CN106306198A - Production process of tea drink - Google Patents
Production process of tea drink Download PDFInfo
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- CN106306198A CN106306198A CN201610701586.3A CN201610701586A CN106306198A CN 106306198 A CN106306198 A CN 106306198A CN 201610701586 A CN201610701586 A CN 201610701586A CN 106306198 A CN106306198 A CN 106306198A
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- fermentation
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- tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation technology of tea drink. The preparation technology comprises the following steps: uniformly mixing green tea, black tea and gynostemma pentaphylla tea; putting the prepared mixed tea into multiple fermentation bags, wherein parts by weight of each fermentation bag on the average is 6-8 parts; spraying vitamin C solution with the concentration of 20-25% onto the fermentation bags; putting the fermentation bags into a fermentation bin, and carrying out secondary fermentation under the conditions that fermentation time is 6-7 hours, temperature is 40-50 DEG C and humidity is 85-90%; spraying mixed solution which contains sodium dehydroacetate, ammonium diacetate, potassium sorbate, ethanol and acetic acid bacteria and has the concentration of 5-7% onto the fermentation bags; fermenting; carrying out microwave drying for three times; and smashing, and soaking twice. The production process, provided by the invention of the tea drink has the advantages that the obtained tea drink is clear and bright red, mellow and strong in taste, faint scent and sweet after taste and taste is strong after the tea drink is brewed for a long time.
Description
Technical field
The present invention relates to the processing technology of tea beverage.
Background technology
Tea have promote the production of body fluid quench one's thirst, refresh oneself benefit think of, bactericidal antiphlogistic, weight-reducing, the most also have antioxidation, slow down aging,
Radioprotective, anti-three high various health care functions.In recent years, China's seasoning tea beverage has obtained swift and violent development, in occupation of tea-drinking
The main flow in material market.And the original tea beverage natural, tea flavour is strong is also in the initial development stage.It has prominent nutrition and
Health-care effect, benefits health.
Summary of the invention
For the problem being previously mentioned, the invention provides the processing technology of tea beverage, step includes:
1) by weight by green tea 30～40 parts, black tea 10～12 parts, Herb Gynostemmae Pentaphylli tea 8～10 parts of uniform mixing；
2) the mixing Folium Camelliae sinensis step 1 prepared loads in multiple fermentation bags, the parts by weight of average each fermentation bag be 6～
8 parts；
3) being put into by fermentation bag in fermentation cabin and carry out fermenting for the first time, fermentation time is 5～8h, and temperature is 50～60 DEG C,
Humidity is 85～90%；
4) fermentation bag is taken out, room temperature spreading for cooling；
5) by the concentration of configuration be 20～25% vitamin c solution be sprayed onto on fermentation bag；
6) fermentation bag is put in fermentation cabin carry out second time ferment, fermentation time is 6～7h, and temperature is 40～50 DEG C,
Humidity is 85～90%；
7) fermentation bag is taken out, room temperature spreading for cooling；
8) acid sodium 3～4 parts, diacetic acid ammonium 2～3 parts, potassium sorbate 4～6 parts, ethanol 1～3 parts and vinegar will be gone out containing dehydrogenation
Acid bacterium 5～8 parts, concentration be 5～7% mixed solution be sprayed onto on fermentation bag；
9) fermentation bag is put in fermentation cabin carry out third time ferment, fermentation time is 10～12h, and temperature is 25～00
DEG C, humidity is 85～90%；
10) Folium Camelliae sinensis after third time fermentation being carried out for the first time microwave drying, temperature is 85～90 DEG C, humidity be 60～
65%；
11) after kneading, Folium Camelliae sinensis is put in basket, cover the fermentation cloth of dipped 40～50 DEG C of water, to increase fermentation
The temperature and humidity of leaf, promotes that ferment is movable, shortens fermentation time, fermentation time is 5～6 hours；
12) Folium Camelliae sinensis after step 11 being fermented carry out second time microwave drying, temperature is 55～60 DEG C, humidity be 5～
6%；
13) dried Folium Camelliae sinensis is pulverized, prepare Folium Camelliae sinensis powder；
14) carry out the tea ratio of 1:20～25 at a temperature of 60～65 DEG C soaking 10～12min for the first time；
15) soak that filtration step 14 prepares, separates filtrate with filtering residue；
16) filtering residue step 15 prepared carries out soaking 20～25min for the second time with the ratio of water 1:50～60；
17) soak that filtration step 16 prepares, separates filtrate with filtering residue；
18) filtrate mixing step 15 and step 17 prepared, prepares tea beverage.
Preferred version is: use five layers of gauze to filter.
Preferred version is: add 0.05%-0.12% (w/v) sodium ascorbate solution 2 in the tea beverage that step 18 prepares
～3 parts.
The tea beverage processing technology that the present invention provides so that the limpid glow of prepared tea beverage, mellow in taste is dense, delicate fragrance
Take back sweet, and bubble taste is dense for a long time.
Detailed description of the invention
The present invention is described in further detail below, with make those skilled in the art with reference to description word can evidence
To implement.
Should be appreciated that used herein such as " have ", " comprising " and " including " term do not allot one or many
Other element individual or the existence of a combination thereof or interpolation.
Embodiment 1
The invention provides the processing technology of tea beverage, step includes:
1) by weight by green tea 30 parts, black tea 10 parts, 8 parts of uniform mixing of Herb Gynostemmae Pentaphylli tea；
2) mixing Folium Camelliae sinensis step 1 prepared loads in multiple fermentation bags, and the parts by weight of average each fermentation bag are 6
Part；
3) being put into by fermentation bag in fermentation cabin and carry out fermenting for the first time, fermentation time is 5h, and temperature is 50 DEG C, and humidity is
85%；
4) fermentation bag is taken out, room temperature spreading for cooling；
5) vitamin c solution that the concentration of configuration is 20% is sprayed onto on fermentation bag；
6) fermentation bag is put in fermentation cabin carry out second time ferment, fermentation time is 6h, and temperature is 40 DEG C, and humidity is
85%；
7) fermentation bag is taken out, room temperature spreading for cooling；
8) 3 parts of sodium of acid, diacetic acid ammonium 2 parts, potassium sorbate 4 parts, ethanol 1 part and acetic acid bacteria 5 parts, concentration will be gone out containing dehydrogenation
Be 5% mixed solution be sprayed onto on fermentation bag；
9) fermentation bag is put in fermentation cabin carry out third time ferment, fermentation time is 10h, and temperature is 25 DEG C, and humidity is
85%；
10) Folium Camelliae sinensis after third time fermentation being carried out microwave drying for the first time, temperature is 85 DEG C, and humidity is 60%；
11) after kneading, Folium Camelliae sinensis is put in basket, cover the fermentation cloth of dipped 40 DEG C of water, to increase fermentated leaves
Temperature and humidity, promotes that ferment is movable, shortens fermentation time, fermentation time is 5 hours；
12) Folium Camelliae sinensis after step 11 being fermented carries out second time microwave drying, and temperature is 55 DEG C, and humidity is 5%；
13) dried Folium Camelliae sinensis is pulverized, prepare Folium Camelliae sinensis powder；
14) carry out the tea ratio of 1:20 at a temperature of 60 DEG C soaking 10min for the first time；
15) soak that filtration step 14 prepares, separates filtrate with filtering residue；
16) filtering residue step 15 prepared carries out soaking 20min for the second time with the ratio of water 1:50；
17) soak that filtration step 16 prepares, separates filtrate with filtering residue；
18) filtrate mixing step 15 and step 17 prepared, prepares tea beverage.
Embodiment 2
The invention provides the processing technology of tea beverage, step includes:
1) by weight by green tea 30 parts, black tea 10 parts, 8 parts of uniform mixing of Herb Gynostemmae Pentaphylli tea；
2) mixing Folium Camelliae sinensis step 1 prepared loads in multiple fermentation bags, and the parts by weight of average each fermentation bag are 6
Part；
3) being put into by fermentation bag in fermentation cabin and carry out fermenting for the first time, fermentation time is 8h, and temperature is 60 DEG C, and humidity is
90%；
4) fermentation bag is taken out, room temperature spreading for cooling；
5) vitamin c solution that the concentration of configuration is 25% is sprayed onto on fermentation bag；
6) fermentation bag is put in fermentation cabin carry out second time ferment, fermentation time is 6h, and temperature is 40 DEG C, and humidity is
85%；
7) fermentation bag is taken out, room temperature spreading for cooling；
8) 4 parts of sodium of acid, diacetic acid ammonium 3 parts, potassium sorbate 6 parts, ethanol 3 parts and acetic acid bacteria 8 parts, concentration will be gone out containing dehydrogenation
Be 7% mixed solution be sprayed onto on fermentation bag；
9) fermentation bag is put in fermentation cabin carry out third time ferment, fermentation time is 12h, and temperature is 30 DEG C, and humidity is
90%；
10) Folium Camelliae sinensis after third time fermentation being carried out microwave drying for the first time, temperature is 90 DEG C, and humidity is 65%；
11) after kneading, Folium Camelliae sinensis is put in basket, cover the fermentation cloth of dipped 50 DEG C of water, to increase fermentated leaves
Temperature and humidity, promotes that ferment is movable, shortens fermentation time, fermentation time is 6 hours；
12) Folium Camelliae sinensis after step 11 being fermented carries out second time microwave drying, and temperature is 60 DEG C, and humidity is 6%；
13) dried Folium Camelliae sinensis is pulverized, prepare Folium Camelliae sinensis powder；
14) carry out the tea ratio of 1:25 at a temperature of 65 DEG C soaking 12min for the first time；
15) soak that filtration step 14 prepares, separates filtrate with filtering residue；
16) filtering residue step 15 prepared carries out soaking 25min for the second time with the ratio of water 1:60；
17) soak that filtration step 16 prepares, separates filtrate with filtering residue；
18) filtrate mixing step 15 and step 17 prepared, prepares tea beverage.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed
Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details.
Claims (3)
1. the processing technology of tea beverage, it is characterised in that step includes:
1) by weight by green tea 30～40 parts, black tea 10～12 parts, Herb Gynostemmae Pentaphylli tea 8～10 parts of uniform mixing；
2) mixing Folium Camelliae sinensis step 1 prepared loads in multiple fermentation bags, and the parts by weight of average each fermentation bag are 6～8 parts；
3) being put into by fermentation bag in fermentation cabin and carry out fermenting for the first time, fermentation time is 5～8h, and temperature is 50～60 DEG C, humidity
It is 85～90%；
4) fermentation bag is taken out, room temperature spreading for cooling；
5) by the concentration of configuration be 20～25% vitamin c solution be sprayed onto on fermentation bag；
6) fermentation bag is put in fermentation cabin carry out second time ferment, fermentation time is 6～7h, and temperature is 40～50 DEG C, humidity
It is 85～90%；
7) fermentation bag is taken out, room temperature spreading for cooling；
8) acid sodium 3～4 parts, diacetic acid ammonium 2～3 parts, potassium sorbate 4～6 parts, ethanol 1～3 parts and acetic acid bacteria will be gone out containing dehydrogenation
5～8 parts, concentration be 5～7% mixed solution be sprayed onto on fermentation bag；
9) fermentation bag is put in fermentation cabin carry out third time ferment, fermentation time is 10～12h, and temperature is 25～00 DEG C, wet
Degree is 85～90%；
10) Folium Camelliae sinensis after third time fermentation being carried out microwave drying for the first time, temperature is 85～90 DEG C, and humidity is 60～65%；
11) after kneading, Folium Camelliae sinensis is put in basket, cover the fermentation cloth of dipped 40～50 DEG C of water, to increase fermentated leaves
Temperature and humidity, promotes that ferment is movable, shortens fermentation time, fermentation time is 5～6 hours；
12) Folium Camelliae sinensis after step 11 being fermented carries out second time microwave drying, and temperature is 55～60 DEG C, and humidity is 5～6%；
13) dried Folium Camelliae sinensis is pulverized, prepare Folium Camelliae sinensis powder；
14) carry out the tea ratio of 1:20～25 at a temperature of 60～65 DEG C soaking 10～12min for the first time；
15) soak that filtration step 14 prepares, separates filtrate with filtering residue；
16) filtering residue step 15 prepared carries out soaking 20～25min for the second time with the ratio of water 1:50～60；
17) soak that filtration step 16 prepares, separates filtrate with filtering residue；
18) filtrate mixing step 15 and step 17 prepared, prepares tea beverage.
The processing technology of tea beverage the most according to claim 1, it is characterised in that use five layers of gauze to filter.
The processing technology of tea beverage the most according to claim 1, it is characterised in that add in the tea beverage that step 18 prepares
0.05%-0.12% (w/v) sodium ascorbate solution 2～3 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610701586.3A CN106306198A (en) | 2016-08-22 | 2016-08-22 | Production process of tea drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610701586.3A CN106306198A (en) | 2016-08-22 | 2016-08-22 | Production process of tea drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306198A true CN106306198A (en) | 2017-01-11 |
Family
ID=57742823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610701586.3A Pending CN106306198A (en) | 2016-08-22 | 2016-08-22 | Production process of tea drink |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669262A (en) * | 2018-03-26 | 2018-10-19 | 杨鸣杰 | A kind of tea beverage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153601A (en) * | 1996-01-02 | 1997-07-09 | 成都环保建设工程技术公司 | Multi-flavour mineral water beverage with soaked matter and its prodn |
| CN101690534A (en) * | 2009-10-13 | 2010-04-07 | 江苏科技大学 | Preparation method of mulberry black tea |
| CN102006781A (en) * | 2008-03-28 | 2011-04-06 | 静冈县公立大学法人 | Method of producing fermented tea drink |
| CN103907703A (en) * | 2014-04-21 | 2014-07-09 | 苏州唐氏农业生态有限公司 | Preparation method of Yunquan black tea |
| CN105475556A (en) * | 2016-02-01 | 2016-04-13 | 广西昭平县凝香翠茶厂 | Making technology for lotus plumule black tea |
-
2016
- 2016-08-22 CN CN201610701586.3A patent/CN106306198A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153601A (en) * | 1996-01-02 | 1997-07-09 | 成都环保建设工程技术公司 | Multi-flavour mineral water beverage with soaked matter and its prodn |
| CN102006781A (en) * | 2008-03-28 | 2011-04-06 | 静冈县公立大学法人 | Method of producing fermented tea drink |
| CN101690534A (en) * | 2009-10-13 | 2010-04-07 | 江苏科技大学 | Preparation method of mulberry black tea |
| CN103907703A (en) * | 2014-04-21 | 2014-07-09 | 苏州唐氏农业生态有限公司 | Preparation method of Yunquan black tea |
| CN105475556A (en) * | 2016-02-01 | 2016-04-13 | 广西昭平县凝香翠茶厂 | Making technology for lotus plumule black tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669262A (en) * | 2018-03-26 | 2018-10-19 | 杨鸣杰 | A kind of tea beverage and preparation method thereof |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |
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| RJ01 | Rejection of invention patent application after publication |