Orange oolong tea and processing method thereof

A technology for oolong tea and oolong tea water, which is applied in the field of beverage processing, can solve the problems of flavor and nutrition effects, not seen, and the processing methods are very different, so as to achieve the effects of large heat of dissolution, pure aroma, and improvement of intestinal microflora.

CN101984837AActive Publication Date: 2011-03-16SOUTH CHINA AGRI UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2011-03-16

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Abstract

The invention provides an orange oolong tea and a processing method thereof. The orange oolong tea is prepared by the following steps of: mixing 5 to 15 percent of orange juice and the rest oolong tea water in percentage by volume; and based on the total volume of the orange juice and the oolong tea water, adding 2 to 4 grams of xylitol and 0.1 to 0.2 gram of beta-cyclodextrin into each milliliter of the mixture of the orange juice and oolong tea water to prepare the orange oolong tea. The invention optimizes a combination scheme, so the obtained orange oolong tea beverage has moist color, golden yellow and bright soup color, pure fragrance, appropriate sour and sweet degree, good mouthfeel and tea flavor, and the taste and the flavor of oolong tea are enriched; and physical and chemical analysis results show that each physical and chemical index of the product is far beyond the national standards of the People's Republic of China: the standards of GB / T 21733-2008 'tea beverage'. The preparation method is simple and practicable, is quick to operate and has a good application prospect.
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Description

technical field

[0001] The invention belongs to the technical field of beverage processing, and in particular relates to a tea beverage mixed with citrus juice and oolong tea and a processing method thereof. Background technique

[0002] Tea has been favored by consumers for more than 3,000 years for its functions of promoting body fluid and quenching thirst, clearing heat and relieving heat, refreshing the mind, diuresis and detoxification, digesting food and relieving greasy, sterilizing and anti-virus, reducing blood pressure and improving eyesight. Modern studies have further proved that tea also has the functions of strengthening teeth and preventing caries, anti-cancer and anti-mutation, preventing radiation damage, reducing blood fat, blood sugar, weight loss and bodybuilding, etc. to regulate human body functions and health care. With the continuous change of human life style and the continuous acceleration of the pace of life, instant tea appeared in the 1950s, and ...

Examples

Embodiment 1

[0029] (1) Production of citrus juice

[0030] The production process flow chart is attached figure 1 shown.

[0031] Select ripe, thin-skinned and watery oranges with a maturity of 7-8, peel the skin and squeeze the juice. After the juice is squeezed, use a layer of 200-mesh filter cloth to perform coarse filtration to remove the larger pulp and core, and then use two 200-mesh filter cloth for fine filtration to remove the small suspended pulp, and then centrifuged at 5000r / min for 20min to remove most of the fine suspended solids, pectin, fibers and other substances that are easy to cause precipitation to obtain pure citrus Orange juice.

[0032] (2) Production of oolong tea

[0033] The production process flow chart is attached figure 2 shown.

[0034] Taking the weight-to-volume ratio of tea leaves and water as 1g:200mL as an example, weigh 1.0g of Tieguanyin tea leaves, and add 200ml of deionized water in proportion. The microwave extraction power is 360w, the proc...