CN114651884A - Tea beverage and production process thereof - Google Patents
Tea beverage and production process thereof Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
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- 238000002156 mixing Methods 0.000 claims abstract description 28
- 239000011550 stock solution Substances 0.000 claims abstract description 26
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 24
- 238000011049 filling Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 235000020333 oolong tea Nutrition 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
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- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 11
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 239000004386 Erythritol Substances 0.000 claims description 18
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 18
- 239000004376 Sucralose Substances 0.000 claims description 18
- 239000000679 carrageenan Substances 0.000 claims description 18
- 229940113118 carrageenan Drugs 0.000 claims description 18
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- 229920001525 carrageenan Polymers 0.000 claims description 18
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- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 18
- 229940009714 erythritol Drugs 0.000 claims description 18
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 18
- 235000019408 sucralose Nutrition 0.000 claims description 18
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 18
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- 238000001816 cooling Methods 0.000 claims description 8
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- 235000000370 Passiflora edulis Nutrition 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 6
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- 244000178231 Rosmarinus officinalis Species 0.000 claims description 3
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 3
- 229930002877 anthocyanin Natural products 0.000 claims description 3
- 235000010208 anthocyanin Nutrition 0.000 claims description 3
- 239000004410 anthocyanin Substances 0.000 claims description 3
- 150000004636 anthocyanins Chemical class 0.000 claims description 3
- 229960001948 caffeine Drugs 0.000 claims description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims description 3
- 229920001436 collagen Polymers 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 235000020733 paullinia cupana extract Nutrition 0.000 claims description 3
- 244000241872 Lycium chinense Species 0.000 claims description 2
- 235000015468 Lycium chinense Nutrition 0.000 claims description 2
- 241000037831 Polygonatum sibiricum Species 0.000 claims 2
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- 238000002360 preparation method Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
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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
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- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a tea drink and a production and preparation process thereof, wherein the process part mainly comprises the following steps: extracting tea stock solution, blending tea solution, filling finished products, and sterilizing; the tea beverage mainly comprises medicinal tea raw materials and auxiliary materials; the raw materials of the medicinal tea comprise the following components: black tea; jasmine green tea, poria cocos and rhizoma polygonati; oolong tea, fructus Lycii, and coffee powder; oolong tea; the tea raw material is processed by a supercritical fluid extraction process, and the medicine raw material is processed by a semi-bionic extraction process; through the matching of auxiliary materials, the process of the invention is adopted to prepare a plurality of tea beverages with different flavors, tastes and efficacies.
Description
Technical Field
The invention belongs to the technical field of food beverage production processes, and particularly relates to a tea beverage and a production process thereof.
Background
The homology of medicine and food refers to food, namely medicine, and no absolute boundary exists between the food and the medicine; the tea drinking culture is the traditional culture of China, absorbs three ideas of culture, release and channel, and integrates the daily life of every Chinese; along with the development of Chinese economic culture, the Chinese culture confidence is more and more prominent, and the traditional Chinese medicine is also more and more sought after by many people; the tea drinking is combined with the traditional Chinese medicine to form healthy tea drinking, which becomes a hotter development direction;
how to combine the tea drink with the traditional Chinese medicine has homology of medicine and food, is beneficial to health, can improve the taste, accords with the drinking habit of the public, is beneficial to popularization, and is a problem to be solved in the aspect of the preparation process of the tea drink at present.
Disclosure of Invention
In order to solve the technical problems, the invention provides a tea beverage and a production and preparation process thereof, wherein the tea beverage with homology of medicine and food is prepared by combining tea raw materials and traditional Chinese medicines by using the production and preparation process provided by the invention;
in order to achieve the technical purpose, the invention is realized by the following technical scheme: the manufacturing process of the tea beverage is characterized by comprising the following steps:
s1: tea alcoholization and aroma enhancement: alcoholizing the tea leaves at medium temperature and medium speed by using a microwave dryer, and then flavoring the tea leaves by using a far infrared flavoring machine;
s2: extracting tea stock solution: according to the raw materials of the medicinal tea: extracting purified water at a ratio of 1-5: 10-50 at 80-95 deg.C for 30-40 min, and filtering with 200 mesh filter screen to obtain primary tea stock solution; extracting filter residues with 10 times of water at the same temperature for 20-30 min, and filtering through a 200-mesh filter screen to obtain a second tea stock solution; mixing the two tea stock solutions;
s3: transferring the tea stock solution obtained in the step S2 into a blending tank, keeping the temperature above 60 ℃, and adding auxiliary materials to obtain blended tea solution; adjusting the pH value to 4-5;
s4: filling and sealing the blended tea liquid prepared in the step S3 by a hot filling machine at the temperature of 80 ℃ to obtain a finished tea beverage;
s5: sterilizing the finished tea prepared in the step S4 in boiling water at 94-99 ℃ for 5-10 min at a high temperature, cooling with water, and air-drying;
preferably, the raw materials of the medicinal tea comprise the following components:
black tea; jasmine green tea, poria cocos and rhizoma polygonati; oolong tea, fructus Lycii, and coffee powder; oolong tea;
preferably, the proportion of the jasmine green tea, the poria cocos and the rhizoma polygonati is 5:1: 1; the ratio of the oolong tea to the medlar to the coffee powder is 5:1: 1;
preferably, the poria cocos, the rhizoma polygonati and the Chinese wolfberry are treated by a semi-bionic extraction process; extracting jasmine green tea and oolong tea by supercritical fluid extraction;
preferably, the auxiliary materials comprise the following components:
0.15 to 0.2 percent of anthocyanin, 0.1 to 0.2 percent of collagen, 0.3 to 0.4 percent of rose freeze-dried powder, 0.1 to 0.2 percent of rose essence, 1 to 2 percent of erythritol, 0.1 to 0.15 percent of citric acid, 0.1 to 0.15 percent of sucralose and 0.05 to 0.1 percent of carrageenan;
0.15 to 0.2 percent of lotus leaf extract, 1 to 2 percent of erythritol, 0.1 to 0.15 percent of citric acid, 0.1 to 0.15 percent of sucralose and 0.05 to 0.1 percent of carrageenan;
0.02-0.03% of litchi essence, 1-2% of litchi primary pulp, 0.1-0.2% of caffeine (guarana extract), 1-2% of erythritol, 0.1-0.15% of citric acid, 0.1-0.2% of sucralose and 0.05-0.1% of carrageenan;
1-2% of litchi raw pulp, 0.05-0.1% of litchi essence, 1-2% of erythritol, 0.1-0.15% of citric acid, 0.1-0.2% of sucralose and 0.05-0.1% of carrageenan;
0.5 to 1 percent of rosemary powder, 1 to 2 percent of passion fruit concentrated juice, 0.1 to 0.2 percent of passion fruit essence, 1 to 2 percent of erythritol, 0.1 to 0.15 percent of citric acid, 0.1 to 0.2 percent of sucralose and 0.05 to 0.1 percent of carrageenan;
1 to 2 percent of juicy peach concentrated juice, 0.05 to 0.1 percent of rose essence, 0.15 to 0.2 percent of juicy peach essence, 1 to 2 percent of erythritol, 0.1 to 0.15 percent of citric acid, 0.1 to 0.2 percent of sucralose and 0.05 to 0.1 percent of carrageenan.
The invention has the beneficial effects that: by the preparation process, the raw materials and the auxiliary material formula provided by the invention, a plurality of medicinal tea beverages can be prepared, and each tea beverage has corresponding efficacy; meanwhile, the taste which can be accepted by the public is met; is suitable for popularization. The tea raw materials are subjected to supercritical extraction process treatment, pretreatment, alcoholization, aroma improvement and filtration, so that the smooth mouthfeel of the finished beverage is improved; the medicine is processed by a semi-bionic extraction process, and the effective components of the medicine can be fully released.
Drawings
FIG. 1 is a flow chart of the manufacturing process of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Raw materials: black tea: 1 part of purified water to 10 parts of auxiliary materials: 0.15% of anthocyanin, 0.1% of collagen, 0.4% of rose freeze-dried powder, 0.115% of rose essence, 2% of erythritol, 0.15% of citric acid, 0.145% of sucralose and 0.05% of carrageenan;
s1: tea alcoholization and aroma enhancement: alcoholizing the tea leaves at medium temperature and medium speed by using a microwave dryer, and then flavoring the tea leaves by using a far infrared flavoring machine;
s2: mixing black tea: pure water 1:10 at 80 ℃ and water temperature for 30min, and filtering by a 200-mesh filter screen to obtain filtrate; extracting the residue with 10 times of water at 80 deg.C for 30 min; filtering with 200 mesh filter screen to obtain filtrate, and mixing the two filtrates to obtain tea stock solution;
s3: pouring the tea stock solution into a blending tank, keeping the temperature at 60 ℃, and meeting blending requirements: no foaming and no boiling; obtaining a blended tea liquid; adjusting the pH value to 4-5;
s4: filling and sealing the prepared tea liquid prepared in the step S3 by a hot filling machine at the temperature of 80 ℃ to obtain a finished tea beverage;
s5: and (4) putting the finished tea beverage prepared in the step (S4) into boiling water at the temperature of 95 ℃ for high-temperature sterilization for 5min, cooling with water, and air-drying.
The obtained finished product is a rose tea drink, and has the effects of resisting oxidation and aging, whitening skin, locking water, regulating qi and nourishing blood.
Example 2
Raw materials: jasmine green tea: tuckahoe, poria cocos: rhizoma polygonati: purified water 5:1:1:10 adjuvants: 0.15% of lotus leaf extract, 2% of erythritol, 0.15% of citric acid, 0.1% of sucralose and 0.05% of carrageenan;
s1: tea alcoholization and aroma enhancement: alcoholizing the tea leaves at medium temperature and medium speed by using a microwave dryer, and then flavoring the tea leaves by using a far infrared aroma raising machine;
s2: mixing jasmine green tea: tuckahoe, poria cocos: and (3) sealwort: extracting purified water at a ratio of 5:1:1:10 at 80 deg.C + water temperature for 30min, and filtering with 200 mesh filter screen to obtain filtrate; extracting the residue with 10 times of water at 80 deg.C for 30 min; filtering with 200 mesh filter screen to obtain filtrate, and mixing the two filtrates to obtain tea stock solution;
s3: pouring the tea stock solution into a blending tank, keeping the temperature at 60 ℃, and blending the tea stock solution according to the blending requirement: no foaming and no boiling; obtaining a blended tea liquid; adjusting the pH value to 4-5;
s4: filling and sealing the prepared tea liquid prepared in the step S3 by a hot filling machine at the temperature of 80 ℃ to obtain a finished tea beverage;
s5: and (4) putting the finished tea beverage prepared in the step (S4) into boiling water at the temperature of 95 ℃ for high-temperature sterilization for 5min, cooling with water, and air-drying.
The obtained product is jasmine tea beverage, and has effects of invigorating qi, nourishing yin, promoting diuresis and nourishing blood.
Example 3
Raw materials: oolong tea, medlar, coffee powder, 5:1:1, and auxiliary materials: 0.025% of litchi essence, 2% of litchi raw stock, 0.2% of caffeine (guarana extract), 2% of erythritol, 0.15% of citric acid, 0.115% of sucralose and 0.05% of carrageenan;
s1: tea alcoholization and aroma enhancement: alcoholizing the tea leaves at medium temperature and medium speed by using a microwave dryer, and then flavoring the tea leaves by using a far infrared flavoring machine;
s2: extracting oolong tea, fructus Lycii, coffee powder and purified water at a ratio of 5:1:1:10 at 80 deg.C + water temperature for 30min, and filtering with 200 mesh filter screen to obtain filtrate; extracting the residue with 10 times of water at 80 deg.C for 30 min; filtering with 200 mesh filter screen to obtain filtrate, mixing the filtrates to obtain tea stock solution;
s3: pouring the tea stock solution into a blending tank, keeping the temperature at 60 ℃, and meeting blending requirements: no foaming and no boiling; obtaining a blended tea liquid; adjusting the pH value to 4-5;
s4: filling and sealing the blended tea liquid prepared in the step S3 by a hot filling machine at the temperature of 80 ℃ to obtain a finished tea beverage;
s5: and (4) putting the finished tea beverage prepared in the step (S4) into boiling water at the temperature of 95 ℃ for high-temperature sterilization for 5min, cooling with water, and air-drying.
The obtained finished product is litchi coffee-flavored tea beverage, and has the effects of nourishing yin and supplementing blood, improving eyesight and tonifying qi, and doubling the spirit.
Example 4
Raw materials: black tea: 1 part of purified water to 10 parts of auxiliary materials: 1.5% of litchi primary pulp, 0.075% of litchi essence, 2% of erythritol, 0.15% of citric acid, 0.1% of sucralose and 0.05% of carrageenan;
s1: tea alcoholization and aroma enhancement: alcoholizing the tea leaves at medium temperature and medium speed by using a microwave dryer, and then flavoring the tea leaves by using a far infrared flavoring machine;
s2: extracting black tea and purified water at a ratio of 1:10 at 80 deg.C + water temperature for 30min, and filtering with 200 mesh filter screen to obtain filtrate; extracting the residue with 10 times of water at 80 deg.C for 30 min; filtering with 200 mesh filter screen to obtain filtrate, mixing the filtrates to obtain tea stock solution;
s3: pouring the tea stock solution into a blending tank, keeping the temperature at 60 ℃, and blending the tea stock solution according to the blending requirement: no foaming and no boiling; obtaining a blended tea liquid; adjusting the pH value to 4-5;
s4: filling and sealing the blended tea liquid prepared in the step S3 by a hot filling machine at the temperature of 80 ℃ to obtain a finished tea beverage;
s5: and (4) putting the finished tea beverage prepared in the step (S4) into boiling water at the temperature of 95 ℃ for high-temperature sterilization for 5min, cooling with water, and air-drying.
The obtained finished product is litchi-flavored black tea and fruity tea, and has fresh and bright taste and fragrant flowers.
Example 5
Raw materials: oolong tea: 1, pure water to 10: 0.5% of rosemary powder, 2% of passion fruit concentrated juice, 0.125% of passion fruit essence, 2% of erythritol, 0.15% of citric acid, 0.1% of sucralose and 0.05% of carrageenan;
s1: tea alcoholization and aroma enhancement: alcoholizing the tea leaves at medium temperature and medium speed by using a microwave dryer, and then flavoring the tea leaves by using a far infrared flavoring machine;
s2: extracting oolong tea with purified water at a ratio of 1:10 at 80 deg.C + water temperature for 30min, and filtering with 200 mesh filter screen to obtain filtrate; extracting the residue with 10 times of water at 80 deg.C for 30 min; filtering with 200 mesh filter screen to obtain filtrate, and mixing the two filtrates to obtain tea stock solution;
s3: pouring the tea stock solution into a blending tank, keeping the temperature at 60 ℃, and blending the tea stock solution according to the blending requirement: no foaming and no boiling; obtaining a blended tea liquid; adjusting the pH value to 4-5;
s4: filling and sealing the blended tea liquid prepared in the step S3 by a hot filling machine at the temperature of 80 ℃ to obtain a finished tea beverage;
s5: and (4) putting the finished tea prepared in the step (S4) into boiling water at the temperature of 95 ℃ for high-temperature sterilization for 5min, cooling with water, and air-drying.
The obtained finished product is passion fruit oolong, is fruity tea drink, and has pleasant and fragrant mouthfeel and fragrance.
Example 6
Raw materials: oolong tea: 1 part of purified water to 10 parts of auxiliary materials: 1.5% of juicy peach concentrated juice, 0.075% of rose essence, 0.15% of juicy peach essence, 2% of erythritol, 0.15% of citric acid, 0.115% of sucralose and 0.05% of carrageenan;
s1: tea alcoholization and aroma enhancement: alcoholizing the tea leaves at medium temperature and medium speed by using a microwave dryer, and then flavoring the tea leaves by using a far infrared flavoring machine;
s2: extracting oolong tea with purified water at a ratio of 1:10 at 80 deg.C + water temperature for 30min, and filtering with 200 mesh filter screen to obtain filtrate; extracting the residue with 10 times of water at 80 deg.C for 30 min; filtering with 200 mesh filter screen to obtain filtrate, and mixing the two filtrates to obtain tea stock solution;
s3: pouring the tea stock solution into a blending tank, keeping the temperature at 60 ℃, and meeting blending requirements: no foaming and no boiling; obtaining a blended tea liquid; adjusting the pH value to 4-5;
s4: filling and sealing the blended tea liquid prepared in the step S3 by a hot filling machine at the temperature of 80 ℃ to obtain a finished tea beverage;
s5: and (4) putting the finished tea beverage prepared in the step (S4) into boiling water at the temperature of 95 ℃ for high-temperature sterilization for 5min, cooling with water, and air-drying.
The obtained product is oolong with honey peach flavor, tea drink with fruit flavor, and fresh and sweet taste and peach flavor.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (5)
1. The manufacturing process of the tea beverage is characterized by comprising the following steps:
s1: tea alcoholization and aroma enhancement: alcoholizing the tea leaves at medium temperature and medium speed by using a microwave dryer, and then flavoring the tea leaves by using a far infrared flavoring machine;
s2: extracting tea stock solution: according to the raw materials of the medicinal tea: extracting purified water at a ratio of 1-5: 10-50 at 80-95 deg.C for 30-40 min, and filtering with 200 mesh filter screen to obtain primary tea stock solution; extracting filter residue with 10 times of water at the same temperature for 20-30 min, and filtering through a 200-mesh filter screen to obtain a second tea stock solution; mixing the two tea stock solutions;
s3: transferring the tea stock solution obtained in the step S2 into a blending tank, keeping the temperature above 60 ℃, and adding auxiliary materials to obtain blended tea solution; adjusting the pH value to 4-5;
s4: filling and sealing the blended tea liquid prepared in the step S3 by a hot filling machine at the temperature of 80 ℃ to obtain a finished tea beverage;
s5: and (4) putting the finished tea prepared in the step (S4) into boiling water at the temperature of 94-99 ℃ for high-temperature sterilization for 5-10 min, cooling with water, and air-drying.
2. The manufacturing process of tea beverage according to claim 1, wherein the raw materials of the medicinal tea comprise the following components:
black tea; jasmine green tea, poria cocos and rhizoma polygonati; oolong tea, fructus Lycii, and coffee powder; oolong tea.
3. The manufacturing process of a tea beverage according to claim 2, wherein the proportion of jasmine green tea, poria cocos and polygonatum sibiricum is 5:1: 1; the ratio of the oolong tea to the medlar to the coffee powder is 5:1: 1.
4. The manufacturing process of a tea beverage according to claim 2 or 3, wherein the poria cocos, the polygonatum sibiricum and the Chinese wolfberry are treated by a semi-bionic extraction process; extracting jasmine green tea and oolong tea by supercritical fluid extraction.
5. The manufacturing process of tea beverage according to claim 1, wherein the auxiliary materials comprise the following components:
0.15 to 0.2 percent of anthocyanin, 0.1 to 0.2 percent of collagen, 0.3 to 0.4 percent of rose freeze-dried powder, 0.1 to 0.2 percent of rose essence, 1 to 2 percent of erythritol, 0.1 to 0.15 percent of citric acid, 0.1 to 0.15 percent of sucralose and 0.05 to 0.1 percent of carrageenan;
0.15 to 0.2 percent of lotus leaf extract, 1 to 2 percent of erythritol, 0.1 to 0.15 percent of citric acid, 0.1 to 0.15 percent of sucralose and 0.05 to 0.1 percent of carrageenan;
0.02-0.03% of litchi essence, 1-2% of litchi primary pulp, 0.1-0.2% of caffeine (guarana extract), 1-2% of erythritol, 0.1-0.15% of citric acid, 0.1-0.2% of sucralose and 0.05-0.1% of carrageenan;
1-2% of litchi raw pulp, 0.05-0.1% of litchi essence, 1-2% of erythritol, 0.1-0.15% of citric acid, 0.1-0.2% of sucralose and 0.05-0.1% of carrageenan;
0.5 to 1 percent of rosemary powder, 1 to 2 percent of passion fruit concentrated juice, 0.1 to 0.2 percent of passion fruit essence, 1 to 2 percent of erythritol, 0.1 to 0.15 percent of citric acid, 0.1 to 0.2 percent of sucralose and 0.05 to 0.1 percent of carrageenan;
1 to 2 percent of honey peach concentrated juice, 0.05 to 0.1 percent of rose essence, 0.15 to 0.2 percent of honey peach essence, 1 to 2 percent of erythritol, 0.1 to 0.15 percent of citric acid, 0.1 to 0.2 percent of sucralose and 0.05 to 0.1 percent of carrageenan.
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| CN202210240379.8A CN114651884A (en) | 2022-03-10 | 2022-03-10 | Tea beverage and production process thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513337A (en) * | 2003-06-30 | 2004-07-21 | 华南农业大学 | Microwave processing method for tea drink |
| CN103098922A (en) * | 2013-02-04 | 2013-05-15 | 萧氏饮品有限公司 | Preparation method of original flavor red tea drink |
| CN110754548A (en) * | 2019-12-02 | 2020-02-07 | 高州市大田顶农业发展有限公司 | Honey passion fruit and momordica grosvenori tea beverage and preparation method thereof |
| CN112167406A (en) * | 2020-11-09 | 2021-01-05 | 浙江一鸣食品股份有限公司 | Preparation method of black tea fermented tea beverage |
| CN113498815A (en) * | 2021-06-03 | 2021-10-15 | 杭州之乎茶也科技有限公司 | White peach and oolong juice tea beverage and preparation method thereof |
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2022
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513337A (en) * | 2003-06-30 | 2004-07-21 | 华南农业大学 | Microwave processing method for tea drink |
| CN103098922A (en) * | 2013-02-04 | 2013-05-15 | 萧氏饮品有限公司 | Preparation method of original flavor red tea drink |
| CN110754548A (en) * | 2019-12-02 | 2020-02-07 | 高州市大田顶农业发展有限公司 | Honey passion fruit and momordica grosvenori tea beverage and preparation method thereof |
| CN112167406A (en) * | 2020-11-09 | 2021-01-05 | 浙江一鸣食品股份有限公司 | Preparation method of black tea fermented tea beverage |
| CN113498815A (en) * | 2021-06-03 | 2021-10-15 | 杭州之乎茶也科技有限公司 | White peach and oolong juice tea beverage and preparation method thereof |
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