Method for preparing low-turbidity instant tea

Abstract

The invention discloses a method for preparing low-turbidity instant tea. The method comprises the following steps of: adding a solvent into tea and extracting, and performing solid-liquid separation to obtain tea extracting solution; cooling the tea extracting solution to below 80 DEG C, adding aqueous solution of polyacrylamide, and fully mixing uniformly; and performing solid-liquid separation on mixed liquid, concentrating obtained clear liquid, sterilizing, and drying to obtain an instant tea product which is clarified and perfectly clear and has less bitter taste and of which the turbidity is less than or equal to 50NTU. Raw materials of the low-turbidity instant tea can be various kinds of tea such as greet tea, oolong tea or black tea and the like, so the source of the raw materials is rich and the raw materials are easy to obtain. In the method, the low-turbidity instant tea product which is clarified and perfectly clear and has less bitter taste and better mouthfeel and of which the turbidity is less than 50NTU is obtained by adding the polyacrylamide to flocculate insoluble ingredients in the tea extracting solution and synchronously remove partial macromolecular ester catechins with heavier bitter taste, and not using commonly used filtration processes such as ultrafiltration, membrane filtration and the like. The process is simple; and the method is easy to operate and is suitable for industrialized large-scale production.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing low-turbidity instant tea. 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, instant tea products that generally want to be clarified must be filtered through various filtration processes to remove water-insoluble impurities such as small tea dregs and tea cents carried in the tea extract. [0003] In the existing technology, the Chinese patent ZL01116045.4 discloses a kind of instant tea and its manufacturing method. The tea leaves are preliminarily extracted according to conventional methods to obtain a crude filtrate; C...

AI Technical Summary

Problems solved by technology

This method produces a large amount of precipitation in the process of adding acid precipitation, and this precipitation is mainly the active ingredient of tealeaves, causes instant tea production rate to be extremely low, and the taste of the concentrated tea juice after treatment becomes light, and mouthfeel becomes poor; The treatment effect of solid impurities such as tea cents that cannot be precipitated in the environment is poor, and the clarity of the produced products is poor, which cannot meet the needs of the market