CN108935841A - A kind of coconut jasmine tea and preparation method thereof - Google Patents
A kind of coconut jasmine tea and preparation method thereof Download PDFInfo
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- CN108935841A CN108935841A CN201810694846.8A CN201810694846A CN108935841A CN 108935841 A CN108935841 A CN 108935841A CN 201810694846 A CN201810694846 A CN 201810694846A CN 108935841 A CN108935841 A CN 108935841A
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- coconut
- jasmine tea
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- rose
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- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 83
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 79
- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 title abstract 4
- 240000005385 Jasminum sambac Species 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 66
- 241000220317 Rosa Species 0.000 claims abstract description 63
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 56
- 241000207840 Jasminum Species 0.000 claims abstract description 54
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 18
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 18
- 239000011718 vitamin C Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 241001122767 Theaceae Species 0.000 claims description 42
- 238000007654 immersion Methods 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 19
- 235000003599 food sweetener Nutrition 0.000 claims description 18
- 239000003765 sweetening agent Substances 0.000 claims description 18
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 9
- 235000012907 honey Nutrition 0.000 claims description 9
- 238000013329 compounding Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 7
- 238000013327 media filtration Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims 2
- 235000013616 tea Nutrition 0.000 abstract description 49
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 235000013361 beverage Nutrition 0.000 abstract description 8
- 230000017531 blood circulation Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000003381 stabilizer Substances 0.000 abstract description 4
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 239000011149 active material Substances 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 239000006210 lotion Substances 0.000 abstract description 3
- 244000045947 parasite Species 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 14
- 241000219095 Vitis Species 0.000 description 7
- 238000004090 dissolution Methods 0.000 description 6
- 241000737241 Cocos Species 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of coconut jasmine tea and preparation method thereof, and the coconut jasmine tea includes the raw material of following parts by weight: 100~200 parts of coconut water, 5~10 parts of dried rose, 1~2 part of citric acid, 0.1~0.2 part of vitamin C and 800~1700 parts of water.Coconut jasmine tea beverage of the invention, in conjunction with coconut water and rose tea, each component acts synergistically in formula, it avoids coconut water furfurol reaction occurs in the beverage, destroys whole mouthfeel, coconut jasmine tea beverage mouthfeel of the present invention and flavor are all good, and stability is good, long shelf-life, and have heart tonifying, diuresis, expelling parasite, relieving summer-heat, soft liver are waken up stomach, promoting blood circulation of having a respite, the effect of beautifying face and moistering lotion, promoting blood circulation and the functions such as metabolism, enhancing drink, while keeping drink taste more abundant.Coconut jasmine tea beverage of the invention does not need that other stabilizers are additionally added, and greatly reduces production cost, and pure flavor, retains raw material original local flavor and active material to the full extent.
Description
Technical field
The present invention relates to tea beverage technical field, in particular to a kind of coconut jasmine tea and preparation method thereof.
Background technique
There are coconut milk beverage and coconut water drink, rose tea beverage, only a kind of ingredient of coconut or rose, drink on the market
Mouthfeel stereovision it is thin and effect is simple.Simultaneously in the prior art, to improve the stability of coconut beverage and extending the shelf life,
It is general that its stability is improved using the method that the additives such as compound stabilizer and other preservatives are added, but there are mouths for this method
Taste is single, flavor is not pure, may harmful defect to human body.Therefore it is badly in need of a kind of beverage, above-mentioned technical problem is solved,
Summary of the invention
For mirror with this, the present invention proposes a kind of coconut jasmine tea and preparation method thereof, solves above-mentioned technical problem.
The technical scheme of the present invention is realized as follows: a kind of coconut jasmine tea, the raw material including following parts by weight: coconut water
100~200 parts, 5~10 parts of dried rose, 1~2 part of citric acid, 0.1~0.2 part of vitamin C and 800~1700 parts of water.
Further, the raw material including following parts by weight: 150 parts of coconut water, 8 parts of dried rose, 2 parts of citric acid, dimension life
0.1 part and 1200 parts of water of plain C.
Further, including following raw material: sweetener, the honey and grape pulp that the sweetener is 1:99 by mass ratio
Compounding is made, and is 9~10.5Brix for adjusting pol.
Further, the dried rose is polyphyll rose.
The present invention also provides a kind of preparation methods of coconut jasmine tea, comprising the following steps:
S1, it takes coconut to peel off, take coconut water, by above-mentioned weight, vitamin C is rapidly added in coconut water, is stirred
Mix dissolution；Then it is centrifuged using Ultracentrifuge, is filtered to remove impurity, obtains coconut water mixed liquid；
S2, above-mentioned weight is pressed, dried rose and water is mixed, prior to 45~55 DEG C 5~10min of immersion, it is rear to drop
Citric acid is added to 30~35 DEG C in temperature, mixes, and in 15~20 DEG C of 1~5min of immersion, is finally cooled to 5~10 DEG C, and be added
The coconut water mixed liquid of S1 step, low speed crush 1~3min, and filtering obtains coconut rose mixed liquor；
S3, sweetener is added in the coconut rose mixed liquor of S2 step, adjusting pol is 9~10.5Brix, pH 3.7
~4.2, in 90 DEG C pasteurize 20 minutes to get coconut jasmine tea.
Further, in S3 step, the sweetener is compounded by the honey that mass ratio is 1:99 and grape pulp and is made.
Further, in S2 step, the filtering concrete operations are as follows: filtered with filter cloth media filtration machine.
Further, in S1 step, 10000~20000rpm of centrifugal rotational speed, 10~20min of centrifugation time.
Further, in S2 step, the low speed crushing uses the rotor-end speed of pulverizer for 20~30m/s.
Further, in S2 step, dried rose and water are mixed, prior to 50 DEG C immersion 8min, after be cooled to 35 DEG C, add
Enter citric acid, mix, and in 20 DEG C of immersion 3min, is finally cooled to 8 DEG C, and the coconut water mixed liquid of S1 step, low speed is added
2min is crushed, filtering obtains coconut rose mixed liquor.
Compared with prior art, the beneficial effects of the present invention are:
Coconut jasmine tea beverage of the invention, in conjunction with coconut water and rose tea, each component acts synergistically in formula, avoids
Furfurol reaction occurs in the beverage, destroys whole mouthfeel for coconut water, and coconut jasmine tea beverage mouthfeel of the present invention and flavor are all good, stablize
Good, the long shelf-life of property.Moreover, coconut jasmine tea beverage of the invention does not need that other stabilizers are additionally added, life is greatly reduced
Cost, and pure flavor are produced, retains raw material original local flavor and active material to the full extent.And coconut jasmine tea beverage of the present invention
Have heart tonifying, diuresis, expelling parasite, relieving summer-heat, soft liver wake up stomach, promoting blood circulation of having a respite, beautifying face and moistering lotion, promote blood circulation and the function such as metabolism
Can, the effect of enhancing drink, while keeping drink taste more abundant.Beverage of the invention does not add any essence and anti-corrosion
Agent, to guarantee pure natural and nutrition.
In addition, coconut water mixed liquid prepared by the present invention extends the shelf-life of product so that its coconut water is more stable；
Dried rose of the invention is extracted by the cold extraction technology of multistage, can retain original rose local flavor and activity to the full extent
Substance.Meanwhile pasteurize condition of the invention it is former can to retain coconut water on the basis of guaranteeing bactericidal effect to greatest extent
Salubrious, the agreeable to the taste flavor having.Moreover, coconut jasmine tea beverage of the invention does not need ultra-high pressure sterilization, production further reduced
Cost, and retain genuine.
Specific embodiment
In order to be best understood from the technology of the present invention content, specific embodiment is provided below, the present invention is described further.
Embodiment 1
A kind of coconut jasmine tea, the raw material including following parts by weight: 200 parts of coconut water, 5 parts of dried rose, 1 part of citric acid,
0.1 part and 800 parts of water of vitamin C；The dried rose is polyphyll rose.
The preparation method of above-mentioned coconut jasmine tea, comprising the following steps:
S1, it takes coconut to peel off, take coconut water, by above-mentioned weight, vitamin C is rapidly added in coconut water, is stirred
Mix dissolution；Then it is centrifuged using Ultracentrifuge, centrifugal rotational speed 15000rpm, centrifugation time 15min are filtered to remove miscellaneous
Matter obtains coconut water mixed liquid；
S2, press above-mentioned weight, dried rose and water mixed, prior to 50 DEG C immersion 8min, after be cooled to 35 DEG C,
Citric acid is added, mixes, and in 20 DEG C of immersion 3min, is finally cooled to 8 DEG C, and the coconut water mixed liquid of S1 step is added, it is low
Speed crushes 2min, and the low speed crushing uses the rotor-end speed of pulverizer for 25m/s, filtered with filter cloth media filtration machine, obtain coconut palm
Sub- rose mixed liquor；
S3, sweetener, the bee that the sweetener is 1:99 by mass ratio are added in the coconut rose mixed liquor of S2 step
Honey and grape pulp compounding be made, adjustings pol be 9~10.5Brix, pH 3.7~4.2, in 90 DEG C pasteurize 20 minutes,
Up to coconut jasmine tea.
Embodiment 2
A kind of coconut jasmine tea, the raw material including following parts by weight: 100 parts of coconut water, 10 parts of dried rose, 2 parts of citric acid,
0.2 part and 1700 parts of water of vitamin C；The dried rose is polyphyll rose.
The preparation method of above-mentioned coconut jasmine tea, comprising the following steps:
S1, it takes coconut to peel off, take coconut water, by above-mentioned weight, vitamin C is rapidly added in coconut water, is stirred
Mix dissolution；Then it is centrifuged using Ultracentrifuge, centrifugal rotational speed 15000rpm, centrifugation time 15min are filtered to remove miscellaneous
Matter obtains coconut water mixed liquid；
S2, press above-mentioned weight, dried rose and water mixed, prior to 50 DEG C immersion 8min, after be cooled to 35 DEG C,
Citric acid is added, mixes, and in 20 DEG C of immersion 3min, is finally cooled to 8 DEG C, and the coconut water mixed liquid of S1 step is added, it is low
Speed crushes 2min, and the low speed crushing uses the rotor-end speed of pulverizer for 25m/s, filtered with filter cloth media filtration machine, obtain coconut palm
Sub- rose mixed liquor；
S3, sweetener, the bee that the sweetener is 1:99 by mass ratio are added in the coconut rose mixed liquor of S2 step
Honey and grape pulp compounding be made, adjustings pol be 9~10.5Brix, pH 3.7~4.2, in 90 DEG C pasteurize 20 minutes,
Up to coconut jasmine tea.
Embodiment 3
A kind of coconut jasmine tea, the raw material including following parts by weight: 150 parts of coconut water, 8 parts of dried rose, 2 parts of citric acid,
0.1 part and 1200 parts of water of vitamin C；The dried rose is polyphyll rose.
The preparation method of above-mentioned coconut jasmine tea, comprising the following steps:
S1, it takes coconut to peel off, take coconut water, by above-mentioned weight, vitamin C is rapidly added in coconut water, is stirred
Mix dissolution；Then it is centrifuged using Ultracentrifuge, centrifugal rotational speed 15000rpm, centrifugation time 15min are filtered to remove miscellaneous
Matter obtains coconut water mixed liquid；
S2, press above-mentioned weight, dried rose and water mixed, prior to 50 DEG C immersion 8min, after be cooled to 35 DEG C,
Citric acid is added, mixes, and in 20 DEG C of immersion 3min, is finally cooled to 8 DEG C, and the coconut water mixed liquid of S1 step is added, it is low
Speed crushes 2min, and the low speed crushing uses the rotor-end speed of pulverizer for 25m/s, filtered with filter cloth media filtration machine, obtain coconut palm
Sub- rose mixed liquor；
S3, sweetener, the bee that the sweetener is 1:99 by mass ratio are added in the coconut rose mixed liquor of S2 step
Honey and grape pulp compounding be made, adjustings pol be 9~10.5Brix, pH 3.7~4.2, in 90 DEG C pasteurize 20 minutes,
Up to coconut jasmine tea.
Embodiment 4
A kind of coconut jasmine tea, the raw material including following parts by weight: 150 parts of coconut water, 8 parts of dried rose, 2 parts of citric acid,
0.1 part and 1200 parts of water of vitamin C；The dried rose is polyphyll rose.
The preparation method of above-mentioned coconut jasmine tea, comprising the following steps:
S1, it takes coconut to peel off, take coconut water, by above-mentioned weight, vitamin C is rapidly added in coconut water, is stirred
Mix dissolution；Then it is centrifuged using Ultracentrifuge, centrifugal rotational speed 10000rpm, centrifugation time 20min are filtered to remove miscellaneous
Matter obtains coconut water mixed liquid；
S2, press above-mentioned weight, dried rose and water mixed, prior to 45 DEG C immersion 10min, after be cooled to 30
DEG C, citric acid is added, mixes, and in 15 DEG C of immersion 5min, is finally cooled to 5 DEG C, and the coconut water mixed liquid of S1 step is added,
Low speed crushes 3min, and the low speed crushing uses the rotor-end speed of pulverizer for 25m/s, filtered, obtained with filter cloth media filtration machine
Coconut rose mixed liquor；
S3, sweetener, the bee that the sweetener is 1:99 by mass ratio are added in the coconut rose mixed liquor of S2 step
Honey and grape pulp compounding be made, adjustings pol be 9~10.5Brix, pH 3.7~4.2, in 90 DEG C pasteurize 20 minutes,
Up to coconut jasmine tea.
Embodiment 5
A kind of coconut jasmine tea, the raw material including following parts by weight: 150 parts of coconut water, 8 parts of dried rose, 2 parts of citric acid,
0.1 part and 1200 parts of water of vitamin C；The dried rose is polyphyll rose.
The preparation method of above-mentioned coconut jasmine tea, comprising the following steps:
S1, it takes coconut to peel off, take coconut water, by above-mentioned weight, vitamin C is rapidly added in coconut water, is stirred
Mix dissolution；Then it is centrifuged using Ultracentrifuge, centrifugal rotational speed 20000rpm, centrifugation time 10min are filtered to remove miscellaneous
Matter obtains coconut water mixed liquid；
S2, press above-mentioned weight, dried rose and water mixed, prior to 55 DEG C immersion 5min, after be cooled to 35 DEG C,
Citric acid is added, mixes, and in 20 DEG C of immersion 1min, is finally cooled to 10 DEG C, and the coconut water mixed liquid of S1 step is added, it is low
Speed crushes 1min, and the low speed crushing uses the rotor-end speed of pulverizer for 25m/s, filtered with filter cloth media filtration machine, obtain coconut palm
Sub- rose mixed liquor；
S3, sweetener, the bee that the sweetener is 1:99 by mass ratio are added in the coconut rose mixed liquor of S2 step
Honey and grape pulp compounding be made, adjustings pol be 9~10.5Brix, pH 3.7~4.2, in 90 DEG C pasteurize 20 minutes,
Up to coconut jasmine tea.
Embodiment 6
The present embodiment is with the difference of embodiment 3, and in S2 step, by above-mentioned weight, dried rose and water are mixed
Even, after 40 DEG C of immersion 13min, low speed crushes 2min, and addition, citric acid, coconut water mixed liquid obtain coconut rose mixed liquor.
Embodiment 7
The present embodiment is with the difference of embodiment 3, and in S3 step, the sterilization concrete operations are in 100 DEG C of pasteurizes
20 minutes.
Comparative example 1
This comparative example is that the coconut jasmine tea does not contain coconut water with the difference of embodiment 3.
Comparative example 2
This comparative example is that the coconut jasmine tea does not contain dried rose with the difference of embodiment 3.
Comparative example 3
This comparative example is that the coconut jasmine tea does not contain vitamin C and citric acid with the difference of embodiment 3.
Comparative example 4
This comparative example is distinguished with embodiment 3 to be, the coconut jasmine tea, the raw material including following parts by weight: coconut water 500
Part, 15 parts of dried rose, 0.5 part of citric acid, 0.5 part of vitamin C and 750 parts of water.
Coconut jasmine tea made from the embodiment of the present invention 1~7 and comparative example 1~4 is subjected to sensory testing, test result
It is as follows:
The above results show coconut jasmine tea color of the invention it is good, with the compound flavor of coconut, rose, sour and sweet palatability,
Mouthfeel is good.
By the progress microorganism detection of coconut jasmine tea made from the embodiment of the present invention 1~7 and comparative example 1~4 and surely
Qualitative investigation, as a result as follows:
| Total plate count (cfu/ml) | Coliform (MPN/ml) | Shelf-life | |
| Embodiment 1 | <1 | <1 | > 18 months |
| Embodiment 2 | <1 | <1 | > 18 months |
| Embodiment 3 | <1 | <1 | > 18 months |
| Embodiment 4 | <1 | <1 | > 18 months |
| Embodiment 5 | <1 | <1 | > 18 months |
| Embodiment 6 | <1 | <1 | > 18 months |
| Embodiment 7 | <1 | <1 | > 18 months |
| Comparative example 1 | <1 | <1 | > 18 months |
| Comparative example 2 | <1 | <1 | > 18 months |
| Comparative example 3 | <20 | <1 | < 12 months |
| Comparative example 4 | <50 | <2 | < 12 months |
| Standard | ≤100 | ≤3 | —— |
The above results show that coconut jasmine tea stability of the invention is good, long shelf-life, are suitable for promoting.
To sum up, coconut jasmine tea beverage of the invention, in conjunction with coconut water and rose tea, each component acts synergistically in formula,
It avoids coconut water furfurol reaction occurs in the beverage, destroys whole mouthfeel, coconut jasmine tea beverage mouthfeel of the present invention and flavor are all
Good, stability is good, long shelf-life.Moreover, coconut jasmine tea beverage of the invention does not need that other stabilizers are additionally added, drop significantly
Low production cost, and pure flavor retain raw material original local flavor and active material to the full extent.And coconut flower of the present invention
Tea beverage has heart tonifying, diuresis, expelling parasite, relieving summer-heat, soft liver are waken up stomach, beautifying face and moistering lotion, promotes blood circulation and new old generation at promoting blood circulation of having a respite
The effect of functions such as thanking, enhancing drink, while keeping drink taste more abundant.Beverage of the invention do not add any essence with
And preservative, to guarantee pure natural and nutrition.
In addition, coconut water mixed liquid prepared by the present invention extends the shelf-life of product so that its coconut water is more stable；
Dried rose of the invention is extracted by the cold extraction technology of multistage, can retain original rose local flavor and activity to the full extent
Substance.Meanwhile pasteurize condition of the invention it is former can to retain coconut water on the basis of guaranteeing bactericidal effect to greatest extent
Salubrious, the agreeable to the taste flavor having.Moreover, coconut jasmine tea beverage of the invention does not need ultra-high pressure sterilization, production further reduced
Cost, and retain genuine.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of coconut jasmine tea, it is characterised in that: the raw material including following parts by weight: 100~200 parts of coconut water, dried rose 5
~10 parts, 1~2 part of citric acid, 0.1~0.2 part of vitamin C and 800~1700 parts of water.
2. a kind of coconut jasmine tea as described in claim 1, it is characterised in that: the raw material including following parts by weight: coconut water 150
Part, 8 parts of dried rose, 2 parts of citric acid, 0.1 part of vitamin C and 1200 parts of water.
3. a kind of coconut jasmine tea as described in claim 1, it is characterised in that: including following raw material: sweetener, the sweetener
It is made by honey and grape pulp compounding that mass ratio is 1:99, is 9~10.5Brix for adjusting pol.
4. a kind of coconut jasmine tea as described in claim 1, it is characterised in that: the dried rose is polyphyll rose.
5. a kind of preparation method of coconut jasmine tea as described in claim 1, it is characterised in that: the following steps are included:
S1, it takes coconut to peel off, take coconut water, by above-mentioned weight, vitamin C is rapidly added in coconut water, is stirred molten
Solution；Then it is centrifuged using Ultracentrifuge, is filtered to remove impurity, obtains coconut water mixed liquid；
S2, press above-mentioned weight, dried rose and water mixed, prior to 45~55 DEG C 5~10min of immersion, after be cooled to
30~35 DEG C, citric acid is added, mixes, and in 15~20 DEG C of 1~5min of immersion, is finally cooled to 5~10 DEG C, and S1 step is added
Rapid coconut water mixed liquid, low speed crush 1~3min, and filtering obtains coconut rose mixed liquor；
S3, it is added sweetener in the coconut rose mixed liquor of S2 step, adjusting pol is 9~10.5Brix, pH 3.7~
4.2, in 90 DEG C pasteurize 20 minutes to get coconut jasmine tea.
6. a kind of preparation method of coconut jasmine tea as claimed in claim 5, it is characterised in that: in S3 step, the sweetener
It is made by honey and grape pulp compounding that mass ratio is 1:99.
7. such as a kind of preparation method of coconut jasmine tea described in claim 5 or 6, it is characterised in that: in S2 step, the filtering
Concrete operations are as follows: filtered with filter cloth media filtration machine.
8. such as a kind of preparation method of coconut jasmine tea described in claim 5 or 6, it is characterised in that: in S1 step, centrifugal rotational speed
10000~20000rpm, 10~20min of centrifugation time.
9. such as a kind of preparation method of coconut jasmine tea described in claim 5 or 6, it is characterised in that: in S2 step, the low speed
Crushing uses the rotor-end speed of pulverizer for 20~30m/s.
10. such as a kind of preparation method of coconut jasmine tea described in claim 5 or 6, it is characterised in that: in S2 step, by dry rose
Rare flower and water mix, prior to 50 DEG C immersions 8min, after be cooled to 35 DEG C, be added citric acid, mixing, and in 20 DEG C of immersion 3min,
8 DEG C are finally cooled to, and the coconut water mixed liquid of S1 step is added, low speed crushes 2min, and filtering obtains coconut rose mixed liquor.
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| CN112425524A (en) * | 2020-11-23 | 2021-03-02 | 重庆电子工程职业学院 | Automatic feed feeding system |
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Application publication date: 20181207 |