CN113826740A - Method for obtaining asparagus tea leaching liquor, asparagus tea beverage and preparation method - Google Patents
Method for obtaining asparagus tea leaching liquor, asparagus tea beverage and preparation method Download PDFInfo
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- CN113826740A CN113826740A CN202111122665.6A CN202111122665A CN113826740A CN 113826740 A CN113826740 A CN 113826740A CN 202111122665 A CN202111122665 A CN 202111122665A CN 113826740 A CN113826740 A CN 113826740A
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Images
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
- A23F3/34—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)
- Tea And Coffee (AREA)
Abstract
The invention discloses a method for obtaining an asparagus tea leaching solution, an asparagus tea beverage and a preparation method thereof, and solves the problem that the prior art can not provide an asparagus tea beverage with good flavor, stable quality and rich nutrition. The asparagus tea beverage comprises the following raw materials in parts by weight: 10-200 parts of asparagus tea leaching liquor, 50-100 parts of white granulated sugar, 0.1-1 part of citric acid, 0.1-0.5 part of sodium citrate, 0.1-0.5 part of sodium tripolyphosphate, 0.1-0.5 part of sodium erythorbate and 400-900 parts of water; the preparation method comprises the following steps of 1: leaching asparagus tea; step 2: preparing syrup; and step 3: blending; adding the raw materials according to the composition proportion; and 4, step 4: filling and sealing; and 5: sterilizing; sterilizing with high pressure steam; step 6: and finishing the post-treatment preparation. The invention has the advantages of rich flavor, high clarity, rich nutrition, stable quality and the like.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a method for obtaining an asparagus tea leaching solution, an asparagus tea beverage and a preparation method.
Background
Asparagus, also known as asparagus, is a plant of the genus Asparagus of the family Liliaceae, which is a perennial herb. The asparagus has tender stem, white meat, fresh, tender, fragrant and sweet taste, high nutritional value and medicinal value, is listed as one of ten famous vegetables in the world, is one of high-grade vegetables in the market of popular Europe and America, and is listed as a health food; in the 'Shennong Cao Ben Jing' of China, the asparagus is listed as 'superior to the superior product', and the quality and efficacy of the asparagus are only inferior to that of ginseng and the 'Ben Cao gang mu' of Ming dynasty Li Shizhen, and the asparagus can 'gall over heat and promote urination'; modern researches show that asparagus also contains bioactive components such as rutin, asparagine, mannan, choline, folic acid and the like. Can be used for preventing and treating various diseases, such as nervous system diseases, hepatic insufficiency, protein dyscrasia, edema, nephritis, calculus, etc.
The asparagus comprehensive processing and utilizing products mainly comprise canned asparagus, asparagus wine, asparagus vinegar, asparagus tea, asparagus beverage, asparagus powder and the like, in recent years, people pay more and more attention to the nutritional health-care tea beverage, the yield and sales of the tea beverage are increased day by day, and according to the existing data, research reports on related manufacturing processes of the asparagus tea beverage and the like are not seen.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the invention provides a method for obtaining an asparagus tea leaching liquor, an asparagus tea beverage and a preparation method thereof, which solve the problems.
The invention is realized by the following technical scheme:
a method for obtaining an asparagus tea leaching liquor comprises the following steps:
step 1: drying and intervening the asparagus tea raw material, and immersing the asparagus tea raw material into the leaching liquor, wherein the mass ratio of the asparagus tea raw material to the immersed leaching liquor is (0.1-1): 10, leaching and refluxing in stages to obtain an extracting solution a;
step 2: filtering the extracting solution a in the step 1, cooling to 20-30 ℃, and centrifuging to obtain an extracting solution b;
and step 3: adding activated carbon into the extracting solution b in the step 2 for adsorption, adding the activated carbon with the mass being 1% -3% of that of the extracting solution b, filtering, and cooling to obtain an extracting solution c for later use;
and 4, step 4: and (4) sterilizing the extracting solution c in the step (3) to obtain the asparagus leaching liquor.
Further preferably, the drying pretreatment of the asparagus tea raw material in the step 1 comprises natural air drying and hot air drying, wherein the temperature of the hot air drying is set to be 130-140 ℃, and the time of the hot air drying is 15-30 min;
the leaching liquor is water with the temperature of 90-100 ℃, the sectional leaching reflux is the first leaching for 2-3 h, and the asparagus tea raw material is fished out and placed in enzymolysis liquid with the temperature of 45-55 ℃ for 0.5-1 h; taking out the raw material of the asparagus tea and leaching for the second time for 1-2 h.
By arranging the sectional leaching, the first-stage leaching is fished out and then placed in the enzymolysis liquid, wherein the enzymolysis liquid can preferably comprise pectinase, cellulase and hemicellulase; the asparagus tea is fished out and put into the leaching liquor for secondary leaching, so that substances in the asparagus tea raw material can be effectively and fully extracted, and the extracted asparagus is guaranteed to have rich flavor.
Further preferably, in the step 2, three-stage filtration is sequentially carried out by adopting filtration devices with the pore diameters of 150 microns, 100 microns and less than or equal to 50 microns;
and 2, centrifuging by adopting a centrifuge, wherein the separation factor Fr of the centrifuge is more than 10000, the rotating speed of the centrifuge is set to be 5000r/min-5200r/min, and the flow of the centrifuge is 19t/h-21 t/h.
Insoluble impurities can be screened step by controlling the extracting solution a to carry out three-stage filtration, and the centrifugal treatment is continuously controlled to further purify the extracting solution a so as to obtain the required substances, and meanwhile, the clarity of the extracting solution can be kept.
Further preferably, the sterilization temperature in the step 4 is set to be 135-140 ℃, and the sterilization time is set to be 15-30 s.
And (4) controlling the sterilization temperature of the extracting solution c to be 135-140 ℃ to carry out effective bacteriostasis on the extracting solution.
An asparagus tea beverage comprises the following raw materials in parts by weight: 10-200 parts of asparagus tea leaching liquor, 50-100 parts of white granulated sugar, 0.1-1 part of citric acid, 0.1-0.5 part of sodium citrate, 0.1-0.5 part of sodium tripolyphosphate, 0.1-0.5 part of sodium erythorbate and 400-900 parts of water, wherein the asparagus tea leaching liquor is prepared by the method for obtaining the asparagus tea leaching liquor.
The asparagus tea drink has the advantages that the raw material composition and the content of the asparagus tea drink are selected, so that the provided asparagus tea drink is rich in flavor, excellent in antioxidant effect, rich in nutrition and stable in quality, wherein the main effects of the raw materials are as follows:
citric acid: the natural plant vinegar is usually used as a sour agent, has pure sour taste, is mild and aromatic, can effectively improve the mouthfeel, can inhibit bacterial reproduction within a certain ph range, has the efficacy of corrosion prevention, improves the flavor of spices, stabilizes an antioxidant and inhibits the catalysis of enzyme.
Sodium citrate: the flavoring agent and the stabilizer have the function of chelating metal ions, have the synergistic antioxidant effect with citric acid, can stabilize the pH value of the beverage, reduce the irritation, make the taste softer and have no toxic or side effect.
Sodium tripolyphosphate: has the function of chelating metal ions, can protect the dark brown, prevent the flocculation from generating precipitation, can adjust the PH value and has the buffering function.
Sodium erythorbate: as an antioxidant preservative, the product can effectively maintain the color and the natural flavor, delay the shelf life and avoid the phenomena of discoloration, peculiar smell, turbidity and the like in the beverage.
Further preferably, the asparagus tea drink comprises the following raw materials in parts by weight: 50-100 parts of asparagus tea leaching liquor, 60-80 parts of white granulated sugar, 0.3-0.6 part of citric acid, 0.1-0.3 part of sodium citrate, 0.2-0.5 part of sodium tripolyphosphate, 0.1-0.4 part of sodium erythorbate and 450-850 parts of water, wherein the asparagus tea leaching liquor is prepared by the method for obtaining the asparagus tea leaching liquor.
Further preferably, the asparagus tea drink comprises the following raw materials in parts by weight: 85 parts of asparagus tea leaching liquor, 75 parts of white granulated sugar, 0.5 part of citric acid, 0.2 part of sodium citrate, 0.4 part of sodium tripolyphosphate, 0.3 part of sodium erythorbate and 838.6 parts of water, wherein the asparagus tea leaching liquor is prepared by the method for obtaining the asparagus tea leaching liquor.
A preparation method of an asparagus tea beverage comprises the following steps:
step 1: leaching asparagus tea;
step 2: preparing syrup; adding a certain weight ratio of white granulated sugar into water with the temperature of more than or equal to 85 ℃ to be melted into syrup, filtering, and preserving heat for later use;
and step 3: blending; according to the raw material composition proportion, adding the asparagus tea leaching liquor in the step 1, the syrup in the step 2, citric acid, sodium citrate, sodium tripolyphosphate and sodium erythorbate in sequence, adding water to scale, and keeping the temperature for later use;
and 4, step 4: filling and sealing;
and 5: sterilizing; sterilizing with high pressure steam;
step 6: post-treatment; finishing the preparation of the asparagus tea drink after post-treatment operation, wherein the post-treatment comprises labeling, coding, boxing, stacking and storing;
further preferably, in the step 5, the sterilization temperature is set to be 121-125 ℃, and the sterilization time is set to be 15-30 min.
By controlling the sterilization temperature and time in the sterilization process, the asparagus tea beverage is fully sterilized and the nutritional ingredients in the asparagus are ensured.
Further preferably, the sugar content of the syrup in the step 2 is set to 60.0 ± 1.0 ° Brix; and (3) adjusting and improving the flavor and mouthfeel of the product by setting the sugar content of the syrup in the step (2).
The heat preservation temperature is set to be less than or equal to 60 ℃, the storage time is set to be less than or equal to 24 hours, the quality of the product is controlled by setting the heat preservation temperature and the storage time, the storage time is prolonged, and the fresh taste is controlled.
The invention has the following advantages and beneficial effects:
the asparagus tea beverage disclosed by the invention has the nutritional and health-care effects of rich flavor, high clarity, oxidation resistance and the like, is rich in nutrition, stable in quality, convenient to carry and long in storage time, and overcomes a series of problems of monotonous taste, high energy consumption, unstable quality in shelf life, low production efficiency, easiness in pollution, short shelf life and the like of the traditional tea beverage. In addition, the invention adopts high-pressure steam sterilization treatment for sterilization in tea beverage foods for the first time, and well retains the nutrient components and fresh taste of asparagus. In addition, the asparagus tea beverage provided by the invention meets the increasing demands of people on product quality and taste, forms products with strong export and earning foreign exchange and deep processing, provides a new idea for the sterilization technology of asparagus tea beverage products, and improves the deep processing level of agricultural products in China. Meanwhile, the preparation method of the asparagus tea beverage provided by the invention has important practical significance for accelerating the transformation and upgrading of asparagus from traditional processed food to health food, prolonging the asparagus processing industry chain and promoting the development of the asparagus industry.
Drawings
The accompanying drawings, which are included to provide a further understanding of the embodiments of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the principles of the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples and accompanying drawings, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not meant to limit the present invention.
Example 1
1000kg of asparagus tea beverage comprises the following raw materials in parts by weight: 85kg of asparagus tea leaching liquor, 75kg of white granulated sugar, 0.5kg of citric acid, 0.2kg of sodium citrate, 0.4kg of sodium tripolyphosphate, 0.3kg of sodium erythorbate and 838.6kg of drinking water.
A preparation method of an asparagus tea beverage comprises the following steps:
step 1: leaching asparagus tea; the method comprises the following steps:
1) drying the asparagus tea raw material, namely drying the asparagus tea raw material at 135 ℃ for 25min, then carrying out first-stage extraction, after 2.5h, fishing out the asparagus tea raw material, placing the asparagus tea raw material into enzymolysis liquid at 45 ℃ for treatment for 0.5h, then fishing out the asparagus tea raw material, and carrying out second-stage extraction for 1h, wherein the extraction liquid is water at 95 ℃, and the mass ratio of the asparagus tea raw material to the immersed extraction liquid is 1: 10, obtaining an extracting solution a;
2) sequentially performing three-stage filtration on the extracting solution a in the step 1 by a filter device with the aperture of 150 microns, the aperture of 100 microns and the aperture of less than or equal to 50 microns, cooling to 25 ℃, and centrifuging by a centrifuge, wherein the separation factor Fr of the centrifuge is more than 10000, the rotating speed is 5200r/min, and the flow rate is 20t/h to obtain an extracting solution b;
3) adding activated carbon into the extracting solution b in the step 2 for adsorption, adding the activated carbon with the mass being 2% of that of the extracting solution b, filtering the mixture by a filter bag with the pore diameter being less than or equal to 25 mu m, and cooling the filtered mixture to obtain an extracting solution c for later use;
4) and (3) sterilizing the extracting solution c in the step (3) at the temperature of 137 ℃ for 30s to obtain the asparagus leaching liquor.
Step 2: preparing syrup; adding water with the temperature of more than or equal to 85 ℃ into white granulated sugar according to a certain weight ratio, fully dissolving the white granulated sugar into syrup with Brix of 60.0 +/-1.0 degrees, filtering the syrup by a filtering device with the pore diameter of less than or equal to 5 mu m, and placing the filtered syrup in a heat-preservation sugar storage tank at the temperature of less than or equal to 60 ℃ for storage for less than or equal to 24 hours for later use;
and step 3: blending; according to the composition and content of the provided raw materials, adding the asparagus tea leaching solution in the step 1, the syrup, citric acid, sodium citrate, sodium tripolyphosphate and sodium erythorbate in the step 2 in sequence, adding water to the scales, and preserving heat for later use;
and 4, step 4: filling and sealing; wherein the central temperature of the feed liquid in the tank after filling is 75 ℃, and the allowable short and short amount of the filling amount accords with the State quality and technology supervision inspection and quarantine administration No. 2005 No. 75 'quantitative packaging commodity measurement supervision and management method';
and 5: sterilizing; sterilizing with high pressure steam at 121 deg.C for 15 min;
step 6: post-treatment; finishing the preparation of the asparagus tea drink after post-treatment operation, wherein the post-treatment comprises labeling, coding, boxing, stacking and storing; wherein the temperature of the warehouse in the warehouse is 28 ℃, the humidity is 60%, the cooling in the shade, the drying and the ventilation are good, and the shelf life of the prepared asparagus tea beverage product is 24 months.
Example 2
The present example is different from example 1 in the weight of the raw material composition of the asparagus tea beverage, and the rest is the same as example 1.
1000kg of asparagus tea beverage comprises the following raw materials in parts by weight: 10kg of asparagus tea extract, 90kg of white granulated sugar, 1kg of citric acid, 0.5kg of sodium citrate, 0.5kg of sodium tripolyphosphate, 0.5kg of sodium erythorbate and 897.5kg of drinking water.
Example 3
The present example is different from example 1 in the weight of the raw material composition of the asparagus tea beverage, and the rest is the same as example 1.
1000kg of asparagus tea beverage comprises the following raw materials in parts by weight: 50kg of asparagus tea leaching liquor, 98.2kg of white granulated sugar, 0.6kg of citric acid, 0.3kg of sodium citrate, 0.5kg of sodium tripolyphosphate, 0.4kg of sodium erythorbate and 850kg of drinking water.
Example 4
The present example is different from example 1 in the weight of the raw material composition of the asparagus tea beverage, and the rest is the same as example 1.
1000kg of asparagus tea beverage comprises the following raw materials in parts by weight: 100kg of asparagus tea leaching liquor, 60kg of white granulated sugar, 0.3kg of citric acid, 0.1kg of sodium citrate, 0.2kg of sodium tripolyphosphate, 0.1kg of sodium erythorbate and 839.3kg of drinking water.
Example 5
The present example is different from example 1 in the weight of the raw material composition of the asparagus tea beverage, and the rest is the same as example 1.
1000kg of asparagus tea beverage comprises the following raw materials in parts by weight: 200kg of asparagus tea leaching liquor, 100kg of white granulated sugar, 0.1kg of citric acid, 0.1kg of sodium citrate, 0.1kg of sodium tripolyphosphate, 0.1kg of sodium erythorbate and 699.6kg of drinking water.
Example 6
This example is different from example 1 in the preparation method of asparagus tea beverage, and the rest is the same as example 1.
A preparation method of an asparagus tea beverage comprises the following steps:
step 1: leaching asparagus tea; the method comprises the following steps:
1) drying the asparagus tea raw material, namely drying the asparagus tea raw material at 130 ℃ for 30min, then carrying out first-stage extraction, fishing out the asparagus tea raw material after 2h, placing the asparagus tea raw material into enzymolysis liquid at 50 ℃ for treatment for 0.5h, fishing out the asparagus tea raw material, and carrying out second-stage extraction for 1.5h, wherein the extraction liquid is water at 100 ℃, and the mass ratio of the asparagus tea raw material to the immersed extraction liquid is 0.8: 10, obtaining an extracting solution a;
2) sequentially performing three-stage filtration on the extracting solution a in the step 1 by a filtering device with the aperture of 150 microns, the aperture of 100 microns and the aperture of less than or equal to 50 microns, cooling to 30 ℃, and centrifuging by a centrifuge, wherein the separation factor Fr of the centrifuge is more than 10000, the rotating speed is 5000r/min, and the flow rate is 19t/h to obtain an extracting solution b;
3) adding activated carbon into the extracting solution b in the step 2 for adsorption, adding 1.5% of the activated carbon by mass of the extracting solution b, filtering by a filter bag with the pore diameter of less than or equal to 25 mu m, and cooling to obtain an extracting solution c for later use;
4) and (4) sterilizing the extracting solution c obtained in the step (3) at the temperature of 140 ℃ for 20s to obtain the asparagus leaching liquor.
Step 2: preparing syrup; adding water with the temperature of more than or equal to 85 ℃ into white granulated sugar according to a certain weight ratio, fully dissolving the white granulated sugar into syrup with Brix of 60.0 +/-1.0 degrees, filtering the syrup by a filtering device with the pore diameter of less than or equal to 5 mu m, and placing the filtered syrup in a heat-preservation sugar storage tank at the temperature of less than or equal to 60 ℃ for storage for less than or equal to 24 hours for later use;
and step 3: blending; according to the composition and content of the provided raw materials, adding the asparagus tea leaching solution in the step 1, the syrup, citric acid, sodium citrate, sodium tripolyphosphate and sodium erythorbate in the step 2 in sequence, adding water to the scales, and preserving heat for later use;
and 4, step 4: filling and sealing; wherein the central temperature of the feed liquid in the tank after filling is 75 ℃, and the allowable short and short amount of the filling amount accords with the State quality and technology supervision inspection and quarantine administration No. 2005 No. 75 'quantitative packaging commodity measurement supervision and management method';
and 5: sterilizing; sterilizing with high pressure steam at 125 deg.C for 20 min;
step 6: post-treatment; finishing the preparation of the asparagus tea drink after post-treatment operation, wherein the post-treatment comprises labeling, coding, boxing, stacking and storing; wherein the temperature of the warehouse in the warehouse is 28 ℃, the humidity is 60%, the cooling in the shade, the drying and the ventilation are good, and the shelf life of the prepared asparagus tea beverage product is 24 months.
Placing the prepared asparagus tea beverage product at 37 ℃ for 5 days, and then carrying out microbial detection and sensory indexes, wherein the detection method comprises the following steps: GB 19296 and 2016 tea beverage sanitation standard.
TABLE 1 detection of microorganisms
| Microbial pass percentage (%) | |
| Example 1 | 100 |
| Example 2 | 99.8 |
| Example 3 | 99.5 |
| Example 4 | 100 |
| Example 5 | 100 |
| Example 6 | 99.9 |
According to the asparagus tea drink extract liquid obtaining method, the asparagus tea drink and the preparation method, the prepared asparagus tea drink product can be obtained by combining the table 1, the microbial qualification rate can reach 100%, the asparagus tea drink product is obtained according to the judgment of sensory indexes, has good color, tissue state and smell, is clear and transparent in juice, rich in flavor and moderate in taste, and is suitable for people of all ages to eat.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. A method for obtaining an asparagus tea leaching liquor is characterized by comprising the following steps:
step 1: drying and intervening the asparagus tea raw material, and immersing the asparagus tea raw material into the leaching liquor, wherein the mass ratio of the asparagus tea raw material to the immersed leaching liquor is (0.1-1): 10, leaching and refluxing in stages to obtain an extracting solution a;
step 2: filtering the extracting solution a in the step 1, cooling to 20-30 ℃, and centrifuging to obtain an extracting solution b;
and step 3: adding activated carbon into the extracting solution b in the step 2 for adsorption, adding the activated carbon with the mass being 1% -3% of that of the extracting solution b, filtering, and cooling to obtain an extracting solution c for later use;
and 4, step 4: and (4) sterilizing the extracting solution c in the step (3) to obtain the asparagus tea leaching liquor.
2. The method for obtaining the leaching solution of the asparagus tea as claimed in claim 1, wherein the pretreatment of drying the asparagus tea raw material in the step 1 comprises natural air drying and hot air drying, wherein the temperature of the hot air drying is set to be 130-140 ℃, and the time of the hot air drying is 15-30 min;
the leaching liquor is water with the temperature of 90-100 ℃, the sectional leaching reflux is the first leaching for 2-3 h, and the asparagus tea raw material is fished out and placed in enzymolysis liquid with the temperature of 45-55 ℃ for 0.5-1 h; taking out the raw material of the asparagus tea and leaching for the second time for 1-2 h.
3. The method for obtaining the leaching liquor of asparagus tea as claimed in claim 1, wherein the filtration in the step 2 is sequentially carried out by three-stage filtration by using filtration devices with the pore diameter of 150 μm, 100 μm and less than or equal to 50 μm;
and 2, centrifuging by adopting a centrifuge, wherein the separation factor Fr of the centrifuge is more than 10000, the rotating speed of the centrifuge is set to be 5000r/min-5200r/min, and the flow of the centrifuge is 19t/h-21 t/h.
4. The method for obtaining the leaching solution of asparagus tea as claimed in claim 1, wherein the sterilization temperature in the step 4 is set to be 135-140 ℃, and the sterilization time is set to be 15-30 s.
5. An asparagus tea beverage is characterized by comprising the following raw materials in parts by weight: 10-200 parts of asparagus tea leaching liquor, 50-100 parts of white granulated sugar, 0.1-1 part of citric acid, 0.1-0.5 part of sodium citrate, 0.1-0.5 part of sodium tripolyphosphate, 0.1-0.5 part of sodium erythorbate and 400-900 parts of water, wherein the asparagus tea leaching liquor is prepared by the method for obtaining the asparagus tea leaching liquor according to any one of claims 1-4.
6. The asparagus tea beverage as claimed in claim 5, wherein the raw materials of the asparagus tea beverage comprise, in parts by weight: 50-100 parts of asparagus tea leaching liquor, 60-80 parts of white granulated sugar, 0.3-0.6 part of citric acid, 0.1-0.3 part of sodium citrate, 0.2-0.5 part of sodium tripolyphosphate, 0.1-0.4 part of sodium erythorbate and 450-850 parts of water, wherein the asparagus tea leaching liquor is prepared by the method for obtaining the asparagus tea leaching liquor according to any one of claims 1-4.
7. The asparagus tea beverage as claimed in claim 5, wherein the raw materials of the asparagus tea beverage comprise, in parts by weight: 85 parts of asparagus tea leaching liquor, 75 parts of white granulated sugar, 0.5 part of citric acid, 0.2 part of sodium citrate, 0.4 part of sodium tripolyphosphate, 0.3 part of sodium erythorbate and 838.6 parts of water, wherein the asparagus tea leaching liquor is prepared by the method for obtaining the asparagus tea leaching liquor according to any one of claims 1 to 4.
8. A method for preparing an asparagus tea beverage according to any one of claims 5 to 7, comprising the steps of:
step 1: leaching asparagus tea;
step 2: preparing syrup; adding a certain weight ratio of white granulated sugar into water with the temperature of more than or equal to 85 ℃ to be melted into syrup, filtering, and preserving heat for later use;
and step 3: blending; according to the raw material composition proportion, adding the asparagus tea leaching liquor in the step 1, the syrup in the step 2, citric acid, sodium citrate, sodium tripolyphosphate and sodium erythorbate in sequence, adding water to scale, and keeping the temperature for later use;
and 4, step 4: filling and sealing;
and 5: sterilizing; sterilizing with high pressure steam;
step 6: post-treatment; and finishing the preparation of the asparagus tea drink after post-treatment operation, wherein the post-treatment comprises labeling, coding, boxing, stacking and storing.
9. The method for preparing an asparagus tea beverage according to claim 8, wherein in the step 5, the sterilization temperature is set to 121-125 ℃, and the sterilization time is set to 15-30 min.
10. The method of claim 8, wherein the sugar content of the syrup in the step 2 is set to 60.0 ± 1.0 ° Brix;
the heat preservation temperature is set to be less than or equal to 60 ℃, and the storage time is set to be less than or equal to 24 hours.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114391593A (en) * | 2022-02-10 | 2022-04-26 | 海南大观沉香产业发展有限公司 | Agilawood leaf tea beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105010616A (en) * | 2014-04-29 | 2015-11-04 | 统一企业(中国)投资有限公司昆山研究开发中心 | Lemon flavor tea drink and making method thereof |
| CN112219953A (en) * | 2020-10-16 | 2021-01-15 | 四川工大西南食品研究有限责任公司 | Asparagus concentrated juice, asparagus juice beverage and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010616A (en) * | 2014-04-29 | 2015-11-04 | 统一企业(中国)投资有限公司昆山研究开发中心 | Lemon flavor tea drink and making method thereof |
| CN112219953A (en) * | 2020-10-16 | 2021-01-15 | 四川工大西南食品研究有限责任公司 | Asparagus concentrated juice, asparagus juice beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114391593A (en) * | 2022-02-10 | 2022-04-26 | 海南大观沉香产业发展有限公司 | Agilawood leaf tea beverage and preparation method thereof |
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Application publication date: 20211224 |