Preparation method of instant tea powder being suitable for carbonic acid tea drinks

A technology for instant tea powder and carbonated tea, which is applied in the directions of tea extraction and pre-extraction tea treatment, etc., to achieve the effects of being beneficial to amino acid absorption, soft taste, and high buffer index.

Inactive Publication Date: 2012-10-03
CHENGDU FANXINJIA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although green tea powder has many advantages, with the development of society and the improvement of people's material level, the taste of green tea brewed by a single green tea powder can no longer meet people's needs, especially some young people prefer more flavors or textures Better Instant Tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Put 200kg of small-leaf green tea rich in carotene and lutein into the extraction tank, add 3000kg of hot water at a temperature of 80°C, soak for 26 minutes, cool to room temperature, and filter through a 300-mesh screen to obtain a clear and bright green tea liquid . Thereafter, the semipermeable membrane is used to concentrate to a solid content of 33% in the tea juice. Add 50% L-malic acid and 20% citric acid to adjust the pH value to 3.6, let it stand for 45 minutes, the original green tea concentrate juice becomes turbid and forms a precipitate, and finally sinks to the bottom, at 3500 rpm Centrifuge and discard the precipitate to obtain acid tea concentrate. The concentration of the supernatant becomes 24%, and sodium carbonate is added to adjust the pH value of the concentrated green tea juice to 5.8, and then spray-dried to obtain instant green tea powder.

Embodiment 2

[0018] Put 200kg of large-leaf green tea rich in polyphenols, amino acids, and caffeine into the extraction tank, add 3000kg of hot water at a temperature of 85°C, soak for 28 minutes, cool to room temperature, and filter through a 300-mesh screen to obtain clear and bright green tea liquid. Thereafter, use a semipermeable membrane to concentrate until the solid content in the tea juice is 30%. Add 50% L-malic acid and 20% citric acid to adjust the pH value to 3.3, let it stand for 50 minutes, the original green tea concentrate juice becomes turbid and forms a precipitate, and finally sinks to the bottom, at 3500 rpm Centrifuge and discard the precipitate to obtain acid tea concentrate. The concentration of the supernatant becomes 23%, and sodium carbonate is added to adjust the pH value of the concentrated green tea juice to 5.5, and then spray-dried to obtain instant green tea powder.

Embodiment 3

[0020] Put 200kg of small-leaf green tea rich in carotene and lutein into the extraction tank, add 3000kg of hot water at a temperature of 95°C, soak for 25 minutes, cool to room temperature, and filter through a 300-mesh screen to obtain a clear and bright green tea liquid . Thereafter, the semipermeable membrane is used to concentrate to a solid content of 33% in the tea juice. Add 50% L-malic acid and 20% citric acid to adjust the pH value to 3.9, let it stand for 40 minutes, the original green tea concentrate juice becomes turbid and forms a precipitate, and finally sinks to the bottom, at 3500 rpm Centrifuge and discard the precipitate to obtain acid tea concentrate. The concentration of the supernatant becomes 25%, and sodium carbonate is added to adjust the pH value of the concentrated green tea juice to 5.9, and then spray-dried to obtain instant green tea powder.

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PUM

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Abstract

The invention discloses a preparation method of instant tea powder being suitable for carbonic acid tea drinks, which is characterized by comprising the following steps: adding 50% of L-malic acid and 20% of citric acid into green tea concentrated juice prepared from green tea leaves with concentration being more than 28%; regulating the pH value of the green tea concentrated juice to be 3-4; precipitating and removing non-acid-resisting composition in the concentrated tea juice to obtain acidity tea concentrated juice; then adding sodium carbonate; and regulating the pH value of the green tea concentrated juice to be 5-6, and spraying and drying. The instant tea powder prepared by the invention has best taste, natural fruit taste in deep tea aroma and better acid resistance, has no turbidity in puree preparation process by carbonic acid tea drinks, no foam while bottling, no precipitation in storage, and is very suitable for preparing the carbonic acid tea drinks.

Description

technical field [0001] The invention relates to a method for preparing instant tea powder, in particular to a method for preparing instant tea powder suitable for carbonated tea beverages. Background technique [0002] Instant tea is made of finished tea, semi-finished tea, tea by-products or fresh leaves as raw materials, through extraction, filtration, concentration, drying and other processes, it is processed into a granular, powdery or small piece that is easy to dissolve in water without tea dregs Shaped new type of beverage, it has the advantages of easy portability and no pesticide residues. The development and production of instant tea in my country were tested and produced in Shanghai, Changsha, and Hangzhou in the late 1970s and early 1980s. First, vacuum freeze-dried products were developed, and secondly, spray-dried products were developed. These two instant teas Products have their own characteristics. Vacuum freeze-dried products, because the drying process is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/14
Inventor 谭晶
Owner CHENGDU FANXINJIA TECH
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