CN110897057A - Preparation method of matcha beverage - Google Patents
Preparation method of matcha beverage Download PDFInfo
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- CN110897057A CN110897057A CN201811081171.6A CN201811081171A CN110897057A CN 110897057 A CN110897057 A CN 110897057A CN 201811081171 A CN201811081171 A CN 201811081171A CN 110897057 A CN110897057 A CN 110897057A
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- matcha
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- 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
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention discloses a preparation method of a matcha beverage, which is prepared from the following components in percentage by weight: the green tea beverage is prepared from 65-75% of green tea soup, 0-2% of sugar, 0-25% of fruit juice, 0-25% of coffee, 0-25% of milk and the balance of purified water, the green tea powder is stirred at a low speed firstly and is prepared into a paste, preliminary premixing is carried out, the phenomenon of caking is avoided, the aqueous solution is added into a stirrer in three times at intervals, stirring is carried out, the interval is 1-3 min every time, the green tea powder and the aqueous solution can be mixed uniformly, fine green tea soup is prepared, the phenomenon of caking and sinking cannot occur, the prepared beverage is fine and smooth in taste and free of granular sensation, white granulated sugar is slowly dissolved in a standing and heating state by adding powdery white granulated sugar, and slowly permeates into the green tea soup, and the function of changing taste is achieved.
Description
Technical Field
The invention relates to the technical field of tea beverages, in particular to a preparation method of a matcha beverage.
Background
The matcha is green tea (ground tea) prepared by steaming fresh leaves picked after covering and shading tea leaves in the growth process, and is ultramicro powdered tea which is mechanically crushed to reach a certain granularity, the matcha has bright green color and fresh taste with seaweed fragrance, tea polyphenol of the matcha can remove excessive harmful free radicals in a machine body and regenerate high-efficiency antioxidant substances such as α -VE, VC and the like in the human body, so that an antioxidant system is protected and repaired, the matcha milk tea has remarkable effects on enhancing the immunity of the machine body, preventing cancer and preventing aging, and matcha milk tea is widely popularized on milk tea and is deeply loved by consumers.
The invention discloses a milk tea beverage containing suspended matcha powder particles and a preparation method thereof, which has the application number of 201510151804.6, selects a compound stabilizer compounded by microcrystalline cellulose-sodium carboxymethylcellulose and carrageenan, and adopts two times of shearing treatment in the process of preparing a gum solution, so that the milk tea of the invention does not precipitate to the bottom in the shelf life, but adds an external additive of the compound stabilizer, which affects the internal cell tissue of matcha and can not restore the natural color, flavor and effect of matcha, and adds additives such as an acidity regulator, a color fixative, an antioxidant and the like, thereby greatly improving the production cost, and in order to improve the bitter taste of matcha in matcha beverage, a proper amount of sugar can be added in the beverage, but the existing matcha beverage is generally added under the stirring state, so that the sweet taste is not permeated into the beverage, but only floats on the surface, therefore, a preparation method of the matcha beverage is provided.
Disclosure of Invention
The invention aims to provide a preparation method of a matcha beverage, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of a matcha beverage comprises the following components in percentage by weight: the matcha tea soup comprises 65-75% of matcha tea soup, 0-2% of sugar, 0-25% of fruit juice, 0-25% of coffee, 0-25% of milk and the balance of purified water, wherein the matcha tea soup is prepared from matcha powder and an aqueous solution with the temperature of 75-85 ℃ in a weight percentage of 1: 100-1: 120 are compounded.
Preferably, the preparation method of the matcha beverage comprises the following steps:
1) the green tea powder is sieved for later use, and the particle size of the spare green tea powder is 20-50 um;
2) preparing matcha tea soup;
3) filling the matcha tea soup obtained in the step 2) into a glass transparent bottle, putting the glass transparent bottle into an electric heating sleeve, adding sugar into the matcha tea soup, and standing for 1-3 min, wherein the power of the electric heating sleeve is 500W;
4) pouring any one of fruit juice, coffee and milk into the matcha tea soup added with the sugar material in the step 3), packaging, manually shaking, and homogenizing in a homogenizer to obtain matcha beverage;
5) putting the matcha beverage prepared in the step 4) into a sterilizing cabinet for sterilization.
Preferably, the preparation steps of the matcha tea soup in the step 2) are as follows: adding the matcha powder for later use in the step 1) into a stirrer, adding a small amount of aqueous solution, wherein the volume of the aqueous solution is at most 10ML, equally dividing the rest of the aqueous solution into three parts according to the volume ratio for later use, stirring the three parts of the aqueous solution into paste by using the stirrer at a low speed, stirring the paste for 1min at a speed of 20 times/min, adding the first part of the aqueous solution into the stirrer, stirring the mixture for 1-3 min, adding the second part of the aqueous solution into the stirrer, stirring the mixture for 1-3 min again, adding the third part of the aqueous solution into the stirrer, and stirring the mixture for 1-3 min again to prepare matcha soup.
Preferably, the sugar material is powdery white granulated sugar.
Preferably, the fruit juice is any one of watermelon juice, lemon juice, kiwi fruit juice, orange juice, coconut juice, yellow peach juice, apple juice, snow pear juice, strawberry juice, grape juice, hami melon juice, blueberry juice and pineapple juice.
Preferably, the milk product is any one of milk shake, raw milk and pure milk or a combination of any two of the milk shake, the raw milk and the pure milk.
Preferably, the matcha beverage is prepared from the following components in percentage by weight: 60% of matcha tea soup, 2% of sugar, 0% of fruit juice, 25% of coffee, 0% of milk product and the balance of purified water.
Preferably, the homogeneous pressure in the step 4) is 28 MPa.
Compared with the prior art, the invention has the beneficial effects that:
1. firstly, slowly stirring matcha powder to form a paste, preliminarily premixing to avoid agglomeration, adding the aqueous solution into a stirrer for three times at intervals, stirring, and carrying out deep secondary stirring at intervals of 1-3 min each time, so that the matcha powder and the aqueous solution can be fully and uniformly mixed to prepare fine matcha soup, the agglomeration and sinking phenomena cannot occur, and the prepared beverage has fine taste and no granular feeling;
2. the powdered white granulated sugar is added, and the powdered white granulated sugar slowly permeates into the matcha tea soup in a standing and heating state, so that the taste modifying effect is achieved, the uniformity of the prepared matcha tea soup cannot be damaged, and the matcha beverage prepared by the method is simple in method and process, low in production cost and beneficial to later-stage industrial development;
3. tea polyphenol in the matcha can remove excessive harmful free radicals in a machine body, and can regenerate high-efficiency antioxidant substances such as α -VE, VC, GSH, SOD and the like in a human body, so that an antioxidant system is protected and repaired.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The matcha beverage is prepared from the following components in percentage by weight: the matcha tea soup is prepared by compounding matcha powder and an aqueous solution according to the weight percentage of 1:120, and equally dividing the aqueous solution at 85 ℃ into three parts for later use according to the mass ratio, wherein the sugar material is powdery white granulated sugar.
The preparation method of the matcha beverage comprises the following steps:
1) the green tea powder is sieved for standby, and the particle size of the standby green tea powder is 30 um;
2) adding the matcha powder for later use in the step 1) into a stirrer, adding a small amount of aqueous solution, wherein the volume of the aqueous solution is 10ML, equally dividing the rest of the aqueous solution into three parts for later use according to the volume ratio, stirring the three parts at a low speed by using the stirrer to prepare a paste, wherein the stirring speed is 20 times/min, the stirring time is 1min, then adding the first part of the aqueous solution into the stirrer, stirring for 1min, then adding the second part of the aqueous solution into the stirrer, stirring for 1min again, finally adding the third part of the aqueous solution into the stirrer, stirring for 1min again, and preparing the matcha tea soup;
3) filling the matcha tea soup obtained in the step 2) into a glass transparent bottle, putting the glass transparent bottle into an electric heating sleeve, adding sugar into the matcha tea soup, and standing for 1min, wherein the power of the electric heating sleeve is 500W;
4) adding kiwi fruit juice into the matcha tea soup added with the sugar material in the step 3), packaging, manually shaking, and homogenizing in a homogenizer under the pressure of 28MPa to obtain matcha beverage;
5) putting the matcha beverage prepared in the step 4) into a sterilizing cabinet for sterilization.
Table 1 shows the nutrient composition table of the kiwi fruit matcha beverage prepared in example 1, and the results are as follows:
example 2
The matcha beverage is prepared from the following components in percentage by weight: the matcha tea soup is prepared by compounding matcha powder and an aqueous solution according to the weight percentage of 1:120, and equally dividing the aqueous solution at 85 ℃ into three parts for later use according to the mass ratio, wherein the sugar material is powdery white granulated sugar.
The preparation method of the matcha beverage comprises the following steps:
1) the green tea powder is sieved for standby, and the particle size of the standby green tea powder is 30 um;
2) adding the matcha powder for later use in the step 1) into a stirrer, adding a small amount of aqueous solution, wherein the volume of the aqueous solution is 10ML, equally dividing the rest of the aqueous solution into three parts for later use according to the volume ratio, stirring the three parts at a low speed by using the stirrer to prepare a paste, wherein the stirring speed is 20 times/min, the stirring time is 1min, then adding the first part of the aqueous solution into the stirrer, stirring for 1min, then adding the second part of the aqueous solution into the stirrer, stirring for 1min again, finally adding the third part of the aqueous solution into the stirrer, stirring for 1min again, and preparing the matcha tea soup;
3) filling the matcha tea soup obtained in the step 2) into a glass transparent bottle, putting the glass transparent bottle into an electric heating sleeve, adding sugar into the matcha tea soup, and standing for 1min, wherein the power of the electric heating sleeve is 500W;
4) adding coffee into the matcha tea soup added with the sugar material in the step 3), packaging, manually shaking, and homogenizing in a homogenizer under the pressure of 28MPa to obtain matcha beverage;
5) putting the matcha beverage prepared in the step 4) into a sterilizing cabinet for sterilization.
Table 2 shows the nutrient composition table of the coffee matcha beverage prepared in example 2, and the results are as follows:
example 3
The matcha beverage is prepared from the following components in percentage by weight: the matcha tea soup is prepared by compounding matcha powder and an aqueous solution according to the weight percentage of 1:120, and equally dividing the aqueous solution at 85 ℃ into three parts for later use according to the mass ratio, wherein the sugar material is powdery white granulated sugar.
The preparation method of the matcha beverage comprises the following steps:
1) the green tea powder is sieved for standby, and the particle size of the standby green tea powder is 30 um;
2) adding the matcha powder for later use in the step 1) into a stirrer, adding a small amount of aqueous solution, wherein the volume of the aqueous solution is 10ML, equally dividing the rest of the aqueous solution into three parts according to the volume ratio for later use, stirring the three parts of aqueous solution with the stirrer at a slow speed to prepare the mixture into paste, stirring the mixture for 1min at a stirring speed of 20 times/min, preparing the mixture into paste with the stirrer, adding the first part of aqueous solution into the stirrer, stirring the mixture for 1min, adding the second part of aqueous solution into the stirrer, stirring the mixture for 1min again, adding the third part of aqueous solution into the stirrer, stirring the mixture for 1min again, and preparing matcha soup;
3) filling the matcha tea soup obtained in the step 2) into a glass transparent bottle, putting the glass transparent bottle into an electric heating sleeve, adding sugar into the matcha tea soup, and standing for 1min, wherein the power of the electric heating sleeve is 500W;
4) pouring raw milk into the matcha tea soup added with the sugar material in the step 3), packaging, manually shaking, and homogenizing in a homogenizer under the homogenizing pressure of 28MPa to obtain a matcha beverage;
5) putting the matcha beverage prepared in the step 4) into a sterilizing cabinet for sterilization.
Table 3 shows the nutrient composition table of the dairy matcha beverage prepared in example 3, with the following results:
example 4
The matcha beverage is prepared from the following components in percentage by weight: the matcha tea soup is prepared by compounding matcha powder and an aqueous solution according to the weight percentage of 1:120, and equally dividing the aqueous solution at 85 ℃ into three parts for later use according to the mass ratio, wherein the sugar material is powdery white granulated sugar.
The preparation method of the matcha beverage comprises the following steps:
1) the green tea powder is sieved for standby, and the particle size of the standby green tea powder is 30 um;
2) adding the green tea powder for later use in the step 1) into a stirrer, adding a small amount of aqueous solution, wherein the volume of the aqueous solution is 10ML, equally dividing the rest of aqueous solution into three parts for later use according to the volume ratio, stirring the three parts at a low speed by using the stirrer to prepare the mixture into paste, stirring the mixture for 1min at a speed of 20 times/min, preparing the mixture into paste by using the stirrer, adding the first part of aqueous solution into the stirrer, stirring the mixture for 2min, adding the second part of aqueous solution into the stirrer, stirring the mixture for 2min again, adding the third part of aqueous solution into the stirrer, stirring the mixture for 2min again, and preparing green tea soup;
3) filling the matcha tea soup obtained in the step 2) into a glass transparent bottle, putting the glass transparent bottle into an electric heating sleeve, adding sugar into the matcha tea soup, and standing for 2min, wherein the power of the electric heating sleeve is 500W;
4) adding kiwi fruits into the matcha tea soup added with the sugar materials in the step 3), packaging, manually shaking, and homogenizing in a homogenizer under the pressure of 28MPa to obtain a matcha beverage;
5) putting the matcha beverage prepared in the step 4) into a sterilizing cabinet for sterilization.
Example 5
The matcha beverage is prepared from the following components in percentage by weight: the matcha tea soup is prepared by compounding matcha powder and an aqueous solution according to the weight percentage of 1:120, and equally dividing the aqueous solution at 85 ℃ into three parts for later use according to the mass ratio, wherein the sugar material is powdery white granulated sugar.
The preparation method of the matcha beverage comprises the following steps:
1) the green tea powder is sieved for standby, and the particle size of the standby green tea powder is 30 um;
2) adding the green tea powder for later use in the step 1) into a stirrer, adding a small amount of aqueous solution, wherein the volume of the aqueous solution is 10ML, equally dividing the rest of aqueous solution into three parts for later use according to the volume ratio, stirring the three parts at a low speed by using the stirrer to prepare the mixture into paste, stirring the mixture for 1min at a speed of 20 times/min, preparing the mixture into paste by using the stirrer, adding the first part of aqueous solution into the stirrer, stirring the mixture for 3min, adding the second part of aqueous solution into the stirrer, stirring the mixture for 3min again, adding the third part of aqueous solution into the stirrer, stirring the mixture for 3min again, and preparing green tea soup;
3) filling the matcha tea soup obtained in the step 2) into a glass transparent bottle, putting the glass transparent bottle into an electric heating sleeve, adding sugar into the matcha tea soup, and standing for 3min, wherein the power of the electric heating sleeve is 500W;
4) adding kiwi fruits into the matcha tea soup added with the sugar materials in the step 3), packaging, manually shaking, and homogenizing in a homogenizer under the pressure of 28MPa to obtain a matcha beverage;
5) putting the matcha beverage prepared in the step 4) into a sterilizing cabinet for sterilization.
The matcha beverages prepared by the implementation 1, the implementation 4 and the implementation 5 are tested in a way that whether the matcha beverages are caked and sink is observed after being kept still for 10min through human eyes, and whether the matcha beverages are fine in mouthfeel and free of granular sensation is detected during drinking, wherein the table 4 is a performance test table of the matcha beverages prepared by the implementation 1, the implementation 4 and the implementation 5, and the results are as follows (the more ★ indicates the corresponding index, the better ● indicates that the sink phenomenon does not occur):
| fine and smooth taste index | Index of uniform color | Sinking index | |
| Example 1 | ★★ | ★ | ● |
| Example 4 | ★★★ | ★★ | ● |
| Example 5 | ★★★★ | ★★★ | ● |
As can be seen from tables 1 to 3, the beverage preparation method of the present invention has low raw material cost and simple method, and according to different preferences of users, different matcha beverages can be prepared by the beverage preparation method of the present invention, and various beverages can simultaneously supplement nutritional ingredients required by human body, and as can be seen from table 4, the fruit juice matcha beverage prepared by the present invention has fine taste, no granular sensation, uniform color, no obvious sinking after one week of storage, and embodiment 5 is the optimal scheme.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A preparation method of matcha drink is characterized in that: the matcha beverage is prepared from the following components in percentage by weight: the matcha tea soup comprises 65-75% of matcha tea soup, 0-2% of sugar, 0-25% of fruit juice, 0-25% of coffee, 0-25% of milk and the balance of purified water, wherein the matcha tea soup is prepared from matcha powder and an aqueous solution with the temperature of 75-85 ℃ in a weight percentage of 1: 100-1: 120 are compounded.
2. The preparation method of the matcha drink according to claim 1, which is characterized in that: the method comprises the following steps:
1) the green tea powder is sieved for later use, and the particle size of the spare green tea powder is 20-50 um;
2) preparing matcha tea soup;
3) filling the matcha tea soup obtained in the step 2) into a glass transparent bottle, putting the glass transparent bottle into an electric heating sleeve, adding sugar into the matcha tea soup, and standing for 1-3 min, wherein the power of the electric heating sleeve is 500W;
4) pouring any one of fruit juice, coffee and milk into the matcha tea soup added with the sugar material in the step 3), packaging, manually shaking, and homogenizing in a homogenizer to obtain matcha beverage;
5) putting the matcha beverage prepared in the step 4) into a sterilizing cabinet for sterilization.
3. The preparation method of the matcha drink according to claim 2, characterized in that: the preparation method of the matcha tea soup in the step 2) comprises the following steps: adding the matcha powder for later use in the step 1) into a stirrer, adding a small amount of aqueous solution, wherein the volume of the aqueous solution is at most 10ML, equally dividing the rest of the aqueous solution into three parts according to the volume ratio for later use, stirring the three parts of the aqueous solution into paste by using the stirrer at a low speed, stirring the paste for 1min at a speed of 20 times/min, adding the first part of the aqueous solution into the stirrer, stirring the mixture for 1-3 min, adding the second part of the aqueous solution into the stirrer, stirring the mixture for 1-3 min again, adding the third part of the aqueous solution into the stirrer, and stirring the mixture for 1-3 min again to prepare matcha soup.
4. The preparation method of the matcha drink according to claim 1, which is characterized in that: the sugar material is powdery white granulated sugar.
5. The preparation method of the matcha drink according to claim 1, which is characterized in that: the fruit juice is any one of watermelon juice, lemon juice, kiwi fruit juice, orange juice, coconut juice, yellow peach juice, apple juice, snow pear juice, strawberry juice, grape juice, Hami melon juice, blueberry juice and pineapple juice.
6. The preparation method of the matcha drink according to claim 1, which is characterized in that: the milk product is any one of milk shake, raw milk and pure milk or the combination of any two of the milk shake, the raw milk and the pure milk.
7. The preparation method of the matcha drink according to claim 1, which is characterized in that: the matcha beverage is prepared from the following components in percentage by weight: 60% of matcha tea soup, 2% of sugar, 0% of fruit juice, 25% of coffee, 0% of milk product and the balance of purified water.
8. The preparation method of the matcha drink according to claim 2, characterized in that: the homogenizing pressure in the step 4) is 28 MPa.
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| CN201811081171.6A CN110897057A (en) | 2018-09-17 | 2018-09-17 | Preparation method of matcha beverage |
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Citations (4)
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| CN104738248A (en) * | 2015-04-01 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Suspended matcha powder particle containing milk tea beverage and preparation method thereof |
| CN106689516A (en) * | 2016-11-30 | 2017-05-24 | 长江师范学院 | Tangerine-white tea compound beverage and preparation method thereof |
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| CN108112703A (en) * | 2016-11-27 | 2018-06-05 | 焦趁英 | It is instant to smear tea milk tea processing technology |
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2018
- 2018-09-17 CN CN201811081171.6A patent/CN110897057A/en active Pending
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| CN104738248A (en) * | 2015-04-01 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Suspended matcha powder particle containing milk tea beverage and preparation method thereof |
| CN108112703A (en) * | 2016-11-27 | 2018-06-05 | 焦趁英 | It is instant to smear tea milk tea processing technology |
| CN106689516A (en) * | 2016-11-30 | 2017-05-24 | 长江师范学院 | Tangerine-white tea compound beverage and preparation method thereof |
| CN107593973A (en) * | 2017-10-24 | 2018-01-19 | 印江彬彬百香果种植发展有限公司 | A kind of passion fruit smears tea beverage and preparation method thereof |
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