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Preparation method of vernonia amygdalina Del. leaf tea beverage

A beverage and leaf tea technology, which is applied in the field of preparation of South African leaf tea beverages, can solve problems such as lack, and achieve the effects of good acceptance, natural taste, and fragrant flavor.

Inactive Publication Date: 2018-08-21
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there is a lack of tea beverages with excellent functionality and sensory properties in China.

Method used

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  • Preparation method of vernonia amygdalina Del. leaf tea beverage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The formula of the South Africa leaf tea drink in this embodiment is as follows: 8 parts of Camellia oleifera, 13 parts of South Africa leaves, 8 parts of green tea powder, 3 parts of ginger, 3 parts of stevia, 2 parts of baking soda, and 350 parts of water.

[0030] The preparation method of present embodiment South African leaf tea beverage is as follows:

[0031] (1) Add baking soda to water, stir and mix well to get soda water;

[0032] (2) After mixing and pulverizing Camellia oleifera, South African leaves, and stevia rebaudiana, add the soda water prepared in step (1) to simmer for 15 minutes with ultrasonic-assisted means, and collect the supernatant by suction filtration as the extract; The power is 100W, the ultrasonic time is 2h, and the temperature is room temperature 25°C;

[0033] (3) Mince fresh ginger and add 10 times the mass of water to boil for 15 minutes with the aid of ultrasonic waves at a temperature of 70°C. The boiled ginger juice is rotary ste...

Embodiment 2

[0038] The formula of South African leaf tea drink in this embodiment is as follows: 17 parts of Camellia oleifera, 10 parts of South African leaf, 4 parts of green tea powder, 3 parts of ginger, 2 parts of stevia, 2 parts of baking soda, and 300 parts of water.

[0039] The preparation method of present embodiment South African leaf tea beverage is as follows:

[0040] (1) Add baking soda to water, stir and mix well to get soda water;

[0041] (2) After mixing and pulverizing Camellia oleifera, South African leaves, and stevia rebaudiana, add the soda water prepared in step (1) to simmer for 1 hour with ultrasonic-assisted means, and collect the supernatant by suction filtration as the extract; The power is 100W, the ultrasonic time is 2h, and the temperature is room temperature 30°C;

[0042] (3) Mince fresh ginger and add 10 times the mass of water to boil for 30 minutes with the aid of ultrasonic waves at a temperature of 100°C. The boiled ginger juice is rotary steamed t...

Embodiment 3

[0047]The formula of the South Africa leaf tea beverage in this embodiment is as follows: 10 parts of Camellia oleifera, 16 parts of South Africa leaves, 6 parts of green tea powder, 6 parts of ginger, 5 parts of stevia, 5 parts of baking soda, and 200 parts of water.

[0048] The preparation method of present embodiment South African leaf tea beverage is as follows:

[0049] (1) Add baking soda to water, stir and mix well to get soda water;

[0050] (2) After mixing and pulverizing Camellia oleifera, South African leaves, and stevia rebaudiana, add the soda water prepared in step (1) to simmer for 1 hour with ultrasonic-assisted means, and collect the supernatant by suction filtration as the extract; The power is 100W, the ultrasonic time is 2h, and the temperature is room temperature 30°C;

[0051] (3) Mince fresh ginger and add 10 times the mass of water to boil for 30 minutes with the aid of ultrasonic waves at a temperature of 100°C. The boiled ginger juice is rotary ste...

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Abstract

The invention relates to a preparation method of a vernonia amygdalina Del. leaf tea beverage, and belongs to the technical field of beverages with health-care functions. The method mainly comprises the following steps: carrying out mixed crushing on camellia oleifera Abel. leaves, vernonia amygdalina Del. leaf and stevia leaf, adding soda water, and conducting ultrasonic-assisted decocting; chopping raw ginger, adding water with the weight being 10 times the weight of the ginger, conducting ultrasonic-assisted decocting, and subjecting the decocted ginger juice to rotary evaporation until thevolume decreases by half of original volume so as to obtain a ginger juice concentrate; pulverizing green tea, conducting sieving with a 60-mesh sieve, adding water with the weight being 15 times theweight of the sieved green tea for decocting, conducting suction filtration, and collecting supernatant as a green tea solution; combining an extractive solution, the ginger juice concentrate and thegreen tea solution, stirring and uniformly mixing so as to obtain a mixed solution; and subjecting the mixed solution to sterilization and filling so as to obtain the vernonia amygdalina Del. leaf tea beverage. The tea beverage prepared by the method does not add any food additive such as preservative, color matching agent, flavoring agent in addition to the own components of the product, and hasthe advantages of being natural in taste, clear in color, good in acceptability, free from side effects and fragrant in flavor.

Description

technical field [0001] The invention belongs to the technical field of health-care functional beverages, and in particular relates to a preparation method of South African leaf tea beverage. Background technique [0002] Many oral symptoms, such as dry mouth, bad breath, toothache, etc., are not independent diseases in themselves, but they are symptoms or signs of disease manifestations, which are meaningful for diagnosing diseases. The most common oral diseases include: oral ulcers, periodontal disease, etc. Among them, periodontal disease mainly refers to periodontitis and gingivitis, which are common infectious oral diseases. In developed countries, 15% of people suffer from periodontal disease, while in China, 2 / 3 of people suffer from periodontal disease, of which 97% are adults with periodontal disease. The main reason for people over 35 years old to lose teeth is This type of periodontal disease. In addition, the incidence rate of dental caries is 45%, becoming the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/18
CPCA23F3/14A23F3/18
Inventor 胡文忠管磬馨姜波王宇葛佳慧
Owner DALIAN NATIONALITIES UNIVERSITY
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