Processing preparation method of high fragrant type instant tea powder

Abstract

The invention discloses a processing preparation method of high fragrant type instant tea powder, which comprises mixing tea and edible alcohol, carrying out temperature-controlling ultrasound extraction and concentration to mixed liquid, obtaining main components of the tea, and obtaining the instant tea powder after vacuum freezing drying. The tea serves a raw material, an instant tea extracting process is modified, fragrance of the instant tea is improved, intrinsic taste of the tea is stabilized, and the problem that the instant tea is low in fragrance and light in taste for a long term is solved. The instant tea powder is high in instant performance, pure in fragrance and taste and close to fragrance of the original tea, has liquid color of the original tea, has no sedimentation materials, can be mixed with water and drunk directly, and is of significance to promotion and development of the instant tea market.

Description

technical field

[0001] The invention relates to a preparation method of instant tea powder, in particular to a processing and preparation method of high-flavor instant tea powder. Background technique

[0002] Instant tea, also known as soluble tea, crystallized tea, tea essence, etc., is made from tea leaves through deep processing. It is an instant and convenient tea beverage made by concentrating and drying the water-soluble substances of tea leaves. Instant tea is a newly developed product in tea. In recent years, instant tea has developed rapidly and become popular in many countries and regions, because it is a healthy drink with the advantages of convenience, hygiene and speed. The processing technology of foreign instant tea has become mature, while our country is in the development period. At present, the instant tea produced in our country lacks competitiveness in the international market. The main reasons are light taste, poor cold solubility, low aroma, and the co...

Examples

Embodiment 1

[0019] With black tea as raw material, the tea leaves are pulverized, passed through a 200-mesh sieve, and 0.2 kg of pulverized tea leaves are weighed and placed in a 5 L conical flask with a stopper, and 0.8 L of 70% edible alcohol is added to make the mass-volume ratio of the tea leaves to the alcohol ( kg / L) at a ratio of 1:4, put the Erlenmeyer flask in an ultrasonic instrument and extract it ultrasonically for 45 minutes at a power of 250W. After the ultrasonic extraction, the mixed solution in the Erlenmeyer flask was placed in a centrifuge at 4500 rpm for 10 minutes, and the supernatant was collected. Measure 0.6L of 80% edible alcohol and pour it into the filtered tea residue, so that the mass-volume ratio (kg / L) of tea and alcohol is 1:3, put the Erlenmeyer flask in an ultrasonic instrument and extract it with 250W power For 20 minutes, the temperature was kept at 55°C during the ultrasonication period, and at the same time, it was fully shaken by manual shaking every...

Embodiment 2

[0023] Using oolong tea as raw material, crush the tea leaves, pass through a 200-mesh sieve, weigh 0.5 kg of the crushed tea leaves and place them in a 5L conical flask with a stopper, add 2L of 70% edible alcohol, so that the mass-volume ratio of tea leaves to alcohol (kg / L) was 1:4, the Erlenmeyer flask was placed in a sonicator with 250W power for ultrasonic extraction for 55 min, the temperature was kept at 45°C during the ultrasonic period, and the ultrasonic was shaken manually once every 5 minutes. After the ultrasonic extraction, the mixed solution in the Erlenmeyer flask was placed in a centrifuge at 4500 rpm for 10 minutes, and the supernatant was collected. Measure 1.5L of 80% edible alcohol and pour it into the filtered tea residue, so that the mass-volume ratio (kg / L) of tea and alcohol is 1:3, put the Erlenmeyer flask in an ultrasonic instrument and extract it with 250W power for 25min During the ultrasonic period, the temperature was kept at 60°C, and at the s...

technical field

[0001] The invention relates to a preparation method of instant tea powder, in particular to a processing and preparation method of high-flavor instant tea powder. Background technique

[0002] Instant tea, also known as soluble tea, crystallized tea, tea essence, etc., is made from tea leaves through deep processing. It is an instant and convenient tea beverage made by concentrating and drying the water-soluble substances of tea leaves. Instant tea is a newly developed product in tea. In recent years, instant tea has developed rapidly and become popular in many countries and regions, because it is a healthy drink with the advantages of convenience, hygiene and speed. The processing technology of foreign instant tea has become mature, while our country is in the development period. At present, the instant tea produced in our country lacks competitiveness in the international market. The main reasons are light taste, poor cold solubility, low aroma, and the co...

Examples

Embodiment 1

[0019] With black tea as raw material, the tea leaves are pulverized, passed through a 200-mesh sieve, and 0.2 kg of pulverized tea leaves are weighed and placed in a 5 L conical flask with a stopper, and 0.8 L of 70% edible alcohol is added to make the mass-volume ratio of the tea leaves to the alcohol ( kg / L) at a ratio of 1:4, put the Erlenmeyer flask in an ultrasonic instrument and extract it ultrasonically for 45 minutes at a power of 250W. After the ultrasonic extraction, the mixed solution in the Erlenmeyer flask was placed in a centrifuge at 4500 rpm for 10 minutes, and the supernatant was collected. Measure 0.6L of 80% edible alcohol and pour it into the filtered tea residue, so that the mass-volume ratio (kg / L) of tea and alcohol is 1:3, put the Erlenmeyer flask in an ultrasonic instrument and extract it with 250W power For 20 minutes, the temperature was kept at 55°C during the ultrasonication period, and at the same time, it was fully shaken by manual shaking every...

Embodiment 2

[0023] Using oolong tea as raw material, crush the tea leaves, pass through a 200-mesh sieve, weigh 0.5 kg of the crushed tea leaves and place them in a 5L conical flask with a stopper, add 2L of 70% edible alcohol, so that the mass-volume ratio of tea leaves to alcohol (kg / L) was 1:4, the Erlenmeyer flask was placed in a sonicator with 250W power for ultrasonic extraction for 55 min, the temperature was kept at 45°C during the ultrasonic period, and the ultrasonic was shaken manually once every 5 minutes. After the ultrasonic extraction, the mixed solution in the Erlenmeyer flask was placed in a centrifuge at 4500 rpm for 10 minutes, and the supernatant was collected. Measure 1.5L of 80% edible alcohol and pour it into the filtered tea residue, so that the mass-volume ratio (kg / L) of tea and alcohol is 1:3, put the Erlenmeyer flask in an ultrasonic instrument and extract it with 250W power for 25min During the ultrasonic period, the temperature was kept at 60°C, and at the s...