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Inflammation-diminishing and heat-clearing bergamot fruit flower scented tea drink and preparation method thereof

A scented tea and beverage technology, applied in the field of anti-inflammatory and heat-clearing citrus scented tea beverages and its preparation, can solve the problems of increasing the rate of water extract and the increase of the extraction rate of tea polyphenols is not obvious, so as to increase the content and increase the degree of sweetness , good coordination effect

Inactive Publication Date: 2016-09-21
HUAINING DABIE MOUNTAINS TEA & WINE
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  • Abstract
  • Description
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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.

Method used

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Embodiment Construction

[0020] An anti-inflammatory and heat-clearing citrus fruit scented tea beverage is composed of the following raw materials in parts by weight:

[0021] Bergamot 100, perilla leaf 50, betel nut flower 120, citric acid 1, L malic acid 1, yam polysaccharide 15, green tea 200, rock sugar 30, aloe juice 200, wild chrysanthemum 23.

[0022] The described heat-clearing and swelling-reducing citrus fruit scented tea drink is made by the following steps:

[0023] 1) After cleaning and preliminarily cutting bergamot, perilla leaves, betel nut flowers, green tea, and wild chrysanthemums, use a high-speed tissue grinder to crush them;

[0024] 2) Add hot water to the product obtained in step 1 according to the material-to-liquid ratio of 1:50, extract at 80°C for 20 minutes, cool down to room temperature rapidly after extraction, perform coarse filtration with a filter cloth, and collect the filtrate and filter residue respectively;

[0025] 3) Dilute the filter residue obtained in step ...

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PUM

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Abstract

The invention discloses inflammation-diminishing and heat-clearing bergamot fruit flower scented tea drink and a preparation method thereof. The drink is prepared from the following raw materials in parts by weight: 100-120 parts of bergamot, 50-60 parts of perilla leaves, 120-130 parts of areca catechu flowers, 1-1.2 parts of citric acid, 1-1.2 parts of L-malic acid, 15-18 parts of Chinese yam polysaccharide, 200-230 parts of green tea, 30-35 parts of rock candy, 200-230 parts of aloe juice and 23-25 parts of wild chrysanthemum. The inflammation-diminishing and heat-clearing bergamot fruit flower scented tea drink disclosed by the invention contains effective ingredients with the effects of clearing heat, diminishing inflammation and refreshing.

Description

technical field [0001] The invention relates to the technical field of scented tea beverages, in particular to an anti-inflammatory and heat-clearing citrus fruit scented tea beverage 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 cell...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/163A23F3/166
Inventor 程彦明
Owner HUAINING DABIE MOUNTAINS TEA & WINE
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