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Processing method of cold-making black tea

A processing method and cold brewing technology, applied in the direction of tea processing before extraction, can solve the problems of poor cold brewing performance and drinking quality, and achieve the effects of shortening production time, simplifying processing procedures, and ensuring cold solubility

Active Publication Date: 2012-10-24
HEBEI STRONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a processing method of cold-brewed black tea, which solves the problems of poor cold-brewed performance and drinking quality of current cold-brewed black tea products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Raw materials: Fresh tea leaves are used as raw materials for processing.

[0022] 2. Withering: spread the fresh tea to a thickness of 2 cm, and the temperature is 15°C, so that the moisture content of the fresh tea drops to 55%.

[0023] 3. Freezing and pulverizing: Quick-freeze the withered tea leaves to -80°C, and pulverize them to 0.1 μm with a high-speed pulverizer.

[0024] 4. Fermentation: Thaw the frozen and pulverized tea powder at 1°C, spray the compound enzyme solution of cellulase and pectinase on the surface of the tea powder, so that the moisture content of the tea powder reaches 70%, and the amount of cellulase is 15 U / (g tea), the amount of pectinase is 5U / (g tea); the ventilation rate is 50g / (L tea·h), the relative humidity is 85%, the fermentation temperature is 23°C, and the fermentation time is 1.8h.

[0025] 5. Drying: first use hot air at a temperature of 130°C to fluidize and dry the tea powder for 5 minutes, and then use hot air at a temper...

Embodiment 2

[0028] 1. Raw materials: Fresh tea leaves are used as raw materials for processing.

[0029] 2. Withering: spread the fresh tea to a thickness of 4cm, and the temperature is 21°C, so that the moisture content of the fresh tea drops to 50%.

[0030] 3. Freezing and crushing: Quick-freeze the withered tea leaves to -60°C, and crush them to 4 μm with a high-speed grinder.

[0031] 4. Fermentation: Thaw the frozen and crushed tea powder at 3°C, spray the compound enzyme solution of cellulase and pectinase on the surface of the tea powder, so that the moisture content of the tea powder reaches 62%, and the amount of cellulase is 23U / ( g tea), the amount of pectinase is 7U / (g tea); the ventilation rate is 70g / (L tea·h), the relative humidity is 90%, the fermentation temperature is 27°C, and the fermentation time is 1.5h.

[0032] 5. Drying: first use hot air at 120°C to fluidize and dry the tea powder for 6 minutes, and then use hot air at 90°C to fluidize and dry the tea powder to...

Embodiment 3

[0035] 1. Raw materials: Fresh tea leaves are used as raw materials for processing.

[0036] 2. Withering: spread the fresh tea to a thickness of 5 cm, and the temperature is 27°C, so that the moisture content of the fresh tea drops to 45%.

[0037] 3. Freezing and pulverizing: Quick-freeze the withered tea leaves to -45°C, and pulverize them to 10 μm with a high-speed pulverizer.

[0038] 4. Fermentation: Thaw the frozen and crushed tea powder at 5°C, spray the compound enzyme solution of cellulase and pectinase on the surface of the tea powder, so that the moisture content of the tea powder reaches 55%, and the amount of cellulase is 30U / ( g tea), the amount of pectinase is 9U / (g tea); the ventilation rate is 90g / (L tea·h), the relative humidity is 96%, the fermentation temperature is 30°C, and the fermentation time is 1.2h.

[0039] 5. Drying: First use hot air at a temperature of 110°C to fluidize and dry the tea powder for 7 minutes, and then use hot air at a temperature...

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Abstract

The invention relates to a processing method of cold-making black tea, which comprises the steps of: performing freezing and ultramicro smashing withered fresh tea, adding compound enzyme, ventilating and fermenting, and performing secondary fluidized drying and vacuum packaging to prepare the cold-making black tea. According to the processing method of the cold-making black tea, a rolling step for processing the black tea conventionally is omitted. The processing technology is good in continuity and high in efficiency and is appropriate for production in batches. The cold soaking performance of the product is good, the liquor color is bright and the flavor is excellent.

Description

technical field [0001] The patent of the invention relates to the field of agricultural product processing, in particular to a processing method of cold-brewed black tea. Background technique [0002] Black tea is a fully fermented tea, which has the functions of helping digestion, promoting appetite, diuresis, eliminating edema, strengthening myocardial function, etc., and is loved by consumers all over the world. The traditional black tea processing technology mainly includes processes such as withering, rolling, fermentation, and drying, and the production efficiency is low. [0003] Cold-brewed black tea has a round and smooth taste, and has become popular in Europe, America and other countries. In recent years, with the recovery of black tea consumption in my country, people's demand for cold brewed black tea is becoming more and more urgent. At present, cold-brewed black tea is made by crushing black tea and processing it into black tea bags. The tea soup is turbid a...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/10
Inventor 宋洪波安凤平
Owner HEBEI STRONG FOOD
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