CN112998102A - Dandelion tea beverage and preparation method thereof - Google Patents
Dandelion tea beverage and preparation method thereof Download PDFInfo
- Publication number
- CN112998102A CN112998102A CN201911314409.XA CN201911314409A CN112998102A CN 112998102 A CN112998102 A CN 112998102A CN 201911314409 A CN201911314409 A CN 201911314409A CN 112998102 A CN112998102 A CN 112998102A
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- dandelion
- juice
- water
- citric acid
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Belongs to the technical field of beverage processing. The method comprises the following specific steps: screening dandelion raw materials and apple raw materials which are suitable for processing, homogenizing to obtain mixed juice, mixing, blending, homogenizing, degassing, filling and sterilizing to obtain the dandelion beverage. The dandelion tea beverage prepared by the invention has the effects of treating carbuncle, furunculosis, pulmonary abscess and expectoration, treating damp-heat jaundice, treating dribbling urination and unsmooth pain, treating acute mastitis and the like, and can be used as a health-care beverage.
Description
Technical Field
The invention belongs to the technical field of beverage processing, and particularly relates to a dandelion tea beverage and a preparation method thereof.
Background
The dandelion is also called herba violae, is a perennial herb of the family Compositae, is a common Chinese medicinal material, and has extremely rich nutrient components. Dandelion is cold in nature and sweet and bitter in taste, and has the effects of clearing heat and removing toxicity, relieving swelling and dissipating stagnation, and removing dampness and jaundice. The flavonoids extracted from dried herba Taraxaci have effects of treating carbuncle, furuncle, pulmonary abscess, expectoration, damp-heat jaundice, dribbling urination, astringing pain, and acute mastitis, and can be used as raw material of health product and beverage. The invention is to prepare the tea drink which is convenient to drink, has higher economic value, unique taste and health care function.
Disclosure of Invention
The invention aims to provide a dandelion tea beverage and a preparation method thereof.
Technical scheme
A dandelion tea beverage is characterized in that: screening dandelion raw materials suitable for processing, cleaning, blending, degassing, filling and sterilizing.
The preparation method comprises the following steps:
preparing dandelion juice: selecting dandelion which meets the processing requirements, cleaning, soaking for 35 minutes by using hot water with the temperature of 40 ℃, wherein the ratio of material to water is controlled to be 1: 2.5-1: 6. adjusting pH to 5.5 with citric acid, and adding a certain amount of a-amylase for liquefaction for 60 min; boiling the obtained herba Taraxaci for 15 min to inactivate enzyme completely, cooling to 55 deg.C, adjusting pH to 4.5 with citric acid, adding 0.05% chitosan to make herba Taraxaci juice clear and transparent, and filtering with 200 mesh nylon cloth.
Preparing apple juice: selecting fresh fruits without mildew, plant diseases and insect pests and mechanical damage, removing kernels which are not suitable for processing, cleaning the rest parts, cutting the rest parts into small sections with the thickness of 0.6-0.7 cm, cutting the small sections into small sections with the thickness of 0.6-0.7 cm, soaking the small sections in a solution of 0.5 percent citric acid and 0.5 percent Vc for 30 minutes, blanching the small sections in boiling water for 3 minutes, immediately cooling the small sections to room temperature after blanching, and mixing the following raw materials according to the weight percentage of the apple: 1 part of water: pulping the mixture according to the proportion of 2 by using a pulping machine, and filtering the mixture by using four layers of gauze to obtain the apple juice.
Mixing the two juices at a certain ratio, and adding citric acid, white sugar, compound stabilizer, and water. The types and proportions of the stabilizing agents are xanthan gum: locust bean gum: guar gum: the sucrose ester is 2: 0.5:2.5: 2.5.
The process takes sensory evaluation (color, shape, smell and taste) as a reference index, and obtains the following components in percentage by weight through experimental excellent blending process parameters: 30% of dandelion juice; 25% of apple juice: 5% of white granulated sugar: 0.1% of citric acid; composite stabilizer: 0.4 percent and the balance of water.
Degassing the mixed dandelion tea juice, sterilizing and filling to obtain the dandelion tea beverage. Then labeling, boxing and storing are carried out.
Claims (2)
1. A method for preparing a dandelion tea beverage comprises:
(1) preparing dandelion juice: selecting dandelion which meets the processing requirements, cleaning, soaking for 35 minutes by using hot water with the temperature of 40 ℃, wherein the ratio of material to water is controlled to be 1: 2.5-1: 6;
adjusting pH to 5.5 with citric acid, and adding a certain amount of a-amylase for liquefaction for 60 min; boiling the obtained herba Taraxaci for 15 min to inactivate enzyme completely, cooling to 55 deg.C, adjusting pH to 4.5 with citric acid, adding 0.05% chitosan to make herba Taraxaci juice clear and transparent, and filtering with 200 mesh nylon cloth;
(2) preparing apple juice: removing undeprocessed head and tail tip of fresh fructus Mali Pumilae, cleaning the rest part, peeling, cutting into small pieces with thickness of 0.6-0.7 cm, adding citric acid 0.5% by volume and Vc 0.5% by mass and volume
Soaking the solution for 30 minutes, blanching in boiling water for 3 minutes, immediately cooling to room temperature by using cold water after blanching, and mixing the apple: 1 part of water: 2, pulping by a pulping machine, and filtering by four layers of gauze for later use;
(3) mixing the obtained dandelion juice and apple juice according to a certain proportion, simultaneously adding corresponding citric acid, white granulated sugar, composite stabilizer and a little water, wherein the types and proportion of the stabilizer are xanthan gum: locust bean gum: guar gum: the sucrose ester is 2: 0.5:2.5: 2.5.
2. The method for preparing a dandelion tea beverage according to claim 1, wherein the method comprises the following steps: the weight percentage of each component is as follows: 30% of dandelion juice, 25% of apple juice, 5% of white granulated sugar and 0.1% of citric acid; composite stabilizer: 0.4 percent, and the balance of water, wherein the composite stabilizer is xanthan gum: locust bean gum: guar gum: sucrose esters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911314409.XA CN112998102A (en) | 2019-12-21 | 2019-12-21 | Dandelion tea beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911314409.XA CN112998102A (en) | 2019-12-21 | 2019-12-21 | Dandelion tea beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112998102A true CN112998102A (en) | 2021-06-22 |
Family
ID=76381358
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911314409.XA Pending CN112998102A (en) | 2019-12-21 | 2019-12-21 | Dandelion tea beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112998102A (en) |
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2019
- 2019-12-21 CN CN201911314409.XA patent/CN112998102A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210622 |
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| WD01 | Invention patent application deemed withdrawn after publication |