CN104814183A - Tea drink and preparation method thereof - Google Patents
Tea drink and preparation method thereof Download PDFInfo
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- CN104814183A CN104814183A CN201510146846.0A CN201510146846A CN104814183A CN 104814183 A CN104814183 A CN 104814183A CN 201510146846 A CN201510146846 A CN 201510146846A CN 104814183 A CN104814183 A CN 104814183A
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Abstract
The invention discloses a tea drink and a preparation method thereof, and belongs to the technical field of processing food and drinks. The tea drink is prepared from the following raw materials in percentage by weight: 70-80% of green tea, 5-15% of semen cassiae, 5-10% of oolong tea and 5-10% of CTC black tea. The tea drink and the preparation method thereof, which are disclosed by the invention, have the following benefits that the tea drink prepared by the preparation method is golden in color, sweet and mellow in taste, natural in fragrance and rich in effective health care factors of tea polyphenol, tea amino acid, emodin and the like and has the functions of promoting sleep, calming a heart, nourishing an eye, resisting oxidation and the like.
Description
Technical field
The invention belongs to food and drink processing technique field, be specifically related to a kind of tea beverage and preparation method thereof.
Background technology
In recent years, the tea beverage with natural, healthy, convenient characteristic grows at top speed at home, and within 2011, China's tea beverage output breaks through 1,400 ten thousand tons, becomes 21 century drink " new noble ".It is main general layout that current tea beverage market presents millet paste beverage, fruit juice fruity tea beverage, milk tea and multiple (mixing) conjunction tea beverage, and product homogeneity is serious, can not embody the natural health characteristic of tealeaves.Mainly there is the following aspects problem:
1, tea beverage closes or allotment type based on multiple (mixing), less containing tea characteristic composition, and sugar or other essence mask tea natural local flavor;
2, millet paste beverage mainly with instant tea powder, tea concentrate and low-grade tea for raw material, former tea flavor characteristic is not obvious, and polyphenol content major part lower than pure tea beverages standard;
3, in tea beverage lixiviate, sterilizing, the manufacturing procedure such as filling, prevailing temperature is higher, causes the destruction of fragrance and flavour composition, and millet paste poor stability between storage period, easily form stewed taste;
4, product design lacks innovation, highlights feature and characteristics, the natural product with keeping healthy is few.
Summary of the invention
For prior art Problems existing, the object of the invention is to design the technical scheme that a kind of tea beverage and preparation method thereof is provided.
Described a kind of tea beverage, is characterized in that being made up of the raw material of following weight percent hundred ratio: green tea 70-80%, cassia seed 5-15%, oolong tea 5-10% and CTC black tea 5-10%.
Described a kind of tea beverage, is characterized in that being made up of the raw material of following weight percent hundred ratio: green tea 72-78%, cassia seed 8-12%, oolong tea 6-8% and CTC black tea 6-8%.
The preparation method of described a kind of tea beverage, is characterized in that comprising following processing step:
1) clean cassia seed is put into frying pan to stir-fry to epidermis and pop, epidermis carries out the process of far infrared Titian after playing microvesicle;
2) tea fresh leaves long is rubbed long roasting through hot air water-removing, low temperature, the process of far infrared Titian obtains green tea;
3) cassia seed, the step 2 that step 1) are obtained) green tea, CTC black tea and the oolong tea that obtain than adding pure water extraction after mixing, be extracted liquid by described weight percent hundred;
4) rapid cooling processing after extract coarse filtration step 3) obtained, leaves standstill centrifugal or membrane filtration, and getting clarified solution, to add pure water allotment be 500-750mg/L to polyphenol content, then adds D-araboascorbic acid sodium and natrium citricum, mix;
5) solution step 4) obtained is filling after UHT sterilizing obtains tea beverage product.
3. the preparation method of a kind of tea beverage as claimed in claim 3, is characterized in that described step 1) mid and far infrared Titian treatment conditions: far infrared fragrance extracting machine cures 20-75min, and temperature 70-100 DEG C preferably cures 45-55min, temperature 80-90 DEG C.
The preparation method of described a kind of tea beverage, is characterized in that described step 2) in tea fresh leaves be the fresh leaf of bud 3,4 leaf; Hot air water-removing condition: inlet temperature 220-370 DEG C, completes to water content 50-65%, is preferably inlet temperature 260-320 DEG C, completes to water content 55-60%; Low temperature is long rubs long roasting condition: temperature 35-55 DEG C, kneads time 45-120min, is preferably temperature 40-50 DEG C, kneads time 60-100min; Far infrared Titian condition: far infrared fragrance extracting machine cures 8-30min, temperature 70-110 DEG C preferably cures 10-20min, temperature 80-100 DEG C.
The preparation method of described a kind of tea beverage, is characterized in that described step 2) in green tea chopping to 10-40 order.
The preparation method of described a kind of tea beverage, is characterized in that extraction conditions in described step 3): solid-liquid ratio 1:10-1:50, Extracting temperature 60-90 DEG C, time 8-30min, is preferably solid-liquid ratio 1:25-1:35, Extracting temperature 70-80 DEG C, time 10-20min.
The preparation method of described a kind of tea beverage, is characterized in that adopting tea cooking machine to extract in described step 3), tea cooking machine extraction parameters: stir 90-240s, leaves standstill 90-240s, stir 60-180s, leave standstill 90-240s, stir 60-120s, leave standstill 60-180s, serve the tea, rotating speed 8-12rpm.
The preparation method of described a kind of tea beverage, is characterized in that being cooled to 10-20 DEG C in described step 4).
The preparation method of described a kind of tea beverage, is characterized in that adding 0.1-0.3 ‰ D-araboascorbic acid sodium and 0.05-0.25 ‰ natrium citricum in described step 4).
The preparation method of described a kind of tea beverage, is characterized in that sterilising temp 125-140 DEG C in described step 5), sterilization time 5-25s.
The present invention has following beneficial effect: the tea beverage soup coloured gold Huang that the present invention makes, flavour glycol, fragrance nature, is rich in the effectively healthy ingredient such as Tea Polyphenols, theanine, archen, has short sleep, with all worries set asidely supports order, the function such as anti-oxidant.
Detailed description of the invention
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1:
a preparation method for tea beverage, comprises the following steps:
1) cassia seed is put into frying pan to stir-fry to epidermis and pop, epidermis is put into far infrared fragrance extracting machine after playing microvesicle (micro-have fragrance) and is cured 60min, temperature 90 DEG C;
2) bud 3, a 4 leaf tea fresh leaves is plucked, (temperature 45 C kneads time 90min), far infrared Titian (temperature 100 DEG C is roasted through hot air water-removing (inlet temperature 350 DEG C, completes to water content 58%), the long length of rubbing of low temperature, time 10min) make green tea materials 46kg, smash to 20 orders for subsequent use;
3) by cassia seed 5kg, the step 2 of step 1) gained) the green tea 45kg of gained and CTC India black tea 5kg, oolong tea 5kg mixture evenly after pour tea cooking machine into, add 2000L pure water (temperature 70 C) extraction, simultaneously stir (parameter: stir 120S+ leave standstill 180S+ stir 90S+ leave standstill 150S+ stir 90S+ leave standstill 90S, rotating speed 10rpm);
4) be cooled to 10 DEG C after millet paste coarse filtration step 3) made, 3800rpm disk centrifugal, it is for subsequent use that clarified solution flows into turnover barrel;
5) add 6750L pure water by step 4) millet paste (about 1750L), Tea Polyphenols allotment, to 650mg/L, then adds 0.25 ‰ D-araboascorbic acid sodium and 0.15 ‰ natrium citricum, mixes;
6) the millet paste of step 5) hot filling after UHT sterilizing: sterilising temp 135 DEG C, sterilization time 15s, filling temperature 90 DEG C;
7) after cooling, cover mark is packaged into tea beverage.
Embodiment 2:
a preparation method for tea beverage, comprises the following steps:
(1) cassia seed is put into frying pan to stir-fry to epidermis and pop, epidermis is put into far infrared fragrance extracting machine after playing microvesicle (micro-have fragrance) and is cured 30min, temperature 100 DEG C;
(2) bud 3, a 4 leaf tea fresh leaves is plucked, (temperature 55 DEG C, kneads time 48min), far infrared Titian (temperature 75 DEG C is roasted through hot air water-removing (inlet temperature 270 DEG C, completes to water content 63%), the long length of rubbing of low temperature, time 25min) make green tea materials 70kg, smash to 20 orders for subsequent use;
(3) by cassia seed 15kg, the step 2 of step 1) gained) the green tea 70kg of gained and CTC India black tea 7kg, oolong tea 8kg mixture evenly after pour tea cooking machine into, add 1200L pure water (temperature 65 DEG C) extraction, stir (parameter: stir 180S+ and leave standstill 180S+ and stir 60S+ and leave standstill 90S+ and stir 90S+ and leave standstill 60S and serve the tea, rotating speed 8rpm) simultaneously;
(4) be cooled to 15 DEG C after millet paste coarse filtration step 3) made, cross 0.2um microfiltration membranes after 3800rpm disk centrifugal, it is for subsequent use that clarified solution flows into turnover barrel;
(5) add 9800L pure water by step 4) millet paste (1000L), Tea Polyphenols allotment, to 600mg/L, then adds 0.3 ‰ D-araboascorbic acid sodium and 0.25 ‰ natrium citricum, mixes;
(6) the millet paste of step 5) hot filling after UHT sterilizing: sterilising temp 125 DEG C, sterilization time 25s, filling temperature 90 DEG C;
(7) after cooling, cover mark is packaged into tea beverage.
Embodiment 3:
a preparation method for tea beverage, comprises the following steps:
(1) cassia seed is put into frying pan to stir-fry to epidermis and pop, epidermis is put into far infrared fragrance extracting machine after playing microvesicle (micro-have fragrance) and is cured 75min, temperature 70 C;
(2) bud 3, a 4 leaf tea fresh leaves is plucked, (temperature 35 DEG C, kneads time 120min), far infrared Titian (temperature 110 DEG C is roasted through hot air water-removing (inlet temperature 220 DEG C, completes to water content 65%), the long length of rubbing of low temperature, time 30min) make green tea materials 42kg, smash to 20 orders for subsequent use;
(3) by cassia seed 5kg, the step 2 of step 1) gained) the green tea 80kg of gained and CTC India black tea 10kg, oolong tea 5kg mixture evenly after pour tea cooking machine into, add 5000L pure water (temperature 90 DEG C) extraction, stir (parameter: stir 240S+ and leave standstill 90S+ and stir 180S+ and leave standstill 90S+ and stir 120S+ and leave standstill 180S and serve the tea, rotating speed 8rpm) simultaneously;
(4) be cooled to 20 DEG C after millet paste coarse filtration step 3) made, cross 0.2um microfiltration membranes after 3800rpm disk centrifugal, it is for subsequent use that clarified solution flows into turnover barrel;
(5) add 7200L pure water by step 4) millet paste (1000L), Tea Polyphenols allotment, to 750mg/L, then adds 0.1 ‰ D-araboascorbic acid sodium and 0.05 ‰ natrium citricum, mixes;
(6) the millet paste of step 5) hot filling after UHT sterilizing: sterilising temp 140 DEG C, sterilization time 5s, filling temperature 90 DEG C;
(7) after cooling, cover mark is packaged into tea beverage.
Claims (10)
1. a tea beverage, is characterized in that being made up of the raw material of following weight percent hundred ratio: green tea 70-80%, cassia seed 5-15%, oolong tea 5-10% and CTC black tea 5-10%.
2. a kind of tea beverage as claimed in claim 1, is characterized in that being made up of the raw material of following weight percent hundred ratio: green tea 72-78%, cassia seed 8-12%, oolong tea 6-8% and CTC black tea 6-8%.
3. the preparation method of a kind of tea beverage as claimed in claim 1 or 2, is characterized in that comprising following processing step:
1) clean cassia seed is put into frying pan to stir-fry to epidermis and pop, epidermis carries out the process of far infrared Titian after playing microvesicle;
2) tea fresh leaves long is rubbed long roasting through hot air water-removing, low temperature, the process of far infrared Titian obtains green tea;
3) cassia seed, the step 2 that step 1) are obtained) green tea, CTC black tea and the oolong tea that obtain than adding pure water extraction after mixing, be extracted liquid by described weight percent hundred;
4) rapid cooling processing after extract coarse filtration step 3) obtained, leaves standstill centrifugal or membrane filtration, and getting clarified solution, to add pure water allotment be 500-750mg/L to polyphenol content, then adds D-araboascorbic acid sodium and natrium citricum, mix;
5) solution step 4) obtained is filling after UHT sterilizing obtains tea beverage product.
4. the preparation method of a kind of tea beverage as claimed in claim 3, is characterized in that described step 1) mid and far infrared Titian treatment conditions: far infrared fragrance extracting machine cures 20-75min, and temperature 70-100 DEG C preferably cures 45-55min, temperature 80-90 DEG C.
5. the preparation method of a kind of tea beverage as claimed in claim 3, is characterized in that described step 2) in tea fresh leaves be the fresh leaf of bud 3,4 leaf; Hot air water-removing condition: inlet temperature 220-370 DEG C, completes to water content 50-65%, is preferably inlet temperature 260-320 DEG C, completes to water content 55-60%; Low temperature is long rubs long roasting condition: temperature 35-55 DEG C, kneads time 45-120min, is preferably temperature 40-50 DEG C, kneads time 60-100min; Far infrared Titian condition: far infrared fragrance extracting machine cures 8-30min, temperature 70-110 DEG C preferably cures 10-20min, temperature 80-100 DEG C.
6. the preparation method of a kind of tea beverage as claimed in claim 3, is characterized in that described step 2) in green tea chopping to 10-40 order.
7. the preparation method of a kind of tea beverage as claimed in claim 3, is characterized in that extraction conditions in described step 3): solid-liquid ratio 1:10-1:50, Extracting temperature 60-90 DEG C, time 8-30min, be preferably solid-liquid ratio 1:25-1:35, Extracting temperature 70-80 DEG C, time 10-20min.
8. the preparation method of a kind of tea beverage as described in claim 3 or 6, it is characterized in that adopting tea cooking machine to extract in described step 3), tea cooking machine extraction parameters: stir 90-240s, leave standstill 90-240s, stir 60-180s, leave standstill 90-240s, stir 60-120s, leave standstill 60-180s, serve the tea, rotating speed 8-12rpm.
9. the preparation method of a kind of tea beverage as claimed in claim 3, is characterized in that being cooled to 10-20 DEG C in described step 4).
10. the preparation method of a kind of tea beverage as claimed in claim 3, is characterized in that adding 0.1-0.3 ‰ D-araboascorbic acid sodium and 0.05-0.25 ‰ natrium citricum in described step 4).
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105494730A (en) * | 2015-12-03 | 2016-04-20 | 贵州仙踪草农业开发有限公司 | Zinc-selenium tea drink and processing technology thereof |
| CN105851328A (en) * | 2016-05-06 | 2016-08-17 | 新疆农业大学 | Uyghur blended fragrant tea drink and making process thereof |
| CN106212796A (en) * | 2016-08-22 | 2016-12-14 | 安徽省司空山品牌运营管理有限公司 | A kind of Buddhist tea beverage and preparation method thereof |
| CN106387174A (en) * | 2016-08-31 | 2017-02-15 | 肖文英 | Tea flower and white tea drink and preparation method thereof |
| CN107333931A (en) * | 2017-07-31 | 2017-11-10 | 季敬洪 | Health tea composition and preparation method thereof |
| CN108208247A (en) * | 2016-12-21 | 2018-06-29 | 康师傅饮品控股有限公司 | Blended grain tea beverage and preparation method thereof |
| CN108432913A (en) * | 2018-03-02 | 2018-08-24 | 合肥仙之峰农业科技有限公司 | A kind of antipyretic eliminating the phlegm green health tea beverage and preparation method thereof |
| CN113455565A (en) * | 2021-07-09 | 2021-10-01 | 广东省农业科学院茶叶研究所 | Preparation method of nerve-soothing and sleep-aiding instant green tea drink |
| CN115005299A (en) * | 2022-06-15 | 2022-09-06 | 福建基茶生物科技有限公司 | Preparation method of clear green tea beverage |
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| JP2009089641A (en) * | 2007-10-05 | 2009-04-30 | Suntory Ltd | Tea drink and method for producing the same |
| CN102599275A (en) * | 2012-03-08 | 2012-07-25 | 中国农业科学院茶叶研究所 | Making method of raw tea for flavored tea beverages |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494730A (en) * | 2015-12-03 | 2016-04-20 | 贵州仙踪草农业开发有限公司 | Zinc-selenium tea drink and processing technology thereof |
| CN105851328A (en) * | 2016-05-06 | 2016-08-17 | 新疆农业大学 | Uyghur blended fragrant tea drink and making process thereof |
| CN106212796A (en) * | 2016-08-22 | 2016-12-14 | 安徽省司空山品牌运营管理有限公司 | A kind of Buddhist tea beverage and preparation method thereof |
| CN106387174A (en) * | 2016-08-31 | 2017-02-15 | 肖文英 | Tea flower and white tea drink and preparation method thereof |
| CN108208247A (en) * | 2016-12-21 | 2018-06-29 | 康师傅饮品控股有限公司 | Blended grain tea beverage and preparation method thereof |
| CN107333931A (en) * | 2017-07-31 | 2017-11-10 | 季敬洪 | Health tea composition and preparation method thereof |
| CN108432913A (en) * | 2018-03-02 | 2018-08-24 | 合肥仙之峰农业科技有限公司 | A kind of antipyretic eliminating the phlegm green health tea beverage and preparation method thereof |
| CN113455565A (en) * | 2021-07-09 | 2021-10-01 | 广东省农业科学院茶叶研究所 | Preparation method of nerve-soothing and sleep-aiding instant green tea drink |
| CN113455565B (en) * | 2021-07-09 | 2023-05-23 | 广东省农业科学院茶叶研究所 | Preparation method of nerve-soothing sleep-aiding instant green tea beverage |
| CN115005299A (en) * | 2022-06-15 | 2022-09-06 | 福建基茶生物科技有限公司 | Preparation method of clear green tea beverage |
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| CN104814183B (en) | 2018-01-19 |
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