Processing technology of wild vinetea beverage

A technology of wild vines and processing technology, applied in the field of beverage processing, can solve the problems of unguaranteed vines tea quality, complicated vines tea production process, increased workload, etc., so as to improve the body's disease resistance, preserve flavor, reduce The effect of workload

Inactive Publication Date: 2017-08-18
FOSHAN HENGNAN MEDICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing vine po tea beverage preparation process, the processed vine po tea products are mostly used for preparation. The quality of vine po tea cannot be guaranteed, and the production process of vine po tea is relatively complicated. The preparation of the tea beverage does not produce any beneficial effect, and the preparation of the Fujipo tea beverage using traditionally produced Fujipo tea increases the workload and also increases the energy consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A processing technology of wild vine po tea beverage, comprising the following steps:

[0041] S10. Picking fresh tea: choose the fresh leaves of wild Fujipo tea picked from the mountain on a sunny day;

[0042] S11, fresh tea treatment: the fresh leaves of wild vine pod tea obtained in step S10 are de-enzymed, initially dried, rebaked, and fragrant to obtain wild vine pod tea;

[0043] S12, chopping and sieving: crush and sieve the wild vine tea obtained in step S11, and take 20 mesh tea powder for later use;

[0044] S13. Soaking tea powder: soaking the tea powder obtained in step S12 with water;

[0045] S14, extraction treatment: the soaking liquid obtained in step S12 is subjected to extraction treatment, the first extraction is carried out at a leaching temperature of 50° C. with a tea water ratio of 1:50, and the extraction is performed for 10 min; the second extraction is carried out with a tea water ratio of 1:30 The comparison is carried out at the extractio...

Embodiment 2

[0056] A processing technology of wild vine po tea beverage, comprising the following steps:

[0057] S10. Picking fresh tea: choose the fresh leaves of wild Fujipo tea picked from the mountain on a sunny day;

[0058] S11, fresh tea treatment: the fresh leaves of wild vine pod tea obtained in step S10 are de-enzymed, initially dried, rebaked, and fragrant to obtain wild vine pod tea;

[0059] S12, chopped and sieved: crush and sieve the wild rattan tea obtained in step S11, and take 40 mesh tea powder for later use;

[0060] S13. Soaking tea powder: soaking the tea powder obtained in step S12 with water;

[0061] S14, extraction treatment: the soaking solution obtained in step S12 is subjected to extraction treatment, the first extraction is carried out at a leaching temperature of 65° C. with a tea water ratio of 1:80, and the extraction is carried out for 20 min; the second extraction is carried out with a tea water ratio of 1:50 The comparison is carried out at the extra...

Embodiment 3

[0072] A processing technology of wild vine po tea beverage, comprising the following steps:

[0073] S10. Picking fresh tea: choose the fresh leaves of wild Fujipo tea picked from the mountain on a sunny day;

[0074] S11, fresh tea treatment: the fresh leaves of wild vine pod tea obtained in step S10 are de-enzymed, initially dried, rebaked, and fragrant to obtain wild vine pod tea;

[0075] S12, chopped and sieved: crush and sieve the wild rattan tea obtained in step S11, and take 30 mesh tea powder for later use;

[0076] S13. Soaking tea powder: soaking the tea powder obtained in step S12 with water;

[0077] S14, extraction treatment: the soaking solution obtained in step S12 is subjected to extraction treatment, the first extraction is carried out at a leaching temperature of 55° C. with a tea water ratio of 1:60, and the extraction is carried out for 15 min; the second extraction is carried out with a tea water ratio of 1:40 The comparison is carried out at the extra...

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PUM

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Abstract

The invention provides a processing technology of a wild vinetea beverage. The processing technology comprises the following steps of S10, picking fresh tea; S11, treating the picked fresh tea; S12, performing cutting up and performing screening; S13, soaking broken tea; S14, performing extraction treatment; S15, performing centrifugation treatment; S16, blending the beverage; S17, performing high temperature sterilization; and S18, performing cold storage. The invention aims to provide the processing technology of the wild vinetea beverage. The wild vinetea beverage produced by the method is natural in fragrance, sweet and mellow in mouth feel, and yellowish green and clear in soup, and is a natural healthy beverage.

Description

technical field [0001] The invention belongs to the field of beverage processing, and mainly relates to a processing technology of wild rattan tea beverage. Background technique [0002] Tengpo tea, commonly known as Dragon Boat Festival tea, white tea, rattan tea (also known as mountain sweet tea, dragon beard tea). It is the tender stem and leaf of Ampelopsis grossedentata (Hand-Mazz) W.T.wang in the family Vitis genus. The English name is vinetea. It mainly grows in various places in the mountainous areas of the south of the Yangtze River in China. This tea color is green and white frost; slightly bitter and sweet, produces body fluid and quenches thirst; its taste is sweet and cool, and has the functions of clearing away heat and detoxification, antibacterial and anti-inflammatory, expelling wind and dampness, strengthening muscles and bones, lowering blood pressure, lowering blood fat, protecting liver and protecting liver. Folks are often used in the prevention and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 不公告发明人
Owner FOSHAN HENGNAN MEDICAL TECH CO LTD
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