CN1864503A - Sour and hot tea and method for preparing same - Google Patents
Sour and hot tea and method for preparing same Download PDFInfo
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- CN1864503A CN1864503A CN 200610061112 CN200610061112A CN1864503A CN 1864503 A CN1864503 A CN 1864503A CN 200610061112 CN200610061112 CN 200610061112 CN 200610061112 A CN200610061112 A CN 200610061112A CN 1864503 A CN1864503 A CN 1864503A
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- sour
- tea
- hot tea
- hot
- citric acid
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Abstract
The present invention discloses one kind of sour and hot tea and its preparation process, and solves the technological problem of preparing tea with functions of refreshing, stimulating the appetite and health care. The sour and hot tea is prepared with tea 50.0-60.0 wt%, chili 2.0-2.5 wt% and citric acid 1.0-2.0 wt%. Its preparation process includes the following steps: decocting tea and dry chili, hot filtering, concentrating the filtrate, adding and dissolving citric acid, adding sugar via stirring, and drying. The preparation process has the tea polyphenol, protein, enzyme, vitamins, alkaloid, saccharides, aromatic matters and inorganic elements contained in tea as well as capsaicin and other special components contained in chili farthest extracted, and the sour and hot tea is one novel kind of tea beverage.
Description
Technical field
The present invention relates to a kind of tea beverage and preparation method thereof, particularly a kind of blended tea beverage and preparation method thereof.
Background technology
Tea is the beverage commonly used in people's daily life, tea contains abundant vitamin and mineral matter, and the medical components of multiple efficacies, the people who often drinks tea has better resistivity to radiation, carious tooth, cancer, chronic bronchitis, dysentery, enteritis, anaemia and angiocardiopathy; Multivitamin in the tealeaves has the effect of protection skin, so the someone claims that tea is health drink again.Commercially available tea is of a great variety, and green tea, black tea, jasmine tea, oolong tea and compressed tea five big classes are arranged, and some functional tea-drinking product, however still can not satisfy the many-sided needs of drinking of people.
Summary of the invention
The purpose of this invention is to provide a kind of sour and hot tea and preparation method thereof, the technical problem that solve is the effect that tea set is had refresh oneself, whet the appetite and keep healthy.
The present invention is by the following technical solutions: a kind of sour and hot tea, the weight ratio ingredient that comprises is: tealeaves 50.0～60.0%, capsicum 2.0～2.5%, citric acid 1.0～2.0%.
Contain sugar 35.5～47% in the sour and hot tea of the present invention.
Tealeaves of the present invention is green tea, black tea tealeaves or frozen fresh oolong tea.
Capsicum of the present invention is a chilli.
Sugar of the present invention is white granulated sugar.
The preferred weight ratio ingredient of sour and hot tea of the present invention is: green tea 55%, chilli 2.2%, citric acid 1.6%, white granulated sugar 41.2%.
A kind of preparation method of sour and hot tea may further comprise the steps: one, get tealeaves 50.0～60.0%, chilli 2.0～2.5% by weight and put into boiling water and boil and carry 45～60 minutes; Two, under 85 ℃ of conditions, carry out heat filtering; Three, filtrate concentrates in concentration tank, after 1.0～2.0% dissolvings of adding citric acid, adds white granulated sugar 35.5～47.0% again; Four, the wet feed that stirs is carried out drying.
When method of the present invention is added citric acid and white granulated sugar in concentrate, stir.
When method of the present invention is carried out drying with the wet feed that stirs, adopt the infared dryer drying.
Sour and hot tea after method of the present invention is handled oven dry carries out whole grain, packing.
The present invention compared with prior art, adopt tealeaves to make the tea base, after in boiling water, boiling, Tea Polyphenols in the tealeaves, protein, enzyme, vitamin, alkaloid, carbohydrate, aromatic substance and inorganic elements are extracted out to greatest extent, its bitter, capsicim that capsicum contains and contained medicinal particular matter are extracted out to greatest extent, slightly have tart flavour simultaneously, have the good mouthfeel and the effect of awake stomach, the effect that sour and hot tea is had refresh oneself, whet the appetite and keep healthy satisfies people to the many-sided needs of drinking of tea.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.The weight ratio ingredient that sour and hot tea of the present invention comprises is: green tea 50.0～60.0%, capsicum 2.0～2.5%, citric acid 1.0～2.0%, white granulated sugar 35.5～47.0%.Tealeaves can also adopt black tea tealeaves or frozen fresh oolong tea.
The preferred weight ratio ingredient of sour and hot tea of the present invention is: green tea 55.0%, chilli 2.2%, citric acid 1.6%, white granulated sugar 41.2%.
Tealeaves is the bud-leaf of plant of theaceae tea, cool in nature, bitter, sweet, go into cardiopulmonary stomach warp, have heat-clearing and fire-reducing, the effect of the fat of dispelling fat-reducing.Modern study shows: tealeaves is the very high medicinal food of a kind of nutritive value, mainly contains: protein, enzyme, vitamin, Polyphenols, alkaloid, carbohydrate, aromatic substance and inorganic elements.Tea Polyphenols prevents that the snperoxiaized energy of fat force rate vitamin E is strong 14 times, is up-and-coming antiaging agent.
Capsicum contains materials such as abundant vitamin A, C, E and β carrot, and contains a kind of particular matter, can quicken metabolism, promotes hormone secretion, skin care, and contain multiple polyphenoils, anti-cancer and other chronic diseases in advance.
Citric acid can promote the secretion of protease in the stomach, can prevent and treat angiocardiopathy, improves coagulation function and platelet counts, effects such as skin whitening.
White granulated sugar helps improving the absorption of body to calcium, can nourishing Yin and promoting production of body fluid, and effect such as moisten the lung and relieve the cough.
Several flavors are shared have digesting and appetizing, beneficial gas, slow in, help spleen helping digestion, enriching blood what, many drinks have the effects of health care.
Sour and hot tea preparation method of the present invention may further comprise the steps: one, get tealeaves 50.0～60.0%, chilli 2.0～2.5% by weight and put into boiling water and boil and carry 45～60 minutes; Two, under 85 ℃ of conditions, carry out heat filtering; Three, filtrate concentrates in concentration tank, after 1.0～2.0% dissolvings of adding citric acid, adds white granulated sugar 35.5～47.0% again and is stirred into wet feed; Four, adopt the infared dryer drying; Five, adopt by the whole grain of the method for 30 eye mesh screens; Six, pack by the dosage of 10 grams.
The sour and hot tea of preparing with method of the present invention is the Sandy particle electuary, and is soluble in water, and the tea beverage after water-soluble is distinguished the flavor of little sweet, has the bitter taste of citrus scented and theophylline and caffeine, and last mouthfeel has capsicum to stimulate the pungent sensation of mucosa.Usage: Jiang Yibao sour and hot tea of the present invention is dissolved in the warm water about 180 milliliters, is stirred to fully to drink after the dissolving, also can add an amount of ice cube according to the personal like, is washed into the iced tea of one glass of refreshing oneself and quenching thirst.
Example 1: get North Guangdong peace green tea 5kg, the chilli 0.2kg of Jiangxi Nankang and put into 120L stainless steel cooker, add the 90Kg pure water, boil under the normal pressure and carry 45 minutes, cooking liquor is reached the board JHP-2 type self-priming filter of anti-idle running by Hangzhou three, under 85 ℃ of conditions, carry out heat filtering, filtrate is concentrated into 0.75L in concentrating filling, add the 0.15kg citric acid, now add the 3.75kg white granulated sugar after the citric acid dissolving to be added, and stir, place drier to dry the wet feed that stirs, 70 ℃ of temperature, drying time is decided on material moisture.After drying finishes oven temperature is reduced to normal temperature naturally, material is taken out, prevent to absorb moisture content in air, dried material carries out whole grain by 30 eye mesh screens, presses the 10g sub-dose packaging, is finished product.
Example 2: get North Guangdong peace green tea 5kg, the chilli 0.22kg of Jiangxi Nankang puts into 120L stainless steel cooker, add the 90Kg pure water, boil under the normal pressure and carry 45 minutes, cooking liquor is reached the board JHP-2 type self-priming filter of anti-idle running by Hangzhou three, under 85 ℃ of conditions, carry out heat filtering, filtrate is concentrated into 0.75L in concentrating filling, add the 0.1kg citric acid, now add the 4kg white granulated sugar after the citric acid dissolving to be added, and stir, place drier to dry the wet feed that stirs, 70 ℃ of temperature, drying time is decided on material moisture, after drying finishes oven temperature is reduced to normal temperature naturally, and material is taken out, prevent from air, to absorb moisture content, dried material carries out whole grain by 30 eye mesh screens, presses the 10g sub-dose packaging, is finished product.
Example 3: get North Guangdong peace green tea 5.5kg, the chilli 0.2kg of Jiangxi Nankang puts into 120L stainless steel cooker, add the 90Kg pure water, boil under the normal pressure and carry 50 minutes, cooking liquor is reached the board JHP-2 type self-priming filter of anti-idle running by Hangzhou three, under 85 ℃ of conditions, carry out heat filtering, filtrate is concentrated into 0.75L in concentrating filling, add the 0.19kg citric acid, now add the 3.6kg white granulated sugar after the citric acid dissolving to be added, and stir, place drier to dry the wet feed that stirs, 70 ℃ of temperature, drying time is decided on material moisture, after drying finishes oven temperature is reduced to normal temperature naturally, and material is taken out, prevent from air, to absorb moisture content, dried material carries out whole grain by 30 eye mesh screens, presses the 10g sub-dose packaging, is finished product.
Example 4: get North Guangdong peace green tea 6kg, the chilli 0.25kg of Jiangxi Nankang puts into 120L stainless steel cooker, add the 90Kg pure water, boil under the normal pressure and carry 65 minutes, cooking liquor is reached the board JHP-2 type self-priming filter of anti-idle running by Hangzhou three, under 85 ℃ of conditions, carry out heat filtering, filtrate is concentrated into 0.75L in concentrating filling, add the 0.2kg citric acid, now add the 4.7kg white granulated sugar after the citric acid dissolving to be added, and stir, place drier to dry the wet feed that stirs, 70 ℃ of temperature, drying time is decided on material moisture, after drying finishes oven temperature is reduced to normal temperature naturally, and material is taken out, prevent from air, to absorb moisture content, dried material carries out whole grain by 30 eye mesh screens, presses the 10g sub-dose packaging, is finished product.
Claims (10)
1. sour and hot tea, it is characterized in that: the weight ratio ingredient that comprises is: tealeaves 50.0～60.0%, capsicum 2.0～2.5%, citric acid 1.0～2.0%.
2. sour and hot tea according to claim 1 is characterized in that: contain sugar 35.5～47% in the described sour and hot tea.
3. sour and hot tea according to claim 2 is characterized in that: described tealeaves is green tea, black tea tealeaves or frozen fresh oolong tea.
4. sour and hot tea according to claim 3 is characterized in that: described capsicum is a chilli.
5. sour and hot tea according to claim 4 is characterized in that: described sugar is white granulated sugar.
6. sour and hot tea according to claim 5 is characterized in that: the preferred weight ratio ingredient of described sour and hot tea is: green tea 55%, chilli 2.2%, citric acid 1.6%, white granulated sugar 41.2%.
7. the preparation method of a sour and hot tea may further comprise the steps: one, get tealeaves 50.0～60.0%, chilli 2.0～2.5% by weight and put into boiling water and boil and carry 45～60 minutes; Two, under 85 ℃ of conditions, carry out heat filtering; Three, filtrate concentrates in concentration tank, after 1.0～2.0% dissolvings of adding citric acid, adds white granulated sugar 35.5～47.0% again; Four, the wet feed that stirs is carried out drying.
8. sour and hot tea according to claim 7 is characterized in that: described when in concentrate, adding citric acid and white granulated sugar, stir.
9. sour and hot tea according to claim 8 is characterized in that: described when the wet feed that stirs is carried out drying, adopt the infared dryer drying.
10. sour and hot tea according to claim 9 is characterized in that: the sour and hot tea after described oven dry is handled carries out whole grain, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100611123A CN100551249C (en) | 2006-06-08 | 2006-06-08 | Sour and hot tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100611123A CN100551249C (en) | 2006-06-08 | 2006-06-08 | Sour and hot tea and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1864503A true CN1864503A (en) | 2006-11-22 |
| CN100551249C CN100551249C (en) | 2009-10-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100611123A Expired - Fee Related CN100551249C (en) | 2006-06-08 | 2006-06-08 | Sour and hot tea and preparation method thereof |
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| CN (1) | CN100551249C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102008006430A1 (en) | 2008-01-28 | 2009-08-06 | Florian Galow | Beverage recipe for a drink with a specific water portion and a flavorful stimulatory essence, which contains a capsaicinoid and has a specific severity level |
| CN102696809A (en) * | 2012-06-26 | 2012-10-03 | 郑海鸿 | Pungent tea bag and preparation method thereof |
-
2006
- 2006-06-08 CN CNB2006100611123A patent/CN100551249C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102008006430A1 (en) | 2008-01-28 | 2009-08-06 | Florian Galow | Beverage recipe for a drink with a specific water portion and a flavorful stimulatory essence, which contains a capsaicinoid and has a specific severity level |
| CN102696809A (en) * | 2012-06-26 | 2012-10-03 | 郑海鸿 | Pungent tea bag and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100551249C (en) | 2009-10-21 |
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Granted publication date: 20091021 Termination date: 20170608 |