Tea drink and preparation method thereof

A technology of tea beverage and green tea, which is applied in the field of tea beverage and its preparation, can solve the problems that the proportion of nutritional components is less than 5%, the quality of functional beverages is uneven, and it is difficult to achieve healthy drinking, etc., so that it is suitable for mass production, Good nutritional value, slightly sweet taste

Inactive Publication Date: 2018-06-22
GUIYANG UNIV
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  • Description
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Problems solved by technology

[0002] There are many types of beverages currently on the market, but there are only dozens of aroma components, and the nutritional content of general beverages is less than 5%. The quality of functional beverages is also uneven, and it is difficult to achieve the effect of healthy drinking.
In addition, the usual functional drinks have a poor taste, bitter or strong pungent taste, and are inconvenient to drink.

Method used

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  • Tea drink and preparation method thereof

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Embodiment Construction

[0026] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0027] A tea beverage, comprising the following components by weight: 25-35 parts of green tea, 3-5 parts of jasmine, 1-2 parts of hawthorn, 1-2 parts of licorice, 5-10 parts of xylitol, and 3-6 parts of honeysuckle , 2-5 parts of cassia seeds; the balance is water.

[0028] In an optional embodiment, every 100 parts by weight of tea beverage includes 25 parts of green tea, 5 parts of jasmine, 2 parts of hawthorn, 1 part of licorice, 8 parts of xylitol, 5 parts of ...

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Abstract

The present invention provides tea drink. The tea drink comprises the following components in parts by weight: 25-35 parts of green tea, 3-5 parts of jasmine flowers, 1-2 parts of haws, 1-2 parts of licorice, 5-10 parts of xylitol, 3-6 parts of honeysuckle, 2-5 parts of cassia seeds and the balanced water, and also contains 3-5 parts of a radix astragali extract, 1-2 parts of fresh ginger and 2-3parts of red dates. The drink is slightly sweet in mouthfeel, comfortable and delicious in drinking, contains a variety of nutrients, and is healthier to drink and simple in preparation technology. The raw materials are subjected to twice filtering and extracting to prepare a refined filtrate. The refined filtrate can be continuously produced on a production line and can also be transferred to other factories to conduct filling. The drink is high in production efficiency and very suitable for mass production.

Description

technical field [0001] The invention belongs to the field of beverage production, and in particular relates to a tea beverage and a preparation method thereof. Background technique [0002] There are many types of beverages currently on the market, but there are only dozens of aroma components, the nutritional content of general beverages is less than 5%, and the quality of functional beverages is also uneven, making it difficult to achieve healthy drinking effects. In addition, the usual functional beverages have a poor taste, bitter or relatively strong pungent taste, and are inconvenient to drink. There is an urgent need for a healthy and nutritious tea drink, which has the function of promoting body fluids and quenching thirst, and can achieve better nutritional value. Contents of the invention [0003] The problem to be solved by the present invention is to overcome the defects in the above-mentioned prior art, and propose a tea beverage and a preparation method ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/18
CPCA23F3/163A23F3/18
Inventor 王金华何劲刘晓燕马立志岑顺友
Owner GUIYANG UNIV
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