Process for processing instant tea powder

Abstract

The invention relates to a process for processing instant tea powder, in particular to the process special for processing instant tea powder of purple tea. The process is completed by cutting, extracting, filtering and drying the tea serving as raw materials, and is characterized in that the cut granularity of the tea is 3 to 6mm, the extracting process is to add extracting solution of which the weight is 10 to 15 times that of the tea into the cut tea, and perform the extraction with stirring at the temperature of 18 to 28 DEG C for 2 to 3h, and the drying process is to perform spray drying at a feeding speed of 1.5 to 4L / h at the inlet temperature of 100 to 110 DEG C and the outlet temperature of 55 to 60 DEG C. The process is simple and convenient, stable and low in production cost, the active content of the tea can be effectively extracted, the tea product has high polyphenol content, and the soup color and aroma of the original tea can be effectively kept after the tea is steeped.

Description

technical field [0001] The invention relates to a processing technology of instant tea powder, which is specially used for the processing technology of instant tea powder of Zijuan tea. Background technique [0002] The unique convenience and fast consumption method of instant tea powder has gradually become the mainstream consumption method, and health-care and healthy drinks are becoming more and more popular among consumers. As a traditional Chinese beverage, tea has a long history, but because it is inconvenient and inconvenient to drink, various manufacturers continue to explore and develop new tea drinks to meet the needs of consumers. Now there are technologies for producing instant tea powder in China. Among these technologies, the manufacturing method of instant tea powder is mostly hot water extraction, the tea is filtered and separated through filter cloth, filter screen, and filter equipment, and then concentrated in a vacuum for reuse. Spray-dried or freeze-dri...

AI Technical Summary

Problems solved by technology

However, these processing methods have the disadvantages of product aroma and color difference of brewing soup, and hot soaking and extraction are likely to cause the loss of nutrients.

The patent of notification number CN101164424 discloses a preparation method of instant tea powder: use different temperature sections to extract aroma components and taste substances with different boiling points, and make instant tea powder through processes such as filtration, enzymolysis, concentration, and drying. The process is not simple, segmented extraction lengthens the production cycle, and enzymatic hydrolysis will introduce corresponding protein by-products, improper treatment may cause turbidity after brewing, this method is more costly than traditional extraction

Notification number CN1101506A discloses a novel tea concentrated juice beverage. The method is to obtain a kind of tea concentrated juice through ultrafiltration after primary filtration and vacuum concentration of the tea extract. However, since the method is completely vacuum concentrated, the May cause loss of volatile substances, resulting in poor tea aroma

The notification number CN1299588C discloses a kind of instant tea powder and its processing technology. The method utilizes ultrasonic extraction, coarse filtration, ultrafiltration membrane filtration, membrane concentration, spray drying and other processes to make instant tea powder, but the actual production process may It is easy to cause clogging of the ultrafiltration membrane and prolong the production cycle. Secondly, ultrafiltration and membrane concentration increase the cost input