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A kind of liquid instant tea paste with high aroma and preparation method thereof

A fluid, instant tea technology, applied in tea extraction and other directions, can solve the problems of complete loss of tea aroma and inability to fully retain tea aroma, and achieve the effects of rapid dissolution, easy storage and convenient carrying.

Active Publication Date: 2016-08-17
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 200 kg of Pu’er tea, add 2000 kg of water to reflux for extraction for 1 hour, release the liquid, add 1600 kg of water to reflux for extraction for 1 hour, release the liquid, combine the two extracts, concentrate in vacuum to a solid content of 40%, and obtain Pu’er tea ointment.

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

[0037] In step 3, the centrifugate is high-flavored liquid instant Pu'er tea paste.

Embodiment 2

[0039] Step 1: Take 200kg of Pu’er tea, add 2000kg of water to reflux for extraction for 1 hour, drain the liquid, add 1600 kg of water to reflux and extract for 1 hour, drain, combine the two extracts, concentrate in vacuum to a solid content of 25%, and obtain Pu’er tea ointment.

[0040] Step 2: Take another 40kg of Tieguanyin, grind it and add it to the dilute Pu'er tea paste, soak and extract at 90°C for 1 hour while stirring, and centrifuge while it is hot to obtain a centrifuge.

[0041] In step 3, the centrifugate is Tieguanyin-flavored fluid instant Pu'er tea paste.

Embodiment 3

[0043] Step 1: Take 200 kg of Pu’er tea, add 2000 kg of water to reflux for extraction for 1 hour, drain the liquid, add 1600 kg of water to reflux for extraction for 1 hour, drain the liquid, combine the two extracts, concentrate in vacuum to a solid content of 45%, and obtain Pu’er tea ointment.

[0044] Step 2: Take 20kg of black tea, superfinely pulverize it, add 20kg of water to fully moisten it, add it to the dilute Pu'er tea paste, soak and extract at 90°C for 1 hour while stirring, and centrifuge while it is hot to obtain a centrifuge.

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

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PUM

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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 paste-like finished instant tea, in particular to a preparation method for flavoring high-flavored instant tea paste. Background technique: [0002] Tea paste is a finished instant tea in the form of a paste. Generally, it is a product with tea fragrance and other ingredients in the tea obtained by crushing or extracting tea leaves. There are many kinds of products on the market. [0003] In the invention patent of the patent "tea paste (patent application No. 02122517.6)", a kind of tea in the shape of paste is involved, and the tea paste is composed of 20%-70% tea powder and 30%-80% water composition. The tea powder is the fine powder after superfine grinding of tea leaves, because the tea paste contains insoluble components of tea leaves, which affects the clarity and taste of the product after brewing. [0004] The water extraction method currently used to extract the ingredients in tea leaves is only a conventional ex...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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