Natural sugar-free sweet-tea drink and its preparing method

A sweet tea and natural technology, applied in the field of natural sugar-free sweet tea beverage and its preparation, can solve the problem of poor taste of sweet tea beverage, and achieve the effects of sweet and mellow taste, large selection range and excellent taste

Inactive Publication Date: 2007-11-14
陈显刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sweet tea beverage made by this method has the functions of clearing away heat and quenching thirst, lowering fat and lowering blood pressure, refreshing, refreshing the mind, and strengthening the body. Soak the bitter and astringent ingredients in the sweet tea together, making the sweet tea beverage taste bad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020]1) Collect mature sweet tea leaves without petioles, dark green leaves, and yellowed small thorns on the back of the leaves. Use a greening pot to kill fresh leaves for 9 minutes at a temperature of 180°C; take out the green leaves and spread them out to 3 cm Thickness, cooled to 20 ℃ for later use;

[0021] 2) Take 5kg of cooled sweet tea leaves, extract them with 350kg of pure water at 85°C for 15 minutes, and then use 200-mesh industrial filter cloth to filter the extracted tea-water mixture at 80°C to separate the sweet tea leaves Come out; the liquid after removing the sweet tea leaves is cooled to 5°C within 12 minutes, and then filtered with a 500-mesh industrial filter cloth to obtain the extract A;

[0022] 3) Extract the sweet tea leaves extracted in step 2) with 200kg of pure water at 85°C for 10 minutes, then use 200 mesh industrial filter cloth to filter the extracted tea-water mixture at 80°C, and remove the sweet tea leaves. The tea leaves are separated; ...

Embodiment 2

[0026] 1) Collect mature sweet tea leaves without petioles, dark green leaves, and yellowed small thorns on the back of the leaves. Use a fixing pot to fix the fresh leaves at a temperature of 150°C for 7 minutes. Greening at 180°C for 1 minute; take out the greening leaves and spread them to a thickness of 5 cm, and cool to 15°C;

[0027] 2) Place the cooled sweet tea leaves in an environment of 120° C. for 30 minutes and dry them for later use;

[0028] 3) Take 2 kg of dried sweet tea leaves, extract them with 120 kg of pure water at 80°C for 13 minutes, filter the extracted tea mixture at 80°C to separate the sweet tea leaves; remove the liquid from the sweet tea leaves Cool to 10°C within 8 minutes, and then filter with a 300-mesh industrial filter cloth to obtain the extract A;

[0029] 4) Extract the sweet tea leaves extracted in step 2) with 80kg of pure water at 80°C for 10 minutes, filter the extracted tea mixture at 80°C to separate the sweet tea leaves; The liquid...

Embodiment 3

[0033] 1) Collect mature sweet tea leaves without petiole and yellow-green leaf color, use a fixing pot to fix the fresh sweet tea leaves at a temperature of 160°C for 5 minutes, and then put the fresh sweet tea leaves at 170°C Finish for 2 minutes; take out the green leaves, cool the green leaves with water 10 times the weight of the green leaves and at a temperature of 5°C, and filter out the green leaves when the temperature of the tea-water mixture drops to 20°C;

[0034] 2) Gently knead the cooled green leaves for 20 minutes to destroy the cell walls in the tea leaves, so that more active ingredients can be precipitated during the extraction of the tea leaves;

[0035] 3) dry the sweet tea leaves after kneading lightly at 130°C for 20 minutes and set aside;

[0036] 4) Take 1 kg of dried sweet tea leaves, extract them with 60 kg of deionized water at 80° C. for 13 minutes, and then use 200 mesh industrial filter cloth to filter the extracted tea-water mixture at 80° C. S...

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PUM

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Abstract

The present invention discloses a natural sugarless rubus suavissimus beverage and its preparation method. The described preparation method includes the following steps: (1), under the condition of 150-180deg.C steaming fresh rubus suavissimus leaf for 6-9 min, then cooling to below 30deg.C; (2), leaching the cooled rubus suavissimus leaf by using hot water, taking out the rubus suavissimus leaf, cooling and filtering so as to obtain leaching liquor A; (3), further leaching the above-mentioned rubus suavissimus leaf, removing the rubus suavissimus leaf, cooling and filtering so as to obtain leaching liquor B; (4), mixing leaching liquor A and leaching liquor B to obtain mixed liquor; and (5), sterilizing the mixed liquor so as to obtain the invented natural sugarless rubus suavissimus beverage with several health-care functions of promoting the production of body fluid to quench thirst, clearing away heat, moistening the lung, mourishing the liver and the kidney, reducing blood fat, reducing blood pressure and reducing blood sugar, etc.

Description

(1) Technical field: [0001] The invention relates to beverages, in particular to a natural sugar-free sweet tea beverage and a preparation method thereof. (two) background technology: [0002] In recent years, tea drinks with the advantages of health, speed and convenience have developed rapidly at home and abroad, becoming the most dynamic and potential drinks. Such as green tea, kudingcha, black tea and other tea beverages, but because the extracts of these tea leaves or the tea juice squeezed out of them all have a certain astringent taste, it is necessary to add a certain amount of peak honey, White sugar or other sweeteners are blended to make the taste of the beverage easy to be accepted by the masses. In addition, there are also slightly sweet tea beverages such as Luo Han Guo tea on the market, but they have a smell of traditional Chinese medicine and are not easily accepted by consumers. In 1980, Saburo Tanaka, a senior sweet taste expert from the Japanese Faculty...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18A23F3/06
Inventor 陈显刚
Owner 陈显刚
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