Processing method for cold instant white tea powder

A processing method and technology of white tea powder, which is applied in the field of tea powder processing, can solve problems such as poor solubility, not fresh and full taste, loss, etc., and achieve the effects of improving quality, reducing flavor loss, and improving yield and quality

Active Publication Date: 2009-02-18
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional production process of instant white tea powder is mainly as follows: the tea leaves are extracted with water, filtered, concentrated, and dried to make instant tea powder. The prepared tea powder can only be completely dissolved in hot water at 60-80°C, and cannot be completely dissolved. In ice water at 5-8°C, the solubility is poor. At the same time, during the processing, the tea powder loses nutrients and flavor substances such as tea polyphenols in the tea, so the taste is not fresh and full.

Method used

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  • Processing method for cold instant white tea powder
  • Processing method for cold instant white tea powder
  • Processing method for cold instant white tea powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Take 1 kg of Fuding high-quality white tea raw material and add it to 20 kg of 80°C hot water, add 10 g of sodium isoVC according to 0.05% of the water volume, soak and extract for 40 minutes, and filter with a 160-mesh filter cloth to obtain the tea filtrate. After the tea filtrate was cooled to 45° C., 1.5 grams of tannase was added, stirred, and allowed to stand for 60 minutes for enzymolysis to obtain a tea enzymolysis solution. After cooling the tea enzymolysis solution to 15°C, it is separated by a disc separator, and then concentrated to 20 Brix by a reverse osmosis membrane. Finally, the concentrated tea extract is spray-dried, the air inlet temperature is 185-190° C., the air outlet temperature is 98-102° C., and the feed amount is set according to the liquid concentration to obtain 200 grams of instant tea powder. According to specific requirements, certain auxiliary materials can be added to prepare and packaged into finished products. The product prepared b...

Embodiment 2

[0018] Add 1 kg of Zhenghe high-quality white tea raw material to 20 kg of hot water at 60°C, add 6 grams of sodium isoVC according to 0.03% of the water volume, soak and extract for 40 minutes, and filter with a 160-mesh filter cloth to obtain a tea filtrate. After the tea filtrate was cooled to 40° C., 1.5 grams of tannase was added, stirred, and allowed to stand for 60 minutes for enzymolysis to obtain a tea enzymolysis solution. After cooling the tea enzymatic solution to 15°C, it is separated by a disc separator, and then concentrated to 20-25 Brix through a reverse osmosis membrane. Finally, the concentrated tea extract is spray-dried, the air inlet temperature is 185-190° C., the air outlet temperature is 98-102° C., and the feed amount is set according to the liquid concentration to obtain 200 grams of instant tea powder. According to specific requirements, certain auxiliary materials can be added to prepare and packaged into finished products. The product prepared by...

Embodiment 3

[0025] Take 1 kg of Jianyang high-quality white tea raw material and add it to 20 kg of 80°C hot water, add 10 g of sodium isoVC according to 0.05% of the water volume, soak and extract for 40 minutes, and filter with a 160-mesh filter cloth to obtain the tea filtrate. After the tea filtrate was cooled to 45°C, 3 grams of tannase was added, stirred, and allowed to stand for 60 minutes for enzymolysis to obtain a tea enzymolysis solution. After cooling the tea enzymatic solution to 15°C, it is separated by a disc separator, and then concentrated to 20-25 Brix through a reverse osmosis membrane. Finally, the concentrated tea extract is spray-dried, the air inlet temperature is 185-190° C., the air outlet temperature is 98-102° C., and the feed amount is set according to the liquid concentration to obtain 200 grams of instant tea powder. According to specific requirements, certain auxiliary materials can be added to prepare and packaged into finished products. The product prepar...

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Abstract

The invention relates to a method for processing coldly-dissolved white tea powder. White tea is used as a raw material and is added with water in proper amount for extraction; extracting solution is obtained by the procedures of filtration, enzymolysis, condensation, drying and the like; during extraction, iso-ascorbyl sodium accounting for 0.03 percent of water content is added into water, thereby playing a role in color protection to the tea extracting solution and oxidation resistance, effectively reserving tea polyphenol and other effective components in tea leaves and reserving the original flavor of the tea leaves as much as possible; the tea extracting solution is filtered and added with 0.1 percent tannase for enzymolysis (the tannase is added according to the content of a solid-containing substance), thereby reducing the bitter and harsh taste, improving the mouthfeel and increasing the quality of a product; the product is refrigerated and kept stand to improve the solubility of the product in order that the product can be dissolved into ice water at a temperature of between 5 and 8 DEG C and is convenient to drink.

Description

technical field [0001] The invention relates to a processing method of tea powder, in particular to a processing method of instant tea powder soluble in ice water. Background technique [0002] The traditional production process of instant white tea powder is mainly as follows: the tea leaves are extracted with water, filtered, concentrated, and dried to make instant tea powder. The prepared tea powder can only be completely dissolved in hot water at 60-80°C, and cannot be completely dissolved. In ice water at 5-8°C, the solubility is poor. At the same time, during the processing, the tea powder loses nutrients and flavor substances such as tea polyphenols in the tea, so the taste is not fresh and full. Contents of the invention [0003] The invention provides a processing method of white tea powder soluble in cold water, which can reduce the loss of tea polyphenols and other nutritional components and flavor substances in tea leaves during extraction. [0004] The presen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18
Inventor 蒋艾青岳鹏翔欧阳晓江
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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