Rambutan-green tea beverage and preparation method thereof

A technology for green tea beverage and red hair, applied in the field of food processing, can solve the problems of rarely using rambutan, rarely seen, etc., and achieve the effects of easy promotion, low cost and easy operation

Inactive Publication Date: 2014-08-13
NANJING UNIV OF INFORMATION SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, people have known the medicinal value of rambutan, but seldom use rambutan as a daily beverage raw material, and it is rare to see reports that rambutan is combined with green tea to prepare rambutan green tea beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Raw material ratio for every 200mL rambutan green tea beverage: 20g fresh rambutan juice, 20g fresh green tea leaves, 6g honey, 1.5g sorbic acid, 3g citric acid, 2g fungus polysaccharide, and the balance is water.

[0029] Rambutan fresh juice preparation:

[0030] a. Enzyme inactivation 1: Instantly inactivate rambutan in steam at 95-100°C for 10-20s at high temperature;

[0031] b. Squeeze: Peel the rambutan after deenzyme, remove the core, and squeeze.

[0032] c. Precipitation and filtration: the squeezed rambutan is first precipitated, then filtered through a 200-mesh double filter, and then finely filtered through a diatom filter to remove impurities and insolubles therein to obtain fresh rambutan juice .

[0033] Rambutan Green Tea Drink Preparation:

[0034] (1) Enzyme inactivation 2: Put the specified dose of washed fresh green tea leaves into steam at 95-100°C for 10-20 seconds at high temperature to instantly inactivate enzymes, inhibit and inactivate resi...

Embodiment 2

[0041] Raw material ratio for every 200mL rambutan green tea beverage: 20g fresh rambutan juice, 20g fresh green tea leaves, 2g pomegranate peel extract, 3g fresh wolfberry leaves, 5g acacia flower, 6g Polygonatum odoratum, 5g astragalus , honey 6 g, sorbic acid 1.5 g, citric acid 3 g, fungus polysaccharide 2 g, and the balance is water.

[0042] Rambutan Green Tea Drink Preparation:

[0043] (1) Enzyme inactivation 2: Put the washed fresh green tea leaves and fresh wolfberry leaves into steam at 95-100°C for 10-20 seconds to instantly inactivate enzymes at high temperature, inhibit and inactivate residual enzymes, and prevent beverages from browning during the shelf life. precipitation.

[0044] (2) Crush: Use a rotary cutter to chop fresh green tea leaves, fresh wolfberry leaves, acacia flowers, Polygonatum odoratum, and Astragalus membranaceus, and control the particle size to 2-4 μm.

[0045] (3) Extraction: Immerse the chopped green tea leaves, wolfberry fresh leave...

Embodiment 3

[0050]Raw material ratio for every 200mL rambutan green tea beverage: 25g fresh rambutan juice, 22g fresh green tea leaves, 3g pomegranate peel extract, 4g fresh wolfberry leaves, 6g acacia flowers, 8g Polygonatum odoratum, 6 astragalus g, honey 8 g, sorbic acid 1.9 g, citric acid 3 g, fungus polysaccharide 2 g, and the balance is water.

[0051] The preparation technology of rambutan green tea beverage is the same as embodiment two.

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PUM

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Abstract

The invention discloses a rambutan-green tea beverage and a preparation method thereof. Every 200mL of the rambutan-green tea beverage is prepared from the following materials by weight: 20g-30g of fresh rambutan juice, 20g-25g of fresh green tea leaves, 5g-10g of honey, 1g-5g of sorbic acid, 1g-5g of citric acid, 1g-5g of auricularia auricular polysaccharides and the balance of water. The rambutan-green tea beverage disclosed by the invention is good in mouthfeel; and the preparation method is simple and easy to operate, low in cost, convenient for popularization, and easy for realizing standardized, normalized and industrial production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a rambutan green tea beverage and a preparation method thereof. Background technique [0002] Rambutan is known as the lychee of Lingnan in China, and it is also known as Mao lychee. Its appearance is beautiful, nutritious, rich in carbohydrates, various vitamins and mineral elements, sweet to sour, sweet and warm in nature, sweet, sweet, thick and juicy, with lychee or grape flavor, delicious and pleasant. The pulp of rambutan contains glucose and sucrose, and is rich in vitamin C, amino acids, carbohydrates and various minerals, such as phosphorus, acid and calcium. Therefore, long-term consumption can moisturize the skin and beautify the skin, clear away heat and detoxify, and enhance human immunity. [0003] At present, people have known the medicinal value of rambutan, but seldom use rambutan as a daily beverage raw material, and rarely see reports that rambu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23L1/29A23L33/00
Inventor 杭烨超朱丁张海鸥陈晨孔春霞
Owner NANJING UNIV OF INFORMATION SCI & TECH
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