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Liquid tea and application thereof

A liquid and tea liquid technology, applied in the direction of tea extraction, can solve the problems of incomplete extraction of natural color and fragrance components, complex extraction and preservation technology, easy loss of fragrance, etc. Effect

Active Publication Date: 2015-02-04
李镇阔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In general, tea deep processing techniques generally include steps such as crushing, extraction, filtration, concentration, and drying, but they often face incomplete extraction of natural color and aroma components, easy loss of aroma, complex extraction and preservation techniques, high cost, and the need for additional Some chemicals such as anti-corrosion, color protection, solubilization, and fragrance-fixing chemicals

Method used

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  • Liquid tea and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The tea leaves are slightly dried until the water content is 6%, and rinsed in ice water at 9°C while hot. The purpose of rinsing is to wash off the dust on the tea leaves. The extracted liquid tea is more hygienic. Rinse the tea leaves with ice water. Nutrition and aroma will not be lost.

[0044]Put the tea raw materials that have been rinsed into a grinder to grind them into a paste, and then soak the tea paste to obtain tea liquid. The soaking method is: put the paste tea raw materials into a stainless steel bucket, add mineral water, or meet the national drinking conditions. Water standard drinking water, the weight ratio of the tea paste raw material and mineral water is: 1:1, the soaking water temperature is 90°C, the soaking time is 8 hours, the soaking continuous temperature is 82°C, and it is stirred every 2 hours.

[0045] Filter and extract the soaked tea liquid, and filter through a sieve with a mesh size of 300 or more to obtain liquid tea. The filtered li...

Embodiment 2

[0048] The primary black tea is slightly dried until the water content is 8%, and rinsed in ice water at 5 degrees while it is hot. The purpose of rinsing is to wash off the dust on the tea leaves. The extracted liquid tea is more hygienic. The nutrition and aroma of the tea will not be lost by rinsing with water.

[0049] Put the tea raw materials that have been rinsed into a grinder to grind them into a paste, and then soak the black tea paste to obtain tea liquid. The soaking method is: put the paste black tea raw materials into a stainless steel bucket, add mineral water (or meet the national drinking Water standard drinking water), the weight ratio of black tea paste raw material and mineral water is: 1:3, the soaking water temperature is 90 degrees, the soaking time is 8 hours, the soaking temperature continues at 80 degrees, the soaking environment temperature is 30-35 degrees, every Stir once every 2 hours.

[0050] Filter and extract the soaked tea liquid, and filter...

Embodiment 3

[0054] The primary black tea is slightly dried until the water content is 6%, and rinsed in ice water at 5 degrees while it is hot. The purpose of rinsing is to wash off the dust on the tea leaves. The extracted liquid tea is more hygienic. The nutrition and aroma of the tea will not be lost by rinsing with water.

[0055] Put the tea raw materials that have been rinsed into a grinder to grind them into a paste, and then soak the black tea paste to obtain tea liquid. The soaking method is: put the paste black tea raw materials into a stainless steel bucket, add mineral water (or meet the national drinking Water standard drinking water), the weight ratio of black tea paste raw material and mineral water is: 1:1.8, soaking water temperature is 95 degrees, soaking time is 12 hours, soaking environment temperature is 30-35 degrees, soaking temperature is continued at 90 degrees, every Stir once every 2 hours.

[0056] Filter and extract the soaked tea liquid, and filter it with a...

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Abstract

The invention relates to liquid tea and application thereof. The liquid tea product is characterized in that a processing method of the liquid tea product comprises the following steps: (1) slightly drying tea; (2) rinsing; (3) grinding the tea into paste; (4) immersing the tea paste to obtain tea liquid; (5) filtering and extracting; (6) boiling the liquid tea; and (7) cooling and then filling. The liquid tea aims to solve the problem that existing tea is complex to brew and cannot be standardized; the liquid tea is convenient to brew, is completely standardized and is fully uniform in taste.

Description

[0001] technical field [0002] The invention provides a liquid tea product, which belongs to the field of food. Background technique [0003] 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 2011, 31 (3): 273 ~282). Oxidation and mildew reactions that lead to poor color, aroma and quality will generally occur in most types of tea during storage (the impact of low temperature storage on the quality maintenance of famous green tea, Ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18
Inventor 李镇阔
Owner 李镇阔
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