Method of preparing blueberry leaf tea beverage
A technology of berry leaf tea and blueberry leaf, which is applied in the field of beverage preparation to achieve the effect of increasing human nutrition, high absorption rate of human body, and convenient consumption
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Embodiment 1
[0042] Pick blueberry leaves at the end of June; wash, soak (soak in sterile water for 1 hour under normal temperature and aseptic conditions), quick-freeze (-25°C, 2 hours), crush (ambient temperature -6°C), refrigerate (-18°C), Weigh 1 kg of quick-frozen and pulverized red and blueberry leaves, add 90 kg of water, and heat to 60°C in the extraction tank; control the vacuum degree at 0.08MP, and reflux for 30 minutes for extraction; the extracted blueberry leaf stock solution is pumped into the cold storage, Store at 1°C for 3 hours and then filter; take 87 kg of frozen blueberry stock solution, take 3 kg of blueberry juice; 0.1 kg of citric acid, mix it into a blueberry leaf tea drink, and go through coarse filtration and fine filtration; instantaneous sterilization at 120°C, sterile tank Packing (40°C); labeling; packing is the finished product. This method can also be used in the production of blackberry and yellowberry leaf tea.
Embodiment 2
[0044] Pick blackberry leaves at the end of September; wash, soak (soak in sterile water for 1 hour under normal temperature and aseptic conditions), quick-freeze (-25°C, 2 hours), crush (ambient temperature -6°C), refrigerate (-18°C); Weigh 10 kg of quick-frozen and pulverized blackberry leaves, add 1100 kg of water, and heat to 80°C in an extraction tank; control the vacuum at 0.054 MP, and reflux for 20 minutes to extract; the extracted blackberry leaf stock solution is pumped into the cold storage for 3 Store at ℃ for 5 hours and then filter; take 850 kg of frozen blackberry stock solution, take 50 kg of blackberry juice; 3 kg of citric acid, blend into blackberry leaf tea beverage, go through coarse filtration and fine filtration; sterilize instantaneously at 120°C, and pack in aseptic cans (40°C); Labeling; Packing is the finished product. This method can also be used in the production of blueberry and yellowberry leaf tea.
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