Method for preparing black tea beverage without color or preservative

A technology for preservatives and black tea, applied in the field of beverages, can solve problems such as single nutritional structure, and achieve the effect of retaining flavor and sensory experience

Inactive Publication Date: 2015-11-18
四川珍福堂商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing a black tea drink without pigments and preservatives, which overcomes the disadvantages of the prior art that the black tea drink has a single nutritional structure and contains artificial sweeteners and preservatives

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0025] A further detailed description will be given below through specific implementation examples.

[0026] A kind of preparation method of the black tea drink without pigment, antiseptic, comprises the following steps:

[0027] a. Salting: crushing the fruit of 2 to 5 parts by weight of blue honeysuckle, adding 0.5% to 5% of the original weight ratio of salt for salting, and the salting time is 20 to 30 days;

[0028] b. Enzyme inactivation: steam 20-40 parts by weight of fresh black tea leaves for 15-20 minutes, and control the temperature at 90-95°C to inhibit and inactivate residual enzymes;

[0029] c. Pulverizing: pulverizing the fresh leaves of black tea;

[0030] d. Extraction: immerse the crushed fresh black tea leaves and salted honeysuckle in hot water, and stir slowly; the extraction temperature is 85-95°C, and the extraction time is 15-20min. extract, centrifuge and filter to obtain an extract;

[0031] e. Blending: Mix 5~12 parts of honey, 1~2 parts of mint, ...

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PUM

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Abstract

The invention relates to the technical field of beverage, and particularly relates to a method for preparing a black tea beverage without color or preservative. Lonicera caerulea, which is a natural sweetener and pigment, and other materials are mixed, and processes of salting, enzyme deactivation, grinding, extracting, blending, sterilizing and filling are conducted to obtain the black tea beverage. According to the black tea beverage, the defects that the black tea beverage in the prior art has an undiversified nutritional structure and contains artificial sweeteners, artificial pigments and preservatives can be overcome. The black tea beverage simultaneously contains multiple vitamins, amino acids and active substances, has a health protecting effect on human bodies, has the original flavor of black tea beverages, is safe to drink, and is healthy and nutritional.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a method for preparing black tea beverages without pigments and preservatives. Background technique [0002] In China, tea is generally divided into six types: (1) green tea is a kind of tea made without fermentation, so it is named because its leaves and soup are green; (2) black tea is a kind of tea made through fermentation, because Its leaves and soup are red, hence the name; (3) Scented tea is one of the finished green teas, made by scenting fragrant flowers in tea embryos; (4) Oolong tea is a semi-fermented tea, characterized by the green center of the leaves, The edge is red, commonly known as the green leaf red border; generally named after the tea tree in the place of origin, such as Tieguanyin, Dahongpao, Oolong, Narcissus, Dancong, etc.; it has the mellowness of green tea, but is more astringent than ordinary green tea; It is refreshing without the astringent taste ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 周宏林
Owner 四川珍福堂商贸有限公司
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