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Black tea of different aroma types and preparation method thereof

A technology of black tea and flavor type, which is applied in the fields of tea, tea spices, food science, etc., can solve problems such as single flavor type, failure to meet diversified needs, complicated production methods, etc., and achieve the effect of improving quality and aroma

Inactive Publication Date: 2016-10-26
HANGZHOU EFUTON TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production method of the patented fruit-flavored black tea is made from high-quality fresh leaves of tea trees, which are picked, withered, twisted, fermented, dried, and other processes. The tea soup with floral and fruity aroma is red and bright, but the fragrance type is single, and the production method is relatively complicated, so it still cannot meet the above-mentioned diversified needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The black tea with different flavors in this embodiment is composed of the following components by mass: 100 parts of black tea, 6 parts of glucoammonia solution, 50 parts of food essence solution, 2 parts of fixative solution; the above glucoammonia solution adopts glycine and The xylose solution and food flavors are fruity flavors, floral flavors and milky flavors respectively.

[0027] The above-mentioned different flavor black teas are prepared by the following preparation steps:

[0028] (1) Material selection, choose high-quality CTC red crushed tea.

[0029] (2) The blending and modification of flavors, with one flavor as the main flavor, supplemented by other flavors for modification and reconciliation. Use emulsification technology to formulate soft floral, fruity or milky liquid essences. The essence prepared by emulsification technology has good water solubility, and can still maintain good aroma during the processing and preservation of fragrant black tea....

Embodiment 2

[0037] Black tea with different flavor types is composed of the following components by mass: 100 parts of black tea, 6 parts of glucoammonia solution, 50 parts of food flavor solution, 2 parts of fixative solution; the above glucoammonia solution is made of glutamic acid and xylose Solution, edible essence adopts fruity essence, floral essence and milky essence.

[0038] The preparation method of the different scented black teas in this example is the same as that in Example 1, except that in step (3) in the configuration of the glucoammonia solution, the exogenous amino acids and reducing sugars are replaced with glutamic acid and xylose, the parts by mass of which are The number is changed to 6 parts and 4 parts, fully dissolved with 100 parts of deionized water, and the glycosammonia solution is obtained after stirring and mixing.

Embodiment 3

[0040] Black tea with different flavors is composed of the following components by mass: 100 parts of black tea, 6 parts of glucosamine solution, 50 parts of food essence solution, and 2 parts of fixative solution; The essence adopts fruity essence, floral essence and milky essence.

[0041] The preparation method of the different flavor black teas in this example is the same as that in Example 1, except that in step (3) in the configuration of the glucoammonia solution, the exogenous amino acids and reducing sugars are changed to glycine and fructose, and the parts by mass are changed to 7 parts and 3 parts were fully dissolved with 100 parts of deionized water, stirred and mixed to obtain a glucosamine solution.

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PUM

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Abstract

The invention relates to black tea of different aroma types and a preparation method thereof, belonging to the field of processing of novel drink. The black tea disclosed by the invention is composed of the following materials in parts by mass: 90-110 parts of broken black tea, 5-10 parts of a glycosamino solution, 50-80 parts of an edible essence solution and 1-5 parts of an aromatic liquid solution. The invention also provides a method for preparing the black tea of different aroma types. The method sequentially comprises the following steps: selecting materials, blending and modifying essence, preparing the glycosamino solution, performing glycosamino treatment on tea base, performing essence atomization adsorption, fixing the aroma by aromatic liquid, drying the aromatic black tea and packaging. According to the invention, on the basis of tea aroma of the original black tea, the black tea of different aroma types has fruity aroma, flower flavor and milky aroma and is bright red in soup, mellow in taste and lasting in aroma.

Description

technical field [0001] The invention relates to black tea with different flavors and a preparation method thereof, which belongs to the field of processing novel tea drinks. Background technique [0002] With the development of science and technology and the improvement of material living standards, people have higher and newer requirements for the quality and types of tea. The traditional concept of drinking tea is developing in the direction of fast pace, diversified varieties, elegant packaging and convenient portability. Thanks to the development of modern science and technology, it is the development direction of new tea processing technology to add exogenous substances to change the content of a certain kind of specific substances in tea, so as to improve the quality of related tea. People's psychological needs of "seeking novelty, health, and beauty" promote the expansion of tea processing and consumption fields. Improving tea quality and innovating tea types are imp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/40
CPCA23F3/405
Inventor 李晓军林柳风贾磊韩坤付深振王斌金勇
Owner HANGZHOU EFUTON TEA
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