Tea drink and manufacture method thereof

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...

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

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