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Instant burdock herbal tea and preparation method thereof

The technology of burdock herbal tea and burdock is applied in the field of food processing, which can solve the problems of not exerting the economic value of burdock, and achieve the effects of easy rehydration and regeneration, easy long-term storage and easy aseptic operation.

Inactive Publication Date: 2013-03-20
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are some reports on the processing of burdock at present, this is far from the economic value that burdock should have.
And be main raw material with burdock, supplemented with the report of preparing instant herbal tea with several common Chinese herbal medicines and have not seen yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 500g of burdock, wash, slice, protect the color, and extract, add 0.3% of burdock juice, add compound enzyme (papain: pectinase = 1:1), put it at a temperature of 50°C, and perform enzymatic hydrolysis for 2.5h . Then heat and inactivate at 100°C for 5-15 minutes to obtain clarified burdock juice; add 10% clarified burdock juice, 4% auxiliary material juice, 6% maltodextrin, 6% skimmed milk powder, appropriate amount of sweetener, 0.1% lemon Acid, stir evenly; use a high-shear dispersing emulsifier with a rotation speed of 20,000-28,000rpm and a feed liquid temperature of 25-50°C for homogeneous treatment; maintain 110°C under the condition of 700-730mmHg for concentration, and when the concentration is near the end point, then The material is spread to a thickness of 1 mm, the pre-cooling temperature is -18°C, and the drying time is 12 hours, which is the finished product of the present invention.

Embodiment 2

[0023] Get 500g of burdock, after cleaning, slicing, color protection, leaching, add 0.4% of burdock juice, add compound enzyme (papain: pectinase=1:1), put it under the condition of temperature 55 ℃, enzymolysis 3h, Then heat and inactivate at 100°C for 5-15 minutes to obtain burdock clarified juice; add 20% burdock clarified juice, add 8% auxiliary material juice, 8% maltodextrin, 8% skimmed milk powder, appropriate amount of sweetener, 0.15% citric acid , Stir evenly; Use a high-shear dispersing emulsifier with a rotation speed of 20,000-28,000rpm and a feed liquid temperature of 25-50°C for homogeneous treatment; maintain 110°C under the condition of 700-730mmHg for concentration, and when the concentration is near the end point, then The material is paved to a thickness of 2mm, the pre-cooling temperature is -36°C, and the drying time is 24h, which is the finished product of the present invention.

Embodiment 3

[0025] Take 500g of burdock, wash, slice, protect the color, extract, add 0.5% of burdock juice, add compound enzyme, put it under the condition of 60 ℃, enzymolysis for 3.5h, and then heat inactivation at 100 ℃ for 5~ 15 minutes to get burdock clarified juice; add 30% burdock clarified juice, add 12% auxiliary material juice, 10% maltodextrin, 10% skimmed milk powder, appropriate amount of sweetener, 0.2% citric acid, stir well; , the material liquid temperature is 25~50℃ for homogeneous treatment by high-shear dispersing emulsifier; it is concentrated at 110℃ under the condition of 700-730mmHg. 54 ℃, drying time 36h, that is the finished product of the present invention.

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Abstract

The invention relates to a preparation method of a herbal tea, specifically relates to an instant burdock herbal tea and a preparation method thereof, and belongs to the food processing field. According to the method, burdock juice is obtained through extraction and enzymatic clarification of fresh burdock; and the instant burdock herbal tea is prepared by adding auxiliary material juice, maltodextrin, skimmed milk powder and citric acid and through the steps of homogenization, concentration, lyophilization and the like. The burdock is extracted by using an ultrasonic-microwave method. The method combines two action modes of ultrasonic vibration and open microwaves directly, takes full use of a hole effect of the ultrasonic vibration and a high energy effect of the microwaves, overcomes the disadvantages of a conventional ultrasonic- and microwave-assisted extraction, and realizes fast, efficient and reliable pretreatment for solid samples under a low temperature atmospheric pressure condition. The instant burdock herbal tea prepared by the invention is convenient to take and to brew, and can play the roles of clearing away heat and summer heat, expelling dampness to remove fever, and promoting the secretion of saliva and relieving thirst, etc.

Description

technical field [0001] The invention relates to a preparation method of herbal tea, in particular to an instant burdock herbal tea and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] "Herbal tea" is a kind of soup made from various or single wild or cultivated plants, according to folk recipes and unique cooking methods, decocting the whole plant or part of the plant into a thick juice, and adding seasonings It is a drink between traditional Chinese medicine decoction and pure drink with certain auxiliary treatment and health care effects. The unique and profound cultural connotation of herbal tea makes it have lasting influence, which is an incomparable advantage of any beverage in the world at present. Wanglaoji herbal tea is exactly a kind of herbal tea produced and sold in the tropics of my country. Herbal tea is a local embodiment of the diversified development of tea. It is a drink, but not a simple dr...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 宋慧马利华陈学红
Owner XUZHOU UNIV OF TECH
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