Decaffeinated Pu'er tea and tangerine peel concentrated juice and preparation method thereof

Abstract

The invention discloses decaffeinated Pu'er tea and tangerine peel concentrated juice and a preparation method thereof. The decaffeinated Pu'er tea and tangerine peel concentrated juice contains the following components in parts by weight: 60-90 parts of decaffeinated fermented Pu'er tea concentrated juice and 10-40 parts of tangerine peel concentrated juice. The preparation method comprises the following steps: preparing the decaffeinated fermented Pu'er tea concentrated juice, preparing the tangerine peel concentrated juice, uniformly mixing 60-90 parts of decaffeinated fermented Pu'er tea concentrated juice and 10-40 parts of tangerine peel concentrated juice, sterilizing, and performing sterile filling at a low temperature of 4-12 DEG C, thereby obtaining the decaffeinated Pu'er tea and tangerine peel concentrated juice. The prepared decaffeinated Pu'er tea and tangerine peel concentrated juice has the caffeine content of less than or equal to 0.3wt%, and small-molecule tea polyphenol is rich in type and high in content and is easily absorbed by a human body; and the tangerine peel is unique in flavor, and the palatability and texture are enhanced, so that the product has aroma while reducing the bitter taste of tea leaves, and the requirements of specific populations can be met.

Description

technical field [0001] The invention relates to the technical field of tea product processing, in particular to a concentrated decaffeinated Pu'er tea tangerine peel juice and a preparation method thereof. Background technique [0002] As a traditional health drink, tea has various pharmacological effects and health care functions, and has always been popular among consumers. In the past ten years, my country's tea beverages have been in a stage of rapid development, with an average annual growth rate of more than 20% in sales volume. In 2013, the production and sales volume exceeded 15 million tons. Modern medical research shows that tea polyphenols, catechins (especially ester catechins), tea polysaccharides, and theanine contained in tea have anti-cancer, anti-cancer, anti-radiation, anti-oxidation, and blood pressure-lowering effects. , reducing blood fat, removing greasy weight, promoting body fluid and quenching thirst, reducing fire and improving eyesight and other p...

AI Technical Summary

Problems solved by technology

However, since caffeine is a characteristic component in tea, after removing caffeine, although the bitterness and astringency in tea soup can be effectively reduced, it is also easy to remove the aroma components of tea leaves during decaffeination, resulting in a weaker tea aroma and less taste. It also changes from the original bitter taste to a stronger sour taste, which is difficult to be welcomed by consumers. Therefore, it is necessary to improve the flavor of tea while decaffeinating

[0005] In the prior art, there are mainly two methods for improving the flavor of decaffeinated tea leaves: one is to improve the mouthfeel of tea soup or tea beverages by reducing the content of ester catechins or reducing the content of tea polyphenols: as the publication number is CN102265953A ( reduce the content of ester catechins) and CN103300185A (reduce the content of tea polyphenols) mentioned in the invention patent application, but reduce the content of ester catechins or tea polyphenols, it reduces the content of tea polyphenols active ingredients, reducing the potency of the tea

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