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A kind of preparation method of instant Pu'er tea

A Pu-erh tea, instant technology, applied in the field of tea processing, can solve the problems of weak tea flavor and not strong tea aroma, and achieve the effect of mellow and sweet tea flavor, clear soup color, and clear amber soup color.

Active Publication Date: 2016-01-20
云南易武正山茶叶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the preparation process of existing instant Pu'er tea, usually in order to ensure the dissolution rate, solubility and effective extraction of active ingredients in Pu'er tea, the method of decocting for a long time is often used, and when decocting, The volatile components in Pu'er tea will evaporate with the water vapor, which will lead to the phenomenon that the tea fragrance is not strong and the tea taste is weak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Expose 100kg of raw Pu-erh tea to the air and stir-fry over medium heat for 0.5 hours; soak the stir-fried Pu-erh tea in hot water at 90°C three times for 2 hours each time to obtain a soaking solution; use the soaking solution to The plate and frame filter is subjected to coarse filtration to obtain a crude filtrate; the crude filtrate is centrifuged at a speed of 2000 rpm for 60 minutes, and left to stand for 2 hours to obtain a supernatant; the supernatant is ultrafiltered by an ultrafiltration device , to obtain an ultrafiltrate; pass the ultrafiltrate through a vacuum membrane device to obtain a concentrated solution; spray-dry the concentrated solution to obtain 36 kg of dry powder, pack it, and obtain the finished product. After testing, the tea polyphenol content of the instant Pu'er tea was 4.2%, and the caffeine content was 0.38%.

Embodiment 2

[0024] Expose 100kg of cooked Pu-erh tea to the air and stir-fry over medium heat for 1 hour; soak the stir-fried Pu-erh tea in hot water at 75°C three times for 4 hours each time to obtain a soaking solution; use the soaking solution to Carry out coarse filtration in a plate and frame filter with 20 mesh filter cloths to obtain a crude filtrate; the crude filtrate is centrifuged at a speed of 1000 rpm for 30 minutes, and left to stand for 6 hours to obtain a supernatant; in the supernatant Oxygen is passed into the liquid for oxidation reaction, and the time for passing oxygen is 2 hours; after the reaction is completed, the reaction liquid is ultrafiltered with an ultrafiltration device to obtain an ultrafiltrate; the ultrafiltrate is passed through a vacuum membrane device to obtain a concentrated solution ; Freeze-dry the concentrated solution to obtain 35kg dry powder, pack it, and obtain the finished product. After testing, the tea polyphenol content of the instant Pu'er...

Embodiment 3

[0026] Expose 50kg of raw Pu’er tea and 50kg of cooked Pu’er tea to the air and stir-fry over medium heat for 1 hour; soak the stir-fried Pu’er tea in hot water at 80°C three times for 3 hours each time to obtain a soaking solution; The soaking liquid is coarsely filtered in a plate and frame filter with 20 mesh filter cloth to obtain a crude filtrate; the crude filtrate is centrifuged at a speed of 1500 rpm for 45 minutes, and left to stand for 4 hours to obtain a supernatant In the supernatant, feed oxygen into the oxidation reaction, and the time for feeding oxygen is 2 hours; after the reaction is completed, the reaction solution is ultrafiltered by an ultrafiltration device to obtain an ultrafiltrate; the ultrafiltrate is passed through a vacuum membrane device to obtain a concentrated solution; spray-dry the concentrated solution to obtain 33kg of dry powder, then add 5kg of jujube extract, mix well, and pack to obtain the finished product. After testing, the tea polyphe...

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Abstract

The invention relates to a method for preparing instant Pu'er tea, belonging to a tea processing technology field. The method comprises the following steps of: a. pretreatment: stir-frying Pu'er tea exposed in air by heating with slow fire; b. immersion with hot water: immersing the stir-fried in hot water of 75-90 DEG C for three times, and immersing for 2-4h every time, to obtain an immersion liquid; c. coarse filtration: coarsely filtrating the immersion liquid to obtain a coarse filtration liquid; d. centrifugation for clarification: centrifuging the coarse filtrate under a rotating speed of 1000-2000r / min for 30-60min, and stewing for 2-6h to obtain a supernatant; e. ultrafiltration; f. vacuum film condensation; and g. drying to obtain a finished product. The beneficial effects of the instant Pu'er tea reside in that: the instant Pu'er tea has amber and cool soup color, is mellow and sweet, and is safe and reliable for drinking.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of instant Pu'er tea. Background technique [0002] Pu'er tea generally refers to the tea produced in the Pu'er tea area. It is a loose tea and a pressed tea made from the large-leaf sun-dried green tea from Yunnan in the Pu'er tea area and processed through a post-fermentation process. The appearance color is brownish red, the soup color is red and bright, the aroma is unique and fragrant, and the tea taste is mellow and sweet. There are raw tea and cooked tea. Raw tea is naturally fermented, while cooked tea is artificially ripened. [0003] Instant Pu'er tea is a solid drink processed from Pu'er tea that can be quickly dissolved in water. It is generally decocted, concentrated and dried. In the preparation process of existing instant Pu'er tea, usually in order to ensure the dissolution rate, solubility and effective extraction of acti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
Inventor 黄平黄莉童宣源刘克亚沈文永王云波吴仲珍
Owner 云南易武正山茶叶有限公司
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