Orange oolong tea and processing method thereof

Abstract

The invention provides an orange oolong tea and a processing method thereof. The orange oolong tea is prepared by the following steps of: mixing 5 to 15 percent of orange juice and the rest oolong tea water in percentage by volume; and based on the total volume of the orange juice and the oolong tea water, adding 2 to 4 grams of xylitol and 0.1 to 0.2 gram of beta-cyclodextrin into each milliliter of the mixture of the orange juice and oolong tea water to prepare the orange oolong tea. The invention optimizes a combination scheme, so the obtained orange oolong tea beverage has moist color, golden yellow and bright soup color, pure fragrance, appropriate sour and sweet degree, good mouthfeel and tea flavor, and the taste and the flavor of oolong tea are enriched; and physical and chemical analysis results show that each physical and chemical index of the product is far beyond the national standards of the People's Republic of China: the standards of GB / T 21733-2008 'tea beverage'. The preparation method is simple and practicable, is quick to operate and has a good application prospect.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a tea beverage mixed with citrus juice and oolong tea and a processing method thereof. Background technique [0002] Tea has been favored by consumers for more than 3,000 years for its functions of promoting body fluid and quenching thirst, clearing heat and relieving heat, refreshing the mind, diuresis and detoxification, digesting food and relieving greasy, sterilizing and anti-virus, reducing blood pressure and improving eyesight. Modern studies have further proved that tea also has the functions of strengthening teeth and preventing caries, anti-cancer and anti-mutation, preventing radiation damage, reducing blood fat, blood sugar, weight loss and bodybuilding, etc. to regulate human body functions and health care. With the continuous change of human life style and the continuous acceleration of the pace of life, instant tea appeared in the 1950s, and ...

AI Technical Summary

Problems solved by technology

[0006] However, there are many types of tea, and the processing methods are also very different, and the flavors are different. If the mixture with fruit juice is not appropriate, the flavor and nutrition will be greatly affected.

It is necessary to find a suitable technical solution to make the mixed ingredients of tea and fruit juice complement each other, so as to obtain the perfect combination of nutritional function and flavor, so as to maintain a good flavor of the original tea and fruit juice and produce a tea beverage with both advantages. Currently, there is no See related technical reports on tea drinks mixed with citrus juice and oolong tea

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