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Production process of fermented tea beverage

A production process and fermented tea technology, applied in the field of fermented tea beverage production process, can solve the problems such as turbidity of fermented tea beverage liquid and complicated production process

Inactive Publication Date: 2015-06-10
HEILONGJIANG LVZHIDU BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of the existing fermented tea beverage is complex, and the fermented tea beverage made by this process contains solid tea leaves, and the liquid is cloudy after filling.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] (1) washing water immersion

[0009] Put the selected black tea into the stainless steel cylinder and wash it with pure water at room temperature 30-35 degrees. The dust of black tea leaves is washed, and the washed black tea leaves are soaked in water, the ratio of black tea leaves and water is (0.5%),

[0010] (2) Boiling

[0011] Cook in a stainless steel steam jacketed pot for 10-15 minutes at a temperature of 90-95°C;

[0012] (3) Filtration clarification

[0013] The brewed black tea is filtered and clarified with a silica dry soil filter and a microporous membrane filter respectively, and a 100-200 mesh filter membrane is used to remove the slag to obtain tea juice;

[0014] (4) fermentation

[0015] Adding edible white sugar to the tea juice and dissolving it to form a sugar-tea mixed juice, wherein the ratio of the tea juice to the edible sugar is (10%);

[0016] Put the sugar tea mixed juice into the fermenter, then add lactic acid bacteria, acetic acid b...

Embodiment 2

[0019] (1) washing water immersion

[0020] Put the selected black tea into the stainless steel cylinder and wash it with pure water at room temperature. Wash the dust of black tea leaves, and soak the washed black tea leaves in water, the ratio of black tea leaves to water is (1; 5)

[0021] (2) Boiling

[0022] Cook in a stainless steel steam jacketed pot for 10-15 minutes at a temperature of 90-95 degrees;

[0023] (3) Filtration clarification

[0024] The brewed black tea is filtered and clarified with a silica dry soil filter and a microporous membrane filter respectively, and a 150-200 mesh filter membrane is used to remove the slag to obtain tea juice;

[0025] (4) fermentation

[0026] Adding 10% edible sugar to the tea juice and dissolving it to form a sugar-tea mixed juice, wherein the ratio of the tea juice to the edible sugar is (0.5%; 10%);

[0027] Put the sugar tea mixed juice into the fermentation tank, then add lactic acid bacteria, acetic acid bacteria a...

Embodiment 3

[0030] (1) washing water immersion

[0031] Put the selected black tea into the stainless steel cylinder and wash it with pure water at room temperature 30-35 degrees. Wash the dust of black tea leaves, soak the washed black tea leaves in water, the ratio of black tea leaves to water is (1;5).

[0032] (2) Boiling

[0033] Boil with stainless steel steam jacketed pot, boil time (10-15 minutes), temperature is (90-95 degree);

[0034] (3) Filtration clarification

[0035] The brewed black tea is filtered with a silica dry soil filter and a microporous membrane filter respectively, and a (150-200 mesh) filter membrane is used to remove the slag to obtain tea juice;

[0036] (4) fermentation

[0037] Adding edible sugar to the tea juice and dissolving it to form a sugar-tea mixed juice, wherein the ratio of tea juice to edible sugar is (5% 10%);

[0038] Put the sugar tea mixed juice into the fermentation tank, then add lactic acid bacteria, acetic acid bacteria and yeast (1...

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Abstract

The invention belongs to a production process of a tea beverage, in particular a production process of a fermented tea beverage, and aims to solve the problems that the prepared tea beverage prepared by the existing process contains tea residue solids and the liquid is turbid after being filled. Red tea is placed in a stainless steel cylinder to be subjected to water immersion cleaning and dust cleaning with normal temperature pure water to keep that the red tea contains certain moisture; the clean tea which is subjected to water immersion cleaning is decocted; the decoction utensil is a stainless steel jacketed kettle; the steam decoction temperature is 95 DEG C, and the decoction time is 10 minutes; the tea is filtered and clarified after being decocted, namely the tea is secondarily filtered by using a diatomite filter and a micro-porous membrane filter (200 meshes) respectively and clarified; after tea liquor is obtained, yeast, lactic acid bacteria and acetic acid bacteria strains are added to be subjected to mixed fermentation for 48 hours; anthocyanin powder is mixed to obtain the fermented tea beverage. The fermented tea beverage prepared by using the process does not contain the tea residue solid, the liquid is clear and transparent after being filled, and the color is light brownish.

Description

technical field [0001] The invention belongs to a production process of tea beverage, in particular to a production process of fermented tea beverage. Background technique [0002] The production process of the previous fermented tea beverages is: generally, black tea leaves are extracted by high-temperature soaking (90°C), low-temperature soaking (50°C) and ultrasonic soaking (50°C) to extract tea juice, and auxiliary raw materials anthocyanins and carbonic acid are added. synthesis. The production process of the existing fermented tea beverage is complex, and the fermented tea beverage made by this process contains solid tea leaves, and the liquid is cloudy after filling. Contents of the invention [0003] The object of the present invention is to provide a production process of a fermented tea beverage that does not contain tea dregs and has a clear and transparent liquid after filling. [0004] The technical scheme that realizes the object of the present invention: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
Inventor 刘勇刚张志君
Owner HEILONGJIANG LVZHIDU BIOTECH DEV
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