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Technique for extracting fragrance of tea beverage

A tea beverage and process technology, applied in the field of tea beverage titration process, can solve problems such as loss of aroma components of tea beverages, and achieve the effects of retaining aroma, avoiding heat deterioration, and avoiding loss of aroma components

Inactive Publication Date: 2017-06-13
遵义茗香康源茶饮发展科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to provide a process for increasing the aroma of tea beverages, so as to solve the technical problem that the aroma components of tea beverages obtained by the existing preparation process are seriously lost

Method used

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  • Technique for extracting fragrance of tea beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of process for increasing the aroma of tea beverage, comprising the following steps:

[0020] Step 1. Infiltration: Prepare finished tea leaves with fresh smell and no mold, prepare water at 16°C, soak the tea leaves in water for 2 hours;

[0021] Step 2. Distillation: Take the tea leaves from step 1 out of the water, put the tea leaves in the freezer to freeze and freeze them, then put them into the still pot, put in steam at 180°C for 1 hour, collect the distillate, and distill Put the liquid into a light-tight airtight container, and store it at room temperature for future use;

[0022] Step 3, decocting: After distilling out the distillate, transfer the tea and tea leaves in the stilling pot to the frying pot for 0.5 hours, stop heating, and then naturally cool at room temperature for 12 hours;

[0023] Step 4. Filtration and pressing: use a filter to filter and separate the tea and tea leaves in step 3, and collect the tea; then press and sepa...

Embodiment 2

[0027] Embodiment 2: a kind of process for increasing the aroma of tea beverage, comprising the following steps:

[0028] Step 1. Infiltration: prepare finished tea leaves with fresh smell and no mold, prepare water at 14°C, and soak the tea leaves in water for 3 hours;

[0029] Step 2. Distillation: Put the tea leaves and clear water into a still pot, distill at 200°C for 1.5 hours, collect the distillate, put the distillate into a light-tight airtight container, and store it sealed at room temperature for later use;

[0030] Step 3, decocting: transfer the tea water and tea leaves in the distillation pot to the decoction pot for 0.6 hours, stop heating, and then naturally cool at room temperature for 12 hours;

[0031] Step 4. Filtration and pressing: use a filter to filter and separate the tea and tea leaves in step 3, and collect the tea; then press and separate the tea leaves. During the pressing and separation, use water at 20°C to pour the tea leaves, and press and sepa...

Embodiment 3

[0034] Embodiment 3: a kind of process for increasing the aroma of tea beverage, comprising the following steps:

[0035] Step 1. Infiltration: prepare finished tea leaves with fresh smell and no mold, prepare water at 12°C, soak the tea leaves in water for 3 hours;

[0036] Step 2. Distillation: Put the tea leaves and clear water into a still pot, distill at 150°C for 1.5 hours, collect the distillate, put the distillate into a light-tight airtight container, and keep it sealed at room temperature for future use;

[0037] Step 3, decocting: transfer the tea and tea leaves in the distillation pot to the decoction pot for 0.8 hours, stop heating, and then naturally cool at room temperature for 12 hours;

[0038] Step 4. Filtration and pressing: use a filter to filter and separate the tea and tea leaves in step 3, and collect the tea; then press and separate the tea leaves, use water at 25°C to pour the tea leaves during the pressing and separation, and press and separate for fi...

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Abstract

The invention discloses a technique for extracting fragrance of a tea beverage and belongs to the technical field of tea beverage processing. The technique comprises the following steps: soaking an end product of tea leaves with clean water at 12-16 DEG C; distilling for 1-1.5h at 150-200 DEG C; collecting distilled distillate, sealing and storing; decocting and extracting the tea soup and tea leaves through a high pressure cooker; filtering and squeezing, and then adopting a reverse osmosis membrane for concentrating a semi-finished product of the tea beverage, thereby causing the volume ratio of the semi-finished product of the tea beverage before and after concentration at 2 to (1-1.5); adding the distillate prepared in the step 2) into the concentrated semi-finished product of the tea beverage under the condition at 3-8 DEG C, uniformly mixing, sealing and packaging, thereby acquiring the end product of tea leaves. According to the scheme provided by the invention, the loss of aroma constituent can be obviously reduced, the fragrance of the tea beverage is obviously promoted and the technical problems of the prior art can be solved.

Description

technical field [0001] The invention relates to the technical field of tea beverage processing, in particular to a process for increasing the aroma of tea beverages. Background technique [0002] Tea and tea beverages are common beverages in the world, and the aroma of tea is one of the important factors that constitute the flavor quality of tea beverages. Different types of tea have their own unique aroma. Fresh tea leaves are industrially processed to form green tea, black tea, white tea, black tea and other finished teas that can be brewed directly. The finished teas generally contain alcohols, phenols, aldehydes, and ketones. These aromatic substances jointly affect the aroma of finished tea and tea beverages. [0003] Tea beverages are mainly made from finished tea as raw materials, through hot water extraction, filtration, storage, blending, fungicide filling and other processes, especially the high temperature of tea after extraction and sterilization, the loss or da...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/40A23F3/42A23F3/18A23F3/22
CPCA23F3/40A23F3/18A23F3/22A23F3/426
Inventor 郑新伟
Owner 遵义茗香康源茶饮发展科技有限公司
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