Processing method of cold-brewed tea

A processing method and technology for cold-brewed tea, which are applied in the field of beverage processing, can solve the problems of cold-brewed tea products staying in the initial stage, unhealthy, and no mature products are launched into the market, so as to improve physiological health effects, reduce labor intensity, The effect of reducing mass transfer resistance

Inactive Publication Date: 2017-02-01
张天才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this traditional cold-brewing tea process needs to soak the tea leaves in cold water for 7-8 hours, which can no longer meet the requirements of people's increasingly accelerated pace of life.
Moreover, the development of cold brew tea products is still in its infancy, and there are basically no mature products launched into the market so far.
[0003] At present, in the domestic beverage market, chemical ingredients such as preservatives and additives are common, especially carbonated beverages, which contain a large amount of food additives, which are not conducive to human health

Method used

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  • Processing method of cold-brewed tea

Examples

Experimental program
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Effect test

Embodiment 1

[0024] A processing method for cold-brewing tea, the processing method comprising: S1. Weigh dry tea and add appropriate amount of cold water, control the material-water ratio of dry tea and cold water to 4kg: 3L, and control the temperature of the cold water between 4°C ;S2. Put the dry tea and water together at 0°C for 20 minutes for rehydration, so that the moisture content of the tea leaves is at 40%, and then place the rehydrated tea leaves at -22- -15°C for freezing Indoor freezing treatment for 2.5-6 hours; S3. After the freezing treatment, remove the tea leaves from the freezer to thaw naturally at a constant temperature of 20 °C and rehydrate for 40 minutes; S4. Extrude the thawed and rehydrated tea leaves.

[0025] Further, the specific method of step S4 is as follows: put the rehydrated tea leaves into a variable temperature and pressure difference airflow expansion tank, heat indirectly with steam to 100°C, keep the temperature for 13 minutes, and reduce the pressur...

Embodiment 2

[0028] A processing method for cold-brewed tea, the processing method comprising: S1. Weighing dry tea and adding appropriate amount of cold water, controlling the material-water ratio of dry tea and cold water to be 5kg: 8L, and controlling the temperature of the cold water between 4°C ;S2. Put the dry tea and water together at 0°C for 25 minutes for rehydration, so that the moisture content of the tea leaves is at 43%, and then place the rehydrated tea leaves at -22- -15°C Freezing treatment in the freezer for 2.5-6 hours; S3. After the freezing treatment, remove the tea leaves from the freezer to thaw naturally at a constant temperature of 20°C and rehydrate them for 40 minutes; S4. Extrude the thawed and rehydrated tea leaves .

[0029] Further, the specific method of step S4 is as follows: put the rehydrated tea leaves into a variable temperature and pressure difference airflow expansion tank, heat indirectly with steam to 100°C, keep the temperature for 13 minutes, and r...

Embodiment 3

[0032] A processing method for cold-brewed tea, the processing method comprising: S1. Weigh dry tea and add appropriate amount of cold water, control the material-water ratio of dry tea and cold water to be 10kg: 11L, and control the temperature of the cold water between 0°C ; S2. Put the dry tea and water together at 0°C for 20 minutes for rehydration, so that the moisture content of the tea leaves is at 45%, and then place the rehydrated tea leaves at -22- -15°C Freezing treatment in the freezer for 2.5-6 hours; S3. After the freezing treatment, the tea leaves were removed from the freezer and thawed naturally at a constant temperature of 20°C and rehydrated for 45 minutes; S4. The thawed and rehydrated tea leaves were puffed .

[0033]Further, the specific method of step S4 is as follows: put the rehydrated tea leaves into a variable temperature and pressure difference airflow expansion tank, heat indirectly with steam to 100°C, keep the temperature for 13 minutes, and redu...

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Abstract

The invention provides a processing method of cold-brewed tea, which includes the steps of: S1) weighing dry tea and adding a proper amount of cold water, wherein material-to-water ratio of the dry tea to the water is 4 kg : 3 L to 5 kg : 8 L, and the temperature of the cold water is 0-10 DEG C; S2) allowing the dry tea and the water to stand at 0 DEG C for rehydrating the tea for 15-25 min until water content of the tea leaves is 38-48%, and freezing the rehydrated tea leaves in a refrigeration room at -22 - -15 DEG C for 2.5-6 h; S3) after refrigeration, moving the tea leaves out from the refrigeration room, naturally de-freezing the tea at constant temperature of 18-22 DEG C and rehydrating the tea for 30-50 min; and S4) puffing the defrozen and rehydrated tea leaves. The cold-brewed tea is greatly increased in mass percentage of extracts under a cold water environment without out damage on bio-chemical components in the cold-brewed tea, and especially, the anthocyanin in the tea is not damaged and can be released as most as possible, thus further improving physiologically health-caring effects of the cold-brewed tea.

Description

technical field [0001] The invention relates to the technical field of beverage processing methods, more specifically to the technical field of tea leaves, especially the processing methods of Botang camellia. Background technique [0002] Cold-brewed tea is a relatively popular tea beverage product in Japan, Taiwan, China and other places. The practice of cold-brewed tea is to put the tea leaves in a bottle filled with cold boiled water, and then put them in the freezer to cool for a period of time. The tea soup made by this method is called cold brew tea. According to modern scientific research, trace elements in cold brewed tea, such as vitamin A, B, C, E and other beneficial elements, can be completely preserved and will not be lost due to damage by high-temperature water. In addition, according to a Japanese study, drinking cold brewed tea for six months has a significant effect on lowering blood sugar, and the cure rate can reach 9%. However, this traditional cold ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 张天才
Owner 张天才
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