Tangerine-white tea compound beverage and preparation method thereof

A technology for white tea and citrus, applied in the field of tea beverages, can solve the problems of prone to precipitation or colloidal substances, unbalanced nutritional components, narrow consumer groups, etc., and achieves good market sales prospects, strong sense of hierarchy, and good clarity.

Inactive Publication Date: 2017-05-24
YANGTZE NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In view of the above-mentioned deficiencies in the prior art, the technical problem to be solved by the present invention is: the existing white tea beverage has a single flavor, unbalanced nutritional components, narrow consumer groups, and precipitation is prone to occur during the preparation process or shelf life of fruit juice tea beverages. or colloidal substances, and provide a citrus white tea compound beverage with pleasant taste, rich nutrition, and no precipitation or colloidal substances and its preparation method

Method used

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  • Tangerine-white tea compound beverage and preparation method thereof

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Embodiment 1

[0022] A compound beverage of citrus white tea, comprising the following components in parts by mass: 50 parts of white tea soup, 50 parts of citrus clear juice, 4 parts of white sugar, 0.1 part of citric acid, 0.1 part of CMC and 0.05 part of xanthan gum.

[0023] The preparation method of the present embodiment citrus white tea compound beverage comprises the steps:

[0024] 1) Preparation of white tea soup: Carry out high-temperature killing and greening treatment on white tea, mix the white tea after greening treatment with water according to the mass volume ratio of 1g:80mL, soak at 70°C to obtain white tea soaking liquid, and carry out white tea soaking liquid Filter and centrifuge at a speed of 3500r / min for 5min to obtain white tea soup;

[0025] 2) Preparation of clear citrus juice: After fresh citrus is peeled, decapsulated and deseed, the citrus pulp is squeezed for juice treatment. Pectinase is further added to the fruit juice to remove residual pectin in the citr...

Embodiment 2

[0031] A compound beverage of citrus white tea, comprising the following components in parts by mass: 57 parts of white tea soup, 43 parts of citrus clear juice, 5 parts of white sugar, 0.05 part of citric acid, 0.1 part of CMC and 0.05 part of xanthan gum.

[0032] The preparation method of the present embodiment citrus white tea compound beverage comprises the steps:

[0033] 1) Preparation of white tea soup: Carry out high-temperature killing and greening treatment on white tea, mix the white tea after greening treatment with water according to the mass volume ratio of 1g: 85mL, soak at 80°C to obtain white tea soaking liquid, and carry out white tea soaking liquid Filter and centrifuge at a speed of 3800r / min for 8 min to obtain white tea soup;

[0034] 2) Preparation of clear citrus juice: After fresh citrus is peeled, decapsulated and deseed, the citrus pulp is squeezed for juice treatment. Pectinase is further added to the fruit juice to remove residual pectin in the c...

Embodiment 3

[0040] A compound beverage of citrus white tea, comprising the following components in parts by mass: 43 parts of white tea soup, 57 parts of citrus clear juice, 3 parts of white sugar, 0.1 part of citric acid, 0.1 part of CMC and 0.05 part of xanthan gum.

[0041] The preparation method of the present embodiment citrus white tea compound beverage comprises the steps:

[0042] 1) Preparation of white tea soup: Carry out high-temperature killing and greening treatment on white tea, mix white tea after greening treatment with water according to the mass volume ratio of 1g:90mL, soak at 90°C to obtain white tea soaking liquid, and carry out white tea soaking liquid Filter and centrifuge at a speed of 3500r / min for 8 min to obtain white tea soup;

[0043] 2) Preparation of clear citrus juice: After fresh citrus is peeled, decapsulated and deseed, the citrus pulp is squeezed for juice treatment. Pectinase is further added to the fruit juice to remove residual pectin in the citrus ...

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Abstract

The invention provides a tangerine-white tea compound beverage and a preparation method thereof. The beverage is prepared from the following ingredients in parts by mass: 43-47 parts of white tea soup, 43-57 parts of clear tangerine juice, 3-5 parts of a sweetening agent, 0.05-0.15 part of a sour agent and 0.1-0.2 part of a food stabilizer. The method comprises the following steps: performing soaking, filtration and centrifugation treatment on white tea, thereby obtaining the white tea soup; performing juicing, pectinase-based enzymolysis, sterilization, filtration and centrifugation treatment on tangerine fruit flesh, thereby obtaining the clear tangerine juice; mixing the clear tangerine juice, the sweetening agent, the sour agent and the food stabilizer according to a ingredient formula of the beverage, thereby obtaining mixed liquid; and homogenizing the mixed liquid for 1-2min under a pressure of 20-30MPa, thereby obtaining the tangerine-white tea compound beverage. The tangerine-white tea compound beverage is rich in nutrition, properly sour and sweet in taste and high in taste layering, has green-yellow color, has no precipitate and gelatinous substances, and is good in uniform stability.

Description

technical field [0001] The invention belongs to the technical field of tea beverages, and in particular relates to a citrus white tea compound 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, long-term consumption of consumers will bring certain side effects to the body, and the taste and flavor of food flavors are also slightly lacking, and sometimes even have a metallic taste , the sensory quality has certain deficiencies. [0003] It is an innovative research to compound fruit juice and tea soup to obtain fruit juice tea beverage. However, tea polyphenols, caffeine, pectin, tea polysacchari...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 周琴胡全清姚柳邹优鲜唐小媛
Owner YANGTZE NORMAL UNIVERSITY
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