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High-aroma flowing instant tea cream and preparation method thereof

A fluidity, instant tea technology, applied in the direction of tea extraction, etc., can solve the problems of insufficient retention of tea aroma and loss of tea aroma, etc., and achieve the effect of rapid dissolution, easy storage, and convenient portability

Active Publication Date: 2013-06-05
TIANJIN TASLY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The water extraction method currently used to extract the ingredients in the tea is only a conventional extraction and concentration method, the aroma of the tea is basically lost, and the aroma of the tea cannot be fully retained

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Step 1. Take 200kg of Pu'er tea, add 2000kg of water for reflux extraction for 1 hour, put the liquid, add 1600kg of water to reflux the tea residue for 1 hour, put the liquid, combine the two extracts, concentrate in vacuum to 40% solid content to obtain Pu'er tea Thin paste.

[0036] Step 2: Take another 50kg of Pu'er tea, add 60kg of water after pulverization, fully moisten it, add the Pu'er tea thin paste, immerse and extract at 90°C for 1 hour while stirring, and centrifuge while hot to obtain a centrifugal liquid.

[0037] Step 3. The centrifugal liquid is the high-fragrant fluidity instant Pu'er tea paste.

Embodiment 2

[0039] Step 1. Take 200kg of Pu'er tea, add 2000kg of water for reflux extraction for 1 hour, put the liquid, add 1600kg of water for reflux extraction for 1 hour, put the liquid, combine the two extracts, concentrate in vacuum to 25% solid content to obtain Pu'er tea Thin paste.

[0040] Step 2: Take another 40kg of Tieguanyin, crush it and add it to the Pu'er tea thin paste, and extract at 90°C for 1 hour under agitation. Centrifuge while hot to obtain a centrifugal liquid.

[0041] Step 3. The centrifugal liquid is Tieguanyin-flavored fluid instant Pu'er tea paste.

Embodiment 3

[0043] Step 1. Take 200kg of Pu'er tea, add 2000kg of water for reflux extraction for 1 hour, put the liquid, add 1600kg of water for reflux extraction for 1 hour, put the liquid, combine the two extracts, vacuum concentrate to 45% solid content to obtain Pu'er tea Thin paste.

[0044] Step 2: Take 20kg of black tea, add 20kg of water after ultrafine pulverization to fully moisten it, add it to the Pu'er tea paste, warm it for extraction at 90°C for 1 hour under stirring, and centrifuge while it is hot to obtain a centrifugal liquid.

[0045] Step 3, the centrifugal liquid is the black tea-flavored fluid Pu'er tea paste.

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Abstract

The invention relates to high-aroma flowing instant tea cream and a preparation method thereof. The preparation method of the tea cream comprises the following steps: (1) taking tea leaves, adding water, extracting, separating tea-leaf to obtain tea liquid, and concentrating the tea liquid to sparse cream; (2) adding other tea leaves or other fragrant materials in the sparse cream, soaking, extracting, and collecting extraction liquid; (3) centrifugally separating tea-leaf of the extraction liquid in the step (2) to obtain centrifugal liquid. Consequently, the high-aroma flowing instant tea cream is obtained.

Description

Technical field: [0001] The invention relates to a finished instant tea in the form of a paste, in particular to a method for preparing high-flavor instant tea paste. Background technique: [0002] Tea cream is a kind of finished instant tea in the form of a paste. It is generally a product obtained by crushing or extracting tea with tea aroma and other ingredients in the tea. At present, there are many products on the market. [0003] In the invention patent of the patent "tea cream (patent application number 02122517.6)", it relates to a tea in the form of a cream. The tea cream is composed of 20%-70% tea powder and 30%-80% water. composition. The tea powder is a fine powder after the tea is ultra-finely pulverized. Because the tea paste contains insoluble components of the tea, it affects the clarity and taste of the product after brewing. [0004] The current water extraction method used to extract the components of the tea is only a conventional extraction and concentration me...

Claims

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Application Information

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IPC IPC(8): A23F3/16
Inventor 刘顺航陈庆闯贾黎晖闫希军
Owner TIANJIN TASLY GROUP
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