CN113100310B - Cinnamon oil lemon tea and preparation method thereof - Google Patents
Cinnamon oil lemon tea and preparation method thereof Download PDFInfo
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- CN113100310B CN113100310B CN202110567856.7A CN202110567856A CN113100310B CN 113100310 B CN113100310 B CN 113100310B CN 202110567856 A CN202110567856 A CN 202110567856A CN 113100310 B CN113100310 B CN 113100310B
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
The invention provides cinnamon oil lemon tea and a preparation method thereof, and relates to the technical field of foods. The preparation method of the cinnamon oil lemon tea provided by the invention comprises the following steps: adding lemon slices and cinnamon jelly into the tea base to obtain a first substrate, and adjusting the sweetness of the first substrate to obtain the cinnamon oil lemon tea; the cinnamon jelly is prepared by decocting cinnamon and mixing with a forming agent. The invention has the advantages that the cinnamon jelly is added into the tea base, so that the cinnamon oil lemon tea can supplement heat clearing, internal heat removing, stomach nourishing, body fluid production promoting and vitamin C supplementing, and chemical additives are not used, so that the tea is more beneficial to human health.
Description
Technical Field
The invention relates to the technical field of foods, and particularly relates to cinnamon oil lemon tea and a preparation method thereof.
Background
The earliest milk tea was made from milk and tea, and has the double nutrition of milk and tea. With the continuous updating and popularization of milk tea drinks, the milk tea drinks gradually evolve into the existing instant milk tea, and the varieties are more and more diversified. Most of the milk tea sold in the market at present contains various chemically synthesized additives such as essence, sodium cyclamate, saccharin and the like, and the long-term drinking of the milk tea has many hazards to the body, such as obesity, hyperlipidemia, hypertension and the like of eaters.
With the improvement of the cognition of people on the healthy diet concept, the requirement on the health of food components is stricter and stricter, so that the preparation of milk tea without chemical synthetic additives is of more and more important significance. Under the environment, the fruit tea is produced. At present, grapes, mangoes, watermelons, pineapples, oranges, passion fruits and the like are mostly used as main fruit sources in the market, and green tea, black tea, oolong tea and the like are added to prepare a cup of instant fruit tea. Although the fruit tea can reduce the addition of chemical additives to a certain extent and has certain nutritional ingredients of fruits, the fruit tea still has certain harm to the body, such as higher sugar content.
In conclusion, no instant tea capable of adjusting the health is available in the market at present, healthy tea can be prepared on the basis of reducing or not containing chemical additives, and a certain effect of adjusting the health is achieved.
Disclosure of Invention
The invention aims to provide a preparation method of cinnamon oil lemon tea, which takes cinnamon jelly, lemon slices and special tea base as raw materials to prepare the cinnamon oil lemon tea without chemical additives, so that the cinnamon oil lemon tea has the functions of clearing heat, reducing internal heat, nourishing stomach, promoting the production of body fluid and supplementing vitamin C; the preparation method is simple and easy to operate, does not need to use large-scale equipment and the like, and is convenient to popularize.
The invention also aims to provide the cinnamon oil lemon tea prepared by the preparation method.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
On one hand, the embodiment of the application provides a preparation method of cinnamon oil lemon tea, which comprises the following steps: adding lemon slices and cinnamon jelly into a tea base to obtain a first substrate, and adjusting sweetness of the first substrate to obtain the cinnamon oil lemon tea; the cinnamon jelly is prepared by decocting cinnamon and mixing with a forming agent.
On the other hand, the embodiment of the invention provides the cinnamon oil lemon tea prepared by the preparation method.
In summary, compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects:
the lemon tea prepared by the method has the advantages that the specially-made cinnamon jelly is added on the basis of preparing the lemon tea by using the traditional lemon slices, and the lemon tea prepared by the method has the functions of warming spleen and stomach, removing cold accumulation, promoting blood circulation, moistening throat and relieving cough on the basis of supplementing a large amount of vitamin C to the lemon.
The lemon tea with cinnamon oil provided by the invention is different from the traditional lemon tea, the bottom is made by a special tea bottom, the cinnamon jelly is prepared by cinnamon powder, and the fruit juice is prepared by a low-temperature concentration method to replace the traditional sweetening agent, so that the amount of the common sweetening agent is reduced, the lemon tea can achieve the flavor and taste which cannot be achieved by the traditional tea drink, and also has the functions of moistening throat, relieving cough and supplementing vitamin C, so that the health of eaters is improved, and the risk of high blood fat and high blood pressure caused by excessive eating of the traditional tea drink is reduced. The whole body is not used with any chemical additive, so that the health is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
On one hand, the embodiment of the application provides a preparation method of cinnamon oil lemon tea, which comprises the following steps: adding lemon slices and cinnamon jelly into a tea base to obtain a first substrate, and adjusting sweetness of the first substrate to obtain the cinnamon oil lemon tea; the cinnamon jelly is prepared by decocting cinnamon and mixing with a forming agent.
In some embodiments of the present invention, in the above preparation method, the cinnamon jelly is used in an amount of 60 to 80 parts by weight, the lemon slices are used in an amount of 10 to 20 parts by weight, and the tea base is used in an amount of 180 to 200 parts by weight.
In some embodiments of the invention, the decocting includes the following steps of adding cinnamon into water for decocting, removing cinnamon after decocting to obtain cinnamon oil, wherein the decocting time is 25-35 min, the material-liquid ratio during decocting is 1:10, and the decocting temperature is 85-95 ℃.
In some embodiments of the present invention, the mixing includes mixing cassia oil with a forming agent solution to prepare a mixed solution, adjusting sweetness of the mixed solution, and cooling and forming to obtain the cinnamon jelly.
In some embodiments of the invention, in the preparation method, the weight ratio of the cassia oil to the forming agent is 1 (15-20).
In some embodiments of the invention, in the preparation method, the tea bottom is prepared by putting the tea bag into boiling boiled water, stirring at the speed of 3r/min for 1min, taking out one half of tea soup, adding the tea bag into ice cubes, wherein the ratio of the ice cubes to the boiling water is 9g:10mL, stirring at the speed of 3r/min for 2min, adding the rest tea soup into the ice cubes, and stirring for 15-20 circles.
In some embodiments of the invention, the preparation method comprises the steps of preparing tea leaves, water and ice cubes, wherein the ratio of the tea leaves to the water to the ice cubes is 1:40:20, adding the tea leaves into boiled water after stirring, adjusting the water temperature to 65-70 ℃, stewing for 5min, and extracting tea soup.
In some embodiments of the present invention, in the above preparation method, the substrate one and the mixed solution are used as a raw material for adjusting sweetness, the fruit density is 8 to 12 parts by weight, and the sweetener is 18 to 22 parts by weight.
In some embodiments of the present invention, in the above preparation method, the fruit puree is obtained by adding the pulp into a processor, adding water to make a slurry, wherein the ratio of the pulp to the water is 5g/2mL, filtering to obtain the supernatant, and concentrating 1/4 of the volume of the added water at low temperature in vacuum to obtain the fruit puree.
On the other hand, the embodiment of the invention provides the cinnamon oil lemon tea prepared by the preparation method.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment aims to provide cinnamon oil lemon tea which is mainly prepared by the following operation steps:
1. removing impurities, silt and the like from fresh cinnamon, cleaning and then airing to obtain cleaned cinnamon; then, part of the cleaned cinnamon is pulverized into powder at low temperature for standby;
2. putting part of cleaned cinnamon into a cloth bag, adding water according to a material-liquid ratio of 1:10, boiling with strong fire, decocting at 85-95 ℃ for 25-35 min, preferably at 85 ℃ for 30min, stirring while decocting, and removing cinnamon to obtain cinnamon oil after decocting;
dissolving the forming agent in water, stirring uniformly, standing and melting for 1min to obtain a forming agent solution;
heating the cassia oil, the milk, the light cream and the white sugar for 3-5 min by big fire, and stirring while heating to obtain a mixed solution I;
adding a forming agent solution into the mixed solution I, uniformly stirring, filtering to remove foams, and freezing and forming to obtain cinnamon jelly; the mass ratio of the cassia oil to the forming agent is 1:15, the milk, the light cream and the white sugar are determined according to the requirements of users, the ratio of the milk to the forming agent is 20:1, the ratio of the white sugar to the forming agent is 8:1, and the ratio of the light cream to the forming agent is 11: 1.
3. Filling 60g of cinnamon jelly into a finished product cup for bottoming, adding 4 pieces of perfume lemon slices, namely about 10-20 g, into the Xueke cup, mashing, adding 140g of ice blocks, adding 180mL of ice tea bottoms, 8g of fruit densities and 18g of yellow crystal sugar, fully shaking uniformly, filling into the finished product cup filled with the cinnamon jelly, and scattering a proper amount of cinnamon powder on the surface of a beverage, preferably about 1-2 g, so as to obtain the cinnamon oil lemon tea.
The fruit density is one or more of juicy peach, grape, mango, watermelon, pineapple, orange and passion fruit, and is prepared by crushing the fruits into small pieces and soaking the small pieces in honey. The preparation method of the ice tea bottom comprises the following steps: putting the tea bag into 500mL of boiled water with the temperature of more than 85 ℃, standing for 2min, taking out one third of tea soup, adding the tea bag into 450g of ice cubes, standing for 2min, adding the rest tea soup into the ice cubes, and stirring for 15-20 circles. Different types of tea bags or scented tea can be used according to actual requirements.
Example 2
The embodiment aims to provide the cinnamon oil lemon tea which is mainly prepared by the following operation steps:
1. removing impurities, silt and the like from fresh cinnamon, cleaning and then airing to obtain cleaned cinnamon; then, part of the cleaned cinnamon is pulverized into powder at low temperature for standby;
2. putting part of cleaned cinnamon into a cloth bag, adding water according to a material-liquid ratio of 1:10, boiling with strong fire, decocting at 85-95 ℃ for 25-35 min, preferably at 85 ℃ for 30min, stirring while decocting, and removing cinnamon to obtain cinnamon oil after decocting;
dissolving the forming agent in water, stirring uniformly, standing and melting for 1min to obtain a forming agent solution;
heating the cassia seed oil, the milk, the unsalted butter and the white sugar with big fire for 3-5 min, and stirring while heating to obtain a mixed liquid I;
adding a forming agent solution into the mixed solution I, uniformly stirring, filtering to remove foams, and freezing and forming to obtain cinnamon jelly; the mass ratio of the cassia oil to the forming agent is 1:18, the milk, the whipped cream and the white sugar are determined according to the requirements of users, the ratio of the milk to the forming agent is 20:1, the ratio of the white sugar to the forming agent is 8:1, and the ratio of the whipped cream to the forming agent is 11:1 are the best.
3. Filling 70g of cinnamon jelly into a finished product cup for bottoming, adding 4 pieces of perfume lemon slices, namely about 10-20 g, into the Xueke cup, mashing, adding 150g of ice blocks, adding 200mL of ice tea bottoms, 10g of fruit densities and 20g of yellow crystal sugar, fully shaking uniformly, filling into the finished product cup filled with the cinnamon jelly, and scattering a proper amount of cinnamon powder on the surface of a beverage, preferably about 1-2 g, so as to obtain the cinnamon oil lemon tea.
The fruit juice is prepared by crushing fruits into small pieces and soaking the small pieces in honey, wherein the fruit juice is any one or more of juicy peaches, grapes, mangoes, watermelons, pineapples, oranges and passion fruits. The preparation method of the ice tea bottom comprises the following steps: and (3) putting the tea bag into 500mL of boiled water with the temperature of more than 85 ℃, standing for 2min, taking out one third of tea soup, adding the tea bag into 450g of ice cakes, standing for 2min, adding the rest tea soup into the ice cakes, and stirring for 15-20 circles. Different types of tea bags or scented tea can be used according to actual requirements.
Example 3
The embodiment aims to provide the cinnamon oil lemon tea which is mainly prepared by the following operation steps:
1. removing impurities, silt and the like from fresh cinnamon, cleaning and then airing to obtain cleaned cinnamon; then, part of the cleaned cinnamon is pulverized into powder at low temperature for standby;
2. putting part of cleaned cinnamon into a cloth bag, adding water according to the material-liquid ratio of 1:10, boiling with strong fire, decocting at 85-95 ℃ for 25-35 min, preferably at 85 ℃ for 30min, stirring while decocting, and removing cinnamon to obtain cinnamon oil after decocting;
dissolving the forming agent in water, stirring uniformly, standing and melting for 1min to obtain a forming agent solution;
heating the cassia oil, the milk, the light cream and the white sugar for 3-5 min by big fire, and stirring while heating to obtain a mixed solution I;
adding a forming agent solution into the mixed solution I, uniformly stirring, filtering to remove foams, and freezing and forming to obtain cinnamon jelly; the mass ratio of the cassia oil to the forming agent is 1:20, the milk, the whipped cream and the white sugar are determined according to the requirements of users, the ratio of the milk to the forming agent is 20:1, the ratio of the white sugar to the forming agent is 8:1, and the ratio of the whipped cream to the forming agent is 11:1 are the best.
3. Filling 80g of cinnamon jelly into a finished product cup for bottoming, adding 4 pieces of perfume lemon slices, namely about 10-20 g, into the Xueke cup, mashing, adding 160g of ice blocks, adding 220mL of ice tea bottoms, 12g of fruit densities and 22g of yellow crystal sugar, fully shaking uniformly, filling into the finished product cup filled with the cinnamon jelly, and scattering a proper amount of cinnamon powder on the surface of a beverage, wherein the amount is preferably about 1-2 g, so that the cinnamon oil lemon tea is obtained.
The fruit juice is prepared by crushing fruits into small pieces and soaking the small pieces in honey, wherein the fruit juice is any one or more of juicy peaches, grapes, mangoes, watermelons, pineapples, oranges and passion fruits. The preparation method of the ice tea bottom comprises the following steps: putting the tea bag into 500mL of boiled water with the temperature of more than 85 ℃, standing for 2min, taking out one third of tea soup, adding the tea bag into 450g of ice cubes, standing for 2min, adding the rest tea soup into the ice cubes, and stirring for 15-20 circles. Different types of tea bags or scented tea can be used according to actual requirements.
Example 4
The embodiment aims to provide the cinnamon oil lemon tea which is mainly prepared by the following operation steps:
1. removing impurities, silt and the like from fresh cinnamon, cleaning and drying in the air to obtain cleaned cinnamon; then, part of the cleaned cinnamon is pulverized into powder at low temperature for standby;
2. putting part of cleaned cinnamon into a cloth bag, adding water according to the material-liquid ratio of 1:10, boiling with strong fire, decocting at 85-95 ℃ for 25-35 min, preferably at 85 ℃ for 30min, stirring while decocting, and removing cinnamon to obtain cinnamon oil after decocting;
dissolving the forming agent in water, stirring uniformly, standing and melting for 1min to obtain a forming agent solution;
heating the cassia oil, the milk, the light cream and the white sugar for 3-5 min by big fire, and stirring while heating to obtain a mixed solution I;
adding a forming agent solution into the mixed solution I, uniformly stirring, filtering to remove foams, and freezing and forming to obtain cinnamon jelly; the mass ratio of the cassia oil to the forming agent is 1:18, the milk, the whipped cream and the white sugar are determined according to the requirements of users, the ratio of the milk to the forming agent is 20:1, the ratio of the white sugar to the forming agent is 8:1, and the ratio of the whipped cream to the forming agent is 11:1 are the best.
3. Filling 70g of cinnamon jelly into a finished product cup for bottoming, adding 4 perfume lemon slices in the Xueke cup, about 10-20 g, mashing, adding 150g of ice blocks, adding 200mL of ice tea bottom, 10g of fruit density and 20g of yellow crystal sugar, fully shaking uniformly, filling into the finished product cup filled with the cinnamon jelly, and scattering a proper amount of cinnamon powder on the surface of a beverage, preferably about 1-2 g, so as to obtain the cinnamon oil lemon tea.
The fruit juice is prepared by crushing fruits into small pieces and soaking the small pieces in honey, wherein the fruit juice is any one or more of juicy peaches, grapes, mangoes, watermelons, pineapples, oranges and passion fruits. The preparation method of the ice tea bottom comprises the following steps: the tea bag is put into boiling 500mL of boiled water and stirred rapidly (about 3 r- s ) And (3) taking out one third of the tea soup for 1min, adding the tea soup into 450g of ice cubes, quickly stirring (about 3r/s) for 2min, adding the rest tea soup into the ice cubes, and stirring for 15-20 circles. The tea bag or scented tea of different types can be used according to actual requirements.
Example 5
The embodiment aims to provide the cinnamon oil lemon tea which is mainly prepared by the following operation steps:
1. removing impurities, silt and the like from fresh cinnamon, cleaning and then airing to obtain cleaned cinnamon; then part of the cleaned cinnamon is pulverized into powder at low temperature for standby;
2. putting part of cleaned cinnamon into a cloth bag, adding water according to the material-liquid ratio of 1:10, boiling with strong fire, decocting at 85-95 ℃ for 25-35 min, preferably at 85 ℃ for 30min, stirring while decocting, and removing cinnamon to obtain cinnamon oil after decocting;
dissolving the forming agent in water, stirring uniformly, standing and melting for 1min to obtain a forming agent solution;
heating the cassia oil, the milk, the light cream and the white sugar for 3-5 min by big fire, and stirring while heating to obtain a mixed solution I;
adding a forming agent solution into the mixed solution I, uniformly stirring, filtering to remove foams, and freezing and forming to obtain cinnamon jelly; the mass ratio of the cassia oil to the forming agent is 1:18, the milk, the whipped cream and the white sugar are determined according to the requirements of users, the ratio of the milk to the forming agent is 20:1, the ratio of the white sugar to the forming agent is 8:1, and the ratio of the whipped cream to the forming agent is 11:1 are the best.
3. Filling 70g of cinnamon jelly into a finished product cup for bottoming, adding 4 pieces of perfume lemon slices, namely about 10-20 g, into the Xueke cup, mashing, adding 150g of ice blocks, adding 200mL of ice tea bottoms, 10g of fruit densities and 20g of yellow crystal sugar, fully shaking uniformly, filling into the finished product cup filled with the cinnamon jelly, and scattering a proper amount of cinnamon powder on the surface of a beverage, preferably about 1-2 g, so as to obtain the cinnamon oil lemon tea.
The fruit juice is prepared by crushing fruits into small pieces and soaking the small pieces in honey, wherein the fruit juice is any one or more of juicy peaches, grapes, mangoes, watermelons, pineapples, oranges and passion fruits. The preparation method of the ice tea bottom comprises the following steps: the tea bag is put into boiling 500mL of boiled water and stirred rapidly (about 3 r- s ) And (3) taking out one half of the tea soup for 1min, adding the half of the tea soup into 450g of ice cubes, quickly stirring (about 3r/s) for 2min, adding the rest tea soup into the ice cubes, and stirring for 15-20 circles to obtain the tea soup. Different types of tea bags or scented tea can be used according to actual requirements.
Example 6
The embodiment aims to provide the cinnamon oil lemon tea which is mainly prepared by the following operation steps:
1. removing impurities, silt and the like from fresh cinnamon, cleaning and drying in the air to obtain cleaned cinnamon; then part of the cleaned cinnamon is pulverized into powder at low temperature for standby;
2. putting part of cleaned cinnamon into a cloth bag, adding water according to the material-liquid ratio of 1:10, boiling with strong fire, decocting at 85-95 ℃ for 25-35 min, preferably at 85 ℃ for 30min, stirring while decocting, and removing cinnamon to obtain cinnamon oil after decocting;
dissolving the forming agent in water, stirring uniformly, standing and melting for 1min to obtain a forming agent solution;
heating the cassia oil, the milk, the unsalted butter and the fruit puree for 3-5 min by strong fire, and stirring while heating to obtain a mixed solution I;
adding a forming agent solution into the mixed solution I, uniformly stirring, filtering to remove foam, and freezing and forming to obtain cinnamon jelly; the mass ratio of the cassia oil to the forming agent is 1:18, the milk, the light cream and the white sugar are determined according to the requirements of users, the ratio of the milk to the forming agent is 20:1, the ratio of the white sugar to the forming agent is 8:1, and the ratio of the light cream to the forming agent is 11: 1.
3. Filling 70g of cinnamon jelly into a finished product cup for bottoming, adding 4 pieces of perfume lemon slices, namely about 10-20 g, into the Xueke cup, mashing, adding 150g of ice blocks, adding 200mL of ice tea bottoms, 10g of fruit densities and 20g of yellow crystal sugar, fully shaking uniformly, filling into the finished product cup filled with the cinnamon jelly, and scattering a proper amount of cinnamon powder on the surface of a beverage, preferably about 1-2 g, so as to obtain the cinnamon oil lemon tea.
The fruit puree is prepared by the following steps: adding 500g of pulp into a food processor, adding 200mL of water, adding water, pulping, filtering to obtain a supernatant, and concentrating at low temperature in vacuum for 50mL to obtain the fruit jam. The preparation method of the ice tea bottom comprises the following steps: placing tea bag into boiling 500mL of boiled water, rapidly stirring (about 3r/s) for 1min, taking out half of tea soup, adding into 450g of ice cake, and rapidly stirring (about 3r ^ er) s ) And (5) adding the rest tea soup into ice cakes after 2min, and stirring for 15-20 circles to obtain the tea soup. Different types of tea bags or scented tea can be used according to actual requirements.
It is to be noted that the forming agent used in examples 1 to 6 includes one or more of gillidine powder, jelly powder, sodium caseinate, gum arabic, pectin, xanthan gum and β -cyclodextrin. In addition, in order to improve the mouthfeel of the cinnamon jelly, any one of fruit and vegetable paste, red bean paste and the like can be added.
Example 7
The present example aims to provide a tea prepared from cinnamon oil and lemon, which has substantially the same preparation steps as example 2, but has the following differences:
the preparation method of the ice tea bottom comprises the following steps: preparing tea leaves, water and ice blocks, wherein the ratio of the tea leaves to the ice blocks is 1:40:20, adding the tea leaves into boiled water, stirring, adding the ice blocks, adjusting the water temperature to 65-70 ℃, stewing for 5min, and extracting tea soup. The tea bag or scented tea of different types can be used according to actual requirements.
Examples of effects
First, taste evaluation of the cinnamon oil lemon tea provided in examples 1 to 3
In order to ensure uniformity, the forming agent and the fruit density used in examples 1 to 3 are the same type.
3 commercially available tea beverages with high similarity to the lemon tea beverage provided by the invention are selected for taste evaluation. The evaluation criteria included flavor, aroma, freshness, throat moistening effect and cough relieving effect. Wherein, the flavor, aroma and freshness score is 10 points, the throat moistening effect and the cough relieving effect are based on the feeling of people with corresponding symptoms after use, the cinnamon jelly is best with Q elasticity and moderate sweetness, and the score is 10 points. And (4) taking part in evaluation by 40 evaluation personnel, rinsing with clear water before drinking each group of tea, and evaluating each group of tea by adopting a blind test mode. The evaluation results are shown in table 1:
TABLE 1
As can be seen from table 1, the cinnamon oil lemon provided in embodiment 2 of the present invention has a better overall taste, and due to the addition of higher amounts of cinnamon jelly and cinnamon powder, the overall flavor, aroma, throat moistening effect and cough relieving effect can all achieve the optimal values, whereas the existing lemon tea drink has a higher aroma score, but has a lower flavor, throat moistening effect and cough relieving effect score due to the addition of a large amount of essence.
Second, taste evaluation in example 2 and examples 4 to 6
In order to ensure uniformity, the forming agent and the fruit density used in examples 1 to 3 were all of the same type. In order to further explore the preparation process of the cinnamon oil lemon tea so as to achieve the optimal mouthfeel and conditioning effect, the preparation method provided in the example 2 is gradually improved.
Example 2 differs from example 4 in that in example 4 a tea base was prepared by rapid stirring;
the difference between example 5 and example 4 is that in example 5, the ratio of the tea soup used for the first time to ice cubes is increased, that is, the temperature lowering rate of the tea soup is lowered.
Example 6 differs from example 5 in that the fruit densities are produced using pressing and cryoconcentration techniques.
The evaluation criteria included flavor, aroma, freshness, throat moistening effect and cough relieving effect. Wherein, the flavor, aroma and freshness score is 5 points, the throat moistening effect and the cough relieving effect are based on the feeling of people with corresponding symptoms after use, the cinnamon jelly is best with the Q elasticity and moderate sweetness, and the score is 5 points. And (4) taking part in evaluation by 40 evaluation personnel, wherein people need to rinse the mouth with clear water before drinking each group of tea, and each group of tea is evaluated in a blind test mode. The evaluation results are shown in table 2:
TABLE 2
As can be seen from table 2, since the tea bottom is prepared by rapid stirring in example 4, the amount of flavor substances and the like dissolved out in the tea bag is more than that dissolved out in example 2, and thus the tea bottom is obtained to improve the overall flavor and aroma of the cinnamon oil lemon tea, while in example 7, compared with example 2, the tea bottom is prepared by adopting a method for proper temperature stewing, and the flavor and aroma of the tea bottom are between those of the products of examples 2 and 4. In the embodiment 5, the amount of the tea soup added with the ice cubes for the first time is adjusted again, so that the precipitation of flavor substances of the tea leaves caused by the rapid reduction of the tea temperature is reduced, the flavor of the tea bag is ensured, and the overall taste is better. In addition, the new mode adopted in the example 6 provides the fruit density, and the white sugar in the cinnamon jelly is replaced by the fruit density, so that the overall taste of the cinnamon jelly is also obviously improved, the sweet taste is moderate, and the cinnamon jelly can have obvious effects of moistening the throat, moistening dryness and relieving cough after being eaten integrally.
In conclusion, the cinnamon oil lemon tea provided by the embodiment of the invention has the following advantages:
the lemon tea prepared by the method has the advantages that on the basis of preparing the lemon tea by using the traditional lemon slices, the specially-made cinnamon jelly is added, and on the basis of supplementing a large amount of vitamin C to the lemons, the cinnamon oil lemon tea has the functions of warming spleen and stomach, removing cold accumulation, promoting blood circulation, moistening throat and relieving cough.
The lemon tea with cinnamon oil provided by the invention is different from the traditional lemon tea, the bottom is made by a special tea bottom, the cinnamon jelly is prepared by cinnamon powder, and the fruit juice is prepared by a low-temperature concentration method to replace the traditional sweetening agent, so that the amount of the common sweetening agent is reduced, the lemon tea can achieve the flavor and taste which cannot be achieved by the traditional tea drink, and also has the functions of moistening throat, relieving cough and supplementing vitamin C, so that the health of eaters is improved, and the risk of high blood fat and high blood pressure caused by excessive eating of the traditional tea drink is reduced.
The embodiments described above are some, not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without inventive step based on the embodiments of the present invention, are within the scope of protection of the present invention.
Claims (7)
1. The preparation method of the cinnamon oil lemon tea is characterized by comprising the following steps: adding lemon slices and cinnamon jelly into a tea base to obtain a first substrate, and adjusting sweetness of the first substrate to obtain the cinnamon oil lemon tea; the cinnamon jelly is prepared by decocting cinnamon and mixing with a forming agent; the cinnamon jelly is used in an amount of 60-80 parts by weight, the lemon slices are used in an amount of 10-20 parts by weight, and the tea bottom is used in an amount of 180-200 parts by weight; the decocting comprises the following steps of adding cinnamon into water, decocting, removing the cinnamon to obtain cinnamon oil after decocting, wherein the decocting time is 25-35 min, the material-liquid ratio during decocting is 1:10, and the decocting temperature is 85-95 ℃; the mixing comprises the following steps of mixing cassia oil and a forming agent solution to prepare a mixed solution, adjusting sweetness of the mixed solution, and cooling and forming to obtain the cinnamon jelly.
2. The preparation method of claim 1, wherein the weight ratio of the cassia oil to the forming agent is 1 (15-20).
3. The preparation method of claim 1, wherein the tea bottom is prepared by putting tea bags into boiling boiled water, stirring at a speed of 3r/min for 1min, taking out one half of tea soup, adding into ice cubes at a ratio of 9g to 10mL to the boiling water, stirring at a speed of 3r/min for 2min, adding the rest tea soup into the ice cubes, and stirring for 15-20 circles.
4. The preparation method according to claim 1, wherein tea leaves, water and ice cubes are prepared, the ratio of the tea leaves to the water to the ice cubes is 1:40:20, the tea leaves are added into boiled water, the ice cubes are added after stirring, the water temperature is adjusted to 65-70 ℃, and the tea soup is extracted after stewing for 5 min.
5. The preparation method according to claim 1, wherein the first substrate and the mixed solution are used as a raw material for adjusting sweetness, the fruit density is 8-12 parts by weight, and/or the sweetener is 18-22 parts by weight.
6. The preparation method of claim 5, wherein the fruit puree is obtained by adding pulp into a processor, adding water to make a slurry, wherein the ratio of pulp to water is 5g/2mL, filtering to obtain a supernatant, and concentrating 1/4 of the added water volume at low temperature under vacuum.
7. A cinnamon oil lemon tea prepared by the preparation method of any one of claims 1 to 6.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057622A (en) * | 2007-05-18 | 2007-10-24 | 谢振文 | Honey lemon tea and its producing method |
| CN101611753A (en) * | 2009-01-08 | 2009-12-30 | 重庆长龙实业（集团）有限公司 | A kind of lemon tea and preparation method thereof |
| CN105285208A (en) * | 2015-11-20 | 2016-02-03 | 徐州斌硕农业科技有限公司 | Manufacturing method of lemon tea |
| CN105494764A (en) * | 2016-01-21 | 2016-04-20 | 福建省闽中有机食品有限公司 | Lemon tea and preparation method thereof |
| CN107889914A (en) * | 2017-11-29 | 2018-04-10 | 晏守仁 | The manufacture craft of cassia seed lemon tea |
| CN109043009A (en) * | 2018-09-06 | 2018-12-21 | 朱梦祎 | Cortex cinnamomi oolong tea beverage |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057622A (en) * | 2007-05-18 | 2007-10-24 | 谢振文 | Honey lemon tea and its producing method |
| CN101611753A (en) * | 2009-01-08 | 2009-12-30 | 重庆长龙实业（集团）有限公司 | A kind of lemon tea and preparation method thereof |
| CN105285208A (en) * | 2015-11-20 | 2016-02-03 | 徐州斌硕农业科技有限公司 | Manufacturing method of lemon tea |
| CN105494764A (en) * | 2016-01-21 | 2016-04-20 | 福建省闽中有机食品有限公司 | Lemon tea and preparation method thereof |
| CN107889914A (en) * | 2017-11-29 | 2018-04-10 | 晏守仁 | The manufacture craft of cassia seed lemon tea |
| CN109043009A (en) * | 2018-09-06 | 2018-12-21 | 朱梦祎 | Cortex cinnamomi oolong tea beverage |
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