Processing method of fermented hairy deerhorn tea

Abstract

The invention relates to a processing method of fermented hairy deerhorn tea, which is invented for mainly solving the problems that when being drunk, hairy deerhorn tea on the market at present needs to be brewed, the color of a tea beverage can be easily changed, the tea beverage is muddy and has precipitates, and the like. The processing method comprises the steps of adding 450g of sucrose, 500g of high fructose syrup and 10g of sucrose ester into 8.5kg of water, mixing uniformly, heating until the mixture is boiled, then cooling to 70 DEG C, adding 100g of green tea, carrying out extraction for 30min, filtering to remove tea residues so as to obtain tea liquor for later use; adding 50g of sucrose into 1.5kg of water, heating until the mixture is boiled, cooling, adding 2.5g of dried yeast, and carrying out constant-temperature activation for later use; and adding 3g of hairy deerhorn powder into the tea liquor, adding 1.2g of lactic acid and 8g of sodium erythorbate, sufficiently uniformly mixing, adding the activated yeast solution, carrying out constant-temperature fermentation, determining the fermentation ending point according to CO2 concentration and the pressure of a fermentation tank, cooling, standing, filtering, and sterilizing. The processing method has the advantages of overcoming the defects of color change and turbidity of the tea beverage.

Description

Technical field: [0001] The invention relates to a processing method of fermented deer antler tea. Background technique: [0002] Most of the velvet tea on the market is a mixture of velvet and tea. When drinking, it is similar to ordinary tea. It needs to be brewed, which is inconvenient to use and high in cost. With the immersion of time, the health care function and pharmacological value of velvet antler cannot be fully exerted. When making tea beverages, due to the influence of chemical components, tea beverages are prone to discoloration, turbidity and precipitation, and poor flavor, which increases the difficulty of production techniques. Invention content: [0003] The technical problem to be solved by the present invention is to provide a processing method of fermented velvet antler tea that can ensure product function and taste, is not easy to change color, and has no precipitation. [0004] The object of the present invention is achieved in that it is made of s...

AI Technical Summary

Problems solved by technology

[0002] Most of the velvet tea on the market is a mixture of velvet and tea. When drinking, it is similar to ordinary tea. It needs to be brewed, which is inconvenient to use and high in cost. Time soaking, the health function and pharmacological value of velvet antler cannot be fully exerted

When making tea beverages, due to the influence of chemical components, tea beverages are prone to discoloration, turbidity and precipitation, and poor flavor, which makes the production technology more difficult