Method of producing instant Zijuan (camellia sinensis var. asssamica) tea

A technology of instant tea and tea soup, applied in the direction of tea substitutes, etc.

Inactive Publication Date: 2017-08-25
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0005] 'Zijuan' tea is a new tea variety with high anthocyanin content unique to my country, and there are few reports on the development of new products related to Zijuan tea

Method used

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  • Method of producing instant Zijuan (camellia sinensis var. asssamica) tea
  • Method of producing instant Zijuan (camellia sinensis var. asssamica) tea
  • Method of producing instant Zijuan (camellia sinensis var. asssamica) tea

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Embodiment Construction

[0018] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0019] A method for producing Zijuan instant tea, comprising the following method steps:

[0020] 1. Orthogonal experiment of Zijuan tea soup and lemon

[0021] Weigh different amounts of tea leaves and put them into beakers, soak them in different amounts of boiling water for 6 minutes, then mix the tea soup with different amounts of lemon juice, watch the color of the soup, and choose the best soup color. The form is as follows:

[0022] Table 1 Tea, water, lem...

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Abstract

The present invention relates to a method of producing instant Zijuan (camellia sinensis var. asssamica) tea and belongs to the technical field of food research and production. Based on three-factor experiment results, an orthogonal experiment is used to optimize an optimum technology of the instant Zijuan tea. Optimum technological parameters are as follows: a ratio of material to liquid (g/ml) is 1/30, a soaking time is 6 min, a brewing temperature is 85-95 DEG C, a ratio of tea soup and lemons (ml/ml) is 25/3, a rotation temperature is 60 DEG C, the instant tea is obtained by freeze-drying into powder, and a tea powder extraction rate of the technology reaches 30% or more. In consumption, a ratio of the powder to water (g/ml) is 3:500, honey is added for seasoning, and 5-7 g of the honey is recommended to be added into 0.3 g of the tea powder. Advantages are as follows: the method extracts materials in the Zijuan tea, the Zijuan tea mainly contains functional components s of anthocyanins, tea polyphenols, etc., at the same time, Vc enriched lemon juice is added, and the instant Zijuan tea is healthy life preserving instant tea drink.

Description

technical field [0001] The invention relates to a method for producing Zijuan instant tea, belonging to the technical field of food research and production Background technique [0002] With the continuous growth of world tea production and the continuous change of people's consumption concept, the contradiction between tea production, supply and marketing has become increasingly prominent. Therefore, many tea-producing countries and consuming countries in the world are committed to the development of new tea products, and have achieved fruitful results. The development of new tea products has become an important driving force for the upgrading of the tea industry and a new growth point for the development of the tea industry. At present, there are two main categories of new tea products researched and developed at home and abroad: (1) new tea products; (2) deep-processed tea products. [0003] Japan, Germany, etc. have successfully developed low-caffeine tea; in 1987, Jap...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 李家华王春雪赵平李燕丽李璐杨雪梅占琪
Owner YUNNAN AGRICULTURAL UNIVERSITY
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