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

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...

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