Green juice composite green tea and preparation method thereof

Abstract

The invention relates to the technical field of composite green tea, and discloses a preparation method of green juice composite green tea, which comprises the following steps: preparation of green tea concentrate: lightly washing green tea leaves with hot water to remove impurities and peculiar smell, soaking the tea leaves with hot water of 85-90 DEG C for 5-8 minutes, fishing out leaf residues, heating tea water at the temperature of 80-90 DEG C, and filtering to obtain the green tea concentrate; the amount of tea water is reduced to 1 / 4-1 / 3 of the volume of the stock solution; preparing green juice: heating the green juice at the temperature of 80-85 DEG C until the green juice is concentrated to 1 / 3 of the volume of the stock solution; and concentration sampling and concentration inspection: concentrating the green tea, randomly sampling the green juice, concentrating the sampled green tea, and inspecting the concentration of the green juice. According to the invention, the green juice obtained by juicing apple type green dates is added into the green tea as a raw material, so that the problem that the green tea is yellow after being concentrated and mixed with water is solved, meanwhile, a large amount of vitamins are supplemented, and the problem that the green tea is sour and astringent in taste after being concentrated and mixed with water is solved.

Description

Technical Field

[0001] The invention relates to the technical field of compound green tea, and in particular to a green juice compound green tea and a preparation method thereof. Background Art

[0002] Green Tea with Aojuice is a drink that combines Aojuice, lemon and green tea and is generally believed to have multiple health benefits.

[0003] The existing patent discloses a pine needle green tea compound tea beverage (publication number CN106135505A). In the preparation method of the compound green tea disclosed in the patent, due to the lack of blending of green tea concentrated color, the color of the beverage after preparation is yellowish, and the use of traditional food colorants greatly reduces the taste of the beverage. Summary of the invention

[0004] The main technical problem solved by the present invention is to provide a green juice composite green tea and a preparation method thereof, which solves the problems in the above-mentioned background technology.

[0005] To solve the above technical problems, according to one aspect of the present invention, more specifically, a green juice composite green tea is prepared by the following weight parts: 455-670 weight parts of green tea concentrate, 85-112 weight parts of green juice, 260-355 weight parts of water, 1.3-1.7 weight parts of antioxidants, and 0.9-1.5 weight parts of preservatives.

[0006] A method for preparing green juice composite green tea comprises the following steps:

[0007] S1. Preparation of green tea concentrate: rinse the green tea leaves with hot water to remove impurities and odors, soak the tea leaves with hot water at 85°C-90°C for 5-8 minutes, remove the leaf residue and heat the tea water at 80°C-90°C until the amount of the tea water is reduced to 1 / 4 to 1 / 3 of the original liquid volume;

[0008] S2. Preparation of green juice: heating the green juice at 80°C-85°C until it is concentrated to 1 / 3 of the volume of the original solution;

[0009] S3. Concentrate sampling and concentration test: Randomly sample green tea concentrate and green juice, and conduct concentration test on the sampled green tea concentrate and green juice;

[0010] S4, mixing and seasoning: the prepared green tea concentrate, green juice, and water are mixed in a ratio of 5:1:3, and 0.16% by weight of an antioxidant and 0.11% by weight of a preservative are added;

[0011] S5, pasteurization;

[0012] S6. Sampling and taste testing of finished green tea products: Random sampling is conducted on the mixed finished composite green tea products, and taste testing is conducted based on the acidity and sweetness of the finished green tea products.

[0013] Furthermore, in step S1, the mass ratio of tea leaves to water is 1:14-20.

[0014] Furthermore, in step S2, the green juice is squeezed from apple-shaped green dates.

[0015] Furthermore, in step S3, the mass ratio of apple-shaped green dates to water is 1:10-13.

[0016] Furthermore, in step S4, whether the sampled green tea concentrate meets the concentrate content standard is determined based on the tea polyphenol content and water content of the green tea concentrate, as follows:

[0017]

[0018] Wherein, C1 indicates that the sampled green tea concentrate meets the standard coefficient of the concentrate content, a indicates the content of tea polyphenols, and m1 indicates the water content in the green tea concentrate.

[0019] Furthermore, in step S4, whether the sampled green juice meets the concentration content standard is determined based on the vitamin content and water content of the green juice, as follows:

[0020]

[0021] In the formula, C2 represents the standard coefficient of the sampled green juice in accordance with the green juice concentrated content, h represents the content of vitamins in the green juice, and m2 represents the water content in the green juice.

[0022] Furthermore, in step S6, the pH value of the acidity of the finished green tea ranges from 4.8 to 6.0. When the acidity of the green tea is less than 6.0, citric acid needs to be added in step S4. The sugar content of the finished green tea ranges from 6% to 14%. When the sugar content of the finished green tea is less than 6%, sugar needs to be added in step S4.

[0023] Beneficial effects:

[0024] 1. The present invention adds green juice squeezed from apple-shaped green dates as a raw material to green tea, which not only solves the problem of yellowing of green tea concentrate after mixing with water, but also supplements a large amount of vitamins, solving the problem of sour taste of green tea concentrate after mixing with water.

[0025] 2. The present invention performs sampling concentration inspection on green tea concentrate and green juice by sampling, so as to ensure that the taste deviation problem will not easily occur after the green tea concentrate and green juice are mixed in proportion. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a flow chart of the present invention. DETAILED DESCRIPTION

[0027] In order to make the technical solution of the present invention clearer, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0028] like Figure 1 As shown, according to one aspect of the present invention, a green juice composite green tea is provided, which is made of the following weight parts: 455-670 weight parts of green tea concentrate, 85-112 weight parts of green juice, 260-355 weight parts of water, 1.3-1.7 weight parts of antioxidants, and 0.9-1.5 weight parts of preservatives.

[0029] A green juice composite green tea and a preparation method thereof, comprising the following steps:

[0030] Step 1, preparation of green tea concentrate: rinse the green tea leaves lightly with hot water to remove impurities and odors, soak the tea leaves with hot water at 85℃-90℃ for 5-8 minutes, remove the leaf residue and heat the tea water at 80℃-90℃ until the amount of tea water is reduced to 1 / 4 to 1 / 3 of the original liquid volume; the mass ratio of tea leaves to water is 1:14-20.

[0031] Step 2, preparation of green juice: heat the green juice at a temperature of 80°C-85°C until it is concentrated to 1 / 3 of the volume of the original liquid; the green juice is squeezed from apple-shaped green dates, and the mass ratio of apple-shaped green dates to water is 1:10-13.

[0032] Step 3: Concentrate sampling and concentration test: Randomly sample green tea concentrate and green juice, and test the concentration of the sampled green tea concentrate and green juice;

[0033] Step 4: Mix the prepared green tea concentrate, green juice, and water in a ratio of 5:1:3, and add 0.16% by weight of an antioxidant and 0.11% by weight of a preservative;

[0034] Step 5: Pasteurization;

[0035] Step 6: Sampling and taste test of finished green tea: Randomly sample the mixed finished composite green tea and test the taste of the finished green tea according to its acidity and sweetness. The pH value of the acidity of the finished green tea ranges from 4.8 to 6.0. When the acidity of the green tea is less than 6.0, citric acid needs to be added in step 5. The sugar content of the finished green tea ranges from 6% to 14%. When the sugar content of the finished green tea is less than 6%, sugar needs to be added in step 5.

[0036] Example 1

[0037] The tea polyphenol content and water content of green tea concentrate are used to determine whether the sampled green tea concentrate meets the concentrate content standards, which are:

[0038]

[0039] Wherein, C1 indicates that the sampled green tea concentrate meets the standard coefficient of the concentrate content, a indicates the content of tea polyphenols, and m1 indicates the water content in the green tea concentrate.

[0040] The content and concentration of the sampled green tea concentrate X are tested. The content of tea polyphenols in the sampled green tea concentrate X is a=7.6%, and the water content in the green tea concentrate is m1=34%. Then:

[0041]

[0042] From the above calculation, it can be known that the standard coefficient of the concentrated content of the sampled green tea is C1=69.7%.

[0043] When the green tea concentrate content is lower than 70%, it is considered unqualified and the green tea concentrate X needs to be re-proportioned.

[0044] Example 2

[0045] According to the vitamin content and water content of the green juice, it is determined whether the sampled green juice meets the concentrated content standard, which are:

[0046]

[0047] In the formula, C2 represents the standard coefficient of the sampled green juice in accordance with the green juice concentrated content, h represents the content of vitamins in the green juice, and m2 represents the water content in the green juice.

[0048] The sampled green juice Y is tested for content concentration. The vitamin content in the sampled green juice Y is h=1.6% (the vitamins include the comprehensive content of vitamin A, vitamin B, vitamin C, vitamin K and vitamin E), and the water content in the green juice is m2=86%. Then:

[0049]

[0050] From the above calculation, it can be known that the standard coefficient of the sampled green juice content is C2 = 70.5%.

[0051] When the green juice concentrate content is lower than 70%, it is considered unqualified and there is no need to re-mix the green juice Y.

[0052] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A green juice compound green tea, characterized in that: The tea is prepared from the following ingredients in parts by weight: 455-670 parts by weight of green tea concentrate, 85-112 parts by weight of green juice, 260-355 parts by weight of water, 1.3-1.7 parts by weight of antioxidant, and 0.9-1.5 parts by weight of preservative.

2. The method for preparing a green juice composite green tea according to claim 1, characterized in that: The following steps are involved: S1. Preparation of green tea concentrate: rinse the green tea leaves with hot water to remove impurities and odors, soak the tea leaves with hot water at 85°C-90°C for 5-8 minutes, remove the leaf residue and heat the tea water at 80°C-90°C until the amount of the tea water is reduced to 1 / 4 to 1 / 3 of the original liquid volume; S2. Preparation of green juice: heating the green juice at 80°C-85°C until it is concentrated to 1 / 3 of the volume of the original solution; S3. Concentrate sampling and concentration test: Randomly sample green tea concentrate and green juice, and conduct concentration test on the sampled green tea concentrate and green juice; S4, mixing and seasoning: the prepared green tea concentrate, green juice, and water are mixed in a ratio of 5:1:3, and 0.16% by weight of an antioxidant and 0.11% by weight of a preservative are added; S5, pasteurization; S6. Sampling and taste testing of finished green tea products: Random sampling is conducted on the mixed finished composite green tea products, and taste testing is conducted based on the acidity and sweetness of the finished green tea products.

3. The method for preparing the green juice composite green tea according to claim 2, characterized in that: In step S1, the mass ratio of tea leaves to water is 1:14-20.

4. The method for preparing the green juice composite green tea according to claim 2, characterized in that: In step S2, the green juice is squeezed from apple-shaped green dates.

5. The method for preparing green juice composite green tea according to claim 4, characterized in that: In step S3, the mass ratio of the apple-shaped green dates to water is 1:10-13.

6. The method for preparing green juice composite green tea according to claim 2, characterized in that: In step S4, whether the sampled green tea concentrate meets the concentrate content standard is determined based on the tea polyphenol content and water content of the green tea concentrate, as follows: Wherein, C1 indicates that the sampled green tea concentrate meets the standard coefficient of the concentrate content, a indicates the content of tea polyphenols, and m1 indicates the water content in the green tea concentrate.

7. The method for preparing green juice composite green tea according to claim 2, characterized in that: In step S4, whether the sampled green juice meets the concentration content standard is determined based on the vitamin content and water content of the green juice, as follows: In the formula, C2 represents the standard coefficient of the sampled green juice in accordance with the green juice concentrated content, h represents the content of vitamins in the green juice, and m2 represents the water content in the green juice.

8. The method for preparing green juice composite green tea according to claim 2, characterized in that: In step S6, the pH value of the acidity of the finished green tea ranges from 4.8 to 6.

0. When the acidity of the green tea is less than 6.0, citric acid needs to be added in step S4. The sugar content of the finished green tea ranges from 6% to 14%. When the sugar content of the finished green tea is less than 6%, sugar needs to be added in step S4.

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