CN110934313A

CN110934313A - Preparation method of solid instant beverage

Info

Publication number: CN110934313A
Application number: CN201911153881.XA
Authority: CN
Inventors: 李所彬
Original assignee: Freezing Development In Science And Technology Co Ltd Of Lay Visitor Is Won In Jiangsu
Current assignee: Freezing Development In Science And Technology Co Ltd Of Lay Visitor Is Won In Jiangsu
Priority date: 2019-11-22
Filing date: 2019-11-22
Publication date: 2020-03-31

Abstract

The invention relates to a preparation method of a solid instant beverage, which comprises the following steps: s1, preparing the beverage raw materials into a solution containing solids of 45-50 Brix, and conveying the solution into a first container, wherein the temperature of the solution is controlled to be-5-45 ℃; s2, delivering the solution to a receiving device and dispersing, and foaming the solution before delivering the solution to the receiving device to enable solid matters in the solution to form a porous structure; s3, the solution on the receiving device is sent to a freezing chamber, and the solution is freeze-dried to form a block-shaped solid; s4, crushing the solid matter at-45 to-65 ℃ to form a crushed matter; s5, the pulverized material is sent to a freeze-drying facility to be freeze-dried. The beverage prepared by the invention can be preserved for a long time without going bad, the product appearance is improved, the loss of nutrient components is reduced in the preparation process, and the rehydration and dissolution effects are improved.

Description

Preparation method of solid instant beverage

Technical Field

The invention relates to the technical field of solid instant drinks, in particular to a preparation method of a solid instant drink.

Background

Coffee is now a popular beverage for general consumption with an increasing audience, growing at a rate of over 20% in the last 5 years. The instant coffee is very popular among people due to the characteristics of simplicity and convenience. The coffee with different tastes is produced by mixing the raw materials and the auxiliary materials according to different proportions, so that the coffee is more easily accepted by consumers. Most of instant coffee in the current market is made by mixing and processing medium and small-grain coffee, and the aroma and the taste are poor.

CN101147517A discloses a preparation method of instant coffee, which comprises the following steps: respectively roasting the woody coffee and the herbaceous coffee to be mature; respectively pulverizing and mixing the baked woody coffee and the herbal coffee uniformly; extracting the coffee fine powder with hot water at 175-180 ℃ to obtain extract liquor; vacuum concentrating the extractive solution at low temperature, and spray drying to obtain instant coffee powder; mixing instant coffee powder, radix Codonopsis extractive solution and granulated sugar, adding appropriate amount of water to dissolve completely, stirring, and coagulating and drying by fluidized bed to obtain instant coffee.

The above-mentioned method for producing instant coffee employs a spray drying process in which moisture in the concentrate is rapidly vaporized by utilizing instantaneous high turbidity. However, the above method has the following problems:

the nutritional ingredients and the fragrance of the coffee powder are lost after high-temperature treatment, and the taste of the coffee is seriously influenced when the coffee is brewed and drunk;

the coffee powder after high temperature is very dispersed, has low density and light specific gravity, and is easy to float on the water surface, so that the rehydration dissolubility is high. And after the coffee powder is contacted with air in the storage process, the moisture in the air is very easily absorbed, so that the coffee powder is moistened, and after the coffee powder is stored for a long time, the coffee powder is agglomerated due to the moisture regain, so that the instant property is poor, and the coffee powder is condensed on the wall of a cup or is difficult to disperse in water during brewing. In the case of a powdery material, it is easy to absorb water, and therefore, a powdery material obtained by spray drying is difficult to store for a long time.

Disclosure of Invention

The invention aims to provide a preparation method of a solid instant drink, which can prevent the drink from deteriorating after being preserved for a long time and reduce the loss of nutrient components in the preparation process.

The technical scheme for solving the problems is as follows:

the preparation method of the solid instant beverage comprises the following steps:

s1, preparing the beverage raw materials into a solution containing solids of 45-50 Brix, and conveying the solution into a first container, wherein the temperature of the solution is controlled to be-5-45 ℃;

s2, delivering the solution to a receiving device and dispersing, and foaming the solution before delivering the solution to the receiving device to enable solid matters in the solution to form a porous structure;

s3, the solution on the receiving device is sent to a freezing chamber, and the solution is freeze-dried to form a block-shaped solid;

s4, crushing the solid matter at-45 to-65 ℃ to form a crushed matter;

s5, the pulverized material is sent to a freeze-drying facility to be freeze-dried.

The solid instant beverage prepared by the method has the advantages that: high density, no moisture regain, uniform color, improved product appearance, no loss of flavor, good instant solubility, no deterioration after long-term storage, reduced loss of nutritional ingredients during preparation, and improved rehydration effect. The beverage prepared by the invention is granular, the specific gravity of the granular beverage is high, the granular beverage does not float on the water surface like powdery beverage during brewing, but sinks at the water bottom, the granular beverage is fully dissolved with water, and the uniformity is better.

Drawings

Fig. 1 is a schematic view of a device for preparing a solid instant drink according to the present invention;

FIG. 2 is a schematic illustration of preparing a beverage material into a concentrate solution;

FIG. 3 is an enlarged view of section I of FIG. 1;

reference numbers in the drawings:

the device comprises a rotating barrel type bean frying machine 1, a rotating barrel type bean frying machine 2, a first condenser 3, a second crushing device 4, an extraction device 5, a vacuum decompression concentrator 6, a first conveying device 7, a first conveying pump 7a, a first conveying pipeline 7b, a gas conveyor 8, a disperser 9, a first pipeline 10, a second pipeline 11, a receiving device 12, a first freezing chamber 13, a second freezing chamber 14, a third freezing chamber 15, a first crusher 16, a refrigeration house 17, a hopper 18, a drying device 19, an adjusting plate 20, a second container 21 and a third container 22.

Detailed Description

The invention is further described below with reference to the accompanying drawings:

as shown in fig. 1, the apparatus for preparing a solid instant beverage according to the present invention comprises: the first container, the first conveying device, the foaming device, the receiving device, the first crushing device, and the freeze-drying device will be described in detail below for each part and the relationship between the parts:

receiving a first container 1 for preparing the beverage raw material into a solid solution containing 45-50 Brix. In the present example, coffee beans are preferably used as the beverage raw material, and as shown in fig. 2, the process of preparing coffee beans into a solid solution containing 45 to 50Brix includes:

1) roasting and frying

Roasting the washed coffee beans in a rotary barrel type bean roasting machine 2. If the coffee beans are woody coffee beans, the temperature for roasting is 60-70 ℃, and if the coffee beans are herbaceous coffee beans, the temperature for roasting is 80-90 ℃. Roasted beans maintain their aroma for about one week under normal conditions, while herbal beans last longer.

The roasting process of coffee beans is divided into two stages. The first stage is evaporation of water, different evaporation ratios exist between woody coffee and herbaceous coffee, the woody coffee is about 10-11%, and the herbaceous coffee is about 14-16%. The first stage needs 70-85% of the whole roasting time, and the second stage is carried out when the color of the raw beans is changed into hay and then into light brown. The second stage is mainly a thermal decomposition stage in which the beans expand, turn black in color, emit oily fumes and make a popping sound. The chemical composition of the coffee beans at this stage varies greatly, directly affecting the mouthfeel of the coffee.

In the roasting process, the aroma generated by roasting is discharged into the first condenser 3 and is condensed by the first condenser 3 for later use, so that the utilization rate of the raw materials can be improved.

2) Pulverizing the above materials

To improve the extraction rate of coffee beans, roasted coffee beans should be ground and extracted. The coffee beans are ground by the second grinding device 4. The grinding is divided into two stages, the first stage is coarse grinding, and the roasted woody coffee and the herbaceous coffee are respectively ground into coarse powder of 5-10 meshes. And entering a second stage, and mixing the woody coffee coarse powder and the herbaceous coffee coarse powder according to the ratio of 1: 0.5-1, and grinding into fine powder of 100-200 meshes, wherein a proper amount of water can be added in the grinding process. The freshness of the ground coffee powder can be maintained for 2-4 days.

3) And extraction of the extract

The extraction is mainly to extract the soluble substances and aromatic compounds in the coffee beans by an extraction device 5.

The method adopts a countercurrent extraction mode and adopts hot water of 175-180 ℃ to extract the coffee fine powder. Generally, 5-8 extraction tanks are arranged, hot water enters from the first extraction tank in sequence, the hot water flows out from the last extraction tank to obtain extraction liquid, powder slag is removed from the last extraction tank from back to front in sequence according to the sequence of the extraction tanks, new raw materials are replaced, so that the hot water can be used for extracting materials in all the extraction tanks in sequence, and the materials in each extraction tank are subjected to continuous extraction for multiple times, so that the operation is continuously and repeatedly carried out. The temperature of hot water for extraction is as high as 175-180 ℃, and the temperature of the hot water is reduced to 100 ℃ when the hot water reaches the extraction tank filled with fresh coffee fine powder through natural heat loss and heat absorption of the coffee fine powder.

The extraction is carried out by hot water with the temperature of 175-180 ℃, so that the extraction rate of the coffee fine powder can be improved, the increase of carbohydrate is particularly facilitated, and pure instant coffee powder with one hundred percent can be produced. The solids content of the extract from the extraction stage is about 22-25%.

4) Concentrating and drying

The concentration process of the coffee extract is similar to that of instant milk powder, and the coffee extract is concentrated at the low temperature of 55-60 ℃ by a vacuum reduced pressure concentrator 6, so that the solid content of the extract is concentrated to 45-50 Brix. Thereby obtaining a solution containing 45-50 Brix solids.

As shown in fig. 1 and 3, the first container 1 is provided with a stirrer for stirring the coffee concentrate. The first transport device 7 is connected to the output of the first container, the first transport device 7 transporting the solution in the first container 1. The first delivery device delivers the solution in the first container 1, and the first delivery device 7 includes a first delivery pump 7a and a first delivery pipe 7b connected to the first delivery pump.

As shown in fig. 1 and 3, a foaming device foams the solution, the foaming device is connected with the first container 1 and/or the first conveying device 7, preferably, the foaming device is connected with the first conveying device 7, the foaming device comprises a gas conveyer 8 and a disperser 9 with a porous structure for dispersing gas-liquid mixture, the gas conveyer 8 is connected with the first conveying pipeline 7b or the disperser 9, preferably, the gas conveyer 8 is connected with the first conveying pipeline 7 b. The disperser 9 may be installed in the middle of the first conveying pipe 7b of the first conveying device 7, or may be installed at the end of the first conveying pipe 7b, and in this embodiment, the disperser 9 is connected to the end of the first conveying pipe 7 b. The foam maker in this embodiment further includes a first pipe 10 and a second pipe 11, such that one end of the disperser 9 is connected to the first conveying device 7, one end of the first pipe 10 is connected to the other end of the disperser 9, the second pipe 11 is connected to the other end of the first pipe 10, and a plurality of injection holes for injecting the foamed solution are provided on the circumferential surface of the second pipe 11.

As shown in fig. 1 and fig. 3, when the first delivery pump delivers the coffee concentrate in the first container 1 through the first delivery pipe 7b, the gas conveyor 8 inputs clean gas into the first delivery pipe 7b, the gas and the liquid are mixed and dispersed by the disperser 9, so that the solid in the solution forms a porous structure, thereby reducing the viscosity of the solution, avoiding forming a coating film on the surface of the solid in the solution, and easily volatilizing moisture in the subsequent freeze-drying process, which is beneficial to improving the freeze-drying efficiency, and making the prepared instant beverage have higher density, avoiding moisture regain, and having the advantage of good instant solubility.

In the preparation process, if the foaming treatment is not carried out, a coating film is formed on the surface of a solid in a solution, so that moisture and gas are difficult to volatilize in the subsequent freeze-drying process, bubbles are generated on the surface of the solid in the freeze-drying process, the volume and the density of the dried solid are large, and the solid is easy to absorb moisture in the air to regain moisture, so that the instant solubility is poor.

In addition, the foaming treatment has the advantage of enabling the color of the solid instant beverage to be uniform, in the foaming process, the coffee concentrated solution is enabled to be more uniform due to the action of the gas, the lower layer is prevented from having high density due to the sedimentation of the coffee solution, the upper layer is prevented from having low density, and obviously, the coffee powder turns to black once the concentration is high due to the brown color of the coffee powder. The invention makes the coffee concentrated solution uniform through foaming, and controls the concentration of the coffee concentrated solution through foaming, so that the color of the prepared solid instant beverage is uniform.

Therefore, the foaming device provided by the invention can be used for foaming the coffee concentrated solution, and can well help the freeze-drying efficiency of the subsequent coffee concentrated solution, the quality of the solid instant beverage, the storage time and other factors.

As shown in fig. 1 and 3, the foamed solution discharged from the first delivery means or the foaming machine is dispersed on the receiving means 12, and in the present invention, the foamed solution sprayed from the second pipe 11 is uniformly dispersed on the receiving means. The receiving device can be a receiving tray or a belt conveying mechanism, the receiving device preferably adopts the belt conveying mechanism, and the belt conveying mechanism can continuously receive the foaming solution sprayed from the second pipeline 11, so that the production is easy to form continuously.

As shown in fig. 1 and 3, the freezing chamber freezes the solution on the receiving device 12 to form solid matter in the form of blocks, and the belt conveyor passes through the freezing chamber, so that the receiving device 12 carrying the foaming solution is frozen by the low temperature generated in the freezing chamber while passing through the freezing chamber during the moving process, thereby forming solid matter. In this embodiment, the freezing chamber includes: a first freezing compartment 13, a second freezing compartment 14, a third freezing compartment 15, the second freezing compartment 14 being downstream of the first freezing compartment 13, the third freezing compartment 15 being downstream of the second freezing compartment 14. The freezing temperature of the second freezing compartment 14 is lower than that of the first freezing compartment 13, and the freezing temperature of the third freezing compartment 15 is lower than that of the second freezing compartment 14. In this way, the foaming solution is frozen stepwise, thereby forming a solid. A greater number of freezing chambers may be provided in the above-described arrangement as desired. During freezing, the solid in the solution forms a porous structure through foaming, so most of water can be volatilized quickly.

As shown in fig. 1 and 3, the first crushing device crushes the frozen solid matter to form a crushed matter. The first crushing apparatus preferably adopts a structure including: a first pulverizer 16 and a cold storage 17, wherein the first pulverizer 16 is positioned in the cold storage 17. In order to prevent the solid matter formed by freezing from absorbing water or softening by heat during the pulverization, the first pulverizer 16 is placed in a cold storage 17, and the process of pulverizing the solid matter is performed in a low-temperature environment to ensure the pulverization quality. The first crushing apparatus further comprises a hopper 18, and when the belt is rotated from a straight motion to an arc motion by the pulley due to the inconsistency of hardness and brittleness between the belt and the solid matter, the solid matter attached to the belt transfer means is separated from the belt and falls into the hopper 18.

As shown in fig. 1 and 3, the freeze-drying device 19 freeze-dries the pulverized material, and the pulverized material is put into the freeze-drying device 19 to be frozen and dried, thereby removing moisture from the pulverized material and increasing the density of the pulverized material, and finally obtaining the solid instant drink. The solid instant beverage is taken out from the freeze drying device 19 and packaged.

As shown in fig. 1 and 3, the apparatus for preparing a solid instant beverage with the above structure further comprises a regulator for controlling the thickness of the solution after foaming to be dispersed on the receiving device 12, wherein the regulator is arranged at the output end of the foaming device or the first conveying device, or the regulator is arranged above the receiving device. Preferably, a regulator is provided above the receiving means 12, said regulator comprising: a regulating plate 20 and a driver (not shown in the figure) whose output is connected to the regulating plate. A space for the solution to pass through is formed between the adjusting plate 20 and the receiving device; the actuator drives the adjusting plate 20 to move to adjust the height of the spaces, which are different in height, so that the thickness of the foaming solution distributed on the receiving means 12 is also different.

As shown in fig. 1 and 3, further, a second container 21 for keeping the solution warm is further included, and the second container 21 is located upstream of the first container 1. In the case of a solid instant drink such as coffee, since the coffee concentrate is continuously produced after the coffee concentrate is formed by the vacuum concentrator 6, the coffee concentrate needs to be stored, and thus, the second container 21 is used to store the coffee concentrate. In order to avoid the coffee concentrated solution from deteriorating in the preservation time period, the coffee concentrated solution is preserved in a constant temperature environment by controlling the corresponding temperature. However, for solid instant drinks such as honey, the second container 21 is not required to be used for storage, but the solution is directly input into the first container 1 according to the content of the solid in the solution, and the temperature required for foaming is controlled in the first container 1.

As shown in fig. 1 and 3, further, a third container 22 is further included for cooling the solution output from the second container 21, and the third container 22 is located between the first container 1 and the second container 21. Because solid instant drinks such as coffee are stored in the second container 21 and are kept warm, and the drinks need to have corresponding temperature when being foamed, the third container 22 is arranged to cool the solution output by the second container 21 firstly and then input into the first container 1 for cooling, and the efficiency is improved by a two-stage cooling mode.

The preparation method of the solid instant beverage in the invention is illustrated by taking two raw materials of coffee beans and honey as examples:

example 1

The preparation method of the coffee instant drink comprises the following steps:

s1, preparing coffee beans into a solution containing solids of 45Brix and conveying the solution into a first container 1, wherein the solution is coffee concentrated solution, and the temperature of the coffee concentrated solution is controlled to be-6 ℃;

and S2, delivering the coffee concentrated solution to the receiving device 12 and dispersing, foaming the coffee concentrated solution before delivering the coffee concentrated solution to the receiving device 12 to enable powder in the coffee concentrated solution to form a porous structure, namely, inputting clean gas into the first delivery pipeline 7b by the gas conveyor 8, mixing the gas and the liquid, and dispersing by the disperser 9 to enable solid matters in the solution to form the porous structure. The foaming treatment is carried out so that the density of the coffee concentrate is 220kg/m³。

S3, the foam coffee concentrate on the receiving device 12 is sent to a freezing chamber, and the foam coffee concentrate is freeze-dried to form solid pieces. The receiving device 12 is a belt conveyor passing through the freezer compartment, the belt conveyor having a conveying speed of 0.2 m/min. The receiving device passes through a first freezing chamber 13, a second freezing chamber 14 and a third freezing chamber 15, the temperature of the first freezing chamber is-10 ℃, the temperature of the second freezing chamber is-35 ℃, and the temperature of the third freezing chamber is-50 ℃.

And S4, crushing the solid matter at the temperature of between 45 ℃ below zero and 65 ℃ below zero to form a crushed matter. The ambient temperature in the cold store 17 is-48 ℃, and the first crusher 16 located in the cold store 17 crushes the solids.

S5, the pulverized product is sent to the freeze-drying facility 19 and freeze-dried. The freezing temperature in the freeze-drying apparatus 19 was-50 ℃.

The method further comprises the following steps: the step of controlling the thickness of the foamed solution dispensed onto the receiving means with a regulator before the coffee concentrate is dispensed onto the receiving means.

The method further comprises the following steps: the step of transferring the coffee concentrate to the second container 21 for warming before transferring the coffee concentrate to the first container 1. And a step of sending the coffee concentrate kept warm in the second container 21 to the third container 22 to cool. In the second container 21, the coffee concentrate is kept at 20 ℃. In the third container 22, the coffee concentrate is cooled to 5 ℃.

Example 2

s1, preparing coffee beans into a solution containing solids of 48Brix and conveying the solution into a first container 1, wherein the solution is coffee concentrated solution, and the temperature of the coffee concentrated solution is controlled to be-7 ℃;

and S2, delivering the coffee concentrated solution to the receiving device 12 and dispersing, foaming the coffee concentrated solution before delivering the coffee concentrated solution to the receiving device 12 to enable powder in the coffee concentrated solution to form a porous structure, namely, inputting clean gas into the first delivery pipeline 7b by the gas conveyor 8, mixing the gas and the liquid, and dispersing by the disperser 9 to enable solid matters in the solution to form the porous structure. The foaming treatment was carried out so that the density of the coffee concentrate was 260kg/m³。

S3, the foam coffee concentrate on the receiving device 12 is sent to a freezing chamber, and the foam coffee concentrate is freeze-dried to form solid pieces. The receiving device 12 is a belt conveyor passing through the freezer compartment, the belt conveyor having a conveying speed of 0.4 m/min. The receiving device passes through a first freezing chamber 13, a second freezing chamber 14, and a third freezing chamber 15, the temperature of the first freezing chamber being-9 ℃, the temperature of the second freezing chamber being-38 ℃, and the temperature of the third freezing chamber being-48 ℃.

And S4, crushing the solid matter at the temperature of between 45 ℃ below zero and 65 ℃ below zero to form a crushed matter. The ambient temperature in the cold store 17 is-50 ℃, and the first crusher 16 located in the cold store 17 crushes the solids.

S5, the pulverized product is sent to the freeze-drying facility 19 and freeze-dried. The freezing temperature in the freeze-drying apparatus 19 was-52 ℃.

The rest is the same as in example 1.

Example 3

The preparation method of the honey instant drink comprises the following steps:

s1, preparing honey into a solution containing solids of 45Brix, and conveying the solution into a first container 1, wherein the solution is honey solution, and the temperature of the honey solution is controlled to be 40 ℃;

and S2, conveying the honey solution to the receiving device 12 and dispersing, foaming the honey solution before conveying the honey solution to the receiving device 12 to form a porous structure, namely, conveying clean gas into the first conveying pipeline 7b by the gas conveyor 8, mixing the gas and the liquid, and dispersing by the disperser 9 to form the porous structure of the honey in the solution. The foaming treatment makes the density of the honey solution 300kg/m³。

S3, the honey foam solution on the receiving device 12 is sent to a freezing chamber, and the honey foam solution is freeze-dried to form a solid block. The receiving device 12 is a belt conveyor passing through the freezer compartment, the belt conveyor having a conveying speed of 0.5 m/min. The receiving device passes through a first freezing chamber 13, a second freezing chamber 14 and a third freezing chamber 15, the temperature of the first freezing chamber is-10 ℃, the temperature of the second freezing chamber is-35 ℃, and the temperature of the third freezing chamber is-65 ℃.

And S4, crushing the solid matter at the temperature of between 45 ℃ below zero and 65 ℃ below zero to form a crushed matter. The ambient temperature in the cold store 17 is-60 ℃, and the first crusher 16 located in the cold store 17 crushes the solids.

Example 4

s1, preparing honey into a solution containing solids of 45Brix, and conveying the solution into a first container 1, wherein the solution is honey solution, and the temperature of the honey solution is controlled to be 45 ℃;

and S2, conveying the honey solution to the receiving device 12 and dispersing, foaming the honey solution before conveying the honey solution to the receiving device 12 to form a porous structure, namely, conveying clean gas into the first conveying pipeline 7b by the gas conveyor 8, mixing the gas and the liquid, and dispersing by the disperser 9 to form the porous structure of the honey in the solution. The foaming treatment makes the density of the honey solution be 280kg/m³。

S3, the honey foam solution on the receiving device 12 is sent to a freezing chamber, and the honey foam solution is freeze-dried to form a solid block. The receiving device 12 is a belt conveyor through the freezer compartment, the belt conveyor having a conveying speed of 0.6 m/min. The receiving device passes through a first freezing chamber 13, a second freezing chamber 14, and a third freezing chamber 15, the temperature of the first freezing chamber being-6 ℃, the temperature of the second freezing chamber being-40 ℃, and the temperature of the third freezing chamber being-65 ℃.

S5, the pulverized product is sent to the freeze-drying facility 19 and freeze-dried. The freezing temperature in the freeze-drying apparatus 19 was-55 ℃.

Claims

1. The preparation method of the solid instant beverage is characterized by comprising the following steps:

s4, crushing the solid matter at-45 to-65 ℃ to form a crushed matter;

2. The method of claim 1, wherein the step of dispersing the foamed solution on the receiving device is further performed by using a controller to control the thickness of the foamed solution before the solution is dispersed on the receiving device.

3. The manufacturing method according to claim 1, wherein the receiving device is a belt conveyor passing through the freezing chamber, and a conveying speed of the belt conveyor is 0.1 to 1 m/min.

4. The production method according to claim 1, wherein the foaming treatment is carried out so that the density of the solution is 200 to 300kg/m³。

5. The manufacturing method as set forth in claim 1, wherein the freezing chamber includes:

the temperature of the first freezing chamber is-5 to-10 ℃;

the temperature of the second freezing chamber is-30 to-40 ℃;

the temperature of the third freezing chamber is-50 to-65 ℃.

6. The method of any one of claims 1 to 4, wherein the beverage material is coffee and the solution is a coffee concentrate, further comprising:

a second container, and a step of transferring the coffee concentrate to the second container for keeping warm before transferring the coffee concentrate to the first container.

7. A method as claimed in claim 6, characterized by comprising a third container and the step of feeding the coffee concentrate kept warm in the second container to the third container for cooling.

8. The method according to claim 6, wherein the temperature in the first container is controlled to be-5 to-8 ℃.

9. The method for preparing the tea drink according to any one of claims 1 to 4, wherein the drink material is honey, and the temperature in the first container is controlled to be 35 to 45 ℃.

10. The production method according to any one of claims 1 to 4, wherein the foaming treatment is carried out using a foaming machine comprising a gas conveyer and a disperser having a porous structure for dispersing a gas-liquid mixture.