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Preparation method of frozen tea

A technology for tea leaves and fresh tea leaves, which is applied in the field of preparation of frozen tea, can solve the problems of destroying the aroma components of tea leaves, unsatisfactory aroma, turbid soup color, etc., and achieves the effects of improving tea shape, fresh and lively taste, and bright green color.

Inactive Publication Date: 2018-01-09
莫永忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tea is a traditional drink in my country. It has been a regular drink for people since ancient times. It not only has the effects of promoting body fluid and stopping drinking, refreshing the brain and improving eyesight, anti-fatigue, clearing away heat, and diuresis, but also has various effects such as lowering blood fat and cholesterol. And tasting tea has also become a new fashion for young people, but they are all based on dry tea, because the preparation methods of dry tea all need to be carried out at a higher temperature, which seriously damages the aroma components of tea leaves and also destroys the taste of tea. Some antioxidant nutrients, such as phenolic substances, but the frozen tea on the market is not ideal, the color is not good, the soup color is cloudy, so the various problems of frozen tea and need to be solved

Method used

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  • Preparation method of frozen tea

Examples

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Effect test

Embodiment 1

[0029] A preparation method for frozen tea, comprising the following steps, the following raw materials in parts by weight:

[0030] Step 1. Pick fresh tea leaves with one bud and one leaf or one bud and two leaves, and place them on a non-woven fabric with a thickness of 3cm. The non-woven fabric is laid flat on an elastic mat, and a columnar cotton rod is used to roll back and forth Roll the tea leaves, roll them back and forth 10 times, and the indoor temperature is 10°C;

[0031] The cotton rod is specifically as follows: soak a plurality of food-grade sponges in the soaking liquid and lay them flat on the gauze, then place a rod body with a diameter of 1 cm on the sponge, roll it up so that the sponge and gauze are wrapped around the outer periphery of the rod body, Just tie it tightly with cotton thread, the outer diameter of the cotton rod is 6cm, and the diameter of the sponge is 0.5cm;

[0032] The infiltration solution is specifically: mix 0.5 parts of coix seed and...

Embodiment 2

[0041]A preparation method for frozen tea, comprising the following steps, the following raw materials in parts by weight:

[0042] Step 1. Pick fresh tea leaves with one bud and one leaf or one bud and two leaves, and place them on a non-woven fabric with a thickness of 5cm. The non-woven fabric is laid flat on an elastic mat, and rolled back and forth with a columnar cotton rod Roll the tea leaves, roll them back and forth 15 times, and the indoor temperature is 15°C;

[0043] The cotton rod is specifically as follows: soak a plurality of food-grade sponges in the infiltration solution and spread them on the gauze, then place a rod body with a diameter of 3 cm on the sponge, roll it up so that the sponge and gauze are wrapped around the outer periphery of the rod body, Just tie it tightly with cotton thread, the outer diameter of the cotton rod is 10cm, and the diameter of the sponge is 1.5cm;

[0044] The infiltration solution is specifically: mix 1 part of coix seed and 5...

Embodiment 3

[0053] A preparation method for frozen tea, comprising the following steps, the following raw materials in parts by weight:

[0054] Step 1. Pick fresh tea leaves with one bud and one leaf or one bud and two leaves, and place them on a non-woven fabric with a thickness of 4cm. The non-woven fabric is laid flat on an elastic mat, and rolled back and forth with a columnar cotton rod. Roll tea leaves, rolling 12 back and forth, the indoor temperature is 13 ℃;

[0055] The cotton rod is specifically as follows: soak a plurality of food-grade sponges in the soaking liquid and lay them flat on the gauze, then place a rod body with a diameter of 2 cm on the sponge, roll up the sponge and the gauze to wrap around the outer periphery of the rod body, Just tie it tightly with cotton thread, the outer diameter of the cotton rod is 8cm, and the diameter of the sponge is 1cm;

[0056] The infiltration solution is specifically: mix 0.8 parts of coix seed and 5 parts of water, place in a wa...

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Abstract

The invention discloses a preparation method of frozen tea. The preparation method of the frozen tea comprises the following steps: firstly, putting primarily unfolded fresh tea leaves in which a budhas a leaf or two leaves on a non-woven fabric, tiling the non-woven fabric on an elastic mat, rolling and compacting the tea leaves back and forth by adopting a cotton rod, wherein the cotton rod isconcretely formed by soaking multiple edible sponges with a wetting liquid, then tiling on a gauze, then putting a rod body on the sponges, rolling up to enable the sponges and the gauze to be wound at the periphery of the rod body and tying with a cotton thread; secondly, putting the tea leaves in a container with air holes, then putting the container in a sealing tank and stirring, so that the container is turned over, vacuumizing, and then introducing fragrant breeze into the sealing tank; thirdly, taking out the gauze used for the tea leaves, wrapping into multiple tea bags, putting in anoscillator, oscillating, standing, then putting in ultrasonic wave to be treated, and then irradiating with an electron beam; and fourthly, taking out the tea leaves, carrying out vacuum sealing, andfreezing. The prepared frozen tea has the beneficial effects of full tea form, bright green color and luster and high tea polyphenol retention rate.

Description

technical field [0001] The invention relates to the technical field of tea preparation. More specifically, the present invention relates to a method of preparing frozen tea. Background technique [0002] Tea is a traditional drink in my country. It has been a regular drink for people since ancient times. It not only has the effects of promoting body fluid and stopping drinking, refreshing the brain and improving eyesight, anti-fatigue, clearing away heat, and diuresis, but also has various effects such as lowering blood fat and cholesterol. And tasting tea has also become a new fashion for young people, but they are all based on dry tea, because the preparation methods of dry tea all need to be carried out at a higher temperature, which seriously damages the aroma components of tea leaves and also destroys the taste of tea. Some antioxidant nutrients, such as phenolic substances, and the frozen tea on the market currently have unsatisfactory aroma, poor color, and cloudy soup...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/40
Inventor 黄兆城
Owner 莫永忠
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