Mashed tea beverage and production process thereof

A beverage and process technology, applied in the field of Leicha beverage and its production process, can solve the problems of insufficient health care function, obvious layering, poor taste of salt, etc., and achieve the effect of improving the value of diet therapy, enhancing anti-virus and preventing coronary heart disease.

Inactive Publication Date: 2013-11-27
胡锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the disadvantages of this patent are: ① the nutrition of the beverage is strengthened, but the health care function is insufficient; ② white granulated sugar is used as a sweetener, which is not suitable for diabetics to drink
[0007] However, the disadvantages of this patent are: the production process is too simple, and there are two problems in the ready-to-eat and drink products produced: the first is that the layering is obvious, and the second is that if brewed with boiling water, the lei cha powder will become mushy and lose lei cha
[0010] However, the disadvantages of this patent are: ① Desmodium desmodium and radish seeds in the formula belong to the category of traditional Chinese medicine, not food raw materials, and the formula does not meet the requirements of food standards, so there are problems in marketing; Honeysuckle has a bitter taste, and the taste of adding salt is poor
[0013] But the shortcoming that this patent exists is: 1. tangerine peel, phoenix grass, calamus belong to the traditional Chinese medicine category in the formula, non-food raw material, formula does not meet food standard specification requirement, so there is problem in marketing; Grass, calamus taste bitter)
[0016] But the shortcoming that this patent exists is: 1. osmanthus osmanthus belongs to the traditional Chinese medicine category in the formula, non-food raw material, formula does not meet food standard specification requirement, so there is problem in marketing; Leaching, the nutritional content of the beverage is insufficient; ③ No emulsifier for homogenization treatment, the stability of the beverage is poor

Method used

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  • Mashed tea beverage and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] To make 500kg of Lei Cha beverage, the specific formula is: mung bean 12kg; peanut 10kg; sesame 5kg; tea leaves 0.2kg; ginger 0.6kg; houttuynia cordata 2kg; purslane 1kg; stevia 0.1kg; Monoglyceride 0.2kg; D-sodium erythorbate 0.05kg; citric acid 0.5kg, the rest is water.

[0043] The technique of making above-mentioned lei cha beverage, concrete steps are as follows:

[0044] (1) Put the peanuts and sesame seeds in the oven, bake them at 155°C for about 20 minutes, put the peanut kernels without the red coat in the water containing soda, soak for 8 hours, and soak the sesame seeds in the water for 2.5 hours; The soaked peanuts and sesame are mixed, then defibrified, and then a suitable centrifuge is selected for centrifugation to obtain a sesame and peanut slurry.

[0045] (2) Blanch the purslane with hot water at 90°C that is 4 times the weight of the purslane, then liquefy it with pectin enzymatic hydrolysis for 10 minutes, and then extract it in a solvent with a pH...

Embodiment 2

[0055] A lei tea beverage, the formula according to weight percentage is: mung bean: 1.0%; peanut: 1%; ginger: 0.04%; sesame: 0.1%; tea: 0.02%; houttuynia cordata: 0.05%; 0.05%; stevioside: 0.01%; monoglyceride: 0.02%; sodium D-isoascorbate: 0.01%; citric acid: 0.05%; water: the balance.

[0056] The technique of making above-mentioned lei cha beverage, concrete steps are as follows:

[0057] (1) Put the peanuts and sesame seeds in the oven, bake them at 150°C for about 20 minutes, put the peanut kernels without the red coat in the water containing soda, soak for 8 hours, and soak the sesame seeds in the water for 2 hours; The soaked peanuts and sesame are mixed, then defibrified, and then a suitable centrifuge is selected for centrifugation to obtain a sesame and peanut slurry.

[0058] (2) Blanch the purslane with hot water at 85°C that is 4 times the weight of the purslane, then liquefy it with pectin enzymatic hydrolysis for 10 minutes, and then extract it in a solvent wi...

Embodiment 3

[0068] A lei tea beverage, the formula according to weight percentage comprises: mung bean: 3.0%; peanut: 3.0%; ginger: 0.15%; sesame: 1.5%; tea: 0.1%; houttuynia cordata: 1%; 0.5%; stevia sugar: 0.03%; monoglyceride: 0.05%; sodium D-isoascorbate: 0.015%; citric acid: 0.15%; water: the balance.

[0069] The technique of making above-mentioned lei cha beverage, concrete steps are as follows:

[0070] (1) Put the peanuts and sesame seeds in the oven, bake them at 160°C for about 20 minutes, put the peanut kernels without the red coat in water containing soda, soak for 8 hours, and soak the sesame seeds in water for 3 hours; The soaked peanuts and sesame are mixed, then defibrified, and then a suitable centrifuge is selected for centrifugation to obtain a sesame and peanut slurry.

[0071] (2) Blanch the purslane with hot water at 85-95°C that is 4 times the weight of the purslane, then liquefy it with pectin enzymatic hydrolysis for 10 minutes, and then extract it in a solvent ...

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Abstract

The invention discloses a mashed tea beverage and a production process of the mashed tea beverage. The mashed tea beverage is characterized in that the formula comprises green beans, peanuts, ginger, sesame, tea leaves, cordate houttuynia, purslane, stevia rebaudiana sugar, monoglyceride, D-sodium erythorbate, citric acid and water. The production process comprises the following specific steps: firstly, respectively preparing sesame peanut thick liquid, purslane extraction clear liquid, cordate houttuynia extraction clear liquid, tea leaf water, stevia rebaudiana sugar solution, monoglyceride solution and ginger juice; then mixing the obtained solutions, and adding the D-sodium erythorbate, the citric acid and the rest water into the obtained solution; carrying out homogenizing, sterilizing and filling, so as to obtain the mashed tea beverage. The mashed tea beverage has the specific effects of helping producing saliva, slaking thirst, tonifying spleen, energizing, soothing liver, regulating vital energy, curing the cold, accelerating digestion, preventing coronary heart disease, reducing hypertension, hyperglycemia and hyperlipemia and the like, and the dietary therapy value is improved; besides, the mashed tea beverage is sugar-free and is suitable for diabetics to drink. After being improved by utilizing the production process, mashed tea can be made into a civilian beverage being both of a medicine and a food.

Description

technical field [0001] The invention relates to a beverage formula with health care function and its production process, in particular to Leicha beverage and its production process. Background technique [0002] (1) The name of the patent is "a kind of Lei Cha drink", and the patent number is 200810143443 [0003] The invention provides a formula of Lei Cha beverage: soybean: 1.5%-5.0%; peanut: 0.5%-2.0%; ginger: 0.05%-0.2%; sesame: 0.05%-2.0%; tea: 0.01%-0.08% ;Milk powder: 0.1%~6%; Xanthan gum: 0.04%~0.5%; Guar gum: 0.1~0.2%; Monoglyceride: 0.02~0.05%; Sucrose ester: 0.1~0.2%; ~5.0%; AK sugar: 0.01~0.02%; D~sodium erythorbate: 0.01%~0.015%; caramel-flavored ethyl maltol: 0.008%~0.01%; water: balance. Soybean, peanut, ginger, sesame, tea, milk, etc. are selected as the main raw materials, and a high-nutritional Leicha beverage is made by referring to the technological process of peanut protein beverage. The product quality meets the national vegetable protein beverage sta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 胡锋
Owner 胡锋
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