Production process of instant green tea

Abstract

The invention discloses an instant green tea and a production process. The process comprises the following steps: extracting, primary separating, centrifuging or ultrafiltering, nanofiltering, RO (reverse osmosis) concentrating, VO concentrating, UHT (ultra heat treating) and sterilely filling to produce tea juice or atomizing drying to produce tea powder. By adopting the a combined film filtering technology of ultrafiltering, nanofiltering and reverse osmosis, the bitter taste of the green tea extract prepared without an organic solvent to extract is reduced, the cold dissolubility of the green tea extract is improved, the traditional processing method is improved, the bitter of the green tea is greatly reduced, and the product aroma is more unique.

Description

technical field [0001] The invention relates to a production process of instant green tea, specifically making green tea leaves into instant green tea and the production process thereof. Background technique [0002] The production of instant tea (tea concentrate) began in the 1970s. At that time, instant tea powder was produced in Shanghai, Zhejiang, and Hunan. However, due to poor quality, high production costs, and problems with consumption habits, instant tea powder has not been produced on a large scale. , until after 1995, with the gradual rise of ready-to-drink tea beverages, instant tea as a raw material for ready-to-drink tea beverages and food accessories has gradually developed rapidly. By 2009, the output of instant tea powder and tea concentrate juice were about About 8,000 tons and 1,000 tons, with a total annual sales value of about 600 million yuan, mainly exported to countries and regions in Southeast Asia (such as Japan, South Korea) and the United States. ...

AI Technical Summary

Problems solved by technology

[0002] The production of instant tea (tea concentrate) began in the 1970s. At that time, instant tea powder was produced in Shanghai, Zhejiang, and Hunan. However, due to poor quality, high production costs, and problems with consumption habits, instant tea powder has not been produced on a large scale. , until after 1995, with the gradual rise of ready-to-drink tea beverages, instant tea as a raw material for ready-to-drink tea beverages and food accessories has gradually developed rapidly. By 2009, the output of instant tea powder and tea concentrate juice were about About 8,000 tons and 1,000 tons, with a total annual sales value of about 600 million yuan, mainly exported to countries and regions in Southeast Asia (such as Japan, South Korea) and the United States. It is expected that with the rapid development of ready-to-drink tea beverages in China, the output of instant tea will increase in the future. Within 10 years, the output will reach more than 20,000 tons. Since the tea leaves used in instant tea powder or tea concentrate juice are generally coarse and old, the synthesis of tea caffeine and tea polyphenols will increase significantly, and the finished tea will taste bitter, lack umami, and low quality

[0003] At present, the commonly used processes for producing instant tea are: extraction—primary separation—centrifugation or ultrafiltration—RO concentration—VO concentration—UHT—aseptic filling to make tea juice or spray drying to make tea powder, tea The molecular size of the ingredients contained in the juice is inconsistent, and different ingredients have different flavor characteristics. The different ingredients in the tea juice cannot be separated in the conventional process, and the resulting product has a particularly bitter taste, and the taste of the beverage is poor.