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Preparation technology of bunge auriculate root tea beverage and product

A kind of tea beverage, Baishouwu technology, applied in the field of preparation technology and product field of Baishouwu tea beverage

Inactive Publication Date: 2013-08-14
王辉 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Moreover, the current sales are only concentrated in key cities

Method used

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Experimental program
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Effect test

specific Embodiment approach 1

[0015] Specific embodiment 1: After mixing 800 grams of Radix Polygoni Multiflori and 600 grams of black tea, add 100 L of purified water, and extract at 100° C. for 20 minutes. Filtrate, cool, remove tea cheese, filter again, blend into a sugar-free tea beverage with black tea flavor and special taste of Baishouwu, after high-temperature sterilization, hot filling, and cover.

[0016] Quality inspection: The content of tea polyphenols in tea leaves is determined by spectrophotometry. The content of tea polyphenols in Baishouwu tea beverage is not less than 300mg / kg. The detection is based on GB / T 8313-2008 Tea polyphenols and catechins in tea leaves Method for detection of species content.

specific Embodiment approach 2

[0017] Specific embodiment 2: After mixing 6000 grams of Radix Polygoni Multiflori, 6000 grams of black tea, 1500 grams of chicory, 1000 grams of chrysanthemum, and stevia leaves, add 1000 L of pure water and extract at 100 ° C for 20 minutes. Filter, cool, remove tea cheese, filter again, add 20,000 grams of sugar, blend into a black tea-flavored low-sugar drink with a special taste of Baishouwu, sterilize at high temperature, hot-fill, and cover.

[0018] Quality inspection: The content of tea polyphenols in tea leaves is determined by spectrophotometry. The content of tea polyphenols in Baishouwu tea beverage is not less than 300mg / kg. The detection is based on GB / T 8313-2008 Tea polyphenols and catechins in tea leaves Method for detection of species content.

[0019] The used production line of tea beverage of the present invention can be two or more, and beverage packaging can be packed in plastic bottle, also can be iron can.

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Abstract

The invention provides a compound bunge auriculate root tea beverage, comprises a formula, a technology and a product. The formula comprises: 0.4-1.2% bunge auriculate root, 0.3-0.9% of tea, 0.2-0.6% of chicory, 0.2-0.6% of chrysanthemum, 0.001-0.005% of sweet chrysanthemum leaf, 2-3% of flavoring agent like white sugar, and 93.7-96.7% of purified water. The bunge auriculate root tea beverage of the invention is prepared by medicinal materials in the tea and formula through extracting in an extraction pot, coarsely filtrating, rapidly cooling, removing tea cream by filtration, blending, sterilizing under a high temperature, storing under a constant temperature, hotfilling, and capping. The bunge auriculate root tea beverage retains original health care functions of black tea for removing grwasiness, reducing fat, help digestion and being beneficial to a stomach, and enhances bunge auriculate root effects of strengthening stomach , depressing blood-fat and regulating immunity. The invention provides the bunge auriculate root black tea beverage which has no chemical additive, a reddish yellow color, thick aroma and mellow taste, is suitable to people of all ages, and is convenient for drinking. The bunge auriculate root black tea beverage can be used in home, be carried when traveling, or be used in a party or a dinner party.

Description

technical field [0001] The invention belongs to the compound tea drink with health care function, and the invention includes the formula, preparation process and application of the bai shou wu tea drink. technical background [0002] Dark tea belongs to one of the six major tea categories and is a unique tea species in my country. Its processing method is unique and belongs to post-fermentation tea. According to historical records, as early as the Tang Dynasty, Qujiang flakes, the predecessor of dark tea, was listed as a court tribute. During the Ming and Qing Dynasties, there were many tea shops on both sides of the Zijiang River in Anhua, and tea merchants from all over the country gathered, presenting a grand occasion of "the tea market is the most densely populated on both sides of the river". The well-preserved "Anhua Ancient Tea Horse Road" is one of the starting points of the "Silk Road". Qianliang tea, which is a collection of dark tea production techniques in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 徐凌川
Owner 王辉
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