Technique for extracting fragrance of tea beverage

A tea beverage and process technology, applied in the field of tea beverage titration process, can solve problems such as loss of aroma components of tea beverages, and achieve the effects of retaining aroma, avoiding heat deterioration, and avoiding loss of aroma components
CN106819306AInactive Publication Date: 2017-06-13遵义茗香康源茶饮发展科技有限公司
5 Cites 1 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
遵义茗香康源茶饮发展科技有限公司
Publication Date
2017-06-13
Estimated Expiration
Not applicable · inactive patent

Smart Images

  • Figure 1
    Figure 1
Patent Text Reader

Abstract

The invention discloses a technique for extracting fragrance of a tea beverage and belongs to the technical field of tea beverage processing. The technique comprises the following steps: soaking an end product of tea leaves with clean water at 12-16 DEG C; distilling for 1-1.5h at 150-200 DEG C; collecting distilled distillate, sealing and storing; decocting and extracting the tea soup and tea leaves through a high pressure cooker; filtering and squeezing, and then adopting a reverse osmosis membrane for concentrating a semi-finished product of the tea beverage, thereby causing the volume ratio of the semi-finished product of the tea beverage before and after concentration at 2 to (1-1.5); adding the distillate prepared in the step 2) into the concentrated semi-finished product of the tea beverage under the condition at 3-8 DEG C, uniformly mixing, sealing and packaging, thereby acquiring the end product of tea leaves. According to the scheme provided by the invention, the loss of aroma constituent can be obviously reduced, the fragrance of the tea beverage is obviously promoted and the technical problems of the prior art can be solved.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to the technical field of tea beverage processing, in particular to a process for increasing the aroma of tea beverages. Background technique

[0002] Tea and tea beverages are common beverages in the world, and the aroma of tea is one of the important factors that constitute the flavor quality of tea beverages. Different types of tea have their own unique aroma. Fresh tea leaves are industrially processed to form green tea, black tea, white tea, black tea and other finished teas that can be brewed directly. The finished teas generally contain alcohols, phenols, aldehydes, and ketones. These aromatic substances jointly affect the aroma of finished tea and tea beverages.

[0003] Tea beverages are mainly made from finished tea as raw materials, through hot water extraction, filtration, storage, blending, fungicide filling and other processes, especially the high temperature of tea after extraction and sterilization, the loss or da...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More