Pickle flavored sour tea beverage and preparation method thereof

A technology of kimchi flavor and sour tea, which is applied in tea, tea extraction, food science, etc., can solve the problem of strong flavor, achieve high nutritional content, increase added value, and be suitable for large-scale promotion

Active Publication Date: 2017-01-25
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If pure kimchi water is used to make beverages, the flavor is too strong and the sourness is too strong

Method used

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  • Pickle flavored sour tea beverage and preparation method thereof
  • Pickle flavored sour tea beverage and preparation method thereof
  • Pickle flavored sour tea beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A pickle-flavored sour tea beverage and a preparation method thereof, the production process comprising the following steps:

[0028] (1) Tea extraction: mix green tea and water at a weight ratio of 1:100, chop the green tea to a size of 0.2-0.3 cm, extract at 85°C for 25 minutes, and then quickly cool to room temperature;

[0029] (2) Production of kimchi mother water: Screen radish, cabbage, tender ginger and cowpea for fermentation, remove yellow leaves and rotten leaves, select fresh, moderately mature vegetables without impurities, wash them, and drain them before cooking. Trim and cut into 2-4*2-4cm size. Clean the kimchi altar, dry it, spray it with alcohol with a mass concentration of 75% for 15 minutes, and then add boiling water for another 30 minutes of disinfection. Add vegetables and cold boiled water to the altar according to the mass ratio of 1:2, add 6% of salt according to the mass of vegetables, 1% of ginger, 0.5% of garlic, 2% of red pepper, and 0.01...

Embodiment 2

[0036] A pickle-flavored sour tea beverage and a preparation method thereof, the production process comprising the following steps:

[0037] (1) Tea extraction: mix black tea and water at a weight ratio of 1:80, chop the green tea to a size of 0.2-0.3 cm, extract at 85°C for 25 minutes, and quickly cool to room temperature;

[0038] (2) Production of kimchi mother water: Screen radish, cabbage, young ginger and cowpea for fermentation, remove yellow leaves and rotten leaves, select fresh, moderately mature vegetables without impurities, wash them, and drain them before cooking. Trim and cut into 2-4*2-4cm size. Clean the kimchi altar, dry it, spray it with alcohol with a mass concentration of 75% for 15 minutes, and then add boiling water for another 30 minutes of disinfection. Add vegetables and cold boiled water to the altar according to the mass ratio of 1:2, add 6% of salt according to the mass of vegetables, 1% of ginger, 0.5% of garlic, 2% of red pepper, and 0.015% of g...

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PUM

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Abstract

The invention belongs to the field of food processing and particularly provides a pickle flavored sour tea beverage and a preparation method thereof. The method includes steps: 1) tea leave extraction; 2) pickle mother liquor preparation; 3) pickle water pretreatment; 4) fermentation liquor preparation; 5) seasoning; 6) sterilization. According to the method, tea leaves are dissolved in sterilized hot water, then syrup is added to increase substrate concentrate, and a series treatment procedures including addition of original pickle water for soaking and the like are performed to finally obtain the sour tea beverage which is green, healthy, great in flavor and high in lactobacillus content. The beverage keeps essences of tea and pickles, has refreshing and sweet taste of the tea and fermentation flavor and sour taste of the pickles and contains a great quantity of lactobacilli, thereby being suitable for people of all ages.

Description

technical field [0001] The invention belongs to the field of food, in particular to the field of pickles in food, and specifically relates to a pickle-flavored sour tea beverage and a preparation method thereof. Background technique [0002] Tea is a drink made from the leaves or buds of the Camellia sinensis plant that originated in China. Many people in China love to drink tea, and drinking tea has become a very common way of life. Tea can eliminate food and greasy, clear heat and detoxify, clear heart and eye-catching, promote body fluid and quench thirst, and tea contains a lot of tea polyphenols, which have strong antioxidant and physiological activities. It is a scavenger for free radicals in the human body and can block nitrous acid Amines and other carcinogens are synthesized in the body. Kimchi is a traditional fermented product mainly fermented by lactic acid bacteria. It is rich in beneficial microorganisms such as lactic acid bacteria, and also rich in inorgani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/163A23F3/166
Inventor 汪冬冬张其圣陈功
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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