CN111053131A - Flower and fruit tea beverage - Google Patents
Flower and fruit tea beverage Download PDFInfo
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- CN111053131A CN111053131A CN201911177326.0A CN201911177326A CN111053131A CN 111053131 A CN111053131 A CN 111053131A CN 201911177326 A CN201911177326 A CN 201911177326A CN 111053131 A CN111053131 A CN 111053131A
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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
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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
- A23F3/18—Extraction of water soluble tea constituents
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Abstract
The invention relates to a flower and fruit tea beverage, belonging to the technical field of food processing; the composition is prepared from the following components in parts by weight: 15-25 parts of black tea, 10-15 parts of rose hip, 10-18 parts of rose, 8-12 parts of melissa officinalis, 2-5 parts of verbena officinalis, 45-65 parts of rock candy, 12-23 parts of high fructose corn syrup, 0.02-0.03 part of sucralose, 0.05-0.06 part of potassium sorbate and 35-50 parts of deionized water. The product can resist oxidation and aging, and maintain beauty and keep young; supplementing nutrition and promoting metabolism of Newcastle; tranquilizing and allaying excitement, and helping sleep; clearing away heat and toxic materials, promoting salivation, and relieving cough; promoting gastrointestinal function and defecation; unique flavor and convenient drinking.
Description
Technical Field
The invention relates to a flower and fruit tea beverage and a preparation method thereof, belonging to the technical field of food processing.
Background
The tea beverage is tea soup prepared by soaking tea in water, extracting, filtering, clarifying, etc., or tea soup added with water, sugar solution, sour agent, edible essence, fruit juice or plant (grain) extract, etc. The tea beverage is prepared from tea extractive solution, tea powder and concentrated solution as main raw materials, has unique flavor of tea, contains natural tea polyphenols, caffeine and other effective components, has nutrition and health promotion effects, and is a multifunctional beverage with refreshing and thirst quenching effects.
The world health organization investigated the quality of beverages in many countries and finally concluded that: the tea is the best beverage for the middle-aged and the elderly. According to scientific determination, the tea contains more than 10 vitamins, nearly 300 components such as tea polyphenol, caffeine, lipopolysaccharide and the like, has physiological regulation function and plays various health-care and pharmacological actions. The tea has effects of preventing increase of cholesterol in human body, preventing and treating myocardial infarction, and the tea polyphenol can also remove excessive free radicals from organism, and inhibit and kill pathogenic bacteria. In addition, the common tea has the functions of refreshing, relieving fatigue, resisting bacteria and the like.
In china, tea beverages (tea soup) are classified into black tea beverages, green tea beverages, oolong tea beverages, scented tea beverages, and other tea beverages. The flavored tea beverage can be fruit juice tea beverage, fruit-flavored tea beverage, milk-flavored tea beverage, carbonated tea beverage, and other flavored tea beverages. The black tea contains rich carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine and various amino acids, and has effects in promoting gastrointestinal digestion, stimulating appetite, inducing diuresis, eliminating edema, and strengthening heart. The flower and fruit tea contains various vitamins, fruit acids and mineral substances due to different components, and can be used as a supplement source of amino acids, vitamins and trace elements of a human body.
CN201711240319 discloses a formula of a black tea beverage, wherein the raw materials in the formula comprise, by weight: 5-15% of tea powder, 1-5% of sugar acid, 1-10% of fructus momordicae extract, 5-15% of pH regulator, 3-9% of honey, 2-3% of essence and 1-5% of water, and the black tea beverage can be applied to sensitive skin, has no toxic or side effect and integrates whitening and nourishing functions.
CN107980966A discloses a black tea beverage which is prepared from the following raw materials in parts by weight: 5-8 parts of black tea, 0.4-0.6 part of citric acid, 0.05-0.07 part of caramel pigment, 0.6-1.0 part of vitamin C, 55-60 parts of high fructose corn syrup, 12-15 parts of mulberry raw juice and a proper amount of water, and the preparation method of the black tea beverage comprises the following steps: (1) leaching; (2) rapidly cooling; (3) filtering; (4) blending; (5) hot canning; (6) and (5) sterilizing. According to the black tea beverage prepared by the invention, the mulberry is added on the basis of the original flavor of the black tea, so that the beverage has the taste of the black tea and the taste of the mulberry, the mulberry has the effects of tonifying liver and kidney, promoting the production of body fluid and moistening intestines, blackening hair and improving eyesight, quenching thirst and detoxifying, beautifying and the like, and the dietary therapy effect and the nutritional ingredients of the black tea beverage are increased; the black tea beverage has simple preparation method, and is easy to popularize and use.
CN107927269A discloses a formula and a preparation method of scented tea and scented tea beverage, wherein the scented tea formula comprises the following components, by weight, 10% -15% of magnolia flower, 16% -28% of lily, 14% -25% of jasmine flower, 10% -20% of violet flower and 3% -9% of golden chrysanthemum. The preparation method comprises the steps of airing fresh flower raw materials, removing impurities, selecting dried fresh flowers, sterilizing, drying and crushing to obtain the scented tea. According to the formula and the preparation method of the scented tea provided by the invention, magnolia flower, lily, jasmine flower, violet flower and golden chrysanthemum flower are used as main materials of the scented tea, so that the scented tea beverage is rich in nutrition and unique in taste.
CN201810633513 discloses a rose tea beverage and a preparation method thereof, comprising rose and water with a material-liquid ratio of 1:100, and the rose tea beverage also comprises the following compositions in parts by mass: the rose beverage is prepared from 1.0-1.5% of high fructose corn syrup, 2-3% of white granulated sugar, 2-3% of soluble dietary fiber, 2-3% of vitamin C, 2-3% of vitamin E, 0.05-0.1% of xanthan gum, 0.05-0.1% of sodium carboxymethylcellulose, 0.02-0.04% of sodium ascorbate and 0.01-0.02% of rose essence.
Disclosure of Invention
The invention aims to provide a flower and fruit tea beverage, belonging to the technical field of food processing; the product can resist oxidation and aging, and maintain beauty and keep young; supplementing nutrition and promoting metabolism of Newcastle; tranquilizing and allaying excitement, and helping sleep; clearing away heat and toxic materials, promoting salivation, and relieving cough; promoting gastrointestinal function and defecation; unique flavor and convenient drinking.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
a flower and fruit tea beverage is prepared from the following components in parts by weight:
15-25 parts of black tea, 10-15 parts of rose hip, 10-18 parts of rose, 8-12 parts of melissa officinalis, 2-5 parts of verbena officinalis, 45-65 parts of rock candy, 12-23 parts of high fructose corn syrup, 0.02-0.03 part of sucralose, 0.05-0.06 part of potassium sorbate and 35-50 parts of deionized water.
Specifically, the flower and fruit tea beverage is prepared from the following components in parts by weight:
25 parts of black tea, 15 parts of rose hip, 18 parts of rose, 12 parts of balm, 5 parts of verbena, 55 parts of rock candy, 22 parts of high fructose corn syrup, 0.03 part of sucralose, 0.06 part of potassium sorbate and 45 parts of deionized water.
Specifically, the flower and fruit tea beverage is prepared from the following components in parts by weight:
20 parts of black tea, 10 parts of rose hip, 13 parts of rose, 8 parts of balm, 2 parts of verbena, 60 parts of rock candy, 18 parts of high fructose corn syrup, 0.02 part of sucralose, 0.05 part of potassium sorbate and 45 parts of deionized water.
Specifically, the flower and fruit tea beverage is prepared from the following components in parts by weight:
20 parts of black tea, 13 parts of rose hip, 14 parts of rose, 10 parts of balm, 4 parts of verbena, 55 parts of rock candy, 18 parts of high fructose corn syrup, 0.03 part of sucralose, 0.06 part of potassium sorbate and 43 parts of deionized water.
A flower and fruit tea beverage is prepared by the following steps:
(1) cleaning the black tea leaves, grinding, adding 6-8 times of water, performing ultrasonic treatment, heating and boiling for 40-60 min, and extracting the extract; adding 4-6 times of water into the filter residue, performing ultrasonic treatment again, heating and boiling for 25-35 min, and extracting the extract; mixing the two extractive solutions, and filtering to obtain liquid A.
(2) Cleaning the above rose hips, roses, balm and verbena; mixing; rolling; adding 4-6 times of water, heating and boiling for 40-50 min, and extracting the extract; filtering to obtain liquid B for later use.
(3) Dissolving the sucralose and the potassium sorbate with boiling water to obtain a liquid C for later use.
(4) Mixing the deionized water with high fructose corn syrup, and heating while stirring; adding crystal sugar, liquid A and liquid B in sequence after boiling, and stirring uniformly; cooling to 60 deg.C, adding liquid C, and stirring.
The ultrasonic treatment is carried out for 10-15 minutes each time.
The components of the invention are described as follows:
the black tea is rich in various nutrient elements such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, glutamic acid, alanine, aspartic acid and the like; can help gastrointestinal digestion, stimulate appetite, and promote urination. The flavonoid compounds can eliminate free radicals and resist oxidation and aging. Meanwhile, the black tea also has the effects of refreshing, promoting the production of body fluid, clearing heat, diminishing inflammation, sterilizing, strengthening muscles and bones, protecting stomach and nourishing stomach.
The rose hip is a fleshy berry formed by the growth of a receptacle after the withering of roses, the content of vitamin C is very high, and one gram of rose hip is equivalent to the content of vitamin C of one kilogram of apples. In addition, the rose hip also contains other vitamin minerals, carotene, flavonoid, fruit acid, tannin, pectin, saccharide, amino acid, essential fatty acid, etc., and has high nutritive value.
The rose has fragrant smell and mild property, has the effects of regulating qi and blood, expelling toxin, beautifying, regulating blood, dissipating blood stasis, inducing resuscitation, dispersing stagnated liver qi, activating spleen, helping digestion and regulating mechanism, and has the functions of strengthening liver and nourishing stomach, promoting blood circulation, regulating menstruation, relaxing bowel, relieving depression, soothing nerves, relieving emotion, balancing endocrine, tonifying qi and blood and nourishing spleen and stomach.
The melissa officinalis is a perennial herb, and the whole herb can be used as an irritant or laxative; it is often used for headache and toothache; contains citral, linalool, geraniol, citronellal, terpene acid, tannin, polymerized polyphenols, flavinoid and triterpene. Can eliminate common cold fever and cough, and has effects of expelling pathogenic wind, resisting spasm, treating stomach ache, inducing perspiration, and tranquilizing mind. It is also a good source of honey and can stimulate appetite.
Calendula is a two-year old herb of Compositae. Has antibacterial and antiinflammatory effects; reducing blood fat; a sedative effect; accelerating wound healing, etc. Oral administration of calendula officinalis in Europe is used to treat gastric and duodenal ulcers, gastritis, etc. Meanwhile, the marigold leaf can be used for improving appetite, sleep and irregular menstruation. When drinking the calendula tea for treating cold, the tea is helpful for reducing fever and is cool and refreshing.
Verbena, a perennial upright herb, is native to europe and is distributed in most of china, east, south and west. The whole herbs are used for medicine, are cool in nature and slightly fragrant in taste, and can clear away heat and toxic materials, promote blood circulation to remove blood stasis, and induce diuresis to alleviate edema. It is indicated for fever due to exogenous pathogens, jaundice due to damp-heat, edema, etc.
The invention has the beneficial effects that:
the product can resist oxidation and aging, and maintain beauty and keep young; supplementing nutrition and promoting metabolism of Newcastle; tranquilizing and allaying excitement, and helping sleep; clearing away heat and toxic materials, promoting salivation, and relieving cough; promoting gastrointestinal function and defecation; unique flavor and convenient drinking.
Detailed Description
The present invention is further illustrated by the following examples, which are provided only for illustrating the present invention and do not limit the scope of the present invention.
Example 1
A flower and fruit tea beverage is prepared from the following components in parts by weight:
25 parts of black tea, 15 parts of rose hip, 18 parts of rose, 12 parts of balm, 5 parts of verbena, 55 parts of rock candy, 22 parts of high fructose corn syrup, 0.03 part of sucralose, 0.06 part of potassium sorbate and 45 parts of deionized water.
A flower and fruit tea beverage is prepared by the following steps:
(1) cleaning the black tea leaves, grinding, adding 6-8 times of water, performing ultrasonic treatment, heating and boiling for 40-60 min, and extracting the extract; adding 4-6 times of water into the filter residue, performing ultrasonic treatment again, heating and boiling for 25-35 min, and extracting the extract; mixing the two extractive solutions, and filtering to obtain liquid A.
(2) Cleaning the above rose hips, roses, balm and verbena; mixing; rolling; adding 4-6 times of water, heating and boiling for 40-50 min, and extracting the extract; filtering to obtain liquid B for later use.
(3) Dissolving the sucralose and the potassium sorbate with boiling water to obtain a liquid C for later use.
(4) Mixing the deionized water with high fructose corn syrup, and heating while stirring; adding crystal sugar, liquid A and liquid B in sequence after boiling, and stirring uniformly; cooling to 60 deg.C, adding liquid C, and stirring.
The ultrasonic treatment is carried out for 10-15 minutes each time.
Example 2
A flower and fruit tea beverage is prepared from the following components in parts by weight:
20 parts of black tea, 10 parts of rose hip, 13 parts of rose, 8 parts of balm, 2 parts of verbena, 60 parts of rock candy, 18 parts of high fructose corn syrup, 0.02 part of sucralose, 0.05 part of potassium sorbate and 45 parts of deionized water.
A flower and fruit tea beverage is prepared by the following steps:
(1) cleaning the black tea leaves, grinding, adding 6-8 times of water, performing ultrasonic treatment, heating and boiling for 40-60 min, and extracting the extract; adding 4-6 times of water into the filter residue, performing ultrasonic treatment again, heating and boiling for 25-35 min, and extracting the extract; mixing the two extractive solutions, and filtering to obtain liquid A.
(2) Cleaning the above rose hips, roses, balm and verbena; mixing; rolling; adding 4-6 times of water, heating and boiling for 40-50 min, and extracting the extract; filtering to obtain liquid B for later use.
(3) Dissolving the sucralose and the potassium sorbate with boiling water to obtain a liquid C for later use.
(4) Mixing the deionized water with high fructose corn syrup, and heating while stirring; adding crystal sugar, liquid A and liquid B in sequence after boiling, and stirring uniformly; cooling to 60 deg.C, adding liquid C, and stirring.
The ultrasonic treatment is carried out for 10-15 minutes each time.
Example 3
A flower and fruit tea beverage is prepared from the following components in parts by weight:
20 parts of black tea, 13 parts of rose hip, 14 parts of rose, 10 parts of balm, 4 parts of verbena, 55 parts of rock candy, 18 parts of high fructose corn syrup, 0.03 part of sucralose, 0.06 part of potassium sorbate and 43 parts of deionized water.
A flower and fruit tea beverage is prepared by the following steps:
(1) cleaning the black tea leaves, grinding, adding 6-8 times of water, performing ultrasonic treatment, heating and boiling for 40-60 min, and extracting the extract; adding 4-6 times of water into the filter residue, performing ultrasonic treatment again, heating and boiling for 25-35 min, and extracting the extract; mixing the two extractive solutions, and filtering to obtain liquid A.
(2) Cleaning the above rose hips, roses, balm and verbena; mixing; rolling; adding 4-6 times of water, heating and boiling for 40-50 min, and extracting the extract; filtering to obtain liquid B for later use.
(3) Dissolving the sucralose and the potassium sorbate with boiling water to obtain a liquid C for later use.
(4) Mixing the deionized water with high fructose corn syrup, and heating while stirring; adding crystal sugar, liquid A and liquid B in sequence after boiling, and stirring uniformly; cooling to 60 deg.C, adding liquid C, and stirring.
The ultrasonic treatment is carried out for 10-15 minutes each time.
Example 4
A flower and fruit tea beverage is prepared from the following components in parts by weight:
15 parts of black tea, 10 parts of rose hip, 10 parts of rose, 8 parts of balm, 2 parts of verbena, 45 parts of rock candy, 12 parts of high fructose corn syrup, 0.02 part of sucralose, 0.05 part of potassium sorbate and 35 parts of deionized water.
A flower and fruit tea beverage is prepared by the following steps:
(1) cleaning the black tea leaves, grinding, adding 6-8 times of water, performing ultrasonic treatment, heating and boiling for 40-60 min, and extracting the extract; adding 4-6 times of water into the filter residue, performing ultrasonic treatment again, heating and boiling for 25-35 min, and extracting the extract; mixing the two extractive solutions, and filtering to obtain liquid A.
(2) Cleaning the above rose hips, roses, balm and verbena; mixing; rolling; adding 4-6 times of water, heating and boiling for 40-50 min, and extracting the extract; filtering to obtain liquid B for later use.
(3) Dissolving the sucralose and the potassium sorbate with boiling water to obtain a liquid C for later use.
(4) Mixing the deionized water with high fructose corn syrup, and heating while stirring; adding crystal sugar, liquid A and liquid B in sequence after boiling, and stirring uniformly; cooling to 60 deg.C, adding liquid C, and stirring.
The ultrasonic treatment is carried out for 10-15 minutes each time.
Claims (6)
1. A flower and fruit tea beverage is characterized in that: the composition is prepared from the following components in parts by weight:
15-25 parts of black tea, 10-15 parts of rose hip, 10-18 parts of rose, 8-12 parts of melissa officinalis, 2-5 parts of verbena officinalis, 45-65 parts of rock candy, 12-23 parts of high fructose corn syrup, 0.02-0.03 part of sucralose, 0.05-0.06 part of potassium sorbate and 35-50 parts of deionized water.
2. The flower and fruit tea beverage according to claim 1, wherein: the composition is prepared from the following components in parts by weight:
25 parts of black tea, 15 parts of rose hip, 18 parts of rose, 12 parts of balm, 5 parts of verbena, 55 parts of rock candy, 22 parts of high fructose corn syrup, 0.03 part of sucralose, 0.06 part of potassium sorbate and 45 parts of deionized water.
3. The flower and fruit tea beverage according to claim 1, wherein: the composition is prepared from the following components in parts by weight:
20 parts of black tea, 10 parts of rose hip, 13 parts of rose, 8 parts of balm, 2 parts of verbena, 60 parts of rock candy, 18 parts of high fructose corn syrup, 0.02 part of sucralose, 0.05 part of potassium sorbate and 45 parts of deionized water.
4. The flower and fruit tea beverage according to claim 1, wherein: the composition is prepared from the following components in parts by weight:
20 parts of black tea, 13 parts of rose hip, 14 parts of rose, 10 parts of balm, 4 parts of verbena, 55 parts of rock candy, 18 parts of high fructose corn syrup, 0.03 part of sucralose, 0.06 part of potassium sorbate and 43 parts of deionized water.
5. A nectar beverage according to claims 1 to 4, characterized in that: the preparation method comprises the following steps:
(1) cleaning the black tea leaves, grinding, adding 6-8 times of water, performing ultrasonic treatment, heating and boiling for 40-60 min, and extracting the extract; adding 4-6 times of water into the filter residue, performing ultrasonic treatment again, heating and boiling for 25-35 min, and extracting the extract; mixing the two extractive solutions, and filtering to obtain liquid A;
(2) cleaning the above rose hips, roses, balm and verbena; mixing; rolling; adding 4-6 times of water, heating and boiling for 40-50 min, and extracting the extract; filtering to obtain liquid B for later use;
(3) dissolving the sucralose and the potassium sorbate with boiling water to obtain a liquid C for later use;
(4) mixing the deionized water with high fructose corn syrup, and heating while stirring; adding crystal sugar, liquid A and liquid B in sequence after boiling, and stirring uniformly; cooling to 60 deg.C, adding liquid C, and stirring.
6. The flower-fruit tea beverage according to claim 5, wherein: the ultrasonic treatment is carried out for 10-15 minutes each time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911177326.0A CN111053131A (en) | 2019-11-27 | 2019-11-27 | Flower and fruit tea beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911177326.0A CN111053131A (en) | 2019-11-27 | 2019-11-27 | Flower and fruit tea beverage |
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| CN111053131A true CN111053131A (en) | 2020-04-24 |
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| CN201911177326.0A Pending CN111053131A (en) | 2019-11-27 | 2019-11-27 | Flower and fruit tea beverage |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334574A (en) * | 2011-08-23 | 2012-02-01 | 广西师范学院 | Method for extracting theabrownin crude product from Liupu tea |
| WO2018053759A1 (en) * | 2016-09-22 | 2018-03-29 | 刘嘉辉 | Skincare tea and preparation method therefor |
-
2019
- 2019-11-27 CN CN201911177326.0A patent/CN111053131A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334574A (en) * | 2011-08-23 | 2012-02-01 | 广西师范学院 | Method for extracting theabrownin crude product from Liupu tea |
| WO2018053759A1 (en) * | 2016-09-22 | 2018-03-29 | 刘嘉辉 | Skincare tea and preparation method therefor |
Non-Patent Citations (4)
| Title |
|---|
| 杨飞芸等: "玫瑰红茶复合饮料的研制", 《内蒙古农业大学学报(自然科学版)》 * |
| 石赟: "《5分钟瘦身》", 30 November 2007, 河北科学技术出版社 * |
| 简芝妍: "《天然香草健康疗法》", 31 May 2005, 河南科学技术出版社 * |
| 马岩: "《家常菜谱999例》", 31 August 2009, 广东经济出版社 * |
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Application publication date: 20200424 |