Tea-flavored cube sugar for brewing and processing method thereof

A processing method and technology of tea flavor, applied in the direction of tea substitutes, etc., can solve the problems of uneven quality of tea drinks, uneven quality, inconvenient carrying, etc., and achieve the effects of avoiding mildew, stable quality, and convenient carrying.

Inactive Publication Date: 2021-01-29
XI'AN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a tea-flavored sugar cube for brewing, which solves the problems of uneven quality, inconvenient carrying and short shelf life of tea drinks in the prior art
[0004] Another object of the present invention is to provide a processing method for the above-mentioned tea-flavored sugar cube, which solves the problems of uneven quality of tea drinks, inconvenient carrying, and short shelf life in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of processing method of tea-flavored sugar cube for brewing of the present invention, specifically implement according to the following steps:

[0038] Step 1, take the following raw materials respectively by mass percentage:

[0039] Sucrose 88.8%, catechin 5%, caffeine 4%, theaflavin 2%, jasmine lactone 0.2%;

[0040] Step 2, pulverize the sucrose and set aside; the size of the pulverized sucrose is 100 mesh;

[0041] Step 3. Add catechin, caffeine and theaflavin into hot water at 60°C, stir until completely dissolved, and obtain a mixed solution;

[0042] Step 4, the mixed solution is loaded into a spray tool, and evenly sprayed on the pulverized sucrose;

[0043] Step 5, put jasmonolactone into a spray tool, and spray evenly on the pulverized sucrose to obtain sugar slag; wherein, jasmonolactone needs to be sprayed on the pulverized sucrose before the mixed solution solidifies;

[0044] Step 6, using a sugar cube machine to press the sugar residue into a s...

Embodiment 2

[0047] A kind of processing method of tea-flavored sugar cube for brewing of the present invention, specifically implement according to the following steps:

[0048] Step 1, take the following raw materials respectively by mass percentage:

[0049] Sucrose 94.4%, catechin 3%, caffeine 2%, theaflavin 0.5%, jasmine lactone 0.1%;

[0050] Step 2, pulverize the sucrose and set aside; the size of the pulverized sucrose is 50 mesh;

[0051] Step 3. Add catechin, caffeine and theaflavin into hot water at 80°C, stir until completely dissolved, and obtain a mixed solution;

[0052] Step 4, the mixed solution is loaded into a spray tool, and evenly sprayed on the pulverized sucrose;

[0053] Step 5, put jasmonolactone into a spray tool, and spray evenly on the pulverized sucrose to obtain sugar slag; wherein, jasmonolactone needs to be sprayed on the pulverized sucrose before the mixed solution solidifies;

[0054] Step 6, using a sugar cube machine to press the sugar residue into a ...

Embodiment 3

[0057] A kind of processing method of tea-flavored sugar cube for brewing of the present invention, specifically implement according to the following steps:

[0058] Step 1, take the following raw materials respectively by mass percentage:

[0059] Sucrose 91.9%, catechin 4%, caffeine 3%, theaflavin 1%, jasmine lactone 0.1%;

[0060] Step 2, pulverize the sucrose and set aside; the size of the pulverized sucrose is 70 mesh;

[0061] Step 3. Add catechin, caffeine and theaflavin into hot water at 70°C, stir until completely dissolved, and obtain a mixed solution;

[0062] Step 4, the mixed solution is loaded into a spray tool, and evenly sprayed on the pulverized sucrose;

[0063] Step 5, put jasmonolactone into a spray tool, and spray evenly on the pulverized sucrose to obtain sugar slag; wherein, jasmonolactone needs to be sprayed on the pulverized sucrose before the mixed solution solidifies;

[0064] Step 6, using a sugar cube machine to press the sugar residue into a sq...

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PUM

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Abstract

The invention discloses a tea-flavored cube sugar for brewing. The cube sugar consists of the following raw materials in percentage by mass: 88.8 to 94.4 percent of cane sugar, 3 to 5 percent of catechinic acid, 2 to 4 percent of caffeine, 0.5 to 2 percent of theaflavin and 0.1 to 0.2 percent of jasmine lactone, and the sum of the contents of the raw materials is 100 percent. The invention also discloses a processing method of the tea-flavored cube sugar. The processing method comprises the following steps: crushing cane sugar; adding catechinic acid, caffeine and theaflavin into hot water, and stirring until catechinic acid, caffeine and theaflavin are completely dissolved to obtain a mixed solution; putting the mixed solution into a spraying tool, and uniformly spraying the mixed solution onto the crushed cane sugar; loading jasmine lactone into a spraying tool and evenly spraying to the crushed cane sugar to obtain sugar residues; pressing the sugar residues into a square shape by adopting a cube sugar machine to obtain square sugar; and drying the square sugar by adopting a drying machine. The problems that in the prior art, tea beverages are uneven in quality, inconvenient tocarry and short in quality guarantee period are solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tea-flavored sugar cube for brewing, and also relates to a processing method of the tea-flavored sugar cube. Background technique [0002] With the rapid development of the tea beverage industry, my country's tea beverage industry has shown a momentum of rapid growth. At present, the methods for domestic production of tea beverages mainly include the traditional batch extraction method or the method for producing tea beverages from tea concentrates. Although the tea beverage produced by the traditional batch extraction method has good flavor and low cost, it is difficult to ensure that the physical and chemical indicators of each batch of raw materials and extracts are consistent, and it is also difficult to produce tea beverages with uniform quality. And adopt tea concentrated liquid to produce tea beverage, need to buy concentrated liquid from professional tea concen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 秋列维张永康岑东穆瑞花左维
Owner XI'AN POLYTECHNIC UNIVERSITY
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