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Preparation method of citrus and Pu' er tea beverage

A production method, the technology of citrus tea, applied in the field of beverages, can solve the problems of price drop, sales lag, inventory backlog, etc., and achieve the effect of convenient drinking, mellow taste and rich nutrition

Inactive Publication Date: 2021-07-23
钦州市检验检测院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, especially the citrus tea represented by Xinhui, the current situation is that the price has fallen, the sales volume has lagged behind, and the inventory backlog is serious

Method used

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  • Preparation method of citrus and Pu' er tea beverage
  • Preparation method of citrus and Pu' er tea beverage
  • Preparation method of citrus and Pu' er tea beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh the citrus tea raw material, add water according to the mass ratio of tea and water as 1:80, adjust the pH value to 5 with citric acid, extract at 80°C for 30 minutes, first filter through 200 sieves, and then extract The liquid is rapidly cooled to 15°C, 7000r / min, centrifuged, and filtered to obtain a supernatant, add white sugar, vitamin C and sodium bicarbonate and other ingredients to make the pH reach 6, and finally sterilize at 135°C for 5 seconds, and then the tea liquid Cool to 75°C, bottle, sterilize after capping, and cool to below 38°C to become the finished beverage 1.

Embodiment 2

[0028] Weigh the citrus tea raw material, add water according to the mass ratio of tea and water in a ratio of 1:100, adjust the pH value to 5 with citric acid, extract at 70°C for 20 minutes, first filter through a 200 sieve, and then extract The liquid is rapidly cooled to 15°C, 7000r / min, centrifuged, and filtered to obtain a supernatant, add white sugar, vitamin C and sodium bicarbonate and other ingredients to make the pH reach 6, and finally sterilize at 135°C for 5 seconds, and then the tea liquid Cool to 75°C, bottle, sterilize after capping, and cool to below 38°C to become the finished beverage 2.

Embodiment 3

[0030] Weigh the citrus tea raw material, add water according to the mass ratio of tea and water as 1:60, adjust the pH value to 5 with citric acid, extract at 80°C for 25 minutes, first filter through 200 sieves, and then extract The liquid is rapidly cooled to 15°C, 7000r / min, centrifuged, and filtered to obtain a supernatant, which is added with ingredients such as white sugar, vitamin C, and sodium bicarbonate to make the pH reach 6, and finally sterilized at 138°C for 5 seconds, and then the tea liquid Cool to 80°C, bottle, sterilize after capping, and cool to below 38°C to become the finished beverage 3.

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Abstract

The invention discloses a preparation method of a citrus and Pu' er tea beverage. The preparation method mainly comprises the following steps of: 1) extracting, wherein in the extracting step, a finished product of citrus and Pu' er tea is adopted and is not crushed, so that the loss of aroma components in the processing process is less and precipitates are not easy to dissolve out; 2) filtering, wherein in the filtering step, primary coarse filtration is firstly carried out, then an extracting solution is rapidly cooled to a specific temperature range and is subjected to centrifugal treatment, and finally secondary filtration is carried out to obtain supernatant; 3) blending, wherein in the blending step, white granulated sugar, vitamin C and sodium bicarbonate are added to adjust the taste, nutritional ingredients and pH value of the beverage; 4) carrying out ultrahigh-temperature instantaneous sterilization, wherein in the ultrahigh-temperature instantaneous sterilization step, sterilization is carried out at 135 + / - 3 DEG C for not more than 5 seconds; and 5) filling, sterilizing and cooling. The preparation method disclosed by the invention has the advantages that the citrus and Pu' er tea is utilized as a raw material to be developed into the natural health-care tea beverage with rich nutrition and convenience in drinking, and a new path is provided for a citrus and Pu' er tea product with excessive digestion.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a method for making citrus tea beverages. Background technique [0002] Citrus puerh tea is made by picking and washing fresh citrus fruits, hollowing out the pulp, drying them, filling them with Pu’er tea, covering the removed citrus peels, and drying them in the wind (sun) or by machine drying. Tea. This tea combines the mellow fruity aroma of citrus and the mellow and sweet aroma of Pu'er tea. It has a mellow taste and a mellow fruity aroma, which sublimates the taste of traditional tea drinks. Resolving phlegm, hangover and Pu'er tea for weight loss, lipid reduction and anti-oxidation are all in one. They are rare health care products and have been well received and favored by consumers. In the past few years, the citrus tea market has shown explosive growth. After the "citrus tea fever" continued to ferment in the past few years, the citrus tea market has gradually becom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/163A23F3/166
Inventor 何秋云韦金广陈旭熠王丽媛杨丽雯黄昕华钟泳杨婷婷
Owner 钦州市检验检测院
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