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Preparation method of instant black tea

A kind of technology of instant black tea, black tea leaves

Inactive Publication Date: 2012-05-23
罗朝雯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the defects of complex process steps in the prior art, the present invention provides a method for preparing instant black tea with strong tea aroma, good solubility, less impurities, less deliquescence and clear aqueous solution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of instant black tea comprises the following process steps:

[0022] Get 35kg of black tea leaves, prepare 35kg of boiling water, put the 35kg of black tea leaves into the boiling water and soak for 5 minutes, extract the soluble matter of the black tea, and obtain an extract. Concentrate the extract to 10 Baume degrees at a vacuum degree of 0.1MPa or higher and a temperature of 55°C to obtain the first concentrate, then pass the first concentrate through a semi-permeable membrane to obtain the second concentrate . The second concentrated solution is frozen at a temperature of -25°C and a vacuum of 0.1 to 0.06 mm Hg, and then sublimated with ice crystals to obtain about 3.5 kg of instant black tea.

Embodiment 2

[0024] The preparation method of instant black tea comprises the following process steps:

[0025] Take 40kg of black tea leaves, prepare 40kg of boiling water, put 40kg of black tea leaves into the boiling water and soak for 6 minutes, extract the soluble matter of the black tea, and obtain an extract. Concentrate the extract to 11 degrees Baume at a vacuum degree of 0.1MPa or higher and a temperature of 55°C to obtain the first concentrated solution, and then pass the first concentrated solution through a semi-permeable membrane to obtain the second concentrated solution . The second concentrate is frozen at a temperature of -25°C and a vacuum of 0.1 to 0.06 mm Hg, and then sublimated with ice crystals to obtain about 4 kg of instant black tea.

Embodiment 3

[0027] The preparation method of instant black tea comprises the following process steps:

[0028] Get 45kg of black tea leaves, prepare 45kg of boiling water, put 45kg of black tea leaves into the boiling water and soak for 7 minutes, extract the soluble matter of the black tea, and obtain an extract. Concentrate the extract to 12 degrees Baume at a vacuum degree of 0.1 MPa or above and a temperature of 55°C to obtain the first concentrated solution, and then pass the first concentrated solution through a semi-permeable membrane to obtain the second concentrated solution . The second concentrated solution is frozen at a temperature of -25°C and a vacuum of 0.1 to 0.06 mm Hg, and then sublimated with ice crystals to obtain about 4.5 kg of instant black tea.

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Abstract

The invention discloses a preparation method of an instant black tea, which is characterized by comprising the following processing steps of: adopting water as a solvent to extract soluble substance in black tea leaves, and producing the extracting solution; concentrating the produced extracting solution for two times, and obtaining the concentrated solution; and refrigerating and subliming the concentrated solution, then drying, and obtaining the instant black tea. The instant tea obtained in the invention has the characteristics of strong tea aroma, good solubility, less impurities, difficulty in hygroscopy and limpid water solution, and has very good drinking taste.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing instant black tea. Background technique [0002] The variety of tea, looking at the whole world, belongs to the country with the most tea varieties. The varieties are quite complete, the main varieties are green tea, black tea, oolong tea, scented tea, white tea, yellow tea and dark tea. The tea is brewed with boiled water, following the nature, drinking it clean and tasteful, seeking the inherent taste of tea, focusing on the artistic conception, which is the characteristic of Chinese tea tasting. For tea of ​​the same quality, if the water is used differently, the tea sets are different, or the brewing techniques are different, the tea soup produced will have different effects. my country has been very particular about tea brewing since ancient times, and has accumulated rich experience. To make good tea, one must understand the characteristics of various ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/26
Inventor 罗朝雯
Owner 罗朝雯
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