Fruit tea solid drink prepared from superfine white tea powder and preparation method of fruit tea solid drink

Abstract

The invention provides a fruit tea solid drink prepared from superfine white tea powder and a preparation method of the fruit tea solid drink. The fruit tea solid drink is prepared from components including superfine white tea powder, fruit powder and soluble soybean polysaccharide; solid fruit tea is prepared from the prepared superfine white tea powder, fruit powder and soluble soybean polysaccharide under certain conditions. The process technology integrating innovation is characterized in that tea raw materials are subjected to cold storage and CO2 treatment, so that loss of thermal-sensitive nutrient ingredients in tea due to the thermal action in the superfine crushing process is reduced or avoided; CO2 left in pores of superfine tea powder granules is favorable for long-time storage of tea powder; soluble soybean polysaccharide and high-pressure homogenization treatment are favorable for the stability of the solid drink in the brewing process; different from extracting tea soup or tea juice from tea to serve as a raw material, the method directly utilizes superfine tea powder to develop fruit tea, nutrient ingredients in tea are reserved fully, process links are reduced, and the production cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of deep processing of tea, and in particular relates to a fruit tea solid beverage made by using superfine white tea powder and a preparation method thereof. Background technique [0002] Traditional tea is mainly drunk by brewing, the utilization rate of active ingredients in tea is low, and a large amount of biochemical active substances remain in the tea dregs and are discarded; ultrafine tea powder maintains the integrity and functional activity of tea nutrients, and the powder particles The specific surface area and porosity increase, and the dissolution amount and dissolution rate of the contained ingredients also increase accordingly; its particle size is small, and the functional components such as tea polyphenols, theanine, and tea polysaccharides contained in it are easily absorbed by the human body, and the nutrition The value of tea is much higher than brewing. For example, a certain amount of C...

AI Technical Summary

Problems solved by technology

[0002] Traditional tea is mainly drunk by brewing, the utilization rate of active ingredients in tea is low, and a large amount of biochemical active substances remain in the tea dregs and are discarded; ultrafine tea powder maintains the integrity and functional activity of tea nutrients, and the powder particles The specific surface area and porosity increase, and the dissolution amount and dissolution rate of the contained ingredients also increase accordingly; its particle size is small, and the functional components such as tea polyphenols, theanine, and tea polysaccharides contained in it are easily absorbed by the human body, and the nutrition The value of tea is much higher than that of brewing