Cold tea, making method and apparatus thereof

A production method and tea technology, applied in tea, food science, application, etc., can solve the problems of being easily damaged by heat, and the loss of tea's natural nutrients, etc., and achieve less production processes, rich tea's natural nutrients, and low production costs Effect

Inactive Publication Date: 2006-06-21
谈乃生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As we all know, tea is a highly heat-sensitive substance, and the aroma components, vitamins, minerals and trace elements in tea are easily destroyed by heat. The portion loss is more, especially in the taste, mainly due to the taste of added spices and some other ingredients

Method used

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  • Cold tea, making method and apparatus thereof
  • Cold tea, making method and apparatus thereof
  • Cold tea, making method and apparatus thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Taking finished black tea and drinking water as raw materials as an example:

[0029] Take out the amount of black tea according to the capacity of the tank and the ratio of 1:500 tea and water, first remove the impurities in the black tea, then spread it out, spray the wine with koji wine with an alcohol content of 38° or above, until the surface of the black tea is wet, and then Stack them into containers or food plastic bags, seal the mouth and place them in a cold room at a temperature of 4-7°C for two or three days.

[0030] Open the can lid 1, drop the cultivated black tea on the material tray 10, cover the can lid 1 and turn on the ultraviolet lamp 5. After two hours, pump the cold water containing 4°C at any temperature between 0-4°C through deionization, boiling, and cooling to the tank through the valve 13 to the height indicated by the liquid level meter 8 specified by the feed ratio. After 12 hours, observe by sampling cock 9 sampling from time to time: the...

Embodiment 2

[0033] Take finished green tea and drinking water as raw materials for example:

[0034] All methods repeat embodiment 1, make raw material with finished product green tea, the cold tea of ​​gained is pure apple fragrance smell, is apple green.

Embodiment 3

[0036] Taking finished scented tea and drinking water as raw materials as an example:

[0037] All methods repeat embodiment 1, make raw material with finished scented tea, gained cold tea is pure tangerine fragrance smell, is orange yellow.

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Abstract

The invention relates to a cold tea and its preparation method and equipment. The cold tea uses finished tea leaves and drinking water as raw materials, and is a tea drink without adding flavor ingredients and other nutritional ingredients. The preparation method is to cultivate the tea leaves first, then put them into a specially designed conical container with heat preservation facilities and ultraviolet light irradiation, soak them in cold water with a temperature of 0-4°C under the irradiation of ultraviolet light. carry. The tea soup obtained by cold extraction can be packaged as a finished product without heat treatment or high-temperature sterilization treatment. The cold tea tastes good, the tea is rich in natural nutrients, and has significant nutritional and health effects on the human body.

Description

technical field [0001] The present invention relates to a kind of cold tea and its preparation method and equipment. Background technique [0002] Nowadays, there is not much difference in the production methods of various types of liquid tea beverages. Generally, the tea leaves are soaked in hot water or boiling water for a few minutes, and then the slag is filtered to produce the tea stock solution, which is then blended and finally heat-treated or extinguished at high temperature. Pack the finished product after sterilization. The book "Tea Beverage Formula and Production" published by Science and Technology Literature Publishing House has a detailed introduction to this. [0003] As we all know, tea is a highly heat-sensitive substance, and the aroma components, vitamins, minerals and trace elements in tea are easily destroyed by heat. The portion loss is more, especially in the taste, mainly the taste of the added spices and some other ingredients. Contents of the i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/22
Inventor 谈乃生
Owner 谈乃生
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