Preparation method of natural red jujube-flavor tea sauce

A technology of red dates and tea sauce, which is used in tea processing before extraction, function of food ingredients, food science, etc.

Inactive Publication Date: 2017-03-08
陈爱梅
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sauce is a simple, portable and delicious food form, while the sauces on the market are mainly jams, there are almost no tea sauce products, and tea sauce products with natural flavors are rare

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Prepare tea soup: heat water to 50°C, add oolong tea, keep warm for 60 minutes, and filter through a 300-mesh filter cloth to obtain tea soup, in which the mass ratio of tea leaves to water is 1:100;

[0018] (2) Preparation of jujube-flavored fermented liquid: add 10wt% white sugar to the tea soup obtained in step (1), add Schizosaccharomyces pombe, leave it to ferment at 30°C for 72 hours, cool down to 4°C and refrigerate for 12 hours, Then after centrifugation, ultrafiltration, and sterilization, the jujube-flavored fermented liquid is obtained;

[0019] (3) Preparation of natural jujube-flavored tea sauce: take the jujube-flavored fermented liquid obtained in step (2) and concentrate until the solid content reaches 65% to obtain natural jujube-flavored tea sauce.

Embodiment 2

[0021] (1) Prepare tea soup: heat water to 70°C, add oolong tea, keep warm for 20 minutes, and filter through a 300-mesh filter cloth to obtain tea soup, in which the mass ratio of tea leaves to water is 5:100;

[0022] (2) Preparation of jujube-flavored fermented liquid: add 2wt% maltose to the tea soup obtained in step (1), add Kluyveromyces marxe, leave to ferment at 30°C for 24 hours, cool to 4°C and refrigerate for 12 hours, then After centrifugation, ultrafiltration, and sterilization, the jujube-flavored fermented liquid is obtained;

[0023] (3) Preparation of natural jujube-flavored tea sauce: take the jujube-flavored fermented liquid obtained in step (2) and concentrate until the solid content reaches 80% to obtain natural jujube-flavored tea sauce.

Embodiment 3

[0025] (1) Preparation of tea soup: heat water to 60°C, add oolong tea, keep warm for 40 minutes, and filter through a 300-mesh filter cloth to obtain tea soup, in which the mass ratio of tea leaves to water is 3:100;

[0026] (2) Preparation of jujube-flavored fermented liquid: add 8wt% fructose syrup to the tea soup obtained in step (1), insert Yeast Pasteur, leave it to ferment at 30°C for 48 hours, cool down to 4°C and refrigerate for 12 hours, Then after centrifugation, ultrafiltration, and sterilization, the jujube-flavored fermented liquid is obtained;

[0027] (3) Preparation of natural jujube-flavored tea sauce: take the jujube-flavored fermented liquid obtained in step (2) and concentrate until the solid content reaches 70% to obtain natural jujube-flavored tea sauce.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of natural red jujube-flavor tea sauce. The preparation method comprises preparing tea soup, preparing red jujube-flavor fermentation broth by fermentation and preparing the natural red jujube-flavor tea sauce through concentration. In preparation method, the red jujube flavor is obtained by natural fermentation without use of a plum raw material or red jujube-flavor essence. The raw material is natural and an artificial synthetic ingredient is avoided so that the natural red jujube-flavor tea sauce is natural and health. Through fermentation, abundant prebiotics are produced so that the tea sauce has prebiotic functions. The natural tea leaves are used as raw materials so that the product not only has a red jujube flavor but also has tea characteristics. The used oolong tea in the natural red jujube-flavor tea sauce has effects of nourishing and protecting stomach.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of natural jujube-flavored tea sauce. Background technique [0002] Tea is an important economic crop in my country. There are many types of tea, such as green tea, oolong tea, oolong, Pu'er, etc. There are also many tea-related foods, such as matcha cakes, green tea cakes, tea drinks, etc. Among them, tea drinks are the most important. main categories. With the improvement of people's living standards, the market needs to provide more and different product forms to meet the consumption needs of heavier consumers and facilitate life. In addition to product form innovation, products also need to have both natural and functional attributes. Sauce is a simple, portable and delicious food form, while the sauces on the market are mainly jams, there are almost no tea sauce products, and tea sauce products with natural flavors are rare. Contents of the i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/00A23L33/00A23F3/14
CPCA23F3/14A23V2002/00A23V2200/32A23V2200/30
Inventor 陈爱梅
Owner 陈爱梅
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap