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Method for preparing full natural quick dissolving green tea

An instant green tea, natural technology, applied in tea, tea extraction, food science, etc., can solve the problem of losing the color of tea drinks

Inactive Publication Date: 2007-10-10
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the catechins contained in green tea soup are easily oxidized into theaflavins, and further oxidized into thearubigins and browned, losing the original color of the tea beverage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1: Using Xinyang Maojian as raw material, crush Xinyang Maojian into a particle size of 20-40 meshes, carry out water extraction at 75°C for 10 minutes at a ratio of 1:10 by weight of tea to water, and the extraction rate reaches 41.9%. Add 0.5% (v / v) of all-natural kiwifruit squeezed juice to the extract to protect the color, and add 0.3% (w / v) of the extract to β-cyclodextrin to embed the unique flavor and certain substances of Xinyang Maojian. tea polyphenols and caffeine to reduce or inhibit the precipitation and browning of the soup in the green tea soup, and then process it into a small granular or powder solid green tea beverage through concentration (the concentration ratio is 4:1) and freeze-drying processes. The ratio of β-cyclodextrin to the extract solution is the weight-to-volume ratio as described above, that is, if the volume of the extract solution is 1000ml, the weight of the added β-cyclodextrin is 3g.

Embodiment 2

[0012] Example 2: Using Hangzhou Longjing as the raw material, crush Xinyang Maojian into a particle size of 20-40 mesh, and carry out water extraction at 85°C for 15 minutes at a ratio of 1:20 by weight of tea to water, and the extraction rate reaches 43%. Add 1% (v / v) of all-natural kiwifruit squeezed juice to the extract to protect the color, and add 0.8% (w / v) of β-cyclodextrin to embed the unique flavor and certain substances of Hangzhou Longjing. tea polyphenols and caffeine to reduce or inhibit the precipitation and browning of the soup in the green tea soup, and then process it into a small granular or powder solid green tea beverage through concentration (the concentration ratio is 4:1) and freeze-drying processes.

Embodiment 3

[0013] Embodiment 3: With Huangshan Maofeng as raw material, it is pulverized into a particle size of 20-40 mesh, and water extraction is carried out at 95° C. for 20 minutes with the ratio of tea to water weight ratio of 1:30, and the extraction rate reaches 42%. Add 3% (v / v) of all-natural kiwi fruit squeezed juice to the liquid to protect the color, and add 1.8% (w / v) of β-cyclodextrin to embed the unique flavor and certain substances of Huangshan Maofeng. tea polyphenols and caffeine to reduce or inhibit the precipitation and browning of the soup in the green tea soup, and then process it into small granular or powder solid green tea beverages through concentration (4:1) and freeze-drying processes.

[0014] The green tea in Examples 1-3 can also be Dongting Biluochun, Lushan Yunwu, Xinyang Maojian, Emeizhuyeqing, Lu'an Guapian, Guzhu Zisun, Jiangshan Green Peony, Taiping Houkui, Gold Award Huiming, Laozhu Dafang, Enshi Yulu, Mengding Ganlu, Jianchun Tea, Xiuning Songmeng ...

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Abstract

An instant granular solid green tea with unique tea smell is prepared from natural green tea through proportionally extracting in water at 75-95 deg.C, adding carambola juice and beta-cyclodextrin, stirring, concentrating and freeze-drying. It is rich in nutrients including amino acids, tea polyphenol, flavone, VC and trace elements.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing instant green tea. Background technique [0002] Green tea can refresh the mind, diuretic and relieve fatigue, reduce fat and help digestion. Regular drinking of green tea can also help delay aging, inhibit cardiovascular disease, protect teeth and improve eyesight, inhibit cardiovascular disease, prevent cancer and fight cancer, so green tea is very popular among people. welcome. Instant green tea is a solid beverage that is extracted and refined from green tea. Due to its unique pharmacological health care function and instant characteristics of ready-to-drink, it has been popular with consumers in the international market in recent years. The research and development of instant tea in my country began in the 1960s. By the end of the 1980s, the production of instant black tea began to take shape, and the research on instant green tea also started. But so f...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/26
Inventor 王岸娜吴立根王晓曦竹建德王岸明于秀荣李永红徐清萍
Owner HENAN UNIVERSITY OF TECHNOLOGY
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