CN109430466A - The preparation method of nutrition almond milk tea - Google Patents
The preparation method of nutrition almond milk tea Download PDFInfo
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- CN109430466A CN109430466A CN201811576062.1A CN201811576062A CN109430466A CN 109430466 A CN109430466 A CN 109430466A CN 201811576062 A CN201811576062 A CN 201811576062A CN 109430466 A CN109430466 A CN 109430466A
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- almond
- tea
- almond milk
- nutrition
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- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to technical field of beverage processing, more particularly to a kind of preparation method of nutrition almond milk tea.The preparation method of nutrition almond milk tea includes the following steps: producing for (1) almond milk: 1) screening；2) it peels；3) color protection, precook；4) defibrination, filtering；5) homogeneous；(2) tea juice is produced: 1) sorting；2) it extracts, filter；3) liquid glucose is produced；(3) almond milk tea is produced: 1) being deployed；2) homogeneous；3) canned, sterilization.Nutrition almond milk tea made of the method provided through the invention, color is creamy white or yellowish, uniformity, and the fragrant with almond distinctive fragrance and tea, flavour, sweet and pure, structural state is homogeneous, no layering or precipitating.
Description
Technical field
The present invention relates to technical field of beverage processing, more particularly to a kind of preparation method of nutrition almond milk tea.
Background technique
Almond nutritional ingredient rich in is 24% ~ 27% according to the content for analyzing protein in every hectogram almond, and fat contains
Amount is 45% ~ 50%, and carbohydrate is 10% ~ 14%, also contains multivitamin, minerals and dietary fiber, flat with cough-relieving
Asthma, dissipating bind moisturize, laxation defaecation, subdhing swelling and detoxicating and other effects.Discovered in recent years, almond also have the function of anti-cancer, anti-aging.
Tealeaves is rich in tea polyphenols up to 20% ~ 30%.Polyphenols has more active hydroxyl hydrogen, and energy blocking nitrosamine formation etc. causes
The platform of cancer substance is at removing human free radical directly inhibits the growth of cancer cell, enhances immune function of human body.In addition, tealeaves is also
With being good for tomorrow, tooth, solution is greasy refreshes oneself, is depressured invigorating the spleen and other effects.
Almond milk tea be using almond milk as base-material, will be effective in almond and tealeaves under the premise of not covering tea flavor
A kind of new type of health tea beverage that ingredient sufficiently combines has good mouthfeel and alimentary health-care function, often drinks pair
Human body can generate good physiologic effect.
Summary of the invention
The present invention is directed in view of the above-mentioned problems, proposing a kind of preparation method of nutrition almond milk tea.
Technical program of the present invention lies in:
The preparation method of nutrition almond milk tea, includes the following steps:
(1) almond milk is produced
1) screen: select it is fresh it is full, dry, benevolence grain is larger, without mould without miscellaneous high-quality almond, it is spare after cleaning；
2) it peels: the almond chosen being put into 3 min of blanching in boiling water, keeps almond peel bulk, pull out and set in cold water after cooling, use
Peeling machine or artificial decortication；
3) color protection, precook: pure almond is put into color protection in the mixed liquor containing salt and sodium sulfite；Almond and colour protecting liquid it
Than impregnating for 24 hours for 1:2, change that water is primary every 4 h, finally 20 min of boiling in 8O DEG C of hot water again；
4) defibrination, filtering: the almond of par-boiled is first roughly ground with grinding wheel, the water of 8 times of addition when corase grinding, uses colloid mill again after corase grinding
Fine grinding is carried out, and adds 0.1% pyrophosphate and the mixed liquor color protection of sulphite, 70 ~ 80 DEG C of water temperature is then milled
Pulp centrifuged filtering is filtered using 1-180 mesh fine screen；
5) homogeneous: slurry carries out homogeneous at 20Mpa after fine grinding, obtains almond milk, and slurry temperature should be controlled at 70 ~ 80 DEG C；
(2) tea juice is produced
1) sorting: tender leaf tea is finished, is rubbed, being dried into high-quality tea；
2) it extracts, filter: tealeaves being put into the hydrothermal solution for be added to beta-cyclodextrin and is sufficiently extracted, 95~100 DEG C of water temperature, when
Between 5 ~ 8 min；Then it is homogeneous the feed liquid extracted to be obtained into structural state using ultrafiltration, without being layered or precipitate transparent clarification
Tea liquid；
3) liquid glucose is produced: being prepared 60 ~ 65% white granulated sugar heating and is dissolved, is cooled to 60 DEG C, filters spare；
(3) almond milk tea is produced
1) it deploys: tea juice, white granulated sugar, almond milk, soybean lecithin, monoglyceride, propylene glycol alginate is mixed；
2) homogeneous: homogenizing temperature is 70 ~ 80 DEG C, and pressure is 15 ~ 20Mpa；
3) canned, sterilization: use 70 ~ 80 DEG C of hot fillings, immediately sealing sterilization, after be cooled to room temperature through lotion.
The mixed proportion of the tea juice, white granulated sugar, almond milk, soybean lecithin, monoglyceride, propylene glycol alginate are as follows:
Tealeaves 3%, white granulated sugar 8%, almond milk 10%, soybean lecithin 0.1%, monoglyceride 0.15% and propylene glycol alginate 0.25%.
During the producing of the almond milk tea, sterilization uses pasteurize, and sterilization conditions are 121 DEG C of temperature, sterilization
Time is 15 ~ 20min.
The color protection, during precooking, the concentration of salt is 0.2%, and the concentration of sodium sulfite is 0.02%.
The technical effects of the invention are that:
Nutrition almond milk tea made of the method provided through the invention, color is creamy white or yellowish, uniformity, tool
There is the fragrant of almond distinctive fragrance and tea, flavour, sweet and pure, structural state is homogeneous, no layering or precipitating.
Specific embodiment
The preparation method of nutrition almond milk tea, includes the following steps:
(1) almond milk is produced
1) screen: select it is fresh it is full, dry, benevolence grain is larger, without mould without miscellaneous high-quality almond, it is spare after cleaning；
2) it peels: the almond chosen being put into 3 min of blanching in boiling water, keeps almond peel bulk, pull out and set in cold water after cooling, use
Peeling machine or artificial decortication；
3) color protection, precook: pure almond is put into color protection in the mixed liquor containing salt and sodium sulfite；Almond and colour protecting liquid it
Than impregnating for 24 hours for 1:2, change that water is primary every 4 h, finally 20 min of boiling in 8O DEG C of hot water again；
4) defibrination, filtering: the almond of par-boiled is first roughly ground with grinding wheel, the water of 8 times of addition when corase grinding, uses colloid mill again after corase grinding
Fine grinding is carried out, and adds 0.1% pyrophosphate and the mixed liquor color protection of sulphite, 70 ~ 80 DEG C of water temperature is then milled
Pulp centrifuged filtering is filtered using 1-180 mesh fine screen；
5) homogeneous: slurry carries out homogeneous at 20Mpa after fine grinding, obtains almond milk, and slurry temperature should be controlled at 70 ~ 80 DEG C；
(2) tea juice is produced
1) sorting: tender leaf tea is finished, is rubbed, being dried into high-quality tea；
2) it extracts, filter: tealeaves being put into the hydrothermal solution for be added to beta-cyclodextrin and is sufficiently extracted, 95~100 DEG C of water temperature, when
Between 5 ~ 8 min；Then it is homogeneous the feed liquid extracted to be obtained into structural state using ultrafiltration, without being layered or precipitate transparent clarification
Tea liquid；
3) liquid glucose is produced: being prepared 60 ~ 65% white granulated sugar heating and is dissolved, is cooled to 60 DEG C, filters spare；
(3) almond milk tea is produced
1) it deploys: tea juice, white granulated sugar, almond milk, soybean lecithin, monoglyceride, propylene glycol alginate is mixed；
2) homogeneous: homogenizing temperature is 70 ~ 80 DEG C, and pressure is 15 ~ 20Mpa；
3) canned, sterilization: use 70 ~ 80 DEG C of hot fillings, immediately sealing sterilization, after be cooled to room temperature through lotion.
Wherein, the tea juice, the mixing ratio of white granulated sugar, almond milk, soybean lecithin, monoglyceride, propylene glycol alginate
Example are as follows: tealeaves 3%, white granulated sugar 8%, almond milk 10%, soybean lecithin 0.1%, monoglyceride 0.15% and propylene glycol alginate 0.25%.
During the producing of the almond milk tea, sterilization uses pasteurize, and sterilization conditions are 121 DEG C of temperature, and sterilizing time is 15 ~
20min.The color protection, during precooking, the concentration of salt is 0.2%, and the concentration of sodium sulfite is 0.02%.
Claims (4)
1. the preparation method of nutrition almond milk tea, characterized by the following steps:
(1) almond milk is produced
1) screen: select it is fresh it is full, dry, benevolence grain is larger, without mould without miscellaneous high-quality almond, it is spare after cleaning；
2) it peels: the almond chosen being put into 3 min of blanching in boiling water, keeps almond peel bulk, pull out and set in cold water after cooling, use
Peeling machine or artificial decortication；
3) color protection, precook: pure almond is put into color protection in the mixed liquor containing salt and sodium sulfite；Almond and colour protecting liquid it
Than impregnating for 24 hours for 1:2, change that water is primary every 4 h, finally 20 min of boiling in 8O DEG C of hot water again；
4) defibrination, filtering: the almond of par-boiled is first roughly ground with grinding wheel, the water of 8 times of addition when corase grinding, uses colloid mill again after corase grinding
Fine grinding is carried out, and adds 0.1% pyrophosphate and the mixed liquor color protection of sulphite, 70 ~ 80 DEG C of water temperature is then milled
Pulp centrifuged filtering is filtered using 1-180 mesh fine screen；
5) homogeneous: slurry carries out homogeneous at 20Mpa after fine grinding, obtains almond milk, and slurry temperature should be controlled at 70 ~ 80 DEG C；
(2) tea juice is produced
1) sorting: tender leaf tea is finished, is rubbed, being dried into high-quality tea；
2) it extracts, filter: tealeaves being put into the hydrothermal solution for be added to beta-cyclodextrin and is sufficiently extracted, 95~100 DEG C of water temperature, when
Between 5 ~ 8 min；Then it is homogeneous the feed liquid extracted to be obtained into structural state using ultrafiltration, without being layered or precipitate transparent clarification
Tea liquid；
3) liquid glucose is produced: being prepared 60 ~ 65% white granulated sugar heating and is dissolved, is cooled to 60 DEG C, filters spare；
(3) almond milk tea is produced
1) it deploys: tea juice, white granulated sugar, almond milk, soybean lecithin, monoglyceride, propylene glycol alginate is mixed；
2) homogeneous: homogenizing temperature is 70 ~ 80 DEG C, and pressure is 15 ~ 20Mpa；
3) canned, sterilization: use 70 ~ 80 DEG C of hot fillings, immediately sealing sterilization, after be cooled to room temperature through lotion.
2. the preparation method of nutrition almond milk tea according to claim 1, it is characterised in that: the tea juice, white granulated sugar,
The mixed proportion of almond milk, soybean lecithin, monoglyceride, propylene glycol alginate are as follows: tealeaves 3%, white granulated sugar 8%, almond milk 10%,
Soybean lecithin 0.1%, monoglyceride 0.15% and propylene glycol alginate 0.25%.
3. the preparation method of nutrition almond milk tea according to claim 2, it is characterised in that: the almond milk tea is produced
During, sterilization uses pasteurize, and sterilization conditions are 121 DEG C of temperature, and sterilizing time is 15 ~ 20min.
4. the preparation method of nutrition almond milk tea according to claim 3, it is characterised in that: the color protection, the mistake precooked
Cheng Zhong, the concentration of salt are 0.2%, and the concentration of sodium sulfite is 0.02%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811576062.1A CN109430466A (en) | 2018-12-22 | 2018-12-22 | The preparation method of nutrition almond milk tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811576062.1A CN109430466A (en) | 2018-12-22 | 2018-12-22 | The preparation method of nutrition almond milk tea |
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| Publication Number | Publication Date |
|---|---|
| CN109430466A true CN109430466A (en) | 2019-03-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811576062.1A Pending CN109430466A (en) | 2018-12-22 | 2018-12-22 | The preparation method of nutrition almond milk tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113349272A (en) * | 2021-06-17 | 2021-09-07 | 黄爱国 | Processing technology of gordon euryale seed tea beverage |
-
2018
- 2018-12-22 CN CN201811576062.1A patent/CN109430466A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113349272A (en) * | 2021-06-17 | 2021-09-07 | 黄爱国 | Processing technology of gordon euryale seed tea beverage |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190308 |