CN104705439A - Tartaric acid tea and preparation method thereof - Google Patents

Abstract

The invention discloses tartaric acid tea and a preparation method thereof and a related tea beverage; the tartaric acid tea combines tartaric acid and tea as a whole, a fruit and tea are used as raw materials, the fruit, yeast and the tea are mixed for sealed fermentation; the tartaric acid is formed from the fruit in fermentation process, the tartaric acid is absorbed by the tea for formation of new tartaric acid tea. The tartaric acid tea can be antioxidant, promotes the body's metabolism, improves digestive function, regulates endocrine balance, has the effects of refreshing, beautifying, reducing pressure, slimming and reducing fat, and is especially suitable for brain workers and middle-aged and elderly population to drink.

Description

A kind of tartaric acid tea and preparation method thereof

Art

The present invention relates to tea beverage, be specially a kind of tartaric acid tea and preparation method thereof.

Background technology

Tea is traditional drink that Chinese like, it has health care stimulating effect, the tealeaves that China produces mainly is divided into black tea, green tea, oolong, Pu'er tea etc., also has various sensu lato tea in addition, as: tealeaves, jasmine tea, fruit tea, cold tea etc., various tea has effects different separately, these functions mainly to quench one's thirst, to keep healthy, to improve looks, diseases prevention, smelting be sick.Tartaric acid tea is in the market a kind of fruit tea, mainly acidulated dried fruit, and namely after fruit stripping and slicing, the dried fruit dried, this type of dried fruit becomes tartaric acid beverage after brewing boiling water, and tartaric acid tea is also called in market.

Summary of the invention

The invention provides a kind of novel tartaric acid tea, integrate the function of tartaric acid and tealeaves, increase the health care of tea beverage.

The technical solution used in the present invention is:

Tartaric acid tea of the present invention, with fruit and tealeaves for raw material, after the mixing of fruit, saccharomycete and tealeaves, sealing and fermenting; Fruit forms tartaric acid during the fermentation, and tartaric acid is adsorbed by tealeaves, forms novel tartaric acid tea.

Described tartaric acid tea preparation method:

(1) tealeaves, is got for subsequent use;

(2), fruit is chosen, for subsequent use after being cut into thin block;

(3), saccharomycete add in thin block fruit and stir, then mix with tealeaves by a certain percentage, mixture sealing is deposited, allow its fermentation 3-5 days, fermentation temperature control in 40-65 degree scopes;

(4), after fermentation, take out tealeaves and fruit mix, elimination excessive moisture, then dries into tartaric acid tea.

Beneficial effect:

Tartaric acid tea of the present invention integrates the health care of tartaric acid and tealeaves, its tartaric acid content is high, can be anti-oxidant, promote the metabolism of human body, improve digestive function, regulate incretion balance, have and produce refreshing effect to the mind, the effect of beauty treatment, step-down, fat-eliminating slimming, is particularly suitable for brain worker and mid-aged population is drunk.

Detailed description of the invention:

A kind of tartaric acid tea, with fruit and tealeaves for raw material, after fruit, saccharomycete and tealeaves are mixed, sealing and fermenting; Fruit forms tartaric acid during the fermentation, and tartaric acid is adsorbed by tealeaves, forms novel tartaric acid tea.

Described tartaric acid tea preparation method:

(1) tealeaves, is got for subsequent use;

(2), fruit is chosen, for subsequent use after being cut into thin block;

(3), saccharomycete add in thin block fruit and stir, then mix with tealeaves by a certain percentage, mixture sealing is deposited, allow its fermentation 3-5 days, fermentation temperature control in 40-65 degree scopes;

(4), after fermentation, take out tealeaves and fruit mix, elimination excessive moisture, then dries into tartaric acid tea.

Embodiment 1

The first step, fresh tea leaf in its adopt lower after, through traditional handicraft air dry, complete, semi-finished product tealeaves after the taste that removes astringent taste, dehumidification treatments is for subsequent use.

Second step, water intaking fruit cleans airing, is cut into thin block or for subsequent use after breaking into puree with machine.

3rd step, adds saccharomycete in thin block fruit or puree, then thin block fruit or puree and semi-finished product tealeaves mixing and stirring by a certain percentage, then seals, and allows its fermentation 3-5 days, fermentation temperature control in 40-65 degree scopes.

4th step, after fermentation, take out tealeaves and fruit mix, elimination moisture content, then dries into tartaric acid tea.

5th step, the tartaric acid tea after drying is through sorting, and removing impurity, then presses product hierarchy classification, processing and packing.

Embodiment 2

The first step, chooses the finished tea of traditional handicraft processing, for subsequent use.

Second step, water intaking fruit cleans airing, is cut into thin block or for subsequent use after breaking into puree with machine.

3rd step, adds saccharomycete in thin block fruit or puree, then thin block fruit or puree and finished tea mixing and stirring by a certain percentage, then seals, and allows its fermentation 3-5 days, fermentation temperature control in 40-65 degree scopes.

4th step, after fermentation, take out tealeaves and fruit mix, elimination moisture content, then dries into tartaric acid tea.

5th step, the tartaric acid tea after drying is through sorting, and removing impurity, then presses product hierarchy classification, processing and packing.

Tea raw material described in the present embodiment 1 is newly pluck the semi-finished product tealeaves processed; The tea raw material executed described in example 2 is finished tea, mainly based on the tealeaves do not processed by fermentation.

Noticed Problems in the present embodiment 1 process: 1, process in a traditional way from plucking to the process of completing, knead after completing, tealeaves after fried green is inserted in kneading machine, make it roll and form curling shape, owing to being subject to rubbing pressure, therefore then having part juice be extruded and adhere to surface, so just can be dissolved among millet paste easily when brewing, different tea its to knead degree also different.Main purpose removes astringent taste, makes tartaric acid tea mouthfeel better.

The available fruit of the present invention is numerous, as: lemon, Kiwi berry, apple, grape, blue or green jujube, pears, carambola, pineapple, pomegranate etc., can select.Airing cleaned by selected fruit, and peeling stoning, is cut into thin block or breaks into puree, pulp shape with machine, in practical application, select according to fruit variety, relative harder and the few fruit of moisture content, select machine to break into puree better effects if, other washy fruit, can select as required.

Attention: during described tartaric acid tea makes, fruit mixes with tealeaves, although also can spontaneous fermentation, need the time long, production efficiency be low, is not suitable for large-scale production needs.Add appropriate saccharomycete, the fermentation of fruit can be accelerated.In practical application, saccharomycete first adds in the fruit chopped up and stirs, then with tealeaves mixing and stirring, be more conducive to tartaric acid and formed, be also conducive to the absorption of tealeaves to tartaric acid.Its spontaneous fermentation of sealing relief 3-5 days, fermentation temperature controls in 40-65 degree scopes.Puree after drying can retain finished product hybrid packed with tealeaves, and also can remove puree reservation tealeaves is finished product, and the needs according to following process product are selected; By product hierarchy processing class wrapping.

Claims (2)

1. a tartaric acid tea, is characterized in that: described tartaric acid tea with fruit and tealeaves for raw material, after the mixing of fruit, saccharomycete and tealeaves, sealing and fermenting; Fruit forms tartaric acid during the fermentation, and tartaric acid is adsorbed by tealeaves, forms novel tartaric acid tea.

2. tartaric acid tea according to claim 1, is characterized in that: described tartaric acid tea preparation method is as follows:

(1) tealeaves, is got for subsequent use;

(2), fruit is chosen, for subsequent use after being cut into thin block;

(3), saccharomycete add in thin block fruit and stir, then mix with tealeaves by a certain percentage, mixture sealing is deposited, allow its fermentation 3-5 days, fermentation temperature control in 40-65 degree scopes;

(4), after fermentation, take out tealeaves and fruit mix, elimination excessive moisture, then dries into tartaric acid tea.