Prepn process of instant green tea powder

A technology for instant green tea and fresh leaves, applied in the direction of tea extraction and the like, can solve the problems of damage, and it is difficult for instant green tea powder to maintain the color, aroma and taste style of green tea raw materials, and achieve the effect of revealing the fragrance of tea, low cost and green color.

Inactive Publication Date: 2007-08-22
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problems and disadvantages of these methods are: thermal drying in tea processing, high-temperature hot water extraction and long-term thermal concentration cause damage to heat-sensitive components in green tea (s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Clean and disinfect 4.5Kg of fresh tea leaves with 2ppm bleaching powder, blanch at 95°C to kill enzymes for 18 seconds, put them in a low-temperature refrigerator or cold storage after cooling, and slowly freeze them at -2°C for 8 hours, then continue at -12°C Frozen for 12 hours, took out and thawed for a while, minced, and then pulverized by a colloid mill (the initial w / w ratio of material to water was 1:4), squeezed the juice after pulverization, and filtered; the leachate was added to the minced ice crystals and crushed leaves and then passed through a colloid mill Pulverize, carry out circulation like this 2 times, be enriched to about 4500ml of the concentrated solution that solid matter content reaches 10%. Add at least one of β-cyclodextrin, maltodextrin, xanthan gum, konjac gum, and CMC to the extract until the solid content in the concentrated juice reaches 15%, and then spray dry to obtain about 0.86 kg of instant green tea powder.

Embodiment 2

[0015] Clean and disinfect 4.5Kg of fresh tea leaves with 2ppm bleaching powder, blanch at 100°C to kill enzymes for 10 seconds, put them in a low-temperature refrigerator or freezer for 6 hours at -3°C after cooling, and continue freezing at -15°C After 10 hours, take it out and thaw it for a while, mince it, then pulverize it through a colloid mill (the initial w / w ratio of material to water is 1:4), squeeze the juice after pulverization, and filter; add the minced ice crystal broken leaves to the leachate and pulverize it through a colloid mill , so that the cycle is carried out 3 times, enriched to about 4500ml of concentrated solution with a solid content of 12%. Add at least one of β-cyclodextrin, maltodextrin, xanthan gum, konjac gum, and CMC to the extract until the solid content in the concentrated juice reaches 16%, and then spray dry to obtain about 0.90 kg of instant green tea powder.

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PUM

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Abstract

The present invention discloses preparation process of instant green tea powder. Through low temperature slow freezing to form largest ice crystal destroying the cell tissue of fresh tea leaf, the present invention reaches the aim of raising leaching efficiency; and through enriching process, the present invention extracts the chlorophyll and effective components from fresh tea leaf. The present invention has simple operation and low cost, and the prepared instant green tea powder is emerald green, scent and high in tea polyphenol content.

Description

technical field [0001] The present invention relates to the field of instant tea processing technology, and more specifically, relates to a process for extracting chlorophyll and active ingredients based on fresh tea leaf raw materials, and a method in which the extracted concentrated solution is processed into instant green tea powder by spray drying, which is applied to beverage tea or Used as other tea food additives. Background technique [0002] At present, the processing of instant green tea powder mostly utilizes finished green tea raw materials, and adopts the processes of hot water extraction, filtration, heat concentration and spray drying. Wherein the water temperature of the hot extraction is 90-95°C, and the tea:water ratio is about 1:12; the hot concentration adopts vacuum concentration at about 45°C. The main problems and disadvantages of these methods are: thermal drying in tea processing, high-temperature hot water extraction and long-term thermal concentra...

Claims

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Application Information

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IPC IPC(8): A23F3/30
Inventor 苏祝成李龙叶立扬王岳飞
Owner ZHEJIANG FORESTRY UNIVERSITY
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