Preparation method of Pu'er tea black coffee

Abstract

The invention belongs to the technical field of edible drinks, and particularly relates to a Pu'er tea black coffee making method which comprises the following specific steps: selecting Pu'er tea leaves, putting the Pu'er tea leaves into a drying machine for drying, controlling the drying time to be 15-25 minutes, controlling the drying temperature to be 45-60 DEG C, and drying for 1-2 hours; according to the Pu'er tea coffee, Pu'er tea and coffee can be perfectly combined, the drinking taste is more unique, and lemon juice is added in the Pu'er tea powder preparation process, so that the scorched bitter taste of the Pu'er tea powder is reduced; in the preparation process of the coffee powder, grinding particles of the coffee powder are increased, the extraction time is shortened, the water temperature for extraction is controlled to be 95-98 DEG C, and silver skins outside the coffee beans are picked out in the baking process, so that the bitterness of the coffee powder is reduced, and the drinking taste is better after later mixing.

Description

Technical Field

[0001] The invention relates to the technical field of edible beverages, and in particular to a method for making Pu'er tea and black coffee. Background Art

[0002] The effects and functions of coffee include refreshing the mind, relieving fatigue, promoting metabolism and diuresis, etc. It also has a certain auxiliary weight loss effect. Caffeine can stimulate the cerebral cortex and central nervous system, improve concentration and work efficiency; at the same time, it dilates blood vessels, accelerates metabolism, and helps reduce muscle fatigue. In addition, coffee can also regulate fat metabolism, anti-oxidation and prevent gallstones.

[0003] Pu'er tea is produced by large-leafed tea trees unique to Yunnan. There are many ways to drink it. It can be drunk plain or mixed with other drinks. It has the effects of lowering blood lipids, losing weight, beautifying the skin, lowering blood pressure, strengthening teeth, and delaying aging.

[0004] Pu'er tea has a good effect on reducing the content of lipids and cholesterol. Pu'er tea produces new chemical substances through a unique fermentation process, including lipase, a fat-decomposing enzyme, which can decompose fat. Pu'er tea contains many physiologically active ingredients, which have bactericidal and disinfecting effects, so it can remove bad breath and protect teeth. During the processing of Pu'er tea, large molecular polysaccharides are converted into a large number of new soluble monosaccharides and oligosaccharides, and vitamin C increases exponentially. These substances play an important role in improving the function of the human immune system, and have the effects of health preservation and anti-aging. Pu'er tea can regulate metabolism, promote blood circulation, balance the body's functions, and have a beauty effect.

[0005] Currently, people drink coffee or Pu'er tea separately, and there is no method to effectively combine Pu'er tea and coffee to enhance the taste; and when drinking coffee and Pu'er tea separately, the bitterness is stronger. Currently, there is no method to effectively improve the bitterness of Pu'er tea and black coffee to enhance their mellowness when drinking.

[0006] For this reason, a method for making Pu'er tea black coffee is now proposed to solve the above-mentioned problems. Summary of the invention

[0007] The object of the present invention is to provide a method for making Pu'er tea black coffee to solve the problems raised in the above background technology.

[0008] To achieve the above object, the present invention provides the following technical solution: a method for making Pu'er tea black coffee, the specific steps of which are as follows:

[0009] Step 1: Select Pu'er tea leaves, put them into a dryer for drying, control the drying time to be 15min-25min, and the drying temperature to be 45℃-60℃. After drying, put the Pu'er tea leaves into a grinder for grinding, and control the grinding time to be 45min-55min. After grinding, obtain tea powder. Sieve the Pu'er tea powder through a screening machine to remove the part with large particle size. After screening, obtain powder. Place the powder in a container, add warm water at 30℃-45℃ according to the mass ratio, and stir. Add lemon juice to warm water, soak for 40-55 minutes to obtain soaking liquid, place the soaking liquid in an ultrasonic instrument for extraction, the extraction time is 1h-1.5h, filter through 3 layers of gauze after extraction to obtain filtrate, soak the clear paste and the filtrate in a ratio of 1.5-2:1, apply a pressure of 0.075MPa during the soaking process, and finally vacuum dry, the drying temperature is controlled at 80℃-85℃, the drying pressure is 0.05-0.06MPa, and grind to 180-200 mesh after drying to obtain Pu'er tea powder;

[0010] Step 2: Wash the raw coffee beans, soak them for 2-3 hours, and steam them at 100°C for 2-4 hours. Roast the steamed coffee beans together with licorice leaves for 30-40 minutes. After roasting, screen and remove the silver skin inside the coffee beans. Grind the coffee beans with a grinding device to grind them into powder with a particle size of 6-7 mm. Extract the powder with water at a water temperature of 95-98 degrees Celsius for 10-15 minutes to obtain an extract. Concentrate and spray-dry the extract to obtain coffee powder.

[0011] Step 3: Mix the Pu'er tea powder and coffee powder prepared in the above step in a ratio of 1:1, stir evenly to obtain Pu'er tea black coffee, use small packaging filter bags to pack it into small portions, and finally pack it into boxes.

[0012] Preferably, in step 1, the ratio of Pu'er tea powder to lemon juice is 10:1.

[0013] Preferably, the water temperature for soaking the green coffee beans in step 2 needs to be controlled at 50-60 degrees Celsius.

[0014] Preferably, in step 2, the mass ratio of licorice leaves to coffee beans is 0.3-0.4:10.

[0015] Preferably, in step 1, when adding warm water to the tea powder, the ratio of warm water to powder is controlled to be 5:1.

[0016] Preferably, the extraction frequency of the ultrasonic instrument in step 1 is 30-55KHz.

[0017] Preferably, in step three, the amount of Pu'er tea and black coffee powder contained in the small package filter bag is 15-20 grams, and each small package filter bag is equipped with a bag of white sugar, and the amount of white sugar is 2-3 grams.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] The invention can perfectly combine Pu'er tea and coffee, and the drinking taste is more unique. In the process of preparing Pu'er tea powder, lemon juice is added thereto, so as to reduce the burnt bitter taste of the Pu'er tea powder. In the process of preparing coffee powder, the grinding particles are increased, the extraction time is shortened, the extraction water temperature is controlled at 95-98 degrees Celsius, and the silver skin on the outside of the coffee beans is picked out during the roasting process, so as to reduce the bitter taste of the coffee powder, so that the drinking taste is better after the later mixing. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The figure is a flow chart of the preparation steps of the present invention. DETAILED DESCRIPTION

[0021] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] In the description of the present invention, it is necessary to understand that the terms "upper", "lower", "front", "back", "left", "right", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship are based on the orientation or position relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0023] Embodiment 1:

[0024] See also Figure 1 , the present invention provides a technical solution:

[0025] A method for making Pu'er tea black coffee, the specific steps of the method for making Pu'er tea black coffee are as follows:

[0026] Step 1: Select Pu'er tea leaves. Select the processed finished tea leaves and put them into the dryer for drying. Control the drying time to 15-25 minutes and the drying temperature to 45°C.

[0027] -60℃, after drying, put the Pu'er tea leaves into the grinder for grinding, the grinding time is controlled at 45min-55min, after grinding, fine tea powder is obtained, after grinding, it needs to be screened through a 200-mesh sieve, the fine Pu'er tea powder is screened through a screening machine, and the part with large particle size is removed, after screening, the powder is obtained, the powder is placed in a container, and warm water of 30℃-45℃ is added according to the mass specific gravity, and lemon juice is added to the warm water (adding lemon juice during the processing of tea powder can reduce the bitter taste, and the citric acid in the lemon juice can combine with the bitter components in the tea, thereby reducing the bitter feeling. Specific For example, citric acid can combine with caffeine in tea to further reduce the feeling of astringency), soak for 40-55 minutes to obtain an immersion solution, place the immersion solution in an ultrasonic instrument for extraction, the extraction time is 1h-1.5h, after the extraction is completed, it needs to be filtered through 3 layers of gauze to obtain a filtrate, soak the clear paste and the filtrate in a ratio of 1.5-2:1, apply a pressure of 0.075MPa during the soaking process, and finally vacuum dry, the drying temperature is controlled at 80℃-85℃, the drying pressure is 0.05-0.06MPa, and after drying, grind to 180-200 mesh to obtain Pu'er tea powder;

[0028] Step 2: Wash the raw coffee beans and soak them for 2-3 hours, and steam them at 100℃ for 2-4 hours. Roast the steamed coffee beans together with licorice leaves (the main function of adding licorice leaves during the steaming process of coffee beans is to increase the flavor of coffee and improve the taste of coffee. Licorice leaves can bring sweet, bitter, salty, sour and other flavors during the steaming process of coffee beans. These flavors can form a unique taste experience in coffee. The glycyrrhizin in licorice leaves is similar to artificial saccharin and can increase the sweetness of coffee, while the anethole in licorice brings a flavor similar to fennel and star anise, further enriching the aroma of coffee. In addition, licorice leaves are often used to blend various medicines in traditional Chinese medicine, and have the effects of invigorating qi and replenishing the middle, relieving acute pain, removing phlegm and relieving cough, and detoxifying. Although the main purpose of licorice in coffee is to increase the flavor, its blending effect also helps to balance the bitterness and other flavor components of coffee), the baking time is 30-40 minutes. After the baking is completed, the silver skin inside the coffee beans is screened (removing the silver skin can improve the storage of coffee beans Silver skin increases the oxidation rate of coffee beans, causing the beans to become dry and brittle, affecting the preservation quality. Removing silver skin can slow down the aging of beans and extend their storage time. In addition, silver skin also has a significant effect on the taste of coffee. Removing silver skin can make the taste of coffee more balanced and reduce the fragrance of coffee, while retaining silver skin may make the taste of coffee more fragrant and abnormal. This difference may be more suitable for the taste of high-end coffee players. Finally, silver skin may block water flow during grinding. The ground silver skin fragments may affect the control of water flow, resulting in longer or shorter brewing time, affecting the taste and extraction effect of coffee). Remove it, use a grinding device to grind the coffee beans into a powder with a particle size of 6-7 mm, extract the powder with water, control the water temperature at 95-98 degrees Celsius, and extract for 10-15 minutes to obtain an extract. The extract is concentrated and spray-dried to obtain coffee powder. The finer the coffee powder, the more conducive it is to extraction, but excessive extraction will lead to increased bitterness and astringency. Properly adjusting the grinding degree and avoiding using too fine coffee powder can reduce bitterness. The present application effectively controls the extraction time of coffee beans. Over-extraction is the main cause of coffee bitterness. Controlling the extraction time and avoiding too long extraction time can effectively reduce bitterness. Too high or too low water temperature will affect the flavor of coffee. The water temperature of the present application is controlled at 95-98 degrees Celsius.

[0029] Step 3: Mix the Pu'er tea powder and coffee powder prepared in the above steps in a ratio of 1:1, stir evenly to obtain Pu'er tea black coffee, use small packaging filter bags to pack small portions, and finally pack them into boxes. According to different people's taste requirements, you can add appropriate amount of white sugar when drinking.

[0030] In the step 1, the ratio of Pu'er tea powder to lemon juice is 10:1. Adding too little will not achieve the effect of removing bitterness, while adding too much will easily make the subsequent soaking too sour.

[0031] The water temperature for soaking the raw coffee beans in step 2 needs to be controlled at 50-60 degrees Celsius. If the temperature is too low, the coffee beans cannot be softened, and if the temperature is too high, the coffee beans are easily scalded.

[0032] In the step 2, the mass ratio of licorice leaves to coffee beans is 0.3-0.4:10.

[0033] In the step 1, when adding warm water to the tea powder, the ratio of warm water to powder is controlled to be 5:1.

[0034] The extraction frequency of the ultrasonic instrument in step 1 is 30-55KHz.

[0035] In the step 3, the amount of Pu'er tea and black coffee powder contained in the small package filter bag is 15-20 grams, and each small package filter bag is equipped with a bag of white sugar, and the amount of white sugar is 2-3 grams.

[0036] Embodiment 2:

[0037] The specific steps of the Pu'er tea black coffee making method are as follows:

[0038] Step 1: Select Pu'er tea leaves, put them into a dryer for drying, control the drying time to be 15 minutes, and the drying temperature to be 45°C. After drying, put the Pu'er tea leaves into a grinder for grinding, and control the grinding time to be 45 minutes. After grinding, obtain tea powder, screen the Pu'er tea powder through a screening machine, remove the part with large particle size, and obtain powder after screening. Place the powder in a container, add 30°C warm water according to mass specific gravity, add lemon juice to the warm water, soak for 40 minutes to obtain an immersion solution, place the immersion solution in an ultrasonic instrument for extraction, and the extraction time is 1 hour. After the extraction is completed, it needs to be filtered through 3 layers of gauze to obtain a filtrate, soak the clear paste and the filtrate at a ratio of 1.5:1, apply a pressure of 0.075MPa during the soaking process, and finally perform vacuum drying, the drying temperature is controlled to be 80°C, the drying pressure is 0.05MPa, and after drying, grind to 180 mesh to obtain Pu'er tea powder;

[0039] Step 2: Wash the raw coffee beans, soak them for 2 hours, and steam them at 100°C for 2 hours. Roast the steamed coffee beans together with licorice leaves for 30 minutes. After roasting, screen and remove the silver skin inside the coffee beans. Grind the coffee beans with a grinding device to grind them into powder with a particle size of 6 mm. Extract the powder with water at a water temperature of 95 degrees Celsius for 10 minutes to obtain an extract. Concentrate and spray-dry the extract to obtain coffee powder.

[0040] Step 3: Mix the Pu'er tea powder and coffee powder prepared in the above step in a ratio of 1:1, stir evenly to obtain Pu'er tea black coffee, use small packaging filter bags to pack small portions, and finally pack them into boxes;

[0041] Embodiment three:

[0042] The specific steps of the Pu'er tea black coffee making method are as follows:

[0043] Step 1: Select Pu'er tea leaves, put them into a dryer for drying, control the drying time to be 20 minutes, and control the drying temperature to be 52.5°C. After drying, put the Pu'er tea leaves into a grinder for grinding, and control the grinding time to be 50 minutes. After grinding, obtain tea powder, screen the Pu'er tea powder through a screening machine, remove the part with large particle size, and obtain powder after screening. Place the powder in a container, add warm water of 37.5°C according to the mass specific gravity, add lemon juice to the warm water, soak for 47.5 minutes to obtain an immersion solution, place the immersion solution in an ultrasonic instrument for extraction, and the extraction time is 1.25 hours. After the extraction is completed, it needs to be filtered through 3 layers of gauze to obtain a filtrate, soak the clear paste and the filtrate at a ratio of 1.75:1, apply a pressure of 0.075MPa during the soaking process, and finally perform vacuum drying, the drying temperature is controlled to be 82.5°C, the drying pressure is 0.055MPa, and after drying, grind to 190 mesh to obtain Pu'er tea powder;

[0044] Step 2: Wash the raw coffee beans, soak them for 2.5 hours, and steam them at 100°C for 3 hours. Roast the steamed coffee beans together with licorice leaves for 35 minutes. After roasting, screen and remove the silver skin inside the coffee beans. Grind the coffee beans using a grinding device to grind them into powder with a particle size of 6.5 mm. Extract the powder with water at a water temperature of 96.5 degrees Celsius for 12.5 minutes to obtain an extract. Concentrate and spray-dry the extract to obtain coffee powder.

[0045] Step 3: Mix the Pu'er tea powder and coffee powder prepared in the above step in a ratio of 1:1, stir evenly to obtain Pu'er tea black coffee, use small packaging filter bags to pack small portions, and finally pack them into boxes;

[0046] Embodiment 4:

[0047] The specific steps of the Pu'er tea black coffee making method are as follows:

[0048] Step 1: Select Pu'er tea leaves, put them into a dryer for drying, control the drying time to be 25 minutes, and control the drying temperature to be 60°C. After drying, put the Pu'er tea leaves into a grinder for grinding, and control the grinding time to be 55 minutes. After grinding, obtain tea powder, screen the Pu'er tea powder through a screening machine, remove the part with large particle size, and obtain powder after screening. Place the powder in a container, add 45°C warm water according to mass specific gravity, add lemon juice to the warm water, soak for 55 minutes to obtain an immersion solution, place the immersion solution in an ultrasonic instrument for extraction, and the extraction time is 1.5 hours. After the extraction is completed, it needs to be filtered through 3 layers of gauze to obtain a filtrate, soak the clear paste and the filtrate in a ratio of 2:1, apply a pressure of 0.075MPa during the soaking process, and finally perform vacuum drying, the drying temperature is controlled to be 85°C, the drying pressure is 0.06MPa, and after drying, grind to 200 mesh to obtain Pu'er tea powder;

[0049] Step 2: Wash the raw coffee beans and soak them for 3 hours, and steam them at 100°C for 4 hours. Roast the steamed coffee beans together with licorice leaves for 40 minutes. After the roasting, screen and remove the silver skin inside the coffee beans. Grind the coffee beans with a grinding device to grind them into powder with a particle size of 7 mm. Extract the powder with water at a water temperature of 98 degrees Celsius for 15 minutes to obtain an extract. Concentrate and spray-dry the extract to obtain coffee powder.

[0050] Step 3: Mix the Pu'er tea powder and coffee powder prepared in the above step in a ratio of 1:1, stir evenly to obtain Pu'er tea black coffee, use small packaging filter bags to pack it into small portions, and finally pack it into boxes.

[0051] When brewing, control the ratio of Pu'er tea coffee powder to water to 1:20-1:30, and use water temperature at 80-85 degrees Celsius. Use soft water, such as purified water, mineral water or filtered water. Even if you want to brew tea at 85 degrees Celsius, you need to boil the water to 100 degrees Celsius and then let it cool. High-quality water can improve the taste of tea.

[0052] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention; therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is limited by the attached claims rather than the above description. Therefore, it is intended to include all changes within the meaning and scope of the equivalent elements of the claims in the present invention, and any figure marks in the claims should not be regarded as limiting the claims involved.

[0053] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for making Pu'er tea black coffee, characterized in that: The specific steps of the Pu'er tea black coffee making method are as follows: Step 1: Select Pu'er tea leaves, put them into a dryer for drying, control the drying time to be 15min-25min, and the drying temperature to be 45℃-60℃. After drying, put the Pu'er tea leaves into a grinder for grinding, and control the grinding time to be 45min-55min. After grinding, obtain tea powder. Sieve the Pu'er tea powder through a screening machine to remove the part with large particle size. After screening, obtain powder. Place the powder in a container, add warm water at 30℃-45℃ according to the mass ratio, and stir. Add lemon juice to warm water, soak for 40-55 minutes to obtain soaking liquid, place the soaking liquid in an ultrasonic instrument for extraction, the extraction time is 1h-1.5h, filter through 3 layers of gauze after extraction to obtain filtrate, soak the clear paste and the filtrate in a ratio of 1.5-2:1, apply a pressure of 0.075MPa during the soaking process, and finally vacuum dry, the drying temperature is controlled at 80℃-85℃, the drying pressure is 0.05-0.06MPa, and grind to 180-200 mesh after drying to obtain Pu'er tea powder; Step 2: Wash the raw coffee beans, soak them for 2-3 hours, and steam them at 100°C for 2-4 hours. Roast the steamed coffee beans together with licorice leaves for 30-40 minutes. After roasting, screen and remove the silver skin inside the coffee beans. Grind the coffee beans with a grinding device to grind them into powder with a particle size of 6-7 mm. Extract the powder with water at a water temperature of 95-98 degrees Celsius for 10-15 minutes to obtain an extract. Concentrate and spray-dry the extract to obtain coffee powder. Step 3: Mix the Pu'er tea powder and coffee powder prepared in the above step in a ratio of 1:1, stir evenly to obtain Pu'er tea black coffee, use small packaging filter bags to pack it into small portions, and finally pack it into boxes.

2. The method for making Pu'er tea black coffee according to claim 1, characterized in that: In the step 1, the ratio of Pu'er tea powder to lemon juice is 10:

1.

3. The method for making Pu'er tea black coffee according to claim 1, characterized in that: The water temperature for soaking the green coffee beans in step 2 needs to be controlled at 50-60 degrees Celsius.

4. The method for making Pu'er tea black coffee according to claim 1, characterized in that: In the step 2, the mass ratio of licorice leaves to coffee beans is 0.3-0.4:

10.

5. The method for making Pu'er tea black coffee according to claim 1, characterized in that: In the step 1, when adding warm water to the tea powder, the ratio of warm water to powder is controlled to be 5:

1.

6. The method for making Pu'er tea black coffee according to claim 1, characterized in that: The extraction frequency of the ultrasonic instrument in step 1 is 30-55KHz.

7. The method for making Pu'er tea black coffee according to claim 1, characterized in that: In the step 3, the amount of Pu'er tea and black coffee powder contained in the small package filter bag is 15-20 grams, and each small package filter bag is equipped with a bag of white sugar, and the amount of white sugar is 2-3 grams.

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