Black tea beverage making method

A production method and beverage technology, applied in tea, tea extraction, food science, etc., can solve the problems of large differences in the degree of secondary fermentation and the inability to ensure the consistency of black tea beverage quality

Inactive Publication Date: 2017-01-18
正安县黔蕊茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the difference in the quality of black tea, the degree of secondary fermentation of black tea of ​​different qualities ...

Method used

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  • Black tea beverage making method

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Experimental program
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Effect test

Embodiment 1

[0027] A kind of preparation method of black tea beverage, comprises the following steps:

[0028] The first step is to obtain tea soup: soak the dry black tea in the soaking liquid at 20°C, the soaking liquid is pure water, the mass ratio of dry black tea to pure water is 1:10-1:15, and then the tea is soaked every 5 minutes Heating the pure water at a rate of 1°C at a constant speed, when the temperature of the pure water reaches 90°C, stop heating, and then filter out the tea dregs to obtain tea soup;

[0029] The second step, fermentation: use the refrigerant obtained in the first step to quickly cool down the device containing the tea soup, so that the temperature of the tea soup will drop to 25°C-30°C within 2 minutes; then pour the tea soup into the fermentation tank, take fresh red Tea leaves, and grind them into tea paddles, pour the tea paddles into the fermentation tank, the volume ratio of the tea paddles to the tea soup is 1:15, then feed oxygen at 25°C into the f...

Embodiment 2

[0042]The difference between the present embodiment and the first embodiment is: fermentation: the pressure of oxygen is 1Mpa, and the stirring is canceled; the sterilization and packaging step, after the finished beverage is packaged, the finished beverage is cooled at 0°C for 10 minutes. In addition, the parameters from the first step to the sixth step have been adjusted accordingly, see Table 1. The black tea beverage made by this scheme has a longer shelf life.

Embodiment 3

[0044] The difference between this embodiment and Embodiment 1 is: the third step, extracting the fermented liquid: put dry ice into the fermenter fermented in the second step, then forwardly rotate the fermenter at 50r / min for 10min, reverse for 10min, Then stand still for 30min; then extract the fermentation broth in the fermenter under the environment full of nitrogen. Step 6: Sterilization and packaging. After the finished beverage is frozen into beverage ice cubes, it is packaged. In addition, adjust the corresponding parameters from the first step to the sixth step, see Table 1 for details. The black tea beverage that is made by the method for this program has purer mouthfeel.

[0045]

[0046] Table I

[0047] In the above table, the extension of the shelf life refers to: compared with the traditional production process, the shelf life of the black tea beverage is extended on the original basis.

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Abstract

The invention belongs to the technical field of beverage making methods and particularly discloses a black tea beverage making method. The black tea beverage making method comprises the following steps that 1, dried black tea is soaked, then tea residues are filtered out to obtain tea water; 2, the tea water obtained in the step 1 is cooled to reach 25-30 DEG C and then is poured into a fermentation tank, tea leaf pulp is poured into the fermentation tank, then oxygen of 25-30 DEG C is led to the fermentation tank, and stirring is performed for fermentation; 3, the fermentation tank completing fermentation in the step 2 is filled with nitrogen, standing is performed for 30-50 minutes, and then a fermentation liquor is extracted; 4, the fermentation liquor extracted in the step 3 is subjected to centrifugal separation in a nitrogen environment to obtain a separated liquor, then the separated liquor is filtered to obtain filtrate; 5, sodium benzoate and citric acid are added to the filtrate; 6, the filtrate in the step 5 is sterilized, and package is performed in the nitrogen environment. The black tea beverage made by adopting the black tea beverage making method is longer in expiration date.

Description

technical field [0001] The invention relates to the technical field of beverage preparation methods, in particular to a preparation method of black tea beverage. Background technique [0002] Black tea is a fermented tea with a dark brown and oily color, rich and sweet aroma, mellow and sweet taste, red and yellow soup, tender and even red leaves, and is deeply loved by people. Red crushed tea is currently the most consumed tea in the world. In order to meet the needs of the international market, my country also began trial production of red crushed tea after 1957. Today, red crushed tea has become one of the main teas exported by my country. [0003] The quality characteristics of all kinds of black tea are red soup and red leaves, and the formation of color, fragrance and flavor all have similar chemical change processes, but there are differences in the conditions and degrees of changes. The production methods of black tea are similar, with four processes of withering, r...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/163A23F3/166
Inventor 郑新伟
Owner 正安县黔蕊茶业有限公司
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