Pu'er tea beverage

A technology for Pu'er tea and beverages, applied in the field of tea beverages, can solve the problems of damage to the effective components of nutrients, affect the taste and appearance, increase production costs, etc., and achieve the effects of eliminating deterioration, improving shelf life and inhibiting fermentation.

Inactive Publication Date: 2005-05-18
王建平 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, it is very easy to destroy the nutrients and other useful and effective ingredients in the tea with the existing processing methods, thus losing the efficacy of the tea itself. When drinking tea, many chemically synthesized additives are also consumed. , not only is not beneficial to the human body, but also brings obvious or potential harm to the human body, and at the same time increases the production cost
In particular, tea polyphenols, caffeine, amino acids, etc. in tea will undergo complexation reactions under certain conditions to form a precipitate-tea milk, and at the same time, protein, starch, and pectin in tea extracts will also be folded out, making The tea beverage is turbid, which not only affects the taste and appearance, but also reduces the shelf life. Therefore, it is necessary to improve the existing tea beverage and its processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Take 100 kg of Pu'er tea, and use a pulverizer to crush the tea into 80-mesh tea powder:

[0028] 2. Spray drinking water with a temperature of 5°C on the tea powder according to the amount of tea powder: water = 1:0.5 at room temperature until the tea powder is moist;

[0029] 3. Place the wet tea powder at 10°C for 0.5 hours;

[0030] 4. Add water to extract according to the amount of wet tea powder: water = 1:80, the extraction temperature is 50-70°C, and the extraction time is 10-15 minutes;

[0031] 5. Rapidly cool the extract solution to below 10°C and filter to remove residue, place the tea liquid at a temperature of 1-5°C for 3 days, fine filter with filter paper to remove the sediment, and control the temperature of the tea liquid to 5-10°C;

[0032] 6. Add the following auxiliary materials to make a low-sugar tea beverage in 100 kilograms of tea liquid by weight:

[0033] 2 kg of sucrose,

[0034] Xylitol 4 kg,

[0035] Sorbitol 0.5 kg,

[0036] Citric...

Embodiment 2

[0039] 1. Take 100 kg of Pu'er tea, and use a pulverizer to crush the tea into 100-mesh tea powder:

[0040] 2. Spray drinking water with a temperature of 5°C on the tea powder according to the amount of tea powder: water = 1:1 at room temperature until the tea powder is moist;

[0041] 3. Place the wet tea powder at 10°C for 1 hour;

[0042] 4. Add water to extract according to the amount of wet tea powder: water = 1:150, the extraction temperature is 50-70°C, and the extraction time is 10-15 minutes;

[0043] 5. Rapidly cool the extract solution to below 10°C and filter to remove residue, place the tea liquid at a temperature of 1-5°C for 3 days, fine filter with filter paper to remove the sediment, and control the temperature of the tea liquid to 5-10°C;

[0044] 6. Add the following auxiliary materials to make sugar-free tea beverage in 100 kilograms of tea liquid by weight:

[0045] 7 kg of fructooligosaccharides,

[0046] Xylitol 4 kg,

[0047] Sorbitol 5 kg,

[004...

Embodiment 3

[0051] 1. 100 kg of Pu'er tea, crush the tea leaves into 90-mesh tea powder with a pulverizer:

[0052] 2. Spray drinking water with a temperature of 5°C on the tea powder according to the amount of tea powder: water = 1:0.8 at room temperature until the tea powder is moist;

[0053] 3. Place the wet tea powder at 10°C for 0.8 hours;

[0054] 4. Add water to extract according to the amount of wet tea powder: water = 1:100, the extraction temperature is 50-70°C, and the extraction time is 10-15 minutes;

[0055] 5. Rapidly cool the extract solution to below 10°C and filter to remove residue, place the tea liquid at a temperature of 1-5°C for 3 days, fine filter with filter paper to remove the sediment, and control the temperature of the tea liquid to 5-10°C;

[0056] 6. Add the following auxiliary materials to make a low-sugar tea beverage in 100 kilograms of tea liquid by weight:

[0057] 3 kg of sucrose,

[0058] Xylitol 3 kg,

[0059] Sorbitol 0.8 kg,

[0060] Citric ac...

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PUM

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Abstract

The invention provides a kind of Pu-erh tea drink, which is prepared by crushing, spraying, dampening, low-temperature extraction, low-temperature filtration and adding auxiliary materials. The process will not cause any damage to the useful and active ingredients in the tea, and maintain the tea Inherent taste and flavor, while removing protein, starch, pectin, other sediments and other perishable components in tea at low temperature, combined with tea polyphenols, catechins and auxiliary materials for antibacterial, antiseptic, anti-mildew, etc. Function, fundamentally eliminate the hidden dangers of tea beverage deterioration, taste change, and discoloration, and effectively improve the shelf life of tea beverages without adding any chemical preservatives. Its formula fully embodies the characteristics of complementarity, co-dissolution, mutual penetration and interlocking of main and auxiliary materials, so that the product is clear, not turbid, without sediment, the color remains bright maroon, and the taste is in addition to the original fragrance of Pu'er tea. It also has the mellow fragrance of jujube, and is cool and delicious. It is a relatively unique tea drink.

Description

technical field [0001] The invention relates to a drink, especially a tea drink. Background technique [0002] In addition to the effects of promoting body fluid and quenching thirst, refreshing and detoxifying, sobering up the nerves, digesting food and diuresis, improving eyesight and strengthening the heart, laxative and detoxification, tea also has various health functions such as lowering blood fat, losing weight, anti-oxidation, and anti-radiation. The flavors and characteristics of bitterness and sweetness, sweetness with astringency, and strong tea fragrance have made tea the main drink of Chinese people since ancient times. Traditional tea drinks are all brewed with boiling water. Although they are complete in color, aroma, and taste, they are not easy to carry, and they cannot be stored for a long time. For this reason, some manufacturers have developed tea drinks that are easy to carry and store. Most of the processing methods of existing tea beverages use extrac...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/18A23F3/34A23L2/52
Inventor 王建平杨家复
Owner 王建平
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