Mixed beverage of Xinjiang Korla fragrant pear and tea leaves and preparation method thereof

Abstract

The present invention relates to the technical field of beverages, and in particular to a mixed beverage of Xinjiang Korla fragrant pear and tea leaves and a preparation method thereof. The present invention integrates traditional tea culture and modern people's demand for popular drinks to achieve innovation in formula and taste, pays more attention to the coordination of product taste and nutritional components, conducts in-depth research on health-preserving and healthy compound tea drinks, uses Korla's characteristic fruit-fragrant pear as a material, and this raw material is convenient, sufficient, and high-quality. It is combined with Xinjiang's well-known Luobu Ma tea, Hotan rose tea, Kunlun snow chrysanthemum, etc. for research and development, and finds the most suitable ratio of tea and pear, which can promote the innovative development of local agriculture.

Description

Technical Field

[0001] The invention relates to the technical field of beverages, in particular to a mixed beverage of Xinjiang Korla fragrant pear and tea leaves and a preparation method thereof. Background Art

[0002] Korla Pear belongs to the white pear system and is a pear species native to Bayinguoleng Mongol Autonomous Prefecture in southern Xinjiang, China. Its scientific name is Pyrus sinkiangensis yu, and its Uyghur name is Naximiti or Naxiputi. Korla Pear is famous for its long cultivation history (more than 1,300 years), unique flavor and high quality. It is one of the best local pear varieties in the region and even in the country. It is rich in nutrients such as fructose, malic acid, vitamins, minerals, etc. It has the effects of quenching thirst, promoting body fluid, clearing the heart and moistening the lungs, clearing away heat and detoxifying, and relieving coughs. It is deeply loved by consumers at home and abroad. Korla Pear has white flesh, delicate texture, few stone cells, crisp, sweet and juicy taste, slightly sour taste near the core, rich aroma, and excellent storage resistance. Even under simple storage conditions, it can remain fresh for several months until the following spring, which has won it wide market recognition.

[0003] Apocynum venetum, also known as red hemp, wild hemp, tea hemp, etc., is a perennial herb belonging to the genus Apocynum of the Apocynaceae family. It is mainly distributed in Xinjiang, Gansu, Qinghai and other places in northwest China, as well as some arid and semi-arid areas in western Inner Mongolia. Apocynum venetum not only has certain medicinal value, but is also an important industrial raw material. Its whole body is a treasure. In addition to being used as a raw material for textiles and papermaking, it can also be used to make tea, be used as medicine, and extract active ingredients to develop medicines. The roots, leaves and seeds of Apocynum venetum can all be used as medicine. Traditional Chinese medicine believes that it has the effects of calming the liver and calming wind, diuresis and lowering blood pressure. Modern research shows that Apocynum venetum contains a variety of bioactive ingredients, such as flavonoids, alkaloids, polysaccharides, etc. These ingredients have a good health care effect on the human body. Especially for patients with hypertension, Apocynum venetum tea can be used as one of the auxiliary treatment methods to help lower blood pressure.

[0004] Hotan rose, also known as Damascus rose (scientific name: Rosa damascena), is a famous ornamental flower and an important economic crop. It is native to the West Asia region and later introduced to the Hotan region of Xinjiang, China. After a long period of artificial cultivation and natural selection, a Hotan rose variety with unique quality has been formed. Hotan rose is famous for its elegant appearance, rich fragrance and wide range of uses. Hotan rose has the effects of promoting blood circulation and regulating menstruation, beautifying and nourishing the skin, etc., and is often used in traditional Chinese medicine formulas.

[0005] Kunlun snow chrysanthemum, scientific name Chrysanthemum morifolium var. tubergenii, is a variety of chrysanthemum native to the Kunlun Mountains in Xinjiang, China. This chrysanthemum is loved by people for its unique growth environment and extremely high medicinal value. Kunlun snow chrysanthemum usually grows in high mountain areas above 2,000 meters above sea level, where the climate is cold and the sunlight is sufficient, which makes snow chrysanthemum have special qualities different from ordinary chrysanthemums. It is a rare high-cold wild plant that can be used as both medicine and food. It contains a variety of effective active ingredients and has a wide range of pharmacological effects. It has significant effects in clearing away heat and detoxification, promoting blood circulation and removing blood stasis, anti-aging and anti-tumor, etc. It has unique medicinal value and broad development and application prospects.

[0006] There are many varieties of tea beverages in the prior art, but there are not many combinations based on pear juice and scented tea. Therefore, under the unique geographical advantages of Xinjiang, it has a good application prospect to develop a tea beverage of pear juice and scented tea with Xinjiang local specialties as the main raw materials. Summary of the invention

[0007] The first aspect of the present invention provides a mixed drink of Xinjiang Korla pear and tea, the preparation raw materials include: Korla pear juice, apocynum venetum tea base, sucrose and citric acid, the mass ratio of the Korla pear juice to the apocynum venetum tea base is (5-7): (3-5).

[0008] The second aspect of the present invention provides a mixed drink of Xinjiang Korla pear and tea, the preparation raw materials including: Korla pear juice, Hotan rose tea base, sucrose and citric acid, the mass ratio of the Korla pear juice to the Hotan rose tea base is (5-7): (3-5).

[0009] The third aspect of the present invention provides a mixed drink of Xinjiang Korla pear and tea, the preparation raw materials include: Korla pear juice, Kunlun snow chrysanthemum tea base, sucrose and citric acid, the mass ratio of the Korla pear juice and Kunlun snow chrysanthemum tea base is (0.5-2): (1-3).

[0010] As a preferred embodiment, the preparation method of the Korla fragrant pear juice is: wash the Korla fragrant pear, remove the stem and skin, cut into pieces, add water and use a juicer to squeeze the juice, filter, and the filtrate is the Korla fragrant pear juice.

[0011] As a preferred implementation, the mass ratio of the Korla fragrant pear to water is 1:(1-5).

[0012] As a preferred embodiment, the preparation method of the apocynum venetum tea base is: adding boiling water to the apocynum venetum, microwave extraction, filtering, and the filtrate is the apocynum venetum tea base.

[0013] Furthermore, the dogbun tea is first immersed in an appropriate amount of boiling water, and the tea juice is discarded after 15 minutes, and the tea leaves are continuously added with boiling water and microwaved for extraction. This can effectively reduce the bitter taste of the tea leaves and make the tea juice clearer and transparent, maintaining a light yellow-green color.

[0014] Furthermore, the preparation method of the apocynum venetum tea base is as follows: adding boiling water to the apocynum venetum (the mass ratio of the two is 1: (50-150)), microwave extraction, filtering, and the filtrate is the apocynum venetum tea base.

[0015] As a preferred embodiment, the preparation method of Hotan rose tea base is: adding boiling water to Hotan roses, microwave extraction, filtering, and the filtrate is the Hotan rose tea base.

[0016] Furthermore, the Hetian rose tea is first immersed in an appropriate amount of boiling water, and the tea juice is discarded after 15 minutes, and the tea leaves are continuously added with boiling water and microwaved for extraction. This can effectively reduce the bitter taste of the tea leaves and make the tea juice clearer and more transparent.

[0017] Furthermore, the preparation method of the Hotan rose tea base is: adding boiling water to the Hotan rose (the mass ratio of the two is 1: (50-150)), microwave extraction, filtering, and the filtrate is the Hotan rose tea base.

[0018] As a preferred embodiment, the preparation method of Kunlun snow chrysanthemum tea base is: adding boiling water to Kunlun snow chrysanthemum, microwave extraction, filtering, and the filtrate is Kunlun snow chrysanthemum tea base.

[0019] Furthermore, Kunlun snow chrysanthemum tea is first soaked in an appropriate amount of boiling water, and the tea juice is discarded after 15 minutes, and the tea leaves are continued to be added with boiling water and microwaved. This can effectively reduce the bitter taste of the tea leaves and make the tea juice clearer and more transparent.

[0020] Furthermore, the preparation method of Kunlun snow chrysanthemum tea base is: adding boiling water to Kunlun snow chrysanthemum (the mass ratio of the two is 1: (50-150)), microwave extraction, filtering, and the filtrate is Kunlun snow chrysanthemum tea base.

[0021] As a preferred embodiment, the microwave extraction time is 120-180s.

[0022] The fourth aspect of the present invention provides a method for preparing the mixed beverage of Xinjiang Korla fragrant pear and tea, comprising: mixing the raw materials and then sterilizing them to obtain the mixed beverage.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. Unique flavor combination: The mass ratio of Korla pear juice to Lophatherum gracile tea is 6:4. This ratio can not only retain the sweet fruity aroma of Korla pear, but also integrate the unique aroma of Lophatherum gracile tea, forming a unique flavor combination and improving the overall taste of the drink.

[0025] 2. Health benefits: Apocynum venetum tea is rich in a variety of natural ingredients that are beneficial to the human body, such as flavonoids and polyphenols, and has multiple effects such as lowering blood pressure, lowering blood lipids, and anti-oxidation. Combined with vitamin C and other nutrients in Korla pear, this tea is not only delicious, but also has certain health benefits.

[0026] 3. The preparation method of the present invention is simple and easy to implement. The tea leaves are first pretreated with boiling water to remove surface impurities, then microwave extraction is performed, and finally the tea residue is filtered. The whole process is simple to operate and easy to control, and is suitable for large-scale production and home-made.

[0027] 4. The present invention integrates traditional tea culture and modern people's demand for popular drinks to achieve innovation in formula and taste, pays more attention to the coordination of product taste and nutritional ingredients, conducts in-depth research on health-preserving compound tea drinks, and uses Korla's specialty fruit - fragrant pear as a material. This raw material is convenient, sufficient and high-quality. It is combined with Xinjiang's well-known Luobu Ma Tea, Hotan Rose Tea, Kunlun Snow Chrysanthemum, etc. to find the most suitable ratio of tea and pear, which can promote the innovative development of local agriculture. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0029] Basic Example 1

[0030] The present embodiment provides a method for preparing Korla fragrant pear juice, which comprises washing the Korla fragrant pear, removing the stem and skin, cutting the Korla fragrant pear into pieces, adding water, squeezing the juice with a juicer, filtering, and obtaining the filtrate as the Korla fragrant pear juice.

[0031] The mass ratio of the Korla fragrant pear to water is 1:3.

[0032] Example 1

[0033] The present embodiment provides a mixed drink of Xinjiang Korla fragrant pear and tea, and the preparation raw materials include: Korla fragrant pear juice, apocynum venetum tea base, sucrose and citric acid, the mass ratio of the Korla fragrant pear juice and the apocynum venetum tea base is 6:4, the added amount of sucrose is 7.5% of the total mass of the Korla fragrant pear juice and the apocynum venetum tea base, and the added amount of citric acid is 0.05% of the total mass of the Korla fragrant pear juice and the apocynum venetum tea base.

[0034] The preparation method of the Luobu Ma tea base is as follows: first add an appropriate amount of boiling water to immerse the Luobu Ma tea, discard the tea juice after 15 minutes, continue to add boiling water to the tea leaves (the mass ratio of the two is 1:100), microwave extraction for 120 seconds, filter, and the filtrate is the Luobu Ma tea base.

[0035] Example 2

[0036] The present embodiment provides a mixed drink of Xinjiang Korla fragrant pear and tea, and the preparation raw materials include: Korla fragrant pear juice, Hotan rose tea base, sucrose and citric acid, the mass ratio of the Korla fragrant pear juice and the Hotan rose tea base is 6:4, the added amount of sucrose is 3% of the total mass of the Korla fragrant pear juice and the Hotan rose tea base, and the added amount of citric acid is 0.05% of the total mass of the Korla fragrant pear juice and the Hotan rose tea base.

[0037] The preparation method of Hotan rose tea base is as follows: first add an appropriate amount of boiling water to immerse the Hotan rose tea, discard the tea juice after 15 minutes, continue to add boiling water to the tea leaves (the mass ratio of the two is 1:100), microwave extract for 150 seconds, filter, and the filtrate is the Hotan rose tea base.

[0038] Example 3

[0039] The present embodiment provides a mixed drink of Xinjiang Korla fragrant pear and tea, and the preparation raw materials include: Korla fragrant pear juice, Kunlun snow chrysanthemum tea base, sucrose and citric acid, the mass ratio of the Korla fragrant pear juice and the Kunlun snow chrysanthemum tea base is 1:2, the added amount of sucrose is 1% of the total mass of the Korla fragrant pear juice and the Kunlun snow chrysanthemum tea base, and the added amount of citric acid is 0.02% of the total mass of the Korla fragrant pear juice and the Kunlun snow chrysanthemum tea base.

[0040] The preparation method of Kunlun snow chrysanthemum tea base is as follows: first add an appropriate amount of boiling water to immerse the Kunlun snow chrysanthemum tea, discard the tea juice after 15 minutes, continue to add boiling water to the tea leaves (the mass ratio of the two is 1:150), microwave extract for 120 seconds, filter, and the filtrate is the Kunlun snow chrysanthemum tea base.

[0041] Comparative Example 1

[0042] The specific implementation method of this comparative example is the same as that of Example 1, except that the preparation method of the Apocynum venetum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Apocynum venetum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:50), microwave extraction is performed for 120 seconds, and the filtrate is the Apocynum venetum tea base.

[0043] Comparative Example 2

[0044] The specific implementation method of this comparative example is the same as that of Example 1, except that the preparation method of the Apocynum venetum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Apocynum venetum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:150), microwave extraction is performed for 120 seconds, and the filtrate is the Apocynum venetum tea base.

[0045] Comparative Example 3

[0046] The specific implementation method of this comparative example is the same as that of Example 1, except that the preparation method of the Apocynum venetum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Apocynum venetum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:50), microwave extraction is performed for 150 seconds, and the filtrate is the Apocynum venetum tea base.

[0047] Comparative Example 4

[0048] The specific implementation method of this comparative example is the same as that of Example 1, except that the preparation method of the Apocynum venetum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Apocynum venetum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:100), microwave extraction is performed for 150 seconds, and the filtrate is the Apocynum venetum tea base.

[0049] Comparative Example 5

[0050] The specific implementation method of this comparative example is the same as that of Example 1, except that the preparation method of the Apocynum venetum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Apocynum venetum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:150), microwave extraction is performed for 150 seconds, and the filtrate is the Apocynum venetum tea base.

[0051] Comparative Example 6

[0052] The specific implementation method of this comparative example is the same as that of Example 1, except that the preparation method of the Apocynum venetum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Apocynum venetum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:50), microwave extraction is performed for 180 seconds, and the filtrate is the Apocynum venetum tea base.

[0053] Comparative Example 7

[0054] The specific implementation method of this comparative example is the same as that of Example 1, except that the preparation method of the Apocynum venetum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Apocynum venetum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:100), microwave extraction is performed for 180 seconds, and the filtrate is the Apocynum venetum tea base.

[0055] Comparative Example 8

[0056] The specific implementation method of this comparative example is the same as that of Example 1, except that the preparation method of the Apocynum venetum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Apocynum venetum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:150), microwave extraction is performed for 180 seconds, and the filtrate is the Apocynum venetum tea base.

[0057] Comparative Example 9

[0058] The specific implementation manner of this comparative example is the same as that of Example 1, except that the mass ratio of the Korla fragrant pear juice to the Apocynum venetum tea base is 7:3.

[0059] Comparative Example 10

[0060] The specific implementation manner of this comparative example is the same as that of Example 1, except that the mass ratio of the Korla fragrant pear juice to the Apocynum venetum tea base is 5:5.

[0061] Comparative Example 11

[0062] The specific implementation manner of this comparative example is the same as that of Example 1, except that the mass ratio of the Korla fragrant pear juice to the Apocynum venetum tea base is 4:6.

[0063] Comparative Example 12

[0064] The specific implementation manner of this comparative example is the same as that of Example 1, except that the mass ratio of the Korla fragrant pear juice to the Apocynum venetum tea base is 3:7.

[0065] Comparative Example 13

[0066] The specific implementation manner of this comparative example is the same as that of Example 1, except that the mass ratio of the Korla fragrant pear juice to the Apocynum venetum tea base is 2:8.

[0067] Comparative Example 14

[0068] The specific implementation method of this comparative example is the same as that of Example 2, except that the preparation method of Hotan rose tea base is as follows: first add an appropriate amount of boiling water to immerse the Hotan rose tea, discard the tea juice after 15 minutes, continue to add boiling water to the tea leaves (the mass ratio of the two is 1:50), microwave extract for 120 seconds, filter, and the filtrate is the Hotan rose tea base.

[0069] Comparative Example 15

[0070] The specific implementation method of this comparative example is the same as that of Example 2, except that the preparation method of Hotan rose tea base is as follows: first add an appropriate amount of boiling water to immerse the Hotan rose tea, discard the tea juice after 15 minutes, continue to add boiling water to the tea leaves (the mass ratio of the two is 1:100), microwave extract for 120 seconds, filter, and the filtrate is the Hotan rose tea base.

[0071] Comparative Example 16

[0072] The specific implementation method of this comparative example is the same as that of Example 2, except that the preparation method of Hotan rose tea base is as follows: first add an appropriate amount of boiling water to immerse the Hotan rose tea, discard the tea juice after 15 minutes, continue to add boiling water to the tea leaves (the mass ratio of the two is 1:150), microwave extract for 120 seconds, filter, and the filtrate is the Hotan rose tea base.

[0073] Comparative Example 17

[0074] The specific implementation method of this comparative example is the same as that of Example 2, except that the preparation method of Hotan rose tea base is as follows: first add an appropriate amount of boiling water to immerse the Hotan rose tea, discard the tea juice after 15 minutes, continue to add boiling water to the tea leaves (the mass ratio of the two is 1:50), microwave extract for 150 seconds, filter, and the filtrate is the Hotan rose tea base.

[0075] Comparative Example 18

[0076] The specific implementation method of this comparative example is the same as that of Example 2, except that the preparation method of Hotan rose tea base is as follows: first add an appropriate amount of boiling water to immerse the Hotan rose tea, discard the tea juice after 15 minutes, continue to add boiling water to the tea leaves (the mass ratio of the two is 1:150), microwave extract for 150 seconds, filter, and the filtrate is the Hotan rose tea base.

[0077] Comparative Example 19

[0078] The specific implementation method of this comparative example is the same as that of Example 2, except that the preparation method of Hotan rose tea base is as follows: first add an appropriate amount of boiling water to immerse the Hotan rose tea, discard the tea juice after 15 minutes, continue to add boiling water to the tea leaves (the mass ratio of the two is 1:50), microwave extract for 180 seconds, filter, and the filtrate is the Hotan rose tea base.

[0079] Comparative Example 20

[0080] The specific implementation method of this comparative example is the same as that of Example 2, except that the preparation method of Hotan rose tea base is as follows: first add an appropriate amount of boiling water to immerse the Hotan rose tea, discard the tea juice after 15 minutes, continue to add boiling water to the tea leaves (the mass ratio of the two is 1:100), microwave extract for 180 seconds, filter, and the filtrate is the Hotan rose tea base.

[0081] Comparative Example 21

[0082] The specific implementation method of this comparative example is the same as that of Example 2, except that the preparation method of Hotan rose tea base is as follows: first add an appropriate amount of boiling water to immerse the Hotan rose tea, discard the tea juice after 15 minutes, continue to add boiling water to the tea leaves (the mass ratio of the two is 1:150), microwave extract for 180 seconds, filter, and the filtrate is the Hotan rose tea base.

[0083] Comparative Example 22

[0084] The specific implementation method of this comparative example is the same as that of Example 2, except that the mass ratio of the Korla pear juice to the Hotan rose tea base is 7:3.

[0085] Comparative Example 23

[0086] The specific implementation method of this comparative example is the same as that of Example 2, except that the mass ratio of the Korla pear juice to the Hotan rose tea base is 5:5.

[0087] Comparative Example 24

[0088] The specific implementation method of this comparative example is the same as that of Example 2, except that the mass ratio of the Korla fragrant pear juice to the Hotan rose tea base is 4:6.

[0089] Comparative Example 25

[0090] The specific implementation method of this comparative example is the same as that of Example 2, except that the mass ratio of the Korla fragrant pear juice to the Hotan rose tea base is 3:7.

[0091] Comparative Example 26

[0092] The specific implementation method of this comparative example is the same as that of Example 2, except that the mass ratio of the Korla fragrant pear juice to the Hotan rose tea base is 2:8.

[0093] Comparative Example 27

[0094] The specific implementation method of this comparative example is the same as that of Example 3, except that the preparation method of Kunlun snow chrysanthemum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Kunlun snow chrysanthemum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:50), microwave extraction is performed for 120 seconds, and the filtrate is filtered. The filtrate is the Kunlun snow chrysanthemum tea base.

[0095] Comparative Example 28

[0096] The specific implementation method of this comparative example is the same as that of Example 3, except that the preparation method of Kunlun snow chrysanthemum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Kunlun snow chrysanthemum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:100), microwave extraction is performed for 120 seconds, and the filtrate is filtered. The filtrate is the Kunlun snow chrysanthemum tea base.

[0097] Comparative Example 29

[0098] The specific implementation method of this comparative example is the same as that of Example 3, except that the preparation method of Kunlun snow chrysanthemum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Kunlun snow chrysanthemum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:50), microwave extraction is performed for 150 seconds, and the filtrate is the Kunlun snow chrysanthemum tea base.

[0099] Comparative Example 30

[0100] The specific implementation method of this comparative example is the same as that of Example 3, except that the preparation method of Kunlun snow chrysanthemum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Kunlun snow chrysanthemum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:100), microwave extraction is performed for 150 seconds, and the filtrate is the Kunlun snow chrysanthemum tea base.

[0101] Comparative Example 31

[0102] The specific implementation method of this comparative example is the same as that of Example 3, except that the preparation method of Kunlun snow chrysanthemum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Kunlun snow chrysanthemum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:150), microwave extraction is performed for 150 seconds, and the filtrate is the Kunlun snow chrysanthemum tea base.

[0103] Comparative Example 32

[0104] The specific implementation method of this comparative example is the same as that of Example 3, except that the preparation method of Kunlun snow chrysanthemum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Kunlun snow chrysanthemum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:50), microwave extraction is performed for 180 seconds, and the filtrate is filtered. The filtrate is the Kunlun snow chrysanthemum tea base.

[0105] Comparative Example 33

[0106] The specific implementation method of this comparative example is the same as that of Example 3, except that the preparation method of Kunlun snow chrysanthemum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Kunlun snow chrysanthemum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:100), microwave extraction is performed for 180 seconds, and the filtrate is filtered. The filtrate is the Kunlun snow chrysanthemum tea base.

[0107] Comparative Example 34

[0108] The specific implementation method of this comparative example is the same as that of Example 3, except that the preparation method of Kunlun snow chrysanthemum tea base is as follows: an appropriate amount of boiling water is first added to immerse the Kunlun snow chrysanthemum tea, the tea juice is discarded after 15 minutes, boiling water is continued to be added to the tea leaves (the mass ratio of the two is 1:150), microwave extraction is performed for 180 seconds, and the filtrate is filtered. The filtrate is the Kunlun snow chrysanthemum tea base.

[0109] Comparative Example 35

[0110] The specific implementation method of this comparative example is the same as that of Example 3, except that the mass ratio of the Korla fragrant pear juice to the Kunlun snow chrysanthemum tea base is 1:1.

[0111] Comparative Example 36

[0112] The specific implementation method of this comparative example is the same as that of Example 3, except that the mass ratio of the Korla fragrant pear juice to the Kunlun snow chrysanthemum tea base is 2:1.

[0113] Comparative Example 37

[0114] The specific implementation method of this comparative example is the same as that of Example 3, except that the mass ratio of the Korla fragrant pear juice to the Kunlun snow chrysanthemum tea base is 3:1.

[0115] Comparative Example 38

[0116] The specific implementation method of this comparative example is the same as that of Example 3, except that the mass ratio of the Korla fragrant pear juice to the Kunlun snow chrysanthemum tea base is 1:3.

[0117] Performance Testing

[0118] The performance evaluation results of Example 1 and Comparative Examples 1-13 are shown in Table 1-2.

[0119] Table 1

[0120]

[0121] Table 2

[0122]

[0123] The performance evaluation results of Example 2 and Comparative Examples 14-26 are shown in Table 3-4.

[0124] Table 3

[0125]

[0126] Table 4

[0127]

[0128] The performance evaluation results of Example 3 and Comparative Examples 27-38 are shown in Tables 5-6.

[0129] Table 5

[0130]

[0131] Table 6

[0132]

[0133] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A mixed drink of Xinjiang Korla fragrant pear and tea, characterized in that: The preparation raw materials include: Korla fragrant pear juice, apocynum venetum tea base, sucrose and citric acid, and the mass ratio of the Korla fragrant pear juice to the apocynum venetum tea base is (5-7): (3-5).

2. A mixed drink of Xinjiang Korla fragrant pear and tea, characterized in that: The preparation raw materials include: Korla fragrant pear juice, Hotan rose tea base, sucrose and citric acid, and the mass ratio of the Korla fragrant pear juice and Hotan rose tea base is (5-7): (3-5).

3. A mixed drink of Xinjiang Korla pear and tea, characterized in that: The preparation raw materials include: Korla fragrant pear juice, Kunlun snow chrysanthemum tea base, sucrose and citric acid, and the mass ratio of the Korla fragrant pear juice and the Kunlun snow chrysanthemum tea base is (0.5-2): (1-3).

4. The mixed drink of Xinjiang Korla fragrant pear and tea according to any one of claims 1 to 3, characterized in that: The preparation method of the Korla fragrant pear juice comprises the following steps: washing the Korla fragrant pear, removing the stem and skin, cutting the Korla fragrant pear into pieces, adding water, squeezing the juice with a juicer, filtering, and obtaining the filtrate as the Korla fragrant pear juice.

5. The mixed drink of Xinjiang Korla fragrant pear and tea according to claim 4, characterized in that: The mass ratio of the Korla fragrant pear to water is 1:(1-5).

6. The mixed drink of Xinjiang Korla fragrant pear and tea according to claim 1, characterized in that: The preparation method of the apocynum venetum tea base comprises the following steps: adding boiling water to the apocynum venetum, performing microwave extraction, filtering, and obtaining the filtrate as the apocynum venetum tea base.

7. The mixed drink of Xinjiang Korla fragrant pear and tea according to claim 2, characterized in that: The preparation method of the Hotan rose tea base is as follows: adding boiling water to the Hotan rose, performing microwave extraction, filtering, and obtaining the filtrate as the Hotan rose tea base.

8. The mixed drink of Xinjiang Korla fragrant pear and tea according to claim 3, characterized in that: The preparation method of Kunlun snow chrysanthemum tea base is as follows: adding boiling water to Kunlun snow chrysanthemum, performing microwave extraction, filtering, and obtaining the filtrate as Kunlun snow chrysanthemum tea base.

9. The mixed drink of Xinjiang Korla pear and tea according to claims 5-8, characterized in that: The microwave extraction time is 120-180s.

10. A method for preparing a mixed drink of Xinjiang Korla fragrant pear and tea according to any one of claims 1 to 3, characterized in that: include: The prepared raw materials are mixed and sterilized to obtain the product.

Images