CN104938692A - Green plum fruit tea and preparation method thereof - Google Patents
Green plum fruit tea and preparation method thereof Download PDFInfo
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- CN104938692A CN104938692A CN201510346286.3A CN201510346286A CN104938692A CN 104938692 A CN104938692 A CN 104938692A CN 201510346286 A CN201510346286 A CN 201510346286A CN 104938692 A CN104938692 A CN 104938692A
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Abstract
The invention discloses green plum fruit tea and a preparation method thereof. The preparation method comprises the steps that 1 green plums are peeled off and stoned and are cut into green plum grains M1; 2 de-enzyme treatment is conducted on the green plum grains M1, and green plum grains M2 are produced; 3 the green plum grains M2 are squeezed to extract juice, and green plum juice is obtained; 4 the green plum juice, black tea juice, linden honey, sugarcane juice, hawthorn extract, carrot juice, glucose, blueberry powder sweetening agent and corrosion remover are mixed and steamed and stewed, and a mixture M3 is obtained; 5 freeze drying and crushing are conducted on the mixture M3, and the green plum fruit tea is obtained. The green plum fruit tea prepared through the method is rich in organic acid and vitamin B and has pretty high nutritive value.
Description
Technical field
The present invention relates to fruit tea and manufacture field, particularly, relate to a kind of green plum fruit tea and preparation method thereof.
Background technology
Fruit tea refers to that people are for certain object that keeps healthy, by the beverage with certain certain effects that some fruit useful to human body are made separately or made together with tealeaves.There are Chinese date fruit tea, pear fruit tea, orange fruit tea, banana fruit tea, haw nectar, coconut fruit tea, green plum fruit tea etc.Wherein in green plum fruit tea containing a large amount of organic acid and Cobastab, organic acid have promote the production of body fluid quench one's thirst, stimulate appetite, the effect such as dispelling fatigue, be the indispensable important substance of body metabolism.Cobastab can strengthen nervous function, keeps heart and brain normal activity, keeps skin health, reduces blood pressure and participates in manufacturing antibody, develop immunitypty.
At present, green plum fruit tea prepared by prior art is mainly by steaming mixed obtained with tea, and green plum fruit tea prepared by this method, the organic acid in green plum and Cobastab by considerable damage, can reduce the nutritive value of green plum fruit tea greatly.
Summary of the invention
The object of this invention is to provide a kind of green plum fruit tea and preparation method thereof, the green plum fruit tea of being prepared by the method is rich in organic acid and Cobastab, has very high nutritive value.
To achieve these goals, the invention provides the preparation method of a kind of green plum fruit tea, this preparation method comprises:
(1) green plum removed the peel stoning and cut into green plum grain M1;
(2) described green plum grain M1 is carried out the obtained green plum grain M2 of process that completes;
(3) extracting juice is pressed to obtain dark-plum juice described green plum grain M2;
(4) mixing of described dark-plum juice, black tea draw-off juice, Mel, sugar-cane juice, haw thorn extract, carrot juice, glucose, blueberry powder sweetener and anticorrisive agent, boiling are obtained mixture M 3;
(5) freeze drying of described mixture M 3 is also pulverized with obtained green plum fruit tea.
Present invention also offers a kind of green plum fruit tea, this green plum fruit tea is prepared by above method and obtains.
Pass through technique scheme, the invention provides a kind of green plum fruit tea, this green plum fruit tea with the addition of black tea draw-off juice, Mel, sugar-cane juice, haw thorn extract, carrot juice, glucose and blueberry powder in preparation process, these seven kinds of components act synergistically mutually, effectively prevent the organic acid in green plum fruit tea and Cobastab to be destroyed, make this green plum tea have high nutritive value.
Other features and advantages of the present invention are described in detail in detailed description of the invention part subsequently.
Detailed description of the invention
Below the specific embodiment of the present invention is described in detail.Should be understood that, detailed description of the invention described herein, only for instruction and explanation of the present invention, is not limited to the present invention.
The invention provides the preparation method of a kind of green plum fruit tea, this preparation method comprises:
(1) green plum removed the peel stoning and cut into green plum grain M1;
(2) described green plum grain M1 is carried out the obtained green plum grain M2 of process that completes;
(3) extracting juice is pressed to obtain dark-plum juice described green plum grain M2;
(4) mixing of described dark-plum juice, black tea draw-off juice, Mel, sugar-cane juice, haw thorn extract, carrot juice, glucose, blueberry powder sweetener and anticorrisive agent, boiling are obtained mixture M 3;
(5) freeze drying of described mixture M 3 is also pulverized with obtained green plum fruit tea.
In above-mentioned preparation method, described in complete process can select in wide scope, in order to make the faster inactivation of enzyme in green plum grain M1, preferably, completing to be treated to and described green plum grain M1 and citric acid solution heat-treated.
Certainly, the concentration of this citric acid solution can be selected in wide scope, and consider from fixation effect, preferably, in citric acid solution, the concentration of citric acid is 15-30 % by weight.
Meanwhile, the solvent of this citric acid solution and consumption all can be selected in wide scope, in order to complete the processing procedure that completes faster, preferably, relative to the described green plum grain M1 of 100 weight portions, the consumption of citric acid solution is 200-300 weight portion, and citric acid solution is aqueous citric acid solution.
In addition, heat treated temperature and time all can be selected in wide scope, and in order to make the faster inactivation of enzyme in green plum grain M1, preferably, heat treated condition is: temperature is 60-80 DEG C, and the time is 1-3h.
In above-mentioned preparation method, sweetener can be selected in wide scope, can be steviol glycoside and Radix Glycyrrhizae, also can be Aspartame and fructose, in order to make the green plum fruit tea mouthfeel that obtains better, preferably, sweetener is one or more in steviol glycoside, Radix Glycyrrhizae and Aspartame.
Similarly, anticorrisive agent also can be selected in wide scope, can be selected from potassium sorbate, dehydro sodium acetate, calcium propionate and sodium Diacetate one or more, can preserve more of a specified duration to make the green plum fruit tea obtained, preferably, anticorrisive agent is selected from one or more in potassium sorbate, dehydro sodium acetate and calcium propionate.
In above-mentioned preparation method, the consumption of each component all can be selected in wide scope, organic acid and Cobastab is rich in order to make green plum fruit tea, preferably, relative to the described dark-plum juice of 100 weight portions, the consumption of described black tea draw-off juice is 30-40 weight portion, the consumption of described Mel is 12-18 weight portion, the consumption of described sugar-cane juice is 3-6 weight portion, the consumption of described haw thorn extract is 5-10 weight portion, the consumption of described carrot juice is 6-9 weight portion, the consumption of described glucose is 8-12 weight portion, the consumption of described blueberry powder is 1-5 weight portion, the consumption of described sweetener is 10-15 weight portion, the consumption of described anticorrisive agent is 1-3 weight portion.
Meanwhile, the temperature and time of boiling all can be selected in wide scope, and in order to make green plum fruit tea be rich in organic acid and Cobastab, preferably, boiling at least meets the following conditions: boiling temperature is 60-100 DEG C, and digestion time is 4-6h.
Similarly, freezing temperature and time all can be selected in wide scope, freezing in order to complete faster, and preferably, freezing condition is: cryogenic temperature is-20-0 DEG C, and cooling time is 8-12h.
In addition, dry pressure and time all can be selected in wide scope, and in order to complete drying faster, preferably, dry condition is: drying pressure is 40-80Pa, and drying time is 1-3h.
Present invention also offers a kind of green plum fruit tea, this green plum fruit tea is prepared by said method and obtains.
Below will be described the present invention by embodiment.In following examples, organic acid content parameter is recorded by liquid chromatography, and the content parameter of Cobastab is recorded by ultraviolet spectrophotometer method.
Embodiment 1
(1) at 25 DEG C, green plum is removed the peel stoning and cuts into green plum grain M1;
(2) aqueous citric acid solution being 25 % by weight by the concentration of 100g green plum grain M1 and 250g citric acid at 70 DEG C heat-treats 2h with obtained green plum grain M2;
(3) extracting juice is pressed to obtain dark-plum juice green plum grain M2;
(4) 100g dark-plum juice, 35g black tea draw-off juice, 15g Mel, 5g sugar-cane juice, 8g haw thorn extract, 7g carrot juice, 10g glucose, 3g blueberry powder, 12g steviol glycoside and 2g potassium sorbate are mixed, boiling 5h obtains mixture M 3 at 80 DEG C;
(5) by described mixture M 1 freezing 10h at-10 DEG C, then pulverize after dry 2h under 60Pa with obtained green plum fruit tea A1.
Organic acid content parameter and the Cobastab content parameter of this green plum fruit tea are as shown in table 1.
Embodiment 2
(1) at 25 DEG C, green plum is removed the peel stoning and cuts into green plum grain M1;
(2) aqueous citric acid solution being 15 % by weight by the concentration of 100g green plum grain M1 and 200g citric acid at 60 DEG C heat-treats 3h with obtained green plum grain M2;
(3) extracting juice is pressed to obtain dark-plum juice green plum grain M2;
(4) 100g dark-plum juice, 30g black tea draw-off juice, 12g Mel, 3g sugar-cane juice, 5g haw thorn extract, 6g carrot juice, 8g glucose, 1g blueberry powder, 10g Radix Glycyrrhizae and 1g dehydro sodium acetate are mixed, boiling 6h obtains mixture M 3 at 60 DEG C;
(5) by described mixture M 1 freezing 8h at-20 DEG C, then pulverize after dry 3h under 40Pa with obtained green plum fruit tea A2.
Organic acid content parameter and the Cobastab content parameter of this green plum fruit tea are as shown in table 1.
Embodiment 3
(1) at 25 DEG C, green plum is removed the peel stoning and cuts into green plum grain M1;
(2) aqueous citric acid solution being 30 % by weight by the concentration of 100g green plum grain M1 and 300g citric acid at 80 DEG C heat-treats 1h with obtained green plum grain M2;
(3) extracting juice is pressed to obtain dark-plum juice green plum grain M2;
(4) 100g dark-plum juice, 40g black tea draw-off juice, 18g Mel, 6g sugar-cane juice, 10g haw thorn extract, 9g carrot juice, 12g glucose, 5g blueberry powder, 15g Aspartame and 3g calcium propionate are mixed, boiling 4h obtains mixture M 3 at 100 DEG C;
(5) by described mixture M 1 freezing 12h at 0 DEG C, then pulverize after dry 1h under 80Pa with obtained green plum fruit tea A3.
Organic acid content parameter and the Cobastab content parameter of this green plum fruit tea are as shown in table 1.
Comparative example 1
Obtained green plum fruit tea B1 is carried out according to the method for embodiment 1, unlike, do not use black tea draw-off juice.Organic acid content parameter and the Cobastab content parameter of this green plum fruit tea are as shown in table 1.
Comparative example 2
Obtained green plum fruit tea B2 is carried out according to the method for embodiment 1, unlike, do not use Mel.Organic acid content parameter and the Cobastab content parameter of this green plum fruit tea are as shown in table 1.
Comparative example 3
Obtained green plum fruit tea B3 is carried out according to the method for embodiment 1, unlike, do not use sugar-cane juice.Organic acid content parameter and the Cobastab content parameter of this green plum fruit tea are as shown in table 1.
Comparative example 4
Obtained green plum fruit tea B4 is carried out according to the method for embodiment 1, unlike, do not use haw thorn extract.Organic acid content parameter and the Cobastab content parameter of this green plum fruit tea are as shown in table 1.
Comparative example 5
Obtained green plum fruit tea B5 is carried out according to the method for embodiment 1, unlike, do not use carrot juice.Organic acid content parameter and the Cobastab content parameter of this green plum fruit tea are as shown in table 1.
Comparative example 6
Obtained green plum fruit tea B6 is carried out according to the method for embodiment 1, unlike, do not use glucose.Organic acid content parameter and the Cobastab content parameter of this green plum fruit tea are as shown in table 1.
Comparative example 7
Obtained green plum fruit tea B7 is carried out according to the method for embodiment 1, unlike, do not use blueberry powder.Organic acid content parameter and the Cobastab content parameter of this green plum fruit tea are as shown in table 1.
Table 1
| A1 | A2 | A3 | B1 | B2 | B3 | B4 | B5 | B6 | B7 | |
| w1(g/100g) | 6.4 | 6.2 | 5.9 | 2.1 | 1.9 | 1.8 | 2.1 | 1.8 | 1.9 | 2.1 |
| w2(mg/100g) | 5.5 | 5.6 | 5.3 | 1.6 | 1.5 | 1.5 | 1.7 | 1.6 | 1.5 | 1.8 |
In upper table, w1 is organic acid content parameter, and w2 is Cobastab content parameter
As shown in Table 1, containing abundant organic acid and Cobastab in green plum fruit tea provided by the invention, relative to A1-A3, the organic acid of B1-B7 and the content of Cobastab significantly reduce, describe these seven kinds of components of black tea draw-off juice, Mel, sugar-cane juice, haw thorn extract, carrot juice, glucose and blueberry powder mutually to act synergistically, effectively prevent the organic acid in green plum fruit tea and Cobastab to be destroyed, make this green plum tea have high nutritive value.
More than describe the preferred embodiment of the present invention in detail; but the present invention is not limited to the detail in above-mentioned embodiment, within the scope of technical conceive of the present invention; can carry out multiple simple variant to technical scheme of the present invention, these simple variant all belong to protection scope of the present invention.
It should be noted that in addition, each concrete technical characteristic described in above-mentioned detailed description of the invention, in reconcilable situation, can be combined by any suitable mode, in order to avoid unnecessary repetition, the present invention illustrates no longer separately to various possible combination.
In addition, also can be combined between various different embodiment of the present invention, as long as it is without prejudice to thought of the present invention, it should be considered as content disclosed in this invention equally.
Claims (10)
1. a preparation method for green plum fruit tea, is characterized in that, described preparation method comprises:
(1) green plum removed the peel stoning and cut into green plum grain M1;
(2) described green plum grain M1 is carried out the obtained green plum grain M2 of process that completes;
(3) extracting juice is pressed to obtain dark-plum juice described green plum grain M2;
(4) mixing of described dark-plum juice, black tea draw-off juice, Mel, sugar-cane juice, haw thorn extract, carrot juice, glucose, blueberry powder, sweetener and anticorrisive agent, boiling are obtained mixture M 3;
(5) also pulverize freezing for described mixture M 3, dry with obtained green plum fruit tea.
2. preparation method according to claim 1, wherein, described in complete to be treated to described green plum grain M1 and citric acid solution heat-treated.
3. preparation method according to claim 2, wherein, in described citric acid solution, the concentration of citric acid is 15-30 % by weight.
4. preparation method according to claim 2, wherein, relative to the described green plum grain M1 of 100 weight portions, the consumption of described citric acid solution is 200-300 weight portion;
Preferably, described citric acid solution is aqueous citric acid solution.
5. preparation method according to claim 2, wherein, described heat treated condition is: temperature is 60-80 DEG C, and the time is 1-3h.
6. preparation method according to claim 1, wherein, described sweetener is one or more in steviol glycoside, Radix Glycyrrhizae and Aspartame.
7. preparation method according to claim 1, wherein, described anticorrisive agent be selected from potassium sorbate, dehydro sodium acetate and calcium propionate one or more.
8. preparation method according to claim 1, wherein, relative to the described dark-plum juice of 100 weight portions, the consumption of described black tea draw-off juice is 30-40 weight portion, the consumption of described Mel is 12-18 weight portion, the consumption of described sugar-cane juice is 3-6 weight portion, the consumption of described haw thorn extract is 5-10 weight portion, the consumption of described carrot juice is 6-9 weight portion, the consumption of described glucose is 8-12 weight portion, the consumption of described blueberry powder is 1-5 weight portion, and the consumption of described sweetener is 10-15 weight portion, and the consumption of described anticorrisive agent is 1-3 weight portion;
Preferably, described boiling at least meets the following conditions: boiling temperature is 60-100 DEG C, and digestion time is 4-6h.
9. preparation method according to claim 1, wherein, described freezing condition is: cryogenic temperature is-20 ~ 0 DEG C, and cooling time is 8-12h;
Preferably, the condition of described drying is: drying pressure is 40-80Pa, and drying time is 1-3h.
10. a green plum fruit tea, is characterized in that, described green plum fruit tea obtains according to the method preparation in claim 1-9 described in any one.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105901444A (en) * | 2016-05-23 | 2016-08-31 | 惠州同富康生物科技有限公司 | Health green plum drink and preparing method thereof |
| CN107927255A (en) * | 2017-11-30 | 2018-04-20 | 广东融和绿色食品有限公司 | A kind of compound fruit tea of blueberry mixed health type and preparation method thereof |
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| CN102318700A (en) * | 2011-09-30 | 2012-01-18 | 吴肖慧 | Hawthorn, the compound Instant Drinks fruit tea of green plum beverage |
| CN102370017A (en) * | 2011-10-11 | 2012-03-14 | 张释文 | Green plum fruit tea and preparation method thereof |
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2015
- 2015-06-19 CN CN201510346286.3A patent/CN104938692A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318700A (en) * | 2011-09-30 | 2012-01-18 | 吴肖慧 | Hawthorn, the compound Instant Drinks fruit tea of green plum beverage |
| CN102370017A (en) * | 2011-10-11 | 2012-03-14 | 张释文 | Green plum fruit tea and preparation method thereof |
Non-Patent Citations (3)
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| 殷梓鑫: "复合保健果蔬奶茶的研制", 《适用技术市场》 * |
| 殷梓鑫: "青梅果茶生产工艺的研究", 《适用技术市场》 * |
| 黄伟素等: "青梅果产品的开发现状和发展趋势", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901444A (en) * | 2016-05-23 | 2016-08-31 | 惠州同富康生物科技有限公司 | Health green plum drink and preparing method thereof |
| CN107927255A (en) * | 2017-11-30 | 2018-04-20 | 广东融和绿色食品有限公司 | A kind of compound fruit tea of blueberry mixed health type and preparation method thereof |
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Application publication date: 20150930 |