CN103960384A - Preparation method of ultrahigh-pressure strong tea capable of being brewed by cold water - Google Patents
Preparation method of ultrahigh-pressure strong tea capable of being brewed by cold water Download PDFInfo
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- CN103960384A CN103960384A CN201410220944.XA CN201410220944A CN103960384A CN 103960384 A CN103960384 A CN 103960384A CN 201410220944 A CN201410220944 A CN 201410220944A CN 103960384 A CN103960384 A CN 103960384A
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Abstract
The invention discloses a preparation method of ultrahigh-pressure strong tea capable of being brewed by cold water. The method comprises the following steps: mixing tea leaves with purified water according to a ratio of (1 : 15) to (1 : 200), and standing for 10-30 minutes for completely soaking the tea leaves; increasing the pressure to 300-600MPa, keeping the pressure for 5-20 minutes, and extracting and sterilizing the tea, wherein the tea leaves are selected from various fermented, semi-fermented or unfermented tea of scented tea, green tea, red tea, white tea or black tea. The tea can be stored for a long time (1 month at the normal temperature and 2 months at 4 DEG C) after being packaged, so that the tea can serve as a novel beverage to be subjected to industrialized production and marketing, and a new choice is provided for masses of consumers. No additives are added in a preparation process of the tea, so that the original taste and mouth feel of the tea can be fully retained. The content of caffeine, theophylline, tannin and the like in the tea is relatively low, the color is stable, and the loss of heat-sensitive components such as Vc beneficial to health is relatively low. When being drunk, the tea is diluted by using cold or hot water after a plastic bottle is opened.
Description
Technical field
The invention belongs to beverage preparing technical field.
Background technology
Cold brew tea is a kind of tea beverage being risen by Japan and Taiwan in recent years.So-called cold brew tea is exactly with the direct brewing tea of cold water.This tea beverage is due to without boiling water or brewed in hot water; can effectively protect the tea polysaccharide (a kind of compound of complicated component in tea) in tea; while can reduce disengaging of the compositions such as caffeine (impact sleep), theophylline (stimulation appetite) and the tannic acid (bitter taste) in tea; therefore; drink cold brew tea drink and can reduce bitter taste, increase the mouthfeel such as sweet, sweet, alcohol of tea.And be retained in the material such as " catechin ", " Tea Polyphenols " in tealeaves, and can effectively promote enterogastric peristalsis, remove stool, there is extraordinary effect for weight reducing and anti-cancer.
Meanwhile, the tealeaves of cold bubble because of body temperature high compared with millet paste, with the ketone of flavor molecule can be after millet paste arrives oral cavity the volatilization denseer filled whole oral cavity of fragrance of getting up gradually, larynx rhythm is also denser.
But current cold brew tea is existing drink mostly now to be steeped, and can not preserve for a long time, more can not as Other Drinks, carry out marketization development and sale.In addition, existing cold brew tea is under nature, and with room temperature or low-temperature cold water immersion, soak time long (at least more than 4 hours), is not suitable for suitability for industrialized production like this.In addition, company of Britain develops a kind of new cold water pouring type tea process technology, and this tea just can leach in 5 points of kinds in 15 DEG C of water.But this technology is the special processing method by adding chemicals to be made, although can greatly shorten Production Time, the chemicals that add will certainly affect the original flavor of tea itself.
Summary of the invention
The present invention seeks to solve existing cold brew tea and can not preserve for a long time and be not suitable for suitability for industrialized production, or add chemicals and affect the problem of the original flavor of tea own, a kind of preparation method of novel ultrahigh pressure cold brew tea is provided.
The technical process of the preparation method that ultrahigh-pressure cold provided by the invention is made tea is as follows:
1st, the room temperature of tealeaves and purification or cold water are mixed in the ratio of 1:15～1:200, be placed in plastic bottle, place and tealeaves was soaked in 10～30 minutes;
2nd, plastic bottle is sealed.；
3rd, plastic bottle is put into super-pressure process vessel, pressurization 300～600MPa, pressurize 5～20 minutes, completes extraction and sterilizing to tea, makes cold brew tea beverage.
Described tealeaves is various fermentations, half fermentation or the non-fermented tea of jasmine tea, green tea, black tea, white tea or black tea.
In the time that the ratio of tea and water is higher, can obtain the millet paste that concentration is higher, therefore can dilute and drink.Dilute available cold water (cold drink) or hot water (hot drink).
advantage of the present invention and good effect:
Novel beverage cold brew tea provided by the invention is that tea is made through 300～600MPa ultra high pressure treatment, when tea is extracted, completes sterilizing, after encapsulation, can preserve for a long time (normal temperature can be preserved 1 month, and 4 DEG C of refrigerations can be preserved 2 months).Therefore cold brew tea provided by the invention can be used as a kind of Novel beverage and carries out suitability for industrialized production and market sale, for consumers in general provide a kind of new selection.
The preparation process of cold brew tea of the present invention is not added any material, can fully retain original flavor and the mouthfeel of tea itself.
The component contents such as caffeine (exciting nerve, impact sleep), theophylline (stimulation stomach) and tannic acid (bitter taste) in cold brew tea of the present invention are lower, colour stable, and some wholesome heat-sensitive ingredients are as less in losses such as Vc.
While drinking, open after the dilution of plastic bottle cold water or hot water drinkable.
Detailed description of the invention
embodiment 1:
The technical process of the preparation method of ultrahigh-pressure cold bubble strong tea provided by the invention is as follows:
1st, the room temperature water of tealeaves and purification is mixed in the ratio of 1:15, be placed in plastic bottle, and the sealing that closes the lid, place and tealeaves was soaked in 30 minutes;
2nd, plastic bottle is put into super-pressure process vessel, pressurization 600MPa, pressurize 20 minutes, completes extraction and sterilizing to tea, makes sniper's shot strong tea.Described tealeaves is jasmine tea.
Because the ratio of the tea in this example and water is higher, can obtain the millet paste that concentration is higher, therefore can dilute and drink.Dilute available cold water (cold drink) or hot water (hot drink).The 1st dilution can be undertaken by 1:5, can dilute by 1:2 for the 2nd time, then can also again be watered directly and drink, general strong tea at least can dilute be 8 bottles even more.
embodiment 2:
The technical process of the preparation method of ultrahigh-pressure cold bubble strong tea is as follows:
1st, the room temperature of tealeaves and purification or cold water are mixed in the ratio of 1:50, be placed in plastic bottle, place and tealeaves was soaked in 30 minutes;
2nd, plastic bottle is put into super-pressure process vessel, pressurization 500MPa, pressurize 10 minutes, completes extraction and sterilizing to tea, makes cold brew tea beverage.
Described tealeaves selects various fermentations, half fermentation or the non-fermented tea of jasmine tea, green tea, black tea, white tea or black tea all can.
embodiment 3
The technical process of the preparation method of ultrahigh-pressure cold bubble fruit tea is as follows:
1st, the room temperature of tealeaves and purification or cold water are mixed in the ratio of 1:200, add the fruit juice such as lemon juice, pineapple juice a little, be placed in plastic bottle, place and tealeaves soaked in 10 minutes;
2nd, plastic bottle is put into super-pressure process vessel, pressurization 300MPa, pressurize 5 minutes, completes extraction and sterilizing to tea, makes cold bubble fruit tea beverage.
Described tealeaves selects various fermentations, half fermentation or the non-fermented tea of jasmine tea, green tea, black tea, white tea or black tea all can.
Claims (2)
1. a preparation method for ultrahigh-pressure cold bubble strong tea, is characterized in that the technical process of the method is as follows:
1st, the room temperature of tealeaves and purification or cold water are mixed in the ratio of 1:15～1:200, be placed in plastic bottle, place and tealeaves was soaked in 10～30 minutes;
2nd, plastic bottle is sealed;
3rd, plastic bottle is put into super-pressure process vessel, pressurization 300～600MPa, pressurize 5～20 minutes completes extraction and sterilizing to tea simultaneously, makes cold brew tea beverage.
2. method according to claim 1, is characterized in that described tealeaves is various fermentations, half fermentation or the non-fermented tea of jasmine tea, green tea, black tea, white tea or black tea.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543136A (en) * | 2015-01-23 | 2015-04-29 | 杨凌环球园艺有限公司 | Production method for tea with fruit juice |
| CN105325612A (en) * | 2015-11-20 | 2016-02-17 | 黄晓平 | Tea making method |
| CN109303154A (en) * | 2018-11-23 | 2019-02-05 | 浙江华康药业股份有限公司 | A kind of tea treatment method |
| CN110074221A (en) * | 2019-05-13 | 2019-08-02 | 上海古意茶业有限公司 | The preparation method of tea beverage |
| CN110876416A (en) * | 2019-12-16 | 2020-03-13 | 西华大学 | Processing method of cold-brewing tea |
| CN111248309A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Cold-brewed tea beverage with original tea flavor retained and preparation method thereof |
| CN111743024A (en) * | 2019-03-29 | 2020-10-09 | 陆鹤加 | Beverage product and method for making a beverage |
| CN113383837A (en) * | 2021-06-16 | 2021-09-14 | 广东省七寸贸易有限公司 | Preparation method of dark tea extract, product and application |
| CN114304330A (en) * | 2022-01-14 | 2022-04-12 | 苏怀宇 | Cold extraction process of tea |
| CN114343035A (en) * | 2022-01-12 | 2022-04-15 | Tzg Llc,一家内华达州有限责任公司 | Method for making cold-brewing pure tea |
| CN114568606A (en) * | 2022-01-12 | 2022-06-03 | Tzg Llc,一家内华达州有限责任公司 | Ultrahigh pressure process preparation method of pre-packaged tea beverage with particles |
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| CN104543136A (en) * | 2015-01-23 | 2015-04-29 | 杨凌环球园艺有限公司 | Production method for tea with fruit juice |
| CN104543136B (en) * | 2015-01-23 | 2018-05-22 | 杨凌环球园艺有限公司 | A kind of fruit juice tea production method |
| CN105325612A (en) * | 2015-11-20 | 2016-02-17 | 黄晓平 | Tea making method |
| CN109303154A (en) * | 2018-11-23 | 2019-02-05 | 浙江华康药业股份有限公司 | A kind of tea treatment method |
| CN111248309A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Cold-brewed tea beverage with original tea flavor retained and preparation method thereof |
| CN111743024A (en) * | 2019-03-29 | 2020-10-09 | 陆鹤加 | Beverage product and method for making a beverage |
| CN110074221A (en) * | 2019-05-13 | 2019-08-02 | 上海古意茶业有限公司 | The preparation method of tea beverage |
| CN110876416A (en) * | 2019-12-16 | 2020-03-13 | 西华大学 | Processing method of cold-brewing tea |
| CN113383837A (en) * | 2021-06-16 | 2021-09-14 | 广东省七寸贸易有限公司 | Preparation method of dark tea extract, product and application |
| CN114343035A (en) * | 2022-01-12 | 2022-04-15 | Tzg Llc,一家内华达州有限责任公司 | Method for making cold-brewing pure tea |
| CN114568606A (en) * | 2022-01-12 | 2022-06-03 | Tzg Llc,一家内华达州有限责任公司 | Ultrahigh pressure process preparation method of pre-packaged tea beverage with particles |
| CN114304330A (en) * | 2022-01-14 | 2022-04-12 | 苏怀宇 | Cold extraction process of tea |
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Application publication date: 20140806 |