Preparation method of drink of leaf of Chinese holly

A production method and technology of Kudingcha, applied in the directions of tea, tea extraction, food science, etc., can solve the problems of color change, turbidity, and volatilization of tea aroma in tea soup.

Inactive Publication Date: 2017-02-22
正安县黔蕊茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for making Kudingcha beverage, so as to solve the problems of a large amount of volatilization of tea aroma, color change and turbidity of tea soup caused by high temperature extraction

Method used

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  • Preparation method of drink of leaf of Chinese holly
  • Preparation method of drink of leaf of Chinese holly
  • Preparation method of drink of leaf of Chinese holly

Examples

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Embodiment 1

[0026] This embodiment discloses a kind of preparation method of Kudingcha beverage, comprising the following steps:

[0027] (1) Preparation of Kuding tea juice and oolong tea juice:

[0028] A. The fresh leaves of Kudingcha and oolong tea are picked and spread until the water content is 68-74%. According to the mass ratio of Kudingcha: oolong tea = 1.5-2: 1, take the materials, kill the Kudingcha and oolong tea, and spread them cool, then mince with a leaf cutter;

[0029] B. Low temperature and high pressure leaching: place the minced leaves obtained in step A at a low temperature of -10°C to -12°C and freeze for 30-40min, take them out, then add water according to the ratio of 1:80-120 tea and water, and quickly Vacuumize, assist leaching under 50-60MPa high pressure for 6-8min; filter to obtain the mixed solution;

[0030] (2) Preparation of balsam pear juice:

[0031] A. Crushing and beating: put the bitter gourd into a beater, add distilled water 3.5-4 times the weig...

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Abstract

The invention belongs to the technical field of tea preparations and in particular discloses a preparation method of a drink of leaf of Chinese holly. The preparation method comprises the following steps: (1) preparation of juice of leaf of Chinese holly and oolong juice; (2) preparation of bitter melon juice; (3) blending: blending 30-50 parts of mixed liquor of the juice of leaf of Chinese holly and the oolong juice, 20-40 parts of bitter melon juice, 8-10 parts of sucrose, 1-3 parts of honey and 0.1-0.4 part of citric acid by weight, and then carrying out suction filtration again, thus obtaining mixed juice; (4) homogenization and degassing; and (5) canning, sterilization and cooling. The prepared drink of leaf of Chinese holly has better color, taste and fragrance and excellent quality.

Description

technical field [0001] The invention belongs to the technical field of tea preparations, and in particular relates to a preparation method of Kudingcha beverage. Background technique [0002] Kudingcha is an evergreen tree of the genus Ilex in the family Ilex, commonly known as Chading, Fudingcha, and Gaolucha. It is mainly distributed in Southwest China and South China. It is a pure natural health drink. Kuding tea contains more than 200 ingredients such as Kuding saponins, amino acids, vitamin C, polyphenols, flavonoids, caffeine, and proteins. The finished tea has a bitter taste and a sweet and cool taste. It has many functions, such as clearing away heat and relieving heat, improving eyesight and improving intelligence, promoting body fluid and quenching thirst, diuretic and strengthening heart, moistening throat and relieving cough, reducing blood pressure and losing weight, suppressing cancer and preventing cancer, anti-aging, and promoting blood circulation. Known as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 郑新伟
Owner 正安县黔蕊茶业有限公司
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