Lemon tea and preparation method and application thereof

A technology of lemon tea and lemon, which is applied in the field of beverage processing, can solve problems such as the decline of biologically active nutrients in lemons and tea leaves, the absence of actual nutrients and taste substances in tea leaves, and the imbalance between tea taste and lemon smell, so as to facilitate quality supervision and Control, easy industrial production and application, good antibacterial effect

Inactive Publication Date: 2016-10-12
杜荣宗
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, flavored solid drinks such as lemon tea on the market are all crushed lemons, tea leaves, etc., and then dried by hot air or spraying. Loss, but also artificially added flavor and other additive flavor substances
[0003] But the traditional method of processing lemon black tea is backward, and in the processing process, due to reasons such as the selection of the tealeaves kind, the selection of auxiliary materials and the preparation method of lemon tea, the following problems often occur in the existing lemon tea beverage: (1) tea feels astringent Stronger, because the product is not fresh enough, and the taste of drinking is astringent; (2) The smell of tea and lemon is not balanced, and it cannot be released, which leads to the smell of lemon in the lemon tea beverage overshadowing the taste of tea; (3) through squeezing the juice , high-temperature preparation of tea soup and high-temperature sterilization, the biologically active nutrients of lemons and tea leaves have been greatly reduced, and the original unique fragrance of lemons and tea leaves has been lost.
At the same time, most of the lemon tea beverages sold on the market are lemon flavors with a single flavor, adding a large amount of additives, only tea fragrance, and no actual nutrients and taste substances of tea leaves.

Method used

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  • Lemon tea and preparation method and application thereof
  • Lemon tea and preparation method and application thereof
  • Lemon tea and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The embodiment of the present invention provides a kind of preparation method of lemon tea, comprises the steps:

[0033] (1) After slicing the fresh lemon produced in Yingde, Guangdong to 0.2cm, bake it in an infrared oven for 30s under the condition that the temperature of the infrared working surface is 300°C, and then quickly cool it down to below 20°C within 2 minutes. After peeling and removing seeds, crush and grind into slag, centrifuge twice at 3000r / min to get lemon juice and collect lemon peel and lemon residue, according to the mass ratio of lemon peel and lemon residue to water is 1:100, After mixing lemon peel, lemon pomace, and water, put them in an airtight container, put them into a pressure cooker and cook for 23 minutes, cool and filter to obtain lemon extract;

[0034] (2) According to the mass ratio of Assam black tea and the lemon extract obtained in step (1) as a ratio of 1:50, the Assam black tea and the lemon extract obtained in step (1) are mix...

Embodiment 2

[0037] The influence of embodiment 2 different tea varieties on the sensory evaluation of lemon tea

[0038] In order to further illustrate the beneficial effects of the present invention, repeat the steps of Example 1, replace the "Assam black tea" in the embodiment step (2) with "Yingde No. 9 black tea", "Yunnan Fengqing black tea", "Tin Blue Black Tea" and "Green Tea", and perform sensory evaluation on them, select 20 experimenters who are engaged in food sensory evaluation, carry out double-blind test on the lemon tea beverage provided in Examples 1 and 5, and do sensory evaluation according to the following test table , in the test, the experimenters do not communicate with each other and rinse their mouths with water between the two tastings. All the above experiments were repeated three times, and the experimental results are shown in Table 1.

[0039] It can be seen from Table 1 that different tea varieties have a great influence on the flavor of lemon tea products, a...

Embodiment 3

[0043] The influence of embodiment 3 different cooking methods on the aroma of lemon tea

[0044]In order to further illustrate the beneficial effects of the present invention, the steps of Example 1 are repeated, and the airtight cooking mode in Example 1 step (1) is changed into a non-airtight cooking mode, that is, the " Put it in a closed container and then put it in a pressure cooker to cook" was replaced with "directly put it in a pressure cooker for cooking", and it was sensory evaluated. See Table 2 for the experimental results.

[0045] Experimental results: From Table 2, airtight cooking can effectively extract the lemon oil in the lemon peel and retain the lemon aroma.

[0046] Cooking method Closed cooking method Non-closed cooking method aroma Lemon and tea aroma, the overall aroma is full and rich Tea aroma, lack of lemon aroma

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Abstract

The present invention provides lemon tea and a preparation method and an application thereof. The provided preparation method of the lemon tea comprises the following steps: (1) lemon juice preparing; (2) tea extract preparing; and (3) lemon tea preparing. The provided lemon tea and the preparation method thereof are developed by our company and university food research and development teams together. The lemon tea product has the characteristics of being purely natural, green and healthy, rich in nutrients and good in mouthfeel, also has a good antibacterial effect, and has good preservation effect at 4 DEG C. More importantly, the provided lemon tea preparation method is simple and practical, has good maneuverability, and is easy for industrial production and application, beneficial for companies to realize the industrial production of the lemon tea products and timely distribution of the products to each sale site, and easy for the lemon tea product quality supervision and control, so that the products are securer and more reliable, and improve economic efficiency.

Description

technical field [0001] The invention belongs to the field of beverage processing, and mainly relates to a lemon tea and its preparation method and application. Background technique [0002] Tea is listed as one of the top three non-alcoholic beverages in the world. A variety of nutrients and polyphenols in tea have physiological effects such as anti-oxidation, anti-aging, anti-radiation and enhancing body immunity. All kinds of tea drinks are increasing at an annual sales rate of 30%. Lemons are rich in vitamin C and other trace elements. Daily drinking can prevent colds and fight cancer. Drinking more lemonade can smooth the stomach and achieve weight loss. ; So tea product developers can easily think of combining lemon and tealeaves to be processed into tea beverages, and it is expected that the final tea beverages will have both the unique fresh breath and health care functions of lemons and tealeaves. At present, flavored solid drinks such as lemon tea on the market a...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/18
CPCA23F3/163A23F3/18
Inventor 杜荣宗
Owner 杜荣宗
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