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Making method of raw tea for flavored tea beverages

A technology for flavored tea and raw materials, which is applied to the preparation of raw material tea for flavored tea beverages and the field of tea processing, can solve the problems of different quality focus, different evaluation methods, unsuitable raw materials for ready-to-drink liquid tea beverages, etc. Processing cost, improving dissolution rate, and prolonging the effect of flavor quality stability

Active Publication Date: 2012-07-25
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the significant difference between the raw material requirements of tea beverages and the current quality concept of traditional tea raw materials, such as different quality emphasis and different evaluation methods, tea leaves produced by traditional techniques are not suitable for the production of ready-to-drink liquid tea beverages.

Method used

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  • Making method of raw tea for flavored tea beverages
  • Making method of raw tea for flavored tea beverages
  • Making method of raw tea for flavored tea beverages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 A kind of preparation method of raw material tea for flavored tea beverage

[0021] A raw material for flavored tea beverage The fresh leaf raw material used in tea processing is: 50kg of fresh tea leaves mainly selected from varieties.

[0022] (1) The fresh leaves of H209 are selected as raw materials, and the tenderness is 1 bud 4 leaves-1 bud 6 leaves;

[0023] (2) Spread the fresh leaves on the stainless steel wire mesh three-dimensional spreading rack (see figure 1 ), and then place the spreading rack in a temperature-controlled and humidity-controlled spreading room until the moisture content of fresh leaves is about 70%;

[0024] (3) Carry out the greening treatment with the roller-finishing machine (6CST-60 type roller-finishing machine produced by Zhejiang Shangyang Machinery Co., Ltd.) treated in step (2) (the setting temperature is 280°C, single cycle It takes 75s, the amount of leaf throwing is controlled at 70kg / h), and the moisture content o...

Embodiment 2

[0034] Take the traditional baked green sample as the control (the traditional baked green adopts the drum fixing method, the moisture content of the green leaves is controlled at about 55-60%, the rolling is treated by cold kneading, and then directly dried twice), and the same extraction process and storage are used. The difference of the two finished teas in terms of processing cost, TP leaching amount and quality stability was compared. The results are shown in Table 1, Table 2, and Table 3. From Table 1, Table 2 and Table 3, it can be seen that ① Compared with the traditional roasted green tea samples, the quality sensory score of the tea soup processed by the flavored tea beverage raw materials obtained by integrated hot kneading, cell crushing and other processes decreases under high temperature conditions. A decrease of 29.3%. ②In terms of processing cost, compared with traditional roasted green tea leaves, the processing cost of special raw material tea for flavored ...

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Abstract

The invention provides a making method of raw tea for flavored tea beverages, which includes: selecting fresh tea leaves of specific varieties and tenderness; and subjecting the leaves to fixation, hot rolling, cell breaking, drying, fragrance extraction and the like to obtain raw tea. The traditional processes of fixation, rolling, drying and the like are improved and optimized, the cell breaking process is merged to the process flow, and accordingly tea processing cost is lowered, dissolution rate of components of tea leaves in the soaking process is increased, and the period of stable flavor quality of tea extract is prolonged. By organically combining, integrating and perfecting the traditional processes and the special processes, the tea material special for flavored tea beverages isprovided for tea beverage production enterprises.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a tea processing method, in particular to a method for preparing raw tea for flavored tea beverages. Background technique [0002] With the development of social economy and the improvement of people's living standards, tea beverage products featuring natural, convenient, healthy, fast and other characteristics have been welcomed and favored by consumers, and have become the fastest growing and most important beverage products in the international soft drink market one. In 2010, my country's annual output of liquid tea beverages exceeded 5 million tons, solid instant tea exceeded 10,000 tons, and the annual consumption of medium and low-grade tea raw materials was about 60,000 to 70,000 tons. The total output value of beverage products reached about 30 billion yuan, which has exceeded the entire The total output value of the traditional tea industry has better supported the developme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 尹军峰袁海波邓余良许勇泉
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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