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A kind of tea beverage and preparation method thereof

A technology of tea beverage and green tea, which is applied in the field of tea beverage and its preparation, can solve the problems of low tea polyphenol content, destruction of aroma and taste components, poor stability of tea soup, etc., and achieve the effect of golden soup color, natural aroma and sweet taste

Active Publication Date: 2018-01-19
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

[0004] 2. Tea beverages mainly use instant tea powder, tea concentrate and low-grade tea as raw materials. The flavor characteristics of the original tea are not obvious, and the content of tea polyphenols is mostly lower than the standard of pure tea beverages;
[0005] 3. In tea beverage extraction, sterilization, filling and other processing processes, the temperature is generally high, which causes the destruction of aroma and taste components, and the stability of the tea soup during storage is poor, and it is easy to form a ripe and dull taste;
[0006] 4. Product design lacks innovation, and there are very few products that highlight features and personality, natural and health care

Method used

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  • A kind of tea beverage and preparation method thereof
  • A kind of tea beverage and preparation method thereof
  • A kind of tea beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing tea beverage, comprising the following steps:

[0028] 1) Put the cassia seeds into a frying pan and stir-fry until the skin bursts, and the skin is slightly bubbly (slightly fragrant), then put it in a far-infrared aroma enhancing machine and bake for 60 minutes at a temperature of 90°C;

[0029] 2) Pick fresh tea leaves with 3 or 4 leaves of a bud, fix them with hot air (inlet temperature 350°C, fix to water content 58%), low temperature long kneading and long roasting (temperature 45°C, kneading time 90min), far-infrared aroma ( Temperature 100°C, time 10min) to make 46kg of green tea raw material, crushed to 20 mesh for later use;

[0030] 3) Mix 5kg of cassia seeds obtained in step 1), 45kg of green tea obtained in step 2), 5kg of CTC Indian black tea, and 5kg of oolong tea, mix them evenly, pour them into the tea maker, add 2000L pure water (temperature 70°C) for extraction, and stir at the same time ( Parameters: stirring 120S + standing 1...

Embodiment 2

[0037] A method for preparing tea beverage, comprising the following steps:

[0038] (1) Put the cassia seeds in a wok and stir-fry until the skin bursts, and the skin is slightly bubbly (slightly fragrant), then put it in a far-infrared aroma enhancer and bake for 30 minutes at a temperature of 100°C;

[0039] (2) Pick fresh tea leaves with 3 or 4 leaves of a bud, fix them with hot air (at the inlet temperature of 270°C, fix them to a water content of 63%), knead and roast at low temperature for a long time (temperature at 55°C, kneading time for 48 minutes), and enhance the aroma with far-infrared (Temperature 75°C, time 25min) Make 70kg of green tea raw material, crush to 20 mesh for later use;

[0040] (3) Mix 15kg of cassia seeds obtained in step 1), 70kg of green tea obtained in step 2), 7kg of CTC Indian black tea, and 8kg of oolong tea, mix them evenly, pour them into the tea maker, add 1200L of pure water (temperature 65°C) for extraction, and stir at the same time (...

Embodiment 3

[0047] A method for preparing tea beverage, comprising the following steps:

[0048] (1) Put the cassia seeds into a wok and stir-fry until the skin bursts, and the skin is slightly bubbly (slightly fragrant), then put it in a far-infrared aroma enhancing machine and bake for 75 minutes at a temperature of 70°C;

[0049] (2) Pick fresh tea leaves with 3 or 4 leaves of a bud, fix them with hot air (inlet temperature 220°C, fix them to a water content of 65%), low-temperature long-term kneading and long-roasting (temperature 35°C, kneading time 120min), and far-infrared aromatherapy (Temperature 110°C, time 30min) Make 42kg of green tea raw material, crush to 20 mesh for later use;

[0050] (3) Mix 5kg of cassia seeds obtained in step 1), 80kg of green tea obtained in step 2), 10kg of CTC Indian black tea, and 5kg of oolong tea, mix them evenly, pour them into the tea maker, add 5000L of pure water (temperature 90°C) for extraction, and stir at the same time (Parameters: stirri...

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Abstract

A tea beverage and a preparation method thereof belong to the technical field of food and beverage processing. The tea beverage is made of the following raw materials in percentage by weight: 70-80% of green tea, 5-15% of cassia seeds, 5-10% of oolong tea and 5-10% of CTC black tea. The invention has the following beneficial effects: the tea beverage prepared by the invention is golden in color, sweet in taste and natural in aroma, rich in effective health-care factors such as tea polyphenols, theanine, emodin, etc. Oxidation and other functions.

Description

technical field [0001] The invention belongs to the technical field of food and beverage processing, and in particular relates to a tea beverage and a preparation method thereof. Background technique [0002] In recent years, tea beverages with natural, healthy and convenient characteristics have grown rapidly in my country. In 2011, the output of tea beverages in China exceeded 14 million tons, becoming the "new aristocrat" of beverages in the 21st century. At present, the tea beverage market is dominated by tea soup beverages, fruit juice tea beverages, milk tea and compound (mixed) tea beverages. The homogeneity of products is serious and cannot reflect the natural health characteristics of tea. There are mainly the following problems: [0003] 1. Tea beverages are mainly compound (mixed) or blended types, which contain less tea characteristic ingredients, and sugar or other flavors cover up the natural flavor of tea; [0004] 2. Tea beverages mainly use instant tea pow...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 陈建新许勇泉尹军峰袁海波
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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