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Sour and hot tea and method for preparing same

A technology of hot and sour tea, which is applied in the field of mixed tea beverage and its preparation, can solve the problems of not being able to meet drinking needs, and achieve the effect of good taste

Inactive Publication Date: 2006-11-22
郑海鸿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of teas on the market, including green tea, black tea, scented tea, oolong tea and pressed tea, as well as some functional tea drinks, but still cannot meet people's various drinking needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0022] The preparation method of hot and sour tea of ​​the present invention comprises the following steps: 1. Take 50.0-60.0% of tea leaves and 2.0-2.5% of dried peppers by weight and put them into boiling water for 45-60 minutes; Filtration; 3. Concentrate the filtrate in a concentration tank, add 1.0-2.0% citric acid to dissolve, then add 35.5-47.0% white sugar and stir evenly to form a wet material; 4. Use an infrared dryer to dry; Mesh sieve method whole grain; Sixth, pack according to the dosage of 10 grams.

[0023] The hot and sour tea prepared by the method of the present invention is a light brown granular granule, which is easily soluble in water, and the tea drink after being dissolved in water tastes slightly sweet, with lemon fragrance and the bitter taste of theophylline and caffeine, and the final mouthfeel has Chili pepper stimulates the spicy feeling of the mucous membrane of the throat. Usage: Dissolve a bag of the hot and sour tea of ​​the present inventio...

example 1

[0024] Example 1: Take 5kg of Heping green tea from northern Guangdong and 0.2kg of dried pepper from Nankang in Jiangxi into a 120L stainless steel cooking tank, add 90Kg of pure water, cook for 45 minutes under normal pressure, and pass the cooking liquid through Hangzhou Sanda JHP-2 type Self-priming air-resistant filter, heat filtration at 85°C, concentrate the filtrate to 0.75L in a concentrated tank, add 0.15kg of citric acid, add 3.75kg of white sugar after the citric acid is dissolved, and stir , Place the evenly stirred wet material in a dryer to dry at a temperature of 70°C, and the drying time depends on the moisture content of the material. After drying, the temperature of the oven is naturally lowered to normal temperature, and the material is taken out to prevent moisture absorption in the air. The dried material is granulated through a 30-mesh screen, and packed in 10g doses, which is the finished product.

example 2

[0025] Example 2: Take 5kg of Heping green tea in northern Guangdong and 0.22kg of dried pepper in Nankang, Jiangxi, and put them into a 120L stainless steel cooking tank, add 90Kg of pure water, cook for 45 minutes under normal pressure, and pass the cooking liquid through Hangzhou Sanda JHP-2 type Self-priming air-resistant filter, heat filtration at 85°C, concentrate the filtrate to 0.75L in the concentrated tank, add 0.1kg of citric acid, add 4kg of white sugar after the citric acid is dissolved, and stir, Place the evenly stirred wet material in a dryer for drying at a temperature of 70°C. The drying time depends on the moisture content of the material. After drying, the temperature of the oven is naturally lowered to room temperature, and the material is taken out to prevent moisture from being absorbed in the air. , the dried material is granulated through a 30-mesh sieve, and packed in 10g doses, which is the finished product.

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Abstract

The present invention discloses one kind of sour and hot tea and its preparation process, and solves the technological problem of preparing tea with functions of refreshing, stimulating the appetite and health care. The sour and hot tea is prepared with tea 50.0-60.0 wt%, chili 2.0-2.5 wt% and citric acid 1.0-2.0 wt%. Its preparation process includes the following steps: decocting tea and dry chili, hot filtering, concentrating the filtrate, adding and dissolving citric acid, adding sugar via stirring, and drying. The preparation process has the tea polyphenol, protein, enzyme, vitamins, alkaloid, saccharides, aromatic matters and inorganic elements contained in tea as well as capsaicin and other special components contained in chili farthest extracted, and the sour and hot tea is one novel kind of tea beverage.

Description

technical field [0001] The invention relates to a tea beverage and a preparation method thereof, in particular to a mixed tea beverage and a preparation method thereof. Background technique [0002] Tea is a common drink in people's daily life. Tea is rich in vitamins and minerals, and medicinal ingredients with various functions. People who drink tea often have a good effect on radiation, dental caries, cancer, chronic bronchitis, dysentery, enteritis, anemia and Cardiovascular diseases have better resistance; the multivitamins in tea can protect the skin, so some people call tea a health drink. Commercially available tea is of a great variety, including green tea, black tea, jasmine tea, oolong tea and pressed tea five major categories, as well as some functional tea beverages, but still cannot satisfy people's various drinking needs. Contents of the invention [0003] The purpose of the present invention is to provide a hot and sour tea and its preparation method. The ...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 郑海鸿
Owner 郑海鸿
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