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A kind of compound beverage of white tea and rattan tea and its preparation method

A technology of vine tea and white tea, which is applied in the compound beverage of white tea and vine tea and its preparation method, which can solve the problems such as difficulty in controlling the proportion of raw materials, and achieve the effects of quick sweetness, rich aroma, and simple and convenient operation

Active Publication Date: 2015-12-30
福建一润茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] White tea has rich nutritional value, and vine tea has the effect of treating many diseases, but there is no compound beverage prepared from white tea and vine tea at present, and drinking the two together has the effect of cooling, reducing inflammation, reducing fever and reducing fire
[0005] Although people can directly take the two raw materials of white tea and rattan tea and drink them alone or in combination, it is difficult to control the ratio of each raw material, or only one kind of material can be obtained.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 4 parts of 20% white tea extract and 1 part of 20% rattan tea extract.

[0025] After crushing 200kg of white tea, put it into a 3-ton extraction tank, add 2000kg of purified water at 45°C, stir and extract for 45 minutes, then filter through a sieve, add 1000kg of purified water at 45°C to the filter residue, stir and extract at 45°C for 30 minutes, and then filter through a sieve. The two filtrates were combined and centrifuged to remove suspended solids. The centrifugate was filtered through a polyvinylidene fluoride ultrafiltration membrane with a pore size of 0.1 μm, and the filtrate was concentrated through a reverse osmosis membrane with a pore size of 0.0001 μm to obtain 150 kg of white tea extract with a solid content of 20%.

[0026] After pulverizing 200kg of rattan tea, put it into a 3-ton extraction tank, add 2000kg of purified water at 75°C, stir and extract for 45 minutes, then filter through a sieve, add 1000kg of purified water at 45°C to the filte...

Embodiment 2

[0029] Take 1 part of white tea extract powder and 4 parts of rattan tea extract powder.

[0030] After crushing 200kg of white tea, put it into a 3-ton extraction tank, add 2000kg of purified water at 45°C, stir and extract for 45 minutes, then filter through a sieve, add 1000kg of purified water at 45°C to the filter residue, stir and extract at 45°C for 30 minutes, and then filter through a sieve. The two filtrates were combined and centrifuged to remove suspended solids. The centrifugate was filtered through a polyvinylidene fluoride ultrafiltration membrane with a pore size of 0.1 μm, and the filtrate was concentrated through a reverse osmosis membrane with a pore size of 0.0001 μm to obtain 150 kg of white tea extract with a solid content of 20%. The extract was spray-dried to obtain 29 kg of white tea extract powder.

[0031] After pulverizing 200kg of rattan tea, put it into a 3-ton extraction tank, add 2000kg of purified water at 75°C, stir and extract for 45 minutes...

Embodiment 3

[0034] Take 1 part of 2% white tea extract and 4 parts of 2% rattan tea extract.

[0035] After crushing 200kg of white tea, put it into a 3-ton extraction tank, add 2000kg of purified water at 45°C, stir and extract for 45 minutes, then filter through a sieve, add 1000kg of purified water at 45°C to the filter residue, stir and extract at 45°C for 30 minutes, and then filter through a sieve. The two filtrates were combined and centrifuged to remove suspended solids. The centrifugate was filtered through a polyvinylidene fluoride ultrafiltration membrane with a pore size of 0.1 μm, and the filtrate was concentrated through a reverse osmosis membrane with a pore size of 0.0001 μm to obtain 1500 kg of white tea extract with a solid content of 2%.

[0036] After pulverizing 200kg of rattan tea, put it into a 3-ton extraction tank, add 2000kg of purified water at 75°C, stir and extract for 45 minutes, then filter through a sieve, add 1000kg of purified water at 45°C to the filter ...

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PUM

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Abstract

The invention relates to the technical field of tea product, and especially relates to a white tea and big-dentate ampelopsis composite beverage and a preparation method thereof. The beverage is characterized in that the beverage is prepared from a white tea extract and a big-dentate ampelopsis extract according to a mass ratio of 1:19-19:1. The preparation method comprises the steps of: component well mixing, water adding and diluting, sterilizing, and canning. White tea and big-dentate ampelopsis have synergetic effects, such that better nourishing, fatigue-eliminating, cooling, inflammation-eliminating, heat-clearing, and fever-reducing functions are provided. Also, a food safety risk problem is reduced. According to the white tea and big-dentate ampelopsis composite beverage provided by the invention, the method is reasonably designed, and operation is simple and convenient. The beverage is composed of all-natural components. The tea has a unique and mellow fragrance, rich fragrance, smooth and pure taste, and fast, long-lasting, and sweet aftertaste.

Description

technical field [0001] The invention relates to the technical field of tea products, in particular to a compound beverage of white tea and rattan tea and a preparation method thereof. Background technique [0002] White tea is a kind of naturally slightly fermented tea. It is made from buds and leaves with a lot of pekoe and processed in a special and delicate way without kneading. There is a fragrance. White tea is a treasure in tea, and it is said among the people that "three years is medicine and seven years is treasure". [0003] Vine tea, the scientific name of the tooth snake grape, is a kind of wild woody deciduous vine of the genus Vitaceae, commonly known as mountain sweet tea, nectar tea, white monkey, Maoyanberry, white tea cake, etc., mainly distributed in Hunan, my country , Hubei, Yunnan, Guizhou, Guangdong, Guangxi, Fujian and other places. The people of the Zhuang and Yao nationalities in my country have used the young stems and leaves, kneaded and dried, f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
Inventor 周东香
Owner 福建一润茶业有限公司
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