| 摘要 |
The present invention comprises a process for the preparation of shelf-stable tea concentrates and tea powders wherein a tea extract is prepared, acidified, and heated; off-flavor and malodorous compounds are removed from the extract; the extract is cooled and precipitates are removed from it; and flavoring and sweetener are blended with the clarified extract. The acidification and heating steps accelerate acid-catalyzed degradation reactions that normally occur causing the development of off-flavor sulfurous compounds and precipitates. By forcing these components to react, removing the resultant volatile compounds, and separating the precipitates formed, the development of these off-flavors, off-aromas, and precipitates in the resultant tea product is prevented. The tea product is shelf stable and use of preservatives such as antioxidants or antimicrobial agents is not needed.
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