CN102987029A - Preparation method of blackcurrant fruit tea - Google Patents
Preparation method of blackcurrant fruit tea Download PDFInfo
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- CN102987029A CN102987029A CN2012105513438A CN201210551343A CN102987029A CN 102987029 A CN102987029 A CN 102987029A CN 2012105513438 A CN2012105513438 A CN 2012105513438A CN 201210551343 A CN201210551343 A CN 201210551343A CN 102987029 A CN102987029 A CN 102987029A
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Abstract
The invention provides a preparation method of blackcurrant fruit tea. The preparation method of blackcurrant fruit tea comprises the steps of taking chrysanthemums and almond flowers to be pulverized, adding high fructose corn syrup and water to be mixed, and decocting a resultant to obtain mixed liquor; filtering and concentrating the mixed liquor into a blackcurrant soak solution; taking 30-40% of blackcurrants to be soaked in the blackcurrant soak solution, and fishing up the blackcurrants to be dried to obtain soaked blackcurrants; and taking out the residual blackcurrants to be mixed with the soaked blackcurrants, and drying, pulverizing, sterilizing and packaging a resultant to obtain the blackcurrant fruit tea. The preparation method of the blackcurrant fruit tea, which is provided by the invention, is reasonable, and the preparation method of the blackcurrant fruit tea improves the taste without changing the color, the smell and the flavor of the blackcurrant. When the blackcurrant fruit tea is made, the liquor color is bright and red, and the blackcurrant fruit tea is sour and sweet. The blackcurrant fruit tea has unique taste of the blackcurrant and the smell of flowers, and integrates the nutrition and health care performance, thus being a health care drink with favorable prospect.
Description
Technical field
The invention belongs to food processing technology field, relate generally to the preparation method of a kind of blackcurrant fruit tea.
Background technology
Blackcurrant has another name called currant, black bean fruit, and fruit is the little berry of atropurpureus, and is glossy, subsphaeroidal.The blackcurrant of China is mainly planted the ground such as the district distributes in Heilungkiang, Jilin, Liaoning, Xinjiang.Blackcurrant VC content is 150～250mg/100g fresh fruit, 3.3～3.5 times of strawberry, 3～5 times of oranges and tangerines, the status of in fruit, having the advantage, contain four kinds of anthocyanidin, total anthocyanidin content is the 350mg/100g fresh fruit, 8.8 times of strawberry, also contain phenolic compound phenolic acid, flavonols, catechin and tannin, total aldehydes matter content is the 1180mg/100g fresh fruit, is 7.8 times of strawberry, has very strong antioxidation activity, therefore, blackcurrant is very potential important antioxidant source.From the medical value of traditional Chinese medicine, blackcurrant have appetizing, aid digestion, enrich blood, step-down and the effect of refreshing oneself, the long-term use has good health-care effect.The raising with people's level of consumption of developing rapidly along with beverage industry, people's consumption idea constantly changes, health perception and nutrition idea constantly strengthen, people's the propensity to consume turns to the rational food of nutrition gradually from color, shape, people to the demand of beverage also in continuous change.Because blackcurrant contains abundant nutritive and health protection components, and mouthfeel is unique, and the converted products take blackcurrant as raw material such as fruit juice, can, preserved fruit, jam etc. are liked by the consumer deeply.For taking full advantage of the blackcurrant resource, the satisfying the market diversified demand, take blackcurrant as raw material prepares a fruit tea beverage that reconstitutes, have broad prospects and the market space.
Summary of the invention
The technical problem to be solved in the present invention provides the preparation method of a kind of bag bubble fruit tea take blackcurrant as raw material.
Technical scheme provided by the invention provides the preparation method of a kind of blackcurrant fruit tea, is to be made by black currant and blackcurrant soak, and its method step is as follows:
1) getting weight ratio is that 1: 1～2 chrysanthemum and apricot pollen are broken, and the water that the HFCS that adding material weight is 3～5 times and weight of material are 8～12 times stirs evenly, and keeps little boiling 10～20min after being heated to boiling, is mixed liquor;
2) mixed liquor is cooled to room temperature, leaves standstill, filter, get the concentrated blackcurrant soak of making of filtrate;
3) get 30～40% black currant and place above-mentioned blackcurrant soak to soak, drain after picking up, obtain blackcurrant and soak fruit;
4) black currant of getting residue 60～70% mixes with blackcurrant immersion fruit, and drying is pulverized, sterilization, and packing is the blackcurrant fruit tea.
Above-mentioned steps 1) in, described pulverizing is that chrysanthemum and apricot pollen are broken to 60～100 order fine powders.
Above-mentioned steps 2) in, described concentrating is that filtrate is concentrated into 40%～60% of original volume.
Above-mentioned steps 3) in, soak time is 5～10h.
Above-mentioned steps 4) in, described pulverizing is that dried black currant and blackcurrant immersion fruit are crushed to 60～100 order fine powders.
Above-mentioned steps 4) in, described sterilization is to adopt the sterilization of high-temperature short-time sterilization machine.
Above-mentioned steps 4) in, the described bag bubble formula packing that is packaged as.
Preparation technology of the present invention is reasonable, has both improved the eating mouth feel of black currant, does not change again the color of blackcurrant itself, does not destroy and the nutritional labeling of the black currant that runs off.The blackcurrant bag bubble fruit tea of adopting the method for the invention to make, be pure natural health-care beverage, have appetizing, aid digestion, enrich blood, step-down and the effect of refreshing oneself, the soup look bright is scarlet when brewing, sour-sweet tasty and refreshing, having flavour and the flowery odour of blackcurrant uniqueness, integrate nutrition and health care, is a kind of very promising health beverages.
The specific embodiment
The present invention is further elaborated below in conjunction with specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) getting weight ratio is that 1: 1 chrysanthemum and apricot pollen is broken to 60 order fine powders, and the water that the HFCS that adding material weight is 3 times and weight of material are 8 times stirs evenly, and keeps little boiling 10min after being heated to boiling, is mixed liquor;
2) mixed liquor is cooled to room temperature, leaves standstill, filter, get filtrate and be concentrated into 60% of original volume, make the blackcurrant soak;
3) get 30% black currant and place above-mentioned blackcurrant soak to soak 5h, drain after picking up, obtain blackcurrant and soak fruit;
4) get remaining 70% black currant and mix with blackcurrant immersion fruit, drying is crushed to 60 order fine powders, adopts the sterilization of high-temperature short-time sterilization machine, is packaged as bag and steeps a formula inner packing, is the blackcurrant fruit tea.
Embodiment 2
1) getting weight ratio is that 1: 2 chrysanthemum and apricot pollen is broken to 100 order fine powders, and the water that the HFCS that adding material weight is 5 times and weight of material are 12 times stirs evenly, and keeps little boiling 20min after being heated to boiling, is mixed liquor;
2) mixed liquor is cooled to room temperature, leaves standstill, filter, get filtrate and be concentrated into 40% of original volume, make the blackcurrant soak;
3) get 40% black currant and place above-mentioned blackcurrant soak to soak 10h, drain after picking up, obtain blackcurrant and soak fruit;
4) get remaining 60% black currant and mix with blackcurrant immersion fruit, drying is crushed to 100 order fine powders, adopts the sterilization of high-temperature short-time sterilization machine, is packaged as bag and steeps a formula inner packing, is the blackcurrant fruit tea.
Embodiment 3
1) getting weight ratio is that 1: 1.5 chrysanthemum and apricot pollen is broken to 80 order fine powders, and the water that the HFCS that adding material weight is 4 times and weight of material are 10 times stirs evenly, and keeps little boiling 15min after being heated to boiling, is mixed liquor;
2) mixed liquor is cooled to room temperature, leaves standstill, filter, get filtrate and be concentrated into 50% of original volume, make the blackcurrant soak;
3) get 35% black currant and place above-mentioned blackcurrant soak to soak 8h, drain after picking up, obtain blackcurrant and soak fruit;
4) get remaining 65% black currant and mix with blackcurrant immersion fruit, drying is crushed to 80 order fine powders, adopts the sterilization of high-temperature short-time sterilization machine, is packaged as bag and steeps a formula inner packing, is the blackcurrant fruit tea.
Embodiment 4
1) getting weight ratio is that 1: 1 chrysanthemum and apricot pollen is broken to 100 order fine powders, and the water that the HFCS that adding material weight is 3 times and weight of material are 12 times stirs evenly, and keeps little boiling 10min after being heated to boiling, is mixed liquor;
2) mixed liquor is cooled to room temperature, leaves standstill, filter, get filtrate and be concentrated into 60% of original volume, make the blackcurrant soak;
3) get 30% black currant and place above-mentioned blackcurrant soak to soak 10h, drain after picking up, obtain blackcurrant and soak fruit;
4) get remaining 70% black currant and mix with blackcurrant immersion fruit, drying is crushed to 60 order fine powders, adopts the sterilization of high-temperature short-time sterilization machine, is packaged as bag and steeps a formula inner packing, is the blackcurrant fruit tea.
Claims (7)
1. the preparation method of a blackcurrant fruit tea, it is characterized in that: be to be made by black currant and blackcurrant soak, its method step is as follows:
1) getting weight ratio is that 1: 1～2 chrysanthemum and apricot pollen are broken, and the water that the HFCS that adding material weight is 3～5 times and weight of material are 8～12 times stirs evenly, and keeps little boiling 10～20min after being heated to boiling, is mixed liquor;
2) mixed liquor is cooled to room temperature, leaves standstill, filter, get the concentrated blackcurrant soak of making of filtrate;
3) get 30～40% black currant and place above-mentioned blackcurrant soak to soak, drain after picking up, obtain blackcurrant and soak fruit;
4) get remaining 60～70% black currants and mix with above-mentioned blackcurrant immersion fruit, drying is pulverized, sterilization, and packing is the blackcurrant fruit tea.
2. the preparation method of blackcurrant fruit tea according to claim 1 is characterized in that: step 1) in, described pulverizing is that chrysanthemum and apricot pollen are broken to 60～100 order fine powders.
3. the preparation method of blackcurrant fruit tea according to claim 1 is characterized in that: step 2) in, described concentrating is that filtrate is concentrated into 40%～60% of original volume.
4. the preparation method of blackcurrant fruit tea according to claim 1 is characterized in that: step 3) in, soak time is 5～10h.
5. the preparation method of blackcurrant fruit tea according to claim 1 is characterized in that: step 4) in, described pulverizing is that dried black currant and blackcurrant immersion fruit are crushed to 60～100 order fine powders.
6. the preparation method of blackcurrant fruit tea according to claim 1 is characterized in that: step 4) in, described sterilization is to adopt the sterilization of high-temperature short-time sterilization machine.
7. the preparation method of blackcurrant fruit tea according to claim 1 is characterized in that: step 4) in, the described bag bubble formula inner packing that is packaged as.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012105513438A CN102987029A (en) | 2012-12-18 | 2012-12-18 | Preparation method of blackcurrant fruit tea |
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| CN2012105513438A CN102987029A (en) | 2012-12-18 | 2012-12-18 | Preparation method of blackcurrant fruit tea |
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| CN102987029A true CN102987029A (en) | 2013-03-27 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105745319A (en) * | 2013-05-20 | 2016-07-06 | 百通生物技术公司 | Microbial-based waste water treatment compositions and methods of use thereof |
| CN107397022A (en) * | 2017-09-04 | 2017-11-28 | 富蕴县额河源头食品有限责任公司 | A kind of rose black currant tea and preparation method thereof |
| CN110050856A (en) * | 2019-05-16 | 2019-07-26 | 华纳时代健康科技（武汉）股份有限公司 | A kind of certain kind of berries cherry extracts the formula and preparation method of tea |
| CN111227078A (en) * | 2018-11-29 | 2020-06-05 | 孙燕兵 | Preparation method of pure natural preserved fruit compound beverage (tea) convenient to eat |
Citations (3)
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| CN1124596A (en) * | 1993-06-22 | 1996-06-19 | 徐宝明 | Grape and various taste nectar using grape as main material |
| KR20090032158A (en) * | 2007-09-27 | 2009-04-01 | 전현철 | Sweety flavour a fruit madical tea & beverage |
| CN101803657A (en) * | 2010-03-24 | 2010-08-18 | 阮大涛 | Preparation method of olive fruit tea with original taste |
-
2012
- 2012-12-18 CN CN2012105513438A patent/CN102987029A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124596A (en) * | 1993-06-22 | 1996-06-19 | 徐宝明 | Grape and various taste nectar using grape as main material |
| KR20090032158A (en) * | 2007-09-27 | 2009-04-01 | 전현철 | Sweety flavour a fruit madical tea & beverage |
| CN101803657A (en) * | 2010-03-24 | 2010-08-18 | 阮大涛 | Preparation method of olive fruit tea with original taste |
Non-Patent Citations (1)
| Title |
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| 李焕荣，等: "黑加仑果茶制作工艺的研究", 《食品工业科技》, vol. 29, no. 8, 31 December 2008 (2008-12-31), pages 180 - 183 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105745319A (en) * | 2013-05-20 | 2016-07-06 | 百通生物技术公司 | Microbial-based waste water treatment compositions and methods of use thereof |
| CN105745319B (en) * | 2013-05-20 | 2020-06-26 | 美国宝微技术股份有限公司 | Microorganism-based wastewater treatment compositions and methods of use thereof |
| CN107397022A (en) * | 2017-09-04 | 2017-11-28 | 富蕴县额河源头食品有限责任公司 | A kind of rose black currant tea and preparation method thereof |
| CN111227078A (en) * | 2018-11-29 | 2020-06-05 | 孙燕兵 | Preparation method of pure natural preserved fruit compound beverage (tea) convenient to eat |
| CN110050856A (en) * | 2019-05-16 | 2019-07-26 | 华纳时代健康科技（武汉）股份有限公司 | A kind of certain kind of berries cherry extracts the formula and preparation method of tea |
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Application publication date: 20130327 |