Black tea perfumed composition and the manufacturing method of citron and bergamot fragrance

摘要

The present invention relates to a black tea composition which is a novel composition of black tea and which is prepared by mixing the black tea composition and the sub ingredient with optimum processing conditions and optimum mixing ratio and is excellent in color and flavor, And a manufacturing method thereof. As a means for achieving the above object, a tea composition comprising 75 to 95% by weight of black tea with a refreshing flavor based on the total weight of the black tea composition, 5 to 25% by weight of an additive which gives a sweet and sour taste, . Further, the present invention provides a method for producing black tea, comprising the steps of: 20 to 40% by weight of the selected Indian Asam black tea and 60 to 80% by weight of Sri Lanka Uba black tea are mixed with 3 to 10% by weight of natural citron flavor by 3 to 10% by weight of the black tea, Is sprayed at a rate of 2 to 10% by weight based on the weight of the black tea to form a brown tea showing a fresh flavor of the citrus fruit; The citron slices formed by cutting off the citron fruits and seeds and then cutting them were hot-air dried at 70 to 80 ° C until they contained 3 to 10% moisture by a hot-air drier. The dried citron was crushed and sieved to a proper particle size, Processing; The mixture was mixed with a ribbon mixer at a ratio of 18 to 20% by weight of vegetable bran, 78 to 80% by weight of anhydrous glucose, and 0.1 to 2% by weight of enzyme-treated stevia, and granules were prepared using a 1 to 1.5. After aging for 8 hours before drying, it is dried and granulated in a low temperature drier at 40 ~ 50 ℃ until the moisture content becomes less than 5%. After aging after granulation, the flavor and taste are saved and dried at low temperature. Processing the retained citron granules; 10 to 50% by weight of the dried bran, and 50 to 90% by weight of the citron granules, and mixing them uniformly through a mixer to prepare an additive; And 75 to 95% by weight of a red tea which gives a refreshing aroma based on the total weight of the black tea composition, and 5 to 25% by weight of an additive for sweet and sour taste of citron, in a total weight of 100% ; And