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Processing method of instant tea paste

A processing method and instant tea technology, which is applied in the field of tea processing, can solve the problems of high production cost, weak tea flavor of tea paste, and no literature reports, etc., and achieve the effect of low production cost and strong fragrance

Active Publication Date: 2009-07-29
云南益康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the production of tea paste has gone through a high-temperature stage, in addition to high production costs, the tea paste also has the problem of weak tea flavor and no tea fragrance
[0003] Through document retrieval technology, do not see the bibliographical report identical with the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: raw material is cooked tea

[0014] The invention is improved and completed on the basis of the existing production method. Including tea pretreatment, tea juice extraction, filtration, concentration process, drying and forming process; among them:

[0015] a. The pretreatment process of tea leaves is as follows: soak cooked tea with 2, 3.5 or 5 times the volume of pure water, then rinse 1 or 2 or 3 times, with an interval of 3, 4 or 5 minutes;

[0016] b. The process of extracting tea juice is as follows: the water quality of tea leaves or tea powder after rinsing is grade II or above, and the pure water after cold sterilization through 0.45 or 0.22 μM filter membrane, or the condensed water obtained from the concentration process is cooled at room temperature or Soak in hot water at 60°C or 80°C for 5, 10, or 15 minutes, stirring or circulating the water during the process to accelerate the release of water-soluble substances in the tea leaves; the amou...

Embodiment 2

[0021] Embodiment 2: Raw material is raw tea

[0022] The invention is improved and completed on the basis of the existing production method. Including tea pretreatment, tea juice extraction, filtration, concentration process, among which:

[0023] a. The tea pretreatment process is: soak raw tea with 2 or 3.5 or 5 times the volume of pure water, then rinse 1 or 2 or 3 times, with an interval of 3, 4 or 5 minutes;

[0024] b. The process of extracting tea juice is as follows: the tea leaves or tea powder after rinsing are treated with pure water with water quality above II grade and filtered through a 0.45 or 0.22 μM filter membrane for cold sterilization, or condensed water obtained from the concentration process at room temperature Or soak in hot water at 50°C or 70°C for 5, 10, or 15 minutes, stirring or circulating water during the process to accelerate the release of water-soluble substances in the tea leaves; the amount of purified water is 10, 20, or 25 times the weigh...

Embodiment 3

[0029] Embodiment 3: raw material is fresh tealeaves

[0030] The invention is improved and completed on the basis of the existing production method. Including tea pretreatment, tea juice extraction, filtration, concentration process, among which:

[0031] a. The pretreatment process of tea leaves is as follows: fresh tea leaves are soaked with 2 or 3.5 or 5 times the volume of pure water and rinsed 1 or 2 or 3 times with an interval of 3 or 4 or 5 minutes; fresh tea leaves are washed and crushed into 60 or 70 or 80 mesh tea powder;

[0032] b. The tea juice extraction process is as follows: soak the tea powder after rinsing with purified water or condensed water obtained from the concentration process for 5 or 10 or 15 minutes at room temperature or in hot water at 40°C or 50°C, stirring or circulating the water to Accelerate the release of water-soluble substances in tea; the amount of purified water is 10 or 20 or 25 times the weight of tea powder;

[0033] c. Filtration...

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PUM

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Abstract

The invention relates to a method for processing instant tea extract, which belongs to the technical field of tea processing. The method for processing the instant tea extract comprises the following steps: leaching a finished product tea for 1 to 3 times every 3 to 5 minutes, after the tea is immersed by 2 to 5 times volume of purified water; crushing the leached fresh tea into powder of between60 and 80 meshes; immersing the tea by the purified water or condensed water obtained in a concentration step at a temperature of between room temperature and 80 DEG C for 5 to 15 minutes, with waterdosage of between 10 and 25 times of weight of the tea; roughly filtering tea water immersing the finished product tea by a 60 to 80 mesh sieve, and finely filtering the tea water by a 80 to 120 micron filtration fabric; roughly filtering tea water immersing the fresh tea powder by a 100 to 150 mesh sieve, and finely filtering the tea water; reversely concentrating tea liquor to 15 to 30 percent volume of original tea water; and decompressing, vaporizing and concentrating the tea liquor at low temperature to produce liquid tea extract with water content of between 30 and 60 percent; or directly decompressing, vaporizing and concentrating the tea liquor under pressure of less than or equal to 0.07 pressure atmosphere at a temperature of between room temperature and 50 DEG C to produce the liquid tea extract; and drying the liquid tea extract to obtain solid instant tea extract. The method has the advantages of low production cost and rich tea extract flavor.

Description

Technical field: [0001] The invention relates to a processing method of instant tea paste, which belongs to the technical field of tea processing. Background technique: [0002] There are many kinds of mature solid tea paste production technologies (nearly more than 20 patents have been applied for). Existing solid tea paste production mostly adopts high-temperature soaking, high-temperature concentration; drying process is made, and individual production technology uses freeze-drying technology. Because the production of tea paste has gone through a high-temperature stage, in addition to high production costs, the tea paste also has the problem of weak tea flavor and no tea fragrance. [0003] Through document retrieval technique, do not see the document report identical with the present invention. Invention content: [0004] The purpose of the present invention is to overcome the deficiencies in the prior art, and provide a kind of production cost is low, the processin...

Claims

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Application Information

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IPC IPC(8): A23F3/18
Inventor 孟庆雄朱向东周本莉
Owner 云南益康生物科技有限公司
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