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A kind of processing method of black tea raw material for beverage

A processing method and technology for black tea, which are applied in the field of processing black tea raw materials for beverages, can solve the problems affecting the stability of beverage flavor, focus on the appearance quality of tea leaves, and become muddy after cooling, and achieve improved beverage quality stability, good flavor quality stability, The effect of not easy to precipitate

Active Publication Date: 2017-05-03
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

Traditional tea focuses on the appearance quality, and it is easy to produce cold and cloudy after being processed into beverages, which are the main reasons that limit its use as a special raw material for high-quality tea beverages
[0004] In addition, in the two steps of black tea rolling and fermentation during the processing of tea beverages, carbohydrates are easy to combine with tea polyphenols and proteins to form glycosyl polyphenols, glycosyl proteins, etc., thereby inhibiting the production of thearubigins and theabrownins. High polymers such as thearubigin and theabrownin are prone to complexation and precipitation during the shelf life of tea beverages, affecting the flavor stability of beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: a kind of processing method of black tea raw material for beverage

[0027] (1) The raw material of fresh leaves is 50 kg of fresh tea leaves of tea tree varieties suitable for black tea processing, mainly with one bud with three leaves and one bud with four leaves;

[0028] (2) The fresh leaves are withered until the water content of the withered leaves is 60%, and the withered leaves have obvious green fragrance after withering;

[0029] (3) Knead the withered leaves obtained in step 3 for 1.5 hours until the kneaded leaves are evenly broken and the tea juice overflows the surface of the kneaded leaves. Add pectinase and sucrose during the kneading process. 5 grams (sprayed after diluting to 5% (w / w) with pure water), 2.5 kg of sucrose (directly added to kneading);

[0030] (4) Ferment the rolled leaves obtained in step 3, control the ambient temperature at 30°C, the ambient humidity at 90%, and the fermentation time for 1.5 h;

[0031] (5) Dry the fer...

Embodiment 2

[0041] Embodiment 2: a kind of processing method of black tea raw material for beverage

[0042] (1) The raw material of fresh leaves is 50 kg of fresh tea leaves of tea tree varieties suitable for black tea processing, mainly with one bud with three leaves and one bud with four leaves;

[0043] (2) The fresh leaves are withered until the water content of the withered leaves is 65%, and the withered leaves have obvious green fragrance after withering;

[0044] (3) Knead the withered leaves obtained in step 3 for 2.5 hours until the kneaded leaves are evenly broken and the tea juice overflows the surface of the kneaded leaves. Add pectinase and glucose during the kneading process. 25 grams (diluted to 5% (w / w) with pure water and then sprayed), the amount of glucose added is 0.5 kg (directly added to kneading);

[0045] (4) Ferment the rolled leaves obtained in step 3), control the ambient temperature at 27°C, the ambient humidity at 95%, and the fermentation time for 2 hours;...

Embodiment 3

[0056] Embodiment 3: a kind of processing method of black tea raw material for beverage

[0057] (1) The raw material of fresh leaves is 50 kg of fresh tea leaves of tea tree varieties suitable for black tea processing, mainly with one bud with three leaves and one bud with four leaves;

[0058] (2) The fresh leaves are withered until the water content of the withered leaves is 62%, and the withered leaves have obvious green fragrance after withering;

[0059] (3) Knead the withered leaves obtained in step 3, and knead for 1 hour until the kneaded leaves are evenly broken and the tea juice overflows the surface of the kneaded leaves, adding pectinase and sugar (glucose, sucrose, fructose, etc.) and maltose), the amount of pectinase added is 100 grams (spray after diluting to 5% (w / w) with pure water), and the amount of sugar added is 0.25 kg (directly added to kneading);

[0060] (4) Ferment the rolled leaves obtained in step 3, control the ambient temperature at 33°C, the am...

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PUM

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Abstract

The invention discloses a processing method of red tea raw materials for a drink, and belongs to the technical field of tea leaf processing methods. The processing method comprises the following steps: withering fresh leaves; rolling the withered leaves, and adding pectinase and edible sugar in the rolling process; fermenting the rolled leaves; drying the fermented leaves; spreading the dried leaves for cooling to the room temperature; rehydrating the spread and cooled leaves; re-drying the rehydrated leaves; uniformly stacking the obtained tea leaves, and packaging. By organic combination, assembly and improvement of a conventional process and a specific process, the processing method capable of remarkably improving the quality stability of the drink is provided for tea leaf producers, and the obtained tea drink is unlikely to generate precipitates and relatively good in flavor quality stability.

Description

technical field [0001] The invention belongs to the technical field of tea processing methods, and in particular relates to a processing method of black tea raw materials for beverages. Background technique [0002] In the past 10 years, the production, sales and market share of tea beverages in my country have grown rapidly. In 2012, the production and sales volume exceeded 14 million tons, and the output value was close to 80 billion yuan. It has become the main driving force for expanding tea consumption and promoting the sustainable development of the tea industry. At present, my country's tea beverages are mainly fruit juice flavored tea beverages, milk tea beverages and compound tea beverages. With the development of the social economy and the continuous improvement of people's living standards, low-sugar beverages, pure tea beverages and health-care tea beverages will continue to grow. It is the main direction of tea beverage development in the future. [0003] With t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/14
Inventor 许勇泉尹军峰袁海波陈建新邓余良汪芳陈根生
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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