Preparation process of coffee black tea

A preparation process and technology of production process, applied in the field of coffee and black tea preparation process, can solve the problems that the quality of coffee and black tea cannot be guaranteed, and the coffee and black tea cannot contain sweetness at the same time, so as to facilitate absorption, avoid the loss of tea aroma, and increase nutrition The effect of ingredients

Inactive Publication Date: 2019-12-06
黄山水工茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of production process is simple, and the quality of coffee and black tea cannot be guaranteed, and the coffee and black tea produced cannot contain the mellowness of coffee and the sweetness of black tea at the same time.

Method used

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  • Preparation process of coffee black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Black tea production process is as follows:

[0045] S1, classification of fresh leaves: select black tea leaves with a quality of 5 kg;

[0046] S2. Spreading: place in a room at 18-25 degrees Celsius, spread 1-3 centimeters for 1-3 hours;

[0047] S3. Withering: spread the black tea leaves evenly in the withering tank, adjust the withering temperature to 30-35 degrees Celsius, and the withering time to be 2.5-3.5 hours. turn over;

[0048] S4. Kneading: transport the black tea leaves to a kneading machine for kneading, and control the kneading temperature between 25 and 35 degrees. The kneading machine is equipped with an infrared light source that continuously irradiates the black tea leaves;

[0049] S5, deblocking: transport the finished black tea leaves to the deblocking machine for deblocking;

[0050] S6. Fermentation: Transport the unblocked black tea leaves to the fermentation chamber, control the temperature in the fermentation chamber to be 30-35 degrees ...

Embodiment 2

[0054] The coffee making process is as follows:

[0055] S1. Raw material screening: select coffee beans with a mass of 2 kg;

[0056] S2. Cleaning: Put 2 kg of coffee beans into the cleaning equipment to soak and clean for 8-10 minutes, remove surface dust and impurities, and remove;

[0057] S3. Drying: transport the cleaned coffee beans to a drying oven for drying, control the drying time to 0.8-1.2 hours, and control the water content to <25%;

[0058] S4. Coarse grinding: transport the dried coffee beans to the coarse grinder, control the grinding speed to 900-1200 rpm, and the grinding time is 30-40 minutes, so that the diameter of the coffee bean particles is 2-3 mm;

[0059] S5. Fine grinding: transport the coarsely ground coffee bean particles to the fine grinder, control the grinding speed to 1000-1300 rpm, and the grinding time to 30-40 minutes, so that the diameter of the coffee bean particles is 0.3-0.5 mm.

Embodiment 3

[0061] The mixing process is as follows:

[0062] S1. Mixing and stirring: transport the second-dried black tea leaves and finely ground coffee bean particles to the stirring device, and add 1.5 kg of low-fat milk, 0.7 kg of Calpis, and 0.3 kg of Honey and 0.5 kg of jasmine honey, then control the stirring speed to 1000-1200 rpm, stir forward for 5-10 minutes and then stir reversely for 5-10 minutes;

[0063] S2. Kneading: transport the mixture to the kneading machine for kneading, and control the kneading temperature to 25-30 degrees Celsius;

[0064] S3. Fermentation: transport the mixture kneaded into granules to the fermentation chamber, control the fermentation temperature to 35-40 degrees Celsius, and the fermentation time to 48-72 hours;

[0065] S4. Drying: transport the fermented granule mixture to a drying oven, control the drying time to 50-60 minutes, and control the water content to <10%.

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PUM

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Abstract

The invention discloses a preparation process and preparation device of coffee black tea. The coffee black tea is prepared from the production raw materials of coffee, black tea, low-fat milk, Calpis,honey and jasmine incense honey. The production process comprises the following steps: the black tea is prepared, the coffee is prepared, and the coffee black tea is prepared, wherein black tea making comprises the steps: fresh leaf classification, spreading, withering, kneading, deblocking, fermentation, one-time drying and second-time drying, coffee making comprises the steps: raw material screening, washing, drying, rough grinding and fine grinding, and coffee black tea making comprises the steps: stirring and mixing, kneading, fermentation and drying. In a making process of the coffee, coffee beans are dried after being washed, and thus the quality guaranteeing time of the coffee beans is prolonged; microwave baking is adopted in a baking process of the black tea, and thus the loss oftea aroma of the black tea in the baking process is avoided; and the low-fat milk, the Calpis, the honey and the jasmine incense honey are added during mixing and stirring of the coffee and the blacktea, thus the nutritional content of the coffee black tea is increased, and absorption by human intestines is facilitated.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation process of coffee and black tea. Background technique [0002] Black tea is a fully fermented tea, which is made from suitable new tea leaves as raw materials and refined through a series of processes such as withering and rolling. Black tea is named for its red tea soup and leaves after brewing dry tea. During the processing of black tea, a chemical reaction centered on the enzymatic cultivation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced . Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Drinking more black tea can help gastrointestinal digestion, increase appetite, diuresi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/08A23F3/12A23F5/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14A23F5/14
Inventor 江正南
Owner 黄山水工茶业有限公司
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