Tumorous stem mustard flavor tea drink and preparation method thereof

The technology of stem mustard and tea beverage is applied in the field of stem mustard flavored tea beverage and preparation thereof, and can solve the problems of uneven texture of stem mustard juice, difficulty in removing mustard-spicy substances, and difficulty in removing old tendons, etc. , to achieve the effect of overcoming the difficulty of removal, not easy to delaminate, and easy to remove

Active Publication Date: 2017-04-05
重庆巴康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Another object of the present invention is to provide a method for preparing a mustard-flavored tea beverage, which is used to solve the problem of difficult removal of the mustard-like substance and the difficulty in removing old tendons in the prior art mustard mustard juice. Technical problems of uneven beverage texture, easy stratification and precipitation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A mustard flavored tea beverage, comprising the following components in parts by mass: 20 parts of mustard juice, 30 parts of tea juice, 10 parts of white sugar, 0.25 parts of citric acid, 0.05 part of CMC and 0.05 part of xanthan gum.

[0023] The preparation method of the above-mentioned stem mustard flavor tea beverage comprises the following steps:

[0024] 1) Take the tuber mustard, wash it and cut it into pieces, then scald the cut tuber mustard with 1.5 wt.% sodium chloride aqueous solution at a temperature of 90°C for 3 minutes, and wash the blanched tuber mustard three times with water , to remove the peculiar smell in the mustard mustard, remove the old tendons in the mustard mustard after cleaning, squeeze and filter the mustard mustard juice after removing the old tendons, and take the filtered filtrate to obtain the mustard mustard juice;

[0025] 2) Mix tea leaves and water according to the mass-volume ratio of 1 g:50 mL, extract in hot water at 85°C for 1...

Embodiment 2

[0030] A mustard flavored tea beverage, comprising the following components in parts by mass: 25 parts of mustard juice, 30 parts of tea juice, 20 parts of white sugar, 0.25 part of citric acid, 0.025 part of CMC and 0.025 part of xanthan gum.

[0031] The preparation method of the above-mentioned stem mustard flavor tea beverage comprises the following steps:

[0032] 1) Take the tuber mustard, wash it and cut it into slices, then scald the sliced ​​tuber mustard with 1.5 wt.% sodium chloride aqueous solution at a temperature of 95°C for 5 min, and wash the blanched tuber mustard three times with water , to remove the peculiar smell in the mustard mustard, remove the old tendons in the mustard mustard after cleaning, squeeze and filter the mustard mustard juice after removing the old tendons, and take the filtered filtrate to obtain the mustard mustard juice;

[0033]2) Mix tea leaves and water according to the mass-volume ratio of 1 g:60 mL, extract in hot water at 90°C for ...

Embodiment 3

[0038] A mustard flavored tea beverage, comprising the following components in parts by mass: 25 parts of mustard juice, 35 parts of tea juice, 20 parts of white sugar, 0.25 parts of citric acid, 0.05 part of CMC and 0.05 part of xanthan gum.

[0039] The preparation method of the above-mentioned stem mustard flavor tea beverage comprises the following steps:

[0040] 1) Take the tuber mustard, wash it and cut it into pieces, then scald the cut tuber mustard with 2.0 wt.% sodium chloride aqueous solution at a temperature of 95°C for 5 min, and wash the blanched tuber mustard three times with water , to remove the peculiar smell in the mustard mustard, remove the old tendons in the mustard mustard after cleaning, squeeze and filter the mustard mustard juice after removing the old tendons, and take the filtered filtrate to obtain the mustard mustard juice;

[0041] 2) Mix tea leaves and water according to the mass volume ratio of 1 g:70 mL, extract tea leaves in hot water at 90°...

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PUM

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Abstract

The invention provides tumorous stem mustard flavor tea drink and a preparation method thereof. The tumorous stem mustard flavor tea drink comprises, by mass, 10-30 parts of tumorous stem mustard juice, 20-40 parts of tea liquor, 5-25 parts of a sweetening agent, 0.15-0.35 part of a sour agent and 0.05-0.1 part of a food stabilizer. The preparation method comprises the following steps that the tumorous stem mustard is subjected to cutting, blanching, cleaning, old tendon removing, juice squeezing and filtering, and the tumorous stem mustard juice is obtained; tea and water are mixed and then subjected to heat extraction, and tea extract liquid is obtained; the tea extract liquid is subjected to filtering, color protecting by adding Vc and centrifugal treating, and the tea liquor is obtained; the tumorous stem mustard juice, the tea liquor, the sweetening agent, the sour agent and a food thickening agent are mixed, and mixed liquid is obtained; and homogenizing and sterilizing treatment are conducted on the mixed liquid, and the tumorous stem mustard juice flavor tea drink is obtained. The tumorous stem mustard flavor tea drink has no bitter taste and mustard taste, the sour and sweet degree is suitable, fresh and delicious flavors of the tumorous stem mustard and tea are obvious, the whole texture of the drink is uniform, the phenomenon of stratified precipitation does not occur, and uniformity and stability are good.

Description

technical field [0001] The invention belongs to the technical field of tea beverages, and in particular relates to a mustard-flavored tea beverage and a preparation method thereof. Background technique [0002] Tea beverage refers to a beverage product prepared by adding water, food flavor, sweetener or sour agent to the tea soup obtained by soaking tea leaves. Currently, most tea drinks on the market are made by adding food flavor to the tea soup. In order to endow the tea soup with a certain flavor, and food flavors are mostly artificial chemical synthesis products, consumers will bring certain side effects to the body if they take them for a long time, and food flavors are not nutritious, and the taste and flavor are also slightly lacking, and sometimes even appear Metallic mouthfeel, nutritional and health benefits and sensory quality have certain deficiencies. [0003] Brassica mustard belongs to the Brassica genus. Brassica mustard is rich in vitamins and unique gluco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/16
CPCA23F3/14A23F3/163
Inventor 周琴任云霞钟福生胡全清李舜
Owner 重庆巴康食品有限公司
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