CN106417771A - Making method of full-tea beverages - Google Patents
Making method of full-tea beverages Download PDFInfo
- Publication number
- CN106417771A CN106417771A CN201610543738.1A CN201610543738A CN106417771A CN 106417771 A CN106417771 A CN 106417771A CN 201610543738 A CN201610543738 A CN 201610543738A CN 106417771 A CN106417771 A CN 106417771A
- Authority
- CN
- China
- Prior art keywords
- tea
- full
- tea beverage
- full tea
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
Abstract
The invention discloses a making method of full-tea beverages. The making method includes the steps: performing coarse crushing for steamed and dried fresh tea leaves by a plant crusher or performing coarse crushing for dry tea leaves, and crushing by a superfine crusher; adding edible acid and edible salt into water, and then adding one and two or more than two of plant seed gum, pectin, konjac gum, xanthan gum, gellan gum, pullulan, curdlan, glucan, zymosan, welan gum, agar, carrageenan, furcelleran, brown algae fucosan, alginic acid and alginate, carboxymethyl cellulose, microcrystalline cellulose, cellulose gum, carboxymethyl starch, hydroxypropyl starch, oxidation starch and esterified starch to obtain buffer polysaccharides solution; adding full-tea superfine powder into the buffer polysaccharides solution, rapidly stirring to obtain full-tea beverage stock solution, and performing suspension treatment; performing composition treatment for full-tea beverage suspension liquid, and homogenizing to obtain full-tea beverage primary products; performing dilution, subpackage and sterilization for the full-tea beverage primary products to obtain the full-tea beverages.
Description
Technical field
The present invention relates to a kind of manufacture method of full tea beverage, the full tea beverage product of particularly a kind of utilization Tea manufacture
Method, belongs to the fields such as food, beverage.
Background technology
Tea, the bud-leaf of Theaceae woody plant tea, it is distributed widely in China on both sides of the Changjiang River.The species of tea is various, main bag
Include black tea, green tea, white tea, black tea, yellow tea, oolong tea, divide by the place of production and have Dragon Well tea, Iron Guanyin, Pu'er tea, Pilochun (a green tea), Xinyang hair
The well-known teas such as point, oolong tea, local flavor, characteristic are different.It with coffee, cocoa and is referred to as the big beverage in the world three.Through modern science analysis,
Up to 400 kinds of organic chemical composition, inorganic mineral element kind more than 40 is contained, they include many nutrient contents in tealeaves
And effective component.Organic chemical composition mainly has：Tea polyphenols, vegetable soda, protein, amino acid, vitamin, pectin element, have
Machine acid, lipopolysaccharides, carbohydrate, enzyme, pigment etc..Inorganic mineral element mainly has：Potassium, calcium, magnesium, cobalt, iron, manganese, aluminium, sodium, zinc,
Copper, nitrogen, phosphorus, fluorine, iodine, selenium etc..
Tea, has plurality of health care functions.There is reduction cardiovascular and cerebrovascular morbidity and mortality risk；Reduce cholesterol and blood pressure；
Reduce and suffer from diabetes risk；Prevent and treat alzheimer's disease；Enhance immunity and sterilizing ability；Can weight-reducing；It also has elimination
Fatigue, refresh oneself, eye-catching, help digestion, diuresis removing toxic substances, prevent carious tooth, eliminate halitosis, be conducive to correct acidic constitution.
At present, the tea beverage on market is mainly using tea extract or the drink that manufactures tea extract as additive
Material, such as seasoning tea beverage (icy bleak tea and Green Ice Tea), pure tea beverages (jasmine green tea, honey green tea, original flavor black tea, sugar-free or low
Sugared oolong tea and raw tea etc.).They are required for extracting the active ingredient in tealeaves, and technique is complex, can produce industrial waste,
Relatively costly.
Content of the invention
The invention aims to overcoming above-mentioned the deficiencies in the prior art, and provide a kind of manufacturer of full tea beverage
Method, the method can make tealeaves maximize the use, and decrease middle extraction link, process is simple, utilization ratio simultaneously
Height, beverage special taste.
1) to achieve these goals, the technical solution adopted in the present invention is：A kind of manufacture method of full tea beverage, it
As follows including following key step：Fresh tea is completed and after being dried, passes through plant pulverizer coarse crushing or stem tea coarse crushing, obtain
Full tea meal；
2) by full tea meal through ultra-fine pulverizer disintegrating, obtain full tea superfine powder；
3) preparation of buffer solution：Add food acids and edible salt in water, obtain buffer solution；
4) buffer the preparation of polysaccharide liquid：In step 3) buffer solution in add plant gum, pectin, konjac glucomannan, xanthans,
Gellan gum, pulullan, condensation polysaccharide, glucan, zymosan, Weilan gum, agar, carragheen, furcellaran, brown alga fucan
Sugar, alginic acid and alginate, carboxymethylcellulose calcium, microcrystalline cellulose, cellulose gum, CMS, carboxylic propyl group starch, oxygen
Change one of starch, esterification starch or two or more combination, obtain buffering polysaccharide liquid；
5) by step 2) in full tea superfine powder be added to step 4) in buffering polysaccharide liquid in, quick stir, obtain complete
Tea beverage stoste；
6) in step 5) in full tea beverage stoste, add step 4) buffering polysaccharide liquid in, with 1000-3000 rev/min
The speed stirring 5-15 minute of clock, obtains full tea-drinking pulp suspension；
7) to step 6) in full tea-drinking pulp suspension carry out formula process, homogeneous, obtain full tea beverage original product；
8) by step 7) dilution of tea beverage original product, packing, sterilizing entirely, obtain full tea beverage product.
As preferred, described food acids be citric acid, malic acid, acetic acid and tartaric a kind of, two or more
Combination, described edible salt is that citric acid is received, potassium citrate, phosphoric acid hydrogen two are received, dipotassium hydrogen phosphate, malic acid are received, potassium malate, vinegar
Acid is received, potassium acetate, tartaric acid are received and one kind of potassium tartrate, two or more combination.
As preferred, the concentration of described buffering polysaccharide liquid is 0.1-2%.
As preferred, the kind of described fresh tea or stem tea includes green tea, black tea, black tea, white tea, yellow tea, oolong tea,
The form of stem tea is tender leaf, climax leaves, old leaf and the spray of tea.
As preferred, granularity≤60 mesh of described full tea meal.
As preferred, the granularity of described full tea superfine powder is in 60-1000 mesh.
As preferred, in described buffer solution, citric acid and the concentration of sodium citrate are in 0.05-0.6%, citric acid and lemon
The ratio of lemon acid sodium is 1:8-1:0.8, the pH of buffer solution is in 3.0-8.0.
As preferred, the polysaccharide concentration of described buffer solution is 0.05-0.5%.
As preferred, the adding proportion of described full tea superfine powder is 0.01-1%.
As preferred, described step 7) formula process refer in full tea-drinking pulp suspension add sweetener, tart flavour
One kind of agent, flavouring agent and preservative, two or more combination.
The invention has the beneficial effects as follows：Compared with prior art, this patent method provides a kind of manufacturer of full tea beverage
Method, contains many beneficiating ingredients in tealeaves, through the grinding to tealeaves, by tea-leaf power, then incorporate in buffering polysaccharide liquid, permissible
Make that tealeaves is maximized to be blended with polysaccharide liquid, so that the beneficiating ingredient in tealeaves is incorporated in polysaccharide liquid, decrease for tealeaves
Waste, meanwhile, change on the market using tea extract as the manufacture method of additive so that the taste of tea is stronger, open
Create new full tea beverage production method, fill up the blank of full tea beverage.
Brief description
Fig. 1 is the process chart of the present invention.
Specific embodiment
Below embodiments of the invention are further described.Following examples are only carried out furtherly to the application
Bright, should not be construed as the restriction to the application.
Embodiment 1：As shown in figure 1,
A kind of manufacture method of full tea beverage, its key step is as follows：
1) by the stem tea coarse crushing of coarse crushing or green tea in plant pulverizer after green tea completes and is dried, obtain full tea thick
Powder；
2) full tea meal, through ultra-fine pulverizer disintegrating, obtains full tea superfine powder, the granularity of meal is 60 mesh, the grain of superfine powder
Degree is in 1000 mesh；
3) preparation of buffer solution, adds citric acid and sodium citrate in water, obtains buffer solution, wherein citric acid and lemon
0.6%, the ratio of citric acid and sodium citrate is 1 for the concentration of sour sodium:8, the pH of buffer solution are 8.0；
4) buffer the preparation of polysaccharide liquid, buffer solution adds plant gum, glucan, alginic acid and alginate, carboxylic
Methylcellulose, microcrystalline cellulose, esterification starch, obtain buffering polysaccharide liquid, and the polysaccharide concentration of buffering polysaccharide liquid are 0.5%；
5) by step 2) in full tea superfine powder be added to step 4) in buffering polysaccharide liquid in, the interpolation of full tea superfine powder
Ratio is 1%, then quickly stirs, and obtains full tea beverage stoste；
6) in step 5) in full tea beverage stoste, add step 4) buffering polysaccharide liquid in, with 1100 revs/min of speed
Degree stirring 5 minutes, obtains full tea-drinking pulp suspension；
7) sweetener, acid and preservative are added in full tea-drinking pulp suspension, homogeneous, obtain full tea beverage and originate in
Product；
8) finally full tea beverage original product diluted, dispense, sterilizing, obtain full tea beverage product.
Embodiment 2：
A kind of manufacture method of full tea beverage, its key step is as follows：
1) fresh tea passes through plant pulverizer coarse crushing or stem tea coarse crushing after completing and being dried, and obtains full tea meal, wherein
Described tea bag includes black tea, white tea, and stem tea is tender leaf, climax leaves, old leaf or the spray of tea；
2) full tea meal, through ultra-fine pulverizer disintegrating, obtains full tea superfine powder, the granularity of meal is 35 mesh, the grain of superfine powder
Degree is in 500 mesh；
3) preparation of buffer solution, is added acetic acid to be received with phosphoric acid hydrogen two in water, obtains buffer solution, wherein acetic acid and phosphoric acid hydrogen
0.3%, ratio that acetic acid and phosphoric acid hydrogen two are received is 1 for two concentration received:4, the pH of buffer solution are 5.5；
4) buffer the preparation of polysaccharide liquid, in buffer solution, add konjac glucomannan, zymosan, oxidized starch, obtain buffering many
Liquid glucose, and the polysaccharide concentration of buffering polysaccharide liquid is 0.25%；
5) by step 2) in full tea superfine powder be added to step 4) in buffering polysaccharide liquid in, the interpolation of full tea superfine powder
Ratio is 0.05%, then quickly stirs, and obtains full tea beverage stoste；
6) in step 5) in full tea beverage stoste, add step 4) polysaccharide and water be deployed into 1% polysaccharide liquid, with
More than 2000 revs/min of speed stirs 10 minutes, obtains full tea-drinking pulp suspension；
7) sweetener and preservative are added in full tea-drinking pulp suspension, homogeneous, obtain full tea beverage original product；
8) finally full tea beverage original product diluted, dispense, sterilizing, obtain full tea beverage product.
Embodiment 3：
A kind of manufacture method of full tea beverage, its key step is as follows：
1) fresh tea passes through plant pulverizer or stem tea coarse crushing after completing and being dried, and obtains full tea meal, wherein said
Tea bag includes green tea, black tea, black tea, white tea, yellow tea, oolong tea, and the tender leaf of each plant tea, climax leaves, old leaf and spray；
2) full tea meal, through ultra-fine pulverizer disintegrating, obtains full tea superfine powder, the granularity of meal is 10 mesh, the grain of superfine powder
Degree is in 60 mesh；
3) preparation of buffer solution, adds malic acid and natrium malicum in water, obtains buffer solution, wherein malic acid and apple
0.05%, the ratio of malic acid and natrium malicum is 1 for the concentration of sour sodium:0.8, the pH of buffer solution are 3.0；
4) buffer the preparation of polysaccharide liquid, in buffer solution, add Weilan gum, pulullan, esterification starch, obtain buffering many
Liquid glucose, and the polysaccharide concentration of buffering polysaccharide liquid is 0.05%；
5) by step 2) in full tea superfine powder be added to step 4) in buffering polysaccharide liquid in, the interpolation of full tea superfine powder
Ratio is 0.01%, then quickly stirs, and obtains full tea beverage stoste；
6) in step 5) in full tea beverage stoste, add step 4) polysaccharide and water be deployed into 2% polysaccharide liquid, with
More than 3000 revs/min of speed stirs 15 minutes, obtains full tea-drinking pulp suspension；
7) acid, flavouring agent and preservative are added in full tea-drinking pulp suspension, homogeneous, obtain full tea beverage and originate in
Product；
8) finally full tea beverage original product diluted, dispense, sterilizing, obtain full tea beverage product.
The above is only the preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-described embodiment,
All technical schemes belonging under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that for the art
For those of ordinary skill, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of manufacture method of full tea beverage is it is characterised in that it includes following key step：
1) by fresh tea complete be dried after pass through plant pulverizer coarse crushing or stem tea coarse crushing, obtain full tea meal；
2) by full tea meal through through ultra-fine pulverizer disintegrating, obtaining full tea superfine powder；
3) preparation of buffer solution：Add food acids and edible salt in water, obtain buffer solution；
4) buffer the preparation of polysaccharide liquid：In step 3) buffer solution in add plant gum, pectin, konjac glucomannan, xanthans, knot cold
Glue, pulullan, condense polysaccharide, glucan, zymosan, Weilan gum, agar, carragheen, furcellaran, brown alga fucosan,
Alginic acid and alginate, carboxymethylcellulose calcium, microcrystalline cellulose, cellulose gum, CMS, carboxylic propyl group starch, oxidation
One of starch, esterification starch, two or more combination, obtain buffering polysaccharide liquid；
5) by step 2) in full tea superfine powder be added to step 4) in buffering polysaccharide liquid in, quick stir, obtain full tea-drinking
Material stoste；
6) in step 5) in full tea beverage stoste, add step 4) buffering polysaccharide liquid in, with 1000-3000 rev/min
Speed stirs 5-15 minute, obtains full tea-drinking pulp suspension；
7) formula process is carried out to full tea-drinking pulp suspension, homogeneous, obtain full tea beverage original product；
8) by step 7) full tea beverage original product dilution packing, sterilizing, obtain full tea beverage product.
2. a kind of full tea beverage according to claim 1 manufacture method it is characterised in that：Described food acids are lemons
Acid, malic acid, acetic acid and a kind of tartaric, two or more combination, described edible salt be citric acid receive, potassium citrate,
Phosphoric acid hydrogen two is received, dipotassium hydrogen phosphate, malic acid are received, potassium malate, acetic acid are received, potassium acetate, tartaric acid are received and potassium tartrate one
Kind, two or more combination.
3. a kind of full tea beverage according to claim 1 manufacture method it is characterised in that：Described buffering polysaccharide liquid dense
Spend for 0.1-2%.
4. a kind of full tea beverage according to claim 1 manufacture method it is characterised in that：Described fresh tea or stem tea
Kind includes green tea, black tea, black tea, white tea, yellow tea, oolong tea, the form of stem tea is the tender leaf of tea, climax leaves, old leaf and
Spray.
5. a kind of full tea beverage according to claim 1 manufacture method it is characterised in that：The granularity of described full tea meal
≤ 60 mesh.
6. a kind of full tea beverage according to claim 1 manufacture method it is characterised in that：The grain of described full tea superfine powder
Degree is in 60-1000 mesh.
7. a kind of full tea beverage according to claim 1 manufacture method it is characterised in that：Eat in described buffering polysaccharide liquid
With acid with the concentration of edible salt in 0.05-0.6%, the ratio of citric acid and sodium citrate is 1:8-1:0.8, the pH value of buffer solution
In 3.0-8.0.
8. a kind of full tea beverage according to claim 1 manufacture method it is characterised in that：The polysaccharide of described buffer solution is dense
Spend for 0.05-0.5%.
9. a kind of full tea beverage according to claim 1 manufacture method it is characterised in that：The adding of described full tea superfine powder
Plus ratio is 0.01-1%.
10. a kind of full tea beverage according to claim 1 manufacture method it is characterised in that：Described step 7) formula
Process refer in full tea-drinking pulp suspension add sweetener, one kind of acid, flavouring agent and preservative, two or more
Combination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610543738.1A CN106417771A (en) | 2016-07-08 | 2016-07-08 | Making method of full-tea beverages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610543738.1A CN106417771A (en) | 2016-07-08 | 2016-07-08 | Making method of full-tea beverages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417771A true CN106417771A (en) | 2017-02-22 |
Family
ID=58183959
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610543738.1A Pending CN106417771A (en) | 2016-07-08 | 2016-07-08 | Making method of full-tea beverages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417771A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164961A (en) * | 1996-05-11 | 1997-11-19 | 鲁兴福 | Finely ground tea powder paste and its use |
| CN1217886A (en) * | 1997-11-09 | 1999-06-02 | 鲁兴福 | Tea extract, cake and beverage made by pulverizing tea into slurry |
| CN1809281A (en) * | 2003-06-16 | 2006-07-26 | 三得利株式会社 | Ultrafine ground tea dispersion and food or beverage containing the same |
| CN102273697A (en) * | 2011-08-16 | 2011-12-14 | 华南理工大学 | Cane tea composite beverage and preparation method thereof |
-
2016
- 2016-07-08 CN CN201610543738.1A patent/CN106417771A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164961A (en) * | 1996-05-11 | 1997-11-19 | 鲁兴福 | Finely ground tea powder paste and its use |
| CN1217886A (en) * | 1997-11-09 | 1999-06-02 | 鲁兴福 | Tea extract, cake and beverage made by pulverizing tea into slurry |
| CN1809281A (en) * | 2003-06-16 | 2006-07-26 | 三得利株式会社 | Ultrafine ground tea dispersion and food or beverage containing the same |
| CN102273697A (en) * | 2011-08-16 | 2011-12-14 | 华南理工大学 | Cane tea composite beverage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 梁月荣: "《茶资源综合利用》", 30 November 2013, 浙江大学出版社 * |
| 陈宗懋等: "《中国茶经》", 31 October 2011, 上海文化出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105341244B (en) | Serial sorrow is escaped careless tea beverage and preparation method thereof | |
| CN105475763B (en) | Mulberries blueberry plant beverage rich in anthocyanidin and preparation method thereof | |
| CN102356903B (en) | Purple sweet potato-blackberry composite pulp beverage and its preparation method | |
| CN101049120A (en) | Method for preparing full natural quick dissolving green tea | |
| KR101810957B1 (en) | Method of producing coffee beverage with black choke berry | |
| CN101828613B (en) | Process for producing Pu'er tea powder | |
| CN103704818A (en) | Wild blueberry compound juice and preparation method thereof | |
| CN103070438A (en) | Mixed vegetable juice drink, production method and production device | |
| CN103666929A (en) | Preparation method of tea-flavored wine | |
| CN101803777B (en) | Aquatic fruit and vegetable juice anti-oxidation composite beverage and preparation method thereof | |
| CN103053888A (en) | Method for preparing wax apple jelly | |
| CN102987406A (en) | Okra healthcare buccal tablets and preparation method thereof | |
| CN104479878A (en) | Preparation method of tomato extract for fermented cigarettes | |
| CN103005565A (en) | Mulberry and litchi compound juice beverage and preparation method thereof | |
| CN105360851B (en) | Sorrow is escaped grass seasoning drink and preparation method thereof | |
| CN108220077A (en) | A kind of selenium-rich green tea health liquor | |
| CN103666940A (en) | Process for preparing purple sweet potato liquor with biological enzymolysis method | |
| CN109527304A (en) | A kind of preparation method of fructus lycii concentration Normal juice | |
| CN106417771A (en) | Making method of full-tea beverages | |
| CN101397534A (en) | Method for preparing apple honey vinegar | |
| CN103876223A (en) | Acanthopanax fruit beverage and preparation method thereof | |
| CN105154308B (en) | The preparation technology of flue fruit vinegar | |
| CN109837195A (en) | A kind of preparation method of honey lemon vinegar | |
| CN102283339A (en) | Blackcurrant whole-fruit jam | |
| CN101797062A (en) | Selenium-enriched schisandra xylitol beverage and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170222 |