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Tea and coffee mixed beverage and preparation method thereof

A beverage and coffee technology, applied in the field of mixed beverage preparation, can solve the problems of insufficient tea functionality, single types and properties of tea, and not many new products, etc., achieve a good refreshing effect, maintain taste and taste, and reduce the risk of precipitation Effect

Pending Publication Date: 2021-12-28
BEIJING XIAOGUAN TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The vast majority of ready-to-drink tea beverages are concentrated in flavored tea beverages and sugar-free pure tea beverages, and the types and attributes of tea are relatively single, mostly black tea, green tea, and oolong tea. There are not many new products that can catch consumers' taste buds In addition, the functionality of tea in the domestic beverage market is not prominent enough

Method used

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  • Tea and coffee mixed beverage and preparation method thereof
  • Tea and coffee mixed beverage and preparation method thereof
  • Tea and coffee mixed beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] In this embodiment, a comparative test is carried out for RO water with different hardness. RO water was formulated into beverages respectively, and then the beverage samples were placed in a thermostat at 50±0.5°C for one week to observe the stability. Specifically, the formulas of the drinks are shown in Table 1-1 and Table 1-2 respectively:

[0052] Table 1-1 Composition of tea soup solution

[0053] ingredients Amount added (%) RO water 100 tea 1.5

[0054] Table 1-2 Composition of beverage products

[0055] ingredients Amount added (%) RO water 31.5 Table 1-1 tea soup 60 Maltitol Liquid 6.5 coffee concentrate 0.8 compound sweetener 1.0 tea theanine 0.04 Dipotassium phosphate 0.03 Vitamin C 0.03 food flavor 0.1

[0056] Wherein, compound sweetener is the combination of erythritol and sucralose;

[0057] The amount of RO water added refers to the sum of the amount of...

Embodiment 2

[0071] In this example, a comparative test is carried out on RO water with different conductivity. In this test, RO water with three gradients of conductivity of 0-20μs / cm, 30-50μs / cm, and 50-100μs / cm are selected and prepared into beverages respectively. , and then place the beverage sample in a thermostat at 50±0.5°C for one week to observe the stability. Specifically, the formulas of the drinks are shown in Table 1-1 and Table 1-2 respectively, and the preparation process is the same as in Example 1.

[0072] test results:

[0073] After being placed for a week, it was found through observation that the floc precipitation produced by the three different gradient conductivity waters is different, and the performance of the RO water of 0-20μs / cm is significantly better than the other two.

Embodiment 3

[0075] The present embodiment carries out comparative test to the preparation technology of beverage, respectively compares from three aspects such as cooling speed, standing time, filtration mode, specifically as follows:

[0076] Preconditions: the specific formula and preparation process are the same as in Example 1, except for the variable factors for comparison, other conditions are all the same.

[0077] a. Control sample: In addition to the coarse filtration of the extract, the extract is rapidly cooled to ≤20°C within 10 minutes, and the filter or filter bag with a pore size of 1 μm is used for filtration after cooling, and the standing process adopts standing Except that the bucket was left to stand for 15-45min, the others were completely carried out according to the process of Example 1.

[0078] b. Experimental sample:

[0079] (1) The above three key process steps (i.e. cooling to 17±2° C., filtration, and standing for 30 minutes) were removed, and the rest were ...

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Abstract

The invention provides a tea and coffee mixed beverage and a preparation method thereof. The beverage comprises the following components in percentage by mass: 5-30% of RO (Reverse Osmosis) water, 50-80% of tea soup and 15-20% of material liquid, wherein the total mass of the RO water, the tea soup and the material liquid is 100%; the content of tea polyphenol in the beverage is 150 to 700 ppm, the content of caffeine in the beverage is 80 to 240 ppm, and the content of theanine in tea leaves in the beverage is 160 to 400 ppm. The invention also provides the preparation method of the beverage. By controlling the proportion of the tea soup and the material liquid containing the coffee component, the tea soup and the material liquid can be coordinated with each other, so that the finally obtained beverage has the flavors of tea and coffee, and meanwhile, a good refreshing effect can also be provided.

Description

technical field [0001] The invention relates to a beverage mixed with tea and coffee and a preparation method thereof, belonging to the technical field of mixed beverage preparation. Background technique [0002] In recent years, in the Chinese market, new categories such as ready-to-drink sugar-free tea, new tea drinks, and new teabags have extended the concept of "tea" and become more beverage-oriented, youthful, and recreational. The vast majority of ready-to-drink tea beverages are concentrated in flavored tea beverages and sugar-free pure tea beverages, and the types and attributes of tea are relatively single, mostly black tea, green tea, and oolong tea. There are not many new products that can catch consumers' taste buds In addition, the functionality of tea in the domestic beverage market is not prominent enough. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the object of the present invention is to provide a healthy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/18A23F5/24
CPCA23F3/163A23F3/18A23F5/243
Inventor 魏巍张江花黄陶
Owner BEIJING XIAOGUAN TEA CO LTD
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