Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing Pu'er tea beverage

A manufacturing method and technology for Pu'er tea, applied in the field of food, can solve the problems of lack of sterilization method, consumption of more energy, increase of bitterness and taste, and the effect of reducing the chance of microbial contamination, improving processing efficiency and reducing production cost.

Inactive Publication Date: 2007-06-27
DYNAMIC YUNNAN ECO BEVERAGE FOOD
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As ZL03117108.7 in the Chinese patent literature discloses a kind of Pu'er tea beverage, its technical scheme has the following problems in industrialized production: the tea leaves are pulverized into tea powder and then the beverage is made, which will cause the loss of aroma components and make the beverage Precipitation is easy to occur in the medium; its spraying, wet stewing, and low-temperature standing precipitation processes increase the processing time (30 hours to 73 hours), which also increases the chance of microbial contamination and increases production costs; its low-temperature standing The process temperature is low and requires more energy; because the tea liquid is rich in amino acids, it is easy to deteriorate, the processing time is long and there is no effective sterilization method, making it unsuitable for large-scale industrial production; after the tea is crushed, caffeine is more likely to be extracted After that, the bitterness and astringency of Pu’er tea beverages will further increase, making some people unable to adapt, so they can only improve the taste by adding additives, which affects the unique fragrance of Pu’er tea. Improve the appearance quality of the finished product

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The finished Pu'er tea processed by the traditional method is extracted with a slightly acidic solution whose pH value is adjusted to 4.5, and the caffeine in the Pu'er tea is removed, and the removal amount is controlled at 20%; The hot water circulation is used to extract Pu'er tea, the extraction time is 15 minutes to 30 minutes, and then the extract is filtered with 200 sieves; the extracted tea juice is cooled to 10°C within 2 minutes, and the tea juice is extracted in a centrifuge at 3000rpm More than 95% of the tea cheese is removed; a small amount of sugar and ingredients are added to adjust the acid and alkali of the tea liquid to make the pH value reach 5.8; within 3 seconds, the temperature is 148°C, and the prepared tea liquid is subjected to ultra-high temperature instantaneous sterilization; Cool the tea liquid to 75°C, fill it into the bottle while it is hot, seal the cap, invert it, sterilize the bottle mouth and the cap, then cool it down to below 38°C n...

Embodiment 2

[0022] The finished Pu-erh tea processed by the traditional method is extracted with a slightly acidic solution with a pH value of 4.7 to remove the caffeine in the Pu-erh tea, and the removal amount is controlled at 30%; Hot water circulation is used to extract Pu'er tea, the extraction time is 15 minutes to 30 minutes, and then the extract is filtered with 200 sieves; the extracted tea juice is cooled to 12°C within 2 minutes, and the tea juice is 95 Remove the tea cheese above %; add a small amount of sugar and ingredients to adjust the acid and alkali of the tea liquid to make the pH value reach 6.1; within 6 seconds, the temperature is 135 ° C, and the prepared tea liquid is subjected to ultra-high temperature instantaneous sterilization; The tea liquid is cooled to 80°C, filled into bottles while it is hot, capped, inverted, sterilized on the bottle mouth and cap, then naturally cooled to below 38°C, labeled, packed, put into storage, and stored. The color of the tea liq...

Embodiment 3

[0024] The finished Pu-erh tea processed by the traditional method is extracted with a slightly acidic solution with a pH value adjusted to 5.0 to remove the caffeine in the Pu-erh tea, and the removal amount is controlled at 38%; Hot water circulation is used to extract Pu'er tea, the extraction time is 15 minutes to 30 minutes, and then the extract is filtered with 200 sieves; the extracted tea juice is cooled to 15°C within 2 minutes, and the tea juice is 95 Remove the tea cheese above %; add a small amount of sugar and ingredients to adjust the acid-base of the tea liquid to make the pH value reach 6.5; within 10 seconds, the temperature is 125 ° C, and the prepared tea liquid is subjected to ultra-high temperature instantaneous sterilization; The tea liquid is cooled to 85°C, filled into bottles while it is hot, capped, inverted, sterilized on the bottle mouth and cap, and then naturally cooled to below 38°C for labeling, boxing, warehousing, and storage. The color of the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a process for producing Pu'er tea beverage which comprises, removing part of the caffeine in the Pu'er tea before extraction, carrying out hot water circulation extraction at 75-95 deg C, cooling the extraction tea juice to 10-15 deg C within 2 minutes, removing tea milk cheese through filtration by centrifugal machine, adjusting the pH of the tea liquid to 5.8-6.5, carrying out instantaneous sterilization at super high temperature, cooling down to 75-85 deg C, finally loading into bottles.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a production method of a thirst-quenching and nutritious beverage——Pu'er tea beverage. technical background [0002] Pu-erh tea is a traditional famous tea with special characteristics in Yunnan. Its production process and product features are unique. It uses large-leaf sun-dried green tea from Yunnan big-leaf species in a certain area of ​​Yunnan Province as raw material, and is processed into loose tea and pressed tea after post-fermentation. . The appearance of the tea is brownish red, the inner quality of the soup is thick and bright, the aroma is unique and fragrant, the taste is mellow and sweet, and the bottom of the leaves is brownish red. In recent years, studies have shown that Pu'er tea has the effects of warming the stomach, losing weight, lowering fat, preventing arteriosclerosis, preventing coronary heart disease, lowering blood pressure, anti-aging, anti-...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23F3/16A23F3/36
Inventor 程春生杨庆勇包正康
Owner DYNAMIC YUNNAN ECO BEVERAGE FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com