Manufacturing method of high quality green tea beverage using NFTNatural Fresh Taste system comprising deoxygenation of pure water, aroma condensing and vitaminC application

摘要

The present invention relates to a method for producing green tea beverage and the aqueous phase improved the quality of green tea beverage, and more particularly Advantageously the activated carbon filtration step and ion exchange resin process to manufacture the pure water and the removal of dissolved oxygen remaining in the produced clean water application vitamin C in an oxygen degassed pure water by oxidizing the functional component of green tea polyphenol oxidation of polyphenols enzyme (Polyphenol Oxydase) by extracting the green tea in a condition that prevents the activation, maintenance of the original color, and green tea, to prevent the loss of volatile flavor components that influence the quality of the green tea flavor and aroma to the final condensing (Aroma condensing) step, the prior art to manufacture green tea beverage taste and quality is better than the RTD (ready to drink-portable drink) tea beverages manufacturing method (NFT: Natural Fresh Taste) in about will. ; the present invention of tea Beverage production method, ; using activated carbon filtering device the primary active carbon filtration step to produce pure water (first step) and; ; 1 the difference between the first step using the pure water the ion exchange resin process for producing an ion exchange resin in the secondary pure water (second step) and; ; to reduce the concentration of dissolved oxygen contained in the secondary pure water in the second step oxygen degassed pure water production process (third step) and; ; Vitamin C applying the step (fourth step) to apply vitamin C in the oxygen degassing of the third step and the clean water; ; the fourth step of the vitamin C is green tea extraction process for extracting the green tea in the applied oxygen degassed pure water (the fifth step); And ; containing aromatic condensing for collecting the volatile flavor components of green tea step (sixth step) from the green tea can be extracted of the fifth step, characterized in that said.