CN115119910A - Green plum green tea juice and preparation method thereof - Google Patents
Green plum green tea juice and preparation method thereof Download PDFInfo
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- CN115119910A CN115119910A CN202210621090.0A CN202210621090A CN115119910A CN 115119910 A CN115119910 A CN 115119910A CN 202210621090 A CN202210621090 A CN 202210621090A CN 115119910 A CN115119910 A CN 115119910A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 56
- 235000009569 green tea Nutrition 0.000 title claims abstract description 54
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A23L2/44—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses green plum green tea juice and a preparation method thereof, belongs to the technical field of fruit juice processing, and comprises the following raw materials in parts by weight: 18-22 parts of green plum concentrated juice, 12-15 parts of green tea powder, 340-360 parts of F55 fructose syrup, 430 parts of white granulated sugar 410, 0.05-0.07 part of sodium erythorbate, 0.4-0.6 part of potassium sorbate, 3-5 parts of edible salt, 0.3-0.5 part of sodium carboxymethylcellulose, 2.3-2.5 parts of sodium citrate, 3.1-3.3 parts of malic acid, 0.07-0.08 part of lemon yellow, 0.01-0.02 part of brilliant blue, 1.5-2.5 parts of plum essence, 2-3 parts of green tea essence and 180-185 parts of purified water. The green plum green tea juice disclosed by the invention is moderate in sour and sweet, silky in taste, refreshing, greasy-removing, good in stability and dispersibility, and capable of meeting the needs of various crowds.
Description
Technical Field
The invention relates to the technical field of fruit juice processing, in particular to green plum matcha juice and a preparation method thereof.
Background
The plum has been cultivated for more than three thousand years, and there are many varieties for both ornamental and fruit trees. Many types of the plant not only can be cultivated in open field for appreciation, but also can be cultivated into pot flowers to manufacture plum piles. Fresh flowers can be extracted to obtain essence, and flowers, leaves, roots and kernels can be used as medicines. The fruits can be eaten, salted or dried, or smoked into dark plum for use as a medicine, and has the effects of relieving cough, stopping diarrhea, promoting the production of body fluid and quenching thirst. The plum can resist the harm of root nematode and can be used as a stock of stone fruit trees. The mume fructus is an immature fruit of fruit tree of Prunus of Rosaceae, has mild nature/sweet taste/sour, and has effects of promoting fluid production to quench thirst/clearing liver heat/promoting diuresis. The green plums can promote secretion of gastric acid and gastric digestive enzyme and have the function of increasing gastrointestinal peristalsis, so that the green plums can promote digestion and increase appetite, and are good products for dietetic therapy of achlorhydria and people suffering from satiety after eating. However, green plums are not suitable for being eaten as raw food because of high acidity, belong to processed fruits, and need to research more suitable processing methods to better develop the resources.
Matcha powder contains rich nutrients and trace elements essential for human body, and has main components including tea polyphenol, caffeine, free amino acids, chlorophyll, protein, aromatic matter, cellulose, vitamin C, A, B1, B2, B3, B5, B6, E, K, H, etc. and trace elements including over 30 kinds of K, Ca, Mg, Fe, Na, Zn, Se, F, etc. The research shows that the tea polyphenol has obvious effects on protecting and repairing an antioxidant system, enhancing the immunity of the organism, and preventing cancer and aging.
However, the green plum green tea wine is mostly used at present, is not suitable for all people and has great limitation. Therefore, the beverage made of green plum and matcha needs to be developed to meet the requirements of consumers.
Disclosure of Invention
The invention aims to provide green plum green tea juice and a preparation method thereof, and aims to solve the existing problems.
In order to achieve the purpose, the invention provides the following scheme:
one of the schemes of the invention is to provide green plum green tea juice which comprises the following raw materials in parts by weight: 18-22 parts of green plum concentrated juice, 12-15 parts of green tea powder, 340-360 parts of F55 fructose syrup, 430 parts of white granulated sugar 410, 0.05-0.07 part of sodium erythorbate, 0.4-0.6 part of potassium sorbate, 3-5 parts of edible salt, 0.3-0.5 part of sodium carboxymethylcellulose, 2.3-2.5 parts of sodium citrate, 3.1-3.3 parts of malic acid, 0.07-0.08 part of lemon yellow, 0.01-0.02 part of brilliant blue, 1.5-2.5 parts of plum essence, 2-3 parts of green tea essence and 180-185 parts of purified water.
Further, 20 parts of green plum concentrated juice, 13 parts of matcha powder, 350 parts of F55 high fructose corn syrup, 420 parts of white granulated sugar, 0.06 part of sodium erythorbate, 0.5 part of potassium sorbate, 4 parts of edible salt, 0.4 part of sodium carboxymethylcellulose, 2.4 parts of sodium citrate, 3.2 parts of malic acid, 0.075 part of lemon yellow, 0.015 part of brilliant blue, 2 parts of plum essence, 2.5 parts of green tea essence and 182 parts of purified water.
The second scheme of the invention provides a preparation method of the green plum green tea juice, which comprises the following steps:
(1) weighing the raw materials in parts by mass;
(2) adding 1/42 parts by weight of white granulated sugar into 1/7 parts by weight of sodium carboxymethylcellulose, uniformly mixing, adding 3578 parts by weight of high fructose corn syrup, and stirring to obtain a glue solution for later use;
(3) mixing 11/18 parts by weight of purified water, the rest high fructose corn syrup and white granulated sugar, adding the glue solution, heating and stirring to obtain a mixture A;
(4) dissolving the matcha powder by using 5/18 parts by weight of purified water, and heating and stirring uniformly to obtain a mixture B;
(5) adding the green plum concentrated juice in parts by weight into the mixture B, stirring, continuously adding sodium citrate and malic acid dissolved by the pure water in parts by weight of 1/18, and stirring to obtain a mixture C;
(6) adding the sodium erythorbate, the potassium sorbate and the edible salt in parts by weight into the mixture C, and heating and preserving heat;
(7) cooling, adding the substance obtained in the step (6) into the rest purified water, dissolving lemon yellow, brilliant blue, plum essence and green tea essence, stirring to obtain mixture D, and returning.
Further, stirring in the step (2) until no granular sensation is produced.
Further, in the step (3), the mixture is heated to 60-70 ℃ and stirred until the white granulated sugar is completely dissolved.
Further, the purified water in the steps (4) and (5) is warm water; heating to 80-90 deg.C.
Further, the stirring time in the step (5) is 3-7 min.
Further, in the step (6), the temperature is heated to 80-90 ℃, and the heat preservation time is 3-7 min.
Further, in the step (7), the temperature is cooled to 65-75 ℃, and the stirring is carried out for 8-12 min.
Further, in the step (7), 1/100 parts by weight of the mixture D is fed back twice.
Compared with the prior art, the invention has the following beneficial effects:
the green plum green tea juice and the preparation method thereof provided by the invention have the advantages that the green plum concentrated juice is prepared by squeezing and concentrating green plums serving as raw materials, has the effects of improving constipation and resisting tumors, and can be helpful for improving appetite reduction, relieving physical fatigue, improving sleep quality, promoting calcium absorption and utilization of a body and the like. The green tea powder is superfine powder of steamed green tea, which is obtained by grinding with natural stone mill and contains rich nutrients. The high fructose corn syrup and the white granulated sugar are added as sweeteners, the palatability is adjusted, the sour and sweet are moderate, the flavor is adjusted and enhanced, the high fructose corn syrup and the white granulated sugar are combined with other substances to form the flavor, and the sugar degree is 72 +/-1. The sodium erythorbate and potassium sorbate are added as antioxidant antistaling agent, so that the color and luster and natural flavor are maintained, the shelf life is prolonged, and the nutrition and safety are maintained. The sodium carboxymethyl cellulose is used as a thickening agent for thickening and improving the stability of a system. In addition, other substances are added as an acidity regulator, a coloring agent and essence, so that the acidity of the juice is regulated, the mouthfeel is improved, the growth of bacteria can be inhibited under the acidic condition, and the shelf life is prolonged; the coloring agent is used for coloring the fruit juice; the essence can regulate fragrance and increase aroma. The preparation method is simple, various substances are added in batches, specific parameters of each step are strictly controlled, so that the sour-sweet taste is moderate, the mouthfeel is silky, the taste is refreshing and greasy, the stability and the dispersibility are good, the sugar degree and the pH value are qualified, the shelf life is prolonged, and the requirements of vast consumers can be met.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but rather as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
The "parts" in the present invention are all parts by mass unless otherwise specified.
Example 1
The green plum green tea juice is prepared from the following raw materials in parts by weight: 18 parts of green plum concentrated juice, 12 parts of matcha powder, 340 parts of F55 high fructose corn syrup, 410 parts of white granulated sugar, 0.05 part of sodium erythorbate, 0.4 part of potassium sorbate, 3 parts of edible salt, 0.3 part of sodium carboxymethylcellulose, 2.3 parts of sodium citrate, 3.1 parts of malic acid, 0.07 part of lemon yellow, 0.01 part of brilliant blue, 1.5 parts of plum essence, 2 parts of green tea essence and 180 parts of purified water.
Example 2
The green plum green tea juice comprises the following raw materials in parts by weight: 22 parts of green plum concentrated juice, 15 parts of matcha powder, 360 parts of F55 high fructose corn syrup, 430 parts of white granulated sugar, 0.07 part of sodium erythorbate, 0.6 part of potassium sorbate, 5 parts of edible salt, 0.5 part of sodium carboxymethylcellulose, 2.5 parts of sodium citrate, 3.3 parts of malic acid, 0.08 part of lemon yellow, 0.02 part of brilliant blue, 2.5 parts of plum essence, 3 parts of green tea essence and 185 parts of purified water.
Example 3
The green plum green tea juice is prepared from the following raw materials in parts by weight: 20 parts of green plum concentrated juice, 13 parts of matcha powder, 350 parts of F55 high fructose corn syrup, 420 parts of white granulated sugar, 0.06 part of sodium erythorbate, 0.5 part of potassium sorbate, 4 parts of edible salt, 0.4 part of sodium carboxymethylcellulose, 2.4 parts of sodium citrate, 3.2 parts of malic acid, 0.075 part of lemon yellow, 0.015 part of brilliant blue, 2 parts of plum essence, 2.5 parts of green tea essence and 182 parts of purified water.
Example 4
The preparation method of the green plum green tea juice of the embodiment 1 comprises the following steps:
(1) weighing the raw materials in parts by mass;
(2) adding 1/42 parts by weight of white granulated sugar into the 1/7 parts by weight of sodium carboxymethylcellulose, uniformly mixing, and stirring until no granules feel, thus obtaining a glue solution for later use;
(3) mixing 11/18 parts by weight of purified water, the rest high fructose corn syrup and white granulated sugar, adding the glue solution, heating to 60 ℃, and stirring until the white granulated sugar is completely dissolved to obtain a mixture A;
(4) dissolving the green tea powder with 5/18 parts by weight of warm purified water, heating to 80 ℃, and uniformly stirring to obtain a mixture B;
(5) adding the green plum concentrated juice in parts by weight into the mixture B, stirring for 3min, continuously adding sodium citrate and malic acid dissolved by warm pure water in parts by weight of 1/18, and stirring for 3min to obtain a mixture C;
(6) adding the sodium erythorbate, the potassium sorbate and the edible salt in parts by weight into the mixture C, heating to 90 ℃, closing heating, and keeping the temperature for 3 min;
(7) cooling to 55 deg.C, adding the substance obtained in step (6) and the rest purified water dissolved lemon yellow, brilliant blue, plum essence and green tea essence, stirring for 8min to obtain mixture D, and feeding back twice, wherein 1/100 in parts by weight of mixture D is fed back each time.
Example 5
The preparation method of the green plum green tea juice of the embodiment 2 comprises the following steps:
(1) weighing the raw materials in parts by mass;
(2) adding 1/42 parts by weight of white granulated sugar into the 1/7 parts by weight of sodium carboxymethylcellulose, uniformly mixing, and stirring until no granules feel, thus obtaining a glue solution for later use;
(3) mixing 11/18 parts by weight of purified water, the residual high fructose corn syrup and white granulated sugar, adding the glue solution, heating to 70 ℃, and stirring until the white granulated sugar is completely dissolved to obtain a mixture A;
(4) dissolving the green tea powder with 5/18 parts by weight of warm purified water, heating to 90 ℃, and uniformly stirring to obtain a mixture B;
(5) adding the green plum concentrated juice in parts by weight into the mixture B, stirring for 7min, continuously adding sodium citrate and malic acid dissolved by warm pure water in parts by weight of 1/18, and stirring for 7min to obtain a mixture C;
(6) adding the sodium erythorbate, the potassium sorbate and the edible salt in parts by weight into the mixture C, heating to 80 ℃, closing heating, and keeping the temperature for 7 min;
(7) cooling to 65 deg.C, adding the substance obtained in step (6) and the rest of purified water dissolved lemon yellow, brilliant blue, plum essence, and green tea essence, stirring for 12min to obtain mixture D, and feeding back twice, wherein 1/100 is added to the mixture D in parts by weight each time.
Example 6
The preparation method of the green plum green tea juice in the embodiment 3 comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) mixing sodium carboxymethylcellulose with 10 parts of white granulated sugar, adding into 50 parts of F55 fructose syrup, and shearing and stirring until no colloidal particles exist;
(3) adding 110 parts of water, 300 parts of F55 high fructose corn syrup and 410 parts of white granulated sugar into a shearing tank, adding the processed glue solution into the shearing tank, heating to 65 ℃, and stirring until the white granulated sugar is completely dissolved;
(4) dissolving powdered matcha with 50 parts of warm water, uniformly shearing, adding into a shearing tank, stirring and heating to 85 ℃;
(5) adding 20 parts of green plum concentrated juice into a blending tank, and stirring for 5 min;
(6) dissolving sodium citrate and malic acid with 10 parts of warm water, adding into a shearing tank, and stirring for 5 min;
(7) adding sodium erythorbate, edible salt, and potassium sorbate, heating to 85 deg.C, stopping heating, and keeping the temperature for 5 min;
(8) detecting indexes such as sugar degree and pH value, and pumping into a cooling tank after the indexes are qualified;
(9) opening cooling tank, stirring, cooling to 60 deg.C, adding the rest of purified water-soluble lemon yellow, brilliant blue, plum essence, and green tea essence, stirring for 10min, returning 10 parts, returning twice, and bottling.
The above-described embodiments are only intended to illustrate the preferred embodiments of the present invention, and not to limit the scope of the present invention, and various modifications and improvements made to the technical solution of the present invention by those skilled in the art without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.
Claims (10)
1. The green plum green tea juice is characterized in that: the green plum green tea juice is prepared from the following raw materials in parts by weight: 18-22 parts of green plum concentrated juice, 12-15 parts of green tea powder, 360 parts of F55 fructose syrup, 430 parts of white granulated sugar 410, 0.05-0.07 part of sodium erythorbate, 0.4-0.6 part of potassium sorbate, 3-5 parts of edible salt, 0.3-0.5 part of sodium carboxymethylcellulose, 2.3-2.5 parts of sodium citrate, 3.1-3.3 parts of malic acid, 0.07-0.08 part of lemon yellow, 0.01-0.02 part of brilliant blue, 1.5-2.5 parts of plum essence, 2-3 parts of green tea essence and 185 parts of purified water.
2. The green plum green tea juice as set forth in claim 1, wherein: the green plum green tea juice is prepared from the following raw materials in parts by weight: 20 parts of green plum concentrated juice, 13 parts of matcha powder, 350 parts of F55 high fructose corn syrup, 420 parts of white granulated sugar, 0.06 part of sodium erythorbate, 0.5 part of potassium sorbate, 4 parts of edible salt, 0.4 part of sodium carboxymethylcellulose, 2.4 parts of sodium citrate, 3.2 parts of malic acid, 0.075 part of lemon yellow, 0.015 part of brilliant blue, 2 parts of plum essence, 2.5 parts of green tea essence and 182 parts of purified water.
3. A method for preparing the green plum green tea juice as set forth in any one of claims 1 to 2, wherein: the preparation method comprises the following steps:
(1) weighing the raw materials in parts by mass;
(2) adding 1/42 parts by weight of white granulated sugar into 1/7 parts by weight of sodium carboxymethylcellulose, uniformly mixing, adding 3578 parts by weight of high fructose corn syrup, and stirring to obtain a glue solution for later use;
(3) mixing 11/18 parts by weight of purified water, the rest high fructose corn syrup and white granulated sugar, adding the glue solution, heating and stirring to obtain a mixture A;
(4) dissolving the matcha powder by using 5/18 parts by weight of purified water, and heating and stirring uniformly to obtain a mixture B;
(5) adding the green plum concentrated juice in parts by weight into the mixture B, stirring, continuously adding sodium citrate and malic acid dissolved by pure water in parts by weight of 1/18, and stirring to obtain a mixture C;
(6) adding the sodium erythorbate, the potassium sorbate and the edible salt in parts by weight into the mixture C, and heating and preserving heat;
(7) and (4) cooling, adding the substances obtained in the step (6) into the lemon yellow, the brilliant blue, the plum essence and the green tea essence in parts by weight, stirring to obtain a mixture D, and returning to obtain the feed.
4. The method for preparing green plum green tea juice according to claim 3, wherein the green plum green tea juice comprises the following steps: and (3) stirring in the step (2) until no granular sensation exists.
5. The method for preparing green plum green tea juice according to claim 3, wherein the green plum green tea juice comprises the following steps: heating to 60-70 ℃ in the step (3), and stirring until the white granulated sugar is completely dissolved.
6. The method for preparing green plum green tea juice according to claim 3, wherein the green plum green tea juice comprises the following steps: the purified water in the steps (4) and (5) is warm water; heating to 80-90 deg.C.
7. The method for preparing the green plum green tea juice as claimed in claim 3, wherein the green plum green tea juice comprises the following steps: and (3) stirring for 3-7min in the step (5).
8. The method for preparing green plum green tea juice according to claim 3, wherein the green plum green tea juice comprises the following steps: in the step (6), the temperature is heated to 80-90 ℃, and the heat preservation time is 3-7 min.
9. The method for preparing green plum green tea juice according to claim 3, wherein the green plum green tea juice comprises the following steps: and (4) cooling to 55-65 ℃ in the step (7), and stirring for 8-12 min.
10. The method for preparing the green plum green tea juice as claimed in claim 3, wherein the green plum green tea juice comprises the following steps: and (5) feeding back twice in the step (7), wherein 1/100 in parts by weight of the mixture D is fed back each time.
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| JP2000228953A (en) * | 1999-02-10 | 2000-08-22 | Asahi Soft Drinks Co Ltd | Method for preventing browning of food containing powdered green tea and powdered green tea beverage filled in transparent vessel |
| CN102187924A (en) * | 2011-06-29 | 2011-09-21 | 天津市恒安食品有限公司 | Plum tea beverage and preparation method thereof |
| CN102273698A (en) * | 2011-09-05 | 2011-12-14 | 吴肖慧 | Green plum composite fruit drink and preparation method thereof |
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| CN109329489A (en) * | 2018-11-09 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A method of matcha powder is applied to drink |
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| JP2000228953A (en) * | 1999-02-10 | 2000-08-22 | Asahi Soft Drinks Co Ltd | Method for preventing browning of food containing powdered green tea and powdered green tea beverage filled in transparent vessel |
| CN102187924A (en) * | 2011-06-29 | 2011-09-21 | 天津市恒安食品有限公司 | Plum tea beverage and preparation method thereof |
| CN102273698A (en) * | 2011-09-05 | 2011-12-14 | 吴肖慧 | Green plum composite fruit drink and preparation method thereof |
| CN107279365A (en) * | 2017-07-04 | 2017-10-24 | 福建达利食品科技有限公司 | A kind of green plum green tea |
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Application publication date: 20220930 |