CN102415458A - Asparagus green tea beverage and preparation method thereof - Google Patents
Asparagus green tea beverage and preparation method thereof Download PDFInfo
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- CN102415458A CN102415458A CN201110416187XA CN201110416187A CN102415458A CN 102415458 A CN102415458 A CN 102415458A CN 201110416187X A CN201110416187X A CN 201110416187XA CN 201110416187 A CN201110416187 A CN 201110416187A CN 102415458 A CN102415458 A CN 102415458A
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- Prior art keywords
- asparagus
- green tea
- juice
- tea beverage
- preparation
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- Non-Alcoholic Beverages (AREA)
Abstract
The preparation method of the asparagus green tea beverage is characterized by comprising the following steps: crushing and juicing the asparagus leftovers, performing enzymolysis and concentration to prepare asparagus concentrated juice, cleaning, performing secondary extraction and filtering on the preferred pan-fired green tea to prepare green tea extract, mixing the concentrated asparagus juice, the tea extract and deionized water, adding white granulated sugar, natural honey, vitamin C, a tea polyphenol stabilizer, citric acid, edible essence, sodium bicarbonate and the like, and blending to prepare the asparagus green tea beverage. The asparagus green tea beverage prepared by the optimal proportion has bright color, is golden yellow, has strong asparagus aroma and green tea faint scent, is suitable for sour and sweet taste when being drunk, has the effects of preventing cancer, reducing blood fat, expelling toxin and inducing diuresis, strengthening kidney, enhancing immunity and resisting fatigue, and meets the natural, safe, healthy and delicious requirements of modern people on health care beverages.
Description
Technical field
The invention belongs to food processing field, particularly a kind of asparagus green tea beverage and preparation method thereof.
Background technology
In state-owned 1,300,000,000 populations, be maximum in the world, fruit drink market with fastest developing speed.Along with the raising day by day of living standard, people's consumption structure changes, and is good for health, eats the fashion that nutrition has become the consumption market, and the beverage demand is also begun to move towards nutrition type beverage from hobby type beverage.Be satisfied with under the prerequisite of having enough, having drunk cuisines, nutrition dietary has become the characteristic whether the national life quality improves as far as the health affected problem to country; How will occupy people and live the drink, food of main status on traditional basis, it is extremely urgent to produce the drink, the food that become not only nourishing healthy but also have certain health care functions.
Green tea China is described as " state's drink ".The big quantity research of modern science confirms; Tealeaves contains and the closely-related biochemical composition of health really; Tealeaves not only has to refresh oneself and clears away heart-fire, clearing away summerheat, eliminates indigestion and phlegm, goes greasy fat-reducing, the relieving restlessness that clears away heart-fire, detoxifcation to sober up, promote the production of body fluid to quench thirst, fall that fire makes eye bright, only pharmacological action such as dysentery dehumidifying; Also,, certain pharmacological effect is arranged like diseases such as Radiation sickness, cardiovascular and cerebrovascular diseases, cancers to modern disease.The Main Ingredients and Appearance that tealeaves has pharmacological action is Tea Polyphenols, caffeine, lipopolysaccharides, theanine etc., also contains vitamin C and flavonoids in the green tea, and flavonoids wherein can strengthen the anti-oxidation efficacy of Vitamin C.Tea beverage with its can quench one's thirst, mouthfeel is good, it is increasing in the shared ratio of beverage market to drink advantage such as convenient, wherein contains the compound tea beverage of various health-care efficacies, keep up with the trend of the times more, so this type health product has huge development space.
Asparagus is the dioecious herbaceos perennial of Liliaceae Asparagus; Claim that its asparagus is because of tender stem and the bamboo shoots of mainly edible tender stem as reed; Asparagus is with its higher nutritive value, medical value, and is very popular, becomes the high-grade health-care vegetable of international popular.The tender stem of asparagus can be eaten raw and process, and root can be used as medicine, and its flavor fragrance is delicious, soft good to eat, can improve a poor appetite, and helps digest; Asparagus is rich in trace elements such as multivitamin and amino acid and selenium, molybdenum, manganese; Can regulate human body organism metabolism and enhance immunity ability; Prevention and treatment to hypertension, heart disease and cancer have special pharmacological action, the effect that normal food has antifatigue, promotes longevity.
In view of asparagus, tealeaves all have many health cares, belong to the raw material of medicine-food two-purpose, especially they all have the body of removing free radical; Anti-oxidant, activity of fighting against senium; And have good local flavor and mouthfeel, so the present invention is main with the asparagus inspissated juice, is equipped with the green tea leaching liquor and processes the outstanding asparagus green tea beverage of anti-ageing healthcare effect; Health-care components in asparagus, the green tea can play synergy, strengthens its antidotal effect.
Summary of the invention
The present invention improves prior art and innovates, and asparagus green tea beverage that a kind of unique flavor, quality are good, processing is unique and preparation method thereof is provided.
The present invention realizes through following technical scheme:
A kind of preparation method of asparagus green tea beverage; It is characterized in that: the asparagus leftover bits and pieces is processed the asparagus inspissated juice through broken juice, enzymolysis, after concentrating; Preferably long roasted green tea is made the green tea leaching liquor through cleaning, secondary lixiviate, filtration; To concentrate asparagus juice, tealeaves leaching liquor and deionized water and mix, interpolation white granulated sugar, natural honey, vitamin C, Tea Polyphenols stabilizing agent, citric acid, flavoring essence and sodium acid carbonate etc. are allocated and are processed the outstanding asparagus green tea beverage of anti-ageing healthcare effect.
The present invention mainly comprises the steps:
(1) placing water to add surfactant, vitamin C and citric acid in the asparagus leftover bits and pieces cleans, cleans the back and complete with the citric acid water that heats;
(2) the cooled asparagus leftover bits and pieces that will complete is broken for the particle of 1 ~ 15mm, adds citric acid, sodium ascorbate and maceration enzyme simultaneously, then it is squeezed the juice, filters;
(3) juice after will filtering pumps in the enzymolysis cylinder, adds the natural clarifying agent stirring and evenly mixing that accounts for juice weight 0.003% compound dispersion chestnut STERM layer current potential, leaves standstill 1.5 ~ 2 hours, and separation of supernatant is filtered through diatomite filter;
(4) asparagus juice that filtration is obtained adopts the quadruple effect falling film type evaporation to concentrate; Pump into then in the enzymolysis cylinder; Adding ZTE natural clarifying agent, pectase, Ludox, tannin, gelatin stir under 50 ~ 55 ℃, leave standstill and carry out the secondary enzymolysis clarification in 1.5 ~ 2 hours, filter at last;
(5) adopt quadruple effect falling film type evaporation concentrator to carry out the back and concentrate, in concentrating last effect device, the cooling Titian is set and returns fragrant device, the ethanol that adds-18 ~-15 ℃ cools off, and is cooled to 5 ~ 10 ℃ of Titians;
(6) under 40 ~ 45 ℃, the vacuum of 400 ~ 500mm mercury column, outgas to concentrating asparagus juice, then through 80 ~ 95 ℃ preheat the back ultra high temperature sterilization, be cooled to 28 ~ 32 ℃ after low tempertaure storage, obtain concentrated asparagus juice;
(7) select then newly picked and processed tea leaves for use, before lixiviate, remove dust, reduce in the millet paste leaching liquor because that dust causes is muddy and precipitate with suitable flushing with clean water;
(8) pretreated tealeaves is ground, cross 30 mesh sieves, about 70 ℃, down, adopt the lixiviate of deionized water secondary;
(9) filter with 300 order filter clothes immediately after lixiviate finishes, and further filter cooling cooling immediately after the clarification, obtain the green tea leaching liquor with diatomite;
(10) will concentrate asparagus juice, the tealeaves leaching liquor is allocated with deionized water, white granulated sugar, natural honey, vitamin C, Tea Polyphenols stabilizing agent, citric acid, flavoring essence and sodium acid carbonate etc.;
(11) the asparagus green tea beverage after the allotment is through hyperfiltration, UHT high-temperature instantaneous sterilization, sterile filling.
Its optimized technical scheme is:
In the step (1), condition in the water when asparagus leftover bits and pieces cleans: add the vitamin C of surfactant, 0.8 ~ 1 ‰ that account for asparagus raw material weight 0.2 ‰ and 0.3 ‰ citric acid, the raw material after the cleaning completed three minutes with 95 ℃, 0.3% citric acid water.
In the step (2), add the citric acid account for asparagus raw material weight 0.03 ‰, 0.15% sodium ascorbate and 0.005% maceration enzyme in the shattering process.
In the step (4), enzymolysis clarification is, adds the ZTE natural clarifying agent that accounts for concentrate weight 0.03 ‰, 0.03 ‰ pectase, 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin; During the quadruple effect of asparagus juice concentrated, an effect temperature was 60 ~ 62 ℃, and vacuum is the 600mm mercury column; Two effect temperature are 40 ~ 42 ℃, and vacuum is 650 ~ 700mm mercury column, and the triple effect temperature is 50 ~ 55 ℃; Vacuum is 600 ~ 650mm mercury column, and the quadruple effect temperature is 40 ~ 42 ℃, vacuum 700 ~ 750mm mercury column.
In the step (8), the 1st lixiviate is with l: 10 tea-water proportion lixiviate 15 min, the 2nd tea-water proportion lixiviate 10 min with l:8.
In the step (10), asparagus inspissated juice addition is 12% of a gross weight, and roasted green tea leaching liquor consumption is the 130ml/L of cumulative volume, and the Mel addition accounts for 0.6% of gross weight; The white granulated sugar consumption is confirmed pol (Brix) 3.9-4.2.The addition of Vc is 0.05% of a gross weight.
In the step (11), adopt the UHT ultra high temperature short time sterilization, 137 ℃ of sterilization temperatures, sterilizing time 15 seconds, 88-92 ℃ of sterile filling temperature.
Asparagus green tea beverage of the present invention is characterized in that: the preparation method by of the present invention processes.
This health drink is mainly processed by asparagus and two kinds of natural health materials of green tea, has various health care functions, is outstanding with enhancing body immunity, antidotal health care especially.Asparagus green tea beverage through the best proportioning of the present invention makes is bright and lustrous, is golden yellow, and strong asparagus fragrance and green tea delicate fragrance are arranged; It is then sour-sweet suitable to enter the mouth; Have the effect of anti-cancer, reducing blood lipid, toxin expelling diuresis, strong kidney, enhance immunity power, antifatigue, it is natural to health drink to meet the modern, safety; Health, beautiful requirement of hiding.
Description of drawings
Accompanying drawing is the process chart of asparagus green tea beverage of the present invention.
The specific embodiment
Embodiment:
One, asparagus inspissated juice preparatory phase
(1) pretreatment of raw material
Clean: choosing does not have the outer asparagus of the grade that rots and makes raw material with the leftover bits and pieces in canned asparagus spear, the production of quick-frozen asparagus; Raw material is carried out strictness washing, with microorganism, sand, dead leaf and the part agricultural chemicals etc. of removing the raw material surface attachment to guarantee the stability of product quality.
The vitamin C of surfactant, 0.8 ~ 1 ‰ of interpolation adding 0.2 ‰ and 0.3 ‰ citric acid in the cleaning fluid to improve clean effect, are removed copper and other heavy metal in the bactericide.
Complete: the raw material after the cleaning will complete three minutes with 95 ℃, 0.3 ‰ citric acid waters; This process of completing can keep the activity of Normal juice color and inactive enzyme to prevent brown stain and microbial spoilage phenomenon occurring in each road manufacturing procedure afterwards, can remove the part bitter taste simultaneously.
(2) broken juice
Broken: the cooled material that completes will in time carry out fragmentation, and broken fineness is 1 ~ 15mm, and in shattering process, adds 0.03 ‰ citric acid simultaneously; 0.15% sodium ascorbate and 0.005% maceration enzyme; Effectively decompose the colloidal substance in the asparagus, reduce viscosity, improve crushing juice rate.Shattering process will be taked cold crush method, and this method can reduce in the shattering process ascorbic destruction.
Squeeze the juice: raw material is squeezed the juice with spiral juice extractor after with crusher in crushing.The process of squeezing the juice also should keep low temperature, and low temperature can keep stronger pectinase activity, and the clarity of asparagus juice is improved.The juice of squeezing out is filtered through 150 order ternary vibratory sieves.
(3) enzymolysis clarification
Enzymolysis: the juice after will filtering (55 ~ 65 ℃) pumps into rapidly in the enzymolysis cylinder; The natural clarifying agent that adds 0.003% compound dispersed particle STERM layer current potential; Stirring and evenly mixing; Static 1.5 ~ 2 hours, mainly remove tannic acid, protein, resin, wax isocolloid labile element, eliminate its influence to active ingredient in the asparagus juice such as alkaloid, glycoside, saponins, terpene, polysaccharide, amino acid, polypeptide, vitamin, mineral matter and other components.
Diatomite filtration: with the asparagus juice of enzymolysis clarification is that supernatant is squeezed into the Diatomeae filter and filtered, and filter adopts drum type vacuum filter, carries out coarse filtration earlier; Filter is hung in the native process, and vacuum is 900 ~ 950mm mercury column, and pre-hung diatomite layer thickness is 4 ~ 5cm; Scraper is adjusted into 0.5 ~ 0.8 mm; The diatomite filter that asparagus juice after the filtration is squeezed into positive press filtration again filters, and the asparagus juice technical indicator of filtering after finishing is light transmittance (625nm) 95.6%; Colour (425nm) 50%, turbidity 4 ~ 5NTU.Enzymolysis settle liquid pumps into diatomite filtration after separating with horizontal screw centrifuge.
(4) just concentrate
Concentrate and adopt the quadruple effect falling film type evaporation to concentrate, it is 18Brix (compound microcapsule) that asparagus juice is concentrated into 5 times, pumps into then to carry out the secondary enzymolysis clarification in the enzymolysis cylinder.Adopting temperature is 50 ~ 55 ℃, and other adds 0.03 ‰ ZTC natural clarifying agent, 0.03 ‰ pectase, and 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin stir, and filter after static then 1.5 ~ 2 hours.Filter type adopts diatomite filtration and hyperfiltration machine to filter.
During the quadruple effect of asparagus juice concentrated, an effect temperature was 60 ~ 62 ℃, and vacuum is the 600mm mercury column; Two effect temperature are 40 ~ 42 ℃, and vacuum is 650 ~ 700mm mercury column, and triple effect is 50 ~ 55 ℃; Vacuum is 600 ~ 650mm mercury column, and the quadruple effect temperature is 40 ~ 42 ℃, and vacuum is 700 ~ 750mm mercury column; Wherein, concentrator adopts the cooling of secondary spraying formula.
Diatomite filtration: adopt diatomite filter that juice is filtered.At first diatomite filter is carried out precoating and make stainless steel filter a kind of diatomite coating of formation on the disk, through precoated shet, particle and macromolecule just are trapped within precoated shet to liquid to be filtered under the pump pressure effect.This law is bright through experiment repeatedly, and drawing best precoated shet thickness is about 5mm.
(5) back concentrates
Adopt quadruple effect falling film type evaporation concentrator.Hui Xiang also is a main link in concentration process, and asparagus contains the special fragrance material, and its typical fragrance matter delicate fragrance is graceful; Slightly bitter, it can volatilize with the evaporation of moisture in the concentration process, for this reason in concentrating last effect device; The cooling Titian is set and returns fragrant device; 70% the ethanol that adds-18 ~-15 ℃ cools off, and is cooled to 5 ~ 10 ℃, extracts the aromatic substance in the asparagus.
(6) degassing sterilization
At 40 ~ 45 ℃, under the vacuum of 400 ~ 500mm mercury column the asparagus Normal juice that concentrates is outgased.This project adopts vacuum degassing technology, for fully removing the oxygen in the Juice, should make the interior juice temperature of degassing tank be higher than the corresponding boiling point of vacuum in the degassing tank, and definite optimum temperature can make degassing beverage that 2% ~ 3% evaporation capacity is arranged.Asparagus juice after the degassing adopts 121 ℃ ultra high temperature sterilization through 80 ~ 95 ℃ preheat, and holding the temperature time is 45 ~ 50s, and cooling procedure is for be cooled to 28 ~ 32 ℃ again after 60 ~ 75 ℃ pre-cooled.Sterilization changes the hold-up tank low tempertaure storage over to after finishing, in order to the use of secondary fermentation stage.
(7) selection of tealeaves and preliminary treatment
Tealeaves should be chosen the newly picked and processed tea leaves that use then and be raw material, and nothing is gone mouldy, free from extraneous odour, and constant quality, fragrance is good; Through the long roasted green tea of different regions relatively, green its profile bar rope is carefully tightly straight and upright, and is calm well-balanced for good to select the village for use, the green profit frosting of color and luster, the high aquatic foods of fragrance, tool is significantly collectd green characteristic soup look green and bright, flavour dense tasty and refreshing time sweet.
Preliminary treatment: owing to tealeaves is come by fresh leaves of tea plant processing; The bright leaf surface of natural tea tree has many dusts; In bright leaf process, also can adsorb dust because of kiss the earth and plurality of devices; Before lixiviate, can remove quite a few dust, reduce the muddy and deposition that causes owing to dust in the millet paste leaching liquor with suitable flushing with clean water.This factor has been proved to be to cause an extremely important reason of millet paste leaching liquor muddiness and deposition.
(8) lixiviate
Pretreated tealeaves is ground, cross 30 mesh sieves, down, with l: 10 tea-water proportion extracts about 70 ℃, the 1st lixiviate 15 min, and the 2nd tea-water proportion lixiviate 10 min with l:8,
Diffusion water adopts deionized water.Treat during lixiviate green tea to add tealeaves when water temperature rises to 75 ℃, remain on 70 ℃ of stirring and leaching on heating stirrer then.Green tea is comparatively responsive to temperature, and high temperature is easy to generate and boils local flavor, so the temperature during lixiviate should hang down, and is good with 70 ℃.Extraction time is 1 0-15 minute.Oversize like extraction time, even lixiviate also can produce and boils smell under 70 ℃ lower temperature.
(9) filter
Tealeaves should carry out coarse filtration to remove tea grounds and impurity, to help the further filtration of subsequent technique with 300 order filter clothes earlier after lixiviate.Still contain a large amount of suspensions and deposition in the tealeaves leaching liquor after filter cloth filters, make the tealeaves leaching liquor very muddy.This muddiness mainly is made up of two parts with deposition: a part is dust adsorbed and an impurity in tealeaves surface and the pore; These dusts and impurity also can pass through 300 order filter clothes; But their proportion is heavier than water usually, so the tealeaves leaching liquor leaves standstill, and these impurity major parts can be precipitated to the bottom after several hours.Another part is polymer substances such as the tea polysaccharide that come out by lixiviate in the tealeaves, protein, starch, and micromolecular in addition Tea Polyphenols, theaflavin, congo red element etc. also have certain influence with the deposition that amino acid, caffeine etc. forms with hydrogen bond at low temperatures.
Diatomite filtration: will the tealeaves leaching liquor after filter cloth filters squeeze into the Diatomeae filter and filter; Filter adopts drum type vacuum filter, carries out coarse filtration earlier, and filter is hung in the native process; Vacuum is 900 ~ 950mm mercury column; Pre-hung diatomite layer thickness is 4 ~ 5cm, and scraper is adjusted into 0.5 ~ 0.8 mm, and the diatomite filter that the tealeaves leaching liquor after the filtration is squeezed into positive press filtration again filters.
(10) allotment
For improving the palatability of beverage; Extend the shelf life; Asparagus inspissated juice, tealeaves leaching liquor are allocated with deionized water, white granulated sugar, natural honey, vitamin C, Tea Polyphenols stabilizing agent, citric acid, flavoring essence and sodium acid carbonate etc.; Additive level complies with relevant regulations, and the asparagus green tea beverage after the allotment is crossed UHT and carried out sterilization after the subjective appreciation approval.
The asparagus inspissated juice is the main substance of beverage ingredient, and the main nutritive and health protection components of beverage is provided, and addition is 12%;
The green tea leaching liquor mainly provides delicate fragrance, and slight baking is fragrant, and the bitter taste on the mouthfeel.Too high like the roasted green tea addition, the blue or green perfume (or spice) of final tea beverage is heavier, and bitter taste is stronger, can reduce consumer's hobby property.Roasted green tea leaching liquor consumption is 130ml/L, cooperates natural honey and white granulated sugar not to have too sweet greasy mouthfeel.
Mel is with its distinctive fragrance of a flower and fragrant and sweet, flavour and thought the most suitable tea blend beverage by consistent, addition 0.6% preferably;
The white granulated sugar consumption is confirmed pol (Brix) 3.9-4.2.Pol is too high, and beverage can produce the sensation of feeling sick of because of too sweet, and has reduced the bitterness sense of tea beverage.
Therefore natural component in the tea beverage must add anti-oxidant to prevent the variation in pasteurization and storage because very easily oxidation especially changes more easily in heating and sterilization process.The addition of Vc is not enough, because also very easily oxidation of Vc itself, being heated is prone to decompose, and flavor variations changes more violent than not adding Vc behind pasteurization; The Vc addition is too high, can increase the cost of beverage, and final beverage is because adjustment pH and can bring saline taste, and the addition of Vc is 0.05%.
Used various raw materials are added blend tank by proportioning mix, measure the acidity of beverage in the blend tank, calculating needs additional citric acid consumption, acid is mixed with acid solution adds in the blend tank.Adding Tea Polyphenols stabilizing agent, flavoring essence etc. as required fully stirs.
Carry out hyperfiltration behind the Beverage Service, utilize the particle and big molecule of hyperfiltration membrane filtration 5 ~ 100nm, the operation differential static pressure is 0.2 ~ 1MPa.
(11) sterilization can
Adopt the UHT ultra high temperature short time sterilization, 137 ℃ of sterilization temperatures, sterilizing time 15 seconds, 88-92 ℃ of hot filling temperature.The material heated time is short, loss of nutritional ingredients seldom, quality and mouthfeel do not have significant change yet.
8 grades of air cleanings of racking room are washed, local 5 grades of air cleanings (primary standard is 100 grades) in the filling, inside back cover position all-in-one.Equipment, article even the space of all contact fruit drinks all must be through strict sterilization.Bottle adopts the chlorine dioxide disinfection liquid of 250ppm to soak 30s; Bubble bottle machine is done local 5 grades of purifications; Disinfectant has automatic recovery and concentration determination system, guarantees that decontaminant concentration is stable; Be delivered to bottling department after the bottle sterilization, disinfectant residual in the bottle rinsed well, dry up with filtrated air again, guarantee that the residual disinfectancy agent can not exert an influence to material with sterilized water.The ozone fumigating system is adopted in the lid sterilization, in ozone disinfection cabinet, carries out, and ozone concentration is about 1%, and the time is 25 ~ 30 minutes.Ozone disinfection cabinet is placed in aseptic, and the lid after the sterilization is directly gone up bottle placer.
Asparagus green tea beverage of the present invention is processed by preparation method of the present invention.
Claims (9)
1. the preparation method of an asparagus green tea beverage; It is characterized in that: the asparagus leftover bits and pieces is processed the asparagus inspissated juice after broken juice, enzymolysis are clarified, concentrated; Preferably long roasted green tea is made the green tea leaching liquor through cleaning, secondary lixiviate, filtration; To concentrate asparagus juice, tealeaves leaching liquor and deionized water and mix, interpolation white granulated sugar, natural honey, vitamin C, Tea Polyphenols stabilizing agent, citric acid, flavoring essence and sodium acid carbonate etc. are allocated and are processed the asparagus green tea beverage.
2. the preparation method of asparagus green tea beverage according to claim 1 is characterized by: comprise the steps:
(1) placing water to add surfactant, vitamin C and citric acid in the asparagus leftover bits and pieces cleans, cleans the back and complete with the citric acid water that heats;
(2) the cooled asparagus leftover bits and pieces that will complete is broken for the particle of 1 ~ 15mm, adds citric acid, sodium ascorbate and maceration enzyme simultaneously, then it is squeezed the juice, filters;
(3) juice after will filtering pumps in the enzymolysis cylinder, adds the natural clarifying agent stirring and evenly mixing that accounts for juice weight 0.003% compound dispersion chestnut STERM layer current potential, leaves standstill 1.5 ~ 2 hours, and separation of supernatant is filtered through diatomite filter;
(4) asparagus juice that filtration is obtained adopts the quadruple effect falling film type evaporation to concentrate; Pump into then in the enzymolysis cylinder; Adding ZTE natural clarifying agent, pectase, Ludox, tannin, gelatin stir under 50 ~ 55 ℃, leave standstill and carry out the secondary enzymolysis clarification in 1.5 ~ 2 hours, filter at last;
(5) adopt quadruple effect falling film type evaporation concentrator to carry out the back and concentrate, in concentrating last effect device, the cooling Titian is set and returns fragrant device, the ethanol that adds-18 ~-15 ℃ cools off, and is cooled to 5 ~ 10 ℃ of Titians;
(6) under 40 ~ 45 ℃, the vacuum of 400 ~ 500mm mercury column, outgas to concentrating asparagus juice, then through 80 ~ 95 ℃ preheat the back ultra high temperature sterilization, be cooled to 28 ~ 32 ℃ after low tempertaure storage, obtain concentrated asparagus Normal juice;
(7) select then newly picked and processed tea leaves for use, before lixiviate, remove dust with suitable flushing with clean water;
(8) pretreated tealeaves is ground, cross 30 mesh sieves, about 70 ℃, down, adopt the lixiviate of deionized water secondary;
(9) filter with 300 order filter clothes immediately after lixiviate finishes, and further filter cooling cooling immediately after the clarification, obtain the green tea leaching liquor with diatomite;
(10) will concentrate asparagus juice, the tealeaves leaching liquor is allocated with deionized water, white granulated sugar, natural honey, vitamin C, Tea Polyphenols stabilizing agent, citric acid, flavoring essence and sodium acid carbonate etc.;
(11) the asparagus green tea beverage after the allotment is through hyperfiltration, UHT high-temperature instantaneous sterilization, sterile filling.
3. the preparation method of asparagus green tea beverage according to claim 2; It is characterized in that: in the step (1); Condition in the water when asparagus leftover bits and pieces cleans: add the vitamin C of surfactant, 0.8 ~ 1 ‰ that account for asparagus raw material weight 0.2 ‰ and 0.3 ‰ citric acid, the raw material after the cleaning completed three minutes with 95 ℃, 0.3% citric acid water.
4. the preparation method of asparagus green tea beverage according to claim 2 is characterized in that: in the step (2), add the citric acid account for asparagus raw material weight 0.03 ‰, 0.15% sodium ascorbate and 0.005% maceration enzyme in the shattering process.
5. the preparation method of asparagus green tea beverage according to claim 2; It is characterized in that: in the step (4); Enzymolysis clarification is, adds the ZTE natural clarifying agent that accounts for concentrate weight 0.03 ‰, 0.03 ‰ pectase, 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin; During the quadruple effect of asparagus juice concentrated, an effect temperature was 60 ~ 62 ℃, and vacuum is the 600mm mercury column; Two effect temperature are 40 ~ 42 ℃, and vacuum is 650 ~ 700mm mercury column, and the triple effect temperature is 50 ~ 55 ℃; Vacuum is 600 ~ 650mm mercury column, and the quadruple effect temperature is 40 ~ 42 ℃, and vacuum is 700 ~ 750mm mercury column.
6. the preparation method of asparagus green tea beverage according to claim 2 is characterized in that: in the step (8), the 1st lixiviate is with l: 10 tea-water proportion lixiviate 15 min, the 2nd tea-water proportion lixiviate 10 min with l:8.
7. the preparation method of asparagus green tea beverage according to claim 2; It is characterized in that: in the step (10); Asparagus inspissated juice addition is 12% of a gross weight, and roasted green tea leaching liquor consumption is the 130ml/L that accounts for cumulative volume, and the Mel addition is 0.6% of a gross weight; The white granulated sugar consumption is confirmed pol (Brix) 3.9-4.2, and the addition of Vc is for being 0.05% of gross weight.
8. the preparation method of asparagus green tea beverage according to claim 2 is characterized in that: in the step (11), adopt the UHT ultra high temperature short time sterilization, 137 ℃ of sterilization temperatures, sterilizing time 15 seconds, 88-92 ℃ of sterile filling temperature.
9. an asparagus green tea beverage is characterized in that: processed by claim 1 or 2 described preparation methods.
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| CN102669765A (en) * | 2012-05-22 | 2012-09-19 | 徐州工程学院 | Asparagus-celery composite drink and preparation method thereof |
| CN102742707A (en) * | 2012-07-27 | 2012-10-24 | 樊青林 | Manufacturing method for asparagus apex tea |
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| CN107047848A (en) * | 2017-03-31 | 2017-08-18 | 湖南博大天能实业股份有限公司 | The preparation method of ponkan tea |
| CN107114650A (en) * | 2017-04-29 | 2017-09-01 | 菏泽巨鑫源食品有限公司 | The technique of asparagus juice clarification |
| CN107252021A (en) * | 2017-07-10 | 2017-10-17 | 秦皇岛长胜营养健康科技有限公司 | Reduce asparagus drink of Intima-medial thickness effect and its preparation method and application |
| CN107549533A (en) * | 2017-09-08 | 2018-01-09 | 安徽阜南常晖食品有限公司 | A kind of processing method of clarification type asparagus compound juice beverage |
| CN109258857A (en) * | 2018-09-28 | 2019-01-25 | 安徽师范大学 | A kind of raspberry green tea composite beverage and preparation method thereof |
| CN109874896A (en) * | 2019-04-19 | 2019-06-14 | 盐城市亭湖区大地禾农业科技有限公司 | A kind of asparagus health beverages and preparation method thereof |
| CN111616244A (en) * | 2020-07-09 | 2020-09-04 | 贵州省余庆县凤香苑茶业有限责任公司 | Method for preparing tea deep-processing product |
| CN115005299A (en) * | 2022-06-15 | 2022-09-06 | 福建基茶生物科技有限公司 | Preparation method of clear green tea beverage |
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