Method for producing flavor tea sauce by using black tea

A technology of tea paste and black tea, applied in the direction of application, function of food ingredients, food ingredients containing yeast, etc.

Inactive Publication Date: 2017-02-08
安徽爱有澄生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sauce is a simple, portable and delicious food form, while the sauces on the market are mainly jams, there are almost no tea sauce products, and tea sauce products with natural flavors are rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Preparation of tea soup: heat water to 50°C, add black tea, keep warm for 60 minutes, and filter through a 300-mesh filter cloth to obtain tea soup, in which the mass ratio of tea leaves to water is 1:100;

[0017] (2) Preparation of Huameiwei fermented liquid: add 10wt% sugar to the tea soup obtained in step (1), add Isak yeast, leave it in a closed container for fermentation at 30°C for 72 hours, cool down to 4°C for 12 hours, and then After centrifugation, ultrafiltration, and sterilization, the plum-flavored fermented liquid is obtained;

[0018] (3) Preparation of natural plum-flavored tea sauce: take the plum-flavored fermented liquid obtained in step (2), and concentrate until the solid content reaches 65% to obtain natural plum-flavored tea sauce.

[0019] The sugar is white granulated sugar, fructose syrup and maltose mixed in a mass ratio of 1:1:1.

Embodiment 2

[0021] (1) Preparation of tea soup: heat water to 70°C, add black tea, keep warm for 20 minutes, and filter through a 300-mesh filter cloth to obtain tea soup, in which the mass ratio of tea leaves to water is 5:100;

[0022] (2) Preparation of Huameiwei fermentation broth: add 2wt% sugar to the tea soup obtained in step (1), add Kluyveromyces lactis, leave it to ferment at 30°C for 24 hours, cool down to 4°C and refrigerate for 12 hours, Then after centrifugation, ultrafiltration, and sterilization, the plum-flavored fermented liquid is obtained;

[0023] (3) Preparation of natural plum-flavored tea sauce: take the plum-flavored fermented liquid obtained in step (2), and concentrate until the solid content reaches 80% to obtain natural plum-flavored tea sauce.

[0024] The sugar is white granulated sugar, fructose syrup and maltose mixed in a mass ratio of 1:3:0.5.

Embodiment 3

[0026] (1) Preparation of tea soup: heat water to 60°C, add black tea, keep warm for 40 minutes, and filter through a 300-mesh filter cloth to obtain tea soup, in which the mass ratio of tea leaves to water is 3:100;

[0027] (2) Prepare Huameiwei fermented liquid: add 8wt% pulp to the tea soup obtained in step (1), add Kluyveromyces marxe, leave it to ferment for 48 hours in an airtight condition at 30°C, cool down to 4°C and refrigerate for 12h, Then after centrifugation, ultrafiltration, and sterilization, the plum-flavored fermented liquid is obtained;

[0028] (3) Preparation of natural plum-flavored tea sauce: take the plum-flavored fermented liquid obtained in step (2), and concentrate until the solid content reaches 70% to obtain natural plum-flavored tea sauce.

[0029] The sugar is white granulated sugar, fructose syrup and maltose mixed in a mass ratio of 1:2:1.

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PUM

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Abstract

The invention discloses a method for producing flavor tea sauce by using black tea. The production method comprises the following steps: extracting a tea soup, fermenting, and concentrating the tea soup to obtain the natural flavor tea sauce. The tea sauce obtained through the production method of the tea sauce has heavy plum flavor, the plum flavor is obtained through natural fermentation, the raw material of the tea sauce is natural, and no artificially synthesized components are added, so the plum flavor tea sauce is natural and healthy; and natural plum flavor is generated in the fermentation process of probiotics, and abundant probiotic components are also generated through fermentation, so the produced tea sauce has a probiotic function, and also has stomach nourishing and protecting effects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing flavored tea sauce from black tea. Background technique [0002] Tea is an important economic crop in my country. There are many types of tea, such as green tea, black tea, oolong, Pu’er, etc., and there are also many tea-related foods, such as matcha cake, green tea cake, tea beverage, etc. Among them, tea beverage is the most important. main categories. With the improvement of people's living standards, the market needs to provide more and different product forms to meet the consumption needs of heavier consumers and facilitate life. In addition to product form innovation, products also need to have both natural and functional attributes. Sauce is a simple, portable and delicious food form, while the sauces on the market are mainly jams, there are almost no tea sauce products, and tea sauce products with natural flavors are rare. Contents of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/00A23L33/21
CPCA23V2002/00A23V2200/3202A23V2250/606A23V2250/61A23V2250/616A23V2250/76
Inventor 褚晓晨
Owner 安徽爱有澄生物科技有限公司
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