Instant tea powder and processing method thereof

Abstract

The invention provides a processing method of instant tea powder, which comprises the following steps: an extracted medium is mixed with tea leaves and at least one grade countercurrent leaching technology is adopted to obtain the first tea juice; the extracted first tea juice is filtered to obtain the second tea juice; a proper amount of auxiliary materials are added in the second tea juice to obtain the third tea juice; the third tea juice is pasteurized to obtain the fourth tea juice; and the fourth tea juice is then dehydrated and dried under the pressure condition to finally obtain fine and even instant powder. The extraction working procedures of the invention adopts multi-grade countercurrent leaching technologies, thereby being capable of obtaining the extraction solution with high concentration, reducing the subsequent concentration links, saving the energy consumption and reducing the loss of tea flavor; the addition of the auxiliary materials can play an embedding role, therefore, the loss of the tea flavor and the flavor matter contents in the spraying process can be reduced, the better tea flavor and the mellow mouthfeel can be brought after the instant tea powder is mixed with powdered milk and simultaneously the liquidity of the instant powder can be improved; and the granularity of the instant powder can be controlled better by the steps of spraying and drying.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an instant tea powder prepared from tea leaves as a production raw material and a processing method. Background technique [0002] At present, the traditional processing technology of instant powder for instant milk tea includes the following steps: tea leaves→extraction→ultrafiltration or centrifugation→reverse osmosis concentration→vacuum concentration→blending→drying→instant powder. However, the above-mentioned process has the following problems: one is that the concentration of the extract obtained after tea extraction is low, and it must be dried after multiple concentrations in the subsequent process. In the process of vacuum concentration, the oxidation of tea polyphenols and the volatilization and deterioration of some aroma components will be accelerated; the second is that ultrafiltration or centrifugation will intercept or remove some Substances such as soluble sugar an...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the embodiments of the present invention is to provide an instant tea powder and its processing method, aiming to solve the problems in the prior art that the processing process is complex, the active ingredients and aroma of the tea are lost, and the taste is not mellow and full.