CN102187924A - Plum tea beverage and preparation method thereof - Google Patents
Plum tea beverage and preparation method thereof Download PDFInfo
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- CN102187924A CN102187924A CN201110178453XA CN201110178453A CN102187924A CN 102187924 A CN102187924 A CN 102187924A CN 201110178453X A CN201110178453X A CN 201110178453XA CN 201110178453 A CN201110178453 A CN 201110178453A CN 102187924 A CN102187924 A CN 102187924A
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Abstract
A plum tea beverage and a preparation method thereof. The plum tea beverage comprises 5-10% of red bayberry juice, 5-10% of blue raspberry juice, 5-20% of green tea powder, 5-10% of white sugar, 0.35% of xanthan gum, 0.35% of carboxymethylcellulose sodium, 0.03% of potassium sorbate and the balance of drinking water. The plum tea beverage provided by the invention is made from main raw materials of red bayberry, blue raspberry and green tea. The beverage is not only tasty and abundant in nutritional components beneficial to human body, but also not restricted by fruit gain seasons, so that consumers can drink the beverage all year long. Therefore, the market application prospect is quiet promising. In addition, the preparation method is simple and convenient for operation.
Description
Technical field
The invention belongs to food technology field, particularly relate to a kind of plum tea beverage and preparation method thereof.
Background technology
Red bayberry has very high nutritional labeling, is divided in proportion in per 100 gram red bayberries to contain moisture 91.1 grams, protein 0.9 gram, fat 0.9 gram, carbohydrate 5.2 grams, 33 kilocalories of heats, crude fibre 1.0 grams, ash content 0.9 gram, 11 milligrams of calcium, 36 milligrams in phosphorus, 1.8 milligrams of iron, and contain 176 milligrams in potassium, 2.4 milligrams in sodium, 9.0 milligrams in magnesium.Contain materials such as vitamin C, wax, glucose, fructose, citric acid, oxalic acid, lactic acid simultaneously.Its effect is quenched one's thirst for promoting the production of body fluid and stomach preventing or arresting vomiting, fortune spleen help digestion, and cures mainly polydipsia, vomits and diarrhoea abdominal fullness and distention, pain, illnesss such as accumulation of food in the stomach and intes tine due to indigestion.
The dietary function of red bayberry has: 1. improve a poor appetite: red bayberry contains multiple organic acid, and ascorbic content is also very abundant, fresh fruit flavor acid, food can increase acidity in the stomach, digest food, promotion appetite.2. drive away summer heat and promote the production of body fluid: red bayberry fresh fruit can and in help digestion, promote the production of body fluid to quench thirst, be the non-defective unit that drives away summer heat summer, can prevent the heatstroke, go acute diseases such as cholera and sunstroke, separate relieving thirst and restlessness.3. the antibacterial dysentery of ending: experimental study shows that red bayberry has inhibitory action to bacteriums such as Escherichia coli, shigella dysenteriaes, can control dysentery stomachache, and more than person also has good effect to diarrhea.And Chinese waxmyrtle bark contains tannin, cannabin, myricitrin etc., also is the non-defective unit that cures mainly illnesss such as dysentery, order screen, toothache, evil sore scabies leprosy.4. convergence anti-inflammatory, antidiarrheal: the red bayberry nature and flavor are sour and astringent, have the convergence antiinflammation, and it can be antibacterial in addition, so can control various having loose bowels.5. cancer-resisting: contain vitamin C, B in the red bayberry, cancer-resisting is had positive role.Contained cyanogen labor class, fatty wet goods also has the effect that suppresses cancer cell in the red bayberry kernel.
Tree definiteness temperature, the sweet acid of distinguishing the flavor of; Go into lung, spleen, stomach warp, having promotes the production of body fluid quenches one's thirst and stomach preventing or arresting vomiting, the effect that helps digestion of fortune spleen, cures mainly illnesss such as polydipsia, vomiting and diarrhoea, abdominal fullness and distention, pain, accumulation of food in the stomach and intes tine due to indigestion.
The nutritional labeling of tree plum is: contain moisture 91.1 grams in per 100 grams, protein 0.9 gram, fat 0.9 gram, carbohydrate 5.2 grams, 33 kilocalories of heats, crude fibre 1.0 grams, ash content 0.9 gram, 11 milligrams of calcium, 36 milligrams in phosphorus, 1.8 milligrams of iron, and contain 176 milligrams in potassium, 2.4 milligrams in sodium, 9.0 milligrams in magnesium.Also contain vitamin C, wax, glucose, fructose, citric acid, oxalic acid, lactic acid etc.The dietary function of tree plum is basic identical with red bayberry.
Green tea be the bright leaf that will pluck earlier through green removing in high temperature, killed various oxidizing ferment, keep the tealeaves green, then through knead, dry and make.Vit C contents is very abundant in the green tea, and with regard to its absolute content, the ascorbic content of the green tea of high-quality will exceed one, two times than lemon, orange, tomato, and the vitamin C in the tea is also destroyed hardly under the temperature of 90 degree.
The effect of green tea: 1. the contained antioxidant of green tea helps opposing aging.2. catechin has the inhibition effect to the part bacterium that causes the human body cause illness in the green tea, the procreation of beneficial bacterium in the unlikely again injury intestines simultaneously, so green tea possesses the function of whole intestines.3. green tea contains flavonols, and Wheat Protein also can prevent that blood clotting and blood platelet are agglomerating, reduces angiocardiopathy.4. green tea contains theophylline and caffeine, can reduce adipocyte and pile up via many effect activation of protein kinases and triglyceride lipolytic enzyme, therefore reaches effect of weight reducing.5. contain fluorine in the green tea, wherein catechin can suppress to give birth to the effect of dental caries bacterium, reduces the generation of bacterial plaque and periodontitis.Tannic acid contained in the green tea has bactericidal action, can stop food slag bits breeding bacterium, so can effectively prevent halitosis.6. green tea has inhibitory action to some cancer, and the energy of the catechins in the green tea cutaneum carcinoma that anti-UV-B caused.7. research report in recent years shows, green tea can help improve dyspeptic situation, such as by bacterial acute diarrhea, can drink some green tea and alleviate the patient's condition.
Though above-mentioned three kinds of materials have abundant nutrition,, owing to red bayberry, tree plum belong to the fruits material, green tea then belongs to drink, so the consumer is edible seldom simultaneously traditionally.Be subjected to the restriction of red bayberry, tree plum harvest season property in addition, therefore be difficult to long preservation, so the consumer can not eat throughout the year.
Summary of the invention
In order to address the above problem, the object of the present invention is to provide a kind of consumer to eat throughout the year, and nutritious plum tea beverage and preparation method thereof.
In order to achieve the above object, plum tea beverage provided by the invention is made up of following component by weight percentage:
Plum tea beverage preparation method provided by the invention comprises the following step that carries out in order:
1) cook green tea by scalding back with boiling water and adopt Freeze Drying Technique to make the green tea powder, according to weigh back and add suitable quantity of water and make the green tea slurry of above-mentioned addition, standby after filtering with 120 mesh sieves afterwards then;
2) make cranberry juice and set plum juice with red bayberry, tree plum stoning and after cleaning, take by weighing cranberry juice with tree plum juice and with the suitable quantity of water dilution according to above-mentioned addition then, standby after filtering with 120 mesh sieves afterwards;
3) will dissolve with suitable quantity of water according to the white granulated sugar that above-mentioned addition takes by weighing, standby after filtering with 120 mesh sieves afterwards;
4) will join in an amount of 40-60 ℃ warm water according to xanthans and the sodium carboxymethylcellulose that above-mentioned addition takes by weighing, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
5) join in the blend tank with the above-mentioned green tea slurry of making, cranberry juice, tree plum juice, white sand syrup, xanthans and sodium carboxymethylcellulose slurry and according to the potassium sorbate that above-mentioned addition takes by weighing, the drinking water constant volume of adding surplus also stirs, with citric acid, malic acid or natrium citricum, sodium acid carbonate solution PH is transferred to 4.8 ± 0.1, make the plum tea beverage thus;
6) above-mentioned plum tea beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole plum tea beverage thus.
Plum tea beverage provided by the invention is to make as primary raw material with red bayberry, tree plum and green tea, it not only is rich in multiple nutritional labeling to the human body beneficial, and mouthfeel is good, and is not subjected to the fruit harvest restriction in season, so the consumer can eat throughout the year, so market application foreground is very wide.In addition, this preparation method is simple, easy to operate.
The specific embodiment
Below in conjunction with specific embodiment plum tea beverage provided by the invention and preparation method thereof is elaborated.
Embodiment 1:
The plum tea beverage that present embodiment provides is made up of following component by weight percentage:
The plum tea beverage preparation method that present embodiment provides comprises the following step that carries out in order:
1) cook green tea by scalding back with boiling water and adopt Freeze Drying Technique to make the green tea powder, take by weighing 5 kilograms of green tea powder then and add suitable quantity of water and make the green tea slurry, standby after filtering with 120 mesh sieves afterwards;
2) make cranberry juice and tree plum juice with red bayberry, tree plum stoning and after cleaning, take by weighing 5 kilograms of cranberry juices and 5 kilograms of tree plum juice then and with the suitable quantity of water dilution, standby after filtering with 120 mesh sieves afterwards;
3) 5 kilograms of white granulated sugars are dissolved with suitable quantity of water, standby after filtering with 120 mesh sieves afterwards;
4) 0.35 kilogram of xanthans and 0.35 kilogram of sodium carboxymethylcellulose are joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
5) the above-mentioned green tea slurry of making, cranberry juice, tree plum juice, white sand syrup, xanthans and sodium carboxymethylcellulose slurry and 0.03 kilogram of potassium sorbate are joined in the blend tank, the drinking water that adds surplus is settled to 100 kilograms and stir, with citric acid, malic acid or natrium citricum, sodium acid carbonate solution PH is transferred to 4.8 ± 0.1, make the plum tea beverage thus;
6) above-mentioned plum tea beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole plum tea beverage thus.
Embodiment 2:
The plum tea beverage that present embodiment provides is made up of following component by weight percentage:
The plum tea beverage preparation method that present embodiment provides comprises the following step that carries out in order:
1) cook green tea by scalding back with boiling water and adopt Freeze Drying Technique to make the green tea powder, take by weighing 20 kilograms of green tea powder then and add suitable quantity of water and make the green tea slurry, standby after filtering with 120 mesh sieves afterwards;
2) make cranberry juice and tree plum juice with red bayberry, tree plum stoning and after cleaning, take by weighing 10 kilograms of cranberry juices and 10 kilograms of tree plum juice then and with the suitable quantity of water dilution, standby after filtering with 120 mesh sieves afterwards;
3) 10 kilograms of white granulated sugars are dissolved with suitable quantity of water, standby after filtering with 120 mesh sieves afterwards;
4) 0.35 kilogram of xanthans and 0.35 kilogram of sodium carboxymethylcellulose are joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
5) the above-mentioned green tea slurry of making, cranberry juice, tree plum juice, white sand syrup, xanthans and sodium carboxymethylcellulose slurry and 0.03 kilogram of potassium sorbate are joined in the blend tank, the drinking water that adds surplus is settled to 100 kilograms and stir, with citric acid, malic acid or natrium citricum, sodium acid carbonate solution PH is transferred to 4.8 ± 0.1, make the plum tea beverage thus;
6) above-mentioned plum tea beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole plum tea beverage thus.
Embodiment 3:
The plum tea beverage that present embodiment provides is made up of following component by weight percentage:
The plum tea beverage preparation method that present embodiment provides comprises the following step that carries out in order:
1) cook green tea by scalding back with boiling water and adopt Freeze Drying Technique to make the green tea powder, take by weighing 13 kilograms of green tea powder then and add suitable quantity of water and make the green tea slurry, standby after filtering with 120 mesh sieves afterwards;
2) make cranberry juice and tree plum juice with red bayberry, tree plum stoning and after cleaning, take by weighing 8 kilograms of cranberry juices and 8 kilograms of tree plum juice then and with the suitable quantity of water dilution, standby after filtering with 120 mesh sieves afterwards;
3) 8 kilograms of white granulated sugars are dissolved with suitable quantity of water, standby after filtering with 120 mesh sieves afterwards;
4) 0.35 kilogram of xanthans and 0.35 kilogram of sodium carboxymethylcellulose are joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
5) the above-mentioned green tea slurry of making, cranberry juice, tree plum juice, white sand syrup, xanthans and sodium carboxymethylcellulose slurry and 0.03 kilogram of potassium sorbate are joined in the blend tank, the drinking water that adds surplus is settled to 100 kilograms and stir, with citric acid, malic acid or natrium citricum, sodium acid carbonate solution PH is transferred to 4.8 ± 0.1, make the plum tea beverage thus;
6) above-mentioned plum tea beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole plum tea beverage thus.
Claims (2)
1. plum tea beverage, it is characterized in that: described fruit juice milk beverage is made up of following component by weight percentage:
2. the preparation method of a plum tea beverage as claimed in claim 1, it is characterized in that: described preparation method comprises the following step that carries out in order:
1) cook green tea by scalding back with boiling water and adopt Freeze Drying Technique to make the green tea powder, according to weigh back and add suitable quantity of water and make the green tea slurry of above-mentioned addition, standby after filtering with 120 mesh sieves afterwards then;
2) make cranberry juice and set plum juice with red bayberry, tree plum stoning and after cleaning, take by weighing cranberry juice with tree plum juice and with the suitable quantity of water dilution according to above-mentioned addition then, standby after filtering with 120 mesh sieves afterwards;
3) will dissolve with suitable quantity of water according to the white granulated sugar that above-mentioned addition takes by weighing, standby after filtering with 120 mesh sieves afterwards;
4) will join in an amount of 40-60 ℃ warm water according to xanthans and the sodium carboxymethylcellulose that above-mentioned addition takes by weighing, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
5) join in the blend tank with the above-mentioned green tea slurry of making, cranberry juice, tree plum juice, white sand syrup, xanthans and sodium carboxymethylcellulose slurry and according to the potassium sorbate that above-mentioned addition takes by weighing, the drinking water constant volume of adding surplus also stirs, with citric acid, malic acid or natrium citricum, sodium acid carbonate solution PH is transferred to 4.8 ± 0.1, make the plum tea beverage thus;
6) above-mentioned plum tea beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole plum tea beverage thus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110178453XA CN102187924A (en) | 2011-06-29 | 2011-06-29 | Plum tea beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110178453XA CN102187924A (en) | 2011-06-29 | 2011-06-29 | Plum tea beverage and preparation method thereof |
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| CN102187924A true CN102187924A (en) | 2011-09-21 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082049A (en) * | 2012-12-20 | 2013-05-08 | 苏州市瀛园农产品研发有限公司 | Preparation process of red bayberry tea |
| CN103749770A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Anti-fatigue tea drink and preparation method thereof |
| CN103749764A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Heat-clearing and detoxifying herbal tea beverage and preparation method thereof |
| CN103749762A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Heart-nourishing and nerve-soothing herbal tea and preparation method thereof |
| CN104472765A (en) * | 2014-12-22 | 2015-04-01 | 慈溪市硕实杨梅有限公司 | Preparation method of waxberry and almond tea drink with health care efficacy |
| CN115119910A (en) * | 2022-06-02 | 2022-09-30 | 河南英的食品有限公司 | Green plum green tea juice and preparation method thereof |
-
2011
- 2011-06-29 CN CN201110178453XA patent/CN102187924A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082049A (en) * | 2012-12-20 | 2013-05-08 | 苏州市瀛园农产品研发有限公司 | Preparation process of red bayberry tea |
| CN103749770A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Anti-fatigue tea drink and preparation method thereof |
| CN103749764A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Heat-clearing and detoxifying herbal tea beverage and preparation method thereof |
| CN103749762A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Heart-nourishing and nerve-soothing herbal tea and preparation method thereof |
| CN104472765A (en) * | 2014-12-22 | 2015-04-01 | 慈溪市硕实杨梅有限公司 | Preparation method of waxberry and almond tea drink with health care efficacy |
| CN115119910A (en) * | 2022-06-02 | 2022-09-30 | 河南英的食品有限公司 | Green plum green tea juice and preparation method thereof |
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Application publication date: 20110921 |