CN1186611A - Dyer cratoxylum prunifolium drink and producing method - Google Patents
Dyer cratoxylum prunifolium drink and producing method Download PDFInfo
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- CN1186611A CN1186611A CN96122197A CN96122197A CN1186611A CN 1186611 A CN1186611 A CN 1186611A CN 96122197 A CN96122197 A CN 96122197A CN 96122197 A CN96122197 A CN 96122197A CN 1186611 A CN1186611 A CN 1186611A
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- bitter leaves
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Abstract
Cratoxylum prunifolium Dyer drink as beverage produced by using green tea and Cratoxylum prunifolium Dyer as main material has the ingredients including treated green tea juice, Cratoxylum prunifolium Dyer juice, sugar, seasoning and additive. By solving the problems of bitter and astringent taste, oxidation and precipitation during production process, the present invention utilizes fully the unique flavour and nutritive value of main components to produce delicious and nutritive beverage.
Description
The invention belongs to food and drink and production, mainly proposing a kind of is bitter leaves tea beverage and the production method that base stock is produced with green tea and bitter leaves tea.
Tealeaves is the traditional health beverages of China, is one of three popular big soft drink of our times.Be called by the various countries scientist: " king of the drink of 21st century ", at present in Eastern Europe, ground such as Japan, Hong Kong and Taiwan is well received, tealeaves contains the multiple compositions that help human health such as Tea Polyphenols, caffeine, have and produce refreshing effect to the mind, clear greasy separate food, make eye bright, strong tooth effect, modern science has also proved that it can prevent that the width of cloth from penetrating the reduction cholesterol ester, anti-resisting cancer and senility, defatting beauty.Bitter leaves tea includes the bitter leaves element, ketone glucoside choline glucuronic acid, and phytosterol, compositions such as Cobastab can be clearing heat and detoxicating, and relieving restlessness is quenched the thirst, and antibacterial and detoxicating can hypotensive control agent intracellular metabolite.
The objective of the invention is to propose a kind of bitter leaves tea beverage and production method with the unique bitter taste of bitter leaves tea and health-care effect.
The present invention is for finishing its invention task, one-tenth to beverage of the present invention is grouped into, every performance indications of proportioning, processing method and product have been carried out primary study, especially the oxidation precipitation to producing in the production process, problems such as variable color is spoiled are studied and are solved, thereby propose technical scheme of the present invention: the present invention, and adds liquid glucose, antioxidant, blender (citric acid or sodium acid carbonate), sweetener, essence is arranged as main component with green tea juice and bitter leaves tea juice.
Components of tea extract involved in the present invention is meant that tealeaves (green tea) warp combines through extraction and coarse filtration with processing water, and adding has an amount of antioxidant Vc, VcNa after essence is filtered and limpid bright, the fragrant tea juice of acquisition.
Wherein the ratio of tealeaves and water can be 0.8-1.4: 100; Extraction temperature is 40-70 ℃, and the time is no more than 20 minutes.
The Vc amount that adds after the coarse filtration is 0.02%, and VcNa is 0.15%, waits to dissolve complete back and filters with the 400-600 mesh filter screen is smart.
Bitter leaves components of tea extract involved in the present invention is meant that bitter leaves tea adds the bitter leaves tea juice that processing water adds extraction heat and obtains after coarse filtration, smart filter.
Wherein extraction temperature is 80-100 ℃, and the time is 15-30 minute.
The ratio of bitter leaves and water is 1-1.5: 100.
In extraction process, constantly stir and interpolation antioxidant Vc and VcNa.
Liquid glucose composition involved in the present invention is meant sucrose and handles water and mix in proportion and add an amount of active carbon, and agitating heating is with the smart filter of filter screen, and filtrate adjusted to 50 Brix degrees with processing water and the syrup that obtains.
Wherein sucrose is 1: 1 with the mixed proportion of handling water.
Related water constituent in the composition of the present invention requires total hardness (CaCo
3)≤70mg/L, iron (mg/L)≤0.08, PH:6.5-7.5, it handles the acquisition of water: former water → sand filtration → security personnel's filter → one time counter-infiltration → secondary counter-infiltration → water for beverages (processing water).
Preparation method of the present invention is as figure.
The tea juice that is about to obtain through aforementioned processing adds bitter leaves tea juice as base fluid, syrup mix and add blender, sweetener, essence is allocated makes.
Green tea juice mixes the back serial reaction takes place with bitter leaves tea juice, produce flocculent deposit, and dense bitter taste is arranged, and the solution that the present invention takes is:
Transfer pH value: pH value is controlled at 3.5-6.5, when pH value is higher than 6.5, transfers to 3.5-6.5 with citric acid.When pH value is lower than 3.5, use NaHCO
3Transfer to 3.5-6.5.
Sweetener can adopt albumen sugar etc., substitutes the 25-30% of sucrose.
Essence is flavoring apple essence and jasmine tea essence, and addition is 0.01%.
Citric acid 0-0.1% can be 0.06%, scope 0-1/1000
Sugar-acid ratio 30: 1-60: 1 or do not add acid
Boheic acid is than Tea Polyphenols T milligram/100ml acid solution Aml
T/A＝1000-10000
As T/A during greater than 10000: 1, thin up is to this scope.
The tea juice that is fit to and the additional proportion of bitter leaves tea juice:
Tea juice 25-75%
Bitter leaves tea juice 10-75%
One-tenth of the present invention thus is grouped into and proportional quantity is (percentage by weight)
Syrup 6-12, tea juice 25-75, bitter leaves tea juice 10-75, citric acid 0-0.1, NaHCO
30-0.15, essence 0.01, Vc0.02 VcNa0.15 surplus is for handling water.
The processing method of beverage composition that the present invention proposes and the complete science of a cover, the beverage industry production degree of being obtained is higher, product mouthfeel good (little hardship, fragrance) and tool and nutrition health-care functions.
Product of the present invention is formed and the preparation method science, does not have precipitation, and suitable long-term sealing (canned) is preserved.
Embodiment 1:(component and percentage composition)
Syrup 7.5, green tea juice 25, citric acid 0.06, bitter leaves tea juice 50, essence 0.01, Vc0.02, VcNa0.15, albumen sugar 0.15, processing water 17.47%.
Embodiment 2:(component and percentage by weight)
Syrup 6, green tea juice 35, citric acid.Bitter leaves tea juice 40, essence 0.01, Vc0.02, VcNa0.15, albumen sugar 0.15, surplus are for handling water.
Claims (8)
1, a kind of bitter leaves tea beverage and production method, feature of the present invention are to be main component and to add syrup, blender and an amount of additive are arranged with green tea juice and bitter leaves tea juice; Wherein the green tea juice composition is meant that green tea combines with processing water through extracting and adding an amount of antioxidant Vc, VcNa after essence is filtered and the limpid high-quality slender joss stick tea juice of acquisition; The bitter leaves components of tea extract is meant that bitter leaves tea combines extraction with handling water, and adds an amount of Vc, VcNa after the bitter leaves juice that smart filter obtains; The syrup composition is meant sucrose and handles water and mixes and add the syrup of handling water adjustment acquisition again after adding proper amount of active carbon, agitating heating and smart filter; Wherein the content of tea juice is 25-75%, and bitter leaves juice addition is 10-75%.
2, according to the described bitter leaves tea beverage production method of claim 1, the blender that adds when it is characterized in that allocating is a citric acid.
3, according to the described bitter leaves tea beverage production method of claim 1, the blender that adds when it is characterized in that allocating is sodium acid carbonate NaHCO
3
4,, it is characterized in that the ratio of middle tealeaves of obtaining of components of tea extract and water is 0.8-1.4: 100 according to the described bitter leaves tea beverage of claim 1; Extracting temperature is 40-70 ℃; Time is 20 minutes.
5,, it is characterized in that the middle bitter leaves tea of obtaining of bitter leaves tea juice is 1-1.5 with the ratio of handling water: 100 according to the described bitter leaves tea beverage of claim 1; Extract 80-100 ℃ of temperature; Time 20-30 minute.
6,, it is characterized in that middle sucrose of obtaining of syrup composition and water ratio are 1: 1 according to the described bitter leaves tea beverage of claim 1.
7, according to the described bitter leaves tea beverage of claim 1, the pH value that it is characterized in that the product beverage is 3.5-6.5.
8, according to the described bitter leaves tea beverage production method of claim 1, it is characterized in that product beverage ingredient addition (percentage by weight) is: liquid glucose 6-12, tea juice 25-75, bitter leaves tea juice 10-75, citric acid 0-0.1, sodium acid carbonate 0-0.15, essence 0.01, surplus are for handling water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96122197A CN1186611A (en) | 1996-12-28 | 1996-12-28 | Dyer cratoxylum prunifolium drink and producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96122197A CN1186611A (en) | 1996-12-28 | 1996-12-28 | Dyer cratoxylum prunifolium drink and producing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1186611A true CN1186611A (en) | 1998-07-08 |
Family
ID=5127160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96122197A Pending CN1186611A (en) | 1996-12-28 | 1996-12-28 | Dyer cratoxylum prunifolium drink and producing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1186611A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1778185B (en) * | 2004-11-26 | 2010-05-05 | 深圳市海川实业股份有限公司 | A tea beverage containing deep seawater and its preparation method |
| CN104222383A (en) * | 2014-08-27 | 2014-12-24 | 常熟市虞山绿茶有限公司 | Green tea beverage |
| CN105176771A (en) * | 2015-11-05 | 2015-12-23 | 重庆邵氏农业科技有限公司 | Weakly alkaline tea wine and preparation method thereof |
| CN106417778A (en) * | 2016-09-30 | 2017-02-22 | 正安县黔蕊茶业有限公司 | Preparation method of drink of leaf of Chinese holly |
-
1996
- 1996-12-28 CN CN96122197A patent/CN1186611A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1778185B (en) * | 2004-11-26 | 2010-05-05 | 深圳市海川实业股份有限公司 | A tea beverage containing deep seawater and its preparation method |
| CN104222383A (en) * | 2014-08-27 | 2014-12-24 | 常熟市虞山绿茶有限公司 | Green tea beverage |
| CN105176771A (en) * | 2015-11-05 | 2015-12-23 | 重庆邵氏农业科技有限公司 | Weakly alkaline tea wine and preparation method thereof |
| CN106417778A (en) * | 2016-09-30 | 2017-02-22 | 正安县黔蕊茶业有限公司 | Preparation method of drink of leaf of Chinese holly |
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