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Improved tea-containing product preparation technology

A preparation process and product technology, applied in the field of improved tea-containing product preparation technology, can solve the problems of easy perception of catechin bitterness and astringency, limited tea-containing product beverage functionality, and difficulty in perceiving tea aroma, etc. Enhanced functionality and versatility, added energy and nutritional convenience, and reduced costs

Inactive Publication Date: 2018-11-13
宁夏杞浓枸杞产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For long-term storage, that is, to prevent microbial contamination, such container-packed tea beverages are usually heat-sterilized according to the material of the container, but this sterilization will significantly reduce the good-quality aroma of the tea.
In particular, when drinking a cooled container-packed tea beverage, there is a problem that it is difficult to perceive the good-quality aroma of tea, but it is easy to perceive the bitterness and astringency of catechins and the like.
In addition, current tea-containing products usually do not have health-preserving effects, which greatly limits the functionality of beverages containing tea products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0020] An improved preparation technology for tea-containing products, comprising the following specific preparation technology:

[0021] S1: Preparation of raw materials: The raw materials are set as follows: 15 parts of wolfberry pectin, 12 parts of cherry pectin, 0.001 part of catechin, 7 parts of tea powder, 2 parts of edible milk flavor, 1 part of tea extract, 0.1 part of glucose, 2 parts of fructose;

[0022] S2: Preparation of pectin: first, the wolfberry fruit and the cherry fruit are washed respectively, the cores are removed, and pectin is prepared separately; then the prepared wolfberry pectin and cherry pectin are mixed evenly according to the set mass fractions to form a group points A;

[0023] S3: Beverage preparation: add 65 parts by mass of water to component A, slowly heat it up to 45°C; then add tea powder according to the set mass parts while stirring to ensure that the tea powder can be dispersed evenly; After keeping stirring for 15min, the pectin of th...

specific Embodiment 2

[0033] An improved preparation technology for tea-containing products, comprising the following specific preparation technology:

[0034]S1: Preparation of raw materials: The raw materials are set as follows: 15 parts of wolfberry pectin, 12 parts of cherry pectin, 0.001 part of catechin, 7 parts of tea powder, 2 parts of edible milk flavor, 1 part of tea extract, 0.1 part of glucose, 2 parts of fructose;

[0035] S2: Preparation of pectin: first, the wolfberry fruit and the cherry fruit are washed respectively, the cores are removed, and pectin is prepared separately; then the prepared wolfberry pectin and cherry pectin are mixed evenly according to the set mass fractions to form a group points A;

[0036] S3: Beverage preparation: add 65 parts by mass of water to component A, slowly heat it up to 50°C; then add tea powder according to the set mass parts while stirring to ensure that the tea powder can be uniformly dispersed; After keeping stirring for 15min, the pectin of ...

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Abstract

The invention relates to the technical field of a preparation technology of a tea-containing product beverage, in particular to an improved tea-containing product preparation technology. The improvedtea-containing product preparation technology comprises the following specific preparation technologies of S1, preparing raw materials; S2, preparing pectin; S3, preparing the beverage; and S4, performing packaging. According to the improved tea-containing product preparation technology disclosed by the application of the invention, product raw materials are prepared according to a scientific formula, compared with a conventional tea-containing product beverage, the tea-containing product beverage prepared by the improved tea-containing product preparation technology is richer in nutrient components, particularly the beverage prepared from cherries and pectin sufficiently exerts the characteristic that the cherries are rich in vitamin C, the trouble that manufacturers independently add thevitamin C is avoided, and reduction of the cost of independently preparing the vitamin C is also facilitated; glucose components are added, so that complementing energy for drinking people is facilitated; through the scientific compounding ratio of components of tea powder, tea soup extraction solutions and catechin, tea containing components in the tea-containing product beverage can be effectively guaranteed, and the tea beverage taste components in the beverage are maintained; and through the scientific compounding ratio of edible milk-taste essence, the milk tea taste of the tea-containing product beverage can be guaranteed.

Description

technical field [0001] The invention relates to the technical field of preparation technology of tea-containing product beverages, in particular to an improved preparation technology of tea-containing products. Background technique [0002] Currently, a large number of container-packed beverages filled in containers such as cans and plastic bottles are developed and sold on the market. Among them, container-packed tea beverages generally extract tea leaves with an aqueous solvent such as water to obtain a tea extract, adjust the concentration of the tea extract to a drinking concentration, and then seal the tea extract in a sealed container such as a can or a plastic (PET) bottle. Sales. In order to prevent microbial contamination during long-term storage, such a container-packed tea beverage is usually subjected to heat sterilization suitable for the material of the container, but this sterilization significantly reduces the high-quality flavor of the tea. In particular, ...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/16
Inventor 李俊平
Owner 宁夏杞浓枸杞产业股份有限公司
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