Instant tea paste and processing technology thereof

A processing technology and instant tea technology, applied in the direction of tea extraction, etc., can solve the problems affecting the flavor and taste of tea paste products, and the volatilization or loss of tea flavor substances and pigment substances, so as to achieve better taste and flavor, retain nutritional color and luster and Flavor, the effect of short extraction time

Inactive Publication Date: 2010-09-01
上海美泰投资管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the production process of tea paste is mostly high-temperature extraction, and the original flavor and pi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The processing technology of instant tea paste is as follows:

[0027] ①Choose 1000g fresh vine tea leaves, wash them with clean water, put them in the freezer, and freeze them slightly at -10°C for 1 hour;

[0028] ②After taking it out, put it in the microwave equipment, first use the microwave power of 1000W for 60s; then use the microwave power of 1000W for 30s;

[0029] ③Put the microwave-treated tea leaves in a 100-mesh filter cloth or a drawer cage, and brew them with pure water twice the weight of the tea leaves in a circular manner. During the brewing period, keep the water temperature at 10°C, and the brewing time is 3 hours; after brewing, filter to obtain the brewing solution spare;

[0030] ④ Use 100kHz ultrasonic waves to brew and filter the tea leaves, and ultrasonically treat them at 200V and less than 50°C for 20 minutes, and filter to obtain the first ultrasonic extract; Treat for 60 minutes, and filter to obtain the second ultrasonic extraction solut...

Embodiment 2

[0036] The processing technology of instant tea paste is as follows:

[0037] ①Choose 2000g fresh leaves of vine tea, wash them with clean water, put them in the freezer, and freeze them slightly at -5°C for 2 hours;

[0038] ②Take it out and place it in a microwave equipment, first use a microwave power of 3000W for 30s; then use a microwave power of 300W for 120s;

[0039] ③Put the microwave-treated tea leaves in a filter cloth or a drawer, and brew them with pure water 10 times the weight of the tea leaves in a circular manner. During the brewing period, keep the water temperature at 25°C and the brewing time is 0.5 hours; after brewing, filter the brewing solution for later use. ;

[0040] ④ Use 50kHz ultrasonic waves to brew and filter the tea leaves, and ultrasonically treat them at 100V and less than 50°C for 60 minutes, and filter to obtain the first ultrasonic extract; Treat for 20 minutes, and filter to obtain the second ultrasonic extraction solution;

[0041] ⑤C...

Embodiment 3

[0046] The processing technology of instant tea paste is as follows:

[0047] ① Select 1000g of dried leaves of vine tea, wash them with clean water, put them in the freezer, and freeze them slightly at -8°C for 1 hour;

[0048] ②After taking it out, put it in a microwave equipment, first use a microwave power of 2000W for 50s; then use a microwave power of 800W for 100s;

[0049] ③Put the microwave-treated tea leaves in the mesh filter cloth, and brew them with pure water 6 times the weight of the tea leaves in a circular manner. During the brewing period, keep the water temperature at 20°C, and the brewing time is 2 hours; after brewing, filter the brewing liquid for later use;

[0050] ④Use 60kHz ultrasonic waves to brew and filter the tea leaves, at 100-200V and less than 50°C, ultrasonically treat them for 30 minutes, and filter to obtain the first ultrasonic extract; use 80kHz ultrasonic waves to filter the residue, At ℃, sonicate for 20 minutes, and filter to obtain th...

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PUM

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Abstract

The invention relates to instant tea paste and a processing technology thereof. The technology comprises the following steps: performing light-degree freezing and microwave treatment, mixing with circulating water, ultrasonic extracting, concentrating in low temperature and vacuum, freeze-drying and shaping in vacuum and the like. Through light-degree freezing, more effective ingredients can be extracted and flavor substances and pigment of tea can be reserved. Through microwave treatment, tea cells are broken, which is beneficial to improving extraction efficiency; and the heat generated by microwave treatment is absorbed by ice crystal, thus having no high-temperature reaction on tea and less loss on the flavor substances and the pigments of tea. Mixing with low-temperature circulating water is combined with ultrasonic extracting to realize low-temperature extraction with short extraction time, high extraction yield and high extraction efficiency of effective components in tea up to over 80%, less damage to the original color, flavor and nutrient substances, and better taste. The instant tea paste especially overcomes the defects of easy browning of color of the traditional tea paste.

Description

technical field [0001] The invention relates to an instant tea cream and its processing technology. Background technique [0002] Tea cream is a kind of instant tea. In the prior art, the production process of tea paste is mostly high-temperature extraction, and the original flavor and pigment substances of tea are easily volatilized or lost, which seriously affects the flavor and mouthfeel of tea paste products. [0003] The invention overcomes the disadvantages of the prior art and provides an instant tea paste and a processing technology thereof. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide an instant tea cream and its processing technology. [0005] Adopt following technical scheme for realizing the object of the present invention: [0006] The invention relates to an instant tea cream and its processing technology. The tea leaves are prepared through the steps of slight freezing, microwave treatment, b...

Claims

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Application Information

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IPC IPC(8): A23F3/18
Inventor 林振芳
Owner 上海美泰投资管理有限公司
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