Tea beverage and preparation method thereof

• Main Authors: WANG CHUANYI, FANG LIXUE, WU SHIHAI
• Format: Patent
• Language: Chinese; English
• Published: 21.01.2022
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COFFEE; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention provides a tea beverage and a preparation method thereof. According to the preparation method of the tea beverage, chitosan quaternary ammonium salt microsphere immobilized glucose oxidase is added and applied to a white tea extracting solution, tea leaves contain rich glycoside substances, monoterpene alcohol substances in the tea beverage are hydrolyzed and released by adding the chitosan quaternary ammonium salt microsphere immobilized glucose oxidase, the tea beverage has good aroma enhancement and mixing removal effects, and the light transmittance of the tea beverage is analyzed, so that the light transmittance of the tea beverage is remarkably improved. 本发明提供了一种茶饮料及其制备方法。该茶饮料制备方法中添加壳聚糖季铵盐微球固定化葡萄糖氧化酶并应用于白茶提取液中，茶叶中含有丰富的糖苷类物质，采用添加壳聚糖季铵盐微球固定化葡萄糖氧化酶对茶饮料中单萜烯醇类物质进行水解释放，对茶饮料具有良好的增香、除混效果，并对茶饮料的透光率进行分析，显著改善茶饮料的透光性能。