Method for preparing high-tea-polyphenol instant tea

A technology of instant tea and tea polyphenols, which is applied in the direction of tea extraction, etc., to achieve the effect of simple process and easy operation

Active Publication Date: 2011-02-16
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method also uses membranes to filter clarified tea liquid and concentrate. It uses macroporous resins to ab

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 200kg of green tea, pulverize it, add 1000kg of water, extract at 70°C for 100 minutes, then filter through a filter to remove the tea dregs to obtain a green tea extract, centrifuge with a disc centrifuge, and then filter with a membrane with a molecular weight cut-off of 100,000. Obtain a clear and bright filtrate, and the above-mentioned membrane permeate is separated with a 20,000 Dalton ultrafiltration membrane to obtain a solid matter percentage content of 4.2°Brix and 2.3°Brix. The liquid and the permeate were concentrated by reverse osmosis membrane respectively, and finally were spray-dried respectively to obtain 12.1kg of instant green tea with a tea polyphenol content of 75.2% and 9.8kg of instant green tea with a tea polyphenol content of 22.8%.

Embodiment 2

[0021] Take 200kg of crushed oolong tea, add 5000kg of water, extract 3 times at 90°C for 10 minutes each time, use 3000kg of water for the first time, 1000kg of water for the second time, and 1000kg of water for the third time, filter and remove with a filter Tea dregs are combined to obtain oolong tea extract, then centrifuged with a disc centrifuge, and then filtered with a ceramic membrane with a pore size of 0.2 μ to obtain a clear and bright filtrate. Separation is carried out to obtain the retentate of 2.3°Brix and the permeate of 1.6°Brix in the percentage of solid matter, and the above-mentioned retentate and permeate are respectively concentrated by reverse osmosis membrane, and finally vacuum freeze-dried respectively to obtain 29.1 kg of instant oolong tea with a tea polyphenol content of 77.8% and 26.3 kg of instant oolong tea with a tea polyphenol content of 32.7%.

Embodiment 3

[0023] Take 100kg of crushed green tea and 100kg of crushed oolong, mix them, add 3000kg of water, extract at 80°C for 50 minutes, remove the tea dregs with a horizontal screw centrifuge to obtain a tea extract, and then filter through a 0.5μ ceramic membrane , to obtain a clarified filtrate, the above-mentioned ceramic membrane permeate is separated with an ultrafiltration membrane of 30,000 Daltons, and the solid matter percentage is obtained as a retentate of 3.0°Brix and a permeate of 2.1°Brix, and the above-mentioned The retentate and permeate were concentrated under reduced pressure in a strong vacuum, and finally spray-dried respectively to obtain 26.5kg of instant green tea with a tea polyphenol content of 77.8% and 21.3kg of instant green tea with a tea polyphenol content of 33.0%.

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PUM

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Abstract

The invention discloses a processing technique for preparing a high-tea-polyphenol instant tea. The instant green tea, which can be completely dissolved in water and of which the tea polyphenol content is more than 75 percent, is prepared from tea leaves serving as a raw material by extraction, dreg-liquid separation, centrifugation, membrane filtration, membrane separation, concentration and spray drying or freeze drying. The method for preparing the tea has a simple process, and is easy to implement and suitable for industrial production.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing instant tea high in tea polyphenols. Background technique [0002] Instant tea is generally made by extracting tea leaves with water, filtered or centrifuged, concentrated and dried. It is a solid powder that can quickly dissolve in water, has no tea residue and maintains the unique flavor of tea. It is ready to drink and can also be used as a food and beverage preparation Raw materials. Using conventional processing methods, the content of tea polyphenols in the obtained instant tea is relatively low, normally no more than 65%, and using membrane separation, the tea polyphenols can be separated to obtain instant tea high in tea polyphenols. Since tea polyphenols are important active ingredients in tea, domestic and foreign markets have a certain demand for high-tea polyphenols instant tea that does not use solvent treatment in production, and the demand will ...

Claims

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Application Information

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IPC IPC(8): A23F3/18
Inventor 高学玲周义卉岳鹏翔
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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