Preparation method for instant jasmine tea

Abstract

The invention relates to a preparation method for an instant jasmine tea and belongs to the technical field of tea processing. The method comprises the following steps: a, preprocessing: weighing 40-60 parts of tea leaves, 30-50 parts of jasmine, and 5-15 parts of pericarpium citri reticulatae according to parts by weight, exposing the materials in the air, heating with slow fire, and stirring and frying for 0.5-1 hour; b, soaking with hot water: soaking the fried jasmine tea in the hot water of 75-90 DEG C for three times, and soaking for 2-4 hours for each time, to obtain a soaking solution; c, roughly filtering: roughly filtering the soaking solution to obtain a rough filtering liquid; d, centrifugally clarifying: centrifuging the rough filtering liquid at the rotating speed of 1,000-2,000r / min for 30-60 minutes, and standing for 2-6 hours obtain a supernate; e, ultra-filtering; f, concentrating in a vacuum thin film; g, drying to obtain a finished product. The preparation method has the beneficial effects that the prepared instant jasmine tea is yellow green and bright in color, tastes mellow and fresh, and is safe and reliable to drink.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of instant jasmine tea. Background technique [0002] Jasmine tea, also known as jasmine tea, is made by blending tea leaves and jasmine flowers and cellaring them so that the tea leaves can absorb the fragrance of the flowers. [0003] Instant jasmine tea is a solid drink processed from jasmine tea that can be quickly dissolved in water. It is generally decocted, concentrated and dried. In the preparation process of existing instant jasmine tea, usually in order to ensure the dissolution rate, solubility and effective extraction of active ingredients in the instant jasmine tea, the method of decocting for a long time is often used, and when decocting, The volatile components in jasmine 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. Therefore, the ...

AI Technical Summary

Problems solved by technology

In the preparation process of existing instant jasmine tea, usually in order to ensure the dissolution rate, solubility and effective extraction of active ingredients in the instant jasmine tea, the method of decocting for a long time is often used, and when decocting, The volatile components in jasmine 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

Therefore, the existing products will add flavors for deployment. Before brewing, the aroma will be tangy, but after brewing, there will be no fragrance, resulting in a serious decline in product quality, and due to the addition of chemical flavors, there are also potential safety hazards for human health.