CN103125641A - Processing technique of red bayberry black tea composite beverage - Google Patents
Processing technique of red bayberry black tea composite beverage Download PDFInfo
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- CN103125641A CN103125641A CN2013101016854A CN201310101685A CN103125641A CN 103125641 A CN103125641 A CN 103125641A CN 2013101016854 A CN2013101016854 A CN 2013101016854A CN 201310101685 A CN201310101685 A CN 201310101685A CN 103125641 A CN103125641 A CN 103125641A
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- red bayberry
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Abstract
The invention discloses a processing technique of red bayberry black tea composite beverage. The processing technique comprises the following steps of: (A), digestion of tea juice; (B), preparation of red bayberry juice; (C), mixing; (D), homogenizing; and (E), filling, sterilization and packaging. In the step of filling, sterilization and packaging, the red bayberry black tea composite beverage is degassed, sterilized and filled, and sterilized by a sterilizing machine; and finally, the red bayberry black tea is packaged to be a finished product. According to the method, a proper amount of red bayberry juice is added into the tea juice, so that the flavor of tea beverage is improved, and the nutrition is increased; and in addition, the taste of the red bayberry black tea composite beverage more attracts consumers; and for the red bayberry black tea composite beverage, the advantages of tea drinks and fruit and vegetable juice are combined.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of processing technology of red bayberry black tea composite beverage.
Background technology
Black tea is international traditional drink, in recent years, and take black tea as primary raw material, the tea beverage that processes through the various solable matters that extract in tealeaves is fashionable both at home and abroad, and in the U.S., tea beverage has reached and has been only second to laughable status, Taiwan Province in China, tea beverage has surpassed soda.Beverage market at home, tea beverage have become unique new type health healthy beverage that can contend with soda.
Red bayberry is the south China a kind of aboundresources in area and the higher fruit of nutritive value, except sugary, also is rich in trace element and a large amount of vitamins such as zinc of needed by human.
The drink that the drink of existing market does not also combine black tea and red bayberry, this is a blank on market.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of processing technology of red bayberry black tea composite beverage, add appropriate cranberry juice in tea juice, both improved the local flavor of tea beverage, strengthened again nutrition, in addition, more attract the consumer on taste, the be through with advantage of tea beverage and Juice two large drinks of cranberry juice black tea composite beverage.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of processing technology of red bayberry black tea composite beverage is provided, and the step of described processing technology is as follows:
A), tea juice lixiviate:
Lixiviate water quality: barreled springwater;
Extraction temperature: 90 ℃;
Extraction time: 20min;
Leach extraction method: with being heated to the springwater submergence tealeaves of 90 ℃ on a small quantity, discarding tea juice after 3min, then add appropriate springwater lixiviate, add again a certain amount of flooding after filtration, merge 2 filtered fluids stand-by.
B), the preparation of cranberry juice:
Red bayberry and the springwater cleaning, drain are fed intake according to the 1:5 ratio, and heating is boiled, and heats while stirring, and solid content is leached;
With well-done material filtered through gauze, obtain first juice, this liquid is put into jacketed pan standby;
Then filter residue and water are fed intake according to the 1:1 ratio, after fully stirring, use filter-cloth filtering, the second juice mixing that obtains is cranberry juice;
C), allotment:
The mixing of materials of 74.75% cranberry juice, tea juice 25%, vitamin C 0.10%, compound stabilizer 0.15% is even, adjust soluble solid content to 12%, PH:4.30;
D), homogeneous:
Material after allotment enters homogenizer and carries out homogeneous, then carries out degassed;
E), can, sterilization, packing: the degassed rear sterilization of red bayberry black tea composite beverage, can, then enter the sterilization machine sterilization, last, be packaged into finished product.
Preferably, in described step B) the preparation Raw soluble solid of cranberry juice reaches 5.0% can be off the pot when above, and in order to ensure the quality of products, available hand-held saccharometer is monitored.
Preferably, described step D) in during homogeneous 1 road pressure be 20Mpa, 2 road pressure are 25Mpa, then carry out degassedly, degassed pressure is generally 0.05Mpa.
Preferably, described step e) in red bayberry black tea composite beverage degassed after immediately with 135 ℃ of sterilization 30S, temperature is 95 ℃ of left and right cans, then enters sterilization machine with 100 ℃ of sterilization 30min, and is last, is packaged into finished product.
The invention has the beneficial effects as follows: the processing technology of red bayberry black tea composite beverage of the present invention, owing to adding appropriate cranberry juice in tea juice, both improved the local flavor of tea beverage, strengthened again nutrition, in addition, more attract the consumer on taste, the be through with advantage of tea beverage and Juice two large drinks of cranberry juice black tea composite beverage has huge market potential.
The specific embodiment
The below is described in detail preferred embodiment of the present invention, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention is made more explicit defining.
The embodiment of the present invention comprises:
A), tea juice lixiviate:
Lixiviate water quality: barreled springwater;
Extraction temperature: 90 ℃;
Extraction time: 20min;
Leach extraction method: with being heated to the springwater submergence tealeaves of 90 ℃ on a small quantity, discarding tea juice after 3min, then add appropriate springwater lixiviate, this soaks the tea method and adopts the method that discards first tea, can effectively alleviate like this bitter taste of tealeaves.But can lose like this active ingredient of part tealeaves, the tea juice soluble solid content of leaching is less than 1%.This experimental result shows, adopts 2 times extraction, namely first uses a small amount of flooding, adds a certain amount of flooding after filtration again, merges 2 filtered fluids stand-by.
B), the preparation of cranberry juice:
Red bayberry and the springwater cleaning, drain are fed intake according to the 1:5 ratio, and heating is boiled, and heats while stirring, and solid content is leached.When the raw material soluble solid reaches 5.0% can be off the pot when above, in order to ensure the quality of products, available hand-held saccharometer is monitored.
With well-done material filtered through gauze, obtain first juice, this liquid is put into jacketed pan standby.
Then filter residue and water are fed intake according to the 1:1 ratio, after fully stirring, use filter-cloth filtering, the second juice mixing that obtains is cranberry juice.
C), allotment:
Formula is: 74.75% cranberry juice, tea juice 25%, vitamin C 0.10%, compound stabilizer 0.15%
Above-mentioned mixing of materials is even, adjust soluble solid content to 12%, PH:4.30.
D), homogeneous:
Material after allotment enters homogenizer and carries out homogeneous.
Homogeneous 1 road pressure is 20Mpa, and 2 road pressure are 25Mpa, then carries out degassedly, and degassed pressure is generally 0.05Mpa
E), can, sterilization, packing: after red bayberry black tea composite beverage is degassed, immediately with 135 ℃ of sterilization 30S, temperature is 95 ℃ of left and right cans, then enters sterilization machine with 100 ℃ of sterilization 30min, and is last, is packaged into finished product.
The processing technology of red bayberry black tea composite beverage of the present invention, owing to adding appropriate cranberry juice in tea juice, both improved the local flavor of tea beverage, strengthened again nutrition, in addition, more attract the consumer on taste, the be through with advantage of tea beverage and Juice two large drinks of cranberry juice black tea composite beverage has huge market potential.
The above is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or equivalent flow process conversion that utilizes description of the present invention to do; or directly or indirectly be used in other relevant technical fields, all in like manner be included in scope of patent protection of the present invention.
Claims (4)
1. the processing technology of a red bayberry black tea composite beverage, it is characterized in that: the step of described processing technology is as follows:
A), tea juice lixiviate:
Lixiviate water quality: barreled springwater;
Extraction temperature: 90 ℃;
Extraction time: 20min;
Leach extraction method: with being heated to the springwater submergence tealeaves of 90 ℃ on a small quantity, discarding tea juice after 3min, then add appropriate springwater lixiviate, add again a certain amount of flooding after filtration, merge 2 filtered fluids stand-by.
B), the preparation of cranberry juice:
Red bayberry and the springwater cleaning, drain are fed intake according to the 1:5 ratio, and heating is boiled, and heats while stirring, and solid content is leached;
With well-done material filtered through gauze, obtain first juice, this liquid is put into jacketed pan standby;
Then filter residue and water are fed intake according to the 1:1 ratio, after fully stirring, use filter-cloth filtering, the second juice mixing that obtains is cranberry juice;
C), allotment:
The mixing of materials of 74.75% cranberry juice, tea juice 25%, vitamin C 0.10%, compound stabilizer 0.15% is even, adjust soluble solid content to 12%, PH:4.30;
D), homogeneous:
Material after allotment enters homogenizer and carries out homogeneous, then carries out degassed;
E), can, sterilization, packing: the degassed rear sterilization of red bayberry black tea composite beverage, can, then enter the sterilization machine sterilization, last, be packaged into finished product.
2. the processing technology of red bayberry black tea composite beverage according to claim 1, it is characterized in that: in described step B) the preparation Raw soluble solid of cranberry juice reaches 5.0% can be off the pot when above, in order to ensure the quality of products, available hand-held saccharometer is monitored.
3. the processing technology of red bayberry black tea composite beverage according to claim 1 is characterized in that: described step D) during homogeneous 1 road pressure be 20Mpa, 2 road pressure are 25Mpa, then carry out degassedly, degassed pressure is generally 0.05Mpa.
4. the processing technology of red bayberry black tea composite beverage according to claim 1, it is characterized in that: described step e) red bayberry black tea composite beverage degassed after immediately with 135 ℃ of sterilization 30S, temperature is 95 ℃ of left and right cans, then enters sterilization machine with 100 ℃ of sterilization 30min, at last, be packaged into finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101016854A CN103125641A (en) | 2013-03-27 | 2013-03-27 | Processing technique of red bayberry black tea composite beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101016854A CN103125641A (en) | 2013-03-27 | 2013-03-27 | Processing technique of red bayberry black tea composite beverage |
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| CN103125641A true CN103125641A (en) | 2013-06-05 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767352A (en) * | 2016-01-22 | 2016-07-20 | 缪雪峰 | Summer-heat relieving tea |
| CN106889386A (en) * | 2016-12-30 | 2017-06-27 | 佛山科学技术学院 | A kind of ginger juice and black tea health-care composite beverage and preparation method thereof |
| CN107912562A (en) * | 2017-12-28 | 2018-04-17 | 湖南龙丰茯苓科技开发有限公司 | Poria cocos red bayberry tea beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1201619A (en) * | 1997-06-05 | 1998-12-16 | 韩志平 | Wolfberry hawthron beverage |
| CN102388998A (en) * | 2011-11-09 | 2012-03-28 | 中国热带农业科学院香料饮料研究所 | Jackfruit tea and preparation method thereof |
-
2013
- 2013-03-27 CN CN2013101016854A patent/CN103125641A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1201619A (en) * | 1997-06-05 | 1998-12-16 | 韩志平 | Wolfberry hawthron beverage |
| CN102388998A (en) * | 2011-11-09 | 2012-03-28 | 中国热带农业科学院香料饮料研究所 | Jackfruit tea and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 余悦: "《茶文化博览·中国茶疗》", 31 December 2002, 中央民族大学出版社 * |
| 颜海燕等: "苹果茶复合饮料的研制", 《食品研究与开发》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767352A (en) * | 2016-01-22 | 2016-07-20 | 缪雪峰 | Summer-heat relieving tea |
| CN106889386A (en) * | 2016-12-30 | 2017-06-27 | 佛山科学技术学院 | A kind of ginger juice and black tea health-care composite beverage and preparation method thereof |
| CN107912562A (en) * | 2017-12-28 | 2018-04-17 | 湖南龙丰茯苓科技开发有限公司 | Poria cocos red bayberry tea beverage |
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Application publication date: 20130605 |