CN106720677A - It is a kind of can preventing cold carbonic acid tea and preparation method thereof - Google Patents

Abstract

The invention discloses it is a kind of can preventing cold carbonic acid tea, be made from the following raw materials in parts by weight：Tealeaves 200 210, garlic 20 22, rice vinegar 67, Radix Isatidis 12, dandelion 34, radix bupleuri 23, Radix Glycyrrhizae 12, fructose 20 21, white granulated sugar 100 110, activated carbon 23, citric acid 23.The carbonic acid sour-sweet coordination of tea flavour of the application, bright yellow color, give off a strong fragrance, coordinate, and tealeaves addition cellulase extracts the polyphenol content that can be improved in extract, the fructose of addition can combine to form glycosylation Tea Polyphenols with Tea Polyphenols, reduce the formation of tea cream, in addition, the application contains various Chinese herbal medicines, and having functions that can preventing cold.

Description

It is a kind of can preventing cold carbonic acid tea and preparation method thereof

Technical field

The present invention relates to food processing technology field, more particularly to it is a kind of can preventing cold carbonic acid tea and its preparation side Method.

Background technology

With the improvement of people's living standards, the ancient method of drinking tea that brews has not adapted to allegro modern life Living, tea beverage arises at the historic moment.And soda has the intrinsic propesties of oneself all no uniqueness of 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 have a kind of ineffable Comfortable sensation, the physiological requirements of people can be met, this function is that other any beverages to be replaced.In the market The plate and species of soda are innumerable, but kind is but very dull, nothing more than various fruity carbonated drinks.Soda is big Power develops, and should also constantly develop and develop new product, health drink, new beverage and soda can be combined, Health drink containing vapour etc. is made, consumer is tasted new product, soda uniqueness can be enjoyed again Stop mouth, relieving summer-heat, cooling taste, while also be rich in nutrition, it is with health role.Water, syrup, acid etc. are added in millet paste After through seasoning, be filled with carbon dioxide, it in addition to the general composition containing soda, 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, make one refrigerant pleasant sensation. Therefore, the tea beverage with soda taste is developed, is had broad application prospects.

The content of the invention

The object of the invention is exactly to make up the defect of prior art, there is provided it is a kind of can preventing cold carbonic acid tea and its system Preparation Method.

The present invention is achieved by the following technical solutions：

It is a kind of can preventing cold carbonic acid tea, be made from the following raw materials in parts by weight：

Tealeaves 200-210, garlic 20-22, rice vinegar 6-7, Radix Isatidis 1-2, dandelion 3-4, radix bupleuri 2-3, Radix Glycyrrhizae 1-2, fructose 20- 21st, white granulated sugar 100-110, activated carbon 2-3, citric acid 2-3.

It is described can preventing cold carbonic acid tea preparation method, comprise the following steps：

（1）The water that Radix Isatidis, dandelion, radix bupleuri, Radix Glycyrrhizae add 5-6 times is cooked by slow fire 40-50 minutes, filter cleaner, collects filter Liquid；

（2）Tealeaves plus 15-16 times of water are extracted 10-15 minutes at 70-75 DEG C, fructose is added, is sufficiently stirred for, centrifugation Gained tea extraction liquid is entered into duplex strainer afterwards, then 25 DEG C were cooled to through heat-exchangers of the plate type, carried out ultrafiltration, obtain tea juice；

（3）The white granulated sugar heating stirring at 100 DEG C that adds water is configured to the syrup that concentration is 83%, activated carbon is subsequently adding 80 15 minutes are incubated at DEG C, then through the syrup that filters, deaerates and to obtain；

（4）By garlic with rice vinegar sealed pickling 10-12 hours, squeeze the juice, obtain garlic juice；

（5）By step（2）Gained tea juice ultrasonic power be 200W under conditions of ultrasonically treated 5 minutes, then with step（1）、 （3）、（4）Resulting material mixes, and adds one times of pure water to be well mixed, and adds leftover materials, is cooled to 4 DEG C, It is carbonated under 0.441MPa, is obtained final product.

It is an advantage of the invention that：The carbonic acid sour-sweet coordination of 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 influence of its color and luster to the application after being decolourized through charcoal absorption, egg is contained in the extract of tealeaves White matter, can form precipitation in acid condition, and tea extraction liquid improves protein in acid condition by ultrasonically treated Solubility, additionally, the application contains various Chinese herbal medicines, has functions that preventing cold.

Specific embodiment

It is a kind of can preventing cold carbonic acid tea, by following weight portion（Kilogram）Raw material be made：

Tealeaves 200, garlic 20, rice vinegar 6, Radix Isatidis 1, dandelion 3, radix bupleuri 2, Radix Glycyrrhizae 1, fructose 20, white granulated sugar 100, activated carbon 2nd, citric acid 2.

It is described can preventing cold carbonic acid tea preparation method, comprise the following steps：

（1）The water that Radix Isatidis, dandelion, radix bupleuri, Radix Glycyrrhizae add 5 times is cooked by slow fire 40 minutes, filter cleaner, collects filtrate；

（2）Tealeaves plus 15 times of water are 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 was cooled to 25 DEG C through heat-exchangers of the plate type, carried out ultrafiltration, obtained tea juice；

（3）The white granulated sugar heating stirring at 100 DEG C that adds water is configured to the syrup that concentration is 83%, activated carbon is subsequently adding 80 15 minutes are incubated at DEG C, then through the syrup that filters, deaerates and to obtain；

（4）By garlic with rice vinegar sealed pickling 10 hours, squeeze the juice, obtain garlic juice；

（5）By step（2）Gained tea juice ultrasonic power be 200W under conditions of ultrasonically treated 5 minutes, then with step（1）、 （3）、（4）Resulting material mixes, and adds one times of pure water to be well mixed, and adds leftover materials, is cooled to 4 DEG C, It is carbonated under 0.441MPa, is obtained final product.

Claims (2)

1. it is a kind of can preventing cold carbonic acid tea, it is characterised in that be made from the following raw materials in parts by weight：

Tealeaves 200-210, garlic 20-22, rice vinegar 6-7, Radix Isatidis 1-2, dandelion 3-4, radix bupleuri 2-3, Radix Glycyrrhizae 1-2, fructose 20- 21st, white granulated sugar 100-110, activated carbon 2-3, citric acid 2-3.

2. it is according to claim 1 can preventing cold carbonic acid tea preparation method, it is characterised in that comprise the following steps：

（1）The water that Radix Isatidis, dandelion, radix bupleuri, Radix Glycyrrhizae add 5-6 times is cooked by slow fire 40-50 minutes, filter cleaner, collects filter Liquid；

（2）Tealeaves plus 15-16 times of water are extracted 10-15 minutes at 70-75 DEG C, fructose is added, is sufficiently stirred for, centrifugation Gained tea extraction liquid is entered into duplex strainer afterwards, then 25 DEG C were cooled to through heat-exchangers of the plate type, carried out ultrafiltration, obtain tea juice；

（3）The white granulated sugar heating stirring at 100 DEG C that adds water is configured to the syrup that concentration is 83%, activated carbon is subsequently adding 80 15 minutes are incubated at DEG C, then through the syrup that filters, deaerates and to obtain；

（4）By garlic with rice vinegar sealed pickling 10-12 hours, squeeze the juice, obtain garlic juice；

（5）By step（2）Gained tea juice ultrasonic power be 200W under conditions of ultrasonically treated 5 minutes, then with step（1）、 （3）、（4）Resulting material mixes, and adds one times of pure water to be well mixed, and adds leftover materials, is cooled to 4 DEG C, It is carbonated under 0.441MPa, is obtained final product.