Fruit tea solid drink manufactured by utilizing ultramicro dark brick tea powder and preparation method thereof

Abstract

The present invention provides a fruit tea solid drink manufactured by utilizing ultramicro dark brick tea powder and a preparation method thereof. The fruit tea solid drink comprises the following components: ultramicro dark brick tea powder, fruit powder and soluble soybean polysaccharides. The prepared ultramicro dark brick tea powder, fruit powder and soluble soybean polysaccharides are prepared into the solid fruit tea under a specific condition. The processing technology is integrated in innovation, tea leaf raw materials are subjected to a cold storage and a dry ice treatment which reduce or avoid the thermal effects on the loss of heat-sensitive nutrient components in the tea leaves during the ultramirco crushing process; the dry ice remains in the cavities of ultramicro tea powder granules, which is conducive to a long-term storage of the tea powder; the soluble soybean polysaccharide and a high-pressure homogeneous treatment are conducive to the stability of the solid drink in the process of the brewing; and the preparation method is different from the method of extracting tea soup or tea juice from the tea leaves as the raw materials, directly uses the ultramicro tea powder to develop the fruit tea, fully keeps the nutrients in the tea leaves, reduces the processing links, and thus reduces the production costs.

Description

technical field [0001] The invention belongs to the technical field of deep processing of tea, and in particular relates to a fruit tea solid beverage made by using ultrafine green brick tea powder and a preparation method thereof. Background technique [0002] Traditional tea is mainly drunk by brewing, the utilization rate of active ingredients in tea is low, and a large amount of biochemical active substances remain in the tea dregs and are discarded. The ultra-fine tea powder maintains the integrity and functional activity of tea nutrients, the specific surface area and porosity of the powder particles increase, and the dissolution amount and dissolution rate of the contained ingredients also increase accordingly; its particle size is small, and the tea contained in it Functional ingredients such as polyphenols, theanine, and tea polysaccharides are easily absorbed by the human body, and their nutritional value is much higher than that of brewed tea. For example, a cert...

AI Technical Summary

Problems solved by technology

[0002] Traditional tea is mainly drunk by brewing, the utilization rate of active ingredients in tea is low, and a large amount of biochemical active substances remain in the tea dregs and are discarded