CN106387182A - Tea flower beverage and preparation method thereof - Google Patents
Tea flower beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106387182A CN106387182A CN201610786615.0A CN201610786615A CN106387182A CN 106387182 A CN106387182 A CN 106387182A CN 201610786615 A CN201610786615 A CN 201610786615A CN 106387182 A CN106387182 A CN 106387182A
- Authority
- CN
- China
- Prior art keywords
- tea
- filtrate
- flower
- concentrate
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a tea flower beverage and a preparation method thereof. The tea flower beverage is characterized in that every 100 parts of the beverage is made from the following raw materials in parts by weight: 5-10 parts of tea flowers, 0.015-0.03 part of sodium D-erythorbate, 0.05-0.1 part of sodium bicarbonate and the balance water. The preparation method mainly comprises the two steps of making a tea concentrate and making the tea beverage. The reasonable preparation method is adopted, so that the original taste of the tea flowers is maintained.
Description
Technical field
The invention belongs to tea beverage preparation field, more particularly, to a kind of tea tree flower beverage and preparation method.
Background technology
Tea tree is to harvest the industrial crops based on fresh leaf, but in the manhood, reproduction is very vigorous.A very long time, people
Simply pluck the fresh tender leaf tea making of tea tree, but for flower, be allowed to run its course.Tea Flower component content has solution
The effects such as malicious, antibacterial, hypoglycemic, anti-aging, cancer-resisting and strengthen immunity, its protein, tea polysaccharide, Tea Polyphenols, activity
Polyphenoils exceeds allied substances content in tealeaves, and residues of pesticides and content of beary metal are less than EU criteria.Tea Flower is one
Plant high-quality protein nutritive source.Before a lot of years, Tea Flower is ignored by people always.
Living standard improves constantly, and the quality of life of people requires also more and more higher, and Tea Flower also begins to by people's
Favor, but seldom there is a kind of beverage that Tea Flower can be kept genuine at present.
Content of the invention
The present invention provides a kind of tea tree flower beverage of the former local flavor that can keep tea tree flower beverage and preparation method.
The technical solution used in the present invention is as follows：
A kind of tea tree flower beverage and preparation method, comprise the following steps：
The first step, makes tea concentrate：Selection, chooses Meng Ding mountain Tea Flower as raw material；Soak, using tea than water be 1:
40-1:50 mass ratio, using 70 DEG C -80 DEG C of water bath with thermostatic control, soak time is 6min-10min, carries out every 1min simultaneously
Rock；Cooling, tea is placed in cooling 20min-30min in cold tank storage condition；Separate, be centrifuged in centrifuge, turn
Fast 1000-1500r/min, is centrifuged 10-15min, obtains centrifugate；Concentrate, centrifugate is concentrated, using ultrafiltration permeable membrane
Centrifugate is concentrated, temperature control obtains concentrate at 20-30 DEG C；Cooling, concentrate is placed in cold in 15 DEG C of freezer
Freeze standby；
Second step, manufactures tea beverage：Thaw, thaw in the water bath with thermostatic control concentrate after freezing being put into 40-50 DEG C
20min；Allotment concentrate：Water is 1:40-1:50 mass ratio, then this mixing liquid is filtered with 400 mesh screens, obtain filtrate
One, the 0.015-0.03%D- iso-ascorbic acid sodium after being pre-dissolved is mixed with filtrate one, obtains filtrate two, then with 400 mesh screens
Filter, obtain filtrate three, the 0.05%-0.15% sodium acid carbonate after being pre-dissolved is mixed with filtrate three, obtains filtrate four；Sterilization,
Using 120-125 DEG C to filtrate four, process 35-40s；At a temperature of 70-80 DEG C, the filtrate four after sterilization processing is put into storage
In container；Sealing.
Specifically, the PH of water is more than or equal to 6.7.
Specifically, described Tea Flower selects the complete dried flower of flower pattern.
In sum, due to employing technique scheme, the invention has the beneficial effects as follows：
Using rational preparation method, keep the original flavor road of tea；In tea beverage introduce Tea Flower, increase tea beverage can
Dissolubility sugar, increases the fragrance of tea beverage simultaneously.
Specific embodiment
Embodiment 1
A kind of tea tree flower beverage and preparation method, comprise the following steps：
The first step, makes tea concentrate：Selection, the Tea Flower choosing Meng Ding mountain is as raw material, specifically, described Tea Flower
From the dried flower that flower pattern is complete；Soak, using tea than water be 1: 40-1: 50 mass ratio, using 70 DEG C -80 DEG C of thermostatted water
Bath, soak time is 6min-10min, is rocked every 1min simultaneously；Cooling, tea is placed in cold in cold tank storage condition
But 20min-30min；Separate, be centrifuged in centrifuge, rotating speed 1000-1500r/min, be centrifuged 10-15min, obtain from
Heart liquid；Concentrate, centrifugate is concentrated, using ultrafiltration permeable membrane, centrifugate is concentrated, temperature control obtains at 20-30 DEG C
To concentrate；Cooling, concentrate is placed in freeze in 15 DEG C of freezer standby；
Second step, manufactures tea beverage：Thaw, thaw in the water bath with thermostatic control concentrate after freezing being put into 40-50 DEG C
20min；Allotment concentrate：Water is 1: 40-1: 50 mass ratio, then this mixing liquid is filtered with 400 mesh screens, obtains filtrate
One, the 0.015-0.03%D- iso-ascorbic acid sodium after being pre-dissolved is mixed with filtrate one, obtains filtrate two, then with 400 mesh screens
Filter, obtain filtrate three, the 0.05%-0.15% sodium acid carbonate after being pre-dissolved is mixed with filtrate three, obtains filtrate four；Sterilization,
Using 120-125 DEG C to filtrate four, process 35-40s；At a temperature of 70-80 DEG C, the filtrate four after sterilization processing is put into storage
In container；Sealing.
Specifically, the PH of water is more than or equal to 6.7.
The various nutrient contents of the beverage preparing are as follows：
| Project | Every 100 milliliters (ml) | Nutrition reference value |
| Energy | 0 | 0% |
| Protein | 0 | 0% |
| Fat | 0 | 0% |
| Carbohydrate | 0 | 0% |
| Sugar | 5.0-10 | 5%-10% |
| Sodium | 0.4-0.5 | 0.4%-0.5% |
All features disclosed in this specification, in addition to mutually exclusive feature and/or step, all can be with any
Mode combines.
Claims (4)
1. a kind of tea tree flower beverage is it is characterised in that every 100 portions of beverages are made up of the raw material of following weight portion：
.
2. a kind of Tea Flower method for preparing beverage is it is characterised in that comprise the following steps：
The first step, makes tea concentrate：Selection, chooses Meng Ding mountain Tea Flower according to as raw material；Soak, using tea than water be 1:
40-1:50 mass ratio, using 70 DEG C -80 DEG C of water bath with thermostatic control, soak time is 6min-10min, carries out every 1min simultaneously
Rock；Cooling, tea is placed in cooling 20min-30min in cold tank storage condition；Separate, be centrifuged in centrifuge, turn
Fast 1000-1500r/min, is centrifuged 10-15min, obtains centrifugate；Concentrate, centrifugate is concentrated, using ultrafiltration permeable membrane
Centrifugate is concentrated, temperature control obtains concentrate at 20-30 DEG C；Cooling, concentrate is placed in cold in 15 DEG C of freezer
Freeze standby；
Second step, manufactures tea beverage：Thaw, the concentrate after freezing is put into defrosting 20min in 40-50 DEG C of water bath with thermostatic control；
Allotment concentrate：Water is 1:40-1:50 mass ratio, then this mixing liquid is filtered with 400 mesh screens, obtain filtrate one, will be pre-
0.015-0.03%D- iso-ascorbic acid sodium after molten is mixed with filtrate one, obtains filtrate two, then is filtered with 400 mesh screens, obtains
Filtrate three, the 0.05%-0.15% sodium acid carbonate after being pre-dissolved is mixed with filtrate three, obtains filtrate four；Sterilization, using 120-
125 DEG C, to filtrate four, process 35-40s；At a temperature of 70-80 DEG C, the filtrate four after sterilization processing is put in storage container；Envelope
Mouthful.
3. as claimed in claim 1 a kind of Tea Flower method for preparing beverage it is characterised in that water PH be more than or equal to 6.7.
4. as claimed in claim 1 a kind of Tea Flower method for preparing beverage it is characterised in that described Tea Flower select flower pattern complete
Whole dried flower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610786615.0A CN106387182A (en) | 2016-08-31 | 2016-08-31 | Tea flower beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610786615.0A CN106387182A (en) | 2016-08-31 | 2016-08-31 | Tea flower beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387182A true CN106387182A (en) | 2017-02-15 |
Family
ID=58000406
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610786615.0A Pending CN106387182A (en) | 2016-08-31 | 2016-08-31 | Tea flower beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387182A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397100A (en) * | 2017-08-15 | 2017-11-28 | 湄潭县京贵茶树花产业发展有限公司 | A kind of tea tree flower beverage |
| CN107495370A (en) * | 2017-08-31 | 2017-12-22 | 湄潭县京贵茶树花产业发展有限公司 | The extracting method of active ingredient in Tea Flower |
| CN109566815A (en) * | 2019-01-18 | 2019-04-05 | 浙江茶语生物科技有限公司 | A kind of preparation method of stable state water-soluble white tea flower beverage |
| CN112006200A (en) * | 2020-09-03 | 2020-12-01 | 彭加林 | Tea flower beverage |
-
2016
- 2016-08-31 CN CN201610786615.0A patent/CN106387182A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 姜绍通等: "基于膜分离的茶多酚绿色制备方法研究", 《食品科技》 * |
| 赵旭等: "茶树花冰茶的研制", 《安徽农业科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397100A (en) * | 2017-08-15 | 2017-11-28 | 湄潭县京贵茶树花产业发展有限公司 | A kind of tea tree flower beverage |
| CN107495370A (en) * | 2017-08-31 | 2017-12-22 | 湄潭县京贵茶树花产业发展有限公司 | The extracting method of active ingredient in Tea Flower |
| CN109566815A (en) * | 2019-01-18 | 2019-04-05 | 浙江茶语生物科技有限公司 | A kind of preparation method of stable state water-soluble white tea flower beverage |
| CN112006200A (en) * | 2020-09-03 | 2020-12-01 | 彭加林 | Tea flower beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105747166A (en) | Hawthorn jam for promoting digestion and lowering lipid | |
| CN106387182A (en) | Tea flower beverage and preparation method thereof | |
| CN104664384A (en) | Preparation method and application of black garlic fermentation liquid | |
| CN105272384B (en) | A kind of nutrient solution and its application process | |
| CN103834527A (en) | Production method of litchi brandy | |
| CN107183148A (en) | A kind of preparation method of dried persimmon | |
| CN102613464B (en) | Mushroom and chicken porridge and preparation method thereof | |
| CN104770696B (en) | A kind of blue or green leaf mustard fast fermentation method | |
| CN102643728A (en) | Blueberry dry wine and preparation method thereof | |
| CN102146331B (en) | Method for producing Malus micromalus Makino wine | |
| CN104171066A (en) | Rock tea | |
| CN103749911A (en) | Tea flavored preserved honey pomelo and making method thereof | |
| CN104905096A (en) | Skin beautifying donkey-hide gelatin full pear jam and preparation method thereof | |
| CN110604282A (en) | Coconut juice mushroom soup hotpot condiment and preparation method thereof | |
| CN106387173A (en) | Tea flower and black tea beverage and preparation method thereof | |
| CN102106529A (en) | Method for producing nutritional flavoring juice by using low-salt salted bittern of preserved vegetables | |
| CN101664072B (en) | Milk film and production method thereof | |
| CN109601944A (en) | Hide chicken soup drink and preparation method thereof | |
| CN105248832B (en) | A method of extracting ferritin from spinach | |
| CN104312833A (en) | Red date-cistanche wine | |
| CN104351899A (en) | Collybia albuminosa beverage and preparation method thereof | |
| KR101568756B1 (en) | Process for producing arrowroot drink | |
| CN104366163A (en) | Processing method of nutritional juice for pickling potherb mustard | |
| CN106387174A (en) | Tea flower and white tea drink and preparation method thereof | |
| CN107259469A (en) | A kind of high-quality cornel fruit jam |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170215 |
|
| RJ01 | Rejection of invention patent application after publication |