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.
CN103564075AActive Publication Date: 2014-02-12HANGZHOU TEA RES INST CHINA COOP
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
HANGZHOU TEA RES INST CHINA COOP
Publication Date
2014-02-12

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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.
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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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