Tibetan tea beverage and preparation method therefor

A technology of Tibetan tea and beverage, which is applied in the field of Tibetan tea beverage and its preparation, can solve the problems of time-consuming processing and inconvenient portability, and achieve the effect of detoxifying water quality, convenient carrying and drinking, and the effect of inhibiting arteriosclerosis

Inactive Publication Date: 2013-11-20
TIBET MODERN AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the shortcomings of time-consuming processing and inconvenient portability in the prior art, the present invention provides a Tibetan tea drink and its preparation method, which has the advantages of simple production and portability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A Tibetan tea beverage, the composition of which is calculated by mass percentage: Tibetan tea dry product or tea powder 1%, salt 0.1%, xylitol 1.5%, D-sodium erythorbate 0.5%, citric acid 0.01%, malic acid 0.01%, the balance is water. The particle size of the dry Tibetan tea or its tea powder is above 250 mesh. According to the method for preparing the Tibetan tea beverage, the raw materials are dissolved in water with an extraction temperature of 70-95°C, and the extraction time is 5-50 minutes. Sterilized.

Embodiment 2

[0019] A Tibetan tea beverage, the composition of which is calculated by mass percentage: 5-10% of dried Tibetan tea or tea powder, 1-3% of salt, 1-5% of xylitol, and 0.1%-0.5% of D-sodium erythorbate %, citric acid 0.01%-0.1%, malic acid 0.01%-0.1%, and the balance is water. The particle size of the dry Tibetan tea or its tea powder is above 250 mesh. According to the method for preparing the Tibetan tea beverage, the raw materials are dissolved in water with an extraction temperature of 70-95°C, and the extraction time is 5-50 minutes. Sterilized.

Embodiment 3

[0021] A Tibetan tea beverage, the composition of which is calculated by mass percentage: Tibetan tea dry product or its tea powder 10-15%, salt 3-5%, xylitol 1-5%, D-sodium erythorbate 0.1%-0.5% %, citric acid 0.01%-0.1%, malic acid 0.01%-0.1%, and the balance is water. The particle size of the dry Tibetan tea or its tea powder is above 250 mesh. According to the method for preparing the Tibetan tea beverage, the raw materials are dissolved in water with an extraction temperature of 70-95°C, and the extraction time is 5-50 minutes. Sterilized.

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PUM

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Abstract

The invention discloses a Tibetan tea beverage and a preparation method therefor. The Tibetan tea beverage employs fermented tea as a main raw material. The fermented tea is Tibetan tea dried products or tea powder thereof. The Tibetan tea beverage is composed of, by weight, 1%-15% of Tibetan tea dried products or tea powder thereof, 0.1%-5% of salt, 1%-5% of xylitol, 0.1%-0.5% of D-sodium erythorbate, 0.01%-0.1% of citric acid and 0.01%-0.1% of malic acid, the balance being water. All the raw materials are dissolved in water, extracted at the temperature of 70-95 DEG C for 5-30 min, then the extraction is subjected to filtration and slag removal by means of nylon cloth with more than 250 meshes, and the filtrate is subjected to filling and disinfection to obtain the Tibetan tea beverage. The Tibetan tea beverage has unique flavor, and is easy to carry and rich in nutrition.

Description

technical field [0001] The invention relates to a Tibetan tea beverage and a preparation method thereof. Background technique [0002] Chinese Tibetan tea has been a thousand-year-old tea since it was recorded in the Tang Dynasty. Tibetan tea is the main daily drink of nearly three million Tibetan compatriots in ethnic minorities, also known as the tea of ​​the people's livelihood of Tibetan compatriots. , dark tea, thick tea, south road side tea, brick tea, bar tea, pressed tea, group tea, edge tea, etc. It is a fully fermented tea that is picked from high mountains above 1000 meters above sea level, mature tea leaves and red moss were produced in the same year, and refined through a special process. Tibetan tea belongs to the most typical black tea, its color is dark brown, and it is fully fermented tea. The roof of the world suffers from high cold and hypoxia, and strong radiation. Residents must eat high-fat and high-sugar foods to adapt to the natural environment. Ti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23L1/29A23L33/00
Inventor 崔太福李国强
Owner TIBET MODERN AGRI
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