CN111096375A - Preparation method of clovershrub-flavored tea soup - Google Patents
Preparation method of clovershrub-flavored tea soup Download PDFInfo
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- CN111096375A CN111096375A CN201911294249.7A CN201911294249A CN111096375A CN 111096375 A CN111096375 A CN 111096375A CN 201911294249 A CN201911294249 A CN 201911294249A CN 111096375 A CN111096375 A CN 111096375A
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- clovershrub
- tea soup
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- 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
- A23F3/20—Removing unwanted substances
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method of clovershrub flavor tea soup, which comprises the following steps: s1, checking and accepting original and auxiliary materials; s2, weighing and feeding; s3, adding a proper amount of water, and soaking; s4, filtering for the first time; s5, cooling for the first time; s6, filtering for the second time, wherein the filtering is carried out by a screen with the mesh number of 200; s7, sterilizing by adopting UHT (ultra high temperature treatment); s8, cooling for the second time, namely cooling by using ice water, and quickly cooling to 30 ℃ after sterilization; s9, aseptic canning; s10, code spraying and cover pasting; s11, boxing and warehousing; the hardness of the water added in the step S3 is 76ppm, and the PH is 6.5-7.0; the soaking operation in the step S3 adopts two-stage brewing; the sterilization temperature in the step S7 is controlled to be more than or equal to 135 ℃, and the flow is controlled to be less than or equal to 6.67m3H; the aseptic canning in the step S9 is operated in a tetra Pak aseptic cold canning mode. The preparation method comprisesThe clovershrub tea soup has stable flavor and color and better mouthfeel.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of Dahongpao flavor tea soup.
Background
The clovershrub drinks used in the market are generally prepared by the existing preparation method, and the flavor and the color of tea soup are different due to uncontrollable preparation time, temperature, pH value, hardness and the like of water used during preparation, so that products with stable performance cannot be prepared, and the overall effect is poor.
Accordingly, the invention provides a preparation method of clovershrub flavor tea soup.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides the preparation method of the clovershrub-flavor tea soup, and the preparation method enables the clovershrub-flavor tea soup to have stable flavor and color and better mouthfeel.
In order to solve the technical problem, the invention aims to realize that: the invention relates to a preparation method of clovershrub flavor tea soup, which comprises the following steps:
s1, checking and accepting original and auxiliary materials;
s2, weighing and feeding;
s3, adding a proper amount of water, and soaking;
s4, filtering for the first time;
s5, cooling for the first time;
s6, filtering for the second time, wherein the filtering is carried out by a screen with the mesh number of 200;
s7, sterilizing by adopting UHT (ultra high temperature treatment);
s8, cooling for the second time, namely cooling by using ice water, and quickly cooling to 30 ℃ after sterilization;
s9, aseptic canning;
s10, code spraying and cover pasting;
and S11, boxing and warehousing.
The invention is further configured to: the hardness of the water added in the step S3 is 76ppm, and the pH is 6.5 to 7.0.
The invention is further configured to: the soaking operation in the step S3 adopts two-stage brewing.
The invention is further configured to: the sterilization temperature in the step S7 is controlled to be more than or equal to 135 ℃, and the flow is controlled to be less than or equal to 6.67m3/h。
The invention is further configured to: the aseptic canning in the step S9 is operated in a tetra Pak aseptic cold canning mode.
In conclusion, the invention has the following beneficial effects: according to the preparation method of the clovershrub flavor tea soup, the clovershrub is extracted, parameters of water (the hardness of the water is 76ppm, and the PH is 6.5-7.0) are controlled in a specific extraction process, two-stage brewing is adopted during brewing, the flavor and nutrient substances of the tea soup are guaranteed, UHT sterilization is performed, and a tetra Pak aseptic cold filling mode is adopted, so that the tea soup is guaranteed to have stable quality for a long time at normal temperature, the overall function is complete, and the practicability is high.
Detailed Description
In order that those skilled in the art will better understand the novel teachings of the present invention, preferred embodiments of the present invention are described below with reference to specific examples, but it should be understood that these descriptions are only intended to further illustrate the features and advantages of the present invention, and not to limit the patent claims of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention will be further illustrated with reference to preferred embodiments.
The invention relates to a preparation method of clovershrub flavor tea soup, which comprises the following steps:
s1, checking and accepting original and auxiliary materials;
s2, weighing and feeding;
s3, adding a proper amount of water, and soaking;
s4, filtering for the first time;
s5, cooling for the first time;
s6, filtering for the second time, wherein the filtering is carried out by a screen with the mesh number of 200;
s7, sterilizing by adopting UHT (ultra high temperature treatment); the aroma of the fire aroma of the Dahongpao tea soup is improved to the maximum extent;
s8, cooling for the second time, cooling with ice water, quickly cooling to 30 ℃ after sterilization, and ensuring the special flavor of the Dahongpao tea soup;
s9, aseptic canning;
s10, code spraying and cover pasting;
and S11, boxing and warehousing.
Further, the hardness of the water added in the step S3 is 76ppm, the pH is 6.5-7.0, and the hardness and the pH value of the water added are stably controlled, so that a product with stable performance can be prepared.
Furthermore, the soaking operation in the step S3 adopts two-stage brewing to ensure the flavor and nutrients of the tea soup.
Further, the sterilization temperature in the step S7 is controlled to be more than or equal to 135 ℃, and the flow is controlled to be less than or equal to 6.67m3The damage of the sterilization process to the flavor of the clovershrub tea soup is reduced to the maximum extent;
further, the aseptic canning in the step S9 is performed in a lile aseptic cold canning manner, so that the clovershrub tea soup can be in stable quality for a long time without adding any preservative.
The first embodiment is as follows:
s1, checking and accepting original and auxiliary materials;
s2, weighing and feeding;
s3, adding a proper amount of water, and soaking;
s4, filtering for the first time;
s5, cooling for the first time;
s6, filtering for the second time, wherein the filtering is carried out by a screen with the mesh number of 200;
s7, sterilizing by adopting UHT (ultra high temperature treatment);
s8, cooling for the second time, namely cooling by using ice water, and quickly cooling to 30 ℃ after sterilization;
s9, aseptic canning;
s10, code spraying and cover pasting;
and S11, boxing and warehousing.
Wherein the hardness of the water added in step S3 is 76ppm, and the PH is 6.5;
wherein, the soaking operation in the step S3 adopts two-stage brewing;
wherein the sterilization temperature in step S7 is controlled at 135 deg.C, and the flow rate is controlled at 6.67m3/h；
Wherein, the aseptic canning in the step S9 is operated in a tetra Pak aseptic cold canning mode.
Example two:
s1, checking and accepting original and auxiliary materials;
s2, weighing and feeding;
s3, adding a proper amount of water, and soaking;
s4, filtering for the first time;
s5, cooling for the first time;
s6, filtering for the second time, wherein the filtering is carried out by a screen with the mesh number of 200;
s7, sterilizing by adopting UHT (ultra high temperature treatment);
s8, cooling for the second time, namely cooling by using ice water, and quickly cooling to 30 ℃ after sterilization;
s9, aseptic canning;
s10, code spraying and cover pasting;
and S11, boxing and warehousing.
Wherein the hardness of the water added in step S3 is 76ppm, and the PH is 6.8;
wherein, the soaking operation in the step S3 adopts two-stage brewing;
wherein the sterilization temperature in step S7 is controlled at 145 deg.C, and the flow rate is controlled at 5m3/h；
Wherein, the aseptic canning in the step S9 is operated in a tetra Pak aseptic cold canning mode.
Example three:
s1, checking and accepting original and auxiliary materials;
s2, weighing and feeding;
s3, adding a proper amount of water, and soaking;
s4, filtering for the first time;
s5, cooling for the first time;
s6, filtering for the second time, wherein the filtering is carried out by a screen with the mesh number of 200;
s7, sterilizing by adopting UHT (ultra high temperature treatment);
s8, cooling for the second time, namely cooling by using ice water, and quickly cooling to 30 ℃ after sterilization;
s9, aseptic canning;
s10, code spraying and cover pasting;
and S11, boxing and warehousing.
Wherein the hardness of the water added in step S3 is 76ppm, and the PH is 7.0;
wherein, the soaking operation in the step S3 adopts two-stage brewing;
wherein the sterilization temperature in step S7 is controlled at 155 deg.C, and the flow rate is controlled at 3.5m3/h；
Wherein, the aseptic canning in the step S9 is operated in a tetra Pak aseptic cold canning mode.
According to the preparation method of the clovershrub flavor tea soup, the clovershrub is extracted, parameters of water (the hardness of the water is 76ppm, and the PH is 6.5-7.0) are controlled in a specific extraction process, two-stage brewing is adopted during brewing, the flavor and nutrient substances of the tea soup are guaranteed, UHT sterilization is performed, and a tetra Pak aseptic cold filling mode is adopted, so that the tea soup is guaranteed to have stable quality for a long time at normal temperature, the overall function is complete, and the practicability is high.
Unless otherwise specified, in the present invention, if there is an orientation or positional relationship indicated by terms of "length", "width", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc., based on the orientation or positional relationship actually shown, it is only for convenience of describing the present invention and simplifying the description, rather than to indicate or imply that the device or element so referred to must have a particular orientation, be constructed and operated in a particular orientation, therefore, the terms describing orientation or positional relationship in the present invention are for illustrative purposes only, and should not be construed as limiting the present patent, it is possible for those skilled in the art to combine the embodiments and understand the specific meanings of the above terms according to specific situations.
Unless expressly stated or limited otherwise, the terms "disposed," "connected," and "connected" are used broadly and encompass, for example, being fixedly connected, detachably connected, or integrally connected; the connection may be direct or indirect via an intermediate medium, and may be a communication between the two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (5)
1. The preparation method of the clovershrub-flavor tea soup is characterized by comprising the following steps of:
s1, checking and accepting original and auxiliary materials;
s2, weighing and feeding;
s3, adding a proper amount of water, and soaking;
s4, filtering for the first time;
s5, cooling for the first time;
s6, filtering for the second time, wherein the filtering is carried out by a screen with the mesh number of 200;
s7, sterilizing by adopting UHT (ultra high temperature treatment);
s8, cooling for the second time, namely cooling by using ice water, and quickly cooling to 30 ℃ after sterilization;
s9, aseptic canning;
s10, code spraying and cover pasting;
and S11, boxing and warehousing.
2. The method of claim 1, wherein the water added in step S3 has a hardness of 76ppm and a PH of 6.5 to 7.0.
3. The method of claim 1, wherein the soaking in step S3 is performed by two-stage brewing.
4. The method for preparing clovershrub-flavored tea soup according to any one of claims 1 to 3, wherein the sterilization temperature is controlled to 135 ℃ or higher and the flow rate is controlled to 6.67m or lower in the step S73/h。
5. The method of claim 4, wherein the aseptic canning of step S9 is performed using a tetra Pak aseptic cold canning procedure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911294249.7A CN111096375A (en) | 2019-12-16 | 2019-12-16 | Preparation method of clovershrub-flavored tea soup |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911294249.7A CN111096375A (en) | 2019-12-16 | 2019-12-16 | Preparation method of clovershrub-flavored tea soup |
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| CN111096375A true CN111096375A (en) | 2020-05-05 |
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| CN201911294249.7A Pending CN111096375A (en) | 2019-12-16 | 2019-12-16 | Preparation method of clovershrub-flavored tea soup |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009089641A (en) * | 2007-10-05 | 2009-04-30 | Suntory Ltd | Tea drink and method for producing the same |
| CN102318704A (en) * | 2011-09-27 | 2012-01-18 | 大闽食品（漳州）有限公司 | Preparation method of instant clovershrub tea powder suitable for preparing pure tea beverage |
| CN104982568A (en) * | 2015-06-04 | 2015-10-21 | 北京同仁堂健康药业股份有限公司 | Maca-oolong tea beverage and preparation method thereof |
| CN105494761A (en) * | 2016-01-12 | 2016-04-20 | 康师傅饮品投资（中国）有限公司 | Preparing method of oolong tea concentrated solution |
| CN107047860A (en) * | 2017-04-20 | 2017-08-18 | 徐濛 | It is a kind of to extract the method that tealeaves makes beverage |
| CN108740230A (en) * | 2018-08-13 | 2018-11-06 | 浙江德馨饮料有限公司 | A kind of preparation method of chrysanthemum millet paste |
-
2019
- 2019-12-16 CN CN201911294249.7A patent/CN111096375A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009089641A (en) * | 2007-10-05 | 2009-04-30 | Suntory Ltd | Tea drink and method for producing the same |
| CN102318704A (en) * | 2011-09-27 | 2012-01-18 | 大闽食品（漳州）有限公司 | Preparation method of instant clovershrub tea powder suitable for preparing pure tea beverage |
| CN104982568A (en) * | 2015-06-04 | 2015-10-21 | 北京同仁堂健康药业股份有限公司 | Maca-oolong tea beverage and preparation method thereof |
| CN105494761A (en) * | 2016-01-12 | 2016-04-20 | 康师傅饮品投资（中国）有限公司 | Preparing method of oolong tea concentrated solution |
| CN107047860A (en) * | 2017-04-20 | 2017-08-18 | 徐濛 | It is a kind of to extract the method that tealeaves makes beverage |
| CN108740230A (en) * | 2018-08-13 | 2018-11-06 | 浙江德馨饮料有限公司 | A kind of preparation method of chrysanthemum millet paste |
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| CB02 | Change of applicant information |
Address after: No.728, Yinhe Road, economic and Technological Development Zone, Jiaxing City, Zhejiang Province, 314000 Applicant after: Zhejiang Dexin Food Technology Co.,Ltd. Address before: 314000 east side of the intersection of Yinhe road and Zhaohui Road, Jiaxing City, Zhejiang Province Applicant before: ZHEJIANG DELTHIN DRINK Co.,Ltd. |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200505 |
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| RJ01 | Rejection of invention patent application after publication |