PRODUCTION OF NON-SUGARED FRESH LEMON-INFUSED TEA CONTAINING RICH VITAMIN C USING GREEN TEA LEAVES, FRESH LEMON AND STEVIOSIDE

摘要

PURPOSE: A method of making fresh lemon-infused tea by quickly freezing and thawing green tea leaves, fresh lemon and stevioside is provided. The tea product contains rich vitamin C, dissolves quite readily in hot or cold water and has a sweet taste. CONSTITUTION: The sugarless fresh lemon-infused tea is prepared by the steps: sterilizing green tea leaves having a moisture content of 75 to 85% 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; fermenting the green tea leaves at 25 to 35deg.C while spraying water of 25 to 30deg.C to them; fermenting the green tea leaves at 30 to 50deg.C for 5 to 15hr to give red tea leaves; stopping the fermentation by introducing outdoor air into the fermentation chamber; sterilizing fresh lemon with 5 to 20% aqueous solution of sodium chloride at 100±5deg.C for 10 to 120sec and washing it with flowing water 2 to 4 times; mixing the red tea leaves, lemon and a mixture of 2 to 30% by weight of citric acid and 1 to 20% by weight of stevioside; quickly freezing the mixture at -30deg.C for 2 to 10hr, thawing it at 35 to 50deg.C for 15 to 35deg.C until the moisture content reaches to 0.2 to 5% and separating the lemon and red tea leaves.