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Walnut black tea beverage and preparation method thereof

A technology for walnut black tea and beverages, which is applied in the directions of tea, tea extraction, food science, etc., can solve the problem of high harm of saturated fatty acids

Inactive Publication Date: 2019-12-20
HEBEI YANGYUAN ZHIHUI BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, CN109938106A discloses a sesame milk tea and a preparation method thereof, by adding sesame paste rich in unsaturated fatty acids to partially replace non-dairy creamer, and increasing the contents of calcium and iron in black tea beverages, but this prior art still does not completely avoid plant Health dangers posed by fat powder
CN109965010A discloses a coconut oil milk tea beverage and its manufacturing method, by adding coconut oil to completely replace non-dairy creamer, so that black tea beverage no longer has the risk of trans fatty acid or cholesterol, but the saturated fatty acid content of coconut oil exceeds 80% , but more harmful than saturated fatty acids brought by non-dairy creamer

Method used

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  • Walnut black tea beverage and preparation method thereof
  • Walnut black tea beverage and preparation method thereof
  • Walnut black tea beverage and preparation method thereof

Examples

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Effect test

Embodiment 1

[0066] A preparation method of walnut black tea beverage, comprising the steps of:

[0067] (1) Preparation of walnut slurry: mix walnut kernels with a mass percentage of 4.5% and a sodium hydroxide solution with a mass concentration of 0.5% for peeling treatment, and mix the peeled walnut kernels and water at 82° C. according to the mass ratio of 1:4 Grinding at 70° C. to further refine the refined walnut slurry to obtain a walnut slurry with a particle size of 700 μm;

[0068] Preparation of black tea solution: mix black tea leaves with a mass percentage of 1.5%, ascorbic acid with a mass percentage of 0.01%, and water at 100°C, and filter after airtight soaking for 20 minutes to obtain primary tea dregs and a primary soaking solution, wherein the black tea leaves in the primary soaking solution The mass ratio of water and water is 1:10; the same soaking process is used for the second soaking and third soaking of the first tea dregs to obtain the second soaking solution and ...

Embodiment 2

[0073] A preparation method of walnut black tea beverage, comprising the steps of:

[0074](1) Preparation of walnut slurry: mix walnut kernels with a mass percentage of 5% and a sodium carbonate solution with a mass concentration of 1% for peeling treatment, and peel the peeled walnut kernels and water at a mass ratio of 1:5 at 85°C Grinding, further refining the refined walnut slurry at 80°C to obtain a walnut slurry with a particle size of 500 μm;

[0075] Preparation of black tea solution: mix black tea leaves with a mass percentage of 2.5%, sodium ascorbate with a mass percentage of 0.05%, and water at 90°C, and filter after airtight soaking for 5 minutes to obtain a primary tea dregs and a primary soaking solution, wherein black tea in the primary soaking solution The mass ratio of tea leaves to water is 1:50; the same soaking process is used for the second soaking and third soaking of the first tea dregs to obtain the second soaking solution and the third soaking soluti...

Embodiment 3

[0080] A preparation method of walnut black tea beverage, comprising the steps of:

[0081] (1) Preparation of walnut slurry: mix walnut kernels with a mass percentage of 4% and a sodium bicarbonate solution with a mass concentration of 1.3% for peeling treatment, and peel the peeled walnut kernels and water at 83° C. according to the mass ratio of 1:3 Grinding at 85° C. to further refine the refined walnut slurry to obtain a walnut slurry with a particle size of 600 μm;

[0082] Preparation of black tea solution: mix black tea leaves with a mass percentage of 2%, D-isoascorbic acid with a mass percentage of 0.05% and water at 80°C, and filter after airtight soaking for 10 minutes to obtain a primary tea dregs and a primary soaking solution, wherein the primary soaking solution The mass ratio of medium black tea leaves and water is 1:20; the same soaking process is used for the second soaking and third soaking of the primary tea dregs to obtain the second soaking solution and ...

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Abstract

The invention relates to a walnut black tea beverage and a preparation method thereof. The walnut black tea beverage is a vegetable protein beverage combining walnut kernels and black tea, meets demands of people for fashion, taste and nutrition and meets the demand of massive health. The preparation method of the walnut black tea beverage comprises the following steps: (1), preparing walnut pulp,a black tea solution, a compound emulsified thickener solution and a sweet solution; and (2), mixing the solutions prepared in step (1), and performing constant-volume processing and homogenization to obtain the walnut black tea beverage. According to the preparation method, the black tea solution is prepared from black tea leaves with a three-time soaking method, damage of nutrient components ofthe black tea leaves due to traditional ground black tea powder or black tea concentrated liquor is avoided, the nutrient components in the black tea leaves can be sufficiently extracted, and the walnut black tea beverage has the advantages of simple process, low cost and high cost performance.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a walnut black tea beverage and a preparation method thereof. Background technique [0002] Black tea is a kind of tea made through full fermentation, and its fermentation degree is greater than 80%. It is the main tea product in tea culture. Black tea is mainly produced in China, Sri Lanka, India, Kenya and other places. Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. It has the effects of refreshing, clearing away heat, promoting body fluid, diuresis, sterilization, and detoxification. Among the many teas suitable for making beverages, black tea is very well-known. [0003] The more popular black tea beverages are generally milk tea made from instant black tea, non-dairy creamer and milk powder. Non-dairy creamer in milk tea, also known as cream...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/18
CPCA23F3/163A23F3/18
Inventor 夏君霞李喜层路敏齐兵王俊转王影刘磊
Owner HEBEI YANGYUAN ZHIHUI BEVERAGE
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