CN86105293A - The manufacture method of local flavor green tea cold drink - Google Patents
The manufacture method of local flavor green tea cold drink Download PDFInfo
- Publication number
- CN86105293A CN86105293A CN86105293.5A CN86105293A CN86105293A CN 86105293 A CN86105293 A CN 86105293A CN 86105293 A CN86105293 A CN 86105293A CN 86105293 A CN86105293 A CN 86105293A
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- China
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- green tea
- manufacture method
- local flavor
- acid
- green
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Abstract
The present invention is for green tea or bud green tealeaves being the production technology of primary raw material manufacturing local flavor green tea cold drink.
Tealeaves heat is infused and drunk from ancient times, and advantage is a lot, and is still popular to people deeply so far, but occasions such as uncomfortable outdoor and tourism drink, more can not long preservation.In order to overcome this situation.It is primary raw material that the present invention has studied with green tea or bud green tealeaves, adopts proprietary prescription and specific operation to make the method for local flavor green tea cold drink.This product long-term storage, color is constant, and local flavor does not subtract.
Description
Technical field of the present invention belongs to: with green tea or bud green tealeaves is the production technology that primary raw material is made the green tea cold drink.
Tealeaves heat is infused and drunk, and is the traditional beverage of China, and advantage is a lot, and is in all age popular to people deeply, but because heat is infused and drunk, then be unsuitable for outdoor and occasion such as tourism is drunk, and more is unsuitable for long-time preservation, and the condition of remote transportation.
In order to overcome above-mentioned situation, the present invention has studied the manufacture method of cold drink tea, and takes bottled, canned method of supplying, can reach long-time preservation like this, remote requirements on transport, and can drink whenever and wherever possible, and the color of beverage, remain unchanged for a long period of time.
The present invention is a raw material with green tea or bud green tealeaves, tangerine peel and chrysanthemum are auxiliary material, HFCS or sucrose are the sweet taste material, citric acid or malic acid are acid, ascorbic acid or arabo-ascorbic acid and their sodium salt are antioxidant, jasmine sesame oil or lemon extract are flavouring agent, and by proprietary formula rate and specific manufacture method, processing and manufacturing becomes local flavor green tea cold drink.
The raw green tea consumption is the 0.5-1.5%(W/V of beverage), be no more than 5% at most, be preferably 0.5-1%.
HFCS or sucrose consumption are no more than 30%(W/V with the finished beverage sugar content) exceed, be preferably 8-12%.
The tangerine peel consumption is the 0.3-1.5%(W/V of beverage), be no more than 2% at most, be preferably 0.3-0.8%.The chrysanthemum consumption is the 0.05-0.10%(W/V of beverage), be preferably 0.06-0.08%(W/V).
Four kinds of antioxidants can be used alone, but also also mix together, and consumption is the 0.005-0.03%(W/V of beverage), be preferably 0.01-0.02%.Use the effect of antioxidant, be to prevent the beverage brown stain, keep local flavor, the reinforcement vitamin content.
The pH value scope of this beverage requires at 2.5-4.5, and is best in the 3.5-4.5 scope, regulates with acid to keep.
The flavouring agent consumption of this beverage is 0.015-0.025%(V/V), be preferably 0.02%.In order to keep green and beverage acid-base value can add Quadrafos 0.01-0.02%.
The disinfecting action of this beverage generally can adopt in the water-bath 85 ℃ of heating 20 minutes, but is ideal to adopt heat-exchangers of the plate type or tunnel type beverage sterilizing machine to carry out high temperature (120 ℃) moment (1-2 minute) sterilization.
The carbon dioxide packing charge operation of this beverage can adopt and give the method for mixing or synchronously legally all can.
This beverage nutrient composition content is
Ascorbic acid 2-3 milligram/100 milliliters
/ 100 milliliters of sugar content 8-12 grams
/ 100 milliliters of total acidity 0.15-0.25 grams
Cobastab
10.05-0.06 milligram/kilogram
Cobastab
20.80 milligram/kilogram
0.21 milligram/100 milliliters of caffeines
2.44 milligrams/100 milliliters of Tea Polyphenols
This beverage seals bottled product, and long-term storage can keep green (tea green), and quality is unbeaten, and local flavor does not subtract.
Embodiment 1
Get green tea and cross 20 mesh sieves, the dedust slag.Get its 1.5 gram, inject 35 milliliters of 90 ℃ of deionized waters, soaked 10-20 minute, cooling is gone into and is smashed 5-10 minute in the refiner, earlier with 100 order nylon wires, uses 500 order nylon net filters again, gets about 23 milliliters of filtrate (1).Get tangerine peel 1.5 grams in addition, chrysanthemum 0.15 gram boils with 15 milliliters of deionized waters.Filter, this filtrate and filtrate (1) merge, and get about 35 milliliters of filtrate (2).
Filtrate (2) adding citric acid 0.3 gram, put in the refrigerator 1 night of sedimentation after, with 500 order nylon net filters, must filtrate (3) about 30 milliliters.
Filtrate (3) adds HFCS (proportion 1.2-1.4) 25-30 milliliter, obtains about 60 milliliters of extract, and sterilization is 20 minutes in 85 ℃ of water-baths, filters while hot, is chilled to room temperature with cold water, gets the about 55-58 milliliter of filtrate (4).
Filtrate (4) adds honey 1.5-2 milliliter, and 0.01 milliliter of cream jasmin france gets about 60 milliliters of filtrate (5) with 500 order nylon net filters, in the 250 milliliters of bottles of packing into, charges into carbon dioxide packing water 130-190 milliliter, and gland gets beverage product.
Embodiment 2.
Not existing together with embodiment 1 is also to add antioxidant 0.02%-0.025%(W/V in filtrate (5)).Other dosages and operation are all identical with embodiment 1.
Embodiment 3.
Not existing together with embodiment 1 is that acid restrains with malic acid 0.2-0.3; Sweetener restrains with sucrose 20-30; Flavouring agent lemon extract 0.02%-0.025%(V/V); Antioxidant 0.02%-0.025%(W/V).Other dosages and operation are all identical with embodiment 1.
Embodiment 4.
Not existing together with embodiment 3 is that flavouring agent increases polyphosphoric acid 0.02 gram again, keeps PH35-40.Other dosages and operation are all identical with embodiment 3.
Embodiment 5.
Not existing together with embodiment 1 is 0.05 milliliter of lemon extract of flavouring agent, and antioxidant restrains with ascorbic acid or SODIUM ASCORBATE 0.05.Other dosages and operation are all identical with embodiment 1.
Claims (4)
1, a kind of green tea is the manufacture method of the cold drink of primary raw material, it is characterized in that it comprises following technology: the immersion of green tea, smash, extract, the extraction of auxiliary material tangerine peel, chrysanthemum, after the two mixes with acid, the dulcification taste substance, sterilization adds flavouring agent, add antioxidant, bottling, filling CO 2; Above said raw material tea be green tea or bud green tealeaves, the sweet taste material is HFCS or sucrose, acid is citric acid or malic acid, and flavouring agent is jasmine sesame oil or lemon extract, and antioxidant is ascorbic acid or arabo-ascorbic acid and their sodium salt.
2, by the described manufacture method of claim 1, it is characterized in that the dosage of following each component is:
Green tea 0.5-1.5%(W/V), be no more than 5% at most
HFCS or sucrose are no more than 30%(W/V)
Tangerine peel 0.3-1.5%(W/V) is no more than 2% at most
Chrysanthemum 0.05-0.10%(W/V)
Antioxidant 0.005-0.3%(W/V)
Flavouring agent 0.015-0.025%(V/V)
3, by the described manufacture method of claim 1, it is characterized in that the best dosage of following each component is:
Green tea 0.5-1%(W/V)
HFCS or sucrose 8-12%(W/V)
Tangerine peel 0.3-0.8%(W/V)
Chrysanthemum 0.06-0.08(W/V)
Antioxidant 0.01-0.02%(W/V)
Flavouring agent 0.02%(V/V)
4, by the described manufacture method of claim 1, it is characterized in that the pH value scope of beverage is 2.5-4.5; The best is 3.5-4.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 86105293 CN1007866B (en) | 1986-08-13 | 1986-08-13 | Cold green tea drink with special flavour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 86105293 CN1007866B (en) | 1986-08-13 | 1986-08-13 | Cold green tea drink with special flavour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN86105293A true CN86105293A (en) | 1988-03-02 |
| CN1007866B CN1007866B (en) | 1990-05-09 |
Family
ID=4802796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 86105293 Expired CN1007866B (en) | 1986-08-13 | 1986-08-13 | Cold green tea drink with special flavour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1007866B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100362945C (en) * | 2002-06-17 | 2008-01-23 | 三得利株式会社 | Foam-holding agent and utilization thereof |
| CN101416676B (en) * | 2008-11-21 | 2011-02-02 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage containing olive and tangerine peel and preparation method thereof |
| CN101355880B (en) * | 2006-01-12 | 2012-01-04 | 荷兰联合利华有限公司 | Method for the manufacture of a green tea product |
| CN101611748B (en) * | 2009-07-15 | 2012-01-18 | 杜宇 | Tangerine fruit tea |
| CN102613342A (en) * | 2012-03-05 | 2012-08-01 | 苏州先阔生物科技有限公司 | Tea beverage with hypoglycemic and hypolipidemic effects |
| CN101366525B (en) * | 2008-09-25 | 2013-01-02 | 武夷山红霓茶业有限公司 | Chrysanthemum dew and method of preparing the same |
-
1986
- 1986-08-13 CN CN 86105293 patent/CN1007866B/en not_active Expired
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100362945C (en) * | 2002-06-17 | 2008-01-23 | 三得利株式会社 | Foam-holding agent and utilization thereof |
| CN101355880B (en) * | 2006-01-12 | 2012-01-04 | 荷兰联合利华有限公司 | Method for the manufacture of a green tea product |
| CN101366525B (en) * | 2008-09-25 | 2013-01-02 | 武夷山红霓茶业有限公司 | Chrysanthemum dew and method of preparing the same |
| CN101416676B (en) * | 2008-11-21 | 2011-02-02 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage containing olive and tangerine peel and preparation method thereof |
| CN101611748B (en) * | 2009-07-15 | 2012-01-18 | 杜宇 | Tangerine fruit tea |
| CN102613342A (en) * | 2012-03-05 | 2012-08-01 | 苏州先阔生物科技有限公司 | Tea beverage with hypoglycemic and hypolipidemic effects |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1007866B (en) | 1990-05-09 |
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