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Cold brewing fruit tea and preparation method thereof

A fruit tea and cold brewing technology, applied in the field of cold brewing fruit tea and its preparation, can solve the problems of difficulty in dissolving theaflavin and other components, affecting the flavor of tea soup, and different degrees of fermentation of tea leaves, and achieves clear color and lustre, and increases layering. , the effect of good stability

Pending Publication Date: 2022-07-01
杭州茗宝生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The low-temperature quick-brew freeze-dried cold-brewed tea obtained in the above-mentioned related technology is fermented with cellulase, which can promote the dissolution of components such as theaflavins in the tea leaves by cold water to a certain extent. However, due to the fact that the tea leaves themselves have a certain thickness , during the fermentation process, the phenomenon of partial stacking due to different degrees of extrusion, coupled with the limitation of fermentation time, leads to different degrees of fermentation of tea leaves, and finally makes it difficult for theaflavins and other components to be dissolved quickly during cold brewing, affecting The aroma of tea soup

Method used

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  • Cold brewing fruit tea and preparation method thereof

Examples

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Effect test

preparation example

[0064] The extraction process of tea concentrate includes the following steps:

[0065] 1. Extraction conditions: Place the soaked tea leaves in a continuous countercurrent extraction equipment, and set the extraction parameters as follows: extraction temperature 90°C, extraction time 35min;

[0066] 2. The tea soup mixture obtained by extraction is roughly filtered by a horizontal centrifuge, the centrifugal speed is 2000rpm, and the flow rate is 5t / h. After cooling to 10 °C, it is finely filtered by a butterfly centrifuge. The centrifugal speed is 6000rpm and the flow rate is 5t / h. ;

[0067] 3. Concentration method: three-effect falling film concentrator for concentration, wherein the first-effect evaporation temperature is 80 °C, the second-effect evaporation temperature is 70 °C, the third-effect evaporation temperature is 50 °C, the vacuum degree is 0.06-0.07MPa, and the concentration is 10wt%;

[0068] 4. Finally, perform UHT sterilization, the sterilization temperatu...

Embodiment 1

[0070] Embodiment 1: a cold-brewed fruit tea, consisting of dried tea granules and flavor additives, wherein the dried tea granules are composed of dried tea shreds, a gel layer and an instant layer wrapped on the outer surface of the dried tea shreds; flavor The adjuvant is composed of citric acid and edible flavor. Among them, the dried tea shreds are shredded from black tea into specifications with a size of 10-20 meshes.

[0071] The specific raw materials and their amounts in the gel layer, the instant layer, and the flavor adjuvant, as well as the amount of dried tea shreds, are shown in Table 1.

[0072] The preparation method of cold brewed fruit tea is as follows:

[0073] Step 1: Mix the hydrogel with a tea concentrate with a concentration of 10wt% (the black tea concentrate prepared by the method in the preparation example), heat and mix until fully dissolved to obtain a first mixture, and cool; Fully mixing with the cooled first mixture to obtain a second mixture...

Embodiment 2-4

[0081] Example 2-4: a cold-brewed fruit tea, the difference from Example 1 is that the consumption of the raw materials used is as shown in Table 1.

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Abstract

The invention relates to the technical field of tea processing, and particularly discloses cold brewing fruit tea and a preparation method thereof. Wherein the cold-brewed fruit tea comprises dry broken tea particles and a flavor auxiliary agent, the dry broken tea particles are composed of dry broken tea, a gel layer and an instant layer, the gel layer and the instant layer wrap the outer surface of the dry broken tea, and the flavor auxiliary agent is a mixture formed by citric acid and edible essence or citric acid; the raw materials of the gel layer are hydrogel, a tea concentrated solution and baking soda; the instant layer is composed of a beta-cyclodextrin layer and a load loaded on the beta-cyclodextrin layer, the raw material of the beta-cyclodextrin layer is a beta-cyclodextrin aqueous solution with the concentration of 0.3-0.4 wt%, and the load comprises at least one of concentrated fruit juice and a tea concentrated solution; the size of the dry broken tea is 10-20 meshes; the water content of the cold-brewed fruit tea is lower than 13wt%. According to the cold-brewing tea disclosed by the invention, rich tea soup can be obtained only by short cold-brewing time.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a cold-brewed fruit tea and a preparation method thereof. Background technique [0002] Chinese tea is rich in variety, refined in production technology, and the way of drinking has undergone a series of changes. In daily life, tea brewing is mainly made of hot water. Through hot water brewing, you can not only enjoy the fragrance of tea leaves, but also taste the sweetness and mellowness of tea soup. However, the conventional tea tasting process is cumbersome and difficult to meet the fast-paced modern life. Cold-brewed tea is popular among young consumers because of its convenient brewing, sweet taste, healthy nutrition and other characteristics. However, because cold-brewed tea is brewed with cold water, the following problems will exist. The dissolution rate of beneficial molecules in tea is not ideal. Cold-brewed tea usually needs to be brewed 4-10 hours in advance ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/16A23F3/40
CPCA23F3/14A23F3/163A23F3/405
Inventor 张靖媛叶无暇叶无忌罗盈昌
Owner 杭州茗宝生物科技有限公司
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