CN102349586B - 一种橄榄水果茶及其制备方法 - Google Patents
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Abstract
本发明公开一种橄榄水果茶及其制备方法。所述橄榄水果茶由下述以重量份计的原料制成：橄榄20～40份、绿茶10～20份、苹果汁30～50份、冰糖20～30份、葡萄柚汁20～40份。其制备方法包括下述步骤：1)挑选无破损的成熟苹果洗净、去皮、去核、榨汁，得到苹果汁；2)挑选无破损的成熟葡萄柚洗净，去皮，去籽、榨汁，得到葡萄柚汁；3)取20～40重量份橄榄，加入500～600重量份水进行水煮，水沸后文火煮5～8分钟，然后加入10～20重量份绿茶、30～50重量份苹果汁、20～30重量份冰糖、20～40重量份葡萄柚汁搅拌均匀，过滤，即得橄榄水果茶。所得的橄榄水果茶可起到很好的生沣止渴、开胃健脾、滋润养颜、增强免疫力等功效。
Description
技术领域
本发明属于饮料技术领域，具体是一种橄榄水果茶；本发明还涉及这种橄榄水果茶的制备方法。
背景技术
目前市场上的饮料种类繁多，如碳酸饮料、果汁、水果茶、花茶、咖啡、牛奶等，这些饮料因含有多种营养成份，具有不同的功能，而深受人们的喜爱。例如公开号为：CN1089808、名称为《天然橄榄汁饮料生产方法》的中国发明专利申请，公开了一种以橄榄为原料的非酒精饮料的制备方法，它采用分检→机械去皮→漂洗→浸提→离心的方法获得橄榄汁，浸提过程中添加白糖、柠檬酸、复合磷酸盐、乙二胺四乙酸二钠等辅助成分，该饮料香甜可口，不仅具有橄榄的特有风味，而且具有橄榄黄绿色的天然色泽。但其中含有化学添加剂，长期、大量饮用可能对身体产生一定的不良影响。
发明内容
本发明要解决的技术问题是提供一种不含任何化学添加剂、口感好、营养丰富的橄榄水果茶；本发明还将公开这种橄榄水果茶的制备方法。
为解决上述技术问题，本发明采用以下技术方案：
一种橄榄水果茶，它由下述以重量份计的原料制成：
橄榄20～40份、绿茶10～20份、苹果汁30～50份、冰糖20～30份、葡萄柚汁20～40份。
各原料的最佳重量配比为：
橄榄30份、绿茶15份、苹果汁40份、冰糖25份、葡萄柚汁30份。
本发明橄榄水果茶的制备方法，包括下述步骤：
1)挑选无破损的成熟苹果洗净、去皮、去核、榨汁，得到苹果汁；
2)挑选无破损的成熟葡萄柚洗净，去皮，去籽、榨汁，得到葡萄柚汁；
3)取20～40重量份橄榄，加入500～600重量份水进行水煮，水沸后文火煮5～8分钟，然后加入10～20重量份绿茶、30～50重量份苹果汁、20～30重量份冰糖、20～40重量份葡萄柚汁搅拌均匀，过滤，即得橄榄水果茶。
本发明橄榄水果茶配方中的各原料的营养成份丰富，橄榄是橄榄科乔木植物橄榄的果实，又称橄榄子、青果、青橄榄、甘榄。橄榄含蛋白质、脂肪、糖类、多量维生素C、钙、磷、铁等成分。具有清肺利咽；生津止渴；解毒等功效。苹果中含有多种维生素、矿物质、糖类、脂肪等，具有生津止渴、益脾止泻、和胃降逆的功效。葡萄柚又叫西柚，其果肉柔嫩，多汁爽口，略 有香气，味偏酸、带苦味及麻舌味，含有宝贵的天然维生素P和丰富的维生素C及多种微量元素，是集预防疾病及保健与美容于一身的水果。绿茶较多的保留了鲜叶内的天然物质，其中茶多酚、咖啡碱保留鲜叶的85％以上，叶绿素保留50％左右，维生素损失也较少，从而形成了绿茶“清汤绿叶，滋味收敛性强”的特点。最新科学研究结果表明，绿茶中保留的天然物质成分，对防衰老、防癌、抗癌、杀菌、消炎等均有特殊效果，为其他茶类所不及。
本发明橄榄水果茶是以橄榄搭配苹果、葡萄柚、绿茶制备而成，这些原料的有效成份相互影响，协同作用，可起到很好的生津止渴、开胃健脾、滋润养颜、增强免疫力等功效。而且本发明橄榄水果茶的制备方法简单、营养价值高、不含任何化学添加剂、具有苹果、葡萄柚与橄榄搭配的酸甜适宜口味和使人愉悦的香味，特别适合儿童及青少年人群饮用，是一种安全、美味的绿色饮品。
具体实施方式
下面以实施例对本发明作进一步说明，但本发明并不局限于这些实施例。
以下各实施例中所述份数为重量份。
实施例1
1)挑选无破损的成熟苹果洗净、去皮、去核、榨汁，得到苹果汁；
2)挑选无破损的成熟葡萄柚洗净，去皮，去籽、榨汁，得到葡萄柚汁；
3)取20份橄榄，加入500份水进行水煮，水沸后文火煮5分钟，然后加入10份绿茶、30份苹果汁、20份冰糖、20份葡萄柚汁搅拌均匀，过滤，即得橄榄水果茶。
实施例2
1)挑选无破损的成熟苹果洗净、去皮、去核、榨汁，得到苹果汁；
2)挑选无破损的成熟葡萄柚洗净，去皮，去籽、榨汁，得到葡萄柚汁；
3)取40份橄榄，加入600份水进行水煮，水沸后文火煮8分钟，然后加入20份绿茶、50份苹果汁、30份冰糖、40份葡萄柚汁搅拌均匀，过滤，即得橄榄水果茶。
实施例3
1)挑选无破损的成熟苹果洗净、去皮、去核、榨汁，得到苹果汁；
2)挑选无破损的成熟葡萄柚洗净，去皮，去籽、榨汁，得到葡萄柚汁；
3)取30份橄榄，加入550份水进行水煮，水沸后文火煮6分钟，然后加入15份绿茶、40份苹果汁、25份冰糖、30份葡萄柚汁搅拌均匀，过滤，即得橄榄水果茶。
Claims (2)
1.一种橄榄水果茶，其特征在于：
由下述以重量份计的原料
橄榄20～40份、绿茶10～20份、苹果汁30～50份、冰糖20～30份、葡萄柚汁20～40份，
用下述方法
1)挑选无破损的成熟苹果洗净、去皮、去核、榨汁，得到苹果汁；
2)挑选无破损的成熟葡萄柚洗净，去皮，去籽、榨汁，得到葡萄柚汁；
3)取20～40重量份橄榄，加入500～600重量份水进行水煮，水沸后文火煮5～8分钟，然后加入10～20重量份绿茶、30～50重量份苹果汁、20～30重量份冰糖、20～40重量份葡萄柚汁搅拌均匀，过滤，即得橄榄水果茶
制成。
2.一种根据权利要求1所述的橄榄水果茶，其特征在于各原料的重量配比为：
橄榄30份、绿茶15份、苹果汁40份、冰糖25份、葡萄柚汁30份。
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| CN103636830A (zh) * | 2013-11-11 | 2014-03-19 | 高晶晶 | 一种冰镇水果清热茶及其制备方法 |
| CN103652174A (zh) * | 2013-11-29 | 2014-03-26 | 当涂县科辉商贸有限公司 | 一种荔枝减肥茶及其制备方法 |
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| CN1095240A (zh) * | 1993-05-18 | 1994-11-23 | 陈顺志 | 一种固体速溶果茶的生产方法 |
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