CN103960399A - Cherry and green tea drink and preparation method thereof - Google Patents
Cherry and green tea drink and preparation method thereof Download PDFInfo
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- CN103960399A CN103960399A CN201410236365.4A CN201410236365A CN103960399A CN 103960399 A CN103960399 A CN 103960399A CN 201410236365 A CN201410236365 A CN 201410236365A CN 103960399 A CN103960399 A CN 103960399A
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Abstract
The invention discloses a cherry and green tea drink and a preparation method thereof. Every 200mL of the cherry and green tea drink is prepared from the following raw materials: 20-30g of fresh cherry juice, 20-25g of fresh green tea leaves, 5-10g of honey, 1-5g of sorbic acid, 1-5g of citric acid, 1-5g of polysaccharides from Auricularia auricular and the balance being water. The cherry and green tea drink is good in taste, low in cost and convenient to popularize, the preparation method is simple and easy to operate, and the standardization, the normalization and the factory production are easily realized.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of cherry green tea beverage and preparation method thereof.
Background technology
Cherry is the fruit of rosaceous plant cherry.Its lovely luster, sparkling and crystal-clear beauty, red in agate, it is yellow that as congealed fat, nutrition is abundant especially, and fruit is rich in the multiple elements such as sugar, protein, vitamin and calcium, iron, phosphorus, potassium.It is sweet warm in nature that " national Chinese herbal medicine compilation " record cherry has fruit taste, has the function such as tonifying Qi, wines used as antirheumatic in tune.
At present, people have known the value of cherry, and it eats and be used as medicinal many as daily fruit, but seldom uses cherry as daily beverage raw material, seldom sees cherry and green tea and cooperates the report of preparing cherry green tea beverage.
Summary of the invention
To the object of the invention is the defect existing in prior art in order solving, the green tea beverage that a kind of mouthfeel is good, have abundant nutrition material to be provided.
In order to achieve the above object, the invention provides a kind of cherry green tea beverage, the every 200mL of this cherry green tea beverage is made up of the raw material of following weight portion: the fresh juice 20-30g of cherry, the fresh leaf 20-25g of green tea, honey 5-10g, sorbic acid 1-5g, citric acid 1-5g, Auricularia polysaccharide 1-5g, surplus are water.
The present invention also provides the preparation method of above-mentioned cherry green tea beverage, comprises the following steps:
(1) lixiviate: get the fresh leaf water extraction of green tea, filter, water intaking extract is for subsequent use;
(2) allotment: water extraction liquid, honey, sorbic acid, citric acid, the Auricularia polysaccharide of getting preparation in the fresh juice of cherry, step (1) by raw material proportioning add water after constant volume, stir, and to obtain final product.
The preferred feedstock proportioning of the every 200mL of above-mentioned cherry green tea beverage is: the fresh juice 20-30g of cherry, the fresh leaf 20-25g of green tea, cushaw stem 5-10g, luffa leaf 5-10g, radix polygonati officinalis 5-10g, matrimony vine 5-10g, strawberry jelly dry powder 5-10g, honey 5-10g, sorbic acid 1-5g, citric acid 1-5g, Auricularia polysaccharide 1-5g, surplus are water.
The preparation method of this cherry green tea beverage is as follows: (1) lixiviate: get the fresh leaf of green tea, cushaw stem, luffa leaf, radix polygonati officinalis and matrimony vine water extraction by raw material proportioning, filter, water intaking extract is for subsequent use;
(2) allotment: water extraction liquid, honey, sorbic acid, citric acid, the Auricularia polysaccharide of getting preparation in the fresh juice of cherry, step (1) by raw material proportioning add water after constant volume, stir, and to obtain final product.
The concrete preparation method of above-mentioned cherry green tea beverage is as follows:
(1) enzyme 1 that goes out: by cherry high-temperature instantaneous in the steam of 95-100 DEG C enzyme 10-20s that goes out, can effectively suppress and deactivation residual enzyme, brown stain, precipitation occur prevention beverage within the shelf-life;
(2) squeezing: the cherry going out after enzyme is squeezed;
(3) precipitation, filtration: the cherry after squeezing, first precipitate, then filter through 200 order duplex strainers, then filter to remove impurity and insoluble matter wherein through diatom filter essence, obtain the fresh juice of cherry;
(4) enzyme 2 that goes out: by the steam high-temperature instantaneous of cleaning the fresh leaf of green tea, cushaw stem, luffa leaf and put into the respectively 95-100 DEG C enzyme 10-20s that goes out, suppress and deactivation residual enzyme, prevent beverage that brown stain, precipitation occur within the shelf-life;
(5) pulverize: respectively fresh green tea leaf, cushaw stem, luffa leaf, radix polygonati officinalis, matrimony vine are pulverized with rotary-cutting type pulverizer, granularity is 2-4 μ m, and granularity is less, is more conducive to improve its leaching rate;
(6) lixiviate: 100 times of weight multiples, temperature that fresh the green tea having shredded leaf, cushaw stem, luffa leaf, radix polygonati officinalis, matrimony vine are immersed to described raw material gross weight by formula rate, in the hot water of 90 degrees Celsius, and slowly stir.Extraction temperature is 85-90 DEG C, and extraction time is 10-20 min, takes secondary lixiviate, and centrifugation is filtered through 200 order duplex strainers, then through the essence filter of diatom filter, discards to soak slag and obtain leaching liquor;
(7) allotment: according to raw material proportioning by honey, strawberry jelly dry powder, sorbic acid, citric acid, Auricularia polysaccharide with after hot water dissolving, pump in material-compound tank, by proportioning, the leaching liquor of preparation in the fresh juice of cherry of preparation in step (3), step (6) is pumped into material-compound tank again, then use 90 DEG C of water constant volumes, stir;
(8) sterilization: should carry out as early as possible high-temperature short-time sterilization after deployed, sterilising temp is 120-140 DEG C, and the time is 4-6 s;
(9) filling: adopt vacuum filling, sealing, vacuum is 0.04-0.05Mpa, temperature is controlled at 60-75 DEG C, then is cooled to normal temperature.
The present invention has the following advantages compared to existing technology: it is nutritious that the present invention adopts cherry to join green tea, can give full play to the medical value of the raw materials such as cherry, is a kind of brand-new nutritious drink; Adopt honey, sorbic acid, citric acid and Auricularia polysaccharide to regulate the acidity of beverage simultaneously, make green tea beverage keep former zestful while mouthfeel better.
The present invention, by adding cushaw stem, luffa leaf, radix polygonati officinalis, matrimony vine, strawberry jelly dry powder, has increased the nutritional labeling of beverage, has enriched local flavor and the mouthfeel of beverage simultaneously.
Cherry is made into beverage by the present invention, can solve that itself memory requirement is high, the time of guaranteeing the quality is short, fragile rotten defect, and preparation method is simple, easy to operate, and cost is low, is convenient to promote, and is easy to realize standardization, standardization, batch production and produces.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment mono-
The raw material proportioning of every 200mL cherry green tea beverage: the fresh juice 20g of cherry, the fresh leaf 20g of green tea, honey 7g, sorbic acid 1.8g, citric acid 3g, Auricularia polysaccharide 2g, surplus are water.
The fresh juice preparation of cherry:
A, enzyme 1 goes out: by cherry high-temperature instantaneous in the steam of 95-100 DEG C enzyme 10-20s that goes out;
B, squeezing: the cherry going out after enzyme is squeezed;
C, precipitation, filtration: the cherry after squeezing, first precipitate, then filter through 200 order duplex strainers, then filter to remove impurity and insoluble matter wherein through diatom filter essence, obtain the fresh juice of cherry.
The preparation of cherry green tea beverage:
(1) enzyme 2 that goes out: by the steam high-temperature instantaneous of cleaning dosage that the fresh leaf of green tea specify and the put into 95-100 DEG C enzyme 10-20s that goes out, suppress and deactivation residual enzyme, prevent beverage that brown stain, precipitation occur within the shelf-life;
(2) pulverize: by fresh green tea leaf chopping, it is 2-4 μ m that particle diameter is controlled at granularity;
(3) lixiviate: 100 times of weight multiples, temperature that fresh the green tea having shredded leaf is immersed to described raw material gross weight by raw material proportioning, in the hot water of 90 degrees Celsius, and slowly stir.Extraction temperature is 85-90 DEG C, and extraction time is 10-20 min, takes secondary lixiviate, and centrifugation is filtered through 200 order duplex strainers, then through the essence filter of diatom filter, discards to soak slag and obtain leaching liquor;
(4) allotment: according to raw material proportioning by honey, sorbic acid, citric acid, Auricularia polysaccharide with after hot water dissolving, pump in material-compound tank, by proportioning, the leaching liquor of preparation in fresh cherry juice, step (3) is pumped into material-compound tank again, then use 90 DEG C of water constant volumes, stir;
(5) sterilization: should carry out as early as possible high-temperature short-time sterilization after deployed, sterilising temp is 120-140 DEG C, and the time is 4-6 s;
(6) filling: adopt vacuum filling, sealing, vacuum is 0.04-0.05Mpa, temperature is controlled at 60-75 DEG C, then is cooled to normal temperature.
Embodiment bis-
The raw material proportioning of every 200mL cherry green tea beverage: the fresh juice 20g of cherry, fresh leaf 20 g of green tea, cushaw stem 7 g, luffa leaf 6 g, radix polygonati officinalis 5 g, matrimony vine 5 g, strawberry jelly dry powder 6 g, honey 7 g, sorbic acid 1.8 g, citric acid 3 g, Auricularia polysaccharide 2 g, surplus are water.
The preparation of cherry green tea beverage:
(1) enzyme 2 that goes out: by the steam high-temperature instantaneous of cleaning the fresh leaf of green tea, cushaw stem, luffa leaf and the put into 95-100 DEG C enzyme 10-20s that goes out, suppress and deactivation residual enzyme, prevent beverage that brown stain, precipitation occur within the shelf-life;
(2) pulverize: with rotary-cutting type pulverizer, by fresh green tea leaf, cushaw stem, luffa leaf, radix polygonati officinalis, matrimony vine chopping, controlling granularity is 2-4 μ m;
(3) lixiviate: 100 times of weight multiples, temperature that fresh the green tea having shredded leaf, cushaw stem, luffa leaf, radix polygonati officinalis, matrimony vine are immersed to described raw material gross weight by raw material proportioning are in the hot water of 90 degrees Celsius, and slow stirring and leaching.Extraction temperature is 85-90 DEG C, and extraction time is 10-20 min, takes after secondary lixiviate, and centrifugation, filters through 200 order duplex strainers, then through the essence filter of diatom filter, discards to soak slag and obtain leaching liquor;
(4) allotment: according to raw material proportioning by honey, strawberry jelly dry powder, sorbic acid, citric acid, Auricularia polysaccharide with after hot water dissolving, pump in material-compound tank, by proportioning, the leaching liquor of preparation in fresh cherry juice, step (3) is pumped into material-compound tank again, then use 90 DEG C of water constant volumes, stir;
(5) sterilization: should carry out as early as possible high-temperature short-time sterilization after deployed, sterilising temp is 120-140 DEG C, and the time is 4-6 s; .
(6) filling: adopt vacuum filling, sealing, vacuum is 0.04-0.05Mpa, temperature is controlled at 60-75 DEG C, then is cooled to normal temperature;
Embodiment tri-
The raw material proportioning of every 200mL cherry green tea beverage: the fresh juice 23g of cherry, fresh leaf 22 g of green tea, cushaw stem 7 g, luffa leaf 6 g, radix polygonati officinalis 7 g, matrimony vine 6 g, strawberry jelly dry powder 6 g, honey 7 g, sorbic acid 1.9 g, citric acid 3 g, Auricularia polysaccharide 2 g, surplus are water.
The preparation technology of cherry green tea beverage is with embodiment bis-.
Embodiment tetra-
The raw material proportioning of every 200mL cherry green tea beverage: fresh juice 25 g of cherry, fresh leaf 23 g of green tea, cushaw stem 8 g, luffa leaf 7 g, radix polygonati officinalis 7 g, matrimony vine 6 g, strawberry jelly dry powder 8 g, honey 9 g, sorbic acid 1.9 g, citric acid 3 g, Auricularia polysaccharide 3 g, surplus are water.
The preparation technology of cherry green tea beverage is with embodiment bis-.
Effect embodiment
Cherry green tea beverage prepared by each embodiment carries out subjective appreciation, and result is as shown in the table.
Cherry green tea beverage subjective appreciation prepared by the each embodiment of table 1
| Cherry green tea beverage | Color and luster | Local flavor | Mouthfeel | Weighted scoring |
| Embodiment mono- | 88 | 75 | 80 | 81.4 |
| Embodiment bis- | 84 | 94 | 91 | 89.5 |
| Embodiment tri- | 83 | 95 | 95 | 91.4 |
| Embodiment tetra- | 82 | 98 | 97 | 92.7 |
In table 1, weighted scoring=color and luster × 0.3+ local flavor × 0.2+ mouthfeel × 0.5.
As can be seen from Table 1, in embodiment bis-to embodiment tetra-, all added various additive rear weight scorings to compare very large raising with respect to embodiment mono-; Wherein to divide equally be also the highest in embodiment tetra-weightings, and its excellent taste, color and luster also very moderate, local flavor also add, and are optimal selections.
Claims (6)
1. a cherry green tea beverage, it is characterized in that, the every 200mL of described cherry green tea beverage is made up of the raw material of following weight portion: the fresh juice 20-30g of cherry, the fresh leaf 20-25g of green tea, honey 5-10g, sorbic acid 1-5g, citric acid 1-5g, Auricularia polysaccharide 1-5g, surplus are water.
2. cherry green tea beverage according to claim 2, it is characterized in that, the every 200mL of described cherry green tea beverage is made up of the raw material of following weight portion: the fresh juice 20-30g of cherry, the fresh leaf 20-25g of green tea, cushaw stem 5-10g, luffa leaf 5-10g, radix polygonati officinalis 5-10g, matrimony vine 5-10g, strawberry jelly dry powder 5-10g, honey 5-10g, sorbic acid 1-5g, citric acid 1-5g, Auricularia polysaccharide 1-5g, surplus are water.
3. the preparation method of cherry green tea beverage described in claim 1, is characterized in that, comprises the following steps:
(1) lixiviate: get the fresh leaf water extraction of green tea, filter, water intaking extract is for subsequent use;
(2) allotment: water extraction liquid, honey, sorbic acid, citric acid, the Auricularia polysaccharide of getting preparation in the fresh juice of cherry, step (1) by raw material proportioning add water after constant volume, stir, and to obtain final product.
4. the preparation method of cherry green tea beverage according to claim 2, is characterized in that, comprises the following steps:
(1) lixiviate: get the fresh leaf of green tea, cushaw stem, luffa leaf, radix polygonati officinalis and matrimony vine water extraction by raw material proportioning, filter, water intaking extract is for subsequent use;
(2) allotment: water extraction liquid, honey, sorbic acid, citric acid, the Auricularia polysaccharide of getting preparation in the fresh juice of cherry, step (1) by raw material proportioning add water after constant volume, stir, and to obtain final product.
5. preparation method according to claim 4, is characterized in that, the fresh leaf of described green tea, cushaw stem, luffa leaf, radix polygonati officinalis, matrimony vine, before lixiviate, first carry out the high-temperature instantaneous enzyme that goes out.
6. preparation method according to claim 5, is characterized in that, the fresh juice of described cherry adopts following methods preparation: cherry high-temperature instantaneous is gone out after enzyme, squeeze postprecipitation and filter, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410236365.4A CN103960399A (en) | 2014-05-30 | 2014-05-30 | Cherry and green tea drink and preparation method thereof |
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| CN201410236365.4A CN103960399A (en) | 2014-05-30 | 2014-05-30 | Cherry and green tea drink and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106172976A (en) * | 2016-07-13 | 2016-12-07 | 广西南宁途御科技有限公司 | A kind of seasoning green tea beverage and preparation method thereof |
| CN106398988A (en) * | 2016-12-02 | 2017-02-15 | 河南正之源农业科技有限公司 | Kirschwasser preparation method |
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| CN102860382A (en) * | 2012-07-31 | 2013-01-09 | 安徽省天旭茶业有限公司 | Apple green tea beverage |
| CN102948840A (en) * | 2011-08-22 | 2013-03-06 | 天津尖峰弗兰德医药科技发展有限公司 | Lentinan and agaric polysaccharide contained healthcare beverage and its preparation method |
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Cited By (2)
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|---|---|---|---|---|
| CN106172976A (en) * | 2016-07-13 | 2016-12-07 | 广西南宁途御科技有限公司 | A kind of seasoning green tea beverage and preparation method thereof |
| CN106398988A (en) * | 2016-12-02 | 2017-02-15 | 河南正之源农业科技有限公司 | Kirschwasser preparation method |
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Application publication date: 20140806 |