CN107821686A - Flowers green tea food and its preparation method and application - Google Patents
Flowers green tea food and its preparation method and application Download PDFInfo
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- CN107821686A CN107821686A CN201711043771.9A CN201711043771A CN107821686A CN 107821686 A CN107821686 A CN 107821686A CN 201711043771 A CN201711043771 A CN 201711043771A CN 107821686 A CN107821686 A CN 107821686A
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- flower
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- green tea
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels or liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23V2400/169—Plantarum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23V2400/249—Thermophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses the application of a kind of flowers green tea food and the preparation method of the food and the food.Flowers green tea food is using plants and flowers and green tea as raw material, through flowers ultra-fine grinding, is mixed with green tea powder, and the percentage by weight of flowers powder and green tea powder is：Flowers powder 5 50%, green tea powder 50 95%, by crushing, mixing, solid-state biofermentation, water extraction three times is carried out, centrifugation, filtering, filtrate inclusion, concentration are made concentrate, product are made through sterilizing.The preparation technology of the present invention, can overcome the deficiencies in the prior art, be allowed to dissolution rate height, transformation efficiency is high, loss is few, it is high to the utilization rate of flowers and green tea, the biochemical reaction of its biological fermentation process, more new nutrition and functional component can be produced, enhance the practical application of product, mouthfeel is improved, improves quality, new raw produce is provided for the processing industry such as food compositions, flavouring, soft drink and wine product, nutriment product, cosmetics.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of system of flowers green tea food and the flowers green tea food
Preparation Method, specifically further relate to the application of the flowers green tea food.
Background technology
Plants and flowers not only possesses similar effect of the plant, at the same in flowers also containing abundant amino acid, protein,
Outside the nutriments such as pigment, vitamin, trace element, sugar, fragrance matter, effumability aromatic substance, still contain various active
Enzyme, flavones, carotenoid, hormone etc., Flower Resources are in China's very abundant, substantial amounts of Wild Flowers, also in recent years not
The disconnected artificial cultivation increased, its warm reserve are very huge.As people live the pursuit of high quality, the consumption of edible flower into
For the daily consumer goods of people, there are health product, cosmetics, tea beverage, health liquor etc. currently with the product of the production of flowers and plants, this
Outside, also flavouring, cake, leisure food etc., these are rich in the product of flowers, usually to use fresh flower or dried flower,
Being simply mixed after drying, crushing, or with conventional method to be made after water and/or the extraction of ethanol equal solvent conventional method, this
It is a little it is technologic less than one be simply to crush, it is difficult to so that flowers composition obtains enough dissolutions, influence the absorption of body, two
It is existing conventional leach extraction method, it is difficult to accomplish the complete extraction of composition, besides its nutritional ingredient in extraction process, is particularly
Volatile or low melting point composition easily causes a large amount of losses, thus the effect of influence product, directly affects using effect.
The purpose of the present invention is to be combined plants and flowers with existing commercially available sample tea, using modern solid-state biofermentation skill
Art, by biochemical transformation, the trophism for lifting flowers and tea is taken on a new look, and improves products taste and flavor, is then carried out effective
Extraction, and extract solution is included using cyclodextrin, the stability of product is further enhanced, lifts dissolution rate, strengthens people
The body of body absorbs, and improves the using effect of product, is obtained for plants and flowers and tea in the industries such as food processing industry more preferably, more
It is widely applied, there is provided a kind of new product and preparation method.
The content of the invention
The technical scheme is that provide a kind of flowers green tea food and the preparation method of the food and the food
Using.The food is using plants and flowers and existing commercially available finished product green tea as primary raw material, through flowers ultra-fine grinding, is mixed with green tea powder
Close, by solid-state biofermentation, and then extracted, centrifuge, filter, concentrate obtained concentrate product is made, wherein right
Extract solution is included using cyclodextrin, it is therefore an objective to can be fragrant by the fragrance material in wherein flowers and tea, volatile well
Taste material and volatilizable water-soluble substances are wrapped, form relatively stable solution, and this can not only lift its nutritional ingredient
Stability, and can further improve product quality, and product can be made to be beneficial to the absorption of human body, reach and improve application effect and mesh
's.The present invention processing flowers green tea food preparation technology, can overcome the deficiencies in the prior art, be allowed to dissolution rate height, conversion
Efficiency high, loss is few, high to the utilization rate of flowers and green tea, the biological respinse of its biological fermentation process, can produce more new
Nutrition and functional component, enhance the practical application of product, improve mouthfeel, improve the quality of product, be food compositions,
The processing industries such as flavouring, nutriment product, cosmetics provide new raw produce.
It is an object of the invention to provide a kind of flowers green tea food.
The present invention also aims to provide a kind of preparation method of the flowers green tea food.
The purpose of the present invention is achieved through the following technical solutions：
A kind of flowers green tea food be with flowers and green tea through being respectively dried, crushing, mixing, lactobacillus-fermented, water extraction, concentration make
Standby to form, the percentage by weight of its flowers powder and green tea powder is：Flowers powder 5-50%, green tea powder 50-95% are formed, by the following method
It is made：（1）Flowers and the green tea drying of cleaning are taken respectively, are ground into flowers powder and green tea powder is standby；（2）Weigh formula ratio
Flowers powder and green tea powder, it is well mixed, obtains mixed powder；（3）By mixed powder with containing percentage by weight be 1.5-3.5% glucose,
0.15-0.35% stachyoses, 0.05-0.2% yeast extracts, 0.25-0.5% calcium gluconates, 0.25-0.5% magnesium gluconates
The aqueous solution gradually moistening allow its mixed powder to drench, uniform mixing, stand 3h after, with the above-mentioned aqueous solution adjust humidity, make mixing
Powder material water content is in 56%-65%；（4）By step（3）Mixing powder material after moistening is by flowers powder and green tea powder weight percent
Than the lactic acid bacteria fermenting agent for adding 7.5%-12%, uniform mixing, it is then charged into stainless steel square plate, material thickness is no more than 8cm, Pan Kou
With covered rearing with plastic film, move into purification desinfection chamber, slowly fermented；（5）After fermentation ends, fermenting cellar is removed, is poured into folder
In layer tank, carried 3 times by 20 times of the mixed powder parts by weight of flowers powder and green tea powder, 10 times, 5 times of amounts plus hydro-thermal respectively；（6）Merging carries
Liquid is taken, filtered, liquid temperature degree to be filtered is down to room temperature, after moving into 0-5 DEG C of refrigerating chamber standing 24h, carries out centrifugation removal of impurities, refined filtration, obtains
Refined filtration liquid；（7）Refined filtration liquid is by flowers powder with green tea powder raw material weight than adding 2%-5% beta-schardinger dextrins or derivatives thereof and being heated to
52 DEG C -58 DEG C, 45-80min is stirred in the case where rotating speed is 90-120 turns/min stirring；（8）After stirring terminates, it is in temperature
85 DEG C -95 DEG C, vacuum be -0.085~-0.1MPa under the conditions of, be concentrated into liquid specific gravity for 1.18-1.38/40 DEG C survey, obtain dense
Contracting liquid；（9）Concentrate is 100 DEG C of sterilization 30-35min through temperature, cools down and produces.
In product of the present invention, obtained concentrate is crushed after drying, sieved, obtain the production of flowers green tea powder
Product.
Here is the further optimization and/or selection to above-mentioned technical proposal：
Flowers described above are lily, honeysuckle, chrysanthemum, chrysanthemum indicum, snow chrysanthemum, marigold, flower of kudzuvine, sophora flower, jujube flower, locust tree
Flower, russianolive flower, ginkgo, peach blossom, rose, gardenia, Jasmine, Flos Hibisci Mutabilis, sweet osmanthus, safflower, hops, betelnutpalm male flower, wood
Rose of Sharon flower, yulan magnolia, lily, lotus, pomegranate flower, sanchi flower, salvia miltiorrhiza flower, China rose, azalea, bitter tattooing, Panzhihua flower, plum
Flower, dahurian rose flower, pink, forget-me-not flower, lavandulae flos, camellia, lilac, peony, strawberry, Radix Isatidis flower, rape flower,
It is Flos Forsythiae, Chinese aloe flower, multiple hedgehogcactus flower, Radix Angelicae Sinensis flower, platycodon flower, beggar's buttons, Ligusticum wallichii flower, Chinese ilex, Chinese magnoliavine flower, pumpkin flower, sweet
The showy flowers of herbaceous plants, Snakegourd Fruit flower, mustard, Zijin lotus flower, Ulex flower, Chinese photinia flower, Chinese flowering crabapple, bodhi, ditch wintercherry flower, chamomile, peppermint
Flower, Flos Albiziae, peony, gillyflower, rosemary flower, Roselle, SEMEN OROXYLI flower, globe amaranth, the lemon showy flowers of herbaceous plants, Agrimony
Flower, balsamine, Flos clematidis floridae, pot marigold, the rough gentian showy flowers of herbaceous plants, cyani flos, pear flower, apricot flower, sponge gourd flower, rose, flower of hyacinth dolichos, pine
Set flower, pea flowers, flower of Panax ginseng, showy flowers of herbaceous plants tomorrow, caulis bambusae in taenian flower, Cactus Flower, leek, white twigs of the chaste tree flower, flower of JINHUAKUI, vegetable Furong
Flower, stem of noble dendrobium flower, blueberry flower, flos longan, fleeceflower flower, gynostemma pentaphylla, barrenwort flower, eclipta, the accumulated snow showy flowers of herbaceous plants, sealwort flower,
Bank's rose, shell of seaear flower, Flos Platycladi, American lotus, wormwoodlike motherwort flower, Chinese mosla flower, SEMEN SINAPIS ALBAE flower, cordate houttuynia, balm flower, witloof
Flower, Chinese torreyanut flower, mulberry tree, purple perilla flower, Jiang Hua, Buckwheat Flower, sunflower, small thistle, red paeony flower, punching lotus flower, Chinese violet,
Dandelion, Flos Lycii, May bloom, dark plum flower, cablin patchouli flower, sea-buckthorn, Flos Semen Lablab Album, radix scrophulariae flower, Flos Magnoliae Officinalis, cymose buckwheat rhizome
It is flower, Astragalis flower, Echinacea flower, the Patrinia scaniosaefolia showy flowers of herbaceous plants, a string of safflowers, cockscomb, oriental cherry, cherry blossom, balsam pear flower, jerusalem artichoke flower, orchid, cured
Plum blossom, kamuning flower, india canna flower, Flos Hibisci Rosae-Sinensis, tree orchid, spearmint, fringed iris, Chinese lute flower, Flos Magnoliae Liliflorae, finger citron flower, contain
Laugh at flower, common rush, pith flower, glutinous rice fragrant flower, wooden red bayberry, tawny daylily, white dead nettle, popcorn, lehua, broom top,
Tussilago, ivy glorybind, big thistle, tulip, honeysuckle, frost flower, by chrysanthemum, by the showy flowers of herbaceous plants, small beautiful flower, okra,
Chu lan flower, bitter citrus immature flower, oriental wormwood, sweetleaf chrysanthemum, Siberian elm leaf plum blossom, water banyan, nightshade, firecracker flower, butterflybush flower, magnolia（Flower bud）、
Poplar Chinese holly is spent（Male inflorescence）, ponceau, anthemidis flos, oyster plant inflorescence, west Szechwan pyrethrum flower flower one or both of any of the above combination；It is described
Flowers be above-mentioned flowers flower, petal, petal, stamen, flower spike or bud.
Lily, honeysuckle, chrysanthemum, chrysanthemum indicum, snow chrysanthemum, marigold, flower of kudzuvine, sophora flower, jujube flower in flowers described above,
Pagoda Flower, russianolive flower, ginkgo, peach blossom, rose, gardenia, Jasmine, Flos Hibisci Mutabilis, sweet osmanthus, safflower, hops, betel nut
Flower, shrub althea flower, yulan magnolia, lily, lotus, pomegranate flower, sanchi flower, salvia miltiorrhiza flower, China rose, azalea, bitter tattooing, Panzhihua
Flower, plum blossom, dahurian rose flower, pink, forget-me-not flower, lavandulae flos, camellia, lilac, peony, strawberry, Radix Isatidis flower, oil
Cauliflower, Flos Forsythiae, Chinese aloe flower, multiple hedgehogcactus flower, Radix Angelicae Sinensis flower, platycodon flower, beggar's buttons, Ligusticum wallichii flower, Chinese ilex, Chinese magnoliavine flower, pumpkin
Flower, radix glycyrrhizae, Snakegourd Fruit flower, mustard, Zijin lotus flower, Ulex flower, Chinese photinia flower, Chinese flowering crabapple, bodhi, ditch wintercherry flower, chamomile,
Peppermint flower, Flos Albiziae, peony, gillyflower, rosemary flower, Roselle, SEMEN OROXYLI flower, globe amaranth, the lemon showy flowers of herbaceous plants, imperial bud
The showy flowers of herbaceous plants, balsamine, Flos clematidis floridae, pot marigold, the rough gentian showy flowers of herbaceous plants, cyani flos, pear flower, apricot flower, sponge gourd flower, rose, flower of hyacinth dolichos,
Pine tree, pea flowers, flower of Panax ginseng, showy flowers of herbaceous plants tomorrow, caulis bambusae in taenian flower, Cactus Flower, leek, white twigs of the chaste tree flower, flower of JINHUAKUI, vegetable Furong
Flower, stem of noble dendrobium flower, blueberry flower, flos longan, fleeceflower flower, gynostemma pentaphylla, barrenwort flower, eclipta, the accumulated snow showy flowers of herbaceous plants, sealwort flower,
Bank's rose, shell of seaear flower, Flos Platycladi, American lotus, wormwoodlike motherwort flower, Chinese mosla flower, SEMEN SINAPIS ALBAE flower, cordate houttuynia, balm flower, witloof
Flower, Chinese torreyanut flower, mulberry tree, purple perilla flower, Jiang Hua, Buckwheat Flower, sunflower, small thistle, red paeony flower, punching lotus flower, Chinese violet,
Dandelion, Flos Lycii, May bloom, dark plum flower, cablin patchouli flower, sea-buckthorn, Flos Semen Lablab Album, radix scrophulariae flower, Flos Magnoliae Officinalis, cymose buckwheat rhizome
It is flower, Astragalis flower, Echinacea flower, the Patrinia scaniosaefolia showy flowers of herbaceous plants, a string of safflowers, cockscomb, oriental cherry, cherry blossom, balsam pear flower, jerusalem artichoke flower, orchid, cured
Plum blossom, kamuning flower, india canna flower, Flos Hibisci Rosae-Sinensis, tree orchid, spearmint, fringed iris, Chinese lute flower, Flos Magnoliae Liliflorae, finger citron flower, contain
Laugh at flower, common rush, pith flower, glutinous rice fragrant flower, wooden red bayberry, tawny daylily, white dead nettle, popcorn, lehua, broom top,
Tussilago, ivy glorybind, big thistle, tulip, honeysuckle, frost flower, by chrysanthemum, by the showy flowers of herbaceous plants, small beautiful flower, okra,
Chu lan flower, bitter citrus immature flower, oriental wormwood, sweetleaf chrysanthemum, Siberian elm leaf plum blossom water banyan, nightshade, firecracker flower, butterflybush flower, magnolia（Flower bud）, poplar
Chinese holly is spent（Male inflorescence）, ponceau, anthemidis flos, oyster plant inflorescence, west Szechwan pyrethrum flower flower be dried flower.
Green tea described above is commercially available finished product green tea.
Above-mentioned steps（1）Described flowers powder, Ultra-Micro Grinding Equipment can be used to be ground into the Ultramicro-powder of 1800-2200 mesh.
It is preferred that use air-flow micronizer or vibromill micronizer.
Above-mentioned steps（1）Described green tea powder, powder in 50-65 mesh can be ground into using Ordinary pulverization equipment.
Above-mentioned steps（1）Described green tea powder, 24-40 mesh coarse powder can also be ground into using Ordinary pulverization equipment.
Above-mentioned steps（1）Described drying, for using 40-50 DEG C of low temperature hot-air seasoning 2.5-5.0h.
Above-mentioned steps（4）Described lactic acid bacteria fermenting agent is lived for all lactic acid bacterias as food additives commercially available
Bacteria concentration is no less than every gram 10,000,000,000 of thalline dry powder formulations.
The weight of above-mentioned lactic acid bacteria fermenting agent by the thalline content of thalline dry powder than being determined.
Lactic acid bacteria fermenting agent described above, it may be selected to use streptococcus thermophilus and lactobacillus bulgaricus.
Lactic acid bacteria fermenting agent described above, it may be selected to use lactobacillus acidophilus and Bifidobacterium.
Lactic acid bacteria fermenting agent described above, it can select to use Lactococcus lactis and Lactobacillus plantarum.
Lactic acid bacteria fermenting agent described above, it also may be selected to use Lactococcus lactis and lactobacillus bulgaricus.
Lactic acid bacteria fermenting agent described above can also use existing method to prepare, such as the dry powder of lactic acid bacteria can pass through
Liquid fermentation equipment culture, then the thalline in zymotic fluid is separated with supercentrifuge, be placed in and dry indoor cold wind
Dry or bacterium mud drying is made with vacuum freeze drying mode, the viable bacteria concentration of the thalline dry powder of acquisition is no less than every gram one
10000000000 dry powder of lactic acid bacteria.
Above-mentioned steps（4）Described slow fermentation is the 24h that first fermented under the conditions of temperature is 32-38 DEG C, then adjusts temperature
For 16-23 DEG C of fermentation 120h, temperature is then adjusted again as 24-28 DEG C of fermentation 48h.
Above-mentioned steps（5）The condition that described plus hydro-thermal carries 3 times is that first time water extraction temperature is 68-75 DEG C, extraction time
For 50-90min；Second of water extraction temperature is 96-100 DEG C, extraction time 20-30min；Third time water extraction temperature is 95-100
DEG C, extraction time 15-25min；
Above-mentioned steps（6）Described filtering is filtered using diatomite or plate filter filters.
Above-mentioned steps（6）Described to carry out centrifugation removal of impurities, centrifugal rotational speed 12000-16000r/min, centrifugation time is
18-25min.Above-mentioned steps（6）Described centrifugation removal of impurities, preferably using cell-type centrifuge or disk centrifugal separator.
Above-mentioned steps（6）Described refined filtration, it is that refined filtration is carried out using 0.22 μm of miillpore filter.
Above-mentioned steps（7）Described beta-cyclodextrin derivative is hydroxypropyl-β-cyclodextrin or SBE- beta-schardinger dextrins.
, can also be in step in order to improve the mouthfeel of flowers green tea food and quality（8）Flowers are added in gained concentrate
The additive of powder and green tea powder gross mass 0-20%；It is preferred that 0.1-15%.
Additive described above is sweetener, acid, juice concentration powder.
Sweetener described above is white granulated sugar, brown sugar, fructose, maltose, glucose, fructose, maltose, rock sugar, sweet tea
Synanthrin, synanthrin, L-arabinose, lactose, xylitol, fruit syrup, lactitol, D-sorbite, honey, trehalose, mannose
One or both of alcohol, maltitol any of the above combines.
Acid described above is one or both of citric acid, fumaric acid, malic acid, tartaric acid any of the above group
Close.
Juice concentration powder described above, it is by fruits and vegetables after the clean processing of conventional method, using existing method through squeezing
The direct squeeze juice of juice machine or beater, colloid mill produce juice, then through boiling, precipitating, filtering, concentrating, drying, crushing, mistake
Juice concentration powder made from sieve, its fruits and vegetables be apple, grape, Kiwi berry, peach, apricot, plum, cherry, pears, persimmon, jujube, sea-buckthorn,
Red bayberry, lichee, citrus, orange, shaddock, mango, pineapple, banana, durian, dragon fruit, green fruit, longan, mulberries, strawberry, acid
Slurry, blueberry, raspberry, watermelon, "Hami" melon, muskmelon, muskmelon, loquat, tomato, cucumber, balsam pear, pawpaw, hawthorn, ginkgo, without flower
It is fruit, pomegranate, lemon, panax ginseng fruit, Chinese grooseberry, Momordica grosvenori, cordate houttuynia, mulberry leaf, lotus leaf, fresh Rhizoma Phragmitis, Longstamen Onion Bulb, barley seedling, clover, cool
Powder grass, Leaves of Hippophae L, cactus, aloe, carrot, carrot, the stem of noble dendrobium, burdock, konjaku, Rosa roxburghii, onion, celery, Chinese yam, Jerusalem artichoke,
Ginger, dried lactuca, purslane, sowthistle juice concentrate any one in powder.
Above-mentioned steps（8）The preferable concentration condition is 89-95 DEG C of temperature, vacuum -0.085~-0.095Mpa.It is low
Temperature concentration advantageously reduces the loss of concentration material volatile ingredient, and lifting vacuum pressure can effectively shorten concentration time, reduce
The heated time of concentrate can make concentrate active component reduce loss to greatest extent.
Above-mentioned steps（8）The concentration is preferably using liter film-type evaporation inspissator, scraper-type evaporation concentrator or rotary
Evaporation concentrator.
Drying in product described above is preferably using spray drying, freeze-drying or vacuum drying.It is dry using spraying
Dry effectively to shorten drying time, freeze-drying can effectively avoid the beneficiating ingredient caused by high temperature is to dry matter from losing, vacuum
Dry temperature is relatively low, can reduce dry active substances and be lost caused by temperature is too high.
Crushing described in the said goods is general conventional crushing.
Flowers green tea food of the present invention can be used for soft drink and wine product, flavouring such as soy sauce, vinegar, flavoring, seasoning
Juice etc., the further obtained green garlic food powder of flowers can be used for ordinary food such as steamed bun, noodles etc., flavouring such as thick chilli sauce, sand
Sauce, sauce cure, chafing dish bottom flavorings etc. are drawn, can be also used for cake such as moon cake, crisp chip, biscuit, bread etc., nutriment such as honey
In the formulations such as ball, the water-bindered pill, granule, tablet, effervescent tablet, chewable tablets, hard shell capsules, soft capsule, paste, oral liquid, syrup.
According to the present invention, unless otherwise indicated, " % " in the present invention is percentage by weight.
A kind of preparation method of flowers green tea food, it is characterised in that the preparation method comprises the following steps that：
（1）Clean flowers, green tea drying are taken respectively, are ground into flowers powder and green tea powder, it is standby；
（2）The flowers powder and green tea powder of formula ratio are weighed, is well mixed, obtains mixed powder；
（3）By step（2）Mixed powder with containing percentage by weight be 1.5-3.5% glucose, 0.15-0.35% stachyoses,
0.05-0.2% yeast extracts, 0.25-0.5% calcium gluconates, gradually moistening allows the aqueous solution of 0.25-0.5% magnesium gluconates
Its mixed powder drenches, uniform mixing, and after standing 3h, continuing adjustment humidity with the above-mentioned aqueous solution makes mixed powder material moisture exist
56%-65%；
（4）By step（3）Mixing powder material after moistening is added 7.5%-12% breast by flowers powder with green tea powder percentage by weight
Acid bacteria fermentation agent, uniform mixing, it is then charged into stainless steel square plate, material thickness is no more than 8cm, Pan Kou covered rearing with plastic film, moves
Enter to purify and slowly fermented in desinfection chamber；
（5）After fermentation ends, fermenting cellar is removed, is poured into interlayer extractor, respectively by flowers powder and green tea powder mixed powder weight
20 times of part, 10 times, 5 times of amounts plus hydro-thermal carry 3 times；
（6）Merge extract solution, filtered, liquid temperature degree to be filtered is down to room temperature, after moving into 0-5 DEG C of refrigerating chamber standing 24h, is centrifuged
Removal of impurities, refined filtration, obtains refined filtration liquid；
（7）Refined filtration liquid is heated to 52 by the beta-schardinger dextrin of flowers powder and green tea powder raw material weight than adding 2%-5% or derivatives thereof
DEG C -58 DEG C, rotating speed be 90-120 turn/min stirring under stir 45-80min；
（8）After stirring terminates, under the conditions of temperature is 85 DEG C -95 DEG C, vacuum is -0.085~-0.1MPa, liquid is concentrated into
Proportion is 1.18-1.38/40 DEG C of survey, obtains concentrate, and concentrate is 100 DEG C of sterilization 30-35min through temperature, cools down and produces.
In preparation method of the present invention, by gained concentrate further through drying, crushing, sieving produces flowers green tea food powder
Product.
Health-care effect and drug action of the tealeaves to human body, it is the comprehensive function of a variety of chemical compositions in tealeaves, but its
Main active component is the catechin compounds in Tea Polyphenols.Tea catechin class compound be free radical grabber, institute
Free radical is called, i.e., can be constantly be generated under internal normal physiological conditions, also constantly remove, to reach some materials of balance,
The active oxygen of these materials（O-）And hydroxy（OH-）Deng.Make human body interior free yl due to pathological factor and environmental factor
Produce excessively, or can not remove and gather the accumulation in vivo, causing interior free yl in time.Free radical is to large biological molecule
Toxicity can be produced, lipid peroxidation particularly is occurred to the unrighted acid on cell membrane, this peroxidating has toxicity, table
Now decline for immunologic function and be easy to infect --- various inflammation, autoimmune disease, tumour, cardiovascular disease occurs
Sick, easy aging etc..So free radical is the arch-criminal for threatening human health, tea catechin, which has, removes the good of free radical
Effect, tea are natural plant products, are preferable health beverages.Further proved according to clinic study in recent years, tea
Catechin in polyphenol has anti-oxidant, radiation proof, lipid-loweringing, anticancer, anti-aging and other effects.
Green tea is azymic tea, is the most tea of natural characteristic in teas.Contained active ingredient has Tea Polyphenols in green tea
Class, caffeine, amino acid, vitamin, lipopolysaccharides and various trace elements etc..Green tea is that polyphenol content retains in each teas
Highest tealeaves, typically remains with the 85%~90% of tea fresh leaves Polyphenols, content 25% or so, it is some other easily
The nutriment of oxidational losses such as vitamin C etc. also retains much more than other teas.It is additionally, since green tea preliminary working
Journey is mainly a heat chemistry change procedure, it is in good time it is hot and humid be advantageous to increased some compositions, as amino acid,
Soluble sugar, soluble pectin, all because the hydrolysis of protein, starch and water-insoluble pectin is supplemented, so that
Content increased.The content of vitamin C and vitamin E is quite abundant particularly in green tea, have anti-aging with it is oxidation resistant
Effect.
Flowers not only beautiful outward appearance, but also contain various bioactivators, aromatic substance and flavones carotenoids
The materials such as element, commonly using the intense strain for the people that can relax, also beauty, strong skin, the effect such as stimulate circulation.Present invention choosing
Select the one or more kinds of lilies used, honeysuckle, chrysanthemum, chrysanthemum indicum, snow chrysanthemum, marigold, flower of kudzuvine, sophora flower, jujube flower,
Pagoda Flower, russianolive flower, ginkgo, peach blossom, rose, gardenia, Jasmine, Flos Hibisci Mutabilis, sweet osmanthus, safflower, hops, betel nut
Flower, shrub althea flower, yulan magnolia, lily, lotus, pomegranate flower, sanchi flower, salvia miltiorrhiza flower, China rose, azalea, bitter tattooing, Panzhihua
Flower, plum blossom, dahurian rose flower, pink, forget-me-not flower, lavandulae flos, camellia, lilac, peony, strawberry, Radix Isatidis flower, oil
Cauliflower, Flos Forsythiae, Chinese aloe flower, multiple hedgehogcactus flower, Radix Angelicae Sinensis flower, platycodon flower, beggar's buttons, Ligusticum wallichii flower, Chinese ilex, Chinese magnoliavine flower, pumpkin
Flower, radix glycyrrhizae, Snakegourd Fruit flower, mustard, Zijin lotus flower, Ulex flower, Chinese photinia flower, Chinese flowering crabapple, bodhi, ditch wintercherry flower, chamomile,
Peppermint flower, Flos Albiziae, peony, gillyflower, rosemary flower, Roselle, SEMEN OROXYLI flower, globe amaranth, the lemon showy flowers of herbaceous plants, imperial bud
The showy flowers of herbaceous plants, balsamine, Flos clematidis floridae, pot marigold, the rough gentian showy flowers of herbaceous plants, cyani flos, pear flower, apricot flower, sponge gourd flower, rose, flower of hyacinth dolichos,
Pine tree, pea flowers, flower of Panax ginseng, showy flowers of herbaceous plants tomorrow, caulis bambusae in taenian flower, Cactus Flower, leek, white twigs of the chaste tree flower, flower of JINHUAKUI, vegetable Furong
Flower, stem of noble dendrobium flower, blueberry flower, flos longan, fleeceflower flower, gynostemma pentaphylla, barrenwort flower, eclipta, the accumulated snow showy flowers of herbaceous plants, sealwort flower,
Bank's rose, shell of seaear flower, Flos Platycladi, American lotus, wormwoodlike motherwort flower, Chinese mosla flower, SEMEN SINAPIS ALBAE flower, cordate houttuynia, balm flower, witloof
Flower, Chinese torreyanut flower, mulberry tree, purple perilla flower, Jiang Hua, Buckwheat Flower, sunflower, small thistle, red paeony flower, punching lotus flower, Chinese violet,
Dandelion, Flos Lycii, May bloom, dark plum flower, cablin patchouli flower, sea-buckthorn, Flos Semen Lablab Album, radix scrophulariae flower, Flos Magnoliae Officinalis, cymose buckwheat rhizome
It is flower, Astragalis flower, Echinacea flower, the Patrinia scaniosaefolia showy flowers of herbaceous plants, a string of safflowers, cockscomb, oriental cherry, cherry blossom, balsam pear flower, jerusalem artichoke flower, orchid, cured
Plum blossom, kamuning flower, india canna flower, Flos Hibisci Rosae-Sinensis, tree orchid, spearmint, fringed iris, Chinese lute flower, Flos Magnoliae Liliflorae, finger citron flower, contain
Laugh at flower, common rush, pith flower, glutinous rice fragrant flower, wooden red bayberry, tawny daylily, white dead nettle, popcorn, lehua, broom top,
Tussilago, ivy glorybind, big thistle, tulip, honeysuckle, frost flower, by chrysanthemum, by the showy flowers of herbaceous plants, small beautiful flower, okra,
Chu lan flower, bitter citrus immature flower, oriental wormwood, sweetleaf chrysanthemum, Siberian elm leaf plum blossom, water banyan, nightshade, firecracker flower, butterflybush flower, magnolia（Flower bud）、
Poplar Chinese holly is spent（Male inflorescence）, ponceau, anthemidis flos, oyster plant inflorescence, west Szechwan pyrethrum flower spend in any combination made from tea product without thorn
Swash property material, it not only makes product tart up to make us pleasing, and has Glycerin, beautifying face and moistering lotion and spirit refreshing and eye-brightening
The effect of, especially favored by female consumer.
Beneficial effects of the present invention
By present invention efficiently solves the combination of flowers and green tea, preparing a kind of food capable of direct drinking, simultaneously
Ordinary food, health food, nutriment, flavouring, wine product, cake food and leisure food can also be widely used in
In product, new raw material variety is added for food processing industry, meets demand of the people to flowers green tea, meanwhile, make eater
Have benefited from the beneficial functional of flowers and green tea, provided conveniently for consumer demand.Product of the present invention is from edible flower
One or more kinds of combinations, maintains the distinctive flavor of various flowers, and the product special flavour after is pleasant, tasty and refreshing, limpid,
And having tempting color and luster and mouthfeel, product has good potential market.
Flowers powder is to use ultramicro grinding into the Ultramicro-powder of 1800-2200 mesh, the Ultra-Micro Grinding Equipment of use in the present invention
High heat is not formed by heat control, therefore the beneficiating ingredient of flowers can be destroyed to greatest extent, reduce beneficiating ingredient
Loss；The cell membrane of its pollen effectively can be carried out broken wall by ultramicro grinding, make its beneficiating ingredient obtain overflowing be beneficial to dissolution and
Separation and Extraction, increase the dissolution rate of its beneficiating ingredient, lift the application effect of flowers.
Flowers pass through ultramicro grinding, are fermented beneficial to lactic acid bacteria, by fermentation, can lift the fragrance of flowers, reduce not
The generation of good smell.It is better than the conventional meanses such as blanching of the prior art, color protection, anti-oxidant effect, flowers can not only be reduced
The loss of beneficiating ingredient, but also the beneficiating ingredient of flowers is improved, improve the mouthfeel and quality of flowers.Green tea is ground into phase
To thicker middle powder or coarse powder, be advantageous to the adhesion of flowers micro mist, simultaneously because middle powder or the coarse powder structure of green tea, can keep
The gas porosity and gas permeability of material during fermentation, the metabolism beneficial to lactic acid bacteria are bred, and lift ferment effect.Lactic acid bacteria is to flowers and green
The fermentation of tea powder, it can be converted effectively the organic principle of its flowers and green tea, lifting amino acid, inverted sugar and bacterium egg
White content, the nutritive value of product can be preferably lifted, improve the mouthfeel and quality of product.
Lactobacillus-fermented in the present invention make use of slow fermentation process, it is therefore an objective to by stage adjustment fermentation temperature and
Time, it is initially the 24h that fermented under the conditions of temperature is 32-38 DEG C, lactic acid bacteria is obtained rapid fluid resuscitation and propagation, then adjust temperature
For 16-23 DEG C of cold fermentation 120h, it is therefore an objective to lactic acid bacteria is slowly bred in low temperature environment, strain metabolism is healthy and strong strong, its
Object amount increase is metabolized, acidity is appreciated slowly, beneficial to material lengthy fermentation, the mycoprotein amount increase ultimately formed, finally adjusted again
Whole temperature is 24-28 DEG C, fermentation 48h, forms the comparatively faster metabolism propagation of strain, this section is to improving the flavor effect of fermentation quite
It is good.Suitable nutriment is added in fermentation materials, is advantageous to the rejuvenation, metabolism and propagation of strain, beneficial to the battalion slowly fermented
Supply is supported, especially stachyose can dramatically increase the breeding metabolism of lactobacillus inoculation and thalline quantity.
The present invention uses extraction scheme between low-temperature short-time, and the more conventional method effect carried of boiling of Experimental comparison is good, recovery rate energy
Reach more than 97%, and because the time that Aqueous extracts are heated to boiling is short so that the loss of the volatile materials of flowers and green tea is few, and
Extract solution paler colour after centrifugal filtration, and clear so that final products have preferable outward appearance in Instant Drinks, make us happy
Mesh.
That extract solution is subjected to centrifugation removal of impurities using ultracentrifugal method in the present invention, in practice it has proved that its centrifugate have compared with
Good clarity, then again through 0.22 μm of miillpore filter refined filtration, can obtain preferable clarifying effect, rush final products
During drink, there is the clear and bright effect of preferable outward appearance.Centrifugal treating is carried out after especially being refrigerated in the environment of 0-5 DEG C, its extraction effect
Good, filtrate clarity is high, and product composition loss is few.
In the present invention it is fermented after plus hydro-thermal carry the refined filtration liquid of gained, using add beta-schardinger dextrin or derivatives thereof stir into
The processing of row inclusion, it can effectively improve the mouthfeel of product；The solubility of increase extraction organic principle；Enable volatile materials
It is enough to be wrapped, improve the stability of product；Increase the receipts suction degree of extract component, lift application effect of products.
In order to improve the mouthfeel of product and quality, while the diversity and nutritive effect of product special flavour are improved, also in step
（8）Flowers powder and green tea powder gross weight 0-20%, preferably 0.1-15% additive, its additive master are added in gained concentrate
If sweetener, acid, juice concentration powder, the addition of above-mentioned additive so that mouthfeel, flavor and nutrition variation, shape
The diversity style being not quite similar into product, it can not only enrich and meet the needs of consumer is to flowers green tea food, also exist
The nourishing effect of fruits and vegetables is obtained during diet, the ecosystem wind of flowers and green tea can be highlighted by being added without the product of additive
Taste, undoubtedly provided more choices to people.Wherein described juice concentration powder is to be carried out fruits and vegetables using common process
After cleaning processing, squeezed or be beaten using squeezer or beater or colloid mill or glue is ground after taking juice, then through boiling enzyme deactivation
Processing, precipitation, filtering, concentration, dry, crush and be made concentration powder, thus in concentrate is added to after it is easily well mixed, and
There is preferable water solubility, do not influence the clarity of final products, and product can be made nutritious, drink or eater's product is enjoyed flower
The nourishing effect of the sweet fragrant and more trophism of grass, fruits and vegetables and tea.The additive added described in product of the present invention be only limitted to sweetener,
Acid and juice concentration powder, primarily to lifting nutritional ingredient and improvement mouthfeel, product of the present invention do not add any perfume (or spice)
Essence, spices and food coloring, product can be made to keep natural flavor, sense organ and the quality of original component substances so that product is more
It is natural.
Inventive formulation, craft science are reasonable, advanced technology, and technique is simple, practical, and product quality is stable, is easy to specification
Change, factorial praluction, product can bring " flower, tea " drink to drink the very big convenience with food consumption to consumer, make more
Reason is not busy with one's work and influences drinking or eating to " flower, tea " more people, and product has good market prospects.
Embodiment
According to the present invention, it is further described according to following examples, rather than limitation of the present invention.
Embodiment 1
（1）Take chrysanthemum, lemon, honeysuckle to be placed in Electric heat oven respectively, with 40 DEG C of low temperature hot-air seasoning 4.5h, make aqueous
Below 3%, taking-up is let cool, and the Ultramicro-powder of 1800 mesh is ground into using vibromill micronizer, standby for amount control；Take again green
Tea is placed in Electric heat oven, with 45 DEG C of low temperature hot-air seasoning 2.5h, makes water content control below 3%, after taking-up is let cool, is adopted
24 mesh coarse powder are ground into Universalpulverizer, it is standby；
（2）Weigh（1）Chrysanthemum powder 0.3kg, lemon pollen 0.1kg, honeysuckle powder 0.1kg and green tea powder 9.5kg are sufficiently mixed
It is even, mixed powder is made；
（3）Weigh respectively 0.25kg glucose, 0.025kg stachyoses, 0.02kg yeast extracts, 0.025kg calcium gluconates,
0.025kg magnesium gluconates, add in 9.655kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 56%；
（4）Will（3）Mixing powder material after moistening, 0.75kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded not
Become rusty in steel square plate, expect thick 8cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, it is 38 DEG C first to adjust indoor temperature
Ferment 24h, then adjusts indoor temperature as 23 DEG C of fermentation 120h, then adjusts indoor temperature again as 28 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
68 DEG C, 90min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 96 DEG C of extractions
30min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 15min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 12000r/min, centrifugal treating 25min, after obtaining centrifugate,
Centrifugate is used into 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.25kg beta-schardinger dextrin and is heated to 52 DEG C, and settings rotating speed is 90r/min, stirs
80min。
（8）After stirring terminates, it in temperature is -0.095Mpa conditions for 89 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.36/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, through filling, 35min is sterilized under the conditions of 100 DEG C of temperature, after cooling product.
Routinely flavouring such as soy sauce, vinegar, baste is made as preparation seasoning in technique to described flowers green tea food
The purposes of product, or paste, oral liquid, syrup is made as the purposes for preparing nutriment.
Embodiment 2
（1）Take flower of kudzuvine, jujube flower, anthemidis flos to be placed in Electric heat oven respectively, with 42 DEG C of low temperature hot-air seasoning 4.5h, make aqueous
Below 3%, taking-up is let cool, and the Ultramicro-powder of 2200 mesh is ground into using vibromill micronizer, standby for amount control；Take again green
Tea is placed in Electric heat oven, with 45 DEG C of low temperature hot-air seasoning 3h, makes water content control below 3%, after taking-up is let cool, is used
Universalpulverizer is ground into 30 mesh coarse powder, standby；
（2）Weigh（1）Flower of kudzuvine powder 2.5kg, Chinese date pollen 0.5kg, chamomile pollen 2kg and green tea powder 5kg are sufficiently mixed uniformly, system
Obtain mixed powder；
（3）Weigh respectively 0.3kg glucose, 0.035kg stachyoses, 0.02kg yeast extracts, 0.03kg calcium gluconates,
0.03kg magnesium gluconates, add in 9.385kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 65%；
（4）Will（3）Mixing powder material after moistening, 1kg lactic acid bacteria fermenting agent is added, uniform mixing, then, loads stainless steel
In square plate, thick 6cm being expected, after Pan Kou covered rearing with plastic film, being moved into sterile purification room, it is 35 DEG C of fermentations first to adjust indoor temperature
24h, then indoor temperature is adjusted as 22 DEG C of fermentation 120h, indoor temperature is then adjusted again as 25 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
75 DEG C, 50min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 15min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 15000r/min, centrifugal treating 20min, after obtaining centrifugate,
Centrifugate is used into 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.5kg beta-schardinger dextrin and is heated to 58 DEG C, and settings rotating speed is 120r/min, stirs
90min。
（8）After stirring terminates, it in temperature is -0.085Mpa conditions for 95 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.20/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, through filling, 35min is sterilized under the conditions of 100 DEG C of temperature, after cooling product.
Routinely flavouring such as soy sauce, vinegar, baste is made as preparation seasoning in technique to described flowers green tea food
The purposes of product, or wine, beverage is made as preparing the purposes of soft drink and wine product, or paste, oral liquid, syrup conduct is made
Prepare the purposes of nutriment.
Embodiment 3
（1）Take snow chrysanthemum flower, sea-buckthorn, gardenia to be placed in Electric heat oven respectively, with 42 DEG C of low temperature hot-air seasoning 4.5h, make to contain
Below 3%, taking-up is let cool water rate control, and the Ultramicro-powder of 2000 mesh is ground into using vibromill micronizer, standby；Take again
Green tea is placed in Electric heat oven, with 50 DEG C of low temperature hot-air seasoning 2.5h, makes water content control below 3%, after taking-up is let cool,
40 mesh coarse powder are ground into using Universalpulverizer, it is standby；
（2）Weigh（1）Snow chrysanthemum pollen 2kg, sea-buckthorn pollen 2kg, cape jasmine pollen 1kg and green tea powder 5kg are sufficiently mixed uniformly, are made
Mixed powder；
（3）Weigh respectively 0.35kg glucose, 0.025kg stachyoses, 0.02kg yeast extracts, 0.025kg calcium gluconates,
0.025kg magnesium gluconates, add in 9.555kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 60%；
（4）Will（3）Mixing powder material after moistening, 0.95kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded not
Become rusty in steel square plate, expect thick 5cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, it is 37 DEG C first to adjust indoor temperature
Ferment 24h, then adjusts indoor temperature as 22 DEG C of fermentation 120h, then adjusts indoor temperature again as 26 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
70 DEG C, 85min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 96 DEG C of extractions
30min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 25min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 14000r/min, centrifugal treating 21min, after obtaining centrifugate,
Centrifugate is used into 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.35kg beta-schardinger dextrin and is heated to 56 DEG C, and settings rotating speed is 100r/min, stirs
70min。
（8）After stirring terminates, it in temperature is -0.092Mpa conditions for 92 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.20/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, through filling, 35min is sterilized under the conditions of 100 DEG C of temperature, after cooling product.
Routinely flavouring such as soy sauce, vinegar, baste is made as preparation seasoning in technique to described flowers green tea food
The purposes of product, or paste, oral liquid, syrup is made as the purposes for preparing nutriment.
Embodiment 4
（1）Take camellia, peony, Chinese aloe flower to be placed in Electric heat oven respectively, with 43 DEG C of low temperature hot-air seasoning 4.5h, make aqueous
Below 3%, taking-up is let cool, and the Ultramicro-powder of 1900 mesh is ground into using vibromill micronizer, standby for amount control；Take again green
Tea is placed in Electric heat oven, with 50 DEG C of low temperature hot-air seasoning 2.5h, makes water content control below 3%, after taking-up is let cool, is adopted
50 mesh coarse powder are ground into Universalpulverizer, it is standby；
（2）Weigh（1）Camellia pollen 2kg, Chinese herbaceous peony pollen 0.5kg, aloe pollen 0.5kg and green tea powder 7kg are sufficiently mixed uniformly, system
Obtain mixed powder；
（3）Weigh respectively 0.25kg glucose, 0.025kg stachyoses, 0.02kg yeast extracts, 0.025kg calcium gluconates,
0.025kg magnesium gluconates, add in 9.655kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 62%；
（4）Will（3）Mixing powder material after moistening, 1.2kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded stainless
In steel square plate, thick 5cm being expected, after Pan Kou covered rearing with plastic film, being moved into sterile purification room, it is 32 DEG C of hairs first to adjust indoor temperature
Ferment 24h, then indoor temperature is adjusted as 16 DEG C of fermentation 120h, indoor temperature is then adjusted again as 28 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
73 DEG C, 85min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
30min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 95 DEG C of extraction 20min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 13000r/min, centrifugal treating 22min, after obtaining centrifugate,
Centrifugate is used into 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.38kg beta-schardinger dextrin and is heated to 55 DEG C, and settings rotating speed is 100r/min, stirs
80min。
（8）After stirring terminates, it in temperature is -0.087Mpa conditions for 92 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.25/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, through filling, 30min is sterilized under the conditions of 100 DEG C of temperature, after cooling product.
Routinely flavouring such as soy sauce, vinegar, baste is made as preparation seasoning in technique to described flowers green tea food
The purposes of product, or paste, oral liquid, syrup is made as the purposes for preparing nutriment.
Embodiment 5
（1）Take wormwoodlike motherwort flower, Radix Angelicae Sinensis flower and safflower to be placed in Electric heat oven respectively, with 40 DEG C of low temperature hot-air seasoning 2.5h, make
Below 3%, taking-up is let cool water content control, and the Ultramicro-powder of 2000 mesh is ground into using vibromill micronizer, standby；Again
Take green tea to be placed in Electric heat oven, with 50 DEG C of low temperature hot-air seasoning 3h, make water content control below 3%, after taking-up is let cool,
30 mesh coarse powder are ground into using Universalpulverizer, it is standby；
（2）Weigh（1）Motherwort pollen 0.4kg, Radix Angelicae Sinensis pollen 0.2kg, safflower powder 0.1kg are sufficiently mixed with green tea powder 9.3kg
Uniformly, mixed powder is made；
（3）Weigh respectively 0.3kg glucose, 0.025kg stachyoses, 0.015kg yeast extracts, 0.03kg calcium gluconates,
0.03kg magnesium gluconates, add in 9.6kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into（2）
Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned water
Solution adjusts humidity, makes mixed powder material moisture 65%；
（4）Will（3）Mixing powder material after moistening, 1.0kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded stainless
In steel square plate, thick 7cm being expected, after Pan Kou covered rearing with plastic film, being moved into sterile purification room, it is 35 DEG C of hairs first to adjust indoor temperature
Ferment 24h, then indoor temperature is adjusted as 20 DEG C of fermentation 120h, indoor temperature is then adjusted again as 26 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
75 DEG C, 50min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 15min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 16000r/min, centrifugal treating 18min, after obtaining centrifugate,
Centrifugate is used into 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.5kg beta-schardinger dextrin and is heated to 55 DEG C, and settings rotating speed is 110r/min, stirs
60min。
（8）After stirring terminates, liter film-type evaporation inspissator is used under the conditions of temperature is -0.1Mpa for 85 DEG C, vacuum,
Liquid specific gravity is concentrated into as 1.20/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, through filling, 30min is sterilized under the conditions of 100 DEG C of temperature, after cooling product.
Routinely beverage and wine is made as the purposes for preparing soft drink and wine product in technique to described flowers green tea food,
Or oral liquid, paste, syrup, granule is made as the purposes for preparing nutriment.
Embodiment 6
（1）Take blueberry flower, stem of noble dendrobium flower and flos longan to be placed in Electric heat oven respectively, with 40 DEG C of low temperature hot-air seasoning 2.5h, make
Below 3%, taking-up is let cool water content control, and the Ultramicro-powder of 1800 mesh is ground into using vibromill micronizer, standby；Again
Take green tea to be placed in Electric heat oven, with 46 DEG C of low temperature hot-air seasoning 3h, make water content control below 3%, after taking-up is let cool,
35 mesh coarse powder are ground into using Universalpulverizer, it is standby；
（2）Weigh（1）Blueberry pollen 1kg, the stem of noble dendrobium pollen 0.5kg, rough gentian powder 0.5kg and green tea powder 8kg are sufficiently mixed uniformly, system
Obtain mixed powder；
（3）Weigh respectively 0.3kg glucose, 0.02kg stachyoses, 0.015kg yeast extracts, 0.025kg calcium gluconates,
0.025kg magnesium gluconates, add in 9.615kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 60%；
（4）Will（3）Mixing powder material after moistening, 0.85kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded not
Become rusty in steel square plate, expect thick 8cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, it is 37 DEG C first to adjust indoor temperature
Ferment 24h, then adjusts indoor temperature as 21 DEG C of fermentation 120h, then adjusts indoor temperature again as 27 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
75 DEG C, 50min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 95 DEG C of extraction 25min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 12000r/min, centrifugal treating 25min, after obtaining centrifugate,
Centrifugate is used into 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.25kg beta-schardinger dextrin and is heated to 52 DEG C, and settings rotating speed is 120r/min, stirs
80min。
（8）After stirring terminates, it in temperature is -0.085Mpa conditions for 95 DEG C, vacuum to use rotary evaporation concentrator
Under, liquid specific gravity is concentrated into as 1.30/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, through filling, 30min is sterilized under the conditions of 100 DEG C of temperature, after cooling product.
Routinely beverage and wine is made as the purposes for preparing soft drink and wine product in technique to described flowers green tea food,
Or oral liquid, paste, syrup, granule is made as the purposes for preparing nutriment.
Embodiment 7
（1）Take wormwoodlike motherwort flower, Radix Angelicae Sinensis flower and safflower to be placed in Electric heat oven respectively, with 40 DEG C of low temperature hot-air seasoning 2.5h, make
Below 3%, taking-up is let cool water content control, and the Ultramicro-powder of 2000 mesh is ground into using vibromill micronizer, standby；Again
Take green tea to be placed in Electric heat oven, with 50 DEG C of low temperature hot-air seasoning 3h, make water content control below 3%, after taking-up is let cool,
24 mesh coarse powder are ground into using Universalpulverizer, it is standby；
（2）Weigh（1）Motherwort pollen 3kg, Radix Angelicae Sinensis pollen 2kg, safflower powder 1kg and green tea powder 5kg are sufficiently mixed uniformly, are made
Mixed powder；
（3）Weigh respectively 0.35kg glucose, 0.035kg stachyoses, 0.02kg yeast extracts, 0.05kg calcium gluconates,
0.05kg magnesium gluconates, add in 9.495kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 63%；
（4）Will（3）Mixing powder material after moistening, 1.2kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded stainless
In steel square plate, thick 7cm being expected, after Pan Kou covered rearing with plastic film, being moved into sterile purification room, it is 32 DEG C of hairs first to adjust indoor temperature
Ferment 24h, then indoor temperature is adjusted as 18 DEG C of fermentation 120h, indoor temperature is then adjusted again as 28 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
75 DEG C, 50min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 95 DEG C of extraction 25min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, disk centrifugal separator is used under the conditions of rotating speed is 16000r/min, centrifugal treating 18min, after obtaining centrifugate,
Centrifugate is used into 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.5kg beta-schardinger dextrin and is heated to 52 DEG C, and settings rotating speed is 120r/min, stirs
70min。
（8）After stirring terminates, it in temperature is -0.085Mpa conditions for 95 DEG C, vacuum to use rotary evaporation concentrator
Under, liquid specific gravity is concentrated into as 1.35/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, is dried using vacuum drier, is crushed, and crosses 100 mesh sieves, obtains the production of flowers green tea powder
Product.
Routinely beverage and wine is made as the purposes for preparing soft drink and wine product in technique to described flowers green tea food,
Or oral liquid, paste, syrup, effervescent tablet, chewable tablets, hard shell capsules, soft capsule, granule is made as preparing nutriment
Purposes.
Embodiment 8
（1）Take cymose buckwheat rhizome flower, jerusalem artichoke flower and May bloom to be placed in Electric heat oven respectively, with 45 DEG C of low temperature hot-air seasoning 3h, make
Below 3%, taking-up is let cool water content control, and the Ultramicro-powder of 1800 mesh is ground into using vibromill micronizer, standby；Again
Take green tea to be placed in Electric heat oven, with 43 DEG C of low temperature hot-air seasoning 3h, make water content control below 3%, after taking-up is let cool,
35 mesh coarse powder are ground into using Universalpulverizer, it is standby；
（2）Weigh（1）Cymose buckwheat rhizome pollen 2kg, jerusalem artichoke pollen 1kg, Hawthorn Pollen 1kg and green tea powder 6kg are sufficiently mixed uniformly, system
Obtain mixed powder；
（3）Weigh respectively 0.15kg glucose, 0.015kg stachyoses, 0.01kg yeast extracts, 0.025kg calcium gluconates,
0.025kg magnesium gluconates, add in 9.775kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 62%；
（4）Will（3）Mixing powder material after moistening, 0.75kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded not
Become rusty in steel square plate, expect thick 8cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, it is 38 DEG C first to adjust indoor temperature
Ferment 24h, then adjusts indoor temperature as 23 DEG C of fermentation 120h, then adjusts indoor temperature again as 25 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
70 DEG C, 70min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 98 DEG C of extraction 23min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, disk centrifugal separator is used under the conditions of rotating speed is 12000r/min, centrifugal treating 22min, after obtaining centrifugate,
Centrifugate is used into 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.3kg beta-schardinger dextrin and is heated to 58 DEG C, and settings rotating speed is 100r/min, stirs
60min。
（8）After stirring terminates, it in temperature is -0.095Mpa conditions for 85 DEG C, vacuum to use scraper-type evaporation concentrator
Under, liquid specific gravity is concentrated into as 1.36/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, through filling, 30min is sterilized under the conditions of 100 DEG C of temperature, after cooling product.
Routinely beverage and wine is made as the purposes for preparing soft drink and wine product in technique to described flowers green tea food,
Or oral liquid, paste, syrup, granule is made as the purposes for preparing nutriment.
Embodiment 9
（1）Take okra, May bloom and flower of kudzuvine to be placed in Electric heat oven respectively, with 40 DEG C of low temperature hot-air seasoning 2.5h, make
Below 3%, taking-up is let cool water content control, and the Ultramicro-powder of 2200 mesh is ground into using vibromill micronizer, standby；Again
Take green tea to be placed in Electric heat oven, with 50 DEG C of low temperature hot-air seasoning 3h, make water content control below 3%, after taking-up is let cool,
30 mesh coarse powder are ground into using Universalpulverizer, it is standby；
（2）Weigh（1）Okra pollen 2kg, Hawthorn Pollen 2kg, flower of kudzuvine powder 1kg and green tea powder 5kg are sufficiently mixed uniformly, are made
Mixed powder；
（3）Weigh respectively 0.32kg glucose, 0.03kg stachyoses, 0.02kg yeast extracts, 0.035kg calcium gluconates,
0.035kg magnesium gluconates, add in 9.56kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 63%；
（4）Will（3）Mixing powder material after moistening, 1.1kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded stainless
In steel square plate, thick 5cm being expected, after Pan Kou covered rearing with plastic film, being moved into sterile purification room, it is 37 DEG C of hairs first to adjust indoor temperature
Ferment 24h, then indoor temperature is adjusted as 22 DEG C of fermentation 120h, indoor temperature is then adjusted again as 28 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
70 DEG C, 86min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 96 DEG C of extraction 24min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, disk centrifugal separator is used under the conditions of rotating speed is 15000r/min, centrifugal treating 22min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.45kg beta-schardinger dextrin and is heated to 53 DEG C, and settings rotating speed is 110r/min, stirs
70min。
（8）After stirring terminates, scraper-type evaporation concentrator is used under the conditions of temperature is -0.1Mpa for 85 DEG C, vacuum,
Liquid specific gravity is concentrated into as 1.30/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, through filling, under the conditions of 100 DEG C of sterilization 35min of temperature, product is obtained after cooling.
Routinely technique is made beverage and drunk as the purposes for preparing soft drink and wine product described flowers green tea food,
Or oral liquid, paste, syrup, effervescent tablet, chewable tablets, granule is made as the purposes for preparing nutriment.
Embodiment 10
（1）Dandelion, Radix Isatidis flower and balm flower is taken to be placed in Electric heat oven respectively, with 40 DEG C of low temperature hot-air seasoning
3h, making water content control, taking-up is let cool below 3%, and the Ultramicro-powder of 2000 mesh is ground into using vibromill micronizer, standby
With；Green tea is taken to be placed in Electric heat oven again, with 50 DEG C of low temperature hot-air seasoning 3h, making water content control, taking-up is put below 3%
After cold, 35 mesh coarse powder are ground into using Universalpulverizer, it is standby；
（2）Weigh（1）Dandelion pollen 2kg, Radix Isatidis pollen 1kg, schizonepeta powder 1kg and green tea powder 6kg are sufficiently mixed uniformly,
Mixed powder is made；
（3）Weigh respectively 0.32kg glucose, 0.03kg stachyoses, 0.02kg yeast extracts, 0.035kg calcium gluconates,
0.035kg magnesium gluconates, add in 9.56kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 62%；
（4）Will（3）Mixing powder material after moistening, 0.55kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded not
Become rusty in steel square plate, expect thick 5cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, it is 38 DEG C first to adjust indoor temperature
Ferment 24h, then adjusts indoor temperature as 20 DEG C of fermentation 120h, then adjusts indoor temperature again as 28 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
72 DEG C, 85min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 96 DEG C of extraction 24min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, disk centrifugal separator is used under the conditions of rotating speed is 12000r/min, centrifugal treating 22min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.35kg hydroxypropyl and is heated to 52 DEG C, and settings rotating speed is 120r/min, stirs
90min。
（8）After stirring terminates, it in temperature is -0.092Mpa conditions for 87 DEG C, vacuum to use rotary evaporation concentrator
Under, liquid specific gravity is concentrated into as 1.28/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, through filling, under the conditions of 100 DEG C of sterilization 30min of temperature, product is obtained after cooling.
Routinely technique is made beverage and drunk as the purposes for preparing soft drink and wine product described flowers green tea food,
Or oral liquid, paste, syrup, granule, tablet, effervescent tablet, soft capsule is made as the purposes for preparing nutriment.
Embodiment 11
（1）Take flower of Panax ginseng, ginkgo and safflower to be placed in Electric heat oven respectively, with 40 DEG C of low temperature hot-air seasoning 2.5h, make to contain
Below 3%, taking-up is let cool water rate control, and the Ultramicro-powder of 2200 mesh is ground into using vibromill micronizer, standby；Take again
Green tea is placed in Electric heat oven, with 50 DEG C of low temperature hot-air seasoning 3h, makes water content control below 3%, after taking-up is let cool, is adopted
24 mesh coarse powder are ground into Universalpulverizer, it is standby；
（2）Weigh（1）Ginseng pollen 1kg, gingko pollen 1kg, safflower powder 0.5kg and green tea powder 7.5kg are sufficiently mixed uniformly, system
Obtain mixed powder；
（3）0.15kg glucose, 0.015kg stachyoses, 0.0075kg yeast extracts, 0.025kg gluconic acids are weighed respectively
Calcium, 0.025kg magnesium gluconates, add in 9.7775kg water, stir, and are made the aqueous solution, appropriate aqueous, gradually
Add（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then uses
The above-mentioned aqueous solution adjusts humidity, makes mixed powder material moisture 58%；
（4）Will（3）Mixing powder material after moistening, 0.80kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded not
Become rusty in steel square plate, expect thick 5cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, it is 38 DEG C first to adjust indoor temperature
Ferment 24h, then adjusts indoor temperature as 20 DEG C of fermentation 120h, then adjusts indoor temperature again as 28 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
70 DEG C, 86min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 96 DEG C of extractions
30min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 15min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 13000r/min, centrifugal treating 22min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.35kg hydroxypropylβ-cyclodextrin and is heated to 53 DEG C, and setting rotating speed is 110r/min,
Stir 70min.
（8）After stirring terminates, liter film-type evaporation inspissator is used under the conditions of temperature is -0.1Mpa for 85 DEG C, vacuum,
Liquid specific gravity is concentrated into as 1.20/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, is spray-dried using spray dryer, through crushing, crosses 100 mesh sieves, it is green to obtain flowers
Tea powder product.
Routinely technique is made beverage and drunk as the purposes for preparing soft drink and wine product described flowers green tea food,
Or oral liquid, paste, syrup, tablet, effervescent tablet, granule is made as the purposes for preparing nutriment.
Embodiment 12
（1）Take balsam pear flower, witloof and radix glycyrrhizae to be placed in Electric heat oven respectively, with 45 DEG C of low temperature hot-air seasoning 3h, make to contain
Below 3%, taking-up is let cool water rate control, and the Ultramicro-powder of 13000 mesh is ground into using vibromill micronizer, standby；Again
Take green tea to be placed in Electric heat oven, with 50 DEG C of low temperature hot-air seasoning 3h, make water content control below 3%, after taking-up is let cool,
30 mesh coarse powder are ground into using Universalpulverizer, it is standby；
（2）Weigh（1）Balsam pear pollen 3kg, witloof pollen 1kg, licorice powder 0.5kg and green tea powder 5.5kg are sufficiently mixed uniformly, system
Obtain mixed powder；
（3）Weigh respectively 0.32kg glucose, 0.03kg stachyoses, 0.02kg yeast extracts, 0.035kg calcium gluconates,
0.035kg magnesium gluconates, add in 9.56kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 60%；
（4）Will（3）Mixing powder material after moistening, 0.75kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded not
Become rusty in steel square plate, expect thick 6cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, it is 37 DEG C first to adjust indoor temperature
Ferment 24h, then adjusts indoor temperature as 22 DEG C of fermentation 120h, then adjusts indoor temperature again as 28 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
70 DEG C, 86min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 96 DEG C of extraction 24min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, disk centrifugal separator is used under the conditions of rotating speed is 13000r/min, centrifugal treating 22min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.4kg hydroxypropylβ-cyclodextrin and is heated to 52 DEG C, and setting rotating speed is 120r/min, is stirred
Mix 45min.
（8）After stirring terminates, it in temperature is -0.088Mpa conditions for 90 DEG C, vacuum to use scraper-type evaporation concentrator
Under, liquid specific gravity is concentrated into as 1.18/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, honey 1kg is added, witloof concentration powder 1kg, is well mixed, is entered using vacuum drier
Row drying, through crushing, 100 mesh sieves are crossed, obtain flowers green tea powder product.
Routinely technique is made beverage and drunk as the purposes for preparing soft drink and wine product described flowers green tea food,
Or tablet, hard shell capsules, soft capsule, granule, effervescent tablet, chewable tablets, oral liquid, paste, syrup is made as preparation nutrition
The purposes of complementary goods.
Embodiment 13
（1）Pumpkin flower is weighed to be placed in Electric heat oven, with 50 DEG C of low temperature hot-air seasoning 2.5h, make water content control 3% with
Under, taking-up is let cool, and the Ultramicro-powder of 1800 mesh is ground into using vibromill micronizer, standby；Green tea is taken to be placed in electric heating baking again
In case, with 45 DEG C of low temperature hot-air seasoning 3.5h, make water content control below 3%, after taking-up is let cool, using Universalpulverizer
35 mesh coarse powder are ground into, it is standby；
（2）Weigh（1）Cushaw pollen 5kg green tea powders 5kg is sufficiently mixed uniformly, and mixed powder is made；
（3）0.15kg glucose, 0.015kg stachyoses, 0.005kg yeast extracts, 0.025kg gluconic acids are weighed respectively
Calcium, 0.025kg magnesium gluconates, add in 9.78kg water, stir, and the aqueous solution is made, appropriate aqueous, gradually adds
Enter（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then uses
Aqueous solution adjustment humidity is stated, makes mixed powder material moisture 58%；
（4）Will（3）Mixing powder material after moistening, 0.95kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded not
Become rusty in steel square plate, expect thick 7cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, it is 35 DEG C first to adjust indoor temperature
Ferment 24h, then adjusts indoor temperature as 20 DEG C of fermentation 120h, then adjusts indoor temperature again as 27 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
72 DEG C, 85min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 15min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 15000r/min, centrifugal treating 20min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.5kg beta-schardinger dextrin and is heated to 52 DEG C, and settings rotating speed is 120r/min, stirs
70min。
（8）After stirring terminates, it in temperature is -0.087Mpa conditions for 90 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.18/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, fructose 0.5kg, citric acid 0.2kg, Succus Rhizoma Dioscoreae concentrate 1kg are added, it is full and uniform
Afterwards, through filling, 35min is sterilized under the conditions of 100 DEG C of temperature, after cooling product.
Routinely steamed bun, noodles etc. are made as the application for preparing ordinary food in technique to described flowers green tea food, or
Thick chilli sauce, mayonnaise etc. is made as the application for preparing flavouring product, or makes biscuit, crisp chip, bread etc. and is used as nutrient cakes
The application of food is selected, paste, granule, chewable tablet is made as the application for preparing nutriment in it.
Embodiment 14
（1）Pumpkin flower is weighed to be placed in Electric heat oven, with 50 DEG C of low temperature hot-air seasoning 2.5h, make water content control 3% with
Under, taking-up is let cool, and the Ultramicro-powder of 1800 mesh is ground into using vibromill micronizer, standby；Green tea is taken to be placed in electric heating baking again
In case, with 45 DEG C of low temperature hot-air seasoning 3.5h, make water content control below 3%, after taking-up is let cool, using Universalpulverizer
35 mesh coarse powder are ground into, it is standby；
（2）Weigh（1）Cushaw pollen 5kg green tea powders 5kg is sufficiently mixed uniformly, and mixed powder is made；
（3）0.15kg glucose, 0.015kg stachyoses, 0.005kg yeast extracts, 0.025kg gluconic acids are weighed respectively
Calcium, 0.025kg magnesium gluconates, add in 9.78kg water, stir, and the aqueous solution is made, appropriate aqueous, gradually adds
Enter（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then uses
Aqueous solution adjustment humidity is stated, makes mixed powder material moisture 58%；
（4）Will（3）Mixing powder material after moistening, 0.95kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded not
Become rusty in steel square plate, expect thick 7cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, it is 35 DEG C first to adjust indoor temperature
Ferment 24h, then adjusts indoor temperature as 20 DEG C of fermentation 120h, then adjusts indoor temperature again as 27 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
72 DEG C, 85min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 15min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 15000r/min, centrifugal treating 20min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.5kg beta-schardinger dextrin and is heated to 52 DEG C, and settings rotating speed is 120r/min, stirs
70min。
（8）After stirring terminates, it in temperature is -0.087Mpa conditions for 90 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.25/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, xylitol 1kg, citric acid 0.1kg, mulberry juice concentrate 0.9k are added, through fully
After even, it is dried using vacuum drier, through crushing, crosses 80 mesh sieves, obtain flowers green tea powder product.
Routinely steamed bun, noodles etc. are made as the application for preparing ordinary food in technique to described flowers green tea food, or
Thick chilli sauce, mayonnaise etc. is made as the application for preparing flavouring product, or makes biscuit, crisp chip, bread etc. and is used as nutrient cakes
The application of food is selected, paste, granule, chewable tablet is made as the application for preparing nutriment in it.
Embodiment 15
（1）Sponge gourd flower is weighed to be placed in Electric heat oven, with 45 DEG C of low temperature hot-air seasoning 3.5h, make water content control 3% with
Under, taking-up is let cool, and the Ultramicro-powder of 2000 mesh is ground into using vibromill micronizer, standby；Green tea is taken to be placed in electric heating baking again
In case, with 42 DEG C of low temperature hot-air seasoning 3.5h, make water content control below 3%, after taking-up is let cool, using Universalpulverizer
35 mesh coarse powder are ground into, it is standby；
（2）Weigh（1）Sponge gourd pollen 4kg green tea powders 6kg is sufficiently mixed uniformly, and mixed powder is made；
（3）Weigh respectively 0.25kg glucose, 0.025kg stachyoses, 0.01kg yeast extracts, 0.025kg calcium gluconates,
0.025kg magnesium gluconates, add in 9.575kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 62%；
（4）Will（3）Mixing powder material after moistening, 0.89kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded not
Become rusty in steel square plate, expect thick 6cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, it is 38 DEG C first to adjust indoor temperature
Ferment 24h, then adjusts indoor temperature as 23 DEG C of fermentation 120h, then adjusts indoor temperature again as 28 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
70 DEG C, 85min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 98 DEG C of extraction 18min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 13000r/min, centrifugal treating 22min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.5kg beta-schardinger dextrin and is heated to 56 DEG C, and settings rotating speed is 100r/min, stirs
65min。
（8）After stirring terminates, it in temperature is -0.085Mpa conditions for 92 DEG C, vacuum to use scraper-type evaporation concentrator
Under, liquid specific gravity is concentrated into as 1.25/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, synanthrin 0.2kg, Jerusalem artichoke juice concentration powder 0.5kg are added, after full and uniform, through filling,
35min is sterilized under the conditions of 100 DEG C of temperature, product is obtained after cooling.
Routinely steamed bun, noodles etc. are made as the application for preparing ordinary food in technique to described flowers green tea food, or
Thick chilli sauce, mayonnaise etc. is made as the application for preparing flavouring product, or makes biscuit, crisp chip, bread etc. and is used as nutrient cakes
The application of food is selected, paste, granule, chewable tablet is made as the application for preparing nutriment in it.
Embodiment 16
（1）Barrenwort flower is weighed to be placed in Electric heat oven, with 43 DEG C of low temperature hot-air seasoning 4h, make water content control 3% with
Under, taking-up is let cool, and the Ultramicro-powder of 1800 mesh is ground into using vibromill micronizer, standby；Green tea is taken to be placed in electric heating baking again
In case, with 45 DEG C of low temperature hot-air seasoning 3.5h, make water content control below 3%, after taking-up is let cool, using Universalpulverizer
30 mesh coarse powder are ground into, it is standby；
（2）Weigh（1）Barrenwort pollen 5kg green tea powders 5kg is sufficiently mixed uniformly, and mixed powder is made；
（3）Weigh respectively 0.30kg glucose, 0.015kg stachyoses, 0.02kg yeast extracts, 0.025kg calcium gluconates,
0.025kg magnesium gluconates, add in 9.48kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 62%；
（4）Will（3）Mixing powder material after moistening, 1.15kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded not
Become rusty in steel square plate, expect thick 6cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, it is 37 DEG C first to adjust indoor temperature
Ferment 24h, then adjusts indoor temperature as 23 DEG C of fermentation 120h, then adjusts indoor temperature again as 28 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
70 DEG C, 85min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 98 DEG C of extractions
25min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 15min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, horizontal centrifuge is used under the conditions of rotating speed is 15500r/min, centrifugal treating 22min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.5kg beta-schardinger dextrin and is heated to 52 DEG C, and settings rotating speed is 120r/min, stirs
70min。
（8）After stirring terminates, it in temperature is -0.083Mpa conditions for 89 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.20/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, add trehalose 0.25kg, barley seedling juice concentration powder 1.5kg, after full and uniform, through filling
Dress, 35min is sterilized under the conditions of 100 DEG C of temperature, after cooling product.
Described flowers green tea food routinely technique beverage and wine etc. is made should as prepare soft drink and wine product
With, or thick chilli sauce, mayonnaise etc. is made as the application for preparing flavouring product, or biscuit, crisp chip, bread etc. are made as battalion
The application of cake food is supported, paste, granule, chewable tablet is made as the application for preparing nutriment in it.
Embodiment 17
（1）Weigh okra to be placed in Electric heat oven, with 45 DEG C of low temperature hot-air seasoning 3.5h, make water content control 3%
Hereinafter, taking-up is let cool, and the Ultramicro-powder of 1900 mesh is ground into using vibromill micronizer, standby；Green tea is taken to be placed in electric heating again
In baking oven, with 45 DEG C of low temperature hot-air seasoning 3.5h, make water content control below 3%, after taking-up is let cool, using omnipotent crushing
Machine is ground into 50 mesh powder, standby；
（2）Weigh（1）Okra pollen 4kg green tea powders 6kg is sufficiently mixed uniformly, and mixed powder is made；
（3）0.32kg glucose, 0.025kg stachyoses, 0.012kg yeast extracts, 0.042kg gluconic acids are weighed respectively
Calcium, 0.042kg magnesium gluconates, add in 9.559kg water, stir, and are made the aqueous solution, appropriate aqueous, gradually
Add（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then uses
The above-mentioned aqueous solution adjusts humidity, makes mixed powder material moisture 63%；
（4）Will（3）Mixing powder material after moistening, 1.1kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded stainless
In steel square plate, thick 5cm being expected, after Pan Kou covered rearing with plastic film, being moved into sterile purification room, it is 35 DEG C of hairs first to adjust indoor temperature
Ferment 24h, then indoor temperature is adjusted as 20 DEG C of fermentation 120h, indoor temperature is then adjusted again as 26 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
72 DEG C, 85min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 15min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 15000r/min, centrifugal treating 20min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.5kg beta-schardinger dextrin and is heated to 52 DEG C, and settings rotating speed is 120r/min, stirs
80min。
（8）After stirring terminates, it in temperature is -0.086Mpa conditions for 86 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.35/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, is dried in vacuo with vacuum drier, through crushing, is crossed 100 mesh sieves, is obtained product.
Routinely steamed bun, noodles etc. are made as the application for preparing ordinary food in technique to described flowers green tea food, or
Thick chilli sauce, mayonnaise etc. is made as the application for preparing flavouring, or makes biscuit, crisp chip, bread etc. and is eaten as nourishing pastry
The application of product, paste, granule, effervescent tablet, chewable tablet is made as the application for preparing nutriment in it.
Embodiment 18
（1）Oriental wormwood is weighed to be placed in Electric heat oven, with 45 DEG C of low temperature hot-air seasoning 3.5h, make water content control 3% with
Under, taking-up is let cool, and the Ultramicro-powder of 1900 mesh is ground into using vibromill micronizer, standby；Green tea is taken to be placed in electric heating baking again
In case, with 45 DEG C of low temperature hot-air seasoning 3.5h, make water content control below 3%, after taking-up is let cool, using Universalpulverizer
50 mesh powder are ground into, it is standby；
（2）Weigh（1）Herba Artemisiae Scopariae pollen 5kg green tea powders 5kg is sufficiently mixed uniformly, and mixed powder is made；
（3）0.32kg glucose, 0.025kg stachyoses, 0.012kg yeast extracts, 0.042kg gluconic acids are weighed respectively
Calcium, 0.042kg magnesium gluconates, add in 9.2591kg water, stir, and are made the aqueous solution, appropriate aqueous, gradually
Add（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then uses
The above-mentioned aqueous solution adjusts humidity, makes mixed powder material moisture 63%；
（4）Will（3）Mixing powder material after moistening, 1.15kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded not
Become rusty in steel square plate, expect thick 5cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, it is 37 DEG C first to adjust indoor temperature
Ferment 24h, then adjusts indoor temperature as 23 DEG C of fermentation 120h, then adjusts indoor temperature again as 24 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
75 DEG C, 56min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 98 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 15min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 15000r/min, centrifugal treating 19min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.5kg beta-schardinger dextrin and is heated to 56 DEG C, and settings rotating speed is 90r/min, stirs
65min。
（8）After stirring terminates, it in temperature is -0.083Mpa conditions for 88 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.38/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, candy 0.5kg is added, sea-buckthorn leaf juice concentration powder 0.5kg, after full and uniform, uses vacuum
Drying machine is dried in vacuo, and through crushing, is crossed 100 mesh sieves, is obtained product.
Routinely steamed bun, noodles etc. are made as the application for preparing ordinary food in technique to described flowers green tea food, or
Thick chilli sauce, mayonnaise etc. is made as the application for preparing flavouring, or makes biscuit, crisp chip, bread etc. and is eaten as nourishing pastry
The application of product, paste, granule, effervescent tablet, chewable tablet is made as the application for preparing nutriment in it.
Embodiment 19
（1）Weigh lotus to be placed in Electric heat oven, with 42 DEG C of low temperature hot-air seasoning 3.5h, make water content control below 3%,
Taking-up is let cool, and the Ultramicro-powder of 1900 mesh is ground into using vibromill micronizer, standby；Green tea is taken to be placed in Electric heat oven again
In, with 45 DEG C of low temperature hot-air seasoning 3.5h, make water content control below 3%, after taking-up is let cool, using Universalpulverizer powder
35 mesh powder are broken into, it is standby；
（2）Weigh（1）Pollen 5kg green tea powders 5kg is sufficiently mixed uniformly, and mixed powder is made；
（3）Weigh respectively 0.35kg glucose, 0.025kg stachyoses, 0.02kg yeast extracts, 0.042kg calcium gluconates,
0.042kg magnesium gluconates, add in 9.521kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 65%；
（4）Will（3）Mixing powder material after moistening, 1.2kg lactic acid bacteria fermenting agent is added, uniform mixing, then, is loaded stainless
In steel square plate, thick 5cm being expected, after Pan Kou covered rearing with plastic film, being moved into sterile purification room, it is 38 DEG C of hairs first to adjust indoor temperature
Ferment 24h, then indoor temperature is adjusted as 16 DEG C of fermentation 120h, indoor temperature is then adjusted again as 28 DEG C of fermentation 48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
68 DEG C, 90min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 96 DEG C of extraction 22min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 16000r/min, centrifugal treating 18min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.5kg beta-schardinger dextrin and is heated to 55 DEG C, and settings rotating speed is 110r/min, stirs
65min。
（8）After stirring terminates, it in temperature is -0.087Mpa conditions for 89 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.36/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, honey 1kg is added, lotus leaf juice concentration powder 1kg, after full and uniform, uses vacuum drier
It is dried in vacuo, through crushing, crosses 100 mesh sieves, obtain product.
Routinely steamed bun, noodles etc. are made as the application for preparing ordinary food in technique to described flowers green tea food, or
Thick chilli sauce, mayonnaise etc. is made as the application for preparing flavouring, or makes biscuit, crisp chip, bread etc. and is eaten as nourishing pastry
The application of product, paste, granule, effervescent tablet, chewable tablet is made as the application for preparing nutriment in it.
Embodiment 20
Using the culture medium accordingly optimized, streptococcus thermophilus, lactobacillus acidophilus, breast are individually cultivated by liquid fermentation equipment
Acid streptococci, lactobacillus bulgaricus, Lactobacillus plantarum and Bifidobacterium Bifidum, then with supercentrifuge by the thalline in zymotic fluid
Separate, dried the bacterium mud being centrifuged out with vacuum freeze drying mode, obtain viable bacteria content for 10,000,000,000/gram thermophilic chain
Coccus dry powder, viable bacteria content be 10,000,000,000/gram lactobacillus acidophilus dry powder, viable bacteria content be 10,000,000,000/gram streptococcus lactis do
Powder, viable bacteria content be 10,000,000,000/gram lactobacillus bulgaricus dry powder, viable bacteria content be 10,000,000,000/gram plant lactobacillus powder
With viable bacteria content be 10,000,000,000/gram Bifidobacterium Bifidum dry powder.
Embodiment 21
（1）Weigh Hibiscus manihot flower to be placed in Electric heat oven, with 45 DEG C of low temperature hot-air seasoning 3.5h, make water content control 3%
Hereinafter, taking-up is let cool, and the Ultramicro-powder of 1900 mesh is ground into using vibromill micronizer, standby；Green tea is taken to be placed in electric heating again
In baking oven, with 45 DEG C of low temperature hot-air seasoning 3.5h, make water content control below 3%, after taking-up is let cool, using omnipotent crushing
Machine is ground into 50 mesh powder, standby；
（2）Weigh（1）Vegetable Furong pollen 5kg green tea powders 5kg is sufficiently mixed uniformly, and mixed powder is made；
（3）0.35kg glucose, 0.025kg stachyoses, 0.012kg yeast extracts, 0.045kg gluconic acids are weighed respectively
Calcium, 0.045kg magnesium gluconates, add in 9.523kg water, stir, and are made the aqueous solution, appropriate aqueous, gradually
Add（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then uses
The above-mentioned aqueous solution adjusts humidity, makes mixed powder material moisture 60%；
（4）Will（3）Mixing powder material after moistening, lactic acid bacteria fermenting agent made from addition 1.1kg embodiments 20, uniform mixing,
Then, load in stainless steel square plate, expect thick 5cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, first adjust room
Interior temperature is 38 DEG C of fermentation 24h, then adjusts indoor temperature as 18 DEG C of fermentation 120h, then adjusts indoor temperature again as 26 DEG C of fermentations
48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
70 DEG C, 88min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 100 DEG C of extractions
20min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 15min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 15000r/min, centrifugal treating 20min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.45kg beta-schardinger dextrin and is heated to 52 DEG C, and settings rotating speed is 120r/min, stirs
85min。
（8）After stirring terminates, it in temperature is -0.086Mpa conditions for 86 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.35/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, is dried in vacuo with vacuum drier, through crushing, is crossed 100 mesh sieves, is obtained product.
Routinely steamed bun, noodles etc. are made as the application for preparing ordinary food in technique to described flowers green tea food, or
Thick chilli sauce, mayonnaise etc. is made as the application for preparing flavouring, or makes biscuit, crisp chip, bread etc. and is eaten as nourishing pastry
The application of product, paste, granule, effervescent tablet, chewable tablet is made as the application for preparing nutriment in it.
Embodiment 22
（1）Take sanchi flower, salvia miltiorrhiza flower to be placed in Electric heat oven respectively, with 42 DEG C of low temperature hot-air seasoning 4h, make water content control
Below 3%, taking-up is let cool, and the Ultramicro-powder of 2200 mesh is ground into using vibromill micronizer, standby；Green tea is taken to be placed in again
In Electric heat oven, with 42 DEG C of low temperature hot-air seasoning 4.5h, make water content control below 3%, after taking-up is let cool, use is omnipotent
Pulverizer is ground into 35 mesh coarse powder, standby；
（2）Weigh（1）Notogenseng pollen 0.3kg, red sage root pollen 0.3kg and green tea powder 9.4kg are sufficiently mixed uniformly, and mixing is made
Powder；
（3）Weigh respectively 0.35kg glucose, 0.03kg stachyoses, 0.02kg yeast extracts, 0.035kg calcium gluconates,
0.035kg magnesium gluconates, add in 9.53kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 60%；
（4）Will（3）Mixing powder material after moistening, lactic acid bacteria fermenting agent made from addition 1.2kg embodiments 20, uniform mixing,
Then, load in stainless steel square plate, expect thick 5cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, first adjust room
Interior temperature is 37 DEG C of fermentation 24h, then adjusts indoor temperature as 16 DEG C of fermentation 120h, then adjusts indoor temperature again as 28 DEG C of fermentations
48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
68 DEG C, 90min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 98 DEG C of extractions
25min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 20min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 13500r/min, centrifugal treating 20min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.45kg beta-schardinger dextrin and is heated to 55 DEG C, and settings rotating speed is 100r/min, stirs
75min。
（8）After stirring terminates, it in temperature is -0.085Mpa conditions for 95 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.25/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, gingko juice concentration powder 1.5kg is added, after full and uniform, through filling, in 100 DEG C of temperature
Under the conditions of sterilize 30min, after cooling product.
Routinely beverage and wine is made as the purposes for preparing soft drink and wine product in technique to described flowers green tea food,
Or oral liquid, paste, granule, hard capsule, soft capsule is made as preparing the purposes of nutriment, or sauce is made
Oil, vinegar, baste are as the purposes for preparing seasoning.
Embodiment 23
（1）Take sanchi flower, salvia miltiorrhiza flower to be placed in Electric heat oven respectively, with 42 DEG C of low temperature hot-air seasoning 4h, make water content control
Below 3%, taking-up is let cool, and the Ultramicro-powder of 2200 mesh is ground into using vibromill micronizer, standby；Green tea is taken to be placed in again
In Electric heat oven, with 42 DEG C of low temperature hot-air seasoning 4.5h, make water content control below 3%, after taking-up is let cool, use is omnipotent
Pulverizer is ground into 40 mesh coarse powder, standby；
（2）Weigh（1）Notogenseng pollen 0.25kg, red sage root pollen 0.25kg and green tea powder 9.5kg are sufficiently mixed uniformly, and mixing is made
Powder；
（3）Weigh respectively 0.35kg glucose, 0.03kg stachyoses, 0.02kg yeast extracts, 0.035kg calcium gluconates,
0.035kg magnesium gluconates, add in 9.53kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 60%；
（4）Will（3）Mixing powder material after moistening, lactic acid bacteria fermenting agent made from addition 1.0kg embodiments 20, uniform mixing,
Then, load in stainless steel square plate, expect thick 6cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, first adjust room
Interior temperature is 38 DEG C of fermentation 24h, then adjusts indoor temperature as 18 DEG C of fermentation 120h, then adjusts indoor temperature again as 28 DEG C of fermentations
48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
68 DEG C, 90min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 98 DEG C of extractions
25min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 20min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 13500r/min, centrifugal treating 20min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.35kg beta-schardinger dextrin and is heated to 58 DEG C, and settings rotating speed is 90r/min, stirs
85min。
（8）After stirring terminates, it in temperature is -0.09Mpa conditions for 85 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.38/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, Hippophae Rhamnoides L. juice concentration powder 1kg is added, gingko juice concentration powder 1kg, after full and uniform, is used
Deep hole drying machine is dried, and through crushing, crosses 100 mesh sieves, obtains flowers green tea powder product.
Routinely beverage and wine is made as the purposes for preparing soft drink and wine product in technique to described flowers green tea food,
Or oral liquid, paste, granule, hard shell capsules, soft capsule, effervescent tablet, chewable tablet is made as the use for preparing nutriment
On the way, or soy sauce, vinegar, baste is made as the purposes for preparing seasoning.
Embodiment 24
（1）Take forget-me-not flower, Bank's rose to be placed in Electric heat oven respectively, with 42 DEG C of low temperature hot-air seasoning 4h, make water content control
Below 3%, taking-up is let cool system, and the Ultramicro-powder of 1800 mesh is ground into using vibromill micronizer, standby；Green tea is taken to put again
In Electric heat oven, with 43 DEG C of low temperature hot-air seasoning 4.5h, make water content control below 3%, after taking-up is let cool, using ten thousand
Energy pulverizer is ground into 35 mesh coarse powder, standby；
（2）Weigh（1）Forget-me-not pollen 1kg, banksia rose pollen 0.5kg and green tea powder 8.5kg are sufficiently mixed uniformly, and mixing is made
Powder；
（3）Weigh respectively 0.35kg glucose, 0.03kg stachyoses, 0.02kg yeast extracts, 0.035kg calcium gluconates,
0.035kg magnesium gluconates, add in 9.53kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 60%；
（4）Will（3）Mixing powder material after moistening, lactic acid bacteria fermenting agent made from addition 1.0kg embodiments 20, uniform mixing,
Then, load in stainless steel square plate, expect thick 6cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, first adjust room
Interior temperature is 35 DEG C of fermentation 24h, then adjusts indoor temperature as 20 DEG C of fermentation 120h, then adjusts indoor temperature again as 28 DEG C of fermentations
48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
75 DEG C, 50min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 96 DEG C of extractions
30min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 20min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 12500r/min, centrifugal treating 22min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.35kg beta-schardinger dextrin and is heated to 55 DEG C, and settings rotating speed is 110r/min, stirs
75min。
（8）After stirring terminates, it in temperature is -0.085Mpa conditions for 95 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.35/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, through filling, 30min is sterilized under the conditions of 100 DEG C of temperature, after cooling product.
Routinely beverage and wine is made as the purposes for preparing soft drink and wine product in technique to described flowers green tea food,
Or oral liquid, paste, granule, hard capsule, soft capsule is made as preparing the purposes of nutriment, or sauce is made
Oil, vinegar, baste are as the purposes for preparing seasoning.
Embodiment 25
（1）Take Flos Lycii, sea-buckthorn to be placed in Electric heat oven respectively, with 45 DEG C of low temperature hot-air seasoning 3.5h, make water content control
Below 3%, taking-up is let cool system, and the Ultramicro-powder of 2000 mesh is ground into using vibromill micronizer, standby；Green tea is taken to put again
In Electric heat oven, with 45 DEG C of low temperature hot-air seasoning 3.5h, make water content control below 3%, after taking-up is let cool, using ten thousand
Energy pulverizer is ground into 25 mesh coarse powder, standby；
（2）Weigh（1）Matrimony vine pollen 2kg, sea-buckthorn pollen 3kg and green tea powder 5kg are sufficiently mixed uniformly, and mixed powder is made；
（3）Weigh respectively 0.35kg glucose, 0.03kg stachyoses, 0.02kg yeast extracts, 0.035kg calcium gluconates,
0.035kg magnesium gluconates, add in 9.53kg water, stir, the aqueous solution is made, appropriate aqueous, is gradually added into
（2）Mix and stir in obtained mixed powder and constantly so that mixed powder gradually drenches, uniform mixing, after being allowed to settle 3h, then with above-mentioned
The aqueous solution adjusts humidity, makes mixed powder material moisture 65%；
（4）Will（3）Mixing powder material after moistening, lactic acid bacteria fermenting agent made from addition 1.2kg embodiments 20, uniform mixing,
Then, load in stainless steel square plate, expect thick 5cm, after Pan Kou covered rearing with plastic film, move into sterile purification room, first adjust room
Interior temperature is 38 DEG C of fermentation 24h, then adjusts indoor temperature as 18 DEG C of fermentation 120h, then adjusts indoor temperature again as 28 DEG C of fermentations
48h；
（5）Will（4）Fermented good material, fermenting cellar is removed, is poured into interlayer extractor, added pure water 200kg, be heated to
73 DEG C, 60min, leaching extract solution are extracted, the another device of filtrate preserves, and filter residue adds pure water 100kg, is heated to 98 DEG C of extractions
25min, leaching extract solution, filtrate merge with above-mentioned filtrate；Filter residue adds pure water 50kg, is heated to 100 DEG C of extraction 15min
Afterwards, leaching extract solution, filtrate merge with above-mentioned filtrate；
（6）Will（5）The extract solution of merging, is filtered with plate filter, and filtrate is let cool to room temperature, moves into 0-5 DEG C of refrigeration
After room stands 24h, cell-type centrifuge is used under the conditions of rotating speed is 13500r/min, centrifugal treating 20min, after obtaining centrifugate,
Centrifugate uses 0.22 μm of filtering with microporous membrane again, obtains refined filtration liquid；
（7）Will（6）Refined filtration liquid adds 0.5kg beta-schardinger dextrin and is heated to 52 DEG C, and settings rotating speed is 120r/min, stirs
100min。
（8）After stirring terminates, it in temperature is -0.087Mpa conditions for 90 DEG C, vacuum to use liter film-type evaporation inspissator
Under, liquid specific gravity is concentrated into as 1.35/40 DEG C, obtains concentrate；
（9）Will（8）Obtained concentrate, through filling, 30min is sterilized under the conditions of 100 DEG C of temperature, after cooling product.
Routinely beverage and wine is made as the purposes for preparing soft drink and wine product in technique to described flowers green tea food,
Or oral liquid, paste, granule, hard capsule, soft capsule is made as preparing the purposes of nutriment, or sauce is made
Oil, vinegar, baste are as the purposes for preparing seasoning.
Claims (34)
1. a kind of flowers green tea food, it is characterised in that it is through being respectively dried, crushing, mixing, lactic acid bacteria with flowers and green tea
Fermentation, water extraction, concentration are prepared, and the percentage by weight of its flowers powder and green tea powder is：Flowers powder 5-50%, green tea powder 50-
95% composition, is made by the following method：（1）Flowers and the green tea drying of cleaning are taken respectively, are ground into flowers powder and green tea powder is standby
With；（2）The flowers powder and green tea powder of formula ratio are weighed, is well mixed, obtains mixed powder；（3）By mixed powder with containing weight percent
Than for 1.5-3.5% glucose, 0.15-0.35% stachyoses, 0.05-0.2% yeast extracts, 0.25-0.5% calcium gluconates,
Gradually moistening allows its mixed powder to drench to the aqueous solution of 0.25-0.5% magnesium gluconates, uniform mixing, after standing 3h, with above-mentioned water
Solution adjusts humidity, makes mixed powder material moisture in 56%-65%；（4）By step（3）Mixing powder material after moistening presses flowers
Powder adds 7.5%-12% lactic acid bacteria fermenting agent with green tea powder percentage by weight, uniform mixing, is then charged into stainless steel square plate,
Material thickness is no more than 8cm, Pan Kou covered rearing with plastic film, moves into purification desinfection chamber, is slowly fermented；（5）After fermentation ends,
Fermenting cellar is removed, is poured into Sandwich pot, respectively by 20 times of the mixed powder parts by weight of flowers powder and green tea powder, 10 times, 5 times of amounts plus water
Heat carries 3 times；（6）Merge extract solution, filtered, liquid temperature degree to be filtered is down to room temperature, after moving into 0-5 DEG C of refrigerating chamber standing 24h, carries out
Centrifugation removal of impurities, refined filtration, obtains refined filtration liquid；（7）Refined filtration liquid by flowers powder and green tea powder raw material weight than add 2%-5% beta-schardinger dextrins or
Its derivative is simultaneously heated to 52 DEG C -58 DEG C, and 45-80min is stirred in the case where rotating speed is 90-120 turns/min stirring；（8）Stir
After mixing end, under the conditions of temperature is 85 DEG C -95 DEG C, vacuum is -0.085~-0.1MPa, being concentrated into liquid specific gravity is
1.18-1.38/40 DEG C of survey, obtains concentrate；（9）Concentrate is 100 DEG C of sterilization 30-35min through temperature, cools down and produces.
2. flowers green tea food as claimed in claim 1, it is characterised in that described flowers are lily, honeysuckle, chrysanthemum
Flower, chrysanthemum indicum, snow chrysanthemum, marigold, flower of kudzuvine, sophora flower, jujube flower, Pagoda Flower, russianolive flower, ginkgo, peach blossom, rose, gardenia,
Jasmine, Flos Hibisci Mutabilis, sweet osmanthus, safflower, hops, betelnutpalm male flower, shrub althea flower, yulan magnolia, lily, lotus, pomegranate flower, pseudo-ginseng
Flower, salvia miltiorrhiza flower, China rose, azalea, bitter tattooing, Panzhihua flower, plum blossom, dahurian rose flower, pink, forget-me-not flower, lavandulae flos,
Camellia, lilac, peony, strawberry, Radix Isatidis flower, rape flower, Flos Forsythiae, Chinese aloe flower, multiple hedgehogcactus flower, Radix Angelicae Sinensis flower, balloonflower root
Flower, beggar's buttons, Ligusticum wallichii flower, Chinese ilex, Chinese magnoliavine flower, pumpkin flower, radix glycyrrhizae, Snakegourd Fruit flower, mustard, Zijin lotus flower, Ulex flower,
Chinese photinia flower, Chinese flowering crabapple, bodhi, ditch wintercherry flower, chamomile, peppermint flower, Flos Albiziae, peony, gillyflower, rosemary flower,
Roselle, SEMEN OROXYLI flower, globe amaranth, the lemon showy flowers of herbaceous plants, Agrimony flower, balsamine, Flos clematidis floridae, pot marigold, the rough gentian showy flowers of herbaceous plants, arrow
Car chrysanthemum, pear flower, apricot flower, sponge gourd flower, rose, flower of hyacinth dolichos, pine tree, pea flowers, flower of Panax ginseng, showy flowers of herbaceous plants tomorrow, caulis bambusae in taenian flower, celestial being
People slaps flower, leek, white twigs of the chaste tree flower, flower of JINHUAKUI, Hibiscus manihot flower, stem of noble dendrobium flower, blueberry flower, flos longan, fleeceflower flower, gynostemma pentaphylla
Flower, barrenwort flower, eclipta, the accumulated snow showy flowers of herbaceous plants, sealwort flower, Bank's rose, shell of seaear flower, Flos Platycladi, American lotus, wormwoodlike motherwort flower,
Chinese mosla flower, SEMEN SINAPIS ALBAE flower, cordate houttuynia, balm flower, witloof, Chinese torreyanut flower, mulberry tree, purple perilla flower, Jiang Hua, Buckwheat Flower, sunflower
Colored, small thistle, red paeony flower, punching lotus flower, Chinese violet, dandelion, Flos Lycii, May bloom, dark plum flower, cablin patchouli flower,
Sea-buckthorn, Flos Semen Lablab Album, radix scrophulariae flower, Flos Magnoliae Officinalis, cymose buckwheat rhizome flower, Astragalis flower, Echinacea flower, the Patrinia scaniosaefolia showy flowers of herbaceous plants, a string of safflowers, cockscomb
Flower, oriental cherry, cherry blossom, balsam pear flower, jerusalem artichoke flower, orchid, Flos Mume, kamuning flower, india canna flower, Flos Hibisci Rosae-Sinensis, tree orchid, stay orchid
Fragrant flower, fringed iris, Chinese lute flower, Flos Magnoliae Liliflorae, finger citron flower, Michelia figo, common rush, pith flower, glutinous rice fragrant flower, wooden red bayberry, tawny daylily
Flower, white dead nettle, popcorn, lehua, broom top, tussilago, ivy glorybind, big thistle, tulip, honeysuckle, Holland
Chrysanthemum, by chrysanthemum, by the showy flowers of herbaceous plants, small beautiful flower, okra, chu lan flower, bitter citrus immature flower, oriental wormwood, sweetleaf chrysanthemum, Siberian elm leaf plum blossom, water
Weng Hua, nightshade, firecracker flower, butterflybush flower, magnolia（Flower bud）, poplar Chinese holly flower（Male inflorescence）, ponceau, anthemidis flos, oyster plant inflorescence, Da it is new
One or both of chrysanthemum any of the above combines；Described flowers are the flower of above-mentioned flowers, petal, petal, stamen, flower spike
Or bud.
3. flowers green tea food as claimed in claim 2, it is characterised in that described lily, honeysuckle, chrysanthemum, mother chrysanthemum
Flower, snow chrysanthemum, marigold, flower of kudzuvine, sophora flower, jujube flower, Pagoda Flower, russianolive flower, ginkgo, peach blossom, rose, gardenia, Jasmine,
Flos Hibisci Mutabilis, sweet osmanthus, safflower, hops, betelnutpalm male flower, shrub althea flower, yulan magnolia, lily, lotus, pomegranate flower, sanchi flower, the red sage root
Flower, China rose, azalea, bitter tattooing, Panzhihua flower, plum blossom, dahurian rose flower, pink, forget-me-not flower, lavandulae flos, camellia, fourth
Fragrant flower, peony, strawberry, Radix Isatidis flower, rape flower, Flos Forsythiae, Chinese aloe flower, multiple hedgehogcactus flower, Radix Angelicae Sinensis flower, platycodon flower, burdock
Flower, Ligusticum wallichii flower, Chinese ilex, Chinese magnoliavine flower, pumpkin flower, radix glycyrrhizae, Snakegourd Fruit flower, mustard, Zijin lotus flower, Ulex are colored, Chinese photinia is colored,
Chinese flowering crabapple, bodhi, ditch wintercherry flower, chamomile, peppermint flower, Flos Albiziae, peony, gillyflower, rosemary flower, Roselle,
SEMEN OROXYLI flower, globe amaranth, the lemon showy flowers of herbaceous plants, Agrimony flower, balsamine, Flos clematidis floridae, pot marigold, the rough gentian showy flowers of herbaceous plants, cyani flos,
Pear flower, apricot flower, sponge gourd flower, rose, flower of hyacinth dolichos, pine tree, pea flowers, flower of Panax ginseng, showy flowers of herbaceous plants tomorrow, caulis bambusae in taenian flower, Cactus Flower,
Leek, white twigs of the chaste tree flower, flower of JINHUAKUI, Hibiscus manihot flower, stem of noble dendrobium flower, blueberry flower, flos longan, fleeceflower flower, gynostemma pentaphylla, excessive sheep
Leaves of pulse plants flower, eclipta, the accumulated snow showy flowers of herbaceous plants, sealwort flower, Bank's rose, shell of seaear flower, Flos Platycladi, American lotus, wormwoodlike motherwort flower, Chinese mosla flower,
SEMEN SINAPIS ALBAE flower, cordate houttuynia, balm flower, witloof, Chinese torreyanut flower, mulberry tree, purple perilla flower, Jiang Hua, Buckwheat Flower, sunflower, field thistle
Flower, red paeony flower, punching lotus flower, Chinese violet, dandelion, Flos Lycii, May bloom, dark plum flower, cablin patchouli flower, sea-buckthorn,
Flos Semen Lablab Album, radix scrophulariae flower, Flos Magnoliae Officinalis, cymose buckwheat rhizome flower, Astragalis flower, Echinacea flower, the Patrinia scaniosaefolia showy flowers of herbaceous plants, a string of safflowers, cockscomb, cherry
Flower, cherry blossom, balsam pear flower, jerusalem artichoke flower, orchid, Flos Mume, kamuning flower, india canna flower, Flos Hibisci Rosae-Sinensis, tree orchid, spearmint,
Fringed iris, Chinese lute flower, Flos Magnoliae Liliflorae, finger citron flower, Michelia figo, common rush, pith flower, glutinous rice fragrant flower, wooden red bayberry, tawny daylily, open country
Sesame flower, popcorn, lehua, broom top, tussilago, ivy glorybind, big thistle, tulip, honeysuckle, frost flower,
By chrysanthemum, by the showy flowers of herbaceous plants, small beautiful flower, okra, chu lan flower, bitter citrus immature flower, oriental wormwood, sweetleaf chrysanthemum, Siberian elm leaf plum blossom water banyan, eggplant
Flower, firecracker flower, butterflybush flower, magnolia（Flower bud）, poplar Chinese holly flower（Male inflorescence）, ponceau, anthemidis flos, oyster plant inflorescence, west Szechwan pyrethrum flower flower be
Dried flower.
4. flowers green tea food as claimed in claim 1, it is characterised in that described green tea is commercially available finished product green tea.
5. flowers green tea food as claimed in claim 1, it is characterised in that the step（1）Described flowers powder is 1800-
The Ultramicro-powder of 2200 mesh；It is preferred that use air-flow micronizer or vibromill micronizer.
6. flowers green tea food as claimed in claim 1, it is characterised in that the step（1）Described green tea powder is 50-65
Powder in mesh.
7. flowers green tea food as claimed in claim 1, it is characterised in that the step（1）Described green tea powder is 24-40
Mesh coarse powder.
8. flowers green tea food as claimed in claim 1, it is characterised in that the step（1）Described drying, using 40-
50 DEG C of low temperature hot-air seasoning 2.5-5.0h.
9. flowers green tea food as claimed in claim 1, it is characterised in that described lactic acid bacteria fermenting agent, using thermophilic chain
Coccus and lactobacillus bulgaricus.
10. flowers green tea food as claimed in claim 1, it is characterised in that described lactic acid bacteria fermenting agent, using acidophilus breast
Bacillus and Bifidobacterium.
11. flowers green tea food as claimed in claim 1, it is characterised in that described lactic acid bacteria fermenting agent, using lactic acid breast
Coccus and Lactobacillus plantarum.
12. flowers green tea food as claimed in claim 1, it is characterised in that described lactic acid bacteria fermenting agent, using lactic acid breast
Coccus and lactobacillus bulgaricus.
13. the flowers green tea food as described in claim 1 or 9 or 10 or 11 or 12, it is characterised in that described lactic acid bacteria hair
Ferment agent, every gram 10,000,000,000 of thalline dry powder is no less than for all viable lactic acid bacteria concentration as food additives commercially available
Preparation.
14. flowers green tea food as claimed in claim 1, it is characterised in that the step（4）Described slow fermentation is first
Ferment 24h under the conditions of being 32-38 DEG C in temperature, then adjusts temperature as 16-23 DEG C of fermentation 120h, and it is 24- then to adjust temperature again
28 DEG C of fermentation 48h.
15. flowers green tea food as claimed in claim 1, it is characterised in that the step（5）Described plus hydro-thermal carries 3 times
Condition be first time water extraction temperature be 68-75 DEG C, extraction time 50-90min；Second of water extraction temperature is 96-100 DEG C,
Extraction time is 20-30min；Third time water extraction temperature is 95-100 DEG C, extraction time 15-25min.
16. flowers green tea food as claimed in claim 1, it is characterised in that the step（6）Described filtering uses diatom
Soil filtering or plate filter filtering.
17. flowers green tea food as claimed in claim 1, it is characterised in that the step（6）Described centrifugation removal of impurities, from
Heart rotating speed is 12000-16000r/min, centrifugation time 18-25min；It is preferred that use cell-type centrifuge or disk centrifugal separator.
18. flowers green tea food as claimed in claim 1, it is characterised in that the step（6）Described refined filtration, it is to use
0.22 μm of miillpore filter carries out refined filtration.
19. flowers green tea food as claimed in claim 1, it is characterised in that the step（7）Described beta-schardinger dextrin derives
Thing is hydroxypropyl-β-cyclodextrin or SBE- beta-schardinger dextrins.
20. flowers green tea food as claimed in claim 1, it is characterised in that the step（8）Concentrate includes flowers powder
With green tea powder gross mass 0-20% additive.
21. flowers green tea food as claimed in claim 1, it is characterised in that the step（8）Concentrate includes flowers powder
With green tea powder gross mass 0.1-15% additive.
22. the flowers green tea food according to claim 20 or 21, it is characterised in that described additive be sweetener,
Acid, juice concentration powder.
23. flowers green tea food according to claim 22, it is characterised in that described sweetener is white granulated sugar, red sand
Sugar, fructose, maltose, glucose, fructose, maltose, rock sugar, stevioside, synanthrin, L-arabinose, lactose, xylitol, preserved fruit
One or both of syrup, lactitol, D-sorbite, honey, trehalose, mannitol, maltitol any of the above combines.
24. flowers green tea food according to claim 22, it is characterised in that described acid is citric acid, rich horse
One or both of acid, malic acid, tartaric acid any of the above combines.
25. flowers green tea food according to claim 22, it is characterised in that described juice concentration powder be apple,
Grape, Kiwi berry, peach, apricot, plum, cherry, pears, persimmon, jujube, sea-buckthorn, red bayberry, lichee, citrus, orange, shaddock, mango, pineapple,
Banana, durian, dragon fruit, green fruit, longan, mulberries, strawberry, wintercherry, blueberry, raspberry, watermelon, "Hami" melon, muskmelon, muskmelon,
Loquat, tomato, cucumber, balsam pear, pawpaw, hawthorn, ginkgo, fig, pomegranate, lemon, panax ginseng fruit, Chinese grooseberry, Momordica grosvenori, fish
Raw meat grass, mulberry leaf, lotus leaf, fresh Rhizoma Phragmitis, Longstamen Onion Bulb, barley seedling, clover, Chinese mesona herb, Leaves of Hippophae L, cactus, aloe, carrot, carrot,
Appointing in the stem of noble dendrobium, burdock, konjaku, Rosa roxburghii, onion, celery, Chinese yam, Jerusalem artichoke, ginger, dried lactuca, purslane, sowthistle juice concentration powder
Meaning is a kind of.
26. flowers green tea food as claimed in claim 1, it is characterised in that the step（8）Described concentration uses liter film
Formula evaporation concentrator, scraper-type evaporation concentrator or rotary evaporation concentrator；Preferable concentration condition is 89-95 DEG C of temperature,
Vacuum -0.085~-0.095MPa.
27. flowers green tea food as claimed in claim 1, it is characterised in that crush obtained concentrate after drying, mistake
Sieve, obtains flowers green tea powder product.
28. flowers green tea food according to claim 27, it is characterised in that described drying, using spray drying, it is cold
Lyophilized dry or vacuum drying.
29. a kind of preparation method of flowers green tea food as claimed in claim 1, it is characterised in that walked including following technique
Suddenly：
（1）Clean flowers, green tea drying are taken respectively, are ground into flowers powder and green tea powder, it is standby；
（2）The flowers powder and green tea powder of formula ratio are weighed, is well mixed, obtains mixed powder；
（3）By step（2）Mixed powder with containing percentage by weight be 1.5-3.5% glucose, 0.15-0.35% stachyoses,
0.05-0.2% yeast extracts, 0.25-0.5% calcium gluconates, gradually moistening allows the aqueous solution of 0.25-0.5% magnesium gluconates
Its mixed powder drenches, uniform mixing, and after standing 3h, continuing adjustment humidity with the above-mentioned aqueous solution makes mixed powder material moisture exist
56%-65%；
（4）By step（3）Mixing powder material after moistening is added 7.5%-12% breast by flowers powder with green tea powder percentage by weight
Acid bacteria fermentation agent, uniform mixing, it is then charged into stainless steel square plate, material thickness is no more than 8cm, Pan Kou covered rearing with plastic film, moves
Enter to purify and slowly fermented in desinfection chamber；
（5）After fermentation ends, fermenting cellar is removed, is poured into interlayer extractor, respectively by flowers powder and green tea powder mixed powder weight
20 times of part, 10 times, 5 times of amounts plus hydro-thermal carry 3 times；
（6）Merge extract solution, filtered, liquid temperature degree to be filtered is down to room temperature, after moving into 0-5 DEG C of refrigerating chamber standing 24h, is centrifuged
Removal of impurities, refined filtration, obtains refined filtration liquid；
（7）Refined filtration liquid is heated to 52 by the beta-schardinger dextrin of flowers powder and green tea powder raw material weight than adding 2%-5% or derivatives thereof
DEG C -58 DEG C, rotating speed be 90-120 turn/min stirring under stir 45-80min；
（8）After stirring terminates, under the conditions of temperature is 85 DEG C -95 DEG C, vacuum is -0.085~-0.1MPa, liquid is concentrated into
Proportion is 1.18-1.38/40 DEG C of survey, obtains concentrate, and concentrate is 100 DEG C of sterilization 30-35min through temperature, cools down and produces.
30. application of the flowers green tea food according to claim 1 in ordinary food and cake product.
31. application of the flowers green tea food according to claim 1 in soft drink and wine product.
32. application of the flowers green tea food according to claim 1 in seasoning.
33. application of the flowers green tea food according to claim 1 in nutriment.
34. application of the flowers green tea food according to claim 1 in cosmetic preparation.
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Cited By (3)
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| US10757955B2 (en) | 2014-10-22 | 2020-09-01 | The Coca-Cola Company | Method for preparing tea leaf extracts having different tastes and beverages containing combinations of same |
| KR20210092025A (en) * | 2020-01-15 | 2021-07-23 | 경희대학교 산학협력단 | Fermented Cirsium japonicum var. maackii production method and anti-inflammatory composition prepared by the method |
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| CN1270769A (en) * | 1999-04-21 | 2000-10-25 | 杨明巧 | Active bacterial beverage and its preparation |
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| US10757955B2 (en) | 2014-10-22 | 2020-09-01 | The Coca-Cola Company | Method for preparing tea leaf extracts having different tastes and beverages containing combinations of same |
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Address after: Three No. 1, No. 221300, Pizhou hi tech Industrial Development Zone, Jiangsu, Xuzhou, China Applicant after: Xuzhou Lvzhiye Biological Food Co., Ltd. Address before: 221300 Jiangsu city of Xuzhou province Pizhou City, Su Yang Town High Road No. 1 Applicant before: Xuzhou Lvzhiye Biological Food Co., Ltd. |
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