Process method for preparing cold brewing tea by ice crystallization cell wall breaking

Abstract

The invention discloses a method for preparing cold brewing tea by ice crystallization treatment. The method comprises the following steps: putting fresh tea leaves in a low-temperature environment below 40 DEG C below zero for ice crystallization; putting the tea leaves subjected to the ice crystallization treatment into a vacuum container; slubbing the tea leaves in the vacuum container; heatingthe vacuum container at a heating temperature of between 70 and 100 DEG C; and stirring the tea leaves in the heated vacuum container until the tea leaves are dried. The ice crystallization process,which is adopted for replacing the conventional withering process, can change the conventional process depending on human experience control into data control and significantly improve the product consistency; the ice crystallization cooperated with the enzymatic oxidation of vacuum negative pressure isolated environment oxygen can avoid the problem of peroxided sensitive substances in the tea leaves; the adoption of an ice crystallization wall breaking process combined with vacuum evaporation dewatering drying can avoid the problem of reoxidation in the drying process; the tea prepared by theice crystallization wall breaking process has better solubility in cold water; the cold water brewing tea prepared by the ice crystallization wall breaking process can improve tea drinking habits ofhuman beings; and the adoption of the cold water brewing tea can save a large amount of energy for boiling water. The method can also be used for preparing cold water brewing beverages by using otherplants to conventionally be soaked in water for drinking, such as ginseng leaves, ginkgo leaves, chrysanthemums, green plums, olives and the like, thereby providing a new idea for enriching markets.

Description

technical field

[0001] The invention relates to a process for preparing tea drinks, in particular to a process for preparing cold-brewed tea by breaking ice crystallized cells. technical background

[0002] There are many varieties of tea in my country, including fermented teas such as: black tea, puer tea, black tea, semi-fermented Tieguanyin tea, oolong tea, and non-fermented teas such as green tea.

[0003] Existing green tea processing is mainly finished by processes such as cold water, stir-frying, twisting, moulding, baking, screening and selection. Among them, cold water is also called spreading. During the spreading process, the water is dispersed, the leaf quality becomes soft, and the plasticity increases. Through this project, the bulk density can be increased, and the heat transfer can be improved, which is more in line with the effective and uniform heat transfer of the stir-frying process.

[0004] Among them, stir-frying is the key process of green tea proces...

Examples

specific Embodiment 2

[0028] The first step is to spray liquid nitrogen on the fresh tea leaves to lower the temperature below -40°C to make them ice crystallize;

[0029] The second step is to put the ice-crystallized tea leaves into a vacuum container;

[0030] The third step is twisting in a vacuum container;

[0031] The fourth step is to heat the vacuum container at a heating temperature of 70°C to 100°C;

[0032] The fifth step is to stir in a heated vacuum container until dry;

[0033] Instant cold brew tea.

technical field

[0001] The invention relates to a process for preparing tea drinks, in particular to a process for preparing cold-brewed tea by breaking ice crystallized cells. technical background

[0002] There are many varieties of tea in my country, including fermented teas such as: black tea, puer tea, black tea, semi-fermented Tieguanyin tea, oolong tea, and non-fermented teas such as green tea.

[0003] Existing green tea processing is mainly finished by processes such as cold water, stir-frying, twisting, moulding, baking, screening and selection. Among them, cold water is also called spreading. During the spreading process, the water is dispersed, the leaf quality becomes soft, and the plasticity increases. Through this project, the bulk density can be increased, and the heat transfer can be improved, which is more in line with the effective and uniform heat transfer of the stir-frying process.

[0004] Among them, stir-frying is the key process of green tea proces...

Examples

specific Embodiment 2

[0028] The first step is to spray liquid nitrogen on the fresh tea leaves to lower the temperature below -40°C to make them ice crystallize;

[0029] The second step is to put the ice-crystallized tea leaves into a vacuum container;

[0030] The third step is twisting in a vacuum container;

[0031] The fourth step is to heat the vacuum container at a heating temperature of 70°C to 100°C;

[0032] The fifth step is to stir in a heated vacuum container until dry;

[0033] Instant cold brew tea.