CN101869160A - Red flower black tea low-sugar drink - Google Patents
Red flower black tea low-sugar drink Download PDFInfo
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- CN101869160A CN101869160A CN 201010214769 CN201010214769A CN101869160A CN 101869160 A CN101869160 A CN 101869160A CN 201010214769 CN201010214769 CN 201010214769 CN 201010214769 A CN201010214769 A CN 201010214769A CN 101869160 A CN101869160 A CN 101869160A
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- black tea
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Abstract
The invention relates to a red flower black tea low-sugar drink. Compared with ordinary black tea low-sugar drink, the red flower black tea low-sugar drink is processed on the basis of ordinary black tea low-sugar drink. The ordinary black tea low-sugar drink is prepared from purified water, black tea (black tea powder), natural honey, white sugar, vitamin C, citric acid, stabilizing agent (tea polyphenol), sodium hexametaphosphate, food flavour, and the like. The produced black tea low-sugar drink is ordinary black tea low-sugar drink. The red flower black tea low-sugar drink is produced by adding red flower in the diffusion material of the ordinary black tea low-sugar drink. The drink is not only black tea low-sugar drink, but also red flower black tea low-sugar drink, contains red flower diffusion liquid by diffusing red flower, and has the functions of preventing cardiac, cerebral and vascular diseases, improving the immunity, resisting cancer, beautifying, and the like.
Description
Technical field
The present invention relates to a kind of red flower black tea low-sugar drink, compare with common black tea low-sugar drink, the present invention carries out processing and forms on common black tea low-sugar drink basis, the used raw material of production process is pure water, safflower suede, black tea (black tea powder), natural honey, white granulated sugar, vitamin C, citric acid, stabilizing agent (Tea Polyphenols), natrium citricum, calgon, flavoring essence etc.
Background technology
The raw material that common black tea low-sugar drink used is pure water, black tea (black tea powder), natural honey, white granulated sugar, vitamin C, citric acid, stabilizing agent (Tea Polyphenols), anticorrisive agent (natrium citricum), calgon, black tea essence etc., and the black tea low-sugar drink of generation is a kind of common black tea low-sugar drink.And red flower black tea low-sugar drink is to have increased safflower suede and newly-generated a kind of red flower black tea low-sugar drink in the lixiviate raw material of common black tea low-sugar drink, its still not a kind of black tea low-sugar drink, or red flower black tea low-sugar drink, its advantage is that this beverage is by lixiviate safflower suede, make this beverage contain the safflower leaching liquor, it to human body the prevention cardiovascular and cerebrovascular diseases arranged, improve immunity, effect such as anticancer, beauty treatment.
Summary of the invention
The red flower black tea low-sugar drink of the present invention development is owing to contain the safflower leaching liquor, to human body the prevention cardiovascular and cerebrovascular diseases arranged, improve immunity, effect such as anticancer, beauty treatment.
The present invention be with safflower suede, black tea through after the preliminary treatment, lixiviate is filtered again, the red flower black tea low-sugar drink that filtrate is made through process such as constant volume, smart filter, allotment, sterilization.
Red flower black tea low-sugar drink technology of the present invention is as follows:
1, a kind of red flower black tea low-sugar drink is characterized in that: 1. this red flower black tea low-sugar drink is to be made with extra care and processed by pure water, safflower suede, black tea (black tea powder), natural honey, white granulated sugar, vitamin C, citric acid, stabilizing agent (Tea Polyphenols), calgon, black tea essence, anticorrisive agent processes such as (natrium citricums).2. the quality proportioning of safflower suede and black tea (black tea powder) is the 5-20 gram in the red flower black tea low-sugar drink: 50-200 gram, the best are 10 grams: 100 grams; White granulated sugar accounts for the 2-8% of red flower black tea low-sugar drink gross mass, honey accounts for the 2-10% of red flower black tea low-sugar drink gross mass, vitamin C accounts for 0.03% of red flower black tea low-sugar drink gross mass, citric acid accounts for 0.2% of red flower black tea low-sugar drink gross mass, stabilizing agent (Tea Polyphenols) accounts for 0.02% of red flower black tea low-sugar drink gross mass, black tea essence accounts for 0.01% of red flower black tea low-sugar drink gross mass, anticorrisive agent (natrium citricum) accounts for about 0.005% of red flower black tea low-sugar drink gross mass, and calgon accounts for about 0.001% of red flower black tea low-sugar drink gross mass.
2, the main process of red flower black tea low-sugar drink is:
(1), take by weighing a certain amount of safflower suede, black tea (black tea powder), and they are mixed, soaked 3-6 hour with 85-95 ℃ of pure water, then aforesaid liquid is filtered.
(2), filtrate is cooled to room temperature, through smart filter, obtain smart filtrate, and add the pure water constant volume again.
(3), allotment.Dose natural honey, white granulated sugar, vitamin C, citric acid, black tea essence, stabilizing agent, anticorrisive agent, calgon in proportion successively and wait until in the above-mentioned smart filtrate, and stir.
(4), first pasteurize, cooling again, last canned in 500 milliliters of bottles finished product.
3, according to the preparation method of the described red flower black tea low-sugar drink of claim 1, it is characterized in that following these steps to carrying out: to produce the double centner red flower black tea low-sugar drink is radix.
A, take by weighing 50 gram safflower suedes, 450 gram black tea (black tea powder), and they are mixed,, then aforesaid liquid is filtered with 90 kilograms of 85-95 ℃ of pure water immersions 3-6 hour.
B, filtrate is cooled to room temperature, through smart filter, obtains smart filtrate again, and add pure water and be settled to 93 liters.
C, allotment.Dose 4 kilograms of natural honeys, 2.7 kilograms of white granulated sugars, 30 gram vitamin Cs, 200 gram citric acids, stabilizing agents (Tea Polyphenols) 20 grams in proportion successively, black tea essence 8 grams, anticorrisive agent (natrium citricum) 4 grams, calgon 1 gram is waited until in the above-mentioned smart filtrate,, and stir.
D, first pasteurize, cooling again, last canned in 500 milliliters of bottles finished product.
The specific embodiment
Example 1: to produce 10 kilograms of red flower black tea low-sugar drinks is example.
A, take by weighing 6 gram safflower suedes, 46 gram black tea (black tea powder), and they are mixed,, then aforesaid liquid is filtered with 9 kilograms of 85-95 ℃ of pure water immersions 3-4 hour.
B, filtrate is cooled to room temperature, through smart filter, obtains smart filtrate again, and add pure water and be settled to 9.1 liters.
C, allotment.Dose 0.5 kilogram of honey, 0.4 kilogram of white granulated sugar, 3 gram vitamin Cs, 20 gram citric acids, stabilizing agent (Tea Polyphenols) 2 grams in proportion successively, black tea essence 0.8 gram, anticorrisive agent (natrium citricum) 0.4 gram, calgon 0.1 gram waits also and stirs.
D, first pasteurize, cooling again, last canned in 500 milliliters of bottles finished product.
Example 2: to produce 20 kilograms of red flower black tea low-sugar drinks is example.
A, take by weighing 10 gram safflower suedes, 91 gram black tea (black tea powder), and they are mixed,, then aforesaid liquid is filtered with 18 kilograms of 85-95 ℃ of pure water immersions 3-4 hour.
B, filtrate is cooled to room temperature, through smart filter, obtains smart filtrate again, and add pure water and be settled to 18.6 liters.
C, allotment.Dose 0.6 kilogram of honey, 0.75 kilogram of white granulated sugar, 6 gram vitamin Cs, 40 gram citric acids, stabilizing agent (Tea Polyphenols) 4 grams in proportion successively, black tea essence 2 grams, anticorrisive agent (natrium citricum) 1 gram, calgon 0.2 gram waits also and stirs.
D, first pasteurize, cooling again, last canned in 500 milliliters of bottles finished product.
Example 3: to produce the double centner red flower black tea low-sugar drink is example.
A, take by weighing 50 gram safflower suedes, 450 gram black tea (black tea powder), and they are mixed,, then aforesaid liquid is filtered with 90 kilograms of 85-95 ℃ of pure water immersions 3-4 hour.
B, filtrate is cooled to room temperature, through smart filter, obtains smart filtrate again, and add pure water and be settled to 93 liters.
C, allotment.Dose 4 kilograms of natural honeys, 2.7 kilograms of white granulated sugars, 30 gram vitamin Cs, 200 gram citric acids, stabilizing agents (Tea Polyphenols) 20 grams in proportion successively, black tea essence 8 grams, anticorrisive agent (natrium citricum) 4 grams, calgon 1 gram etc., and stir.
D, first pasteurize, cooling again, last canned in 500 milliliters of bottles finished product.
Claims (3)
1. red flower black tea low-sugar drink is characterized in that: this red flower black tea low-sugar drink is to process by processes such as pure water, safflower suede, black tea (black tea powder), natural honey, white granulated sugar, vitamin C, citric acid, stabilizing agent (Tea Polyphenols), flavoring essence, anticorrisive agent (natrium citricum), calgon are refining.
2. red flower black tea low-sugar drink according to claim 1 is characterized in that: the quality proportioning of safflower suede and black tea (black tea powder) is the 5-20 gram in the red flower black tea low-sugar drink: 50-200 gram, the best are 10 grams: 100 grams; White granulated sugar accounts for the 2-8% of red flower black tea low-sugar drink gross mass, honey accounts for the 2-10% of red flower black tea low-sugar drink gross mass, vitamin C accounts for 0.03% of red flower black tea low-sugar drink gross mass, citric acid accounts for 0.2% of red flower black tea low-sugar drink gross mass, stabilizing agent (Tea Polyphenols) accounts for 0.02% of red flower black tea low-sugar drink gross mass, black tea essence accounts for 0.01% of red flower black tea low-sugar drink gross mass, anticorrisive agent (natrium citricum) accounts for about 0.005% of red flower black tea low-sugar drink gross mass, and calgon accounts for about 0.001% of red flower black tea low-sugar drink gross mass.
3. red flower black tea low-sugar drink according to claim 1 is characterized in that: the main process of red flower black tea low-sugar drink is:
(1), take by weighing a certain amount of safflower suede, black tea (black tea powder), and they are mixed, soaked 3-6 hour with 85-95 ℃ of pure water, then aforesaid liquid is filtered.
(2), filtrate is cooled to room temperature, through smart filter, obtain smart filtrate, and add the pure water constant volume again.
(3), allotment.Dose natural honey, white granulated sugar, vitamin C, citric acid, stabilizing agent, flavoring essence, anticorrisive agent, calgon in proportion successively and wait until in the above-mentioned smart filtrate, and stir.
(4), first pasteurize, cooling again, last canned in 500 milliliters of bottles finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010214769 CN101869160A (en) | 2010-06-18 | 2010-06-18 | Red flower black tea low-sugar drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010214769 CN101869160A (en) | 2010-06-18 | 2010-06-18 | Red flower black tea low-sugar drink |
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| Publication Number | Publication Date |
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| CN101869160A true CN101869160A (en) | 2010-10-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201010214769 Pending CN101869160A (en) | 2010-06-18 | 2010-06-18 | Red flower black tea low-sugar drink |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550748A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Preparation method of sugar-free ice black tea beverage by healthy sugar |
| CN104621288A (en) * | 2015-02-28 | 2015-05-20 | 今麦郎饮品股份有限公司 | Low-sugar and low-heat ice black tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088740A (en) * | 1993-01-01 | 1994-07-06 | 朱利朝 | Beauty tea |
| CN1408283A (en) * | 2001-09-22 | 2003-04-09 | 马永军 | Safflower tea |
| CN101375697A (en) * | 2008-09-28 | 2009-03-04 | 赫广才 | Safflower green tea low sugar beverage |
-
2010
- 2010-06-18 CN CN 201010214769 patent/CN101869160A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088740A (en) * | 1993-01-01 | 1994-07-06 | 朱利朝 | Beauty tea |
| CN1408283A (en) * | 2001-09-22 | 2003-04-09 | 马永军 | Safflower tea |
| CN101375697A (en) * | 2008-09-28 | 2009-03-04 | 赫广才 | Safflower green tea low sugar beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550748A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Preparation method of sugar-free ice black tea beverage by healthy sugar |
| CN104621288A (en) * | 2015-02-28 | 2015-05-20 | 今麦郎饮品股份有限公司 | Low-sugar and low-heat ice black tea |
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Application publication date: 20101027 |