CN111567647A - Black tea beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a black tea beverage and a preparation method thereof, which mainly comprises the following components: purified water: 85-90 parts of a solvent; honey: 2-4 parts; 15-20 parts of black tea leaves; rabdosia rubescens (Hemsl.) Hara: 10-15 parts; 5-10 parts of hawthorn; 8-12 parts of momordica grosvenori; citric acid: 10-15 parts; 0.05 to 0.1 portion of mint powder, and is prepared according to a certain weight ratio. The black tea beverage prepared by the invention is not added with any additive, not only maintains the original taste of the black tea, but also has the functions of reducing cholesterol and blood pressure, and also has the functions of relieving cough, moistening lung, smoothing intestine, expelling toxin and clearing heat and detoxicating, and is particularly suitable for drinking in summer.

Description

Black tea beverage and preparation method thereof

Technical Field

The invention relates to the field of food processing, and particularly relates to a black tea beverage and a preparation method thereof.

Background

The beverage is one of three traditional nonalcoholic beverages in the world. The tea beverage is a deep processed product prepared from tea leaves. Black tea beverages have recently received market attention, the very source of which is the consumers' quest for a healthy diet. Chinese people have unique tea feelings, consider that tea has a plurality of health care effects, and tea drinks are considered to be healthier drinks by consumers due to the tea's light.

The existing black tea beverage has single function, only has the function of quenching thirst, has poor heat-clearing and detoxifying effects in hot summer, and contains a large amount of edible essence and flavoring agents, so that the black tea beverage and the preparation process thereof are provided.

Disclosure of Invention

The invention aims to solve the technical problems and provides a black tea beverage and a preparation method thereof.

In order to achieve the purpose, the technical scheme of the invention is as follows:

a black tea beverage is prepared from the following raw materials in parts by weight: purified water: 85-90 parts of a solvent; honey: 2-4 parts; 15-20 parts of black tea leaves; rabdosia rubescens (Hemsl.) Hara: 10-15 parts; 5-10 parts of hawthorn; 8-12 parts of momordica grosvenori; citric acid: 10-15 parts; 0.05-0.1 part of mint powder.

The preparation method of the black tea beverage comprises the following steps:

(1) boiling: stirring black tea leaves, hawthorn, rabdosia rubescens and momordica grosvenori according to the weight ratio, adding the crushed materials into purified water with the specific gravity, heating the mixture to 90-100 ℃, and decocting the mixture for 10-20 minutes to obtain tea soup;

(2) and (3) filtering: filtering the tea soup by using a 80-100 mesh filter screen;

(3) seasoning: sequentially adding the honey, the citric acid and the mint powder with the specific gravity into the filtered tea soup and uniformly stirring;

(4) and (3) sterilization: sterilizing the seasoned black tea beverage by adopting a high-temperature instant sterilization method;

(5) filling: and (3) immediately filling the sterilized black tea beverage by adopting a vacuum filling method, wherein the temperature of the black tea beverage is controlled to be 60-70 ℃ during filling.

The preparation process of the black tea beverage provided by the invention does not need to add any additive in the whole process, not only maintains the original taste of the black tea, but also has the functions of reducing cholesterol and blood pressure, and also has the functions of relieving cough, moistening lung, smoothing intestine, expelling toxin, clearing heat and detoxicating, and is particularly suitable for drinking in summer.

Detailed Description

The technical solution in the embodiments of the present invention will be clearly and completely described below.

A black tea beverage is prepared from the following raw materials in parts by weight: purified water: 90 parts of a mixture; honey: 3 parts of a mixture; 15 parts of black tea leaves; rabdosia rubescens (Hemsl.) Hara: 12 parts of (1); 6 parts of hawthorn; 9 parts of momordica grosvenori; citric acid: 12 parts of (1); and 0.08 part of mint powder.

The preparation method of the black tea beverage comprises the following steps:

(1) boiling: stirring black tea leaves, hawthorn, rabdosia rubescens and momordica grosvenori according to the weight ratio, adding the crushed materials into purified water with the specific gravity, heating the mixture to 95 ℃, and decocting the mixture for 15 minutes to obtain tea soup;

(2) and (3) filtering: filtering the tea soup by using a 90-mesh filter screen;

(3) seasoning: sequentially adding the honey, the citric acid and the mint powder with the specific gravity into the filtered tea soup and uniformly stirring;

(4) and (3) sterilization: sterilizing the seasoned black tea beverage by adopting a high-temperature instant sterilization method;

(5) filling: and (3) immediately filling the sterilized black tea beverage by adopting a vacuum filling method, wherein the temperature of the black tea beverage is controlled to be 65 ℃ during filling.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (2)

1. A black tea beverage is characterized by being prepared from the following raw materials in parts by weight: purified water: 85-90 parts of a solvent; honey: 2-4 parts; 15-20 parts of black tea leaves; rabdosia rubescens (Hemsl.) Hara: 10-15 parts; 5-10 parts of hawthorn; 8-12 parts of momordica grosvenori; citric acid: 10-15 parts; 0.05-0.1 part of mint powder.

2. A black tea beverage according to claim 1, wherein the preparation process comprises the steps of:

(1) boiling: stirring black tea leaves, hawthorn, rabdosia rubescens and momordica grosvenori according to the weight ratio, adding the crushed materials into purified water with the specific gravity, heating the mixture to 90-100 ℃, and decocting the mixture for 10-20 minutes to obtain tea soup;

(2) and (3) filtering: filtering the tea soup by using a 80-100 mesh filter screen;

(3) seasoning: sequentially adding the honey, the citric acid and the mint powder with the specific gravity into the filtered tea soup and uniformly stirring;

(4) and (3) sterilization: sterilizing the seasoned black tea beverage by adopting a high-temperature instant sterilization method;

(5) filling: and (3) immediately filling the sterilized black tea beverage by adopting a vacuum filling method, wherein the temperature of the black tea beverage is controlled to be 60-70 ℃ during filling.