Instant green tea powder processing method

A technology of instant green tea and processing method, which is applied in the direction of tea extraction, etc., can solve the problems of low internal quality and poor instant effect, and achieve the effects of high production efficiency, good continuity of processing technology, and avoiding oxidation

Active Publication Date: 2012-10-31
HEBEI STRONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a processing method of instant green tea powder, which solves the common problems of poor instant effect and low internal quality of current instant green tea powder products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Raw materials: Fresh tea leaves are used as raw materials for processing.

[0028] 2. Fixing: use vacuum microwave method to fix fresh tea leaves, the absolute vacuum degree is 30kPa, the microwave specific power is 3.0 kW / kg, and the fixing time is 2min.

[0029] 3. Grinding: Use a freezer to quickly freeze the green tea leaves to -45°C, and then grind them to 15 μm.

[0030] 4. Extraction: A container with an ultrasonic generator is used for secondary extraction with water as a solvent under a certain degree of vacuum. The mass ratio of tea and water used in the first extraction is 1:4, and the extraction time is 20 minutes. After the extraction, it is separated to obtain the first extraction liquid; the separated tea powder is used for the second extraction, and the used tea and water The mass ratio is 1:8, and the extraction time is 10 minutes. After extraction, separate to obtain a secondary extract; combine the two extracts to obtain tea juice. The absolute ...

Embodiment 2

[0036] 1. Raw materials: Fresh tea leaves are used as raw materials for processing.

[0037] 2. Fixing: use vacuum microwave method to fix fresh tea leaves, the absolute vacuum degree is 50kPa, the microwave specific power is 2.0 kW / kg, and the fixing time is 3min.

[0038] 3. Grinding: Use liquid nitrogen to quickly freeze the green tea leaves to -100°C, and then grind them to 10 μm.

[0039] 4. Extraction: A container with an ultrasonic generator is used for secondary extraction with water as a solvent under a certain degree of vacuum. The mass ratio of tea and water used in the first extraction is 1:6, and the extraction time is 12 minutes. After the extraction, it is separated to obtain the first extraction liquid; the quality of the tea and water used for the second extraction of the separated tea powder The ratio is 1:6, and the extraction time is 16 minutes. After extraction, separate to obtain a secondary extract; combine the two extracts to obtain tea juice. The ab...

Embodiment 3

[0045] 1. Raw materials: Fresh tea leaves are used as raw materials for processing.

[0046] 2. Fixing: use vacuum microwave method to fix fresh tea leaves, the absolute vacuum degree is 70kPa, the specific power of microwave is 1.0 kW / kg, and the fixing time is 4min.

[0047] 3. Grinding: Use liquid nitrogen to quickly freeze the green tea leaves to -180°C, and then crush them to 1 μm to 5 μm.

[0048] 4. Extraction: A container with an ultrasonic generator is used for secondary extraction with water as a solvent under a certain degree of vacuum. The mass ratio of tea and water used for the first extraction is 1:8, and the extraction time is 10 minutes. After the extraction, it is separated to obtain the first extraction liquid; the quality of the tea and water used for the second extraction of the separated tea powder The ratio is 1:4, and the extraction time is 20 minutes. After extraction, separate to obtain a secondary extract; combine the two extracts to obtain tea jui...

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PUM

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Abstract

The invention relates to an instant green tea powder processing method which comprises the following steps of: killing out fresh tea leaves by adopting a vacuum microwave method, carrying out superfine grinding after deep freezing, extracting and superfinely filtering by adopting secondary vacuum ultrasonic wave, and freezing and drying to obtain the instant green tea powder. The killing, extraction and drying steps are completed under a vacuum condition, and the action temperature is low, so that the oxidation of effective ingredients in fresh tea leaves can be effectively avoided; and vacuum ultrasonic extraction after freezing and superfine grinding ensures the full leaching of the effective ingredients. The product produced by the processing method has the advantages of high production efficiency, good product color, fresh taste, good dissolvability, incapability of generating tea cream and the like.

Description

technical field [0001] The patent of the invention relates to the field of agricultural product processing, in particular to a processing method of instant green tea powder. Background technique [0002] Instant tea powder is a general term for a class of tea products that are solid, soluble in water, and retain the flavor of the original tea after extraction, purification, concentration, and drying of tea leaves as raw materials. The main purpose of instant tea powder is to produce tea beverages. At present, my country's tea beverages have developed into one of the products with the largest share in the beverage market, and they are also growing rapidly in Asia and even the world. [0003] Compared with other types of tea, green tea retains the natural substances in fresh leaves to the greatest extent. Among them, the retention rate of tea polyphenols and caffeine is more than 85%, the retention rate of chlorophyll is about 50%, and the loss of vitamins is less. , strong a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 宋洪波安凤平
Owner HEBEI STRONG FOOD
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