Black tea flavored syrup and preparation method thereof
By screening the black tea with characteristic aroma, adding sweeteners when rolling, using aroma excipients, roasting reaction and extraction technology, the problem of insufficient black tea flavor was solved, and a black tea flavor syrup with rich aroma was prepared.
Patent Information
- Application Number
- CN202510855838.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-25
- Publication Date
- 2025-08-19
AI Technical Summary
The black tea flavor syrup in the existing black tea flavor syrup is insufficient to meet the diverse aroma needs.
By screening black tea with characteristic aroma, adding sweeteners during rolling and using fragrance excipients during fermentation and drying, the sweetener reacts with the amino acids and proteins in the tea during roasting, and combining hot leach or microwave extraction technology to prepare black tea-flavored syrup.
The prepared black tea flavor syrup has stronger and richer aroma characteristics, meeting diverse aroma needs.
Smart Images
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Abstract
Description
Technical Field
[0001] The present application relates to food processing technology, and in particular to a black tea flavored syrup and a preparation method thereof. Background Art
[0002] Black tea flavored syrup is a flavoring base that combines the aroma and sweetness of black tea and can be used in beverages, desserts, and cooking. Currently, the method for making black tea flavored syrup is as follows: black tea is steeped in boiling water for a few minutes, the tea residue is filtered out to obtain a black tea soup, and sugar is then added to the tea soup and simmered over low heat. However, the resulting syrup lacks black tea flavor. Summary of the Invention
[0003] In order to overcome the above-mentioned defects, the present application provides a method for preparing black tea flavored syrup, in which sweeteners are used to stimulate the aroma of the black tea leaves themselves, and interact with the black tea leaves during the processing to produce new aromas, and flavoring agents are used to supplement additional aromas, so that the aroma characteristics of the product are stronger and richer.
[0004] The technical solution adopted by this application to solve its technical problems is:
[0005] A method for preparing black tea flavored syrup comprises the following steps:
[0006] Screening: Screen out black tea leaves with characteristic aroma;
[0007] Rolling: After withering, the tea leaves are rolled in a rolling machine. Sweeteners are added during the rolling process.
[0008] Fragrance: The rolled tea leaves are fermented and dried, and fragrance agents are added during the fermentation and / or drying process to obtain fragranced tea leaves;
[0009] Roasting: The tea leaves after being scented are roasted. During the roasting process, the sugar in the sweetener reacts with the amino acids and proteins in the tea leaves to produce the aroma of black tea and caramel.
[0010] Extraction: Soak the roasted tea leaves in sugar water and extract the tea leaves using at least one of hot extraction, microwave extraction, and ultrasonic extraction. After the extraction is completed, filter out the tea leaves to obtain black tea extract, and post-process the black tea extract to obtain black tea flavored syrup.
[0011] Optionally, the black tea includes at least one of Dianhong, Qihong, Minhong, Sichuanhong and Yuehong.
[0012] Optionally, the sweetener includes sugar liquid, and the sugar in the sugar liquid includes at least one of white sugar, glucose, fructose, maltose, D-psicose, honey, brown sugar and black sugar.
[0013] Optionally, the Brix of the sugar solution is 60%-75%, the added amount of the sugar solution accounts for 10%-30% of the weight of the tea leaves, the sugar solution is evenly sprayed onto the surface of the tea leaves 2-3 times, and the rolling time is 40-90 minutes.
[0014] Optionally, the flavoring agent includes at least one of spice type, fruit type and flower type, and the added amount of the flavoring agent accounts for 1-20% by weight of the tea leaves.
[0015] Alternatively, if a spice-type flavoring agent is used, the flavoring agent is mixed into the tea leaves, and the tea leaves are fermented for 2-4 hours. After fermentation, the tea leaves are dried in a dryer, and the flavoring agent is removed after drying.
[0016] If fruity and / or floral flavoring agents are used, the flavoring agents are mixed into the tea leaves after fermentation is complete, and then the tea leaves are placed in a dryer for slow drying at a low temperature. The flavoring agents are removed after drying.
[0017] Optionally, the spice-type flavoring agent includes at least one of vanilla, cinnamon, and star anise; the fruit-type flavoring agent includes at least one of grapefruit peel, grapefruit flower, bergamot peel, and lemon peel; and the floral-type flavoring agent includes at least one of osmanthus, orchid, jasmine, rose, chrysanthemum, and honeysuckle.
[0018] Optionally, in the extraction process, a combination of hot extraction and ultrasonic wave is used, wherein the Brix of the sugar water is 10-50%, the hot extraction temperature is 30-90° C., the extraction time is 5-50 min, and the ultrasonic wave frequency is 40±5 kHz and the power is 250W±50W;
[0019] Alternatively, a combination of hot extraction and microwave is used, wherein the Brix of the sugar water is 10-50%, the hot extraction temperature is 30-90° C., the extraction time is 5-50 min, the ultrasonic power is 500±50 W, and the gap mode is used.
[0020] Optionally, the post-processing comprises the following steps:
[0021] Concentration: The black tea extract is concentrated by vacuum or high or low temperature treatment to obtain a flavored syrup with a soluble solid content of 50-80%;
[0022] Filtration and packaging: filtering the flavored syrup to remove impurities to obtain a syrup with a black tea flavor, and packaging the syrup with a black tea flavor in a sealed container and sterilizing it to obtain a final product.
[0023] A black tea flavor syrup is prepared by adopting the black tea flavor syrup preparation method.
[0024] The beneficial effects of the present application are as follows: in the present application, black tea leaves with a characteristic aroma are selected, thereby obtaining a product with a characteristic aroma; sweeteners are added during the rolling process to enhance the fusion effect of the sweetener and the tea leaves, which is beneficial to the production of aroma in the subsequent roasting process; and flavoring agents are added during the fermentation and drying processes to impart different aromas to the product as needed; roasting causes the sweetener to undergo a Maillard reaction with the amino acids and proteins in the tea leaves, producing a more complex and rich black tea aroma and caramel aroma; and finally, a black tea flavored syrup is obtained through an extraction process. The sweeteners used in the present application can stimulate the aroma of the black tea leaves themselves, and interact with the black tea leaves during the processing process to produce a new aroma; the flavoring agents are used to supplement the additional aroma, making the aroma characteristics of the product stronger and richer, thereby meeting people's diverse needs. DETAILED DESCRIPTION
[0025] The following will be combined with the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the embodiments described are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments of the present application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.
[0026] A method for preparing black tea flavored syrup comprises the following steps:
[0027] Screening: Screen out black tea leaves with characteristic aroma;
[0028] Rolling: After withering, the tea leaves are rolled in a rolling machine. Sweeteners are added during the rolling process.
[0029] Fragrance: The rolled tea leaves are fermented and dried, and fragrance agents are added during the fermentation and / or drying process to obtain fragranced tea leaves;
[0030] Roasting: The tea leaves after being scented are roasted. During the roasting process, the sugar in the sweetener reacts with the amino acids and proteins in the tea leaves to produce the aroma of black tea and caramel.
[0031] Extraction: The roasted tea leaves are immersed in sugar water and extracted using at least one of hot extraction, microwave extraction, and ultrasonic extraction. After extraction, the tea leaves are filtered to obtain a black tea extract, which is then post-processed to obtain a black tea flavored syrup. In this application, black tea leaves with a characteristic aroma are selected to obtain a product with a characteristic aroma. Sweeteners are added during the rolling process to enhance the fusion effect of the sweetener and the tea leaves, which facilitates the production of aroma during the subsequent roasting process. Flavoring agents are added during the fermentation and drying processes to impart different aromas to the product as needed. Roasting causes the sweetener to undergo a Maillard reaction with the amino acids and proteins in the tea leaves, producing a more complex and rich black tea aroma and caramel aroma. Finally, an extraction process is performed to obtain a black tea flavored syrup. In this application, the sweetener is used to stimulate the aroma of the black tea leaves themselves and interact with the black tea leaves during processing to produce a new aroma. The flavoring agent is used to supplement the additional aroma, making the aroma characteristics of the product stronger and richer, thereby meeting people's diverse needs.
[0032] The black tea includes at least one of Dianhong, Qihong, Minhong, Sichuanhong, and Yuehong. Qihong tea exhibits a complex aroma of floral, fruity, and sweet honey. Most common Minhong teas exhibit a sweet potato and longan aroma. Sichuanhong tea exhibits a characteristic aroma of tangerine and honey. Yuehong tea exhibits a characteristic aroma of sweet floral and honey. The selected black tea leaves can be processed through conventional techniques before entering the withering process.
[0033] The sweetener comprises a sugar solution, wherein the sugar in the sugar solution comprises at least one of white sugar, glucose, fructose, maltose, D-psicose, honey, brown sugar, and muscovado sugar. White sugar, glucose, fructose, maltose, and D-psicose can all combine with amino acids in tea leaves at high temperatures and undergo a Maillard reaction. For tea leaves of equal weight, the Maillard reaction rates are as follows: fructose > D-psicose > glucose > maltose > white sugar. D-psicose is a rare sugar, a functional sugar that is low in calories, does not raise blood sugar, and is highly safe. Compared to other sugars that can produce the Maillard reaction, it offers significant advantages in sugar control and weight loss. However, it is relatively expensive and offers a low cost-effectiveness ratio. If sugar control, weight loss, and a low GI (glycemic index) are not considerations, glucose, maltose, fructose, and white sugar are preferred. To enhance the characteristic aroma, ingredients with special aromas, such as honey, brown sugar, and muscovado sugar, can also be added.
[0034] "Low GI" refers to a low glycemic index (GI). The GI reflects the extent to which a food causes a rise in blood sugar. Low-GI foods are digested and absorbed relatively slowly, releasing glucose slowly. This results in a more gradual rise in blood sugar, preventing a sharp rise in blood sugar and helping to control and stabilize blood sugar.
[0035] The Brix (soluble solid content) of the sugar solution is 60%-75%, and the added amount of the sugar solution accounts for 10%-30% of the weight of the tea leaves. The sugar solution is evenly sprayed onto the surface of the tea leaves in 2-3 times, and the rolling time is 40-90 minutes. The rolling process of the tea leaves is a key step in producing the aroma of black tea. During the rolling process, the prepared syrup is sprayed in. The addition of solid sugars is not easy to disperse the sugar, and the sugar particles will accelerate the destruction of cells on the surface of the tea leaves during the rolling process, affecting the rolling effect. Therefore, these sugars are generally prepared into a solution first, and then sprayed onto the surface of the tea leaves. Considering that if the concentration of sugar solution is too low, it will increase the moisture content in the tea leaves, accelerate cell rupture, and affect the production and release of aroma, a sugar solution with a Brix of 60-75% is generally selected and evenly sprayed on the surface of the tea leaves in 2-3 times. Depending on the desired aroma characteristics and degree, the amount of sugar solution added is 10%-30% of the weight of the tea leaves. When the amount of sugar solution added is 10-20% of the weight of the tea leaves, the sweet aroma of the sugar solution is better combined with the flavor of the tea leaves. When the amount of sugar solution added is 20-30% of the weight of the tea leaves, a slightly stronger caramel aroma will be present. The amount of sugar solution added can be selected according to needs.
[0036] The rolling process is controlled within 40-90 minutes according to the moisture content and aroma release of the tea leaves.
[0037] The flavoring agent comprises at least one of spice type, fruit type and flower type, and the added amount of the flavoring agent accounts for 1-20% of the weight ratio of the tea leaves.
[0038] If a spice-type flavoring agent is used, the flavoring agent is mixed into the tea leaves, and the tea leaves are then fermented for 2-4 hours. After fermentation, the tea leaves are placed in a dryer for drying, and the flavoring agent is removed after drying. If a fruit-type flavoring agent and / or a floral-type flavoring agent is used, the flavoring agent is mixed into the tea leaves after fermentation is completed, and the tea leaves are then placed in a dryer for slow drying at a low temperature. The drying time is appropriately extended to allow the aroma to fully develop, and the flavoring agent is removed after drying.
[0039] The spice-type flavoring agent includes at least one of vanilla, cinnamon, and star anise; the fruit-type flavoring agent includes at least one of grapefruit peel, grapefruit flower, bergamot peel, and lemon peel; and the flower-type flavoring agent includes at least one of osmanthus, orchid, jasmine, rose, chrysanthemum, and honeysuckle.
[0040] In the extraction process, a combination of hot extraction and ultrasonic wave is used, wherein the Brix of the sugar water is 10-50%, the hot extraction temperature is 30-90°C, the extraction time is 5-50 minutes, and the ultrasonic wave frequency is 40±5kHz and the power is 250W±50W;
[0041] Alternatively, a combination of hot extraction and microwave is used, wherein the Brix of the sugar water is 10-50%, the hot extraction temperature is 30-90° C., the extraction time is 5-50 min, the ultrasonic power is 500±50 W, and the gap mode is used.
[0042] The post-processing comprises the following steps:
[0043] Concentration: The black tea extract is concentrated by vacuum or high or low temperature treatment to obtain a flavored syrup with a soluble solid content of 50-80%;
[0044] Filtration and packaging: filtering the flavored syrup to remove impurities to obtain a syrup with a black tea flavor, and packaging the syrup with a black tea flavor in a sealed container and sterilizing it to obtain a final product.
[0045] 1. Determination of process parameters:
[0046] 1. Determine the concentration of sweeteners added during the kneading process
[0047] The black tea was selected from Fujian black tea, namely Minhong, and the sugar was selected from white sugar. The amount of sugar solution added was 20% of the mass ratio of the tea leaves. The Brix value of the sugar solution was used as a variable for the experiment. The results are shown in Table 1 below.
[0048] Table 1:
[0049]
[0050] Therefore, it is determined that the optimal Brix of the sugar solution is 60%-75%;
[0051] 2. Determine the amount of sweetener added during the kneading process
[0052] The black tea used was Fujian black tea, also known as Minhong. The sugar used was white sugar, and the Brix of the sugar solution was 60%. The experiment was conducted with the ratio of sugar solution added to the weight of the tea leaves as a variable. The results are shown in Table 2 below.
[0053] Table 2:
[0054]
[0055] Therefore, it is determined that the optimal addition amount of sugar solution is 10%-30%;
[0056] 2. Preparation of Examples and Comparative Examples
[0057] Example 1:
[0058] Step 1: Rolling: After withering, the Minhong tea leaves are placed in a rolling machine and rolled. During the rolling process, sweetener is added. The sweetener is white sugar solution with a Brix of 65%. The amount of sugar solution added is 15% of the weight of the tea leaves. The sugar solution is sprayed on the surface of the tea leaves three times. The rolling time is 60 minutes.
[0059] Step 2: Fragrance: The rolled tea leaves are fermented and dried. Before fermentation, vanilla is added to the tea leaves, with the vanilla accounting for 5% of the weight of the tea leaves, to obtain scented tea leaves.
[0060] The specific fermentation process includes: indoor fermentation, temperature controlled at 20-30℃, humidity controlled at 70-90%, and stirring 2-3 times during the fermentation process to avoid carbon dioxide accumulation and maintain air circulation. For example, the fermentation time of broken black tea is controlled at 80-90 minutes; Gongfu black tea needs 2-3 hours to ferment.
[0061] Drying: Use chain plate or box type dryer to dry the tea leaves, with the temperature controlled within 100 degrees and the drying time controlled within 30-60 minutes;
[0062] Step 3: Roasting: The scented tea leaves are roasted. During the roasting process, the sugar in the sweetener reacts with the amino acids and proteins in the tea leaves to produce a complex and rich black tea aroma and caramel aroma. The roasting conditions are: use a conveyor or box dryer, control the re-fire temperature at 80-160℃, and control the roasting time at 30-60 minutes.
[0063] Step 4: Soak the roasted tea leaves in white sugar syrup, and extract the tea leaves by combining hot extraction and ultrasonic extraction. After the extraction is completed, filter out the tea leaves to obtain a black tea extract; wherein, the Brix of the syrup is 30%, the extraction temperature is 60°C, the extraction time is 30 minutes, and the ultrasonic conditions are a frequency of 40 kHz and a power of 250 W.
[0064] Example 2:
[0065] The difference from Example 1 is that the extraction conditions are: the Brix of the sugar water is 30%, the extraction conditions are: the extraction temperature is 90°C, the extraction time is 5 minutes, and the microwave conditions are 500W power and intermittent mode (on 10 seconds / off 5 seconds to prevent overheating).
[0066] Example 3:
[0067] The difference from Example 1 is that the extraction conditions are: Brix of sugar water is 50%, extraction temperature is 60° C., extraction time is 30 min, and ultrasonic conditions are frequency 40 kHz and power 250 W.
[0068] Example 4:
[0069] The difference from Example 1 is that fructose liquid is used in the kneading process, and fructose water is used in the extraction process.
[0070] Example 5:
[0071] Step 1: Rolling: After withering, the Minhong tea leaves are placed in a rolling machine and rolled. During the rolling process, sweetener is added. The sweetener is white sugar solution with a Brix of 65%. The amount of sugar solution added is 25% of the weight of the tea leaves. The sugar solution is sprayed on the surface of the tea leaves three times. The rolling time is 60 minutes.
[0072] Step 2: Fragrance: The rolled tea leaves are fermented and dried. Before fermentation, vanilla is added to the tea leaves, with the vanilla accounting for 5% of the weight of the tea leaves, to obtain scented tea leaves.
[0073] The specific fermentation process includes: indoor fermentation, temperature controlled at 20-30℃, humidity controlled at 70-90%, and stirring 2-3 times during the fermentation process to avoid carbon dioxide accumulation and maintain air circulation. For example, the fermentation time of broken black tea is controlled at 80-90 minutes; Gongfu black tea needs 2-3 hours to ferment.
[0074] Drying: Use chain plate or box type dryer to dry the tea leaves, with the temperature controlled within 100 degrees and the drying time controlled within 30-60 minutes;
[0075] Step 3: Roasting: The scented tea leaves are roasted. During the roasting process, the sugar in the sweetener reacts with the amino acids and proteins in the tea leaves to produce a complex and rich black tea aroma and caramel aroma. The roasting conditions are: use a conveyor or box dryer, control the re-fire temperature at 80-160℃, and control the roasting time at 30-60 minutes.
[0076] Step 4: Soak the roasted tea leaves in white sugar syrup, and extract the tea leaves by combining hot extraction and ultrasonic extraction. After the extraction is completed, filter out the tea leaves to obtain a black tea extract; wherein, the Brix of the syrup is 30%, the extraction temperature is 60°C, the extraction time is 30 minutes, and the ultrasonic conditions are a frequency of 40 kHz and a power of 250 W.
[0077] Example 6:
[0078] Step 1: Rolling: After withering, the Cantonese tea is placed in a rolling machine and rolled. During the rolling process, sweetener is added. The sweetener is white sugar solution with a Brix of 65%. The amount of sugar solution added accounts for 15% of the weight of the tea leaves. The sugar solution is sprayed on the surface of the tea leaves three times. The rolling time is 60 minutes.
[0079] Step 2: Fragrance: The rolled tea leaves are fermented and dried to obtain fragranced tea leaves, wherein after fermentation, sweet osmanthus vanilla is mixed into the tea leaves, accounting for 5% of the weight of the tea leaves, and then the tea leaves are dried in a dryer;
[0080] The specific fermentation process includes: indoor fermentation, temperature controlled at 20-30℃, humidity controlled at 70-90%, and stirring 2-3 times during the fermentation process to avoid carbon dioxide accumulation and maintain air circulation. For example, the fermentation time of broken black tea is controlled at 80-90 minutes; Gongfu black tea needs 2-3 hours to ferment.
[0081] Drying: Use chain plate or box type drying machine to dry the tea leaves, the temperature is controlled within 100 degrees, and the time is controlled within 30-60 minutes;
[0082] Step 3: Roasting: The scented tea leaves are roasted. During the roasting process, the sugar in the sweetener reacts with the amino acids and proteins in the tea leaves to produce a complex and rich black tea aroma and caramel aroma. The roasting conditions are: use a conveyor or box dryer, control the re-fire temperature at 80-160℃, and control the roasting time at 30-60 minutes.
[0083] Step 4: Soak the roasted tea leaves in white sugar syrup, and extract the tea leaves by combining hot extraction and ultrasonic extraction. After the extraction is completed, filter out the tea leaves to obtain a black tea extract; wherein, the Brix of the syrup is 30%, the extraction temperature is 50° C., the extraction time is 35 minutes, and the ultrasonic conditions are a frequency of 40 kHz and a power of 250 W.
[0084] Comparative Example 1:
[0085] The difference from Example 1 is that the extraction conditions are: the Brix of the sugar water is 10%, the extraction temperature is 30° C., the extraction time is 5 minutes, and single hot extraction is adopted.
[0086] Comparative Example 2:
[0087] The difference from Example 1 is that the extraction conditions are: the Brix of the sugar water is 10%, the extraction temperature is 30° C., the extraction time is 5 minutes, and single hot extraction is adopted.
[0088] Comparative Example 3:
[0089] The difference from Example 1 is that the extraction conditions are: the Brix of the sugar water is 10%, the extraction temperature is 90° C., the extraction time is 50 min, and the ultrasonic conditions are a frequency of 40 kHz and a power of 250 W.
[0090] Comparative Example 4:
[0091] The difference from Example 1 is that the extraction conditions are: the Brix of the sugar water is 50%, the extraction temperature is 90° C., the extraction time is 50 min, and the ultrasonic conditions are a frequency of 40 kHz and a power of 250 W.
[0092] 3. Test results of the embodiments and comparative examples are shown in Table 3 below
[0093] Table 3:
[0094]
[0095] In Examples 1-6 of the present application, Fujian red tea and Yue red tea with characteristic aromas are selected to obtain products with characteristic aromas. Sugar solution is added during the rolling process to improve the fusion effect of the sugar solution and the tea leaves, which is beneficial to the production of aroma in the subsequent roasting process. Flavoring agents are added during the fermentation and drying processes to impart different aromas to the products as needed. Roasting causes the sweetener to undergo a Maillard reaction with the amino acids and proteins in the tea leaves, producing a more complex and rich black tea aroma and caramel aroma. Finally, by adopting appropriate conditions in the extraction process, a black tea flavored syrup with a distinct sweet aroma and no bitterness is obtained.
[0096] It should be noted that those skilled in the art may make a number of modifications and improvements without departing from the concept of this application, and these modifications and improvements are all within the scope of protection of this application. Therefore, the scope of protection of this patent application shall be based on the appended claims.
Claims
1. A method for preparing black tea flavored syrup, characterized in that: The steps include: Screening: Screen out black tea leaves with characteristic aroma; Rolling: After withering, the tea leaves are rolled in a rolling machine. Sweeteners are added during the rolling process. Fragrance: The rolled tea leaves are fermented and dried, and fragrance agents are added during the fermentation and / or drying process to obtain fragranced tea leaves; Roasting: The tea leaves after being scented are roasted. During the roasting process, the sugar in the sweetener reacts with the amino acids and proteins in the tea leaves to produce the aroma of black tea and caramel. Extraction: Soak the roasted tea leaves in sugar water and extract the tea leaves using at least one of hot extraction, microwave extraction, and ultrasonic extraction. After the extraction is completed, filter out the tea leaves to obtain black tea extract, and post-process the black tea extract to obtain black tea flavored syrup.
2. The method for preparing the black tea flavored syrup according to claim 1, wherein: The black tea includes at least one of Dianhong, Qihong, Minhong, Sichuanhong and Yuehong.
3. The method for preparing the black tea flavored syrup according to claim 1, wherein: The sweetener includes sugar liquid, and the sugar in the sugar liquid includes at least one of white sugar, glucose, fructose, maltose, D-psicose, honey, brown sugar and black sugar.
4. The method for preparing the black tea flavored syrup according to claim 3, wherein: The Brix of the sugar solution is 60%-75%, and the added amount of the sugar solution accounts for 10%-30% of the weight of the tea leaves. The sugar solution is evenly sprayed onto the surface of the tea leaves 2-3 times, and the rolling time is 40-90 minutes.
5. The method for preparing the black tea flavored syrup according to claim 1, wherein: The flavoring agent comprises at least one of spice type, fruit type and flower type, and the added amount of the flavoring agent accounts for 1-20% of the weight ratio of the tea leaves.
6. The method for preparing the black tea flavored syrup according to claim 5, wherein: If a spice-type flavoring agent is used, the flavoring agent is mixed into the tea leaves, and the tea leaves are fermented for 2-4 hours. After fermentation, the tea leaves are dried in a dryer, and the flavoring agent is removed after drying. If fruity and / or floral flavoring agents are used, the flavoring agents are mixed into the tea leaves after fermentation is complete, and then the tea leaves are placed in a dryer for slow drying at a low temperature. The flavoring agents are removed after drying.
7. The method for preparing the black tea flavored syrup according to claim 5, wherein: The spice-type flavoring agent includes at least one of vanilla, cinnamon, and star anise; the fruit-type flavoring agent includes at least one of grapefruit peel, grapefruit flower, bergamot peel, and lemon peel; and the flower-type flavoring agent includes at least one of osmanthus, orchid, jasmine, rose, chrysanthemum, and honeysuckle.
8. The method for preparing the black tea flavored syrup according to claim 1, wherein: In the extraction process, a combination of hot extraction and ultrasonic wave is used, wherein the Brix of the sugar water is 10-50%, the hot extraction temperature is 30-90°C, the extraction time is 5-50 minutes, and the ultrasonic wave frequency is 40±5kHz and the power is 250W±50W; Alternatively, a combination of hot extraction and microwave is used, wherein the Brix of the sugar water is 10-50%, the hot extraction temperature is 30-90° C., the extraction time is 5-50 min, the ultrasonic power is 500±50 W, and the gap mode is used.
9. The method for preparing the black tea flavored syrup according to any one of claims 1 to 8, characterized in that: The post-processing comprises the following steps: Concentration: The black tea extract is concentrated by vacuum or high or low temperature treatment to obtain a flavored syrup with a soluble solid content of 50-80%; Filtration and packaging: filtering the flavored syrup to remove impurities to obtain a syrup with a black tea flavor, and packaging the syrup with a black tea flavor in a sealed container and sterilizing it to obtain a final product.
10. A black tea flavored syrup, characterized by: The black tea flavored syrup is prepared by the preparation method of any one of claims 1 to 9.