Blended kudingcha drink

A technology for Kuding tea and beverages, which is applied in the direction of tea extraction, etc., can solve the problems of heavy bitterness and heavy bitterness of Kudingcha, and achieve the effects of obvious aroma, solving heavy bitterness, and improving the added value of products.

Inactive Publication Date: 2010-11-10
SANYA NANFAN SCI TECH INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a blended Kudingcha drink for the bitter taste of Kudingcha products, which uses Kudingcha as the main raw material and uses natural products such as green tea and sweet tea for blending, while retaining the original Kudingcha beverage. At the same time, it neutralizes the unacceptable bitterness in Kudingcha and solves the problem of heavy bitterness in Kudingcha

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Raw materials: 20kg of Kudingcha, 50kg of green tea, and 50kg of sweet tea, pulverized to about 60 meshes and fully mixed to obtain a tea powder mixture.

[0014] (2) Extraction: put the tea powder mixture in an ultrasonic extraction tank, add 9.4 tons of reverse osmosis water, and conduct ultrasonic extraction at 25° C. for 60 min. After leaching, filter the extract solution through a 100-mesh double filter to remove tea residue.

[0015] (3) Membrane filtration: filter the prepared tea soup through a 500nm ceramic membrane.

[0016] (4) Deployment: adjust the leaching liquid after the coarse filtration to a solid content of 0.2% with water treated by reverse osmosis, and then use 0.2%, 0.6%, 0.2‰, 0.1‰, 0.3‰, Add honey, sucralose, β-CD, CMC-Na, D-sodium erythorbate and sodium hexametaphosphate at a ratio of 0.2‰, all of which need to be completely dissolved with a small amount of water before adding, stir well and then filter through a fine filter.

[0017] (5) ...

Embodiment 2

[0020] (1) Raw materials: 30kg of Kudingcha, 45kg of green tea, and 53kg of sweet tea, pulverized to about 60 meshes and fully mixed to obtain a tea powder mixture.

[0021] (2) Extraction: put the tea powder mixture in an ultrasonic extraction tank, add 10.2 tons of reverse osmosis water, and conduct ultrasonic extraction at 45° C. for 45 minutes. After leaching, filter the extract solution through a 100-mesh double filter to remove tea residue.

[0022] (3) Membrane filtration: filter the prepared tea soup through a 500nm ceramic membrane.

[0023] (4) Deployment: adjust the leaching liquid after the coarse filtration to a solid content of 0.2% with water treated by reverse osmosis, and then use 0.3%, 0.7%, 0.2‰, 0.1‰, 0.4‰, Add honey, sucralose, β-CD, CMC-Na, D-sodium erythorbate and sodium hexametaphosphate at a ratio of 0.2‰, all of which need to be completely dissolved with a small amount of water before adding, stir well and then filter through a fine filter.

[0024]...

Embodiment 3

[0027] (1) Raw materials: 35kg of Kudingcha, 65kg of green tea, and 55kg of sweet tea, pulverized to about 60 meshes and fully mixed to obtain a tea powder mixture.

[0028] (2) Extraction: put the tea powder mixture in an ultrasonic extraction tank, add 10.3 tons of reverse osmosis water, and conduct ultrasonic extraction at 55° C. for 35 minutes. After leaching, filter the extract solution through a 100-mesh double filter to remove tea residue.

[0029] (3) Membrane filtration: filter the prepared tea soup through a 500nm ceramic membrane.

[0030] (4) Deployment: adjust the leaching liquid after the coarse filtration to a solid content of 0.15% with water treated by reverse osmosis, and then use 0.4%, 0.6%, 0.4‰, 0.1‰, 0.4‰, Add honey, sucralose, β-CD, CMC-Na, D-sodium erythorbate and sodium hexametaphosphate at a ratio of 0.2‰, all of which need to be completely dissolved with a small amount of water before adding, stir well and then filter through a fine filter.

[0031...

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PUM

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Abstract

The invention belongs to the tea drink field and in particular relates to blended kudingcha drink. The invention is characterized by respectively grinding kudingcha, green tea and sweet tea and then mixing the ground tea to obtain a tea powder mixture, then mixing the tea powder mixture with water and carrying out ultrasonic extraction, filtering out the residues, adjusting the solid content in the extract to 0.1-0.2% after filtration by ceramic membranes and adding honey, sucralose, beta-CD, CMC-Na, D-sodium erythorbate and sodium hexametaphosphate; and carrying out ultra-high temperature flash pasteurization after fine filtration, carrying out sterile filling and carrying out spray cooling after quickly inverting the bottles for 1min. The blended kudingcha drink uses the kudingcha, green tea and sweet tea as the raw materials, changes the product form of the traditional kudingcha and solves the problem that the traditional kudingcha products have more bitter taste. The product is clear and lucid, has obvious aroma and has the original unique flavors of both kudingcha and sweet tea. The product added value of the blended kudingcha drink is increased and the blended kudingcha drink is beneficial to upgrading and expanding the industry chain of the kudingcha.

Description

technical field [0001] The invention belongs to the field of tea drinking products, and in particular relates to a blended Kuding tea beverage. Background technique [0002] Kudingcha is the most influential tea-substituting health beverage that has emerged in my country in recent years. It is a general term for the plant resources of tea-substituting beverages with a bitter taste. At present, there are many kinds of plants called Kudingcha, among which it is mainly produced in Hainan Province. And Ilex lati-folia Thunb. of the Ilex family Ilex in Guangxi Province is one of the main varieties. Kudingcha has extremely high medicinal value and health value. Ilex Kudingcha contains ursolic acid, arbutol, hops alcohol, dandelion cylinol, β-mystanol, β-sitosterol and polyphenols Catechins, flavonoids, caffeine, amino acids, vitamin C and water extracts, etc., have been used for more than 2,000 years in folk practice and modern medicine. Phlegm, saliva quenching, refreshing, impr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 曹兵李翔白大娟邢增通陈冠铭
Owner SANYA NANFAN SCI TECH INST
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