CN103749787A - Coconut juice fruit tea and preparation method thereof - Google Patents
Coconut juice fruit tea and preparation method thereof Download PDFInfo
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- CN103749787A CN103749787A CN201410044417.8A CN201410044417A CN103749787A CN 103749787 A CN103749787 A CN 103749787A CN 201410044417 A CN201410044417 A CN 201410044417A CN 103749787 A CN103749787 A CN 103749787A
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Abstract
The invention discloses coconut juice fruit tea and a preparation method thereof. The coconut juice fruit tea comprises the following raw materials: 25%-30% of concentrated coconut milk, 10%-15% of red tea, 15%-20% of white granulated sugar, 0.2%-0.25% of beta-cyclodextrine, 2%-5% of fructose, 1%-2% of sorbitol, 0.02%-0.025% of an emulsifier, 0.02%-0.025% of a stabilizer and a proper amount of cream essence and drinking water. The preparation method comprises the following steps: diluting the concentrated coconut milk, stirring at a high speed, adding the emulsifier and the stabilizer, filtering, and homogenizing to obtain coconut milk for standby; extracting the red tea, and finely filtering to obtain red tea leaching liquid for standby; blending, homogenizing, filling, sealing, and sterilizing to obtain a finished product, wherein the concentrated coconut milk used as a semi-finished raw material is obtained by performing processes such as low-temperature vacuum concentration on raw coconut milk. The red tea is rich in nutrient substances such as proteins and vitamins, is fragrant and pleasant in tea soup, and has not only the effects of refreshing the brain, removing fatigue, producing saliva, slaking thirst and the like but also the treatment effects of diminishing inflammation, resisting bacteria, reducing blood fat, blood sugar and blood pressure, resisting ageing, resisting radiation, resisting cancers and the like.
Description
Technical field
The present invention relates to food processing field, particularly be the preparation method of a kind of Coconut Juice fruit tea.
Background technology
Coconut is a kind of typical tropical fruit (tree), and its pulp is rich in the multiple needed by human nutriments such as protein, fat, carbohydrate, mineral matter, amino acid, vitamin.Coconut meat obtains coconut Normal juice after chopping, squeezing.Coconut Normal juice obtain the concentrated coconut palm slurry using as raw material semi-finished product through PROCESS FOR TREATMENT such as cryogenic vacuum concentrate.Black tea contains abundant nutriment, as protein, vitamin etc., its millet paste good smell, not only have refresh oneself, restoring consciouness, elimination fatigue, the effect such as promote the production of body fluid to quench thirst, also have anti-inflammatory, antibacterial, reduce blood fat, blood sugar and blood pressure, anti-ageing, radioresistance, the curative effect such as anticancer.
Summary of the invention
A kind of Coconut Juice fruit tea the object of this invention is to provide and preparation method thereof, the Coconut Juice fruit tea that this method is made, light brown, the solidifying wadding of fat-free and solid impurity exists, mellow and full tastes of entrance U.S., the abundant and delicate fragrance with tea of coconut palm fragrance, aftertaste is strong, free from extraneous odour.
A kind of Coconut Juice fruit tea provided by the invention, its raw material is comprised of the component of following percentage by weight:
Concentrated coconut palm slurry: 25～30%;
Black tea: 10～15%;
White granulated sugar: 15～20%;
Cycloheptaamylose: 0.2～0.25%;
Fructose: 2～5%;
D-sorbite: 1～2%;
Emulsifying agent: 0.02～0.025%;
Stabilizing agent: 0.02～0.025%;
Butter essence: appropriate;
Drinking water: surplus;
Each component sum is 100% above, it is characterized in that: in above-mentioned batching, be added with 25～30% concentrated coconut palm slurries, 10～15% black tea.
The invention also discloses the production method of this Coconut Juice fruit tea, it comprises following step:
Technological process:
Concentrated coconut palm slurry → dilution → high-speed stirred → emulsifying agent, stabilizing agent → filtration → homogeneous → Coconut Juice (standby);
Black tea → lixiviate → secondary filter → black tea leachate (standby);
Allotment → homogeneous → filling → sealing → sterilization → finished product.
1, the dilution of concentrated coconut palm slurry: with 75 ℃ of hot water dilutions, the ratio of Concentrated coconut juice and water is 1:25.
2, the processing of additive: emulsifying agent, stabilizing agent are poured in 90 ℃ of hot water, and 1200 revs/min of high-speed stirred are standby after 2 minutes.
3, the lixiviate of black tea leachate: the ratio of black tea and water is 1:80, adopts deionized water lixiviate, adds 0.5% cycloheptaamylose in the water having heated, and extraction temperature is 85 ℃, and the time is 6 minutes.
4, the essence of black tea leachate filter: keep tea liquid temp more than 70 ℃, then add 2.0% fructose, 1.0% D-sorbite, can suppress the generation of tea liquid " cold muddiness ".With yarn core funnel suction filtration, obtain black tea leachate.
5, homogeneous: will concentrate coconut palm slurry dilution, adding operating pressure after stabilizing agent, emulsifying agent is 25 MPas; Homogeneous after Coconut Juice and black tea mixing preparation, operating pressure is 20 MPas.Feed temperature all must not be lower than 50 ℃.
6, tinning, sterilization: material is adopted the operation of carrying out in two ways subsequent handling after homogeneous:
A. for the higher tinuous production of automaticity, first sterile filling, sealing after the sterilizing of ultra high temperature short time sterilization equipment;
B. for the mode of production that adopts glass bottle packaging, adopt sterilization in 121 ℃/15 minutes after filling and sealing, intensification and temperature fall time shorten as far as possible, the generation of pre-explosion-proof bottle and jumping lid.
The specific embodiment
Embodiment
Take concentrated coconut palm and starch 30 g, black tea 15 g, white granulated sugar 15 g, cycloheptaamylose 0.2 g, fructose 2 g, D-sorbite 1 g, emulsifying agent 0.02 g, stabilizing agent 0.02 g, butter essence 0.001 g; Drinking water 36.759 g.First with 75 ℃ of hot water dilutions, the ratio of Concentrated coconut juice and water is 1:25, and emulsifying agent, stabilizing agent are poured in 90 ℃ of hot water, and 1200 revs/min of high-speed stirred are standby after 2 minutes; The ratio of black tea and water is 1:80, adopts deionized water lixiviate, adds 0.5% cycloheptaamylose in the water having heated, and extraction temperature is 85 ℃, and the time is 6 minutes; Keep tea liquid temp more than 70 ℃, then add 2.0% fructose, 1.0% D-sorbite, can suppress the generation of tea liquid " cold muddiness ".With yarn core funnel suction filtration, obtain black tea leachate; To concentrate coconut palm slurry dilution, adding operating pressure after stabilizing agent, emulsifying agent is 25 MPas; Homogeneous after Coconut Juice and black tea mixing preparation, operating pressure is 20 MPas, feed temperature all must not be lower than 50 ℃; For the higher tinuous production of automaticity, first sterile filling, sealing after the sterilizing of ultra high temperature short time sterilization equipment; For the mode of production that adopts glass bottle packaging, after filling and sealing, adopt sterilization in 121 ℃/15 minutes, intensification and temperature fall time shorten as far as possible, the generation of pre-explosion-proof bottle and jumping lid.
Claims (4)
1. a Coconut Juice fruit tea, is comprised of the raw material of following percentage by weight:
Concentrated coconut palm slurry: 25～30%; Black tea: 10～15%; White granulated sugar: 15～20%; Cycloheptaamylose: 0.2～0.25%; Fructose: 2～5%; D-sorbite: 1～2%; Emulsifying agent: 0.02～0.025%; Stabilizing agent: 0.02～0.025%; Butter essence: appropriate; Drinking water: surplus; Each component sum is 100% above,
It is characterized in that: in above-mentioned batching, be added with 25～30% concentrated coconut palm slurries, 10～15% black tea.
2. a Coconut Juice fruit tea preparation method, comprises the following steps:
The dilution of a, concentrated coconut palm slurry: with 75 ℃ of hot water dilutions, the ratio of Concentrated coconut juice and water is 1:25;
The processing of b, additive: emulsifying agent, stabilizing agent are poured in 90 ℃ of hot water, and 1200 revs/min of high-speed stirred are standby after 2 minutes;
The lixiviate of c, black tea leachate: the ratio of black tea and water is 1:80, adopts deionized water lixiviate, adds 0.5% cycloheptaamylose in the water having heated, and extraction temperature is 85 ℃, and the time is 6 minutes;
The essence filter of d, black tea leachate: keep tea liquid temp more than 70 ℃, then add 2.0% fructose, 1.0% D-sorbite, can suppress the generation of tea liquid " cold muddiness ", with yarn core funnel suction filtration, obtains black tea leachate;
E, homogeneous: will concentrate coconut palm slurry dilution, adding operating pressure after stabilizing agent, emulsifying agent is 25 MPas; Homogeneous after Coconut Juice and black tea mixing preparation, operating pressure is 20 MPas, feed temperature all must not be lower than 50 ℃;
F, tinning, sterilization: material is adopted the operation of carrying out in two ways subsequent handling after homogeneous:
For the higher tinuous production of automaticity, first sterile filling, sealing after the sterilizing of ultra high temperature short time sterilization equipment;
For the mode of production that adopts glass bottle packaging, after filling and sealing, adopt sterilization in 121 ℃/15 minutes, intensification and temperature fall time shorten as far as possible, the generation of pre-explosion-proof bottle and jumping lid.
3. Coconut Juice fruit tea preparation method according to claim 2, is characterized in that: the ratio of black tea and water is 1:80, adopts deionized water lixiviate, adds 0.5% cycloheptaamylose in the water having heated, and extraction temperature is 85 ℃, and the time is 6 minutes.
4. Coconut Juice fruit tea preparation method according to claim 2, is characterized in that: will concentrate coconut palm slurry dilution, adding operating pressure after stabilizing agent, emulsifying agent is 25 MPas; Homogeneous after Coconut Juice and black tea mixing preparation, operating pressure is 20 MPas, temperature 50 C.
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| CN201410044417.8A CN103749787A (en) | 2014-02-06 | 2014-02-06 | Coconut juice fruit tea and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106705A (en) * | 2014-06-19 | 2014-10-22 | 芜湖市好亦快食品有限公司三山分公司 | Coconut fragrance honey tea powder and processing method thereof |
| CN106665961A (en) * | 2017-02-17 | 2017-05-17 | 邵妮娅 | Skin-beautifying black tea |
| CN108157516A (en) * | 2018-01-19 | 2018-06-15 | 安徽椰芝岛食品有限公司 | A kind of coconut milk manufacture craft rich in a variety of needed by human body trace element |
| CN112868840A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Preparation method of double-fermentation coconut milk tea beverage |
| CN114982829A (en) * | 2022-06-28 | 2022-09-02 | 恒枫食品科技有限公司 | Coconut-based tea beverage and preparation method thereof |
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| CN1269149A (en) * | 1999-04-04 | 2000-10-11 | 鲁兴福 | Instant tea, tea cola, tasy tea and health and produced by crushing tea into fine powder |
| CN101390638A (en) * | 2008-11-18 | 2009-03-25 | 熊旭华 | Coconut milk tea and preparation method thereof |
| CN102885153A (en) * | 2012-10-30 | 2013-01-23 | 陈志冲 | Pawpaw and coconut milk tea and preparation method thereof |
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2014
- 2014-02-06 CN CN201410044417.8A patent/CN103749787A/en active Pending
Patent Citations (3)
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| CN1269149A (en) * | 1999-04-04 | 2000-10-11 | 鲁兴福 | Instant tea, tea cola, tasy tea and health and produced by crushing tea into fine powder |
| CN101390638A (en) * | 2008-11-18 | 2009-03-25 | 熊旭华 | Coconut milk tea and preparation method thereof |
| CN102885153A (en) * | 2012-10-30 | 2013-01-23 | 陈志冲 | Pawpaw and coconut milk tea and preparation method thereof |
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| 梁焱等: "椰汁茶复合饮料的开发", 《食品工业科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106705A (en) * | 2014-06-19 | 2014-10-22 | 芜湖市好亦快食品有限公司三山分公司 | Coconut fragrance honey tea powder and processing method thereof |
| CN106665961A (en) * | 2017-02-17 | 2017-05-17 | 邵妮娅 | Skin-beautifying black tea |
| CN108157516A (en) * | 2018-01-19 | 2018-06-15 | 安徽椰芝岛食品有限公司 | A kind of coconut milk manufacture craft rich in a variety of needed by human body trace element |
| CN112868840A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Preparation method of double-fermentation coconut milk tea beverage |
| CN114982829A (en) * | 2022-06-28 | 2022-09-02 | 恒枫食品科技有限公司 | Coconut-based tea beverage and preparation method thereof |
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Application publication date: 20140430 |