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Method for prepn. beverage contg. black tea

A production method and technology of black tea, applied in tea, tea extraction, tea treatment before extraction, etc., can solve the problem that the quality of black tea beverages cannot be guaranteed for a long time, and achieve the effects of stable product quality, fresh taste, and high content

Inactive Publication Date: 2007-04-18
海南群力药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the process is affected by the quality difference of finished black tea, the quality of the produced black tea beverage cannot guarantee long-term stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Take 100kg of dry green tea, add 1500L of hot water at 85°C, stir and soak in the extraction tank for 30 minutes, take out the tea, filter out the tea dregs, cool the tea to 38°C, and pump it into 3m 3 Add 50kg of pre-prepared fresh tea leaves to the fermenter, stir for 2 minutes, lower the temperature to 35°C, adjust the pH value to 5.5, feed in oxygen and stir for 30 minutes, when the tea soup turns black tea soup color through oxidation reaction, stop the reaction , rough filtration to remove slag, and then separated by a high-speed centrifuge (18000 rpm) and filtered with a 0.5 μm ceramic membrane to obtain 1300L of clarified black tea soup. The black tea soup is prepared according to the concentration ratio required by the black tea beverage, sterilized, and canned Get the black tea drink. Or the black tea soup is concentrated through a reverse osmosis membrane to obtain 80 L of black tea concentrated juice with a solid content of 20%. Or the concentrated juice is...

Embodiment 2

[0013] Add 100kg of dry green tea, add 30% ethanol solution, heat to 60°C in an extraction tank, extract for 40 minutes, filter off the tea residue, cool the tea water to 45°C, put 50kg of pre-mashed fresh tea leaves in the fermentation tank, Adjust the pH value to 5.5, feed in oxygen and stir for 30 minutes to remove the slag. After being centrifuged in a high-speed centrifuge, concentrate with a rising film concentrator (temperature 65°C, vacuum degree 0.07Mpa), recover ethanol for repeated use, and spray-dry the concentrated solution (inlet temperature 180°C, outlet temperature 90°C) to obtain instant pink 14.5kg of tea.

Embodiment 3

[0015] Dissolve 20kg of green tea instant tea powder in 600L of water, and place in 1m 3 In the reaction kettle, adjust the temperature to 35°C, adjust the pH value to 5.5, add 60kg (fresh) of tea leaves prepared in advance, pass in oxygen, and carry out oxidation reaction for 35 minutes. / min high-speed centrifugation, rising film evaporator concentration (temperature 65 ℃, vacuum tightness 0.08Mpa), through freeze-drying, obtain instant black tea powder 14.5kg.

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Abstract

A process for preparing the brown tea beverage from dried green tea includes such steps as high-temp extracting in water to obtain liquid tea extract, cooling, loading it in reactor or fermentor, adding fresh tea leaf's juice, filling O2 or air, stirring while reactive fermenting until its color can meet the requirement, filtering, removing impurities, membrane filtering, proportionally mixing it with auxiliaries, stirring, and loading in cans. It can also be further processed to obtain concentrated brown tea or instant powder.

Description

technical field [0001] The invention relates to a method for making a drink, in particular to a method for making a black tea drink. Background technique [0002] Black tea is a fermented tea with a dark brown and oily color, rich and sweet aroma, mellow and sweet taste, red and yellow soup, tender and even red leaves, and is deeply loved by people. Red crushed tea is currently the most consumed tea in the world. In order to meet the needs of the international market, my country also began trial production of red crushed tea after 1957. Today, red crushed tea has become one of the main teas exported by my country. The quality characteristics of all kinds of black tea are red soup and red leaves, and the formation of color, fragrance and flavor all have similar chemical change processes, but there are differences in the conditions and degrees of changes. The production methods of black tea are similar, with four processes of withering, rolling, ferment...

Claims

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Application Information

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IPC IPC(8): A23F3/00A23F3/10A23F3/14A23F3/16
Inventor 章志强林开豪张威
Owner 海南群力药业有限公司
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