Preparation method of instant tea powder with high scent and low bitter

Abstract

The invention relates to a preparation method of instant tea powder, in particular to the preparation method of the instant tea powder with high scent and low bitter by adopting enzymatical modification, and provides the preparation method for producing instant tea through an enzymatic method which can improve the bitter of the instant tea and the scent of the product, and needs low processing cost. The method comprises the following steps of: firstly extracting tea leaves for 30-60min through deionized water or pure water at the temperature of 25-80 DEG C; adding glucose or glucose syrup 1 / 2 to 1 / 8 the weight of the tea leaves and 10-60U of glucosyltransferase per glucose into the extract; reacting 2-8 hours at the temperature of 40-70 DEG C; and finally preparing the enzymatic reaction liquid into a powder-shaped product through steps of centrifugation, filtering, clarification, concentration, drying and the like. In the invention, the glucose serves as a donor; novel instant tea is produced by using a glucosyltransferase biological process; and the prepared product has the characteristics of having high scent, no bitter and good cold dissolubility.

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 with high aroma and low bitterness and astringency, which is modified by enzymatic method. Background technique [0002] Instant tea is a solid product that has the unique flavor of tea and can be quickly dissolved in water. In the past ten years, with the popularity of liquid tea beverages in the world, instant tea has been widely used as a raw material for tea beverages. At present, the competitiveness of instant tea produced in my country is not strong enough in the international market. There are two main reasons. On the one hand, the research on instant tea in my country started relatively late; The equipment is outdated. For example, traditional instant tea processing uses high-temperature treatments such as hot water extraction, vacuum concentration, and spray drying, which lead to deterioration or excessive oxidation of...

AI Technical Summary

Problems solved by technology

At present, the competitiveness of instant tea produced in my country is not strong enough in the international market. There are two main reasons. On the one hand, the research on instant tea in my country started relatively late; The equipment is outdated. For example, traditional instant tea processing uses high-temperature treatments such as hot water extraction, vacuum concentration, and spray drying, which lead to deterioration or excessive oxidation of active ingredients and loss of aroma. The produced instant tea is prone to turbidity and precipitation. Poor instant solubility, low aroma, bitter taste

Therefore, the quality of my country's current instant tea products mainly has shortcomings such as turbidity, precipitation, poor cold solubility, and bitter taste compared with foreign ones.

Physical or chemical methods are usually used to improve the quality of instant tea products. Physical methods mainly use centrifuges or membranes to remove the particles produced by extraction or macromolecular polymers that have formed, but it is difficult to overcome the complexation between tea components. Turbidity and precipitation; the chemical method is to use a strong base for transsolution, which is to use a strong base to cut off the ester bonds of the macromolecules in the extract or the hydrogen bonds formed between the macromolecules, so as to solve the turbidity and precipitation of black tea and improve its dissolution. However, there are also disadvantages such as the destruction of the active ingredients in the tea and the obvious alkaline taste of the product, especially the alkali transfer solution is not suitable for processing other teas such as green tea, because the alkali transfer solution will lead to a significant reddening of the soup color and pink color

Although there are many research reports on using tannase to transform instant tea by biological methods, due to the complex types and chemical components of tea leaves, there are still poor cold solubility, insufficient clarity of tea soup, easy to produce turbidity and precipitation, and difficult to control the process. Bitter taste and other problems