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Sweet tea and production technology thereof

A production process and technology for sweet tea, applied in the field of health-care beverages, can solve the problems of difficult to brew containing nutrients and functional substances, the appearance of sweet tea products is not beautiful, the taste is weak, etc., and the effect of good taste, green color and mellow taste is achieved.

Inactive Publication Date: 2017-06-09
姜蕾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the small scale of sweet tea planted by the farmers in the place of origin, the traditional sun-dried raw leaves are simple and extensive, which makes the appearance of sweet tea products not beautiful enough, and it is also easy to be difficult to brew, weak in taste, and difficult to brew out the nutrients and functional substances contained in it. and other problems, so sweet tea has not been widely used in the production of beverages and health products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] First pick the fresh young leaves of sweet tea with emerald green leaves without leaf stalks; then spread the picked fresh young leaves of sweet tea and dry them flat. As the fresh and tender leaves of sweet tea have more moisture and a heavier green smell, they should be flattened for about 10-20 With a thickness of about centimeters, it can be cooled and dried for about 2 to 3 hours, or according to the actual situation of the young leaves, the time of cooling and drying can be increased appropriately to fully cool down and release part of the water and the green smell of fresh tea; Cut the sweet tea into sections. The width of the section can be determined according to actual needs. Generally, it can be cut into sections to a width of about 5~8mm, so that the section can be fully exposed to oxygen so that the polyphenol oxidase contained in the sweet tea itself can carry out oxygen. It can make the taste of sweet tea more mellow, and make the appearance of sweet tea mo...

Embodiment 2

[0020] First pick the dark green leaves without petiole, and the mature sweet tea leaves with the tip of the back of the leaf turned yellow; then spread the picked fresh sweet tea leaves flat and dry, because the water content of the mature sweet tea leaves is relatively moderate The green odor is smaller than that of the tender leaves of sweet tea. The flattened thickness can be about 15~30 cm. Let it cool and let it be green for 1~2 hours, and then it can cool down to release part of the water and the green odor of fresh tea; If necessary, cut the sweet tea leaves into sections with any size, but generally cut into sections with a width of about 5-8mm. The cutting section is mainly to make the section of the sweet tea leaves fully exposed to oxygen so that the polyphenol oxidase contained in the sweet tea leaves can carry out Oxygen effect makes the taste of sweet tea more mellow, and also makes the appearance of sweet tea more beautiful; put the mature sweet tea leaves after ...

Embodiment 3

[0022] First pick the fresh ripe sweet tea leaves without leaf stalks and yellow-green leaves; then spread the picked fresh sweet tea leaves to dry. Because the green-yellow ripe sweet tea leaves have less water, the green smell has become It is lighter, so it can be flattened to a thickness of about 20~30 cm, and left to cool and left for about 2~3 hours to cool down to release part of the water and the green smell of fresh tea; then according to actual production needs, the yellow-green Cut mature sweet tea leaves into sections with a width of about 5-8mm, so that the section of the sweet tea leaves is fully exposed to oxygen, so that the polyphenol oxidase contained in the sweet tea leaves can perform oxygen action, which makes the taste of sweet tea more mellow and makes the appearance of sweet tea more beautiful ; The cut sweet tea leaves are processed for curing, because the greenish-yellow mature sweet tea has a weaker green smell, throw it into the barrel of the curing m...

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Abstract

The invention discloses sweet tea and a production technology thereof. The production technology of the sweet tea disclosed by the invention comprises the following steps of picking fresh leaves, cooling tea leaves, and performing segment cutting; performing fixation; performing first kneading; performing bundling; performing wrapping and twisting; performing frying to generate fragrance; performing baking; and performing refining so as to obtain finished products namely the sweet tea. Compared with a production technology of conventional tea leaves, the production technology of the sweet tea disclosed by the invention has the advantages that the segment cutting working procedure is additionally set, after segment cutting is performed on the sweet tea, fault surfaces can be in contact with oxygen, and the oxidation and utilization of polyphenols oxidase in sweet tea leaves are facilitated, so that the sweet tea is mellow in taste, the appearance and the size of the sweet tea are the same as those of ordinary tea leaves, and the sweet tea is proper, tidy and artistic; besides, the sweet tea made by the production technology of the sweet tea disclosed by the invention is green in color, artistic in shape and good in mouth feel and taste, and various substances beneficial to human bodies, of the sweet tea, are easy to brew to enter tea soup; and besides, no additives are added in the production technology, so that the sweet tea does not have toxic and side effects and is purely organic green health-care product which can be drunk for a long term.

Description

Technical field [0001] The present invention relates to a health beverage, especially a sweet tea. The present invention also relates to the production process of this sweet tea. Background technique [0002] Sweet tea rubus, scientific name Rubus Suavissmus S, Lee, English name Sweet tea, is a new species of the genus Rubus in the Rosaceae family, and is named sweet tea by modern botany experts and scholars. Sweet tea is rich in 18 kinds of amino acids, and every 100 grams of dry product contains 13,535 mg of total amino acids, especially 4178 mg of 8 kinds of amino acids that are necessary for the human body and cannot be produced and can only be absorbed from food. Sweet tea is also rich in nutrients and trace elements necessary for the human body, mainly calcium 0.84%, zinc 105.5mg / kg, germanium 5. 5ug / kg, selenium 17.94ji g / kg, potassium, magnesium, and phosphorus , Iron, sodium, copper, chromium, strontium, lithium and other elements, and does not contain toxic substances ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 姜蕾
Owner 姜蕾
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