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Method for fast making tea with cold water

A cold water and rapid brewing technology, which is applied to the field of rapid brewing of tea with cold water, can solve the problems of inconvenience and complex components, and achieve the effect of shortening the brewing time and good taste.

Inactive Publication Date: 2016-07-06
SHANGHAI OCEAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the complex ingredients of the tea itself, it takes more than 10 hours to achieve full cold steeping, which is also very inconvenient

Method used

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  • Method for fast making tea with cold water
  • Method for fast making tea with cold water
  • Method for fast making tea with cold water

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Embodiment Construction

[0023] The specific embodiments provided by the present invention will be described in detail below in conjunction with the accompanying drawings.

[0024] The "tea" used for the purpose of the present invention selects general tealeaves as raw material, including green tea, black tea, jasmine tea, white tea, black tea, oolong tea, yellow tea, green tea, etc., and draws widely. In order to achieve the above object, the present invention provides the method for preparing tea product, and research method comprises the following steps:

[0025] 1. Screening of enzymes extracted from tea leaves

[0026] Add the same volume of enzyme solution to the tea leaves, and select the enzymes that have a significant effect on making tea with cold water, namely pectinase and cellulase.

[0027] 2. Determination of the ratio between the edible enzymes extracted from tea leaves

[0028] Pectinase: Cellulase = 2:3

[0029] 3. Determination of the ratio of water, tea leaves and enzymes

[00...

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Abstract

The invention relates to a method for fast making tea with cold water, and belongs to the technical field of food and food processing.The method includes the steps that pectinase and cellulase are used for extracting tea, and the mass ratio of tea to pectinase to cellulase is 125:2:3.The invention further provides tea capable of being fast brewed with cold water and a preparing method thereof.The method has the advantages of being fast, convenient and the like, the tea is free of preservative, easy to store, natural, healthy and suitable for people liking tea and has good market development prospects.

Description

technical field [0001] The invention relates to the technical field of food and food processing, in particular to a method for making tea quickly with cold water directly. Background technique [0002] Tea deep processing is a new discipline that has developed rapidly in recent years and has penetrated from food technology to the scope of tea science. Tea deep-processing products use tea as raw material, apply the principles and technologies of food processing and chemical separation, and manufacture new health-care, nutritious, convenient, and practical tea products or extracts from tea that are used in food industry and medical industries. Element. As a science, enzymology was born in the 19th century and has developed rapidly in the last 50 years. In the 1950s and 1960s, scholars have studied the relationship between enzymes in tea and tea flavor. In the mid-1970s, there was a report that tannase was used in tea soup to remove the muddy after cold tea soup. With the d...

Claims

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Application Information

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IPC IPC(8): A23F3/18A23F3/00
CPCA23F3/18A23F3/00
Inventor 刘克海邬若鸣张仪张亚光张敏邬军文
Owner SHANGHAI OCEAN UNIV
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