Lemon tea and preparation method and application thereof

Abstract

The present invention provides lemon tea and a preparation method and an application thereof. The provided preparation method of the lemon tea comprises the following steps: (1) lemon juice preparing; (2) tea extract preparing; and (3) lemon tea preparing. The provided lemon tea and the preparation method thereof are developed by our company and university food research and development teams together. The lemon tea product has the characteristics of being purely natural, green and healthy, rich in nutrients and good in mouthfeel, also has a good antibacterial effect, and has good preservation effect at 4 DEG C. More importantly, the provided lemon tea preparation method is simple and practical, has good maneuverability, and is easy for industrial production and application, beneficial for companies to realize the industrial production of the lemon tea products and timely distribution of the products to each sale site, and easy for the lemon tea product quality supervision and control, so that the products are securer and more reliable, and improve economic efficiency.

Description

technical field [0001] The invention belongs to the field of beverage processing, and mainly relates to a lemon tea and its preparation method and application. Background technique [0002] Tea is listed as one of the top three non-alcoholic beverages in the world. A variety of nutrients and polyphenols in tea have physiological effects such as anti-oxidation, anti-aging, anti-radiation and enhancing body immunity. All kinds of tea drinks are increasing at an annual sales rate of 30%. Lemons are rich in vitamin C and other trace elements. Daily drinking can prevent colds and fight cancer. Drinking more lemonade can smooth the stomach and achieve weight loss. ; So tea product developers can easily think of combining lemon and tealeaves to be processed into tea beverages, and it is expected that the final tea beverages will have both the unique fresh breath and health care functions of lemons and tealeaves. At present, flavored solid drinks such as lemon tea on the market a...

AI Technical Summary

Problems solved by technology

At present, flavored solid drinks such as lemon tea on the market are all crushed lemons, tea leaves, etc., and then dried by hot air or spraying. Loss, but also artificially added flavor and other additive flavor substances

[0003] But the traditional method of processing lemon black tea is backward, and in the processing process, due to reasons such as the selection of the tealeaves kind, the selection of auxiliary materials and the preparation method of lemon tea, the following problems often occur in the existing lemon tea beverage: (1) tea feels astringent Stronger, because the product is not fresh enough, and the taste of drinking is astringent; (2) The smell of tea and lemon is not balanced, and it cannot be released, which leads to the smell of lemon in the lemon tea beverage overshadowing the taste of tea; (3) through squeezing the juice , high-temperature preparation of tea soup and high-temperature sterilization, the biologically active nutrients of lemons and tea leaves have been greatly reduced, and the original unique fragrance of lemons and tea leaves has been lost.

At the same time, most of the lemon tea beverages sold on the market are lemon flavors with a single flavor, adding a large amount of additives, only tea fragrance, and no actual nutrients and taste substances of tea leaves.

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