CN1110087A - Mineral tea and its preparing method - Google Patents
Mineral tea and its preparing method Download PDFInfo
- Publication number
- CN1110087A CN1110087A CN 94103637 CN94103637A CN1110087A CN 1110087 A CN1110087 A CN 1110087A CN 94103637 CN94103637 CN 94103637 CN 94103637 A CN94103637 A CN 94103637A CN 1110087 A CN1110087 A CN 1110087A
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- tea
- mineral
- mineral water
- tealeaves
- water
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- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a mineral tea and its preparation method, belonging to a prepared product by using tea. Said invention is made up by using natural mineral water and tea leaves as raw materials and making them pass through a certain technological process. Its preparation method is as follows: a small quantity of mineral water is boiled, and after the boiled mineral water is cooled to a certain temp., the tea leaves are soaked in the cooled mineral water, and then the extracted tea juice is passed through such processe of sealing, clarifying and filtering suspended fine dregs, and then the above-mentioned tea juice also is uniformly mixed with a certain quantity of mineral water, and then bottled, so that the invented mineral tea can be obtained.
Description
The invention belongs to the preparation of tea, particularly, belong to mineral spring tea and compound method thereof with the mineral water preparation.
As everyone knows, tea is one of human most important beverage, drink tea and heat-clearing to quench one's thirst, produce refreshing effect to the mind, and, no matter black tea and green tea, all contain materials such as the useful alkaloid of HUMAN HEALTH, tea-polyphenol, lipopolysaccharides, VITAMIN, can promote excited caffeine in addition, therefore, the people who gets used to drinking tea in the world is hundreds of millions of.Yet tea need be infused bubble with boiling water, and traditional method of drink tealeaves-process such as infuse tea-drink of all heating up water usually-get also can only be accomplished indoor usually.For be engaged in field work, go sightseeing, for the personage of outdoor environment such as sports, recreation, building site operation, the demand of drinking tea also is not easy to satisfy.Especially along with the setting-up and development of market economy, people's work and rhythm of life are progressively accelerated, and can not have more times to heat up water and infuse tea.For solving this contradiction, Japan once produced and sold tinned " oolong tea " beverage, but its mouthfeel is not accepted for the various countries client; And other countries and regions, the world are not produced the tea beverage that can promptly open promptly drink so far as yet; Though commodity such as " teabag " that be convenient for carrying, " instant tea " are arranged on the China market, also must have boiling water just can drink.At present, the world comparatively popular sonvenient beverage is natural mineral water, and it is from the Nature, and health, salubrious, pollution-free also contains multiple mineral substance and the trace element useful to the people, meets health and the nutritional requirement of people to drinking-water.Yet, the mineral water colorless and odorless, the people that get used to drinking tea are difficult to satisfied to its mouthfeel, though mineral water can quench one's thirst, can not refresh oneself, and it is welcome to be not so good as tea.Up to now, also nobody produces and can promptly open the i.e. mineral spring tea of drink.
Purpose of the present invention, one provides a kind of mineral spring tea series beverage that can promptly open promptly drink in any place, and it had both kept nutrition and the composition of refreshing oneself in the mouthfeel of tea and the tea, and the micronutrient element in the mineral water is arranged again; Two provide the compound method of above-mentioned mineral spring tea.
For reaching this purpose, the contriver is through research repeatedly, captured and produced the key problem in technology of promptly opening instant mineral spring tea series beverage, a kind of mineral spring tea that adopts bottled, tinned or other soft packaging mode is provided, it is formulated through processing as raw material with natural mineral water and tealeaves.
The compound method of the mineral spring tea that the contriver provides is: earlier a small amount of mineral water is boiled, is chilled to after the certain temperature in order to soak tealeaves, with the tea juice sealing clarification of leaching, the elimination thin slag that suspends, again with a certain amount of mineral water uniform mixing after, be filled in the packing material and go.
In order to the amount of the mineral water that soaks tealeaves be about 1: 9 in order to ratio with the amount of tea juice blended mineral water.
For keeping the beneficiating ingredient in the tealeaves not to be destroyed, mineral water after boiling must be cooled to and just be used to soak tealeaves about 75 ℃, and the mineral water that front and back are about shared 3 75 ℃ soaks tealeaves once, soaks 5 minutes at every turn, discard tea leaf residual then, with the tea juice mixing of 3 immersions.There is one deck oil film on the tea juice surface that obtains, and available starches absorption is removed.Like this, the effective constituent that can leach in the tealeaves is about more than 95%.
The tea juice that leaches adopts the clarification of sealing and standing method, to prevent airborne bacterial contamination, clarify after 10 hours, draw supernatant liquid with the siphon method, filter through the cleaning Kanakin, the tea juice of gained can mix with mineral water by filling production lines bottling (or other packing material).
By every bottle of mineral spring tea 600ml, use tealeaves 1.5g for 1 bottle.Used tealeaves can be black tea, green tea, also can be the tea kind of China's each tool local flavor various in style.Therefore, can make mineral spring tea series beverage according to method provided by the invention.
Mineral spring tea series beverage provided by the invention, can satisfy the needs of people easily to drinking tea, having increased in the natural mineral water multiplely for the HUMAN HEALTH beneficial trace elements again in the tea of drinking to people, is a kind of novel sonvenient beverage, can drink in varying environment and place for people.Because bacteria content is low in the mineral water, the tea juice of immersion is also processed under air-proof condition, and bacterium is also few, simultaneously, in the tea juice nutriment of bacterium also seldom, so every batch of product can keep never degenerating in 80 days at normal temperatures.
Embodiment: with water boiler the 60L mineral water is heated to boiling, then with boiling water in pipeline causes cooling vessel, be cooled to 75 ℃ standby.Take by weighing 1.5kg black tea tealeaves, after clear water floats dust, divide and get 75 ℃ standby mineral water immersion tealeaves for 3 times, each water 20L soaked 5 minutes.The tea juice that leaches merges, and removes sea surface oil slick with starch absorption; Tea leaf residual discards.Tea juice is drawn supernatant liquid with siphonage then with sealing and standing method of purification clarification 10 hours, through cross the elimination thin slag that suspends with the Kanakin that cleans, after limpid tea juice that obtains and 540L mineral water mix, bottles by filling production lines.Every bottle of 600ml can adorn 1000 bottles (loss is ignored).
Claims (6)
1, a kind of mineral spring tea that adopts bottled, tinned or other soft packaging mode is characterized in that it is to use natural mineral water and tealeaves as raw material, and is formulated through processing.
2, the compound method of mineral spring tea as claimed in claim 1 is characterized in that earlier a small amount of mineral water being boiled, and is chilled to after the certain temperature in order to soak tealeaves, with the tea juice sealing clarification of leaching, the elimination thin slag that suspends, again with a certain amount of mineral water uniform mixing after, be filled in the packing material and go.
3, the compound method of mineral spring tea as claimed in claim 2, it is characterized in that in order to the mineral spring water yield of soaking tealeaves be about 1: 9 in order to ratio with the amount of tea juice blended mineral water.
4, the compound method of mineral spring tea as claimed in claim 2, mineral water after it is characterized in that boiling must be cooled to and just be used to soak tealeaves about 75 ℃, the mineral water that front and back are about shared 3 75 ℃ soaks tealeaves once, the each immersion 5 minutes, discard tea leaf residual then, with the tea juice mixing of 3 immersions.There is one deck oil film on the tea juice surface that obtains, and available sorbent material is removed.
5, the compound method of mineral spring tea as claimed in claim 2, it is characterized in that the tea juice that leaches adopts the clarification of sealing and standing method, to prevent airborne bacterial contamination, clarify after 10 hours, draw supernatant liquid with the siphon method, filter through the cleaning Kanakin, the tea juice of gained can mix with mineral water by filling production lines bottling (or other packing material).
6, the compound method of mineral spring tea as claimed in claim 2 is characterized in that using tealeaves 1.5g for 1 bottle by every bottle of mineral spring tea 600ml.Used tealeaves can be black tea, green tea, also can be the tea kind of China's each tool local flavor various in style.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94103637 CN1110087A (en) | 1994-04-06 | 1994-04-06 | Mineral tea and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94103637 CN1110087A (en) | 1994-04-06 | 1994-04-06 | Mineral tea and its preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1110087A true CN1110087A (en) | 1995-10-18 |
Family
ID=5031180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 94103637 Pending CN1110087A (en) | 1994-04-06 | 1994-04-06 | Mineral tea and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1110087A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006131025A1 (en) * | 2005-06-10 | 2006-12-14 | Sen Huang | Blueberry tea beverage and its preparing process |
-
1994
- 1994-04-06 CN CN 94103637 patent/CN1110087A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006131025A1 (en) * | 2005-06-10 | 2006-12-14 | Sen Huang | Blueberry tea beverage and its preparing process |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |