Solid fruit tea beverage prepared from superfine broadleaf holly leaf powder and preparation method thereof

Abstract

The invention provides a solid fruit tea beverage prepared from superfine broadleaf holly leaf powder and a preparation method thereof. The solid fruit tea beverage comprises the following components: the superfine broadleaf holly leaf powder, fruit powder and soluble soybean polysaccharide. According to the invention, the prepared superfine broadleaf holly leaf powder, the fruit powder and the soluble soybean polysaccharide are prepared into the solid fruit tea beverage under a specific condition. The integrated innovation of the technology according to the invention is as follows: the tea leaf raw material is refrigerated and treated with dry ice, so that the loss of thermal sensitive nutritional ingredients in the tea leaves under the thermodynamic effect in a superfine grinding process can be reduced or avoided; the dry ice is left in the pores of the fine tea powder grain, so that the long-term storage of the tea powder is benefited; the soluble soybean polysaccharide and the high-pressure homogeneous treatment are beneficial to the stability of the solid beverage in the brewing process; different from the technique of extracting tea soup or tea juice as the raw material from the tea leaves, the technique directly utilizes the superfine tea powder to develop the fruit tea, so that the nutritional ingredients in the tea leaves are fully maintained; and extracting process links are reduced, so that the production cost is 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 ultrafine Kuding 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 remain in the tea dregs and are 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...

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