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Instant Pu'er tea, its production and use thereof

A technology for instant tea and Pu-erh tea, applied in the food field, can solve the problems of long time consumption, complicated and complicated drinking process, etc., and achieve the effects of good taste, convenient drinking and unique production process.

Inactive Publication Date: 2008-11-19
云南金色生活农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The brewing methods of Pu-erh tea include purple sand pot brewing method, tureen brewing method, etc. The drinking process is complicated and time-consuming

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Raw material processing: use Pu’er fermented tea as raw material (the raw material can also be rinsed with cold water first), and after proper crushing, most of the tea tissue is broken;

[0031] 2. Extraction: 700 liters, 500 liters, 500 liters of distilled water or deionized water were used to boil and extract every 100 kilograms of tea leaves three times, each time for 60 minutes;

[0032] 3. Filtration: Filtrate the extract while it is hot, and combine the three filtrates;

[0033] 4. Add excipients: combine the three filtrates, concentrate to 250 liters, add 100 grams each of vitamin C and puerarin, 50 kilograms of excipient maltodextrin, dissolve and mix;

[0034] 5. Sterilization: Sterilize with a pulley heat exchanger at 85°C for 30 seconds.

[0035] 6. Concentration: Concentrate the sterilized product mixture in vacuum or under normal pressure to a concentrated solution with a dry matter content of about 30%, and add 1.0 g of water-soluble natural tea essen...

Embodiment 2

[0044] 1. Raw material processing: use Pu’er fermented tea as raw material, rinse the raw material with cold water;

[0045] 2. Extraction: 800 liters, 600 liters, and 600 liters of distilled water or deionized water were used to boil and extract every 100 kilograms of tea leaves three times, each time for 80 minutes;

[0046] 3. Filtration: Filtrate the extract while it is hot, and combine the three filtrates;

[0047] 4. Add excipients: combine the three filtrates, concentrate to 300 liters, add 120 grams each of vitamin C and puerarin, and 100 kilograms of excipient maltodextrin, dissolve and mix;

[0048] 5. Sterilization: Sterilize with a pulley heat exchanger at 90°C for 32 seconds.

[0049] 6. Concentration: Concentrate the sterilized product mixture in vacuum or under normal pressure to a concentrated solution with a dry matter content of about 30%, and add 10 grams of water-deep natural tea essence;

[0050] The following steps are the same as in Example 1.

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PUM

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Abstract

An instant Pu'er tea for decreasing blood fat is prepared from Pu'er tea through pre-treating, decocting in distilled water or deionized water three times, filtering, adding VC, kakonein and excipient, sterilizing, concentrating, drying, sieving and packing.

Description

technical field [0001] The invention relates to the technical field of food, in particular to Pu'er instant tea and its preparation method and application. Background technique [0002] Pu-erh tea has a unique color, aroma and taste gradually formed by the transformation of polyphenols in tea leaves through slow post-fermentation, and has a style of getting better with age. From the existing Pu-erh tea production process, it can be seen that there are microorganisms involved in the Pu-erh tea in the process of stacking and storage and alcoholization, resulting in the phenomenon of microorganisms exceeding the standard in the hygiene of the finished Pu-erh tea. The brewing methods of Pu-erh tea include purple sand pot brewing method, tureen brewing method, etc. The drinking process is complicated and time-consuming. Contents of the invention [0003] The object of the present invention is to provide a Pu'er instant tea with health care function, convenient drinking and goo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
Inventor 崔焕兴韩建英
Owner 云南金色生活农业科技有限公司
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