30results about How to "Good cold solubility" patented technology

The present invention relates to a preparation method of instant tea powder. Said preparation method adopts low-temperature (20-30deg.C), medium-temperature (40-70deg.C) and high-temperature (85-100deg.C) three-stage process to respectively extract fragrance components and taste substances with different boiling points from tea and makes the fragrance components and taste substances in the tea extract be more approached to that of raw material tea, then makes these fragrance components and taste substances be undergone the processes of filtration, enzymolysis, concentration and drying so as to obtain the invented instant tea powder. Said preparation method is applicable to various noble tea, such as dragon well tea, oolong tea, Qimen fermented tea and pekoe silver-needle tea, etc.

The invention provides a method that takes fresh tea leaves as raw materials to process instant tea powder, which can prevent loss and deterioration of nutrition substance when in the tea manufacturing process. The technique is that: when the raw material is extracted, pectinase is added to enhance extraction rate of the tea leaves and to extract solid substance from solution after the processes of extracting, enzymatic hydrolysis, filtration, condensation and drying, etc. of the raw materials; then tannase is added for enzymatic hydrolysis, so as to resolve the deposition problem of the tea soup and to reduce the bitterness of the instant tea powder and improve the dissolution ability of the tea powder in cold water. The technologies of membrane separation and condensation are adopted in filtration and condensation process; and spray drying or vacuum freeze drying is adopted in drying process; therefore, the whole production process is carried out at relatively low temperature, which maximally preserves the nutrition substances and flavor substances, and the produced instant tea powder is abundant in nutrition and has fresh and soft taste.

The invention discloses a preparation method for instant tea, which comprises the following steps: taking tea leaves, extracting the tea leaves by adding water, and recondensing a liquid part obtained by solid-liquid separation; adding alkali into the concentrated solution to adjust the pH value to between 8.0 and 11.5, standing the solution, and taking a liquid part through the solid-liquid separation; introducing oxygen into the liquid part for oxidation reaction; and adding acid into an oxidation reaction solution to adjust the pH value to between 5.0 and 9.5, standing the solution, taking a liquid part through the solid-liquid separation, and drying the liquid part to obtain the instant tea. Raw materials of the instant tea can be green tea, Oolong tea or black tea, have rich sources and are easy to acquire. The preparation method adjusts the pH value through basification by adding the alkali, and then introduces the oxygen for oxidation to effectively reduce generation of macromolecular substances in the instant tea, prevent opacity and precipitation and improve the clarity of a tea solution and the coldcut property of instant black tea; and the prepared instant tea can be completely dissolved into water above 5 DEG C, and the tea is clear, transparent and bright and has better mouthfeel. The preparation method has simple process and easy operation, and is suitable for industrial production.

The invention discloses a method for preparing cold-soluble green tea powder. The method includes the following steps that after green tea is pulverized, the pulverized green tea is filtered through a 40-80 mesh screen, deionized water is added according to the feed liquid mass ratio of 1:10-1:30, extraction is performed on the mixture for 10-30 minutes at the pressure value of 100-400MPa after the mixture is sealed, then, extract liquid is filtered with a piece of 150-300 mesh filter cloth, filtrate is collected and centrifuged for 10-40 minutes at the rotating speed of 3000r / min-5500r / min, supernatant is collected and concentrated to the state that the soluble solid accounts for 16-22%, and concentrated liquor is acquired; finally, the concentrated liquor is frozen and dried in a vacuum freezing mode at -40 - -70 DEG C for 24-48 hours, and the cold-soluble tea powder is acquired. The cold-soluble tea powder prepared with the method is good in cold-dissolving effect and capable of dissolving fast at 3-8 DEG C, the tea powder and tea soup are greener than that acquired through hot water extraction, taste mellow and sweet slightly and thus are well liked by consumers.

The invention provides a preparation method of pure instant tea. The prepared pure instant green tea / white tea can be completely dissolved in purified water with 85+ / -5 DEG C (hot dissolving type) and25+ / -5 DEG C (cold dissolving type) to form clear and transparent tea soup solution, cream down and secondary precipitation cannot be formed when tea soup solution is preserved at the temperature of4 DEG C, instant tea powder (or particles) is green and light green to yellow green or light yellow, the instant tea has normal fragrance and taste of green tea / white tea, the content of tea polyphenol is higher than or equal to 35%, (the content of polyphenol of the white tea is higher than or equal to 25%), caffeine is higher than or equal to 3%, theanine is higher than or equal to 2%, and tea polysaccharide is higher than or equal to 20%. The preparation method includes the steps: (1) supercritical fluid extraction; (2) composite extraction; (3) filtering; (4) centrifugation; (5) pressure reduction and concentration; (6) spray drying. The instant tea effectively retain flavor components of tea leaves, a prepared instant tea product is strong, mellow and normal in fragrance, cold dissolving performance of the instant tea is improved, the problems of cream down and secondary precipitation of low-temperature preservation are solved, the shortcomings of weak taste and deep color of theinstant tea product are effectively overcome, and the yield of the instant tea is improved.

The invention discloses an edible instant cassava powder and a preparation method thereof. The method comprises the following steps of: (1) breaking washed fresh cassava to obtain cassava slurry slag, wherein the starch content in fresh cassava is in a range of 23-34%; (2) separating the cassava slurry slag to obtain a starch slurry and a cassava slag slurry; (3) dehydrating pulverized cassava slag slurry, and then mixing the dehydrated slag slurry and the dehydrated starch slurry; and (4) pregelatinizing the mixed material obtained in the step (3), and then crushing the material to obtain the edible instant cassava powder. The edible instant cassava powder in the invention is widely used in the fields of foodstuff industry, the forage industry and the mosquito-repellent incense industry.

The invention discloses condensed instant tea powder and an extract method thereof. The tea powder can be completely dissolved in pure water with the temperature of 4 DEG C, and forms clear and transparent solution. The extract method comprises: adding 2-5g of tannin enzyme and 0-3g of cell wall catabolic enzyme into per kilogram of summer-autumn fresh tea or fannings, tablet tea and dust tea, and reflowing and extracting at the temperature which is 50 DEG C below the normal temperature for 1-1.5 hours; carrying out ultrafiltration and purification treatment by a ceramic composite membrane with the aperture of 50 nm and the transparent amount of 650-700 m3 / h at the temperature of 48-50 DEG C and the pressure of 0.2-0.3 MPa; recycling tea perfume in the extracting and purifying process; and carrying out condensation, spray-drying, tea perfume backfill, blending and granulation to obtain the condensed instant tea powder. The invention has high extraction ratio, favorable cold solubility and pure tea perfume.

The present invention relates to a preparation method of instant tea powder. Said preparation method adopts low-temperature (20-30deg.C), medium-temperature (40-70deg.C) and high-temperature (85-100deg.C) three-stage process to respectively extract fragrance components and taste substances with different boiling points from tea and makes the fragrance components and taste substances in the tea extract be more approached to that of raw material tea, then makes these fragrance components and taste substances be undergone the processes of filtration, enzymolysis, concentration and drying so as toobtain the invented instant tea powder. Said preparation method is applicable to various noble tea, such as dragon well tea, oolong tea, Qimen fermented tea and pekoe silver-needle tea, etc.

The invention relates to a method of continuous vacuum freezing and drying of instant tea powder and belongs to the technical field of tea processing. The method includes the following process steps: subjecting tea leaves to blending, firing, grinding, multistage countercurrent column extraction at low temperature and filtration treatment sequentially to obtain tea extract; subjecting the tea extract to cooling, centrifuging and membrane passing treatment to obtain concentrated solution; concentrating the concentrated solution via a DT disk tube type or ST screen tube type reverse osmosis membrane to final concentrated solution 10-30Brix so as to obtain secondary concentrated solution; feeding the secondary concentrated solution into a continuous freeze drying device to prepare the instant tea powder. The instant tea powder is of a multidimensional hollow structure, volume weight of the tea powder is 12-18g / 100ml, cold solubility is excellent, the rate of water dissolution at the temperature below 10 DEG C is less than 15sec, and the instant tea powder has quality characteristics of strong fragrance, freshness and mellowness and maintains high-activity functional factors.

The invention relates to the technical field of deep processing of tea leaves, aims to solve problems that normal-temperature instantaneous extraction is poor in extraction effecton high-boiling-pointaromatic componentsin rawmaterialsandlimitedinscale and solve problems that the intrinsic quality and the special flavor of original tea are greatly affected due to the fact that aroma degradation and amino acid non-enzymatic oxidation are caused easily by traditional high-speed hot extraction, and provides a preparation method of instantgreen teaconcentrated juice. The method comprises the steps as follows: performing tedding treatment on fresh tea leaves; performing high-temperaturedifferential-pressurepuffing on tedded leaves; performing homogenizing and crushing treatment on puffed raw materials to obtain a homogenate; adding an enzyme for extraction after adjusting the pH of the homogenate; after extraction, performing enzyme deactivation treatment on an extracting solution; obtaining a concentrated material liquid through centrifugal impurity removal and filtering concentration, performing UHT (ultra-high temperature) sterilization, and obtaining the green teaconcentrated juice through asepticcanning. The instantgreen teaconcentrated juiceprepared with the method is better in cold dissolubility, superior to similarraw material products in free amino acid, chlorophyll or theaflavin content and obvious in fresh tea characteristic.

The invention provides dendrocalamus latiflorus, gingko and Pu'er instant tea and a preparation method thereof. The preparation method comprises preparation of Pu'er tea soup, preparation of gingko extract, preparation dendrocalamus latiflorus extract, preparation of the dendrocalamus latiflorus, gingko and Pu'er instant tea, a step of sufficiently and uniformly mixing tea leaf concentrated extract and bamboo leaf or gingko leaf concentrated extract, and a step of carrying out beta-cyclodextrin clathration and spraying drying treatment on the extracted liquid. In view of a health function of the prepared dendrocalamus latiflorus, gingko and Pu'er instant tea, particles added with the bamboo leaf extract have the anti-oxidization and sterilization effects can be realized, particles added with the gingko leaf extract have the effects of appetizing and tonifying spleen, tonifying yin and nourishing blood and preventing and treating cardiovascular and cerebrovascular diseases; in view of appearance and mouth feel, particles added with the bamboo leaf extract have a relatively shallow color and slight faint scent; particles added with the gingko leaf extract have a slightly deep color and relatively slight aroma; and the dendrocalamus latiflorus, gingko and Pu'er instant tea is a novel health Pu'er tea beverage. The source of the raw materials is wide, the price is cheap, the extracting method is simple, the maneuverability is strong, the extraction efficiency is high, the mouth feel of the instant tea is light and the effect is remarkable.

The invention discloses a producing method of plantain herb-green tea instant tea. The producing method includes the following steps that 1, microwave fixation and enzyme deactivation are carried out on fresh plantain herb; 2, the plantain herb obtained after fixation is smashed to 50-100 mesh, and green tea and licorice root are smashed into 20-60 mesh; 3, the smashed plantain herb, green tea and licorice root are mixed uniformly by the weight ratio of (20-40):(50-80):(10-30); 4, the mixture obtained in the step 3 is extracted through a mixed extraction liquid of water and ethyl alcohol, and compound enzymes composed of protease, cellulase and pectinase are added during extraction; 5, filtration, concentration and drying are carried out after cooling. The instant tea is high in content of the nutrient component of the green tea and the content of the medicinal component of the plantain herb and high in cold solubility.

The invention discloses a cordate houttuynia green-tea instant tea production method. The method comprises the following steps: 1) performing microwave enzyme deactivation on fresh cordate houttuynia; 2) crushing the cordate houttuynia after deactivating enzymes to 50-100 meshes, respectively crushing green tea and licorice to 20-60 meshes; 3) uniformly mixing the crushed cordate houttuynia, green tea and licorice according to the weight ratio of 20-40: 50-80: 10-30; 4) employing mixing leaching liquor of water and ethanol for extracting a mixture obtained in the step 3), adding compound enzyme composed of protease, cellulase and pectase while extracting for enzymatic hydrolysis; and 5) cooling the material, filtering the material, concentrating the material, and drying the product. In the instant tea, the green tea nutrient composition and cordate houttuynia medicinal component content are high, and the cold solubility is good.

The invention discloses a preparation method of instant tea. The preparation method comprises the following steps: taking tea leaves, adding water and extracting, carrying out solid-liquid separation to obtain a liquid part, and concentrating the liquid part; adding alkali into the concentrate, adjusting pH value to 8.0-11.5, standing, carrying out solid-liquid separation and taking a liquid part; introducing oxygen into the liquid part to carry out an oxidation reaction; adding acid into an oxidation reaction liquid, adjusting pH value to 5.0-9.5, standing, carrying out solid-liquid separation, taking a liquid part, and drying. The raw material can be green tea, oolong tea or black tea. The raw material has rich sources and is easily available. By adding alkali for alkalization, adjusting pH value and introducing oxygen for oxidation, generation of macromolecular substances in the instant tea can be effectively minimized, turbidity and precipitation are prevented, and clarity of the tea extract and cold solubility of the instant black tea are improved. The prepared instant tea can be completely dissolved in water of more than 5 DEG C, is clear, transparent and bright and has more excellent mouthfeel. The preparation method provided by the invention has a simple technology, is easy to operate and is suitable for industrial production.

The invention discloses instant tea capable of removing dampness in bodies and a preparation method of the instant tea. The instant tea is prepared from the following components in parts by weight: 80-90 parts of green tea powder, 13-15 parts of coix seeds, 10-12 parts of small red beans, 10-12 parts of poria cocos, 15-18 parts of rhizoma discoreae, 5-6 parts of codonopsis pilosula, 10-12 parts of tangerine peels, 6-7 parts of areca seeds, 13-15 parts of aloe gel, 10-12 parts of sucrose, 2-2.3 parts of hergamot oil, 1-1.2 parts of lemon oil, 30-35 parts of beta-cyclodextrin and 5-6 parts of tea cream. The instant tea capable of removing the dampness in the bodies, provided by the invention, is instant blank tea powder prepared from instant green tea powder in productive supply; the elastic performance of a product can be utilized to the greater extent, and risk problems including raw material regions, seasons, production cost and the like are solved; the diversity of the product is realized; and effective components have the effects of removing the dampness, refreshing, resisting oxidization, sterilizing and diminishing inflammation, enhancing the immunity and the like.

The invention relates to the technical field of deep processing of tea leaves, aims to solve problems that normal-temperature instantaneous extraction is poor in extraction effecton high-boiling-pointaromatic componentsin rawmaterialsandlimitedinscale and solve problems that the intrinsic quality and the special flavor of original tea are greatly affected due to the fact that aroma degradation and amino acid non-enzymatic oxidation are caused easily by traditional high-speed hot extraction, and provides a preparation method of instantgreen teaconcentrated juice. The method comprises the steps as follows: performing tedding treatment on fresh tea leaves; performing high-temperaturedifferential-pressurepuffing on tedded leaves; performing homogenizing and crushing treatment on puffed raw materials to obtain a homogenate; adding an enzyme for extraction after adjusting the pH of the homogenate; after extraction, performing enzyme deactivation treatment on an extracting solution; obtaining a concentrated material liquid through centrifugal impurity removal and filtering concentration, performing UHT (ultra-high temperature) sterilization, and obtaining the green teaconcentrated juice through asepticcanning. The instantgreen teaconcentrated juiceprepared with the method is better in cold dissolubility, superior to similarraw material products in free amino acid, chlorophyll or theaflavin content and obvious in fresh tea characteristic.

The invention discloses an instant green tea and a production process. The process comprises the following steps: extracting, primary separating, centrifuging or ultrafiltering, nanofiltering, RO (reverse osmosis) concentrating, VO concentrating, UHT (ultra heat treating) and sterilely filling to produce tea juice or atomizing drying to produce tea powder. By adopting the a combined film filtering technology of ultrafiltering, nanofiltering and reverse osmosis, the bitter taste of the green tea extract prepared without an organic solvent to extract is reduced, the cold dissolubility of the green tea extract is improved, the traditional processing method is improved, the bitter of the green tea is greatly reduced, and the product aroma is more unique.

The invention discloses a preparation method for instant tea, which comprises the following steps: taking tea leaves, extracting the tea leaves by adding water, and recondensing a liquid part obtainedThe invention discloses a preparation method for instant tea, which comprises the following steps: taking tea leaves, extracting the tea leaves by adding water, and recondensing a liquid part obtainedby solid-liquid separation; adding alkali into the concentrated solution to adjust the pH value to between 8.0 and 11.5, standing the solution, and taking a liquid part through the solid-liquid separ by solid-liquid separation; adding alkali into the concentrated solution to adjust the pH value to between 8.0 and 11.5, standing the solution, and taking a liquid part through the solid-liquid separation; introducing oxygen into the liquid part for oxidation reaction; and adding acid into an oxidation reaction solution to adjust the pH value to between 5.0 and 9.5, standing the solution, takingation; introducing oxygen into the liquid part for oxidation reaction; and adding acid into an oxidation reaction solution to adjust the pH value to between 5.0 and 9.5, standing the solution, takinga liquid part through the solid-liquid separation, and drying the liquid part to obtain the instant tea. Raw materials of the instant tea can be green tea, Oolong tea or black tea, have rich sources aa liquid part through the solid-liquid separation, and drying the liquid part to obtain the instant tea. Raw materials of the instant tea can be green tea, Oolong tea or black tea, have rich sources and are easy to acquire. The preparation method adjusts the pH value through basification by adding the alkali, and then introduces the oxygen for oxidation to effectively reduce generation of macromolnd are easy to acquire. The preparation method adjusts the pH value through basification by adding the alkali, and then introduces the oxygen for oxidation to effectively reduce generation of macromolecular substances in the instant tea, prevent opacity and precipitation and improve the clarity of a tea solution and the coldcut property of instant black tea; and the prepared instant tea can be comecular substances in the instant tea, prevent opacity and precipitation and improve the clarity of a tea solution and the coldcut property of instant black tea; and the prepared instant tea can be completely dissolved into water above 5 DEG C, and the tea is clear, transparent and bright and has better mouthfeel. The preparation method has simple process and easy operation, and is suitable for indpletely dissolved into water above 5 DEG C, and the tea is clear, transparent and bright and has better mouthfeel. The preparation method has simple process and easy operation, and is suitable for industrial production.ustrial production.

The invention discloses an instant black tea processing method. The method includes: adding water into tea leaves, and extracting; concentrating liquid obtained by solid-liquid separation; allowing concentrated liquor to pass through an electrodialysis concentration chamber to absorb alkali for increase a pH value; adding an appropriate amount of alkali to increase the pH value to a required value; standing for oxidization; after oxidation reaction is finished, removing excessive alkali through an electrodialysis desalination chamber to decrease the pH value of tea water to a required value; sterilizing and drying to obtain instant black tea. By means of electrodialysis, the alkali is absorbed from a last batch of tea water, then the appropriate amount of alkali is added to increase the pH value to the required value, and after oxidization is finished, the excessive alkali is removed by electrodialysis and supplied to a next batch of tea water to decrease the pH value to the required value, so that alkali recycling in the whole production process is realized, alkali consumption is substantially reduced, acid addition for neutralization of the excessive alkali is avoided, and production cost can be greatly reduced. In addition, due to reduction of added non-tea substances, the instant black tea is high in purity and excellent in quality.

The invention discloses a method for preparing cold-soluble green tea powder. The method includes the following steps that after green tea is pulverized, the pulverized green tea is filtered through a 40-80 mesh screen, deionized water is added according to the feed liquid mass ratio of 1:10-1:30, extraction is performed on the mixture for 10-30 minutes at the pressure value of 100-400MPa after the mixture is sealed, then, extract liquid is filtered with a piece of 150-300 mesh filter cloth, filtrate is collected and centrifuged for 10-40 minutes at the rotating speed of 3000r / min-5500r / min, supernatant is collected and concentrated to the state that the soluble solid accounts for 16-22%, and concentrated liquor is acquired; finally, the concentrated liquor is frozen and dried in a vacuum freezing mode at -40 - -70 DEG C for 24-48 hours, and the cold-soluble tea powder is acquired. The cold-soluble tea powder prepared with the method is good in cold-dissolving effect and capable of dissolving fast at 3-8 DEG C, the tea powder and tea soup are greener than that acquired through hot water extraction, taste mellow and sweet slightly and thus are well liked by consumers.

The invention discloses a preparation method of cold-extracted instant tea and special freezing equipment, and belongs to the technical field of instant tea preparation methods, high-quality tea is baked firstly, then ice water is added for circulating percolation extraction, filtration and ultrafiltration, bagging, ultra-high pressure sterilization, traying and rapid pushing into a freezer are performed, liquid nitrogen is used for rapid cooling, and the cold-extracted instant tea is obtained. After being completely frozen, the tea powder is put into a freeze-drying machine to be freeze-dried, so that the high-quality cold-extracted instant tea powder is obtained. The freezing equipment comprises a base, and a freezing chamber, a liquid nitrogen tank, a temperature control device, an electric control device, a tray with a net-shaped cold conduction grid and the like are arranged at the top end of the base. The method is characterized in that ice water is used for performing circulating percolation extraction, and then filtration clarification, high-speed quick freezing and freeze drying are performed to prepare the high-quality instant tea. The instant tea prepared by the method has pure aroma and mellow taste, and can be completely dissolved in ice water. According to the freezing equipment, tea milk is effectively prevented from being formed through the combination of the tray with the special net-shaped cold conduction grid and the liquid nitrogen.

The invention provides a preparation method of pure instant tea, the prepared pure green tea / white tea instant tea can be completely dissolved in pure water at 85±5°C (hot-melt type) and 25±5°C (cold-melt type); form clear and transparent Tea soup solution, stored at 4°C, does not form cold muddy and secondary precipitation; instant tea powder (or granules) is green, light green to yellow-green or light yellow, has the normal aroma and taste of green tea / white tea, and the content of tea polyphenols is ≥35 % (white tea ≥ 25%), caffeine ≥ 3%, theanine ≥ 2%, tea polysaccharide ≥ 20%. The preparation method comprises the following steps: ①supercritical fluid extraction; ②compound extraction; ③filtration; ④centrifugation; ⑤decompression concentration; ⑥spray drying. The invention effectively retains the aroma components of tea leaves, and the obtained instant tea product has a rich and mellow aroma, improves the cold solubility of the instant tea, eliminates the problems of muddy after cooling and secondary precipitation during low-temperature storage, and effectively overcomes the weak taste and darkening of the instant tea product problem, and improve the yield of instant tea.

The invention provides a method that takes fresh tea leaves as raw materials to process instant tea powder, which can prevent loss and deterioration of nutrition substance when in the tea manufacturing process. The technique is that: when the raw material is extracted, pectinase is added to enhance extraction rate of the tea leaves and to extract solid substance from solution after the processes of extracting, enzymatic hydrolysis, filtration, condensation and drying, etc. of the raw materials; then tannase is added for enzymatic hydrolysis, so as to resolve the deposition problem of the tea soup and to reduce the bitterness of the instant tea powder and improve the dissolution ability of the tea powder in cold water. The technologies of membrane separation and condensation are adopted infiltration and condensation process; and spray drying or vacuum freeze drying is adopted in drying process; therefore, the whole production process is carried out at relatively low temperature, whichmaximally preserves the nutrition substances and flavor substances, and the produced instant tea powder is abundant in nutrition and has fresh and soft taste.

The invention discloses a method for producing instant green tea granules by utilizing the fresh leaves of summer and autumn tea, which comprises the steps of spreading the fresh leaves, blanching for green protection, beating, separation and purification, freeze-drying, shaping and the like. Compared with the existing instant green tea, the instant green tea produced by the present invention has the most prominent advantages of emerald green color, good solubility, can be directly brewed with cold water, bright green and clear tea soup, strong aroma, fresh and mellow taste, and a taste close to spring tea , and the content of caffeine in the product is less than 3%, which is more beneficial to human health. The invention uses the fresh summer and autumn tea leaves as raw materials, not only has low production cost, but also increases the added value of the summer and autumn tea.

The invention discloses a weight-loss and qi-benefiting instant tea and a preparation method thereof. The weight-loss and qi-benefiting instant tea is prepared from the following components in parts by weight: 120-130 parts of green tea powder, 10-12 parts of spica prunellae, 15-18 parts of radix salviae miltiorrhizae, 6-7 parts of folium nelumbinis, 5-6 parts of herba lysimachiae, 9-10 parts of radix astragali seu hedysari, 15-18 parts of cortex acanthopanax radicis, 5-6 parts of semen sesami nigri, 15-18 parts of fructus crataegi, 10-12 parts of barley, 13-15 parts of longan pulp, 13-15 parts of aloe gel, 10-12 parts of sucrose, 3-3.5 parts of bergamot oil, 3-3.5 parts of lemon oil, 25-30 parts of beta-cyclodextrin and 5-6 parts of tea cream. The active ingredients contained in the weight-loss and qi-benefiting instant tea have the efficacies of refreshing the spirits, loosing weight, benefiting qi and beautifying, enhancing immunity and the like.

The invention discloses beautifying and leg slimming flower and grass instant tea and a preparation method thereof. The beautifying and leg slimming flower and grass instant tea is prepared from the following ingredients in parts by weight: 120 to 130 parts of green tea powder, 5 to 6 parts of lemon-grass, 6 to 7 parts of verbena, 5 to 6 parts of rosemaries, 8 to 9 parts of peach blossoms, 5 to 6 parts of magnolia flowers, 5 to 6 parts of roselle flowers, 5 to 6 parts of purple rugosa roses, 5 to 6 parts of royal jelly, 13 to 15 parts of aloe vera gel, 10 to 12 parts of saccharose, 2 to 2.3 parts of bergamot oil, 2 to 2.3 parts of lemon oil and 20 to 23 parts of beta-cyclodextrin. The beautifying and leg slimming flower and grass instant tea has the advantages that the quality and flavor of the original tea are well maintained in aspects of appearance, color and luster, fragrance and taste; a product does not agglomerate, and has no foreign odor; the storage and the transportation are easy; the active ingredients achieve the effects of beautification, yin nourishing, antibacterium, yin nourishing, brain refreshing, immunity enhancement, fat dissolution, fat reduction and the like.

The invention discloses abdomen-thinning instant tea containing pagodatree pods and fleece flower roots and a preparation method of the instant tea. The abdomen-thinning instant tea is prepared from components in parts by weight as follows: 120-130 parts of oolong tea powder, 10-12 parts of the pagodatree pods, 30-35 parts of the fleece flower roots, 18-20 parts of Chinese waxgourd peels, 10-12 parts of hawthorn pulp, 10-12 parts of honeysuckle flowers, 10-12 parts of dried tangerine peels, 5-6 parts of cassia seeds, 13-15 parts of aloe gel, 10-12 parts of saccharose, 3-3.5 parts of bergamot oil, 3-3.5 parts of lemon oil, 30-35 parts of beta-cyclodextrin and 5-6 parts of tea cream. The instant black tea powder which has unique taste and rich nutrition is prepared from the instant tea powder in production reserve, the elastic property of products can be utilized to a greater extent, the risk problems about terrain, seasons, production cost and the like of raw materials are solved, and product diversity is realized.

The invention discloses a production method of green tea instant tea capable of resisting inflammation and relieving a cough. The production method comprises the following steps of (1) performing microwave fixation for enzyme deactivation on fresh heartleaf houttuynia herbs, wherein the leaf feeding quantity is 50-90g, the microwave power is 550-850W, and the fixation time is 45-85s; (2) crushing the heartleaf houttuynia herbs after the fixation, and besides, separately crushing green tea and licorice roots; (3) uniformly mixing the crushed heartleaf houttuynia herbs with crushed green tea and the crushed licorice roots according to the weight ratio of the crushed heartleaf houttuynia herbs to the crushed green tea to the crushed licorice roots being (20-35) to (55-80) to (10-30) to obtain a mixture; (4) leaching the mixture obtained in the step (3) with a mixed leaching solution of water and ethanol, and during leaching, adding complex enzymes consisting of protease, cellulase and pectinase for enzymolysis; and (5) after cooling, performing filtration, performing concentration, and performing drying. The instant tea is good in cold solubility, contains rich various nutrient components, and can resist inflammation and relieve a cough.

The invention discloses a heat clearing and blood cooling instant green tea production method. The method includes following steps: (1) subjecting 50-90g of fresh plantain to microwave enzyme deactivation for 45-85s under a microwave power of 550-850W; (2) grinding the plantain subjected to enzyme deactivation, and respectively grinding green tea and glycyrrhiza; (3) well mixing the ground plantain, the ground green tea and the ground glycyrrhiza according to a weight ratio of 20-35:55-80:10-30; (4) using a water and ethyl alcohol mixed extraction liquid for extraction of a mixture obtained at the step (3), and adding a complex enzyme formed by protease, cellulase and pectinase for enzymolysis during extraction; (5) cooling, filtering, concentrating and drying. Instant green tea produced according to the method is great in cold solubility, contains various nutritional components and has efficacies of heat clearing and blood cooling.

The invention belongs to the technical field of deep processing and production of tea leaves, and particularly relates to a preparation process of high-tea-polyphenol high-caffeine cold-soluble tea powder. The invention particularly discloses a preparation method of high-tea-polyphenol high-caffeine cold-soluble tea powder. The preparation method sequentially comprises the following steps: (1) thermally expanding tea leaves; (2) cold punching; (3) extracting; (4) ultrafiltration; (5) concentrating; and (6) performing spray drying to obtain the high-tea-polyphenol high-caffeine cold-soluble tea powder. On the premise of ensuring the yield, the produced instant tea powder is good in cold solubility, has no obvious precipitate after being dissolved in cold water, and does not precipitate after being stored for a long time.