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Soyabean coat herbal tea and preparation method thereof

A technology of bean-coated herbal tea and herbal tea, applied in the direction of tea substitutes, etc., can solve problems such as waste of resources

Inactive Publication Date: 2012-05-09
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Except for a small amount of mung bean clothing used as raw materials for Chinese medicinal materials, most of them are sold as feed at low prices, and some are even treated as waste, resulting in a serious waste of this precious resource

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1, the preparation of Douyi herbal tea

[0017] 1) Mung bean coat pretreatment

[0018] Weigh 50g of mung bean clothes, add 250mL of water to wash, and pass through a 35-mesh sieve; repeat washing twice and drain the water to obtain clean mung bean clothes.

[0019] 2) Ingredients

[0020] Weigh 15g of wild Chrysanthemum chrysanthemum, 10g of medlar, 10g of tangerine peel, 10g of kudzu root, and 5g of licorice, mix them with the cleaned mung bean clothes, and put them in a stainless steel container; Excluding).

[0021] 3) Extraction and filtration

[0022] Soak the above material in a 60°C water bath for 2.5 hours; take out the material, perform vacuum filtration (vacuum degree 100kPa) to remove solid residue, and collect the filtrate as the extraction solution.

[0023] 4) deployment

[0024] Using natural Sophora japonica nectar as a sugar source, add an appropriate amount of honey to the extraction stock solution, mix and stir evenly, so that the fin...

Embodiment 2

[0036] Embodiment 2, the preparation of Douyi herbal tea

[0037] 1) Mung bean coat pretreatment

[0038] Weigh 500g of mung bean clothes, add 2500mL of water to wash, and pass through a 35-mesh sieve; repeat washing twice and drain the water to obtain clean mung bean clothes.

[0039] 2) Ingredients

[0040] Weigh 150g of wild Chrysanthemum chrysanthemum, 100g of medlar, 100g of tangerine peel, 100g of kudzu root, and 50g of licorice, mix them with the cleaned mung bean clothes, and put them in a glass container; Excluding).

[0041] 3) Extraction and filtration

[0042] The above materials were soaked and extracted in a water bath at 80°C for 1.5 hours; the materials were taken out and subjected to vacuum (vacuum degree 100kPa) suction filtration to remove solid residues, and the filtrate was collected as the extraction solution.

[0043] 4) deployment

[0044] Using natural potpourri as a sugar source, add honey to the extraction stock solution, mix and stir evenly, so...

Embodiment 3

[0051] Embodiment 3, the preparation of Douyi herbal tea

[0052] 1) Mung bean coat pretreatment

[0053] Weigh 400g of mung bean clothes, add 2000mL of water to wash, and pass through a 35-mesh sieve; repeat washing twice and drain the water to obtain clean mung bean clothes.

[0054] 2) Ingredients

[0055] Weigh 200g of wild chrysanthemum, 100g of medlar, 150g of tangerine peel, 100g of kudzu root, and 50g of licorice, mix them with the cleaned mung bean clothes, and put them in a glass container; add 10L of pure water to it (the water attached to the mung bean clothes after cleaning is ignored Excluding).

[0056] 3) Extraction and filtration

[0057] The above materials were soaked and extracted in a water bath at 75°C for 2.0 hours; the materials were taken out and subjected to vacuum (vacuum degree 100kPa) suction filtration to remove solid residues, and the filtrate was collected as the extraction stock solution.

[0058] 4) deployment

[0059] Using natural milk ...

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PUM

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Abstract

The invention discloses a soyabean coat herbal tea and a preparation method thereof. The soyabean coat herbal tea is prepared by adding water into the following raw materials by weight percent for soaking: 40-50% of mung bean seed-coat, 15-20% of chrysanthemum, 10-15% of barbary wolfberry fruit, 10-15% of tangerine peel, 10-15% of kudzuvine root and 5-10% of liquoric root, and the ratio of the materials to the water during soaking is 1: 10-1: 15. The preparation steps of the soyabean coat herbal tea are as follows: cleaning the mung bean seed-coat, mixing with the chrysanthemum, the barbary wolfberry fruit, the tangerine peel, the kudzuvine root, the liquoric root and the like, adding the water for lixiviation, filtering, taking juice, blending, filling, sterilizing and then getting a product. The mung bean seed-coat which is a processing byproduct of mung bean is utilized and compounded with the chrysanthemum, the barbary wolfberry fruit and other traditional Chinese medicines according to the traditional Chinese medicine pharmacology, thereby preparing a cool type drink with the effects of oxidation resistance, heat-clearing, detoxification and the like; and the product has goodmarket demand and broad development prospect in future industrialization.

Description

technical field [0001] The invention relates to a bean-coated herbal tea and a preparation method thereof. Background technique [0002] Mung bean is a food with the same origin as traditional medicine and food in my country. It has the recognized effects of clearing away heat and detoxifying, clearing heat and replenishing qi, quenching thirst and diuresis. Mung bean coat, or mung bean skin, mung bean shell, is the seed coat of mung bean. Modern research has proved that mung bean seed coats are rich in flavonoids, tannins, saponins, alkaloids, cardiac glycosides, anthraquinones and other bioactive components, which have significant antioxidant and bactericidal effects. Therefore, mung bean clothing is considered to play an important role in the heat-clearing and detoxifying effects of mung bean (Cheng Shuang, 2000; Deng Zhihui, 2010). The "National Chinese Herbal Medicine Compilation" describes mung bean clothes as "clearing heat and relieving heat, better than mung bean"...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 周素梅罗可大李日翔林伟静杨娜段玉权李树华袁兵王燕
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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