Green tea beverage and preparation method thereof

A technology of green tea beverage and production method, which is applied in the direction of tea extraction, etc., can solve the problems of destroying the nutritional content of tea leaves, inconvenient to carry, cannot be stored for a long time, and achieve the effect of maintaining concentration

Active Publication Date: 2012-08-08
贵州北极熊实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional tea drinks are brewed with boiling water. Although they have a complete color, aroma and taste, they are not easy to carry, and they cannot be stored for a long time. For this reason, some manufacturers have developed tea drinks that are easy to carry and store.
Most of the existing tea beverage processing methods adopt the steps of extraction→filtration purification→sterilization→packaging. To increase the color and add pigments, etc., the addition of these substances destroys the nutrients in tea

Method used

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  • Green tea beverage and preparation method thereof
  • Green tea beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Get 100 kilograms of Maojian tea and grind it into 85 mesh tea powder;

[0022] (2) Carry out the first leaching by tea water ratio 1: 30, temperature 80 ℃, extraction time 15 minutes;

[0023] (3) cooling the extracted tea juice to 10°C within 3 minutes, coarsely filtering, finely filtering;

[0024] (4) the tea residue after the first extraction is carried out for the second extraction according to the procedure of step (2), and the fine filtrate is also obtained;

[0025] (5) mix the fine filtrate of twice gained, by mass proportion: add the Vc of 0.02%, the honey of 0.01%, the glycine of 0.02%, the sodium hexametaphosphate of 0.03%, the edible sugar of 2%;

[0026] (6) Make the pH value of the tea liquid reach 5.8 through acid-base blending;

[0027] (7) High temperature instantaneous sterilization, temperature 118°C, time 5 seconds;

[0028] (8) Cool to 70°C and hot fill into bottles.

Embodiment 2

[0030] (1) Get 100 kilograms of Maojian tea and grind it into 90 mesh tea powder;

[0031] (2) Carry out the first leaching by tea-water ratio 1:30, temperature 82 ℃, extraction time 18 minutes;

[0032] (3) cooling the extracted tea juice to 12°C within 3 minutes, coarsely filtering, finely filtering;

[0033] (4) the tea residue after the first extraction is carried out for the second extraction according to the procedure of step (2), and the fine filtrate is also obtained;

[0034] (5) mix the fine filtrate of twice gained, by mass proportion: add the Vc of 0.03%, the honey of 0.02%, the glycine of 0.03%, the sodium hexametaphosphate of 0.04%, the edible sugar of 3%;

[0035] (6) Make the pH value of the tea liquid reach 6.0 through acid-base blending;

[0036] (7) High temperature instantaneous sterilization, temperature 118°C, time 5 seconds;

[0037] (8) Cool to 75°C and hot fill into bottles.

Embodiment 3

[0039] (1) Get 100 kilograms of Maojian tea and grind it into 95 mesh tea powder;

[0040] (2) Carry out the first leaching by tea water ratio 1: 30, temperature 85 ℃, extraction time 20 minutes;

[0041] (3) cooling the extracted tea juice to 15°C within 3 minutes, coarsely filtering, finely filtering;

[0042] (4) the tea residue after the first extraction is carried out for the second extraction according to the procedure of step (2), and the fine filtrate is also obtained;

[0043] (5) mix the fine filtrate of twice gained, by mass proportion: add the Vc of 0.04, the honey of 0.03%, the glycine of 0.04%, the sodium hexametaphosphate of 0.05%, the edible sugar of 3%;

[0044] (6) Make the pH value of the tea liquid reach 6.2 through acid-base blending;

[0045] (7) High temperature instantaneous sterilization, temperature 118°C, time 5 seconds;

[0046] (8) Cool to 80°C and hot fill into bottles.

[0047] After the product of the present invention is stored for 10 month...

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Abstract

The invention relates to a green tea beverage and a preparation method thereof. The green tea beverage comprises 3%-4% of tea leaves, 0.02%-0.04% of vitamin C, 0.01%-0.03% of honey, 0.02%-0.05% of aminoacetic acid, 0.03%-0.05% of sodium hexametaphosphate, 2%-3% of edible sugar and the balance water. The green tea beverage is prepared by the steps of smashing, extracting and filtering tea leaves, mixing the tea leaves with auxiliary materials and performing high-temperature instantaneous sterilization, hot-filling and the like. The green tea beverage is simple in processing technology, low in production cost and low in energy consumption, special extraction technology is adopted to improve concentration, color and luster, fresh and bright degree and dissolubility of green tea products, the taste of Pu'er tea is reserved to the most extend, and market promotion is facilitated.

Description

technical field [0001] The invention relates to a beverage preparation, in particular to a green tea beverage and a preparation method thereof. Background technique [0002] In addition to the effects of promoting body fluid and quenching thirst, cooling and detoxifying, sobering up the nerves, digesting food and diuresis, improving eyesight and strengthening the heart, laxative and detoxification, tea also has various health functions such as lowering blood fat, anti-oxidation, and anti-radiation. The characteristics of sweet aftertaste, astringency in sweetness, and strong tea fragrance have made tea the main drink of Chinese people since ancient times. [0003] Traditional tea drinks are all brewed with boiling water. Although they are complete in color, aroma, and taste, they are not easy to carry, and they cannot be stored for a long time. For this reason, some manufacturers have developed tea drinks that are easy to carry and store. Most of the existing tea beverage p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 陈博杨雷梁丽娟
Owner 贵州北极熊实业有限公司
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