CN108552363A - 一种鱼腥草袋泡茶的制备工艺 - Google Patents
一种鱼腥草袋泡茶的制备工艺 Download PDFInfo
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Abstract
本发明提供了一种鱼腥草袋泡茶的制备工艺，包括如下步骤：步骤一、原料预处理：将鱼腥草、蒲公英摘除杂质，洗净，控干水，切碎；步骤二、煎煮提取：加水进行煎煮，然后过滤，获得提取液；步骤三、浓缩拌料：将提取液浓缩至稠膏，加入茶叶，搅拌均匀；步骤四、减压干燥：将步骤三中拌好的茶叶放入减压干燥箱中进行真空干燥；步骤五、粉碎包装：将步骤四中干燥好的物料进行粉碎，过筛，装袋，即得鱼腥草袋泡茶。本发明的制备工艺制得的袋泡茶中无须添加防腐剂等任何食品添加剂，去除了鱼腥草的腥臭味，便于冲服，易于浸出鱼腥草等原料的有效成分，最大程度的发挥保健作用，经济实惠。
Description
技术领域
本发明属于中药保健技术领域，尤其是涉及一种鱼腥草袋泡茶的制备工艺。
背景技术
随着人们生活水平的提高，自身保健意识的增强，人们的饮食口味和膳食结构发生了根本性的变化，绿色无公害保健食品将越来越受到人们的青睐。鱼胜草和蒲公英都是作为国家卫生部认定的药食同源野生植物之一，在我国已有千百年的应用史。它们既是餐桌上常见的食品，又是疗效显著的常用中药，人们竞相对其研究开发与利用，展示了广阔的市场前景。
目前，鱼腥草开发的饮品主要有两种：一种是液体型，营养保健成分溶在水里，直接服用，方便快速，其缺点是携带不方便，存储易变质，须加防辅剂等食品添加剂；另一种是固体型，将鱼腥草干燥粉碎直接制成，携带方便，便于存储，无须加防腐剂，但缺点是鱼腥草等保健植物直接用开水浸泡不易将有效成分全部浸出，影响其保健效果，并且不能除去鱼腥草的腥臭味。
发明内容
有鉴于此，本发明旨在提出一种鱼腥草袋泡茶的制备工艺，无须添加防腐剂等任何食品添加剂，去除了鱼腥草的腥臭味，便于冲服，易于浸出鱼腥草等原料的有效成分，最大程度的发挥保健作用，经济实惠。
为达到上述目的，本发明的技术方案是这样实现的：
一种鱼腥草袋泡茶的制备工艺，包括如下步骤：
步骤一、原料预处理：将鱼腥草、蒲公英摘除杂质，洗净，控干水，切碎；
步骤二、煎煮提取：加水进行煎煮，然后过滤，获得提取液；
步骤三、浓缩拌料：将提取液浓缩至稠膏状，密度为1.10～1.25，加入茶叶，搅拌均匀；
步骤四、减压干燥：将步骤三中拌好的茶叶放入减压干燥箱中进行真空干燥；
步骤五、粉碎包装：将步骤四中干燥好的物料进行粉碎，过筛，装袋，即得鱼腥草袋泡茶。
进一步的，所用原料的质量比为:鱼腥草15-25g、蒲公英10-15g、茶叶1-3g。
进一步的，所用原料的质量比为鱼腥草15g、蒲公英10g、茶叶2g。
进一步的，步骤二中水的加入量为鱼腥草、蒲公英质量的5-10倍，煎煮时间为0.5-2h。
进一步的，步骤二进行1-3次。
进一步的，步骤四中减压干燥箱的真空干燥温度为60-80℃，压力为0.06-0.09Mpa。
进一步的，步骤五中过20目筛。
进一步的，步骤二中水的加入量为鱼腥草、蒲公英质量的5倍，煎煮时间为0.5h。
进一步的，步骤二重复进行2次。
进一步的，步骤四中减压干燥箱的真空干燥温度为70℃，压力为0.085Mpa。
鱼腥草为三白草科多年生草本植物蕺菜的带根全草。鱼腥草是美味蔬菜，每百克鱼腥草含蛋白质2.2克，脂肪0.4克，还有糖、钙、磷和其它微量元素。营养丰富，鲜嫩爽口。它还是常见中药，《中华人民共和国药典》收载鱼腥草味辛，微寒。归肺经。具有清热解毒，消痈排脓，利尿通淋之功。用于治疗肺痈吐脓，痰热喘咳，热痢，热淋，痈肿疮毒。现代药理研究证明，鱼腥草有抗菌、抗病毒的作用，发现对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌、汉逊氏酵母、金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌具有较强的抑菌效果，对亚洲甲型病毒有抑制作用,可明显预防小鼠感染流感病毒，被誉为“中药中的广谱抗生素”，能清肺热，化痰止咳。对于感冒、支气管炎、肺炎等，有较好的辅助治疗作用。
另外，鱼腥草还能利尿止血，促进机体组织再生，抗辐射，延缓衰老。1945年，日本广岛原子弹爆炸后，在爆炸中心点周围半径50米范围内，到85年仍有56人活着。遇难时，年龄最小的刚出生6个月，最大的46岁，他们均患有放射病，主要表现为全身出现淤斑、脓疮、牙床腐烂。然而40多年来,他们却奇迹般地活过来了。许多患者说，是把一种叫鱼腥草的植物泡水当茶饮用,才得以延长生命。
临床上鱼腥草还广泛用于治疗各种感染性疾病，皮肤疔疖感染、细菌性痢疾，民间还常用于暑天清凉消暑，故有“中暑能解，无暑能防”之说。
蒲公英同样是药食同源的优良品种，作为佳肴，蒲公英营养丰富，据统计，每100g蒲公英中氨基酸总量8143mg，氨基酸含量均高于大多同类野生植物。至少含有17种氨基酸，其中有7种是人体无法体内合成，必须通过食物补充的必需氨基酸。蒲公英中还含有多种维生素和矿物质元素，其中K的含量最高，是Na含量的8倍，因此蒲公英是难得的高钾低钠盐食品。作为药物，《中国药典》记蒲公英味苦、甘，寒。归肝、胃经。具有清热解毒，消肿散结，利尿通淋之功。用于疔疮肿毒，乳痈，目赤，咽痛，湿热黄疸，感冒发热，急性扁桃体炎，急性支气管炎，胃炎，肝炎，胆囊炎，尿路感染等。
现代药理研究表明：蒲公英具有广谱抑菌和明显的杀菌作用，对金黄色葡萄球菌、伤寒杆菌、痢疾杆菌有抑制和杀灭作用，是中药界清热解毒、抗感染作用草药的“八大金刚”之一，有“天然抗生素”之美称。现代医学研究发现，蒲公英可治疗上呼吸道感染、急性乳腺炎、急性阑尾炎、急性淋巴腺炎、急性支气管炎、流行性腮腺炎、胃炎、肠炎、胆囊炎、肝炎、痢疾及各种疔疮疖肿等疾病。近几年来的综合研究发现，蒲公英同时具备“三抗作用”作用，即抗病毒、抗感染、抗肿瘤作用。长期食用安全，是开发绿色保健食品的理想资源。
鱼腥草与蒲公英合用，增强了清热解毒、防暑降温、抗辐射的作用，具有非常广阔的应用前景。
本发明所述的鱼腥草袋泡茶的制备工艺，是将蒲公英和鱼腥草先进行提取，然后再吸附在茶叶的表面，而不是单纯的混合，这样能够增加鱼腥草和蒲公英有效成分的浸出。
相对于现有技术，本发明所述的鱼腥草袋泡茶的制备工艺具有以下优势：
本发明所述的鱼腥草袋泡茶的制备工艺制得的鱼腥草袋泡茶不仅能去除腥鱼腥草的腥臭气味，还能增加鱼腥草和蒲公英有效成分的浸出，具有清热解毒、防暑降温、抗辐射的作用，且能辅助治疗病毒性感冒、发烧等许多疾病，不含任何食品添加剂，老少皆宜，服用方便，经济实惠，制备方法简单易行，适用于工业化生产。
具体实施方式
除有定义外，以下实施例中所用的技术术语具有与本发明所属领域技术人员普遍理解的相同含义。以下实施例中所用的试验试剂，如无特殊说明，均为常规生化试剂；所述实验方法，如无特殊说明，均为常规方法。
下面结合实施例来详细说明本发明。
实施例1：
将鱼腥草15g、蒲公英10g摘除杂质，洗净，控干水，切碎；加10倍量水煎煮1小时，煎煮2次，滤过，得到提取液；将提取液浓缩至稠膏状，密度为1.15，加入绿茶3g，搅拌均匀；将拌好的绿茶放入减压干燥箱中进行真空干燥，真空度0.085Mpa，温度为70℃；将干燥好的物料进行粉碎，过20目筛，装袋，即得鱼腥草袋泡茶。
实施例2：
将鱼腥草20g、蒲公英15g摘除杂质，洗净，控干水，切碎；加8倍量水煎煮2小时，煎煮2次，滤过，得到提取液；将提取液浓缩至稠膏状，密度为1.18，加入红茶2g，搅拌均匀；将拌好的红茶放入减压干燥箱中进行真空干燥，真空度0.085Mpa，温度为75℃；将干燥好的物料进行粉碎，过20目筛，装袋，即得鱼腥草袋泡茶。
实施例3：
将鱼腥草25g、蒲公英10g摘除杂质，洗净，控干水，切碎；加9倍量水煎煮1小时，煎煮2次，滤过，得到提取液；将提取液浓缩至稠膏状，密度为1.12，加入花茶2g，搅拌均匀；将拌好的红茶放入减压干燥箱中进行真空干燥，真空度0.085Mpa，温度为70℃；将干燥好的物料进行粉碎，过20目筛，装袋，即得鱼腥草袋泡茶。
实施例4：
将鱼腥草20g、蒲公英15g摘除杂质，洗净，控干水，切碎；加8倍量水煎煮1.5小时，煎煮2次，滤过，得到提取液；将提取液浓缩至稠膏状，密度为1.12，加入绿茶1g，搅拌均匀；将拌好的绿茶放入减压干燥箱中进行真空干燥，真空度0.085Mpa，温度为80℃；将干燥好的物料进行粉碎，过20目筛，装袋，即得鱼腥草袋泡茶。
袋泡茶溶出的测定：
取袋泡茶1袋置杯中，加入200ml开水，浸泡，搅拌均匀，取50ml置于干燥至恒重的蒸发皿中，水浴蒸干，105℃干燥至恒重，计算溶出物的溶出率，结果见表1。
表1.袋泡茶溶出的测定
*直接干燥组：鱼腥草15g、蒲公英10g切碎，烘箱中80℃,干燥至干，与2g绿茶合并，即得。
结果可见，本发明制得的鱼腥草袋泡茶溶出快，溶出率高，方法简便，稳定，适合工业化生产。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (10)
1.一种鱼腥草袋泡茶的制备工艺，其特征在于：包括如下步骤：
步骤一、原料预处理：
将鱼腥草、蒲公英摘除杂质，洗净，控干水，切碎；
步骤二、煎煮提取：
加水进行煎煮，然后过滤，获得提取液；
步骤三、浓缩拌料：
将提取液浓缩至稠膏，加入茶叶，搅拌均匀；
步骤四、减压干燥：
将步骤三中拌好的茶叶放入减压干燥箱中进行真空干燥；
步骤五、粉碎包装：
将步骤四中干燥好的物料进行粉碎，过筛，装袋，即得鱼腥草袋泡茶。
2.根据权利要求1所述的鱼腥草袋泡茶的制备工艺，其特征在于：所用原料的质量比为:鱼腥草15-25g、蒲公英10-15g、茶叶1-3g。
3.根据权利要求2所述的鱼腥草袋泡茶的制备工艺，其特征在于：所用原料的质量比为鱼腥草15g、蒲公英10g、茶叶2g。
4.根据权利要求1所述的鱼腥草袋泡茶的制备工艺，其特征在于：步骤二中水的加入量为鱼腥草、蒲公英质量的5-10倍，煎煮时间为0.5-2h。
5.根据权利要求4所述的鱼腥草袋泡茶的制备工艺，其特征在于：步骤二进行1-3次。
6.根据权利要求1所述的鱼腥草袋泡茶的制备工艺，其特征在于：步骤四中减压干燥箱的真空干燥温度为60-80℃，压力为0.06-0.09Mpa。
7.根据权利要求1所述的鱼腥草袋泡茶的制备工艺，其特征在于：步骤五中过20目筛。
8.根据权利要求4所述的鱼腥草袋泡茶的制备工艺，其特征在于：步骤二中水的加入量为鱼腥草、蒲公英质量的5倍，煎煮时间为0.5h。
9.根据权利要求5所述的鱼腥草袋泡茶的制备工艺，其特征在于：步骤二重复进行2次。
10.根据权利要求6所述的鱼腥草袋泡茶的制备工艺，其特征在于：步骤四中减压干燥箱的真空干燥温度为70℃，压力为0.085Mpa。
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