Dried orange peel and cheese tea drink and preparation method thereof

A cheese and tangerine peel technology, applied in the field of tangerine peel cheese tea and its preparation, can solve the problems of lack of innovation in taste and single taste, and achieve the effects of rich taste and simple production method

Inactive Publication Date: 2017-06-30
JIANGMEN PENGJIANG DISTRICT BUWEIJI RESTAURANT MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the most popular consumer group for tea in the market now is the elderly, and the accepted group is not wide enough. There are two reasons: 1. The drinking method and taste of existing tea with single brewing are relatively simple; 2. Tea is relatively traditional and visually Compared with popular drinking methods and lack of innovation in taste, it is of great significance to provide a tea drink with good taste and suitable for the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Chenpi cheese tea: 5g tangerine peel, 100g cheese liquid, 250ml tea liquid.

[0019] Preparation method of tea liquor

[0020] Boil 2400ml of water first, and when the water temperature is 92-95 degrees, put 80g of citrus tea into the water and steep for 15 minutes. After the time is up, filter out the tea leaves to obtain 2000ml of tea liquid.

[0021] Among them, the best use time of the tea is within 4 hours, and the tea will have a little astringency after 4 hours; the above-mentioned citrus tea can be replaced by green tea, black tea, black tea, etc.;

[0022] Among them, if the tea is made when the water temperature is lower than 92 degrees, the tea taste cannot fully exert the fragrance of the tea; if the tea is made when the water temperature is higher than 95 degrees, the tea taste will be bitter and astringent, because the temperature is too high, it is easy to destroy the original taste of the tea. Cause bitter and astringent taste, so the present invention ...

Embodiment 2

[0031] Chenpi cheese tea drink: 5g tangerine peel, 150ml cheese liquid, 350ml tea liquid.

[0032] Preparation method of tea liquor

[0033] Boil 3000ml of water first, and when the water temperature is 92-95 degrees, put 80g of citrus tea into the water and steep for 15 minutes. After the time is up, filter out the tea leaves to obtain 2600ml of tea liquid.

[0034] Preparation method of cheese liquid

[0035] Put 150g of cheese and 250g of milk into a blender, stir until fully dissolved, and get the first cheese liquid; take 200g of cream, 8g of salt, 5g of sugar, and 120g of condensed milk, and beat them together with an egg beater at a medium speed at 45°C. The sticky bottom is sent to get the second cheese liquid;

[0036] Add the first cheese liquid to the second cheese liquid, mix to obtain the third cheese liquid, and continue beating with an egg beater until the third cheese liquid is smooth and straight when pulled up, and 733g of the cheese liquid is obtained.

...

Embodiment 3

[0041] Chenpi cheese tea drink: 3g of tangerine peel, 50ml of cheese liquid, 100ml of tea liquid.

[0042] Preparation method of tea liquor

[0043] Boil 2000ml of water first, and when the water temperature is 92-95 degrees, put 70g of citrus tea into the water and steep for 15 minutes. After the time is up, filter out the tea leaves to obtain 1800ml of tea liquid.

[0044] Preparation method of cheese liquid

[0045] Put 150g of cheese and 250g of milk into a blender, stir until fully dissolved, and get the first cheese liquid; take 200g of cream, 8g of salt, 5g of sugar, and 120g of condensed milk, and beat them together with an egg beater at a medium speed at 45°C. The sticky bottom is sent to get the second cheese liquid;

[0046] Add the first cheese liquid to the second cheese liquid, mix to obtain the third cheese liquid, and continue beating with an egg beater until the third cheese liquid is smooth and straight when pulled up, and 733g of the cheese liquid is obtai...

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PUM

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Abstract

The invention discloses a dried orange peel and cheese tea drink. The dried orange peel and cheese tea drink comprises dried orange peel, liquid cheese and tea liquor. The invention further discloses a preparation method of the dried orange peel and cheese tea drink. The prepared dried orange peel and cheese tea drink disclosed by the invention is healthy, safe and good in mouth feel, is suitable for various people to drink, particularly conforms to taste of young people, and is adapted to trend of modern tea drink markets.

Description

technical field [0001] The invention belongs to the field of beverages, in particular to an orange peel cheese tea drink and a preparation method thereof. Background technique [0002] With the improvement of the national economic level, people's pursuit of material is more diversified. Tea is basically brewed as tea with single-origin tea, and there are also drinks that combine tangerine peel and tea to smoothen the spleen and stomach. However, the most popular consumer group for tea in the market now is the elderly, and the accepted group is not wide enough. There are two reasons: 1. The drinking method and taste of existing tea with single brewing are relatively simple; 2. Tea is relatively traditional, and the visual Compared with the popular drinking method and taste, there is no innovation, so it is of great significance to provide a tea drink with good taste and suitable for the public. Contents of the invention [0003] In view of the above-mentioned defects in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/16
Inventor 梁碧桃
Owner JIANGMEN PENGJIANG DISTRICT BUWEIJI RESTAURANT MANAGEMENT CO LTD
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