CN103315114A - Manufacturing method of bean tea drink - Google Patents
Manufacturing method of bean tea drink Download PDFInfo
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- CN103315114A CN103315114A CN2013102976413A CN201310297641A CN103315114A CN 103315114 A CN103315114 A CN 103315114A CN 2013102976413 A CN2013102976413 A CN 2013102976413A CN 201310297641 A CN201310297641 A CN 201310297641A CN 103315114 A CN103315114 A CN 103315114A
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- bean
- pea
- tea
- beans
- water
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 90
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 90
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 244000269722 Thea sinensis Species 0.000 title abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 240000004713 Pisum sativum Species 0.000 claims description 64
- 235000010582 Pisum sativum Nutrition 0.000 claims description 60
- 235000013616 tea Nutrition 0.000 claims description 56
- 239000003205 fragrance Substances 0.000 abstract description 7
- 238000000926 separation method Methods 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 27
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- 102000004169 proteins and genes Human genes 0.000 description 9
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- 235000019658 bitter taste Nutrition 0.000 description 7
- 210000002615 epidermis Anatomy 0.000 description 7
- 239000002304 perfume Substances 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 6
- 125000003118 aryl group Chemical group 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 238000005470 impregnation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000020333 oolong tea Nutrition 0.000 description 2
- 235000004252 protein component Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 238000007429 general method Methods 0.000 description 1
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- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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- 235000010755 mineral Nutrition 0.000 description 1
- 239000003375 plant hormone Substances 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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Abstract
A manufacturing method of a bean tea drink comprises the following processes: 1, selection and cleaning of beans; 2, preparation of cold boiled water; 3, stir-frying of beans; 4, sudden mixing of fried beans and cold boiled water; and 5, separation of beans and a tea drink. The bean tea drink obtained by the manufacturing method of the bean tea drink is clear, yellowish and slightly bitter, has rich bean fragrance, is impressive, and enriches connotation and culture of Chinese tea.
Description
Technical field
What the present invention illustrated is a kind of method of making tea beverage of beans as raw material, belongs to the light industry technical field.
Background technology
Tea beverage generally refers to tea drink, be with some edible safe plants leaf dips that peculiar taste is arranged in boiling water, allow composition in the leaf be dissolved in the water and obtain liquid.Tea beverage does not generally contain or contains less protein, fat, starch, and vitamin, mineral matter, trace are higher without element, plant hormone equal size, this makes the little hardship of tea beverage taste, puckery, delicate fragrance, makes us aftertaste, appreciating is arranged very much, because the contained material of every plant leaf is different, bitter taste is different, the delicate fragrance sent are also different.Yet the liquid of modern some high protein or high-content of starch is also referred to as tea, and for example: milk tea, buttered tea, strictly speaking, the liquid of these high protein, high-content of starch has not been tea, should be a kind of hungry food of separating.
China invents the country that utilizes tea and drink tea method the earliest, and China working people before more than 3000 years has just begun to utilize tea tea-drinking usefulness, is called as the motherland of tea.The tea culture of China is of long standing and well established, and middle poet in the period Lu Yuzuo of Tang " tea warp ": " since between Lu Yu stranger, the thing newly picked and processed tea leaves are learned in the human world mutually."; Tang Baihu draws a picture: " picture scroll of brewing tea ", " figure samples tea ".As seen Chinese's liking ardently and the height of appreciation power tea.The tealeaves of China is also world-renowned, such as: Longjing tea, oolong tea, Pu'er tea etc.A lot of famous tea are that the manufacturing procedure through complexity just can bubble out aromatic flavour, the first-class tea beverage of taste, and oolong tea waits operation by fermentation, and what have will pass through the operations such as frying, air dry.
Summary of the invention
Various tea have color, taste characteristics separately, mutually do not overcome relation, the invention of tea can only be to do things creatively, and my the bean or pea tea beverage of invention is not take tealeaves as raw material, but produces aromatic strongly fragrant, the limpid tea beverage of beans take beans as raw material through special manufacturing procedure.
The technical scheme that the bean or pea tea beverage preparation method that I invent is taked is to carry out according to following process: 1. bean or pea selecting and cleaning; 2. the preparation of cold water; 3. the frying of bean or pea; 4. the unexpected mixing of frying bean or pea and cold water; 5. bean or pea and tea beverage separates.
Each plant can both send own unique delicate fragrance, and is same, and beans also has own unique fragrance, this fragrance is exactly the beans perfume (or spice), and we feel the strong of this beans perfume (or spice) when drinking fresh soya-bean milk, but soya-bean milk contains protein and impurity is too much, not having the character of limpid, the astringent taste of tea, can not be tea.If we boil into soup to bean or pea, the protein content in the soup is also too high, does not also become tea.We the beans perfume (or spice) in the bean or pea is dissolved in the water, but the protein in the bean or pea but can not be dissolved in the water with a kind of special method of essential use, and we just can obtain the aromatic strongly fragrant bean or pea tea beverage of beans like this, but this is a great problem.In order to solve this difficult problem, we have invented a kind of special method: the anti-method of steeping.The general method of making tea is the cold tea leaf to be put into to soak in the hot boiling water obtain tea beverage, and the anti-method of steeping is the bean or pea of high temperature to be put into suddenly to soak in the cold water obtain the bean or pea tea beverage.Aromatic strongly fragrant, limpid, the little Huang of the bean or pea tea beverage beans that anti-bubble method obtains, little bitterness, protein content are humble, healthy, safety, meet the feature of high grade tea beverage fully, and we have obtained success.
We have obtained the bean or pea tea beverage with anti-bubble method, why the anti-method of steeping can make the fragrant and effective composition of beans in the bean or pea be dissolved in the water, is not and the protein in the bean or pea dissolved in the water? below we carry out the explanation of science: we the bean or pea stir-bake to cracking to the little Huang of epidermis, at this moment whole bean or pea character is very loose, there is not moisture, temperature is very high, we knock down bean or pea suddenly in a certain amount of cold water, bean or pea are emergent gas because high temperature constantly falls apart, these gases are with the micro substance that produces beans perfume (or spice), these materials arrive cold water from gas, because temperature reduces suddenly, these gases are easy to be atomized or be dissolved in the water, but the protein in the bean or pea is because quick-fried becomes loose solid property, be dissolved into the time course that needs to infiltrate first dissipation in the water, the water that the water that only enters in the bean or pea in the process that infiltrates does not go out, impregnation process is not also finished, and we have dragged for bean or pea out, so the protein in the bean or pea can not be dissolved in the water.Does but where the little bitter taste in the bean or pea tea beverage come again? originally, epidermis on the bean or pea is by stir-bake to yellowish, and the protein of epidermis and bean or pea is not same integral body, when hot bean or pea are thrown in the cold water suddenly, epidermis at first touches water, epidermis is infiltrated at first, and therefore, epidermis is dissolved into bitter taste in the water if having time.
The beneficial effect of preparation method of the bean or pea tea beverage of my invention is: this human is counter to be steeped the method bean or pea that stir-bake to cracking is scorching hot and throws into suddenly the health tea beverage that of short duration immersion in the cold water obtains aromatic strongly fragrant, limpid, the little Huang of beans, little bitterness, lower protein content, make people obtain the enjoyment of sampling tea of high boundary, enriched intension and the culture of Chinese tea.
The specific embodiment
The preparation method of bean or pea tea beverage, it is to be undertaken by following process: 1. bean or pea selecting and cleaning; 2. the preparation of cold water; 3. the frying of bean or pea; 4. the unexpected mixing of frying bean or pea and cold water; 5. bean or pea and tea beverage separates.
The below describes the process of the enforcement of the preparation method of bean or pea tea beverage.1. the selecting and cleaning of bean or pea: the selecting of bean or pea is related to whether to produce strong beans fragrant, and the kind of bean or pea is different, and the character of beans perfume (or spice) is also just different, and the beans perfume (or spice) that soya bean sends is comparatively upright, giving off a strong fragrance, preferably selects full fresh soya bean; Can the cleaning of bean or pea also is related to produce limpid, transparent tea beverage.2. the preparation of cold water: because belong to the making of beverage, the manufacturing process sterilization process of bean or pea tea is very strict, and various tool and container all must be through high-temperature sterilization; We are boiled water, then boiling water are placed on and leave standstill in the container that to make temperature be lowered into cold water for subsequent use.3. the frying of bean or pea: cleaned bean or pea are put into slow fire stir-fries in the clean iron pan, attention can not be used vigorous fire, and vigorous fire can make the pot surface a black coke occur; Bean or pea are stir-fried to numerous and confused quick-fried sound, the little Huang of epidermis, and at this moment frying is finished, and and then carries out next step operation.4. frying bean or pea and cold water mix suddenly: the bean or pea in the high temperature that will stir-fry are knocked down suddenly in the cold water in the container, the necessary submergence bean or pea of cold water, the ratio of bean or pea and cold water is that 1 jin, a traditional unit of weight of bean or pea is accompanied 1 liter cold water, at this moment at once dissipation of the bean or pea in the water goes out a large amount of bubbles, and the subsidiary beans perfumery mass-energy of these bubbles is dissolved in the water.5. separating of bean or pea and tea beverage: after the bean or pea in the high temperature were knocked down in the cold water approximately for 10 seconds, the bubble that dissipation goes out from bean or pea is gradually reduced to and stops, approximately after 20 seconds, bitter taste in the bean or pea skin has been partly dissolved in the water, protein component in the bean or pea is infiltrating in the water absorption course, before 30 seconds bean or pea were separated with the tea beverage that obtains, if the time postpones again, protein component was understood dissipation, is dissolved in the water after impregnation process was finished.Because we separate tea beverage in time with bean or pea, limpid, transparent, the little Huang of the bean or pea tea beverage that we obtain is tasted drink one osculum with mouth, feels fragrant, salubrious, the little bitterness of one strong beans, makes us enjoying endless aftertastes.
Claims (1)
1. the preparation method of bean or pea tea beverage, it is to be undertaken by following process: 1. bean or pea selecting and cleaning; 2. the preparation of cold water; 3. the frying of bean or pea; 4. the unexpected mixing of frying bean or pea and cold water; 5. bean or pea and tea beverage separates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310297641.3A CN103315114B (en) | 2013-07-16 | 2013-07-16 | Manufacturing method of bean tea drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310297641.3A CN103315114B (en) | 2013-07-16 | 2013-07-16 | Manufacturing method of bean tea drink |
Publications (2)
| Publication Number | Publication Date |
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| CN103315114A true CN103315114A (en) | 2013-09-25 |
| CN103315114B CN103315114B (en) | 2015-04-08 |
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| CN201310297641.3A Active CN103315114B (en) | 2013-07-16 | 2013-07-16 | Manufacturing method of bean tea drink |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918832A (en) * | 2013-11-19 | 2014-07-16 | 张文艳 | Tea drink made by use of inverse brewing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1426705A (en) * | 2002-02-21 | 2003-07-02 | 张新利 | Senna tea its beverage and its making method |
| CN1935000A (en) * | 2005-09-23 | 2007-03-28 | 杨朝生 | Method for preparing black soy bean tea |
| CN100403942C (en) * | 2006-03-08 | 2008-07-23 | 齐淑芹 | Locust bean tea beverage and its preparing method |
| CN101796996A (en) * | 2009-02-05 | 2010-08-11 | 颜廷润 | Method for making broad bean tea |
-
2013
- 2013-07-16 CN CN201310297641.3A patent/CN103315114B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1426705A (en) * | 2002-02-21 | 2003-07-02 | 张新利 | Senna tea its beverage and its making method |
| CN1935000A (en) * | 2005-09-23 | 2007-03-28 | 杨朝生 | Method for preparing black soy bean tea |
| CN100403942C (en) * | 2006-03-08 | 2008-07-23 | 齐淑芹 | Locust bean tea beverage and its preparing method |
| CN101796996A (en) * | 2009-02-05 | 2010-08-11 | 颜廷润 | Method for making broad bean tea |
Non-Patent Citations (1)
| Title |
|---|
| 何莲等: "贵州省内民族茶俗", 《蚕桑茶叶通讯》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918832A (en) * | 2013-11-19 | 2014-07-16 | 张文艳 | Tea drink made by use of inverse brewing method |
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| Publication number | Publication date |
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| CN103315114B (en) | 2015-04-08 |
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