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Preparation method of instant clovershrub tea powder suitable for preparing pure tea beverage

A technology of Dahongpao tea powder and production method, which is applied in tea extraction and other directions, can solve problems such as poor sales, aroma loss, and oxidation of functional substances, and achieve the effects of reducing production costs, short contact time, and maintaining functional ingredients

Active Publication Date: 2015-04-15
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a method to solve the problems of the poor sales of Dahongpao summer tea, the traditional tea powder making is easy to cause the loss of aroma, and the oxidation of functional substances. Preparation method of instant Dahongpao tea powder suitable for making pure tea beverage with original aroma and functional components of Pao tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Roasted Dahongpao tea leaves 50kg, through the rotary distillation tower SCC recovery system for aroma recovery; through closed continuous extraction, the extraction temperature is 80 ℃, the extraction time is 1 hour; through tube centrifugal separation; through centrifugal thin film evaporation Concentration, the concentration temperature is 38°C, and the concentration of the liquid is 52BX; after the aroma is backfilled, the plate is spread, 6kg / plate, and the plate is quick-frozen. When the central temperature reaches -25°C, it is vacuum freeze-dried for 10 hours, and the highest temperature of vacuum drying is 83 DEG C, obtain 10.2kg instant tea powder, pulverize, pass 40 mesh sieves, pack with inner double-layer PE bag, outer corrugated box packing, store in the environment of normal temperature and dark place.

Embodiment 2

[0020] 50kg of roasted Dahongpao tea leaves are recovered through the SCC recovery system of the rotary distillation tower; after closed continuous extraction, the extraction temperature is 85°C, and the extraction time is 0.5 hours; through tubular centrifugal separation; through centrifugal thin film evaporation Concentration, the concentration temperature is 36°C, and the concentration of the liquid is 50BX; after the aroma is backfilled, it is plated, 6kg / plate, plated for quick freezing, and when the central temperature reaches -25°C, it is vacuum freeze-dried for 11 hours, and the maximum temperature of vacuum drying is 82 DEG C, obtain 10kg instant tea powder, pulverize, pass 40 mesh sieves, pack with inner double-layer PE bag, outer corrugated carton packing, store in the environment of normal temperature and avoid light.

Embodiment 3

[0022] 50kg of roasted Dahongpao tea leaves are recovered through the SCC recovery system of the rotary distillation tower; after closed continuous extraction, the extraction temperature is 85°C, and the extraction time is 0.5 hours; through tubular centrifugal separation; through centrifugal thin film evaporation Concentration, the concentration temperature is 38°C, and the concentration of the liquid is 51BX; after the aroma is backfilled, spread the plate, 6kg / plate, spread the plate for quick freezing, when the central temperature reaches -25°C, vacuum freeze-dry for 10.5 hours, the highest temperature of vacuum drying is 83 DEG C, obtain 10.15kg instant tea powder, pulverize, pass 40 mesh sieves, pack with inner double-layer PE bag, outer corrugated box packing, store in the environment of normal temperature and dark place.

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PUM

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Abstract

The invention relates to a preparation method of instant tea powder, and particularly relates to a preparation method of instant clovershrub tea powder which is prepared by performing raw material pretreatment, extraction, drying and pulverization, and is suitable for preparing pure tea beverage; the invention adopts clovershrub tea as raw materials, and comprises the procedures of raw material pretreatmemt, fragrance recovery, extraction, separation, concentration, sterilization by a bacterium-removing membrane, fragrance backfilling, vacuum low temperature freeze drying and the like; the raw material utilization rate is high; the water content is low; the storage period is prolonged; and the cost for storage, transportation, and package is reduced; meanwhile, the characteristics of clovershrub tea is maintained; the powder has a good color, high fragrance, and pure mouthfeel and taste, is applicable to pure tea PET beverages and pure tea solid beverages, and can also be drunk directly.

Description

technical field [0001] The invention relates to a preparation method of instant tea powder, in particular to a preparation method of instant Dahongpao tea powder which is suitable for making pure tea beverages by extracting and drying Dahongpao tea leaves into powder after pretreatment of raw materials. Background technique [0002] Wuyi Dahongpao is a rare flower in famous gardens in China. It is known as the "No. 1 tea", the king of rock tea, and a national treasure. It is produced in Wuyi Mountain, Fujian, and is specially made with exquisite craftsmanship. The finished tea has a strong aroma, mellow taste, and obvious "rock rhyme" characteristics. After drinking, the fragrance stays on the teeth and cheeks. Dahongpao has the functions of improving eyesight, losing weight, delaying aging, refreshing the mind, invigorating the stomach and eliminating food, diuretic disinfection, eliminating phlegm and treating asthma, quenching thirst and heat, anti-radiation, anti-cancer ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/30
Inventor 蒋艾青欧阳晓江
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD