Concentrated tea product retaining natural color, aroma and taste and processing technology

A natural color, concentrated tea technology, applied in the direction of tea extraction, etc., can solve the problems of large loss of ingredients and aroma, oxidative inactivation of active ingredients, and weak taste of products, so as to achieve bright yellow-green soup, obvious longan fragrance, and improve safety factor Effect

Inactive Publication Date: 2014-03-26
INST OF CROP SCI CHINESE ACAD OF AGRI SCI +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problems of cumbersome traditional tea drinking methods, long-term storage and deterioration of tea leaves, and oxidative inactivation of active ingredients, large loss of ingredients and aroma, weak taste of products, and indistinct aroma in existing tea deep proces

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0023] Implementation Case 1: Making Green Tea Concentrate Products

[0024] (1) selected high-quality green tea;

[0025] (2) Mix green tea and 20% edible alcohol in a ratio of 1:4 (the liquid completely immerses the tea leaves), seal and soak, and let stand at room temperature for 2-4 days;

[0026] (3) filter and collect tea soup.

[0027] (4) Concentrate the film by 3 times, subpackage in small quantities (for example, in 5 ml bags or bottles), and package to form a concentrated green tea liquid product.

[0028] (5) The concentrated solution is further dried under reduced pressure to process solid products such as instant tea.

[0029] (6) After the green tea liquid product processed by this technology is diluted or the solid product is dissolved, it has the characteristics of bright yellow-green soup color, long-lasting fragrance, fresh and sweet taste, and retains the natural color and fragrance of high-quality green tea.

Embodiment example 2

[0030] Implementation Case 2: Making Concentrated Black Tea Products

[0031] (1) selected high-quality black tea;

[0032] (2) Mix black tea with 15%-20% edible alcohol in a ratio of 1:4 (the liquid completely immerses the tea leaves), seal and soak, and let stand at room temperature for 2-4 days;

[0033] (3) filter and collect tea soup.

[0034] (4) Concentrate the film by 3 times, subpackage in small quantities (for example, in 5 ml bags or bottles), and pack, to become a concentrated black tea product.

[0035] (5) The concentrated solution is further dried under reduced pressure to process solid products such as instant tea.

[0036] (6) After the black tea liquid product processed by this technology is diluted or the solid product is dissolved, it has the characteristics of bright red soup, fresh and sweet aroma, with a touch of floral and fruity aroma, mellow and sweet taste, slightly irritating, etc., retaining high-quality The natural color and fragrance of black te...

Embodiment example 3

[0037] Implementation Case 3: Making Concentrated Oolong Tea Products

[0038] (1) Selected high-quality oolong tea;

[0039] (2) Mix oolong tea with 15%-20% edible alcohol in a ratio of 1:4 (the liquid completely immerses the tea leaves), seal and soak, and let stand at room temperature for 2-4 days;

[0040] (3) filter and collect tea soup.

[0041] (4) Concentrate the film by 3 times, subpackage in small quantities (for example, in 5ml bags or bottles), and package to form a concentrated oolong tea product.

[0042] (5) The concentrated liquid is further dried to process solid products such as instant tea.

[0043] (6) After the liquid product of oolong tea processed by this technology is diluted or the solid product is dissolved, it has the characteristics of clear and golden soup color, rich aroma, obvious longan fragrance, mellow, sweet and fresh taste, etc., and retains the natural color and fragrance of high-quality oolong tea.

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PUM

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Abstract

The invention relates to a concentrated tea product retaining the natural color, aroma and taste and a processing technology and in particular relates to a tea product which is extracted by using an edible alcohol solution and retains the natural color, aroma and taste components of tea and a processing technology for the tea product. The technical flow comprises the steps of immersing the tea in edible alcohol, filtering the tea, performing film concentration and separately packaging the tea to obtain a concentrated liquid tea product or immersing the tea in the edible alcohol, filtering the tea, performing the film concentration, performing reduced-pressure drying and molding the tea to obtain a solid tea product. The raw material tea can be randomly selected from green tea, black tea, white tea, yellow tea, light green tea, dark green tea (including puer tea) or other drinkable plants (such as chrysanthemum, jasmines, roses and honeysuckles); the obtained product does not contain a preservative, an artificial color, essence and other additives, can be flushed or made by randomly selecting cold milk, hot milk, water and alcohol beverage and can serve as a direct raw material for food, cosmetics and tea drinks; the original liquor color, the taste and the fragrance of the tea can be effectively retained. The product prepared by the processing technology disclosed by the invention has a great market prospect; the investment for required equipment is small, and industrialization is facilitated.

Description

technical field [0001] The present invention relates to a kind of concentrated tea product and its processing technology which retains the natural color and fragrance, in particular to a kind of tea product which utilizes edible alcohol solution to extract and preserve the natural color and fragrance components of tea leaves and the processing technology. Background technique [0002] In recent years, with the in-depth understanding of the relationship between beverages and health and the popularization of related health care knowledge, there has been an upsurge in tea consumption worldwide, and the production and sales of tea have increased significantly (Overview of World Tea Production and Sales and my country's Development Countermeasures Guangdong Agricultural Science 2010 , (12): 175-181), it is estimated that by 2015-2020, my country's tea production alone will reach 1.785-2.2 million tons (analysis of the development scale of China's tea industry in 2020, Tea Science 2...

Claims

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Application Information

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IPC IPC(8): A23F3/16
Inventor 潘映红赵明刘建勋邵俊明马燕范龙泉胡新明孟庆石潘诚张冬莲
Owner INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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