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Method for preparing cold-brewing tea by puffing at variable temperature and pressure differences

A technology of variable temperature and pressure difference puffing and cold brewing of tea, which is applied in the field of food processing, can solve the problems of preparing cold brewed tea, achieve efficient extraction and reduce the effect of mass transfer resistance

Inactive Publication Date: 2010-04-21
ZHONGKE YUN HEALTH TECH TIANJING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But there is no method for preparing cold-brewed tea with variable temperature and pressure difference puffing technology.

Method used

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  • Method for preparing cold-brewing tea by puffing at variable temperature and pressure differences
  • Method for preparing cold-brewing tea by puffing at variable temperature and pressure differences
  • Method for preparing cold-brewing tea by puffing at variable temperature and pressure differences

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The method for preparing cold-brewed tea by variable temperature and pressure difference puffing consists of the following steps:

[0026] (1) add water to green tea to make the mass content of water reach 40%, and place it at 10°C for 36h;

[0027] (2) Freeze at -14°C for 30 hours, then warm up to 4°C to thaw;

[0028] (3) Step (2) is repeated twice;

[0029] (4) Put it into a variable temperature and pressure difference airflow expansion tank, heat it indirectly with steam to 100°C, keep the temperature for 6 minutes, reduce the pressure from 0.13MPa to 100Pa in 120 seconds, cool down to 80°C, and vacuum at a pressure of 100Pa After drying for 150 minutes, cold brewed tea was obtained.

[0030] The raw material (green tea) and the biochemical composition of the cold-brewed tea prepared in Example 1 are shown in Table 1.

[0031] Table 1

[0032]

Embodiment 2

[0034] The method for preparing cold-brewed tea by variable temperature and pressure difference puffing consists of the following steps:

[0035] (1) Put the fresh tea leaves at 4°C for 24 hours after finishing and kneading;

[0036] (2) Freeze at -18°C for 10 hours, then warm up to 6°C to thaw;

[0037] (3) Step (2) is repeated twice;

[0038] (4) Put it into the expansion tank with variable temperature and pressure difference airflow, heat it indirectly with steam to 110°C, keep the temperature for 4min, reduce the pressure from 0.18MPa to 100Pa in 150 seconds, cool down to 80°C, and vacuum at a pressure of 180Pa Dry for 200 minutes to get cold brewed tea.

[0039] The biochemical components of the cold-brewed tea were analyzed in Table 2.

[0040] Table 2

[0041]

Embodiment 3

[0043] The method for preparing cold-brewed tea by variable temperature and pressure difference puffing consists of the following steps:

[0044] (1) Add water to black tea to make the mass content of water reach 20%, and place it at 6°C for 30h;

[0045] (2) Freeze at -16°C for 15 hours, then warm up to 8°C to thaw;

[0046] (3) Step (2) is repeated 3 times;

[0047] (4) Put it into a variable temperature and pressure difference airflow expansion tank, heat it indirectly with steam to 120°C, keep the temperature for 5 minutes, reduce the pressure from 0.13MPa to 100Pa in 60 seconds, cool down to 80°C, and vacuum at a pressure of 150Pa After drying for 150 minutes, cold brewed tea was obtained.

[0048] The biochemical components of raw black tea and cold brewed tea were analyzed as shown in Table 3.

[0049] table 3

[0050]

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Abstract

The invention discloses a method for preparing a cold-brewing tea by puffing at variable temperature and pressure differences, which comprises the following steps: (1) adding water to dry tea leaves or baked and rolled fresh leaves and allowing to stand at 4-10 DEG C; (2) freezing and then warming up for unfreezing; (3) repeating the step (2) twice to three times; (4) filling in a variable temperature and pressure difference airflow puffing tank, and heating with steam indirectly till the temperature reaches 90-130 DEG C, and then preserving the temperature for 3-10 min; reducing the pressure to 100 Pa from 0.12-0.25MPa within 60-180s; reducing the temperature to 70-85 DEG C; vacuuming and drying for 150-250 min to obtain the cold-brewing tea. In the process of tea leaves, the method can loosen the tissue structure of tea leaves, cause microcracks and break cells of the tea leaves and even organell of the tea leaves, thereby reducing the mass transfer resistance during extraction, realizing low-temperature, fast and high-efficiency extraction of the tea leaves, and providing technical support for the development of the cold-brewing tea.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of cold brewed tea. Background technique [0002] The tea processing technology requires the rolling (cutting) process to destroy (broken) the cell membrane of leaf cells and increase their permeability, but the cells are not easy to break, so it is not conducive to the leaching of active ingredients. Along with people's growing and colorful consumption demands, people also put forward convenient and fast requirements for tea consumption. Especially summer, if can develop a kind of tealeaves that can steep with cold water, will satisfy consumer's demand greatly. [0003] The processing of cold brewed tea is to make the plant cell tissue deform, produce microcracks and some cell rupture after the tea is processed, so that the components in the tea can be easily brewed at low temperature and resistant to foaming, but it will not taste bad. bitter. In terms of ...

Claims

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Application Information

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IPC IPC(8): A23F3/16
Inventor 何新益刘金福黄宗海何凤超陈颖
Owner ZHONGKE YUN HEALTH TECH TIANJING CO LTD
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