Method for separating and preparing instant tea by use of multilayer membranes

A technology of instant tea and multi-layer film, applied in the directions of tea, application, tea extraction, etc., can solve problems such as damage to beneficial components of tea, inability to effectively remove impurities and residues of tea concentrate, to ensure consistency and overcome solvent residues and aroma loss, removal of pesticide residues

Inactive Publication Date: 2012-02-08
GUANGDONG AUTHENTEA BIOTECH INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this patented method also has the following two main disadvantages: (1) This method cannot effectively remove impurities in the tea concentrate
The main technology of the method described in this patent lies in the use of solvents for extraction and aroma backfilling, and the prepared

Method used

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  • Method for separating and preparing instant tea by use of multilayer membranes
  • Method for separating and preparing instant tea by use of multilayer membranes
  • Method for separating and preparing instant tea by use of multilayer membranes

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] (1) Choose 1kg of Pu'er tea, soak it in 20L cold water at 10°C for two hours, and obtain a tea concentrate after preliminary clarification.

[0029] (2) Use a 0.1μm pore size microfiltration membrane to filter to obtain a clear solution of the tea concentrate. In this embodiment, in order to increase the speed, a pressure of 0.2 MPa can be increased during filtration.

[0030] (3) Use an ultrafiltration membrane with a molecular weight of 100,000 for the second filtration to obtain an ultrafiltrate of the tea concentrate. The main purpose of this step is to further improve the clarity of the tea concentrate, while removing macromolecular impurities, including colloids, starch, fiber, and protein. In order to speed up the filtration, the pressure of 0.2MPa can be increased during filtration. In this method, the purpose of ultrafiltration is to remove macromolecular impurities and retain beneficial components as much as possible, so a higher molecular weig...

Example Embodiment

[0035] Example 2

[0036] Sensory evaluation results

[0037] 100 people were randomly selected to drink the Dahongpao instant tea prepared by the patent application method. After calculating the average number, the following table 1:

[0038]

Example Embodiment

[0039] Example 3

[0040] The physical and chemical indexes of green tea instant tea prepared by the patent application method are shown in Table 2:

[0041] Table 2

[0042]

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Abstract

The invention discloses a method for separating and preparing instant tea by use of multilayer membranes. The method comprises the following steps: performing conventional treatment such as extraction, filtering and the like on tea leaves; filtering through a microfiltration membrane film, an ultrafiltration film and a nano filter membrane to obtain the tea filtered concentrated liquid; and drying to obtain the instant tea. Through the method disclosed by the invention, harmful germs, useless components and pesticide residue in tea leaves can be removed, the content of heavy metals such as lead and the like can be obviously reduced, and the quality and sanitation index of the tea leaf product are improved.

Description

technical field [0001] The invention relates to the technical field of instant tea processing technology, in particular to a method for preparing instant tea by using multi-layer film separation. Background technique [0002] The standard for instant tea used in the food industry specifies that instant tea is divided into pure instant tea and prepared instant tea. Pure instant tea is made by extracting tea leaves or fresh tea leaves with water, or squeezing fresh tea leaves, and processing them. Except for antioxidants and stabilizers, no other additives are added during the production process. Powdered / flaky or granular solids with the characteristic flavor of raw tea without tea dregs. [0003] The chemical characteristics of tea, especially the chemical components contained in tea, are the material basis for determining the characteristics of tea. Tea trees, like other plants, use solar energy as their energy source. Through a series of life activities, they show a vari...

Claims

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Application Information

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IPC IPC(8): A23F3/20A23F3/18
Inventor 周粤生郑镇钦肖成琰罗智雄
Owner GUANGDONG AUTHENTEA BIOTECH INC
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