CN115568527A - Ampelopsis grossedentata coffee capable of reducing bitter taste sense, preparation process and drinking method thereof - Google Patents
Ampelopsis grossedentata coffee capable of reducing bitter taste sense, preparation process and drinking method thereof Download PDFInfo
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- CN115568527A CN115568527A CN202211278128.5A CN202211278128A CN115568527A CN 115568527 A CN115568527 A CN 115568527A CN 202211278128 A CN202211278128 A CN 202211278128A CN 115568527 A CN115568527 A CN 115568527A
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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
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
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Abstract
The invention relates to the technical field of beverage processing, in particular to vine tea coffee for reducing bitter taste, which comprises the following components of vine tea and coffee powder, wherein the weight ratio of the vine tea to the coffee powder is 1:4-6, and the vine tea and coffee powder serve as a preferred scheme of the invention: the ampelopsis grossedentata is ampelopsis grossedentata, the coffee beans are arabica coffee beans, and the preparation process of the ampelopsis grossedentata coffee capable of reducing bitter taste comprises the following steps: s1, obtaining vine tea in an ice extraction mode; s2, grinding coffee beans into powder; s3, mixing the ampelopsis grossedentata ice extract stock solution and coffee powder which are respectively prepared according to the weight ratio of 1:4-6 of the raw materials; and S4, in the environment of 0-5 ℃, the ice extraction stock solution is solidified and adsorbed and crystallized on the coffee powder to form the vine tea coffee finished product. After the vine tea and coffee are combined in a process, the vine tea coffee beverage does not have the problem of bitter and astringent taste after being used, obviously returns sweet after being drunk, and has the characteristics of refreshing and sweet taste.
Description
Technical Field
The invention relates to the technical field of beverage processing, in particular to vine tea coffee capable of reducing bitter taste, a preparation process and a drinking method thereof.
Background
Vine tea is a peculiar tea with a long history for thousands of years, commonly known as Tujia Shen tea, longevity tea and dragon whisker tea, and is prepared from tender stems and leaves of Ampelopsis grossedentata of Ampelopsis in Vitaceae, and the tea is green in color, white in frost, slightly bitter in the initial entrance, sweet and quick in aftertaste and durable.
Vine tea was originally called ancient tea uncaria, and the book of poems has been recorded: the Luyu tea of Tang dynasty tea altar religion is named as vine tea in tea meridians, and the American name of the Luyu tea is used by later people to the present, so that the Luyu tea is an extremely old Chinese herbal medicine resource, a tea-like plant resource and a plant resource for both medicine and food, and is recorded in plant records and medical plant directories in all generations. The vine tea is discovered when the Shennong tastes the hundred grass, and the history of the vine tea is more than three thousand years to date.
Coffee beans are plant fruits used to make coffee. There are 2 kinds of coffee beans, arabica beans and robusta beans in the world in a broad sense. The coffee fruit consists of two oval seeds facing each other. The surfaces that are joined together are flat junctions, called flat beans. However, there are also beans which consist of one round seed, called a bean, and which do not have a different taste.
The earliest way in which arabian people consumed coffee was to chew whole fruits (CoffeeCherry) to extract their juice. They then mixed the ground coffee beans with animal fat to serve as a physical supplement for long trips, and until about 1,000 b.c. the green coffee beans were taken to boil in boiling water to an aromatic beverage. After three centuries, arabic began to roast and grind coffee beans, and the drinking of wine was strictly prohibited in the Koran, so that Arabic consumed a lot of coffee, and religious religion was also a great factor that prompted the wide popularity of coffee in the Arabic world.
In the domestic consumer market, tea and coffee, which are main occupants of the market share of beverages, have numerous favourites, and the tea and the coffee have the characteristic of refreshing, but are directly combined, so that the evaluation of consumers on the combined product is influenced due to bitter tastes of the tea and the coffee, and therefore, the tea and the coffee which have the functions of refreshing and are not bitter are urgently to be solved.
Disclosure of Invention
The invention provides vine tea coffee capable of reducing bitter taste, a preparation process and a drinking method thereof, aiming at solving the problem that the combination of tea and coffee in the prior art is difficult to solve the problem of bitter taste.
The invention is realized by the following technical scheme:
a vine tea coffee for reducing bitter taste comprises the following components of vine tea and coffee powder, wherein the weight ratio of the vine tea to the coffee powder is 1:4-6.
As a preferable scheme of the invention: the Ampelopsis grossedentata is Ampelopsis grossedentata, and the coffee bean is Arabica coffee bean.
A preparation process of vine tea coffee for reducing bitter taste comprises the following steps:
s1, obtaining vine tea in an ice extraction mode;
s2, grinding coffee beans into powder;
s3, mixing the ampelopsis grossedentata ice extract stock solution and coffee powder which are respectively prepared according to the weight ratio of 1:4-6 of the raw materials;
and S4, in the environment of 0-5 ℃, the ice extraction stock solution is solidified and adsorbed and crystallized on the coffee powder to form the vine tea coffee finished product.
As a preferable scheme of the invention: the ice extraction method comprises the following steps:
s1, making ice, namely making ice blocks by using mineral water or purified water,
s2, extracting with ice, taking a proper amount of tea leaves, putting the tea leaves into a kettle or a cup, adding ice blocks, wherein the ratio of the tea leaves to the ice is about 1.
And S2, standing for 4-5 hours until the ice blocks are completely melted, and finishing the tea soup extraction.
A drinking method of Ampelopsis grossedentata coffee for reducing bitter taste comprises preparing Ampelopsis grossedentata coffee according to the above preparation process, placing Ampelopsis grossedentata coffee powder on the cup rim through hangers, and slowly and uniformly pouring the Ampelopsis grossedentata coffee powder with boiling water of 90-95 deg.C.
As a preferred embodiment of the present invention: the ratio of ampelopsis grossedentata coffee powder to water amount is 1.
Compared with the prior art, the invention has the following advantages and beneficial effects:
because the vine tea is rich in flavone (dihydromyricetin, white substance on the surface of tea), selenium element, various amino acids, phenol and vitamins, the vine tea has the following effects: 1. reducing blood fat and dihydromyricetin, resisting oxygen free radical, inhibiting thrombosis, treating and preventing hypertension and coronary heart disease, 2, regulating blood sugar and dihydromyricetin, adding zinc element with high content, 3, protecting liver and dihydromyricetin, inhibiting fatty liver formation, 4, diminishing inflammation and relieving pain and dihydromyricetin, and has good inhibiting effect on acute gouty arthritis. Moreover, after the vine tea and coffee are combined in a process, the vine tea coffee beverage does not have the problem of bitter taste after being used, obviously returns sweet after being drunk, and has the characteristics of refreshing and sweet taste.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limiting the present invention.
Example one
A vine tea coffee for reducing bitter taste comprises the following components of vine tea and coffee powder, wherein the weight ratio of the vine tea to the coffee powder is 1:4.
In one embodiment of the invention, in particular use, the ampelopsis grossedentata is ampelopsis grossedentata, and the coffee beans are arabica coffee beans.
A preparation process of vine tea coffee for reducing bitter taste comprises the following steps:
s1, obtaining vine tea in an ice extraction mode;
s2, grinding coffee beans into powder;
s3, mixing the ampelopsis grossedentata ice extract stock solution and coffee powder which are respectively prepared according to the weight ratio of 1:4 of the raw materials;
and S4, in the environment of 0-5 ℃, the ice extraction stock solution is solidified and adsorbed and crystallized on the coffee powder to form the vine tea coffee finished product.
In the operation of grinding coffee beans into powder, a 20-mesh screen is adopted, the passing rate is 70%, and the fineness of coffee can be guaranteed.
In an embodiment of the present invention, in a specific use, the step of ice extraction is:
s1, making ice, namely making ice blocks by using mineral water or purified water,
s2, extracting with ice, taking a proper amount of tea leaves, putting the tea leaves into a kettle or a cup, adding ice blocks, wherein the ratio of the tea leaves to the ice is about 1.
And S2, standing for 4-5 hours until the ice blocks are completely melted, and finishing the tea soup extraction.
The tea inner quality is extracted by ice water, because the temperature of the ice water is low, the solubility of caffeine, catechin and the like is low at low temperature, the extraction is less, and the extraction of amino acid, aromatic substance and the like is more, so that the tea soup extracted by ice is low in caffeine and high in amino acid, sweet and smooth in taste, and low in bitter taste, the original tea color can be more completely retained by the tea extracted by ice, the freshness of the tea mainly comes from the amino acid, and the amino acid in the tea can be dissolved at low temperature, so that the tea with higher freshness is more suitable for ice extraction.
A drinking method of Ampelopsis grossedentata coffee for reducing bitter taste comprises preparing Ampelopsis grossedentata coffee according to the above preparation process, placing Ampelopsis grossedentata coffee powder on the cup rim through hangers, and slowly and uniformly pouring the Ampelopsis grossedentata coffee powder with boiling water of 90-95 deg.C.
In one embodiment of the invention, the ratio of ampelopsis grossedentata coffee powder to water amount is 1.
Example two
A vine tea coffee for reducing bitter taste comprises the following components of vine tea and coffee powder, wherein the weight ratio of the vine tea to the coffee powder is 1:5.
In one embodiment of the invention, in particular use, the ampelopsis grossedentata is ampelopsis grossedentata and the coffee beans are arabica coffee beans.
A preparation process of vine tea coffee for reducing bitter taste comprises the following steps:
s1, obtaining vine tea in an ice extraction mode;
s2, grinding coffee beans into powder;
s3, mixing the ampelopsis grossedentata ice extract stock solution and coffee powder which are respectively prepared according to the weight ratio of 1:5 of the raw materials;
s4, in the environment of 0-5 ℃, the ice extraction stock solution is solidified and adsorbed and crystallized on the coffee powder to form the vine tea coffee finished product.
In the operation of grinding coffee beans into powder, a 20-mesh screen is adopted, the passing rate is 70%, and the fineness of coffee can be guaranteed.
In an embodiment of the present invention, in a specific use, the step of ice extraction is:
s1, making ice, namely making ice blocks by using mineral water or purified water,
s2, extracting with ice, taking a proper amount of tea leaves, placing the tea leaves into a kettle or a cup, adding ice blocks, wherein the ratio of tea to ice is about 1.
And S2, standing for 4-5 hours until the ice blocks are completely melted, and finishing the tea soup extraction.
The tea inner quality is extracted by ice water, because the temperature of the ice water is low, the solubility of caffeine, catechin and the like is low at low temperature, the extraction is less, and the extraction of amino acid, aromatic substance and the like is more, so that the tea soup extracted by ice is low in caffeine and high in amino acid, sweet and smooth in taste, and low in bitter taste, the original tea color can be more completely retained by the tea extracted by ice, the freshness of the tea mainly comes from the amino acid, and the amino acid in the tea can be dissolved at low temperature, so that the tea with higher freshness is more suitable for ice extraction.
A drinking method of Ampelopsis grossedentata coffee for reducing bitter taste sense comprises preparing Ampelopsis grossedentata coffee according to the above preparation process, placing Ampelopsis grossedentata coffee powder on the cup edge through hangers, and slowly and uniformly pouring the Ampelopsis grossedentata coffee powder with boiling water of 90-95 deg.C.
In one embodiment of the invention, when in use, the ratio of the ampelopsis grossedentata coffee powder to the amount of water is 1.
EXAMPLE III
A vine tea coffee for reducing bitter taste comprises the following components of vine tea and coffee powder, wherein the weight ratio of the vine tea to the coffee powder is 1:6.
In one embodiment of the invention, in particular use, the ampelopsis grossedentata is ampelopsis grossedentata and the coffee beans are arabica coffee beans.
A preparation process of vine tea coffee for reducing bitter taste comprises the following steps:
s1, obtaining vine tea in an ice extraction mode;
s2, grinding coffee beans into powder;
s3, mixing the ampelopsis grossedentata ice extract stock solution and coffee powder which are respectively prepared according to the weight ratio of 1:6 of the raw materials;
and S4, in the environment of 0-5 ℃, the ice extraction stock solution is solidified and adsorbed and crystallized on the coffee powder to form the vine tea coffee finished product.
In the operation of grinding coffee beans into powder, a 20-mesh screen is adopted, the passing rate is 70%, and the fineness of coffee can be guaranteed.
In an embodiment of the present invention, in a specific use, the step of ice extraction is:
s1, making ice, namely making ice blocks by using mineral water or purified water,
s2, extracting with ice, taking a proper amount of tea leaves, putting the tea leaves into a kettle or a cup, adding ice blocks, wherein the ratio of the tea leaves to the ice is about 1.
And S2, standing for 4-5 hours until the ice blocks are completely melted, and finishing the tea soup extraction.
The tea inner quality is extracted by ice water, because the temperature of the ice water is low, the solubility of caffeine, catechin and the like is low at low temperature, the extraction is less, and the extraction of amino acid, aromatic substance and the like is more, so that the tea soup extracted by ice is low in caffeine and high in amino acid, sweet and smooth in taste, and low in bitter taste, the original tea color can be more completely retained by the tea extracted by ice, the freshness of the tea mainly comes from the amino acid, and the amino acid in the tea can be dissolved at low temperature, so that the tea with higher freshness is more suitable for ice extraction.
A drinking method of Ampelopsis grossedentata coffee for reducing bitter taste comprises preparing Ampelopsis grossedentata coffee according to the above preparation process, placing Ampelopsis grossedentata coffee powder on the cup rim through hangers, and slowly and uniformly pouring the Ampelopsis grossedentata coffee powder with boiling water of 90-95 deg.C.
In one embodiment of the invention, the ratio of ampelopsis grossedentata coffee powder to water amount is 1.
The principle is as follows: in the selection of tea, the ampelopsis grossedentata has the characteristics of slightly bitter taste and sweet return, and in the selection of coffee, the arabica coffee beans have lower caffeine content compared with coffee of other varieties. Therefore, the problem of bitterness of coffee and tea can be reduced. After the raw materials are selected, the organic acid, tea polyphenol and caffeine related substances which are contained in the beverage and generate bitter taste need to be weakened through the improvement of the process, the generation of caffeine and theophylline is reduced through the process, and the release of the related bitter substances can be reduced through ice extraction. Meanwhile, in the drinking method, the application method of the hangers type coffee is adopted, so that bitter substances which are easily separated out after long-time soaking of the ampelopsis grossedentata coffee can be reduced, and the taste is influenced.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (6)
1. A vine tea coffee for reducing bitter taste sense is characterized in that: comprises the following components of ampelopsis grossedentata and coffee powder, wherein the weight ratio of the ampelopsis grossedentata to the coffee powder is 1:4-6.
2. The ampelopsis grossedentata coffee with reduced bitter taste according to claim 1, wherein: the Ampelopsis grossedentata is Ampelopsis grossedentata, and the coffee beans are Arabica coffee beans.
3. A preparation process of vine tea coffee for reducing bitter taste sense is characterized by comprising the following steps: the method comprises the following steps:
s1, obtaining vine tea in an ice extraction mode;
s2, grinding coffee beans into powder;
s3, mixing the ampelopsis grossedentata ice extract stock solution and coffee powder which are respectively prepared according to the weight ratio of 1:4-6 of the raw materials;
s4, in the environment of 0-5 ℃, the ice extraction stock solution is solidified and adsorbed and crystallized on the coffee powder to form the vine tea coffee finished product.
4. The process of claim 3, wherein the step of making the ampelopsis grossedentata coffee with reduced bitter taste comprises: the ice extraction steps are as follows:
s1, making ice, namely making ice blocks by using mineral water or purified water,
s2, performing ice extraction, namely putting a proper amount of tea leaves into a kettle or a cup, adding ice blocks, wherein the ratio of the tea leaves to the ice is about 1;
and S2, standing for 4-5 hours until the ice blocks are completely melted, and finishing the tea soup extraction.
5. A drinking method of vine tea coffee for reducing bitter taste sense is characterized in that: ampelopsis grossedentata coffee is prepared according to the preparation process of claims 3-4, by placing the Ampelopsis grossedentata coffee powder on the rim of a cup through the hangers, and slowly and uniformly pouring the Ampelopsis grossedentata coffee powder in boiling water of 90-95 ℃.
6. The method of claim 5, wherein the method comprises the steps of: the ratio of ampelopsis grossedentata coffee powder to water amount is 1.
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| CN202211278128.5A CN115568527A (en) | 2022-10-19 | 2022-10-19 | Ampelopsis grossedentata coffee capable of reducing bitter taste sense, preparation process and drinking method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157551A (en) * | 2016-12-07 | 2018-06-15 | 康师傅饮品控股有限公司 | It is a kind of to use tea extract liquor, tea beverage and preparation method thereof made from ice extraction technology |
| CN114376059A (en) * | 2022-01-13 | 2022-04-22 | 张家界诺康生态茶业有限公司 | Production method of strawberry tea coffee |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157551A (en) * | 2016-12-07 | 2018-06-15 | 康师傅饮品控股有限公司 | It is a kind of to use tea extract liquor, tea beverage and preparation method thereof made from ice extraction technology |
| CN114376059A (en) * | 2022-01-13 | 2022-04-22 | 张家界诺康生态茶业有限公司 | Production method of strawberry tea coffee |
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