CN111109396A - Preparation method of coffee black tea - Google Patents
Preparation method of coffee black tea Download PDFInfo
- Publication number
- CN111109396A CN111109396A CN201911386515.9A CN201911386515A CN111109396A CN 111109396 A CN111109396 A CN 111109396A CN 201911386515 A CN201911386515 A CN 201911386515A CN 111109396 A CN111109396 A CN 111109396A
- Authority
- CN
- China
- Prior art keywords
- black tea
- tea
- powder
- coffee
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a preparation method of coffee black tea, which comprises the following steps: 1) preparing black tea powder: baking, aroma-enhancing and crushing the black tea ripe tea, mixing the crushed ripe tea with water, performing ultrasonic cooking to obtain a black tea ripe tea dissolving liquid, and concentrating and drying the black tea ripe tea dissolving liquid to obtain black tea powder; 2) preparing fermented egg liquid; 3) heating the supernatant obtained in the step 2) to 40-50 ℃, adding black tea powder, coffee powder, konjac powder and milk powder, homogenizing to obtain primary milk tea, adding an auxiliary agent into the primary milk tea, mixing, concentrating and drying to obtain the coffee black tea. The coffee black tea obtained by the method perfectly combines the tastes of coffee and black tea, and has low bitterness, proper taste and good long-term storage stability.
Description
Technical Field
The invention belongs to the technical field of tea drinks, and particularly relates to a preparation method of coffee black tea.
Background
Milk tea (Milk tea) is a beverage which takes Milk powder or Milk powder, sugar, tea and the like as main raw materials, and has distinctive characteristics in the beverage industry due to the combination of strong Milk fragrance and tea faint scent. At present, the milk tea market enters a stable development stage, and with the continuous improvement of life quality and consumption capacity, people have higher requirements on nutrition, functions and fashion of beverage products.
Coffee contains certain nutrients. The nicotinic acid of coffee contains vitamin B, and the content of roasted coffee beans is higher. And free fatty acids, caffeine, tannic acid, and the like. The coffee can promote metabolism, activate collaterals and digest organs, and has great efficacy on constipation. Bathing with coffee powder is a thermotherapy method, and has weight reducing effect. Drinking coffee after drinking will oxidize acetaldehyde converted from alcohol rapidly, decompose into water and carbon dioxide and discharge out of the body.
Black tea belongs to the whole fermentation tea, and is prepared by using proper tea tree fresh teeth leaves as raw materials and refining the tea through a series of processes such as withering, rolling (cutting), fermentation, drying and the like. Withering is an important process for primary processing of black tea, and the black tea is called black tea during primary processing. Black tea is famous for red tea soup and tea bottom color after being brewed by dry tea.
Coffee tastes bitter, and people cannot tolerate the bitter taste of coffee, so that research is carried out to combine coffee and milk tea to prepare coffee milk tea, so that the coffee milk tea has the beneficial effects of coffee and the stimulation of the bitter taste of coffee is reduced. Black tea also has a bitter taste. The coffee milk tea prepared by the existing method has poor stability, and the taste of the coffee milk tea is greatly influenced.
Disclosure of Invention
The coffee black tea prepared by the method perfectly combines the tastes of coffee and black tea, has low bitterness, proper mouthfeel and good long-term storage stability.
The technical scheme of the invention is realized as follows:
a preparation method of coffee black tea comprises the following steps:
1) preparing black tea powder: baking, aroma-enhancing and crushing the black tea ripe tea, mixing the crushed ripe tea with water, performing ultrasonic cooking to obtain a black tea ripe tea dissolving liquid, and concentrating and drying the black tea ripe tea dissolving liquid to obtain black tea powder;
2) preparing fermented egg liquid: adding the egg liquid into water, stirring and pulping to obtain a slurry, and adjusting the pH to 5.6-6.8; adding acetobacter into the mixture for primary fermentation, wherein the fermentation temperature is 21-26 ℃, the fermentation time is 48-72 hours, and stopping fermentation; inoculating lactobacillus acidophilus into the primary fermentation liquid for secondary fermentation, wherein the fermentation temperature is 28-32 ℃, the fermentation time is 60-80 h, stopping fermentation, centrifuging the secondary fermentation liquid, and taking supernatant for later use;
3) heating the supernatant obtained in the step 2) to 40-50 ℃, adding black tea powder, coffee powder, konjac powder and milk powder, homogenizing to obtain primary milk tea, adding an auxiliary agent into the primary milk tea, mixing, concentrating and drying to obtain the coffee black tea.
Preferably, the power of the ultrasound in the step 1) is 110-180W.
Preferably, the amount of water added is 10 to 20 times the weight of the egg liquid.
Preferably, the addition amount of the acetobacter aceti is 1.8-2.6% of the weight of the egg liquid, and the addition amount of the lactobacillus acidophilus is 2.3-3.4% of the weight of the egg liquid.
Preferably, the black tea powder comprises, by weight, 10-20 parts of black tea powder, 30-40 parts of coffee powder, 4-8 parts of konjac fine powder, 12-18 parts of milk powder, 3-6 parts of an auxiliary agent and 70-80 parts of supernatant.
Preferably, the auxiliary agent is sodium salt and honey.
The invention has the beneficial effects that:
1) according to the preparation method of the coffee black tea, the black tea cooked tea is roasted, aroma-enhanced and crushed, and then the black tea powder obtained by ultrasonic cooking can effectively remove the bitter and astringent taste of the black tea and remove the ingredients causing falling together with the coffee.
2) The invention selects the fermented egg liquid, particularly the supernatant obtained by fermenting with the acetobacter and the lactobacillus acidophilus, which has synergistic effect with the konjac fine powder, can greatly improve the stability of the coffee black tea, and avoids the phenomena of precipitation, flocculation, delamination, fat separation and the like generated in the production and storage processes of the existing coffee black tea.
Detailed Description
Example 1
A preparation method of coffee black tea comprises the following steps:
1) preparing black tea powder: baking, aroma-enhancing and crushing the black tea ripe tea, mixing the crushed ripe tea with water, and performing ultrasonic cooking with the ultrasonic power of 150W to obtain a black tea ripe tea dissolving liquid, and concentrating and drying the black tea ripe tea dissolving liquid to obtain black tea powder;
2) preparing fermented egg liquid: adding the egg liquid into water, stirring and pulping, wherein the adding amount of the water is 16 times of the weight of the egg liquid to obtain slurry, and adjusting the pH to 6.2; adding acetobacter for the first fermentation at 24 ℃ for 65h, and stopping fermentation; inoculating lactobacillus acidophilus into the primary fermentation liquid for secondary fermentation at 28 ℃ for 70h, terminating the fermentation, centrifuging the secondary fermentation liquid, and taking supernatant for later use; the addition amount of the acetobacter aceti is 1.8% of the weight of the egg liquid, and the addition amount of the lactobacillus acidophilus is 2.3% of the weight of the egg liquid.
3) Heating the supernatant obtained in the step 2) to 40 ℃, adding black tea powder, coffee powder, konjac powder and milk powder, homogenizing to obtain primary milk tea, adding an auxiliary agent into the primary milk tea, mixing, concentrating and drying to obtain the coffee black tea.
The black tea powder comprises 16 parts by weight of coffee powder, 30 parts by weight of konjak powder, 16 parts by weight of milk powder, 5 parts by weight of auxiliary agent and 70 parts by weight of supernatant. The auxiliary agent is sodium salt and honey.
Example 2
A preparation method of coffee black tea comprises the following steps:
1) preparing black tea powder: baking, aroma-enhancing and crushing the black tea ripe tea, mixing the crushed ripe tea with water, and performing ultrasonic cooking with the ultrasonic power of 110W to obtain a black tea ripe tea dissolving liquid, and concentrating and drying the black tea ripe tea dissolving liquid to obtain black tea powder;
2) preparing fermented egg liquid: adding the egg liquid into water, stirring and pulping, wherein the adding amount of the water is 10 times of the weight of the egg liquid to obtain slurry, and adjusting the pH to 5.6; adding Acetobacter into the mixture to perform primary fermentation, wherein the fermentation temperature is 21 ℃, the fermentation time is 48 hours, and stopping fermentation; inoculating lactobacillus acidophilus into the primary fermentation liquid for secondary fermentation at 32 ℃ for 60h, terminating the fermentation, centrifuging the secondary fermentation liquid, and taking supernatant for later use; the addition amount of the acetobacter is 2.1% of the weight of the egg liquid, and the addition amount of the lactobacillus acidophilus is 2.7% of the weight of the egg liquid.
3) Heating the supernatant obtained in the step 2) to 50 ℃, adding black tea powder, coffee powder, konjac powder and milk powder, homogenizing to obtain primary milk tea, adding an auxiliary agent into the primary milk tea, mixing, concentrating and drying to obtain the coffee black tea.
According to the weight portion, the black tea powder comprises 10 portions of coffee powder 36 portions, 4 portions of konjak refined powder, 12 portions of milk powder, 3 portions of auxiliary agent and 80 portions of supernatant fluid. The auxiliary agent is sodium salt and honey.
Example 3
A preparation method of coffee black tea comprises the following steps:
1) preparing black tea powder: baking, aroma-enhancing and crushing the black tea ripe tea, mixing the crushed ripe tea with water, and performing ultrasonic cooking with the ultrasonic power of 180W to obtain a black tea ripe tea dissolving liquid, and concentrating and drying the black tea ripe tea dissolving liquid to obtain black tea powder;
2) preparing fermented egg liquid: adding the egg liquid into water, stirring and pulping, wherein the adding amount of the water is 20 times of the weight of the egg liquid to obtain slurry, and adjusting the pH to 6.8; adding acetobacter for the first fermentation at 26 ℃ for 72h, and stopping fermentation; inoculating lactobacillus acidophilus into the primary fermentation liquid for secondary fermentation at 28 ℃ for 80h, terminating the fermentation, centrifuging the secondary fermentation liquid, and taking supernatant for later use; the addition amount of the acetobacter aceti is 2.6% of the weight of the egg liquid, and the addition amount of the lactobacillus acidophilus is 3.4% of the weight of the egg liquid.
3) Heating the supernatant obtained in the step 2) to 45 ℃, adding black tea powder, coffee powder, konjac powder and milk powder, homogenizing to obtain primary milk tea, adding an auxiliary agent into the primary milk tea, mixing, concentrating and drying to obtain the coffee black tea.
According to the weight portion, the black tea powder comprises 20 portions of coffee powder, 8 portions of konjak fine powder, 18 portions of milk powder, 6 portions of auxiliary agent and 70 portions of supernatant fluid. The auxiliary agent is sodium salt and honey.
Example 4
A preparation method of coffee black tea comprises the following steps:
1) preparing black tea powder: baking, aroma-enhancing and crushing the black tea ripe tea, mixing the crushed ripe tea with water, and performing ultrasonic cooking with the ultrasonic power of 160W to obtain a black tea ripe tea dissolving liquid, and concentrating and drying the black tea ripe tea dissolving liquid to obtain black tea powder;
2) preparing fermented egg liquid: adding the egg liquid into water, stirring and pulping, wherein the adding amount of the water is 14 times of the weight of the egg liquid to obtain slurry, and adjusting the pH to 6.5; adding Acetobacter into the mixture to perform primary fermentation, wherein the fermentation temperature is 26 ℃, the fermentation time is 48 hours, and stopping fermentation; inoculating lactobacillus acidophilus into the primary fermentation liquid for secondary fermentation at the fermentation temperature of 30 ℃ for 65 hours, terminating the fermentation, centrifuging the secondary fermentation liquid, and taking supernatant for later use; the addition amount of the acetobacter aceti is 2.6% of the weight of the egg liquid, and the addition amount of the lactobacillus acidophilus is 2.6% of the weight of the egg liquid.
3) Heating the supernatant obtained in the step 2) to 50 ℃, adding black tea powder, coffee powder, konjac powder and milk powder, homogenizing to obtain primary milk tea, adding an auxiliary agent into the primary milk tea, mixing, concentrating and drying to obtain the coffee black tea.
According to the weight portion, the black tea powder comprises 17 portions of coffee powder, 40 portions of konjak fine powder, 15 portions of milk powder, 4 portions of auxiliary agent and 78 portions of supernatant fluid. The auxiliary agent is sodium salt and honey.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (6)
1. The preparation method of the coffee black tea is characterized by comprising the following steps:
1) preparing black tea powder: baking, aroma-enhancing and crushing the black tea ripe tea, mixing the crushed ripe tea with water, performing ultrasonic cooking to obtain a black tea ripe tea dissolving liquid, and concentrating and drying the black tea ripe tea dissolving liquid to obtain black tea powder;
2) preparing fermented egg liquid: adding the egg liquid into water, stirring and pulping to obtain a slurry, and adjusting the pH to 5.6-6.8; adding acetobacter into the mixture for primary fermentation, wherein the fermentation temperature is 21-26 ℃, the fermentation time is 48-72 hours, and stopping fermentation; inoculating lactobacillus acidophilus into the primary fermentation liquid for secondary fermentation, wherein the fermentation temperature is 28-32 ℃, the fermentation time is 60-80 h, stopping fermentation, centrifuging the secondary fermentation liquid, and taking supernatant for later use;
3) heating the supernatant obtained in the step 2) to 40-50 ℃, adding black tea powder, coffee powder, konjac powder and milk powder, homogenizing to obtain primary milk tea, adding an auxiliary agent into the primary milk tea, mixing, concentrating and drying to obtain the coffee black tea.
2. A preparation method of coffee black tea as claimed in claim 1, wherein the power of the ultrasound of step 1) is 110 to 180W.
3. A process for the preparation of coffee black tea as claimed in claim 1, wherein the amount of water added is 10 to 20 times the weight of the egg liquid.
4. The method for preparing coffee black tea according to claim 3, wherein the amount of the acetobacter aceti added is 1.8-2.6% of the weight of the egg liquid, and the amount of the lactobacillus acidophilus added is 2.3-3.4% of the weight of the egg liquid.
5. The preparation method of coffee black tea according to claim 1, wherein the black tea powder comprises, by weight, 10-20 parts of black tea powder, 30-40 parts of coffee powder, 4-8 parts of konjac fine powder, 12-18 parts of milk powder, 3-6 parts of an auxiliary agent, and 70-80 parts of a supernatant.
6. A method of making coffee black tea as claimed in claim 5 wherein the adjunct is sodium salt and honey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911386515.9A CN111109396A (en) | 2019-12-29 | 2019-12-29 | Preparation method of coffee black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911386515.9A CN111109396A (en) | 2019-12-29 | 2019-12-29 | Preparation method of coffee black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111109396A true CN111109396A (en) | 2020-05-08 |
Family
ID=70504425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911386515.9A Withdrawn CN111109396A (en) | 2019-12-29 | 2019-12-29 | Preparation method of coffee black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111109396A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111602842A (en) * | 2020-06-08 | 2020-09-01 | 安徽全茗生物科技有限公司 | Preparation process of fermented mellow type tea tobacco |
-
2019
- 2019-12-29 CN CN201911386515.9A patent/CN111109396A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111602842A (en) * | 2020-06-08 | 2020-09-01 | 安徽全茗生物科技有限公司 | Preparation process of fermented mellow type tea tobacco |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101045896B (en) | Red date fruit wine, red date liquor and their preparation process | |
| CN102559443B (en) | Heath-function sea cucumber yellow wine | |
| CN102048167B (en) | Additive of radiation-resistant functional beverage, and additive-containing barley green milk wine and tea beverage | |
| CN102286328A (en) | Mulberry biological wine and brewing process thereof | |
| CN103937631B (en) | Method for brewing persimmon-flavored special beer | |
| CN104531414A (en) | Aloe wine and preparation method thereof | |
| CN104694308B (en) | Method for preparing high-stability blueberry beer | |
| CN102851161A (en) | Black fruit beer and production process thereof | |
| CN105941642A (en) | Wheat germ milk beverage and preparation method thereof | |
| CN108441367A (en) | A kind of Chinese chestnut beer brewage process | |
| CN101250470B (en) | Method for preparing strawberry brandy | |
| CN110804527A (en) | Pineapple fruit vinegar and preparation method thereof | |
| CN103966042B (en) | A kind of Rhizoma Dioscoreae esculentae sweet wine and purple sweet potato fruit vinegar and brewing method thereof | |
| CN102978053A (en) | Preparation method of scented tea beer | |
| CN111109396A (en) | Preparation method of coffee black tea | |
| CN102102059A (en) | Production technology of date wine | |
| CN107523460A (en) | A kind of preparation method of yellow rice wine | |
| CN105725017A (en) | Appetite-promoting tea vinegar drink and preparation method thereof | |
| CN105918722A (en) | Pomegranate-jujube-juice tea vinegar beverage and preparation method thereof | |
| CN1225540C (en) | Cafe beer and preparation thereof | |
| KR102621242B1 (en) | Kombucha vinegar containing Rubus coreanus and manufacturing method thereof | |
| CN109679794A (en) | A kind of preparation method of fructus arctii lemon beer | |
| CN104543205A (en) | Fresh ginger tea with function of enhancing memory | |
| CN106754103A (en) | A kind of preparation method of pear wine, fermentation pear wine and fermentation pear wine | |
| CN1837344A (en) | Sweet rice wine mixed with coffee and preparation process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200508 |