CN1201667C - Pu'er tea beverage - Google Patents

Abstract

The present invention provides a Pu'er tea beverage. The processes of pulverizing, moistening, stuffing in wet conditions, leaching at low temperature, filtering at low temperature and adding auxiliary materials are carried out, and then the Pu'er tea beverage is prepared. By the technique, the useful and effective components in tea can not be damaged, and the inherent mouth feel and flavor of the tea are maintained; simultaneously, the corruptible components in the tea, such as protein, starch, pectin, other precipitates, etc. are removed at low temperature so as to cooperate with the functions of resisting bacteria, preventing corrosion, preventing mildew, etc. of tea polyphenol in the tea, catechin in the tea and auxiliary materials in the tea, and thus, the hidden danger of deterioration, flavor reversion and color change of the tea beverage is fundamentally eliminated. The shelf life of the tea beverage is effectively increased under the condition that no chemical preservatives are added. The formula fully embodies the characteristic that the main materials and the auxiliary materials are complemented, mutually dissolved, mutually penetrated and linked with each other, and thus, the Pu'er tea beverage has the advantages of clear brightness, no turbidity, no precipitate, maintained vivid russet, original Pu'er tea fragrance, mellow jujube fragrance, coolness and deliciousness. The Pu'er tea beverage is a more unique tea beverage.

Description

Pu'er beverage

Technical field

The present invention relates to a kind of beverage, especially a kind of tea beverage.

Background technology

Tea promotes the production of body fluid to quench thirst except having, refrigerantly separate administration, sober up and calm the nerves, help digestion the effects such as diuresis, the cardiac stimulant that makes eye bright, defaecation detoxifcation, also have plurality of health care functions such as reducing blood lipid, greasy, anti-oxidant, the radioresistance of fat-reducing, in addition Hui Tian in the hardship of tea, be with puckery, tea aromatic local flavor, characteristics such as strongly fragrant in sweet, make tea from ancient times to the present always as Chinese main drink.Traditional tea-drinking all is to brew with boiling water, though the color tool is complete, is not easy to carry, and more can not put for a long time, and for this reason, the producer that has develops the tea beverage that is easy to carry and stores.The processing method of existing tea beverage adopts extraction → filtration, purification → sterilization → processing procedures such as packing mostly, in processing procedure, adds many artificial synthetic sweetener, honey elements for reducing production costs, increase mouthfeel simultaneously; Be the fresh-keeping anticorrisive agent that adds; For high-temperature process is carried out in sterilization: add pigment or the like for increasing color and luster.In addition, very easily make nutritional labeling in the tea and other is useful, active ingredient is poor to destroying with existing processing method, thereby lose the effect that tea itself is gathered around usefulness, when drinking tea-drinking, also drink the additive of many chemical syntheses, not only unhelpful to human body, be returned to mutually human body bring show or potential harm, also increase production cost simultaneously.Especially complex reaction can take place under certain condition and form sediment-tea breast in the Tea Polyphenols in the tea, caffeine, amino acid etc., protein, starch, pectin in the tea extract also can fold thereupon simultaneously, make the tea beverage muddiness, mouthfeel and impression had both been influenced, also reduce the shelf-life simultaneously, therefore, be necessary existing tea beverage and processing method thereof are improved.

Summary of the invention

The object of the present invention is to provide a kind of putting for a long time not have precipitation, not corrupt, aromatic flavour, lovely luster, transparent clear has reducing blood lipid, hypoglycemic, the tea beverage that suppresses plurality of health care functions such as artery sclerosis, anti-oxidant, anti-ageing, radioresistance.

Tea beverage provided by the invention is to obtain like this:

1, tea leaf powder is broken into 80-100 purpose tea powder:

2, at room temperature be with temperature 5-20 ℃ drinking water by the tea powder: the amount of water=1: 0.5-1 is sprayed on the tea powder;

3, will wet tea powder under 5-10 ℃ of temperature the vexed 0.5-1 of putting hour;

4, by wet tea powder: the amount of water=1: 80-150 adds flooding, and extraction temperature 50-70 ℃, extraction time 10-15 minute;

5, leaching liquor speed is cooled to filter and remove residue below 10 ℃,, removes by filter sediment, 5-10 ℃ of control tea liquid temp 1-5 ℃ of temperature underlying tea liquid 1-3 days;

6, be to add following auxiliary material in 100 the tea liquid to make the low sugar tea beverage at weight portion:

Sucrose 2-4 part,

Xylitol 2-4 part,

Sorbierite 0.5-1 part,

Citric acid 0.02-0.06 part,

Malic acid 0.02-0.07 part;

Perhaps, be to add following auxiliary material in 100 the tea liquid to make sugar-free tea beverage at weight portion:

FOS 4-7 part,

Xylitol 1-4 part,

Sorbierite 2-5 part,

Citric acid 0.02-0.06 part,

Malic acid 0.02-0.07 part.

The major ingredient that the present invention is used---Pu'er tea is rich in higher Tea Polyphenols, have reducing blood lipid, suppress artery sclerosis, plurality of health care functions such as hypoglycemic, anti-oxidant, anti-ageing, radioresistance, especially tea itself also has sterilization, effect such as anticorrosion, therefore, the Pu'er beverage made from it does not need to add other chemical preservative again, congo red element, the theaflavin of millet paste itself are the main components that forms purplish red in addition, make millet paste have constant bright-coloured limpid color and luster.

The used auxiliary material sorbierite of the present invention is the sweet taste material, is again simultaneously to protect look, seasoning and anticorrosive materials, neither can increase blood sugar, also can not cause carious tooth.

It is greasy that the used acid flavoring of the present invention can help theophylline to separate, and can reduce pH value, suppresses fermentation, goes mouldy, and matching with the sweet taste material to be in harmonious proportion the sweet sour taste of product, increases mouthfeel.

The present invention has following advantage and effect: entire process process of the present invention all is to carry out under low-temperature atmosphere-pressure, neither to useful in the tea, active ingredient causes any destruction, tea itself intrinsic mouthfeel and local flavor have been kept again, simultaneously removing albumen in the tea at low temperature, starch, pectin, the composition that other sediment etc. are corrupt easily, cooperate Tea Polyphenols in the tea, catechin and auxiliary material antibiotic, anticorrosion, effects such as mildew-resistant, it is rotten fundamentally to eliminate tea beverage, spoiled, the hidden danger of variable color, under the situation of not adding any chemical preservative, effectively improve the quality guarantee period of tea beverage.The present invention prescription demonstrated fully the complementation of main ingredient, altogether molten and interpenetrate, characteristics all linked with one another, it is limpid that product is had, haze-free, deposit-free, color keeps bright-coloured purplish red, taste also has the pure fragrance of jujube except that the original fragrance of Pu'er tea, and refrigerant good to eat, therefore is a kind of comparatively unique tea beverage.

The specific embodiment

Embodiment 1

1, get 100 kilograms of Pu'er teas, tea leaf powder be broken into 80 purpose tea powder with pulverizer:

2, at room temperature be with temperature 5 ℃ drinking water by the tea powder: water=amount was sprayed on the tea powder in 1: 0.5, and is moistening until the tea powder;

3, tea powder vexed the putting 0.5 hour under 10 ℃ of temperature of will wetting;

4, by wet tea powder: the amount of water=1: 80 adds flooding, and extraction temperature 50-70 ℃, extraction time 10-15 minute;

5, leaching liquor speed is cooled to filter and remove residue below 10 ℃, under 1-5 ℃ of temperature, tea liquid was placed 3 days, filter sediment, 5-10 ℃ of control tea liquid temp with the filter paper essence;

6, be to add following auxiliary material in 100 kilograms the tea liquid to make the low sugar tea beverage at weight portion:

2 kilograms of sucrose,

4 kilograms of xylitols,

0.5 kilogram of sorbierite,

0.02 kilogram of citric acid,

0.07 kilogram of malic acid.

Embodiment 2:

1, get 100 kilograms of Pu'er teas, tea leaf powder be broken into 100 purpose tea powder with pulverizer:

2, at room temperature be with temperature 5 ℃ drinking water by the tea powder: the amount of water=1: 1 is sprayed on the tea powder, and is moistening until the tea powder;

3, tea powder vexed the putting 1 hour under 10 ℃ of temperature of will wetting;

4, by wet tea powder: the amount of water=1: 150 adds flooding, and extraction temperature 50-70 ℃, extraction time 10-15 minute;

5, leaching liquor speed is cooled to filter and remove residue below 10 ℃, under 1-5 ℃ of temperature, tea liquid was placed 3 days, filter sediment, 5-10 ℃ of control tea liquid temp with the filter paper essence;

6, be to add following auxiliary material in 100 kilograms the tea liquid to make sugar-free tea beverage at weight portion:

7 kilograms of FOSs,

4 kilograms of xylitols,

5 kilograms of sorbierites,

0.06 kilogram of citric acid,

0.02 kilogram of malic acid.

Embodiment 3

1, Pu'er tea is 100 kilograms, with pulverizer tea leaf powder is broken into 90 purpose tea powder:

2, under the room temperature be with temperature 5 ℃ drinking water by the tea powder: water=amount was sprayed on the tea powder in 1: 0.8, and is moistening until the tea powder;

3, tea powder vexed the putting 0.8 hour under 10 ℃ of temperature of will wetting;

4, by wet tea powder: the amount of water=1: 100 adds flooding, and extraction temperature 50-70 ℃, extraction time 10-15 minute;

5, leaching liquor speed is cooled to filter and remove residue below 10 ℃, under 1-5 ℃ of temperature, tea liquid was placed 3 days, filter sediment, 5-10 ℃ of control tea liquid temp with the filter paper essence;

6, be to add following auxiliary material in 100 kilograms the tea liquid to make the low sugar tea beverage at weight portion:

3 kilograms of sucrose,

3 kilograms of xylitols,

0.8 kilogram of sorbierite,

0.04 kilogram of citric acid,

0.05 kilogram of malic acid.

Embodiment 4

1, get 100 kilograms of Pu'er teas, tea leaf powder be broken into 90 purpose tea powder with pulverizer:

2, under the room temperature be with temperature 5 ℃ drinking water by the tea powder: water=amount was sprayed on the tea powder in 1: 0.7, and is moistening until the tea powder;

3, tea powder vexed the putting 0.7 hour under 10 ℃ of temperature of will wetting;

4, by wet tea powder: the amount of water=1: 120 adds flooding, and extraction temperature 50-70 ℃, extraction time 10-15 minute;

5, leaching liquor speed is cooled to filter and remove residue below 10 ℃, under 1-5 ℃ of temperature, tea liquid was placed 3 days, filter sediment, 5-10 ℃ of control tea liquid temp with the filter paper essence;

6, be to add following auxiliary material in 100 kilograms the tea liquid to make sugar-free tea beverage at weight portion:

6 kilograms of FOSs,

3 kilograms of xylitols,

4 kilograms of sorbierites,

0.03 kilogram of citric acid,

0.05 kilogram of malic acid.

Claims (1)

1, a kind of Pu'er beverage is characterized in that being made by following method:

A, tea leaf powder is broken into 80-100 purpose tea powder:

B, at room temperature with temperature be 5-20 ℃ drinking water by the tea powder: the amount of water=1: 0.5-1 is sprayed on the tea powder;

C, tea powder under 5-10 ℃ of temperature the vexed 0.5-1 of putting hour will wet;

D, by wet tea powder: the amount of water=1: 80-150 adds flooding, extraction temperature 50-70 ℃, extraction time 10-15 minute;

E, leaching liquor speed is cooled to filter and remove residue below 10 ℃,, removes by filter sediment, 5-10 ℃ of control tea liquid temp 1-5 ℃ of temperature underlying tea liquid 1-3 days;

F, be to add following auxiliary material in 100 the tea liquid to make the low sugar tea beverage at weight portion:

Sucrose 2-4 part,

Xylitol 2-4 part,

Sorbierite 0.5-1 part,

Citric acid 0.02-0.06 part,

Malic acid 0.02-0.07 part,

Perhaps, be to add following auxiliary material in 100 the tea liquid to make sugar-free tea beverage at weight portion:

FOS 4-7 part,

Xylitol 1-4 part,

Sorbierite 2-5 part,

Citric acid 0.02-0.06 part,

Malic acid 0.02-0.07 part.