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Preparation process for Hong Kong-style iced lemon tea

A preparation process, a Hong Kong-style technology, applied in the field of preparation technology of Hong Kong-style frozen lemon tea, can solve the problems of poor flavor, unreal taste and other problems, and achieve the effects of prolonging the shelf life, prolonging the shelf life, and having a fresh and fragrant lemon flavor.

Inactive Publication Date: 2021-01-19
湖北意亚食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the frozen lemon teas currently on the market are seasoned by adding essence, without adding real tea and lemon juice, the taste is unreal and not good, and the flavor is slightly inferior

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation process of the Hong Kong-style frozen lemon tea of ​​the present embodiment comprises:

[0021] Step 1, tea extraction, specifically, take Ceylon black tea, extract it with hot water at 85-95°C, filter the obtained tea soup extract, cool it to 25-30°C, and set aside;

[0022] Step 2, blending, specifically, take 500 parts of filtered and cooled tea soup extract and put it in a container, add 420 parts of white sugar to dissolve, then add 80 parts of Argentine lemon concentrated juice and 5 parts of instant black tea powder, and finally add 2 parts For citric acid, after cooling down to 45-50°C, add 4 parts of lemon essence, and stir for 8-10 minutes to obtain a blended solution;

[0023] Step 3: Pass the prepared solution into aseptic tanks for aseptic cold filling after UHT ultra-high temperature sterilization in a timely manner. When filling, it is filled according to the specification of 1L*8 bottles per box, and the finished product is put into stora...

Embodiment 2

[0026] The preparation process of the Hong Kong-style frozen lemon tea of ​​the present embodiment comprises:

[0027] Step 1, tea extraction, specifically, take Ceylon black tea, extract it with hot water at 85-95°C, filter the obtained tea soup extract, cool it to 25-30°C, and set aside;

[0028] Step 2, blending, specifically, take 560 parts of filtered and cooled tea soup extract in a container, add 450 parts of white sugar to dissolve, then add 90 parts of Argentine lemon concentrated juice and 5.7 parts of instant black tea powder, and finally add 2.3 parts For citric acid, after cooling down to 50°C, add 5 parts of lemon essence and stir for 8-10 minutes to obtain a blended solution;

[0029] Step 3: Pass the prepared solution into aseptic tanks for aseptic cold filling after UHT ultra-high temperature sterilization in a timely manner. When filling, it is filled according to the specification of 1L*8 bottles per box, and the finished product is put into storage after fi...

Embodiment 3

[0032] The preparation process of the Hong Kong-style frozen lemon tea of ​​the present embodiment comprises:

[0033] Step 1, tea extraction, specifically, take Ceylon black tea, extract it with hot water at 85-95°C, filter the obtained tea soup extract, cool it to 25-30°C, and set aside;

[0034] Step 2, blending, specifically, take 600 parts of filtered and cooled tea soup extract and put it in a container, add 500 parts of white sugar to dissolve, then add 100 parts of Argentine lemon concentrated juice and 6 parts of instant black tea powder, and finally add 2.5 parts For citric acid, after cooling down to 45-50°C, add 6 parts of lemon essence and stir for 8-10 minutes to obtain a blended solution;

[0035] Step 3: Pass the prepared solution into aseptic tanks for aseptic cold filling after UHT ultra-high temperature sterilization in a timely manner. When filling, it is filled according to the specification of 1L*8 bottles per box, and the finished product is put into sto...

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PUM

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Abstract

The invention relates to a preparation process for Hong Kong-style iced lemon tea. The preparation method comprises the following steps: Step I, tea extraction is performed, to be specific, Ceylon black tea is fetched, and is extracted with hot water of 85-95 DEG C, and obtained tea soup extract is cooled to 25-30 DEG C after being filtered for later use; Step II, blending is performed, to be specific, 500-600 parts of filtered and cooled tea soup extract are put into a container, 400-500 parts of white granulated sugar are added for dissolving, then 80-100 parts of argentine lemon concentrated juice and 5-6 parts of instant black tea powder are added, finally, 2-2.5 parts of citric acid is added, 4-6 parts of lemon essence are added after cooling is performed to 45-50 DEG C, and stirringis performed for 8-10min to obtain a blended liquid; and Step III, after undergoing UHT ultra-high temperature instantaneous sterilization, the blended liquid is introduced into an aseptic tank for sterile cold canning. The preparation process has the advantages: the mellowness and the bitterness of the black tea are more real, the lemon taste is fresh, fragrant and natural, and the freshness of the iced lemon tea is retained to the maximum extent; and sterile cold canning is employed, so that the shelf life is extended.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a preparation process of Hong Kong-style frozen lemon tea. Background technique [0002] Iced Lemon Tea is the most classic and best-selling drink in Hong Kong-style tea restaurants. The bitterness of black tea in the mouth, together with the fresh aroma of lemon and the aftertaste of sugar, tastes very refreshing and relieves greasy. It is deeply loved by everyone and is the most popular drink in Hong Kong. A typical beverage representative. [0003] Most of the frozen lemon teas currently on the market are flavored by adding essence, without adding real tea and lemon juice, the taste is unreal and not good, and the flavor is slightly inferior. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a Hong Kong-style frozen lemon tea preparation process, which effectively overcomes the defects of the prior art. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/18A23F3/30
CPCA23F3/16A23F3/18A23F3/30
Inventor 张静
Owner 湖北意亚食品科技有限公司