Tea flower and white tea drink and preparation method thereof

A technology of tea beverage and tea tree flower, which is applied in the field of tea tree flower white tea beverage and preparation, which can solve the problems that the beverage is not natural and healthy, and achieve the effect of maintaining the original flavor, increasing the fragrance, and increasing the soluble sugar content

Inactive Publication Date: 2017-02-15
肖文英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the continuous improvement of living standards, people's quality of life requirements are also getting higher and higher. Tea is an indispensable part of Chinese traditional culture. Tea drinks have also been favored since their production. Especially due to the lack of sugar in tea, many tea drinks will add a lot of sugar. , the beverage is not natural and healthy enough, and many tea beverages will add many additives to obtain a longer shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A tea tree flower white tea beverage and a preparation method thereof include the following steps:

[0015] The first step is to make tea concentrate: selecting materials, selecting white tea from Mengding Mountain and tea tree flowers in a mass ratio of 1:2-2:3 as raw materials. Specifically, the tea tree flowers are selected from dried flowers with complete flower shapes; , Using a mass ratio of tea to water of 1:40-1:50, using a constant temperature water bath of 80℃-90℃, soaking time of 6min-10min, while shaking every 1min; cooling, store the tea in a cold tank Cool in the environment for 20min-30min; separate, centrifuge in a centrifuge at 1000-2000r / min, and centrifuge for 10-15min to obtain the centrifugal liquid; concentrate, concentrate the centrifugal liquid, and use ultrafiltration membrane to concentrate the centrifugal liquid , The temperature is controlled at 20-30℃ to obtain the concentrated liquid; cooling, the concentrated liquid is placed in a 15℃ freezer...

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PUM

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Abstract

The present invention discloses a tea flower and white tea drink and a preparation method thereof. Every 100 parts of the tea flower and white tea drink is characterized by consisting of the following raw materials in parts by weight: 2-4 parts of tea flowers, 4-6 parts of white tea, 0.015-0.03 part of sodium D-isoascorbate, 0.05-0.1 part of sodium bicarbonate and the balance water. The drink is prepared by the two main steps of tea concentrate preparing and tea drink preparing. The reasonable preparation method is used to maintain the original taste of the tea. The tea flowers are introduced in the tea drink, the soluble sugar in the tea drink is increased, and at the same time the aroma of the tea drink is increased. At the same time, the scientific method is used to maintain the original flavor of the tea drink.

Description

Technical field [0001] The invention belongs to the field of tea beverage preparation, and in particular relates to a tea tree flower white tea beverage and a preparation method. Background technique [0002] Tea plant is an economic crop mainly harvested with fresh leaves, but in adulthood, reproduction is very vigorous. For a long time, people just picked the fresh young leaves of tea plants to make tea, but for the flowers, let them fend for themselves. The ingredients contained in tea tree flowers have detoxification, antibacterial, hypoglycemic, anti-aging, anti-cancer and anti-cancer effects, and enhance immunity. Its protein, tea polysaccharides, tea polyphenols, and active antioxidants exceed the content of similar substances in tea. Pesticides The residual and heavy metal content is lower than EU standards. Tea tree flower is a source of high-quality protein nutrition. Many years ago, tea tree flowers were ignored by people. [0003] The standard of living continues to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/22
CPCA23F3/163A23F3/22
Inventor 肖文英
Owner 肖文英
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