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A kind of tea beverage manufactures a kind of tea beverage, the manufacturing method of tea beverage, the method for the tea beverage for improving flavor

机译:一种茶饮料制造茶饮料,茶饮料的制造方法,用于茶饮料的改善风味的方法

摘要

PROBLEM TO BE SOLVED: To provide a tea beverage having a good flavor and mild taste with bitterness, astringency and peculiarity being reduced, a composition for manufacturing the tea beverage and a manufacturing method thereof, and a method for improving the problems of bitterness, astringency and peculiarity of a tea beverage.SOLUTION: A composition for preparing a tea beverage by mixing with a liquid essentially includes a soluble solid content of tea, 2-phenyl ethanol in an amount to make a 2-phenyl ethanol concentration of 50 to 4000 ppb by mass in the tea beverage to be obtained by mixing with a liquid, and linalool in an amount to make a linalool concentration of 5 to 500 ppb by mass in the tea beverage to be obtained by mixing with a liquid. A method for improving the flavor of a tea beverage includes preparing 2-phenyl ethanol with a content of 50 to 4000 ppb by mass and linalool with a content of 5 to 500 ppb by mass in the tea beverage so as to reduce the bitterness or astringency of the tea beverage.SELECTED DRAWING: None
机译:解决的问题:提供一种具有良好的风味和温和的口味且减少苦味,涩味和特殊性的茶饮料,用于制造茶饮料的组合物及其制造方法以及用于改善苦味,涩味问题的方法。解决方案:通过与液体混合制备茶饮料的组合物基本上包括茶的可溶性固体成分,2-苯基乙醇,其含量应使2-苯基乙醇的浓度为50-4000 ppb。在与液体混合得到的茶饮料中,芳樟醇的质量为5质量%至500ppb,而在与液体混合得到的茶饮料中,芳樟醇的含量为5〜500ppb。一种改善茶饮料的风味的方法包括:制备茶饮料中的质量分数为50至4000 ppb的2-苯基乙醇和质量分数为5至500 ppb的芳樟醇,以减少苦味或涩味。茶饮料的选择。

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