Preparation process for high-quality instant red tea

A technology for instant black tea and preparation process, applied in the field of deep processing of tea leaves, can solve the problems of lack of characteristic components, short production cycle, loss of quality, etc., and achieve the effects of pure aroma, short production process, and bright orange-yellow soup color.

Active Publication Date: 2014-02-12
HANGZHOU TEA RES INST CHINA COOP
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem of loss of quality and missing characteristic components of instant black tea caused by temperature-accompanied oxidation, the present invention proposes a preparation process for high-quality instant black tea, which realizes the production of high-quality instant black tea through controlled fermentation of fresh leaves , short production cycle, low energy consumption, the content of theaflavins in instant black tea can reach more than 2.0%, the total amount of free amino acids is more than 5.0%, the soup color is orange and bright, the aroma is pure, and the overall quality is better than traditional products

Method used

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  • Preparation process for high-quality instant red tea
  • Preparation process for high-quality instant red tea
  • Preparation process for high-quality instant red tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (a) Collect fresh leaves and wither in a ventilator at 20°C for 16 hours, then treat them at -30°C at ice temperature to obtain ice-temperature fresh leaves;

[0032] (b) Add pH 4.6 citric acid-disodium hydrogen phosphate buffer solution to ice-temperature fresh leaves according to the solid-to-liquid ratio of 1 g: 20 ml (w / v), homogenize for 2 minutes, and homogenize at a temperature of 15° C. to obtain a homogenate;

[0033] (c) Put the homogenate into a temperature-controlled reactor with an air flow rate of 2.0 L / min to ferment for 40 minutes at 35° C., and then keep it at 100° C. for 3 minutes to obtain a fermentation broth.

[0034] (d) Cool the fermentation broth to 30°C, adjust the pH of the solution to 5.0, add a mixture of cellulase and pectinase for extraction, wherein the mass ratio of cellulase and pectinase is 1:1, and the cellulase and pectinase The mass volume ratio of the pectinase mixture to the fermentation broth is 1.0g: 100ml, the extraction time is...

Embodiment 2

[0038] (a) Collect fresh leaves and wither in a 25°C ventilator for 12 hours, then treat them at -28°C at ice temperature to obtain ice-temperature fresh leaves;

[0039] (b) Add pH 4 citric acid-disodium hydrogen phosphate buffer solution to ice-temperature fresh leaves according to the solid-to-liquid ratio of 1 g: 20 ml (w / v), homogenize for 3 minutes, and homogenize at a temperature of 10° C. to obtain a homogenate;

[0040] (c) Put the homogenate into a temperature-controlled reactor with an air flow rate of 3.0 L / min and ferment for 30 minutes at 30°C, and then keep at 90°C for 5 minutes to obtain a fermentation broth.

[0041] (d) Cool the fermentation broth to 35°C, adjust the pH of the solution to 5.5, add a mixture of pectinase and glycosidase for extraction, the mass volume ratio of the biological enzyme mixture to the fermentation broth is 0.75g: 100ml, and the extraction time is 120min Afterwards, the temperature was raised to 90°C and kept for 10 minutes to obtai...

Embodiment 3

[0045] (a) Collect fresh leaves and wither in a ventilator at 25°C for 20 hours, then treat them at -20°C at ice temperature to obtain ice-temperature fresh leaves;

[0046](b) Add pH 6 citric acid-disodium hydrogen phosphate buffer solution to ice-temperature fresh leaves according to the solid-to-liquid ratio of 1 g: 20 ml (w / v), homogenize for 5 minutes, and homogenize at a temperature of 15° C. to obtain a homogenate;

[0047] (c) Put the homogenate into a temperature-controlled reactor with an air flow rate of 1.5 L / min and ferment for 90 minutes at 25° C., and then keep it at 95° C. for 5 minutes to obtain a fermentation broth.

[0048] (d) Cool the fermentation broth to 25°C, adjust the pH of the solution to 6.5, add a mixture of cellulase and protease for extraction, the mass volume ratio of the biological enzyme mixture to the fermentation broth is 2.0g: 100ml, and the extraction time is 90min Raise the temperature to 95°C and keep for 5 minutes to obtain the extract;...

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Abstract

The invention relates to the technical field of deep processing of tea leaves and discloses a preparation process for high-quality instant red tea so as to solve the problems of flavor and characteristic ingredient deficiency of instant red tea caused by oxidation under a temperature. The high-quality instant red tea is prepared by taking fresh tea leaves as raw materials and processing the fresh tea leaves by a liquid-state control fermentation and medium-temperature enzymatic method-assisted extraction combined process. The high-quality instant red tea is short in production cycle and low in energy consumption, contains more than 2.0% of theaflavin and more than 5.0% of free amino acids, and is orange yellow and bright in soup color, pure in fragrance and superior to a traditional product in overall quality.

Description

technical field [0001] The invention relates to the technical field of tea deep processing, in particular to an integrated technology for preparing instant black tea by direct fermentation and enzymatic extraction of fresh tea leaves. Background technique [0002] The scale of my country's tea industry ranks first in the world, and the planting area is still increasing year by year. Among them, summer and autumn tea accounts for more than 40% of the tea that can be harvested. Due to the limitation of market capacity, the high-value utilization of summer and autumn tea resources has become a key breakthrough in the transformation and upgrading of tea industry. The catechins in summer and autumn teas with poor applicability of famous teas are much higher than those in spring teas. The rich catechins precursors in fresh leaves can be used to produce high-quality instant black tea rich in theaflavins to reduce the size of small and medium leaves. The difference in quality betwee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
Inventor 孔俊豪杨秀芳张士康禹超谭蓉涂云飞梁慧玲
Owner HANGZHOU TEA RES INST CHINA COOP
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