CN106879780A - A kind of food and beverage extraction dew and preparation method thereof - Google Patents
A kind of food and beverage extraction dew and preparation method thereof Download PDFInfo
- Publication number
- CN106879780A CN106879780A CN201710303759.0A CN201710303759A CN106879780A CN 106879780 A CN106879780 A CN 106879780A CN 201710303759 A CN201710303759 A CN 201710303759A CN 106879780 A CN106879780 A CN 106879780A
- Authority
- CN
- China
- Prior art keywords
- food
- extraction
- preparation
- drink
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000605 extraction Methods 0.000 title claims abstract description 71
- 235000013305 food Nutrition 0.000 title claims abstract description 45
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 238000006243 chemical reaction Methods 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 239000012528 membrane Substances 0.000 claims abstract description 11
- 238000012371 Aseptic Filling Methods 0.000 claims abstract description 10
- 239000004744 fabric Substances 0.000 claims description 10
- 238000001223 reverse osmosis Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims description 2
- 230000008719 thickening Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 235000019658 bitter taste Nutrition 0.000 abstract description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 7
- 235000013824 polyphenols Nutrition 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 5
- 239000004480 active ingredient Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 230000007613 environmental effect Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 235000018927 edible plant Nutrition 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 32
- 230000000052 comparative effect Effects 0.000 description 25
- 244000269722 Thea sinensis Species 0.000 description 20
- 239000007788 liquid Substances 0.000 description 20
- 235000013616 tea Nutrition 0.000 description 16
- 235000006468 Thea sinensis Nutrition 0.000 description 7
- 235000020279 black tea Nutrition 0.000 description 7
- 238000007654 immersion Methods 0.000 description 7
- 238000003756 stirring Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 3
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of food and beverage extraction dew and preparation method thereof, it is raw material to process, allocate the special edible plant of food and drink meticulously, quantitative deoxygenated water is added to be extracted, extract is completed through techniques such as filtering, Maillard reaction, concentration, degerming membrane sterilization, cold-aseptic fillings.Vacuum deaeration treatment is carried out to water during extraction, the oxidation that can preferably prevent extraction from revealing, it is effectively kept the Tea Polyphenols in raw material, the active ingredients such as flavor substance, retain the former of raw material as far as possible and grow original flavor, add 45 65% one-level white granulated sugar after the effectively extraction of extraction dew after filtering carries out the Maillard reaction of 3 hours under conditions of 45 DEG C, reduce its bitter taste, improve mouthfeel, strengthen the plumpness of tea, improve the quality of product, improve the dissolubility and stability of product, make product rapidly dissolvable in water in food and drink application, it is easy to allotment to drink, for food and drink tea-drinking is provided conveniently, standard, fast, environmental protection, the tea-drinking of genuine high-quality.
Description
Technical field
The invention belongs to food processing field, it is related to a kind of processing method of food and beverage extraction dew, specifically refers to
It is a kind of can convenient, fast, hygienic environment-protecting, standardization, the genuine extraction dew for being applied to food and beverage and preparation method thereof.
Background technology
The production technology of the teabag drink of traditional food and drink is mainly:Tealeaves is made after water extraction, filtering, allotment, packaging
Into teabag drink.Due to needing certain extraction time in processing and making process, tea grounds is filtered, it is impossible to meet food and drink rapid and convenient
Operation, in addition because the temperature that adds water, the different of extraction time can bring different local flavors to millet paste in extraction process, seriously
The standardization of product is have impact on, and to process tea grounds in operation, can require that sanitary condition higher is brought to food and drink
It is unfavorable.With greater need for a kind of product of innovation, market combines the modern machine equipment of present food and drink therewith, in summary
Factor, in order to be adapted to quick, convenient, normalizing operation, hygienic environment-protecting, high-quality food and drink extraction dew product obtained market
Favor.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of food and beverage extraction dew, and the method overcomes
Extraction time that traditional handicraft is present is long, the problems such as to process tea grounds, complex operation, the local flavor of influence millet paste.Therefore, this hair
Bright also offer is revealed using food and drink obtained in the method with extraction, can provide quick, convenient, normalizing operation, health for catering market
Environmental protection, the extraction dew product of high-quality.
In order to solve the above technical problems, the present invention is adopted the following technical scheme that：
In the first aspect of the present invention, there is provided a kind of food and beverage preparation method of extraction dew, comprise the following steps：
（1）With plant as raw material, the deoxygenated water of effective dose is added to be extracted；The deoxygenated water is that water has been carried out at vacuum deaeration
Manage and produce；
（2）Extract carries out Maillard reaction after filtering；
（3）Concentration, sterilized, packaging are obtained final product.
As currently preferred technical scheme, step（1）In, the extraction temperature is 40~45 DEG C, and extraction time is
50-60 minutes；The raw material is tealeaves；The mass ratio that the deoxygenated water accounts for raw material is（10-30）：1.It is highly preferred that the extraction
It is 45 DEG C to take temperature, and extraction time is 60 minutes；The mass ratio that the deoxygenated water accounts for raw material is 25：1.
The step of the inventive method（2）Middle filtering technique can use any one known method, such as using filter-cloth filtering, from
The methods such as heart separation, ultrafiltration, as currently preferred technical scheme, step（2）In, the filtering is using food and drink tealeaves
The filter cloth of 160~300 mesh is filtered.
As currently preferred technical scheme, step（2）In, extract adds extract weight 45-65% after filtering
White granulated sugar carry out Maillard reaction, reaction temperature is 40~45 DEG C, and the reaction time is 1.5-4.5 hours.It is highly preferred that extraction
Liquid adds the Maillard reaction that the white granulated sugar that quality accounting is 65% is carried out 3 hours under conditions of 45 DEG C after filtering.
The step of the inventive method（3）Middle concentration technology can use any one known method, used as currently preferred
Technical scheme, step（3）In, the concentration will extract dew and is concentrated into 10~35% using reverse osmosis membrane, and thickening temperature is 12~20
℃。
As currently preferred technical scheme, step（3）In, the sterilization carries out cold sterilization using sterilization film, temperature
Degree scope is 20 DEG C -35 DEG C.
As currently preferred technical scheme, step（3）In, the cold-aseptic filling that is packed for is as needed for food and drink
It is standardized quantitative package.
In the second aspect of the present invention, there is provided obtained food and beverage are revealed with extraction according to the method described above.
" Maillard reaction " of the present invention is a kind of universal non-enzymatic browning phenomenon, is commonly used to food flavor production
Among, foreign study is relatively more, and seldom, the technology has very good in meat flavoring and tobacco essence for studies in China application
Application.The essence for being formed has the vivid effect of natural meat flavoring, with the incomparable effect of blending technology.U.S. rad
Reaction technology is in plant beverage, especially teabag drink field is seldom used, and " Maillard reaction " is applied to plant drink by the present invention
In prepared by product, especially teabag drink.
Compared with prior art, the present invention has the advantages that：The preparation side that food and beverage of the present invention are revealed with extraction
Method, is raw material with treatment meticulously and the allotment special edible plants of food and drink（Preferably tealeaves）, add quantitative deoxygenated water to carry out
Extraction, extract is completed through techniques such as filtering, Maillard reaction, concentration, degerming membrane sterilization, cold-aseptic fillings.It is of the invention to adopt
Vacuum deaeration treatment is carried out to water during with middle extraction, when the water through processing carries out extraction dew extraction under 45 DEG C of cryogenic conditions to raw material
The oxidation that can preferably prevent extraction from revealing, is effectively kept the active ingredients such as the Tea Polyphenols in raw material, flavor substance, retains former as far as possible
The former of material grows original flavor.Add the white granulated sugar of 45-65% after the effectively extraction of extraction dew after filtering is carried out 3 hours under conditions of 45 DEG C
Maillard reaction, reduce its bitter taste, improve mouthfeel, strengthen the plumpness of tea, improve the quality of product, improve product
Dissolubility and stability, make product rapidly dissolvable in water in food and drink application, are easy to allotment to drink, and are that food and drink is carried with tea-drinking
Convenience, standard, quick, environmental protection, the tea-drinking of genuine high-quality are supplied." Maillard reaction " is applied to plant drink by the present invention
In prepared by product, especially teabag drink, and find that the white granulated sugar of addition 45-65% carries out 3 under conditions of 45 DEG C by contrast test
The Maillard reaction of hour, reduces its bitter taste, improves mouthfeel, strengthens the plumpness of tea, improves the quality of product, improves product
The dissolubility and stability of product, make product rapidly dissolvable in water in food and drink application, have reached unexpected technology effect
Really.
Specific embodiment
Below by way of embodiment is prepared, the invention will be further elaborated：
Embodiment 1
In taking with treatment and the allotment special black tea of food and drink meticulously as 1 kilogram of 45 DEG C of deoxygenated water of 25 kilograms of addition of raw material, immersion
Extraction 60 minutes, after being filtered with the filter cloth of 300 mesh, is obtained 20 kilograms of extract.After tea extract is cooled to 45 DEG C, add
13 kilograms of white granulated sugar（Quality accounting is 65%）, stirring, standing carries out Maillard reaction in 3 hours, prepared to extract dew liquid.Extraction is revealed
After liquid is cooled to 15 DEG C, 20% is concentrated into by reverse osmosis membrane.Extraction dew liquid is finally carried out into sterilization film low temperature（30℃）Sterilization, enters
Row cold-aseptic filling, and it is packaged into finished product.
Embodiment 2
In taking with treatment and the allotment special black tea of food and drink meticulously as 1 kilogram of 40 DEG C of deoxygenated water of 10 kilograms of addition of raw material, immersion
Extraction 50 minutes, after being filtered with the filter cloth of 160 mesh, is obtained 20 kilograms of extract.After tea extract is cooled to 40 DEG C, add
9 kilograms of white granulated sugar（Quality accounting is 45%）, stirring, standing carries out Maillard reaction in 1.5 hours, prepared to extract dew liquid.Extraction is revealed
After liquid is cooled to 12 DEG C, 10% is concentrated into by reverse osmosis membrane.Extraction dew liquid is finally carried out into sterilization film low temperature（20℃）Sterilization, enters
Row cold-aseptic filling, and it is packaged into finished product.
Embodiment 3
In taking with treatment and the allotment special black tea of food and drink meticulously as 1 kilogram of 42 DEG C of deoxygenated water of 30 kilograms of addition of raw material, immersion
Extraction 55 minutes, after being filtered with the filter cloth of 200 mesh, is obtained 20 kilograms of extract.After tea extract is cooled to 43 DEG C, add
10 kilograms of white granulated sugar（Quality accounting is 50%）, stirring, standing carries out Maillard reaction in 4.5 hours, prepared to extract dew liquid.Will extraction
After dew liquid is cooled to 20 DEG C, 35% is concentrated into by reverse osmosis membrane.Extraction dew liquid is finally carried out into sterilization film low temperature（35℃）Sterilization,
Cold-aseptic filling is carried out, and is packaged into finished product.
Beneficial effects of the present invention are further elaborated below by way of test example：
Test example 1
The water and the process conditions such as general water and different extraction times, temperature processed using vacuum deaeration during extracting are entered
Row contrast, obtains the Tea Polyphenols of final products, the content of flavor substance active ingredient.
Comparative example 1
In taking with treatment and the allotment special black tea of food and drink meticulously as 1 kilogram of 45 DEG C of water of 25 kilograms of addition of raw material, immersion extraction
60 minutes, after being filtered with the filter cloth of 300 mesh, 20 kilograms of extract is obtained.After tea extract is cooled to 45 DEG C, 13,000 are added
Gram white granulated sugar（Quality accounting is 65%）, stirring, standing carries out Maillard reaction in 3 hours, prepared to extract dew liquid.Extraction dew liquid is cold
But to after 15 DEG C, 20% is concentrated into by reverse osmosis membrane.Extraction dew liquid is finally carried out into sterilization film low temperature（30℃）Sterilization, carries out nothing
Bacterium cold filling, and it is packaged into finished product.
Comparative example 1 is with the difference of embodiment 1：Comparative example 1 uses general water, rather than deoxygenated water.
Comparative example 2
In taking with treatment and the allotment special black tea of food and drink meticulously as 1 kilogram of 40 DEG C of deoxygenated water of 10 kilograms of addition of raw material, immersion
Extraction 50 minutes, after being filtered with the filter cloth of 300 mesh, is obtained 20 kilograms of extract.After tea extract is cooled to 45 DEG C, add
13 kilograms of white granulated sugar（Quality accounting is 65%）, stirring, standing carries out Maillard reaction in 3 hours, prepared to extract dew liquid.Extraction is revealed
After liquid is cooled to 15 DEG C, 20% is concentrated into by reverse osmosis membrane.Extraction dew liquid is finally carried out into sterilization film low temperature（30℃）Sterilization, enters
Row cold-aseptic filling, and it is packaged into finished product.
Comparative example 2 is with the difference of embodiment 1：The extraction time of comparative example 2, temperature, the matter of addition deoxygenated water
Amount is different from embodiment 1.
Comparing result is shown in Table 1
Table 1
| The polyphenol content of final products | The local flavor and flavour of final products | |
| Embodiment 1 | 3100ppm | Taste and color is red gorgeous, and flavour is dense strong fresh refreshing |
| Comparative example 1 | 2100ppm | Taste and color is red dark, and flavour is dense strong |
| Comparative example 2 | 3000ppm | Taste and color is red gorgeous, and flavour is dense strong fresh refreshing |
From the result of table 1, comparative example 1 uses general water, rather than deoxygenated water；Embodiment 1 and comparative example 2 use deoxygenated water,
The polyphenol content of final products will be far above comparative example 1, it was demonstrated that the oxidation of extraction dew is better protected from using deoxidation water energy, effectively
The Tea Polyphenols retained in tealeaves, the active ingredient such as flavor substance retains the former of tealeaves and grows original flavor, has reached unexpected skill
Art effect.Embodiment 1 is different from extraction time, temperature, the quality of addition deoxygenated water that comparative example 2 is used, the tea of final products
Polyphenol content embodiment 1 is higher than comparative example 2, so as to prove that the extraction time of embodiment 1, temperature are preferably optimal.
Test example 2
With Maillard reaction is carried out after raw material abstraction and do not use Maillard reaction and carried out using different reaction conditions it is right
Than obtaining the bitter taste/mouthfeel of final products, dissolubility and stability.
Comparative example 3
In taking with treatment and the allotment special black tea of food and drink meticulously as 1 kilogram of 45 DEG C of deoxygenated water of 25 kilograms of addition of raw material, immersion
Extraction 60 minutes, after being filtered with the filter cloth of 300 mesh, is obtained 20 kilograms of extract.After extract is cooled into 15 DEG C, pass through
Reverse osmosis membrane is concentrated into 20%.Extraction dew liquid is finally carried out into sterilization film low temperature（30℃）Sterilization, carries out cold-aseptic filling, and pack
Into finished product.
Comparative example 3 is with the difference of embodiment 1：Comparative example 3 does not use Maillard reaction.
Comparative example 4
In taking with treatment and the allotment special black tea of food and drink meticulously as 1 kilogram of 45 DEG C of deoxygenated water of 25 kilograms of addition of raw material, immersion
Extraction 60 minutes, after being filtered with the filter cloth of 300 mesh, is obtained 20 kilograms of extract.After tea extract is cooled to 40 DEG C, add
9 kilograms of white granulated sugar（Quality accounting is 45%）, stirring, standing carries out Maillard reaction in 1.5 hours, prepared to extract dew liquid.Extraction is revealed
After liquid is cooled to 15 DEG C, 20% is concentrated into by reverse osmosis membrane.Extraction dew liquid is finally carried out into sterilization film low temperature（30℃）Sterilization, enters
Row cold-aseptic filling, and it is packaged into finished product.
Comparative example 4 is with the difference of embodiment 1：The temperature of the Maillard reaction of comparative example 4, time and add white
The quality of granulated sugar is different from embodiment 1.
Comparing result is shown in Table 2
Table 2
| Bitter taste/the mouthfeel of final products | The dissolubility of final products | The stability of final products | |
| Embodiment 1 | Bitter taste is weak | Dissolubility is good, clarification | Good stability |
| Comparative example 3 | It is pained | Dissolubility is poor, slightly muddy | Stability difference easily precipitation |
| Comparative example 4 | Bitter taste is weak | It is soluble, clarification | Good stability |
From the result of table 2, comparative example 3 does not use Maillard reaction；Embodiment 1 and comparative example 4 use Maillard reaction, most
Bitter taste/the mouthfeel of finished product, dissolubility and stability will be much better than comparative example 3, it was demonstrated that can significantly be dropped using Maillard reaction
Low its bitter taste, improves mouthfeel, strengthens the plumpness of tea, improves the quality of product, significantly improves the dissolubility of product and steady
It is qualitative, make product rapidly dissolvable in water in food and drink application, reach unexpected technique effect.Embodiment 1 and contrast
Temperature, the time of the Maillard reaction that example 4 is used are different with the quality of white granulated sugar is added, the dissolubility embodiment 1 of final products
Comparative example 4 is better than, so as to prove that the quality of the temperature of the Maillard reaction of embodiment 1, time and addition white granulated sugar is preferred
Optimal.
Above-mentioned is specific embodiment of the invention, but design concept of the invention is not limited thereto, all to utilize this structure
Think of carries out the change of unsubstantiality to the present invention, belongs in the scope of the present invention.
Claims (10)
1. the preparation method that a kind of food and beverage are revealed with extraction, it is characterised in that：Comprise the following steps：
（1）With plant as raw material, the deoxygenated water of effective dose is added to be extracted；The deoxygenated water is that water has been carried out at vacuum deaeration
Manage and produce；
（2）Extract carries out Maillard reaction after filtering；
（3）Concentration, sterilized, packaging are obtained final product.
2. the preparation method revealed with extraction according to a kind of food and beverage described in claim 1, it is characterised in that：Step（1）In,
The extraction temperature is 40~45 DEG C, and extraction time is 50-60 minutes；The raw material is tealeaves；The deoxygenated water accounts for raw material
Mass ratio is（10-30）：1.
3. the preparation method revealed with extraction according to a kind of food and beverage described in claim 2, it is characterised in that：Step（1）In,
The extraction temperature is 45 DEG C, and extraction time is 60 minutes；The mass ratio that the deoxygenated water accounts for raw material is 25：1.
4. the preparation method revealed with extraction according to a kind of food and beverage described in claim 1, it is characterised in that：Step（2）In,
The filtering is filtered using food and drink with the filter cloth of the mesh of tealeaves 160~300.
5. the preparation method revealed with extraction according to a kind of food and beverage described in claim 1, it is characterised in that：Step（2）In,
The white granulated sugar that extract adds extract weight 45-65% after filtering carries out Maillard reaction, and reaction temperature is 40~45 DEG C,
Reaction time is 1.5-4.5 hours.
6. the preparation method revealed with extraction according to a kind of food and beverage described in claim 5, it is characterised in that：Step（2）In,
Extract adds the Maillard reaction that the white granulated sugar that quality accounting is 65% is carried out 3 hours under conditions of 45 DEG C after filtering.
7. the preparation method revealed with extraction according to a kind of food and beverage described in claim 1, it is characterised in that：Step（3）In,
The concentration will extract dew and is concentrated into 10~35% using reverse osmosis membrane, and thickening temperature is 12~20 DEG C.
8. the preparation method revealed with extraction according to a kind of food and beverage described in claim 1, it is characterised in that：Step（3）In,
The sterilization carries out cold sterilization using sterilization film, and temperature range is 20 DEG C -35 DEG C.
9. the preparation method revealed with extraction according to a kind of food and beverage described in claim 1, it is characterised in that：Step（3）In,
The cold-aseptic filling that is packed for is standardized quantitative package as needed for food and drink.
10. revealed with extraction according to food and beverage obtained in the method described in claim any one of 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710303759.0A CN106879780A (en) | 2017-05-03 | 2017-05-03 | A kind of food and beverage extraction dew and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710303759.0A CN106879780A (en) | 2017-05-03 | 2017-05-03 | A kind of food and beverage extraction dew and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106879780A true CN106879780A (en) | 2017-06-23 |
Family
ID=59183431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710303759.0A Pending CN106879780A (en) | 2017-05-03 | 2017-05-03 | A kind of food and beverage extraction dew and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106879780A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02203745A (en) * | 1989-01-31 | 1990-08-13 | Osaka Gas Co Ltd | Production of can containing tea |
| CN1596687A (en) * | 2004-07-19 | 2005-03-23 | 陈忠 | Tea essence for tea food and its preparation method |
| CN1718030A (en) * | 2005-07-27 | 2006-01-11 | 云南澜沧江啤酒企业（集团）有限公司 | Green tea beverage, and its prepn. method |
| CN102754711A (en) * | 2011-04-29 | 2012-10-31 | 农夫山泉股份有限公司 | Tea drink and production method thereof |
| CN106234713A (en) * | 2016-09-07 | 2016-12-21 | 郑州轻工业学院 | A kind of flavouring cortex encomia bag tea and preparation method thereof |
-
2017
- 2017-05-03 CN CN201710303759.0A patent/CN106879780A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02203745A (en) * | 1989-01-31 | 1990-08-13 | Osaka Gas Co Ltd | Production of can containing tea |
| CN1596687A (en) * | 2004-07-19 | 2005-03-23 | 陈忠 | Tea essence for tea food and its preparation method |
| CN1718030A (en) * | 2005-07-27 | 2006-01-11 | 云南澜沧江啤酒企业（集团）有限公司 | Green tea beverage, and its prepn. method |
| CN102754711A (en) * | 2011-04-29 | 2012-10-31 | 农夫山泉股份有限公司 | Tea drink and production method thereof |
| CN106234713A (en) * | 2016-09-07 | 2016-12-21 | 郑州轻工业学院 | A kind of flavouring cortex encomia bag tea and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 段振华: "《高级食品化学》", 31 January 2012, 中国轻工业出版社 * |
| 陈宗道等: "《食品学科本科专业英语》", 31 August 2016, 中国农业大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6527503B2 (en) | Tea drink and method for producing the same | |
| JP5101913B2 (en) | Containerized mixed tea beverage | |
| CN105341244B (en) | Serial sorrow is escaped careless tea beverage and preparation method thereof | |
| CN105410546B (en) | Composite plant beverage rich in anthocyanidin and preparation method thereof | |
| CN103027167A (en) | Greengage sweetmeat containing black tea and production method of greengage sweetmeat | |
| CN103960384A (en) | Preparation method of ultrahigh-pressure strong tea capable of being brewed by cold water | |
| US20150072062A1 (en) | Soursop leaf drink and method of making same | |
| CN101317682A (en) | Preparation method for fructus schizandrae beverage and products produced thereby | |
| CN101869158B (en) | Preparation method of instant tea powder being suitable for carbonic acid tea drinks | |
| CN104673619A (en) | Refreshing coffee taste fruit tea vinegar | |
| CN102626158A (en) | Green tea beverage and preparation method thereof | |
| CN104351431A (en) | Preparation method of jasmine green tea concentrated juice | |
| KR20180078658A (en) | Composition for Health Containing Ginseng Extract | |
| CN106879780A (en) | A kind of food and beverage extraction dew and preparation method thereof | |
| JP4313961B2 (en) | Food, beverage or seasoning | |
| CN103976091A (en) | Preparation method of instant Maojian tea capable of building bodies | |
| CN103614271A (en) | Production technology for solid-liquid phase combined rice wine | |
| CN106804813A (en) | A kind of roxburgh rose beverage and preparation method thereof | |
| CN112772853A (en) | Tea-flavored soymilk beverage and preparation method thereof | |
| CN112205478A (en) | Milky tea with rose fragrance and preparation method | |
| CN108841525A (en) | A kind of preparation method of green tea wine | |
| CN110892932A (en) | Preparation method of fruit green tea beverage powder | |
| KR20210042665A (en) | Paprika wine and its manufacturing method | |
| KR101685199B1 (en) | Preparation method of red garlic wine | |
| JP2019165723A (en) | Milk for tea-based beverage and method for producing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170623 |