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Processing technology of fast-brewing cold-brewing seasoning tea

A processing technology and technology for flavored tea, applied in the field of quick-brewing cold-brewing flavored tea processing technology, can solve the problems of inconvenient drinking, long time, poor drinking palatability, etc., and achieve fast brewing speed, improved dissolution, and bright soup color Effect

Pending Publication Date: 2021-10-22
中茶科技(北京)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most conventional tea leaves need to be brewed with hot water, and hot water must be prepared in advance when drinking. The convenience of tea brewing is poor, and the traditional brewing method is also relatively complicated.
In recent years, the market has gradually begun to pursue cold-brewed tea. Cold-brewed tea is to directly brew tea leaves with room temperature water. Fresh and sweet substances such as tea elements can be released slowly, and the brewed tea soup is not bitter and tastes sweet and palatable. Slowly extract the aroma and taste substances in the tea leaves for 6-8 hours. Although this brewing method is simple and the taste is better after brewing, it takes a long time and microorganisms are easy to breed during the refrigeration process, which has certain safety risks. Not convenient enough

Method used

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  • Processing technology of fast-brewing cold-brewing seasoning tea
  • Processing technology of fast-brewing cold-brewing seasoning tea
  • Processing technology of fast-brewing cold-brewing seasoning tea

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0053] Experimental Example 1: Pineapple Rose Oolong Tea

[0054] Rehydration: Oolong tea rehydration to 35%;

[0055] Expansion: pressurized conditions: temperature 75°C, time 1h; puffed conditions: pressure: 250kPa, temperature: 95°C, time 5min;

[0056] Vacuum drying conditions: temperature: 60°C, vacuum rate 70%, time 2h, dry to moisture content 10%-15%;

[0057] Dice the fresh fruit and pre-cool: Peel and dice the fresh pineapple, put it in the freezer at -20°C for 2 hours for later use, and refrigerate the fresh rose petals at 4°C for later use;

[0058] Stirring: Oolong tea, pre-cooled fresh diced pineapple, and fresh rose petals are fully mixed according to the mass ratio of 2:3:1, put into a fragrant bag, and seal.

[0059] Titian: Place in the fragrance room to enhance the fragrance. Conditions for fragrance: 25°C, 1h, 40°C, 2h, 60°C, 2h, and then put the fragrance bag in a 4°C refrigerator for 12h to fully integrate the aroma in the material adsorption.

[0060]...

experiment example 2

[0063] Experimental example 2: Osmanthus orange white tea

[0064] Rehydration: White tea rehydrates to 30%.

[0065] Expansion: pressurized conditions: temperature 65°C, time 1h; puffed conditions: pressure: 250kPa, temperature: 95°C, time 3min;

[0066] Vacuum drying conditions: temperature: 60°C, vacuum rate 70%, time 2h, dry to moisture content 10%-15%;

[0067] Fresh fruit dicing and pre-cooling: After washing the oranges, cut them into cubes together with the peel, and put them in a refrigerator at -20°C for 2 hours for later use. Refrigerate fresh osmanthus flowers at 4°C for later use;

[0068] Stirring: White tea, pre-cooled fresh diced oranges, and fresh osmanthus are fully mixed according to the mass ratio of 2:1:0.2, put into a fragrant bag, and seal.

[0069] Titian: Place in the fragrance room to enhance the fragrance. Conditions for fragrance: 25°C, 1h, 40°C, 2h, 60°C, 2h, and then put the fragrance bag in a 4°C refrigerator for 12h to fully integrate the arom...

experiment example 3

[0074] Experimental Example 3: White Peach Jasmine Green Tea

[0075] Rehydration: Green tea rehydration to 30%.

[0076] Expansion: pressurized conditions: temperature 65°C, time 1h; puffed conditions: pressure: 250kPa, temperature: 95°C, time 3min;

[0077] Vacuum drying conditions: temperature: 60°C, vacuum rate 70%, time 2h, dry to moisture content 10%-15%;

[0078] Fresh fruit dicing and pre-cooling: Ripe peaches are washed and diced, placed in a refrigerator at -20°C for 2 hours for later use, and fresh jasmine flowers are refrigerated at 4°C for later use;

[0079] Stirring: Green tea, pre-cooled fresh peach dices, and fresh jasmine are fully mixed according to the mass ratio of 2:1:1, put into a fragrance bag, and seal.

[0080] Titian: Place in the fragrance room to enhance the fragrance. Conditions for fragrance: 25°C, 1h, 40°C, 2h, 60°C, 2h, and then put the fragrance bag in a 4°C refrigerator for 12h to fully integrate the aroma in the material adsorption.

[0...

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Abstract

The invention discloses a processing technology of fast-brewing cold-brewing seasoning tea, which comprises the following steps: raw material preparation, rehydration, puffing, vacuum drying, mixing, fragrance extraction, screening and drying, blending, compounding and packaging, so that quick-brewing cold-brewing flavored tea can be obtained. Fresh tea leaves are firstly subjected to low-temperature puffing treatment, tissue structures of the tea leaves are fully opened, then the tea leaves are mixed with edible fresh flowers and tasty fruits or peels, fragrance extraction treatment is carried out at low temperature, flowers and fruit fragrance are reversely extracted and enriched on the tea leaves, and the tea leaves subjected to fragrance extraction and non-tea-leaf substances are respectively dried after being sieved away. According to the process technology, the dissolution rate of tea contents can be greatly improved, the effect of rapid dissolution in normal-temperature water is achieved, the feeling of original-taste and original-flavor cold-brewed tea can be drunk in 5-10 min only through normal-temperature water, the traditional hot brewing effect is achieved, tea soup is not bitter, the fragrance is richer, the taste is mellower, the soup color is transparent and bright. The tea is suitable for product development requirements of young new tea drinks, and is also more suitable for diversified and convenient brewing requirements of young people.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing technology for fast brewing cold-brewed seasoning tea. Background technique [0002] Conventional tea leaves mostly need hot water to brew, and hot water must be prepared in advance when drinking. The convenience of tea brewing is relatively poor, and the traditional brewing method is also relatively complicated. In recent years, the market has gradually begun to pursue cold-brewed tea. Cold-brewed tea is to directly brew tea leaves with room temperature water. Fresh and sweet substances such as tea elements can be released slowly, and the brewed tea soup is not bitter and tastes sweet and palatable. Slowly extract the aroma and taste substances in the tea leaves for 6-8 hours. Although this brewing method is simple and the taste is better after brewing, it takes a long time and microorganisms are easy to breed during the refrigeration process, which has cert...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/40
CPCA23F3/405
Inventor 田海霞马跃刘海新翁慧琼戴申李颂
Owner 中茶科技(北京)有限公司
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