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Red date and jasmine tea compound beverage

A technology of jasmine tea and red dates, which is applied in the field of food processing, can solve the problems that there are no papers and reports on compound drinks of red dates and jasmine tea.

Inactive Publication Date: 2017-07-07
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no paper report on jujube jasmine tea compound beverage by consulting the literature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] (1) The preparation process of jujube juice: material selection, cleaning→pitting→breaking→soaking→leaching→filtering and clarification

[0013] The best extraction conditions for jujube juice are: adding water 10 times the mass of jujube, soaking for 30 minutes, then leaching for 50 minutes in an electric heating constant temperature water bath at 70°C, so that the ingredients in the jujube can be fully analyzed, and then filtering and clarifying with 4 layers of gauze , to prepare jujube juice.

[0014] (2) The preparation process of jasmine tea juice: Weigh quantitative jasmine tea for leaching, discard the first tea to reduce the bitterness of the tea, and at the same time play a role in washing the tea, add water 60 times the quality of the tea again , Use four layers of gauze to filter the second tea for later use, and add vitamin C to protect the color.

[0015] (3) Proportioning of jujube jasmine tea compound drink:

[0016] The amount of jujube juice added is...

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PUM

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Abstract

The invention discloses a red date and jasmine tea compound beverage. The beverage is characterized in that a production method of the beverage comprises the steps as follows: the best extraction condition of red date juice is that extraction is conducted at 70-90 DEG C for 50-70 min and the water adding amount is 10-14 times the mass of dates. The best formula of the red date and jasmine tea compound beverage is as follows: 40%-60% by volume of red date juice, 40%-60% by volume of jasmine tea soup, 0.05%-0.15% by mass of critic acid and 5%-9% by mass of sucrose are evenly mixed, 0.07%-0.09% by mass of CMC 9carboxy methylated cellulose), 0.08%-0.12% by mass of xanthan gum and 0.10%-0.14% by mass of sodium alginate are added, the produced red date and jasmine tea compound beverage is orange red in color, fine in taste, palatable in sweetness and pure in flavor.

Description

[0001] research technology [0002] The invention relates to the field of food processing, in particular to the research on the processing technology of a red date jasmine tea compound beverage. Background technique [0003] At present, there are many single tea varieties in my country's beverage market, but there are few compound tea beverage products, lacking innovative buying points. Considering the vast planting area of ​​tea and jujube in our country, making full use of this industrial advantage to actively develop innovative flavors, combined with the vast market background, will surely create another wave. In addition, the nutritional value of jujube is extremely high, and the edible part contains high sugar and protein content. At the same time, it has various functions such as nourishing the middle and nourishing qi, nourishing blood and promoting body fluid, so this experiment chose delicious and nutritious jujube. red dates. Considering the influence of the type o...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23F3/34
CPCA23F3/34A23L2/02A23L2/52A23V2002/00A23V2250/032A23V2250/21A23V2250/214A23V2250/708A23V2200/048A23V2250/628A23V2250/5086A23V2250/5026
Inventor 王丽娜冯紫艳付华锋
Owner XUCHANG UNIV
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