Hesperidium-scented tea beverage capable of beautifying and clearing heat and preparation method thereof

Abstract

The invention discloses a hesperidium-scented tea beverage capable of beautifying and clearing heat and a preparation method thereof. The hesperidium-scented tea beverage is prepared from the following raw materials in parts by weight: 100-120 parts of bergamot, 30-35 parts of Semen Cuscutae, 120-130 parts of betelnutpalm male flower, 1-1.2 parts of citric acid, 1-1.2 parts of L-malic acid, 200-230 parts of green tea, 30-35 parts of rock candy, 20-23 parts of cicada slough, 18-20 parts of exocarpium benincasae, 10-12 parts of maize pollen, 20-23 parts of herba violae and 13-15 parts of edible gelatine. The hesperidium-scented tea beverage capable of beautifying and clearing heat is thick in tea fragrance and diversified in nutrition, and effective ingredients of the hesperidium-scented tea beverage capable of beautifying and clearing heat have the efficacies of beautifying, clearing heat, refreshing oneself, resisting ageing and the like.

Description

technical field [0001] The invention relates to the technical field of scented tea beverages, in particular to a citrus fruit scented tea beverage for nourishing skin and clearing heat and a preparation method thereof. Background technique [0002] With the development of modern biotechnology, exogenous biological enzymes have been well applied in tea extraction and processing technology. The principle of enzymatic extraction is to use hydrolytic enzymes such as cellulase, pectinase, and hemicellulase to decompose the cell wall of tea leaves, destroying the cell structure, thereby promoting the diffusion and leaching of active ingredients in tea leaves, and facilitating the dissolution and leaching of solids. Raise rate increase. At the same time, enzymatic extraction is generally carried out at a lower temperature, which also has a positive effect on the aroma of tea soup. During the enzymatic extraction process of tea leaves, the hydrolysis of polysaccharides such as cel...

AI Technical Summary

Problems solved by technology

When Chandini S K et al. used pectinase to extract tea leaves, the water extract rate increased by 11.5%, but the increase in the extraction rate of tea polyphenols was not obvious.