CN105851312A - Limonium wrightii drink and processing technology thereof - Google Patents

Abstract

The invention discloses a sea hibiscus drink, which is prepared from sea hibiscus, green tea, chrysanthemum, gynostemma, honeysuckle, lotus leaf, licorice, hawthorn, jujube, wolfberry, grapefruit, honey, water, vitamins, potassium sorbate and other raw materials The present invention also discloses a processing technology of sea hibiscus drink, which is mainly made of sea hibiscus drink by processes such as grinding, extraction, secondary extraction, concentration, juicing, and mixing. The sea hibiscus drink in the present invention has the characteristics of unique taste and rich nutrition, and has the effects of improving immunity, lowering blood sugar and anti-tumor, and at the same time has the effects of dispersing wind and heat, clearing liver and improving eyesight, detoxification and anti-inflammatory; sea hibiscus drink in the present invention The hibiscus drink also has the effects of clearing away heat and detoxifying, relieving heat and cooling; the processing technology of the sea hibiscus drink in the present invention has the advantages of simple operation and high extraction efficiency of corresponding nutrient substances, while ensuring that the nutrient substances do not lose their activity during processing.

Description

A kind of sea hibiscus drink and its processing technology

technical field

The invention relates to the field of tea drinks, in particular to a sea hibiscus drink and a processing technology thereof.

Background technique

Sea hibiscus, a plant of the family Dianaceae, 30-100cm high, cylindrical stem, multi-branched, perennial erect herb with short stalk; leaves rhombus-ovate to egg-shaped oblong, 2-3cm long, 1-2cm wide, The apex is blunt, with a short pointed tip, the base is wide, cuneate to cuneate and extends downward on the petiole, with powder on both sides, the underside is off-white, and the edge is slightly lobed; the cymose is axillary, and integrates small spike-like panicles at the top of the branch; female flowers The bracts of the fruit are diamond-shaped and broadly ovate, and the edges of the fruit bracts are only conjoined at the base. When the fruit is ripe, the cork swells, without appendages, and the edges have triangular serrations. The flowering and fruiting period is from September to December. Judging from its chemical composition, sea hibiscus is rich in polysaccharides and flavonoids. The sea hibiscus polysaccharide contained in sea hibiscus has special biological activity, has the effects of improving immunity, lowering blood sugar, and anti-tumor, and has obvious curative effects on enhancing the immunity of the immune system and controlling high blood pressure, and has extremely toxic and side effects on the body. Small; flavonoids can simultaneously reduce blood lipids, improve acute ischemic myocardial collateral circulation, increase serum LDH activity, increase muscle glycogen and liver glycogen reserves to achieve anti-fatigue and aging effects.

The development and utilization of sea hibiscus will help drive the progress of the overall technical level of the island economic plant industry, enhance the modernization and international competitiveness of the island economic plant industry, expand the industrial chain, and promote the sustainable and healthy development of the island economic industry. In the prior art, although sea hibiscus-related products are gradually emerging, they are mainly medicinal products, such as sea hibiscus oral liquid, injection, dripping pills, tablets, pills and powders, etc., and there are still no sea hibiscus The relevant daily food and beverages are available, and the related planting industry of sea hibiscus is greatly restricted, making it difficult to develop rapidly.

Contents of the invention

In order to solve the above problems, the present invention provides a sea hibiscus drink that is rich in nutrition, excellent in taste, rich in aroma, and well retains various nutritional components of the sea hibiscus.

The invention also provides a processing technology of the sea hibiscus drink which has clear and simple steps and can ensure that the inherent nutritional components in the finished product are not lost.

To achieve the above object, the technical scheme adopted in the present invention is as follows:

A sea hibiscus drink, mainly prepared from the following raw materials in parts by weight: 20-30 parts of sea hibiscus, 5-10 parts of green tea, 3-6 parts of chrysanthemum, 1-5 parts of gynostemma, 2-6 parts of honeysuckle, 4 parts of lotus leaf ~10 parts, licorice 3~5 parts, hawthorn 1~3 parts, jujube 2~5 parts, wolfberry 2~4 parts, grapefruit 1~2 parts, honey 3~6 parts, water 100~150 parts, vitamin E0. 1 to 0.3 parts.

Green tea retains the natural substances of fresh leaves, and contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients, which have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, and anti-inflammatory; The chrysanthemums mentioned in this formula are chrysanthemum teas made from chrysanthemums. Gynostemma tea made from tender shoots has a slight fragrance, a little bitterness, sweetness in the throat, and has the effects of lowering blood pressure, lowering blood fat, lowering blood sugar, and delaying aging; The blooming flowers are sweet and cold in nature and fragrant, sweet and cold in clearing heat without hurting the stomach. The fragrance is thorough and can dispel evil. It can not only dispel wind and heat, but also be good at clearing blood toxins. It is the dried leaf of lotus, a plant of the Nymphaea family. It has a slight fragrance and a slightly bitter taste. It has the effects of clearing heat and dampness, promoting hair and clearing yang, cooling blood and stopping bleeding, etc. Diseases: Licorice is the dried root and rhizome of licorice leguminous plant licorice, bloated licorice or glabra, with a slight gas, sweet and special taste, which has the functions of nourishing the spleen and replenishing qi, clearing away heat and detoxification, eliminating phlegm and relieving cough, relieving spasm and relieving pain, and reconciling various medicines, etc. Efficacy: Hawthorn, jujube, wolfberry, grapefruit, etc. also contain a lot of vitamins, various trace elements and sugar, which have the effects of clearing the liver and improving eyesight, improving immunity, etc., and can change the single taste of the drink and enrich the taste of the drink; honey flavor Sweet and neutral, it belongs to the spleen, lung, heart, stomach, and large intestine meridian. It has the functions of nourishing yin and moistening dryness, tonifying deficiency and moistening lung, detoxifying, and reconciling various medicines. It is often used for dry cough, body deficiency, intestinal dryness, constipation, and aphtha , water and fire burns, epigastric pain and other diseases; vitamin E is a fat-soluble vitamin with anti-oxidation effect, appropriate addition can ensure that the product has a long shelf life during storage, and vitamin E is also an anti-aging effect on the human body. Functional vitamins, appropriate addition is beneficial to the health of consumers.

Preferably, it also contains 0.02-0.04 parts by weight of potassium sorbate. Potassium sorbate is a safe and relatively non-toxic food additive. It is recognized as a safe food additive in the world. It has the function of preventing food spoilage and will not pose a threat to human health.

A processing technology of sea hibiscus drink, comprising the following steps:

a) Grinding: Cut sea hibiscus, green tea, chrysanthemum, Gynostemma pentaphyllum, honeysuckle, lotus leaf and licorice, mix them, and grind them;

b) Initial extraction: add an ethanol solution with a volume fraction of 75-85% to the powder obtained by grinding in step a, and make the weight part of the powder 500-600 parts, and ultrasonically extract 10 parts at 35-45°C ~20 minutes, after filtering, take the filtrate as the primary extract;

c) Secondary extraction: add 500-600 parts by weight of an ethanol solution with a volume fraction of 75-85% to the filter residue obtained after extraction and filtration in step b, and perform ultrasonic extraction at 80-90°C for 10-30 minutes, After filtering, take the filtrate as the secondary extract;

d) Concentration: Mix the primary extract and the secondary extract prepared by the above steps, add 600 to 800 parts of water, and distill under reduced pressure at 0.09 to 0.10 MPa and 45 to 50 ° C to make the weight parts Change to 100 to 125 parts to obtain a concentrated extract;

e) Juicing: mix hawthorn, jujube, wolfberry, grapefruit and honey, add 15 to 40 parts of water and squeeze the juice, filter the juice after squeezing, and add vitamin E and potassium sorbate to it to make juice;

f) mixing: uniformly mixing the fruit juice prepared in step e with the concentrated extract prepared in step d to obtain a sea hibiscus drink;

g) Filling: Fill the sea hibiscus drink with 200-500ml per serving;

h) refrigeration.

Sea hibiscus is rich in sea hibiscus polysaccharides and flavonoids. The flavonoids have a higher extraction rate at a low temperature of 35-45°C, and the flavonoids are easily destroyed and lost at higher temperatures. live, while sea hibiscus polysaccharides have a higher extraction rate at a higher temperature of 80-90 ° C, and will not be destroyed or inactivated at high temperatures, so in order to improve the extraction rate and extraction efficiency The extraction temperature can be increased accordingly; ultrasonic waves can accelerate the movement between material molecules, accelerate the breakdown of tissue cells, improve the extraction rate and extraction efficiency, and shorten the extraction time. At the same time, ethanol is used as the extraction medium, and ultrasonic waves are used to improve the extraction efficiency, and the tea polyphenols, inulin, gypenoside and gypenoside in green tea, chrysanthemum and Jiaogulan can also be effectively extracted. Due to the use of ethanol to extract the fat-soluble nutrients in the raw materials, the extracted liquid contains some ethanol components, and improper intake of ethanol may cause a series of inconveniences, such as drinking and driving after drinking the corresponding products. Therefore, the removal of ethanol is particularly critical; the vacuum distillation process is used in the concentration process. Since the boiling point of ethanol is lower than that of water, ethanol is evaporated first in the distillation process, and the original extract is concentrated to 1/10 of the original. , wherein the ethanol content is reduced to less than 0.1%, by adding fruit juice, water, etc. to it, and brewing by adding water when drinking, the ethanol content is almost negligible when drinking, ensuring the safety of drinking.

Preferably, in step a, 50-80 parts of ethanol solution with a volume fraction of 75-85% is added while grinding and pulverizing.

By adding grinding aids during grinding, firstly, the raw materials can be ground finer and more uniformly, and secondly, it can also achieve a certain extraction effect while grinding.

Preferably, in step a, heat treatment is carried out at the same time, so that the treatment temperature during grinding and pulverization is 40-50°C.

Heat treatment is beneficial to improve the extraction efficiency in the grinding stage.

Therefore, the present invention has the following beneficial effects:

(1) The sea hibiscus drink in the present invention has the characteristics of unique taste and rich nutrition, and has the effects of improving immunity, lowering blood sugar, and anti-tumor, and at the same time has the effects of dispelling wind and heat, clearing liver and improving eyesight, detoxification and anti-inflammation;

(2) The sea hibiscus drink in the present invention also has the effects of clearing heat and detoxifying, relieving heat and cooling;

(3) The processing technology of sea hibiscus drink in the present invention has the advantages of simple operation and high extraction efficiency of corresponding nutrients, while ensuring that the nutrients will not lose their activity during processing.

detailed description

The technical solution of the present invention will be specifically described below in conjunction with the embodiments.

Example 1

A sea hibiscus drink, prepared from the following raw materials in parts by weight: 25 parts of sea hibiscus, 7 parts of green tea, 5 parts of chrysanthemum, 3 parts of Jiaogulan, 4 parts of honeysuckle, 7 parts of lotus leaf, 4 parts of licorice, 2 parts of hawthorn, jujube 4 parts, 3 parts of wolfberry, 1.5 parts of grapefruit, 5 parts of honey, 130 parts of water, 0.2 parts of vitamin E.

A processing technology of sea hibiscus drink, comprising the following steps:

a) Grinding: Cut sea hibiscus, green tea, chrysanthemum, Gynostemma pentaphyllum, honeysuckle, lotus leaf and licorice, mix them, and grind them;

b) Initial extraction: add an ethanol solution with a volume fraction of 80% to the powder obtained by grinding in step a, and make the weight part of the powder 550 parts, and perform ultrasonic extraction at 40°C for 15 minutes, filter and take the filtrate For the initial extraction;

c) Secondary extraction: Add 550 parts by weight of an 80% ethanol solution by volume to the filter residue obtained after extraction and filtration in step b, perform ultrasonic extraction at 85°C for 20 minutes, and take the filtrate after filtration for secondary extraction liquid;

d) Concentration: Mix the primary extract and the secondary extract prepared by the above steps, add 700 parts of water to it, and distill under reduced pressure at 0.095Mpa and 50°C to make the parts by weight 120 parts. to obtain a concentrated extract;

e) Juicing: mix hawthorn, jujube, wolfberry, grapefruit and honey, add 22 parts of water and squeeze the juice, filter the juice after squeezing, and add vitamin E to it to make juice;

f) mixing: uniformly mixing the fruit juice prepared in step e with the concentrated extract prepared in step d to obtain a sea hibiscus drink;

g) Filling: Fill the sea hibiscus drink with 330ml per serving;

h) refrigeration.

Example 2

A sea hibiscus drink, prepared from the following raw materials in parts by weight: 20 parts of sea hibiscus, 5 parts of green tea, 3 parts of chrysanthemum, 1 part of Jiaogulan, 2 parts of honeysuckle, 4 parts of lotus leaf, 3 parts of licorice, 1 part of hawthorn, jujube 2 parts, 2 parts of wolfberry, 1 part of grapefruit, 3 parts of honey, 100 parts of water, 0.1 part of vitamin E, 0.02 part of potassium sorbate.

A processing technology of sea hibiscus drink, comprising the following steps:

a) Grinding: Cut sea hibiscus, green tea, chrysanthemum, Gynostemma pentaphyllum, honeysuckle, lotus leaf and licorice into small pieces, mix them, and grind them, add 50 parts of ethanol solution with a volume fraction of 75% during grinding, and heat treatment at the same time, so that The processing temperature during grinding and crushing is 40°C;

b) Initial extraction: add ethanol solution with a volume fraction of 75% to the powder obtained by grinding in step a, and make the weight part of the powder 500 parts, perform ultrasonic extraction at 35°C for 10 minutes, filter and take the filtrate For the initial extraction;

c) Secondary extraction: Add 500 parts by weight of ethanol solution with a volume fraction of 75% to the filter residue obtained after extraction and filtration in step b, perform ultrasonic extraction at 80°C for 10 minutes, and take the filtrate after filtration for secondary extraction liquid;

d) Concentration: Mix the primary extract and the secondary extract prepared by the above steps, add 600 parts of water to it, and distill under reduced pressure at 0.09Mpa and 45°C to make its parts by weight 100 parts. to obtain a concentrated extract;

e) Juicing: mix hawthorn, jujube, wolfberry, grapefruit and honey, add 15 parts of water and squeeze the juice, filter the juice after squeezing, and add vitamin E and potassium sorbate to it to make juice;

f) mixing: uniformly mixing the fruit juice prepared in step e with the concentrated extract prepared in step d to obtain a sea hibiscus drink;

g) Filling: Fill the sea hibiscus drink with 200ml per serving;

h) refrigeration.

Example 3

A sea hibiscus drink, prepared from the following raw materials in parts by weight: 25 parts of sea hibiscus, 7 parts of green tea, 5 parts of chrysanthemum, 3 parts of Jiaogulan, 4 parts of honeysuckle, 7 parts of lotus leaf, 4 parts of licorice, 2 parts of hawthorn, jujube 4 parts, wolfberry 3 parts, grapefruit 1.5 parts, honey 5 parts, water 130 parts, vitamin E 0.2 parts, potassium sorbate 0.03 parts.

A processing technology of sea hibiscus drink, comprising the following steps:

a) Grinding: Cut Hibiscus hibiscus, green tea, chrysanthemum, Gynostemma pentaphyllum, honeysuckle, lotus leaf and licorice into small pieces, mix them, and grind them. When grinding, add 65 parts of 80% ethanol solution by volume and heat treatment at the same time. The processing temperature during grinding and crushing is 45°C;

b) Initial extraction: add an ethanol solution with a volume fraction of 80% to the powder obtained by grinding in step a, and make the weight part of the powder 550 parts, and perform ultrasonic extraction at 40°C for 15 minutes, filter and take the filtrate For the initial extraction;

c) Secondary extraction: Add 550 parts by weight of an 80% ethanol solution by volume to the filter residue obtained after extraction and filtration in step b, perform ultrasonic extraction at 85°C for 20 minutes, and take the filtrate after filtration for secondary extraction liquid;

d) Concentration: Mix the primary extract and the secondary extract prepared by the above steps, add 700 parts of water to it, and distill under reduced pressure at 0.095Mpa and 50°C to make the parts by weight 120 parts. to obtain a concentrated extract;

e) Juicing: mix hawthorn, jujube, wolfberry, grapefruit and honey, add 22 parts of water and squeeze the juice, filter the juice after squeezing, and add vitamin E to it to make juice;

f) mixing: uniformly mixing the fruit juice prepared in step e with the concentrated extract prepared in step d to obtain a sea hibiscus drink;

g) Filling: Fill the sea hibiscus drink with 330ml per serving;

h) refrigeration.

Example 4

A sea hibiscus drink, prepared from the following raw materials in parts by weight: 30 parts of sea hibiscus, 10 parts of green tea, 6 parts of chrysanthemum, 5 parts of Jiaogulan, 6 parts of honeysuckle, 10 parts of lotus leaf, 5 parts of licorice, 3 parts of hawthorn, jujube 5 parts, 4 parts of wolfberry, 2 parts of grapefruit, 6 parts of honey, 150 parts of water, 0.3 parts of vitamin E, and 0.04 parts of potassium sorbate.

A processing technology of sea hibiscus drink, comprising the following steps:

a) Grinding: Cut sea hibiscus, green tea, chrysanthemum, Gynostemma pentaphyllum, honeysuckle, lotus leaf and licorice into small pieces, mix them, and grind them. Add 80 parts of ethanol solution with a volume fraction of 85% during grinding and grinding, and heat treatment at the same time. The processing temperature during grinding and crushing is 50°C;

b) Initial extraction: add an ethanol solution with a volume fraction of 85% to the powder obtained by grinding in step a, and make the weight part of the powder 600 parts, perform ultrasonic extraction at 45°C for 20 minutes, filter and take the filtrate For the initial extraction;

c) Secondary extraction: add 600 parts by weight of an ethanol solution with a volume fraction of 85% to the filter residue obtained after extraction and filtration in step b, perform ultrasonic extraction at 90°C for 30 minutes, and take the filtrate after filtration for secondary extraction liquid;

d) Concentration: Mix the primary extract and the secondary extract prepared by the above steps, add 800 parts of water to it, and distill under reduced pressure at 0.10Mpa and 50°C to make the parts by weight 125 parts. to obtain a concentrated extract;

e) Juicing: mix hawthorn, jujube, wolfberry, grapefruit and honey, add 40 parts of water and squeeze the juice, filter the juice after squeezing, and add vitamin E and potassium sorbate to it to make juice;

f) mixing: uniformly mixing the fruit juice prepared in step e with the concentrated extract prepared in step d to obtain a sea hibiscus drink;

g) Filling: Fill the sea hibiscus drink with 500ml per serving;

h) refrigeration.

Technical index of the present invention is as follows:

Sensory indicators: have the inherent color, aroma and taste of the product, no impurities, no peculiar smell, sweet taste, less precipitation;

Physical and chemical indicators: the content of flavonoids and sea hibiscus polysaccharides is not less than 0.5%, and the water content is not more than 60%;

Hygiene indicators: All hygiene indicators comply with the relevant regulations on heavy metal elements and pesticide residues in the substitute tea industry standard GH/T1091-2014; Pb≤3.0mg/kg, As≤0.2 mg/kg, Cd≤0.3 mg/kg, six Sixty-six ≤ 0.05 mg/kg, dichlorvos ≤ 0.05 mg/kg.

Claims (6)

1. a Limonium wrightii Kuntz beverage, it is characterised in that mainly prepared by the raw material of following weight portion: Limonium wrightii Kuntz 20～30 parts, green tea 5～10 parts, Flos Chrysanthemi 3～6 parts, Herb Gynostemmae Pentaphylli 1～5 parts, Flos Lonicerae 2～6 parts, Folium Nelumbinis 4～10 parts, Radix Glycyrrhizae 3～5 parts, Fructus Crataegi 1～3 parts, Fructus Jujubae 2～5 parts, Fructus Lycii 2～4 parts, Citrua paradiai 1～2 parts, Mel 3～6 parts, water 100～150 parts, vitamin E 0.1～0.3 part.

A kind of Limonium wrightii Kuntz beverage the most according to claim 1, it is characterised in that: it is possibly together with the potassium sorbate that weight portion is 0.02～0.04 part.

3. the processing technique of a Limonium wrightii Kuntz beverage according to claim 1, it is characterised in that comprise the following steps:

A) grind: mix after Limonium wrightii Kuntz, green tea, Flos Chrysanthemi, Herb Gynostemmae Pentaphylli, Flos Lonicerae, Folium Nelumbinis and Radix Glycyrrhizae are shredded, and grind；

B) extract for the first time: in step a, grind that to add volume fraction in the powder obtained be the ethanol solution of 75～85%, and to make the weight portion of powder be 500～600 parts, and supersound extraction 10～20 minutes at 35～45 DEG C, taking filtrate after filtration is first extracting solution；

C) second extraction: adding weight portion after extracting to step b and filter in the filtering residue of gained is the ethanol solution that volume fraction is 75～85% of 500～600 parts, supersound extraction 10～30 minutes at 80～90 DEG C, taking filtrate after filtration is secondary raffinate；

D) concentrate: the first extracting solution prepared by above-mentioned steps and secondary raffinate are mixed, be added thereto to 600～800 parts of water, and decompression distillation under the conditions of 0.09～0.10Mpa, 45～50 DEG C so that it is weight portion becomes 100～125 parts, prepares concentrated extracting solution；

E) squeeze the juice: after Fructus Crataegi, Fructus Jujubae, Fructus Lycii, Citrua paradiai and Mel being mixed, add 15～40 parts of water squeezing the juice, filter after squeezing the juice, and be added thereto to vitamin E and potassium sorbate, prepare fruit juice；

F) mixing: the concentrated extracting solution that fruit juice step e prepared prepares with step d uniformly mixes, prepares Limonium wrightii Kuntz beverage.

The processing technique of a kind of Limonium wrightii Kuntz beverage the most according to claim 3, it is characterised in that further comprising the steps of:

G) fill: by 200～500 milliliters every part by Limonium wrightii Kuntz beverage fill；

H) cold preservation.

The processing technique of a kind of Limonium wrightii Kuntz beverage the most according to claim 3, it is characterised in that: in described step a, adding 50～80 parts of volume fractions while grinding is 75～85% ethanol solution.

The processing technique of a kind of Limonium wrightii Kuntz beverage the most according to claim 3, it is characterised in that: in described step a, carrying out heat treated, making treatment temperature when grinding is 40～50 DEG C simultaneously.