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Preparation method of double-fermented coconut milk tea beverage

A double-fermented, tea beverage technology is applied to the double-fermented tea and coconut milk beverage and its preparation, and the double-fermented coconut milk tea beverage and its preparation field, which can solve the problem of low flavor acceptance of dark tea and achieve the suppression of bad flavor. , enhance flavor and mouthfeel, enhance the effect of flavor

Inactive Publication Date: 2021-06-01
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the tea beverages on the market are green tea, black tea and oolong tea series. Because black tea has a mellow flavor after soaking and has the aroma of fermented tea leaves, some consumers do not accept the flavor of black tea very much, which leads to black tea on the market. few products

Method used

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  • Preparation method of double-fermented coconut milk tea beverage
  • Preparation method of double-fermented coconut milk tea beverage
  • Preparation method of double-fermented coconut milk tea beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1. Preparation of tea fermentation base material:

[0050] 1.1 Tea extraction: Mix alkaline electrolyzed water (pH 13.0) with pure water at a ratio of 10%:90% as water for tea extraction, and its pH is 11.0-12.0. The Liubao tea leaves and the water for extracting tea are extracted according to the weight ratio of 1:15, the temperature of the tea extraction is kept at 85-90°C, and the extraction time is 30 minutes;

[0051] 1.2 Filtration: the tea soup is separated through 40-mesh and 100-mesh filters respectively;

[0052] 1.3 Centrifugal separation: use a decanter centrifuge to carry out centrifugal separation of the tea soup, and the speed of the centrifuge is 2000-3000 rpm;

[0053] 1.4 Fermentation of tea soup: heat up the tea soup to 37°C, add glucose and lemon juice to the tea soup, after the tea base is stirred evenly, add Lactobacillus plantarum and Lactobacillus paracasei, ferment at 37°C, and seal the fermentation for 20 hours.

[0054] 1.5 Secondary filtrat...

Embodiment 2

[0073] 1. Preparation of tea fermentation base material:

[0074] 1.1 Tea extraction: Mix alkaline electrolyzed water (pH 12.5) with pure water at a ratio of 15%:85% as water for tea extraction, and its pH is 11.0-12.0. The tea leaves of Liubao tea and the tea extraction water are extracted according to the weight ratio of 1:15, the temperature of the tea extraction is kept at 85°C-90°C, and the extraction time is 30 minutes;

[0075] 1.2 Filtration: the tea soup is separated through 40-mesh and 100-mesh filters respectively;

[0076] 1.3 Centrifugal separation: use a decanter centrifuge to carry out centrifugal separation of the tea soup, and the speed of the centrifuge is 2000-3000 rpm;

[0077] 1.4 Fermentation of tea soup: heat up the tea soup to 39°C, add glucose and lemon juice to the tea soup, after the tea base is stirred evenly, add Lactobacillus plantarum and Lactobacillus paracasei, ferment at 39°C, and seal the fermentation for 30 hours.

[0078] 1.5 Secondary fi...

Embodiment 3

[0096] 1. Preparation of tea fermentation base material:

[0097] 1.1 Tea extraction: Mix alkaline electrolyzed water (pH 12.0) with pure water at a ratio of 20%:80% as water for tea extraction, and its pH is 11.0-12.0. The Fucha tea leaves and the water for extracting tea are extracted according to the weight ratio of 1:15, the tea extraction temperature is kept at 85°C-90°C, and the extraction time is 30 minutes;

[0098] 1.2 Filtration: the tea soup is separated through 40-mesh and 100-mesh filters respectively;

[0099] 1.3 Centrifugal separation: use a decanter centrifuge to carry out centrifugal separation of the tea soup, and the speed of the centrifuge is 2000-3000 rpm;

[0100] 1.4 Fermentation of tea soup: heat up the tea soup to 37°C, add glucose and kumquat juice to the tea soup, after the tea base is stirred evenly, add Lactobacillus plantarum and Lactobacillus paracasei, ferment at 37°C, and seal the fermentation for 36 hours.

[0101]1.5 Secondary filtration: ...

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Abstract

The invention provides a double-fermentation coconut milk tea beverage. The double-fermentation coconut milk tea beverage comprises a tea fermentation base material and a coconut milk fermentation base material, wherein the tea fermentation base material is a dark tea fermentation base material. The invention also provides a preparation method of the double-fermented coconut milk tea beverage. The preparation method comprises the following steps: (1) preparing the tea fermentation base material; and (2) preparing the coconut milk fermentation base material; and mixing the tea fermentation base material and the coconut milk fermentation base material. The coconut milk and the tea are combined for the first time, beneficial components in the coconut milk and fermented tea soup are increased through a double-fermentation process, the flavor of the product is improved, and the prepared product has tea fragrance and coconut fragrance, is fresh and non-greasy, and is rich in various nutritional ingredients required by human bodies, so that the variety of commercially available normal-temperature milk tea is enriched.

Description

technical field [0001] The invention relates to a double-fermented coconut milk tea beverage and a preparation method thereof, in particular to a tea-coconut milk double-fermented beverage and a preparation method thereof, belonging to the field of tea beverage processing. Background technique [0002] The ancient poem "Seven things to open the door, firewood, rice, oil, salt, soy sauce, vinegar and tea" expresses the indissoluble bond between tea and Chinese people's daily life. Dark tea is one of the six major teas in China. It is mainly produced in Hunan, Yunnan, Sichuan, Hubei, Guangxi and other places. In the past, it was mainly used for drinking by ethnic minorities in the frontier fortress, also known as border sales tea. Representatives include Anhua Black Mao Tea and Tianjian (Historically, Hunan Anhua dark tea has the saying of "five tops": "Tianjian, Shengjian, Gongjian, Dijian, Jinjian" is the highest status of Tianjian black tea, and its grade is the highest. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/163A23F3/166
Inventor 王龙巴根纳贺保平樊启程
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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