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Fragrant blend tea and preparation method

A fragrant and tea liquid technology, which is applied in the field of fragrant tea drinking and preparation, can solve the problems of being easily affected by factors such as weather and season, prone to imitation products, and blurred memory points, so as to improve the artistic quality of viewing, avoid physical burden, Enhances the effect of oral impact

Inactive Publication Date: 2019-08-09
文彦然
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] On the one hand, most of the teas currently available in the market are added with many kinds of food additives, and long-term drinking is not conducive to health; Benefits are affected; moreover, the existing blended tea usually uses a traditional single tea as the tea base for modulation, such as Lapsang Souchong, Tieguanyin, green tea, etc. The aroma and taste of the tea made by these traditional processing techniques are fresh and elegant , suitable for clear drinking, but when used with milk, fruit and other accessories with strong flavor and taste, the drink prepared has a weak aroma, a single taste, weak oral stimulation, fuzzy memory, no unique flavor, and a single tea Very easily affected by factors such as weather and seasons, the taste and flavor of each batch of tea cannot be unified, and the instability is obvious

Method used

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  • Fragrant blend tea and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] This example provides a kind of aromatic tea, comprising the following components in parts by weight:

[0055] 300 parts of base tea liquid, 30 parts of sweetener, 100 parts of Bray, 50 parts of prefabricated cheese.

[0056] Milk tea in the prior art is usually high in sugar and high in heat, and there is no healthy and safe milk tea with low fat and low calorie or fat-free and non-trans fatty acid. The aromatic blended tea in the embodiment of the present application contains base tea liquid, sweetener, Bray and prefabricated cheese, and does not contain additives harmful to human body such as non-dairy creamer, hydrogenated vegetable oil, trans fatty acid, etc., wherein the base tea liquid, sweetener The ratio of flavoring agent and prefabricated cheese is reasonable, providing only basic sugar and fat, avoiding the possible burden on the body caused by excessive sugar and fat, and long-term drinking without burden on the body. Bree is soft and tender, and can be he...

Embodiment 2

[0070] This example provides another kind of aromatic tea, comprising the following components by weight:

[0071] 300 parts of base tea liquid, 30 parts of sweetener, 100 parts of Bray, 50 parts of prefabricated cheese, and 5 to 20 parts of prefabricated biscuits.

[0072] The prefabricated biscuit is a mixture of biscuit pieces and biscuit crumbs in a mass ratio of 1: (3-5). The mixture of this ratio makes the taste of the brewed tea more crispy and richer in layers. If only complete biscuits are added, the tea drinker needs to chew large biscuits, and the drinking experience is poor. In addition, the complete biscuits are easy to be soaked in tea and become soft and rotten, losing the effect of increasing the taste level. If only biscuit crumbs are added, the taste will also be monotonous. When the mass ratio of biscuit pieces and biscuit crumbs is 1: (3-5), the taste is the most crispy and the drinking experience is the best.

Embodiment 3

[0074] This example provides another kind of aromatic tea, comprising the following components by weight:

[0075] 300 parts of base tea liquid, 30 parts of sweetener, 100 parts of Bray, 50 parts of prefabricated cheese, and 5 to 20 parts of prefabricated biscuits.

[0076] In addition, it also includes 0.5-1 portion of decorative candy, and the decorative candy is star candy.

[0077] After the white cheese is sprinkled with black biscuits, then sprinkle with white star candy, which can produce a starry sky-like visual effect and enhance the viewing artistry of the drink.

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Abstract

The embodiment of the invention provides fragrant blended tea and a preparation method. The blend tea is prepared from base tea liquid, a sweetening agent, brulee and prepared cheese. The fragrant blend tea contains the base tea liquid, the sweetening agent, the brulee and the prefabricated cheese and does not contain additives such as vegetable fat powder, hydrogenated vegetable oil and trans fatty acids which are harmful to the human body, the base tea liquid, the sweetening agent and the prefabricated cheese are reasonable in proportion, only a basic content of sugar and fat are provided, abody burden possibly generated due to too high sugar and fat is avoided, and the body burden does not exist after people drink the tea for a long time; the brulee is soft and smooth, heating or freezing can be conducted as needed, contrast is formed with the temperature of the base tea liquid, and the taste level and richness degree are increased. The risk of hyperglycemia and hyperlipidemia doesnot exist in long-term drinking. The preparation method is simple, selling is facilitated, the output volume is increased, and the workload of dispatching staff is reduced.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a fragrant tea and a preparation method thereof. Background technique [0002] As a traditional health drink, tea is very popular. With the diversified development of the tea industry, market demand is also constantly changing, and the market consumption share of blended tea continues to rise. Blended tea, also known as a blended tea drink, is a tea drink made by shaking or blending tea leaves as the main body, adding one or more of the ingredients such as fruit juice, sugar milk, essence, edible acid, flowers and even Chinese herbal medicines , including fruit tea, milk tea and iced cold brew tea. [0003] In the process of realizing the technical solution of the invention in the embodiment of the present application, the inventors of the present application found that at least the following problems exist in the currently commercially available blended...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/16
Inventor 文彦然
Owner 文彦然
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