Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Pu'er tea beverage

A technology for Pu-erh 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: 2004-07-28
王建平 +1
View PDF0 Cites 13 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

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. Put 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,

[0048]...

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention provides a PuEr tea beverage. The PuEr tea beverage is made up by adopting the processes of pulverizing, spray-wetting, wet-sealing tightly, low-temp. diffusion, low-temp. filtering and adding auxiliary material. The process does not damage useful and effective components in the tea, but also retains the original taste and flavour of said tea self-body, said process also can raise its storage time. The tea has bright jujube red colour and jujube palatefull flavour, it is an unique tea beverage.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18A23F3/34A23L2/52
Inventor 王建平杨家复
Owner 王建平
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com