Tea sauce and preparation method thereof
A technology for sauces and tea sauces, which is applied in the fields of food preparation, application, food science, etc., can solve the problems of incongruity between the top aroma and the original taste of the product, soft and sour taste, etc., and achieves strong functionality, no bitterness, and nutrition. high effect
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Embodiment 1
[0026] A black tea paste product and a preparation method thereof. Choose non-rotten, fresh black tea as raw material, extract it with hot water, concentrate it in vacuum 6 times, mix it with 0.5‰ sodium isovitamin C, 0.5‰ citric acid, and 49.9% starch syrup in a ratio of 50%, mix it evenly, and then sterilize it. The bacteria temperature is 85°C and the time is 5 minutes. After the feed liquid is cooled to 30°C after sterilization, the compound lactic acid bacteria (Lactobacillus casei, Lactobacillus fermentum, Lactobacillus plantarum) are mixed according to 10 5 The ratio of cfu / mL was inoculated into the sterilized and cooled black tea slurry, fermented at 30°C for 72 hours, and the pH value was 3.2 as the fermentation end point, and the fermented black tea slurry was standardized to obtain the finished fermented black tea sauce. Put the standardized fermented black tea sauce in a refrigerator at 0-4°C to refrigerate, and the product has a shelf life of 21 days at 0-4°C. ...
Embodiment 2
[0028] A green tea paste product and a preparation method thereof. Choose non-rotten and fresh green tea as raw material, extract it with hot water, concentrate it in vacuum 6 times, mix it with 1‰ vitamin C, 1‰ citric acid, and 17.8% glucose at a ratio of 82%, and then sterilize it. The sterilization temperature is 90 ℃, time 4 minutes. After the feed liquid is cooled to 35°C after sterilization, compound lactic acid bacteria (Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei) 6 The ratio of cfu / mL was inoculated into the sterilized and cooled green tea slurry, fermented at 35°C for 64 hours, and the pH value was 3.0 as the fermentation end point, and the fermented green tea slurry was standardized to obtain the finished fermented green tea sauce. The standardized fermented green tea sauce is subjected to ultra-high temperature instantaneous sterilization at 132°C for 3 seconds, and is packed in aseptic cans. The product has a shelf life of 18 months at...
Embodiment 3
[0030] An oolong tea paste product and a preparation method thereof. Choose non-rotten, fresh oolong tea as raw material, extract it with hot water, concentrate it in vacuum 6 times, mix it with 1‰ sodium isovitamin C, 0.5‰ citric acid, and 29.85% glucose syrup at a ratio of 70%, and then sterilize it evenly. The temperature is 95°C and the time is 3 minutes. After the feed liquid is cooled to 37°C after sterilization, compound lactic acid bacteria (Lactobacillus reuteri, Lactobacillus bulgaricus, Streptococcus thermophilus) according to 10 4 The ratio of cfu / mL was inoculated into the sterilized and cooled oolong tea slurry, fermented at 37°C for 60 hours, and the pH value was 3.3 as the fermentation end point, and the fermented oolong tea slurry was standardized to obtain the finished fermented oolong tea sauce. The standardized fermented oolong tea sauce cans are sealed and sterilized at 121°C for 10 minutes. The product has a shelf life of 18 months at room temperature. ...
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