Solid fruit tea drink made of ultramicro yellow tea powder and making method of solid fruit tea drink

A technology for fruit tea and yellow tea, which is applied in the field of fruit tea solid beverages made of ultra-fine yellow tea powder and the preparation thereof, can solve the problems of low utilization rate of effective components of tea leaves and the like, and is beneficial to long-term storage, avoiding loss and reducing extraction. The effect of the process link

Inactive Publication Date: 2017-05-17
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) 100 kg of yellow tea is used as the tea raw material, after mechanically coarsely crushed, placed at -8°C for 5.5 hours and then crushed with a jet mill to crush it into a powder with a fineness of 350-1600 mesh to obtain ultrafine Yellow tea powder; 0.6 kg of food-grade dry ice is added during the crushing process;

[0018] 2) Mix the ultra-fine yellow tea powder, lemon powder and water obtained in the previous step in a mass ratio of 1:0.6:30, mechanically stir and mix to obtain a mixture of yellow tea powder and lemon powder 1;

[0019] 3) In the mixed solution 1 of step 2, add the soluble soybean polysaccharide in a ratio of 0.18% of the total mass of the ultra-fine yellow tea powder and the lemon powder, stir and mix mechanically to obtain a new mixed solution 2;

[0020] 4) Inject the mixed liquid 2 obtained in step 3 into a high-pressure homogenizer for homogenization treatment at a processing pressure of 5 MPa; the obtained homogeneous mixed liquid is concentrated a...

Embodiment 2

[0022] 1) 100 kg of yellow tea is used as the tea raw material, after being coarsely crushed mechanically, it is placed at 10°C for 0.5 hours and then crushed with a jet mill to crush it into a powder with a fineness of 350-1600 mesh to obtain ultra-light yellow Tea powder; add 8.0 kg of food-grade dry ice during the crushing process;

[0023] 2) Mix the ultra-fine yellow tea powder, orange powder and water obtained in the previous step in a mass ratio of 1:4.5:310, mechanically stir and mix to obtain a mixture of yellow tea powder and orange powder 1;

[0024] 3) In the mixed solution 1 of step 2, add the soluble soybean polysaccharide in a proportion of 4.8% of the total mass of the ultra-fine yellow tea powder and the orange powder, and mechanically stir and mix to obtain a new mixed solution 2;

[0025] 4) The mixed liquid 2 obtained in step 3 is injected into a high-pressure homogenizer for homogenization treatment, and the processing pressure is 95 MPa; the obtained homogeneous...

Embodiment 3

[0027] 1) Using yellow tea as the tea raw material, after mechanically pulverizing it, placing it at 3°C ​​for 3 hours and then pulverizing it with a jet mill to pulverize it into a powder with a fineness of 350-1600 mesh to obtain ultra-fine yellow tea powder ; Add food-grade dry ice during the crushing process, add 0.6-8.0 kg of food-grade dry ice for every 100 kg of coarsely crushed yellow tea;

[0028] 2) Mix the ultra-fine yellow tea powder, peach powder and water obtained in the previous step in a mass ratio of 1:2.5:270, mechanically stir and mix to obtain a mixture of yellow tea powder and peach powder 1;

[0029] 3) In the mixed solution 1 of step 2, add the soluble soybean polysaccharide in a proportion of 2.5% of the total mass of the ultra-fine yellow tea powder and the peach powder, stir and mix mechanically to obtain a new mixed solution 2;

[0030] 4) Inject the mixed liquid 2 obtained in step 3 into a high-pressure homogenizer for homogenization treatment at a process...

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PUM

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Abstract

The invention provides a solid fruit tea drink made of ultramicro yellow tea powder and a making method of the solid fruit tea drink. The solid fruit tea drink comprises components, namely, ultramicro yellow tea powder, fruit powder and soluble soybean polysaccharide. The making method comprises a step of making the solid fruit tea from the ultramicro yellow tea powder, the fruit powder and the soluble soybean polysaccharide under certain conditions. The process technique of the solid fruit tea drink is integrated and innovative, that is, a tea leaf raw material is refrigerated and treated with dry ice, so that consumption of heat-sensitive nutrient components in tea leaves by thermal action in the ultramicro crushing process can be reduced or avoided; the dry ice is retained in pore cavities of ultramicro yellow tea powder particles, so that the tea powder can be preserved for a long time; due to high-pressure homogenization treatment on the soluble soybean polysaccharide, the stability of the solid drink in the brewing process can be facilitated; different from a method that a tea decoction or tea juice is extracted from the tea leaves as raw materials, the making method directly adopts the ultramicro yellow tea powder to develop the fruit tea, so that the nutrient components in the tea leaves can be completely retained, extraction process procedures can be reduced, and thus the production cost can be lowered.

Description

Technical field [0001] The invention belongs to the technical field of tea deep processing, and in particular relates to a fruit tea solid beverage made from superfine yellow tea powder and a preparation method thereof. Background technique [0002] Traditional tea is mainly drunk by brewing, the effective ingredients in the tea are low in utilization, and a large amount of biochemical active substances are left in the tea dregs and discarded. The ultra-fine tea powder maintains the integrity and functional activity of the nutritional components of the tea. The specific surface area and porosity of the powder particles increase, and the dissolution amount and dissolution rate of the contained components increase accordingly; its particle size is small, and the tea contained 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. Such as accommodating a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 陈小强黄伟余小红魏衡张志发
Owner HUBEI UNIV OF TECH
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