Method for processing cold soluble type instant tea

Abstract

The invention discloses a processing method of cold soluble type instant tea, which adopts water with comparatively low temperature to extract form tea leaves for a long time, and pectase and tannase are added in the process of extraction for enzymatic hydrolysis, thereby ingredients of the tea leaves that are difficult to be dissolved in cold water are extracted little or ingredients of the tea leaves that are cold water that are difficult to be dissolved in cold water are decomposed into ingredients that are dissolvable in cold water, and no adverse effect is brought to local flavor, thus preparing the instant tea that are completely dissolved in the water of 5 DEG C with pleasant flavor.

Description

technical field [0001] The invention relates to a processing method of instant tea, in particular to a processing method of instant tea which can be dissolved in cold water. Background technique [0002] Instant tea is generally made by extracting tea leaves with hot water (temperature above 80°C) and then filtering or centrifuging, concentrating and drying. It is a solid powder that can quickly dissolve in water, has no tea dregs and maintains the unique flavor of tea leaves. It is ready to drink. It can also be used as a raw material for food and beverages. With the above-mentioned processing method, the cold solubility of the instant tea product is poor. If it is dissolved in water at 5°C, there will be obvious insoluble particles in the water. [0003] In the existing technology, the Chinese patent ZL00136844.3 discloses a processing method of instant tea, which uses microwave irradiation to assist extraction, and the extraction temperature is 20-50°C. This method has a...

AI Technical Summary

Problems solved by technology

Using the above-mentioned processing method, the cold solubility of instant tea products is poor. If it is dissolved in water at 5°C, there will be obvious insoluble particles in the water.

[0003] In the existing technology, the Chinese patent ZL00136844.3 discloses a processing method of instant tea, which uses microwave irradiation to assist extraction, and the extraction temperature is 20-50°C. This method has a simple process and can increase the extraction rate. The prepared instant tea Although tea can be quickly dissolved in water at normal temperature, it is still difficult to completely dissolve in water at low temperature; Chinese patent ZL01118449.3 discloses a processing method for instant black tea powder, extracting black tea with hot water and cooling to normal temperature, then adding pectinase, Protease and amylase carry out enzymatic hydrolysis and clarification of the extract, and then undergo ultrafiltration, concentration, and spray drying to obtain an instant black tea powder that is basically not cloudy after cooling. This method is first extracted with high-temperature water, then cooled and then enzymatically solution, which can solve the cold muddyness of black tea, but does not solve its solubility in low temperature water; Chinese patent ZL01118460.4 discloses a manufacturing method of instant black tea powder. Filtrate, concentrate, then dissolve with alkali, adjust pH value with acid, spray dry after centrifugation, this kind of tea powder can be completely dissolved in cold water, but the flavor of instant tea will change greatly, with obvious alkaline taste, and only for black tea

[0004] The demand for instant tea that can be dissolved in ice water is increasing in the international market now, mainly for direct drinking. It is hoped that instant tea can be quickly and completely dissolved when added to ice water, but the instant tea produced by known processes cannot do this. a little

The pectin substances in tea are easily soluble in hot water but insoluble in cold water. If extracted with hot water, it will be difficult to remove the pectin later, which will affect its cold solubility.