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Caramel herb tea base and preparation method thereof

A technology for herbal tea and caramel, which is applied in the field of formulation and preparation of main ingredients of caramel herbal tea, can solve problems such as difficulty in preparing herbal tea formulations, and achieve the effects of good industrial feasibility, good consumption channels and real taste.

Inactive Publication Date: 2015-11-18
HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the most important way for most individual consumers to drink herbal tea is to buy canned or bottled ready-to-drink herbal tea beverages in supermarkets or convenience stores. Few people brew herbal tea by themselves, mainly because herbal tea recipes are difficult to prepare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The main ingredient of caramel herbal tea described in this embodiment and its preparation method, the formula ingredients and dosage are: 720 grams of caramel syrup, 164 grams of herbal tea concentrate, 1.6 grams of stevia extract, and the balance is water. The total amount of the main ingredient is 1000 grams meter.

[0020] The preparation steps of this embodiment are as follows:

[0021] 1. Preparation of caramel syrup: a) Take 55 parts of white sugar, 10 parts of glucose, 1 part of alanine, and 24 parts of RO water; b) Heat the RO water to 80°C in a sandwich pot, start stirring (1000 rpm / Minutes), slowly add the mixture of white sand, glucose and alanine, and keep at a constant temperature of 80°C until the solids are completely dissolved; c) Continue heating to 125°C for 2 hours, and then quickly cool the feed liquid to 75°C with ice water, Dilute the feed solution with RO water to a soluble solid content of 68Brix; d) Filter through a 100-mesh stainless steel f...

Embodiment 2

[0030] The main ingredient of caramel herbal tea described in this embodiment and its preparation method, the formula ingredients and dosage are: 730 grams of caramel syrup, 166 grams of herbal tea concentrate, 1.8 grams of stevia extract, and the balance is water. The total amount of the main ingredient is 1000 grams meter.

[0031] The preparation steps of this embodiment are as follows:

[0032] 1. Preparation of caramel syrup: a) Take 57 parts of white sugar, 12 parts of glucose, 1.2 parts of alanine, and 26 parts of RO water; b) Heat the RO water to 80°C in a jacketed pot, start stirring (1000 rpm / Minutes), slowly add the mixture of white sand, glucose and alanine, keep at a constant temperature of 80°C until the solids are completely dissolved; c) continue heating to 128°C, maintain for 2 hours, and then quickly cool the feed liquid to 77°C with ice water, Dilute the feed solution with RO water to a soluble solid content of 69Brix; d) Filter through a 100-mesh stainles...

Embodiment 3

[0041] The main agent of caramel herbal tea described in this embodiment and its preparation method, the formula ingredients and dosage are: 750 grams of caramel syrup, 168 grams of herbal tea concentrate, 2 grams of stevia extract, and the balance is water. The total amount of the main agent is 1000 grams meter.

[0042] The preparation steps of the present embodiment are as follows:

[0043] 1. Preparation of caramel syrup: a) Take 60 parts of white sugar, 15 parts of glucose, 1.5 parts of alanine, and 28 parts of RO water; b) Heat RO water to 80°C in a jacketed pot, start stirring (1000 rpm / Minutes), slowly add the mixture of white sand, glucose and alanine, and keep at a constant temperature of 80°C until the solids are completely dissolved; c) continue to heat to 130°C for 2 hours, then quickly cool the feed liquid to 80°C with ice water, Dilute the feed solution with RO water to a soluble solid content of 70Brix; d) Filter through a 100-mesh stainless steel filter and ...

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Abstract

The invention relates to a caramel herb tea base and a preparation method thereof. The compounded materials of the caramel herb tea base comprise the following components by using total number 1000 grams of the base as a standard: 720-750 grams of caramel syrup, 164-168 grams a herb tea concentrated solution, 1.6-2.0 grams of a stevia rebaudiana extract and the balance of RO water. The purely natural stevia rebaudiana extract is used for replacing a part of sugar, under the premise that the total sweetness is not changed, compared with other herb tea beverage products sold in the market, the energy contained by products is reduced by 40-50%, and the products have greater attraction to consumer groups having requirements for losing weight. The products are convenient to drink, and after the products and water are diluted according to the proportion of the products to the water being 1: 15, a delicious herb tea beverage is obtained, so that the products are extremely convenient for individual families or shop merchants, and the products have good consumption channels.

Description

technical field [0001] The invention relates to the technical fields of caramel preparation technology, plant extraction and concentration technology, beverage main ingredient and preparation method thereof, in particular to a formula and preparation method of caramel herbal tea main ingredient. Background technique [0002] Herbal tea is a general term for Chinese herbal beverages. Traditional herbal teas are very popular in Guangdong. Local people make beverages from cold and cold Chinese herbal medicines and Chinese herbal medicines that can dispel body heat. It can clear away heat and detoxify, promote body fluids and quench thirst , relieve summer heat and trouble. But traditional cold tea usually has heavier traditional Chinese medicine flavor, and taste is not good, does not quite meet the habit of modern consumer groups. Therefore, in order to meet consumers' pursuit of delicious food, the herbal tea industry is constantly adapting to the changes of the times, and v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30
Inventor 符渊淼叶田陈雄张献忠陈荣荣吴薇
Owner HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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