Home › Growing Techniques › Article

Detailed Explanation of the Processing Technology for Purely Natural Canned Tea Beverages

Growing Techniques 0 views
With economic development and rising living standards, people's demand for purely natural, nutrient-rich, health-promoting beverages is increasing. This technology was developed precisely in response to this market demand. Its key technical points are mainly: 1. A mathematical model was applied to establish the optimal tea infusion extraction scheme; 2. "Cold sterilization" was adopted for microbial removal and preservation, overcoming the drawbacks of traditional methods and better maintaining the natural flavor of the tea beverage; 3. Polysaccharides were used for prior conversion and dissolution, preventing the problem of turbidity and sedimentation after the tea beverage had been stored for a period of time; 4. Natural antioxidants were selected to extend the shelf life to

With economic development and rising living standards, people's demand for purely natural, nutrient-rich, health-promoting beverages is increasing. This technology was developed precisely in response to this market demand. Its key technical points are mainly: 1. A mathematical model was applied to establish the optimal tea infusion extraction scheme; 2. "Cold sterilization" was adopted for microbial removal and preservation, overcoming the drawbacks of traditional methods and better maintaining the natural flavor of the tea beverage; 3. Polysaccharides were used for prior conversion and dissolution, preventing the problem of turbidity and sedimentation after the tea beverage had been stored for a period of time; 4. Natural antioxidants were selected to extend the shelf life to more than 6 months. This technology can be applied to the processing of a series of products such as black tea beverage, green tea beverage and oolong tea beverage. Products mass-produced by this technology, after tasting, hygiene testing and storage-period observation, showed the following results: 1. The quality of the original tea is maintained and improved; 2. The shelf life of green tea beverage in glass bottles without preservatives is more than 6 months, and that of other tea beverages is more than 10 months; 3. The economic and social benefits are significant. In January 1993, the Anhui Provincial Science and Technology Commission organized professors and experts in tea science, food and beverages, microbiology, biochemistry and other fields to appraise this technology. The appraisal committee unanimously held that this technological achievement is in a leading position in China and has reached the advanced level of international research and development technology for similar products. It has now obtained a national patent, with patent number ZL93102355.6. This technology has a reasonable design, the raw and auxiliary materials required for production are inexpensive and easy to purchase, and the required equipment is available domestically and internationally. This technology can also serve as a route for expansion or technical transformation of mineral water plants, beverage plants and beer plants. This technology can be transferred or used for joint production.

Related Articles