CN1007866B - Cold green tea drink with special flavour - Google Patents
Cold green tea drink with special flavourInfo
- Publication number
- CN1007866B CN1007866B CN 86105293 CN86105293A CN1007866B CN 1007866 B CN1007866 B CN 1007866B CN 86105293 CN86105293 CN 86105293 CN 86105293 A CN86105293 A CN 86105293A CN 1007866 B CN1007866 B CN 1007866B
- Authority
- CN
- China
- Prior art keywords
- green tea
- manufacture method
- chrysanthemum
- antioxidant
- tangerine peel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The present invention relates to production technology, which uses green tea or fresh tea leaves as principal raw materials to prepare cold green tea drink with special flavors. Tea leaves are soaked by hot water for drinking, have plenty of advantages and are deeply welcomed by people in the past, but the tea leaves are unsuitable for drinking under the occasions such as outgoing, travel, etc. and can not be stored for a long time. For overcoming the case, the present invention takes green tea or the fresh tea leaves as principal raw materials and adopts a method to prepare cold green tea drink with special flavors by a special formula and specified operation. The product can be stored for a long time and can keep original taste and flavour.
Description
Technical field of the present invention belongs to: with green tea or bud green tealeaves is the production technology that primary raw material is made the green tea cold drink.
Tealeaves heat is infused and drunk, and is the traditional beverage of China, and advantage is a lot, and is in all age popular to people deeply, but because heat is infused and drunk, then be unsuitable for outdoor and occasion such as tourism is drunk, and more is unsuitable for long-time preservation, and the condition of remote transportation.
In order to overcome above-mentioned situation, the present invention has studied the manufacture method of cold drink tea, and takes bottled, canned method of supplying, can reach long-time preservation like this, remote requirements on transport, and can drinking whenever and wherever possible, and also beverage is color, remains unchanged for a long period of time.
The present invention is a raw material with green tea or bud green tealeaves, tangerine peel and chrysanthemum are auxiliary material, HFCS or sucrose are the sweet taste material, citric acid or malic acid are acid, ascorbic acid or arabo-ascorbic acid and their sodium salt are antioxidant, jasmine sesame oil is flavouring agent, and by proprietary formula rate and specific manufacture method, processing and manufacturing becomes local flavor green tea cold drink.
The raw green tea consumption is the 0.5-5% of beverage weight.
HFCS or sucrose consumption are finished beverage sugar content 8-30%.
The tangerine peel consumption is the 0.3-8% of beverage weight.The chrysanthemum consumption is the 0.05-0.10% of beverage weight.
Four kinds of antioxidants can be used alone, but also also mix together, and consumption is the 0.005-0.03% of beverage weight.Use the effect of antioxidant, be to prevent the beverage brown stain, keep local flavor, the reinforcement vitamin content.
The pH value scope of this beverage requires at 2.5-4.5.Regulate maintenance with acid.
The flavouring agent consumption of this beverage is 0.015-0.025%, can add Quadrafos 0.01-0.02% in order to keep green and beverage acid-base value.
The disinfecting action of this beverage generally can adopt in the water-bath 85 ℃ of heating 20 minutes, but is ideal to adopt heat-exchangers of the plate type or tunnel type beverage sterilizing machine to carry out high temperature (120 ℃) moment (1-2 minute) sterilization.
The carbon dioxide charge operation of this beverage can adopt and give the method for mixing or synchronously legally all can.
This beverage nutrient composition content is
Ascorbic acid 2-3 milligram/100 milliliters
/ 100 milliliters of sugar content 8-12 grams
/ 100 milliliters of total acidity 0.15-0.25 grams
Cobastab
10.05-0.06 milligram/kilogram
Cobastab
20.80 milligram/kilogram
0.21 milligram/100 milliliters of caffeines
2.44 milligrams/100 milliliters of Tea Polyphenols
This beverage seals bottled product, and long-term storage can keep green (tea green), and quality is unbeaten, and local flavor does not subtract.
Embodiment 1,
Get green tea and cross 20 mesh sieves, the dedust slag is got its 1.5 gram, injects 35 milliliters of 90 ℃ of deionized waters, soaks 10-20 minute, and cooling is gone into and smashed 5-10 minute in the refiner, earlier with 100 order nylon wires, with the filter of 500 order nylon wires, gets about 23 milliliters of filtrate (1) again.Get tangerine peel 1.5 grams in addition, chrysanthemum 0.15 gram boils with 15 milliliters of deionized waters, filters, and this filtrate and filtrate (1) merge, and get about 35 milliliters of filtrate (2).
Filtrate (2) adding citric acid 0.3 gram, in the refrigerator after 1 night of sedimentation, with 500 order nylon net filters, must filtrate (3) about 30 milliliters.
Filtrate (3) adds HFCS (proportion 1.2-1.4) 25-30 milliliter, obtains about 60 milliliters of extract, and sterilization is 20 minutes in 85 ℃ of water-baths, filters while hot, is chilled to room temperature with cold water, gets the about 55-58 milliliter of filtrate (4).
Filtrate (4) adds honey 1.5-2 milliliter, and 0.01 milliliter of cream jasmin france gets about 60 milliliters of filtrate (5) with 500 order nylon net filters, in the 250 milliliters of bottles of packing into, charges into carbon dioxide water 130-190 milliliter, and gland gets beverage product.
Embodiment 2,
Not existing together with embodiment 1 is also to add ascorbic acid 0.02%-0.025% in filtrate (5).Other dosages and operation are all identical with embodiment 1.
Embodiment 3,
Not existing together with embodiment 1 is that acid restrains with malic acid 0.2-0.3; Sweetener restrains with sucrose 20-30; Arabo-ascorbic acid 0.02%-0.025.Other dosages and operation are all identical with embodiment 1.
Embodiment 4,
Not existing together with embodiment 3 is that flavouring agent increases PA 800K 0.02 gram again, keeps PH3.5-4.0.Other dosages and operation are all identical with embodiment 3.
Embodiment 5,
With embodiment 1 additional PA 800K 0.02 gram that do not exist together, antioxidant is with ascorbic acid or SODIUM ASCORBATE 0.05 gram.Other dosages and operation are all identical with embodiment 1.
Claims (4)
1, a kind of is primary raw material with green tea, be added with the manufacture method of the cold drink of acid, sweetener, flavouring agent, the processing technology that it is characterized in that it is: the immersion of green tea, smash, extraction, auxiliary material tangerine peel, the extraction of chrysanthemum, the two mixing, add antioxidant and Quadrafos.
2, manufacture method according to claim 1, it is characterized in that green tea soaked 10-20 minute in 90 ℃ of deionized waters, injection refiner in cooling back is smashed, and gets tangerine peel, chrysanthemum in addition with 500 order nylon net filters again, boil, filter with deionized water, then the two mixing.
3, manufacture method according to claim 1 is characterized in that the dosage of each component is:
Green tea 0.5-5%
HFCS or sucrose 8-12%
Tangerine peel 0.3-8%
Chrysanthemum 0.05-0.10%
Antioxidant 0.005-0.3%
Flavouring agent 0.015-0.025%
Quadrafos 0.01-0.02%
All the other are water
Above component is weight percentage
4, manufacture method according to claim 1 is characterized in that antioxidant is by ascorbic acid, arabo-ascorbic acid and their sodium salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 86105293 CN1007866B (en) | 1986-08-13 | 1986-08-13 | Cold green tea drink with special flavour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 86105293 CN1007866B (en) | 1986-08-13 | 1986-08-13 | Cold green tea drink with special flavour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN86105293A CN86105293A (en) | 1988-03-02 |
| CN1007866B true CN1007866B (en) | 1990-05-09 |
Family
ID=4802796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 86105293 Expired CN1007866B (en) | 1986-08-13 | 1986-08-13 | Cold green tea drink with special flavour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1007866B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4841140B2 (en) * | 2002-06-17 | 2011-12-21 | サントリーホールディングス株式会社 | Foam retaining agent and use thereof |
| CN101355880B (en) * | 2006-01-12 | 2012-01-04 | 荷兰联合利华有限公司 | Method for the manufacture of a green tea product |
| CN101366525B (en) * | 2008-09-25 | 2013-01-02 | 武夷山红霓茶业有限公司 | Chrysanthemum dew and method of preparing the same |
| CN101416676B (en) * | 2008-11-21 | 2011-02-02 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage containing olive and tangerine peel and preparation method thereof |
| CN101611748B (en) * | 2009-07-15 | 2012-01-18 | 杜宇 | Tangerine fruit tea |
| CN102613342A (en) * | 2012-03-05 | 2012-08-01 | 苏州先阔生物科技有限公司 | Tea beverage with hypoglycemic and hypolipidemic effects |
-
1986
- 1986-08-13 CN CN 86105293 patent/CN1007866B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CN86105293A (en) | 1988-03-02 |
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| PB01 | Publication | ||
| C13 | Decision | ||
| GR02 | Examined patent application | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |