Method for preparing instant black tea powder

A black tea powder and instant technology, which is applied in the field of food engineering, can solve the problems that the soup color is not clear enough, it is difficult to ensure that there is no suspended matter and sediment, and it is difficult to dissolve fully, so that the soup body is clear and transparent, easy to operate, and the taste is sweet and fragrant. Effect

Inactive Publication Date: 2014-05-28
董倩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The instant black tea powder currently on the market is difficult to fully dissolve in cold water at 5-10°C, and the soup color is not clear enough, and it is prone to suspended matter visible to the naked eye.
Acidic iced black tea or low-sugar pure black tea made from instant black tea powder is difficult to guarantee that there will be no suspended matter and sediment within the specified shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Take fresh Qihong and wither;

[0019] 2) Seal the withered tea leaves with PE bags and freeze them at -20°C for 24 hours;

[0020] 3) Knead and cut the frozen tea leaves to obtain broken tea leaves with a crushing degree of 0.30 mm;

[0021] 4) Use ultrasonic waves to further impact and crush the broken tea, the ultrasonic power is 23kHz, and the oscillation time is 15min;

[0022] 5) Ferment the ultrasonically treated tea fragments for 30 minutes at a temperature of 25°C and a humidity of 80% to obtain black tea leaves;

[0023] 6) Extract the black tea leaves with water 3 times the weight of the tea leaves for 10 minutes, filter, take the filtrate and cool it to about 10°C, centrifuge at a speed of 2500r / min for 15 minutes, filter it with suction, filter it with a 0.2μm microporous filter element, and concentrate To a solid content of 20%, vacuum freeze-drying is instant black tea powder.

Embodiment 2

[0025] 1) Take fresh Dianhong and wither;

[0026] 2) Seal the withered tea leaves with PE bags and freeze them at -30°C for 36 hours;

[0027] 3) Knead and cut the frozen tea leaves to obtain broken tea leaves with a crushing degree of 0.40 mm;

[0028] 4) Use ultrasonic waves to further impact and crush the broken tea, the ultrasonic power is 30kHz, and the oscillation time is 25min;

[0029] 5) Ferment the ultrasonically treated tea fragments for 50 minutes at a temperature of 30°C and a humidity of 90% to obtain black tea leaves;

[0030] 6) Extract the black tea leaves with water for 3 times, each time the amount of water added is 20 times that of the black tea leaves, and the extraction time is 150 minutes each time, filter, combine the filtrate, take the filtrate and cool it to about 10°C, at a speed of 3500r / min Centrifuge for 30 minutes, filter with suction, filter with a 0.5 μm microporous filter element, concentrate to a solid content of 35%, and spray dry to obta...

Embodiment 3

[0032] 1) Take fresh Qihong and wither;

[0033] 2) Seal the withered tea leaves with PE bags and freeze them at -25°C for 30 hours;

[0034] 3) Knead and cut the frozen tea leaves to obtain broken tea leaves with a crushing degree of 0.350 mm;

[0035] 4) Use ultrasonic waves to further impact and crush the broken tea, the ultrasonic power is 26kHz, and the oscillation time is 20min;

[0036] 5) Ferment the tea broken after ultrasonic treatment for 40 minutes at a temperature of 28°C and a humidity of 85% to obtain black tea leaves;

[0037] 6) Add water to the black tea leaves for 2 extractions, the amount of water added is 10 times that of the black tea leaves, each extraction time is 60 minutes, filter, combine the filtrate, take the filtrate and cool it to about 10°C, and centrifuge at a speed of 3000 / min for 25 minutes , suction filtration, and then filtered with a 0.35 μm microporous filter element, concentrated to a solid content of 30%, and vacuum freeze-dried to ob...

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PUM

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Abstract

The invention discloses a method for preparing instant black tea powder. The method comprises the steps of withering fresh tea, freezing, rolling and cutting, crushing through ultrasonic wave, fermenting, extracting, filtering, concentrating and drying. Through the freezing treatment, the tea cell walls show brittle state; the tea cell walls are effectively impacted and broken completely by rolling, cutting and processing through ultrasonic wave, so that effective components such as amino acid, microelements and the like encircled in the tea cell walls are effectively leached at a quick leaching speed efficiently; the prepared instant black tea can be dissolved in water with a temperature higher than 5 DEG C; liquor color is clear, transparent and fragrant and the taste is sweet. The method for preparing instant black tea powder is simple, easy to operate, low in cost and applicable to industrial mass production.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and mainly relates to a method for preparing instant black tea powder. Background technique [0002] The varieties of instant tea mainly include instant black tea, instant green tea, and instant scented tea. The biggest advantage of instant tea is that it dissolves quickly and has a good effect. It is ready to drink, has concentrated nutritional and health ingredients, is easy to carry and use, and can avoid the embarrassment and inconvenience of bringing tea into the mouth when drinking tea directly. The processing method of existing instant tea mostly is that the raw material is decocted and extracted, and then concentrated and dried to obtain instant tea with certain nutritional and health care effects. [0003] As a kind of instant tea, instant black tea powder has the functions of lowering blood pressure, lowering blood sugar, lowering blood fat, anti-oxidation, anti-cancer, anti-a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 董倩
Owner 董倩
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