Black tea solid beverage and production method thereof

A technology for solid beverages and production methods, applied in tea extraction, etc., can solve problems such as turbidity and precipitation, low tea polysaccharide content, etc.

Active Publication Date: 2015-11-04
HEBEI STRONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using the existing technology for preparing soluble black tea powder, it is difficult to release tea polysaccharides, vitamins, amino acids, etc. from the cells, the content of tea polysaccharides in the product is very low, and it is easy to produce turbidity and precipitation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of production method of black tea solid beverage, comprises the steps:

[0035] 1) Add 10kg of pulverized black tea leaves to 80°C deionized water at a ratio of 1:12, weigh 50g of nicotinamide, soak for 80min, and filter to obtain the extract;

[0036] 2) Add warm water at 40°C at a ratio of 1:15 to the filter residue in step 1), adjust the pH to 5.5 with citric acid, and add pectinase and cellulase at 1% of the weight of the filter residue, among which pectinase and cellulase The weight ratio is 1:2, react at 40°C for 3 hours, filter, and combine the obtained filtrate with the extract in step 1) to obtain a combined solution;

[0037] 3) Centrifuge the cooled combined liquid through a centrifuge to obtain a clarified liquid;

[0038] 4) Concentrate the clarified liquid to make a concentrated liquid with a solid content of 15%-25%;

[0039] 5) Take another 50ml of propylene glycol, 25mg of 0.1% (w) sodium tripolyphosphate aqueous solution and 4.5g of cyclodextr...

Embodiment 2

[0043] A kind of production method of black tea solid beverage, comprises the steps:

[0044] 1) Add 10kg of crushed black tea leaves to 90°C deionized water at a water ratio of 1:15, weigh 80g of nicotinamide, soak for 50min, and filter to obtain the extract;

[0045]2) Add warm water at 40°C to the filter residue in step 1) at a ratio of 1:15, use citric acid to adjust the pH to 6, and add pectinase and cellulase at 0.5% of the filter residue weight, of which pectinase and cellulase The weight ratio is 1:1, react at 40°C for 3 hours, filter, and combine the obtained filtrate with the extract in step 1) to obtain a combined solution;

[0046] 3) Centrifuge the cooled combined liquid through a centrifuge to obtain a clarified liquid;

[0047] 4) Concentrate the clarified liquid to make a concentrated liquid with a solid content of 15%-25%;

[0048] 5) Take another 50ml of propylene glycol, 25mg of 0.1% (w) sodium tripolyphosphate aqueous solution and 3g of cyclodextrin to pr...

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PUM

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Abstract

The invention discloses a black tea solid beverage and a production method thereof. The production method is characterized in that nicotinamide and enzymolysis processes are added in the extraction process, and an ozone oxidation process is added based on traditional alkali treatment. According to the process, nutritional ingredients such as amino acids, vitamins and tea polysaccharide in tea water can be increased, the black tea, the black tea decreaming time is shortened, the color of tea water is redder and brighter than that of tea water only adopting alkali decreaming, and the black tea solid beverage has no alkali taste and is better in flavor.

Description

technical field [0001] The invention relates to the field of tea production, more specifically, it relates to a black tea solid beverage and a production method thereof. Background technique [0002] Black tea has the effects of lowering blood pressure, lowering blood sugar, anti-cancer, anti-aging, etc., and has become a popular drink all over the world. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs, and the chemical components in fresh leaves The change is relatively large, the tea polyphenols have been reduced by more than 90%, and new components such as theaflavins and thearubigins have been produced. Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Black tea is prone to turbidity after cold. Tea polyphenols, caffeine, protein, a small amount of polysaccharides, hydrophobic lip...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 罗盈昌徐方向沈忧
Owner HEBEI STRONG FOOD
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