ethanol, is then placed in freeze drier freeze drying, after being dried, can be packaged to be sweet osmanthus jasmine tea finished product;
Wherein, sweet osmanthus, red date and dry longan are respectively 50-70 part, 25-36 part and 20-30 part in parts by weight.
2. the preparation method of sweet osmanthus jasmine tea according to claim 1, is characterized in that, in step (3), ethanol water is that second alcohol and water is mixed to get with weight ratio 2:1.
3. the preparation method of sweet osmanthus jasmine tea according to claim 1, is characterized in that, when the middle reduction vaporization of step (4), temperature is 40-45 DEG C.
4. the preparation method of sweet osmanthus jasmine tea according to claim 1, is characterized in that, sweet osmanthus, red date and dry longan are respectively 70 parts, 25 parts and 30 parts in parts by weight.
5. the preparation method of sweet osmanthus jasmine tea according to claim 1, is characterized in that, sweet osmanthus, red date and dry longan are respectively 50 parts, 36 parts and 20 parts in parts by weight.
6. the preparation method of sweet osmanthus jasmine tea according to claim 1, is characterized in that, during by sweet osmanthus extract and the mixing of auxiliary material extract, employing is uniformly mixed, and mixing time is 20-30min, and stir speed (S.S.) is 40-60r/min.
7. the sweet osmanthus jasmine tea preparing according to the preparation method of the sweet osmanthus jasmine tea described in above any claim.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410339663.6A CN104171176A (en) | 2014-07-17 | 2014-07-17 | Preparation method of sweet-scented osmanthus tea |
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| CN201410339663.6A CN104171176A (en) | 2014-07-17 | 2014-07-17 | Preparation method of sweet-scented osmanthus tea |
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| CN201410339663.6A Pending CN104171176A (en) | 2014-07-17 | 2014-07-17 | Preparation method of sweet-scented osmanthus tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325608A (en) * | 2015-12-04 | 2016-02-17 | 广东橘香斋陈皮有限公司 | Dried tangerine peel and old ginger tea and making method and application thereof |
| CN105410289A (en) * | 2015-12-31 | 2016-03-23 | 桂林双象生物科技有限公司 | Method for preparing sweet-scented osmanthus and dendrobe composite tea |
| CN105410288A (en) * | 2015-12-31 | 2016-03-23 | 桂林双象生物科技有限公司 | Preparation method of sweet osmanthus and grosvenor momordica fruit composite tea |
| CN105533053A (en) * | 2015-12-31 | 2016-05-04 | 桂林双象生物科技有限公司 | Preparation method of sweet-scented osmanthus and cyclocarya paliurus composite tea |
| CN105638995A (en) * | 2015-12-31 | 2016-06-08 | 桂林双象生物科技有限公司 | Preparation method for sweet osmanthus and tangerine composite tea |
| CN108308313A (en) * | 2018-04-12 | 2018-07-24 | 广西中医药大学 | A kind of blue or green money willow Hypoylycemic health tea and preparation method thereof |
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| CN1382381A (en) * | 2001-04-23 | 2002-12-04 | 中国药科大学保健品厂 | Instant tea tablet and its preparing process |
| CN102366004A (en) * | 2011-06-22 | 2012-03-07 | 王学文 | Tea for calming nerves, nourishing heart and preserving health |
| CN103125640A (en) * | 2011-12-02 | 2013-06-05 | 云南天士力帝泊洱生物茶集团有限公司 | High-aroma flowing instant tea cream and preparation method thereof |
| CN103229875A (en) * | 2013-02-24 | 2013-08-07 | 李为国 | Three-flower warming tea beverage and production method thereof |
-
2014
- 2014-07-17 CN CN201410339663.6A patent/CN104171176A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1382381A (en) * | 2001-04-23 | 2002-12-04 | 中国药科大学保健品厂 | Instant tea tablet and its preparing process |
| CN102366004A (en) * | 2011-06-22 | 2012-03-07 | 王学文 | Tea for calming nerves, nourishing heart and preserving health |
| CN103125640A (en) * | 2011-12-02 | 2013-06-05 | 云南天士力帝泊洱生物茶集团有限公司 | High-aroma flowing instant tea cream and preparation method thereof |
| CN103229875A (en) * | 2013-02-24 | 2013-08-07 | 李为国 | Three-flower warming tea beverage and production method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325608A (en) * | 2015-12-04 | 2016-02-17 | 广东橘香斋陈皮有限公司 | Dried tangerine peel and old ginger tea and making method and application thereof |
| CN105410289A (en) * | 2015-12-31 | 2016-03-23 | 桂林双象生物科技有限公司 | Method for preparing sweet-scented osmanthus and dendrobe composite tea |
| CN105410288A (en) * | 2015-12-31 | 2016-03-23 | 桂林双象生物科技有限公司 | Preparation method of sweet osmanthus and grosvenor momordica fruit composite tea |
| CN105533053A (en) * | 2015-12-31 | 2016-05-04 | 桂林双象生物科技有限公司 | Preparation method of sweet-scented osmanthus and cyclocarya paliurus composite tea |
| CN105638995A (en) * | 2015-12-31 | 2016-06-08 | 桂林双象生物科技有限公司 | Preparation method for sweet osmanthus and tangerine composite tea |
| CN108308313A (en) * | 2018-04-12 | 2018-07-24 | 广西中医药大学 | A kind of blue or green money willow Hypoylycemic health tea and preparation method thereof |
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Application publication date: 20141203 |