Tea coffee solid beverage and preparation method thereof

A solid beverage and coffee technology, which is applied in the treatment of roasted coffee and tea treatment before extraction, etc. It can solve the problems of easy excitement and single taste, and achieve the effect of high effective nutritional content, strong fragrance and mellow fragrance

Inactive Publication Date: 2013-07-17
普洱漫崖咖啡实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at the same time have their own shortcomings, such as black tea, although it has many health benefits, but th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The tea coffee solid beverage comprises raw materials in the following mass ratios: 80 kg of Vietnamese medium-sized coffee beans, 60 kg of Yunnan small-sized coffee beans, 140 kg of Dianhong Gongfu tea, 55 kg of plant finger powder, and 46 kg of white sugar; the preparation method steps are as follows:

[0034] A. Mixing: Mix 80 kg of Vietnamese medium-sized coffee beans and 60 kg of Yunnan small-sized coffee beans evenly to obtain mixed coffee beans;

[0035] B. Roasting: Clean and air-dry the mixed coffee beans obtained in step A, roast at a temperature of 215° C. for 15 minutes and then air-cool to room temperature to obtain roasted mixed coffee beans;

[0036] C, pulverization: superfinely pulverize the roasted mixed coffee beans obtained in step A to 400 mesh to obtain coffee mixed powder; take 140 kg of Dianhong Gongfu tea and pulverize to 30 mesh to obtain black tea powder;

[0037] D. Extraction: Add 1120 kg of distilled water at a temperature of 90°C to the mi...

Embodiment 2

[0044] The tea coffee solid beverage comprises raw materials in the following mass ratios: 90 kg of Vietnamese medium-grain coffee beans, 65 kg of Yunnan small-grain coffee beans, 145 kg of Dianhong Gongfu tea, 58 kg of plant finger powder, and 47 kg of white sugar; the preparation method steps are as follows:

[0045] A. Mixing: Mix 90 kg of Vietnamese medium-sized coffee beans and 65 kg of Yunnan small-sized coffee beans evenly to obtain mixed coffee beans;

[0046] B. Roasting: Clean and air-dry the mixed coffee beans obtained in step A, roast at a temperature of 218° C. for 15 minutes and then air-cool to room temperature to obtain roasted mixed coffee beans;

[0047] C. Pulverization: superfinely pulverize the roasted mixed coffee beans obtained in step A to 400 mesh to obtain coffee mixed powder; take 145 kg of Dianhong Gongfu tea and pulverize to 30 mesh to obtain black tea powder;

[0048] D. Extraction: Add 1395 kg of distilled water at a temperature of 92°C to the mi...

Embodiment 3

[0055] The tea coffee solid beverage comprises raw materials in the following mass ratios: 100 kg of Vietnamese medium-sized coffee beans, 70 kg of Yunnan small-sized coffee beans, 150 kg of Dianhong Gongfu tea, 60 kg of plant finger powder, and 48 kg of white sugar; the preparation method steps are as follows:

[0056] A. Mixing: Mix 100 kg of Vietnamese medium-sized coffee beans and 70 kg of Yunnan small-sized coffee beans evenly to obtain mixed coffee beans;

[0057] B. Roasting: Clean and air-dry the mixed coffee beans obtained in step A, roast at a temperature of 220° C. for 16 minutes and then air-cool to room temperature to obtain roasted mixed coffee beans;

[0058] C. Pulverization: superfinely pulverize the roasted mixed coffee beans obtained in step A to 450 mesh to obtain coffee mixed powder; take 150 kg of Dianhong Gongfu tea and pulverize to 35 mesh to obtain black tea powder;

[0059] D. Extraction: Add 1,700 kg of distilled water at a temperature of 93°C to the...

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PUM

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Abstract

The invention relates to a solid beverage, and in particular relates to a tea coffee solid beverage and a preparation method thereof. The tea coffee solid beverage comprises the following materials according to mass ratio: 80-120 parts of Vietnam medium coffee beans, 60-80 parts of Yunnan small coffee beans, 140-160 parts of Dianhong Kungfu tea, 55-65 parts of vegetable fat powder and 46-50 parts of white sugar. The preparation method comprises the following steps of: A. mixing; B. baking; C. crushing; D. extracting; E. concentrating; F. homogenizing; G. sterilizing; H. cooling and drying; and I. packaging. The mixing ratio of the Vietnam medium coffee beans to the Yunnan small coffee beans is proper, the tea coffee solid beverage is high in content of caffeine, fragrant, pure and mild in flavor and high in content of effective nutritional ingredients after the working procedures of baking, crushing, extracting and concentrating. The extraction of distilled water of coffee mixed powder and red tea powder is proper in temperature and moderate in time. The finished product can be good in reconstitution property without residues, and the color, the fragrance, the taste and the nutritional ingredients of coffee and red tea can be well maintained.

Description

technical field [0001] The invention relates to a solid beverage, in particular to a tea coffee solid beverage and a preparation method thereof. Background technique [0002] Tea and coffee are two of the three major non-alcoholic beverages in the world, both of which are solid beverages that produce aroma and taste effects. Black tea and coffee have their own aroma and taste, and have their own functions. Black tea has the following functions: refreshing and refreshing, promoting body fluid and clearing away heat, diuretic, anti-inflammatory and sterilizing, detoxifying, strengthening bones, anti-oxidation, delaying aging, nourishing stomach and protecting stomach, anti-cancer , diastolic blood vessels. Coffee has the following effects: promoting metabolic function, eliminating fatigue, preventing radiation damage, anti-oxidation and heart protection, strengthening muscles and bones, sharpening waist and knees, appetizing and promoting food, reducing fat and accumulation, ...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F5/14
Inventor 杨秋丽杨琼徐世萍
Owner 普洱漫崖咖啡实业有限公司
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