CN112674188A - Bottled roxburgh rose black tea and preparation method thereof - Google Patents
Bottled roxburgh rose black tea and preparation method thereof Download PDFInfo
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- CN112674188A CN112674188A CN202011593536.0A CN202011593536A CN112674188A CN 112674188 A CN112674188 A CN 112674188A CN 202011593536 A CN202011593536 A CN 202011593536A CN 112674188 A CN112674188 A CN 112674188A
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Abstract
The invention belongs to the field of bottled beverages, and particularly relates to bottled roxburgh rose black tea and a preparation method thereof. The preparation method of the bottled roxburgh rose black tea comprises the following steps: taking fresh tea leaves, and sequentially carrying out sun-drying treatment, fine-turning treatment, freezing withering and fermentation on the fresh tea leaves to obtain a black tea stock solution; juicing the pulp and the rhizome of the roxburgh rose respectively, and then performing radiation drying to obtain the roxburgh rose concentrated solution; weighing 40-60 parts of the roxburgh rose concentrated solution, 40-60 parts of the black tea stock solution and 30-50 parts of water according to parts by mass, mixing and bottling to obtain bottled roxburgh rose black tea. The roxburgh rose rhizome concentrated solution is added into the roxburgh rose concentrated solution, wherein the roxburgh rose rhizome concentrated solution contains a large amount of malic acid, meanwhile, the black tea stock solution is rich in catechin, and the roxburgh rose rhizome concentrated solution has extremely good antioxidant effect, can effectively prevent ascorbic acid from being oxidized under the synergistic effect of the roxburgh rose rhizome concentrated solution, and prolongs the shelf life.
Description
Technical Field
The invention belongs to the field of bottled drinks, and particularly relates to bottled roxburgh rose black tea and a preparation method thereof.
Background
Rosa roxburghii is a plant of deciduous shrub of Rosaceae, and is also called filature, Tricholoma spinulosum or Rosa roxburghii. The Rosa roxburghii contains a large amount of beneficial substances, for example, SOD (superoxide dismutase), which is an anticancer substance, and has the effects of invigorating spleen, promoting digestion, relieving dyspepsia, relieving flatulence, nourishing and strengthening kidney. In the prior art, the roxburgh rose beverage usually needs to be added with an additional food additive to ensure the shelf life of the roxburgh rose beverage, mainly to prevent the ascorbic acid in the roxburgh rose beverage from being oxidized, and common consumers have a contradiction to the food additive, so how to reduce the food additive can also improve the shelf life. The above problems are technical problems to be solved in the art.
Disclosure of Invention
The invention provides bottled roxburgh rose black tea and a preparation method thereof in order to solve the technical problems.
The technical scheme for solving the technical problems is as follows: the preparation method of the bottled roxburgh rose black tea is characterized by comprising the following steps of:
preparing a black tea stock solution:
s101: carrying out sun-drying treatment on fresh tea leaves to reduce the water content of the tea leaves by 5-10%;
s102: performing green-making treatment on the tea leaves subjected to the step S2 until the water content of the tea leaves is 60-65%;
s103: carrying out freeze withering on the tea leaves subjected to the step S2 for 20-30 days;
s104: soaking the tea leaves subjected to the step S3 in water, adding pectinase and cellulase, fermenting under an aerobic condition, and filtering to remove solids after fermentation is completed to obtain the black tea stock solution;
preparing a roxburgh rose concentrated solution:
s201: juicing the pulp and the rhizome of the roxburgh rose respectively, and filtering to obtain a stock solution of the pulp and the rhizome of the roxburgh rose;
s202: performing radiation drying on the roxburgh rose pulp stock solution and the roxburgh rose rhizome stock solution under the conditions that the radiation dose is less than 5KGy and the temperature is 40-50 ℃ until the water content of the roxburgh rose pulp stock solution and the roxburgh rose rhizome stock solution is reduced to 40-50% to obtain roxburgh rose pulp concentrated solution and roxburgh rose rhizome concentrated solution;
s203: mixing the roxburgh rose pulp concentrated solution and the roxburgh rose rhizome concentrated solution according to the mass ratio of 1: 1-2: 1 to obtain the roxburgh rose concentrated solution;
weighing 40-60 parts of the roxburgh rose concentrated solution, 40-60 parts of the black tea stock solution and 30-50 parts of water according to parts by mass, mixing and bottling to obtain bottled roxburgh rose black tea.
The bottled roxburgh rose black tea preparation method disclosed by the application has the beneficial effects that: the roxburgh rose rhizome concentrated solution is added into the roxburgh rose concentrated solution, wherein, a large amount of malic acid is contained in the roxburgh rose rhizome concentrated solution, the roxburgh rose rhizome concentrated solution has an antioxidant effect, meanwhile, tea polyphenol is rich in a black tea stock solution, catechin has an excellent antioxidant effect, under the synergistic effect of the black tea stock solution and the roxburgh rose rhizome concentrated solution, ascorbic acid oxidation can be effectively prevented, the addition of an antioxidant can be effectively reduced or even omitted, on the other hand, when the roxburgh rose concentrated solution is manufactured, radiation drying is carried out by adopting energy below 5KGy, when SOD and ascorbic acid in roxburgh rose are not destroyed, the roxburgh rose rhizome concentrated solution can also be used for achieving an antibacterial effect, and the shelf life can be prolonged.
Further, when the roxburgh rose concentrated solution, the black tea stock solution and water are mixed, weighing the following components in parts by mass: 0.005-0.01 part of food antioxidant and 1-10 parts of flavoring agent. Additional food antioxidants may also be added to further extend shelf life, and the taste of the application may be improved by the addition of flavoring agents.
Further, the food antioxidant is any one or more of sorbic acid, citric acid, lauryl thiodipropionate, ethoxyquin, lecithin and metabisulfite.
Further, the flavoring agent is one or more of sucrose, aspartame and tea essence.
Further, in the step S103, the withering is performed at-30 to-50 ℃. According to the application, the tea leaves are subjected to freezing withering at the temperature lower than 0 ℃, and beneficial substances such as tea polyphenol in the tea leaves can be greatly reserved.
Further, in the step S104, the mass ratio of the tea leaves to the water is 1: 10-1: 50, the addition amount of the pectinase is 0.7-2% of the weight of the tea leaves, and the addition amount of the cellulase is 1-6% of the weight of the tea leaves.
Further, in the step S104, the fermentation temperature is 20-35 ℃, and the fermentation time is 0.5-1 h.
The application also provides bottled roxburgh rose black tea prepared by the preparation method of the bottled roxburgh rose black tea.
The application discloses bottled roxburgh rose black tea's beneficial effect is: the food additive has better quality guarantee time without adding additional food additives, and can prolong the oxidation time of the ascorbic acid.
Detailed Description
The following description is made for the purpose of illustrating the principles and features of the present application and is not intended to limit the scope of the present application.
In the description of the present specification, it is to be understood that the terms "center", "length", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "inner", "outer", "peripheral side", "circumferential", and the like, indicate orientations or positional relationships and are used merely for convenience in describing the present specification and for simplicity in description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore, should not be taken as limiting the present specification.
In the description of the present specification, "a plurality" means at least two, e.g., two, three, etc., unless explicitly defined otherwise.
In the description herein, reference to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the application. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Rather, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
The terms used in the present specification are those general terms currently widely used in the art in consideration of functions related to the present disclosure, but they may be changed according to the intention of a person having ordinary skill in the art, precedent examples, or new technology in the art. Also, specific terms may be selected by the applicant, and in this case, their detailed meanings will be described in the detailed description of the present disclosure. Accordingly, the terms used in the specification should not be construed as simple names but rather based on the meanings of the terms and the general description of the present disclosure.
The text is used in this application to describe the operational steps performed according to embodiments of the present application. It should be understood that the operational steps in the embodiments of the present application are not necessarily performed in the exact order recited. Rather, the various steps may be processed in reverse order or simultaneously, as desired. Meanwhile, other operations may be added to the processes, or a certain step or several steps of operations may be removed from the processes.
The following discloses many different embodiments or examples for implementing the subject technology described. While specific examples of one or more arrangements of features are described below to simplify the disclosure, the examples should not be construed as limiting the present disclosure, and a first feature described later in the specification in conjunction with a second feature can include embodiments that are directly related, can also include embodiments that form additional features, and further can include embodiments in which one or more additional intervening features are used to indirectly connect or combine the first and second features to each other so that the first and second features may not be directly related. A
Example 1
The embodiment discloses a preparation method of bottled roxburgh rose black tea, which comprises the following steps:
preparing a black tea stock solution:
s101: carrying out sun-drying treatment on fresh tea leaves to reduce the water content of the tea leaves by 5%;
s102: performing green-making treatment on the tea leaves subjected to the step S2, wherein the green-making treatment steps adopted in the application can be the existing green-making steps, for example, the green-making treatment steps can comprise green shaking and green airing, and specifically, the green airing is repeated for 1 hour after the green shaking is performed for 3min for 5-7 times until the moisture content of the tea leaves is reduced to 60%;
s103: the tea leaves subjected to said step S2 are subjected to a freeze withering for 20 days, in which step, in order to better retain the tea polyphenols in the tea leaves, the step is carried out at-30 c,
s104: soaking the tea leaves subjected to the step S3 in water with the weight 10 times that of the tea leaves, adding pectinase and cellulase accounting for 0.7 percent of the weight of the tea leaves at 35 ℃, fermenting for 0.5h under the aerobic condition, and filtering by a filter screen to remove solids such as tea residues and the like after the fermentation is finished to obtain the black tea stock solution;
preparing a roxburgh rose concentrated solution:
s201: juicing the pulp and the rhizome of the roxburgh rose respectively, filtering by a filter screen to remove roxburgh rose dregs, and obtaining a roxburgh rose pulp stock solution and a roxburgh rose rhizome stock solution respectively;
s202: and (2) carrying out radiation drying on the roxburgh rose pulp stock solution and the roxburgh rose rhizome stock solution under the conditions of 5KGy and 50 ℃ until the water content of the roxburgh rose pulp stock solution and the roxburgh rose rhizome stock solution is reduced to 40% to obtain a roxburgh rose pulp concentrated solution and a roxburgh rose rhizome concentrated solution, wherein under the irradiation energy of 5KGy, the bacteria in the roxburgh rose pulp stock solution and the roxburgh rose rhizome stock solution can be effectively removed, and the SOD and the ascorbic acid cannot be inactivated.
S203: mixing the roxburgh rose pulp concentrated solution and the roxburgh rose rhizome concentrated solution according to the mass ratio of 1:1 to obtain the roxburgh rose concentrated solution;
weighing 40 parts of the roxburgh rose concentrated solution, 60 parts of the black tea stock solution and 30 parts of water according to the mass parts, mixing and bottling to obtain bottled roxburgh rose black tea.
Example 2
The embodiment discloses a preparation method of bottled roxburgh rose black tea, which comprises the following steps:
preparing a black tea stock solution:
s101: carrying out sun-drying treatment on fresh tea leaves to reduce the water content of the tea leaves by 10%;
s102: performing green-making treatment on the tea leaves subjected to the step S2 until the moisture content of the tea leaves is reduced to 65%;
s103: the tea leaves subjected to said step S2 are subjected to a freeze withering for 30 days, in which step, in order to better retain tea polyphenols in the tea leaves, the step is carried out at-50 c,
s104: soaking the tea leaves subjected to the step S3 in water 50 times of the weight of the tea leaves, adding pectinase and cellulase accounting for 2 percent of the weight of the tea leaves at 35 ℃, fermenting for 0.5h under an aerobic condition, and filtering by a filter screen to remove solids such as tea leaves and the like after the fermentation is finished to obtain the black tea stock solution;
preparing a roxburgh rose concentrated solution:
s201: juicing the pulp and the rhizome of the roxburgh rose respectively, filtering by a filter screen to remove roxburgh rose dregs, and obtaining a roxburgh rose pulp stock solution and a roxburgh rose rhizome stock solution respectively;
s202: and (3) carrying out radiation drying on the roxburgh rose pulp stock solution and the roxburgh rose rhizome stock solution at the temperature of 40 ℃ under the condition of 5KGy until the water content of the roxburgh rose pulp stock solution and the roxburgh rose rhizome stock solution is reduced to 50%, thus obtaining a roxburgh rose pulp concentrated solution and a roxburgh rose rhizome concentrated solution.
S203: mixing the roxburgh rose pulp concentrated solution and the roxburgh rose rhizome concentrated solution according to the mass ratio of 2:1 to obtain the roxburgh rose concentrated solution;
and weighing 60 parts of the roxburgh rose concentrated solution, 40 parts of the black tea stock solution and 50 parts of water according to the mass parts, mixing and bottling to obtain the bottled roxburgh rose black tea.
Example 3
The preparation method refers to example 1, wherein the composition comprises the following components in percentage by mass:
60 parts of roxburgh rose concentrated solution, 40 parts of black tea stock solution, 50 parts of water, 0.005 part of sorbic acid and 1 part of sucrose.
Wherein, the concentrated solution of the fruit pulp of the roxburgh rose and the concentrated solution of the root and the stem of the roxburgh rose are mixed according to the mass ratio of 1: 1.
Wherein, the mass ratio of tea leaves to water in the black tea stock solution is 1:10, the addition amount of the pectinase is 0.7 percent of the weight of the tea leaves, and the addition amount of the cellulase is 1 percent of the weight of the tea leaves.
Example 4
The preparation method refers to example 1, wherein the composition comprises the following components in percentage by mass:
60 parts of roxburgh rose concentrated solution, 40 parts of black tea stock solution, 50 parts of water, 0.005 part of sorbic acid, 0.005 part of citric acid and 10 parts of aspartame.
Wherein, the concentrated solution of the fruit pulp of the roxburgh rose and the concentrated solution of the root and the stem of the roxburgh rose are mixed according to the mass ratio of 1: 1.
Wherein, the mass ratio of tea leaves to water in the black tea stock solution is 1:10, the addition amount of the pectinase is 0.7 percent of the weight of the tea leaves, and the addition amount of the cellulase is 1 percent of the weight of the tea leaves.
Comparative example
The concentrated solution of the fruit pulp of Rosa roxburghii prepared in example 1 of the present application was used as a control.
The bottled roxburgh rose black tea prepared in the above examples 1 to 4 and the roxburgh rose pulp concentrated solution prepared in the comparative example were tested for the content reduction of ascorbic acid, the specific test method was a spectrophotometer method, an open accelerated test was carried out at 50 ℃ and 70 humidity, the amount of ascorbic acid reduction was measured every 6 hours, the specific test results are shown in the following table,
as can be seen from the above table, the bottled roxburgh rose black tea disclosed in the examples of the present application has a reduction of ascorbic acid within 2% within 30h under the accelerated oxidation test, wherein the ascorbic acid is less oxidized due to the addition of other food antioxidants in examples 3 and 4, while the reduction of ascorbic acid after 18h is already more than 2% in the concentrated roxburgh rose pulp alone. Therefore, the application has better effect of preventing the oxidation of the ascorbic acid without adding additional food antioxidant.
The above description is only exemplary of the present application and should not be taken as limiting the present application, as any modification, equivalent replacement, or improvement made within the spirit and principle of the present application should be included in the protection scope of the present application.
Claims (8)
1. The preparation method of the bottled roxburgh rose black tea is characterized by comprising the following steps:
preparing a black tea stock solution:
s101: carrying out sun-drying treatment on fresh tea leaves to reduce the water content of the tea leaves by 5-10%;
s102: performing green-making treatment on the tea leaves subjected to the step S101 until the moisture content of the tea leaves is 60-65%;
s103: carrying out freeze withering on the tea leaves subjected to the step S102 for 20-30 days;
s104: soaking the tea leaves subjected to the step S103 in water, adding pectinase and cellulase, fermenting under aerobic condition, and filtering to remove solids after fermentation is completed to obtain the black tea stock solution;
preparing a roxburgh rose concentrated solution:
s201: juicing the pulp and the rhizome of the roxburgh rose respectively, and filtering to obtain a stock solution of the pulp and the rhizome of the roxburgh rose;
s202: performing radiation drying on the roxburgh rose pulp stock solution and the roxburgh rose rhizome stock solution under the conditions that the radiation dose is less than 5KGy and the temperature is 40-50 ℃ until the water content of the roxburgh rose pulp stock solution and the roxburgh rose rhizome stock solution is reduced to 40-50% to obtain roxburgh rose pulp concentrated solution and roxburgh rose rhizome concentrated solution;
s203: mixing the roxburgh rose pulp concentrated solution and the roxburgh rose rhizome concentrated solution according to the mass ratio of 1: 1-2: 1 to obtain the roxburgh rose concentrated solution;
weighing 40-60 parts of the roxburgh rose concentrated solution, 40-60 parts of the black tea stock solution and 30-50 parts of water according to parts by mass, mixing and bottling to obtain bottled roxburgh rose black tea.
2. The preparation method of bottled roxburgh rose black tea as claimed in claim 1, wherein when the roxburgh rose concentrate, the black tea stock solution and water are mixed, the following components are weighed according to parts by mass: 0.005-0.01 part of food antioxidant and 1-10 parts of flavoring agent.
3. The preparation method of bottled roxburgh rose black tea as claimed in claim 2, wherein the food antioxidant is any one or more of sorbic acid, citric acid, lauryl thiodipropionate, ethoxyquin, lecithin and metabisulfite.
4. The method for preparing bottled roxburgh rose black tea as claimed in claim 2, wherein the flavoring agent is any one or more of sucrose, aspartame and tea essence.
5. The method for preparing bottled roxburgh rose black tea as claimed in claim 1, wherein the withering is performed at-30 to-50 ℃ in the step S103.
6. The method for preparing bottled roxburgh rose black tea according to claim 1, wherein in the step S104, the mass ratio of the tea leaves to water is 1:10 to 1:50, the addition amount of the pectinase is 0.7 to 2 percent of the weight of the tea leaves, and the addition amount of the cellulase is 1 to 6 percent of the weight of the tea leaves.
7. The method for preparing bottled roxburgh rose black tea according to claim 1, wherein in the step S104, the fermentation temperature is 20-35 ℃, and the fermentation time is 0.5-1 h.
8. Bottled roxburgh rose black tea prepared by the preparation method of the bottled roxburgh rose black tea disclosed by any one of claims 1-7.
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- 2020-12-29 CN CN202011593536.0A patent/CN112674188A/en active Pending
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