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Processing method of fruity black tea condensed juice

The technology of a kind of fruity black tea and its processing method is applied in the field of processing fruity black tea concentrated juice to achieve the effects of high content, stable product quality and good taste

Active Publication Date: 2014-02-19
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

[0004] The patent (CN 1947533A) discloses a method for making black tea beverage. It extracts dry green tea at high temperature to obtain tea soup, cools the tea soup and places it in a reaction tank or fermentation tank, adds fresh tea leaves, and passes in oxygen or air. The black tea juice is stirred and reacted, and then processed into a black tea beverage. This processing method provides an unconventional black tea beverage processing method, but because the product flavor is no different from the conventional black tea beverage, it still needs to have a characteristic flavor quality black tea beverage products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Put 40 kg of fresh leaves of Fuding tea tree in the sun from 17:00 to 17:30 in the evening to bask until the weight loss is 4.0%, and then move them indoors to continue withering until the moisture content of the fresh leaves is 63%. for 15h.

[0027] 2. Wash 6 kg of apples and cut them into pieces. Then put the apples and withered leaves (37.2 kg) in a kneading machine and knead them for 60 minutes until the apples are completely broken and the tea juice from the kneaded leaves overflows.

[0028] 3. Put the rolled leaves in a fermentation room at 30°C and 80% humidity for fermentation, add 8 g of β-glucosidase and 30 g of pectinase, after 165 min of fermentation, the fermented leaves have obvious sweet and fruity aroma and the color of the fermented leaves bright red.

[0029] 4. Put the fermented leaves in an extraction tank, add 200 kg of pure water at 90°C, extract for 40 minutes, and stir continuously during the extraction process.

[0030] 5. After the extr...

Embodiment 2

[0034] 1. Put 50 kg of fresh leaves of Fuding tea tree in a withering tank with hot air to wither until the moisture content of the fresh leaves is 65%, and the withering time is 6 hours.

[0035] 2. Wash 5 kg of pears and cut them into pieces, then put the pears and withered leaves (46.5 kg) in a kneading machine and knead them for 50 minutes until the pears are all broken and the tea juice from the kneaded leaves overflows.

[0036] 3. Put the rolled leaves in a fermentation room at 25°C and 90% humidity for fermentation, add 23.25 g of β-glucosidase and 23.25 g of pectinase, after 185 min of fermentation, the fermented leaves have obvious sweet and fruity aroma and color of fermented leaves bright red.

[0037] 4. Put the fermented leaves in an extraction tank, add 260 kg of pure water at 95°C, extract for 30 minutes, and stir continuously during the extraction process.

[0038] 5. The extracted black tea juice was coarsely filtered through a 100-mesh metal screen, and the...

Embodiment 3

[0042] 1. Place 50 kg of fresh leaves of the tea tree and wither in the sun until the water content of the withered leaves reaches 60%, and wither for a total of 5 hours.

[0043] 2. Wash 9 kg of apples and cut them into pieces, then put the apples and withered leaves (46.5 kg) in a kneading machine and knead them for 35 minutes until the pears are completely broken and the tea juice from the kneaded leaves overflows.

[0044] 3. Put the rolled leaves in a fermentation room at 25°C and 75% humidity for fermentation, add 4.65 g of β-glucosidase and 46.5 g of pectinase, after 125 minutes of fermentation, the fermented leaves have obvious sweet and fruity aroma and the color of the fermented leaves bright red.

[0045]4. Put the fermented leaves in an extraction tank, add 300 kg of pure water at 85°C, extract for 50 minutes, and keep stirring during the extraction process.

[0046] 5. The extracted black tea juice was coarsely filtered through a 100-mesh metal screen, and then c...

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Abstract

The invention discloses a processing method of fruity black tea condensed juice, and belongs to the technical field of black tea beverage processing methods. The processing method comprises the following processing steps of (1) deterioration treatment; (2) fruit and deterioration leaf rolling treatment; (3) fermentation treatment; (4) digestion treatment; (5) centrifugal separation treatment; (6) concentration treatment; and (7) seasoning treatment. The processing method of the fruity black tea condensed juice provided by the invention has the advantages that the rich middle and low tea fresh leaf resource and fruits at present are utilized for producing a natural fruity black tea condensed juice, the obtained fruity black tea condensed juice is red and bright in liquor color, rich in sweet fruit flavor, sweet, mellow as well as tasty and refreshing in taste, and good in mouthful, the tea pigment (theaflavin and thearubigin) content is high, a health care value is high, the limitation of tea raw material is eliminated, and the product quality is stable.

Description

technical field [0001] The invention belongs to the technical field of black tea beverage processing methods, and in particular relates to a processing method of fruity black tea concentrated juice. Background technique [0002] Black tea is a fully fermented tea, made from one bud and two to three leaves, and processed through four processes: withering, rolling, fermenting, and drying. Black tea is reddish-brown in appearance, rich in aroma, sweet and mellow in taste, has various medicinal effects and health care functions, and is welcomed by consumers all over the world. In recent years, with the expansion of the black tea market and the deepening of consumers' understanding of black tea products, consumers have more and more diverse requirements for the quality of black tea. Black tea beverages are the main components of tea beverages in my country. In 2012, there were more than 30 types of black tea beverages in the Chinese market. However, at present, the flavor quali...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 尹军峰许勇泉陈建新袁海波邓余良汪芳陈根生
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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