A kind of sour plum black tea beverage and preparation method thereof

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

Active Publication Date: 2019-09-27
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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PUM

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Abstract

A kind of sour plum black tea beverage, comprises compound type sour plum black tea essence, purified water and auxiliary material, described sour plum black tea essence is made up of sour plum essence and black tea essence, and the mass ratio of described sour plum essence and black tea essence is 3:2~1:1; in the sour plum black tea beverage, the mass percentage concentration of the sour plum black tea essence is 0.05%-0.1%, and the mass percentage concentration of the auxiliary materials is 6~6.5%; The balance is purified water. The present invention also provides the preparation method of the above-mentioned sour plum black tea beverage, which is formed by compounding sour plum essence and black tea essence according to a certain ratio, adding pure water and appropriate auxiliary materials in sequence, and then pasteurized filling. In the present invention, the compound essence of sour plum black tea is compatible with natural extracts, and is applied to the beverage formula as a flavor component, so that the flavor substance can provide the aroma effect of fresh sour plum and Guangdong Yingde black tea in the beverage, and make up for the effect of concentrated fruit juice and black tea on the beverage formula. Characteristic aroma missing after thermal processing.

Description

technical field [0001] The invention belongs to the field of food, and relates to a drink, in particular to a sour plum black tea drink 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 fragrance...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23F3/16A23L27/20A23L27/29
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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