CN106578193A - Rice-flavor carbonated tea and preparation method thereof - Google Patents

Abstract

The invention discloses rice-flavor carbonated tea. The rice-flavor carbonated tea is prepared from, by weight, 200-210 parts of tea leaves, 20-22 parts of sticky rice, 2-3 parts of olive oil, 0.5-0.6 part of lactobacillus, 2-3 parts of gynostemma pentaphylla, 3-4 parts of rhizoma polygonati, 1-2 parts of rhizoma atractylodis macrocephalae, 20-21 parts of fructose, 100-110 parts of white granulated sugar, 2-3 parts of activated carbon and 2-3 parts of citric acid. The carbonated tea is sour, sweet and harmonious in taste, yellow bright in color and luster and rich and harmonious in fragrance. The tea leaves are extracted by the addition of cellulase so as to improve the content of polyphenol in extraction liquid, and the added fructose can be bonded with polyphenol to form glycosylated polyphenol, so that the formation of tea cream is reduced. In addition, the carbonated tea contains a variety of Chinese herbal medicines and has the function of tonifying the spleen.

Description

A kind of rice perfume carbonic acid tea and preparation method thereof

Technical field

The present invention relates to food processing technology field, more particularly to a kind of rice perfume carbonic acid tea and preparation method thereof.

Background technology

With the raising of living standards of the people, the ancient method of drinking tea that brews has not adapted to allegro modern life Living, tea beverage arises at the historic moment.And the intrinsic propestieses of oneself uniqueness that soda pop does not all have with other beverages：Relieve summer heat, quench one's thirst, Stop mouth, cooling etc..During the broiling summer, one bottle of iced soda water is drunk, cooling of relieving summer heat can be made one really, and had a kind of ineffable Comfortable sensation, the physiological need of people can be met, this function is that other any beverages can not replace.In the market The plate and species of soda pop is innumerable, but kind is but very dull, nothing more than various fruity soda pops.Soda pop is big Power develops, and should also constantly develop and develop new product, health beverage, new beverage and soda pop can be combined, Health beverage containing vapour etc. is made, so can both make consumer taste new product, soda pop uniqueness can be enjoyed again Stop mouth, expelling summer-heat, cooling taste, while also be rich in nutrition, it is with health role.Water, syrup, acidic flavoring agent etc. are added in millet paste Jing after seasoning, be filled with carbon dioxide, it in addition to the general composition containing soda pop, also containing many plant teas it is effective into Point.Due to containing carbon dioxide in tea, tea beverage flavor protrusion, mouthfeel can be made strong, refrigerant pleasant sensation is made one. Therefore, the tea beverage with soda pop taste is developed, is had broad application prospects.

The content of the invention

The object of the invention is exactly for the defect for making up prior art, there is provided a kind of rice perfume carbonic acid tea and preparation method thereof.

The present invention is achieved by the following technical solutions：

A kind of rice perfume carbonic acid tea, is prepared by the raw materials in：

Folium Camelliae sinensis 200-210, Oryza glutinosa 20-22, olive oil 2-3, lactic acid bacteria 0.5-0.6, Herb Gynostemmae Pentaphylli 2-3, Rhizoma Polygonati 3-4, Rhizoma Atractylodis Macrocephalae 1-2, Fructose 20-21, white sugar 100-110, activated carbon 2-3, citric acid 2-3.

The preparation method of described rice perfume carbonic acid tea, comprises the following steps：

（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes Herba Cistanches, Semen Cassiae, Fructus Momordicae, filter cleaner collects filtrate；

（2）The water of Folium Camelliae sinensis plus 15-16 times is extracted into 10-15 minutes at 70-75 DEG C, Fructose is added, is sufficiently stirred for, centrifugation Gained tea extraction liquid was entered into duplex strainer afterwards, then Jing heat-exchangerss of the plate type were cooled to 25 DEG C, carried out ultrafiltration, obtained tea juice；

（3）The white sugar heated and stirred at 100 DEG C that adds water is configured to into the syrup that concentration is 83%, activated carbon is subsequently adding 80 15 minutes are incubated at DEG C, then Jing is filtered, deaerate to obtain syrup；

（4）Oryza glutinosa and mixed with olive oil are entered into pot, is discharged after being stir-fried by a small fire, plus 2-3 times of water is beaten, and accesses lactic acid bacteria, in 35- 36 DEG C of bottom fermentation 2-3 hours, filter cleaner collect filtrate；

（5）By step（2）Gained tea juice supersound process 5 minutes under conditions of ultrasonic power is 200W, then with step（1）、 （3）、（4）Resulting material mixes, and adds one times of pure water mix homogeneously, adds leftover materials, be cooled to 4 DEG C, Carbonating is carried out under 0.441MPa, is obtained final product.

It is an advantage of the invention that：The sour-sweet coordination of carbonic acid tea flavour of the application, bright yellow color gives off a strong fragrance, coordinates, and tea Leaf addition cellulase extracts the polyphenol content that can be improved in extract, and the Fructose of addition can combine to form sugar with tea polyphenols Base tea polyphenols, be effectively reduced tea polyphenols self combine and and caffeine combination, reduce tea cream formation, use white sand Syrup prepared by sugar can reduce the impact of its color and luster to the application Jing after activated carbon adsorption decolouring, contain egg in the extract of Folium Camelliae sinensis White matter, can form precipitation in acid condition, and tea extraction liquid can improve protein in acid condition through supersound process Dissolubility, additionally, the application contains various Chinese herbal medicine, has functions that spleen invigorating.

Specific embodiment

A kind of rice perfume carbonic acid tea, by following weight portion（Kilogram）Raw material make：

Folium Camelliae sinensis 200, Oryza glutinosa 20, olive oil 2, lactic acid bacteria 0.5, Herb Gynostemmae Pentaphylli 2, Rhizoma Polygonati 3, the Rhizoma Atractylodis Macrocephalae 1, it is Fructose 20, white sugar 100, living Property charcoal 2, citric acid 2.

The preparation method of described rice perfume carbonic acid tea, comprises the following steps：

（1）5 times of water is added to be cooked by slow fire 40 minutes Herba Cistanches, Semen Cassiae, Fructus Momordicae, filter cleaner collects filtrate；

（2）The water of Folium Camelliae sinensis plus 15 times is extracted 10 minutes at 70 DEG C, Fructose is added, is sufficiently stirred for, by gained after centrifugation Tea extraction liquid entered duplex strainer, then Jing heat-exchangerss of the plate type are cooled to 25 DEG C, carry out ultrafiltration, obtain tea juice；

（3）The white sugar heated and stirred at 100 DEG C that adds water is configured to into the syrup that concentration is 83%, activated carbon is subsequently adding 80 15 minutes are incubated at DEG C, then Jing is filtered, deaerate to obtain syrup；

（4）Oryza glutinosa and mixed with olive oil are entered into pot, is discharged after being stir-fried by a small fire, plus 2 times of water is beaten, and accesses lactic acid bacteria, at 35 DEG C Bottom fermentation 2 hours, filter cleaner collect filtrate；

（5）By step（2）Gained tea juice supersound process 5 minutes under conditions of ultrasonic power is 200W, then with step（1）、 （3）、（4）Resulting material mixes, and adds one times of pure water mix homogeneously, adds leftover materials, be cooled to 4 DEG C, Carbonating is carried out under 0.441MPa, is obtained final product.

Claims (2)

1. a kind of rice perfume carbonic acid tea, it is characterised in that be prepared by the raw materials in：

Folium Camelliae sinensis 200-210, Oryza glutinosa 20-22, olive oil 2-3, lactic acid bacteria 0.5-0.6, Herb Gynostemmae Pentaphylli 2-3, Rhizoma Polygonati 3-4, Rhizoma Atractylodis Macrocephalae 1-2, Fructose 20-21, white sugar 100-110, activated carbon 2-3, citric acid 2-3.

2. the preparation method of rice according to claim 1 perfume carbonic acid tea, it is characterised in that comprise the following steps：

（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes Herba Cistanches, Semen Cassiae, Fructus Momordicae, filter cleaner collects filtrate；

（2）The water of Folium Camelliae sinensis plus 15-16 times is extracted into 10-15 minutes at 70-75 DEG C, Fructose is added, is sufficiently stirred for, centrifugation Gained tea extraction liquid was entered into duplex strainer afterwards, then Jing heat-exchangerss of the plate type were cooled to 25 DEG C, carried out ultrafiltration, obtained tea juice；

（3）The white sugar heated and stirred at 100 DEG C that adds water is configured to into the syrup that concentration is 83%, activated carbon is subsequently adding 80 15 minutes are incubated at DEG C, then Jing is filtered, deaerate to obtain syrup；

（4）Oryza glutinosa and mixed with olive oil are entered into pot, is discharged after being stir-fried by a small fire, plus 2-3 times of water is beaten, and accesses lactic acid bacteria, in 35- 36 DEG C of bottom fermentation 2-3 hours, filter cleaner collect filtrate；

（5）By step（2）Gained tea juice supersound process 5 minutes under conditions of ultrasonic power is 200W, then with step（1）、 （3）、（4）Resulting material mixes, and adds one times of pure water mix homogeneously, adds leftover materials, be cooled to 4 DEG C, Carbonating is carried out under 0.441MPa, is obtained final product.