PRODUCTION OF PLUM-INFUSED TEA USING GREEN TEA LEAVES AND FRESH PLUM FLESH TO PREVENT DESTRUCTION OF EFFECTIVE INGREDIENTS OF THE PLUM

摘要

PURPOSE: A method of making plum-infused tea by quickly freezing and thawing green tea leaves and fresh plum flesh is provided. The product dissolves quite readily in hot or cold water, has the natural taste and flavor of fruits and contains rich vitamin C without destruction of effective ingredients of the plum. CONSTITUTION: The plum-infused tea is prepared by the steps: sterilizing green tea leaves with 5 to 20% aqueous solution of sodium chloride at 100±5deg.C for 10 to 120sec and washing them with flowing water 2 to 4 times; cutting the washed leaves into 4 to 6mm and spraying 1 to 10% by weight of a stevioside solution on the leaves; aging the leaves in a closed vessel for 2 to 4hr while maintaining the moisture content to 50 to 80%; washing fresh plum flesh with 5 to 20% aqueous solution of sodium chloride at 100±5deg.C for 30 to 120sec and repeating the washing process 2 to 4 times; cutting the plum flesh into 2 to 5mm; mixing a mixture of 2 to 30% by weight of citric acid and 1 to 20% by weight of stevioside with 10 to 90% by weight of the fresh green tea leaves; mixing the above mixtures together; and quickly freezing the mixture at -30deg.C for 2 to 10hr and then drying it at 35 to 50deg.C for 15 to 35hr until the moisture content reaches to 0.2 to 5%.