Method for processing cold soluble type instant tea

A processing method and technology of instant tea, applied in the direction of tea extraction, etc., can solve the problems that it is difficult to completely dissolve low-temperature water, do not solve the solubility, affect cold solubility, etc., and achieve the effect of good flavor, improved cold solubility, and stable product quality

Inactive Publication Date: 2008-06-04
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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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 e

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. Take 200kg of white tea, crush it into fine powder, add 3000kg of water, then add 0.3g of pectinase (activity > 30000) and 0.15g of tannase (activity = 500), stir well, and heat at 45°C extraction under the conditions for 60 minutes to obtain white tea extract.

[0016] 2. Pass the above-mentioned white tea extract through a disc centrifuge, then cool the extract to 12°C and let it stand for 40 minutes.

[0017] 3. Ultrafiltration with an ultrafiltration membrane with a cut-off of 100,000 Daltons to obtain a clear and translucent filtrate.

[0018] 4. Concentrate the above-mentioned filtrate with a reverse osmosis membrane to a concentrated solution with a solid content of 18%.

[0019] 5. The above-mentioned white tea concentrate is spray-dried to obtain 39.5 kilograms of instant white tea that can be completely dissolved in 5° C. water.

Embodiment 2

[0021] 1. Take 200kg of crushed green tea, add 4000kg of water, and add 0.2g of pectinase (activity>30000) and 0.05g of tannase (activity=500) at 25°C, and extract for 100 minutes to obtain tea extract;

[0022] 2. Pass the above-mentioned tea extract through a disc centrifuge to obtain a centrate.

[0023] 3. The above centrifugate is ultrafiltered with an ultrafiltration membrane with a molecular weight cut-off of 100,000 Daltons to obtain a clear and transparent filtrate.

[0024] 5, the above-mentioned filtrate is concentrated to a solid content of 22% concentrate with a reverse osmosis membrane, and then spray-dried to obtain 41 kilograms of instant green tea that can be completely dissolved in water at 5°C.

Embodiment 3

[0026] 1. Take 200kg of brick tea, crush it into granules, add 3500kg of water, then add 0.3g of pectinase (activity > 30000) and 0.1g of tannase, and extract at 55°C for 80 minutes to obtain brick tea extract .

[0027] 2. The above-mentioned brick tea extract is filtered through a fine filter membrane with a precision of 10 μm to obtain a filtrate.

[0028] 3. Cool the above filtrate to 15°C and let it stand for 50 minutes.

[0029] 4. Filter the cooled filtrate with a ceramic membrane with a precision of 0.1 μm to obtain a clarified liquid.

[0030] 5. The above clarified liquid is vacuum concentrated to a concentrated liquid with a solid content of 21%.

[0031] 6. The above-mentioned concentrated solution is spray-dried to obtain 19.2 kg of instant brick tea that can be completely dissolved in water at 5°C.

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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...

Claims

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Application Information

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IPC IPC(8): A23F3/30
Inventor 岳鹏翔欧阳晓江张远志
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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