Lactic acid bacteria flavor tea beverage and preparation method thereof

A production method and tea beverage technology, applied in the field of beverage products, can solve the problems of satisfaction, inability to eliminate precipitation, inability to make consumers, etc., and achieve the effects of maintaining appearance, improving stability, and having good flavor.

Active Publication Date: 2016-12-14
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, lactic acid bacteria are mainly composed of protein and its decomposition products. When combined with polyphenols in tea beverages, precipitation will occur. The precipitation will gradually increase along with the entire shelf life. Consumers cannot accept this precipitation.
However, various improvement measures such as filtration, emulsification, and suspension cannot eliminate its precipitation, nor can it satisfy consumers.

Method used

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  • Lactic acid bacteria flavor tea beverage and preparation method thereof
  • Lactic acid bacteria flavor tea beverage and preparation method thereof
  • Lactic acid bacteria flavor tea beverage and preparation method thereof

Examples

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Embodiment Construction

[0024] In conjunction with the examples, the present invention is described in detail, but the scope of protection of the present invention is not limited to the following examples, that is, all simple equivalent changes and modifications made with the patent scope of the present invention and the content of the description are still patents of the present invention. covered.

[0025] 1. Making clarified fermented emulsion:

[0026] Weigh each component according to the blank described in Table 1 and the component data in each embodiment respectively:

[0027] Table 1: Mixing ratio table of green tea extracts in Examples 1-11

[0028]

[0029] ① Blending of green tea extracts: Mix according to the quality of green tea extracts corresponding to the amount added in Table 1.

[0030] ②Complexing process: Add the green tea extract blended in ① above into deionized water to dissolve to form a mixed green tea extract, add 50g of fermented emulsion, and use deionized water to di...

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Abstract

The invention discloses a lactic acid bacteria flavor tea beverage and a preparation method thereof. The lactic acid bacteria flavor tea beverage contains the following ingredients by weight: 0.5%-3% of tea juice, 7%-12% of white sugar, 0.1%-5% of clarified fermented emulsion, 0.1%-1.5% of an acidity regulator, 0.1%-15% of juice, 0.1%-1.2% of edible flavor, 0.15%-0.85% of a stabilizer, and the balance of deionized water. The clarified fermented emulsion is obtained by mixing with a green tea extract and extracting. The preparation method not only can keep the flavor of the lactic acid bacteria, but also can reflect the refreshing taste of the tea beverage; and the beverage have relatively clarified appearance, improved stability and good flavor.

Description

technical field [0001] The invention relates to a beverage product, in particular to a lactic acid bacteria flavored tea beverage and a preparation method thereof. Background technique [0002] Lactic acid bacteria are recognized by consumers for improving the utilization rate of nutrients, regulating the intestinal flora and comprehensively regulating the immune function of the body. It has become a popular trend. At the same time, the refreshing trend of beverages is also gradually emerging in the beverage market. Among them, tea beverages are preferred by consumers for their natural, healthy, and greasy-relieving characteristics. The mix-and-match flavor beverage of lactic acid bacteria and tea will continue to detonate another hot spot in the beverage market. [0003] However, lactic acid bacteria are mainly composed of protein and its decomposition products. When combined with polyphenols in tea beverages, precipitation will occur. The precipitation will gradually incr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30A23F3/16
CPCA23F3/16A23F3/30Y02A40/90
Inventor 朱博李俊文张琳戴裕益
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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