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A pickle-flavored sour tea beverage and preparation method thereof
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A kimchi-flavored and sour tea technology, applied in tea, food science, applications, etc., can solve the problem of strong flavor and achieve the effect of high nutritional content, smooth taste, and no preservatives
Active Publication Date: 2021-08-10
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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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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Embodiment 1
[0027] A pickle-flavored sour tea beverage and a preparation method thereof, comprising the following steps:
[0028] (1) Tea extraction: Mix green tea and water in a weight ratio of 1:100, cut the green tea to a size of 0.2-0.3 cm, and extract it at 85°C for 25 minutes, then quickly cool it to room temperature;
[0029] (2) Production of kimchi mother water: screen the radish, cabbage, tender ginger and cowpea used for fermentation, remove yellow leaves and rotten leaves, select fresh, moderately mature, and free of impurities and sundries. Trim and cut, cut into 2-4*2-4cm size. Clean the kimchi jar, dry it, spray it with 75% alcohol for 15 minutes, and then add boiling water for 30 minutes. Add vegetables and cold water to the jar according to the mass ratio of 1:2, add 6% salt, 1% ginger, 0.5% garlic, 2% red pepper, and 0.015% green pepper according to the quality of the vegetables. After the kimchi reaches a certain acidity, fish it out, and then add the same weight of f...
Embodiment 2
[0036] A pickle-flavored sour tea beverage and a preparation method thereof, comprising the following steps:
[0037] (1) Tea extraction: mix black tea and water in a weight ratio of 1:80, cut green tea to a size of 0.2-0.3 cm, and then rapidly cool to room temperature after extraction at 85°C for 25 minutes;
[0038] (2) Production of kimchi mother water: screen the radish, cabbage, tender ginger and cowpea used for fermentation, remove yellow leaves and rotten leaves, select fresh, moderately mature, and free of impurities and sundries. Trim and cut, cut into 2-4*2-4cm size. Clean the kimchi jar, dry it, spray it with 75% alcohol for 15 minutes, and then add boiling water for 30 minutes. Add vegetables and cold water to the jar according to the mass ratio of 1:2, add 6% salt, 1% ginger, 0.5% garlic, 2% red pepper, and 0.015% green pepper according to the quality of the vegetables. After the kimchi reaches a certain acidity, fish it out, and then add the same weight of fres...
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Abstract
The invention belongs to the field of food processing, in particular to a pickle-flavored sour tea beverage and a preparation method thereof. The method comprises the following steps: 1) extraction of tea leaves; 2) preparation of pickle mother water; 3) pretreatment of pickle water; 4) preparation of fermented liquid; 5) seasoning; 6) sterilization. In the method, tea leaves are first dissolved in sterilized hot water, then syrup is added to increase the concentration of the substrate, and then old kimchi water is added for soaking and other series of treatments to finally obtain a green and healthy sour tea drink with good flavor and rich lactic acid bacteria content. The drink inherits the essence of tea and kimchi. It has the refreshing and sweetness of tea, and the fermented flavor and sour taste of kimchi. It also contains a large amount of lactic acid bacteria, which is suitable for all ages.
Description
technical field [0001] The invention belongs to the field of food, in particular to the field of kimchi in food, and particularly 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 tea 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 digest food and remove greasy, clearing heat and detoxifying, clearing the heart and eye-catching, promoting body fluid and quenching thirst, and tea contains a lot of tea polyphenols, which have strong antioxidant and physiological activity, and is a scavenger of free radicals in the human body, which can block nitrous acid. A variety of carcinogens such as amines are synthesized in the body. Kimchi is a traditional fermented product dominated by lactic acid bacteria. It is rich in beneficial microorganisms such as lactic acid bacteria, and is also ...
Claims
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Application Information
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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/68
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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