Tea drink and manufacture method thereof

A manufacturing method and technology for tea beverages, which are applied in the directions of tea spice, tea, tea extraction, etc., can solve the problems of small amount of essence, poor aroma type, and thin tea soup taste, so as to reduce requirements, overcome the decline of product quality, and can choose strong effect

Active Publication Date: 2014-10-22
农夫山泉(浙江)饮料研究发展有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the same tea, the components that may present taste (mainly including tea polyphenols, caffeine, amino acids, polysaccharides and other water-soluble components) are rich in content, but the components that present aroma (including alcohols, aldehydes, ketones, esters, etc.) and oxygen-containing volatile small molecule compounds) content is low or the type of aroma is not good; or the opposite may be the case, the aroma is better, but the taste of the tea soup is weak or old
[0005] 2, the restriction of existing tea beverage manufacturing method
However, the amount of natural tea essence is very small, and organic solvents are used in the conventional extraction process or high-temperature concentration process is used, so it is difficult to express the taste and aroma of brewed tea in tea beverages

Method used

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  • Tea drink and manufacture method thereof
  • Tea drink and manufacture method thereof
  • Tea drink and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1: green tea beverage 1

[0058] Among the raw tea leaves, after evaluation and selection, the tea soup of Green Tea A (secondary fried green tea) tastes mellow and refreshing, and the type of aroma is good, but the intensity of the aroma is obviously not enough. For the test, the following conditions were selected for extraction: deionized water as the solvent, tea water ratio 1:70, 60°C, extraction for 20 minutes. The obtained extract was cooled and allowed to stand and then centrifuged to obtain 3.6 tons of the first clarified extract.

[0059]At the same time, among the raw tea leaves, green tea B (three-grade fried green tea) has a good aroma type and high aroma content, but the content of the tea soup is low and the taste is weak. Therefore, 50kg of green tea B is used as the second extract of the tea. Using raw materials, after testing, SCC-1000 rotating cone column equipment is used for aroma extraction. The extraction parameters are: tea leaves are ...

Embodiment 2

[0068] Embodiment 2: jasmine tea beverage

[0069] Among the raw tea leaves, the taste of jasmine tea A (second-grade jasmine tea) is mellow and fresh, and the type of aroma is good, but the intensity of aroma is not enough. 50kg of jasmine tea A was used as the raw material for extracting the first tea extract. After testing, the following conditions were selected for extraction: deionized water as solvent, tea water ratio 1:55, 75°C, extraction for 15 minutes. The obtained extract was cooled and allowed to stand and then centrifuged to obtain 2.9 tons of the first tea extract of clarification.

[0070] At the same time, jasmine tea A50kg is used as the raw material for extracting the second extract of tea leaves. After testing, a single-effect concentrator carries out aroma extraction. The extraction parameters are: the tea leaves are pulverized to a particle size of ≤1mm, and the weight of dry tea leaves accounts for 1% of the total weight of tea slurry. Add 1.5% water and...

Embodiment 3

[0074] Embodiment 3: Oolong tea beverage

[0075] Among the raw tea leaves, after evaluation and selection, the tea soup of Oolong tea A (second-level Luzhou-flavored Tieguanyin) tastes strong and refreshing, but the type of aroma is not good. Select the following conditions for extraction: deionized water as solvent, tea water ratio 1:60, 80°C, extraction for 12 minutes. The obtained extract was cooled and allowed to stand and centrifuged to obtain 3.1 tons of the first clarified extract.

[0076] At the same time, among the raw tea leaves, oolong tea B (fourth-grade Luzhou-flavored Tieguanyin) has a good aroma type and high aroma content, but the taste of the tea soup is rough and astringent. Therefore, 50kg of oolong tea B is used as the raw material for the second extract of tea , after testing, using SCC-1000 rotating cone column equipment for aroma extraction, the extraction parameters are: tea leaves are crushed to a particle size ≤ 1mm, and the amount of dry tea leave...

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Abstract

Provided is a tea beverage having a similar quality to that of freshly made tea and a preparation method therefor, characterised by taking the water-soluble components and volatile components in tea leaves as the targets, through choosing the same or different kinds of tea leaves, using different extraction processes to separately extract and obtain a water-soluble component extract (referred to as a first extract) in the tea leaves and a volatile component extract (referred to as a second extract) in the tea leaves, then combining the two extracts in a suitable amount and mixing evenly to form a tea infusion for tea beverage production, and blending, sterilizing and filling same according to conventional tea beverage production processes, so as to produce a tea beverage product having a quality similar to or even exceeding that of freshly made tea.

Description

technical field [0001] The invention relates to a tea beverage and a manufacturing method thereof. The tea beverage produced by this method can evenly balance the quality differences of different batches of tea beverages caused by the place of origin, climate, picking time and processing process, and has the taste and aroma coordination similar to, maintaining or surpassing that of freshly brewed tea. and pleasant product quality. Background technique [0002] Natural, healthy, fast and convenient tea beverages are increasingly becoming common beverages in people's daily life. For tea beverages, people hope that the tea beverages they drink have the qualities of freshly brewed tea, such as taste and aroma. Freshly brewed tea is the abbreviation of the traditional way of drinking Chinese tea. Take a certain amount of tea leaves and brew them with hot water at a certain temperature (usually >80°C) (the weight ratio of tea water is usually 1:50-100) for a short time (rang...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18A23F3/16
CPCA23F3/34A23F3/40A23F3/405A23F3/163A23F3/18
Inventor 韩正春汪勇福钟继平金均黄元薛莲
Owner 农夫山泉(浙江)饮料研究发展有限公司
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