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Sour plum black tea beverage and preparation method thereof

A technology of sour plum black tea and plum black tea, which is applied in tea extraction, food science, etc., and can solve problems such as poor taste and lack of aroma of tea beverages

Active Publication Date: 2016-11-09
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a sour plum black tea beverage and a preparation method thereof. The sour plum black tea beverage and its preparation method should solve the bad taste of the tea beverage in the prior art , the technical problem of the lack of integrity of the aroma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0249] A method for preparing a black tea extract, which uses a stirring extraction method to extract the aroma components of black tea powder, uses distilled water as a solvent, the mass ratio of black tea and distilled water is 1:10~1:20, and the extraction temperature is 80°C ~90°C, extraction time 20min~40min, use citric acid and sodium citrate to adjust the pH of the system to 5.6~6.0, and the content of volatile aroma components in the obtained extract is about 5%.

[0250] The black tea extracts of the following examples were all prepared by the method of this example.

Embodiment 2

[0252] A kind of sour plum black tea beverage, its raw material is calculated as follows by mass fraction:

[0253] Sour plum essence:

[0254] Acetic acid 0.2%;

[0255] Propionic acid 0.15%;

[0256] 2-Methylbutanoic acid 0.1%;

[0257] Acetal 0.03%;

[0258] Ethyl acetate 0.2%;

[0259] Ethyl acetoacetate 0.1%;

[0260] Ethyl lactate 0.06%;

[0261] Ethyl propionate 0.09%;

[0262] Ethyl butyrate 0.09%;

[0263] Ethyl 2-methylbutyrate 0.1%;

[0264] Hexyl acetate 0.2%;

[0265] Isoamyl acetate 0.015%;

[0266] Leaf alcohol 0.1%;

[0267] Folate Acetate 0.06%;

[0268] Hexanol 0.18%;

[0269] Trans-2-Hexenol 0.05%;

[0270] trans-2-hexenal 0.12%;

[0271] Hexanal 0.05%;

[0272] Linalool 0.005%;

[0273] Isobutanol 0.03%;

[0274] n-Butanol 0.05%;

[0275] α-Terpineol 0.06%;

[0276] Terpine acetate 0.015%;

[0277] Benzyl alcohol 1%;

[0278] Benzaldehyde 0.275%;

[0279] Phenylethyl alcohol 0.05%;

[0280] β-Turkone 0.05%;

[0281] p-Methoxyacetoph...

Embodiment 3

[0331] A kind of sour plum black tea beverage, its raw material is calculated as follows by mass fraction:

[0332] Sour plum essence:

[0333] Acetic acid 0.25%;

[0334] Propionic acid 0.175%;

[0335] 2-Methylbutanoic acid 0.12%;

[0336] Ethyl acetate 0.06%;

[0337] Ethyl propionate 0.15%;

[0338] Ethyl butyrate 0.15%;

[0339] Ethyl 2-methylbutyrate 0.12%;

[0340] Hexyl acetate 0.16%;

[0341] Isoamyl acetate 0.03%;

[0342] Leaf alcohol 0.15%;

[0343] Folate Acetate 0.075%;

[0344] Hexanol 0.3%;

[0345] Trans-2-Hexenol 0.04%;

[0346] trans-2-hexenal 0.12%;

[0347] Hexanal 0.02%;

[0348] Linalool 0.015%;

[0349] Isobutanol 0.04%;

[0350] n-Butanol 0.04%;

[0351] α-Terpineol 0.11%;

[0352] Terpinyl acetate 0.012%;

[0353] Benzyl alcohol 1.1%;

[0354] Benzaldehyde 0.425%;

[0355] Phenylethyl alcohol 0.03%;

[0356] β-Turkone 0.06%;

[0357] p-Methoxyacetophenone 0.01%;

[0358] Vanillin 0.6%;

[0359] γ-decalactone 0.14%;

[0360] Eu...

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Abstract

The invention discloses a sour plum black tea beverage. The sour plum black tea beverage comprises compound type sour plum black tea essence, purified water and auxiliary materials; the compound type sour plum black tea essence consists of sour plum essence and black tea essence; the sour plum essence and the black tea essence are in the mass ratio of (3:2)-(1:1); the sour plum black tea beverage comprises the sour plum essence in the mass percentage concentration of 0.05 to 0.1 percent, the auxiliary materials with the mass percentage concentration of 6 to 6.5 percent, and the balance of the purified water. The invention also provides a preparation method for the sour plum black tea beverage. The sour plum black tea beverage is prepared by compounding the sour plum essence and the black tea essence in a certain ratio, adding the purified water and suitable auxiliary materials in sequence, homogenizing, and pasteuring and filling. According to the sour plum black tea beverage, the compound type sour plum black tea essence is compatible with a natural extract to form a mixture; the mixture serves as a flavour component and is applied to a beverage formula, so that a flavour substance achieves an effect of providing the aroma of fresh sour plum and Guangdong Yingde black tea in the beverage; the characteristic aroma lost after a heat processing treatment of concentrated juice and the black tea is made up.

Description

technical field [0001] The invention belongs to the field of food, and relates to a beverage, in particular to a sour plum black tea beverage and a preparation method thereof. Background technique [0002] Healthy fashion leads the youth market. In the past, drinking tea was a recreational activity for the elders. However, with the increase of science popularization, modern people know a thing or two about the health functions of various teas. Therefore, more and more beverage manufacturers will use the concept of "healthy and natural" to attract young consumers, conform to the lifestyle of young people, and satisfy their pursuit of health. "Mix and match" develops varieties of tea beverages, and there is huge room for development. Tea beverages in the sense of industrial products will add other flavors to tea beverages according to the needs of the market. This can not only avoid the embarrassment that the product is inferior to natural pure tea in terms of color and fra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23L27/20A23L27/29A23L2/38
CPCA23F3/16A23V2002/00A23V2200/15A23V2200/16A23V2250/022A23V2250/05A23V2250/1884A23V2250/082A23V2250/30
Inventor 易封萍金如月邵子懿张丽荣
Owner SHANGHAI INST OF TECH
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