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.
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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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