Processing technology of pure natural canned tea

With the development of economy and the improvement of people's living standards, people demand more and more natural, nutritious and healthy drinks. The process is studied according to this market demand, and the key technologies are: 1. The best scheme of tea extraction was established by using mathematical model. 2. The use of "cold disinfection" sterilization and antisepsis overcomes the disadvantages of the traditional method, and can better maintain the natural flavor of tea; 3. The problem of turbidity and precipitation of tea after storage for a period of time was prevented by the first dissolution of polysaccharides. Natural antioxidants are selected to ensure the shelf life of more than 6 months. This process is suitable for processing a series of products such as red tea, green tea and oolong tea. After tasting, sanitary inspection and storage period observation, the results show that: 1. Maintain and improve the quality of the original tea, 2. The shelf life of green tea in glass bottles without preservatives is more than 6 months, while that of other teas is more than 10 months. The economic and social benefits are remarkable. In January 1993, Anhui Provincial Science and Technology Commission organized professors and experts in tea, food and beverage, microbiology, biochemistry and other fields to identify the process. The appraisal committee agreed that the technological achievement occupies a leading position in China and has reached the advanced level of international development of similar products. Now it has obtained the national patent, the patent number is ZL93102355.6. The process design is reasonable, the raw materials needed for production are cheap and easy to purchase, and the required equipment can be purchased at home and abroad. This process can also be used for the expansion or technical transformation of mineral water plants, beverage factories and breweries. The technology is transferable or co-produced.