Plum leaf extract and plum leaf green tea beverage and preparation method

A technology of plum leaves and green tea beverages, applied in tea extraction, tea spices, etc., can solve the problem of lack of natural D-borneol, etc., achieve the effects of improving gastrointestinal function, broadening the scope of application, and promoting digestion and absorption

Active Publication Date: 2016-10-05
广东华清园生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there is currently no beverage containing natural d-borneol

Method used

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  • Plum leaf extract and plum leaf green tea beverage and preparation method
  • Plum leaf extract and plum leaf green tea beverage and preparation method
  • Plum leaf extract and plum leaf green tea beverage and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Prepare the plum leaf extract, adopt single factor test and orthogonal test to determine the reaction conditions: put the fresh tender leaves of the plum tree into water, extract, let stand for 6 hours after the extraction, stratification occurs, and take the supernatant; pass 16 layers of gauze filter the supernatant to obtain clarified plum leaf extract.

[0059]The content of soluble solids in the extract was determined by the refractometer method for the determination of soluble solids in GB12143.1-88 soft drinks; the content of natural d-borneol was determined by gas chromatography-mass spectrometry (GC-MS) (Agilent6890N / 5975 ) method test, using a headspace sampler.

[0060] 1. Research on extraction process of plum leaves

[0061] 1. Single factor test

[0062] On the basis of the pre-experiment, taking the soluble solids content and the natural d-borneol content in the extract as test indicators, A (extraction pressure), B (extraction temperature), C (extracti...

Embodiment 2

[0085] A preparation method of plum leaf green tea beverage, comprising the following steps:

[0086] (1) Preparation of plum leaf extract: 1.2MPa, 120°C hot water extraction method was used to extract 1.6h of fresh young leaves of plum tree with a material-to-liquid ratio of 1:1, and then left to stand for 6 hours after extraction. Stratification occurs, the supernatant is taken, and then the supernatant is filtered through 16 layers of gauze to obtain a clarified plum leaf extract.

[0087] (2) Preparation of green tea extract: mix green tea with hot water at 80°C in a mass-volume ratio of 1:100 (g:ml), and extract at 80°C for 20 minutes to obtain green tea extract.

[0088] (3) Composite preparation: Mix the plum leaf extract and green tea extract at a volume ratio of 1:1 to obtain the main solution; then add honey, white sugar, and citric acid, and stir until completely dissolved. Wherein the addition (g) of white granulated sugar is equivalent to 9% of the main body solu...

Embodiment 3

[0093] A preparation method of plum leaf green tea beverage, comprising the following steps:

[0094] (1) Preparation of plum leaf extract: 1.4MPa, 130°C hot water extraction method was used to extract the fresh tender leaves of plum tree with a ratio of material to liquid of 1:2 for 1.7h, and then let it stand for 6h after extraction. Stratification occurs, the supernatant is taken, and then the supernatant is filtered through 16 layers of gauze to obtain a clarified plum leaf extract.

[0095] (2) Preparation of green tea extract: mix green tea with hot water at 80°C in a mass-volume ratio of 1:100 (g:ml), and extract at 80°C for 20 minutes to obtain green tea extract.

[0096] (3) Composite preparation: Mix the plum leaf extract and green tea extract at a volume ratio of 1:1 to obtain the main solution; then add honey, white sugar, citric acid and stabilizer, and stir until completely dissolved. Wherein the addition (g) of white granulated sugar is equivalent to 9% of the ...

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Abstract

The invention discloses a plum leaf extract, a plum leaf green tea beverage and a preparation method thereof. In the present invention, the young leaves of Plum tree are extracted by using high temperature and high pressure method, and the obtained Plum leaf extract contains more than 10 components such as natural d-borneol, terpineol, eucalyptol, etc., so that the extract has a good refreshing effect. Refreshes the mind, rejuvenates the mind with aroma, improves gastrointestinal function, and promotes digestion and absorption. The plum leaf green tea beverage of the invention is obtained by compounding the plum leaf extract and the green tea extract. The drink has a pleasant fragrance and a fresh taste. It not only has the functions of green tea to relieve fatigue, aromatherapy, prevent arteriosclerosis, high blood pressure, and cerebral thrombosis, but also has the effects of plum leaves to refresh the mind, improve gastrointestinal function, and promote digestion and absorption. It has high nutritional value, will be deeply loved by people, and has broad market prospects.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a plum leaf extract, a plum leaf green tea beverage and a preparation method thereof. Background technique [0002] Mei Pian tree (Mei Pian tree) is an evergreen tree of Lauraceae, which is no different from Cinnamomun burmannii B1. in Lauraceae in terms of external morphology. Plum trees are mostly grown in subtropical evergreen broad-leaved forests or forest margins. In my country, the main branches of the plum tree are in Yunnan and eastern Guangdong. The leaves of plum slices are rich in natural d-borneol, which is a rare medicinal material with strong transdermal absorption. In addition, it also contains a certain amount of terpineol, eucalyptol and more than 80 kinds of ingredients. The natural d-borneol flavor is delicate and fragrant, known as plant musk, cool in nature, and has the effects of rejuvenating the mind, clearing away heat and relieving pain. Natural d-borne...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/42A23F3/40A23F3/18
Inventor 苏健裕梅国栋陈建平李琳李冰
Owner 广东华清园生物科技有限公司
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