Process for producing Pu'er tea powder

A Pu-erh tea powder and production process technology, applied in the fields of tea, food science, application, etc., can solve problems such as the loss of nutrients in Pu-erh tea, inconvenient drinking of Pu-erh tea, and changes in the characteristics of Pu-erh tea, so as to maintain the natural pure taste and nutrition value, reduce the production process links, and facilitate the effect of industrialized production

Inactive Publication Date: 2013-01-02
贾向云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. Puer tea is inconvenient to drink, it is troublesome for people to brew when drinking, and it is inconvenient to carry
[0004] 2. The traditional extraction method is easy to cause the loss of nutrients in Pu-erh tea and change the characteristics of Pu-erh tea
[0005] 3. The traditional method of industrial production is difficult and costly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] 1. A Pu'er tea powder, which is made of raw, cooked or semi-fermented Pu'er tea.

[0014] 2. Production process:

[0015] Take raw Pu’er tea, wash it with warm water, pour out the cleaning solution, add 8 times the amount of warm water at 45-80°C according to the weight-to-volume ratio, soak for 30-40 minutes, place it in an ultrasonic instrument with an ultrasonic frequency of 45-60KHz, and extract After 30-60 minutes, filter through 4 layers of gauze and place it for use; then add 8 times the amount of warm water at 45-80°C to the liquid residue according to the weight-to-volume ratio, and place it in an ultrasonic instrument with an ultrasonic frequency of 45-60KHz for 30-60 minutes. Filter through 4 layers of gauze and set aside;

[0016] The concentration step is as follows: combine two filtrates, concentrate under reduced pressure at 70-75°C and 0.06-0.078MPa to concentrated liquid: tealeaves=2:1 weight ratio, and let stand for 12 hours; take the supernatant at 7...

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PUM

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Abstract

The invention discloses a process for producing Pu'er tea. The Pu'er tea powder is prepared by soaking, extracting, filtering, concentrating under reduced pressure, drying in vacuum, crushing and sieving. The product is yellow to brown powder, is soluble in water, and can be drunk by dissolving the powder in boiled water or mineral water; the product is convenient to use, only 250ml of water is needed to add into every 1.5g of powder, so the using amount is small; the product is rapid to dissolve, the solution is clear, has no sediment, and has faint scent and refreshing odor and mellow sweetaftertaste after drinking, and better keeps original flavor of tea; and the product has the advantages of no slag, no peculiar smell and no throat choke.

Description

Technical field: [0001] The invention relates to the technical field of food production, in particular to a production process of Pu'er tea powder. Background technique: [0002] How to make Pu'er tea achieve the most ideal taste, not only maintain the original natural characteristics and rich nutrients, but also easy to drink. Existing Pu'er tea product has following deficiency in drinking: [0003] 1. It is inconvenient to drink Pu-erh tea. It is troublesome to brew when drinking, and it is inconvenient to carry. [0004] 2. The traditional extraction method is easy to cause the loss of nutrients in Pu-erh tea and change the characteristics of Pu-erh tea. [0005] 3. The traditional method of industrial production is difficult and costly. Invention content: [0006] The invention provides a production process of Pu'er tea powder, that is, the traditional method is combined with the modern technology, which can effectively solve the deficiencies in the prior art. The ...

Claims

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Application Information

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IPC IPC(8): A23F3/26
Inventor贾向云贾向明丁雄
Owner贾向云