Fresh tea compound tea drink and preparation method thereof
A compound tea and fresh tea technology, which is applied in the field of tea beverages, can solve the problems of active substance residue, discarding, and low utilization rate of active ingredients in tea, and achieve the effects of increasing dietary fiber content, being easy to drink, and retaining nutrients
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[0022] Combined process figure 1 , A method for preparing a fresh tea compound tea beverage, including the following steps:
[0023] S1. Choose fresh tea leaves. After the fresh tea leaves are cleaned, boil them in 90-100℃ water for 2-5 minutes, then drain and let cool;
[0024] S2. Add milk powder, β-cyclodextrin, white sugar, low-temperature roasted barley, drinking natural spring water according to the beverage formula, make a slurry with a beating machine, and filter with sterilized multi-layer gauze;
[0025] S3. Inject the filtrate into a high-pressure homogenizer for homogenization treatment;
[0026] S4. Separately pack, add walnuts, mulberries, and horseshoe pellets, seal, sterilize at 121°C for 10-20 minutes, and cool to obtain the finished beverage.
[0027] In step S2, the low-temperature roasting barley kernels are at a temperature of 110-130°C, and the time is 1-2.5 hours.
[0028] The homogenizing pressure of the high-pressure homogenizer in step S3 is 20-80 MPa.
Embodiment 1
[0030] A fresh tea compound tea beverage, which consists of the following components in mass percentages: fresh tea leaves 25%, barley 10%, milk powder 6%, walnuts 3%, mulberries 3%, horseshoe granules 5%, β-cyclodextrin 0.5g / kg, white granulated sugar 1%, the rest is natural spring water for drinking.
[0031] A method for preparing a fresh tea leaf compound tea beverage includes the following steps:
[0032] S1. After cleaning 50kg of fresh tea leaves, boil it in 90℃ water for 2 minutes to quench, drain and let cool;
[0033] S2. Add 12kg milk powder, 0.1kg β-cyclodextrin, 2kg white sugar, 20kg low-temperature roasted barley (110℃, 2 hours), and 111.5kg purified water to make a slurry with a beater according to the beverage formula. Layer gauze filter;
[0034] S3. Inject the filtrate into a high-pressure homogenizer, and homogenize at 30MPa;
[0035] S4. Divide into 150g, add 4.5g walnuts, 4.5g mulberries, 7.5g horseshoe pellets to each bag, seal, sterilize at 121°C for 15 minutes...
Embodiment 2
[0037] A fresh tea compound tea beverage, which is composed of the following components in mass percentage: fresh tea 40%, barley 10%, milk powder 5%, walnut 2%, mulberry 2%, horseshoe granules 2%, β-cyclodextrin 0.5g / kg, white sugar 2%, the rest is natural spring water for drinking.
[0038] A method for preparing a fresh tea leaf compound tea beverage includes the following steps:
[0039] S1. After cleaning 20kg of fresh tea leaves, boil them in 95℃ water for 4 minutes, then drain and let cool;
[0040] S2. Add 2.5kg milk powder, 0.25kg β-cyclodextrin, 1kg white sugar, 5kg low-temperature roasted barley (120°C, 1.5 hours), and 11.5kg purified water to make a slurry with a beater according to the beverage formula. Multi-layer gauze filter;
[0041] S3. Inject the filtrate into a high-pressure homogenizer, and homogenize at 50MPa;
[0042] S4. Divide into 180g, add 3.6g each of walnuts, mulberries, and horseshoe pellets to each bag, seal, sterilize at 121°C for 20 minutes, and cool ...
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