Tea concentrated solution and processing method thereof

Abstract

The invention relates to a tea concentrated solution and a processing method thereof. The concentrated solution is prepared from the following raw materials in parts by weight: 10-30 parts of instanttea powder, 10-40 parts of F55-type high fructose corn syrup, 5-15 parts of food-grade propylene glycol and 15-75 parts of purified water. The food-grade propylene glycol added during preparation of the tea concentrated solution is colorless and nearly tasteless liquid in a normal state, and thus has little influence on flavor of tea, and components such as aromatic substances and the like in theinstant tea can be protected to the maximum extent in a processing process, so that the product is pure in taste and fragrant in fragrance. Through addition of the F55 type high fructose syrup, the flavor of the tea concentrated solution is improved, water activity is also reduced, and an inhibition effect on reproduction of microbial bacteria is achieved; and meanwhile, propylene glycol and the F55 type high fructose syrup can enable the concentrated solution to have high stability, so that no precipitation or less precipitation is realized in a storage process.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a tea concentrate and a processing method thereof. Background technique [0002] As the "king of beverages in the 21st century", tea has rich nutritional value and health benefits. In recent years, as consumers pay attention to their own health and improve their living standards, tea beverages have gradually become healthy and fashionable consumer goods. As the most important raw material of tea beverage, tea concentrate has received more and more research and attention on its production methods and techniques. [0003] In the food processing industry, in order to facilitate the production of beverages, beverage companies and catering companies usually directly use tea concentrates as raw materials, dilute the tea concentrates and sell them as tea beverages. Therefore, tea concentrates are required for the convenience of production in the food processing industry. , It is also a f...

AI Technical Summary

Problems solved by technology

[0004] At present, the stability of tea concentrate products on the market is relatively poor, and precipitated polymers are prone to appear during storage. The polymers usually contain organic substances that are difficult to dissolve in water, such as: various aromatic substances contained in tea leaves and tea polyphenols, etc., thus Affect the sensory quality of the product, including flavor, color, taste, etc.

Images