A kind of preparation method of instant black tea

A technology for instant black tea and black tea, which is applied in the field of tea processing, can solve the problems of weak tea flavor, not strong tea fragrance, etc., and achieve the effects of strong tea fragrance, red and bright soup color, and bright soup color.

Active Publication Date: 2016-02-24
湖南金慈银澧茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

[0020] Expose 100kg of black tea to the air and stir-fry over medium heat for 0.5 hours; soak the stir-fried black tea in hot water at 90°C three times for 20 minutes each time to obtain a soaking solution; filter the soaking solution with a plate frame The coarse filter was carried out to obtain the crude filtrate; the crude filtrate was centrifuged for 60 minutes under the condition of 2000 rpm at a rotating speed, and left to stand for 1 hour to obtain the supernatant; the supernatant was subjected to ultrafiltration to obtain the ultrafiltrate; The ultrafiltrate is passed through a vacuum membrane device to obtain a concentrated solution; the concentrated solution is spray-dried to obtain 25 kg of dry powder, which is packaged to obtain a finished product. After testing, the tea polyphenol content of the instant black tea was 4.5%.

Embodiment 2

[0022] Expose 100kg of black tea to the air and stir-fry over medium heat for 1 hour; soak the stir-fried black tea in hot water at 75°C three times for 30 minutes each time to obtain a soaking solution; use a 20-mesh Carry out coarse filtration in the plate and frame filter of the filter cloth to obtain the coarse filtrate; the coarse filtrate is centrifuged for 30 minutes at a speed of 1000 rpm, and left to stand for 2 hours to obtain the supernatant; pass through the supernatant Oxygen is fed into the oxygen for oxidation reaction, and the time of feeding oxygen is 2 hours; after the reaction is completed, the reaction solution is subjected to ultrafiltration to obtain an ultrafiltrate; the ultrafiltrate is passed through a vacuum membrane device to obtain a concentrated solution; the concentrated solution is freeze-dried , to obtain 27kg of dry powder, packaged to obtain the finished product. After testing, the tea polyphenol content of the instant black tea was 4.2%.

Embodiment 3

[0024] Expose 100kg of black tea to the air and stir-fry over medium heat for 1 hour; soak the stir-fried black tea in hot water at 80°C three times for 40 minutes each time to obtain a soaking solution; use a 20-mesh Carry out coarse filtration in the plate-and-frame filter of the filter cloth to obtain the crude filtrate; the crude filtrate is centrifuged for 45 minutes at a speed of 1500 rpm, and left to stand for 3 hours to obtain the supernatant; pass through the supernatant Oxygen is fed into the oxygen for oxidation reaction, and the time of feeding oxygen is 2 hours; after the reaction is completed, the reaction solution is subjected to ultrafiltration to obtain an ultrafiltrate; the ultrafiltrate is passed through a vacuum membrane device to obtain a concentrated solution; the concentrated solution is spray-dried , to obtain 28kg of dry powder, then add 5kg of jujube extract, mix well, and pack to obtain the finished product. After testing, the tea polyphenol content ...

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PUM

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Abstract

The invention relates to a preparation method of instant black tea and belongs to the technical field of tea processing. The preparation method comprises the following steps of a, pre-treatment: heating and stir-frying black tea in air by a slow fire for 0.5-1h, b, immersion in hot water: immersing the stir-fried black tea in hot water having a temperature of 75-90 DEG C three times, for 20-50min each time, so that the immersion solution is obtained, c, rough filtration: carrying out rough filtration on the immersion solution to obtain a rough filtrate, d, centrifugal clarification: carrying out centrifugation on the rough filtrate at a rotation rate of 1000-6000r / min for 30-60min and carrying out standing for 1-3h to obtain a supernatant, e, ultrafiltration: carrying out ultrafiltration on the supernatant to obtain an ultrafiltrate, f, vacuum film concentration: treating the ultrafiltrate by a vacuum film concentration device to obtain a concentrate, and g, drying: carrying out spray drying or freeze drying on the concentrate to obtain the instant black tea. The instant black tea has a red and transparent soup color, a fresh and mellow taste and drinking safety.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of instant black tea. Background technique [0002] Black tea is a fully fermented tea, which is made from the buds and leaves of tea trees through withering, rolling, fermentation, drying and other processes. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. [0003] Instant black tea is a solid drink processed from black tea that can be quickly dissolved in water. It is generally decocted, concentrated and dried. In the preparation process of existing instant black tea, usually in order to ensure the dissolution rate, solubility and effective extraction of the active ingredients in the instant black tea, the method of decocting for a long time is often used, and when decocting, the black tea The volatile components will evaporate with the water vapor, which will lead to the phenomenon that the te...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/30
Inventor 黄平黄莉童宣源雷启云
Owner 湖南金慈银澧茶业有限公司
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